Sheryl Shard’s Mexican Appetizer
I use this recipe a lot aboard Distant Shores since it is attractive, flavourful and easy to prepare at a moment’s notice from mostly canned and bottled goods that can be stored on board long-term. Adjust amounts slightly to suit the size and type of serving dish you choose to serve it in. I use a 6″ x 8″ x 2″ glass casserole dish (pictured) to show off the layers of ingredients. Everything is prepared in the dish you serve it in so preparation doesn’t mean a lot of dishes to wash up afterwards. Not only does this save water, it leaves you time to relax and enjoy your time on the boat.
In a serving dish layer
1 X 418 g can of re-fried beans
1 X 230 g jar of taco sauce
1-2 cups of sour cream (substitute 300 g can of cream thickened with a few splashes of lemon juice or vinegar and stirred)
Open can of re-fried beans and spread out contents on the bottom of the dish you’re planning to serve it in. A clear glass dish is nice since it shows off the layers. The next layer is the taco sauce. Use your best judgement here. You don’t want to drown the beans so, depending on the size of your serving bowl or your personal taste, you may not need the whole jar. Spread the sour cream gently on top of the taco sauce layer with the back of a spoon or rubber spatula trying not to mix the 2 layers together too much.
Garnish suggestions:
Chopped fresh tomato (substitute canned chopped tomatoes, drained)
Chopped green onion
Chopped celery
Chopped black or green olives
Shredded cheddar cheese
Scoop with:
Natchos, corn chips, or crackers. It becomes a meal if you spread it on fresh bread and serve with a green salad or fruit. Also good eaten with a spoon!
Award-winning filmmakers and sailing authors, Paul and Sheryl Shard, have been cruising internationally since 1989 and are the hosts of the Distant Shores sailing adventure TV series that is broadcast across Canada on Travel and Escape Channel. Over 100 half-hour episodes of Distant Shores are now available as HD digital downloads as well as on DVD. For information visit www.distantshores.ca
 |
 |
***
Photo Captions:
1. Mexican Appetizer aboard SV Distant Shores anchored in Green Bay, Antigua.
2. Basic Ingredients – Canned re-fried beans, taco sauce, cream (make into sour cream with addition of a few splashes of lemon juice or vinegar until thickened)
3. Paul and Sheryl Shard aboard Distant Shores II in British Virgin Islands
