20.5.10

Salsa-Topped Salmon

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After all that fresh salsa talk the other day, I had no choice but to whip some up myself. The idea of tomatoes, garlic, onions, and jalapenos mixing up and creating sensational, spicy salsa - and then me eating it - was just too exciting to pass up.


So, lo and behold, I made that salsa. Pico de gallo to be precise. And then I used it to top some salmon and baked it. It was delicious.


What do you do with fresh salsa, aside from eating it with tortilla chips? Have you ever cooked with it?


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18.5.10

Spice it up with Fresh Salsa

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Salsa: It's delicious, spicy, and the most used condiment in America. It goes with anything and everything, and is easy to make.

What's your favourite use for salsa? Try mixing it in with scrambled eggs, putting it on pizza before cooking it, or throwing a little bit into a green salad (as dressing) with tomatoes. It also is a great addition as a topping on grilled chicken breasts or salmon steaks.

Bowl of salsa

Now for the good stuff... one of the most beautiful things about making your own salsa is that there are no rules; you can simply cater the recipe to your palate preferences. Here are a few different salsa recipes - there's bound to be one that will make your mouth water.

Pico De Gallo
This version is my favourite. It has ingredients that I usually have in the fridge, and offers a nice bite.

Ingredients:
5 large ripe tomatoes, seeded and diced
1 red onion, diced
2 jalapenos, diced
2 cloves garlic, smashed and minced
Juice of one large lime
Coarse salt, to taste
1 bunch fresh cilantro, minced (optional)
Mix all ingredients, refrigerate at least 2 hours.

Guacamole I've raved about this delicious dip before, and I'll do it again. And, no, I'm not crazy - guacamole is originally an Aztec version of salsa. Need a recipe? Check out my version of guac.

Sweet and Spicy Mango Avocado Salsa
This is a neat variation of salsa - it's just a bit sweet, a bit spicy, and very flavourful. It too makes a great topping for chicken or fish with its tropical twist.

Ingredients:
1 avocado, diced
Juice of one large lime
1 ripe mango, peeled and diced
1 red onion, diced
2 jalapenos, diced (seed if you want a less spicy salsa)
Coarse salt, to taste
1 handful fresh cilantro, minced
Mix all ingredients, refrigerate at least 2 hours.

Do you have a favourite salsa recipe?
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10.5.10

Weeknight Recipe: Quick & Spicy Pasta

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Weeknight meals can be tough: you may not have time to go shopping on your way home, or you may have a million things to do in the evening. That doesn't mean you have to sacrifice taste or nutrition. Not to say that this recipe is chock full of nutrients, but it offers a little more than most quick meals. A little added bonus: it also uses ingredients that you'll probably have on hand.


Quick & Spicy Tomato Pasta
Serves 4

1 can diced tomatoes (796ml)
1 handful fresh basil, torn
1/2 tsp crushed chili flakes
3 cloves garlic (crushed)
1 tsp olive oil
Red wine, splash
Salt, to taste
1/2 package Catelli Smart Spaghettini (about 220g)
Parmesan cheese, grated

1) Cook pasta according to package directions, drain.
2) In a medium pot, mix tomatoes, basil, chili flakes, garlic, olive oil, and wine. Cook over medium-high heat, about 10 minutes. Season with salt to taste.
3) Combine pasta and sauce, serve. Sprinkle parmesan on top.

A wine tip: use the same name in the sauce as you are serving with dinner. It ensures the meal will be well balanced with the wine and there will be no conflicting flavours. A great option is Concejo Bodegas - 2007 Carreduenas; it's very well balanced, oak aged for 6 months, and goes great with spicy dishes.







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5.5.10

Celebrate Cinco de Mayo!

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Today is Cinco de Mayo (the 5th of May), and it's a day that celebrates the Mexican Army's victory over the French at the battle of Puebla on May 5th, 1862. In Mexico, it's one of their largest national holidays; in much of the rest of the world, it's an excuse to eat, drink, and party. So today, celebrate Cinco de Mayo with some of Mexico's tastiest food. In a hurry? This Arroz Rojo (Red Rice) and Shrimp Scampi is a quick and tasty option. Not in the mood for rice? Check out this recipe for Enchiladas.


