El Rancho Redfish Al A Mexicana Recipes

ARROZ A LA MEXICANA

Steps:

• Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
• Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ A LA MEXICANA

Steps:

• In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
• In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

EL RANCHO REDFISH AL A MEXICANA

Steps:

• Dredge fish in flour, salt and pepper. Fry fish in oil until golden on each side. Set aside. Sauce: combine onion, bell pepper, garlic, tomato, celery, tomato sauce and salt in blender. Mix to puree. Add water. Cook on low heat 10 min. Arrange fish on oven proof platter and pour sauce on top. Add garnish on top of sauce and broil until cheese melts.

REDFISH ON THE HALF-SHELL WITH LEMON-BUTTER LUMP CRABMEAT SAUCE

Steps:

• Heat grill to medium-high.
• Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
• Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
• Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

EL RANCHO EGGS WITH RICE

Steps:

• Break the broccoli into small pieces and rinse well, place into a greased casserole and add the rice, crumbled stock cubes, seasonings & capsicum.
• Carefully pour the boiling water over & stir gently, cook uncovered at 180.C for approx 30-40 mins or until the rice has absorbed the liquid, stirring occasionally.
• Make 5-6 depressions into the surface of the rice mixture and break an egg into each, scatter with cheese and return to oven until eggs are set & cheese melted.

CHICKEN A LA MEXICANA

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.