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Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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Make Your Own Salsa

partysugar — Fri, 07 Aug 2009 13:00:41 -0700

For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed.

The entire experience of eating salsa (with tortilla chips, of course) was enhanced. The juicy sweetness of tomatoes, the spicy heat of jalapeños, the subtle smokiness of chili powder, the crunchy bite of raw onion - it was like tasting salsa for the first time.

Don't be intimidated if you've never made salsa before, it's wildly easy and domestically rewarding. While having a food processor allows you to make salsa in mere minutes, it can also be done the old-fashioned way by finely chopping the ingredients. To check out my favorite salsa recipe read more.

Tomato Salsa
Original Recipe

Ingredients

4 large ripe tomatoes
juice of one lime
2 garlic cloves, peeled
1 jalapeño, seeded (optional) roughly chopped
1/2 small white onion, roughly chopped
1/4 cup cilantro
1 teaspoon cumin
1 teaspoon chili powder
salt and freshly ground black pepper

Directions

Fill a large pot with water. Bring to a boil. Fill a bowl with ice and water. Place next to the stove.
With a small knife, slice an X into the bottom of each tomato, being careful not to cut all the way through. Drop each tomato into the boiling water and boil until the skin starts to peel off, about 45 seconds to a minute. Remove immediately and place in the ice water bath.
When the tomatoes are cool enough to handle, peel off the skins and discard. Slice the tomatoes into large wedges.
Squeeze the lime juice into a food processor. Add the garlic, jalapeño, onion, cilantro, spices, and tomatoes.
Process until the vegetables are finely chopped and the mixture is chunky. Taste and adjust seasonings to your liking. If you prefer more heat, add another jalapeño or more chili powder. Enjoy with tortilla chips or however you desire!

Makes about 2 cups.

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Would You Rather Eat Spicy or Mild Salsa?

partysugar — Sun, 19 Jul 2009 01:30:24 -0700

Yummy Links: From Green Cake to Broken Corks

partysugar — Fri, 10 Jul 2009 06:50:45 -0700

Celebrate the color green with a kiwi matcha lime tea cake. - Cooking With Amy
Is CBS making a knockoff of The Chopping Block? - Eater
Learn how to make an amazing tomato salsa. - Serious Eats
Could it be time to put a fork in Top Chef Masters? - Grub Street
A week of no-cook dinners. - Bon Appétit
Another reason to dislike Kelly Choi: her annoying tweets. - Eat Me Daily
What to do when you break a wine cork. - Chow

Fast & Easy Dinner: Barbecued Salmon With Nectarine Salsa

partysugar — Tue, 07 Jul 2009 06:50:58 -0700

One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans - an interesting addition - provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here

Noteworthy Nibbles - May 26-June 2, 2009

YumSugar — Tue, 26 May 2009 14:30:35 -0700

If you didn't get your fill of celebrations and libations over Memorial Day weekend, there's plenty more going on, from craft beer tastings to Champagne parties. What will you be attending this week? Feel free to share any other events you're looking forward to below!

The Woodlands, TX: Wine & Food Week - May 26-31
Houston, TX: Tour de Champagne - May 28
Augusta, NJ: Crawfish Fest - May 29-31
Vashon Island, WA: Slow Food Seattle Spring With Seabreeze Farm - May 30
Washington DC: Savor Craft Beer - May 30
Miami, FL: Slow Food Miami Picnic & Pie Contest - May 30
Toms River, NJ: New Jersey State Chili & Salsa Cookoff - May 30
Franklin, AL: Franklin Food & Spirits Festival - May 30-31

To see the rest, read more.

Richmond, VA: Beer, Bourbon, & BBQ Festival - May 30
York, PA: Taste of Pennsylvania - May 30-31
San Francisco, CA: Top Chef Dinner at Scala's Bistro - May 31
Santa Barbara, CA: Taste of Santa Barbara - May 31
Temecula, CA: Field to the Fork - May 31
Cape Cod, MA: Cape Cod Life Food & Wine Festival - May 31-June 6
Palm Springs, CA: Palm Springs Restaurant Week - May 31-June 9
New Orleans, LA: The Global Cocktail Bar Phenomenon - June 1
New York, NY: Wine & Spirits Magazine's Top of the List - June 2

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Black-Eyed Pea "Caviar" Is a Deep-South Delicacy

YumSugar — Mon, 18 May 2009 16:15:17 -0700

Don't let the name fool you: this "LA Caviar" is neither from Los Angeles nor made from caviar. Rather, the "LA" stands for "Lower Alabama," the coastal corner of Alabama that's home to Lulu's at Homeport Marina, a beachside restaurant owned by Jimmy Buffett's sister, Lucy Buffett. I borrowed this recipe from a Southern friend a few years back, and it's since become one of my favorite easy and healthy dips to whip up for parties.

Similar to a salsa, this chunky bean salad gets its tang from tomatoes and bell peppers, a touch of earthiness from the peas, and a delightful sweetness thanks to balsamic vinegar and sugar. To learn more and get the recipe, read more.

This dip is delicious on tortilla chips or crackers - I love to serve it with seeded flatbreads. It's a satisfying Summer dish, and since black-eyed peas are a good-luck food in the South, this makes a great New Year's Eve nibble, too.

Lulu's LA (Lower Alabama) Caviar
Lulu's at Homeport Marina via Atlanta Journal Constitution

Ingredients

3 (15-ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion
3 tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
Salt and pepper

Directions

Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar
Season with salt and pepper.
Marinate for 12 to 24 hours before serving.
Serve with crackers or tortilla chips.

Serves 10.

Per serving: 203 calories, 8 grams protein, 27 grams carbohydrates, 6 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 279 milligrams sodium.

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The Basics: Pico de Gallo

partysugar — Fri, 15 May 2009 08:00:34 -0700

During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.

To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for salsa.

See? The possibilities are endless. Get this recipe that you'll be making well into next Fall when you read more.

Pico de Gallo
From Emeril Lagasse

Ingredients

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions

Cut the tomatoes into 1/4-inch dice and place in a bowl.
Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Makes about 3 cups.

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Monday's Leftovers: Seared Tuna With Avocado Salsa Verde

YumSugar — Mon, 04 May 2009 07:50:52 -0700

More often than not, we require Monday night meals that are speedy and effortless - but that doesn't mean dinner has to be boring and tasteless.

Set aside your routine chicken and pasta dishes in favor of a lean, light fish dish that uses leftover tuna steaks, maximizes seasonal ingredients, and cooks in no time. To make a unique and untraditional Monday night meal, read more.

Seared Tuna With Avocado Salsa Verde
From Food & Wine

Ingredients

2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
1 clove garlic, smashed
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 tuna steaks, about 1 inch thick (about 2 pounds in all)
1 avocado, cut into 1/2-inch chunks

Directions

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.

Serves 4.

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Would You Rather Eat Red or Green Salsa?

partysugar — Sun, 03 May 2009 01:30:15 -0700

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