Recipes from ¡Fuego!

by Chef Alan Zeman

Recipes from ¡Fuego!

Ancho Chili Lamb Shank
 

Ancho Chili Lamb Shank

INGREDIENTS:

  • 6 Shanks of Lamb
  • 2 Carrots, Large Diced
  • 2 Onions, Large Diced
  • 2 Stalks Celery, Large Diced
  • 1 Bulb Garlic, Chopped
  • 1 pt. Red Wine
  • 5 Dried Ancho Chilies
  • 5 qts. Veal Stock
  • 3 tsp. Fuego Red Unsalted Seasoning

METHOD:

  1. In skillet, season & sear shanks with Fuego Red. Add mirepoix.* Sauté until caramelized, brown.
  2. Add garlic and anchos; sauté. Deglaze with wine and add stock.
  3. Cover & simmer for 3 hours or until fork tender.
  4. Take shanks out and finish sauce either by reduction or with cornstarch.

* A mirepoix is made by sautéing in butter, carrots, onions & celery in the quantities indicated above.

American Bison Hanging Tender

The hanger steak—also known as the hanging tender and the butcher’s steak—is the same as the French cut of beef onglet.

(Serves 4)

 

INGREDIENTS:

  • 4ea 6oz Trimmed Hanger Steaks
  • 1/4C Chile Pepper
  • 1/4C “Fuego Red” Unsalted Seasoning
  • Salt to Taste

METHOD:

  1. Mix “Fuego Red Seasoning” & chili pepper
  2. Coat steaks thoroughly and let rest several hours or overnight
  3. When ready to serve, lightly oil, season with salt & charbroil several minutes on each side for medium-rare. Let rest several minutes & slice against grain…
    Serve with Chimichurri*

*Roast Chili Chimichurri

INGREDIENTS:

  • 1 C Chopped Parsley
  • 1/4 C Chopped Oregano
  • 1/4 C Chopped Thyme 2 Tbs. Chopped Garlic
  • 2/3 C Extra Virgin Olive Oil
  • 2/3 C Red Wine Vinegar
  • 1/4 C Salsa Fresca
  • 3/4C Diced Fresh Roast Chilies

METHOD:

  • Combine all ingredients; cover tightly; keep refrigerated.

Cajun Seafood Gumbo with Andouille & Okra

INGREDIENTS:

  • 1/4″ Pan Diced Scallions
  • 1/4″ Pan Diced Green Bell Peppers (some red)
  • 1/4″ Pan Diced Celery
  • 2 lbs. Okra, fresh or frozen
  • 3 Gallons Seafood Stock or Clam Juice
  • 3 lbs. Andouille and _ # Tasso
  • 2.6 lbs. Flour (or = 10.5 cups canola blend oil 4 cups)
  • Seasoning Mix = Bay Leaf, Fuego Red, Cayenne, Thyme, and Oregano

METHOD:

  1. Heat oil till smoking; gradually add flour
  2. Cook till dark red-brown while whisking
  3. Add half the vegetables—cook 1 minute
  4. Add remaining vegetables, seasoning, tasso and garlic
  5. Add stock; simmer 30-45 minutes; adjust seasonings.
  6. Finish with andouille, seafood seared okra over rice

“Flaming Tequila” Chicken Wraps

(Serves 4)

 

INGREDIENTS:

  • 2 each Mesquite Grilled Boneless, Skinless Chicken Breasts, cut in strips
  • 1/2 oz Canola Oil
  • 1tsp Sonoran Seasoning-Salted
  • 1 each Poblano Chili (Sliced in Strips)
  • 1 each Anaheim Chili (Sliced in Strips)
  • 1 each Red bell pepper (Sliced in Strips)
  • 1/2 each Onion, Sliced
  • 1 each Bulb Garlic: Roasted, Cloves Removed
  • 1 each Lime, Halved
  • 1tsp Unsalted Sonoran Seasoning
  • 4 each Small Flour Tortillas
  • 4 each Napa Cabbage Leaves
  • 2oz Tequila
  • 1oz Olive Oil
  • 1 tsp Chipotle Peppers in Adobo
  • 4oz Salsa Fresca
  • 1 oz Cotija (Crumbly white Mexican Cheese)

