50 Salsas and Guacamoles...

Just in time for 4th of July here are some AWESOME recipes for salsa and guacamole with some fun unique ideas and variations. Enjoy!!! BON APPETIT!!!

1. Fresh Salsa: Soak 1/2 cup chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced Roma tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

2. Grilled Pineapple Salsa: Grill 1 sliced pineapple until charred; dice. Make Fresh Salsa (No. 1), using only 2 tomatoes; add the grilled pineapple and 1 teaspoon grated fresh ginger.

3. Spicy Cucumber Salsa: Make Fresh Salsa (No. 1), using 2 jalapenos total. Add 1 cup diced cucumber.

4. Hearts of Palm Salsa: Make Fresh Salsa (No. 1), adding 1 diced can of hearts of palm, 1 diced avocado and 1/4 cup of coconut water.

5. Cilantro Salsa: Mix 1/4 cup each chopped scallions and tomato, 1/2 cup chopped cilantro, 1 each minced seeded jalapeno and Serrano chile, 2 Tablespoons each lime juice and white wine vinegar, and 1/4 cup water. Add a pinch each of sugar and salt. Let sit for 1 hour.

6. Plantain Salsa: Toss 2 diced sweet plantains with olive oil and salt. Roast at 400 degrees until tender, about 15 minutes; cool. Make Cilantro Salsa (No. 5); add the plantains and 1 teaspoon of olive oil.

7. Cherry Tomato Salsa: Toss 1 pint quartered cherry tomatoes, 1 chopped seeded jalapeno, 1/4 cup chopped red onion, 2 Tablespoons each chopped cilantro and parsley, the juice of 1 lime, and salt to taste.

8. Creamy Cucumber Salsa: Toss 2 cups diced seeded cucumber, 1/4 each chopped cilantro and scallions, 1 diced seeded Serrano chile, 1/2 teaspoon each ancho chile powder and cumin, 1/4 cup crema (sour cream), and lime juice and salt to taste.

9. Lobster Salsa: Make Creamy Cucumber Salsa (No. 8), adding 1 1/2 cups diced cooked lobster meat.

10. Black Bean Salsa: Toss 1 can black beans (drained and rinsed), 1 cup diced tomatoes, 2 diced seeded jalapenos, 1/4 cup each chopped cilantro and scallions, 1 minced garlic clove and 1 chopped chipotle in adobo sauce plus 2 Tablespoons of the sauce. Add lime juice and salt to taste.

11. Corn-Bean Salsa: Cook 1 cup corn and 1/4 teaspoon of cumin in olive oil. Toss with 1 can of pinto beans (drained and rinsed), 2 diced seeded jalapenos, and 1/4 cup each chopped cilantro and scallions. Add lime juice and salt to taste.

12. Mango-Habanero Salsa: Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 chopped cilantro and the juice to 1 to 2 limes. Season with salt.

13. Bloody Mary Salsa: Toss 1 pound chopped tomatoes, 1 cup diced celery (with leaves), 1 minced seeded jalapeno, 2 Tablespoons horseradish, 3 chopped scallions, the juice of 1 lime, 1 ounce vodka and a dash each of hot sauce and Worcestershire sauce.

14. Radish Salsa: Toss 1 cup each diced cucumber and radishes, 1/4 cup diced red onion, 1 diced seeded jalapeno, 1/4 cup chopped cilantro, and the juice of 1 lime, and honey and salt to taste.

15. Fruit Salsa: Toss 3/4 cup each diced strawberries, cantaloupe and grapes with the juice of 1/2 a lime and 1/2 an orange, 1 teaspoon honey and 2 Tablespoons each chopped mint and basil.

16. Watermelon Salsa: Soak 1/4 cup diced red onion in cold water, 15 minutes; drain. Toss with 1 cup each diced watermelon and jicama, 2 diced seeded jalapenos and 1/4 cup each coconut water and chopped cilantro and mint. Add lime juice and salt to taste.

17. Cherry-Chipotle Salsa: Simmer 1 pound pitted cherries, 1/2 cup diced red onion, 1 chopped chipotle in adobo sauce plus 1 Tablespoon of the sauce, 2 Tablespoons cider vinegar, 1/2 cup water, and salt and cumin to taste until the cherries are tender, about 8 minutes. Roughly chop in a food processor; add 2 Tablespoons chopped cilantro.

18. Pepita Salsa: Toast 1/2 cup pepitas (green pumpkin seeds) in a skillet. Pulse in a food processor with 2 cups cilantro, 1/2 cup chopped tomato, 1/4 cup grated cotija cheese, 1 garlic clove, 1 chopped seeded jalapeno, and the zest and juice of 1 lime; blend in 1/2 cup olive oil.

