Asian Cucumber Salad

Recipe By: Chef Marcel @ MCAllen Culinary Academy

Ingredients:

– 3 cups cucumbers peeled, seeded and sliced
– 1/4 cup red onion thinly sliced
– 1/2 cup baby bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 1/2 cup radish, sliced thin

For dressing

– 1 tablespoon toasted sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 2 teaspoons honey
-1 garlic clove, minced
– 1 tablespoon sesame seeds
– salt and pepper to taste

For decoration
-green onions
-cilantro sprigs
-roasted sesame seeds

Avocado Tuna  Salad

Recipe By: Chef Marcel @ MCAllen Culinary Academy

Ingredients:

1 avocado, mashed
2 tablespoons sour cream
1 tablespoon lime juice
salt & fresh ground pepper, to taste
1 pinch cayenne
1 can canned tuna in oil
2 tablespoons chives, minced
1 red bell pepper, minced
1 serrano pepper, seeded & minced
2 tomato, seeded & minced

For dressing
2 tablespoon walnut oil
1 tablespoon lemon juice
salt & fresh ground pepper, to taste

For decoration
avocado slices
grape tomatoes, cut in half lengthwise
cilantro sprigs
chives

Pico De Gallo

Recipe By: Chef Marcel @ MCAllen Culinary Academy

Ingredients:

3 tomatoes, chopped
1/2 onion, chopped fine
1 jalapeno pepper, minced
1 avocado, cubed
6 cilantro sprigs, chopped fine
salt & fresh ground pepper
sugar
1 lime juice

Directions:

Combine ingredients in a medium nonreactive bowl and season well with salt. Add more lime juice as desired.

Stuffed Poblano Peppers

Recipe By: Chef Marcel @ MCAllen Culinary Academy

Ingredients:

6 poblano pepper, cut in half, de-seeded
2 tablespoons olive oil
1 1/2 pounds ground beef
1/2 teaspoon chipotle powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
salt & fresh ground pepper, to taste
10 ounces refried beans
3 tomatoes, cored & diced
6 scallions, minced
7 ounces pickled jalapeños, drained
1 teaspoon cumin seeds
10 ounces oaxaca cheese, shredded
3 ounces sour cream
1 avocado, diced
6 cilantro sprigs, chopped
5 ounces queso fresco, crumbled

Directions:

1. Sauté the ground beef with some olive oil in a large sauté pan. When it starts to brown add the chipotle, paprika, garlic, pepper and salt.
Sauté until nicely browned and cooked through. Place in a colander to drain the fat. If desired mix some of the drippings with the refried beans.

2. Pre-heat oven to 350ºF
Line a cookie-sheet with aluminum foil and cover with cooking spray to prevent sticking.
Divide the refried beans over the poblano halves and place them on the cookie-sheet.
Sprinkle the cooked ground beef on each tostada in a nice even layer, next add the diced tomatoes, salt, scallions, cumin seeds and finally the cheese.

 

3. Place in middle of the oven for about 10-12 minutes until cheese is melted but NOT browned.
Remove from oven and place a few small dollops of sour-cream, sprinkle with avocado, queso fresco and cilantro.