Cinco de Mayo Recipes

Recipes for Cinco de Mayo, fresh home-made guacamole, salsa recipe, perfect your knife skills by making guacamole and salsa

Whatcha makin’ for Cinco de Mayo this weekend?  We’re pretty sure your celebration plans include  kicking back with at least some beer, margaritas and chips!  Why not throw in some guacamole and salsa, too?  

We’ve got a really awesome portfolio of technique videos you can use.  Take a look here:  http://vimeopro.com/dearmartini/salsaandguacamole

Guacamole
Makes 3 cups
2 ripe avocadoes, peeled and diced
2 cloves garlic, peeled and minced
1 small tomato, seeded and diced
1 jalapeno, seeded and small diced
2 tablespoons freshly squeezed lime juice
2 green onions (scallions) thinly sliced
2 tablespoons chopped cilantro
1-2 pinches kosher salt
½ teaspoon freshly ground black pepper
a dash or two of your favorite hot sauce
In a medium-sized bowl, add the avocado, garlic, tomato, jalapeno, lime juice, scallions and cilantro.  With a large spoon or potato masher, mash the ingredients together until the mixture is smooth.  Taste, and season with salt, pepper and hot sauce.Refrigerate until ready to use by placing plastic wrap directly on top of the guacamole to prevent the top from turning brown.Serve cold with lots of chips!
Salsa
Makes 2 cups
2 tomatoes, seeded and diced
1 bell pepper, small diced
1 jalapeno, seeded and small diced
1 white onion, small diced
2 tablespoons chopped cilantro
Juice of 1 lime
1-2 pinches kosher salt
½ teaspoon freshly ground black pepper
In a medium-sized bowl, combine all of the ingredients and stir until everything is mixed together.  Taste and adjust the seasonings, adding more salt, pepper and lime juice if needed.
Cover the bowl with plastic wrap and refrigerate until ready to use.  Serve cold with lots of chips!
Turkey Chili
Serves 4-6
3 tablespoons olive oil
1 pound ground turkey
1 medium onion, diced
1 green bell pepper, diced
1 jalapeno, seeded and diced
3 cloves garlic, peeled and chopped fine
1 can black or pinto beans, drained and rinsed
1 can diced tomatoes, or 3 tomatoes, seeded and diced
1 cup frozen yellow corn kernels
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cocoa powder
¼ teaspoon ground cinnamon
1 vegetable bouillon cube
1 cup water
Garnishes:
diced avocado
chopped cilantro
sliced scallions (green onions)
shredded cheese
sour cream
Heat a dutch oven or large saucepan over medium-high heat and add the olive oil. Cook the ground turkey until the meat is brown and crumbly, about 5-7 minutes.  Season with salt and pepper.  Saute the onion, bell pepper, jalapeno and garlic for 30 seconds, then place the lid on the dutch oven and lower the heat to medium to sweat the vegetables, about 7 minutes.  Remove the lid and add the beans, tomatoes and corn and saute for another minute.  Add the spices and saute until fragrant, about another 20 seconds.  Add the bouillon cube and water and stir to combine.  Cover and let the chili simmer for 40 minutes on low heat stirring occasionally.Evenly divide the chili among the serving bowls and garnish.  Serve hot.
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Broiled Grapefruit

Drunken Grapefruit

What could be better than grapefruit broiled with rum and brown sugar!

When I was a little girl my favorite Sunday brunches always included Broiled Grapefruit — “drunken grapefruit.” Mom would section the grapefruit and sprinkle them with rum and sugar. Dad would pop them under the broiler and be in charge of making sure they didn’t burn. To my young mind broiled grapefruit was the height of culinary perfection – just the right blend of sweet. sour, bitter, and my first taste of illicit rum.

sugar and spice

Broiled grapefruit are still a big hit in our house.  My only changes from the original recipe are–I prefer the complexity of brown sugar (or honey) to granulated sugar. I also like adding a pinch of cayenne to intensify the sweetness and a pinch of salt to mellow out the bitterness. The secret is all in the broiling. The heat of the broiler brings out the juices and melds all the components into a über-grapefruity, extra-juicy, deliciousness!