19. Zucchini-Pepita Salsa: Toast 1 cup pepitas (green pumpkin seeds) in a skillet. Grill 2 sliced zucchini until charred; chop. Toss with the pepitas, 1/4 cup each chopped cilantro and mint, 1 diced Fresno chile, and lime juice and salt to taste.

20. Salsa Verde: Toss 1 pound husked tomatillos, 1 jalapeno and 2 unpeeled garlic cloves with olive oil and salt. Broil until charred; cool. Peel the garlic and puree with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.

21. Roasted Tomato Salsa: Make Salsa Verde (No. 20), replacing the tomatillos with tomatoes and using 4 garlic cloves.

22. Olive-Poblano Salsa: Toss 1 poblano chile with olive oil and cumin; grill until charred. Seed, chop and toss with 1/2 cup each chopped green olives and tomato, 1/4 cup chopped cilantro, 1 grated garlic clove, and lemon juice and salt to taste.

23. Squash-Hominy Salsa: Toss 1 cup each diced zucchini, yellow squash and butternut squash, 1 can hominy (drained and rinsed), 1 bunch chopped scallions, 2 Tablespoons olive oil, 5 dried arbol chiles, 1 teaspoon cumin and 1 minced garlic clove; roast at 450 degrees for 15 minutes. Toss with 1/4 cup chopped cilantro, and lime juice and salt to taste.

24. Warm Hominy Salsa: Puree 3/4 pound husked tomatillos, 1 garlic clove, 1 jalapeno and 1/2 cup each diced white onion and chicken broth in a blender. Heat 1 Tablespoon olive oil in a saucepan; add the tomatillo puree and fry, 3 minutes. Add 1/2 cup each canned hominy and chopped cilantro; simmer until thickened, 10 minutes.

25. Papaya-Tomatillo Salsa: Cook 1 pound husked tomatillos in a dry skillet over high heat until charred; chop. Toss with 1 cup diced papaya and 1/4 cup each chopped red onion and cilantro. Add lime juice, salt, sugar and hot sauce to taste.

26. Tomatillo-Avocado Salsa: Cook 1 pound quartered husked tomatillos, 1/2 cup chopped white onions, 3 garlic cloves and 1 Serrano chile in boiling water, 8 minutes. Drain and puree with 1 avocado, 1/2 cup cilantro, a pinch of sugar and 1/4 cup water. Add lime juice and salt to taste.

27. Warm Chorizo Salsa: Soak 5 stemmed dried New Mexico chiles in boiling water, 10 minutes; drain, reserving 1/2 cup liquid. Meanwhile, broil 1/2 white onion, 1/2 large tomato and 1 unpeeled garlic clove until charred. Peel the garlic; puree with the onion, tomato, chiles and reserved liquid. Heat the salsa in a skillet and add 1/2 cup crumbled cooked chorizo.

28. Roasted Mushroom Salsa: Toss 1/2 pound each cremini and stemmed shitake mushrooms with 1/2 teaspoon each kosher salt and ancho chile powder. Roast at 375 degrees until browned, about 25 minutes; cool and chop. Mix with 3/4 cup each chopped tomato and red onion, 1/2 cup chopped cilantro, and lime juice to taste.

29. Cajun Corn Salsa: Toss 1 ear of corn and 1 each red and orange bell pepper with olive oil and 1 Tablespoon Cajun seasoning; grill until charred. Slice off the corn kernels; seed and chop the peppers. Toss with 1/4 cup each chopped celery, scallions and parsley. Add hot sauce, lemon juice and salt to taste.

30. Poblano-Corn Salsa: Grill 2 ears of corn and 2 poblanos until charred. Slice off the corn kernels; seed and chop the poblanos. Toss with 1 diced tomato and 1/2 cup each chopped white onion, cilantro and grated cotija cheese. Add lime juice and salt to taste.

31. Chunky Guacamole: Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro, add 1 diced seeded jalapeno. Add lime juice and salt to taste.

32. Scallion Guacamole: Cut 1 yellow bell pepper into wide strips. Brush the pepper and 1 bunch scallions with olive oil, season with salt and grill until charred; chop. Make Chunky Guacamole (No. 31), omitting the onion; add the grilled scallions and bell pepper.

33. Four-Alarm Guacamole: Make Chunky Guacamole (No. 31) but don't seed the jalapeno; add 1 chopped Serrano chile, 1/2 chopped habanero chile, 1/4 cup chopped pickled jalapenos and a splash of jalapeno brine.

