Ahi Tuna Tartare with Avocado and Tortilla Chips

August 22nd, 2014 § 0 comments § permalink

yellow tuna steak

Serves 2 -4

1 teaspoon super finely, chopped ginger
2 garlic cloves, chopped superfine
1 teaspoon orange zest, plus juice of one orange
1 teaspoon lime zest, plus juice of one lime
¼ cup yuzu rice vinegar
¼ cup tamari sauce
1 tablespoon sriracha sauce
2 tablespoons sesame oil
½ medium red onion, chopped superfine
1 red bell pepper, chopped superfine
1-2 Serrano chili peppers, deseeded and chopped superfine.
3 tablespoons fresh cilantro leaves, chopped
2 firm but ripe avocadoes
1 tablespoon black sesame seeds
¾ – 1 pound Aji tuna ( sushi grade)
Radish sprouts (garnish)
Tortilla Chips

In a medium, shallow bowl whisk together the ginger, garlic, citrus zest and juice, vinegar, tamari, sriracha and sesame oil. Add the chopped red onion, red bell pepper, chili pepper and cilantro and mix well. Refrigerate about 30 minutes. Right before serving, chop the tuna into small diced cubes ( tiny – 1/8 inch). Combine it with the marinade mix , stir well and refrigerate 5-10 minutes. In the mean time chop the avocado into small diced cubes as well. To serve place few spoonful’s onto a small plate and a few avocado pieces, garnish with a few radish spouts and place some tortilla chips around the tartare.

Black Olive, Parsley & Caper Chimichurri

July 19th, 2013 § 0 comments § permalink

Makes 1 ½ cups

Ingredients

½ medium red onion, chopped fine
½ small red shallot, chopped fine
¼ cup capers, chopped coarsely
½ cup calamata olive, chopped coarsely
1/3 cup fresh parsley, chopped fine
2 tablespoons fresh oregano, chopped fine
1 teaspoon lemon zest
¼ cup olive oil
¼ cup red wine vinegar ( lighter)

Directions

Mix all ingredients in a bowl ad chill.  Serve at room temperature.


Mediterranean Olive & Bay Leaf Chimichurri with Fried Lemon Peels And Chilies

January 24th, 2013 § 0 comments § permalink

Makes 1 cup

photo (2)

A lovely take on Chimichurri, with fried lemon peels and bay leave to intoxicate  with Mediterranean flavors.  Excellent on steak and fish.

Ingredients

2-3 tablespoons olive oil 3 cloves garlic, chopped fine 1 medium shallot, chopped fine 1 fresh red chili pepper, chopped ( deseeded and de-pithed for less heat) 3-4 fresh bay leaves 1-2 tablespoons lemon zest ( peeled and sliced to make thin strips) ¾ cup mixed olives, seeded and chopped coarsely 1 tablespoon fresh oregano leaves ½ teaspoon salt 1 teaspoon black pepper, cracked 2-3 tablespoons red wine  vinegar

Directions

Heat the olive oil in  a large cast iron pan on medium heat.  Add the garlic, shallots, chilies, bay leaves and lemon zest and sauté until the garlic and shallots begin to brown.  Turn up the heat and cook on high for a few minutes, stirring until the lemon peels start to get crisp.  Turn off the heat and add the olives and oregano.  Season with salt and pepper and add the red wine vinegar.  Let stand about 2o minutes before serving at ambient temperature.

Salsa Acapulceno

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

4 roma or plum tomatoes, chopped small
¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine

Directions

Gently mix together all ingredients and let stand at least 10 minutes before serving.

Salsa Acapulceno

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.

Pineapple, Red Onion Serrano Salsa

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano pepper, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

Directions

Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.

