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Archive for 5 de Mayo/Dia De Los Muertos

RECIPE: Savory Chocolate Gazpacho

Chocolate Gazpacho

Chocolate Gazpacho

Top: Savory chocolate gazpacho from Chef Mat Schuster. Bottom: Savory chocolate gazpacho with strawberries from GoodToKnow.co.uk. Here’s the recipe.

 

Chef Mat Schuster of San Francisco’s Canela Bistro & Wine Bar offered us this Chocolate Gazpacho recipe, which we like for Valentine’s Day. It’s a savory chocolate counterpoint to all the sweet stuff.

When most people think of savory chocolate dishes, Mexican mole comes to mind. You may have made a chili recipe with cocoa powder. It’s a popular ingredient in Mexican dishes.

(And why not? Cacao cultivation was begun by the Olmecs, the first major civilization in Mexico, located in the present-day states of Veracruz and Tabasco; and furthered by the Mayas of the Yucatán Peninsula. When the Aztecs learned about cacao from the Mayas, they made it a drink for noble or wealthy Aztecs and their warrior heroes).

If you’ve ever had an all-chocolate dinner (chocolate used in every dish), you know that it can be included in every course, from cacao nibs in the salad to cacao chèvre for the cheese course. Here are more examples, with the recipes available at Saveur.com.

  • Asado de Bodas, pork in red chile sauce with Mexican chocolate
  • Charred Cauliflower and Shishito Peppers with Picada* Sauce
  • Chocolate Barbecue Sauce
  • Cocoa-Rubbed Baby Back Ribs
  • Enchiladas in Chile Chocolate Sauce, with Mexican chocolate
  • Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne), made with
    Armagnac, chocolate and Madiera wine
  • Triple Chocolate Beef & Bean Chili
  • Turkey in Mole Poblano
  • White Chocolate Baba Ghannouj
  •  
    RECIPE: SAVORY CHOCOLATE GAZPACHO

    Ingredients

  • 3 tablespoons unsweetened dark cocoa powder
  • 2 cloves garlic
  • 1 small shallot, diced
  • 1 tablespoon sherry vinegar (substitute red wine vinegar)
  • ½ cup extra virgin olive oil
  • 1 cup seedless or low-seed cucumber (Armenian, English,
    Persian, etc.), diced
  • ¼ cup bell pepper, diced
  • ½ cup to 1 cup cold water
  • Sea salt and freshly ground pepper to taste
  • Garnishes: shaved chocolate (70% cacao to 100% cacao)
  • and/or croutons†

    Preparation

    1. PLACE all ingredients into a blender; blend until smooth.

    2. ADD enough water to make the consistency you prefer, but be sure not to dilute the flavor.

    3. TASTE, season with salt and pepper and chill the soup. Before serving, garnish as desired.
     
    WANT TO KNOW MORE ABOUT CHOCOLATE?

    Take a look at our Chocolate Glossary and other articles in THE NIBBLE’S Chocolate Section.

     
    _______________________
    *Picada is a Catalan-style pesto made with almonds, parsley and chocolate.

    †These can be American-style croutons—small squares—or French croutons/Italian crostini, slices of baguette or similar bread, grilled or toasted with olive oil, seasonings (herbs, spices, salt and pepper) and/or optional toppings (for this gazpacho recipe, try fresh goat cheese and chives). You can float it on top of the soup or serve it on the plate under the bowl.

     
      

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    TIP OF THE DAY: Grilled Chicken Or Fish With Pico De Gallo

    There are many different types of salsa, but our favorite is the finely chopped fresh salsa called pica de gallo.

    Pico de gallo, pronounced PEE-coh-deh-GAH-yo, is Spanish for “rooster’s beak.” How did it get that name? It once was eaten between the thumb and finger in a way that resembled a pecking rooster. (Salsa as finger food?!)

    Pico de gallo is made with finely diced raw tomatoes, onions, lime juice and cilantro. Jicama and other raw ingredients can be added. It differs from salsa fresca and salsa cruda in that the ingredients are uniformly chopped; but the terms are often used interchangeably. Another term is salsa mexicana.

    Most Americans not of Mexican ancestry limit their use of pico de gallo to Tex-Mex recipes—chips, nachos, tacos, tortilla chips, quesadillas, etc.

    But this better-for-you condiment provides great flavor and nutrition to everyday better-for-you foods, like grilled chicken and fish.

    Those in the know use fresh salsa to complement grilled meats—especially pork and steak—egg dishes, rice and other recipes.

       

    chicken-breast-pico-de-gallo-QVC-230

    Grilled chicken breasts topped with pico de gallo salsa. Delicious and good for you! Photo courtesy QVC.

     
    We make a lower-calorie dip by blending it into nonfat Greek yogurt, and serve it with crudités as well as chips. When people hesitate to eat salad, we mix it into a vinaigrette.

