Quick Mexican Tomato Salsa
Quick Mexican Tomato Salsa is a perfect summer food: fresh, spicy, and casual. While it is easy to be seduced by the beautifully packaged jars of salsa lining the grocery shelves, nothing beats the flavor of homemade. Quick Mexican Tomato Salsa is a breeze to make, and this simple salsa lets the quality of the ingredients come through without the need for gimmicky "new" flavor combinations. It is tomato season, and this is our favorite summer salsa. Quick Mexican Tomato Salsa is adapted from one of Paul's favorite cookbooks: Food of the Americas by Fernando and Marlene Divina.
Serves: 4 as a side dip
Ingredients:
- 3 ripe tomatoes, cored, finely chopped (approximately 2 cups)
- 1/2 cup finely chopped red onion (about half a medium onion)
- 1/4 cup fresh cilantro, washed, roughly chopped
- 1 tablespoon jalapeno, finely minced
- 1 lime, juiced
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt
Steps:
- Combine ingredients in a mixing bowl, stir to combine. Taste, and adjust the lime juice and/or salt to your preference.
Cajun Crab Cakes with Jalapeno Remoulade
Louisiana is the home of many excellent things; delicious foods, our good friend Jeff, and the inventor of these exquisite Cajun Crab Cakes with Jalapeno Remoulade. Whenever we travel to a coastal area, Paul starts researching regional takes on crab cakes, a particular favorite of his. Our time in New Orleans last year was a definite button busting success of a food vacation, with one exception, Paul did not find the one perfect crab cake. We returned home and proceeded to immerse ourselves (read: obsess) with Cajun and Creole cooking, It was through a Louisiana native chef and cookbook author, Donald Link, that we found this dynamic crab cake recipe. Cajun Crab Cakes with Jalapeno Remoulade feature some of the classic Cajun flavors with an incredible punchy hit of flavor. These crab cakes are unique in their minimal use of filler and binding ingredients, making for a very loose cake and which allows the sweetness of the crab to shine. These crab cakes do rely heavily on the quality of your crab meat, so make sure to get the best quality you can find.
Sonoran Beef Fry Bread Tacos
During my early adolescents, my family lived on a farm in rural Southwestern Colorado, just outside the small town of Dove Creek. Food trucks selling Navajo Fry Bread, either savory as tacos or sweet with honey and butter, were a fixture at all community events. The food of the Southwest blends the culinary cultures of its peoples: Native American, Mexican, and European-heritage. This dynamic cultural mixing has produced bold flavored dishes that can be made on a shoestring budget. My favorite dish from this tradition is Sonoran Beef Fry Bread Tacos. The delicate crispy fry bread, topped with rich spicy meat and tangy fresh salsa is a winning combination. We've made it for Thanksgiving gatherings and informal evenings with friends, and it has been a crowd favorite every time. This dish requires some planning ahead for the meat to reach perfection. The Fry Bread will require suspending deep-frying phobias. When fried properly (maintaining high cooking temperature throughout), you will be rewarded with an addictive light and crispy flat bread without any greasiness. Our take on this Southwest classic is inspired by Fernando and Marlene Divina's outstanding cookbook Foods of the Americas.
Andean Corn and Cheese Salad
Andean Corn and Cheese Salad is one of our quickest, easiest, and most delicious vegetable salads. In the tradition of Andean cuisine, this dish relies on the simple flavors of local fresh vegetables to create a balanced and vibrant dish. I love the way the bright fresh flavors in this salad are contrasted with soft salty chunks of creamy queso blanco. This recipe is adapted from one of our favorite cookbooks of the year: Gran Cocina Latina by Maricel Presilla. This beautifully compiled and thoroughly researched tome is an incredible resource for people interested in exploring the diverse and vibrant food of Latin America.
Turkey Feta Burgers with Yogurt Curry Sauce
On a holiday weekend famous for feasting and barbecues, we wanted to share one of our favorite burgers. These healthy Turkey Feta Burgers with Yogurt Curry Sauce are quick to make, light on fat, and big on flavor. If you are feeling adventurous, you can also substitute the turkey in this recipe for another lean meat like lamb, buffalo, or venison. To top these burgers, we ditch the usual lettuce, and opt instead for the crips fresh accompaniments of cucumber, tomato, and homemade pickled red onions.
Chilled Tomato & Vegetable Soup, Gazpacho
In these dog days of summer, a crisp and refreshing chilled soup is a wonderful thing. Gazpacho, for those unfamiliar, is a type of cold tomato soup that originates in Spain, with many variations in texture and flavor. We love the pure, cool, sweet flavors that develop as garden-fresh tomatoes, cucumbers, peppers, and onions release their juices and meld together. Chilled Tomato & Vegetable Soup, Gazpacho, is quick and easy to make, especially with a food processor to aid in chopping. Enjoy the fresh bounty of summer and homespun food shared with the ones you love.