Roasted Tomatillo, White Onion & Jalapeño Salsa

April 29th, 2012 § 0 comments § permalink

Makes 2-3 cups

Ingredients

10-12 medium tomatillos, quartered
1 medium white onion, peeled and quartered
2-3 jalapeños, cut in half and deseeded
2 pablano peppers, cut in half and deseeded
2 teaspoons salt
1 teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro leaves, chopped

Directions

Preheat oven to 400°F. Place tomatillos and onions on a lined baking sheet. On another lined baking sheet place the peppers, cut side down. Roast the ingredients for about 15 minutes or until lightly charred. Allow to cool a few minutes and chop tomatillos and onions very small and place in a medium bowl . Remove the skin from the peppers and chop them fine and add them to the same bowl. Season with salt and cumin and the juice of the lime, mix well and toss in cilantro leaves until mixed.

Pan Roasted Bass with Tropical Mango Salsa and Coconut Cilantro Rice

April 4th, 2012 § 0 comments § permalink

Serves 4

Ingredients

Ger-Nis Herb Chili Pepper
1 tangerine
4 4-ounce bass fillets, skin on (no more than two inches thick)
Avocado oil or olive oil
1 cup fresh pineapple, cubed small
1 cup ripe but firm mango, cubed small
¼ cup red bell pepper, chopped small
¼ cup red onion, chopped fine
¼ cup green onions, sliced thin
¼ cup cilantro
Juice of 2 limes
2 teaspoons green chilies, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon honey
1 teaspoon salt
Coconut Cilantro Rice (recipe follows)

Directions

Season both sides of the sea bass with the Chili Herb Black Pepper and drizzle with a little tangerine juice and let sit until room temperature. Heat the oil in a skillet to medium high heat. Place the fish pieces skin side up in the hot pan and cook for about 3 minutes, making sure not to disturb or flip too early. Flip after three minutes and cook for another 4 minutes. Place some coconut cilantro rice on a plate and lay the cooked fish on top (skin side down). Spoon some of the tropical salsa over the top.

Coconut Cilantro Rice

Serves 4

Ingredients

2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoos sugar
1 teaspoon Ger-Nis Chili Herb Pepper
2 tablespoons fresh cilantro, chopped fine

Directions

Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand 5-8 minutes. Add the cilantro and mix, fluffing with a fork before serving.

Salsa Acapulceno

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

4 roma or plum tomatoes, chopped small
¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine

Directions

Gently mix together all ingredients and let stand at least 10 minutes before serving.

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.

Pineapple, Red Onion Serrano Salsa

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

1½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano peppers, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

Directions

Toss all ingredients together in a medium bowl and mix well. Let stand approximately 1 hour before serving, keep cold.

Roasted Tomatillo, White Onion & Jalapeño Salsa

September 16th, 2011 § 0 comments § permalink

Makes 2-3 cups

Ingredients

10-12 medium tomatillos, quartered
1 medium white onion, peeled and quartered
2-3 jalapeños, cut in half and deseeded
2 pablano peppers, cut in half and deseeded
2 teaspoons salt
1 teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro leaves, chopped

Directions

Preheat oven to 400°F. Place tomatillos and onions on a lined bakking sheet. On another lined baking sheet place the peppers, cut side down. Roast the ingredients for about 15 minutes or until lightly charred. Allow to cool a few minutes and chop tomatillos and onions very small and place in a medium bowl. Remove the skin from the peppers and chop them fine and add them to the same bowl. Remove the skin from the peppers and chop them fine and add them to the same bowl. Season with salt and cumin and the juice of the lime, mix well and toss in cilantro leaves until mixed.

