Torpedos Recipes

Steps:

• In a very large stockpot over medium-high heat, brown the ground beef, stirring often.
• Add the chopped green and red peppers, onions, and garlic; mix well.
• When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning.
• Cover and simmer, stirring occasionally, for 2-3 hours.

Steps:

• Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.

Steps:

• Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
• Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

Steps:

• Combine equal parts Voyant Chai Cream Liqueur and Jagermeister in cocktail shaker with ice.
• Shake well
• Strain into a shot glass.

Steps:

• In a large mixing bowl, combine the masa, flour, and the 1 teaspoon salt, teat with an electric mixer on low to medium speed, gradually adding the warm water, until mixture forms a soft dough. Cover with a moist towel; let rest for 30 minutes. For filling, in a medium skillet, heat the 1 tablespoon oil over medium heat. Add chorizo and cook until brown, using a wooden spoon to break up meat as it cooks; drain off fat. Add the cooked potatoes to the cooked chorizo. Using a potato masher, crush potatoes and chorizo to form a thick mixture. Season to taste with additional salt. Remove from heat; let cool. Using clean hands, shape dough into balls the size of golf balls. Using your thumb, make an indentation in the center of each masa ball; flatten each ball slightly. Place 1 tablespoon of the filling in each indentation; wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal ends of torpedoes. In a large skillet, heat the 1 cup oil over medium heat. Add the torpedoes to hot oil; fry the torpedoes until golden brown. Drain on paper towels. Sprinkle torpedoes with salt. Serve with Uncooked Tomatillo Salsa or purchased salsa and, if desired, garnish with fresh cilantro sprigs. UNCOOKED TOMATILLO SALSA Prep: 15 minutes 10 tomatillos, husked, rinsed, and quartered 2 fresh jalapeno chile peppers, stemmed and halved 1/4 of a small white onion 1 clove garlic, peeled 1/2 of a bunch fresh cilantro Salt ln a blender, combine tomatillos, chile peppers, onion, and garlic. Cover and blend until mixture is almost smooth. Add cilantro to tomatillo mixture. Cover and blend until smooth. Season to taste with salt

Steps:

• 1. Place all ingredients in pan and cook for 1 hour, stirring occasionally.
• 2. Add warm water if necessary to prevent sticking.
• 3. Serve on rolls of your choice.

Steps:

• Place all ingredients in pan and cook for 1 hour, stirring occasionally.
• Add warm water if necessary to prevent sticking.
• Serve on rolls of your choice.