Arroz Rojo and Shrimp Scampi
Serves 4

Rice
2 cups quick cooking brown rice
1/2 white onion, diced
2 cloves garlic, smashed and minced
1 tbsp oil
2 cups diced tomatoes (with juice)
1/4 cup white wine (something fresh, such as Pinot Grigio)
1 jalapeno, diced
Salt and pepper, to taste

In small pan, cook onion and garlic in oil over medium heat for about 2 minutes. Add rice, cook until rice is golden, about 5 minutes. In a shallow, large pot, heat tomatoes and juice until boiling. Add rice mixture, white wine, jalapeno, and salt and pepper - cover and simmer for about 5 minutes. While shrimp is cooking, cook rice over low-medium heat, uncovered.

Shrimp
1 lb peeled and de-veined large shrimp, tails on
2 cloves garlic, smashed and minced
2 tbsp oil (I prefer grape seed)
2 tbsp lemon juice
Salt and pepper, to taste

In a large bowl, toss shrimp with garlic and oil. Place in a preheated oven set on broil, on the top rack. Cook for about 10 minutes, until pink and opaque, and remove from oven. Toss with lemon juice and salt and pepper.

Once shrimp is done, chop 1 handful fresh parsley. Toss 1/2 with the rice, and the other 1/2 with the shrimp. Serve immediately.

Not sure what to drink on this lovely holiday? Mexican beer of course! Sol and Corona are good choices, but depending on where you live, there may be plenty of other ones to choose from. If you're up to it, why not make a margarita?

Lime Margarita
Serves 1

Salt
Lime wedge
1 1/2 ounces lime juice
2 1/2 ounces white tequila
1 ounce Cointreau

Rim glass with salt. Mix lime juice, tequila, and Cointreau, shake (or stir - depends on how Bond-esque you're feeling) with ice. Pour into glass (with ice), garnish with lime wedge.

Wand some more foodie favourites? Check out Wanderfood Wednesday on Wanderlust and Lipstick! ¡salud!

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28.4.10

Some Like it Hot

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I'm no Sugar Kane Kowalczyk, but I do like it hot. I'll throw jalapenos on anything, use garlic-chili sauce in almost every dish, and substitute cayenne pepper for the black ground variety. I try to tone it down a little when I'm cooking for other people, but I'd like to think that over time, they, too, will begin to like it hot.


My favourite spicy dish? Chicken Vegetable Stir-Fry. Let’s take a look at the numbers:

10: minutes it takes to prepare
15: minutes it takes to cook
2-4: number of people it feeds
2-3: glasses of water you’ll need to cool your mouth

Want to give it a try? Here’s the recipe - feel free to add or remove ingredients as you go along and make it your own. After all, not everyone has the same taste. Not everyone likes it hot...

Chicken Vegetable Stir-Fry

1-2 Boneless skinless chicken breasts, cut in half lengthwise, then sliced into thin strips horizontally
4 mini heads of bok choy, chopped
3 scallions, chopped
1-2 cloves garlic, smashed then minced
2-3 large carrots, sliced (1/2 cm thick)
3 celery stalks, sliced (1/2 cm thick)
2 cups broccoli
½ cup pineapple tidbits
1/3 cup cashews (unsalted)
1 red pepper, cut into small squares
1 cup baby spinach, chopped
1 jalapeño, sliced (seed left in)
1 tsp reduced sodium soy sauce
3-4 tbsp garlic-chili sauce
(other great additions: sliced mushrooms, chopped tomatoes, chopped cabbage)

Cook chicken in a medium-high heated wok until opaque, adding water when necessary. Add remaining ingredients; cook until slightly tender, with much of the juice remaining. Serve over steamed rice, Wun Tun noodles, or vermicelli rice noodles.

This dish goes great with a lighter beer (like Big Rock Grasshopper or Brahma beer), or a very clean white wine (like Mission Hill’s Pinot Gris).

Are you a fan of spicy foods? If so, what’s your favourite spicy dish? If you want some more tasty treats and ideas, check out Wanderfood Wednesday on Wanderlust and Lipstick.

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