red or green?

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Tuesday, July 23, 2013

Spicy Cucumber Gazpacho

When summer produce is at its peak, and the days are wickedly hot, nothing beats gazpacho. Gazpacho is a cold soup that originated in Southern Spain. Originally made with bread, water, vinegar, oil and salt; fresh, raw vegetables are now the main ingredients.

I make gazpacho all summer and rotate between a recipe featuring tomatoes and today's version with cucumbers in the starring role. I rarely add bread...but vinegar, oil and salt remain from the ancient tradition. Gazpacho is one of those dishes that can be totally customized to your taste. If you have never made it before try my recipe first and then change it up depending on what is in season in your area. The soup's texture is another area where you can tweak to your liking. My version calls for pureeing half the vegetables and keeping the rest diced. You can puree it all for a smoother soup. Totally to your preference. The only "rule" is to ensure you follow the chilling directions. The soup improves tremendously after allowing the flavors to meld. My trick is to make it early in the morning so that when it is time for dinner I just slice some excellent french or sourdough bread, dish up the soup and (maybe put out a few hunks of delicious cheese) dinner is served.

Do you have a favorite gazpacho recipe? Please share in the comments section of this post.

gazpacho ingredients

Spicy Cucumber Gazpacho
(serves 4-6)
2 garlic cloves, peeled
3 cucumbers, diced
4 roma tomatoes, diced
1 red bell pepper, diced
1/2 red onion, diced
3 green onions, diced white and green parts (keep 1 tbsp for garnish)
2 jalapenos, minced**
1/2 cup plus 2 tbsp extra virgin olive oil, plus more for drizzling
1/4 cup apple cider vinegar
juice from 1/2 lemon
1/4 cup mint leaves, chopped
1/4 cup italian parsley, chopped
1/4 cup basil, chopped
sea salt
black pepper
dried red pepper flakes

Place garlic cloves in blender or food processor and blitz until pulverized. Add 1/2 of cucumbers, tomatoes, bell pepper, red onion, green onion and jalapenos to garlic. Add 1/2 cup olive oil, vinegar, lemon juice, pinch each salt, pepper and red pepper flakes to vegetables and pulse until liquefied. Pour into large bowl. Add remaining vegetables, 2 tbsp olive oil and herbs. Pulse 3-4 times. You want to just break up the vegetables a bit while keeping some texture. Pour the vegetables into the bowl with the liquefied ingredients. Stir to combine. Chill in refrigerator until very cold, 4 hours or more. Taste and adjust seasonings if necessary.* serve with a drizzle of best quality extra virgin olive oil, a sprinkle of green onions and a pinch of fresh herbs on top.

* Don't adjust seasonings until after the soup has chilled. The ingredients will meld together and the taste will change from the unchilled version.
** Here is where you determine the spiciness factor. If you like it really hot, do not seed or devein the jalapenos. If you want a mild version, seed, devein and use only 1 jalapeno. For in-between, try somewhere in the middle.

Another cucumber recipe you may enjoy:
Cucumber & Chiles Salad

It is "cucumber" week at Food Network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite cucumber recipe? Share in the comments section and/or link to your blog if you have one:
Feed Me Phoebe: Fennel Tzatziki with Mint
The Lemon Bowl: Japanese Quick Pickled Cucumbers
Jeanette's Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade
Haute Apple Pie: Sweet and Sour Cucumber Salad
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm's Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar

My best,

Diane

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Tuesday, July 16, 2013

Spicy Watermelon Salad with Grilled Mahi Mahi

Watermelon is one of those perfect summer ingredients. Sweet, cold and crunchy: but also perfect as a savory dish by adding salt, chilies, salty cheese, herbs, olives, etc. I love to make watermelon salads and pair with grilled fish for an easy, breezy, quick and (if the fish is grilled outside on a barbecue) oven free meal. This recipe is one of my favorites.

You can use any type of firm white fish but I really like Mahi Mahi with the watermelon. Feel free to adjust the measurements for any of the ingredients...more or less herbs, seasonings or chile...the salad is very forgiving. If I were serving with grilled chicken, I would probably throw in some feta cheese. I sometimes use cilantro too. Like I said...very forgiving. Enjoy!

Spicy Watermelon Salad with Grilled Mahi Mahi
(serves 4)
8 cups cubed watermelon, seeded
1-2 jalapeno, seeded and minced
1/4 cup fresh mint leaves, chiffonade*
1/4 cup fresh basil leaves, chiffonade*
pinch sea salt
juice from 1 lime
2 lbs fresh mahi mahi (each piece about 1 inch thick)
extra virgin olive oil
sea salt
freshly ground black pepper
1 tbsp paprika

Add watermelon, jalapeno, mint and basil to large bowl. Sprinkle sea salt over salad and toss. Sprinkle lime juice over salad and toss. Place in refrigerator until ready to use.

Drizzle approximately 2 tbsp olive oil over mahi mahi. Season each side with sea salt, pepper and paprika. Heat a grill to medium high heat or use a grill pan indoors. Place fish skin side down on grill and cook for 4 minutes. Flip and drizzle with olive oil. Cook an additional 5-8 minutes or until flesh turns white and begins to flake. Remove from grill and allow to sit for 1 minute.

