Casa Ole (a restaurant) refused to fork over their recipe for the green sauce they serve, so I set to work in the kitchen and came up with this – I think it’s exact but we shall never know unless we ever get them to relinquish their version. Mines better! *GRIN* ~ Sharkie
4 Hass avocados
1 16 ounce container sour cream
1 can Rotel tomatoes
1 tablespoon garlic powder
1 4 ounce can green chilies
2 teaspoons salt
1 teaspoon lemon juice
3 ounces cream cheese

In a food processor combine cream cheese, avocados, lemon juice, garlic powder, salt,  and sour cream, process until smooth.  Add in the Rotel tomatoes, and green chilies in, and pulse several times to finish the sauce.  Serve with chips.

In a bowl, mix together all the ingredients (not the olive oil) until you have a nice stiff consistency.  Cover and leave in the fridge for about half an hour.  When ready, make your meatballs, taking about a tablespoon of mixture for each one.  Heat about a tablespoon of oil in a frying pan and fry the meatballs in batches on a med-high heat.  You want them nicely browned.  Add more oil if necessary for each batch.  Drain on some kitchen roll and keep warm.

For the sauce:

1 onion, chopped
1 clove garlic, finely chopped
1 16 oz can chopped tomatoes
3 to 4 teaspoons tomato puree
½ teaspoon cayenne pepper
4 fl oz dry white wine
4 fl oz chicken stock
4 oz frozen peas (or fresh peas)
freshly-ground black pepper
1 tablespoon olive oil

Use the same frying pan (but tip out any excess fat) to make use of the lovely meat juices that should have caramelised on the bottom.  Add the oil if necessary and cook the onion until soft and translucent, then add the garlic, a few grinds of black pepper and cook for another minute or so.  Make sure you don’t burn the garlic as it will taste bitter.  Add the wine and increase the heat to high, let the wine boil for a minute or so to intensify the flavour.  Add the can of tomatoes, the puree and the stock.  Bring back to the boil then simmer for about 10 minutes.  Add the peas, stir in the cayenne pepper and the meatballs and continue simmering for another 10 minutes.

Serve it up, piping hot, straight from the pan with plenty of crusty bread to mop up the sauce.

Recipe is from:
http://www.proper-spanish-tapas.com/tapas-recipes-meat.html

1 stick butter
1 Tb. oregano
2 Tb. chopped garlic
1 Tb. Crushed cheyene pepper
24 pieces large peeled shrimp

Put all ingredient into large skillet except shrimp. Cook on med heat till butter is melted and hot. Drop in shrimp.
Stir occasionally.  Toast 2 slices sour dough or other good bread.  Cook till shrimp are pink and just done maybe 5 minutes.

Thanks to Kachurr50 for sharing this shrimp recipe.

6 bay leaves
10 pounds ham, diced
2 gallons water
Oil, for sautéing
5 pounds chicken breast, diced
2 pounds onion, chopped
2 pounds celery
1 1/2 pounds green pepper, chopped
1 cup green onion, chopped
2 pounds tomatoes, diced
2 cups tomato paste
3 tablespoons parsley, chopped
4 ounces garlic, crushed
2 teaspoons dried thyme
2 teaspoons cayenne pepper
1/4 cup Worcestershire sauce
3 pounds smoked sausage
3 pounds rice, steamed
Salt, to taste

In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Sauté until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

1/4 C. boiling water
1/4 C. dry mustard (Colemans)
1/2 tsp. salt
2 tsp. vegetable oil

Using a whisk, stir boiling water into mustard until smooth.  Add the salt and oil and mix well.

2 large Yellow onions halved, thinly sliced
1/4  C.  Butter — melted
1/16  C.  Garlic — chopped
1/8  C.  Sherry
1/4  C.  Flour
1 qt. Chicken stock
3 Oaxaca chilies*  — Chile pasilla (Or substitute drained canned chipotle chilies in adobo sauce or dried chipotle chilies.)
1/4  qt.  Heavy cream
1/4 lb. cheddar cheese — White, shredded
1 poblano pepper — diced
Salt to taste

Garnish: Blue Cheese Croutons
6 Baguette slices — toasted
1 oz. Blue cheese
1/8 C. onion — Sautéed sliced

Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 minute. Add chicken stock and Oaxaca chilies; bring to boil.

Simmer 30 minutes. Discard chilies. Add cream, cheese and diced poblano chilies. Simmer 5 minutes. Adjust salt if necessary.

For Garnish: Spread baguette slices with blue cheese and warm.

For Each Serving: Float a baguette slice in center of each soup bowl. Heap a couple of sautéed onion slices on baguette.

4 lbs. chili meat (beef chuck ground or cut into + inch dice)
1 large onion, chopped
2 garlic cloves
1 tsp. dried Mexican oregano
1 tsp. ground cumin
2 Tbsp. chili powder
1 + C. canned whole tomatoes and their liquid

2-6 generous dashes of liquid hot sauce (I recommend Frank’s Red Hot Sauce)

Saute the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off fat while cooking. Salt to taste.

1 Can Tomatoes and Green Chilies (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar

In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.

Serve with your favorite thin corn tortilla chips.

Please note the quantity of the chili powder is 6 tablespoons, if you prefer less, please use less.