Wednesday, July 31, 2013

Ranchero Steak with Jalapeno Succotash

Ranchero Steak with Mexican Succotash
Grilled steak is huge in the Southwest and popular in Mexico where it is called carne asada.  A good steak tastes even better when it is basted with **Larry's Ranchero Sauce** while it is sizzling on the grill.

**Ranchero Steak**
2 rib or strip steaks, one inch thick
1 tablespoon olive oil or vegetable oil
1 tablespoon chili powder
1 teaspoon each Kosher salt and freshly ground black pepper
1 cup **Larry's Ranchero Sauce**

1. Rub the steaks with the oil and season them with the salt, pepper and chili powder.
2. Heat the **Larry's Ranchero Sauce**.  
3. Place the steaks on the hot grill, baste the steaks with ranchero sauce and cook to medium.
4. Spoon the heated ranchero sauce over the steaks and serve.
Serves 2 to 4. 

**Jalapeno Succotash**
1 tablespoon butter
1/2 cup chopped red or green jalapeno pepper
2 cups corn kernels
2 cups cut green beans
1/4 cup water
Salt and pepper to taste

1. Melt the butter and saute the jalapeno in a medium sized saucepan for two to three minutes.
2. Add the corn, green beans and water. Cover and simmer on medium low until the vegetables are cooked, about five minutes.
3. Add the salt and pepper, stir and serve. 

Larry's Ranchero Sauce is an all-natural Mexican cooking sauce created by cookbook author and chef Larry Sombke. They are vegetarian, gluten free and have an artisanal home style flavor. More recipes at

Thursday, July 25, 2013

ShopRite Farmer's Markets

Larry will offer samples of Larry's Ranchero, Mole and Chipotle at ShopRite Farmer's Market events for the next five Saturday's from 10 to 3 at:

7/27/13 Peekskill
8/03/13 Warwick
8/10/13 Middletown
8/17/13 Montgomery
8/24/13 Colonie

Get Saucy!

Wednesday, July 17, 2013

Ranchero Mexican Meatball Sandwich with Cilantro Lime Slaw

Ranchero Mexican Meatball Sandwich

Ranchero Mexican meatball sandwiches are the Tex-Mex south of the border version of America's popular Italian meatball sandwich. The secret ingredient is to mix Larry's Ranchero Sauce into the meat.
Sprinkle on a soothing cabbage slaw spiked with cilantro, jalapeno and lime and you have a savory sandwich packed with crunch and flavor.

For the Meatballs (albondigas):
1 pound ground meatloaf mix
1/4 cup panko or homemade breadcrumbs
1/4 cup Larry's Ranchero Sauce
1 egg, beaten
Salt and pepper to taste
1 tablespoon vegetable oil
4 sub sandwich rolls

For the Cilantro, Jalapeno Slaw
2 cups shredded Napa or green cabbage
2 tablespoons minced fresh jalapeno
2 tablespoons minced fresh cilantro
Juice of one lime

  1. Place the meatloaf mix, bread crumbs, ranchero sauce, beaten egg, salt and pepper in a mixing bowl.
  2. Blend the ingredients and then make 12 meatballs.
  3. Place the vegetable oil in a large skillet and fry the meatballs over medium heat until browned and cooked through, about 10 minutes.
  4. Pour the remaining Larry's Ranchero Sauce over the meatballs, cover and simmer for ten minutes.
  5. In a different bowl, toss the cabbage, cilantro, jalapeno and lime juice until well-blended.
  6. Place two to three meatballs on a sub sandwich roll, spoon on a little more sauce, sprinnkle with the law and serve.
Serves 4.

Friday, July 12, 2013

Larry's Sauces in ShopRite Supermarkets

Larry's Ranchero, Mole and Chipotle all-natural Mexican cooking sauces are now in more than 30 ShopRite grocery stores in the Albany, NY area, Hudson Valley, Westchester County and North Jersey. A list of stores is on this Website.

Look for them in the Southwestern aisle or the gluten free section. If you don't see it, ask for it. They can get it.

Thanks, Shoprite!