Recipe Instructions: 1. Sauté mushrooms in pan with olive oil for 3-5 minutes. 2. Coat the asparagus spears in extra virgin olive oil. Charbroil the ribeye steak, asparagus and onions. 3. Wrap shrimp with bacon slices. Skewer the shrimp and grill. 4. Place the steak on a platter along with the side dishes, skewered shrimp and melted butter. 5. Heat the Flour Tortillas on a grill. 6. Serve with heated flour tortillas and tortilla chips. Puerto Surf & Turf Platter Recipe Ingredients: 5 oz.... Read Full Story

Recipe Instructions: 1. Sauté mushrooms in pan with olive oil for 3-5 minutes. 2. Coat the asparagus spears in extra virgin olive oil. Charbroil the ribeye steak, asparagus and onions. 3. Wrap shrimp with bacon slices. Skewer the shrimp and grill. 4. Place the steak on a platter along with the side dishes, skewered shrimp and melted butter. 5. Heat the Flour Tortillas on a grill. 6. Serve with heated flour tortillas and tortilla chips. Puerto Surf & Turf Platter Recipe Ingredients: 5 oz.... Read Full Story

Recipe Instructions: 1. Preheat oven to 400º F. Scoop out the flesh of the avocado and place in food processor with lime juice. Blend until smooth and add yogurt, hot sauce, and cilantro. Blend until completely smooth. With the motor running, slowly add stock. Season to taste with salt, pepper and additional hot sauce if needed. Refrigerate until chilled, about 3 hours. 2. Place soup in shallow bowls and garnish with red bell peppers and drizzle with crema. Serve with Tortilla Crisps. Avocado... Read Full Story

Recipe Instructions: 1. Preheat oven to 400º F. Scoop out the flesh of the avocado and place in food processor with lime juice. Blend until smooth and add yogurt, hot sauce, and cilantro. Blend until completely smooth. With the motor running, slowly add stock. Season to taste with salt, pepper and additional hot sauce if needed. Refrigerate until chilled, about 3 hours. 2. Place soup in shallow bowls and garnish with red bell peppers and drizzle with crema. Serve with Tortilla Crisps. Avocado... Read Full Story

Recipe Instructions: 1. Combine the cherries and apples with the water in a 2 quart saucepan. Bring to a boil, then reduce heat and cook over low heat until fruit is soft and the mixture is thick enough to hold its shape. Check occasionally to keep from burning, adding more water as necessary. When fruit is ready, transfer to a bowl. 2. Stir in 1/2 cup of the brown sugar, pumpkin, cinnamon and rosemary. Set filling aside to cool to room temperature. 3. Meanwhile, prepare the orange sauce by c... Read Full Story

Recipe Instructions: 1. Combine the cherries and apples with the water in a 2 quart saucepan. Bring to a boil, then reduce heat and cook over low heat until fruit is soft and the mixture is thick enough to hold its shape. Check occasionally to keep from burning, adding more water as necessary. When fruit is ready, transfer to a bowl. 2. Stir in 1/2 cup of the brown sugar, pumpkin, cinnamon and rosemary. Set filling aside to cool to room temperature. 3. Meanwhile, prepare the orange sauce by c... Read Full Story

Recipe Instructions: 1. Melt butter in medium skillet over high heat. 2. Sauté diced onions for 4 minutes. Add shrimp and chilies, cook just until the shrimp turn pink, about 1 1/2 minutes. 3. Reduce heat to medium-low, add eggs and gently scramble until set. Season with salt and Tabasco. 4. Spoon egg mixture evenly into warmed corn tortillas. Garnish with sour cream, green onions and black olives. Seafare Huevos Rancheros Recipe Ingredients: 12 6″ White Corn Tortillas 6 Tbsp. Butter 24... Read Full Story

Recipe Instructions: 1. Melt butter in medium skillet over high heat. 2. Sauté diced onions for 4 minutes. Add shrimp and chilies, cook just until the shrimp turn pink, about 1 1/2 minutes. 3. Reduce heat to medium-low, add eggs and gently scramble until set. Season with salt and Tabasco. 4. Spoon egg mixture evenly into warmed corn tortillas. Garnish with sour cream, green onions and black olives. Seafare Huevos Rancheros Recipe Ingredients: 12 6″ White Corn Tortillas 6 Tbsp. Butter 24... Read Full Story

Recipe Instructions: 1. Spread one-half ounce of Smoked Red Pepper Créma evenly over half of a Tortilla. 2. Top with chorizo, roasted corn, red bell pepper strips and Cojita cheese. 3. Fold over to close. 4. Brush both sides with liquid butter and place on preheated flattop or panini grill. 5. Toast approximately 1-2 minutes on each side or until tortilla is toasted and cheese is melted. 6. Garnish with diced red and green bell peppers and Smoked Red Pepper Créma. Chorizo Chile Herb Quesadill... Read Full Story

Recipe Instructions: 1. Spread one-half ounce of Smoked Red Pepper Créma evenly over half of a Tortilla. 2. Top with chorizo, roasted corn, red bell pepper strips and Cojita cheese. 3. Fold over to close. 4. Brush both sides with liquid butter and place on preheated flattop or panini grill. 5. Toast approximately 1-2 minutes on each side or until tortilla is toasted and cheese is melted. 6. Garnish with diced red and green bell peppers and Smoked Red Pepper Créma. Chorizo Chile Herb Quesadill... Read Full Story