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Posts Tagged ‘salsa’

We All Say Tomato!

We All Say Tomato

Chef Chris Kozlowski

 

The dog days of August have left us. While we in Montauk are spared the attendant heat and discomfort for the most part, we do receive the warmth and distinct comfort of summer’s local bounty. Sugar sweet corn, savory tomatoes, hot and mild peppers of all varieties… the list goes on. If your fruits and vegetables come from the farmstand, look for today’s harvest. It really makes a difference, particularly with the corn. Take it home, wash it, cut it, and eat it all raw. Good Stuff!

 

Heirloom Tomato Salad

 

1 nice sized tomato, sliced

¼ pound fresh mozzarella, sliced

4 leaves fresh basil

1 ear fresh sweet corn, cut from the cob

Extra virgin olive oil

Aged balsamic vinegar

Salt and pepper

 

Mince one leaf of the basil and toss with the corn and a splash of olive oil. Season heavily. Assemble layer upon layer of tomato, mozzarella, and basil. Garnish with corn salad and balsamic vinegar. Season once more.

Panzanella

This summer Italian salad is a great side with dinner, or a meal all in itself.

 

4 cups large chopped stale bread, lightly toasted.

2 large ripe tomatoes

1 cucumber

2 Tablespoons chopped fresh basil

½ red onion, chopped

1 Tablespoon red wine vinegar

½ teaspoon Dijon mustard

3 Tablespoons extra virgin olive oil

salt and pepper

 

In a large bowl, combine vinegar, mustard and oil, season heavily and stir. Add all remaining ingredients and toss well. Allow to set for several minutes before serving. Exactly how long is a matter of preference.

 

Fresh Minute Salsa

An entertaining favorite, this salsa assembles in seconds in the food processor.

 

2 large firmish tomatoes

1 clove garlic

2 or more jalapenos, coarse chop

½ medium red onion, coarse chop

1 handful washed cilantro

1 lime, juiced

½ teaspoon olive oil

salt and pepper

 

Process onion, jalapeno, and garlic for a few seconds, add remaining ingredients, pulse briefly, and serve. Good Stuff!

 

 

 

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Saute for only a minute or two on each side.

cook until soft, then add liquid

Got our first keeper of the season. Rod is marked at 30 inches, fish was around 24. Plenty of food for two. We’ll actually be having fishcakes with the leftovers today (post soon to come.) Served with corn mash, local asparagus, and pico de gallo. Corn mash is simply polenta with roast corn and sauteed onions and jalapenos. Use a mix of water or broth and milk. Finish with grated cheddar, butter, and cilantro. Good Stuff!

Served with Crianza

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Pico de Gallo

assembled cold ingredients

When I dip, you dip, we dip...

Please do not buy salsa. Cold ingredients. You needn’t chop beautifully, chop coarsely and use your food processor. Wear gloves when chopping the jalapenos, remove the seeds if you like it mild. Remember the salt and a drop of oil, any oil, to make it shiny and pretty. Good Stuff!

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