Archives

formats

Garden Fresh Tomato Salsa

Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden. Brandywine tomatoes are wonderful extra large heirloom tomatoes full of flavor and sweetness.  Complementing tomato salsa flavors with green onion, garlic, cilantro and sweet mini peppers.

Garden Fresh Tomato Salsa core ingredients with quart of Salsa

Getting the flavor profile perfect!

Achieving a perfect flavor that is enjoyable takes some adjusting. Salsa needs balancing of acidity from the tomatoes with peppers, garlic, onion and cilantro that is not simple task. My favorite trick of trade is using Chili vinegar, it adds acidic and some extra kick to salsa. If needed a little olive oil gives a more rounded end notes. I age my chili vinegar for at least a year this tops off heat from chilies giving more depth to chili vinegar taste. 

If the salsa is too fluid in consistency try using xantham gum, mix 1/4 to 1/2 teaspoon xantham gum to 1 quart salsa. This thicken sauce right up so when used on tortilla chip you can walk 2 feet and not drip on yourself. Xantham gum doesn’t need to be cooked it thickens naturally. 

 

Hot Chili Vinegar aged for 2 years.
Garden Fresh Tomato Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Garden Fresh Tomato Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Ingredients
Garden Fresh Tomato Salsa Mixture
Tortillas Chips
Servings: Quart
Units:
Instructions
Garden Fresh Tomato Salsa
  1. Peel tomatoes and finely chop, place chopped tomatoes into mixing bowl. Trim green onions and rainse in cold water, drain and fine chop green onions. Place green onions into mixing bowl with tomatoes. Rainse peppers and remove stem and seeds. Finely chop peppers and place in mixing bowl with tomato mixture. Mince garlic cloves finely and place in mixing bowl with tomato mixture.
  2. Mix the tomato mixture well with spatula. Add minced chile peppers, salt, pepper, olive oil and minced cilantro to tomato mixture. Stir these seasoning well to incorporate flavors.
  3. Adjust flavor profile of the tomato salsa with fresh lime juice, sugar and chili vinegar or cider vinegar. If the mixture is very liquidity add 1/4 teaspoon xanthan gum to mixture and stir well this will thick sauce quickly. If you like spicy hot salsa add chopped chilies to your liking.
  4. Store in Ball canning quart jar in refrigerator for up to 1 week.
Fresh Flour Tortillas
  1. Cut 6 inch flour tortillas into 1/6 wedges. Spray with oil using EVO sprayer with 2 to 4 sprays of oil.
  2. Place in Air Fryer set at 400°f for 8 to 10 minutes. Give tortillas a shake mid way into air frying. This brown tortillas evenly.
  3. Serve baked chips with bowl of garden fresh salsa. One serving is about 12 chips.
Share this Recipe
Powered byWP Ultimate Recipe
formats

Braised Chicken Thighs thicken by Spanish Picada

Braised Chicken Thighs thicken by Spanish Picada was inspired by Cook’s Illustrated Recipe Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)

Braised Chicken Thighs thicken with Spanish Picada

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

This braised chicken dish inspired by rich Spanish Sauce, that is thicken with Picada a pesto like puree of almonds, garlic, saffron, bread crumbs and hard cooked egg yolks with a hint of cinnamon.

Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes

Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes

Braised Chicken Thighs thicken with Spanish Picada

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

This braised chicken dish inspired by rich Spanish Sauce, that is thicken with Picada a pesto like puree of almonds, garlic, saffron, bread crumbs and hard cooked egg yolks with a hint of cinnamon.

Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes

Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes

Ingredients


Servings: people

Units:

Instructions
  1. Heat oil and diced bacon in dutch oven, cooking bacon until crisp. Remove bacon and set aside. Season each of chicken thighs with salt and black pepper then, add to the dutch oven chicken thighs skin down and brown skins on chicken, then turn chicken thighs over browning well. Remove chicken to resting plate.

  2. Add to dutch oven, minced garlic and finely chopped onion continue cooking on medium heat until onions are lightly brown.

  3. Add the sherry to dutch oven and deglaze bottom of the dutch oven, cooking almost all sherry off, then add chicken thighs, bay leaf and cinnamon stick, chopped finely tomatoes and chicken stock. Cover with lid and bring braised chicken to simmer.

  4. Place covered pan of chicken thighs in 325°F oven and braise for 50 minutes.

  5. After 50 minutes of braising time in oven, test with pairing knife piercing chicken thigh with knife it should go into meat easy. If not continue cooking for another 10 minutes.

  6. Remove Braised Chicken Thighs from the oven, take cover off and remove chicken thighs from dutch oven onto resting plate. Once thighs have cooled enough, take the skins off each of the thighs. Discard skin.

  7. To make the Picada thickener, place separated hard cooked egg yolk, garlic cloves, bread crumbs, toasted almonds, soaked saffron treads, and spanish paprika into blender and process, adding enough cooking liquid from Braised Chicken Thighs into smooth paste on high speed.

  8. Pour the smooth picada mixture into dutch oven with cooking liquid mixture and bring to boil, stirring constantly until thickened, cooking about 2 to 3 minutes. Adjust seasoning with lemon juice, salt and pepper to taste and adding extra chicken stock to achieve right sauce consistency.

  9. Arrange the chicken braised chicken thighs onto platter and pour Spanish Picada sauce over braised chicken thighs. Garnish with chopped hard cooked egg whites, chopped parsley and reserved crisp bacon. Serve at once.

