Pineapple Salsa ~ Salsa Piña (modified from a Cafe Red Onion recipe)

When we lived in Houston, Texas, one of our favorite places to dine was at an upscale Latino restaurant, called the Cafe Red Onion. They have an amazing menu of Latin fusion meals representing the best of Latin American cooking. Like most TexMex restaurants, they too serve chips and salsa when they take your beverage order, but their salsa is probably unlike any salsa you've encountered in the past.

Since we have been here in Costa Rica for almost 4 years now, I was really craving some of Red Onion's salsa, so I began my internet search. I found the Houston Chronicle had actually published the recipe years ago from one of their readers. She got the recipe in a cooking class taught by Cafe Red Onion owner Rafael Galindo.

The key ingredient calls for canned pineapple! Since we live here in the land of abundant fresh pineapple, canned pineapple would never be acceptable. So I set about tweaking the recipe just a bit to take advantage of our fresh ingredients. 

We served this salsa to dinner guests last night and received rave reviews. Enjoy!

Ingredients:
1 large fresh pineapple cut into chunks, with juice
1 tablespoon extra virgin olive oil
¼ cup cilantro leaves, with the woody stems removed
Juice of 1 juicy lime
1 fresh Jalapeño pepper seeded (more, or less to taste)
Salt to taste
1 packet of Splenda (optional)

Directions:
Combine 1/2 the pineapples and all the other ingredients, except the salt and Splenda, in a blender or food processor. Pulse the blender until the cilantro and Jalapeño is well chopped and mixed with the pineapple. Empty contents of blender into a bowl. Add the remaining 1/2 of the pineapple to the blender and pulse just until you have small chunks/tidbits. Add this to the bowl with the other ingredients, Mix well. Season to taste with salt, and with Splenda if the pineapple needs additional sweetness. Serve with chips.

¡Buen Provecho!

Snacks

0

Herb Roasted Grape/Cherry Tomatoes

I am delighted our local farmers' market has started selling deliciously sweet grape tomatoes. I usually try to buy a kilo box whenever I am there. Today I found I had too many left over to keep for more than a day or two, so I oven roasted them.

Ingredients:
1 pound of grape or cherry tomatoes sliced in half
1 tablespoon fresh minced basil
1 tablespoon fresh minced oregano
2 cloves of garlic minced
salt and fresh ground pepper to taste
olive oil
parchment paper
baking sheet

Directions:
Preheat oven to 350° F.

Toss the sliced tomatoes in the herbs, garlic and olive oil until well coated, add salt and pepper to taste. Lay the tomatoes cut side up onto the baking sheet lined with parchment paper.

Bake for about 45-50 minutes, until the tomatoes begin to collapse.

Cool completely before storing.  They can be stored in an air tight jar in the refrigerator for about 5-7 days, or you can pack them in olive oil with some Kalamata olives.

The tomatoes can be served as an antipasto, tossed in pasta or a salad, layered on sandwiches, served with olives, cheese and crackers, or on bruschetta. Just use you imagination.

Snacks

0

Hot Pepper Jelly / Jalea de Chili Picante

Found some beautiful sweet peppers at the Farmers' Market (Feria del Agriculture) in Grecia yesterday, so I picked up a couple of dozen for around $3 USD. Today I combined them with the Jalapeño peppers growing in our garden to make some hot pepper jelly. The recipe makes a delicious, mild hot pepper jelly. It's just not hot enough for our palates, so next time I'm going to kick it up a notch with about 3 or 4 more hot peppers.

7½ cups finely chopped sweet peppers
½ cup finely chopped Jalapeño or Serrano peppers (about 6)
2 cups apple cider vinegar
2 (1.75 ounce) packages powdered pectin
10 cups white sugar

Sterilize 6 (16 ounce) canning jars and lids according to manufacturer's instructions. You can use any combination of jar sizes to come up with approximately 96 ounces. I usually boil the lids in a large sauce pans and boil the jars in the rack of the canning pot according to the manufacturer's instructions. I then just leave the lids and jars in the hot water until ready to fill.

