Pineapple Salsa

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Pineapple Salsa

Pineapple Salsa

Ingredients:
2 cups diced fresh pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 tablespoons finely chopped jalapeno pepper, stemmed and seeded
1 clove garlic, minced
Juice of 1 large lime
Salt, to taste

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In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.

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*I made this for my Fish Tacos and I also brought to a friends’s house for the Cinco de Mayo celebration. I hollowed half of the pineapple and use it as a vessel for the salsa. I also added half a mango. It was a center of the table and a conversation starter. enJOY!!!

Source: two peas & their pod

Fish Taco

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Fish Taco

Fish Taco

Ingredients:

Canola oil, for frying
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
4 large Tilapia Fillets
1 Hass avocado
1/4 cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving

Pickled Onions:
1 red onion, halved, thinly sliced
3 tablespoons unseasoned rice vinegar
3 tablespoons mirin (sweet Japanese rice wine)

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Pickled Onions:
Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill few hours or overnight.

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Chipotle Mayonnaise:
1 cup mayonnaise
4 teaspoons adobo sauce from canned chipotle chiles in adobo

 

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Chipotle Mayonnaise:
Mix both ingredients in small bowl; season to taste with salt. Cover; chill few hours or overnight.

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Heat about 3 inches canola oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, and lime juice in a bowl. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Season fish with salt and pepper. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain.

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Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Drizzle with Chipotle mayonnaise, serve with lime wedges and Pineapple Salsa.

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*There are times I’m really craving for certain food and it just happened to be few days before Cinco de Mayo. Fish tacos….of course with my twist. Just a couple of steps further than a regular Fish tacos but the end product is worth it. Most of it you can do a day before or just the night before. From where I live if you you want a real fish taco you have to make. enJOY!!!

 

The Ultimate Pork Crown Roast

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Ingredients:

1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
2 cloves garlic, gently smashed and paper removed
kosher salt and freshly ground black pepper
Extra-virgin olive oil
10 pounds pork rib roast (about 12 to 14 ribs)
Apple Pecan Stuffing, recipe follows
Gravy, recipe follows
Watercress, for garnish, optional
Special equipment: roasting pan fitted with roasting rack

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Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.

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Take crown roast of pork and if your butcher hasn’t already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook’s note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.

Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.

Fill the cavity with Apple Pecan Stuffing.

Ingredients:

3 tablespoons extra-virgin olive oil, plus extra for finishing
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large Spanish onion, thinly sliced
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled and diced
1 1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped
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Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper.

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Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.

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Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.

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Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.

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*I made these for Thanksgiving and for Christmas dinner this is how good it is. For Christmas I just did half rack not a crown, it was a small group. I have read some of the reviews, some didn’t make the stuffing but made a gravy. I guess it’s really up to you if you’re a gravy person or stuffing or do both and everybody will be happy. I got lucky my butcher did the all the work for preparing my crown roast. I did follow exactly the recipe, thinking this is my first time cooking it. I wanted it to be perfect. enJOY!!! 

*Food Network

Potato Salad With Pickled Herring, Beets, Apple and Walnuts

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Potato Salad With Pickled Herring,  Beets, Apple and  Walnuts

Potato Salad With Pickled Herring, Beets, Apple and Walnuts

Ingredients:

4 large new potatoes, scrubbed and quartered (about 1 pound)
1 (8-ounce) jar pickled herring
1/2 cucumber, peeled, seeded and sliced
1 cup pickled beets (used boiled beets instead from the CSA)
1/4 cup mayonnaise
1/3 cup coarsely chopped walnuts
2 tablespoons greeen onion, chopped
*1/2 cup Granny Smith Apple, diced

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Bring a large pot of water to a boil, and cook the potatoes for 25 to 30 minutes, or until tender. Drain.

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Cut the potatoes into bite-size pieces. Cut the pickled herring into bite-size pieces and set aside the liquid from the jar. Toss the potatoes, herring, cucumber, beets and apple in a serving bowl. In a separate bowl, mix the mayonnaise with 1 tablespoon of the liquid from the pickled herring. Add to the herring mixture and toss to combine.

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Chill for at least 20 minutes. Just before serving, toss in the walnuts and green onions.

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*The first time I tried Herring salad was a dinner with my Kazakh friends. It is an acquired taste but after awhile I go use to it. I found a lighter version of this salad and added apples to add more freshness and crunch to it. If you don’t want the strong taste of the herring you can totally omit the reserve liquid. enJOY!!! 

Source: Cook Think

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