Broiled Grapefruit

Yield: Serves 2

Ingredients:

  • 1 large ruby red or pink grapefruit
  • 2 tablespoons rum (optional)
The secret is all in the broiling!

The secret is all in the broiling!

  • ¼ cup light or dark brown sugar
  • Pinch of salt
  • Pinch of cayenne

Directions:

Preheat the broiler and adjust your oven rack to about 4-inches from the broiler.

Cut grapefruit in half crosswise.  Cut a thin slice off the bottom of each half so they don’t wobble.

Use a paring knife to cut around each of the segments to release them from the membrane and pith.  It’s an extra step but really improves the eating experience. Sprinkle with rum.

In a small bowl, mix the sugar, salt and cayenne together.  Sprinkle the mixture over the grapefruit.

Broiled Grapefruit

I dare you not to lick the plate!

Place the grapefruit on a baking sheet and place under the broiler. Broil grapefruit until the sugar has melted, and grapefruit is bubbly and slightly brown, about 4 to 5 minutes.

Transfer broiled grapefruit to individual dishes and serve warm.

Tuscan Kale and White Bean Soup

We love hearty, delicious soups in the wintertime. :) Kudos to our Chef Terri for her guest post on Rantings of an Amateur Chef!

Rantings of an Amateur Chef

Today we have a great post from Terri from Dear Martini. Like Terri, I love a good hot soup on a cold winter’s day. Check out Dear Martini and Terri’s post below…

In the post-Holiday winter months, my food choices always lean towards soups that are hearty, nutritious, comforting and budget-friendly.  It might be due to the over-indulgence of food and wallet over the Christmas holidays; but regardless, it’s a great time to make soups to warm both the house and soul.

I stock my kitchen pantry with a variety of items that I can put together for a soup at a moment’s notice:  canned beans, canned tomatoes, frozen stocks, dried pastas and grains. During times when I have more vegetables languishing in the produce drawer than I have time to cook them, I dice them up and keep them in freezer bags.  That way, I’ve got pre-chopped veggies…

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Re-blogging from a Friend: Mike Somerset makes our Pan-seared Steak on the trail!

We here at Dear Martini strive to inspire and teach folks how to cook. When this blog post from Mike Somerset came through the chute, the feeling is indescribable. Mike lives in England and took our Pan Seared Steak recipe with him while hiking a trail in the Lake District.
It looks delicious, Mike! Thanks for sharing!

Mike Somerset

steak1

For me one of the highlights of a day out and about on the Lake District fells is when I stop for a light lunch. I like to find a quiet, out-of-the-way spot off the trail where I can relax, contemplate and connect with the landscape. But mostly to eat. In this case it was, pretty much, a straight lift from my good friends at Dear Martini. I’m doing this on the trail, on a small gas burner. So I’ve had to adapt. For you to do this properly, don’t do what I do, instead, you should check out this posting Steak… With Benefits.

I have no pretence about my cooking knowledge and skills which are, shall we say, lacking. You see, for me food and cooking is a happy distraction from my main line of work. This is the reason why I love it when someone puts…

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The Plentiful Pumpkin

The Vegetarian Thanksgiving —  it’s a topic that’s coming up more often now.  Years ago, if a vegetarian came to Thanksgiving dinner, all he or she could hope for was to enjoy some of the meatless side dishes, salads and of course pumpkin pie.  In more recent years, folks are becoming more health-conscious and in general adopting a meat-free lifestyle.  A happy consequence:  dinner hosts are also becoming more conscientious and planning for more meatless options for the Thanksgiving Table.

I originally developed this for my sister, Alex.  I wanted to make something unforgettably special for her that was filling, delicious and healthy… something that would be so special, she wouldn’t miss having turkey at all.

