Southwestern supper

This San Antonio couple shares their best recipes for hearty, authentic Mexican food.

Spring comes early to South Texas, and folks all over the region take advantage of the mild weather and insect-free nights to get out of the house and entertain. Jim and Andrea Peyton love this time of year so much, they decided to build an outdoor kitchen and dining area.

When out-of-town friends ask Jim where to find the best food in San Antonio, he simply replies, "My house." For more than 20 years, Jim has devoted himself to the study of Mexican cooking. As a result, he enjoys nothing more than preparing authentic south-of-the-border food-in his trademark casual style-for family and friends.

"I love a good ole Mexican parrillada (pah-ree-yah-dah), which means a barbecue party," says Jim. "This laid-back way of entertaining offers a selection of broiled or grilled meats and fish all chopped up and served on platters with items such as tortillas, guacamole, rice, beans, and salsas. Everything is prepared ahead and presented family style, so there's plenty of time to relax and mingle with your guests," he explains with a smile.

Jim was kind enough to share a few of his favorite recipes, all of which received high marks from our staff. For more of Jim's wonderful dishes, turn to page 130.

ORPHAN'S RICE

MAKES 6 TO 8 SERVINGS

PREP: 10 MIN., COOK: 30 MIN., STAND: 10 MIN.

MELT butter in a skillet over medium heat. Add pecan halves, almonds, and pine nuts, and saute, stirring often, 3 minutes or until almonds are light golden brown.

SAUTE onion and garlic in hot oil in a saucepan over medium-high heat 5 minutes or until tender. Add rice, and saute, stirring constantly, 1 minute. Add broth, and cook rice 18 minutes. Remove from heat.

STIR in nuts, bacon, ham, and parsley. Cover and let stand 10 minutes.

NOTE: Jim likes to use three different nuts for this recipe; however, feel free to use all the same variety.

MEXICAN-GRILLED SHRIMP WITH SMOKY SWEET SAUCE

MAKES 4 SERVINGS

PREP: 20 MIN., COOK: 7 MIN., GRILL: 6 MIN.

PEEL shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

COOK brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.

BRUSH shrimp with olive oil. Grill, without grill lid, over medium-high heat (350 deg to 400 deg) for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze. Serve with Smoky Sweet Sauce.

NOTE: Tamarind is a tree-growing fruit. Its long pods contain a sweet-- and-sour pulp from which a paste is made. Look for tamarind paste in the Mexican or Asian section of your grocery store.

Smoky Sweet Sauce:

MAKES ABOUT 1 3/4 CUPS

PROCESS first 5 ingredients in a blender I minute. Pour mixture into a saucepan, and bring to a boil over medium-high heat. Add cream, and cook, whisking often, 6 minutes or until slightly thick. Remove from heat, and whisk in butter until melted.

DRUNKEN SAUCE

MAKES ABOUT 1 1/2 CUPS

PREP: 10 MIN., COOK: 7 MIN., COOL: 5 MIN.

COMBINE tomatillos, chiles, and water to cover in a saucepan. Bring to a boil. Reduce heat, and cook, covered, 5 to 7 minutes or until tender. Drain. Allow to cool for 5 minutes.

PULSE tomatillo mixture, garlic, and next 5 ingredients 3 or 4 times in a blender until chopped. Stir in cheese.

*1 large dried ancho chile may be substituted.

**Cotija cheese may be substituted for feta. Look for it in Latin markets.

Copyright Southern Progress Corporation Feb 2003
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