Posts tagged ‘Salsa’

July 12, 2011

Cherub in the Kitchen | Cherry Salsa

Whole Foods recently ran a contest for kid-friendly cherry recipes and honestly I can’t think of a better time for them to have done this.  This house has been overrun with cherries.  And Cherub’s always wanting to help in the kitchen.

Here’s a no-cook cherry salsa that we came up with together, that uses seasonal raspberries and tomatoes, too.  Her favorite task was to pit the cherries: smashing them lightly with a glass and removing the pit.  It was roll-y, juicy, slightly messy fun.  I recommend an apron for this part.

As for the final product, it was, in a word, devoured.  I love that she gets an extra boost of fiber along with a good amount of vitamin C.  She loves to scoop big, delicious mounds into her mouth.   Everybody’s happy.

While this recipe is super kid friendly, don’t let it stop you from serving it next time you’ve got a bar-b-q or a casual family get together.  It’s wonderful.  No chilies means it’s not too spicy and the hint of cumin lends it just a bit of sophistication.  And we all love that.

Firecracker Cherry Salsa, Serves 4

1/2 c. sweet red cherries, pitted and quartered

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January 24, 2011

Puffy Tacos | Leftover Brisket Part 3: Son of Braised Brisket

This is a seriously regional favorite.  So seriously regional that much of Texas won’t even know what these are.  Only the folks from San Antonio will smile knowingly and nod their head, saying, “Yes.  Puffy tacos.  We go way back.”  San Antonians love their puffy tacos.  So much so that the local minor league baseball team The Missions has a secondary mascot: a puffy taco.  PK tip: A bizzare seventh inning stretch tradition involves a small child that circles the bases in furious pursuit of the taco.  They almost always manage to tackle the taco just before the it reaches home.  Good times. I keep telling you to visit.

Some say they were originally created at Henry’s in San Antonio.  It’s different from a regular taco in the sense that the raw masa tortilla is simply fried, not griddled then fried as in most gordita, taco and chalupa shells.  The resulting shell is, well, puffy.  And delicious.  And like no other taco you can buy anywhere outside San Antonio.  You know you’re curious.  Go on, fire up that fryer.

N.I.O.S.A. Puffy Tacos, serves 4

For the filling:

Last bit of that braised brisket, about 3/4 pound, shredded, not chopped

1 T chile powder

2 T cumin (or comino, people)

1/2 c homemade chicken, beef or vegetable stock, otherwise use water.  Really.

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December 9, 2010

South-Texas Locavore / Shiner-Steamed Shrimp with Ruby Red Grapefruit Salsa

Tonight’s dish highlights the soul of local food.  It’s perfect for late fall in South Texas.  The grapefruit are sweet, but also a little savory.  They’re a beautiful color, and plentiful.  And because it’s coming on grapefruit season in the Rio Grande Valley, they’re awfully cheap.  Meanwhile, the local Meyer lemons are juicy and fragrant.  So when I saw the shrimp from Harlingen Farm, this idea started to take shape.  I’m honoring what’s local, now, while giving a little wink to everyone who has fond memories from this corner of the world.  Oh, and there’s Shiner.  It’s nice to be back.

Shiner-Steamed Shrimp with Ruby Red Grapefruit Salsa

For the Salsa:

2 ruby red grapefruit, supremed and diced

Juice from 1/2 Meyer lemon

1 jalapeño, diced

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