METHOD:

  1. Oil, season, charbroil chicken breasts
  2. Sear onions, peppers & garlic in olive oil in sauté pan
  3. Combine chicken & pepper, onion, garlic mixture in sauté pan; add chipotle peppers
  4. Arrange mixture on hot sizzler… Top with cotija cheese & salsa
  5. Pour Tequila over, light immediatly & vocalize “FUEGO!”
  6. Sprinkle with twinkles of unsalted Sonoran Seasoning & douse with a squeeze of fresh lime.
  7. Serve with flour tortillas, Napa cabbage wraps & salsa fresca

Note: Sizzler must be smoking hot for a successful Flambé.

Chef Alan Zeman Fuego flambe
 

¡Fuego! Combo

(Serves 4)

Roasted Chilies, Peppers, Garlic, Scallops & Shrimp Tequila Flambé with a Twinkling of Sonoran Seasoning & Flour Tortilla.

INGREDIENTS:

  • 8ea 1 1/2oz Smoked Chorizo Chipolatas
  • 8 Raw, Peeled & Deveined Shrimp
  • 10-20 Scallops
  • 1 each Poblano Chili (roasted, peeled & sliced in strips)
  • 1 each Anaheim Chili (roasted, peeled & sliced in strips)
  • 1 each Red Bell Pepper (roasted, peeled & sliced in strips)
  • 1/2 each Onion, Sliced
  • 1 each Bulb of Garlic: Roasted, Cloves Removed
  • 1 each Lime, Quartered
  • 1/2oz Unsalted Sonoran Seasoning
  • 4 each Small Flour Tortillas
  • 4oz Tequila
  • 1oz Olive Oil

METHOD:

  1. Grill chipolatas, shrimp & scallops
  2. Sear onions in a sauté pan; add roasted peppers & garlic
  3. Arrange on hot sizzler for each portion: A drop of olive oil, 2 scallops, 2 chipolatas, seared onion, pepper and garlic mixture, onions, pepper garlic medley.
  4. Pour tequila over contents, light immediately & vocalize “FUEGO!”
  5. Sprinkle with twinkles of unsalted Sonoran Seasoning & douse with a squeeze of fresh lime
  6. Serve with flour tortillas

Note: Sizzler must be smoking hot for a succesful Flambé.

¡Fuego!

(Serves 4)

Roasted Chilies, Peppers, Garlic, Scallops & Shrimp Tequila Flambé with a Twinkling of Sonoran Seasoning & Flour Tortilla.

INGREDIENTS:

  • 8ea 1 1/2oz Smoked Chorizo Chipolatas
  • 8 Raw, Peeled & Deveined Shrimp
  • 1 each Poblano Chili (Roasted, Peeled & Sliced in Strips)
  • 1 each Anaheim Chili (Roasted, Peeled & Sliced in Strips)
  • 1 each Red Bell Pepper (Roasted, Peeled & Sliced in Strips)
  • 1/2 each Onion, Sliced
  • 1 each Bulb Garlic: Roasted, Cloves Removed
  • 1 each Lime, Quartered
  • 1/2oz Unsalted Sonoran Seasoning
  • 4 each Small Flour Tortillas
  • 4oz Tequila
  • 1oz Olive Oil

METHOD:

  1. Grill Chipolatas, & Shrimp
  2. Sear onions in a sauté pan; add roasted peppers & garlic
  3. Arrange on hot sizzler for each portion: A drop of olive oil, 2 Chipolatas & Shrimp, seared onion, pepper and garlic mixture, onions, pepper garlic medley.
  4. Pour tequila over contents, light immediatly & vocalize “FUEGO”
  5. Sprinkle with twinkles of unsalted Sonoran Seasoning & douse with a squeeze of fresh lime
  6. Serve with flour tortillas

Note: Sizzler must be smoking hot for a successful flambé.

