Recipes are listed in alphabetical order. 

ANCHO-ZINFANDEL SAUCE

 2 TBS. VEGETABLE OIL

1 SMALL ONION, DICED

 ½ CUP YUCATAN SUNSET DRY RUB

 2 GARLIC CLOVES, MINCED

1 ½ CUP ZINFANDEL

1 ½ CUP WATER

¾ CUP BASALMIC VINEGAR

¾ CUP BLACK CURRANT PRESERVES

½ CUP PACKED DARK BROWN SUGAR

2 TBS. TOMATO PASTE

SALT & PEPPER TO TASTE

HEAT THE OIL IN A MEDIUM SAUCEPAN.  ADD THE ONION AND COOK, STIRRING, UNTIL SOFTENED (ABOUT 2 MINUTES).  ADD YUCATAN SUNSET DRY RUB AND GARLIC.  CONTINUE TO COOK, STIRRING, FOR 5 MINUTES.

BRIE AND MANGO QUESADILLAS

 1 MAUI OR RED ONION, THINLY SLICED

2-3 TBS. OLIVE OIL

1 4-6 INCH DIAMETER WHEEL OF BRIE CHEESE

1 RIPE MANGO, PEELED, SEEDED AND DICED

1 SMALL CAN (APPROX. 3 OZS) GREEN "ORTEGA" CHILIES, DRAINED

1-2 TBS. YUCATAN SUNSET DRYRUB

 FLOUR TORTILLAS

HEAT OIL AND SAUTE ONION UNTIL LIGHT GOLDEN.  ALLOW TO COOL. REMOVE THICK, TOUGH OUTER LAYER FROM WHEEL OF BRIE. CRUMPLE BRIE INTO A BOWL (THIS IS EASIER IF BRIE IS COLD). ADD NEXT 3 INGREDIENTS AND COOLED ONIONS TO BRIE AND MIX WELL. PLACE ONE TORTILLA ON WORKSURFACE. PLACE ABOUT 2-3 TBS. OF BRIE MIXTURE IN CENTER OF TORTILLA.  PLACE ANOTHER TORTILLA ON TOP AND GENTLY PRESS DOWN TO SPREAD MIXTURE BETWEEN THE TORTILLAS.  USING NON STICK PAN OR GRIDDLE, COOK QUESADILLA ON BOTH SIDED UNTIL LIGHT GOLDEN IN COLOR. CUT INTO 6 PIECES, GARNISH AND SERVE.  GARNISH:  YUCATAN CREMA (SOUR CREME BLENDED WITH YUCATAN SUNSET PICANTE SAUCE), CILANTRO LEAVES & CHOPPED SCALLIONS.

CAESAR DRESSING (SPICY) 

DRESSING:               

4 ANCHOVE FILLETS, MINCED               

1 LARGE GARLIC CLOVE, MINCED               

1 TSP. DIJON MUSTARD               

1 TSP. RED WINE VINEGAR               

¼ TSP. YUCATAN SUNSET PICANTE SAUCE (OR TO TASTE)               

¼ CUP OLIVE OIL  

1 HEAD ROMAINE, TORN INTO BITE-SIZE PIECES

1 CUP CROUTONS

½ CUP GRATED PARMESAN

WHISK TOGETHER FIRST 5 INGREDIENTS UNTIL WELL BLENDED.  SLOWLY WHISK IN OLIVE OIL UNTIL FULLY EMULSIFIED. TOSS WITH ROMAINE AND GARNISH WITH CROUTONS AND PARMESAN.  

