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Homemade Roasted Poblano Guacamole& Grilled Shrimp

Yields 30 servings

Total Cost: $ 18.50

Per Person: $ 0.60

Ingredients:

  2 medium fresh poblano chilies

  2 Roma tomatoes

  2 garlic cloves

  3 tbsp chopped cilantro  Juice of 2 limes, separated

  3 medium ripe avocados

  ½ tsp granulated garlic

  2 tsp ground coriander

  1 tsp ground cumin

  ½ tsp cayenne pepper

  1 lb. medium (26/30) raw shrimp

  3 tbsp vegetable oil

  1 tsp kosher salt

  F&E Blue Corn Chips

Cooking directions:

1.  Preheat oven set broil

2.  Place poblano chilies, tomatoes and cloves on a baking sheet and roast 4 inches below broiler for about 12

minutes, turning constantly; Veggies will soften and blister

3.  Place chilies in a bowl and cover with plastic wrap for 5 minutes

4.  With a paper towel, remove skins. Gently rinse off seeds and pods with warm water

5.  Place chilies, tomatoes and garlic in a food processor (or blender) and pulse four or five times until coarse, not

fully blended

6.  Add cilantro, juice of one lime, salt and pepper; pulse two more times

7.  Spoon flesh of avocados into a bowl

8.  With the back of a large spoon, coarsely mash avocado and roasted veggies together

9.  In a bowl, mix together powdered garlic, coriander, cumin, cayenne and shrimp. Toss until shrimp is evenly

coated

10.  In a large skillet, heat oil over medium heat

11.  Add shrimp and cook for two minutes until opaque

12.  Add juice of last lime and salt

13.  Cook for one more minute and transfer to bowl

14.  Place 1 tspn of guacamole onto each corn chip and top with grilled shrimp

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Maple Ham & Brie Tostón (Crostini)

Yields 16 servings

Total Cost: $ 12.00

Per Person: $ .75

Ingredients:

  One French baguette, sliced 1” thick (about 16 pieces) 

  ¼ cup F&E extra virgin olive oil

  ½ tsp salt

  ½ tsp pepper  ½ cup F&E balsamic vinegar

  3 tsp brown sugar

  ½ lb cooked ham, thinly sliced

  8 oz F&E Double Cream Brie, sliced into 16 pieces

  Honey and almonds to taste

Cooking directions:

1.  Preheat oven to 350F

2.  Place baguette slices evenly on a baking sheet

3.  Drizzle with olive oil, salt and pepper

4.  Bake for 8 minutes, or until light brown

5.  Pour balsamic into a skillet over medium heat

6.  Add brown sugar and stir until dissolved

7.  Cook for 5 minutes until syrup thickens

8.  Add ham slices and toss lightly to coat

9.  Top each toasted crostini (baguette slice) with soft brie and ham

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Mini Black Bean & Goat Cheese Quesadillas

Yields 16 servings

Total Cost: $ 13.60

Per Person: $ 0.85

Ingredients:

  3 cup F&E black beans

  1 c up F&E brown rice, cooked

  1 cup F&E corn  ½ cup sun dried tomatoes, thinly sliced

  2 tbsp cumin

  2 tbsp granulated garlic

  1 tbsp hot sauce (Cholula preferred)

  4 cups F&E shredded Mexican cheese blend

  1 cup Cacique queso fresco (fresh cheese), crumbled

  4 flour tortillas

  ¼ cup vegetable oil

  Salt and pepper to taste

Cooking directions:

1.  In a bowl, toss beans, brown rice, corn, sun dried tomatoes, cumin, garlic and hot sauce

2.  Season with salt and pepper

3.  Spread 1 cup of shredded cheese and bean filling on ½ of each flour tortilla

4.  Top with ¼ cup of queso fresco and fold over tortilla

5.  Grill tortilla on an oiled grill over medium heat until both sides are golden

6.  Set aside and cut each quesadilla into 4 triangles and serve

7.  *Optional: Top with F&E guacamole

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Ensalada de Chorizo (Chorizo Salad) with Cilantro Dressing

Yields 24 servings

Total Cost: $ 13.20

Per Person: $ 0.55

Ingredients:

  2 ½ cup F&E grated parmesan cheese

  6 cups Romaine lettuce, rough chopped

  ½ small red onion, thinly sliced

  12 oz. pork chorizo

  ½ c Cacique queso fresco (fresh cheese), crumbled

  ¼ c F&E creamy cilantro dressing

Cooking directions:

1.  Preheat oven to 375F

2.  In a baking sheet lined with a silpat mat, place 6 mounds (3 tbsp each) of parmesan cheese and tap until flat

3.  Bake for 8 to 10 minutes until golden brown

4.  Quickly remove from oven and using a spatula, transfer the parmesan discs to a muffin tin

5.  Gently place a small shot glass on top of parmesan disc to mold into shape of a cup

6.  Allow to cool for 5 minutes7.  Repeat process until all cheese is used

8.  In a skillet, cook chorizo over medium heat until crispy

9.  With a slotted spoon, place chorizo on a paper towel lined plate; Allow to cool and drain

10.  In a bowl, gently toss lettuce, onion, chorizo, queso fresco and cilantro dressing

11.  Top parmesan cups with salad and serve immediately

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Sweet Corn Tamal with Roasted Garlic and Rosemary

Yields 30 servings

Total Cost: $10.50

Per Person: $ 0.35

Ingredients:

  1 lb. F&E golden sweet corn (thawed)

  1 ½ cup water

  1 small onion, finely chopped  3 tbsp finely chopped rosemary

  2 tbsp F&E organic honey

  1 tbsp kosher salt

  1 pinch ground pepper

  1 ½ cup F&E yellow cornmeal

  1 stick unsalted butter, melted

  30 dried corn husks, soaked in warm water for 1 hour

Cooking directions:

1.  In a food processor, puree corn, water, onion, rosemary, honey, salt and pepper

2.  Transfer mixture to a bowl and stir in cornmeal and melted butter (mixture will be wet, but will firm as it cooks).3.  Meanwhile, drain corn husks and pat dry; Spoon 3 tbsp of corn mixture in the center of husk

4.  Roll husks lengthwise (in the shape of a tube), folding in sides

5.  Tie each end with twine or a sliver corn husk

6.  Repeat until all tamales are formed

7.  Shape two – 2 in. balls with aluminum foil and place them at both ends of a roasting pan

8.  Place a rack in pan and fill pan with hot water to about 1 in. in depth

9.  Carefully arrange tamales on the rack and cover pan tightly with foil

10.  Allow to steam for 45 minutes over high heat

11.  Uncover pan and allow to cool for 15 minutes

12.  *Optional: Spread F&E whipped honey for an extra touch!