    This recipe is from QVC’s chef David Venable. Serve it with a large salad, other sides of choice, and a few tortilla chips for crunch.

    If you’re pressed for time, buy the salsa (it’s in the refrigerator case). Then just grill, top and enjoy!

     

    A bowl of pico de gallo surrounded by tortilla chips

    Pico de gallo is delicious with so much more than tortilla chips—and low in calories, too. Photo © WayMoreAwesomer | Fotolia.

     

    RECIPE: GRILLED CHICKEN OR FISH WITH PICO DE GALLO

    Ingredients For 4 Servings

    For The Pico De Gallo

  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1/2 cup loosely packed cilantro leaves, chopped
  • 1 jalapeño chile, seeded and finely chopped
  • 1-1/2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: tortilla chips
  •  
    For The Chicken Or Fish

  • 4 (5–6 ounces) boneless, skinless chicken breasts/fish fillets
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • Preparation

    1. MAKE the pico de gallo: Toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight.

    2. PREPARE the chicken or fish. If chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4″ thickness.

    3. PLACE all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken/fish. Place in a bowl in the refrigerator and marinate at least 8 hours, or up to 12 hours.

    4. PREHEAT the grill to high. Place the chicken breasts onto the hot grill and cook for 4–5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4–5 more minutes. Top each chicken breast with pico de gallo before serving.
     
    HOW TO GET CROSSHATCH GRILL MARKS ON THE MEAT

    Most people are happy with simple horizontal grill marks. But if you’d like to get fancy and create crosshatch marks, just rotate the meat.

    Position the piece(s) at a 45-degree angle (the 1 o’clock position), sear, then turn 90 degrees (back to about the 11 o’clock position). Flip and repeat.

      

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    TIP OF THE DAY: Homemade Salsa For National Salsa Month

    Five_Pepper_Salsa-melissas-230

    Salsa fresca, made with raw ingredients. Other salsas are cooked. Photo courtesy Melissa’s.

     

    Salsa, which has been America’s favorite condiment since 2000 (when it supplanted ketchup),actually has been a favorite condiment for thousands of years.

    The chile was domesticated around 5200 B.C.E., and tomatoes by 3000 B.C.E. both in Central America. The Aztecs combined the two, often along with other ingredients like beans and squash seeds, into a condiment, which the Conquistadors named “salsa,” or sauce. Here’s the history of salsa.

    May is National Salsa Month. If you’ve never made salsa at home, now’s the time.

    Basic salsa couldn’t be easier: salsa fresca, “fresh salsa” made with raw ingredients, is a combination of chopped tomatoes, onions, chiles and lime juice.

  • You can customize your salsa with beans, bell peppers, cilantro, corn kernels, and fresh herbs.
  • You can vary the texture: uncooked salsas can be puréed until smooth, chopped finely like pico de gallo or be served semi-chunky, in which case it is called a salsa cruda.
  •  

  • You can include Old World ingredients like garlic and olives.
  • You can add fruit—mango, nectarine, peach and pineapple are the most popular—for sweet heat.
  • You can make salsa verde, green salsa, by substituting tomatillos or avocado for tomatoes (guacamole is avocado salsa; the tomatillo is not a small green tomato but a relative of the gooseberry).
  • You can vary the chile flavor and strength, from mild to hot, from green and vegetal to smoky chipotle.
  •  
    If you want to make a cooked salsa, another world of ingredients opens, including roasted vegetables and sweet potatoes to.
     
    USING MORE THAN ONE CHILE

    There are many easy recipes for salsa fresca; most use jalapeño chiles. But you can layor the chile flavors by adding other varieties.

    We adapted this recipe from one for Five Chile Salsa from Melissas.com. It adds an Anaheim chile to the jalapeño.

    The Anaheim chile was developed around 1900 in Anaheim, California from New Mexican pasilla chiles. (See the different types of chiles.)

    The Anaheim is not a hot chile. It has a modest heat level, as low as 1,000 Scoville Heat Units (SHU). Jalapeños are about 10,000 SHU, while habaneros are 100,000 SHU or more.

    Bell peppers are also chiles (all chiles come from the genus Capsicum), but they have no heat. Chiles, new world fruits, were mis-named “peppers” by Columbus’s sailors, who compared their heat to black pepper (no relation).

    While much of the world continues to use the misnomer “pepper,” we use it only for bell peppers, calling all other varieties by their proper name, chile.

     

    RECIPE: THREE CHILE SALSA

    Ingredients

  • 3 roma* (plum) tomatoes
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 jalapeño
  • 1 Anaheim chile
  • 1/4 cup cilantro leaves
  • 1/4 cup red onion
  • Juice of one lime or lemon
  • Salt and pepper to taste
  •  
    Preparation

    1. SEED and dice the tomatoes and peppers, chop the cilantro and red onion.

    2. MIX the tomatoes and peppers in a bowl with the cilantro and red onion.

     

    salsa-baked-potato-TexaSweet-230

    Top a baked potato with salsa, with or without sour cream (or plain Greek yogurt). Photo courtesy TexaSweet.

