Pink Sombrero Recipes

Steps:

• Set a large heavy pot over medium heat. Add the bacon and cook until crisp and browned and the fat has rendered, about 8 minutes. Stir in the jalapeños and cook until charred, 2 minutes. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
• Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot and shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
• Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the cheese and 1 teaspoon salt. Toss well to mix. Serve warm.

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. , Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. , Cover and refrigerate for at least 1 hour.

Steps:

• For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
• For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
• Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
• Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
• Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
• Let cool slightly, then serve.

Steps:

• 1. In a large glass bowl, combine the water, yeast, agave nectar, and cornmeal. Let sit in a warm place for 10 to 15 minutes, until foamy. Stir in 4 cups of the flour, the sea salt, and the oil. Turn the dough out onto a lightly floured board and knead just until all ingredients are well incorporated and dough is smooth. (Add more flour as needed if sticky). Lightly oil a large glass bowl and place the dough ball into it. Cover the bowl and set aside in a warm place to rise for 1 hour.
• 2. In a medium skillet over medium- high heat, cook the bacon until just crisp. With a slotted spoon, transfer the bacon to a paper-towel- lined plate. Add the onion to the rendered fat and cook for 15 to 20 minutes, until soft and deep brown.
• 3. In a small bowl, combine the mayonnaise, chili sauce, chipotle, and 1/4 cup cilantro and blend well. Refrigerate until needed.
• 4. Preheat the oven to 375 degrees F. Lightly grease and flour a 9-by-5- inch loaf pan.
• 5. Turn the dough onto a floured surface, sprinkle it with flour, and knead gently until smooth, folding over several times. Flour a rolling pin and roll the dough into a rectangle about 12 by 9 inches.
• 6. Spread the dough generously with the chipotle mayonnaise. Cover with the brisket, then the onion, roasted pepper, and bacon. Sprinkle evenly with the Havarti, the remaining cilantro, and cracked pepper.
• 7. From the short side, gently roll up the dough "jelly roll" style, tucking in the ends as you go. Place the dough roll in the prepared loaf pan, brush with the melted butter, and sprinkle the top with the dry Jack. Bake for 1 hour 25 minutes, until dark golden brown. You should hear a slightly hollow sound when you tap the bread.
• 8. Cool for a full 30 minutes in the pan on a wire rack. Then remove from the loaf pan and slice into 1- inch thick slices. Enjoy immediately.

Steps:

• Preheat broiler.
• In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic. After 2 minutes, add salt and cook until tender. Remove from pan and let cool.
• In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes. Remove from milk and squeeze out excess milk, until bread is moist but not soggy. In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg. Gently roll into 2-inch balls.
• In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil. Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
• Meanwhile, remove inside dough from hoagie rolls. To assemble heroes, fill hoagies with 4 meatballs each. Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese. Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown. Top each sandwich with 1/2 tablespoon Parmesan.
• In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.

Steps:

• For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.
• For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
• Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.
• After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
• For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
• Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
• Serve over rice and garnish with parsley.

Steps:

• Preheat oven to 500ºF.
• In a large skillet over medium heat, add oil and when hot, add onions and jalapeño peppers; sauté for 2 minutes. Add ground beef and season with ground sea salt and freshly ground black pepper. Cook half way breaking down the meat into small pieces. Add 2 tablespoons taco seasoning, oregano, cumin and red pepper flakes; stir and cook until the meat is no longer pink. Add garlic and sauté for 1 minute. Remove from the heat and set aside.
• In a bowl, combine refried beans, salsa and the remaining 1 tablespoons taco seasoning; stir well.
• To assemble the pizza, divide and spread the refried bean mixture on the 2 pizza doughs as well as beef mixture, leaving about ½ inch around the edge. Add ¾ cup each of white and yellow cheese per pie.
• Transfer the pizza to the preheated oven and bake for 12 to 15 minutes or until the crust is golden and the cheeses are melted.
• Remove from the heat and divide iceberg lettuce and tomatoes between the two pizzas. Add a ¼ cup of white and yellow cheese per pie and then divide the cilantro between the two pizzas. Drizzle on the ranch dressing. Makes two pizzas.

Steps:

• Mix together the salt, lemon zest and pink peppercorns in a bowl. This spice blend pairs great with seafood.