Seattle Press on Line - Cinco de Mayo Recipes

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Good Food

Cinco de Mayo Recipes

Apr 25, 2002 -- Contributed by Chris Lueck of Whole Foods Market

Shrimp Picadillo
Serves 4

4 T safflower oil
3 T butter
1 clove of garlic, minced
1 C red onion, minced
1 lg. russet potato, peeled, cut in medium dice and cooked in salted water until tender, drain
1/2 C ground pork sausage
2 T red peppers, diced
3 T poblano chilies, roasted, peeled and minced
1/4 C corn niblets
1 lb 16-2- Gulf prawns, cut in large dice
2 tsp. fresh oregano, minced
salt and black pepper to taste
1/3-1/2 C heavy cream

Heat the oil and 1 T of the butter in a large saute pan over medium high heat.
Add the onions and garlic and saute for 1-2 minutes.
Add the cooked potato and saute another 3 minutes to crisp up the potato.
Remove from the heat, pour into another bowl and let cool.
Return the pan to add the sausage meat, breaking up the lumps and saute until nicely browned.
Add the peppers, corn, shrimp and oregano.
Saute about 2 minutes, just until the shrimp turns a bit pink.
Remove the pan from the heat and let cool.
Combine the shrimp mixture with the potato mixture and mix well.
Taste and add salt and pepper if needed.
Add the cream and fold in.
Form 2 oz patties and gently fry in the remaining butter.
Serve with warm flour tortillas and pico de gallo salsa.

Roasted Chicken with Orange-Chipolte Salsa
Serves 2

2 boneless chicken breasts, seasoned with salt, pepper, ground cumin

For the salsa:

2C orange segments
1 red onion, peeled and cut in small dice
1/2 red bell pepper, seeded and cut in small dice
1 tsp minced garlic
1T toasted cumin seeds
3T chipotle peppers, minced
1/4C fresh oregano, chopped
1C lemon juice
salt and black pepper to taste

Combine all ingredients in a bowl for the salsa and refrigerate for one hour.
Taste and season if needed.

Grill the chicken on your outside barbecue or on a stovetop grill pan over medium high heat.
Grill until the chicken breast reaches 165 degrees internal temperature and then set aside for 10 minutes.
Slice on an angle into 3-4 pieces, depending on the size of the breast, and spoon some of the salsa over the chicken.

Chris Lueck is a chef and teaches classes at Whole Foods in Roosevelt. He is a 1983 graduate of the Culinary Institute of Technology.

Reader Comments

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Fred	May 01, 2003	Toppenish WA central washington	Student
Remove one of the f's from Fred spam protection proceedure. I liked your recipes I'll have to give them a try thanks.