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Recipes Categories: Helpful Information:
Appetizers:
Hints for Preserving food items:
Bread/Rolls:
Deserts:
Eggs: Substitutes available in Baja:
Meat: Cheeses
Beef
Spices
Chicken Miscellaneous
Pork
Seafood - Fish/Shrimp/Lobster/Scallops:
One Dish Meals:
Pasta:
Pressure Cooker Recipes:
Salads:
Soups:
Canning:
Cheeses:
This information comes from Barb "Blue
Chablis" Dock Side Parties Cookbook.
Barb put this cookbook together using recipes
shared by cruisers in the Sea of Cortez . This list of Cheeses comes from Paula
"Backstreet". Barb added information from
Los Cocinas de Chivito.
Anejo:
Aged, strong, hard, sharp, crumbly and dry. Grate, crumble use as au gratin or
combine with other
chesses serve on nachos, enchiladas and pizza. Almost like Parmesan.
Asadero:
Smooth, melts easy. Use on pizza, nachos, chili rellenos.
Baby Jack:
Soft Smooth texture; tastier than regular Jack. May be used in many dishes such
as enchiladas
and nachos.
Blanco Fresco: Fresh Mild Cheese. Crumble over soups, salads, meats and
deserts. Severed sliced n bread.
Chihuahua: Mild spongy pale yellow;
melts easily. Use in quesadillas and enchiladas. Silliman to a mild
chedder.
Catija:
Dry aged cheese with sharp robust flavor. Grates well over soups, pastas and
other dishes; serve
crumbled salads, beans and tacos. Similaur
Manchego: Golden
aged cheese. Eat alone or with wine or use in recipes needing a refined taste;
stuff inside bacon
bacon wrapped shrimp.
Oaxaca:
Aged string cheese with a distinctive ball shape or woven stands, melts easily.
Use in pizza, calzones,
and quesadillas or eat as a snack. Smells like fresh milk. Cousin of Mozzarella.
Panela:
Ranges from bland to strong to mild flavor but most offering are mild and semi
sweet. Crumble. slice
with fruit serve with hor d' oeuvres, green salad, lasagna, quesadillas, use to
garnish cold dishes.
Must be refrigerated and will keep for a week or two.
Queso Blanco: White melting cheese. Wrap it around a thin
broiled steak. Sorta like a mild cheddar.
Queso Fresca: Savory, crumbly, moist, creamy, melts
easily. Serve with cracker fruit, beans, and salads; use as
topping or stuffings. Slightly less moist than Panela.
Qesco Para Freir: A fresh cheese. Use for frying or in enchiladas or
quesadillas, or slice and place in a non stick frying pan
over a medium high heat to melt the center.
Queso Quesadillas: Melts easily some brands include bits jalapeno peppers. Use
in quesadillas, sandwiches, tacos,
pasta or soaps.
Ranchero Seco: Dry to semi
moist, strong flavored. Served with vegetables, enchilada, and any baked dish.
Spices:
This information also comes from Barb "Blue Chablis"
Dock Side Parties Cookbook. Barb put this cookbook together using
recipes shared
by cruisers in the Sea of Cortez . This list of Spices comes from Paula
"Backstreet"
Ingles
Espanol
Anis Seed
Anis
Bay (Laurel) Leaves
Laurel
Cardamom
Cardamom
Celery Seed
Semilla de Apio
Chili Pepper
Aji Picante
Cinnamon
Canela
Coriander Leaf , Coriander Seed
Cilantro, Cilantro Semilla
Common Dill
Eneldo
Fenugreek
Um Alhova
Ginger
Jengibre
Mace
Macis, Macia
Mint Leaves
Hojas de Mente
Nutmeg
Nuez Moscada
Oregano
Oregano
Parsley
Perejil
Peppermint
Yerbabuena
Rosemary
Romero
Sage
Saliva
Sesame Seed
Ajonj0li
Star Anis
Anis Estrellado
Thyme
Tomillo
Vanilla
Vainilla
Beer Bread - Wendy “Bodhisattva”
1 can or bottle of beer
3 cups flour
1/3 cup sugar
The flour
should be self-rising flour. If you don't have self rising flour you
can substitute the following in the recipe:
3 cups plain flour
1 1/2 tsp. salt
3 tsp. baking powder
In a large bowl, mix together the sugar and flour. Add beer and continue to mix,
first using a wooden spoon, then your hands. Batter will be sticky. Pour into a
9 x 5 inch greased loaf pan (I've also used a cake pan). Bake at 350 degrees for
50 for 60 minutes. The top will be crunchy, and the insides will be soft.