34. Smoky Guacamole: Make Chunky Guacamole (No. 31); add 1 minced chipotle in adobo sauce.

35. Jicama Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup each diced jicama and pineapple.

36. Chicharrones Guacamole: Make Chunky Guacamole (No. 31), adding 1 cup crushed fried pork rinds.

37. Corn-Bacon Guacamole: Grill 2 ears of corn until charred; cut off the kernels. Make Chunky Guacamole (No. 31), omitting the jalapeno; add the corn, 6 slices crumbled cooked bacon and 1/3 cup chopped pickled jalapenos.

38. Crab-Mango Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup diced mango and 4 ounces lump crab meat.

39. Garlic Guacamole: Cut off the top of 1 head of garlic; brush the head with olive oil, wrap in foil and roast at 375 degrees until tender, about 35 minutes. Cool, then squeeze the garlic out of its skin. Make Chunky Guacamole (No. 31), mashing in the roasted garlic and 1 chopped fresh garlic clove.

40. Shrimp Guacamole: Saute 1/4 pound peeled shrimp in olive oil with salt and cumin to taste, 3 to 4 minutes; chop. Make Chunky Guacamole (No. 31), add the shrimp and the grated zest and chopped segments from 1 orange.

41. Margarita Guacamole: Make Chunky Guacamole (No. 31), swapping in chopped scallions for the onion; add the zest and juice of 1 lime, the juice of 1/2 orange and 3 Tablespoons tequila. Serve in a salt-rimmed bowl with lime wedges.

42. Papaya Guacamole: Make Chunky Guacamole (No. 31), omitting the tomato and reducing the cilantro to 1/4 cup; add 1/4 cup chopped mint and 1/2 cup each diced cucumber and papaya.

43. Wasabi Guacamole: Make Chunky Guacamole (No. 31), mashing 2 teaspoons wasabi paste with the avocado and omitting the jalapeno and tomato; stir in 1/2 cup julienned radishes.

44. Low-Fat Guacamole: Puree one 10-ounce box thawed frozen peas with 1/2 cup each cilantro and mint and 1/2 teaspoon cumin. Combine with 2 chopped tomatoes, 1 diced seeded jalapeno, and lime juice and salt to taste.

45. Grape Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup chopped grapes.

46. Creamy Guacamole: Puree 3 chopped avocados, the juice of 2 limes, 1/4 cup each crema (sour cream) and water, 1/2 cup cilantro and 1 diced seeded jalapeno. Add salt to taste.

47. Molcajete Guacamole: Mash 1/4 cup chopped white onion, 1/2 cup cilantro, 2 diced seeded Serrano chiles and the juice of 1 lime in a molcajete (mortar) to make a paste. Add 3 chopped avocados; mash. Stir in 1/2 cup diced plum tomatoes, and lime juice and salt to taste.

48. Tomatillo Guacamole: Mash 3 diced avocados with 1/2 cup Salsa Verde (No. 20). Stir in 1/2 cup diced tomato and 1/2 cup chopped cilantro.

49. Chickpea Guacamole: Puree 1 can chickpeas (drained and rinsed), 2 chopped avocados, 2 Tablespoons each olive oil, tahini (sesame paste), lemon juice and water, 2 garlic cloves and 1 teaspoon kosher salt.

50. Guacamole Parfaits: Toss 1 diced avocado, the juice of 1 lime, and salt to taste in a bowl. Toss 1 diced tomato, 1/4 cup diced red onion, 1 chopped seeded jalapeno, and salt to taste in another bowl. Layer the avocado and tomato mixtures in martini glasses. Top with cilantro, lime wedges and tortilla chips.

10 New Uses for Zucchini...

In Mexico, zucchini or calabza are generally served mixed into soups or stews or used as a filling for quesadillas. In Italy, zucchini are usually breaded or pan-fried and the zucchini flowers are also widely utilized. In France, zucchini is an essential ingredient in the famous ratatouille, which is a stew of summer fruits and vegetables or also an AWESOME movie! ;-) In Turkey, they generally use zucchini to make "zucchini pancakes" that are traditionally served with yogurt. In Greece, zucchini is usually fried or boiled but can also be stuffed with various minced meats. In Bulgaria, a popular dish is an oven-baked zucchini topped with eggs, yogurt, flour and dill. In Egypt, zucchini are cooked with tomato sauce, garlic and onions. Zucchini is low in calories and contains useful amounts of folate, Vitamin A, and potassium.

