Clay's Kitchen

Avocado and Tropical-Fruit Salsa

Mon, 18 Aug 2008 16:12:05 -0400

Avocado and Tropical-Fruit Salsa

Recipe from: MRSJSPANTS
Servings: 6 to 8

This is from Gourmet. I've made it to serve with fish, chicken and just as a dip for crackers or tortilla chips. Putting it here for safekeeping.

2 cups kiwi or pineapple or mangoes or papayas, finely diced—all 4 fruits combined or whatever one's you want to use
2 california avocados, pitted, peeled, and cut into ¼-inch dice
¼ cup chopped fresh cilantro
¼ cup finely chopped red onion
1 fresh serrano pepper or jalapeño chile, seeded and finely chopped
2 tablespoons fresh lime juice

Gently toss together all ingredients with salt and pepper to taste.

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Salsa with Zucchini With a Hint of Lime [ canned ]

Mon, 18 Aug 2008 16:12:05 -0400

Salsa with Zucchini With a Hint of Lime [ canned ]

Recipe from: ~Rita~
Servings: 8 pints

This is spicy and thick. No one will know there are 6 cups of shredded zucchini in this! A great filler and way to use all the extra garden grown zukes! Use a mixture of tomatoes from green to ripe but not over ripe or bruised. Remove the skin by dipping tomatoes into boiling water for 30 to 60 seconds or until skins split.

8 cups peeled peeled and diced tomatoes
olive oil
1 ½ pounds zucchini (6 cups shredded)
½ teaspoon salt
4 cups diced sweet onions
3 yellow hot banana peppers or jalapeños
1-2 habaneros, minced
1 red bell pepper, diced
1 orange bell pepper, diced
4 chipotle chiles in adobo, minced
6 garlic cloves, minced
1 tablespoon cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
⅓ cup salt
1 teaspoon ground black pepper
⅓ cup light brown sugar
1 lime, juice and zest of
1 ½ cups vinegar, 5% acid
12 ounces tomato paste
1 tablespoon fresh basil or fresh cilantro, minced

Place tomatoes in a strainer over a bowl to catch all the juices. Very lightly oil a large heavy bottom pot, add shredded zucchini and ½ teaspooon salt, sauté to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone. Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.

Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro. Fill into hot sterile jars with hot salsa leaving ½ inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands. Process for 10 minutes in a hot water bath. Label and store in a dark place. Use with 1 year.

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New York Spiedies

Mon, 18 Aug 2008 16:12:05 -0400

New York Spiedies

Recipe from: julie a
Servings: 8

The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!

1 cup canola oil
¼ cup white vinegar
1 teaspoon fresh lemon juice
1 clove garlic, chopped
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon onion powder
2 bay leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 wooden skewers, soaked in water for 15 minutes
2 pounds cubed beef
8 (1 inch thick) slices French bread

In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.

Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade. Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking—you can make a test skewer if you want. To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

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Ox Burgers

Mon, 18 Aug 2008 16:12:05 -0400

Ox Burgers

Servings: 4

For the Burgers:
1 pound ground beef
1 large onion, finely diced
1 tablespoon capers, roughly chopped
1 tablespoon gherkins, finely chopped
1 large egg
3 tablespoons breadcrumbs
1 small bunch flat-leaf parsley leaves, chopped
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

To make the burgers, mix together all the burger ingredients and season well. Shape into 4 patties. Grill for 8 to 10 minutes, turning once. Serve in a bun or quarter ciabatta with the tomato sauce.

For the Tomato Sauce:
2 1 pound cans of plum tomatoes, roughly chopped
2 medium shallots, finely diced
2 medium garlic cloves, crushed
1 tablespoon fresh thyme leaves
2 teaspoons vegetable oil

To make the tomato sauce, combine all the ingredients in a small pan and season. Cover and simmer over a very low heat for 1 hour or until the sauce is rich and thickened. Allow to cool.

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Grilled Burgers Latino

Mon, 18 Aug 2008 16:12:05 -0400

Grilled Burgers Latino

Recipe from: mileycyrus
Servings: 4

6 strips bacon
1 pound ground beef
2 tablespoons chopped onions
1 fresh green chili pepper, seeded, chopped
1 clove garlic, minced
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 avocado, peeled, pitted, sliced
1 tomato, sliced
4 hamburger buns

Cook strips of bacon until crisp; drain on paper towel. Crumble bacon and mix with ground beef, onion, green chili peppers, garlic, cumin and cinnamon. Divide into patties and grill to an internal temperature of 160°F—well done. Serve with sliced avocado and sliced tomato over hamburger buns.

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Mango Habanero Hot Sauce

Mon, 18 Aug 2008 16:12:05 -0400

Mango Habanero Hot Sauce

Recipe from: Karen
Servings: 40

I have had this in my private recipes for a long time now. I don't remember why, so thought I would make it public.

1 large mango, peeled and seed removed
1 medium red onion
4 to 6 garlic cloves
10 to 15 habanero peppers
2 tablespoons fresh ginger
½ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
1 tablespoon honey
½ cup cider vinegar
⅔ cup sherry wine
1 tablespoon salt, to taste if desired

In a saucepan, bring vinegar, sherry, and salt to boil. Purée remaining ingredients in a blender, then transfer mixture to a bowl. Pour vinegar mixture over mango mixture and stir well. Allow to cool before bottling. Keep refrigerated for 3 weeks or more.

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Slow Roasted Tomatoes

Mon, 18 Aug 2008 16:12:05 -0400

Slow Roasted Tomatoes

Recipe from: smittenkitchen.com

I know what you're going to say: "You want me to turn on my oven in the middle of the summer for three freakin' hours? Are you insane?" And all I can say is, well, yes, but also the oven is so low that I swear it won't heat up your apartment in any noticeable or annoying way.

cherry, grape or small Roma tomatoes
whole gloves of garlic, unpeeled
olive oil
herbs such as thyme or rosemary, optional

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you'll need very little to help it along.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside—this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

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