“New Recipes”

See the”Past Recipes” page for previously posted recipes, and check back here often for new recipe postings! Please let me know if you want any past recipes, and I will send them to you.
Cheers, and Bon Appétit! MDY, PC CSW.
 
 
 
MY Salsa, with a Cilantro, Lime-Sour Cream, and Crema Mexicana Accompaniment Dip, and MY Mango and Pistachio Lassi. The dip is to cool off the heat effect for those who are sensitive. As well, the Lassi is a nice and sweet counter balance for the heat in the Salsa too…Cheers!

 MY Salsa’s Recipe

5/25/2010

 **Always wash produce well, and rinse herbs thoroughly before using in any recipe**

Salsa Ingredients (makes ½ gallon):

* 20 – 24 (depending on their size) nicely ripened roma tomatoes

* 1.5  lbs of nice and ripe sweet tomatoes

* 6 medium-sized organic carrots

* 3 cloves of garlic

* 2 small to medium sized yellow onions

* 4 – 5 fresh habanero chilies, with the ribs and seeds removed

* 1 – 2 bunches of cilantro (depending on their size)

* 4 nice, large, and juicy limes with a nice smooth and bright green colored skin

* 2 cups (or more) of a good quality extra virgin olive oil

* 3 Tablespoons of ground cumin

* 3 Tablespoon of ground coriander

* 3 Tablespoons of freshly ground caraway seed

* Freshly ground black pepper and good quality sea salt

 Method:

1). Lightly roast the roma tomatoes under your broiler, until their skins take on some color and start to peel off – roasting times will vary from oven to oven. Reserve them until later.

 2). Wash, peel, and cut the carrots into small pieces and reserve them until later.

3). Peel and chop the onions to a medium diced size.

4). Remove skin from garlic cloves and reserve them until later.

5). Wearing gloves, wash and reserve the habanero chilies until later.

Pan roast the carrots over medium heat in olive oil until they start to take on color (for about 3 minutes), add the onions and chilies and cook them until they take on color and the chilies are broken open (for about 2 – 4 minutes), add the garlic cloves and cook them until they start to turn golden in color. While cooking the carrots, onions, chilies, and garlic add the ground cumin, coriander, ground caraway seed, salt, and pepper. When everything is cooked well, but not burnt, remove the pan from the heat.

Place the tomatoes and the carrot, chile, onion, and garlic mixture in a food processor and chop until everything is at a nice texture – not in a completely liquid state, so the salsa base should still have small chunks in it. Place the base into a container and hold in a refrigerator until it is cooled.

6). Wash and finely chop the cilantro, and reserve until later.

7). Wash and thoroughly dry limes. Remove zest (the green part of the skin – not the white part under the green, it is bitter) from the limes, and squeeze them for their juice. Reserve the zest and juice until later.

8). Thoroughly wash, dry, quarter, and de-seed the small cherub tomatoes, and reserve them until later.

Fold the cilantro, lime zest and juice, and the quartered tomatoes into the salsa base. This salsa will hold in the refrigerator, for upto 3 days.

 MY Cilantro-Lime-Sour Cream-Crema Mexicana Accompaniment Dip Recipe

Dip Ingredients:

*12 ounces of good quality Crema Mexicana

* 8 ounces of Sour Cream

* 1 ounce of fresh chives

* 1 bunch of fresh cilantro

* 2 nice, large, and juicy limes with a nice smooth and bright green colored skin

* Freshly ground black pepper and good quality sea salt

 Method:

1). Thoroughly mix together the Crema Mexicana and the Sour Cream, until very smooth.

2). Finely chop the chives, and reserve them for later.

3). Finely chop the cilantro, and reserve it for later.

4). Remove the zest and juice from the limes, and juice them both for later.

 Fold the chives, cilantro, and the lime zest and juice into the Crema Mexicana and Sour Cream mixture until thoroughly and completely smooth and incorporated well throughout the dip. Taste for seasoning, and add the salt and pepper as needed. Once the dip is completed, then place it in a container, and wrap it tightly. Refrigerate the dip, for upto three days.

 MY Mango and Pistachio Lassi Recipe

**This recipe contains nuts, so always check for nut allergy issues with those eating it**

Lassi Ingredients:

* 3 cups of Bulgarian Yoghurt

* 3 cups of cold water

* 11/2 cups of really good and sweet fresh mango

* 2 Tablespoons (more if needed, check for sweetness level) of superfine caster sugar

* 1 cup of whole milk

* 4 ounces of slightly crushed, unsalted, and shelled pistachios

 Method:

1). Place yoghurt, sugar, water, milk, and fruit into a blender and puree them well.

2). If there are no nut allergy issues for those drinking it, garnish top of drink with the pistachios.

Tightly cover and place the finished Lassi, which is in a pitcher, in the refrigerator and hold for service. Serve well chilled, and within 3 – 5 days.

 **Always check for nut allergy issues with pistachios for those drinking the Lassi**

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