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    You are in: Home / Cookbooks / Beautiful BC's Flavours of Mexico
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    Beautiful BC's Flavours of Mexico

    ZWT III Mmmm - the flavours of Mexico can't be beat

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    Seems like most spinach salad recipes have a bit of a sweet twist to them. Couldn't find one without that so decided to create my own. This has been a family and friend favourite ever since. We often serve it with large garlic butter prawns or seasoned chicken breasts and an 8 grain baquette. Some people can't do the onion so I often leave that off and add a bit more radish for texture and flavour

    Recipe #203492

    Simple but tasty - great for a bbq **Update May2008 - if you don't have orange vinegar, do follow Andi of LongMeadow Farms excellent suggestion of making your own by just adding 1 tablespoon of fresh orange juice, fresh orange zest earlier in the day to a white vinegar. I actually prefer the zing of her version over store bought. Thanks Andi!

    Recipe #228070

    From Cooking Light. Serve with crudites or pita chips.

    Recipe #190266

    Oh yum! A bit of preparation and marinading time involved but SO tasty. From TASTE Magazine **UPDATE: May 1/08 - After two great reviews that skipped the marinating part of this recipe, I had to try that out for myself and guess what - it's great without that step! I still used some olive oil to baste with before sticking on the grill but no more marinating for me now on! You can also add just a sprinkling of garlic salt to the chicken before grilling to add flavour to it.

    Recipe #235000

    We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) ***NOTE : ) Aug. 7/10 - discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.

    Recipe #235007

    Mexican style comfort food! Serve with a crusty bread on a cold day. This is from a clipping out of some forgotten 1998 magazine about Soups & Stews

    Recipe #235009

    Tasty concoction from a Grand Marnier pamphlet.

    Recipe #235017

    A different twist on the usual potato salads that's colourful and flavourful.

    Recipe #235015

    A different way to serve pork that's easy and tasty. Preparation time does not include 3 to 4 hour marinading time. This is from some forgotten magazine clipping from 1998.

    Recipe #235030

    This is a famous dish from the Gulf of Mexico. It's easy and flavourful; smothered in a bold sauce of tomatoes, olives, capers & chile peppers. Serve with crusty bread, green salad and a a crisp, cold, dry white wine. Found this years ago in magazine. **you can make with any white fish fillet Update June15/07 - I just made this again and I think I like it better using just a wee bit more wine. Little more than 1/3 of a cup but not as much as a 1/2 cup seemed to pull the flavours out better and made for a nicer sauce.

    Recipe #235040

    I married a wonderful man of Ukrainian ancestry who frequently requests scalloped potatoes and ham. I like food with a bit of flavour and spice so find the usual recipes sort of bland. Decided if I had to make them, they were going to have to be kicked up a notch. So this is it - my version - hope you enjoy it. * if you don't like it as spicy, reduce the cayenne and chili pepper to 1/2 tsp each. Also, asiago or parmesan cheese can be used in place of the romano.

    Recipe #294150

    This is my version of a lovely light cookie we had while on holiday in Huatulco last February. Had to do a lot of taste testing trying to figure out what the ingrediants might be.

    Recipe #209516

    The best thing about BBQ Season is heating up the grill and inviting friends over for a relaxed and care free afternoon under the hot sun. The best thing about a buffet is the chef gets to enjoy the day too. So send out the invitations, ice up the Corona's and whip up some ice cold margarita's. Then kick back and enjoy these fabulous open faced burgers created especially for you by Z-Best Chefs for ZWT III.

    Recipe #231794

    A simple but very tasty recipe from Tex-Mex Recipes which is filled with recipes from all sorts of sources. We like this as a dip for tortilla chips but mainly use it as a topping for chicken or pork

    Recipe #231702

    Yet another recipe from the Mixologist son. The sheet he gave me describes this drink as " Pure Pucker, made with Sweet Texas Red Grapefruit (or regular for more tartness) and refreshingly ready for a Grapefruit Martini or other summer cooler.

    Recipe #230701

    My son the Mixologist shared this recipe with me. The paper he gave me described this liquid as "the hottest thing to ever hit a bottle of vodka, this infusion adds a perfect element of spicy boost guaranteed to produce the best damn Bloody Marys or Caesers."

    Recipe #230684

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