Most people think of hummus made with chickpeas, but this version using chestnuts is equally delicious! INGREDIENTS: 10 oz roasted chestnuts 1/2 cup tahini paste 1 large garlic clove 1/2-1 cup water Juice of 1 lemon 1/2 teaspoon cumin 1/4 cup extra virgin olive oil Kosher salt and pepper, to taste Pita chips METHOD: Place...Read More
Here is my version of this Lebanese eggplant dish. The tricks are to use a good qualityolive oil, fresh eggplant so the dish is not bitter, and grill the eggplant for a nice charred, smokey flavor. If you can’t grill use the broiler, but lower the rack so the eggplant has time to take on...Read More
INGREDIENTS: 25-30 chiles de arbol 10 tomatillos 5 cloves garlic, unpeeled (leave skin on) 1/2 white onion, cut into chunks METHOD: Roast chiles, tomatillos, garlic and onion in batches. Roast chiles using a stovetop comal (or use your oven broiler turned to “high” setting) and turn chiles to evenly roast. The chiles will begin to...Read More
Grilling is a great way to impart a slightly smoky layer of flavor that enhances these mild and slightly sweet peppers. These grilled mild peppers make a fantastic starter for a party. INGREDIENTS: 1 pound Padrón peppers, washed and thoroughly dried 2 tablespoons extra virgin olive oil Coarse sea salt, such as Fleur de Sel...Read More
This zippy salsa is great with corn chips or as a topping for grilled chicken. It can also be used as a vegetarian taco filling. INGREDIENTS: 2 ears corn on the cob, husks, and silk removed 2 tomatoes, chopped 2 avocados, peeled and diced into 1/2-inch cubes 1/2 bunch cilantro, stems removed and leaves chopped...Read More
I have many permutations of this salsa – it was very popular at my sushi bar. I’ve used it on grilled swordfish and shrimp, in tacos, served it with chips, and used it on chicken and pork chops. It’s particularly good on boneless, skinless chicken breasts that have been coated with breadcrumbs, macadamia nuts, and...Read More
Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. INGREDIENTS: 1/2 pineapple, cut into 1/4-inch pieces 2 medium tomatoes, diced 1 small cucumber, seeded and diced 2 shallots, minced 1/2 jalapeno chile, minced 1/4...Read More
No meat in this carpaccio, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed-blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this...Read More
INGREDIENTS: 4 medium mangoes, diced and mashed 1/4 red onion, diced fine 8 medium tomatoes, chopped fine 1 small habanero pepper, diced fine 1/3 cup chopped cilantro 1 1/2 teaspoons ground cardamon 1 1/2 teaspoons ground coriander 1 teaspoon ground cayenne pepper Lime juice to taste 1 teaspoon sugar METHOD: Combine mangos, onion, tomatoes, and...Read More