As I heartily encourage you to make this recipe, I am obligated to warn you:  it’s not something that can be quickly thrown together.  This recipe is for a very special occasion, so please take the necessary time and steps to prepare.  Cook and season each component before it gets mixed together as the filling – by doing so, each component has its own flavor.  The whole thing will become greater than the sum of its parts!  (and consequently, that’s why it’s so darn complicated to make this dish).

I serve this pumpkin with onion gravy (it looks and tastes like turkey gravy but it’s vegan) and a side of cranberry sauce!

* Be sure to click on the blue links to see all the helpful videos we’ve prepared to guide you along!  Subscribe to our YouTube Channel!  

Stuffed Thanksgiving Pumpkin

Serves 4

4 sugar pumpkins, about 6 to 8-inches in diameter

Olive oil

Kosher salt

Freshly ground black pepper

2 cups cooked Israeli couscous (or wild rice)

1 cup cooked quinoa (red looks better)

1 cup dried cranberries, roughly chopped

1 cup hazelnuts, toasted and skinned

2 tablespoons chopped parsley

Sub-recipes:

Sautéed Dino Kale w chopped garlic and red pepper flakes

Sautéed Brussels Sprouts with shallots and garlic (thinly slice the shallots and garlic)

Sautéed chickpeas with diced carrots, minced garlic and olive oil (optional)

Roast the pumpkins by first cutting their tops off and scooping out their seeds and strings.  Prick all over the inside of the pumpkins with a fork and brush with olive oil.  Season the insides with salt and pepper.  Place the pumpkins cut-side down on a foil-lined baking sheet and roast in the oven for 35 min at 350.  Remove and set aside to cool.

Prepare the filling:  In a large bowl mix together the cooked couscous, quinoa, cranberries, nuts, parsley and any of the prepared sub-recipe components (mix 1 – 1 ½ cups of each component).  Season with salt and pepper and moisten with vegetable stock.

Stuff each pumpkin with the filling – making sure you’ve firmly (but not compressed) packed it in.  Make sure it comes over the top.  Return the stuffed pumpkins to the foil-lined baking sheet and bake until heated through, about 45 minutes.  You can roast the tops of the pumpkins, too and place on top for presentation.  Bake any leftover filling in a baking dish to serve along side.

Serve hot with lots of onion gravy and cranberry sauce.

Onion gravy:

Makes 2 ½ cups

2 tablespoons extra virgin olive oil

One large yellow onion, diced 

Kosher salt and freshly ground black pepper

2 cups water

2 tablespoons Tamari sauce (or low-sodium soy sauce)

1 vegetable boullion cube

2 teaspoons cornstarch, mixed w cold water to create a slurry

In a medium-sized saucepan, heat the olive oil over medium-high flame and sauté the onions until soft, about 7 minutes.  Season with salt and pepper.  Add the water, tamari, and boullion cube.  Cover and bring to a boil.  Reduce the heat to simmer and simmer for 25 minutes, or until the onion is clear.  Mix together the cornstarch slurry and pour in.  Bring to a boil, stir a few times until the gravy thickens and turn off the heat.  Set aside for a few minutes to cool slightly, then puree with a stick blender.  If you are using a traditional blender, cool the gravy down completely before blending (you’ll have to heat the gravy back up).  Strain the gravy into a clean saucepan, taste and season with salt and pepper if needed and keep warm until ready to use.

Happy Thanksgiving!

Tale of Two Salads

If all you are required to bring to your hosts’ house for Thanksgiving this year is a salad to add to the menu, consider preparing one of these beautiful versions that celebrate the most amazing flavors fall has to offer.

One serves as a hearty first-course salad; the other a nice palate-cleanser.

Remember this great vinaigrette video?  It certainly comes in handy for these salads!

*Be sure to hit the blue links to see the helpful videos we’ve made to guide you through the recipe.  As always, subscribe to our YouTube channel!

