6 whole pita breads
½ cup Texas olive oil
1 teaspoon cumin
1 teaspoon garlic salt
3 ripe avocados
7 ounces of Texas peas, lightly steamed and drained
1 handful cilantro, roughly chopped
3 green onions, roughly chopped
Juice of 1 lime
1 tomato, seeded and chopped
Salt and pepper to taste

Preheat your oven to 350ºF.
Cut the pita bread into six wedges and place on a baking sheet.  Drizzle with the olive oil; sprinkle with cumin and garlic salt.  Toast in the oven until crispy approximately 15 to 20 minutes.  Allow to cool before touching.  Store in an airtight container until you’re ready to use.
Place the avocados, peas, cilantro, green onions, and lime juice in a food processor and pulse until just combined.  Put into a serving bowl and stir in the tomatoes.  Season with salt and pepper if you so desire.  If you’re not planning on enjoying immediately simply place some plastic wrap directly on top of the mixture and store in the refrigerator for up to a day.
Serve with the baked pita chips.  The Avocado & Peas is also great with carrot or celery sticks, on a baked potato or on top of roasted fish, chicken, or meat.

Serves 6-10

Recipe created by Chef Michael H. Flores  •  ©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

4 ounces goat cheese
5 avocados, halved, seeded, peeled
Juice of one lime
½ teaspoon hot sauce
Kosher salt, to taste
Several twist of the pepper mill
French baguette, sliced
Tiny tomatoes, cut in half
English/hot house cucumbers, sliced

Place all ingredients (except bread, tomatoes, and cucumbers) in a bowl and mash with a fork.  The end result should NOT be smooth.  Serve surrounded with the sliced baguette, tomatoes, and cucumbers.



Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

1 tablespoon extra virgin olive oil
1 bunch green onions, sliced thin
4 garlic cloves, minced
½ pound ground Texas bison
1 teaspoon kosher salt
1 teaspoon pepper
½ cup currants
1 teaspoon cumin
½ teaspoon each ground ginger, cinnamon, and allspice
3 packages mini phyllo shells
4 ounces (nt.wt.) feta cheese
1 handful mint, sliced thin

Heat the extra virgin olive oil in a sauté pan.  Add the onions, garlic, bison, salt, pepper, currants, and spices and combine well.  Cook until the bison is done, approximately five to eight minutes.  Taste and adjust seasonings if needed.
Fill the phyllo cups (also spelled filo) with a teaspoon full of the bison.  Top with crumbled feta cheese and “sprinkle” with the mint.  Serve immediately.

Yields 45 cups

 
Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

4 large baking apples
Juice of 1 lemon
4 tablespoons butter
1 shallot, chopped
3 garlic cloves, minced
3/4 pound assorted Texas mushrooms, sliced
2 tablespoons Madeira
1/4 cup crema Mexicana or Crème Frâiche
1/4 cup chopped herbs (I suggest a combination of parsley, sage, rosemary, thyme)
3 tablespoons chicken stock
3 tablespoons white wine
3 tablespoons apple juice
Salt and pepper

Cut off the top of the apples about one-eighth inch down.  Hollow out the inside of each fruit leaving a thin but sturdy shell.  Rub the inside of each apple with the lemon juice.  Remove seeds and chop the remaining fruit from the inside; set the tops aside.
In a large pan, melt the butter.  Add the garlic and shallots and sauté for about one minute.  Add the chopped apples and sliced mushrooms and continue to sauté until the mixture begins to dry out; add the Madeira.  Stir in the crema Mexicana and herbs.  Simmer until it begins to thicken.  Season with the salt and fresh ground black pepper and set aside.
Season the inside of the apples.  Spoon the mixture into the apple cups, dividing evenly, it is okay for the filling to come over the top.  Place the reserved tops on top of the stuffed apples.  Place the apples in a greased baking dish small enough to hold them tightly.  Pour the stock, wine, and apple juice around the apples.  Bake uncovered in a 350oF. oven for 45 minutes to an hour, depending on the size of the apples.  If the apples begin to get too brown during baking, cover them with foil.  Serve warm.

Recipe created by Chef Michael H. Flores  •
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

1½ cups half-n-half
2 whole eggs
2 egg yolks
4 ounces Texas goat cheese
2 tablespoons Texas honey
4 ounces Texas goat cheese
Peaches

Place the half-n-half in the microwave and heat just until it starts to boil.  Put eggs, yolks, four ounces cheese and honey in a blender.  Pour in the scalded half-n-half and pulse until just combined.  Butter six 4 ounce ramekins and place a tablespoon of crumbled goat cheese in each one and place in a baking pan.  Fill ramekins with the goat cheese mixture and then pour hot water in the pan to reach half way up the sides of the ramekins.  Loosely cover and bake at 325oF. for about 45 minutes or until set.  Let cool before unmolding, although they do not have to be.  Serve with seared peaches.

