Cinco De Mayo Salsa
Is there anyone who doesn’t love a good salsa? This salsa can be made as hot or mild as you want it. Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish.
INGREDIENTS
4 Ripe Plum Tomatoes
1 Ripe Slicing Tomato
3/4 Cup Chopped Onion
1/2 Cup Chopped Fresh Cilantro
3 Seeded & Minced Jalapeno Peppers
1 Teaspoon Kosher Salt
Coarsely chop the tomatoes and put into a medium size bowl. Chop the onion into fine pieces and add to the tomatoes. Add the cilantro, jalapeno peppers and salt. Toss to mix. Refrigerate for 1 hour or more before serving. Makes 2 cups.
Watermelon Cocktails
These Watermelon Cocktails are refreshing and easy to make. Make sure to use good quality tequila and they will make any summer party a big hit.
INGREDIENTS
1/4 Cup Water
¼ Cup Sugar
14 Cups Diced Seedless Watermelon
¼ Cup Freshly Squeezed Lime Juice
8 Sprigs Mint Leaves For Garnish
8 Lime Slices For Garnish
1 ¼ Cups Good Quality Tequila
Ice
Pour the water and sugar into a small saucepan. Bring the mixture to a simmer for 1 minute. Remove from the heat and let cool. In a blender or food processor puree the watermelon. You want the watermelon to be nice and smooth. Strain the watermelon over a large bowl and throw away any pulp. You want to get as much watermelon juice as possible. In a large pitcher combine the sugar water with the lime juice. Add the watermelon juice and tequila. Store in the refrigerator for 3 hours. Pour the cocktails into tall glasses filled with ice. Garnish with mint sprigs and lime slices and serve. Serves 8
Ginger And Lime Grilled Salmon
After living in the Pacific Northwest for so many years I really got spoiled because the salmon there is the best in the world. For this recipe the ginger and lime really mix well together and compliment the salmon. It’s BBQ time so get grillin’ that salmon!
INGREDIENTS
2 Pound Salmon Fillet
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Lime Zest
2 Tablespoons Grated Fresh Ginger
1 Tablespoon Fresh Lime Juice
5 Tablespoons Melted Butter
Rinse the salmon and pat dry with paper towels. Cut crosswise into 4 equal parts. Make sure to remove as many bones as possible. Prepare your barbecue. Season the salmon with the salt and pepper. Sprinkle on the grated ginger and lime zest. Press gently into the salmon. In a small size bowl combine the lime juice and melted butter. Pour the butter mixture over the salmon. Place the salmon on the grill and cook for 8 to 10 minutes. Remove from the grill and transfer to a cutting board. Remove the skin by sliding a sharp knife between the fish and the skin. Serve immediately. Serves 4
Best Ever Grilled Cheese Sandwiches
Forget the stovetop. The trick is the oven!
INGREDIENTS
6 Ounces Shredded Sharp Cheddar Cheese
3 Ounces Shredded Monterey Jack Cheese
6 Tablespoons Melted Butter
8 Slices Nice & Thick White Bread
Preheat your oven to 450° F. Place the oven rack to the middle and place the baking sheet on the rack. You want to heat up the baking sheet. In a large size bowl mix together both cheeses. Brush one side of the bread slices with the butter. Don’t skimp on the butter. On a large plate place the four buttered slices butter side down. Top each slice with a generous amount of the cheese mixture and press down on the cheese lightly. Put the remaining slices on top of the cheese and press down slightly. Butter the tops with the remaining butter. Take the hot baking sheet from the oven and arrange the sandwiches on the hot baking sheet. Place the baking sheet back in the oven on the middle rack. Bake for 4 minutes. Remove from the oven and carefully turn the sandwiches over. Bake for another 4 minutes. Remove from the oven and serve immediately. Makes 4 sandwiches.
Rice Krispie Treats
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package regular marshmallows or 3 cups miniature marshmallows
6 Cups Rice Krispies Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with wax paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
This is sticky to make, but you’ll have fun licking your fingers!
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Garlic Rack of Lamb
Lamb isn’t just for Easter. I prepare lamb often because it is so easy to make and always a big hit.
