Red Mesa Grill’s roasted tomato salsa - New York News

Red Mesa Grill’s roasted tomato salsa

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Chef Kyle Marshall shows off a few recipes you can find at Boyne's Après Ski Pub and Cafe Santé in Boyne City.

Red Mesa Grill's Roasted Tomato Salsa


Ingredients
5 lbs    Red Ripe Roma Tomatoes
6 each    Fresh Jalapenos
6 each    Fresh Garlic Cloves
1 tbls    Salt
3 tbls    Cider Vinegar
1 lb    White Onion Small Diced
1 bunch    Fresh Cilantro, rough chopped
1 ea 15 oz can    Salsa Diced Tomatoes

Preparation
1. Wash tomatoes and place on baking sheet, and roast in a 500 degree oven until well charred on the outside.

2. At the same time on a separate baking sheet roast garlic, and jalapenos until charred.

3. Place roasted garlic, jalapenos, vinegar, and salt in blender and puree

4. Add charred tomatoes to jalapeno mixture and slightly puree, leaving salsa slightly chunky.

5. Add onions and rough chopped cilantro to salsa

6. Finish salsa with diced tomatoes

Jager schnitzel


Pork cutlet pounded thin
1 egg
1 cup milk
Mix egg in milk
Seasoned flour
Seasoned breadcrumbs
Lard

Dredge pork in flour then egg wash and then into breadcrumbs.
Pan fry pork cutlet in lard over medium high heat until brown on both sides. Serve with lemon or hunters sauce, red wine braised cabbage & spaetzle.

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