Place fish on serving platter or individual plates. Spoon some of the watermelon juice from salad over fish. Mound watermelon cubes over fish and serve immediately.

*for chiffonade: stack the herb leaves on top of each other and tightly roll up lengthwise into a cylinder. starting at one end, cut the cylinder into very narrow slices. after cutting, fluff herbs with fingers to create individual ribbons.

It is "watermelon" week at Food Network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite watermelon recipe? Share in the comments section and/or link to your blog if you have one:
Dishing: Watermelon Agua Fresca
The Sensitive Epicure: Watermelon with Feta, Mint, Olive Oil and Sea Salt
Napa Farmhouse 1885: Watermelon Popsicles with Mint, Basil and Lime
Red or Green: Spicy Watermelon Salad with Grilled Mahi Mahi
Weelicious: Watermelon Cinnamon Granita
Taste With The Eyes: Watermelon Carpaccio, Blistered Shishito, Mitsuba and Lime
Dishin & Dishes: Summer Mixed Melon Nachos with Mascarpone Cream
Domesticate Me: Sparkling Watermelon Punch & Bowl
Jeanette's Healthy Living: Sweet and Salty Greek Watermelon Feta Mint Salad
Big Girls, Small Kitchen: Watermelon Vodka Rickey
Devour: Savory Watermelon Recipes
FN Dish: Cool Watermelon Drinks
Made by Michelle: Watermelon Basil Lemonade

My best,

Diane

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Tuesday, July 9, 2013

Nachos with Fresh Tomatoes, Pinto Beans and Chiles

I am a nacho addict. What could be more perfect than pairing fresh, homemade nachos with icy cold margaritas? But the nachos have to be made with the best quality ingredients; I am not a fan of the goopy ones served at sporting events. You know, the ones with that neon yellow imitation cheese sauce poured over chips? These, my friends, are not nachos.

Here is my favorite nacho technique. I say technique, not recipe because you really should customize them to your liking. Add more or less of the suggested ingredients...or include something not on the list. The only requirement is to layer the cheese throughout the chips. This will ensure the chips stay crunchy not soggy. I bake my nachos at high heat to ensure the cheese is melted and the chips brown a tiny bit.

don't forget the margaritas

The only time to make this recipe using fresh tomatoes is in summer when tomatoes are in season. They add a delicious, sweet, fresh taste to the dish The rest of the year I use an organic, jarred salsa. Still really good....but take advantage of tomato season while it is here. Fresh really makes a difference in the taste of the nachos. Regarding the rest of the ingredients, most can be purchased from your favorite organic local market which will save you time. I have included my favorite recipes for pinto beans, pickled jalapenos and guacamole if you would like to make your own.

Here's to afternoons relaxing on the porch...or poolside...with nachos and margaritas. How perfect is that?

Nachos with Fresh Tomatoes, Pinto Beans and Chiles
1 large bag organic corn tortilla chips, thick cut
2 cups shredded extra sharp cheddar cheese
1 14.5 oz can organic pinto beans, or make your own
3 large heirloom tomatoes, chopped
1-2 fresh jalapenos, seeded and minced
1/2 red onion, chopped
pickled jalapenos to taste (jarred or homemade)
guacamole (best quality store bought or homemade)
sour cream (optional, personally I am not a fan)
sea salt
freshly ground black pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Spread a layer of tortilla chips on top of the paper. Sprinkle 1/2 the cheese over the chips. Cover the cheese with another layer of chips. Cover the chips with the beans and remaining cheese. Place in oven and bake until the cheese is melted (5-7 minutes)

Remove from oven and, using 2 spatulas, lift nachos from pan and place on a serving platter. (you may need to do this in a couple of steps). Immediately cover with tomatoes, fresh jalapenos, onion and pickled jalapenos. Sprinkle a pinch each of salt and pepper over tomatoes. Top with dollops of guacamole and, if using, sour cream. Serve immediately.

It is "fresh tomato" week at Food Network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite tomato recipe? Share in the comments section and/or link to your blog if you have one.

Jeanette's Healthy Living: Juicy Summer Heirloom Tomato Fruit Salad
Dishing: Homemade Tomato and Herbs Pasta Sauce
Taste With The Eyes: Pomodorini e Mozzarella Ciliegine
The Sensitive Epicure: Tiny Insalata Caprese
Weelicious: Heirloom Tomato Pico de Gallo
Napa Farmhouse 1885: Slow-Roasted Tomatoes with Bruschetta
Red or Green?: Nachos with Fresh Tomatoes, Pinto Beans and Chiles
Domesticate Me: Spaghetti with Cherry Tomato Sauce, Mozzarella and Basil
Blue Apron Blog: Marjoram-Garlic Chicken with Jersey Tomato Panzanella
The Heritage Cook: Caprese Salad and Caprese Pizza
Daily*Dishin: Garden Vegetable Fresh Pasta Sauce
Pinch My Salt: 20 Tomato Recipes
Feed Me Phoebe: Bloody Marias
Dishin & Dishes: Pesto Rosso (Sun-Dried Tomato Pesto)
Devour: Five Fresh Tomato Salsa Recipes
FN Dish: Tomato Recipes Worthy of a Dinner Party

My best,

Diane