Spinach with Warm Bacon Vinaigrette

Serves 4 to 6

4 slices thick-cut bacon, cut into 1-inch pieces

½ cup extra virgin olive oil

½ teaspoon stone-ground mustard

¼ teaspoon minced shallot

¼ cup white balsamic vinegar

¼ teaspoon thyme leaves, chopped

Kosher salt and freshly ground black pepper

1 Granny Smith Apple, diced

1 cup walnut halves, toasted

¼ cup dried cranberries

4 cups baby spinach leaves, washed and spun dry

¼ cup crumbled bleu cheese

Cook the bacon:  In a medium skillet over medium flame, cook the bacon until crispy.  Transfer the bacon to a plate lined with paper towels and set aside.

Make the vinaigrette:  Pour as much of the bacon grease into a clean glass measuring cup and add additional olive oil to make up ¾ cup.  Set aside.

In a small bowl, whisk together the mustard, shallot, vinegar and thyme.  Add a pinch of kosher salt and freshly ground black pepper.  Pour the oil mixture in a thin, steady stream as you whisk the vinegar mixture together.  Alternatively, you can add all of the ingredients into a jar and shake vigorously.

Assemble the salad: In a large bowl, toss together the bacon, diced apple, walnuts, dried cranberries and spinach with a drizzle of the vinaigrette. Taste and season with salt and pepper.

Divide the salad evenly among the serving plates and top with the bleu cheese.

Frisee with Orange and Pomegranate and Hazelnut Vinaigrette

Serves 4 to 6

¼ cup sherry vinegar

½ teaspoon Dijon mustard

½ teaspoon minced shallot

¼ teaspoon minced thyme leaves

Kosher salt and freshy ground black pepper

½ cup hazelnut oil

¼ cup vegetable oil

1 head frisee lettuce, trimmed

2 navel oranges, segmented

½ cup pomegranate seeds

½ cup hazelnuts, toasted and skinned

Make the vinaigrette:  In a mixing bowl, combine the vinegar, mustard, shallot, thyme and salt and pepper.  Mix together until smooth.  In a slow, steady stream, pour in the oils while whisking constantly until the vinaigrette is thickened.  Set aside.

In a large mixing bowl, combine the frisee, orange segments and half the pomegranate seeds.  Toss with ¼ cup of the dressing and salt and pepper.  Evenly divide the salad among the serving plates and top with the remaining pomegranate seeds and the hazelnuts.

Happy Thanksgiving!

The Rules of Carving Club — Turkey Carving for Rock Stars

Welcome to Carving Club.

The First Rule of Carving Club is you do not carve at the table.

The Second Rule of Carving Club is– YOU DO NOT CARVE AT THE TABLE.

Carving the turkey is a big deal, so please be the Thanksgiving ROCK STAR you are and carve in the kitchen.  YOU DO NOT want to waste all that time brining, roasting and preparing that beautiful Thanksgiving turkey only to hack it into chunks.

The lovely scene depicted and  immortalized in Norman Rockwell’s Freedom from Want, has given you the wrong idea.  While it might seem like a great idea to carve at the dining room table in front of your admiring guests; for many reasons, it’s not. For one, it can be nerve-wracking — it’s a live performance with sharp knives in front of family and friends who will mock you at your every move.  For another, the mess — if you’re not the most scrupulously skilled surgeon, the juices may stain your tablecloth, your shirt and whomever is sitting nearest to you.   Lastly, from a culinary perspective, it’s the wrong way to slice turkey — slicing the meat while still on the bone forces you to cut with the grain of the meat rather than against it (and we all know that’s a culinary cardinal sin).  And if you look closely at the painting, the turkey is being presented and appreciated… not carved. 

You can still have that Norman Rockwell moment by bringing out your beautiful bird and presenting it to your guests — just do it before whisking it back to the kitchen to carve following the steps below.  Good luck – we know you’ll be great!

*Be sure to hit the blue links to see the helpful videos we’ve made to guide you through the recipe.  As always,  subscribe to our YouTube channel!

Happy Thanksgiving!