The easiest way to chop the peppers is in a food processor. Remove all the seeds and membranes and cut them in large chunks for the food processor. You should wear gloves to trim the hot peppers and avoid inhaling the fumes. Thoroughly mix the hot and sweet peppers together.

Place the peppers in a stock pot over high heat. Mix in vinegar and fruit pectin. Stir constantly until the mixture comes to rolling boil. Quickly add the sugar. Stir constantly and bring it back to a full rolling boil for exactly 2 minutes. Remove from heat, and if necessary, skim off any foam.

Ladle the jelly into sterile jars, to within ¼ inch of the tops. Cover with flat lids, and screw on bands tightly.

Place jars into the rack in the canning pot. The water should completely cover the jars, and it should be hot, but not boiling. Bring water to a boil, and process for 5 minutes.

Remove the jars and allow them to cool completely at room temperature.

Server on crackers, over cream cheese, or mixed with cream cheese and/or sour cream for a sweet and spicy dip.

Experiment with all green, all red, or all yellow sweet peppers for a different eye appeal.

Snacks

0

Dad's Sweet & Spicy Hot Dill Pickles

I have been meaning to post this recipe for years. This was my Dad's recipe for his wonderful sweet, spicy and hot dill pickles. I don't think the original recipe was ever written down, so I wanted to document it before I forget how to make them.

Ingredients:
1 gallon of whole dill pickles, any brand, but not Kosher or Polish, just plain dills (I haven't a clue why you couldn't use Kosher or any other dill for that matter. Perhaps dad thought there would be too much garlic.)
2 kilos, or 4 pounds, of granulated sugar
1 whole pod of garlic
1 small bottle of Tabasco sauce

Directions:
Prep the Ingredients:
Drain the vinegar from the pickles. Just pour it out. Yes, that does means pour it down the drain, unless you can come up with some other use for the vinegar, in some other recipe. Cover your table with a waterproof table cloth, because it could get messy. Peel all the cloves of garlic and slice them into somewhat thin slices and set them aside. Now, slice all the pickles into ¼" disks and put them in a large bowl. Wash and dry the original jar and lid.

Pack the Ingredients:
Pour about an inch of sugar in the bottom of the jar, layer in some pickles and garlic, and cover it with more sugar. Keep building layers until the jar is completely filled. I know it will look like everything won't fit, but trust me, it will. You may have to shake the jar a bit to get everything to settle. Once you have the jar tightly packed, pour the ENTIRE bottle of Tabasco sauce in. Don't worry about mixing it. Wipe up any spills around the mouth of the jar with a clean damp cloth. You don't want the outside of the jar to be sticky with sugar, or you won't get a good seal. Now, screw the lid on nice and tight, and set it somewhere out of the way, but where you will see it everyday.

Age the Pickles:
You will need to leave the pickles in the jar for a minimum of 2 weeks. Every morning rotate the jar upside down onto the lid and every evening turn it back right side up onto the base. Do this for 2 weeks and don't cheat and don't taste them.

Enjoy!!
Once the pickles have aged you will be rewarded with the best sweet, spicy hot pickles you have ever tasted. The sugar will draw all the remaining vinegar out of the pickle slices they will be very crisp. You can repack them into smaller jars and store some in the pantry and some in refrigerator. I like these best when they are very cold. They also make a great homemade gift for the holidays.

Snacks

0

Taco Dip

My friend, Nancy Van Patten, brought this dip to our fiesta this past weekend to celebrate the inauguration of our new Rancho. I was lucky enough to get to the last teaspoon for a taste just before all the party guests scarfed it up. Yummy!

Ingredients:
2 large packages of cream cheese, softened
1 can bean dip
1 can picante sauce
Chopped lettuce
Diced tomatoes
Green olives
Shredded cheddar cheese

Directions:
Mix the cream cheese, bean dip and picante sauce together until well blended. Spread it on a platter. Top with lettuce, tomatoes, green olives and cheddar cheese.