CHICKEN & OLIVE SALAD

12 BONELESS, SKINLESS CHICKEN THIGHS

3 CUPS DRY WHITE WINE

2 BAY LEAVES

8 WHOLE BLACK PEPPERCORNS

WATER, TO COVER

2 CUPS MAYONNAISE

2 TBS. LEMON JUICE

4 TBS. YUCATAN SUNSET DRY RUB

2 TBS. YUCATAN SUNSET PICANTE SAUCE (OR TO TASTE)

2 CUPS SHREDDED CARROTS

1 CUP DICED ONION

1 CUP DICED RED BELL PEPPERS

1 ½ CUP CHOPPED DRY CURED BLACK OLIVES

1 TBS. GARLIC POWDER

1 TSP. DRIED OREGANO

SALT AND PEPPER, TO TASTE

PLACE CHICKEN THIGHS, WHITE WINE, BAY LEAVES AND PEPPERCORNS IN A HEAVY POT.  ADD ENOUGH WATER TO COVER CHICKEN AND SIMMER UNTIL CHICKEN IS DONE.  DRAIN CHICKEN AND ALLOW TO COOL.  MEANWHILE MAKE THE DRESSING.  COMBINE MAYONNAISE, LEMON JUICE, DRYRUB AND PICANTE SAUCE.  WHISK WELL TO COMBINE AND SET ASIDE, REFRIGERATE, UNTIL READY TO USE.  

PULSE CHICKEN THIGHS IN A FOOD PROCESSOR UNTIL FINELY CHOPPED.  PLACE INTO A BOWL AND ADD CARROTS, ONION, BELL PEPPERS AND OLIVES.  ADD DRESSING A LITTLE AT A TIME, MIXING IN WITH YOUR HANDS, UNTIL YOU REACH THE DESIRED CONSISTANCY.  ADD GARLIC POWDER AND OREGANO AND CONTINUE TO MIX UNTIL INCORPORATED INTO CHICKEN MIXTURE.  TASTE AND SEASON WITH SALT AND PEPPER TO TASTE.

  CONFIT (SOUTHWESTERN) 

1 lb. Boneless, Skinless Chicken Thighs

2 oz. Yucatan Sunset DryRub

1 lb. Lard, melted

Rinse chicken thighs in water and blot dry. 

In a stainless steel bowl, combine thighs with Yucatan Sunset DryRub.  Toss to coat.  Allow to marinate in the refrigerator for 6 to 24 hours.   Place marinated thighs in casserole dish, cover with melted lard and place in 250 degree oven for 4 to 6 hours. Remove chicken from fat and serve.

Note:  Lard may be refrigerated for future use.  

CREOLE STYLE COLE SLAW

½ Cup Mayonnaise

½ Cup Sour Cream

2 Tbls. Cider Vinegar

2 Tbls. Whole Grain or Creole Mustard

1 Tbls. Sugar

1 Tsp. YUCATAN SUNSET PICANTE SAUCE

1 Head Purple Cabbage, Shredded

1 Head Green Cabbage, Shredded

3 Carrots, Peeled and Shredded

2 Scallions, Thinly Sliced

Kosher Salt and White Pepper to taste

Combine Dressing Ingredients and Chill Well.  To Serve, combine cabbages, carrots and scallions. Toss with dressing and season with salt and pepper.  Serve Immediately.

HONEY DRESSING (SPICY)               

½ CUP VEGETABLE OIL               

½ CUP CHOPPED ONION               

¼ CUP WHITE WINE VINEGAR               

¼ CUP HONEY               

4 TSP. YUCATAN SUNSET PICANTE SAUCE

COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR AND PUREE WELL.  TASTE AND SEASON WITH SALT AND PEPPER IF NEEDED.

NOTE: THIS DRESSING IS EXCEPTIONAL ON A SALAD OF GREENS WITH TURKEY, PECANS AND BLUE CHEESE.

HONEY-JALAPENO GLAZE (SPICY)

3 LARGE JALAPENO CHILIES, STEMMED, SEEDED & CHOPPED

15 CLOVES GARLIC, CHOPPED (ABOUT 1/4 CUP)

1 TBS. GROUND CUMIN

1 CUP FRESHLY SQUEEZED LIME JUICE (OR ORANGE JUICE)

1 CUP HONEY 3 TBS. YUCATAN SUNSET PICANTE SAUCE, OR TO TASTE

KOSHER SALT

COMBINE FIRST 4 INGREDIENTS IN BOWL OF FOOD PROCESSOR AND PUREE WELL.  POUR INTO A SAUCE PAN AND STIR IN HONEY.  COOK OVER LOW HEAT, STIRRING, FOR 20 MINUTES.  ADD YUCATAN SUNSET TO TASTE AND SEASON WITH SALT.  BRUSH OVER MEAT TOWARD THE END OF THE COOKING PROCESS.  

