Saturday, July 5, 2008

Sal-sa!

Start your morning with a smile. A little food, a little music, and a little heat.

Start the music...



...and check out this interesting recipe from the good folks at America's Test Kitchen (nope, haven't tried it).

Pineapple and Cucumber Salsa with Mint

1/2 large pineapple, peeled, cored, and cut into 1/4-inch dice (about 2 cups)
1/2 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
1 small shallot, minced (about 2 tablespoons)
1 medium Serrano chile, seeds and ribs removed, then minced (about 2 tablespoons)
2 tablespoons chopped fresh mint leaves
1/2 teaspoon grated fresh ginger
1 - 2 tablespoons lime juice (from 1 lime)
Table salt
Sugar

In medium bowl, toss together pineapple, cucumber, shallot, chile, mint, ginger, 1 tablespoon lime juice, and 1/2 teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar as needed if pineapple is tart; serve. Makes about 3 cups salsa. Reportedly good with grilled fish, chicken and lamb.
Friendly reminder: wear disposable gloves when you work with that Serrano chile, toss those gloves and wash your hands well before you touch anything (face, clothing, utensils, people, pets, Focas...)

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It certainly looks more interesting than cucumber tea sandwiches. The recipe, not the video. Okay, the video as well.

8 comments:

Fred Schwartz said...

Love the music. Been to Cuba and what an amazing place!

Personal Salsa (simple and easy)
3 tomatoes, cut into chunks
1 sweet yellow onion (vidalia or could subsititute a Stockton red) also cut into small chunks
1 tablespoon cilantro (chopped)
2 cloves of garlic (strained)
1 jalapeno (cut, deseeded, chopped into tiny pieces)
1/4 teaspoon of sugar
1/4 teaspoon oregano

toss everything

for the fanciers: try a fuentes avacado cut into small chunks and tossed in

Chill

serve with fresh fired corn tortillas

This is my own concoction and I rahter enjoy it.

Fred Schwartz said...

O boy! You really want to fry the tortillas not fire them. Well, you may want to fire them too but that won't help this particular recipe.

Caminante said...

Cheez, chez Jake is already taken down insofar as it's an invite only place. I didn't think it was going to happen so fast.

Lynn said...

One wonders if Jake closed down after a certain female poet decided to get snarky.

However - perhaps he might just have wanted everyone to start the next stage of the grieving process.

Caminante said...

And here's my salsa:

cilantro
serrano peppers, jalepeños, sometimes habañeros
vidalia onion
tomato (for one person, usually one tomato, an ugly ripe or two or three Romanos)
white vinegar
some lime

I can't eat garlic but everyone else can add it in.

You can eat this however you want, or with chicken (sort of pico de gallo) or meat.

+++

Yeah, RFP was a bit obnoxious.

Padre Mickey said...

Panama is a multi-cultural society; Latino Panamanians don't like spicy food and don't eat foods with much heat. The Afro-antillano (West Indian) Panamanians love hot stuff, as do Chinese-Panamanians and Hindu/Pakistani-Panamanians, and, of course, Padre Mickey and the Lovely Mona. So I offer a wicked-hot Afro-Panameño Peppah (hot sauce or pepper sauce) recipe. A member of San Cristóbal makes this peppah for our Bishop and for his Rector (yo) and there's nothing like it on the planet. We don't use very exact measurements.

Tom Lowe Peppah

3 big onions
8 hot peppers ( aji chombos)
1 1/2 cups white vinegar
1 cup mustard
1 tsp salt
8 big garlic cloves
1 tsp ground turmeric (or 3 pieces turmeric if you can find it in that form)

Mix all the ingredients in a blender until all are united. Preserve it in glass bottle in the refrigerator.

Pour this on fry fish and cucu, or bacalao y ackee or any food that needs to be hotted up.

Lynn said...

Padre M - are you sure the reason you put that hot-cha in the 'fridge isn't to keep it from walking off on its own? Looks good - thanks.

Scott Hankins said...

It helps to see that Terry stopped by on a previous thread. When I checked in at the old homestead this morning and saw that it was really down for good, the ache got deeper.

Having said that, I hope that Terry himself isn't aching too deeply. It must be a real wrench to close up shop after a run like that.

Please pass the salsa.

So, prayers for "Jake" - both for healing and for a joyful new future.