“Meat and Potatoes”

(Serves 4)

Bistro Tender, Teres Major Muscle… from the Chuck

  • 4ea Bistro Tenders, about 8oz. each
  • tt Fuego Red or Sonoran Seasoning
  • 3oz Oil
  • 12ea Fingerling or Red Potatoes
  • 2ea Onions, sliced thin
  • Flour
  • Oil for frying
  • 4oz “Sonoran Seasoning”

METHOD:

  1. Oil, season, bistro tenders, mesquite broil like any steak to desired degree of doneness
  2. For “Tobacco Onions” dredge sliced onions in flour, deep fry at 325 degrees, till lightly brown but not crunchy.
  3. Steam or simmer potatoes till cooked, about 30 minutes; halve, oil, season and grill a minute or 2 on each side
  4. Arrange potatoes on plate, slice fan cooked bistro tender, top with tobacco onions, and your fresh seasonal vegetable selection.
  5. Finish with “Sonoran Magic”, cook 2 Tablespoons unsalted butter in a sauté pan with 1 Tablespoon fresh chopped garlic, till brown or noisette.
  6. Deglaze with 1 teaspoon Unsalted Sonoran Seasoning, 1oz Worcestershire Sauce, and 4oz rich beef froth or Au Jus, spoon over meat and serve. What is unique is the cut of meat.

Prickly Pear Pork Tenderloin

(Serves 4)

INGREDIENTS:

  • 4 6 oz. Portions, pork tenderloin
  • 1 Large sweet potato, cut julienne
  • 4 Small flour tortilla cups, lightly fried
  • 2 oz. Prepared Apple Chutney
  • 4 oz. Shredded savoy cabbage
  • 2 oz. Onion Marmalade
  • 2 oz. Balsamic Vinegar
  • 6 oz. Petite vegetables
  • 12 oz. Chef Zeman’s Prickly Pear Barbeque Glaze
  • 4 oz. Veal stock
  • 2 oz. Apple jack brandy
  • 1 Tblsp. Unsalted Sonoran Seasoning
  • 2 Tblsp. Olive oil

METHOD:

  1. Season and sear pork tenderloins until nicely browned. Flame with apple jack brandy. Deglaze with veal stock and simmer, covered, approximately 10 minutes until just cooked.
  2. Blanche julienne sweet potatoes by frying at 300 degrees F until just starting to brown. Drain and reserve.
  3. Sear cabbage in a few drops of olive oil. Add Onion Marmalade and Balsamic Vinegar and simmer several minutes until tender.
  4. Sauté petite vegetables.
  5. Quickly fry blanched sweet potatoes in hot oil until crispy (will only take 10-15 seconds).
  6. Add Prickly Pear Barbeque Glaze to reduced braising liquid and reduce again.
  7. Slice pork tenderloin and fan on plate in horseshoe pattern. Place braised cabbage in horseshoe and top with a tortilla cup of apple chutney. Flank with sweet potato shoestring fries and petite vegetable medley.
  8. Finish the plate presentation by pouring a ring of the prickly pear sauce around the tenderloin slices.

Prickly Pear Grilled Chicken

INGREDIENTS:

  • 1-8oz Boneless skinless Chicken Breast
  • tsp. Salted Sonoran Seasoning
  • 1oz. Canola Oil
  • 2oz. Prickly Pear Barbecue Glaze

METHOD:

  1. With brush or spray bottle, lightly oil chicken and season with Sonoran Seasoning.
  2. Grill on medium-high heat for 7 minutes on each side or until done.
  3. Heat Prickly Pear Barbecue Glaze and drizzle over chicken. Top with Pineapple ginger Salsa.*

*Pineapple Ginger Salsa

INGREDIENTS:

  • 1C Diced Pineapple
  • 1C Diced Red Bell Pepper
  • 1T Minced Jalapeño
  • Bunch Chopped Green Onions
  • Bunch Chopped Cilantro
  • 2T Lime Juice
  • 1T Chopped Ginger

METHOD:

  • Combine all ingredients in Bowl. Let sit for 30 minutes – 1 hour for best flavor.

