Wednesday, July 30, 2008


Mango salsa is perhaps the most vibrant example of a triad of flavors.

4 mangos, peeled, seeded and diced
2 red bell peppers, seeded and julienned
4 tablespoons chopped fresh cilantro leaves
Juice from 2 limes
2 jalapeno chili peppers, seeded and chopped
Salt and freshly ground black pepper to taste

In a bowl, combine all of the ingredients and toss well. Serve immediately.

Makes about 6 cups


Cheesecake Factory has these served with a Jamaican shrimp dish, along with diced mangoes and black beans. YUM.

2 ripe plantains
4oz. vegetable oil

Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain.

Slide your first finger along the incision and remove the skin.

Place the fruit on a cutting board and cut it into 1/4 inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium.

Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the plantain pieces on their opposite side as soon as the edges turn brown.

Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.

Serve as snack or side dish with any main entrée.

Note: When you buy your plantains, make sure the plantains are yellow ripe with dark spots. The more yellow the plantains are, the better they are for frying.

Wednesday, July 23, 2008

Mexicorn Salad

2 ripe avocados, peeled and diced
1/2 bunch fresh cilantro, chopped
3 tomatoes, diced
1 1/2 cup Jack/Cheddar cheese, shredded
1 can black beans, drained and rinsed
1 can mexicorn, drained and rinsed

Combine all above in a large bowl. Mix the juice of 2 limes, 1 Tbsp. olive oil, a pinch of salt, and garlic powder to taste and drizzle over salad. Serve with corn chips.

Wednesday, July 2, 2008

French Dip Sandwiches

FIVE ingredients, people! Can't wait to try this one!

3 lb. beef bottom round roast
1 onion, cut into 1/2" slices
14 oz. can beef broth with onions
8 hoagie buns
8 slices of swiss or american cheese

Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all.

Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns.

Slice meat thinly and arrange the cooked beef and onions on the toasted buns, top with a slice of cheese. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping.