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.
Advertisements

The Nicoise Salad

The Nicoise Salad.

Ahi tuna Nicoise Salad

There is so much going on it might look like it’s got everything but the kitchen sink; but break that down and examine what it’s offering:  soft, sweet greens…  a meaty tuna steak (pure protein)… ripe cherry tomatoes (nature’s candy, at the peak of their season, it’s a little red garden kiss)… crunchy green beans… soft, satisfying potatoes that soak up the vinaigrette… vinegary fruity olives… creamy hard-cooked eggs… all pulled together with a vinaigrette made with the best olive oil you can afford.  This is the Salad of all salads, folks.  It’s the best of everything — all on one plate.

At the risk of making you think I’ve gone over the deep end, I believe Aristotle might have had the Nicoise Salad in mind when he said, “the whole is greater than the sum of its parts.”  It’s a marriage of the best quality ingredients and execution of technique.  If ever you wanted to improve your cooking skills, make this salad a few times this month.  Each component for this salad requires a technique.  The better you are at mastering each technique, the more amazing this salad becomes. And the best part of using this salad to practice your skills:  you get to eat your efforts!  Rip open a crusty baguette and open a bottle of wine (a dry rosé would be perfect, by the way).  Think of us when you do.  Cheers!

Nicoise Salad

Serves 2

  • prepare each ingredient separately and keep chilled in the fridge, then assemble the salad as described below in the instructions
  • We have provided a technique video for each of the components of this salad.  The complete video portfolio can be viewed on Vimeo:  http://vimeopro.com/dearmartini/nicoise-salad

½ cup vinaigrette, recipe follows

2 large handfuls of salad greens, washed and spun dry (we prefer baby romaine)

4 hard boiled eggs, chilled and peeled

1 cup haricots vert, blanched and chilled

6 small potatoes, boiled and chilled (red or Yukon Gold)

1 cup ripe cherry tomtatoes, halved

¼ cup Nicoise or Kalamata olives, pitted

1 (8-ounce) sashimi-grade Ahi tuna steak, seared and rested

Kosher salt and freshly ground black pepper

A.  Prepare the salad components:

  1. Place a large serving dish or platter in your fridge to chill.
  2. Make a batch of vinaigrette and set aside.
  3. Prepare the salad greens keep covered in the fridge with a damp paper towel.
  4. Make the hard-cooked eggs.  Peel and chill them.
  5. Trim and blanch the haricots vert.  Drain from the ice bath and keep chilled.
  6. Boil the potatoes and toss in a separate bowl with salt, pepper and 2 tablespoons of vinaigrette.  Set aside.
  7. Halve the cherry tomatoes and set aside.
  8. To sear the tuna, heat a stainless steel pan over high flame.  As the pan is heating, generously season both sides of the tuna with salt and pepper. The pan will be heated properly when water beads as it’s sprinkled into the pan.  Let the water evaporate from the pan before adding the oil.  Drizzle in 2 tablespoons of grapeseed oil and place the tuna on the pan to sear one side for 45 seconds.  Carefully lift the tuna and flip to the other side and sear for another 45 seconds on the other side.  Immediately remove the tuna from the pan onto a plate and tent with foil for 10 minutes.

B.  Assemble the salad:

  • in this composition, the sliced tuna steak will take center stage.  The rest of the components will surround the tuna around the edges of the platter.
  • Use the same bowl to toss each separate component with vinaigrette.
  1. Lightly toss the salad greens with salt, pepper and vinaigrette and arrange on the platter.
  2. Peel the hard-cooked eggs.  Cut them in half and sprinkle with salt and pepper.  Lightly drizzle with a teaspoon of vinaigrette.  Arrange them on the platter.
  3. Cut the potatoes in half and toss with more vinaigrette.  Arrange them on the platter.
  4. Toss the haricots vert with salt, pepper and vinaigrette.  Arrange them on the platter.
  5. Toss the cherry tomatoes with vinaigrette and arrange them on the platter.
  6. Arrange the olives on the platter.
  7. Slice the tuna in ¼-inch slices across the grain and arrange in the center of the platter.
  8. Drizzle some more vinaigrette over the top of the salad and sprinkle with freshly ground black pepper.
  9. Serve immediately.

C.  Vinaigrette for Nicoise Salad — ah yes, remember this one?

<p><a href=”http://vimeo.com/44209569″>Vinaigrette</a&gt; from <a href=”http://vimeo.com/dearmartini”>Dear Martini</a> on <a href=”http://vimeo.com”>Vimeo</a&gt;.</p>

Makes 1 cup

¼ cup Champagne vinegar

½ teaspoon Dijon or stone-ground mustard

generous pinch kosher salt and freshly ground black pepper

1 teaspoon minced shallot

2 teaspoons minced parsley

¾ cup extra virgin olive oil

Add all of the ingredients into a clean jar (preferably one that is 12 – 16 ounces in capacity).  Make sure the lid is on tight and shake to combine.  Keep in the fridge until you are ready to use.

SUPERBOWL SNACK IDEAS — AND THEN SOME!

 

Hey Kids – it’s Superbowl Weekend!

Have you thought about your snack line-up yet?  Here are DearMartini, we’re going to sit back and watch the Puppy Bowl before we switch to the real game and enjoy some chips and dips and a steaming bowl of chili.  MMMmmmmmmMMMMmmmmMMMMM……

To give you a hand, we’ll even share our favorite Superbowl Snack recipes with you!  Just hit the hot links to see the bite-sized how-to videos in each recipe if you need some help!

GO GIANTS!

 

 

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!

Vegetarian Chili
Serves 4-6
3 tablespoons olive oil
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. 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 20 minutes on low heat stirring occasionally.

Evenly divide the chili among the serving bowls and garnish.  Serve hot.