Recipe Notes

Serve the Braised Chicken Thighs thicken with Spanish Picada along with a bowl of white fluffy rice and crunchy french style bread.

Share this Recipe

Powered byWP Ultimate Recipe

Corn and Black Bean Salad Recipe
formats

Corn and Black Bean Salad

Corn and Bean Salad

Corn and Black Bean Salad

Corn and Black Bean Salad:

Summer time brings the best fresh ingredients for salads, one of my all time summer favorites is fresh   roasted corn. A classic recipe I have been making over years is a Black Bean Salad. This wonderful bean salad is my inspiration, by switching main ingredients around, and creating it into a Corn and Black Bean Salad. This recipe has more emphasis on the fresh roasted corn and putting the black beans more as a secondary component. To boost flavor profile by adding some fresh mozzarella and fresh basil accents salad. Shifting the focus of a spicy bean salad and making it into more of a Italian Style Salad.

Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Ingredients
Roasted Corn
  • 4 large corn silks removed, husks trimmed
  • 2 tbsp butter unsalted, softened
  • 1 tbsp BBQ Rub Seasoning See all-purpose BBQ Rub Seasongint
Black Beans
Salad Mixture
Servings: people
Units:
Instructions
  1. Trim both ends of sweet corn, peel back husks and remove silks from corn. Wash all excess silks off each corn cob.
  2. Mix together the softened butter and BBQ rub seasoning in small bowl. Rub softened butter mixture over each cob of corn. Then pull husks back over corn.
  3. Prepare smoker/grill by heating to 350 degrees. Place corn in smoker/grill using indirect heat and smoke/grill for 45 minutes. Turning corn every 15 minutes. Remove and let it cool for 15 minutes.
Black Beans
  1. Wash and rinse dry black beans, cover with 1" of cold water and soak overnight.
  2. Drain soaked black beans and rinse well. Place onions, bay leaf, cumin, black pepper, red pepper flakes, thyme, and olive oil and cook on high heat in slow cooker until tender about 4 minutes to make the sofrito. Then add the drained black beans, chicken base and water into slow cooker. Set for low heat and cook for 8 hours, with lid.
  3. Test black beans they should be tender, remove from heat and drain excess liquid. Set aside to cool beans.
Salad Mixture
  1. Trim husks off smoked/grilled corn, then cut kerns of corn off the cob. Discard cob and place cut corn in large bowl.
  2. Add to cut corn, cooled drained black beans, diced tomatoes, bite size mozzarella cheese, dice the red bell peppers, dice the sweet onions and mix well.
  3. Combine together in small mixing bowl, the red wine vinegar, sugar, italian herbs, chiffonade basil, olive oil, salt, pepper, pepper flakes and whisk until it forms a vinaigrette. Pour over corn and bean mixture and mix well until everything is coated.
  4. Adjust seasonings with salt, pepper, sugar and vinegar to balance flavor profile. I often use my famous chile infused vinegar to balance flavors it's a perfect match.
  5. Cover Corn and Bean Salad and refrigerate for 2 hours or over night for best flavors. Serve as side dish or accompaniment.
Share this Recipe
Powered byWP Ultimate Recipe

formats

Arroz con pollo

After roasting beer chicken on the grill, there was still chicken left over. Thinking to my self what can be made with this remaining chicken meat? Why not make Arroz con pollo a wonderful Latin American classic. The recipe will take a little time to make, but it’s wonderfully good. I didn’t have sour oranges using a combination of fresh lemon and orange juice balanced with small amount of sugar as a substitute. This dish has only a Chef Dave’s rating of 1 heat level, so it’s very mild. If you what a hotter version, just add more chilies of your choice to the rice dish.

Arroz con pollo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Inspired by Latin American chicken and rice with a little spicy kick.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Arroz con pollo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Inspired by Latin American chicken and rice with a little spicy kick.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Sofrito
Rice
Chicken
Servings: people
Units:
Instructions
  1. To make the Sofrito first heat the annatto seeds with olive oil over low heat for about 2 minutes. Notice that the color of oil will be bright yellow orange color. Remove all the annatto seeds and discard.
  2. Add to the infused olive oil the garlic, onion, peppers, olives and cook over medium heat until tender and fragrant. This should take about 3 to 4 minutes.
  3. Add to fragrant Sofrito the chile flakes and bay leaf cook for 60 seconds over low heat.
Cooking the Rice
  1. Add to Sofrito mixture long grain rice stirring as it cooks for about 1 minute over medium heat.
  2. Add diced tomatoes, chicken stock and chicken base stirring mixture to incorporate. Cook with lid for 12 minutes on medium low heat just enough to see a little steam coming out rim of lid.
  3. After rice mixture cooked for 12 minutes remove from heat. Do not open lid and let rest for 10 minutes.
Arroz con pollo
  1. While the Rice is cooking combine the diced roasted chicken meat with the juice of lemon and orange, cilantro, and sugar in bowl. Let rest for 20 minutes while rice is cooking.
  2. After rice has rested 10 minutes open lid and add the marinated roasted chicken meat, drained black beans and peas to cooked rice. Stir in the added ingredients and cover with lid. Turn heat on low and cook for 5 minutes.
  3. Serve Arroz con pollo in baking dish family style or dish up in large rim bowl with olives and cilantro as garnish.
Share this Recipe
Powered byWP Ultimate Recipe