Canned Crab Salsa

Yup, that’s no auto-correct gone wild. I make this crab salsa as an appetizer. I slice a baguette into quarter inch slices and toast it just a little and then top them with this crab salsa and serve with a Duck Walk white wine… seems I often have a good supply of white wine around here….

Here’s what you’ll need:

  • 8 ounces of crab meat
  • 3 tomatillos diced
  • 2 chilies minced
  • 2 tsp minced fresh epazote
  • 1 tbsp minced fresh basil
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lime juice
  • 1/4 tsp sea salt

simply combine all these in a mixing bowl. Now, here’s a good handy hint… roll the lime on a good hard cutting board before extracting the juice, and you’ll get more juice out of the lime. Top the toasts and serve it up.

BaltimoreCrabLogo

Advertisements

Scrambled Breakfast On The Go 1

I enjoy these simple, breakfast-on-the-go treats. Take a large tortilla and fill it with stuff, and you are good to run off to the basketball court, or tennis court! So, I filled mine this morning with the usual scrambled eggs and salsa. Straight forward, uncomplicated (since the salsa was made ahead of time), delicious and healthy. So… without further ado…

Here’s what you’ll need:

  • One large tortilla
  • Two eggs scrambled
  • Two tablespoons of salsa…

Today’s salsa:

  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
  • 1 red bell pepper, fine dice
  • 1/2 red onion, fine chopped
  • 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Chili powder, salt, and pepper, to taste
  • Fresh scallions, cilantro or parsley, to taste

Mix all of these in a bowl. Then I transfer them to a large bell jar and let it sit a couple of hours to meld. Then, pop the top and grab the chips… or, as in today’s dish, spoon it onto the scrambled eggs in the tortilla… wrap it up and go out and play!

Breakfast-Burrito-1024x685

Bluefish with Mango Salsa

I know its January, and the winter is well set in. So why does H-Mart have a big sale on mangos and papayas? It is a mystery to me, but an inspiration also… blue fish with a Caribbean mango salsa. It’s an explosion of flavors that will convince you that winter is actually far far away.

Here’s what you’ll need:

Mango Salsa –

  • 1 papaya, peeled and diced
  • 2 mangoes, peeled and diced
  • 1 red sweet bell pepper, diced
  • 1/4 cup chopped red onion
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 2 tablespoons captain morgan’s dark spiced rum
  • 3 tablespoons shredded coconut
  • salt, to taste

Combine all these ingredients in a large mixing bowl. Let it sit in the fridge for an hour or so it let the flavors meld together.

Now, grab a pair of bluefish fillets and place them in a baking dish. Spread the salsa on the fillets and bake in a 350 degree oven for about half an hour.

mango_salsa

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

Ancho Chile and Corn Salsa

So, it seems like we are doing a salsa week so lets build on the basic tomato salsa from a day or two ago and lets use up that cilantro and those odd ears of corn left over at the bottom of the fridge (AKA the forgotten zone). What to do with dried ears of corn? Well, we re-hydrate, the same technique we use on the ancho chile. Salsa is on the way.

Here’s what you’ll need:

  • 4 roma tomatoes (1-1/2 lb.), chopped
  • 1 cup corn kernels
  • 1/4 cup finely chopped red onions
  • 1/4 cup chopped fresh cilantro
  • 2 ancho chiles
Step one, re-hydrating. I cut up the ancho chilies, which are simply dried pablano peppers, and remove the dried corn kernel from two ears of corn. I put these in a microwaveable container with a little water and I like a dash or two of hot sauce (caution – depending on the sauce you use here it can make a big impact on the heat factor of the final salsa… lets be careful out there). Nuke this for a minute or two.
Transfer this mixture to a large bowl and add the diced tomatoes and onions. combine thoroughly and let rest to meld the flavors. Then, serve with your favorite chips.

Ancho Chile Corn 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

Salsa Verde 1.0

Did I mention that there was a big sale on lime at Western Beef last week? Oh, I probably did. Well, while I was there I also picked up a bunch of tomatillos. These are the green Mexican tomato cousins that form the base of a salsa verde. Unlike tomato based salsas, these tomatillos need to be cooked before becoming salsa.  To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Here’s what you’ll need:

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 tablespoon sea salt
  • 2 Jalapeño peppers chopped

Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Place tomatillos, lime juice, onions, cilantro, chili peppers, salt in a food processor if you have one, I use a basic blender, and pulse until all ingredients are finely chopped and mixed. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

tomatillo salsa verde

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!