Friday, June 17, 2016

Cheesy Chipotle Chicken Quesadillas

Cheesy Chipotle Chicken Quesadillas
Cheesy Chipotle Chicken Quesadillas
Quesadillas are grilled cheese-filled tortillas that are popular in the Southwest, in Mexico, and, well, everywhere. I like mine with Monterrey Jack cheese, a portion of shredded roast chicken and a good dollop of Larry's Chipotle Sauce for that smoky flavor.
1 16 oz. jar Larry's Southwestern Chipotle Sauce
1 cup grated Monterrey Jack or mild cheddar cheese
2 cups shredded roast chicken
8 eight-inch wheat, whole wheat or mixed grain tortillas
2 Tblsp. vegetable oil
Warm the jar of Larry's Chipotle Sauce to medium hot.
Place one tortilla on your work surface and cover with 1/4 cup cheese, 1/2 cup chicken and 1/4 cup Larry's Chipotle Sauce.
Cover with another tortilla and press down lightly.
Warm 1/2 tablespoon oil in a 12" or larger skillet over medium heat.
Place one quasadilla in the pan and cook for three minutes. Flip the quesadilla and cook until the cheese melts.
Remove the quesadilla to your work surface, cut into quarters and artfully place them on a serving plate.
Spoon another quarter cup of warm Larry's Chipotle Sauce into a little serving cup or on the side of the plate. Make the rest of the quesadillas the same way and serve.
Dip the quesadillas in the sauce and enjoy.
Serves 4.


Food Editors: Please feel free to use this recipe an photo with attribution.

Friday, June 3, 2016







Larry's Southwestern Sauces featured in the first ever "Notable Neighbors" ad for Mrs. Green's Markets in Tarrytown, Rye, Briarcliff Manor, and Greenwich Village NY and West Windsor, NJ and Stamford, CT. That's me, Larry, on the left and Mrs. Green's Ira Samuels on the right at the grand reopening at the Tarrytown store.

Wednesday, May 25, 2016

Tacos al Pastor Recipe

Tacos al Pastor
Tacos al Pastor is the Mexican version of Greek gyros. Only it is made with pork, flavored with pineapple and served on corn tortillas. It is a very popular street food in Mexico City. Since not too many of us have a gyro spit, called a trompo in Mexico City, I've adapted it for the backyard bbq. I made a batch the other day marinating and basting the meat with Larry's Southwestern Ranchero Sauce and pineapple. Everyone in my family loved it.
2 lbs boneless country pork ribs or tenderloin
1 teaspoon each salt and freshly ground black pepper or to taste
1 16 oz. jar Larry's Southwestern Ranchero Sauce
1 16 oz. can crushed pineapple
16 soft corn tortillas
1 cup mined onion
1. Place the pork in a large mixing bowl and sprinkle with salt and pepper.
2. Mix the ranchero sauce with the pineapple and pour over the meat. Cover and marinate for two hours or overnight in the refrigerator.
3. Remove the meat from the marinade and cook on a gas grill or charcoal cooker (or in a broiler) over medium high heat, basting with the marinade until the meat is cooked through, about 8 to 10 minutes.
4. Meanwhile, heat the remaining ranchero pineapple marinade until bubbling and hot for about five minutes.
5. Remove the meat from the grill, chop into small pieces and keep warm.
6. Warm the tortillas on the grill, cover and keep warm.
7. Place a spoonful of meat on each soft corn tortilla, spoon the heated ranchero pineapple sauce over that, sprinkle the minced onion over that, fold the tortillas in half and serve. Serves 4.

Tuesday, May 17, 2016

Crock Pot Chipotle Chicken

Crock Pot Chipotle Chicken
Crock Pot Chipotle Chicken is an easy way for you to prepare a deeply delicious meal with a slightly smoky spiciness. I always use thighs, legs or wings for this dish because I think the breast tends to dry out in the slow cooker. Serve this all-natural treat with some brown or white rice and squash or corn for a great Mexican meal.
2 pounds boneless chicken thighs
1 teaspoon each salt and pepper
1 16oz. jar of Larry's Southwestern Chipotle Sauce
Place the chicken thighs on a cutting board and season with the salt and pepper. Place them in a slow cooker.
Pour Larry's Chipotle Sauce over the poultry and stir to blend well.
Set the slow cooker to 4, 6 or 8 hours based on your schedule. Recipe will come out the same for any cooking time.
When the poultry is cooked, make the rice and vegetables according to package instructions.
Place a scoop of rice in a bowl, cover with the Chipotle Chicken and sauce, and scoop a serving of vegetables in on the side. Serves 4.

Thursday, May 5, 2016

Cinco de Mayo





Happy Cinco de Mayo! I hope everyone is having a great day followed by some festivities tonight or over the weekend. If you are looking for recipes, take a look at the recipe section of this Website.

Tuesday, April 19, 2016

Mrs. Green's Now Carries Larry's Southwestern Sauces

Mrs. Green's Market in Tarrytown, NY is now carrying Larry's Southwestern Sauces. Larry and other local food producers will be offering samples at the store's grand re-opening from 7 to 9 p.m. on Thursday, April 21st. Drop by and say hi!  

