Monthly Archives May 2009

Ceviche

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I started again the summer food series, since the summer is only a few days away and in Florida is practically here. Summer in Florida: humidity, rain, storms, heat. In this weather we always seek a refreshing food, that can make us feel fresh feeling and relaxed. To find a food like that you have to look at the areas of the world where they face the heat on a yearly base. Florida is not one of these places. It is pretty damn cold here over the winter time. But Mexico… it is warmer almost the whole year. And there the people have developed food to sooth the heat and refresh the senses. One of them is the Ceviche. Althou...

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Mashed Potatoes… Almost

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Mashed potatoes has been a staple food around holidays table almost since its utilization. For the first people that cultivated potato boiling was the only way to go since open fire roasting was not as easy as is today. Mashing the potato is the second most common way to consume them after frying. And although it is easy and delicious we most rely on the boxy stuff. Flakes that come out of a box and are revived in microwaved water. No. Today we will reclaim the potato in its purest form. We will make the potatoes again the comfort food that is. 

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Salsa Shots

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You probably saw the other two recipes on salsa. They are very good but done again and again. Not of course with the same flare but done never the less. However I discovered something astonishing. While I was sipping down the tequila with the tomato salsa, I figured that the salsa tasted better when the tequila was in the mix. So I got this strange idea to try a salsa shot. How? Just make the tomato or mango-pineapple salsa as is described before. Once you left them in the refrigerator for a while spoon out some of the juice that came out.

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Pineapple Mango Salsa

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This is an alternative salsa, something you do not see very often. It is a sweet and hot spicy salsa, that is very good compliment to white meat like fish (tilapia, mahi-mahi etc) and chicken or pork. A quick method to turn this to a marinate is to pass it through a blender. This will pulverize the salsa to a thick marinate. An additional effect of this is the papain. It is an enzyme primarily found in papaya and it has the ability to break down proteins like collagen. This will tenderize the meat making it juicer. Its primary utility actually is the breaking down the tough meat fibers and has been utilized for thousands of years in its native South America. 

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Salsa Galore

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The summer is here and nothing reminds of summer better that the fresh veggies, the cold refreshing food and the porch snacking. Among probably the most common foods that can compete as the most summery food snacks is salsa. The mexican traditional food that took over the world. It is refreshing, easy to make, and a good way to polish your knife skills. 

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