Chicken Paillards with Grilled Peach & Pepino Salsa

July 26th, 2011 § 1 comment § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeno or Serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325° F. In a medium bowl combine peaches, bell peppers, jalapenos, and cilantro and toss together. In a separate bowl, whisk together the lime juice, zest, avocado oil, peach preserves and chipotles until a smooth sauce is formed. Season with a pinch or two of salt and pour over peach mixture and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 10-5 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Herbed Tomato Salsa

July 11th, 2011 § 0 comments § permalink

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

July 5th, 2011 § 0 comments § permalink

Serves 3-4

Walnut meat

Ingredients

1½ cups raw walnuts (soaked and dehydrated)
1½ teaspoons ground cumin
¾ teaspoon ground coriander
2 tablespoon nama shoyu
¼ of dried chipotle, soaked
1 teaspoon garlic powder
½ jalapeño, seeded and finely diced
1 green onion, sliced in very thin slices
½ cup sun dried tomatoes in oil, finely chopped
2-4 small collard green leaves
1 cup shredded romaine lettuce
Tomato salsa

Directions

Take the walnuts, grind them in the food processor.
Put the ground walnuts in a bowl, add cumin and coriander and mix well.
Add nama shoyu and mix well.
Spread approximately 13 cup of the walnut mixture along the center stem of each collard green leaf, add a layer of shredded lettuce and some salsa and roll.

Fresh Tomato Salsa

Ingredients

2 cups cherry tomatoes, cut in half or quartered depending on size
¾ cup cilantro, chopped fine
½ cup yellow onions, diced small
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
½-1 jalapeño, seeded and finely chopped
½ teaspoon salt
1 teaspoon cumin
½ teaspoon coriander

Directions

Combine all of the ingredients in a medium bowl and mix well.

© Kristin Slaby All rights reserved

Roasted Spring Vegetable Salsa and Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

008

Makes 2-3 cups salsa

Ingredients

2 cloves garlic, chopped fine
2 small spring onions, chopped fine
½ cup fennel bulb, chopped fine
1 red bell pepper, deseeded and chopped fine
3 spears of asparagus, chopped fine
½ cup fresh peas
½ cup carrots, chopped fine
¼ cup fresh parsley leaves, chopped fine
½ cup fresh mint leaves, chopped fine
1 tablespoon chopped chives, chopped fine
2 tablespoons lemon zest
2 tablespoon lemon juice
1 teaspoon chili flakes
¼ cup olive oil
1 teaspoon maldon salt
Whole Wheat chips (Recipe Follows)

Directions

Pre-heat oven to 425° F. Place the garlic, onions, fennel, red pepper, asparagus, peas and carrots on a line baking sheet and roast for about 10 -15 minutes or until all vegetables are beginning to brown and char. In the mean time whisk together the fresh herbs, lemon zest lemon juice, chili flakes and olive oil. When roasted vegetables come out of the oven immediately place in a bowl and drizzle with dressing. Mix well and season with salt. Serve with whole wheat chips.

Lemony Whole Wheat Chips

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Warm Tomato Herb Salsa

April 27th, 2011 § 0 comments § permalink

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoons fresh chives, chopped fine
1 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Baked Egg & Goat Cheese in Brioche Cups with Tomato Herb Salsa

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 mini brioche rolls
½ cup melted butter
6 eggs
Salt/pepper
3 ounces goat cheese
3 tablespoons fresh chives
Tomato herb salsa (recipe follows)

Directions

Preheat oven to 375° F.

Cut off the tops of the brioche rolls and scoop out a small portion of the inside, enough for a cracked egg to sit and fill the hole. Brush the inside of the brioche rolls with the melted butter. Place each brioche roll in a muffin tin to hold it and keep stable. Crack an egg in each brioche cup and season with salt and pepper. Place ½ of an ounce of goat cheese in the center of each brioche cup and sprinkle about 1/3 of a tablespoon of fresh chives. Place the muffin tins filled with the brioches in the oven for about 15-20 minutes. In the last five minutes place the cut brioche tops in the oven as well to toast. The brioche cups should be done when the egg is set, the goat cheese melted and they are starting to turn golden brown. Serve with warm tomato herb salsa and cover with brioche top.

