These delectable blue cheese “cakes” puff up like light miniature soufflés while baking and settle back into the ramekin as they cool. Serve on a bed of lightly dressed baby greens with a generous dollop of the sweet, tangy onion pear relish for a light luncheon or as an appetizer. INGREDIENTS: 1 3/4 lb. cream...Read More
This fresh tasting, jewel toned salsa is very easy to make and a nice change from tomato based salsas. Serve with your favorite corn chips or use as a topping for broiled salmon. INGREDIENTS: 1 1/3 cups diced peeled avocado (about 2 avocados) 3 tablespoons fresh lime juice 2 cups clementine sections (about 6 clementines)...Read More
This is my version of the famous New Mexican green sauce. If you find Hatch chilies, snap them up to use for this recipe. In the meantime, use New Mexico chiles, and if you can’t find those, use Anaheim peppers. The poblano peppers give the sauce a mild heat. INGREDIENTS: 5 New Mexico peppers or...Read More
Need to jazz up a charcuterie platter? We love adding piquant spreads to our appetizers — and this fruity red onion ‘jam’ adds lots of flavor to pâté or cheeses. It’s particularly delicious with grilled poultry or steak. Serve as a condiment with Cornish pasties or sausages. INGREDIENTS: 1 1/2 quarts chopped rhubarb (or 1...Read More
INGREDIENTS: 6 medium tomatillos, husks removed and washed 2 serrano chiles, cut in half and seeded 2 tablespoons water 2 tablespoons fresh lime juice 1/2 cup cilantro, chopped 1 clove garlic, chopped 1/4 cup white onion, finely chopped 1/2 teaspoon salt METHOD: Heat broiler to ‘high.’ Place the tomatillos and chiles on a roasting pan....Read More
INGREDIENTS: 2 cups tangerine or orange juice Juice of 3 limes 2 cups + 2 tablespoon soy sauce 2/3 cup + 4 tablespoon rice vinegar 3 tablespoons mirin (Japanese cooking wine) Handful of hana-katsuo (bonito fish flakes) 3 inch strip of konbu (kelp) METHOD: Mix together all ingredients and let stand 24 hours. Strain through...Read More
This summer salsa can be used as an appetizer and served with corn chips. However, it’s also excellent spooned over grilled fish. INGREDIENTS: 1 large bunch cilantro (about 4 oz.), stems and leaves 3 medium green onions 3 medium cloves garlic 2 teaspoons soy sauce 1 teaspoon Sriracha hot sauce 1/4 cup rice vinegar 2...Read More
INGREDIENTS: 1 big bunch cilantro, washed, large stems removed 1/2 white onion, peeled 1/2 (or to taste) serrano chile 1 green bell pepper, stemmed and seeded Juice of 1 lime 1/4 cup rice wine vinegar 2 tablespoons brown sugar Salt to taste METHOD: Puree all ingredients in a blender until smooth. It is best to...Read More
INGREDIENTS: 1/2 cup diced pineapple 1/2 cup diced mango, melon, or other fruit 1/4 cup diced red bell pepper 2 tablespoons cilantro (or mint) 1 serrano chile, (more or less to taste) Juice of one lime 2 tablespoon rice wine vinegar 1 teaspoon sugar Salt to taste METHOD: Mix all ingredients. Check flavor and adjust...Read More