Tuesday, April 12, 2016

Chipotle Chilaquilles

Chipotle Chilaquilles

Chilaquilles is a popular Mexican breakfast or brunch dish that is widely enjoyed in Texas and California. It is a great way to use up some day old corn tortilla chips because the chips are simmered in a spicy sauce, in this case Larry's Chipotle Sauce, and then topped with a fried egg and cheese. I always order chilaquilles when I am in Austin. One of my favorites.

One  16 oz. jar Larry's Chipotle Sauce
8 oz. corn tortillas chips
1 tsp. vegetable oil
4 - 8 fresh eggs
1 cup grated queso fresco or Monterrey Jack
1 cup mixed chipped avocado, jalapeno and red bell pepper

* Pour Larry's Chipotle Sauce into a two to three quart saucepan and heat over medium until the sauce is just lightly bubbling.
* Add the corn tortilla chips, lower the heat to medium low, cover and simmer for five minutes or until the chips are just beginning to soften but still have some crunch.
* Fry one or two eggs per person to sunny side up or over easy. Poached is good, too.
* Spoon equal portions of the chips/sauce mixture onto individual plates, top with the fried eggs, Sprinkle the cheese on top of that and adorn with the garnish.
Serves 4

More recipes are available at Larry's Website along with Where to Buy information.
Food Editors: Feel free to use this recipe with attribution.



Wednesday, March 30, 2016

Pork Chops with Mole Sauce, Yellow Rice and Veggies

The rich and spicy flavor of Larry's Southwestern Mole Sauce is a perfect match for the earthy goodness of pork chops. This recipe call for bone in pork chops because that's what I like. If you prefer the boneless loin pork chops, the result will be just as succulent.
4 pork chops
1 tsp. each salt and pepper
1 tblsp. vegetable oil
1 16 oz. jar Larry's Mole Sauce
2 cups water
1 cup white rice
 A pinch of saffron or 1 tsp. turmeric
(or use a packaged yellow rice mix)
3/4 cup cooked black beans, rinsed
2 cups chopped zucchini and red pepper blend or whatever vegetable mixture you like.

Sprinkle salt and pepper over both sides of the pork chops.
Heat a large skillet and add the vegetable oil and the pork chops. Cook over medium high heat for about six minutes, turning to cook both sides.
Heat the Larry's Mole Sauce on top of the stove or in the microwave until hot and bubbling.
Place the water, rice and saffron or turmeric to a saucepan. Bring to a boil, cover, turn the heat to low and cook for 15 minutes until the rice is cooked.
Add the black beans to the rice and stir. Keep warm.
Cook the vegetables.
Place the cooked pork chop on a warm plate, add a scoop each of the rice and vegetables, spoon Larry's Mole Sauce over the pork and serve.


Friday, March 25, 2016

Hawthorne Valley Store Serves Larry's Sauces in the Deli


Hawthorne Valley Farm Store in Columbia County, NY is now serving Larry's Southwestern Sauces for Food Service in their natural foods deli.
According to buyer Tristan O'Neil, "We like the fact that Larry’s Sauces are great-tasting, locally-produced, free of GMOs and preservatives, and a great addition to all sorts of recipes. Our deli uses Larry’s Sauces about once a week as marinades for chicken, glazes for pork, and in a variety of other Mexican food applications."
The store also cross promotes the 16 oz. jars of sauce that are on the store shelves. O'Neil adds, "When used by our deli, Larry’s Sauces are promoted on the menu posted above our hot bar.  We also will put a retail jar of whichever sauce is being featured by our deli above the hot bar."     

Thursday, March 17, 2016

Chipotle Soup with Turkey Meatballs and Sweet Corn

Small turkey meatballs (albonidigas) simmering with white corn in a chipotle-rich sauce makes a warming lunch or a tasty first course for an evening meal. Serve with a squeeze of lime for acidity and a handful of crunchy tortilla chips and you have a simple delicious meal.
Chipotle Soup with Turkey Meatballs
For the soup:
1 16 oz jar Larry's Chipotle Sauce
2 cups chicken or turkey stock
1 cup fresh or frozen white corn kernels
2 tablespoons minced cilantro
1 lime cut into small wedges
Tortilla chips
For the turkey meatballs:
1 lbs. ground turkey
1/4 cup bread crumbs
1 egg
1 teaspoon chili powder
1/2 teaspoon each salt and pepper or to taste.
 1. Pour the jar of Larry's Chipotle Sauce and the chicken stock into a medium pot.
2. Add the corn kernels to the soup, cover and cook over medium heat for five to ten minutes.
3. Make the meatballs by mixing together the turkey, bread crumbs, egg, chili powder, salt and pepper. Form one inch round meatballs and drop them into the soup.
4. Cook over medium heat for ten to 15 minutes. Stir in the fresh cilantro and cook for one minute. 
Serves 4