Warm Tomato Herb Salsa

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoons fresh chives, chopped fine
1 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Lamb Chops with Preserved Lemon-Mint Chili Chimichurri or Cucumber Pomegranate Salsa

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12 baby lamb chops, French cut and ½ inch thick
Salt
Pepper
Mint oil (½ cup extra virgin olive oil infused with ½ cup fresh mint leaves)
Chimichurri or Salsa (recipes follow)

Directions

Preheat broiler to High. Arrange the baby lamp chops on a sheet pan or in a baking dish. Sprinkle with salt and pepper and rub with mint oil on both sides. Place in the broiler and broil for about 3 minutes on each side or until desired doneness.

Preserved Lemon-Mint Chili Chimichurri

Makes approximately 2 cups

Ingredients

1 to 2 cloves garlic
¼- ½ cup preserved lemons
1 cup fresh parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped
â…“ cup champagne vinegar
½ cup extra virgin olive oil

Directions

Combine all ingredients in blender and pulse until smooth.

Cucumber Pomegranate Salsa

Makes approximately 2 cups

Ingredients

1 English cucumber, peeled and chopped fine
½ cup pomegranate seeds
¼ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
1 teaspoon lemon zest
2 teaspoons lemon juice
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon salt
Black pepper

Directions

In a medium bowl mix together cucumber, pomegranate seeds, red onion, mint and lemon zest, until well combined. Drizzle lemon juice, oil and vinegar over the top and mix again until dressing is incorporated. Season to taste with salt and pepper.

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.

Guatemalan Chirmol

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

2 green onions
3 small vine ripened tomatoes
1 cup fresh corn
1 clove garlic
1 jalapeno pepper
¼ cup canola oil
Juice of 1 lime
½ cup fresh cilantro, chopped
1 teaspoon salt

Directions

Heat the oven to broil and on a baking sheet place green onions, tomatoes, corn, garlic and jalapeno pepper. Broil the “goods” until they are charred and blistered. Remove from oven and allow to cool. Chop all items very fine, leaving the skins on and combine them in a medium mixing bowl. Drizzle in olive oil and lime juice, and add fresh cilantro. Season with salt.

Panamanian Salsa Chombo

April 5th, 2011 § 0 comments § permalink

Makes approximately 2 ½ cups

Ingredients

4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt

Directions

Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

Spicy Black Bean Squash Cheese Tamales with Spicy Red Pepper Sauce

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the black bean squash

2 cups cooked squash (winter squash or zucchini), cubed
1 cup black beans, dried and cooked or canned
1 red pepper, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeno, roasted, destemmed, peeled, deseeded, and chopped
1 teaspoon salt
1 teaspoon cumin seeds, toasted
½ cup fresh cilantro leaves
½ cup goat cheese, crumbled

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For spicy red pepper sauce

2 red bell peppers, roasted, destemmed, peeled, deseeded, and chopped
1 jalapeno pepper, roasted, destemmed, peeled, deseeded, and chopped
Juice and zest of 1 lime
¼ cup champagne or citrus champagne vinegar
¼ cup vegetable stock
1 teaspoon salt
1 teaspoon cumin

Directions

For the black bean squash

Place all ingredients (except herbs) in a medium mixing bowl and combine. Set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons bean mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

For the spicy red pepper sauce

In a blender place all ingredients, blend until smooth.

Salsa Rojo (Red Sauce)

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken broth)

DIRECTIONS

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Salsa Verde (Green Sauce)

February 23rd, 2011 § 1 comment § permalink

Makes approximately 1½ cups

INGREDIENTS

¼ pound tomatillos, husks removed, cut in quarters
1 poblano chili pepper, seeded and chopped
¼ teaspoon cumin
¼ cup water
¼ teaspoon salt
¼ cup fresh cilantro leaves
2 tablespoons half-and-half
Juice of 1 lime

DIRECTIONS

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Fresh Tomato Salsa

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

3 tomatoes, chopped fine
¼ cup white onion, chopped very fine
¼ cup red bell peppers, chopped very fine
¼ cup fresh cilantro leaves, chopped fine
1 jalapeño pepper, seeded and chopped fine
½ teaspoon cumin
Juice of 2 limes
Salt

