Here are some recipes, courtesy of Nino Salvaggio, that you can make now, freeze and use later for a yummy meal.
Lobster Sauce
Serves 4
This recipe produces a wonderful sauce that goes with most any seafood dish or even over pasta. Adding a little extra half & half and the lobster base/water mixture, this sauce can as easily become a Lobster Bisque in a pinch.
Ingredients
2 tsp. Garlic
2 Tbsp. Green Onion
2 Tbsp. Vegetable Oil
1?4 cup Marsala Wine
2 cups Half & Half
1 Tbsp. Cornstarch
2 Tbsp. Lobster Base
2 tsp. Tomato Paste or Puree
Salt & Pepper, To Taste
Instructions
In a small sauce pan, heat oil and saute garlic and green onion for one minute.
Add Marsala wine, and reduce 30 seconds.
Mix together the half and half and the cornstarch, add to the reduced wine mixture along with the lobster base.
Bring to a simmer.
Season with salt and pepper to taste.
Notes
Serve with Crab & Shrimp Stuffed Pasta Shells.
Southwest Fajita Marinade and Dressing
Serves 4
A wonderful marinade and sauce to keep on hand in either your refrigerator OR freezer! Added to sauteed beef, chicken, peppers and onions, it is one terrific Fajita. It's also a terrific salad dressing that can be used on a taco salad or any Tex-Mex inspired salad.
Ingredients
1 cup Teriyaki Sauce (Soy Vey Brand)
1 Tbsp. Cornstarch
2 Tbsp. Water
1?2 cup Extra Virgin Olive Oil
1?4 cup Garlic Cloves, fresh, minced
1?4 cup Vidalia Onion, minced
1?4 cup Red Bell Pepper, minced
1 Tbsp. Jalapeno, minced
2 Tbsp. Light Brown Sugar
1 Tbsp. Cilantro, minced
3 drops Liquid Hickory Smoke
2 Tbsp. Cumin, ground
1 tsp. Chili Powder, ground
Instructions
Heat teriyaki sauce in sauce pan to a boil.
Dissolve cornstarch in water and add to teriyaki sauce. Bring to a boil while stirring.
Remove teriyaki mixture from heat and chill well.
Saute peppers, then onions in 2 tbsp. of the olive oil. Add garlic near end of sauteing. Add these sauteed ingredients to the cooked and cooled teriyaki mixture.
Stir in and add remaining ingredients.
Chill thoroughly and reserve.
Notes
Yield: 3 cups
Chicken Enchilada Casserole
Serves 4
Think Mexican Chicken Lasagna and you're pretty close to this version of our Chilaquilles recipe which substitutes Red Enchilada Sauce for the more traditional Cream and Chiles Verdes of our Chilaquilles recipe. Simple to make and quite simply a casserole version of the classic Mexican Chicken Enchiladas. One of the BEST ways to enjoy this recipe is topped with Nino's Santa Fe Style Black Bean & Corn Salsa, Sour Cream and chopped cilantro. Add to that a side of Spanish Rice??? WOW!!!..
Ingredients
Vegetable Spray, as needed
2 Tbsp. Salvaggio's Extra Virgin Olive Oil
2 cups Sweet Onions
1 tsp. Kosher Salt
1?4 tsp. Ground Black Pepper
18 each Corn Tortillas
3 cups Red Enchilada Sauce (homemade or canned)
2 lbs. Cooked Chicken Meat, pulled or cut julienne
24 oz. Monterey Jack / Cheddar Cheese, shredded
Instructions
Saute the sliced onions in the olive oil until golden in color.
Season the onions with salt and pepper and set aside.
Spray a 9" x 13" oven proof casserole dish generously with any kind of pan-release spray.
Lay down the first layer of fresh corn tortillas in a shingled fashion (2x3) 2 shingled along the width of the pan and 3 shingled along the length of thepan for a total of 6 tortillas.
Next ladle 1 cup of the enchilada sauce over the corn tortillas and spread evenly.
Sprinkle 3/4 pound of the pulled, cooked chicken meat evenly over the enchilada sauce (approximately 1/2 of the meat).
Then sprinkle half of the caramelized onions over the chicken.
Evenly sprinkle 1/2 pound (or 1/3rd) of the shredded cheeses evenly over the chicken and caramelized onions.
Repeat process of tortillas, sauce, chicken, onions and cheese once more.
Finish with the last 6 corn tortillas shingled on the top followed by 1 cup of the enchilada sauce and the last third of the shredded cheese.
Place into a 325 degree oven uncovered and bake for approximately 30-35 minutes.