Serve with tortilla chips

Optionally, you can try adding onions, sweet peppers, or whatever else you want.

Dip

0

Chorizo Potato Cheese Balls

These tasty little treats make a wonderful appetizer, served warm, or at room temperature.

Ingredients

• 1 cup grated cheddar cheese
• 1 cup grated jack or other mild low moisture cheese
• ½ kilo, or 1 pound chorizo (or any flavor of ground sausage)
• 1/3 cup fresh natilla, or sour cream
• 1 medium potato, coarsely grated (about 1 to 1½ cup)
• 2½ cups Krusteaz or Bisquick pancake/baking mix
• ½ teaspoon salt

Directions

• Preheat oven to 375 degrees.
• Soak grated potato in cold water for 10 minutes.
• Grate the cheeses.
• Remove the casing from the chorizo, or sausage.
• Drain water from grated potato and blot dry in a towel to remove excess moisture.
• Using your hands, combine all ingredients and mix well.
• Form mixture into balls about the size of a walnut.
• Bake on parchment paper for 45-50 minutes or until golden brown.

Yield:  about 3 dozen

Snacks

0

Stuffed Jalapeños

Aimee's Stuffed and Grilled Jalapeños

Ingredients:

12 large jalapeños, halved and seeds removed.
DO NOT EVEN DREAM ABOUT DOING THIS WITHOUT GLOVES ON. I AM SERIOUS.
8 oz cream cheese, softened
1 cup jack cheese, shredded
½ of a round of queso fresco
½ package of center cut bacon, chopped
1 teaspoon Pico de Gallo seasoning (you can substitute the seasoning mix with a teaspoon of chili powder and a little zest from a lemon or lime.)
1 tablespoon minced shallot
1 clove roasted garlic

Directions:

Crisp bacon in skillet. Add minced shallot to renderings and sauté about 8 mins. In a bowl combine three cheeses, mashed roasted garlic, seasoning, shallot, and bacon. Scoop filling into a large zip top bag and cut off a corner. Pipe filling into halved jalapeños. Place them like little boats on the cooler area of grill (around the outside or on the top rack). Grill with lid closed for about 10 mins.

Note: If you ignored my warning about cleaning the jalapenos without gloves, clean the now burning areas of your skin with rubbing alcohol.

Appetizer

0

Rellenitos de Platano

(Served at Dona Luisa's Restaurant in Antigua, Guatemala)

INGREDIENTS:
3 Plantains, not very ripe
1 cinnamon stick
1 1/2 cups fried black beans
2 ounces sugar
3 tbsp cooked cornmeal (polenta)
oil

DIRECTIONS:
Wash the plantains and cut each into 5 to 6 pieces. Cook them in a small amount of water together with the cinnamon stick. Peel them and mash tem or put them through a sieve, adding the cornnmeal. With this dough make pancakes 4 inches in diameter, not very thin, put some black beans in the middle and fold them over.

Heat oil in a skillet and fry the rellenitos. Serve them with a little sugar on top.

Snacks

0

Crab Meat Crisps

Cindy's recipe.... yum!

Ingredients:
1/2 cup butter (softened)
1 (5 oz) jar Old Englishe Cheese spread (Kraft makes it)
1 1/2 tsp mayonaise
1/2 tsp garlic salt
1/2 tsp seasoning salt
1 (7 oz) can crab meat (drained)
6 English muffins

Directions:
Mix first 6 ingredients together and spread on split muffins. Freeze on cookie sheets then wrap for storage. When ready to serve, remove as many muffins as desired. Bake @ 400 on cookie sheet until bubbly, about 5 minutes. Cut each muffin half into 4 wedges.

