Tacos

Cinco de Mayo Recipe: Marcela’s Pico de Gallo

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Pico de Gallo

Recipe courtesy of Marcela Valladolid

  • 1 1/2 pounds yellow or red tomatoes, seeded and chopped
  • 1 small onion, chopped
  • 1/2 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 2 serrano chiles*, seeded and minced
  • Pinch kosher salt and fresh ground black pepper
  1. Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.
  2. Cook’s Note: In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag.

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

Substitute jalapeno for the serrano if serrano is too hot or hard to find.

Preparation time: 10 minute(s)

Number of servings (yield): 3

Culinary tradition: Mexican

 

Cinco de Mayo Recipe: Crispy Chicken Mini-Tacos

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Crispy Chicken Mini-Tacos

Recipe courtesy of Marcela Valladolid

Salsa:

  • 1 cup finely chopped tomato
  • 1/2 cup finely chopped white onion
  • 1 jalapeno, stemmed and deveined
  • 1 tablespoon chopped fresh cilantro leaves
  • Salt and freshly ground black pepper
  • 1 bone-in chicken breast, with skin
  • 2 teaspoons olive oil, plus 2 tablespoons
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 6 corn tortillas
  • 1/4 cup Mexican crema or sour cream
  • 3 tablespoons shredded iceberg lettuce
  • 3 tablespoons queso fresco or mild feta cheese
  1. To make salsa, combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
  2. Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
  3. In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
  4. To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

Cook’s Note: Before rolling the flautas, heat the tortillas directly over a gas flame, or dry skillet to make them nice and pliable.

Preparation time: 15 minute(s)

Cooking time: 35 – 40 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

 

Cooking Channel Is Looking For Perfect Recipes

The Perfect 3 Recipe Contest

A wise man once said that perfection is a journey, not a destination. Well, he never tasted my Perfect Bacon Mushroom Burger.  But soon the folks at the Cooking Channel will.  Heading into its second season, the network is launching a new show called The Perfect 3.  Though there is a little mystery as to just what the format of the new show will be my guess is it will involve viewers sharing their perfect recipes.

I base this on the Cooking Channel’s new Perfect 3 Recipe Contest.  Here’s the gist:

Kelsey NixonHave you perfected pie? Is your burger the best? Are your cookies unrivaled? Now is your chance to prove it. We’re looking for our fans’ perfect recipes in 13 different categories: cookies, brownies, pies, burgers, tacos, sandwiches, pancakes, salads, hot and spicy chili, cakes, potatoes, chicken and exotic dishes. Share your original recipe for one of the 13 categories for an opportunity to win a trip to New York City to meet Kelsey Nixon and create a short Web video about your winning recipe. Your video will be part of our upcoming summer television show, The Perfect 3.

Simply download their Recipe Submission Form, fill it out with your original recipe that fits in one of the 13 categories, and e-mail it along with a photo of the recipe to perfect@cookingchanneltv.com. That’s it! You’re entered.

That’s some pretty nifty swag – free trip to the Big Apple, your own segment on a national cooking show and the chance to tell Kelsey in person that she was robbed on NFNS 4.  The regulations are pretty straight forward but if you have any questions check out the official rules.  But again, I warn you, if your idea is for a bacon mushroom burger don’t waste your time.  That category is as good as won.  Lockbox.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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