Sep27

Mango Salsa

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My dad has been giving us a lot of mangoes lately, and Paco recently decided they are his favorite fruit. With the surplus of mangoes, we’ve been making mango salsa! It is great on quesadillas or tostadas, as shown here.

Mango Salsa

1 very ripe large mango (or two small ones)
1/2 jalapeno, finely chopped
1/4 c red onion, finely chopped
1/4 c cilantro, finely chopped
1 clove garlic, minced
juice of one lime
kosher salt

Combine all ingredients in a medium-sized bowl. For best results, prepare the salsa about 30 minutes before serving so that the flavors have a chance to meld together.

Sep17

Salmon and Zucchini Kabobs

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I generally avoid cooking salmon at home, because pan-frying it can result in a fishy smelling mess in my kitchen. Broiling, poaching, or grilling is my solution. These kabobs from Good Housekeeping are perfect for grilling or broiling, without the clean-up.

Salmon and Zucchini Kabobs
(Adapted from Good Housekeeping)

1 lb salmon, cut into 2-inch pieces
2 small zucchinis, cut into 1/3-inch slices
5 bamboo skewers that have been soaked in warm water for at least 15 minutes
1 T brown sugar
3/4 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper

Combine the brown sugar, smoked paprika, chili powder, salt, black pepper, and cayenne pepper in a medium-sized bowl. Toss the salmon and the zucchini in the dry rub.

Spray a baking sheet with non-stick spray. Skewer the salmon and zucchini in an alternating fashion.

Broil on high for 12 minutes, turning halfway through the cooking process. When the salmon breaks apart into flakes, it’s cooked.

Sep12

Chicken Torcello

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Paco came home exhausted from a business trip, and could not possibly motivate to go out. I started flipped through cookbooks and decided to try this simple, comforting recipe. We served it over buttered egg noodles, and it was the perfect meal for a quiet night at home.

Chicken Torcello
(Adapted from Company Fare by Ronald Johnson)

1 1/2 lbs boneless, skinless chicken thighs
kosher salt
black pepper
1 T olive oil
1 T butter
1 T garlic, minced
1/2 lb crimini mushrooms, sliced
1 shallot, minced
1/2 c dry white wine
1/2 c half-and-half
1/2 c sun-dried tomatoes, slivered
2 T minced chives, for garnish

Rinse the chicken thighs, pat them dry, and season with salt and pepper. Heat the oil and butter in a large skillet over medium high heat, and brown the chicken on both sides. When the chicken is cooked most of the way through, remove it from the pan.

Add the garlic, mushrooms, and shallots to the pan, and saute until softened. Add the wine, increase the heat, and reduce it by half. Reduce the heat, stir in the half-and-half, and simmer until the sauce has thickened. Add the tomatoes and chicken back to the pan, and heat until the chicken has finished cooking.

Serve over buttered egg noodles and garnish with chives.

Sep6

Spicy Italian Beef Sandwiches

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In honor of the first night of football, I had to make a large piece of meat! I made The Pioneer Woman’s Hot & Spicy Italian Drip Beef. Her other sandwiches (portobello mushroom and steak) have not let me down.

I used the slow-cooker to braise my roast, because although it has cooled down a bit, it is not nearly cool enough to be football season!  I browned the meat in a pan first, but if I were to make this again, I would try skipping this step.

I served these with quick pickled cucumbers, which acted as both a vegetable and a topping.  Cole slaw or macaroni salad would be great too!

Spicy Italian Beef Sandwiches
(Adapted from The Pioneer Woman)

2 1/2 lbs. chuck roast
kosher salt
pepper
1 T vegetable oil
2 cloves garlic, minced
1 14 oz can crushed tomatoes
2 c beef stock
1 16 oz jar of peppers (I used a jar of green and red sweet peppers, which were still quite spicy)
1/2 jar pimientos

For the sandwiches:
provolone cheese
rolls
butter

Rinse the chuck roast and pat dry. Season generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat, then sear the roast on both sides.

Place the garlic, tomatoes, stock, peppers, pimientos, and seared beef into a slow-cooker.  Cook on the high setting for 4-5 hours (or low for 8-10 hours).

When the meat is tender, remove it from the sauce.

Pull the meat apart with forks or tongs, then place it back into the liquid.

Toast the rolls and butter lightly.  Top with meat and provolone cheese. Melt the cheese under the broiler.

Optional: You can top these with pepperoncinis (I used fresh ones so that they would be tart) and serve them with some of the liquid on the side for dipping.

Sep4

Tomato Sauce with Butter and Onion

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I have been curious about Marcella Hazan’s tomato sauce for ages (here’s the link to her cookbook, Essentials of Classic Italian Cooking).  It does call for a lot of butter, but considering that I usually include copious amounts of sausage, bacon, or meatballs in my tomato sauces, I had no excuse to modify the recipe by using less butter.

The verdict?  It was very sweet and delicious, and subtly different from any other tomato sauce I have made before. The onion was amazing, too!

Tomato Sauce with Onion and Butter
(Adapted from Marcella Hazan)

32 oz can of whole tomatoes, roughly chopped
5 T butter
1 onion, peeled and halved
kosher salt

Put the tomatoes, butter, and onion in a medium-sized pot. Heat over medium heat until it comes to a simmer, then simmer for 45 minutes. Stir occasionally, breaking the tomatoes up with a wooden spoon. When it’s ready, you will see drops of fat floating on top of the tomatoes.

Remove the onion, then salt to taste.

Serve over prepared pasta.