Below you will find some useful ways/ideas to utilize this summer veggie if you haven't already!

Cheesy Zucchini Rice
Mix 2 medium shredded zucchini and 1 cup shredded cheddar cheese (part-skim if you want to be more health conscious) into just cooked brown rice; the residual heat will steam the zucchini and melt the cheese, creating a healthy and tasty side dish. *Remember brown rice is ALWAYS a healthier alternative, but feel free to use white rice, jasmine rice, etc...*

Zucchini Ribbon Salad
Use a vegetable peeler to shave long, thin strips of zucchini (stop when you reach the seedy inner core). Toss with lemon juice, olive oil and a pinch of salt and pepper for a bright-tasting, no-cook salad. *This happens to be one recipe that I'm absolutely obsessed with right now! HOW EASY!*

Zucchini with Pearl Pasta
Sauté diced zucchini (3 medium) in olive oil; toss with cooked pearl pasta (Israeli couscous) or whole-wheat orzo. Add freshly grated Parmesan cheese and a small handful of toasted pine nuts (optional).

Zucchini Oven Fries
Slice zucchini into 3-inch-by-1/2-inch sticks. Dip into beaten egg (or egg substitute), then into seasoned breadcrumbs. (I like to use Italian breadcrumbs.) Place on a baking sheet, spritz with cooking spray and bake at 425 degrees for 30 minutes, turning zucchini fries after 15 minutes.

Mac and Cheese with Zucchini
Mix shredded zucchini (2 medium) and 1 cup of cooked green peas into your best low-fat or regular macaroni and cheese recipe. This is a great way to sneak some healthy green veggies into this family favorite especially if you have children. (Hopefully they're not as picky as I was as a kid)!

Zucchini Frittata
Sauté diced zucchini and chopped onion in olive oil. Whisk 4 whole eggs, 2 egg whites, 1/2 cup Parmesan cheese, salt and pepper. Pour over vegetables; cook on the stove until eggs are almost set, then finish in the broiler so the frittata puffs and browns or if you're cooking leisurely and have more time finish the frittata in a 400 degree oven and cook more low and slow until the eggs have set and it begins to brown. *You can add any veggies and add-ins you like; I like spinach, tomatoes, Feta cheese, bacon/ham, mushrooms, bell peppers, etc...*

Zucchini Pasta Salad
Bring a pot of salted water to a boil; add 1 cup whole-wheat orzo. Cook according to package directions. With 5 minutes remaining, add 1 diced zucchini, 1 cup frozen shelled edamame and 1 cup fresh green beans (cut in 1-inch pieces). Continue cooking, then drain pasta and vegetables. Toss with lemon juice, olive oil and salt and pepper. *Feel free to add in any other favorite veggies and you can also use your own personal favorite dressing as well. Makes an AWESOME 4th of July side dish!*

Zucchini Brownies
Zucchini in a brownie? Absolutely! This low fat brownie recipe includes grated zucchini, applesauce and banana for a nutrient-packed chocolatey treat. Low fat brownie recipe.

‘Hidden’ Zucchini Spaghetti
Grate 2 medium zucchini and squeeze out moisture; stir into your favorite healthy store-bought spaghetti sauce as it’s heating, to add an extra serving of veggies. Toss sauce with whole-wheat spaghetti. *Or as a low-carb alternative use the grated zucchini as your "noodles" and skip the spaghetti in the entire recipe for a healthy alternative.*

Zucchini Muffins
What roundup of zucchini recipes would be complete without a quick bread? With the addition of whole-grain oats, pineapple, dried apricots and flax meal,  this recipe makes a terrific on-the-go breakfast, and they freeze well. Zucchini Muffins

*BONUS ZUCCHINI RECIPE!!!*

Zucchini Hummus
Add 2 medium grated zucchini to your favorite hummus recipe and blend well. Check out my most recent blog post that has an easy hummus recipe and some different variations/ideas. Hummus Time

 

STOP! It's Hummus Time!!!

"That's word because you know. U can't touch this. Oh-oh oh oh-oh-oh. Break it down. Oh-oh oh oh-oh-oh-oh-oh-oh-oh-oh. STOP! It's hummus time!"

Hummus is soooooo cool that even MC Hammer sang about it! Okay not really, but hummus is pretty AWESOME! We've seen a wide-spread popularity of this new favorite condiment all over the United States so let's get a little background about it first. (Don't we all really like to know what we're eating?)