I know a lot of people have this recipe but for those who don't, it's a must have for cruising because it's easy, you always have the ingredients on hand and it's delicious especially when it's cold outside. You can get creative with it also by adding a little cheese with the flour before adding the beer and brushing a little butter or olive oil on top. Maybe sprinkle some garlic salt or other herbs. The possibilities are endless....
DESERTS:
AVOCADO
PIE
- Connie "Sunlover"
1
Avocado
1
Can
La Lechera (Eagle Brand Condensed Milk)
Put the above
ingredients in a blender, blend till smooth. Pour into Gram Cracker Crust.
(Can be
poured into serving dishes and served as pudding.)
Have a friend
that does not like avocados, I bet they would like this.
CHICKEN:
SUMMER LIME CHICKEN - Connie - "Sunlover"
Broil
1/3 C.
Olive Oil
3
Limes—Juiced
4 Gloves Garlic—Minced
3 Tbls.
Cilantro Chopped
Combine the above and pour over the Chicken Breast. Marinate for 4 Hours++
Cook 4 Minutes per side - if smaller breast cook less time.
PASTA WITH CHICKEN AND TRI-COLOR PEPPERS
-
Ward "Footloose"
2 tbsp. olive oil
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
1 scallion, cut into thin diagonals
2 boneless, skinless chicken breasts, cut into strips
1 tsp. fresh thyme or 1/4 tsp. dried
Salt and pepper to taste
12 oz. tubular pasta
2 tbsp. lemon juice
Parmesan cheese
pepper; cover. Cook over low heat until cooked through, 5 minutes. Cook pasta
until al dente, drain.
lemon juice, remaining thyme. Sprinkle with Parmesan cheese. Good hot or cold.
if served chilled.
MEXICAN:
Chilaquiles a la Mexicana de Salsa Moras - Ward "Footloose"
1/2 C cooking oil
2 corn tortillas (cut into 1 inch square
1 Tsp chopped fresh jalapeno peppers
1 Tsp chopped fresh tomato
1 Tsp chopped onion
2 eggs
2 teas. chopped cilantro (optional)
Salt to taste
Put 1/2 cup of oil into a skillet and fry tortillas until they are very crispy,
set aside. Drain some of the oil and add the peppers, tomato
and onions and sauté for 10 seconds.
To this mixture add 2 eggs and scramble together,
sprinkle cheddar cheese on top and cover to melt. Garnish with cilantro, salt to taste. This dish can be complimented with beans a
la charra and fried potatoes.
May be served for breakfast or lunch.
FISH:
Pescado Mexicano - Wendy “Bodhisattva”
Snapper fillet (or any white fish)
1 tbls mayo
1-2 cloves garlic minced
salt and pepper
1 Roma tomato chopped
1/2 onion chopped
1 sm can rajas
1 Tbls cilantro chopped
2-3 tbls tomato sauce
Rub the fillet with salt, pepper and minced garlic on both sides. Place on
sheet of aluminum foil. Top with remaining ingredients. Seal up aluminum foil
and place on barbeque until fish is cooked through (about 20 minutes). You get
a yummy sauce with the vegetables and juices from the fish. I like to serve
this with rice and the sauce.
Dorado and Pineapple -
Craig "Aristocrat"
This recipe was enjoyed by all at one of the summer fish barbeques .
