Bill Schultz
TVWBB Hall of Fame
First off let me thank Rick Bayless, these are his Carne Asada and Masa Teno (Chili Shrimp) from Baja Mexico recipes. Just fabulous.
First the Chili Shrimp is dressed with a superb dressing, one Avocado, two Serrano's a little water and couple of TBSP of Peanuts, juice of one lime and cilantro and salt in the blender.
Skirt in my new Carne Asada version, 2 Limes juiced, four cloves garlic, Worcestershire S&P & Cilantro
For the Chili Shrimp, some fresh Chili Arbol roasted and diced fine, diced garlic, in the CI with butter and garlic first, then the Chili's, S& P and Mexican Oregano, then one cup of chicken stock. Reduced till a third left, then the shrimp in.
Nopales, Mex Onions and some Jalapenos on the grill
Carne Asada On
Taco's on the grill
Jalapenos with the stem end cut and seeded, then sliced up, then dressed with lime juice and salt
Carne came out nice
First the Chili Shrimp is dressed with a superb dressing, one Avocado, two Serrano's a little water and couple of TBSP of Peanuts, juice of one lime and cilantro and salt in the blender.
Skirt in my new Carne Asada version, 2 Limes juiced, four cloves garlic, Worcestershire S&P & Cilantro
For the Chili Shrimp, some fresh Chili Arbol roasted and diced fine, diced garlic, in the CI with butter and garlic first, then the Chili's, S& P and Mexican Oregano, then one cup of chicken stock. Reduced till a third left, then the shrimp in.
Nopales, Mex Onions and some Jalapenos on the grill
Carne Asada On
Taco's on the grill
Jalapenos with the stem end cut and seeded, then sliced up, then dressed with lime juice and salt
Carne came out nice
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(and I mean that as a true compliment). Great job!
