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Crossing borders with imaginative dishes

Apr 26, 2011 Uncategorized

When my friend Lacy and I get together, we talk, we drink wine and we cook.

On a recent jaunt around the state, Steve and I made a stop at her beautiful hacienda to the west. Our cooking was so inspirational that Steve even took a turn at making a meal.

None of the meals we made there are featured here…I’ll share a dish or two later, but as we drove to one of our next destinations, I imagined some new dishes that crossed borders and melded flavors with abandon. Why is it necessary to stick to Mexican flavors, for example, when one of your ingredients when using tortillas as the crust for a meal? Being what my daughter Genevieve calls “ethnically ambiguous”, I decided to do some fusion cooking and came up with these…a little taste of Italy, south of the border

Roasted Red Pepper Quesadillas

4 small tortillas

1 tablespoon of olive oil

1 large onion, diced

1 large tomato, roughly chopped

1 roasted red pepper, roughly chopped

1 teaspoon of oregano

1/2 cup of grated cheese

Several sprigs of cilantro, chopped

Sour cream for garnish

In a small skillet heat the olive oil and add the onion. Cook until the union is translucent, about 5 minutes.
Add the tomato, the red pepper and the oregano and cook for another 5 minutes.
Remove the mixture from heat and transfer it to a bowl. Wipe out the skillet and return it to the heat.
Put a tortilla in the bottom of the skillet and spread the tomato-red pepper mixture over it. Sprinkle cheese and cilantro on top of the mixture. Plop the second tortilla on top of mixture and cook over a medium-low heat until the cheese starts to melt. Using a wide spatula, carefully turn the quesadilla over in the skillet and allow to cook until the cheese has melted and the tortillas are crispy.
Repeat with the other tortillas.
Cut the quesadillas into four or more triangles, garnish with cilantro and sour cream and serve immediately.

This serves two, but the recipe can be easily increased to feed a bigger crowd!

Vegetarian.

Tags: Cro, Crossing Borders, Daughter Genevieve, Flavors, Fusion Cooking, Garnish, Grated Cheese, Imaginative Dishes, Jaunt, Little Taste, new dishes, Pepper Mixture, Pepper Quesadillas, Quesadilla, Roasted Red Pepper, Skillet, Sour Cream, Spatula, Sprigs, Taste Of Italy, Tortillas

Bow Ties With Shrimp And Broccoli Recipe

Dec 21, 2010 General

Ingredients:
1 head fresh broccoli
1 lb.
med. shrimp
1 can
chicken broth
1 med.
onion, finely sliced
1 lg.
tomato, diced
1/3 c.
olive oil
1 lb.
bow tie macaroni, cooked
according to pkg. directions

Directions:
Wash and cut up fresh broccoli. Simmer broccoli in 1 can chicken broth until tender. Heat oil in skillet. Saute’ onion and shrimp until pink. Add diced tomato and broccoli and broth. Pour over cooked pasta. Serve immediately. Sprinkle with grated cheese.