Sonoran Seafood Stew

(Serves 6)

INGREDIENTS:

  • 1 dz Clams
  • 1 dz Mussels
  • 1 Tbl Cornmeal or Flour
  • 12 Large Shrimp
  • 3 4-6 oz lobster tails
  • 2 Garlic cloves, Peeled & minced
  • C Chopped Onion
  • 3 Tbl Olive Oil
  • 3 Tomatoes, Peeled, Seeded & Dice
  • C Roasted Peeled, Seeded & Diced Chopped Mild Green Chili (Poblano or Anaheim)
  • 1 Tbl Capers, drained
  • C Green Stufffed Olives, Sliced
  • tsp Dried Oregano
  • Juice & finely chopped zest of 2 oranges
  • 1C Clam Juice
  • 1 C Dry White Wine
  • 1/4# Salmon, Cabrilla, grouper, Sea Bass, or other firm-fleshed fish, cut into 1/2 inch cubes
  • 1 tsp Sonoran Seasoning
  • 6 Flour Tortillas
  • 1 1/2C Hot Cooked White Rice

GARNISH:

  • 3 Lemons
  • 3 Limes
  • 6 Cilantro
  • 6 Boiled Crawfish

METHOD:

  1. Since the stew cooks rapidly, start by cleaning the seafood. Scrub the clams under running water with a brush, and soak the mussels for 30 minutes in a bowl of cold water. Sprinkle with the cornmeal or flour. Scrub the mussels & trim off the beards with a sharp paring knife. Peel & de-vein the shrimp. Remove the lobster tails from their shells, de-vein & split lengthwise.
  2. In a large saucepan, sauté the garlic & onion in the olive oil for about 5 minutes, or until soft. Add the tomatoes, chili, capers, olives, oregano, orange juice, clam juice & white wine and bring to a boil
  3. Reduce for 10 minutes over medium heat, then add the salmon and shellfish, along with the Sonoran Seasoning & the lemon orange zest
  4. Cover the pot, and once it returns to a boil turn the heat down & allow it to simmer, covered, for 10 minutes. Discard any clams or mussels that have not opened. While the stew is cooking, grill the tortillas on a hot griddle or in a skillet & press 1 tortilla into each serving bowl. Top the tortilla with _ cup rice.
  5. To serve, divide the fish & seafood among the bowls, then add the broth & vegetables. Top with crowns of lemon & lime, a sprig of cilantro & a whole crawfish.

Spicy Pork Tacos

(Serves Four)

INGREDIENTS:

  • 1 Lb. Lean Pork Boneless
  • 4 oz Fuego red Unsalted
  • 6 oz Julienne Onion
  • 6 oz Julienne Red Bell Peppers
  • 6 oz Julienne Anaheim Peppers
  • 6 oz Julienne Pablano Peppers
  • 6 cloves Roast Garlic

METHOD:

  1. Cut pork into 2-3 oz pieces and pound flat with mallet. Dredge pork in Fuego Red to coat on both sides. Then slice pork into finger sized pieces.
  2. In hot sauté pan, sear pork till brown on all sides; remove from pan; re-oil pan; add onions, peppers; sauté until nicely caramelized but still crisp.
  3. Add Roast Garlic; add pork back to pan with onions & peppers; season with salt & pepper; place in center of platter with tortillas on side.

Tenderloin Beef Medallions “Whiskey River”

INGREDIENTS:

  • 8 2 1/2-3oz Beef Tenderloin
  • 4oz Sliced Portobello Mushrooms
  • 4 Polenta Rounds (See Recipe)
  • 2oz Whiskey (Jack Daniels)
  • 1tsp Chopped Shallots
  • 1T Chopped Sage
  • 4oz Glace De Viande
  • 1/2tsp Unsalted Butter
  • 1 tsp Fuego Red
  • Oil (To Sauté)

METHOD:

  1. Season & Sear Polenta. In hot pan, Sauté Seasoned Beef Tenderloin Medallions.
  2. Turn, add mushrooms, sauté, add shallots, flambé with whiskey & shallots.
  3. Remove meat from pan, add Glace De Viande. Simmer, return meat to pan. Simmer to desired degree of doneness. Stir in sage & “Montez Au Beurre.”
  4. Arrange atop polenta with sauce & sweet potato chip.

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 

copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 

copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

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