Sunday, July 27, 2014

PICO DE GALLO

Pico de gallo (pronounced pee koh de gah yoh) translates to rooster's beak. It is an authentic fresh Mexican salsa, sometimes called salsa fresca. Nothing says summer like chicken or steaks on the grill and a bowl of Pico. It is also delicious with quesadillas.


6 plum tomatoes, most of seeds removed, and diced
½ sweet onion, diced
4 scallions, diced
½ English cucumber, diced
1 bunch radishes, diced

1 jalapeƱo pepper, seeded and minced
½ to 1 serrano pepper, seeded and minced
1 clove garlic, minced
1 cup fresh or thawed frozen corn
1 bunch cilantro, coarsely chopped
Juice of 1 lime
1 T extra-virgin olive oil
½ t sea salt
½ t fresh or freeze-dried oregano

Place all of the above ingredients in a bowl; gently toss and set aside for 30 minutes, for the flavors to develop.


Wednesday, July 16, 2014

BLUEBERRY-GINGER SORBET

This is the easiest sorbet to make because there is no simple syrup to make and let cool and no straining necessary.



4 cups blueberries
2 T freshly grated ginger
3 pieces of candied ginger, chopped
½ cup granulated sugar
¼ cup honey
1 T freshly grated lemon zest
3 T freshly squeezed lemon juice
¼ cup cold water
2 T vodka (optional)

Place all of the above ingredients into a blender and puree until smooth.
Cover and refrigerate until completely chilled.
Pour the mixture into an ice cream maker and freeze, according to the manufacturer’s instructions.
Transfer to a covered container and place in your freezer, until firm.

Serves 4 to 6