INGREDIENTS
15 Peeled Garlic Cloves
1/4 Cup Rosemary Leaves
1/2 Teaspoon Red Pepper Flakes
3 Tablespoons Freshly Squeezed Lemon Juice
1/4 Cup Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Large Rack of Lamb
Preheat your oven to 450° F. In a blender or a food processor combine the garlic, rosemary, red pepper flakes, lemon juice and olive oil. Pulse until the garlic is finely chopped. Season the lamb with the salt and pepper. Rub the garlic mixture on both sides of the lamb. Make sure that all of the meat is covered. Put the lamb, fat side up, on a large baking sheet. Let stand of 1 hour. Place the lamb in the top portion of your oven and roast for 15 minutes. Open the oven door and turn the baking sheet and roast for another 10 minutes. Your lamb should come out medium rare. If you want your lamb rare then roast for less time. Remove from the oven and transfer to a carving board. Let stand for 10 minutes. Carve the rack in between the ribs and serve immediately. Serves 4
Swordfish Salad
Instead of using tuna why not use swordfish. If I have leftover swordfish I like to make my delicious Swordfish Salad. Serve it on bread or over lettuce and tomato. So delish!
INGREDIENTS
1 Large Piece of Cooked Swordfish
1 Chopped Jalapeño Pepper
1 Chopped Dill Pickle Spear
2 Chopped Green Olives
3 Chopped Scallions
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped Parsley
Dice the swordfish into bite size chunks and transfer to a large bowl. Stir in the chopped jalapeño pepper, chopped pickle, chopped olives, chopped scallions, salt, pepper, mayonnaise, mustard and parsley. Refrigerate for 1 hour. Serve on bread of your choice (I like to use a crusty Italian bread) or serve over lettuce and tomato. Serves 4
Carne Asada
INGREDIENTS
1 Pound Skirt Steak
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Bunch Green Onions (Scallions)
1/8 Cup Olive Oil
1 Lime Cut Into Wedges
1 Sliced Avocado
Corn or Flour Tortillas
Season the skirt steak with salt and pepper. Grill and slice. Set aside. Brush the green onions with the olive oil and grill. Serve the steak, green onions and avocado slices in tortillas with the lime juice squeezed over the top. Serves 4
*Note: If you do not have a grill then pop them under the broiler.
Carnitas
From living on the West Coast for years I really got seriously spoiled with all of the great Mexican food. My kids discovered an old food truck that was parked in some gas station parking lot that served up the best Mexican food ever. Every day at lunch the food truck was always mobbed with Hispanic construction workers for a cheap and delicious meal. I have fond memories of that food truck.
INGREDIENTS
2 Pounds Cubed Pork Shoulder
1 Minced Garlic Clove
1/2 Orange
1/2 Lime
3 Thyme Sprigs
2 Bay Leaves
1 Teaspoon Kosher Salt
1 Cup Milk
1 Cup Water
1 Sliced Onion
Salsa For Garnish
Corn Tortillas
In a medium size pot add the pork shoulder, garlic, juice of 1/2 of an orange, juice of 1/2 of a lime, thyme, bay leaves, salt, milk and water. Cook over a medium heat for 90 minutes until the liquid evaporates and the pork is browned. Throw away the thyme and bay leaves. Remove the pork and set aside covered to stay warm. Now add the sliced onions to the pot and cook for 2 minutes. Remove the onions from the pot. Serve the pork and the onions in corn tortillas garnished with salsa. Serves 4
Corn & Black Bean Salad
This simple and colorful salad is packed full of flavor. With the combination of sweet corn, tender black beans, cherry tomatoes and zesty cilantro in a vinaigrette dressing what could be better.
INGREDIENTS
2 Cups Fresh or Frozen Corn
1/2 Cup Chopped Red Onion
2 Tablespoons Malt Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Black Beans
1 Cup Halved Cherry Tomatoes
1/3 Cup Chopped Cilantro
In a medium size pot add water and bring to a boil. Add the fresh corn and cook for 1 minute. Remove from the heat and drain well. Rinse in cold water and drain again. If you are using frozen corn skip the cooking process. Just thaw the corn out. In a large size bowl whisk together the malt vinegar, olive oil, lime juice, salt and pepper to make the dressing. Add the beans, corn, chopped onions and cherry tomato halves. Toss just until all of the ingredients are incorporated. Cover and chill for at least 3 hours. Add the cilantro and toss again before serving. Serves 4
