cooking @ home

Archive for the ‘Mexican’ Category

©2008 Harry Kenney

Cooks are generally pretty imaginative. That said, when something gets popular, everyone jumps on the bandwagon. In the last few years we’ve seen the big bulsamic vinegar craze, and then there was the Parmesano Reggiano fad, and of course romaine has long replaced the boring iceberg lettuce as the salad staple. The first one is still going, though I see some chefs lately such as Bobby Flay starting to use sherry vinegar instead; and as for grated cheese, it seems of late Pecorino Romano is the food world’s “new black”.

What brings this up? Especially in terms of this particular dish? Well while there’s not too much wrong with everyone jumping on a bandwagon (well, there is to some degree), the thing is few people seem to know when to jump off that wagon, not even when it’s been run into the ground. And that brings me to the mango. Like most people I enjoy it, and yes, I’m sure I will use mango in future recipes just as I have in the past. But, please folks, there is a world beyond. In short, the wide-spread massive over-use of the mango to the exclusion of everything else stops here.

Now I am in no way insisting on an embargo of any kind. I just have to say, hey, there are other fruits in this world. There’s other delicious tropical fruits. You actually can make a salsa — believe it or not — without having to use mango in it every single time! (Ok, are you getting the idea that I’ve been “mango-ed out”? I’m even getting sick of using the word.) Amazingly, the, um … “M” craze has been going on for way far longer than the Parmesan Reggiano or bulsamic crazes. Unlike them there seems to be no stopping it. Again, except for right here, right now.

I say venture forth and discover the other delicious delicacies out there: guava, passion fruit, kiwi, papaya …. Even something more exotic like the pomegranate, or more commonplace such as the lately-unappreciated pineapple. And so, I present to you a dish I’m actually tempted to label “NOT Another Mango Salsa”. This is pretty much a “nouveau” salsa (not that traditional). Though having said that it is somewhat reminiscent of pico de gallo, and I’m referring to the Mexican version not the Spanish version. Note this salsa is also refreshingly devoid of tomato too. No mango and no tomato in a salsa? Stop me, I’m a madman! LOL!

I made this with the fish I had a few nights ago (that recipe will be up shortly), and what I had left over a couple days later I had along side my steak (another recipe you’ll see very soon) and it went great with both. Note, neither of these dishes were Mexican, so to say salsa must accompany only a Mexican or Southwestern dish is, well, like saying you have to use mango all time. It’s a rut that needs to be overcome.

So, you want something nice and a bit different as a side? It’s cool respite from the rest of warm and hot food on the plate. It’s fresh, it’s tangy, and it’s got a little touch of heat counterbalanced with that touch of sweetness. You’ll definitely enjoy this tropical fruit salsa with a variety of different dishes. Which ones? Well, I gave you a few pointers already, but — as with trying out different tropical fruit flavors — I leave whatever other dishes this goes with up to your own exploration. Enjoy the ride. That’s the fun part of eating and cooking.

Chunky Tropical Fruit Salsa
©2008 Harry Kenney

1/4 cup fresh papaya, chunked (or use canned)
1/4 cup fresh pineapple, chunked (or use canned)
1/2 large jalapeño, devaned, deseeded, chopped
1/2 medium red onion, chopped
1/2 green bell pepper, chooped
1/2 red bell pepper, chopped
1/2 cup fresh cilantro, chopped fine (cannot use dried!)
2 tbsps grated fresh ginger (or ginger powder)
2 tbsps fresh lime juice
olive oil

Mix everything together. Put enough olive oil in have a nice coat, but this is not a dressing, not a vinaigrette, so err on the conservative side. Put in refrigerator at least half hour before serving so all the ingredients blend together well. Stir mix before poritioning out on plates. This side dish can be served cold, chilled or even (see note at end) at room temperature. Makes four portions.

Note: for health issues, don’t let at room temperature for an extended amount of time. This doesn’t just pertain to this dish. The assumption that food in an acidic (lime juice in this case) solution means it’s impervious to bacteria is not correct. Short period of time, again, as with any food, is fine. This isn’t to scare you, just educate. Use your head and you’ll be fine.

Here’s a bit of a departure. This recipe uses pretty much all off-the-shelf ingredients to make a nice quick meal and a trip for the tongue to another country’s cuisine.

