Mucho Macho Pepper Rub Food

MACHO GAZPACHO VEGETABLE CHUNK SALAD

Steps:

• Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

MACHO GAZPACHO

Steps:

• Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.

MUCHO MACHO PEPPER RUB

Steps:

• Mix all together.

MUCHO MACHO EMPANADA

Steps:

• For the beans: Wash and soak beans in a bowl of water to cover overnight.
• Strain beans. Add 2 cups water, celery, onions, garlic, cumin and chili powder to a blender. Blend well. Add blended mixture to beans in a pot and cook until beans are tender. Add more water if necessary.
• For the mucho macho beef: Cook beef in a skillet on medium heat for 10 to 15 minutes. Add cumin, oregano and crushed red pepper. Mix well. Cook for 5 minutes, then add onions. Continue cooking until onions are translucent. Add paprika. Turn the heat down and simmer. Add salt and pepper to taste. Set aside to cool.
• For the dough: In a mixing bowl, add flour, shortening and baking powder. Mix well. Add salt to warm water in a measuring cup, then pour water into bowl and mix to make a ball. Remove from bowl and knead dough on a lightly-floured surface. Cover and let rest for about 5 minutes.
• Flour a countertop. Roll dough with a pin to 1/8-inch thick, adding flour as needed to prevent sticking. Cut out 4 1/2- to 5-inch circles and stack one on top of another. Wrap in plastic and chill for about 5 minutes.
• For the mucho macho empanada: Preheat oven to 400 degrees F.
• Set a dough disc in the palm of your hand. Spread prepared beans on the dough disc. Then add 1 1/2 tablespoons beef, cheese and serrano or jalapeno peppers, if using. Fold dough into a half-moon shape. Ruffle edges to close. (May use a fork to close an empanada as well.) Continue with remaining dough and fillings, placing empanadas on a greased pan 1-inch apart. Brush tops with egg wash and bake until golden brown, about 20 minutes.

HORSERADISH PEPPER RUB

Steps:

• In a small bowl stir everything together.
• Rub evenly over meat.
• Cook as desired.

MALABAR PEPPER RUB

Steps:

• In a bowl mix together all the ingredients.
• Store in an airtight container in a cool, dry place.

SPICY THREE-PEPPER RUB

Steps:

• Combine all ingredients.
• Shake before using.
• Store in airtight container.

TOASTED CUMIN AND BLACK PEPPER RUB

Steps:

• Place all ingredients in a dry skillet and toast over medium heat for 2 minutes until fragrant.
• Transfer to a spice grinder and pulse until smooth.
• Keep in an airtight container.