Recipe from My Family • My Friends • My Food by Michael H. Flores

Special to Hispanic Lifestyle:

Recipe from My Family • My Friends • My Food by Michael H. Flores

Michael Flores is an award-winning creative mind and culinary entrepreneur. Classically trained and impressively talented, Michael’s repertoire includes specialty foods proprietor, cookbook author, Texas Department of Agriculture spokes person, engaging television personality, and so much more. Driven by a desire to connect with people, his work goes far beyond the kitchen into the homes of the American family.

Cilantro Shrimp

5 green onions

1 bunch cilantro, washed, stems included

1 cup lime juice, freshly squeezed

2 tablespoons corn oil

4 tablespoons sugar

2 serrano chiles, stems off

1 tablespoon kosher salt

3 garlic cloves, peeled

2# shrimp, cooked, peeled, tails on or off

Blend all ingredients (except shrimp) in a blender.  Pour over shrimp and allow to marinate in the refrigerator overnight.  Drain before serving.

Avocado-n-Goat Cheese

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.

Smoked Duck Nachos

16 ounces (nt.wt.) jalapeño jelly

½ cup rice vinegar, unseasoned

2—10 ounce bags shredded cabbage, “angel hair” style

1 pound carrots, grated

1 red onion, grated

1 teaspoon each salt and pepper

Tortilla chips

Smoked duck breast†, shredded

Crema Mexicana

Queso fresco, crumbled

Chef Michael’s Bandito Bullets—sweet-n-spicy jalapeños, drained

In a large, bowl whisk together the jelly and the vinegar.  Stir in the cabbage, carrots, onion, salt, and pepper; refrigerate several hours to overnight.  Strain in a colander before using.

Assemble the nachos by first spreading the chips on a large platter.  Cover with drained cabbage mixture and then shredded duck.  Drizzle with the crema Mexicana and top with crumbled cheese.  Finish with the Bandito Bullets.  Serve Immediately!!!!!

Thank you Michael for sharing your recipes with our readers.

http://www.CookwithMichael.com

Author: Richard Sandoval

Richard Sandoval is an award winning journalist who produces Hispanic Lifestyle a television program broadcasting on several PBS stations throughout the United States. editorial@Hispaniclifestyle.com

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