ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
This Grilling Gift Boxis on special for $35.00 until July 13, midnight, 2016.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
2 loaves French bread 3 Tablespoons olive oil 1 teaspoon lemon juice, or to taste. ¼ cup olive oil 2 cloves garlic, minced ¼ cup balsamic vinegar 3 medium tomatoes, diced 1 cup onion, diced 1 jalapeno, diced 1 cup black beans ½ cup corn 5 leaves fresh basil, cut in chiffonade 1/8 teaspoon salt 2 grinds fresh black pepper 8 oz. Coon Ridge Goat Cheese
1. Preheat oven to 350F degrees. Slice baguette, diagonally into ¼ inch slices and brush lightly with olive oil.
2. Brown the baguette slices for approximately 6 minutes, or until golden brown. Set aside to cool.
3. While the baguette slices are cooling, combine the lemon juice, olive oil, garlic and balsamic vinegar in a mixing bowl and whisk together thoroughly. Add the tomatoes, onion, jalapeno, black beans, corn and basil, and allow to marinate for 5 to 10 minutes. Taste and season with salt and pepper, if desired.
4. When baguette slices have cooled, spread goat cheese on each, covering thoroughly then top with a spoonful of the black bean salsa.
Note: Oftentimes, guests are happy to spread their own salsa.