BBQ Pineapple Flatbreads

 2 red onions sliced thin

3/4 can pineapple tidbits (reserve juice)

10 tsp. red wine vinegar

2 poblano peppers, seeded and sliced into thin strips

8 oz. fresh mozzarella cheese, diced

chopped fresh cilantro

6 - 8 flatbreads

BBQ sauce

3/4 C. grated monterey jack cheese

Place foil-lined baking sheet on top rack of oven and preheat to 450 

Stir into pineapple juice: 1/4 of the onion, 5 tsp. of the vinegar and a pinch of salt.  Set aside.

Heat a drizzle of olive oil in a large fry pan and add remaining onion.  Cook over med heat until softened.

Toss pepper strips in a bowl with a drizzle of olive oil, salt, and pepper.

Once onion is softened, increase heat and add pineapple and a drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes. Stir in remaining vinegar.  Cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes. Season with salt and pepper.

Assemble flatbreads by rubbing each side of flatbread with a little oil, then spread top with BBQ sauce.  Top with caramelized onion and pineapple, peppers, jack cheese and mozzarella. Bake in oven until cheese is melted.  Transfer flatbreads to a cutting board and top with cilantro and pickled (drained) onion.

  - Tricia

Steak Marinade

 1/3 C. soy suce

1/2 C. olive oil

1/3 C. fresh lemon juice

1/4 C. Worcestershire sauce

1 1/2 Tbl. garlic powder

3 Tbl. dried basil

1 1/2 Tbl. dried parsley flakes

1 tsp. ground white pepper

1/4 tsp. Tabasco sauce

1 tsp. minced garlic

Mix all ingredients together and pour over steak. Marinate for up to 8 hours or over night.  - Tricia

Raspberry Peach Jam

 4 1/2 C. ground peaches

2 tsp. lemon juice

2 C. drained, crushed pineapple

3 C. fresh or frozen raspberries (dried)

7 C. sugar

Combine all ingredients into a large pot. Bring to a boil over medium heat and let boil 25 minutes, stirring constantly.  Remove from heat and stir in one large (6 oz.) pkg. raspberry jello. 

Pour into hot sterile jars and seal.

Yields about 13 half pints of jam                                                            - Tricia 

Grilled Fish with Avocado Salsa

 4 - 6 fish fillets

1 - 2 Tbl. olive oil

RUB:

1 tsp. salt

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. paprika powder

1 tsp. onion powder

1 tsp. black pepper

SALSA:

1 avocado, peeled, and sliced thin or chopped

1/2 small red onion sliced thin

1 sm. jalapeno seeded, deveined,  and diced

1/2 red bell pepper seeded and diced

Juice from 2 limes

3 Tbl. olive oil

2 Tbs. finely chopped cilantro (or more)

salt to taste

Mix the rub ingredients. Rub the fish with olive oil and rub.  Refrigerate for at least 30 min.

Combine the salsa ingredients and chill until ready to use.

Grill fish to desired doneness.

Serve the fish topped with the avocado salsa.        - Tricia

Cilantro Lime Rice

2 C. uncooked white long grain rice

2 Tbl. butter

2 Tbl. finely chopped white onion

1 minced garlic clove

2 1/4 C. water (2 1/2 C. if you aren't using long grain)

salt to taste

1 bunch finely chopped cilantro

Juice from 1 - 2 limes

_________________________________________________________

Heat butter on medium low temperature in medium sized saucepan.

Add onions and garlic, cook until onions are translucent and soft.

Add uncooked rice and stir until it is well coated by the butter, add the water with a little salt, and bring to a boil.

Let water boil until it's reduced and barely covers the rice. cover with a lid, reduce the heat and simmer for about 20 - 25 min or until done.

Mix the cooked rice with the cilantro and lime juice. Add additional salt, if needed.

- Tricia

Salsa Verde

Recipe and photo from Gimme Some Oven

 

Salsa Verde

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 16 oz of tomatillo salsa

Ingredients

• 1 pound fresh tomatillos, husks removed
• 1 serrano pepper (or 2 jalapeño peppers), stem removed
• 2 cloves garlic, peeled
• 1/2 cup fresh cilantro leaves
• 1/3 cup diced white onion
• 1 tablespoon lime juice
• 1 teaspoon Kosher salt, or more to taste
• 1/4 teaspoon ground cumin (optional)

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Instructions

1. Preheat oven to 425°F.
2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
4. Serve immediately, or refrigerate in a sealed container for up to 5 days.

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Notes

*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

Recipe adapted from my friend Ita and Chef Remolina

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

 

-Adrian

French Baguettes

Photo and Recipe from The Food Nanny

 

Makes 2 Baguettes

Ingredients

• 1 1/2 cups warm 105-115 degrees water, divided
• 1 1/2 tablespoons 2 packets active dry yeast
• 2 teaspoons sugar divided
• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• Melted butter for brushing on loaves (optional)

Instructions

1. In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.

2. In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

3. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
    
4. Meanwhile, preheat the oven to 450 degrees. Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.
    
    
    
   -Adrian