You’ll need about three peaches.  Cut them in half, take out the stones, and slice them into thick pieces.  Get a sauté pan smoking hot.  Sear the peaches in batches by laying them in the pan for about 45 seconds. Flip them over and cook for another 45 seconds.

Yields six custards


Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

½ pound Texas shrimp, cooked, tails and shells removed
½ pound Texas shrimp, cooked, tails and shells removed, roughly chopped
1 cup sundried tomatoes, rehydrated
1 pound cream cheese
8 ounces Texas goat cheese
4 green onions
2 sprigs fresh dill
3 sprigs fresh thyme, leaves removed, discard stems
1 teaspoon hot sauce (i.e., Tabasco)
Juice from 1 lemon
Salt, to taste
1/4 cup capers
2 tablespoons red onion, diced

Place only the half-pound of the whole shrimp in a food processor along with all of the other ingredients (except capers and red onions) and purée until smooth.  Remove to a bowl and stir in the remaining half-pound chopped shrimp.  Pour into a round bowl lined with plastic wrap, pat down and refrigerate for several hours to overnight.  To serve, unmold on a platter and top with capers and onions.  Serve with crackers.

Serves 10-12

Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

This is not your ordinary Caesar salad.  It’s loaded with potatoes that have been roasted in extra virgin olive oil from Texas and sweet onions that hale from the same Lone Star state.  With a homemade dressing that’s simple to make what else could you ask for!


1½ to 2 pounds Texas grown potatoes, peeled and cubed
1 large sweet Texas onion, chopped
1/4 cup of Texas extra virgin olive oil
1 teaspoon each salt and pepper
2 romaine hearts, torn into pieces
Caesar dressing (recipe follows)
Parmesan cheese for garnish

Preheat your oven to 375oF.  Place the potatoes, onion, oil, salt, and pepper on a baking sheet and toss together until everything is covered in oil.  Roast for 25 minutes.  Allow to cool before using.
To assemble the salad put the roasted potatoes, onions, and lettuce in a large bowl.  Toss with enough dressing to coat the salad to your liking and top with shreds of Parmesan cheese; serve immediately.

FOR THE CAESAR DRESSING
1 tablespoon Dijon mustard
¼ cup red wine vinegar
¼ cup lemon juice, fresh squeezed
1 ounce anchovies
2 shallots
5 garlic cloves
¾ cup parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
2 cups mayonnaise

Place all ingredients EXCEPT MAYONNAISE in a food processor and purée until smooth; stop.  Add the mayonnaise and pulse until combined.  Refrigerate.

Serves 4-6 as an entrée or 6-10 as a salad

Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

1 cup Texas olive oil
a cup red wine vinegar
1 teaspoon cumin
4 garlic cloves, chopped
1 jalapeño, minced
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds Texas flat iron steak, trimmed
1 head of Romaine lettuce grown in Texas
1-12 ounce bag of cherry tomatoes, quartered.
15 ounces (nt.wt.) of jarred, quartered and marinated artichoke hearts with the liquid
4 ounces crumbled feta cheese
a cup toasted pine nuts
¼ cup Texas extra virgin olive oil
1 teaspoon each salt and freshly ground black pepper

The flavorful Flat Iron Steak is the second most tender cut of meat right after the tenderloin.  Also known as a Top Blade, it benefits from marinating and is best if it isn't cooked too well beyond medium.
This steak has a deep, rich flavor which makes it perfect to stand on its own, or with a flavorful topping like in this recipe.  Grilled over a medium high heat at a little lower temperature to keep from charring the
outside before it heats through the middle is the best method of cooking.

Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

1/4 cup olive oil
1 whole Texas chicken, cut into pieces
1 teaspoon each salt and pepper
3 garlic cloves, roughly chopped
2 teaspoons cinnamon
1/4 teaspoon ginger
½ teaspoon turmeric
2―28 ounce cans of stewed and sliced tomatoes
3 tablespoons fragrant Texas honey
1 tablespoon toasted sesame seeds, for garnish
Limes

Heat the oil in a pot; add the chicken and spices and tomatoes.  Simmer, uncovered, for about an hour or until the chicken is so tender it easily pulls from the bone.  While cooking you’ll need to stir and turn the chicken frequently.
When the chicken has cooked remove it from the sauce and place on a platter.  Continue cooking the sauce for five to 10 minutes until it has thickened.  Stir often so that the bottom doesn’t stick and burn.  Stir in the honey and then pour over the cooked chicken.  Garnish with sesame seeds and a squeeze of lime.

