Grilled Upside Down Fruity Capirotada Rsc Food

MEXICAN STACK-UP #RSC

Steps:

• Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
• Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
• While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice.
• Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
• Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese.
• Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy!

GRILLED UPSIDE-DOWN FRUITY CAPIROTADA #RSC

Steps:

• Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
• In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
• Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.

GRILLED SHRIMP WITH LIME-CILANTRO MARINADE

Steps:

• In a blender or food processor place the cilantro leaves and stems, scallions, chilies, garlic, lime juice, cumin, and turmeric.
• Puree, adding a little water if necessary to achieve the desired consistency.
• Peel the shrimp, leaving the tail intact.
• Devein them, place them in a bowl, and toss with the cilantro puree.
• Marinate for 8-12 hours.
• Prepare a moderately hot charcoal fire.
• When ready to cook, scoop up the shrimp so that more of the marinade remains on one side of each one.
• Place the shrimp marinade-side up pon the grill.
• Cook until almost done, about 2 minutes.
• Turn shrimp over and cook quickly on marinade side, about 1 minute.
• Remove shrimp from grill.
• Divide shrimp among serving plates.
• Pass garnishes at table.
• Each guest should sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.

CAPIROTADA -- MEXICAN BREAD PUDDING

Steps:

• Cut bread in slices and let it dry for at least one day before preparing.
• Fry the sliced bread, break into 2" pieces.
• Make a syrup of water, sugar, spices and salt.
• Bring to a boil and simmer for 10 minutes.
• Butter an oblong baking pan.
• Layer bread, cheese, raisins and peanuts.
• Pour syrup over bread mixture and bake at 350F for 20 minutes or until syrup is absorbed.
• May be served warm or cold. If served warm, top with whipped cream.

CAPIROTADA

Steps:

• Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
• Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
• Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
• Remove from heat and take out onions and cinnamon sticks.
• Toast the french bread (you can do this ahead of time or while the syrup is cooking).
• Spread margarine liberally on both sides of toast.
• Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
• Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
• Bake in a 350 degree oven for 30 to 40 minutes.
• Serve hot or cold.
• Store in the refrigerator.