Entries for 2009

FISH WITH PICO GARLIC RUB

Makes 12 Servings

• Olive oil 1 Tbsp.
• 1/4 cup Culinary Secrets® Garlic Powder, RFS Item 24372
• 1/4 cup Culinary Secrets Parsley Flakes, RFS Item 24198
• 2 tsp. Culinary Secrets Spanish Paprika, RFS Item 25318
• 2 tsp. San Pablo® Ground Chipotle Peppers, RFS Item 25452
• Salt 1 tsp.

• Tilapia fillets 12 each
• Flour 1 cup
• Olive oil 1/4 cup
• Lime wedges 12 each

1. Combine all Pico Garlic Rub ingredients in a medium bowl. Set aside.
2. Coat fish with flour.
3. Heat olive oil in large skillet on medium heat.
4. Place fish in skillet. Cook on one side for 3 to 4 minutes.Turn and brush on the Pico Garlic Rub.
5. Cook 3 to 4 minutes until cooked through.
6. Remove fish from skillet; squeeze lime juice over all.
7. Serve immediately with additional lime wedges, if desired.

Arizona Monte Carlo Sandwiches

1. Heat oven to 400ºF. Place butter in rimmed 15x10x1-inch baking pan. Heat in oven until butter is melted.
2. In shallow dish, beat eggs and milk.
3. Dip 4 slices of bread into egg mixture, coating both sides.
4. Arrange slices on top of butter in baking pan. Top bread evenly with chilies, ham, avocado and cheese.
5. Dip remaining 4 slices of bread into egg mixture, coating both sides. Place on top of sandwiches.
6. Bake 8 to 15 minutes or until sandwiches begin to brown.
7. Turn sandwiches over using wide spatula. Bake 10 more minutes or until puffed and browned.
8. Cut and serve with salsa, if desired.