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Appetizers, Dinner, Dressing, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Guacamole Salsa

February 12, 2023

This guacamole salsa is creamy, spicy, and has just the right amount of acidity to make it one of my new favorite condiments for all things Mexican. After watching The Taco Chronicles on Netflix, I was intrigued by this beautiful salsa that was drizzled on tacos throughout Mexico. The combination of avocado and tomatillos with spicy peppers is delicious.

Each ingredient contributes loads of flavor to the salsa. Browning the vegetables a bit intensifies their flavor even more so.

It doesn’t take very long to impart a bit of color to the vegetables. A little goes a long way in developing flavor. Anyone who happens to walk by the kitchen will immediately know something tasty is in the works.

A medium avocado is all you need for this recipe. It adds texture to the salsa as well as a silky richness when combined with the other ingredients.

Everything goes into the blender before serving. I like to make this a few hours in advance and chill it before serving.

The salsa is delicious on tacos, but don’t stop there. I serve it with burritos, quesadillas, corn chips and tamales. It is quite versatile. You can even serve it with grilled fish, Mexican style grilled chicken, as a salad dressing for cabbage or crispy iceberg lettuce and as a topping for Mexican rice.

Guacamole Salsa
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Guacamole Salsa

Recipe by Kiyo

2

cups

Ingredients

  • 1/2 pound tomatillos, husked, washed and sliced in half

  • 1 jalapeño pepper (you may use jalapeños or serrano peppers or a combination)

  • 2 serrano peppers

  • 1/2 small onion cut into 4 wedges

  • 2 medium garlic cloves, peeled

  • canola or vegetable oil for the pan

  • generous handful of cilantro

  • 1 medium avocado, seeded and peeled

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons kosher salt

Directions

  • Drizzle a teaspoon of canola oil into a medium sized fry pan and place over medium heat. Arrange tomatillos cut side down, along with the onion wedges, whole peppers, and garlic. Cook until vegetables are lightly charred turning as needed, about 5 minutes. Remove garlic ahead of time so that it doesn’t burn. Transfer to a bowl to cool slightly. Once cool enough to handle, slice peppers in half and remove seeds. Taste peppers to see how spicy they are and use just what you need according to how spicy you want the salsa to be.
  • Transfer tomatillos, peppers, onion and garlic to a blender. Add avocado, a handful of cilantro, 1 tablespoon of lime juice, 2 teaspoons kosher salt, and 3/4 cup water. Blend until smooth. Taste and adjust seasoning with more salt and lime juice if needed.
  • Transfer to a bowl and chill until ready to serve. The salsa is best used within 4 days. Any leftover salsa may be frozen in a plastic container. Defrost in the refrigerator overnight and stir before serving.

Notes

  • A plastic squeeze bottle is the most convenient way to serve and store the salsa.
Chicken, Dinner, Lactose Free, Recipes, Sauces

Best Make Ahead Gravy for Poultry

November 10, 2021

Best Make Ahead Gravy for Poultry with Roasted Chicken

It must be more than 15 years ago that I first made this all-purpose gravy.  I don’t recall where the recipe came from, but  I’ve made it many times.  So many, that the recipe card is looking rather ragged.  One day, John suggested adding a bit of demi-glace to the recipe.  Best idea ever.  Demi-glace adds an “umami” essence similar to but possibly better than pan drippings and makes the gravy extra delicious.  This is our go to recipe for poultry gravy.  This is a real plus when you want to roast a small turkey breast or chicken that may not provide enough pan drippings to make gravy.

Gravy Ingredients

The only special ingredient required is demi-glace.  I highly recommend Williams Sonoma demi-glace.  Once you pop open the cap, you’ll know why demi-glace is king.  We use the veal demi-glace in the gravy because that’s what we keep on hand.  We use it in other recipes such as filet mignon with bordelaise sauce, pork tenderloin saltimbocca , and pressure cooker beef stew.  Williams Sonoma also sells beef and chicken demi-glace so feel free to use which ever one suits you.

Williams Sonoma Demi-Glace

I whisk the demi-glace with a bit of the chicken broth to thin it out, then add it back to the rest of the broth.  If you add the demi-glace to the 4 cups of broth without doing this step, it will be difficult to obtain a smooth mixture without any lumps.

Williams Sonoma Demi-Glace

Earth Balance Buttery Sticks

Since I am lactose intolerant, I use Earth Balance Buttery Sticks because they are lactose free.  Feel free to use regular butter if you make this recipe.

Earth Balance Buttery Sticks with Flour

Once the Buttery Sticks have melted, the flour is whisked in, followed by the broth mixture and seasonings.

Best Make Ahead Gravy for Poultry

In less than 30 minutes you will have a delicious gravy that can be made in advance and stored in the refrigerator for a few days or frozen until ready to use.