Serves four to six

Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

Grilled Lamb
2 double lamb chops from the rib, per person
1 cup red Texas wine
2 cups olive oil
1 bunch rosemary (approximately 2/3 ounce, net weight)
1/4 cup garlic, minced
½ yellow onion, roughly chopped
1 tablespoon freshly ground black pepper
1 bunch mint (approximately 2/3 ounce, net weight)
Salt

Combine all ingredients in a container except for the salt.  The meat must be marinated in the refrigerator at least 12 to 24 hours before cooking.  To cook, remove the lamb from the marinade, season with salt, and grill over a medium flame for about four to seven minutes per side, depending on desired doneness.  Let rest for about 5 minutes before serving.  (Note: If flame flares up during cooking pull meat off with long tongs until it subsides.)

Lentil Salad
8 ounces green lentils
2 garlic cloves, minced
2 tomatoes, diced
½ red onion, diced
½ cup kalamata olives, roughly chopped
1/4 cup mixed Texas herbs, chopped (I like parsley, mint, rosemary, thyme)
1 tablespoon Dijon mustard
2 tablespoons honey
1/4 cup balsamic vinegar
1/4 cup Texas red wine
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup olive oil
1/4 cup extra virgin olive oil

Place the lentils in a pot and cover with water.  Simmer over a low heat for 25 minutes, or until the lentils are just tender.  They should not be mushy.  Drain the lentils if there is any liquid left, allow to cool.
Put the lentils in a bowl along with the garlic, tomatoes, red onion, olives, and herbs.
In a separate bowl, mix together the mustard, honey, vinegar, wine, salt and pepper.  Slowly whisk in the oils.  Taste and adjust the seasonings.  Pour the vinaigrette over the lentil mixture and stir together.  Taste the salad and adjust the seasonings if necessary.  Refrigerate for several hours to overnight before serving.

Makes enough to serve five to six

Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

One 1 pound bag of saffron flavored rice (i.e., Vigo or Mahatma brands)
1/4 cup olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
6 garlic cloves, minced
3 raw chicken breasts, cubed
1 teaspoon each salt and freshly ground black pepper
1 pound raw Texas shrimp, peeled, deveined
2 links Spanish chorizo, sliced
Small box of frozen peas, thawed
1 can of kidney beans, drained
Small jar of sliced olives with pimentos, drained

Cook the rice according to the directions on the package [using olive oil instead of butter].
While the rice is cooking, heat the olive oil in a large pan (with a cover) over medium-high heat.  Add the onion and red bell and sauté for two minutes; add the garlic and cook for another one minute.  Next add the chicken, salt and pepper, and continue cooking for four minutes; stir in the shrimp and chorizo.  Cook for two more minutes and then add the peas and beans; cover and turn heat to low.
As soon as the rice is ready, combine the two pots.  Do not over-mix!  Taste and adjust the seasonings with salt and pepper.  Serve immediately topped with the olives.

Serves six

Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

FOR THE MEAT
8 ounces tamarind concentrate
2 cups water
2/3 cups dark brown sugar, packed
1/4 cup tequila
1/4 cup corn oil
2 serrano chiles roughly chopped
5 garlic cloves, smashed
4-6 six ounce Texas beef tenderloin filets

Stir together all of the ingredients except the meat in a bowl.  Place the tenderloins in an extra large zipper bag and pour in the liquid.  Coat the meat well, squeeze out the air and seal.  Refrigerate for 24 hours.

FOR THE SALSA
1 cup pumpkin seeds (pepitas), toasted in the oven
3 tablespoons sherry vinegar
2 green onions, sliced
4 oz (nt.wt.) crumbled Gorgonzola cheese
2 tablespoons olive oil
1 bunch of cilantro leaves, chopped
1 jalapeño, seeded, minced
2 garlic cloves, minced
Juice of 1 lime
Salt, to taste

Carefully combine all of the ingredients in a bowl — do not over mix.  Taste and add salt if you think it needs it.  Refrigerate overnight to allow the flavors to develop (the flavor is very different the next day).  Serve at room temperature atop the tenderloin.


To assemble the dish remove the fillets from the marinade, season each side with salt and pepper, and sauté in hot corn oil on each side for four minutes (watch the meat carefully because the marinade may burn).  Finish cooking the meat in a 350oF. oven for 4-10 minutes depending on the desired doneness.  Serve topped with the Gorgonzola salsa.

