Thunderdome Ciclon Recipes

SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)

Steps:

• Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
• Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
• Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
• VARIATIONS:.
• Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
• Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
• Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
• Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.

THUNDERDOME (CICLON)

Steps:

• Pour ingrendients into a glass filled with ice.
• Top with sprite.
• Stir and Serve.

CHILE RELLENO CAMARóN (SHRIMP STUFFED GUERO CHILE PEPPERS

Steps:

• Prepare peppers by making a "T" shaped cut on the side, starting just below the stem. (see photo).
• Remove the seeds, core, and veins, leaving the stem intact.
• Mince shrimp; add old bay, garlic, and cilantro.
• Stuff peppers with shrimp.
• Heat enough olive oil to cover the bottom of your pan, and add peppers turning to lightly sauté.
• Arrange peppers in pan shrimp side up, and drizzle with oyster sauce.
• Cover and simmer until done through.

BLUE LIME GHOST

Steps:

• Build in a highball glass packed with ice.

SPANISH TOMATO BREAD WITH JAMóN SERRANO

Steps:

• Mix together the chopped tomatoes, garlic clove/s, olive oil, salt and pepper.
• Keep the mixture in the fridge until needed.
• To serve, toast the slices of baguette. Spoon a little tomato topping on to each piece of toast.
• Tear the slices of jamón serrano into pieces and put one piece on each slice of bread.
• Arrange on a large attractive plate, sprinkle with chopped basil or flat leaf parsley and eat!

HABAS CON JAMóN (BROAD BEANS WITH HAM) - SPAIN

Steps:

• First, heat the oil in a frying pan and then add the chopped onion and garlic.
• Fry gently until soft and then add the ham and fry for another 5 minutes.
• Add the broad beans and stir-fry for another couple of minutes.
• Cover the frying pan and turn the heat down very low.
• Cook on a low heat until the beans are soft (add a little water if necessary).
• Season with salt.

DZIK (YUCATECAN STYLE SALPICóN DE RES)

Steps:

• The Meat: bring 3 cups water to a boil in a medium saucepan, add the squares of meat and skim off any grayish foam that rises to the top during the first few minutes of boiling. Add the garlic, bay leaves, herbs, a generous ½ teaspoon salt and half of the onion. Simmer over medium to medium-low heat for an hour or so, until the meat is tender. If there is time, let cool in the broth. Drain and discard all but the meat; then shred the meat into thin strands.
• The dzik. Combine the cooked meat, the remaining half of the onion, the radishes, chile, tomato and cilantro, and toss with the sour orange or lime juice and generous 1 teaspoon salt. Line a platter with 4 of the romaine leaves; slice the remaining 2 to make a bed in the center. Scoop the dzik into a mound over the sliced lettuce. Decorate with slices of avocado.