Posts Tagged ‘salsa’
They said it could couldn’t be done! (Okay, so it was just my friend Meghan who said it couldn’t be done – these other people seemed fairly confident. But I rely on her advice on food matters. Constantly. I trust this woman… but I don’t always take her advice… because I am a bad friend. Yes, Meghan, I did go out and buy more tortillas anyway, too.)
But, anyway. I have made what I am calling apple salsa! Actually, add some nuts, and it would make a kick ass charoset.
Squeeze 1 lime into a bowl. Also, add zest from about half of the lime, but not more.
Pour 1/6 cup white balsamic vinegar into the bowl, too.
Quarter, Core, Peel, and dice finely – 2 apples. Ad you dice each quarter, immediately transfer it into the bowl and stir to coat. Every 2 or 3 quarters, remove the pieces into a separate container, leaving as much of the acidic liquid behind as possible.
Add 2 dashes of cinnamon and an equal quantity of crushed chipotle pepper to the apples. Mix in.
When all of the apples have been move to a separate container, pout the remaining liquid into a small saucepan. Add 1/4 cup water, 2 Tablespoons apricot jelly, 1 Tablespoon sweet red wine (Manischewitz) , 2 tsp brown sugar, and the crumbles head of 1 clove. Bring to a boil and stir until the jelly is completely dissolved and the liquid has reduced.
Turn off the heat, and wait until there are no more bubbles. Toss apples quickly in the saucepan, just until thoroughly coated and mixed, and then pour back into a container and refrigerate immediately to stop further cooking.
So I bought a pineapple and a couple magoes with plans to experiment with possible salsas to make for the Cooking with Catladies dinner this coming weekend. I put it off for a bit, and then the fruit was perfectly ripe and making it clear that it would not wait for the 15th.
So here were my experimental salsas:
This one is designed to be light a fresh and perky, and it succeeded admirably.
Cut 2/3rds of a pineapple into 1cm dice. Slice seedless red grapes in half until the quantities of pinapple and grapes are equal.
Peel ginger and cut several paper thin slices against the grain. Then stack those slices and cut them into strips. Add to the fruit.
Slice the flesh off of 1 jalepeno pepper, and cut that into thin strips. Add to fruit.
Mix everything together and put into a jar.
Make a syrup of 1 tsp honey, 1 tsp sugar, 1/4 cup water, 1/4 cup rice vinegar. Reduce by 1/3 or until bored, whichever comes first.
Pour in enough to make the salsa wet, but not drippy – maybe halfway up a tightly-packed jar. Close the lid, and let sit overnight.
This one was meant to be just a bit too strong for my tastes, just in case someone particularly macho came by. Therefore, I didn’t make a lot of it. But also, it annoys me when very spicy food is only spicy, so I was trying to get a bit of layering to the flavor. The end result is delicious, but not hot enough at all.
Finely mince 1/3 of a pineapple
Cut the flesh off of
13 habanero peppers, and slice it as finely as possible.
In a mortar and pestle, crush together 2 clove heads, 6 allspice berries, and some nutmeg.
Stir all together.
Make a syrup of: the juice of 2 limes, 1 tsp buckwheat honey, 2 tsp brown sugar, and 1/4 cup white balsamic. Boil until it thickens a bit, and then pour sparingly over the salsa.
Let sit overnight. (Hoping this one might last a week)
Mango and Green Pepper SalsaOddly, this one ended up being the hottest of the lot, but that’ll depend on the next jalepeno I buy. I like the crisp texture of the green pepper here.
Dice a ripe mango as best you can, but it’s better for the mango to be ripe and sweet than to have a perfect dice
Cut the flesh off the seeds of the bell pepper in about 5 passes, and then cut those strips into narrow strips (so you end up with pieces about 2mm x 4cm) – this will make the width of the bite about the same, the pieces still large enough to be crunchy, and yet it will still fold into everything smoothly as salsa should.
Thinly slice 1/2 of a jalepeno all the way through. Then mince those slices and add them, including seeds.
Add the zest of 1 lime.
Stir all together, and pack it into a jar.
Pour white vinegar into the tightly-packed jar until it comes about halfway up the fruit. Let sit overnight.
Now to see if they can be replicated. *grin*
Dishes completed so far:
Sweet-Hot Garlic Sauce
added 2 more habanero peppers to the pineapple salsa
I think everything else needs to be fresher or needs produce I’m buying on Friday.
Om nom nom
I’m leaving on a trip in a few days, so I am trying to make sure I eat everything perishable in the house.
First thing up – getting rid of the last of the green tomatoes that I picked when the garden season was ended by frost.
I split them in half, lay them on a baking sheet cut side down, and roasted them while I was also roasting a butternut squash. I wasn’t too sure what to do with them (because I knew I didn’t want to fry them), but I figured I could probably do anything to them I would do with tomatillos.
Remove the peels from the roasted green tomato halves, and dice the tomatoes. Put the tomatoes and all of their juices into a container (but go ahead and compost the skins). I was using 1 very large one, 2 medium, and two very small. But juggle that around in your head and fix up the proportions to whatever you have – I certainly wasn’t being scientific.
To the diced tomatoes, I added roasted garlic pods. I just finished off a head, but I’ll say it was 1/3 of a head of garlic. Take the time to break up the garlic with a fork so that it will incorporate smoothly.
I added half a serrano pepper, seeded and minced.
1 tspn white balsamic vinegar, and then the juice of half a lime (squeeze a little, stir, taste, and then repeat until it tastes right).
Season with salt, pepper, nutmeg, a tiny bit of cinnamon and a decent amount (maybe 2/3 tsp) of oregano.
And it wasn’t quite perfect, so I looked in my spices and pulled out my newly acquired (but not on purpose) Penzey’s Turkish Seasoning – which includes salt, cumin, garlic, half-sharp paprika, black pepper, Turkish oregano, sumac, and cilantro.
It was tasting pretty good, but then I let it sit for a couple hours, and now it tastes amazing. This is the first preparation where I have liked green tomatoes.
A couple weeks ago, the grocery store had a sale on rib roast. Now usually I am cheap with meat and I’ll only buy meats that are under $2/pound without bones. But for some reason, rib roasts catch my eye when they occasionally go on sale at under $5/pound.
So there I was with my $25 piece of meat, and I was busy that weekend and I became rather worried that I was going to have t go bad before I had a chance to cook it.
Then I had a half day of work the Monday after the weekend to go shopping with my mother (because there was no way I was willing to brave a mall between Thanksgiving and Christmas any time other than 9am on a Monday morning). I came home and brilliantly thought to pop in the roast before I left for work at 5pm so that it’d be ready when I came home. (and that way, I wouldn’t have to start cooking the thing at 9:30pm).
Slice a few garlic cloves in half lengthwise. Plunge the knife into a meaty area, and then stuff garlic into the slit.
Now use the knife to lift a section of the fatty layer on top apart from the meat, and then feed a sprig of rosemary into the resulting tunnel (so the fat will rend, get flavored by the rosemary, and then season the meat).
I dusted the top of the layer of fat with garlic powder and some salt.
Then I put the roast into a very slow oven (250F) for about 45 minutes/pound.
(And don’t forget to save the ribs as you eat the meat away for stock-making later)
I use quesadillas as a way to go through small quantities of leftovers. So an ounce and a half of cheddar cheese, 2 ounces of the beef rib roast meat, the green tomato salsa, half a seeded serrano pepper, and some lettuce, made a pretty delicious couple of quesadillas.