Category Archives: Appetizer

Padron Peppers

Padron Peppers

Padron peppers, fried with a heavy hand of salt, are surprisingly simple to make and provide a highly satisfying snack. Like potato chips, sometimes we need a vehicle for salt and these peppers deliver in spades. It’s best to get them early in the season before they get too hot in the spicy department. I have only experienced this once, and it’s a sad occasion when they’re inedible. Most of the time while you might have one or two hot ones in the bunch, you will find they have just the perfect amount of bite to keep you interested without putting your taste buds out of order. Keep an eye out for them at the farmers market mid to late summer, early fall. Serve in the backyard with a corona on a warm evening while prepping the grill.

Ingredients:
Large handful of padron peppers
1 Tablespoon of olive or grape seed oil
Kosher salt

Directions:
1. Heat oil in a saute pan over medium high heat until hot, about 1 minute.
2. Add peppers and keeping a constant eye on them allow them to lightly blacken, flipping and rotating on occasion to ensure they cook uniformly.
3. Once they’re completely cooked, aka. softened, remove from pan and place momentarily on a paper towel to rest.
4. Toss with salt, transfer to a serving plate and enjoy while still warm.

Cooking padron peppers PadronPeppers_InPan_2_FWPadronPeppers_3_FW

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TOMATO TIME :: Fresh Tomato Salsa

Basic Salsa

I like to make this salsa with a variety of tomatoes, especially with an heirloom or two to add color, interest and flavor. Any tomatoes will do as long as they’re ripe. Whatever you have on hand.

Basic Salsa Recipe

Ingredients:
3-4 ripe tomatoes, cored and chopped small
2 small torpedo onions or shallots or 1 small red onion, chopped small
1 garlic clove, peeled and chopped small
1 jalapeno, chopped small
Juice of 1/2 lime
1 Tablespoon chopped cilantro
Kosher salt and pepper

Directions:
1. Prepare and combine all ingredients. Stir well, add generous salt and pepper.
2. Taste and adjust seasoning as needed.
3. Serve immediately with tortilla chips.

Tomatoes on the vine

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A New Favorite- Chick Pea Salad

Chick Pea SaladI had something like this chick pea salad at ‘wichcraft, a lunch spot in San Francisco at Mission and 5th Streets downtown. I was bewitched. Here’s my version- it’s my new lunch obsession.

Garbanzo Beans

Serves 2.

Ingredients:
olive oil
pinch of cayenne pepper
3 shallots or 1 small red onion, chopped finely
1 large garlic clove, minced
2-3 celery sticks, cleaned, halved lengthwise and sliced
2-3 shakes ground coriander (~1/2 teaspoon)
2-3 shakes ground cumin (~1/2 teaspoon)
1 pint cooked garbanzo beans, about two cups (or 1 – 14oz can chick peas, drained & thoroughly rinsed)
juice of one meyer lemon
kosher salt & pepper
2 (generous) Tablespoons freshly chopped cilantro or parsley (I use both.)

Saute chick peas with shallots and celeryDirections:
1) Heat 1 Tablespoon olive oil in small saucepan. Add pinch of cayenne pepper.
2) On medium heat, saute the shallots & celery for 1-2 minutes or so until slightly softened.
3) Add the garlic and stir, cooking for another minute or so. Add the cumin and coriander. Stir and add a touch more olive oil.
4) Stir in the chick peas and mix thoroughly.
5) Mix in fresh juice of 1/2 lemon. Generously sprinkle with kosher salt. Taste. Stir and repeat with second half of lemon or adjust to taste.
6) Add a bit of freshly ground pepper if desired. Stir in chopped cilantro & parsley and serve immediately, slightly warm.

This chick pea salad is great on its own as a side or I often serve it on top of a tossed salad. See below.

Chick Peas with Mixed Greens SaladGarbanzo Beans salad for lunchIngredients:
Mixed greens or arugula (2-3 cups), cleaned and dry
Crumbled goat cheese (feta would work too)
One green onion, sliced
1/2 avocado, sliced
for dressing: kosher salt, olive oil, & red wine vinegar

Directions:
1) Place greens in a bowl. Lightly sprinkle with kosher salt and then drizzle a bit of olive oil over the leaves. Add a splash of red wine vinegar and toss to coat evenly.
2) Add goat cheese, green onion, avocado and a mound of chick pea salad on top.
3) Lunchtime!

Note: I prefer to use dried garbanzo beans. After soaking & cooking the chick peas, I put them in pint mason jars and stash them in the freezer to use as needed.

Chick Peas on Arugula Salad

Beet-Infused-Daikon with Onion Puree

Beet-Infused-Daikon with Onion Puree

I am a sucker for a beautiful photograph. Mind you, I’m not talking about the photograph above. I’m talking about the amazing photograph of the beet-infused-daikon from the July 2010 issue of Food and Wine magazine. I guess with all the daikon talk, I couldn’t resist trying out this recipe. Plus, I’ve never attempted anything like it, and I’m hard pressed to resist a new adventure. Post-adventure, I guess I’d say this recipe was a bit more work than it was worth, unless you’re having a dinner party and are determined to “wow” your guests. Still, the infusion worked well and the daikon was incredibly flavorful and paired perfectly with the onion-puree & rice. I used brown basmati. Also, I should have pureed the onion more completely.

If you’re up for the challenge, here’s the recipe.

-hBru