Southwestern Flavored Dipping Oil

I was inspired by the traditional Italian dipping oils to come up with a much different flavor profile.  As most of you know, I am in love with the American southwest.  I love the land, the sky, the people....but most of all, there is an inner peace that I cannot describe that comes over me when I am there.  Texas is currently my home, but my heart longs for New Mexico and someday, Jason and I will live there.

As a tribute to this wonderful part of the US, here is my version of a flavored dipping oil.

It is a rich and chunky dipping oil that is amazing served over grilled shrimp, chicken or pork.  It can also be used very nicely with pasta.  And...it can be turned into a salad dressing, just add about 1/3 cup lime juice and a drizzle of agave nectar (or honey) and whisk together.

2 cups really good olive oil

1/2 cup, roasted, mashed garlic

1/2 cup roasted, peeled and chopped Hatch Chili peppers

1/2 cup purple onion that has been grilled and chopped

1 teaspoon dried and crushed chipotle pepper
1 teaspoon ground cumin

1/2 teaspoon cracked pepper

1/2 teaspoon kosher salt

Mix all the ingredients together and let it sit for 6 hours at room temperature for the flavors to come together.  Then either use of refrigerate.  This will keep in your frige for about a week, but I promise you...it won't last that long.  Once refrigerated, you will need to plan ahead to use this and take it out of the fridge for the oil to soften.

If  you order the Hatch Chili Pepper Bread from Golden Crown Panaderia in Albuquerque, New Mexico, you will be amazed at how awake your taste buds will be.  Please visit  www.goldencrown.biz to order the bread and other wonderful goodies.

From the heart of my purple kitchen to you,

Enjoy!!!

S.

365 in 365 - #107 & # 108 - Lime Marinated Pork Quesadillas & Roasted Pico de Gayo

Days left in this challenge:  118             Recipes left to post:  257

Lime Marinated Pork Quesadillas

This is a recipe that I came up with because I didn’t have enough chicken stock left to poach some pork tenderloin.  I love the taste of lime, so I figured what the heck!  This turned out to be my husband’s favorite version of my quesadillas to date.  The key is to let the pork sit in the marinade over night in the fridge.  YUMMY!

3-4 lbs Pork tenderloin, trimmed

4 cups chicken stock

2 cups unsweetened Lime Juice (fresh or from the specialty food store).  I typically use Key Lime juice.

2 large bay leaves

1 tbsp whole peppercorns

1 large onion cut into chunks

1 bunch of cilantro

Place all the ingredients into a large pan, cover and bring to a simmer.

Let this simmer slowly for approx. 1 hour.  Let cool and place in the fridge over night.

The next morning, remove the pork, drain the meat and shred or chop into small pieces.  The meat will be very tender and delicious.

Roasted Pico de Gayo

2 lbs roma tomatoes, washed, cored, seeded, roasted and chopped.  

To roast the tomatoes, place in a single layer in a jellyroll pan, drizzle with olive oil, sprinkle with salt and pepper and roast in the over for 1 hour at 300”.

1 large red onion, chopped

2 coves garlic, minced

1 - 2 jalapenos, chopped (seeded if desired).  For the more adventurous, feel free to use a Serrano or habañero pepper.

One bunch of cilantro, washed and finely chopped.

¼ cup lime juice

½ tsp Kosher Salt and ½ tsp freshly ground pepper

Mix all the ingredients together, and let it sit to allow the flavors to meld.  

This can be made the day before also and refrigerated overnight.

Assembling the Quesadillas

You will need these additional ingredients:

4 cups shredded cheddar and Monterey Jack cheese and 2 cups shredded Mozzarella cheese, mixed

1 lb Sour cream

12 burrito sized Four tortillas

Cooking spray

A large griddle

Mix the Pico with the chopped pork and set aside.

Spread a thin layer of sour cream on a tortilla

Sprinkle a layer of cheese on half of the tortilla, 

Sprinkle about ½ cup of the pork and pico mixture on top of the cheese,

Sprinkle the pork and pico with cheese and fold the tortilla in half to cover the filling.

You now have a quesadilla that is really easy to turn without loosing any filling.

Preheat your griddle on medium heat.  Lightly spray the griddle.

Place the quesadillas on the griddle and let them turn a golden brown, once they turn a golden brown on one side, turn them over and repeat on the other side.  This makes 12 servings.

Serve with Chips, salsa, sour cream, and a Marguerita……Viva la Quesadilla!


From the heart of my purple kitchen to you!!!


Enjoy,
S.

365 in 365 - #74 - Grilled Salsa

Summer is a great time to play with your food.  As children, we were most likely told to not play with our food and that may have stuck with us throughout our lives......until now.  This home cook blesses you to go forth and play with your food, don't be shy, no one is watching and no one will make you stop.....

Cooking flings open the doors to experiment with different flavors, cooking techniques, new combinations, making a mess, throwing parties and just plain having fun.  

Grilled anything takes on a much different and deeper flavor.  This includes grilling all kinds of fruit.  If it can hold it's shape through cooking, it can be grilled.  

Any of the following fruits can be grilled and used in this recipe:

• Peaches
• Plumbs
• Pineapple
• Mango
• Papaya
• Star fruit
• Cherimoya (I'll have to check the spelling on this one)
• Granny Smith apples (with the skin on)

For the salsa:

1 fresh pineapple, trimmed and sliced into about 1/2 inch slices  and brushed with a bit of olive oil

1 purple onion, sliced, brushed with olive oil

2 limes, cut in half and brushed with a bit of olive oil

Grill the fruit and onion on each side until grill marks are nicely visible.  Limes need only be grilled on the "cut" side.  Time for cooking depends upon how hot your grill is.  Try to avoid direct flame on the fruit.

Jalapeno (1 - 3) and / or serrano peppers (1 - 3) washed and brushed with a bit of olive oil and grilled until charred.  For this part, be sure to wear gloves......peel off the outer charred skin, seed and mince.

1 bunch of cilantro, finely chopped

1/2 teaspoon each of salt and pepper

Chop the pineapple and onion into about 1/2 inch pieces and combine with the remaining ingredients, squeeze in the lime juice, stir and serve. 

This works very nicely on baked / grilled fish, salmon burgers, with tortilla chips, on beef burgers, with turkey chicken and pork / ham.  

I simply know that you will enjoy this wonderful salsa.

Have a wonderful day!!!

S.