Clay's Kitchen

Grapefruit Avocado Salsa with Pickled Onions and Chiles

Wed, 01 Jul 2009 22:04:17 -0400

Grapefruit Avocado Salsa with Pickled Onions and Chiles

Servings: 4

To segment a grapefruit, place on a cutting board, and use a serrated knife to cut a thick slice of peel off both ends of the fruit. Stand the grapefruit up on one of the cut ends and use the knife to trim away the peel and pith from the rest of the grapefruit, keeping as much fruit intact as possible. Using a paring knife, hold grapefruit over a bowl to catch juices, and cut in between the membranes to segment the fruit. Reserve the grapefruit juice to enjoy on its own.

For the pickled onions:
¼ cup white vinegar
1 tablespoon sugar
¼ sliced red onion
2 to 3 serrano chiles, sliced

For the salsa:
2 ruby red grapefruits, segmented and cut into bite-size pieces
¼ cup chopped cilantro
8 to 10 mint leaves, julienned
salt
1 avocado, chopped

In a small bowl, combine vinegar and sugar. Whisk together until sugar is mostly dissolved. Add onion and chiles, and stir. Let sit for 30 minutes to marinate. Drain vinegar mixture, reserving the pickled onions and chiles. Discard the vinegar, or reserve for another use. In a medium bowl, combine the grapefruit segments, cilantro, mint and salt. Mix in onions and chiles, and check for seasoning. Add avocado, and gently toss to combine. Serve with chips or over any meat, like grilled chicken.

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Bobo's Six Chile Chili

Wed, 01 Jul 2009 22:04:17 -0400

Bobo's Six Chile Chili

Recipe from: Chef #1310601
Servings: 10 to 12

A wonderful, full flavored chili with just the right amount of kick.

3½ pounds ground sirloin
1½ pounds ground pork
1 medium diced onion
3 fresh garlic cloves
¾ cup fresh cilantro leaves
6 dried ancho chiles
6 dried New Mexico chiles
6 dried guajillo chilies
6 dried pasilla peppers
1 fresh jalapeño
3 tablespoons cumin
3 tablespoons chili powder
1 50 ounce can black beans
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
2 tablespoons beef base
¼ cup sugar
2 tablespoons black pepper
1 tablespoon salt

Fill metal bowl with hot water, place dried chiles in the water, let soak for 15 minutes. Brown meat and onions, drain. Return meat to the pot and add cilantro, cumin, chili powder, black beans, diced tomatoes, tomato paste, beef base and sugar, stirring over low heat. Drain the chiles, reserving the liquid. Place the chiles including the jalapeño into a blender or food processor. Use reserved liquid to blend until smooth but not watery. Pour mixture into pot. Add black pepper and salt, to taste. Simmer uncovered for at least 1 hour. You can adjust the thickness by simmering longer or by adding more of the reserved liquid. Serve with corn bread, chopped onions, cheese, sour cream.

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Mango Grand Margarita

Wed, 01 Jul 2009 22:04:17 -0400

Mango Grand Margarita

Recipe from: ~Rita~
Servings: 3

Mango lovers beware. This is yummy and addictive.

4 ounces patron tequila
2 ounces Grand Marnier
2 ounces mango purée
2 fresh limes, juice

In a large shaker add all ingredients over ice. Shake very very well. Wipe the rim of 2 to 3 margarita glasses with a lime wedge then dip is salt or sugar. Fill glass with ice and and pour well shaken mix into glasses. Garnish with a fresh mango slice.

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Dim Sum Dipping Sauce

Wed, 01 Jul 2009 22:04:17 -0400

Dim Sum Dipping Sauce

Recipe from: Galley Wench
Servings: 1/2 cup

1 tablespoon sambal oelek (Indonesian hot sauce, adjust to taste)
¼ cup rice vinegar
¼ cup soy sauce
½ teaspoon sesame oil

Mix ingredients in a small jar and shake.

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Lamb's Neck Stew

Wed, 01 Jul 2009 22:04:17 -0400

Lamb's Neck Stew

Recipe from: Adapted from The River Cottage Cookbook by Hugh Fearnley-Whittingstall.

2 pounds lamb's neck, cut into 2-inch chunks
¼ olive oil
7 to 8 sprigs of fresh thyme
juice from 1½ lemons

Heat a heavy pan until very hot. Add generous splashes of olive oil and brown the chunks of lamb's neck on all sides. You may need to do this in batches to avoid crowding the meat. When you have finished browning all the lamb, place the pieces in a pot and pour stock or water to cover the meat ¾ of the way. Add the lemon juice and thyme. Simmer for approximately 40 to 50 minutes, until the lamb is very tender. Serve in soup bowls with the broth, accompanied by a good crusty loaf.

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