Durango Sauce Recipes

SHRIMP DURANGO

Steps:

• Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
• Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
• Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

Steps:

• In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
• Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
• Stir in the stock and simmer until thick and smooth.
• Stir in the chiles and oregano.
• At this point you may cool, and store in refrigerator, covered, for up to one day.
• To serve, heat thoroughly.

CHICKEN DURANGO

Steps:

• Mix together all ingredients except chicken.
• Place chicken in a baking dish skin up.
• Pour sauce over chicken and marinate for 3-4 hours.
• Bake uncovered at 350 for one hour or so.

WINE-POACHED SALMON WITH DILL

Steps:

• Season salmon with seasoned salt.
• Combine chicken broth, wine, and ginger in a large saucepan and bring almost to a boil.
• Set aside about a teaspoon of the dill and green onion for the sauce. Add the rest to the pot; then add salmon. Cover, reduce heat to low, and cook until easily flaked with a fork, 8 to 10 minutes, or until desired doneness. Remove salmon from pot carefully using a slotted spoon or spatula and place on a plate.
• Combine 2 tablespoons of poaching liquid from the pot with reserved teaspoon of dill and green onion; add soy sauce. Pour over salmon before serving or after plating.

DURANGO SAUCE RECIPE

Steps:

• In blender container, combine pork and beans in tomato sauce, tomato sauce, chili seasoning mix, water, and Worcestershire sauce. Cover and blend till smooth. Use as taco sauce or baste over meats or vegetables during last 5 minutes of barbecuing. Heat remaining sauce to pass. Makes 2 1/2 cups sauce.