PLUM GINGER SESAME VINAGRETTE            

3 OZS. YUCATAN PLUM SAUCE (AVAILABLE ONLY AT SPECIAL EVENTS)            

1 CUP UNSEASONED RICE WINE VINEGAR            

1 TBS. CHILI GARLIC PASTE *            

1 TBS. PEELED AND MINCED GINGER            

1 TBS. MINCED GARLIC            

4 OZS. SOY SAUCE            

2 OZS. FRESH LIME JUICE            

10 OZS. CANOLA OIL            

4 OZS. SESAME OIL            

½ OZS. CHOPPED CILANTRO            

1 TBS. TOASTED SESAME SEEDS

IN A STAINLESS STEEL BOWL, COMBINE FIRST 7 INGREDIENTS AND WHISK FOR SEVERAL MINUTES TO COMBINE.  SLOWLY DRIZZLE IN THE OIL, CONTINUING TO WHISK CONSTANTLY, UNTIL EMULSIFIED.  ADD CILANTRO AND SESAME SEEDS AND WHISK TO COMBINE.

* AVAILABLE IN ASIAN FOOD SECTION OF MOST SUPERMARKETS  

PORK BUTT IN MOLE SAUCE             

1 PORK BUTT            

SALT AND BLACK PEPPER TO TASTE              

3 ONIONS, PEELED AND QUARTERED              

6 PEELED GARLIC CLOVES            

MOLE SAUCE (SEE BELOW)

RUB PORK BUTT GENEROUSLY WITH SALT AND PEPPER AND ALLOW TO SIT AT LEAST 3 HOURS TO OVERNIGHT, REFRIGERATED AND UNCOVERED. PLACE PORK AND ONIONS IN ROASTING PAN, COVER AND PLACE IN PREHEATED 400 DEGREE OVEN FOR ONE HOUR, FAT SIDE UP. REDUCE HEAT TO 275 DEGREES, ADD NEXT 2 INGREDIENTS AND COOK UNTIL MEAT FALLS APART.  THIS MAY TAKE 4 - 5 HOURS.  (A SHARP KNIFE SHOULD PENETRATE THE THICKEST PART OF THE BUTT WITH NO RESISTANCE.) WHEN COOL ENOUGH TO HANDLE, SHREAD MEAT AND COARSLY CHOP OTHER INGREDIENTS.  COMBINE WITH MOLE SAUCE.

MOLE POBLANO             

4 dried pasilia chiles, seeds and stems removed            

4 dried red New Mexican chiles, seeds and stems removed            

1 medium onion, chopped            

2 cloves garlic, chopped            

2 medium tomatoes, peeled, seeded, and chopped            

1 tablespoons sesame seeds            

1 1/2 cup almonds            

1 1/2 corn tortilla, torn into pieces            

1/4 cup raisins            

1/4 teaspoon ground cloves            

1/4 teaspoon ground cinnamon            

1/4 teaspoon ground coriander            

3 tablespoons shortening or vegetable oil            

1 cup chicken broth            

1 1/2 ounce bitter chocolate, (Ibarra) cut into pieces            

Salt and Pepper

Soak chilies in warm water until soft.  Combine the chilies (reserving rehydration water), onion, garlic, tomatoes, sesame seeds, almonds, tortilla, raisins, cloves, cinnamon and coriander.  Puree small amounts of this mixture until smooth, using rehydration water as needed to loosen mixture.  Melt the shortening in a skillet and add the puree.  Sauté for 10 minutes, stirring often.  Add the chicken broth and chocolate and cook over low heat for 45 minutes.  The sauce should be very thick. Adjust seasonings.  Spoon over chicken, turkey or pork and garnish with toasted sesame seeds.