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burro

making the switch to salvadorian

making the switch to salvadorian crema was awesome. but even more awesome was the love i felt for sour cream when....

Happy Hour

SLO California Bee Sting 

(Inspired by Eric Ripert) 

• 2 oz mango infused vodka
• 1 oz honey and chili infused simple syrup
• splash of OJ 
• 2 oz ginger beer

Combine vodka, simple syrup and OJ with ice and shake well.  Pour over ice and top off with ginger beer.  Garnish with lime and jalapeño.

Fab with Five Entry #5

Creamy Chipotle Lime Lasagna

1.      1 bottle of Saucy Mama Chipotle Lime Dressing

2.      1 lb ground beef

3.      1 box of ready cook lasagna noodles

4.      1 jar of Salvadorian crema

5.      3 cups cotija cheese

Water

Directions

This real simple… you prepare it like regular lasagna, and if you’re like and you forget to grease the pan, it will be totally rustic.

1.      Brown ground beef, and drain. Mix with 1/2 cup of the Lime Chipotle Dressing.

2.      In a small sauce pan, combine 1 cup of Salvadorian Crèma with the remaining Lime Chipotle Dressing, and about 1/2 cup water to cut the richness of the creme.  Mix well, and season with salt and pepper.  Let simmer at very low heat.

3.      Next, begin your lasagna layering system.  First a layer of noodles, then meat, then crèma then cotija and repeat.

4.      Top with the creamy sauce and one last layer of Cotija.

5.      Bake at 400 degrees for about 35 minutes or as  long as the lasagna noodles require according to their packaging.  

Fab with Five Entry #4

Beef Carpaccio with Lemony Sweet Onion Dressing

1.      1 cup Saucy Mama Sweet Onion Dressing

2.      ½ lb beef tenderloin

3.      The juice and zest of 4 lemons

4.      1 red onion, thinly sliced

5.      2 TSP Chives (or Italian parsley)

Olive Oil   

Sea Salt

Freshly Ground pepper

Directions

1.      Prepare the beef for Carpaccio.  I used these instructions to make sure I did it right. 

2.      Next, mix Sweet Onion dressing with the juice of 2 lemons and the zest of 1.

3.      Lay out the thin pieces of beef on a serving dish and drizzle with 2 TSP of very good quality olive oil, then squeeze the juice of 1 lemon over the top.

4.      Sprinkle with sea salt and pepper and lemon zest.

5.      Artfully drizzle with the Sweet Onion and lemon dressing, and sprinkle with the purple onion.

      Carpaccio is an acquired taste that not all people enjoy.  I for one love it!  Saucy Mama's Sweet Onion dressing mixed with the acidity of the lemons really makes this a bright and flavorful dish.  So much so, that the traditionally used arugula and Parmesan cheese isn't even missed.  If you are skeptical of this dish, you can always just cook it up!  (That's what I did for my husband.) You could also substitute the beef for smoked salmon.

Fab with Five Entry #3

Why complicate things? Five ingredients are plenty….especially when one of the 5 is Saucy Mama’s Sweet Heat Marinade. It has the just right amount of heat and sweet and is super versatile.

Sweet Heat Beef and Broccoli
1. 1 bottle of Saucy Mama Sweet Heat, divided
2. ½ tsp of freshly grated ginger
3. 1lb beef sliced thin (I used tri-tip filet that I sliced)
4. 4 cups of broccoli florets
5. 1 small purple onion, sliced “French” style
Sesame oil

5 Easy Steps
1. Slice the meat thinly and place into a plastic bag and add the ginger and ½ of the bottle of Saucy Mama dressing. Seal tightly and allow marinate for 4 hours or overnight.
2. In a wok or large sauté pan, heat 1 TSP sesame oil over high heat. Drain off excess marinade from meat and pat dry. This allows the meat to get a nice caramelized coating.
3. Cook meat for about 5 minutes over medium high heat.
4. Next add the broccoli and onion, and stir. Cook for about 5 more minutes and then add the remaining ½ of the Saucy Mama Sweet Heat.
5. Cover the pan and remove from heat. Keep the pan covered for about 5 more minutes to allow the veggies to steam, but still stay crisp.

If you’d like to try some of Saucy Mama’s amazing products, leave a comment here, or on my Facebook page. A food memory would be great, but any comment will work. I’ll end the contest on June 5, 2011 and the random winner will be notified via email.

Fab with 5 Entry #2 Pacific Rim Pineapple Ceviche