Casa Del Rey

Cholula Eggs with Fresh Spinach & Lemon
By Chef Don Smith
Serves 4

What You'll Need:
8 Corn Tortillas
8 Eggs
4 Cups Fresh Baby Spinach
1 Lemon
Garnish: Crumbled Cotija Cheese, Cholula Sauce, Salt and Lemon Pepper

What You Need To Do:
Fry tortilla just until soft in olive oil. Place 2 on each plate. Put spinach in pan with eggs on top. Add 1 Tbsp water and squeeze some lemon juice on top. Salt and pepper. Cover and let eggs poach. Slide eggs and spinach onto tortillas, sprinkle with cholula and cotija.

Margarita Shrimp
By Chef Don Smith

What You'll Need:
20 Medium Shrimp, peeled and deveined
1 batch Easy Guacamole
1 cup Cocktail sauce
1/2 Lb. Tortilla chips
1/2 each Lemon, sliced
1 Tablespoon Lemon Pepper

What You Need To Do:
Sprinkle shrimp with lemon pepper and stri-fry in garlic butter or olive oil until opaque. Cool and refrigerate.

Put cocktail sauce in margarita glass, garnish with lemon slices and place on serving tray. Spread guacamole around base of glass and arrange shrimp around guacamole. Fill the rest of platter with tortilla chips.

A great appetizer. (serves 4-8)

Easy Guacamole
By Chef Don Smith

What You'll Need:
2 ripe Avocados, mashed
1/2 cup Pico-de-gallo
1/4 teaspoon Salt
What You Need To Do:
Peel ripened avocados and mash. Fold in pico-de-gallo and salt (to taste).

Crab and Cream Cheese Pinwheels
By Chef Don Smith

What You'll Need:
1 Lb. Crab meat
24 oz. Cream cheese
1 each Red Pepper, diced
1 each Pablano pepper, diced
1 1/2 teaspoon Lemon pepper
Pinch Salt
3 - 14" Flavored Tortillas

What You Need To Do:
Mix all together in mixer and refrigerate for one hour. Spread mixture onto tortilla and roll tightly. Cut slices with a very sharp knife.

Basic Red Chile Sauce
By Chef Don Smith
This sauce is a favorite for making enchiladas, and is also great to smother burritos. It is wonderful as a sauce under a fried egg or eggbake (I use good quality pure-powdered chile, not the kind mixed with other spices).

What You'll Need:
1 Tbsp. Butter
2 Tbsp. Flour
1/4 cup Pure red New Mexico powdered chile
2 cups Beef broth
1 clove Minced garlic
1/2 tsp. Dried oregano leaf
1/2 tsp. Ground cumin
Pinch salt
1 Tbsp. Creamy peanut butter (optional)

What You Need To Do:
Melt butter In saucepan, add flour and stir while cooking to form a light brown roux. Remove from heat, add chile and broth. Back to heat and stir until smooth. Add spices and simmer for 10 minutes. Adding the peanut butter when you add the powdered chile and broth will make what I call peant mole (moe-Lay), my favorite.
Makes 2 cups (4 servings).

Basic Green Chile Sauce
By Chef Don Smith /Casa Del Rey
This Is so simple, but wonderfully enhances burritos and chimichangas as a smothering sauce.

What You'll Need:
1 Tbsp. Butter
1/2 cup Diced onion
2 Tbsp. Flour
11/2 cups Chicken broth
1 cup Diced green chile (2-4 oz cans)
1 clove Minced garlic
1/2 tsp.Salt

Melt butter in sauce pan, add onion and saute until translucent (clear). Add flour and stir while cooking to a light brown. Stir in broth using wire whip to make mixture smooth. Add chiles, garlic, and salt. Simmer 10 minutes.
For a color variation, you can add diced tomatoes. Cooked shredded pork also enhances this sauce.
Makes 2 cups - 4 servings

Pico-de-gallo Salsa
By Chef Don Smith /Casa Del Rey

What You'll Need:
2 Tomatoes, diced
1/2 White onion, diced
1 ea .Jalapeno, seeded and diced
6 sprigs Fresh cilantro, chopped
Juice of 1/2 lime
1 tsp. Sugar
1 tsp. Salt
2 shots Dox XX Beer (optional)

Mix all ingredients In a bowl. Serve as side dish or use as a dip. Also good on tacos, burritos, etc.

Grilled Jicama & Pork Loin with Chile-Honey Glaze
By Chef Don Smith /Casa Del Rey

What You'll Need:
2 Tbsp. Chipotle in adobo, blended with 2 T water
4 cloves Garlic, minced
1/4 cup Honey
1 1/2 tsp. Ground cinnamon
1 Tbsp. Pure powdered red chile
4 ea - 1" thick pork loin
4 ea - 1/4" thick jicama slices (salt and pepper)

Mix first 5 ingredients for marinade. Add pork and marinate in refrigerator
for 20 minutes.

Grill pork loin and jicama. Serve loin on top of jicama.
Serves 4

Christmas Burrito
By Chef Don Smith /Casa Del Rey

What You'll Need:
4 - 12" flavored tortillas (I use jalapeno cheddar)
4 cups Mexican rice (Spanish rice)
4 cups refried beans
1 Ib. taco beef, (cooked)
1 lb. chicken (cooked and diced leftovers are fine)
2 cups green chile sauce
2 cups red enchilada sauce
12 oz pkg. shredded Monterey/ cheddar

Garnish: Sliced tomatoes Julienned zucchini Shredded romaine Sour cream

Place each tortilla on serving plate, heat next 6 items. Place a cup of rice, then beans the length of the tortilla. Place 4 oz beef on one side of tortillas and 4 oz chicken on the other side. Roll into a burrito and pour 1/2 cup of green sauce over the side with chicken and the red sauce over the side with beef. Sprinkle 4 oz cheese over each burrito and place in 350 degree oven for about 8 minutes until cheese is melted. Remove from oven and garnish.

This burrito is a Christmas tradition in New Mexico. Some restaurants serve it all year around
because it's so popular.

Butternut Squash Soup
By Chef Don Smith /Casa Del Rey

What You'll Need:
1 ea Butternut squash (peeled, cubed, and boiled in lightly salted water until soft)
1 large Onion (coarsely chopped and sauteed in 2 T butter or olive oil
1/2 jar Roasted red pepper (or 2 red peppers roasted and peeled)
5 cups Chicken broth
1 cup Cream or 1/2 and 1/2 or milk
1/8 tsp Nutmeg
Salt and pepper to taste
1/2 tsp Habanera or Tabasco

In a blender, blend:
Squash, onion, red pepper, and broth (may take 3 equal batches in blender). Return to pot, add seasonings, reheat, add cream, and serve.