How to cool rice for making authentic Spicy AcapulcoChicken; learn more about making traditional Mexican and Latin American food in this free cooking video. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso

How to add chiles when making authentic Spicy AcapulcoChicken; learn more about making traditional Mexican and Latin American food in this free cooking video. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso

How to cook rice for making authentic Spicy AcapulcoChicken; learn more about making traditional Mexican and Latin American food in this free cooking video. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso

How to dice peppers for making authentic Spicy AcapulcoChicken; learn more about making traditional Mexican and Latin American food in this free cooking video. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. His 25 years of experience working in restaurants from Maine to California has exposed him to a wide variety of culinary styles and techniques. Filmmaker: Christian Munoz-Donoso

How to season chicken for making authentic Spicy AcapulcoChicken; learn more about making traditional Mexican and Latin American food in this free cooking video. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. His 25 years of experience working in restaurants from Maine to California has exposed him to a wide variety of culinary styles and techniques. Filmmaker: Christian Munoz-Donoso

How to dice jalapenos for making authentic Spicy AcapulcoChicken; learn more about making traditional Mexican and Latin American food in this free cooking video. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. His 25 years of experience working in restaurants from Maine to California has exposed him to a wide variety of culinary styles and techniques. Filmmaker: Christian Munoz-Donoso

Source: Cafe Noche, 2409 Montrose Blvd., Houston, Texas

Yield: 4 servings

4 large Poblano peppers
1/4 cup chopped onion
1/2 pound shrimp, lightly cooked, peeled and chopped
1/4 cup cilantro, chopped
1/4 pound Monterey Jack Cheese, shredded
2 boneless chicken breasts, halved and pounded flat
2 teaspoons white pepper
Salt, to taste
12 (6-inch) long strings
Oil, for frying
3 shallots, diced
1 cup white wine
1/2 cup chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter

Roast Peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes.

Remove from freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F.

In a medium saut? pan, saut? onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place mixture into a bowl, add the cheese and set aside.

To Assemble: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven.

Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce.

Serve warm. Makes 4 servings.

To make Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat.

Per Serving: 1214 Cal (77% from Fat, 20% from Protein, 3% from Carb); 59 g Protein; 101 g Tot Fat; 9 g Carb; 1 g Fiber; 388 mg Calcium; 6 mg Iron; 1262 mg Sodium; 575 mg Cholesterol

1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening

Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions, bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

Posted by CookinMom at recipegoldmine.com – May 24, 2001

Source: Hilltop Hotel Farm – Texas

1 tablespoon garlic pur?e
1/2 cup olive oil
1/2 cup lemon juice
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
1/2 cup loosely packed fresh oregano leaves
    (or 2 1/2 tablespoon dried oregano)
1 tablespoon salsa (or 1 teaspoon cayenne)
Salt to taste
4 whole game hens
Sour cream and salsa for garnish
1 avocado, sliced

For sauce, blend first 7 ingredients until smooth. Add salt to taste.

Preheat oven to 350 degrees F.

Split hens, drizzle both sides with sauce, and bake approximately 45 minutes in shallow pan, skin side up. Baste often.

To serve, garnish with sour cream, salsa, and avocado.

Serves 4.

Enjoy!

Source: Cafe Noche, Houston, Texas

Yield: 4 servings

4 large poblano peppers
1/4 cup chopped onion
1/2 pound medium shrimp, lightly cooked, peeled and chopped
1/4 cup chopped cilantro
1/4 pound Monterey jack cheese, shredded
2 (8 ounce) chicken breasts, halved, deboned and pounded flat
2 teaspoons white pepper
Salt, to taste
12 (6-inch long) strings
Oil, for frying

Creamy Shrimp Sauce
3 shallots, diced
1 cup white wine
1/2 cup fish stock or chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter

Roast peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F.

In a medium saut? pan, saut? onion, shrimp and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside.

Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about 1/4 inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to an ovenproof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm.

Makes 4 servings.

Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well blended. Remove from heat.