A ruby red Mojito for Valentine’s Day. Photo
courtesy Benihana.

The recipe was developed by Benihana as part of its February “romantic cocktail” menu.

CHERRY POMEGRANATE MOJITO RECIPE

Ingredients For One Drink

 
*You can substitute cherry vodka, but it won’t be a “Mojito.”

1. Muddle lime and mint in a cocktail shaker.

2. Add other ingredients, shake, pour into your favorite glass, and garnish with lime and mint sprig.

Our favorite Orka ice cube trays are now made in a heart-shaped design. Just press, and out pops Valentine ice.

We love these trays because the cover keeps the ice fresher and the design is stackable.

Get some for yourself, and as Valentine gifts for friends.

Hummus chips and lentil chips are each
available in three flavors. Photo by Elvira
Kalviste | THE NIBBLE.

And then, there are hummus chips. While hummus chips have been around for a few years, there’s a new hummus chip in town. And it’s brought its lentil-based brother.

Simply7* bakes chickpeas into all-natural, bite sized hummus chips, and does the the same with lentils. The result: two flavorful, nutritious chip alternatives for the Super Bowl and beyond.

Each variety is made in three flavors:

Both chickpeas and lentils have long been appreciated for their nutritional value. Chickpeas are packed with protein, fiber and other important minerals, as are lentils. Both are low in sodium and are cholesterol-free.

If your Super Bowl crowd likes things on the healthier side—or simply likes to try new and different foods—introduce them to Simply7.

Simply7 Hummus Chips and Lentil Chips are available nationally in select stores and on Amazon.com.

We also enjoyed baked lentil chips in six flavors from Mediterranean Snack Foods: Cracked Pepper, Cucumber Dill, Parmesan Garlic, Roasted Pepper, Rosemary and Sea Salt. Is this the beginning of a new chip trend?

Learn more at Simply7Snacks.com and Mediterranean Snack Foods.com.
Find more of our favorite snacks.

Says Chef Johnny Gnall: “One of the most important roles a chef can play in a restaurant is that of dumpster diver. Sometimes the scraps you throw away are potential ingredients in other foods. Making use of of them, instead of throwing them into the compost pile, can mean added revenue—as well as some tasty results.

”A perfect example of such trash-into-treasure scraps is carrot peelings. Though most people would consider them to be inedible and useless, there are actually different things you can do with them that create nice culinary accents.”

Below:

> Recipe to make carrot oil from carrot peels.

> Recipe to make carrot stock from carrot peels

Elsewhere on The Nibble:

> 25 uses for carrot tops.

> 20+ yummy carrot recipes.

> Where do carrots get their color?

> The history of carrots.

> The year’s 8 carrot holidays.
 

Carrot oil, with its brilliant orange color and sweet yet earthy flavor, is a lovely addition to many a dish. Drizzle it to finish soups and entrée plates, use it in vinaigrettes, drizzle it over roasted vegetables and grains, and otherwise add a gourmet accent. Depending on the sweetness of the carrots, the oil will deliver sweetness and carrot essence that add a little je nais se quoi to any meal. You can also use it to punch up the carrot flavor in your favorite carrot recipe.

You can also use it as a healthy cooking oil for stir-fries, egg dishes, and even as a bread dipper.

The color of your carrots and their peelings will have a large effect on the oil’s color and clarity. Look for bright orange carrots, or the red or purple varietals. They are great specimens with which to infuse your oil.

Preparation

1. Clean. Clean carrots before peeling (we scrub the skins with a vegetable brush). Take at least one packed cup of carrot peelings and plunge them into ice cold water; then remove and leave them to dry on a paper towel. One time-saving trick: Use a hair dryer to dry the peels! Thorough drying is important, as any excess water left on the peels will create beads in the oil.

2. Sautée. Place the dry carrot peelings in a sautée pan and add at least enough grapeseed oil to cover them: a volume ratio of one cup of oil per cup of peelings. Turn the heat to low and keep an eye on it. At the beginning, you may have to play with the heat level until you get it just right: You want to see tiny bubbles form on and around the peelings, but you don’t want the oil to sizzle and pop. The goal is not to fry the peelings, but to soak them in the oil.

3. Cook. Once you have the heat right, leave the oil and peelings to “cook” for about 15 minutes; then turn off the heat and let the peelings steep for an hour or longer. Then strain the oil into a bottle, discarding the peelings.
 

[3] Turn carrot peels into flavorful carrot stock (Abacus Photo).
 
 
RECIPE #2: CARROT STOCK

Another easy and useful trick to get some magic out of carrot peelings is to make carrot stock. For this application, you will want to have a lot more peelings on hand; so unless you happen to have just made several pounds’ worth of carrot soup, collect the peelings over time in an airtight plastic bag or storage container and stash them in the freezer. Once you have at least a couple of quarts, you’re good to go.

Preparation

1. Combine. In a large stockpot, combine carrot peelings, a couple of bay leaves, 10 peppercorns, a quartered onion and a sprig of thyme. Fill the pot the rest of the way with water. Bring everything to a boil, then lower the heat, uncovered, to a low simmer, and allow the stock to reduce.