Serves four to six


Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

3 ancho chiles, stemmed, seeded, cut into pieces
5 garlic cloves
1 teaspoon oregano leaves, dried
1 teaspoon salt
2 tablespoons olive oil
1 cup orange juice
Juice of 1 lime
2 pounds Texas venison loin roast, boneless and cut into ½-inch slices
Corn tortillas

Place everything except the meat in a blender, and blend until the anchos are roughly chopped.  Place the meat in a large zipper bag and pour in the marinade.  Make sure the meat is coated evenly.  Marinate overnight in the refrigerator or for two hours at room temperature.
Roast in the oven for one hour at 350oF.   When the meat is cool enough to handle cut it into tiny cubes.
Serve in warm corn tortillas with the oranges and olives.

Yields about a dozen tacos

For the Oranges and Olives
3 Texas oranges
1―2.25 can sliced black olives
½ cup sliced green olives
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon chile powder
1 teaspoon cumin
½ teaspoon chipotle powder
1 teaspoon salt
½ teaspoon sugar
Handful of chopped cilantro

Peel the oranges, and with a serrated knife cut the segments out of the membranes.  Put the orange segments in a bowl along with the olives.
Whisked together the oil, garlic, chile powder, cumin, chipotle, salt, and sugar.  Pour over the oranges and olives, add the cilantro and lightly toss.  Refrigerate until needed.


Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

3 pounds beef roast
3 garlic cloves
1 bay leaf
2 teaspoons salt
1 teaspoons pepper
1 teaspoons ground cumin
1 celery stalk, sliced thin
½ a small package frozen peas, thawed
3 large dill pickles, diced
½ cup sliced green olives with pimentos, drained
½ cup pickled pearl onions, drained
1 green bell pepper, sliced thin
3 large tomatoes, chopped
1 baking potato, peeled and diced about 1/4-inch
1/4 cup avocado oil
6-8 Semi Boneless quail
3 tablespoons butter, softened
Salt
Pepper
Chile powder

Cut the roast into pieces no larger than two inch squares. Place in a pot with the garlic and bay leaf and cover with water. Bring to a boil, reduce heat, and simmer, uncovered, for 2-5 hours. After the meat has cooked, remove from heat and let it cool in the liquid. Once cooled discard the bay leaf and place the meat into a large bowl along with the garlic. Using two forks, one in each hand, shred the beef and mash the garlic. Add the salt, pepper, cumin, celery, peas, pickles, olives, and onions. Mix well and set aside.

In a large sauté pan heat the avocado oil over high heat. Add the potatoes and cook for 5 minutes, stirring frequently. Next add the bell peppers and cook for another minute. Stir in the tomatoes and wait until the pan gets hot again. Finally add the meat mixture and fry for 3 minutes, continually stirring. Remove from heat and taste. If you think it needs more salt, add it. Allow to cool.
Preheat your oven to 450ºF. Rub the quails with the softened butter and sprinkle them with salt, pepper, and chile powder. Fill each cavity with the meat stuffing. Place the stuffed quail on a roasting pan and roast in the oven until nicely browned and any running liquid is clear. This will take about 15 minutes.

1 whole pheasant
Salt
Freshly ground black pepper
2 piloncillo cones — unrefined Mexican sugar (or dark brown sugar)
1 pint heavy cream
1-3 chipotles in adobo sauce
1 stick butter cut into its 8 tablespoons
2 to 3 to 4 tablespoons tequila

Preheat your oven to 400ºF.
Season the pheasant all over with salt and pepper. Put the seasoned bird in a roasting pan and place it the hot oven. Roast for 20 minutes and then turn the heat down to 350oF. and continue cooking for another hour. Let the cooked bird rest for about seven minutes and then carve it.

While the pheasant is in the oven put the piloncillo, the chipotle chiles, and the heavy cream into a sauce pan and simmer for 45 minutes. Occasionally stir the mixture to prevent it from burning and to also break down the cones. After the 45 minutes are past remove the pan from the heat and carefully pour the hot mixture into a blender (again, be very careful because this mixture will be really hot). Set the speed on low because it’s filled with a hot liquid and turn the motor on; slowly increase the speed to high. With the motor running add a piece of the butter. Wait until it has completely blended before adding the next piece. Continue this process until all of the butter has been added. This process is called “emulsifying.” The same can be done with a whisk but this is quicker, easier and makes a more stable sauce. Pour the tequila into the running blender; turn it off once the liquor is mixed in.

Serve the warm sauce aside the carved pheasant. The fowl will feed four – maybe.

