Nectarine Green Bell Pepper Salsa

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt

Directions

In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well.

Nectarine Green Bell Pepper Salsa

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt

Directions

In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well.

Nectarine Mint Syrup

August 6th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

½ cup mint
½ cup sugar
1 cup water
1 ripe nectarine, pitted and chopped

Directions

Combine the mint, sugar, water and nectarine in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Negro Modelo Cocktail (Mexico)

January 18th, 2011 § 0 comments § permalink

For the beer drinkers who can’t decide between beer or a cocktail, we offer a house favorite, it’s like a heavy meal with a spicy and boozy kick! Highlighting our fresh cilantro and homemade Tabasco.

Makes one drink

INGREDIENTS

2 ounces cilantro jalapeño infused tequila Blanco, recipe below
½ ounce agave syrup
½ ounce lime juice
1 teaspoon house made cilantro, chipotle lime Tabasco, recipe below
Negro Modelo
Smoked salt
Lime wedge, for garnish

DIRECTIONS

Shake everything but the beer in a shaker and strain into a beer glass. Fill glass up with the Negro Modelo and garnish with a smoky salted lime wedge and a cilantro leaf.

Cilantro Jalapeño Infused Tequila

Makes 4 cups

INGREDIENTS

2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco

DIRECTIONS

Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!

Cilantro Chipotle Lime Tabasco

INGREDIENTS

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

DIRECTIONS

In a medium sauce pan, combine, red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water.
Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lime juice, lime zest and smoked salt. Blend. Add more salt as needed.

New England Herbal Clam Chowder

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2-3  pounds fresh clams, steamed and opened, and chopped
Olive oil
2 tablespoons of butter
1 large yellow onion, chopped medium
2-3  slices of bacon, diced (optional)
¼ cup sherry
3 tablespoons all purpose flour
¼ cup fresh thyme leaves
¼ cup fresh parsley, chopped
¼ cup fresh chives, minced fine
4 large yellow potatoes, cubed
Salt/cracked pepper
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
3 cups half and half

PREPARATION

In a heavy bottom saucepan heat oil and butter and saute onion for a few minutes on medium heat, adding bacon and sautéing until bacon is done, add sherry and all purpose four and stir  well, add herbs and potatoes Worcestershire sauce and pepper and salt.  Add the milk and bring to a boil, reduce heat and simmer for about 30 minutes.  Serve garnished with oyster crackers and chopped herbs.

New York Street Pretzels

February 2nd, 2011 § 0 comments § permalink

ptext

Makes 12-15 medium pretzels

INGREDIENTS

1 tablespoon sugar
1 package active dry yeast
1½ cups warm water
4 cups all purpose flour
1 tablespoon salt
1 large egg, beaten
Pretzel salt

DIRECTIONS

Mix together sugar, yeast and water in a metal or glass mixing bowl until frothy. Let sit until foamy, about 5-7 minutes. In another large mixing bowl combine flour and salt.

Whisk together 4 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms into a soft dough. Gently dust a smooth flat work surface with flour, turn out dough and knead gently, using enough additional flour to make a smooth sticky dough, about 10 minutes (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Place dough back into the bowl and cover bowl tightly with plastic wrap or a kitchen towel, let dough sit it warm place until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 12-15 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 12″ long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled or lined with parchment paper baking sheet and place all the formed pretzels about 2 inches apart on all sides.

Preheat oven to 425°F.

Let pretzels stand, uncovered, about 20 minutes. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add a few pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining pretzels.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

Nicaraguan Chilero Rojo

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

2 dried red chilies
2-3 cloves garlic
1 medium yellow onion
2 medium vine ripened tomatoes, chopped
¼ cup red bell pepper, chopped
2 tablespoons vinegar
1 cup chicken stock or water
Juice of 1 lime
1 teaspoon salt
¼ cup fresh cilantro, chopped

Directions

In a medium sauce pan combine all ingredients and bring to a low boil, except salt and cilantro. Reduce heat and simmer gently for about 10 minutes. Allow to cool and blend until smooth, season with salt and garnish with chopped cilantro.

Nissa’s Lasagna

April 19th, 2011 § 0 comments § permalink

Makes one large lasagna

Ingredients

Olive oil
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
¼ cup fresh basil, chopped fine (2 tablespoons reserved)
¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
¼ cup fresh marjoram, chopped fine (2 tablespoons reserved)
¼ cup fresh oregano, chopped fine (2 tablespoons reserved)
1 cup tomato sauce
½ cup red wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh spinach
1 ½ cups feta cheese, crumbled
1 ½ cups Pecorino Romano cheese, grated
2 cups fresh mozzarella

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end). Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 15 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then a layer of sauce, followed by a little bit of each cheese. Repeat the layers until the dish is filled. The top layer should end in a noodle covered with sauce and cheese, mostly the pecorino in order to make it nice and crusty.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty brown. Allow the lasagna to sit and rest about 20 minutes before serving.

Not Your Mama’s Fried Chicken

March 31st, 2011 § 0 comments § permalink

4 servings

Ingredients

1 egg
2 tablespoons fresh thyme, leaves chopped
1 teaspoon paprika
1 teaspoon water
Salt & pepper
½ cup sliced almonds
¼ cup whole wheat breadcrumbs
3 tablespoons whole wheat flour
8 chicken tenders
¼ cup Dijon mustard
3 tablespoons honey
Juice of 1 lemon
Cooking spray

Directions

Preheat oven at 375˚F. For three step breading procedure, in a bowl, combine 1 egg, ½ of the thyme, water, paprika, salt and pepper and set aside. Combine sliced almonds and breadcrumbs on a separate plate. And then place whole wheat flour on another plate.

Season chicken tenders with salt and pepper, then place in whole wheat flour, egg mixture and then breadcrumb and almond mixture. Place on a sprayed cookie sheet and bake for 20 minutes or until golden brown.

Meanwhile, in a small mixing bowl, whisk together the Dijon, honey, lemon juice and the rest of the thyme. Serve 3 tenders per person with 3 tablespoons of sauce.

Tip: This is a strong mustard flavored sauce. To adjust for children’s pallets, use 4 tablespoons Dijon, ½ lemon juiced, and 4 tablespoons honey.

Recipe courtesy of Robin Simpson

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