Baja Green Pork/Chicken/Fish

Esmeralda Sauce

• 2 tablespoons vegetable oil
• 1/2 cup onion (diced)
• 1 clove garllic (minced)
• 2 cups water or chicken stock
• 1 12 ounce bottle of j. D. Hussong's "baja green real chile verde sauce"
• 1 teaspoon salt

Sauté onion, garlic, pork/chickenjfish in hot oil until golden brown. Add water or chicken stock, baja green chile verde sauce & salt. Simmer 30 to 40 minutes or until tender, stirring occasionally. Serve over rice or noodles. Garnish with chopped onions and cilantro. Flower or corn tortillas.

in a 3 1/2 to 5 quart electric slow cooker combine:

• 2 to 3 pounds pork/chicken/fish cut into 1/2 inch pieces with:
• 1/2 onion (diced)
• 1 12 ounce bottle j. D. Hussong's baja green chile verde sauce
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Cook 4 to 6 hours on high (less for fish) or 8 to l0 hours on low or until tender.

Serve over rice or noodles with flower or corn tortillas. Garnish with fresh cilantro.

for chlcken and "chickenetts"

• 6 chicken or chickenetts split in half
• 1 12 ounce bottle of j. D. Hussong's baja red real chile colorado sauce
• 1 12 ounce bottle italian dressing
• 12 ounces tangerine juice
• 2 ounces controy
• 2 ounces tequila
• 1 ounce lemon juice
• salt and pepper to taste

Split chickfn (chickenetts) and marinade over night.

Grill over medium/low charcoal coals for approximately 15 minutes on each side preferably in a covered webber grill.

J. D. Hussong's Chicken in J.D.'S Mole Colorado Sauce

• 1 chicken cut into serving pieces
• 2 quarts water
• 1 onlon (diced)
• 1 clove garlic (minced)
• 1 bay leaf
• salt and pepper to taste
• cook until tender

simmer 1 quart of J.D. Hussong Chile Colorado Mole Sauce adding stock as necessary.

Add chicken and cook long enough to heat through.

Serve with white rice

sprinkle roasted sesame seed over sauteed chicken.

J. D. Hussong's Red Chile Colorado Mole Sauce

• 1 12 ounce bottle of j. D. Hussong's baja red sauce
• 12 ounces chicken or beef stock
• 1/4 to 1/2 cup creamy peanut butter
• 2 tablespoons toasted sesame seeds (ground)
• 1 ounce mexican chocolate (ibarra brand) dissolved
• 1 tablespoon whole roasted sesame seeds for garnish

Heat and simmer saute until thick. Correct seasonings, salt and pepper to taste.

Serve this sauce over cooked pork/chicken/turkkey/rabbit

garnish with toasted sesame seeds, raw onion rings and whole cilantro sprigs.

Serve with white rice cooked in chicken stock.

J. D. Hussong's Shrimp Fritters Tortas de Camaron Seco

Makes 8 to 10 patties

In a large bowl, blend all the ingredients with a wooden spoon until well mixed. Form patties and dredge. Fry in vegetable oil turning until golden brown on both sides.

Drain on paper towels.

The sauce:

Saute onions in oil until translucent. Add remaining ingredients and simmer until sauce is thickened. Correct seasonings. In a bowl add two patties, white rice and cover with sauce. Garnish with cilantro and shredded cabbage.

J. D. Hussong's Huevos en salsa Roja Eggs and Red Sauce

Thiin a large sauté pan (10 to 12 inches), place 4 tablespoons loin oil or butter or bacon fat. Add 1 12 ounce J.D.

Minutes adding water or chicken stock to achieve desired hussong's baja red chile colorado sauce. Heat for five ckness, about 1 cup. Add eggs to pan and sauce one at a time and poach until done. Put on top of corn or flower tortillas. Spoon sauce over eggs. Sprinkle with graded cheese and cilantro.

Serve with refried beans and fried potatoes.

Optional toppings:

• diced green chiles
• mushrooms
• crumbled bacon
• crumbled chorizo
  

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