DIRECTIONS

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde & Red Sauce

November 30th, 2010 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, seeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup fresh cilantro leaves
½ cup half-and half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Salsa Rojo (Red Sauce)

INGREDIENTS

2 tablespoons olive oil
4-6 medium dried red chilies, seeded, and chopped (stems included)
1 medium yellow onion, chopped
1 poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 tablespoons tomato paste
½ cup fresh cilantro leaves
2 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cumin seeds
1 teaspoon smoky chili powder
3 teaspoons salt
2 cups water (or chicken broth)

PREPARATION

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Enchiladas

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions, bell peppers, and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn, and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice, and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled, pour salsa vede over all enchiladas evenly. Sprinkle the top with remaining cotija cheese. Bake for approximately 30 minutes or until slightly golden brown on top.

Fish Tacos with Cilantro Crème Fraiche

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For Sauce

1 jalapeño, deseeded and chopped fine (set aside half for tacos)
½ cup crème fraiche
½ cup fresh cilantro leaves, chopped fine
Pinch of lime zest
Juice of 2 limes
Pinch of cumin
2 teaspoons salt

For Tacos

2 tablespoons canola oil
1 medium red onion, cut in half and sliced thin
½ jalapeño, reserved from sauce
1½ pounds halibut or snapper fillet (or other white flaky fish)
2 tablespoons fresh tomato salsa
1 teaspoon cumin
Juice of 1 lime
Salt
12 corn tortillas

PREPARATION

For the sauce, combine all the ingredients in a mixing bowl and whisk until blended and creamy. Set aside.

In a medium sauté pan over medium heat, add oil and cook onion and jalapeño, 3 to 5 minutes. Next, add fish and cook until almost done, 5 to 7 minutes. Then add salsa, cumin, lime juice; season with salt and cook until all liquid is gone and fish is cooked through.

Meanwhile, warm tortillas on gas burner (or in oven). Serve tacos with fish and sauce drizzled over.

Fresh Tomato Salsa

November 30th, 2010 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

3 cups red cherry tomatoes, chopped fine
2 medium yellow tomatoes, chopped fine
½ cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup fresh cilantro leaves, chopped fine
1-2 jalapeño peppers, seeded and chopped fine
1 teaspoon cumin
Juice of 3-4 limes
Salt

PREPARATION

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Acorn Squash Quesadilla

November 3rd, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 medium acorn squash
4 tablespoons canola oil (more for frying)
3 tablespoons diced white onion
1 tablespoon minced jalapeño
1 clove garlic, minced
2 peppers, roasted, peeled and cut into strips
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste
10-inch flour totillas
1 cup shredded Montery Jack cheese
Tomatillo salsa, recipe follows

PREPARATION

Preheat the oven to 400°F and lightly oil a baking sheet. Halve the squash, scoop out the seeds and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes or until soft.
When cool enough to work with use a paring knife or your hands to peel the skin off each slice and chop the squash and put it in a bowl.
In a medium sauté pan, cook the onions, garlic and jalapeño in the oil until tanslucent. Add the pepper strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper, add cilantro and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Place another tortilla on top and sprinkle with more cheese and place in a hot pan with oil, and fry until crispy. Cut the finished quesadilla into 6 triangles. East while warm.

Tortilla Salsa

INGREDIENTS

10 tomatillos, husked and well washed, quartered
½ bunch of scallions, roots and green ends trimmed, cut into big segments
5 garlic cloves
2 jalapeños, roughly chopped
Pinch of cumin
¼ cup fresh cilantro, roughly chopped
Salt

PREPARATION

Puree all ingredients together until very smooth in a blender. Season with salt.