The sauce is great over goat cheese for an elegant hors d’oeuvre, atop Dutch chocolate ice cream for a spicy-icy dessert, and roast duck, the way it appears in my cookbook entitled My Family • My Friends • My Food.

2 cups fish stock or clam juice
2 tablespoons flour
1 cup heavy cream
2 tablespoons + of a GOOD whiskey
1 teaspoon salt
1 teaspoon hot sauce (i.e., Tabasco)
20 large sea scallops, preferably fresh, not frozen

Pour the stock or clam juice into a medium sized pan and place it on the stove over high heat and bring it to a simmer; add the butter. Whisk in the flour followed by the heavy cream. Turn the heat down to medium-high and continue cooking until the sauce has reduced to a thick consistency, frequently stirring to prevent sticking on the sides and bottom. The sauce is ready when it heavily coats the back of a spoon without running. Stir in the whiskey the salt and the hot sauce and cook for five more minutes. Taste and adjust the seasonings if you find it necessary. Finally, drop the scallops into the whiskey sauce and cook for about five minutes until they are cooked.

Another way to cook the scallops is by searing them in a hot sauté pan. For this method place the scallops in a bowl, drizzle in some avocado oil and season with salt and freshly ground black pepper. Carefully toss with your hands until all of the scallops are evenly coated. Place each one in a sauté pan that has been sitting over a high heat for several minutes. Do not over crowd the pan. After three minutes flip the scallops over using tongs. Cook for another two minutes and then put them into the whiskey cream sauce.

Serve over wild rice, white rice, or mashed potatoes.

Crust
1/3 cup of warm water
1 package of dry yeast
½ teaspoon of salt
2 tablespoons olive oil
1½ cups all-purpose flour

Filling
1 apple
1 onion
Oil to cook with, I use avocado oil
1 whole roasted chicken
An 8 ounce package of shredded mixed cheeses like Italian or Pizza Blend

Crust
Pour the water into a large glass bowl. Add the yeast, salt, olive oil, and flour to the bowl. Use your hands to mix the dough. They might get all gooey but it’s ok because you can wash them off. After you have cleaned your hands cover the bowl with plastic wrap and then put it into the refrigerator. You have to plan ahead because the dough has to stay there over night.

The next day take the covered dough out of the refrigerator. It should have gotten a little bigger over night. That’s because of the yeast. Yeast makes things like bread rise. Put the bowl on the counter and let it warm up for 1 hour.

Get a grown-up helper to put a pizza tile in the oven and turn it on to 400 degrees Fahrenheit. If you don’t a tile don’t worry, your stuffed pizza will still bake-up yummy. While the oven is heating up get the following stuff for the filling:

Filling
Now it is time to call your mom, dad, or any grown-up helper to be your kitchen assistant because the apple needs to be peeled and cut into little pieces and so does the onion. You might be able to do this on your own but I want you to get permission first. Get a big pan…….make sure it is not too big because it has to fit on the stove! Turn the heat to medium high and pour enough oil into the pan to barely cover the bottom of it. Wait for 1 minute and then dump in the chopped apple and onion. Let them cook for about 5 minutes. Stir the apples and onions after each minute passes to make sure they are not sticking or burning. When the 5 minutes are up pour everything into a big bowl and let it cool enough so you can touch it. Once the cooked apples and onions are cool start pulling little pieces of chicken off the bones and add it to the bowl. You won’t need all of the chicken meat, just about half of it.

You’re almost finished. Sprinkle the counter with a little flour and then slowly take off the plastic wrap from the dough. Put it on top of the sprinkled flour and roll it around in it. Use a rolling pin and roll the dough into a big circle. It does not have to be perfect; just make sure it is no thinner than 1/8th of an inch. Divide the filling among the left and right side of the rolled dough and then top it off with the cheese. Make sure not to get too close to the edges. Cut the dough in half staring at the top and then fold it over the filling. Smash the edges together so they will stay closed. Finally put the pieces in the oven on top of the hot stone. It only takes about 7 minutes for the stuffed pizza to cook and turn golden brown.

At last, take the 2 pieces out of the oven and let them cool enough so you don’t burn your mouth with the first bite. One is just for you and the other one is to share with whoever helped you.

I know you’ll really like the stuffed pizza. Each time you make them you can experiment with other stuff to go inside.

1 apple, peeled, cored, diced
1 teaspoon baking soda
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 cups flour
1 cup (2 sticks) butter, melted
1 teaspoon vanilla extract
2 eggs
1 cup Texas pecans, chopped

Sprinkle the baking soda over the apples and set aside.  Thoroughly blend the two sugars and cinnamon together and add them to the flour.  Stir in the butter followed by eggs and vanilla; combine well.  Finally, stir in the apples, and pecans.  Pour into a greased 13"x 9" pan and bake at 350oF. for 40 minutes, or until a toothpick comes out clean.  Cool before cutting.

