A tasty
Mexican medley

These dishes were prepared by Veronica Macciess of Sinaloa Hawaiian Tortillas on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Mushroom Quesadillas

3 tablespoons butter, salted
1 teaspoon minced garlic
1 tablespoon diced onion
1 teaspoon diced serrano or jalapeño pepper
8 ounces mixed mushrooms (hon-shimeji, oyster, etc.)
1 tablespoon diced green onion
1 teaspoon oregano
1/4 teaspoon Hawaiian salt
Dash freshly ground pepper

>> Salsa:
4 cups water
1 pound tomatillos, husked and rinsed
1 onion, halved
4 cloves garlic
4 teaspoons serrano or jalapeño pepper
1/2 sprig chopped cilantro
1/2 teaspoon Hawaiian salt
1 tablespoon chopped green chiles

To make salsa: Combine water, tomatillos, half the onion, 2 cloves garlic and 1 serrano or jalapeño in pot. Make sure the water covers ingredients. Cook until tomatillos are soft. Cool, drain and reserve cooking water. Transfer to blender or food processor. Add remaining onion, garlic, pepper, cilantro, salt and reserved cooking water. Blend until smooth.

To prepare mushrooms: Melt butter in skillet. Add garlic, onion and chiles; sauté until soft, about 2 minutes. Add mushrooms and sauté another 2 minutes. When mushrooms just begin to give off liquid, stir in green onions, oregano, salt and pepper. Sauté 1 minute. Remove from heat. Serve with warm tortillas and salsa.

Arroz a la Mexicana

2 tablespoons vegetable oil
1 cup long-grain rice
2 tablespoons diced onion
2 teaspoons diced garlic
6 tablespoons tomato sauce
2 cup hot chicken broth
1/4 teaspoon oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Heat oil in a heavy pan over medium-high heat. Add rice and stir until rice turns white. Add onions and stir 1 minute, or until soft. Add garlic and continue to stir until rice begins to turn a very light brown.

Add tomato sauce, stir about 2 minutes, then and slowly incorporate the hot broth. Continue stirring. Add oregano, salt and pepper, tasting and adding more if necessary. Bring to a boil, then cover and reduce heat medium low. Simmer 20 minutes. Do not remove lid.

Nutritional information unavailable.

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