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/duck.jpg)
"Salsa Kiss" presents:
"Grilled Duck Breast Fajitas with Mushrooms and Chiles"
Ingredients:
- 3 tablespoons rendered duck fat or olive oil
- 3 Poblano Chiles, stemmed, seeded and cut into julienne strips
- 4 garlic cloves, finely chopped
- 1 pound mushrooms, caps thinly sliced and stems discarded
- Salt
- 2 tablespoons minced fresh oregano
- Freshly ground black pepper
- 2 teaspoons "Pain is Good Batch 218 Chipotle
Seasoning"
- 2 teaspoons granulated brown sugar
- 3 boneless magret (moulard duck breasts) (about 2 ½ pounds total, skin removed
- 16 (5-inch) yellow or blue corn tortillas
- "Garlic Festival Garlic Salsa"
To Prepare: In a large skillet over medium heat, warm the duck fat. Add the Poblanos and garlic and cook,
covered, stirring occasionally, for 5 minutes. Add the mushrooms, season with ½ teaspoon salt, cover, and cook stirring
occasionally, until the mushrooms begin to give up their liquid, 8 to 9 minutes. Increase the heat to high and stir in
the oregano and a generous grinding of pepper. Cook, uncovered, tossing and stirring often, until the mushroom liquid
has evaporated and they are lightly browned, 4 to 5 minutes. Remove from the heat. (The mushrooms can be prepared
several hours in advance. (Rewarm before using.)
In a small bowl, stir together the "Pain is Good Batch 218 Chipotle
Seasoning", sugar, and 1 teaspoon of the salt. Dust the magret on all sides with the "Pain is Good Batch 218 Chipotle Seasoning" mixture, using it all and patting it
firmly to encourage it to adhere. Set aside. Wrap the tortillas tightly in several packets of foil. Preheat the oven
to 400 F.
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.
When the grill is ready, set the tortillas in the oven to warm. Lightly oil the rack. Lay the magret on the rack,
cover, and grill, turning once, until the breasts are nicely marked by the rack and the duck is done to your liking,
about 8 minutes total for medium rare, which is how magret really should be served.
Transfer the duck to a cutting board and let it rest for a few minutes. Carve the magret across the grain and at a slight
angle to the board into thin slices. Season with salt and pepper. Divide the magret and mushrooms among 4 plates and
serve immediately accompanied by the tortillas and "Garlic Festival
Garlic Salsa".
**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/hotwings1.jpg)
Salsa Kiss presents:
"Monday Night Football Chicken Wings"
Serves 6 - 8.
Ingredients:
To Prepare: Preheat oven to 400 F. Bake chicken wings uncovered about 25 minutes or until tender. Meanwhile, warm
Wing Time "Garlic & Parmesan Buffalo Wing Sauce" on the
stove in a saucepan over medium heat for 2 minutes stirring occasionally. When wings are tender enough, place 8 pieces
at a time into the Wing Time "Garlic & Parmesan Buffalo Wing
Sauce" and cook for 2 minutes, stir. Remove wings from pan. Repeat last this process placing 8 cooked pieces in
the sauce each time. Serve immediately. Use Ranch dressing for dipping sauce.
**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/ceasar1.jpg)
Salsa Kiss presents:
"Spicy Chicken Ceasar Salad with Cornbread Squares"
Serves 4.
Ingredients:
- 2 ½ cups cubed ¾ inch plain cornbread any (kind)
- 2 tablespoons roasted garlic oil or plain olive oil
- 1 tablespoon medium hot unblended Red Chile powder
- ¼ cup "Fiesta Chipotle Mustard"
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 2 garlic cloves, crushed through a press
- 1 teaspoon Worcestershire sauce
- 1 ½ large boneless, skinless chicken breasts halves separated and trimmed of visible fat
- 2 large heads romaine lettuce, trimmed and torn into bite-sized pieces (about 16 cups)
Directions: Position a rack in the middle of the oven and preheat to 400 F. In a medium bowl, toss the cornbread
cubes with the garlic oil until evenly coated. Continue tossing the cubes while sprinkling them evenly with the chile
powder. Spread the cubes in a single layer on a sheet pan and bake, stirring occasionally, until lightly browned, about
15 minutes.
Meanwhile, in a shallow non-reactive bowl, whisk together the "Fiesta Chipotle Mustard", lime juice, olive oil, garlic, and
Worcestershire sauce. Add the chicken breasts, turn to coat, and marinate at room temperature for 30 minutes.
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.
When the grill is ready, lift the chicken breasts from the marinade (reserve it) and lay them on the rack. Cover and
grill for 5 minutes. Baste with half the marinade, turn, baste with the remaining marinade, using it all, cover, and
continue to grill until the chicken breasts are just cooked through while remaining juicy, another 4 to 5 minutes.
Transfer the chicken to a cutting board and keep warm.
In a large bowl, toss together the lettuce, dressing, croutons, and cheese. Season generously with pepper and toss
again. Divide among 4 plates. Cut the chicken across the grain and at a slight angle into thin strips, season with salt
and pepper, and arrange atop the salads.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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