Yields 2½ dozen

Recipe created by Chef Michael H. Flores  • 
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com

1 cup (2 sticks) butter, room temperature
2 cups sugar
4 eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup Fall Creek Vineyard’s cabernet sauvignon
1 package German sweet chocolate
1/4 cup Fall Creek Vineyard’s cabernet sauvignon
1 teaspoon salt
1 teaspoon baking soda
3 cups flour, sifted

Preheat your oven to 300ºF.
Put the softened butter into the bowl of an electric mixer that is fitted with the paddle attachment; beat the butter for just a few seconds and then scrape down the sides of the bowl. Add the sugar to the beaten butter, turn the machine back on and cream the two together. With the motor off scrape down the sides of the bowl and then turn it back on. One at a time add the eggs, then the vanilla, and finally the buttermilk. Make sure to give each ingredient time to get blended in before adding the next; turn the machine off. Break-up the squares of the German sweet chocolate into a small bowl that’s safe to go in a microwave and then pour in the quarter cup of wine. Put the bowl into the microwave and heat it for 30 seconds. When the time is up check and see if the chocolate has melted. If it hasn’t microwave it for 15-20 seconds more. Remove the bowl from the microwave and stir the chocolate and wine with a fork until the two have combined. Turn the mixer back on and slowly add the chocolate-wine mixture. Turn off the machine once everything is mixed well.

Add the salt and baking soda to the sifted flour and mix it together with a large spoon or a wire whisk. With the motor running slowly start adding the flour to the bowl a little at a time. When all the flour has gone into the bowl turn the motor up and beat the batter for just about 10 seconds and then turn it off. Spray a tube pan with a butter-flour spray making sure all the sides and bottom get coated. Pour in the batter and put the pan into the heated oven. Bake for 1½ hours. When the time is up remove the baked cake from the oven and let it cool off completely before unmolding it onto a serving plate. (You will need to run a small kitchen knife around the sides of the cooled cake to ensure it all comes out of the pan with no hassle.) Once the cake has come out of the pan get a second serving plate, put it on top of the cake, and re-flip. This is the side you’ll drizzle the Chocolate~Cabernet Ganache over before serving.

Chocolate~Cabernet Ganache
Break-up another package of German sweet chocolate into a small microwavable bowl. Add ½ cup of heavy cream, put the bowl into the microwave and heat it for 30 seconds. Stir it and then microwave for another 30 seconds. Carefully take the bowl out of the microwave and stir it until it’s mixed together. Finally pour in a few tablespoons of Fall Creek Vineyard’s cabernet sauvignon and stir again until the chocolate, cream, and wine are fully combined. Using a dinner fork or spoon heavily drizzle the ganache over the cake. Enjoy!

1 jar Michael Flores TOMatillo Salsa (regular or spicy)
8 ounces Daisy® sour cream
Corn oil
1 rotisserie chicken, shredded
½ white onion, diced
2 cups grated jalapeño jack cheese
12 corn tortillas

Preheat your oven to 350oF.
Mix together the TOMatillo Salsa and the sour cream and set aside.
Pour about ¼-inch of corn oil into a sauté pan and heat it for 5-7 minutes over a medium-high fire.
While the oil is heating combine the chicken, onion, and 1½ cups of the jalapeño jack cheese in a bowl; set aside.
Using tongs, quickly dip the tortillas, one at a time, into the hot oil (the oil should slightly bubble when you do this).  Make sure that each side has been coated.  Drain and place on a plate.  Continue until all of the tortillas are done.
To assemble the enchiladas: Place a row of the chicken-cheese-onion mixture down the center of a tortilla that’s been dipped in the hot corn oil and tightly roll it.  Place it in a baking dish and continue this process until all of the tortillas are used up.
Pour the reserved TOMatillo-sour cream sauce over the enchiladas and sprinkle with the ½ cup cheese.  Bake in a 350oF. oven for 25-35 minutes, until the cheese is melted and the enchiladas are heated thoroughly through.


