Willieboy and Nick's Salsa & Stuff
Other Recipes

Nick's Salsa Supremo

Killer Garlic Bean Dip

Camarones Diablo con la Cal (Devil Lime Shrimp)

Nick's Arroz Mexicanos
(Mexican Rice)

Patatas Perezosas Del Hombre (Lazy Man Potatoes)

Simply Sauted Vegies

Peterson's Enchiladas del Halibut


WillieBoy's Photos:
Lobster Opener 2009
Village Fest 2009
Village Fest Video
Lobster Opener 2008
Long Canyon 2008
Rver Rafting 2008
Catalina Sea Doo 08
Lobster Opener 07
Lobster Dive 02/10/06
Cabo 2006
Peace's 50th- Wine Tasting
Cabo 2005

Dive Trips
Long Canyon 2004
Brews 2004

Sauted Fresh Vegies

Estimated prep and cook time: 2 Coronas

1 lb. fresh asparagus (ends trimmed)
About 2 carrots or a cup of baby carrots
About 2 cups of sugar snap peas
1 large shallot, finely chopped
About 4 Tbs water
Salt & coarsely ground pepper
About 2 tsp butter
Few drops of fresh lemon juice or lemon zest (optional)
Finely chopped herbs like basil, thyme, parsley or mint

What to do:
Vegetables and sauce may be made separately in advanced and combined at the last minute for entertaining.

You can use any combination of spring (green) vegies, including: shelled sweet peas, sugar snap peas, spring onions, zucchini. Zucchini need not be blanched.

Bring a pot of salted water to boil. Have ready a large bowl of water.

Slice the asparagus on the diagonal into thirds.

Thin slice carrots- 1/4" or so.

Add the asparagus to the water and cook until bright green and tender.(approx. 1 min.). Using a slotted spoon, transfer to ice water bowl.

Do the same with the carrots- transferring them to the ice water after a minute or so of boil. Repeat process with the snap peas.

Drain the vegetables. (May set aside at room temperature for several hours.)

In a large skillet over medium low heat, melt 1Tbs of butter. Add the chopped shallot and saute until softened, about a minute. Add the asparagus, carrots, peas and water to skillet, bring to simmer and cook until vegies are heated through, 3 to 5 minutes. Using a slotted spoon transfer the vegetables to a dish. Heat the remaining liquid until reduced slightly to almost a glaze, about 2 minutes. Season with salt and pepper and then, if desired, add lemon zest and/or herbs. Pour over vegetables and toss to combine.

¡Es listo servir!


Very Cool:

Stir-fry vegetables and shrimp on the barbecue without worrying about foods falling through the grate. Large enough to accommodate a meal's worth of vegetables, the wok topper has sloped sides so you can stir and mix the vegetables during the grilling process.

I got mine at HomeDepot- or Google it by typing "Barbecue WOK".