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| Recipes!!!!!!!!!!!!!!! These recipes are from my cooking classes that I teach at the different stores that carry our product.  “Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Ensalada de Nopalitos y Jicama 2 Cactus Paddles cleaned 3 Cups Grated Jicama ¼ cup Fresh Lime Juice | 2 bu. Fresh Watercress stems removed 2 Avocados wedge cut | 3 Tomatoes wedge cut, 1cup Olive Oil, ¼ cup Apple Cider Vinegar | 2tsp. Sea Salt, 1/3cup “Chef Gerard and Chuck’s Green Stuff Salsa” | | Slice Cactus into ½ in. strips and mix with ¼ cup Olive Oil and 2tblsp Salsa | then grill until tender. Peel and grate Jicama, mix w/1tblsp Olive Oil and | 3tblsp Salsa, place in center of Platter. Arrange Tomatoes, Avocado, and | Watercress artfully around Jicama. Lace the top with Salsa Vinaigrette. | Salsa Vinaigrette: Mix remaining Olive Oil, Salsa and Apple Cider Vinegar | together. Serves 6. |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
White Pizza 1 Potion of Fresh or Thawed Pizza Dough. | Olive Oil | ½-1 lb. White Cheese or any cheese. Smoked Gouda would be nice. | “Chef Gerard and Chuck’s Green Stuff Salsa” | Roll out dough on floured service to fit your pizza pan. Brush with | Olive Oil and spread salsa on top. Cover with cheese and bake for | fifteen minutes at 450°. Very Yummy! |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Cajun Shrimp with Fruit Salsa 12 Medium Size Raw Shrimp 12 Toothpicks | 3 Slices Smoked Bacon Cajun Seasoning | ½ Pineapple ½ Cantaloupe ½ Honeydew melon 4 Radicchio leaves | “Chef Gerard and Chuck’s Green Stuff Salsa” | Peel shrimp under running water and dry with paper towels. Cut the fatty | ends off the bacon and cut into four equal portions. Then place 1/8 tsp. of | salsa on each shrimp and wrap with a piece of bacon stretching it around the | shrimp and secure with a toothpick. Line up on cookie sheet, sprinkle with | Cajun seasoning, and bake at 375° for fifteen minutes or until bacon is | cooked. Now, dice the fruit, and in a bowl mix with salsa to taste. | Serving: On a dish place one Radicchio leaf then three Cajun Shrimp and | top with the Fruit Salsa. You can also place them on a tray for passing with | a small dish of Fruit Salsa. |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Chicken Sate’ with Peanut Sauce 3 Large bnls/skls Chicken Breast ¾ Cup Crunchy Peanut Butter | Rice Wine Vinegar 1lb. Noodles cooked a dente’ | Olive Oil for Sauté and Marinade 1 Bunch Fresh chopped Cilantro | 1 Green Peeper,1 Red Pepper, and1 Yellow Pepper cut Julienned & Blanch. | “Chef Gerard and Chuck’s Green Stuff Salsa” | Mix ¼ Cup each Olive Oil and Salsa in Zip Lock Bag. Slice Chicken Breasts | in strips against the grain. Put the Chicken in the Zip Lock Bag and marinate | for three hours. After three hours heat your Wok or Skillet very hot. Swirl | in enough Olive Oil to coat the pan and empty the bag of all of the marinade | and stir fry the chicken in the wok till just cooked. Put in bowl and cover. | Add the peanut butter and melt. Then add a few shakes of the vinegar and | stir. Let simmer & add the cooked chicken with the juice, stir in peppers and | ¼ Cup Cilantro. Mix well and fold in the noodles. Top with chopped cilantro. | Serve Hot or Cold over Napa Cabbage Chiffonade. |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Chicken Tortilla Soup 1 Cooked Chicken-deboned and cubed 1qt. Rich Chicken Broth | 1 Lg. Onion, 2 Lg. Carrots, and 3 Stalks Celery-----All ½ inch Chopped | 2 Zucchinis sliced into ¼ in. rounds 1 cup frozen or fresh Corn | 2 Corn Tortillas 1ea. med. size can Diced Tomatoes and Enchilada Sauce | 2 Tblsp “Chef Gerard and Chuck’s Green Stuff Salsa” Tortilla Chips | Cheddar Cheese Grated Chef Gerard and Chuck’s Green Stuff Salsa Crème | 2 Tblsp Dried Oregano Sea Salt White or Black Pepper | ¼ cup Chopped Cilantro | Dice Corn Tortillas and combine with the Chicken Meat and Broth, | Vegetables, Diced Tomatoes, Enchilada Sauce, Salsa, and Herbs. Bring to a | boil and simmer 30 minutes stirring occasionally. Try Soup and add Salt or | All Natural No MSG Chicken Base and Pepper to taste. Serve in bowls | topped with Cheddar Cheese, Crushed Tortilla Chips, and Chef Gerard and | Chuck’s Green Stuff Salsa Crème. |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Guacamole’ Ole’ 1 Ripe Avocado | 2 Tbsp “Chef Gerard and Chuck’s Green Stuff Salsa” | Pinch Sea Salt (Optional) | | Make circular cut around Avocado and twist apart. Remove seed. Using | the handle of a teaspoon separate the meat of the avocado from the skin. | Mash the Avocado with a fork leaving some chunks and add Salsa and | optional sea salt. Stir till well blended. If the skins is still in tack they | make great little bowls for the Guacamole’. Another party idea is to only |