EASY ONE-POT TOMATILLO BEEF

1 pound ground beef
½ onion, diced
4 garlic cloves, minced
8 ounces (nt.wt.) carrots, sliced
1 teaspoon Michael Flores ¡Viva Comida! Seasonings
1 teaspoon cumin
1 jar Michael Flores TOMatillo Salsa (regular or spicy)
1‒16 ounce package egg noodles, cooked according to the package directions
Queso fresco, crumbled, for garnish
Pickled jalapeño slices, for garnish

Combine the ground beef with the onion, garlic, carrots, ¡Viva Comida! Seasonings and cumin in a large sauté pan (that has a lid) over medium-high heat; cook for 7 minutes, stirring occasionally.  Next stir in the TOMatillo Salsa and cover the pan, turn down the heat to medium low, and cook for 7 more minutes.  Serve over the cooked egg noodles and garnish with queso fresco and jalapeño slices.

For the Chops:
4-6 pork chops
The liquid from a jar of Michael Flores Bandito Bullets
Michael Flores ¡Viva Comida! Seasonings, to taste

Place the three ingredients in a zipper bag and shake it all up to combine.  Put the bag of ingredients in the refrigerator and allow the chops to marinate for 24-48 hours.
Once the pork chops have marinated remove them from the liquid and cook them using your favorite method (grill, sauté, roast).  Serve them with the Cilantro Slaw.

For the Slaw:
1 head of red cabbage, sliced thin
1 head of green cabbage, sliced thin
2 heads Boston/Bibb/Butter lettuce, washed, dried, torn
2 cups shredded carrots
2 bunches cilantro, roughly chopped (save the stems for the dressing)
1 jar of Michael Flores Bandito Bullets, drained (remember to use the liquid for the chops)
Cilantro Slaw dressing (recipe follows)

Combine all of the ingredients (except for the dressing) and refrigerate until needed.  Right before serving, toss the refrigerated veggie mixture with Slaw Dressing and serve immediately.
 
For the Cilantro Slaw Dressing:
6-8 cloves garlic
2 teaspoons Michael Flores ¡Viva Comida! Seasonings
1 teaspoon dry mustard
2/3 cup rice vinegar
2 cups Michael Flores All Natural Avocado Oil
Stems of the cilantro from above
 
Place all ingredients in a blender and purée until smooth.  Taste seasonings and adjust if necessary

1/2 pound bag “small” potatoes, washed and dried
Michael Flores All Natural Avocado Oil
Michael Flores ¡Viva Comida! Seasonings
Pickles and liquid from ½ a jar of Michael Flores Sweet and Sassy Pickles, separated
1 tablespoon stone ground mustard
1 cup Michael Flores All Natural Avocado Oil
5 green onions cut in ½-inch pieces

Preheat your oven to 350oF.
Place the potatoes on a roasting tray/sheet pan and lightly coat with the Avocado Oil.  Season with the ¡Viva Comida! Seasonings and place in the oven; bake for one hour.
While the potatoes are baking make the dressing for the potato salad by whisking together in a bowl the pickle liquid and the stone ground mustard.  Slowly whisk in the Avocado Oil forming an emulsion; set aside.
Cut the pickles into quarters and put them into the bowl with the dressing; add the cut green onions to the bowl as well.
Once the potatoes have cooked and they are cool enough to handle cut them in half and add them to the bowl with the dressing, pickles, and green onions.  Toss everything together and taste.  If you think more flavor is needed add some ¡Viva Comida! Seasonings to taste.  Refrigerate until ready to serve.  This potato salad is best served at room temperature.

1 store-bought pizza crust (i.e., Boboli)
½ a jar Michael Flores Spinach Artichoke Dip Mix with Roasted Red Peppers
2 tomatoes, sliced
10 slices of fresh mozzarella cheese

Preheat your oven to 375oF.
Pour ½ a jar of Spinach Artichoke Dip Mix with Roasted Red Peppers onto the pizza crust and spread it all over, covering the crust.  Next arrange the tomato slices on top of the Dip Mix followed by the slices of cheese.  Bake for 25-30 minutes until the cheese is melted.

1 pound cream cheese, softened
5 cups (1½ pounds) Swiss cheese, grated
1 tablespoon Michael Flores ¡Viva Comida! Seasonings
1 package no-boil lasagna sheets
1 jar of Michael Flores Spinach Artichoke Dip Mix with Roasted Eggplant

Preheat your oven to 350oF.
Put the cream cheese, 4 cups of the Swiss cheese, and the tablespoon of ¡Viva Comida! Seasonings in the bowl of an electric mixer; use the paddle attachment to mix it all together.
Spread 2 spoons of the Spinach Artichoke Dip Mix on the bottom of a deep loaf pan.  Next spread about 1/3 cup of the cheese mix on a lasagna noodle and lay it in the pan.  Put 5 spoons of Spinach Artichoke Dip Mix in next and spread it around.  Continue building the lasagna by spreading another 1/3 cup of the cheese mix on a noodle and laying it in the pan followed with the 5 spoons of Spinach Artichoke Dip Mix.  You should end up with a total of five layers of noodles spread with cheese.  Top the lasagna with a final pasta sheet, the rest of the Dip Mix, and 1 cup of grated Swiss cheese.  Bake in the oven for 45 minutes.
Once the baked lasagna comes out of the oven allow it to rest for 7-10 minutes for slicing it and serving.

