How To make Pasta with Sauce Veracruz
4 lg Garlic cloves; unpeeled
2 lg Yellow onions
2 md Carrots
4 To 6 fresh New Mexican green
-chiles 2 lg Red sweet peppers
2 lb Ripe Roma tomatoes
1 1/2 To 2 tb. olive oil
1 1/2 To 2 c. rich chicken, beef
-or vegetable stock 1 c Sun-dried tomatoes*
2 ts Chopped fresh rosemary
2 tb Chopped fresh sweet marjoram
-or mild oregano 2 tb Chopped fresh Italian
-parsley 1 ts Cumin seeds; toasted
coarsely ground 2 ts Coriander seeds; toasted
:
coarsely ground 2 tb Small capers
1/4 c Tequila; reposado or anejo
-type 1 ts Vanilla extract
1 To 1 1/2 lbs. zucchini
-- thinly sliced Salt and pepper; to taste 12 oz Ziti, rigatoni, fettucine or
-linguine** 2 tb Chopped fresh cilantro
1/2 c Toasted pine nuts or walnuts
1/2 c Freshly grated Parmesan or
-Romano cheese (opt'l.) *Cut into very thin strips (soften in hot water if dry packed). **Cooked according to package directions. Wash the fresh vegetables and pat dry. Do not peel or cut. Rub them with some of the olive oil and place them on a well-oiled baking sheet. Bake at 450 F. until the skins are browned and the insides are softened. Remove vegetables from the oven as soon as they're done, letting the rest cook as long as needed; the onions and garlic will require 30 to 40 minutes. While the vegetables are roasting, heat 1 1/2 cups of the stock to boiling, pour it over the sun-dried tomatoes, and let them stand. When the vegetables are cool, squeeze the garlic cloves from their skins, remove the skin from the onions and peppers, and seed and core the peppers. Roughly chop the vegetables. Place chopped vegetables in a large skillet that has been coated with olive oil and heat, stirring often. Add the sun-dried tomatoes and their soaking liquid, rosemary, sweet marjoram (or oregano), parsley, cumin, coriander, capers and tequila. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, or until very flavorful. Add more stock if needed to thin the sauce. When nearly ready to serve, add vanilla extract and sliced zucchini to the sauce, cooking just until brightly colored. Season with salt and pepper. Serve over the pasta, tossing lightly; garnish with cilantro, nuts and grated cheese. Yield: 6 to 8 servings. Hill and Barclay write: "Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood." From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pp. 39-40.
How To make Pasta with Sauce Veracruz's Videos
Prawns Veracruz. Prawns with coriander, lime and sour cream. Mexican prawns Veracruz.
The rich flavor of prawns offset against the sweet piquant Veracruz Sauce makes for an unforgettable meal. Only a couple of weeks back, Chef Trevor shared his famous Veracruz sauce with us for the first time. This is a true winner. For the full printable recipe, please visit
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Mexican Prawns.
Ingredients
12 Medium prawns (26-30 count)
40g Butter
1 Clove garlic (finely chopped)
2 Tsp Soft brown sugar (demarara is best)
2 Tbs Lime Juice (can substitute lemon juice)
2 Tbs Finely chopped coriander leaf
2 Tbs Sour cream
Instructions
Peel and devein the prawns, leaving the tails in tact
Heat your pan over medium hot heat, add the butter.
When the butter is bubbling, add the garlic, sugar, lime juice, coriander,and sour cream.
Stir this until it is totally combined and becomes a smooth creamy sauce.
Add the prawns and stir these in the sauce for 3 minutes until the prawns are pink and cooked through.
Serve immediately.
Serving suggestion:
Serve with the crunchy rice recipe from our website
Fish Veracruz & Fusilli Pasta--FAST, TASTY, & LOW FAT!!
A healthy and low fat meal of salmon filets cooked in lime juice, a delectable sauce made of tomatoes, onions, garlic, and green olives, and then served over fusilli pasta.
PRINTABLE RECIPE:
INGREDIENTS:
3 salmon filets (wild caught)
1 tablespoon olive oil
1 lime juiced
1 teaspoon salt
1/2 teaspoon pepper
Tomato Olive Sauce:
2-3 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
4 tomatoes, chopped
1 cup green olives, halved
1 lime juiced
1 1/2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon black pepper
1 bunch fresh cilantro, finely chopped
16 ounces fusilli pasta, cooked and strained
DIRECTIONS:
1. Heat olive oil in a deep skillet over medium heat, then add the salmon filets. If they have skin on the bottom, place skin side down and scrape it off after flipping the fish.
2. Cook the fish about 4 minutes on each side until it's flaky, and transfer to a plate.
3. Keep the pan on after cooking the fish, add 1 tbsp. of olive oil and the onion; cook for 2-3 minutes until it softens.
4. Add the garlic, tomatoes, olives, lime juice, 1-2 tbsp. olive oil, and spices; mix well.
5. Keep a light boil going and cook for 10-15 minutes until the tomatoes break apart and cook down.
6. Add the fresh cilantro last and mix well.
7. Add the fish to the sauce, and break apart into smaller pieces.
8. Cook a couple minutes for flavors to blend.
9. Pour the tomato sauce over the cooked pasta and enjoy!
SHRIMP VERACRUZ
1lb Shrimp (cleaned)
2 chopped carrots
1 chopped jalapeno (optional)
1/2 chopped red onion
olives
capers
2 fresh basil leaves
chopped cilantro
oil
1 can diced tomatos
half can tomato paste (optional)
chopped garlic
Add oil to hot pan. Stir in onion and cook for 4 minutes. Add garlic and cook for 1 minute. Add can of diced tomatoes, carrots, jalapeno, olives, tomato paste, capers, basil and cilantro. Cook sauce for 4-5 minutes on medium heat. Add shrimp. Reduce heat and cover with lid. Simmer till shrimp is cooked and carrots are soft(about 10 minutes). Serve with white rice.
Tomato Sauce with Mushrooms and Fat Spaghetti
Learn how to make this delicious dish.
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Delicious Prawn Veracruz
Delicious and juicy prawns in a spicy tomato-ish briny sauce. Perfect over rice or even pasta. For full recipe, head over to
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Mexican Fish Cakes with Veracruz Sauce. How to make Mexican Fish Cakes. Easy Fish Cakes Recipe!
These are the nicest fish cakes ever! And certainly the nicest sauce ever! Chef Trevor has at last revealed his secret Veracruz sauce --- don't miss this recipe -- Mexican fish cakes with Veracruz sauce!
The full printable recipe is available on our website
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Ingredients
For the Fish Cakes:
500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
1 Large egg
1 Jalapeno pepper, deseeded
2 Spring onions
1 Tbs Ground cumin
1 Tsp Salt
1 Tsp Ground black pepper
60g Butter for frying
For the Sauce:
3 Tbs Finely chopped garlic chives
3 Tbs Finely chopped coriander leaves
2 Tsp Demarara sugar
2 Tbs Fresh lime juice
2 Tbs Creme Fraiche (or cultured sour cream)
40g Butter
Instructions
For the Fish Cakes:
Put all of the fish cake ingredients into your food processor and chop them to a paste
Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
Remove the fishcakes from the heat and keep warm
For the Sauce:
Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
Stir until everything is well combined and the sauce comes to the boil
Remove from the heat
To finish
Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve