Valley Fresh Fare features award-winning Mexican recipes

This month's episode of KYVE's "Valley Fresh Fare" features Jar Arcand of Santiago's Gourmet Mexican Restaurant.

The episode premieres at 7 p.m. on Friday, Sept. 9, on KYVE-47. The episode will repeat at 7 p.m. Friday, Sept. 16. KYVE is cable channel 8.

Veteran restaurateur Gayla Games hosts the show that features local restaurants, their owners, chefs and recipes made with locally grown ingredients, paired with beverages from the Valley.

Santiago's first opened in Yakima in 1980 and moved to its current location at 111 E. Yakima Ave. in 1986. It received a first-place award for Washington's Best Nachos from the Dairy Farmers of Washington. The restaurant's recipe for chili con queso won a contest by The Dairy Farmers' of Washington in 2002 and 2003.

Owners Jar and Deb Arcand worked in several restaurants, country clubs and catering services across the state before settling in the Yakima Valley.

This month's wine pairing is provided by Shirley Puyear, owner of Bonair Winery on the Rattlesnake Hills Wine Trail.

Wine pairing: Bonair suggests its Sunset wine with hors d'oeuvres, chardonnay and pinot noir with prawns and its Ice Wine with dessert.

On the show, Arcand prepares his recipe for Chili Con Queso, Tequila Prawns Diablo and Apple Kahlua Mole Cream.

Chili Con Queso

1 tbsp butter

A "sprinkle" of flour

Small handful green onions, sliced to one-fourth inch

8 ounces of salsa

8 oz. shredded cheddar cheese

Cilantro, to taste

Sour cream, to taste

Tortilla chips

In a saute pan over high heat, melt butter. Toss in a sprinkle of flour and saute green onions. Add salsa and cook until sizzling. Add cheese and stir until creamy consistency. Pour into preheated bowl. Garnish with cilantro and sour cream. Serve with tortilla chips.

Tequila Prawns Diablo

1 pound large prawns (about 16, shelled and deviened)

Cajun or blackened seasoning (your choice)

2 tbsp butter

1 tbsp extra virgin olive oil

4 garlic cloves, minced

1 tbsp dried oregano leaves (use fresh, if available)

1 oz tequila

6 oz tomato sauce

Chopped cilantro (to taste)

Fresh lime juice (to taste)

Coat prawns with seasoning, set aside. In a saute pan over high heat, melt butter. Add in olive oil, garilc cloves and dried oregano leaves. Saute until sizzling. Add prawns. Carefully drizzle 1 ounce Tequila over prawns. Warning: Alcohol will flame up. Add tomato sauce, stirring to coat evenly. Serve on a platter, garnish with cilantro and lime.

Apple Kahlua Mole Cream

2 Golden Delicious apples, peeled and sliced

1 tbsp butter

2 fresh lemon wedges

1, 5 1/2 oz can TreeTop apple juice

3 oz Mexican chocolate

1 tbsp white sugar

1/2 c. brown sugar

Heavy sprinkle of cinnamon

Light sprinkle of nutmeg

2 oz. Kahlua

1 8-inch flour tortilla for each plate

4 scoops ice cream for each plate

Whipped cream

In a saute pan over high heat, saute sliced apples with butter. Squeeze lemon wedges over apples. Add apple juice, grated chocolate, sugar and spices. Stir until consistency is like a glaze. Mix in 2 ounces of Kahlua.

Heat flour tortillas in microwave until warm (20 seconds). Place a scoop of ice cream on top of tortilla. Pour sauce over ice cream. Garnish with whip cream and grated chocolate.