HOWDY FRIENDS….from Mexican Food & Gifts To Go
www.texmextogo.com 
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We’ve been busy during this first quarter of 2008 visiting markets and adding more items to our online store. Of course I found more to add to my “this is my favorite” list and now the staff and I are ready to show you!  Let’s go shopping online!

New salsa and hot sauces:

               
Southern Boys Hot Dipping sauce: for all you chicken wing lovers – view details.
Habanero hot sauce: come one, come all Chili Heads – view details.
Tee La-P salsa: a great new flavor from Louisiana – view details.


An exquisite table presentation:
               

The painter’s palette plate & ramekins: you WILL cause a stir - view details.
Pebbles pattern blown glass: hand blown from Mexico – view details.
Beer Glasses: classic beer deserves classic glassware – view details.
Cactus hand blown glassware: hand blown in Mexico – view details.


New Food Gifts for 2008:

       

Tex-Mex Dip Trio with hand dish: refreshing flavors for the patio party – view details.
Wood serving tray with dipping dish: think BBQ & patio party – view details.
Peach Ice Tea Party: unique summer gift – view details.

For more gift ideas and cookware, put your feet up and click here!
For more gourmet food gifts – Easter, Mother’s Day and Father’s Day are just around the corner - Order early!
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Let’s Get Cooking! New Tex-Mex Recipes.
New in 2008
Recipe Ebooks are now available FREE online – view details.


Hot Mexican Spinach Queso Dip
Ingredients:
1 – 16oz. jar Tejano salsa medium
1 lb. fresh spinach, cleaned and loosely chopped
2 cups shredded Monterey Jack cheese
1 – 8oz pkg Philly cheese, softened, cubed
1 cup evaporated milk
1 – 4 oz can chopped black olives, drained
1 Tbsp. Balsamic vinegar

Directions:
Preheat oven to 400 degrees.
In a medium mixing bowl, add all the above ingredients and mix evenly. Pour into a shallow, oven proof baking dish, bake mixture for 20 minutes or until bubbly.
Serve with plenty of tortilla chip and bite-size fresh vegetables on a warming plate.
Yield: 7 cups.

Tip: this dish is quite creamy and thin straight out of the oven. Not only as a hot dip, serve it over bowtie noodles with toast points. Excellent!
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Chile Con Queso y Cerveza (Cheese dip with beer)
Ingredients:
2 cups grated sharp Cheddar cheese
2 cups grated Jarlsberg
2 Tbsp. all-purpose flour
1 small onion, minced
1 Tbsp. unsalted butter
¾ cup beer (not dark)
½ cup Tejano salsa drained
1 small can green chiles, chopped

Directions:
In a bowl, toss the cheeses with the flour and reserve the mixture. In a large heavy saucepan, cook the onion in the butter over moderate low heat, careful not to brown the onion, until softened, add the beer, salsa and chiles and simmer for 5 minutes. Add the reserved cheese mixture by ½ cupfuls to the beer mix, stirring after each addition (this will avoid clumping) until the cheeses are melted. Serve warm (and keep it warm) with plenty of tortilla chips…might need a cold Mexican beer served in the perfect glasses!
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Sausage & Salsa Dip
Ingredients:
1 lb. pork sausage, cooked & drained (substitute beef)
1/4 cup diced onion
1-16oz Tejano salsa
2 cups shredded Sharp cheddar
8 oz. cream cheese, softened

Directions:
In a lightly greased large casserole dish, spread cream cheese with a spatula. Mix the cooked sausage, onion and salsa together. Layer mixture over the cream cheese and sprinkle evenly with Sharp cheddar. Bake at 350F for 30 minutes. Serve hot with tortilla chips. Great winter dip, football dip or anytime TV dip!
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Tequila-Marinated Chicken Wings
Ingredients:
2lb chicken wings
11 garlic cloves, finely chopped
Juice of 2 fresh limes
Juice of 1 fresh orange
2 tbsp Tequila
1 tbsp mild chili powder
2 tsp Habanero salsa
2 tbsp vegetable oil
1 tsp sugar
¼ tsp ground allspice
Pinch of ground cinnamon & dried oregano
Southern Boys dipping sauce

Directions:
split or cut the chicken wings at the joint; place in a nonmetallic dish and add all the other ingredients; toss well to coat evenly, then cover and marinate in the refrigerator for at least 3 hours or overnight (do not marinate longer than 24 hours). Preheat your grill. Cook the wings for 15-20 minutes or until crispy browned. Serve at once along with grilled tomatoes and dipping bowls of Southern Boys dipping sauce - yes it's HOT!.

Tip: the Tequila tenderizes these tasty chicken wings and adds a delicious flavor. Serve with corn tortillas, refried beans, salsa and a good chilled beer. Why not add your favorite veggies to the grill i.e. zucchini, corn, onions, tomatoes, peppers and serve on a platter along with the chicken wings. Make plenty! This is a great summertime feast!

Need more recipes? Visit our Mexican food recipes right here....you'll be here a while!

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If you have friends or family that might enjoy reading our newsletter, well by all means pass it on!
We might have great news to deliver in our next newsletter about our Tejano Salsa product line being available nationwide…stay tuned!

Wishing all of you a Happy Easter…from all of us here in Houston!

We’ll be back.…
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Chef Annie
chef@texmextogo.com 
713.995.5502