Guacamole and Durtios

Fun way to change up the traditional chips and dip, use duros (also known as pasta para duros, duritos, durros, pasta para durito, chicharrines, churritos, Mexican wagon wheels or pin wheels). Of course you can always use traditional chips.Duros_0

Duritos Wheels

1 pkg (4oz) Duritos (Wheels or Squares)
2 cups of Olive Oil

In a medium-size stock pot, pour olive oil and set stove top to Med-High. Until oil starts to bubble (boil), slowly pour in a small amount of Duritos in. Remove with tongs/slotted spoon once duritos are golden brown, do not burn. It only takes about 15-20 seconds. Set aside cooked duritos and allow to cool. Season with chile, lemon or lime and salt.  Serve with the guacamole.

Guacamole Dipimages

1 ripe Avocado – chopped and smashed smooth or chunky
1/4 C Onions Chopped
1 small – medium jalapeno seeded and diced
2 cloves garlic – pressed or shredded
1 ripe Roma tomato – seeded and diced
1 tsp sugar
1/2 Lime – fresh squeezed – to taste
Salt, pepper and hot spice to your taste.

Mix all ingredients together, tasting spices, sugar and lime as you go. Remember you can always add more but it pretty had to take out.


What to do with all those extra late season tomatoes ??? Make Salsa and can it up.

3 gal Tomato puree (food processor or grinder needed)
3 T Salt
3 T Black Pepper
6 Onions (ground – food processor or grinder needed)
18 Garlic Cloves (ground – food processor or grinder needed)
4 T Cumin
4 T Chili Pequin (Chili flakes)
8 Fresh Jalapeno (ground – food processor or grinder needed) can be omitted for mild salsa

Mix all together and simmer for 30 minutes. Jar salsa, remove air bubbles, clean and seal rims.
Hot bath for 30 minutes. Store in cool, dark, dry place.

Banana Bread

1 3/4 C Flour
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg (can be omitted)
1 C Sugar
1 tsp Vanilla
1/2 C Oil
1/4 C Milk
2 Eggs
1 C Smashed Banana
1/2 C Nuts – crushed

Preheat oven to 350º Grease and flour two loaf pans.

Sift dry ingredients together except sugar and set aside. Mix sugar, eggs, milk, oil, vanilla add to flour mixtures. Add in bananas and nut. just until through the batter, DO NOT over mix. Pour into loaf pans and bake 45 – 50 minutes

Stuffed Mushrooms

1/2 lb large white Mushrooms
4 slices favorite smoked bacon
3 Green Onions – chopped tiny use greens
1/2 tsp worcestershire sauce
1 tsp Butter

Brown Bacon (don’t overcook, it will continue to cook in broiler) and chop small add onions, butter and sauce. Mix and place a drop into the cap of each mushroom.

Broil mushrooms until bubbly and bacon is fully cooked. Sprinkle with parm cheese.

Bacon Wrapped Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 – 1 1/2 lb Extra Large Shrimp (cleaned, shelled, deveined)
1 pkg Bacon
1 Jalapeno – sliced into thin strips lengthwise
Cheese 1/8 inch thick 2 inch long

Prepare each shrimp by placing a small slice of jalapeno and cheese in the middle, wrap each with a half of piece of bacon (or enough to cover shrimp) and secure with a toothpick. These can be made up in advanced and stored in frig for 1 day.

Heat charcoal or gas grill to 350 and grill shrimp until bacon is cooked.
Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned.

Serve with a Chipotle Sauce

Boiled Spicy Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 lb Shrimp – (I leave the shells on for flavor) Just have extra napkins ready.
2 qrts Water
1 Lemon – sliced
2 tsp Creole Seasoning
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt
1/4 tsp Hot Chili Flakes – (can be omitted)
1 tsp Black Peppercorns
2 Bay Leaves
1 tsp Worcestershire Sauce
1/2 tsp Sriracha Sauce – if you like spicy

Heat water in a large stick pot, add all other ingredients except shrimp and boil to bring the flavor together about 5 minutes. Add shrimp, reduce heat and simmer until shrimp turn pink in color, about 5 minutes. Do Not overcook, they might get tough. Immediately remove shrimp and cool in refrigerator. I like the spices to remain on my shrimp so I don’t ice water cool them.

Serve with your favorite hot or cocktail sauce.

Coconut Shrimp

This is written for an appetizer but can be increased for a main course, add additional 1/2 pound large shrimp.

1 lb Large Raw Shrimp ( I use large size 20-30 count per pound), clean, peel and devein shrimp.
1 1/4 C Shredded Coconut
1/2 C White Flour
1/4 tps Salt
3 Eggs
3 C Frying Oil
1 C Plain Yogurt
1 1/2 T Curry Powder
1 tsp Sugar

Heat oil to 350 degrees in deep fryer or large pot.
Mix flour and salt, set aside. Beat eggs until foamy.
Place cleaned shrimp in egg, then four, egg again then coconut. (Important to double egg for crispyness). Place in hot fryer and fry until golden and crispy brown. Drain on a paper towel.

Mix yogurt sauce and serve with hot shrimp.