:::: YOUR NEIGHBOR’S RECIPE
Makes:
soft 8” corn tortillas 12 enchiladas tablespoons olive oil Total Time: tablespoons crushed garlic 60 minutes tablespoon seasoned salt pounds fresh, whole leaf spinach ounces sliced mushrooms each of sliced white onion and green bell pepper ounces Jalapeño Cheese Sauce (may substitute pepper jack cheese) 6 ounces Salsa Verde (3 ounces on each enchilada) 1/2 ounce Queso Cotija 12 3 2 1 2 12 1 3
Directions
Heat olive oil in a large skillet and add garlic, mushrooms, onions and peppers. Sauté until al dente, toss in fresh spinach leaves and sauté until slightly wilted then quickly fold in cheese sauce. Remove from heat. Warm tortillas on the griddle. Assemble each tortilla with 4 ounces of spinach mixture, roll into enchilada, top each enchilada with 3 ounces of Salsa Verde and sprinkle with Queso Cotijas. Serve with black beans, and Fiesta rice.
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pounds fresh tomatillos, washed and peeled bunch fresh cilantro yellow onion, peeled and quartered tablespoon crushed garlic yellow chiles tablespoon salt cups water
Makes: 3 cups Total Time: 20 minutes
Directions
Put tomatillos, onions and chiles in pot, cover with water, bring to a boil. Simmer for 20 minutes. Drain water, put tomatillos, onion and chile in a blender, add all other ingredients and blend until liquefied.
1 pound washed black beans 1 ounce each of chopped onion, and red and green bell peppers 1 tablespoon crushed garlic 2 tablespoons salt 1 tablespoon black pepper 1 teaspoon dried oregano 6 cups water
Makes: 5 cups Total Time: 50 minutes
Directions
Put all ingredients in a 6 quart pot, bring to a boil. Simmer for 45 to 50 minutes. 1/2 3/4 1 1 1/2 2 1
butter cup corn starch cup 1/2 & 1/2 cup grated jack cheese cup chopped jalapeños tablespoons jalapeño juice teaspoon granulated garlic
Directions
Makes: 1 quart Total Time: 15 minutes
Melt butter in sauce pan, slowly whisk in corn starch to make roux, slowly add ½ & ½ and bring to boil. Turn off heat and add all other ingredients whisking until smooth.
28 • 92130Magazine.com • February | March 2014
About the Chef Chef’s Name: Jesus “Chuy” de la Torre Profession: Chef at Casa Sol y Mar in 92130 Hobbies/ Interests: Cooking, painting, hiking, visiting local breweries, pairing handcrafted beers with new taste sensations Favorite Local Activity: Hiking in the back country About the Recipe: We are working on expanding the vegetarian choices on our menu that are not only made with healthy options but are bursting with flavor. We want our guests to have a variety of choices. About the Chef: I was raised in the San Fernando Valley and relocated to San Diego to join the team at Diane Powers’ Casa Sol y Mar restaurant. I have been a chef for thirteen years and love working with different spices and flavors to create new dishes. I test them on my girlfriend, family and our Casa Sol y Mar crew, to ultimately serve them to our guests. ¢ 2 1 1/4 1 1/4 1 2 1 1 1/2 2
tablespoons olive oil pound rice cup chopped yellow onion chopped tomato cup small chopped green bell pepper chopped celery stalk cloves chopped garlic tablespoon granulated garlic (8 ounces) can Hunts tomato sauce cup chicken broth cups water
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ounces sliced zucchini, yellow squash and green cabbage tablespoon olive oil teaspoon seasoned salt cup frozen corn cup bag frozen carrots and peas
Makes: 5 cups Total Time: 25 minutes
ADD
Directions
Heat oil to fry temperature in a frying pan. Quickly fry rice, remove and drain. Sauté onions, bell peppers and celery in same pan until tender. Add tomatoes and slightly sauté. Cook rice in a 6 quart pot, cover with water, add chicken broth and tomato sauce. Bring to a boil, reduce heat and simmer for 20 to 25 minutes until rice is tender and liquid is reduced. Once rice is done, sauté remaining vegetables with seasoned salt and toss into rice.