Acorn Squash Quesadilla

Grilled Lamb Chops with Orange Mint Pomegranate Salsa

October 14th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

8 small lamb chops
Salt/pepper
¼ cup orange juice
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tiny pinch of red chili flakes
2 medium oranges, segmented and chopped coarsely
½ cup pomegranate seeds
¼ cup fresh mint, chopped fine
Couple of pinches of salt & pepper

PREPARATION

Prepare grill and place salt and pepper on lamb chops, let set while grill heats up. In a medium mixing bowl whisk together orange juice, lemon juice, lemon juice, vinegar, mustard, honey, chili flakes and oil. Season with salt and pepper. Mix in oranges, pomegranates and mint and mix well, let stand for 20 minutes room temparature before serving. Grill lamb chops on each side for a few minutes until desired texture, medium rare is more preferred. Serve with the salsa spooned on top of the grilled lamb chops.

Excellent accompanied by herbed bulgar pilaf.

Corn Salsa with Chips

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

Corn
Cilantro
Red peppers
Lime juice
Scallions
Corn chips
Avocado
Salt

PREPARATION

Chop all ingredients and combine in bowl. Serve with corn chips

Corn Salsa with Chips

Branzino with Salsa Verde

August 5th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons canola oil
6 Branzino filets, skin on
Salt and white pepper
½ cup salsa verde, recipe below 

PREPARATION

In a large sauté pan, over high heat add canola oil. Once oil begins to smoke, add fish skin side down and cook till flesh is opaque, 5 to 7 minutes (depends on thickness), flip and finish, 2 minutes.  Serve immediately drizzled with salsa verde

Salsa Verde
Makes ½ cup

INGREDIENTS

1/3 cup coarsely chopped fresh parsley (leaves only)
2 tablespoons coarsely chopped fresh chervil
2 tablespoons coarsely chopped fresh mint
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a purée
1 small shallot, finely minced
1 tablespoon capers, rinsed, drained, and coarsely chopped
1/2 cup olive oil
Salt and pepper, to taste

PREPARATION

In a small bowl, combine all ingredients, and season with salt and pepper.  Let the sauce sit to develop intense flavors.

Shrimp and Crab Fresh Corn Enchiladas with Salsa Verde

November 12th, 2009 § 0 comments § permalink

Serves 6

Salsa Verde

INGREDIENTS

1 pound tomatillos, husks removed, cut in quarters
3 poblano chili peppers, deseeded and chopped
1 teaspoon cumin
1 cup water
1 teaspoon salt
1 cup cilantro leaves
½ cup half-and-half
Juice of 1 lime

PREPARATION

Place the tomatillos, poblano peppers, cumin, salt and water in a medium sauce pan and boil for about 15-20 minutes until tomatillos are soft. Take off burner and allow to coolfor about 30 minutes. Transfer tomatillo mixture to a blender and add cilantro, half-and-half and lime juice. Blend until smooth. Refrigerate.

Enchiladas

INGREDIENTS

Olive oil
1 medium yellow onion, chopped fine
1 medium red bell pepper, chopped fine
Zest of 1 lime
1 pound medium sized shrimp, peeled and deveined
1 cup fresh crab meat
3 ears of fresh corn, taken off the cobs
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
Juice of 1 lime
1 teaspoon cumin
6 medium flour tortillas
1 cup cotija cheese, crumbled

PREPARATION

In a large sauté pan, heat olive oil on medium high heat. Sauté onions, bell peppers and lime zest until onions are translucent. Add shrimp and crab, sauté for another 3 minutes. Add corn and sauté another 4 minutes or until all shrimp and crab is cooked through. Add herbs, lime juice and cumin. Stir well. Take off burner. To assemble enchiladas, place a spoon full of mixture in a tortilla and a small sprinkle of cheese in each one. Wrap and lay folded side down in a greased, rectangular glass baking dish. After all enchiladas are assembled pour salsa verde over all enchiladas evenly. Sprinkle the tops with remaining cotija cheese. Bake in a preheated 375° oven for approximately 30 minutes or until slightly golden brown on top.