1 Can of
Pineapple Chunks
1 Jar Salsa Verde
Curry powder to taste (0pional)
Sweeten to taste
Bring to a boil
Add Fish chunks (Dorado)
Total Prep Time 10 minutes
Chipotle and Dorado -
Craig "Aristocrat"
Another of Craig's Dorado recipes enjoyed at the barbeques.
1/2 Medium onion - sauté in butter
(optional)
1 Carton Sour Cream- small for two - large for more
1 Cream Cheese - small for two - large for more - (optional it makes it thicker)
1 small can Chipotle - (all the liquid and all the peppers you think you want)
Heat to a Bubble
Add Fish - ( Dorado)
Total Prep Time: 10 minutes
SHRIMP:
SHRIMP - FAT TUESDAY -
Ward "Footloose"
Fat
Tuesday made skinny. Everyone knows that Self-control is the antithesis of Mardi
Gras tradition. But you can put a skinny spin on a Fat Tuesday celebration.
Serve this spicy seared-shrimp-and-rice dish in place of a higher-fat Creole
specialty like jambalaya or gumbo. The protein-packed meal is so tasty, it seems
indulgent — and so healthy that you can let that Self-control slip in some other
area (like dessert!).
2 tbsp canola oil
2 celery stalks, chopped
1 red bell pepper, cored, seeded and chopped
2 cups fat-free, low-sodium chicken broth
1 cup long-grain white rice
1 cup frozen peas
1/2 tsp salt
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1 1/4 lb large shrimp, peeled
Heat 1 tbsp oil in a saucepan over medium-high heat. Add celery and pepper and
cook 2 or 3 minutes. Add broth, bring to a
boil and stir in rice. Cover, lower heat and simmer 20 minutes. Turn off the
heat. Stir in peas; cover. Let stand 5 minutes or
until peas are heated through. Meanwhile, combine salt, garlic powder, cayenne,
and thyme in a bowl, then toss with shrimp.
Heat remaining 1 tbsp oil over medium-high heat in a large skillet, add shrimp
and cook 4 minutes, turning once. Divide rice
among 4 plates. Top with shrimp.
Pork
Chops and Mashed Potatoes - Ray " S/V Adios"
2 Tbl oil
4 pork chops 1/2 in. thick
4 Tbl minced garlic
1 tsp beef bouillon
4 potatoes cubed
1 onion chopped
1 lg carrot chopped
1/2 c. mushrooms
1/2 c. Celery
Italian seasoning to taste
salt and pepper to taste
Butter and milk for mashed potatoes
Brown pork chops in pan until brown,
Remove to plate and add onion and garlic
cook 2 or 3 min, deglaze pan with 1 cup
water
stir in bouillon and add veggies and
seasonings.
Return pork chops to pan. Place potatoes
in
metal pan and leave uncovered, and place
on top of pork chops. Place lid on and
bring
to 15 psi, reduce heat to maintain slow
shake.
Cook for 8 min. cool with natural
release method.
Carefully open lid and remove potatoes.
Add butter and milk to potatoes and
mash.
Remove chops, adjust seasonings, then
thicken sauce.
Enjoy !!
Whole Roasted Chicken
- Ray "S/V Adios"
1- (2 to 3 lb)
whole young chicken
3- cloves of garlic, crushed
3- sprigs fresh rosemary
1/4 cup onion chopped
1- Tbl paprika
1/2- tsp seasoned salt
1/2- tsp fresh black pepper
1/2- tsp garlic salt
( hint, mix spices in a used spice shaker )
Clean chicken and remove neck and giblets and save
to make chicken stock. Remove excess fat. Rinse and
pat dry. Stuff cavity with garlic, onion, and rosemary.
Mix the rest of spices and shake over the chicken.
Place rack in pressure cooker and add 1 cup water
Place chicken on rack and lock lid in place.
Bring to 15 psi and then reduce heat to maintain at
slow rock.
Cook for 18 to 20 minutes, remove from heat and use
natural release method, pre heat oven to 450.
