Appetizer and Mexican Appetizer, Mexican, Pear, Salsa 6:54 pm
INGREDIENTS:
2 ripe pears, peeled, pitted, and diced
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced
1 small cucumber, peeled and diced
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
DIRECTIONS:
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Appetizer and Mexican Appetizer, Mexican, Salsa, Tomato 9:32 pm
INGREDIENTS:
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste
DIRECTIONS:
Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Appetizer and Mexican Appetizer, Mexican, Seafood 9:20 pm
ABOUT:
This brings memories from the beach cafe at Playa Del Carmen, the only thing missing is margarita.
INGREDIENTS:
2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
DIRECTIONS:
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Optional: Can use shrimp and or scallops as a substitute for some of the fish. Can use a firm cod in place of the red snapper.
Appetizer and Italian Appetizer, Italian, Tomato 8:59 pm
ABOUT:
Italian Salsa, From Paul Pauvdisis
INGREDIENTS:
50 % red
roma tomatoes – cut out, get rid of seeds
50 % green
basil (chiffnode)
Italian parsley
fresh chives
red onions
garlic
liquid
red wine
salt and pepper
lemon juice, balsamic juice – add at the very last minute
DIRECTIONS:
Everything must be cut ¼ inch dice, uniformly
Appetizer and Mexican Appetizer, Mango, Mexican, Salsa 6:48 pm
INGREDIENTS:
1 ripe mango, peeled, pitted, and diced
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced
1 small cucumber, peeled and diced
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
DIRECTIONS:
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Appetizer and Greek Appetizer, Greek, Potatoes 6:14 pm
SERVINGS:
2 cups
INGREDIENTS:
1 lb Yukon Gold potatoes, peeled, cut in quarters
3 garlic cloves
salt
1/2 – 3/4 cup extra virgin olive oil
3 – 4 tablespoons lemon juice
Reserved potato water for thinning
DIRECTIONS:
Place potatoes in a saucepan and cover with cold water. Bring to boil, turn heat down slightly and cook until very tender, 10 – 15 min.
Reserve about a cup of cooking water, drain potatoes and leave to cool slightly.
Peel garlic and slice into very thin slices. Sprinkle slices with salt and using the side of a chef knife, smash garlic into a paste.
place garlic in a medium-sized bowl and add potatoes. Beat potatoes with an electric mixer until smooth. Switching to a wooden spoon, slowly beat in the olive oil. Add lemon juice and salt to taste.
If skordalia is very thick, think with some of the reserved potato water.
Serve with crispy pita chips, vegetable sticks or as a sauce for roasted meats or beets.
Appetizer and Caribbean and Mexican Appetizer, Banana, Caribbean, Mexican 5:38 pm
ABOUT:
First time i tried it in a Playa Del Carmen, Mexico at the restaurant Palapa Hemingway. Every since it has been my obsession to find out how to make them and i think i have.
INGREDIENTS:
1/2 cup milk
2 bananas, mashed
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, beaten
1 tablespoon margarine, melted
1 quart vegetable oil for frying
1/2 cup confectioners’ sugar
DIRECTIONS:
In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
Heat the oil in a large skillet to 365 degrees F (180 degrees C).
Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners’ sugar and serve while warm.