So hummus is Middle Eastern and Arabic in origin and is generally made from mashed up chickpeas (garbanzo beans), tahini (sesame paste), lemon juice, olive oil, garlic, salt and pepper. The earliest record of a similar hummus recipe recorded was in Cairo in the 13th century. That's pretty damn old!


Good news is that hummus is pretty high in vitamin C and iron. The chickpeas are a good source of iron and dietary fiber and the sesame seeds from the tahini paste are an excellent source of amino acids. Hummus is very useful in vegetarian and vegan diets because it serves as a complete protein when eaten with bread. (Unless you have a gluten allergy! Whomp whomp!)

In Syria and Lebanon, hummus is traditionally served on a "mezzeh" table along with the likes of falafel and tabbouleh. Hummus is equally popular in Israel because most of the ingredients can be combined with meat and dairy meals following the Jewish dietary laws. In Palestine, hummus is traditionally served with olive oil, mint leaves, paprika, parsley or cumin or in another preparation uses yogurt in the place of tahini and butter in the place of olive oil, known as laban ma' hummus.

I think one of the greatest things is that for awhile hummus was just known as one of those ethnic ingredients that you could only get at certain ethnic restaurants but with the growth in a very diverse food culture you can find it as an appetizer, as a spread on a sandwich, or even as a "sauce" on pizza or flat bread.

I happen to absolutely love it and could eat it everyday of my life. To me it's something that tastes delicious but has the added bonus of being healthy as well! (WINNING!) So as a chef I'm always looking for new creative recipes for it especially because I use it so much at the workplace as a garnish. Below you'll find a very simple, basic recipe for hummus and I'll leave you with some fun options and ideas to try out your very own funky hummus creations!

Hummus

Prep Time: 10 minutes

Ingredients
1-16 oz. can of chickpeas or garbanzo beans
1/4 cup of liquid from the can of chickpeas
3-5 Tablespoons of lemon juice (depending on taste and preference)
1 1/2 Tablespoons of tahini
2 cloves of garlic, crushed
2 Tablespoons of olive oil (I only use extra-virgin)
To taste: salt and pepper

Preparation:

1. Place all of the ingredients except the oil in a food processor. Turn the machine on and let it start running. *Just a note, I like to use my immersion blender to make hummus because I think it gives it a little bit more of a coarse texture that has a bit more substance to it.*
2. While the machine is running, slowly start adding in the olive oil. Continue to blend until a nice paste forms.
3. Remove from the processor and season to taste with salt and pepper. (I wait until the end to do this to make sure I adjust my seasonings properly.) At this point you can add more seasoning if desired and more lemon juice as well.
4. Cover and refrigerate and use however you desire!

Hummus Variations: (Beware the list is long and distinguished!!!)

• For a spicier hummus you can add a couple of chipotle peppers in adobo sauce.
• Add a few roasted red peppers and cilantro for more of a southwest kick.
• You can add spinach and feta cheese for a Mediterranean/Greek spin on it. (I would add some pepperoncini's to this one as well for a bit of a tang).
• For an Italian inspired hummus add sun-dried tomatoes and prepared pesto.
• For a saltier version you can add black olives or even kalamata olives. (Please make sure they're pitted)!
• Shredded zucchini is always a fun raw vegetable to add to hummus and gives it more of a vegetable-y taste.
• Canned artichokes (be careful they're expensive) and basil are a nice combo for a more Italian-inspired hummus.
• I really like to play with other beans as well when I'm making hummus. For it to really be called a hummus it needs garbanzo beans but play around with adding white beans, kidney beans, black beans, edamame, hominy, pinto beans, etc...
• Add pickled beets, but beware it will have a slightly Pepto Bismol-ish hue to it! Great for Valentine's Day though!
• The white bean and sweet potato hummus that I made for work one week was a real hit! Make sure to steam the sweet potatoes ahead of time.
• You can also combine one of my favorite words of all time, babaganoush with hummus and you have an awesome eggplant/hummus combo.
• Adding prepared or homemade guacamole to hummus is always a hit and makes an outstanding topping on hamburgers.
• And finally the winner of all winners has been my sweet pea, edamame and mango sweet chili hummus. Use the basic hummus recipe and add peas, edamame, mangoes (I use frozen that have been thawed) and the addition of sweet chile sauce. So refreshing for the summer and you better double the recipe because people will be eating by the bucket-full!!!

So there are some interesting ideas that you can play around with. I'm so glad that hummus has gained popularity and as far as I'm concerned it'll stay that way as long as I'm still creating new recipes. If you have any questions please feel free to e-mail me at: pastrychef1@cox.net.

As always, BON APPETIT and ENJOY!!!