End of the World Mayan Chili

So, it’s the end of the world and what’s for dinner? How about we whip up something in the crock-pot so we can actually every the day and get to all those things on our bucket list. Then, if the end of the world doesn’t kill you, the heat from this chili will make you wish it had.

 

Here’s what you’ll need:

  • One ½ pound package chorizo sausage
  • Two poblano peppers diced
  • Two onions diced
  • One pound kidney beans
  • One 28 ounce can of diced tomatoes
  • Two tsp chili powder

Toss everything into the crock pot and go and enjoy the day! BTW did anyone notice anything interesting in the ingredients list?

mayan-calendar

Pineapple Salsa

So, lets make another salsa, this one is a pineapple salsa. I love to serve this as a side to fresh grilled pork. This simple salsa should help us finish off the cilantro and limes.

here’s what you’ll need:

  • 2 cups diced fresh pineapple
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 1 poblano pepper, stemmed, seeded and finely diced
  • Juice and zest of 1 lime
  • 1/8 teaspoon sea salt

Toss all ingredients together in a large bowl. Cover and chill until ready to use. Quick and simple.

pineapple salsa

pineapple salsa

Tomato, Onion, Cilantro Salsa

I’m still using those limes I picked up at the great Western Beef sale. Today, I share another one of my salsa recipes. This one uses a little lime juice with tomatoes, onions, poblanos, and cilantro. The trick to cutting down on the bite of the onion is to wash the diced onion before adding it to the mixture.

 

Here’s what you’ll need:

  • 3 small white onion finely chopped
  • 2 small cloves garlic, minced
  • 3 large ripe tomatoes, peeled and seeds removed, chopped
  • 1 poblano pepper, finely chopped
  • 2 to 3 tablespoons minced cilantro
  • 1 1/2 to 2 tablespoons lime juice
  • salt and pepper

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water and let it cool.

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors. This makes about 2 cups of salsa.

fresh tomato salsa

fresh tomato salsa

Steamed Haddock w/ Pablano Corn Salsa

Haddock is a popular, plentiful, meaty, tasty, fish that is a good choice on our sustainability scale. Grill it, broil it, fry it, poach it, bake it, but we will make it steamed so that we highlight the mildness of the fish in comparision to the bold flavor of the salsa. So, don’t use too much salsa, a little goes a long way as far a flovoring the fish is concerned.

Here’s what you’ll need:

2 lbs local haddock fillets

steam the fillets. I use a bamboo steamer rack in my wok to lay out the fillets. Keep an eye on them they steam quick.

For the salsa:

  • 2 cups Corn
  • 2 Poblano Chilies
  • 1/2 Red Onion
  • 2 Jalapenos
  • 1/3 Cup Chopped Cilantro
  • ½ Lime’s Juice
  • Sea Salt and Pepper to Taste

Take two cups of cooked corn and add finely dice Poblano peppers, onion, and jalapeños. Toss in the cilantro, and squeeze the juice of half a lime and then add some sea salt and a little pepper to taste.

Save the other half of the lime for tequila shots!