Buffalo Style Grilled Corn

Buffalo Style Grilled Corn
If you are looking for a great side dish to complement your barbecue this is it! Corn grilled to perfection, butter, blue cheese and hot sauce... thats it! Try it!
Author:
Cuisine: Mexican
Serves: 8
Ingredients
  • 8 ears fresh corn
  • 1 stick butter
  • ½ cup hot sauce, preferably Frank’s RedHot®
  • Celery salt
  • 1 cup finely crumbled blue cheese
Preparation
  1. Pre-heat grill on high.
  2. Shuck the corn by peeling the husks down, leaving them attached at the stem ends. Remove the silk with a damp terry cloth towel or vegetable brush. Gather the husks together at the bottom of each ear and tie off with a piece of butcher’s string or a piece of pale green corn husk.
  3. Place the butter and the hot sauce in a small saucepan and cook on medium heat until the butter is melted. Whisk to combine. Set aside and keep warm.
  4. Arrange the corn on the grill grate and roast, turning as needed with tongs, until the corn is lightly browned in patches, 3 to 5 minutes per side. Transfer the corn to a disposable foil pan, rimmed baking sheet, or platter. Working over the pan, brush the corn on all sides with the butter-hot sauce mixture.
  5. Sprinkle lightly with celery salt, then with the crumbled cheese. Serve immediately.

“Pumpkin-Pie” Tamales

 
"Pumpkin-Pie" Tamales
This recipe takes the traditional Mexican Masa tamales and adds the fall season's favorite ingredients: Pumpkin, ginger, nutmeg and raisins
Author:
Cuisine: Mexican
Serves: 40
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 40 To 60 dried corn husks
  • 7 Cups maseca corn flour
  • 3 Cups packed brown sugar
  • 2 Teaspoon cinnamon
  • 2 Teaspoon Salt
  • 2 Teaspoon ground ginger
  • 1 Teaspoon ground cloves
  • 1 Teaspoon ground nutmeg
  • 2 29-ounce cans of pumpkin puree
  • 4 Sticks of butter, melted
  • 2 Cups of warm milk
  • 2 Cups of walnuts, chopped
  • 12 Ounces of raisins, a
  • About 2 1⁄2 cups Fresh white cheese/queso fresco (optional)
Preparation
  1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
  2. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.
  3. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.
  4. Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
  5. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or with grated queso fresco. MAKES 40-60 TAMALES.

Orange Citrus Martini

   
Orange Citrus Martini
Enjoy this delicious and refreshing summer drink! Use your IMUSA citrus press to create this tasty Orange Citrus Martini. Squeeze fresh oranges and lemons to create the citrus flavor. Make sure you make enough for you and your guests!
Author:
Cuisine: Caribbean
Recipe type: Drinks
Prep time: 
Total time: 
Ingredients
  • Naval oranges
  • Lemon
  • Cointreau or orange liqueur
  • London dry gin
  • Sugar for rim
  • Ice
Preparation
  1. In a shaker with ice mix the juice of half an orange, ½ shot of lemon juice, ½ shot of orange liqueur and 1 shot of gin.
  2. Shake well and serve in a martini glass rimmed with sugar.
  3. Alternatively this recipe can be made non-alcoholic by pouring fresh squeezed orange juice in a sugar-rimmed martini glass and sprinkled with fresh lemon juice.

Pinto Beans with Ground Beef and Carrots

Pinto Beans with Ground Beef and Carrots
Enjoy an exquisite side of Pinto Beans complemented with the taste of ground beef and carrots seasoned to perfection. This combination of flavors is done in less than 45 minutes using a pressure cooker. See George Duran's delicious and easy to make recipe for Pinto Beans with Ground Beef and Carrots.. serve it with a little bit of rice and Buén Provecho!!!
Author:
Cuisine: Mexican
Recipe type: Dinner, Lunch, Specialty
Prep time: 
Cook time: 
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Ingredients
  • 2 Tblsp. olive oil, divided
  • 1 lb. ground beef
  • 2 packets of "Sazon con Culantro y Achiote"
  • 1 Large onion, chopped
  • 1 C. diced carrots
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 Tblsp. cumin
  • 1 14.5 oz can of diced tomatoes
  • 1 C. dried Pinto beans
  • 4 C. water
  • Salt and Pepper
Preparation
  1. Heat 1 Tblsp. of olive oil in the pressure cooker on high heat and cook ground beef until browned. Then mix in both packets of Sazon. Remove and set aside. Add another Tblsp. of olive oil and on medium heat cook onion, carrots and pepper, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in oregano, cumin, cooked beef, tomatoes, beans and water. Close lid and allow to come to high pressure. Once under pressure cook for 25 minutes. Turn off heat and allow for a slow release of the pressure, about 10 minutes.
  2. Serve with white rice and garnish with chopped cilantro.
 

Crab Cakes with Mango Curry Aioli

Crab Cakes with Mango Curry Aioli
Enjoy a delicious seafood delicacy as a snack or serve it as an appetizer. Chef Ana Quincoces shows us how to prepare her mouthwatering and easy to make Crab Cakes with Mange and Curry Aioli.
Author:
Cuisine: More Delicious Recipes
Recipe type: Appetiser, side dish, snack
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb lump crabmeat
  • ¾ cup plain panko bread crumbs
  • ¾ cup mayonnaise
  • 1 egg beaten
  • ½ a red bell pepper diced very small
  • 2 scallions sliced very thin
  • 1 tspn. hot sauce
  • 1 tspn. worcestershire sauce
  • salt and pepper to taste
  • For the aioli
  • ½ cup of mayonnaise
  • ½ cup of sour cream
  • 2 Tspn. mango chutney
  • ¼ cup mango diced small
  • ¼ cup read onion diced
  • 3 Tspn. fresh basil chopped
  • 1 - 2 tspn. curry powder (taste after adding 1 tspn, add additional if stronger curry flavor is desired)
  • 2 Tspn. Fresh lime juice
  • ¼ tspn. each of salt and fresh ground pepper
  • 2-3 Tspn. olive oil
Preparation
  1. Drain the crabmeat and pick through it carefully making sure to discard any cartilage. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, red pepper, green onions, Worcestershire, hot sauce, and salt and pepper until combined. Shape the mixture into 12 crab cakes being careful not to overwork the mix. Refrigerate for at least 20 minutes.
  2. In another bowl combine the mayo and sour cream and stir well. Add all the remaining ingredients for the aioli, stir well, and set aside covered, in the refrigerator until ready to serve. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side. Top with alioli.