10 ounces goat cheese, softened
2 each Michael Flores Smok’n Bullets, chopped fine
1‒11 ounce can mandarin oranges, drained
Michael Flores ¡Viva Comida! Seasonings, to taste
4-6 salmon fillets, with skin
4 tablespoons Michael Flores Chipotle Chile Avocado Oil

Combine the goat cheese, chopped Smok’n Bullets, and mandarin oranges.  Sprinkle both sides of the salmon with the ¡Viva Comida! Seasonings.  Spread the goat cheese mixture on each salmon filet (not on the skin side).  Heat the oil in a large sauté pan on high heat.  Carefully place the salmon in the hot pan skin side down and sear the filets until the skin is a dark golden brown (2-3 minutes).  Don’t crowd the pan; cook them in batches if needed.  Remove the salmon filets from the pan and place them on a baking tray.  Finish the dish by placing the salmon directly under the broiler for about 2 minutes until the cheese begins to brown.

7 stale Corn Tor

tillas (left out at room temperature over night, unwrapped, and laid out individually)
1/3 cup Michael Flores Avocado Oil
1 jar Michael Flores Old San Antonio Salsa
½ cup chicken or vegetable stock
1/4 cup crema Mexicana [crème fraîche or sour cream may be substituted as a last resort]
1 cup shredded queso blanco or Monterrey jack cheese
Michael Flores ¡Viva Comida! Seasonings, to taste
Thinly sliced red or white onion rings for garnish

Cut the tortillas in half and then roughly cut into 1 inch strips.  I know that this is a little difficult because of the “roughness/staleness” of the tortillas, but please note that this is not chemistry!  Do the best that you can not worrying if it is perfect.
In a large sauté pan heat the oil over a high heat. Add the tortillas and fry until lightly golden.  Drain the oil and add the salsa, crema and stock.  Simmer together for 10-15 minutes, until the liquid has been absorbed by the tortillas.
Turn the heat off and stir in the cheese.  Season with ¡Viva Comida! Seasonings if necessary.  Serve piping hot topped with the onions.

1‒12 ounce

can tuna fish, drained
¼ jar Michael Flores Cilantro Lime Marinade
2 tablespoons mayonnaise
2 celery stalks, diced
1 small jar pimentos

Combine all ingredients in a bowl; cover and refrigerate for several hours to allow the flavors to develop.

1 small pork roast
1 teaspoon Michael Flores ¡Viva Comida! Seasonings
1 bottle Michael Flores Bloody Mary Mix
1 small jar olives with pimentos, drained, cut in half
1 small jar of pearl onions, drained
1 package saffron rice (i.e., Mahatma or Vigo)

Preheat your oven to 350oF.
Place the pork roast in a roasting pan and season all sides with the ¡Viva Comida! Seasonings.  Pour in the Bloody Mary Mix and add the olives and pearl onions; cover, place in the oven and roast for four hours.  Serve the Bloody Mary Pork Roast with the cooked saffron rice.

2 chicken breasts, cooked & chopped
4 chicken thighs, cooked & chopped
½ jar Michael Flores Thin-fully Delicious Pickles, chopped
¼ cup mayonnaise
2 celery stalks, diced
1-2 teaspoons Michael Flores ¡Viva Comida! Seasonings

Combine all ingredients in a bowl; cover and refrigerate for several hours to allow the flavors to develop.

1 jar Michael Flores TOMatillo Salsa (regular or spicy)
8 ounces Daisy® sour cream
12 flour tortillas
1-2 pounds cooked chicken fajitas
Romaine lettuce
4 green onions, sliced thin
4 radishes, grated
Cherub tomatoes cut in half, for garnish
Pickled jalapeños, for garnish

Mix together the TOMatillo Salsa & the sour cream in a microwaveable bowl.  Heat for one minute, stir, & set aside.
Warm the tortillas and then divide the fajitas among the tortillas.  Place the romaine lettuce, green onions, and grated radishes on top of the chicken and roll up the tortillas.  Place the fajita tacos on a large serving platter or on individual serving plates.  Spoon some of the TOMatillo-sour cream mixture over the rolled tacos and garnish with the Cherub tomatoes and pickled jalapeños.  Serve immediately.