Best Make Ahead Gravy for Poultry

Best Make Ahead Gravy for Poultry with Roasted Chicken

The gravy is delicious over roasted chicken, turkey, mashed potatoes and stuffing.  

Best Make Ahead Gravy for Poultry with Roasted Chicken

Best Make Ahead Gravy for Poultry
 
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Author:
Serves: 4 cups
Ingredients
  • 2 14.5-ounce cans chicken broth poured into 4-cup measuring cup topped off with water to equal 4 cups total liquid
  • 4 tablespoons demi-glace (Veal, Beef or Chicken - Williams Sonoma brand recommended)
  • 1 stick (4 ounces) Earth Balance Buttery Sticks (lactose free version) or regular butter
  • ¼ cup + 3 tablespoons (7 tablespoons total) all-purpose flour
  • 1 teaspoon poultry seasoning
  • kosher salt
  • freshly ground black pepper
Preparation
  1. Place demi-glace in a small bowl with high sides. Add four tablespoons of the broth & water mixture to the demi-glace. Cover bowl and microwave for about 10 seconds, just enough to warm the liquid slightly. Whisk the mixture until smooth. Stir the demi-glace mixture into the chicken broth. This step helps to ensure the demi-glace and broth are well combined.
  2. Heat Buttery Sticks or butter in a medium sized sauce pan or Dutch oven over medium heat. Once melted, add flour and whisk constantly to form a smooth paste. Adjust heat if it seems too high. Slowly add the chicken broth mixture to the pan, whisking constantly. Add poultry seasoning, a few pinches of salt and freshly ground pepper. Once the gravy starts to bubble turn the heat down to a very gentle simmer. Let gravy simmer for about 5 - 10 minutes, or until slightly thickened, stirring now and then, especially around the bottom and sides of the pan.
  3. Turn heat off. Taste gravy and adjust seasoning adding more pepper and salt as needed. Let cool slightly, then transfer to containers and store in the refrigerator for up to 3 days. When ready to use, heat gravy in a sauce pan over medium-low to medium heat. Whisk the gravy to ensure it is smooth. If the gravy seems too thick, add water by the tablespoon to thin out to desired consistency. Gravy may be frozen in sealed containers for up to 4 months.

 

Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Roasted Salsa Verde

June 6, 2021

Roasted Salsa Verde

This tomatillo based salsa is delicious and because it’s homemade, it tastes far better than any jarred salsa found on the grocery store shelves.  I find that store-bought salsas tend to be quite salty so making my own allows me to add just the right amount of seasoning and heat from the peppers.  It’s very easy to make and can be eaten with tortilla chips or served with your favorite Mexican dishes.

Cilantro, Tomatillos, Onion, Garlic, Serrano, Poblano

I made a small batch that was just the right amount for four meals, but feel free to double the recipe if you are serving more than two people.  Broiling the tomatillos, peppers, onion and garlic add an extra depth of flavor. Peppers can vary in heat.  Buy a couple of serrano peppers just in case using one is too mild for your taste.  

Roasted Salsa Ingredients

Instead of turning on my oven broiler, I use my Breville toaster oven which saves me from heating up the house during these hot summer days.

Roasted Salsa Ingredients + Cilantro

After the the tomatillos, peppers, onion and garlic are broiled, everything gets blended into a thick salsa with the immersion blender.  Do you have one of these gadgets?  It definitely comes in handy when you don’t want to drag out the big blender for a small project like this.  

Roasted Salsa Verde with Tlacoyos

I usually chill the salsa a bit before serving it so plan ahead if you want to do the same.  Otherwise serve it at room temperature with crispy tortilla chips, tacos and burritos, or our new favorite Mexican dish: Tlacoyos.  It’s delicious on scrambled eggs scooped into warm corn tortillas.  

Roasted Salsa Verde

Roasted Salsa Verde
 
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Author:
Serves: 4 servings
Ingredients
  • ¾ pound tomatillos, husked, washed and cut in half
  • 1 small garlic clove, peeled
  • ¼ small onion, cut into wedges
  • 1-2 serrano peppers
  • 3 strips of poblano pepper
  • ½ cup lightly packed cilantro, finely chopped (reserve 2 tablespoons)
  • ½ teaspoon kosher salt
  • ¼ teaspoon sugar
  • fresh lime juice
Preparation
  1. On a foil lined broiler pan, lay tomatillos cut side down, along with the garlic, onion and peppers. Broil for 10-15 minutes or until nicely charred (remove garlic clove earlier to avoid burning). Let cool for 5-10 minutes.
  2. Carefully lift foil and pour ingredients into immersion cup or food processor (including juices from tomatillos). Add cilantro, salt, sugar and a few squeezes of fresh lime juice. Blend or pulse just until ingredients are thoroughly combined and have a thick consistency. Remove to a serving bowl. Adjust seasoning with extra salt and lime juice. Stir in reserved 2 tablespoons of finely chopped cilantro.

