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Fire Roasted Salsa, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives,  Wednesday August 25, 2010.


Summer is coming to a close, school has begun across the river, and soon will start on this side. Fortunately it is possible to purchase the ingredients year round for this delicious salsa. This is another in the Lacto-fermented exploration I am upon.

Fire Roasted Salsa
adapted from: post at the NOURISHING gourmet - guest post by Shannon @ Cooking Gods Way

2 pounds of Roma tomatoes (8-10)
1 yellow onion - peeled and sliced thick, do not separate into rings
1 - 2  jalapeno pepper (I for mild salsa)
5 cloves of garlic - do not peel, mash lightly to "pop" the paper skin
1/2 red bell pepper

1 bunch cilantro, the bunch at my market was very large, I did use the whole bunch.
1 t cumin seeds, crushed fine
1 t oregano leaves - crumbled well (recipe called for 1/2 t Mexican oregano, did not have)
1 lime
1T sea salt
pinch of cayenne pepper (did not use this first time out, will next time) or more for spicy
4 T whey
Place all vegetables on rimmed baking sheet, broil until golden brown, turn as needed. Remove the vegetables that have browned, and continue to brown and turn until all vegetables are roasted.











Let peppers rest covered with a towel, to sweat. When cool, peel jalapeno pepper and remove all seeds. Remove the black skin from the red pepper.

Place all tomatoes (I did not skin, but you may of course) into work bowl of a food processor and process on "pulse" to chop coarsly, do not puree. Turn out into a large bowl. 

Next chop onion slices and garlic. Again, chop, do not puree. Add to the processed tomatoes. 

Process the peeled peppers and the cilantro, pulse to chop.


Juice the lime, add to the chopped vegetables along with the spices, salt and whey.

Stir well to combine, spoon into a clean quart jar. Cap with a plastic lid and let sit at room temperature to process for 2 days. Then refrigerate.


This is delicious! Bring on the tortilla chips, burritos, tacos and more............

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
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Hot Fudge Sauce! A pantry special.....

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

If you have been hiding under a rock, you might not be aware that we are in wedding countdown. Our son is getting married to a wonderful lady on June 23, 2013 and if it was possible you would all be invited, but I don't control the guest list. They have decided that a small gathering of family and friends was their choice. Some people's kids! The special thing about this date is that it was the wedding anniversary of my parents, so this day holds special meaning to me.

Drawing courtesy of our granddaughter Olivia!

And then as time has a way of marching one, Father's day also took place, right smack in the middle of wedding countdown/planning/tasks. We were busy moving son and his belongings and then getting our own house in shape. We set up an office for both of us to use and a combination craft/sewing/ironing room for me. But since I share all my belongings, my dear husband is very welcome to use the ironing board or even the sewing machine for that matter....

But lets get back to the real reason for this post. Hot Fudge Sauce, yep that is correct. Homemade hot fudge sauce from ingredients you most likely have on hand. Let's make some now, shall we?

Hot Fudge Sauce
loosely adapted from: View from the Great Island
makes approximately 31/2 cups, plenty to enjoy and gift to family and friends!

1/2 c butter
1/4 c baking cocoa

1 1/2 c semi sweet chocolate chips

1 large can evaporated milk
2 c confectioners sugar

1 T vanilla

Melt butter and cocoa together over low heat, whisk until smooth.


Add chocolate chips, stir. Add milk and sugar, raise heat to medium.


Whisk constantly until mixture is smooth and comes to a simmer.

Hot Fudge Sauce, homemade from your pantry, with your ingredients of choice!
Hot Fudge Sauce.

Lower heat, let simmer while stirring constantly for 5 minutes. Remove from heat, whisk in vanilla.



In the name of research, we tried this sauce over vanilla ice cream and then over chocolate ice cream and it is safe to say, oh yeah delicious on both!

Serve warm over ice cream. Refrigerate leftovers.



To serve from the refrigerator:  Scoop some fudge sauce into the bottom a bowl, warm in the microwave for 10-20 seconds, add ice cream and enjoy! You won't be sorry........

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
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Truffle Oil Mustard Chicken with Apricots

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Truffle Oil Mustard Chicken with Apricots
Truffle Oil Mustard Chicken with Apricots

The other day we were shopping to find planters and "whatnots" for the yard. During our search at Ross, we also found a can of Truffle Oil. It goes without saying that I had to give it a try. Even though at the time, I did not have any idea what I might do with it.

Fast forward a couple of weeks, and finally while gallivanting through some blogs on my lunch break, what should I see but Truffle Infused Mustard featured in a recipe for sliders at October Farm. Jaz gave directions for making this delicious mustard.

The best part is that it is not hard and uses prepared mustard of your own choice preference. This recipe is a starting point, and the possibilities are endless, that is the wonderful thing about mustard.


Truffle Oil Infused Mustard
by the seat of my pants

1 c spicy brown mustard (not hot, you want a mild mustard for this recipe)
1 T dijon mustard
1 T yellow ball park mustard - don't leave this out.......
2 T Truffle Oil

Stir together. Trust me you will use this on each and every sandwich you make, and by the way, pretzels are delicious dipped into this stuff!

But let's get on to the chicken, I have a hungry husband.....

Truffle Oil Infused Mustard Chicken with Apricots
by the seat of my pants

6 chicken thighs
2-3 T Truffle Oil Infused Mustard

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Spread 1 T mustard over the chicken thighs. Sprinkle with flour. Heat oil and butter in large skillet, when sizzling, swirl to combine and then add chicken, flour side down. Sprinkle with garlic salt and pepper, sprinkle with additional flour.





















Saute on medium heat for 5-7 minutes or until golden brown.

Turn over, spread additional mustard over the golden brown chicken.

Brown the other side, add apricots, reserved syrup, and chicken stock. Cover and simmer 20-25 minutes. When cooked, increase heat and simmer off excess fluid to make a slightly thicken pan sauce.


Serve over rice with an assertive green vegetable on the side. We had a delicious head of broccoli rabe, this was perfect.

Serves 4-6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shard with:
foodie friday @ rattlebridge farms



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