Fresh Tomato Salsa

November 12th, 2009 § 0 comments § permalink

Makes approximately 3 cups

INGREDIENTS

3 cups red cherry tomatoes, chopped fine
2 medium yellow tomatoes, chopped fine
1/2 cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup cilantro leaves
1-2 jalapeño peppers, chopped fine and deseeded
1 teaspoon cumin
Juice of 3-4 limes
Salt

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. Add salt to taste.

Tropical Mint Salsa

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

½ cup chopped mango
½ cup chopped pineapple
½ cup chopped papaya
½ cup chopped coconut
juice and zest of 2 limes
½ cup chopped mint
1 jalapeno chopped
1 T honey

PREPARATION

Mix all ingredients in a bowl and let stand for 20 minutes. Serve chilled or room temperature. Serve over grilled fish or shrimp.

Citrus Herb Salsa

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

2 grapefruits peeled, pitted and chopped
2 oranges peeled pitted and chopped
1 lemon peeled and pitted and chopped
¼ cup red onion sliced thin and halved
juice and zest of 1 lime
1 T chopped thyme
1 T chopped parsley
1 T chopped chives
1 T honey

PREPARATION

Mix all ingredients in a bowl and let stand for 20 minutes. Serve chilled or at room temperature over grilled fish, chicken or meats.

Roasted Pineapple, Red Onion, Bell Pepper Chive Salsa

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

7 slices pineapple grilled and then chopped
¼ cup red onion chopped
¼ cup red bell pepper chopped
¼ cup chopped chives
1 tsp mustard
1 tsp honey
juice of 1 lemon

PREPARATION

Mix well and serve room temperature over fish or chicken or meat.

Roasted Pepper Basil Salsa

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

2 red bell peppers roasted, deseeded and chopped
2 T chopped garlic
2 T olive oil
¼ cup chopped basil
salt/pepper

PREPARATION

Mix together in bowl and serve over vegetables or grilled meat or fish.

Strawberry Mango Basil Salsa

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

2 cups chopped strawberries
1 cup chopped mango
2 T honey
juice and zest of 1 lime
¼ cup chopped basil

PREPARATION

Mix all ingredients in a bowl and let stand at room temperature for about 30 minutes. Serve room temperature over ice cream, chocolate cake, or cheesecake.

Watermelon Mint Ricotta Salata

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

2 cups watermelon cubed
1/3 cup shredded ricotta salta
¼ cup chopped mint
juice of 2 limes
Salt

PREPARATION

Mix ingredients and chill.

Cucumber Mint Chili Salsa

November 3rd, 2009 § 1 comment § permalink

Ingredients

4 cucumbers chopped
¼ cup red onion chopped
1 T chopped ginger
juice and zest of 1 lime
¼ cup rice vinegar
1 T sugar
½ cup chopped mint
fresh chopped red cayenne chili

Directions

Mix all ingredients in a mixing bowl and refrigerate for 1 hour. Serve cold over an Asian grilled flank steak or chicken. Also excellent on brown rice and grilled mushrooms.

Corn & Avocado Cilantro Salsa

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

3 cobs grilled corn off of the cob
¼ cup red onion chopped
¼ cup red pepper chopped
½ cup cilantro chopped
juice of 2 limes
2 avocadoes chopped
½ cup plain yogurt
salt/pepper

PREPARATION

Mix all ingredients and chill. Serve over grilled meats , fish and/or poultry. Also perfect over grilled vegetables or grilled tortillas.

Tarragon Red Onion Peach Salsa

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

2 peaches pitted and peeled chopped
½ cup chopped red onion
2 T chopped tarragon
salt/pepper

PREPARATION

Mix ingredients in a mixing bowl and chill. Serve over grilled fish, turkey sausage or chicken.

Blackberry Mango Mint Salsa

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

1 cup chopped mango
½ cup blackberries (whole)
¼ cup sugar
¼ cup chopped mint

PREPARATION

Gently mix all ingredients in a mixing bowl, then let set for 30 minutes. Serve cold or at room temperature over desserts like ice cream, cakes and perhaps a crème brulee. It can also be served on grilled fish and chicken for a perfect sweet/savory pairing.