 

 

Dinner, Italian, Pasta, Recipes, Sauces

Baked Feta Pasta

May 16, 2021

Baked Feta & Tomatoes

This baked feta and tomato pasta dish is one of the easiest and most delicious meals we have been enjoying lately.  The recipe went viral on TikTok and for good reason.  It’s a hands off recipe that comes together in an hour.  The resulting dish is just superb.  Serve it with good bread to sop up all of the delicious juices from the tomatoes and olive oil.

Baked Feta Pasta

It’s not a fancy or complex pasta dish but if I was served this at a restaurant I would be begging the chef for the recipe.

Grape Tomatoes

Tomatoes, Basil, Feta, Casarecce Pasta

If you can find small tomatoes on the vine it makes for a nice presentation.  However, it’s not essential because the tomatoes will be crushed and mixed with the feta and olive oil once it comes out of the oven.  A fine quality feta such as Mt. Vikos really makes this dish shine.  Mt. Vikos is the best I have found and worth the few extra dollars. It isn’t overly salty, and the flavor is outstanding.  This feta is creamier than cow’s milk feta which tends to be saltier and tarter than sheep and goat’s milk feta.  Here on Maui, you can find Mt. Vikos feta at Whole Foods and occasionally I see it at Safeway.

Feta, Tomatoes, Olive Oil

Feta, Tomatoes, Olive Oil

Baked Feta, Tomatoes, Olive Oil

Just before you mix everything together, fresh minced garlic gets tossed into the hot dish where it will cook just enough to mellow its sharp raw bite.

Baked Feta, Tomatoes, Olive Oil, Garlic & Basil

Baked Feta Pasta

Serve the pasta with lightly toasted sourdough bread topped with some of the crushed tomatoes and olive oil.

Baked Feta Pasta

Baked Feta Pasta
 
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Adapted from TikTok
Author:
Serves: 6
Ingredients
  • 2 pints (20 ounces) ripe grape or cherry tomatoes
  • ⅓ cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • red pepper flakes (optional)
  • dried oregano (optional)
  • 7 - 8 ounce block of feta (Mt. Vikos recommended)
  • 10 ounces short pasta (Gemelli, Casarecce, Penne, Fusille)
  • 1 medium garlic clove, finely minced
  • 3 tablespoons julienned basil
Preparation
  1. Preheat oven to 400 degrees
  2. Place tomatoes in an oven safe baking dish (9x11 works great). Drizzle the olive oil over the tomatoes, followed by ½ teaspoon kosher salt and a few grinds of pepper. Coat the tomatoes evenly with the olive oil by gently tossing together. Place the feta block in the middle of the baking dish. Sprinkle the top with a few pinches of red pepper flakes and dried oregano. Bake uncovered until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees and continue to cook until the tomatoes and feta are golden brown, about 10 minutes more.
  3. Meanwhile, cook the pasta in generously salted boiling water until al dente. Reserve ¼ cup pasta water.
  4. As soon as the feta and tomatoes come out of the oven, stir in the minced garlic. Use the back of a wooden spoon to smash the tomatoes and feta into a creamy sauce. Toss in the pasta and half of the basil, mixing until pasta is evenly coated. If the pasta seems dry, add a few tablespoons of pasta water. Serve with remaining basil and freshly ground black pepper.

 

Dinner, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Crispy Tofu with Homemade Barbecue Sauce

March 19, 2021

Crispy Tofu with Homemade Barbecue Sauce, Charred Green Beans, Avocado

This is a very tasty tofu dish that can be made in an hour. The delicious sauce is quite versatile and can be used in multiple ways.  It’s excellent with the crispy tofu but I’m sure it would be just as good with grilled chicken or pork chops if tofu is not your thing.  However, it’s a must with this tofu.  You will be pleasantly surprised at how yummy it is.  

Crispy Tofu with Homemade Barbecue Sauce, Charred Green Beans, Avocado

Serve the tofu over white or brown rice along with your favorite greens, and extra sauce on the side.

Wildwood Extra Firm Tofu

Use extra firm tofu so it holds its shape once the water is pressed out.  Wildwood is my favorite brand.  You can find it at Down to Earth here on Maui.

Pressing Out Water with TofuXpress

If you are looking for the very best way to press out the water from a tofu block, consider buying the TofuXpress.  You will never regret it, especially if you bake tofu often.  Pressing tofu with paper towels or a kitchen towel doesn’t hold a candle to this little gadget.  I’ve had mine for over 10 years.  

Tofu Batons

The tofu block is cut into 1/2-inch slices, then cut into short sticks.

Corn Starch and Panko

A little bit of panko added to the cornstarch makes all the difference in giving the tofu a crispy exterior.

