Cucumber & Gazpacho Granita Ice Bites

May 27th, 2011 § 0 comments § permalink

Makes 20-25 bites


1 cucumber, sliced semi thin
1 cucumber, peeled and chopped
1 cup chopped tomato
¼ cup white onion, chopped
1 clove garlic, chopped
1 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons salt


On a baking sheet lines with parchment paper, freeze the cucumber slices. In a blender combine the gazpacho ingredients: chopped cucumber, tomatoes, onions, garlic, lemon juice, lemon zest, vinegar, olive oil, herbs and salt. Blend until semi smooth. Place blended gazpacho on a metal baking sheet and freeze, scraping with a fork every 10-15 minutes until a icy granite is formed. Place a spoonful of the granite in-between two frozen cucumber slices and freeze again. Allow to thaw for a few minutes before serving.

Chipotle Herb Glaze

November 19th, 2010 § 0 comments § permalink

Makes 2 cups thick glaze

This spicy south-of-the-border glaze or BBQ sauce will turn your Thanksgiving into a spicy zest affair. The sauce can also be used to fl avor mashed potatoes and is excellent outside of Thanksgiving on beef, chicken, fi sh and vegetables!


1 can (12-ounce) of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh flat leaf parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes and zest of 2
1 or 2 jalapeños, seeded and chopped
Freshly ground pepper


Blend all ingredients together in a blender or food processor until smooth. Use as a mopping sauce for your bird!

Acorn Squash Quesadilla

November 3rd, 2010 § 0 comments § permalink

Serves 6


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


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


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


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

Acorn Squash Quesadilla

Purple Majesty Potato Latkes with Tomato Cumin Sour Cream

October 14th, 2010 § 0 comments § permalink

Makes 20 medium latkes.


5-6 medium blue potatoes, washed, peeled and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs beaten
½ cup all purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
vegetable oil


In a large mixing bowl, combine all ingredients except oil and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2-3 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.



1 cup sour cream
¼ cup tomatoes chopped fine
1 tablespoon cumin

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