2. Reduce. The more you reduce your stock, the more concentrated its flavor will be; so let at least a third of the liquid evaporate. When it’s done, strain everything out. The liquid that remains is an instant sweetener.

3. Use. If you are making a dish that would benefit from a nice, mild sweetness in its early stages, this stock is a terrific option. It will help create a more well-rounded dish than water would in its place, and it is a vegan and vegetarian-friendly base for soups, sauces and more. The carrot flavor is not strong, but its round, soft sweetness is what you want to utilize to balance any dish.

These two ideas are just the beginning of what’s possible when you “repurpose” what you would have thrown out. Your fruit and vegetable scraps are keeping some valuable secrets. We’ll discuss more in future tips.
 

[4] Freeze the peels until you have enough for the recipe.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Pork fajitas with homemade apple salsa (photo and recipe © U.S. Apple Association).

[2] Fajitas are typically made in a skillet, but there’s a sheet pan recipe under the next photo (photo © Good Eggs).

[3] Shrimp fajitas, made on a sheet pan. Here’s the recipe from Le Creme de la Crumb (photo © Le Creme de la Crumb).

[4] Lime is the best condiment for fajitas (photo © Christine Siracusa | Unsplash).

Peach salsa is one of the best-selling salsa flavors. But if you like to make your own salsa, summer peach season is a ways off. Mangoes are a delicious replacement; but how about apple salsa? Crisp apples provide some crunch in the salsa, and apple salsa is delicious with pork dishes and chicken dishes. Try this recipe, courtesy of the U.S. Apple Association. We also added julienned apple slices into the green salad we served on the side.

If you don’t want to use pork, substitute steak or chicken.

August 18th is National Fajita Day.

> The history of fajitas is below.
 
 
PORK FAJITAS WITH APPLE-CILANTRO SALSA

Yield: 4 servings, 2 fajitas each.

Prep & Cook Time: 2 hours 15 minutes (includes chilling and marinating time).

Apple Salsa Ingredients (2-1/2 Cups)

 
Fajita Marinade Ingredients

Combine in a small bowl and mix well:

 
Pork Wrap Ingredients

 
Preparation

1. Combine. Place all salsa ingredients in a bowl and mix well. Cover and refrigerate for several hours to meld flavors.

2. Marinate. Place pork in a large sealable plastic bag and pour in the marinade. Cover and refrigerate for 1-1/2 hours or more, turning occasionally.

3. Preheat grill. Drain marinated pork, saving excess marinade. Place pork on the grill and brush with leftover marinade. Grill over hot coals, turning frequently, for 8-10 minutes, until an internal thermometer reads 155-160°F. Remove from heat and place on a clean plate.

4. Warm. Wrap tortillas tightly in foil and heat on upper grill rack for 10 minutes.

5. Assemble. Cut pork diagonally across grain into thin slices. Arrange one-eighth of pork slices and 2 or 3 tablespoons salsa in the center of the tortilla. Fold the bottom half of the tortilla over filling and overlap sides on top. Arrange on serving plate. Garnish as desired.

Serve with a side of brown rice and beans.

The history of fajitas is below.
 

A popular Tex-Mex dish, fajitas were created at the end of the 1930s and beginning of the 1940s, by Mexican ranch workers in south and west Texas. During cattle roundups, animals were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as the skirt were given to the Mexican cowboys (called vaqueros) as part of their pay.

Hearty border dishes were created by the chuck wagon cooks: barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas or arracheras (grilled skirt steak). Given the limited number of skirts per carcass, the cut was not available commercially.

Thus, fajitas on the grill remained regional and relatively obscure for many years, likely familiar only to the vaqueros, local butchers, and their families [source]. These are just two narrow skirts per cow, about 20 to 24 inches long and three to four inches wide once they’ve been trimmed [source].

The word fajita has its origin in the Spanish “faja,” girdle. It referred to the little strips of meat cut from the beef skirt steak.

The dish has evolved to include not just skirt steak but sirloin, chicken, seafood, and later, grilled vegetable Fajitas. It became a backyard and campfire staple, and ended up on Tex/Mex restaurant menus in the 1960s.

At restaurants it is typically served on a sizzling hot metal plate with grilled bell peppers and onions.
 
 

Focaccia (foe-KAH-cha) is a thick Italian snack bread that is served with meals, used as a base for pizza and as sandwich bread. Basic focaccia is simple, sprinkled with salt; it can be topped with fresh herbs and ingredients as elaborate as any pizza. Popular toppings include sautéed onions and mushrooms, diced tomatoes, prosciutto and cheese—or they can be anything that appeals to the maker.

“Focaccia is the canvas upon which you can paint,” says chef Johnny Gnall, “and your artistic freedom should know no bounds. Sure, everyone loves some herbs or cheese on their focaccia. But if you’re interested in really expanding your palate (pun intended), try looking beyond the everyday and reach a bit further into your fridge—and your imagination.”