Fine Panko Bread Crumbs

Crispy Tofu

Crispy Tofu

Maple Syrup, Soy Sauce, Sesame Oil, Tomato Paste, Garlic, Ginger Chili Powder

The barbecue sauce uses ingredients that are not difficult to find.  Better yet, the sauce does not require any cooking.

Homemade Barbecue Sauce

Glorious homemade barbecue sauce with a twist.  The sauce has Asian ingredients such as soy sauce, ginger and sesame oil, but it also has the more typical maple syrup, chili powder and tomato paste that you might find in an American style barbecue sauce.  The combination turns out a sauce that’s seriously addicting.

Crispy Tofu with Homemade Barbecue Sauce, Chinese Broccoli, Avocado

Crispy Tofu with Homemade Barbecue Sauce
 
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Sauce adapted from MOB Kitchen recipe
Author:
Serves: 2-3
Ingredients
  • 14 ounce extra firm tofu, water pressed out
  • ½ cup corn starch
  • ¼ cup fine panko
  • 1½ teaspoons finely grated fresh ginger
  • 1 small garlic clove, grated or finely minced (about ¼ teaspoon or up to ½ teaspoon for garlic lovers)
  • 2 tablespoons tomato paste
  • 2 tablespoons pure maple syrup
  • 1 teaspoon mild chili powder
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 2 tablespoons lite soy sauce (Kikkoman recommended)
  • 2 teaspoons sesame oil
  • roasted sesame seeds for serving
Preparation
  1. Press water from tofu, preferably with tofu press if available.
  2. Cut tofu into ½ -inch slices. Cut each slice crosswise to make two pieces, then lengthwise to make 4 pieces (about 28 pieces). Combine corn starch with panko in a pie plate or wide bowl and set aside.
  3. For the sauce, in a medium bowl, combine ginger, garlic, tomato paste, maple syrup, chili powder, soy sauces and sesame oil. Whisk to combine, set aside.
  4. Toss tofu pieces in cornstarch panko mixture pressing gently so the coating adheres to the tofu
  5. Heat canola oil (enough to go up the sides of a pan about ¼-inch) in a large skillet over medium to medium-high heat. Fry tofu until crispy, turning now and then, about 4 minutes or so. Adjust heat as needed so the tofu doesn't burn and is just golden brown. Remove tofu to a paper towel-lined plate.
  6. To serve, place tofu over rice and spoon barbecue sauce over tofu. Sprinkle sesame seeds over the top. Serve with your favorite greens (broccoli, bok choy, green beans) and extra barbecue sauce on the side.

 

 

Appetizers, Dinner, Korean, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Warm Tofu with Spicy Sauce

September 4, 2020

Warm Tofu with Spicy Dipping Sauce

I am a confirmed lover of tofu whether it’s baked, pan-fried, in miso soup, or simply served with grated ginger, slivered green onions and soy sauce.  I came across this recipe on Alexandra’s Kitchen blog recently.  The original recipe came from Ruth Reichl who was the Editor in Chief of the now defunct and beloved Gourmet magazine. It struck all the right notes: fast, savory and tasty.

Firm Tofu

Firm tofu is the best option for this recipe as it keeps its shape when sliced.

Gochugaru, Green Onions, Spicy Sauce

If you don’t have any gochugaru (Korean chili flakes) I suggest that you buy some right away.  With its gentle heat and smoky, fruity flavor, it’s the chili that I use most often.  I use gochugaru for Korean pan-fried steak, and in a dipping sauce for Korean pancakes and dumplings, as well as in kimchi.

Warm Tofu with Spicy Dipping Sauce

Serve the tofu with crispy cucumber slices, kimchi and Japanese rice.

Warm Tofu with Spicy Dipping Sauce

Warm Tofu with Spicy Sauce
 
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Adapted from Alexandra's Kitchen blog & Gourmet Magazine
Author:
Serves: 2
Ingredients
  • 1 (14 ounce) package firm tofu
  • 1½ tablespoons soy sauce (Kikkoman recommended)
  • 1½ tablespoons low sodium soy sauce (Kikkoman recommended)
  • ½ teaspoon granulated sugar
  • 1 tablespoon roasted sesame oil (Kadoya recommended)
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 2 teaspoons roasted sesame seeds (white or a mix of white and black)
  • ¼ - ½ teaspoon finely grated garlic
  • 3 tablespoons finely sliced green onions
Preparation
  1. Rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat. Turn heat down to keep warm.
  2. In a small bowl, combine the soy sauces and sugar. Mix until the sugar dissolves. Stir in the sesame oil, gochugaru, sesame seeds, garlic, and green onions. Set aside.
  3. Carefully drain water from pot and remove tofu to a paper towel-lined plate. Pat tofu dry. Transfer tofu to a shallow bowl and spoon some of the sauce over the top. Serve with Japanese rice and extra sauce on the side.

 

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