Seafood

0

Marinated Cheese

Very popular around Mary's part of the country in Southern Louisiana

Ingredients:
1/2 cup olive oil
1/2 cup white vinegar
3 tbsp chopped fresh parsley
3 tbsp minced green onions (chilled)
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
3 cloves garlic (minced)
1 (2 oz) jar diced pimento (drained)
1 (8 oz) block sharp cheddar cheese
1 (8 oz) package cream cheese (chilled)

Directions:
Combine first 10 ingredients in a jar, cover tightly and shake vigorously. Set aside. Cut block of cheddar cheese in half lengthwise. Cut crosswise into 1/4" thick slices and set aside. Repeat with cream cheese. Stand cheese slices up in a shallow dish, alternating type of cheese. Pour marinade over the cheeses slices. Cover and let marinate in refrigerator for at least 8 hours.

Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish if desired with fresh parsley. Serve with assorted crackers.

Cheese

0

Baked Brie

1 package refrigerated crescent rolls
1/4 cup butter
1/2 cup pecans
brown sugar
round of brie

Roll cresents into one piece on a greased cookie sheet. In small saucepan, melt butter. Add enough brown sugar to make a paste. Add pecans. Place brie in center of crescent and pour brown sugar mixture on top of brie. Pull the sides of the dough up and around the brie. Brush with melted butter. Bake at 375 for 22 minutes. Serve with crackers (Ritz are good)

Cheese

0

Cindy's Cajun Caviar

Cindy served this yummy appetizer with crackers at a recent family gathering...

Ingredients:
2C shredded sharp cheddar cheese
2C chopped roasted pecans
1C chopped green onions
1C Mayo
1 jar hot pepper jelly

Directions
Mix 1st 4 ingredients and shape it into a loaf. Spread jelly on top and chill. It's even better the next day. Enjoy!

Cheese

0

Everyone's Favorite Bagel Spread

This is such a simple recipe and always a big hit! Goes great with fruit and fruit dip! If you can't find the Old English in your local grocer's cheese cooler, you may find near the chips and cheese dips.

Ingredients:
2 jars Old English Cheddar Cheese Spread
(Kraft Cheese Spreads come in 4 oz. glasses with metal lids.)
16 ounces cream cheese, softened
Garlic Powder, to taste
2 packages bagels (onion, garlic, plain, etc.), your favorites

Directions:
Mix Cream Cheese and Cheese Spread with a mixer until smooth. Add a few shakes of Garlic Powder to taste (about 4 shakes) and mix again. Stores well overnight in fridge, but be careful — garlic flavor intensifies. Serve with split bagels, cut into small wedges.

Cheese

0

Buffalo Wings

Ingredients:
8 ounces butter
1/2 cup vinegar
24 ounces Louisiana Hot Sauce
30 whole chicken wings, Deep Fried

Directions:
Heat the butter, vinegar and hot sauce together, then add the chicken wings after they have been deep fried.

Poultry

0

Mary's Cheese Loaf

Ingredients:
1/2 pound Provolone Cheese - sliced thin
8 oz. Garlic cream cheese
4 oz. or 1/2 stick butter - creamed
2 tablespoons of pesto
1 jar julienned sun dried tomatoes or tomato pesto
Lots of minced garlic - to taste
Damp cheese cloth
Loaf pan

Directions:
Line the loaf pan with the damp cheese cloth. Lay cheese in pan pressing the edges together (up sides & overlapping sides). Spread 1/2 the pesto in the bottom, layer cheese over it. Spread 1/2 of the tomatoes with another layer of provolone, then pesto. Top with remaining provolone. Fold in the ends of provolone. Fold cheese cloth over and press down hard. Place in refrigerator overnight. Keep cold until ready to serve. Flip pan over and slice. Serve with French Baguette or Crackers.

Cheese

0

Pineapple Cheese Ball

Ingredients:
16 oz cream cheese, softened
1 small can crushed pineapple, drained
1/4 cup green bell pepper, chopped
1 teaspoons season salt
½ pecans, finely chopped (set this aside)

Directions:
Mix above ingredients together (use only 1/4 cup of the pecans) and shape into ball. Refrigerate for a couple of hours and then roll in remaining 1/4 cup of pecans until completely covered. Refrigerate until ready to serve. Tastes best when made 24 hours in advance.

Fruit

0