Strawberry Basil Salsa

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

2 cups chopped strawberries
2 T honey
&frac14 cup chopped basil

PREPARATION

Mix all ingredients in a bowl and let stand at room temperature for about 30 minutes. Serve warmed over ice cream or over cheesecake.

Spicy Salsa Verde

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

½ cup chopped white onion
½ cup chopped cilantro
1 chopped poblano pepper
1 chopped jalapeno
2 cups grilled tomatillos (about 10 med sized)
juice of 2 limes
1 T cumin
1 T cumin seeds
salt

PREPARATION

Blend all ingredients in food processor until creamy and well blended. Serve over grilled corn, chicken or steak. Also very good over grilled tomatoes and fajitas. Serve cold, hot or at room temperature.

Spicy Indian Salsa

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

1/2 cup chopped yellow onion
1 cup halved cherry tomatoes
1 T garam masala
1 T ginger chopped fine
1 T garlic chopped fine
1 chopped fine serrano chili
juice and zest of 2 limes
¼ cup chopped cilantro
¼ cup coconut oil
salt/pepper

PREPARATION

Gently mix together all ingredients and let sit for 30 minutes before serving. Serve room temperature. Excellent over grilled vegetables like eggplant and zucchini. Also excellent over meat, poultry and fish.

Mango Salsa

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

1 semi-ripe mango
½ a red onion
½ a medium red bell pepper
½ cup of cherry tomatoes (optional)
½ cup of chopped cilantro
juice and zest of two to three limes
1 teaspoon of cumin
1 chopped jalapeno

PREPARATION

Chop one semi-ripe mango into small cubes and put it in a medium mixing bowl. Add half of a red onion chopped fine, half of a medium red bell pepper chopped fine, a ½ cup of cherry tomatoes (optional), a ½ cup of chopped cilantro, the juice and zest of two to three limes, 1 teaspoon of cumin, and one chopped jalapeno for heat. Mix together gently and serve over fish or meat.

Salsa Fresca

October 20th, 2009 § 0 comments § permalink

Makes 3 cups salsa

INGREDIENTS

2 cups chopped tomatoes
½ c chopped cilantro
½ c chopped white onion
½ c chopped red pepper
1 chopped jalapeno
(with seeds if you like it  hot, without for just simply spicy)
1 tsp cumin
2 tsp salt
Juice of 3 limes

PREPARATION

Mix together gently all ingredients, let set for about 30 minutes before eating for the lime juice to

Red Pepper Pineapple Salsa

October 12th, 2009 § 0 comments § permalink

Makes 3 cups of salsa

INGREDIENTS

1 c chopped red peppers
½ c chopped cilantro
½  c chopped red onion
1 cup chopped fresh pineapple
Juice o 2 limes
1 tsp sugar
1 tsp salt
Black pepper

PREPARATION

Mix all ingredients in a small mixing bowl.  Serve will chicken or fish of quesadillas.

Grilled Pineapple Red Pepper Salsa

October 12th, 2009 § 0 comments § permalink

Grilled Pineapple Red Pepper Salsa

Makes approx. 3 cups

INGREDIENTS

2 Tablespoon cumin
1 small pineapple, peeled, cored and sliced into rings, medium thickness
½ cup cilantro, chopped fine
1 medium red onion, chopped coarsely
1 medium red bell pepper, chopped coarsely
Juice and zest of 1 lime
Salt

PREPARATION

Dust pineapple rings with cumin and high grill on both sides until blackened but not charred, approximately 2 minutes on each side. Set aside and let cool. In the meantime mix cilantro, onion & bell peppers in a bowl. Chop pineapple to medium bite size pieces and add to cilantro pepper mix, mix well. Add zest and juice of lime and salt and again mix well and let stand for a few minutes before serving

Serve with steak, pork, chicken or rice!

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