partially fill the skins with Guacamole’ and add tortilla chips. “Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Salsa Crème 1 pt. Sour Cream | 3 Tbsp “Chef Gerard and Chuck’s Green Stuff Salsa” | | Remove half of the sour cream from the carton and place in a bowl. Add | salsa and stir. Use the remaining sour cream to temper the heat of the | Salsa Crème to your taste or in some cases. ADD MORE SALSA!!! |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Nopales and Cheese Enchiladas 1 lb. Grated Monterey Jack Cheese 1 bu. Green Onions, Chopped | 1 Cactus Paddle Cleaned 1 doz. Corn Tortillas | 1 Med. Can Tomato Sauce 1 Med. Can Enchiladas Sauce | 3 cloves Garlic Olive Oil for Frying 1 Bu. Fresh Cilantro, Chopped | Chef Gerard and Chuck’s Green Stuff Salsa Crème. Slice Cactus into ½" | strips. Heat oil and brown 1 clove of garlic, add cactus and sauté till tender. | In a sauce pan heat 1 Tblsp Olive Oil and brown 1 clove of Garlic, then add | Tomato and Enchiladas Sauces, bring to simmer and lower heat to warm. | Remove cooked Cactus and place on paper towel. Heat 2 Tblsp Olive Oil | in non-stick fry pan and brown last Garlic Clove, dip 1 Corn tortilla into the | Enchilada and Tomato sauce, then fry in oil on both sides about 1 minute. | Place tortilla on oven proof platter and fill with sprinkles of Cheese, Green | Onion and 1 Cactus strip, roll. Keep warm in oven and continue with the rest | of the tortillas. Top w/remaining sauce and Cilantro. Serve w/Salsa Crème. |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Salteada Pescado con Salsa (White Fish cooked with Salsa) 4 ea. Fish Filets | Olive Oil or Butter | “Chef Gerard and Chuck’s Green Stuff Salsa” | | In non-stick pan heat olive oil or slightly brown butter. Add 2-3 Tbsp | of salsa and let sizzle. Add fish filets and sauté. Turn over and cover for | about 5-8 minutes. Please do not overcook. |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Scallop Ceviche’ ½ lb. Fresh Bay Scallops 2 Tblsp Fresh Lime Juice | ¼ Cup “Chef Gerard and Chuck’s Green Stuff Salsa” | 2 Tblsp. Each Diced: Bell Peppers, Red, Yellow, and Green | 2 Tblsp. Diced Green Onion, 2 Tblsp. Diced Celery | 2 Tblsp. Diced Hot House Cucumber or Seeded Regular Cucumber | 1 Tsp. Chopped Fresh Dill 2 Tsp. Chopped Fresh Cilantro | Pinch of Sea Salt or To Taste | | In order given, mix all ingredients together in clean glass bowl. | | Cover and refrigerate for 4 hours and serve. | | Option: Serve in a small glass bowl inside a Martini Glass filled with ice. Serve | with Corn Tortilla Chips. |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Volcano Salmon 6ea. 8oz. Skinned and De-Boned Salmon Filet Olive Oil Spray | 6ea. 16”x16” Parchment Paper Sheets 1ea. Red Pepper 1ea. Lemon | 2ea. Carrots peeled 2ea. Zucchini 2ea. Yellow Squash 1ea. Lg. Leek | ½ cup “Chef Gerard and Chuck’s Green Stuff Salsa” | Cut all of the vegetables into Julienne Strips 2-3inches long. | Spray Salmon Filet and Vegetables with Olive Oil. Spread out one sheet of | Parchment Paper and arrange 1/6 of all the Vegetables except the Leeks in | the Bottom Center of the Parchment Paper. Spread Salsa over top and | bottom of the Salmon Filet and place on top of the vegetables. Place 1/6 of | the Leeks on top of the Salmon. Slice lemon into thin Half Moons and place | three Slices on top of the Leeks. Fold Parchment over Salmon and starting at | one end overlap and fold the ends of the Parchment to seal. Bake at 425° F | on a cookie sheet for 20 minutes. Cut open with scissors at the table. |
“Chef Gerard and Chuck’s Green Stuff Salsa” “Cooking With Salsa”
Seaweed, Tofu, & Cucumber Salad 2oz. Dried Wakame Seaweed ⅓ Cup Rice Vinegar 1Tbsp. Sea Salt | 2 Tbsp. “Chef Gerard and Chuck’s Green Stuff Salsa” | 1Tbsp. Sugar 1tsp. Toasted Sesame Oil. 1pkg. Extra Firm Tofu | & 1ea. English Cucumber Both Diced ½ inch 1tsp. Minced Garlic | 2Tbsp.Tamari ¼ Cup Sesame Seeds 1Tbsp. Minced Ginger | 1Tbsp.Toasted Sesame Oil. | Soak Wakame in warm water for 25 min. Squeeze dry, cut away spine, | and slice into large strips. Combine first six ingredients in a bowl and | mix. Heat Wok and toast Sesame Seeds, remove & set aside. Sauté | Ginger and Garlic in Sesame Oil, add Tofu and cook over very high | heat for five min. Add Tamari and toss all together in the Wok. Drain | liquid and add to bowl with Diced Cucumber and toss. Chill b4 serving. |
All recipes copyright 2009 | |
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