     
    3. JUICE the lime or lemon over the other chopped ingredients, and season with salt and pepper.

    4. MIX the ingredients until well combined, serve with tortilla chips, or as a garnish.

     
    *Named after the city of Rome, Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes.
     
    WAYS TO ENJOY SALSA

    Breakfast

  • On eggs as a garnish
  • Mixed into frittatas and omelets
  •  
    Lunch

  • As a sandwich condiment—especially with grilled cheese or roasted veggies
  • Mixed into chicken, egg, macaroni, potato or tuna salad
  • With fries, instead of ketchup
  • With anything Tex-Mex
  •  
    Dinner

  • As a sauce for seafood cocktail (add some horseradish!)
  • Atop a baked potato, or mixed into mashed potatoes
  • Made into compound butter and served as a pat atop grilled meats
  • Mixed with cooked rice or other grains
  • With mac and cheese
  •  
    Snacks

  • Mixed into deviled eggs
  • Mixed into a dip with mayonnaise, sour cream or plain yogurt
  • On nachos
  • With chips
  • With crudités
  •  
    What’s your favorite use? Let us know!

      

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    RECIPE: Mexican Parfait

    southwestern-parfait-FSTG-230

    A savory Mexican (or Tex-Mex) parfait. Photo and recipe courtesy Food Should Taste Good.

     

    This Southwestern Tomato and Yogurt Parfait is made in trendy glass canning jars, but you can use wine glasses, juice glasses or whatever you have.

    It’s easy to make the salsa, but if you’re pressed for time you can buy ready-made corn and bean salsa.

    Happy Cinco de Mayo!

     
    RECIPE: MEXICAN PARFAIT Parfait

    Ingredients
     
    For The Salsa

  • 1 can (14-1/2 ounces) fire roasted tomatoes (we used Muir Glen), drained, 2 tablespoons juice reserved, patted dry
  • 1 can (15 ounces) black beans, drained, rinsed
  • 1/2 cup frozen whole kernel corn, thawed
  • 2 tablespoons finely chopped red onion
  • 1-1/2 teaspoons finely chopped, seeded jalapeño chile
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • Optional garnish: cilantro sprig
  • For The Parfait

  • 1 quart plain Greek yogurt
  • Tortilla chips
  •  
    Plus

  • 8 pint-sized canning jars (substitute juice or wine glasses)
  •  

    Preparation

    1. MIX the salsa ingredients in medium bowl.

    2. SPOON into each of the jars 1/4 cup salsa, then 1/4 cup yogurt. Repeat with two more layers. Top with a layer of salsa

    3. GARNISH with a sprig of cilantro. Serve immediately with tortilla chips.

      

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    RECIPE: Lobster Guacamole

    In the chips? Add lobster to your guacamole!

    This recipe is adapted from one sent to us by Dos Caminos restaurant in New York City.

    RECIPE: LOBSTER GUACAMOLE

    Ingredients For 4 Servings

  • 2 tablespoons finely chopped cilantro leaves
  • 2 teaspoons finely chopped white onion
  • 2 teaspoons minced jalapeño or serrano chilies (seeds and membranes removed for less heat)
  • ½ teaspoon kosher salt or coarse sea salt
  • 2 large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded and finely chopped
  • 2 teaspoons freshly squeezed lime juice
  • 1 pound whole lobster or 4 ounces lobster meat, steamed, cleaned and rough chopped
  • Tortilla chips
  •    

    lobster-guacamole-temazcalcantinaboston-230

    Fancy schmancy: lobster guacamole. Photo courtesy Temazcal Cantina | Boston.

     

    Garnishes

  • Optional garnish #1: Japanese pickled ginger (a.k.a. gari or shoga—here’s a recipe to make your own)
  • Optional garnish #2: Diced tomatoes, extra lobster meat
  •  

    mango-lime-bowl-cabochips-230

    Tortilla chips taste so much better when warmed in the oven before serving. Photo courtesy Cabo Chips.

     

    Preparation

    1. MASH 1 tablespoon of cilantro, 1 teaspoon onion, 1 teaspoon minced chile and the salt together in a medium size bowl, using the back of a spoon to mash against the bottom of the bowl.

    2. ADD the chopped lobster to the bowl. Add the avocados and gently mash them with a fork until chunky-smooth.

    3. FOLD in the remaining cilantro, onion and chile. Stir in the tomatoes and lime juice; taste to adjust the seasonings.

    4. GARNISH with the pickled ginger or extra cilantro. Serve with warm corn tortilla chips.
     
    TO WARM TORTILLA CHIPS

    1. PREHEAT the oven to 350°F. Line a baking sheet or pan with parchment paper (optional, for easier clean-up).

    2. ADD the tortilla in a single even layer. Heat for 4 to 5 minutes or until the chips are warm.

     

      

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