Open lid and place chicken on roasting pan.
Place in oven for 12 to 15 minutes or until skin is
golden brown, remove chicken from oven and
let rest 10 to 15 minutes, if you can !
You could also finish browning the chicken on
the BBQ.
CASERA CHICKEN
- Ray S/V” Adios”
Chicken breasts, 1 per person
Casera salsa 1- 210g can per person
Veggies, Onions, garlic, carrots, celery, peppers, mushrooms, green olives,
capers, squash, (Whatever sounds good)
Brown chicken in pressure cooker with a little oil
Add the rest of
the veggies and salsa.
Close pressure cooker and bring to pressure (15 psi)
Reduce heat to slow rock and cook 4 to 5 min.
Release pressure and open lid carefully
Serve over rice
PORK CHOPS ACHIOTEA
- Ray S/V” Adios”
1 large
or 2 small pork chops per person
1 Tbls Pasta de Achiote per chop
1 Cup orange juice per chop
Onion, garlic,
Celery, carrots, mushrooms
Brown pork
chops in pressure cooker
Add onion and garlic and cook at least 2 or 3 min with pork mix OJ and Achiote
and add to chop after browning
Close pressure cooker and bring to pressure (15 psi)
Reduce heat to slow rock and cook 10 min.
Cool pressure cooker in sink and remove lid carefully
Add the rest of
the veggies, check meat
Replace lid and bring to pressure, cook for 4 min, longer if meat is too rare.
Cool in sink and open lid
carefully
Serve over rice or baked potato
HIGH PRESSURE POZOLE
- Ray
“S/V
Adios”
This
was enjoyed at a Sunday Cena.
1 KG pork, I like to use Smoked Pork Chops cut into cubes
1/3 Cup Chorizo
3 large garlic cloves, chopped
1 large onion, chopped
2 tbsp American chili powder, more or less to taste
1 tbsp Italian seasoning
2 med chili California, seeded and chopped
1/4 Cup Cilantro, chopped
2 Roma Tomatoes, diced
2 16 oz can Hominy, more or less to taste
6 c Chicken Broth
Picante to taste
2 Carrots, diced
Brown pork and chorizo until browned and remove from pan
Add onions, garlic, peppers and cook until slightly
softened.
Add seasonings and cook 1 or 2 more min.
Add rest of ingredients and broth, you may need to add more water.
Return pork to pot
Adjust seasonings
Lock lid in place
Bring to 15 PSI, then reduce heat to slow rock
Cook for 15 min.
Remove from heat and use natural release method
Garnishes
Serve with chopped onions, chopped Serrano chilies, and finally diced cilantro,
wedges of lime.
This is a good cold evening meal
YOGURT
-
Ray "S/V Adios
Mix 1 qt water
with 2 cups instant non-fat dry milk or 1 1/4 cup non-fat powdered milk
Heat to 180 F..... 83c
Check Temp every few min. do not burn
Cool milk to 110 F..... 43 C., you can put the pan in the
sink with cool water to cool faster
When milk
reaches 110 F /43 C add 4 Tbls yogurt starter
(this is yogurt you have saved or store bought that says active or live cultures
on the container)
Blend slowly do not whip in a lot of air
Place in clean
container then in an insulated cooler with a bottle of warm water, pack towels
around containers, you can also place in the sun
You need to keep the temp between 100 F/37 C and 115 F/46 C.... a good
thermometer is very important
Leave alone for 4 hrs ( but watch temp )
You will have
yogurt in 4 to 8 hr
Refrigerate 3 hr before serving
Monitoring the temperature during
the different stages is the most important part of making yogurt
Bucket Pickles - Ruth "Sea Flea"
4 c. sugar
Measure and add to 4 Large ice cream bucket ( make sure sugar dissolves)
Add all others to bucket and enough cucumbers to fill to level of liquid.
Let stand for 2 hrs, stir, cover and store in fridge
for up to 6 months.
You can replenish according to use.