SalsaKiss Recipe Page
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Click on the photo to see the salsas and hot sauces mentioned in the recipe.
![[Recipe]](/login/images/upload/refriedbeans.jpg)
"Salsa Kiss" presents:
"Spicy Refried Beans"
Serves 6.
Ingredients:
- 2 pounds dried pinto beans, picked over about 3 quarts water
- 1 onion, finely chopped
- ¼ pound salt pork, trimmed and finely chopped
- 2 tablespoons of Pain is Good "Batch 218 Chipotle
seasoning"
- 4 garlic cloves, minced
- Salt
- Lard or bacon drippings
To Prepare: In a large bowl, cover the beans with tepid water and let for stand 10 minutes. Drain and repeat.
Drain again.
In a large (at least 6 quart) tall pot, combine the beans with enough water to cover them by about 4 inches. Set over
medium heat. Add the onion, salt pork, Pain is Good "Batch 218
Chipotle seasoning", lard, garlic and bring to a simmer. Partially cover the pan, decrease the heat, and cook,
stirring occasionally, for 2 hours. Add 1 tablespoon salt and continue to cook, adding a little additional water if the
beans seem too dry, until the beans are tender but still slightly brothy, another hour or so. Adjust the Pain is Good
"Batch 218 Chipotle seasoning".
In a separate large bowl, over medium heat, warm 2 tablespoons bacon drippings or lard. Add 1 cup of beans with their
liquid. With a potato masher, roughly crush the beans, then simmer them uncovered, stirring occasionally, for 5 minutes.
Repeat 5 times with 5 more cups of beans and broth, adding the beans 1 cup at a time, mashing them and then simmering
them for 5 minutes before adding the next cup. After all the beans are in and mashed, simmer stirring often, until the
beans are thick and creamy, add additional 2 tablespoons of lard or bacon drippings and cook a final five minutes or so.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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![[Recipe 1]](/login/images/upload/turkey.jpg)
Salsa Kiss presents:
"Chipotle-Rubbed Turkey Steaks"
Serves 4.
Ingredients:
To Prepare: Light a direct-heat charcoal fire and let it burn down to medium-hot or preheat a gas grill to
medium-high. Position the rack about 6 inches above the heat source.
Meanwhile, in a small bowl, thoroughly combine the Pain is Good "Batch 218 Chipotle Seasoning", sugar, and 2 teaspoons of the salt.
Dust the turkey steaks on all sides with the chipotle mixture, dividing it evenly and patting it firmly to encourage it
to adhere.
When the grill is ready, lightly oil the rack. Lay the steaks on the rack, cover, and grill, turning once, until the
steaks are nicely marked by the rack and just cooked through while remaining juicy 8 to 9 minutes total.
Transfer the steak to plates. Season with salt and pepper and serve immediately, Mix pineapple chunks in "Austins Green chile Salsa". Pass the salsa at the table.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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![[Recipe 2]](/login/images/upload/quail.jpg)
Salsa Kiss presents:
"Spice-rubbed Quail and Sausage skewers"
with Beans and Salsa.
Ingredients:
- 4 sweet Italian sausage links (about 1 pound)
- 1/3 cup olive oil
- ¼ cup finely chopped fresh rosemary
- ¼ cup finely chopped sage
- ¼ cup finely chopped fresh oregano
- 4 garlic cloves
- 1 fresh jalapeno, stemmed and minced
- 1 teaspoon salt
- 8 (5-ounce) farm raise whole quail
- 1 ½ cup "Coyote Cocina Flamin’ Pineapple Salsa"
Directions: Bring a saucepan of water to a simmer. Prick the sausages in several places with the tip of a knife,
then add them to the simmering water. Poach the sausages in the water until they are firm bur not cooked through, about
8 minutes. Drain, cook, and cut each sausage into thirds.
In a food processor, combine the olive oil, rosemary, sage, oregano, garlic, jalapeno, and salt. Process, stopping to
scrape down the sides of the work bowl once or twice, until the mixture is fairly smooth.
Light a direct-heat charcoal fire and let it burn down to medium-hot or preheat a gas grill to medium-high. Position the
rack about 6 inches above the heat source.
Divide the quail and sausage pieces among 4 flat metal skewers, arranging them so that the birds’ wing sides and the
sausages’ cut sides are aligned, for maximum browning. Transfer to a sheet pan with sides. Spread the herb paste over
the quail and sausage pieces.
When the grill is ready, lay the skewers on the rack. Cover and grill, turning twice, until the quail and sausage pieces
are nicely browned and just cooked through while remaining juicy, 18 to 20 minutes total.
Slide the quail and sausage from the skewers onto plates. Serve with black beans. Top with "Coyote Cocina Flamin’ Pineapple Salsa" and serve.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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