I'm throwing a birthday party for my Mom next month -- and since she requested that we make margaritas, the meal has turned in to a sort of Tex-Mex themed BBQ. I'm planning to make Southwestern Beef Skewers and Cilantro-Lime Shrimp Skewers for the main dish, and I'll make corn bread to go along with it.
NOW I'm trying to come up with some Mexican or Southwestern style side dishes. I want something more exciting than your typical Spanish Rice and Refried Beans. It could be veggies, salads, or even potatoes.
Any suggestions?
THANKS in advance! This gang always come up with great ideas!
Teri--the RV.net addict!
DEAR and WONDERFUL husband Eric (& furry faced Angus!) Western Washington
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I have two ideas. First is fresh corn tortilla chips. We make them from fresh corn tortillas, which we can purchase locally made (who knew, in Hamilton Ontario?) cut them into six triangles, deep fry for a minute or so, season with your special blend of southwest seasoning, or something like Emeril's Bam stuff. We do this so that we can season them almost salt-free, since we are on sodium reduced diets and commercial corn tortilla chips are either bland and low-salt, or way too heavily salted. Since you're putting on the chilli powders, paprika, cumin, etc, in your special blend, no need for bland!
The second is one we make that we got from an Emeril book many years ago, I think he calls it Cowboy Corn Sauce. Take a few ears of fresh corn (won't work at all with canned, and frozen is iffy) and cut all of the corn off the cobs. Start with a cast iron skillet, dry and very hot, and char the corn for a few minutes. You're looking for definite char marking, almost black, on the kernels, but obviously not burned. You'll get some of the corn actually popping a bit, which is fun! Add some diced peppers, red, yellow, green, even some ancho, diced onion, some garlic, and some of your special southwest seasoning, and saute till you get some carmelization but not till actually cooked. Just wake them up. Add some chicken stock, reduce the heat, and simmer till tender to your taste. The idea is kind of a stew of charred corn, peppers in a spicy southwest broth. It's doesn't get thickened with anything, so it's not a "gravy" kind of sauce, in fact I don't know why he called it a sauce in the first place...
Hope this gives you some ideas.
Brian
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1 can (14 oz) blackeyed peas, drained
1 can (15 oz) hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1 cup Pace Picante Sauce
Combine all ingredients; mix lightly. Cover and chill at least 2 hours or up to 24 hours, stirring occasionally. Before serving, drain and salt to taste. Serve with tortilla chips as an appetizer or as an accompaning salad.
"When facing a difficult task, act as though it is impossible to fail. If you're going after Moby Dick, take along the tartar sauce."
When I make this itis always a hit wherever we go. For the Spicy Seasoning Mix, you can use Southwestern Seasoning instead. The seasoning mix is my own secret recipe. I like to use the bow tie pasta. It looks really pretty when using this.
Taco Macaroni Salad
mexican, pasta, salads, side dishes
1 box (12 oz) uncooked macaroni; any kind
2-3 tablespoons spicy seasoning mix
1/2 - 1 cup Catalina dressing
1 pint cherry tomatoes; halved
1/2 cup green onions; chopped
1/2 cup green bell pepper; chopped
2 tablespoons cilantro; chopped
4 ounces Sargento Mexican Cheese Blend; to taste, shredded
Cook macaroni according to package directions; drain. Rinse with cold
water; drain. Stir spicy seasoning mix and dressing; let stand for several hours to blend. Combine macaroni and remaining ingredients in a large bowl, tossing well. Serve salad immediately.
*Note: One cup of Catalina dressing will sufficiently cover one 12 ounce
box pasta.
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Another one that my DH absolutely loves and to be honest with you, it is quite good.
Black Bean Salad
mexican, salads, southwestern, vegetables
1 can (15 oz) black beans; drained and rinsed
1 can (12 oz) mexi corn; drained and rinsed
1/3 cup red bell peppers; chopped
3 tablespoons red onion; chopped
3 tablespoons cilantro; chopped
----DRESSING----
3 tablespoons rice vinegar
2/3 tablespoons olive oil
2/3 tablespoon honey
2/3 teaspoons chili oil
1 tablespoon lime juice
Mix first five ingredients together. Add dressing.
Here's one that would go well with what you are serving.
Cilantro Lime Cole Slaw
Serves 4; 1 point
4 TBSP fresh lime juice (approx 3 small limes)
1 TBSP sugar
1 1/3 TBSP olive oil
1/3 Cup green onion sliced thin
1/3 cup chopped cilantro
1 16 oz bag of slaw mix
Whisk the 1st 3 ingrediants in a small bowl. Toss the remaining ingred in a lg bowl. Mix all ingred together and serve. I count a cup as free, maybe 1/2 thingy if you count 1/2's. I used the mix with the carrots and purple cabbage. You could prob use splenda if you want. Enjoy!
Both retired. 1 year until son finishes college, then financial freedom! We lost Max, the Schnoodle after 16 wonderful years but now enjoy Nicklaus Von Schnoodle (Nicky), who is a full time job. Our new Allegro Bay 34 XB is wonderful.
tortillas
roasted corn (grill an ear or two, and cut off cobb)
shredded BBQ meat- brisket or pulled pork
carmelized onions
thin sliced grilled sweet or hot peppers, optional
your favorite BBQ sauce
cheddar cheese
assemble like you would traditional nachos. Serve extra warmed BBQ sauce on side.
blucrabbie wrote: Another one that my DH absolutely loves and to be honest with you, it is quite good.
Black Bean Salad
mexican, salads, southwestern, vegetables
1 can (15 oz) black beans; drained and rinsed
1 can (12 oz) mexi corn; drained and rinsed
1/3 cup red bell peppers; chopped
3 tablespoons red onion; chopped
3 tablespoons cilantro; chopped
----DRESSING----
3 tablespoons rice vinegar
2/3 tablespoons olive oil
2/3 tablespoon honey
2/3 teaspoons chili oil
1 tablespoon lime juice
Mix first five ingredients together. Add dressing.
I second this! My version has sliced green and bolack olives, and diced avocado.
My dressing is similar to the above. But sometimes I'll use some fajita marinade in it too.
a fruit salsa would be good, too.
diced avocado
diced fresh pineapple
diced fresh mango
diced red onion
diced green onion
diced sweet red pepper
diced fresh hot pepper
chopped cilantro
small amount of lime and honey.
Mix and refrigerate.
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