Pear Salsa Friday, Apr 18 2008

INGREDIENTS:

2 ripe pears, peeled, pitted, and diced
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced
1 small cucumber, peeled and diced
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

DIRECTIONS:

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

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Tomato Salsa Thursday, Apr 17 2008

INGREDIENTS:

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

DIRECTIONS:

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

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Ceviche Thursday, Apr 17 2008

ABOUT:

This brings memories from the beach cafe at Playa Del Carmen, the only thing missing is margarita.

INGREDIENTS:

2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper

Cilantro
Avocado
Tortillas or tortilla chips

DIRECTIONS:

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Optional: Can use shrimp and or scallops as a substitute for some of the fish. Can use a firm cod in place of the red snapper.

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Flan Thursday, Apr 17 2008

ABOUT:

Flan is a rich custard dessert with a layer of soft caramel on top, which is custard with a hard caramel top.

SERVINGS:

Makes about 6

INGREDIENTS:

1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise

1 cup sugar
1/3 cup water

3 large eggs
2 large yolks
7 tablespoons sugar

DIRECTIONS:

Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13×9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

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Mango Salsa Thursday, Apr 17 2008

INGREDIENTS:

1 ripe mango, peeled, pitted, and diced
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced
1 small cucumber, peeled and diced
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

DIRECTIONS:

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

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Banana Fritters Sunday, Apr 13 2008

ABOUT:

First time i tried it in a Playa Del Carmen, Mexico at the restaurant Palapa Hemingway. Every since it has been my obsession to find out how to make them and i think i have.

INGREDIENTS:

1/2 cup milk
2 bananas, mashed
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, beaten
1 tablespoon margarine, melted
1 quart vegetable oil for frying
1/2 cup confectioners’ sugar

DIRECTIONS:

In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
Heat the oil in a large skillet to 365 degrees F (180 degrees C).
Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners’ sugar and serve while warm.

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