Check out the suggestions below as a jumping-off point, then survey your own on-hand ingredient list and get to topping! Focaccia is delicious any day of the year. If you’re a Super Bowl host, your guests will love it.

Start with a basic focaccia recipe and try the toppings below. Enjoy a batch as you watch the Super Bowl.
 
 
FOCACCIA TOPPINGS: MIX AND MATCH

When you’re making a batch of focaccia, you don’t have to limit yourself to one type of topping. Feel free to “mix and match.”

In addition to herbs and sea salt, common toppings include cherry or sundried tomatoes, cheese, olives, sautéed onions.

Fruit toppings are also popular, cherries and figs in particular.

Here are off-the-beaten-track options that are equally delicious.

APPLES & PEARS
Apples and pears, in season right now, work as focaccia toppings. Slice them very thin and lay them flat on the dough, then brush heavily with olive oil so they don’t dry out. Keep an eye on the focaccia as it bakes so that you can reapply some olive oil if the fruit gets too dry. Dust lightly with cinnamon if you’d like, but stop from heading too far in the direction of focaccia apple pie.

BEANS
Take your favorite cooked beans (canned black beans always work); toss them in olive oil and a generous amount of your favorite herbs, then sprinkle them atop the focaccia. You’ve just added protein and fiber that tastes like olive oil and herbs: a home run.

CANNED TUNA & SARDINES
Italian tuna brands are typically terrific. But as long as you use a top-grade brand, tuna is an outstanding focaccia topping. Moreover, you can use the oil it’s packed in to brush on the focaccia. The same goes for sardines or any other canned seafood. Clams and squid may seem like pushing it, but Italians will tell you otherwise. Just make sure the seafood is properly cooked and seasoned; toss it with roasted garlic to add more flavor and add some grated lemon zest.

CITRUS
No orange segments on your focaccia; instead, think of different ways to prepare citrus that would work well on soft bread with a hint of olive oil. Almost any citrus zest has a place, especially with a hearty green like kale or chard. Julienned pieces of preserved lemon rind are delicious, their intense flavor and saltiness softened with some crumbled goat cheese. For an even greater wow factor, top your focaccia generously with rosemary and paper-thin slices of grilled lemon or blood orange.

CUSTOM SAUCES
Create your own sauces for focaccia. An easy one is sour cream mixed with mustard and seasoned with salt and pepper. It’s a great way to add moisture to the focaccia and it goes well with almost any vegetable. Another option: Mix roasted garlic with olive oil or a bit of chicken stock to make a spreadable paste. If you’re stuck for ideas, grab an armful of jars out of the fridge and just start mixing!

DRIED FRUIT
Chop dried apricots and dried cherries, toss them in olive oil and sprinkle them over the focaccia, followed by a very light dusting of cinnamon. The key here is knowing that less is more; too much fruit or cinnamon will taste like a failed attempt at dessert. With just a bit of both, you still get a light olive oil flavor from the bread. It also works as breakfast focaccia.

NORI
Seaweed on pizza? Paired with the right ingredients, it works: Nori has umami, which pretty much makes anything better. Try a focaccia with anchovy filets, thin strips of nori, sesame seeds, chile flakes, and sea salt. You won’t find focaccia in Tokyo; but if you did, this is probably what it would be like.

PICKLED PEPPERS
Be they jalapeños, banana peppers, pepperoncini or another favorite, pickled peppers can bring a lot to an otherwise one-dimensional focaccia. They add brightness and acidity, both of which balance richer toppings. For a killer tag team, try focaccia with pickled peppers and shredded bacon or turkey bacon.

PINE NUTS
Not many nuts work on focaccia, but pine nuts—an Italian favorite—do. They get incredibly buttery when roasted and they also go well with fresh herbs. If you put basil, pine nuts, and a little Parmesan cheese on focaccia, you basically have a deconstructed pesto. Add some grated lemon zest for a final flourish.

SEASONAL VEGETABLES
Try butternut or your favorite squash: Peel it, cut it into a very small dice, coat generously with olive oil, and season with salt and pepper. Then sprinkle it onto the focaccia along with your favorite herbs (rosemary works great) and bake. Hearty winter greens (kale, chard, spinach, and even Brussels sprout leaves) are also ideal focaccia toppings; their edges get crispy in the oven and add a pleasant dimension of texture.
 
 
Check out the different types of bread in our Bread Glossary.
 
 
> THE HISTORY OF FOCACCIA
 
 
> THE HISTORY OF BREAD

[1] Basic focaccia can be completely plain, or topped with rosemary and sea salt (photo © King Arthur Flour).

[2] Popular toppings include cherry tomatoes, Kalamata olives, and sauteed onions (photo © Paula Berto | Unsplash).

[3] Kalamata olive with rosemary is a popular combination. Here’s the recipe (photo © DeLallo).

[4] Add artichoke hearts for more sophistication (photo © Maman Restaurant | NYC).

[5] Grape focaccia. Here’s the recipe (photo © King Arthur Flour).

[6] Blueberry focaccia. Here’s the recipe (photo © DeLallo).