Yes, I like fresh. But I also like fast. So what happens when they conflict? Which one wins out? Pretty much the same answer as everyone else: When the difference in the end taste is comparitvely small and the difference in the time to make it is relatively great, then go with the quick one. (And conversely, if a little bit of increased time produces a much more tastier dish, then go with the fresh.)

After all, how often do you make your own pasta from scratch — if ever? Salsa, sure you could make your own, but why when you can grab a jar at the market or local convenience store that tastes excellent? Tortillas. Are you really going to grind the meal together on a stone and put them in a brick oven? Why not go harvest the corn while you’re at it? Yes, I kid. So this is definitely one of those times when store-bought or pre-packaged works out for best.

Was the above necessary? Um, probably not, but I’m feeling a bit (needlessly) guilty for offering something so basically simple. Then again, flavorful, fast and simple. Nothing to be guilty about at all. You will find this so vastly superior to it’s fast food derivative, you’ll find yourself making this at home again and again.

Right now, this is a nice family meal. I’ve made the proportions below to serve two. This way, it’s super easy to double it once and it’s a family meal. Double it again, and you’re on your way to delicious party food. Also, this recipe works well if you substitute ground beef. However, when I substituted chicken I found it over-powered by the salsa and other ingredients.

Btw, I’m from Philadelphia where we love pizza and we created the Philly cheesesteak. This dish is such a wonderful Mexican combination of the two. How can you not love it!

Steak Quesadilla
©2007 Harry Kenney

ingredients:

4 soft flour tortillas (preferably the larger, 10-inch diameter ones)
1/2 cup salsa (choose your heat)
handful of shredded Mexican cheeses
4 frozen thin steaks (the paper-thin ones for sandwiches)
one diced medium yellow onion

garlic powder
chilli powder
cilantro (optional)
salt
pepper

recommended sides:

box of rice primavera (for this meal, suggest Goya over Ricearoni)
can of refried beans

In the above proportions, serves two
Prep time: None
Cooking time: 10 minutes (longer with the rice)

If you’re doing sides (like rice or refried beans) get them going before you start on this main event.

The following is optional, but it gives it more a realistic and deeper taste with the crispier tortillas and can be a whole lot of fun too. (Just keep the kids away.) Take out four tortillas. You need a top and a bottom for each serving. Turn on the front burner on low. With tongs (or two tablespoons used as tongs), take one and place it directly atop the burner. (See photo.) You want a slight browning or scorching on each side. Roughly three to eight seconds per side, depending. Do it on the other side and to the remaining tortillas and reserve.

Dice the yellow onion and place in hot pan, medium heat with oil. Let them get transparent and lightly golden.

With the four portions of thin frozen steak, either let them defrost on the counter for about five minutes or place them on a plate in the microwave for about 40 seconds on high. Normally to make these, you want them in the pan immediately so they don’t fall apart. For our use, you want them to fall apart. In fact after the defrosting or microwave, crumb them up with your hands onto the plate so you have a nice loose pile of the steak. Add to pan with onions, turn heat up slightly to medium-high. Season with the spices. Cook until brown, but steak is still moist; don’t overcook.

Take a plate. Place a paper towel atop it, and one tortilla atop that. Put half the steak onto the shell and move it around for even distribution. Take several tablespoons of the salsa and do the same. Take some of the shredded cheese in hand, and place around likewise. Make certain a small amount of the cheese gets to the very ends, as this well help with sealing.

Top this with second tortilla shell. Give a firm but light push overall, and also push around the end edges. Place in microwave for 40 seconds on high. (The paper towel will ensure the bottom shell doesn’t moisten. It will also help catch any overflow of the ingredients.) Take out and let sit a minute and build the next one.

Slice your quesidilla with a pizza slicer preferably, or carefully with a knife so you end up with four segments or triangles. With your fingers push around all the edges to help “seal” it a bit. Serve by itself or with the suggested sides or your own sides.

Easily turn this meal into party food by taking the above proportions and times it by 2.5 — that is, using all 10 tortilla shells.. Now instead of putting it out piece meal by “sandwich”, serve it up as a stack of 20 quesadilla triangles and let folks take as much or as little as they want. Fiesta!