Smoky Salsa

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I got this from a friend, who modified it from an online recipe for Chevy’s Fresh Mex salsa. It’s delish! I would suggest starting with 1-2 jalapenos, then tasting and adjusting since peppers vary in heat.

Smoky Salsa

2 lbs. fresh, ripe tomatoes

1 med.-large red onion (I used sweet yellow and it turned out great)

2-4 large whole jalapeno peppers

3/4 c. chopped fresh cilantro

4 cloves fresh garlic, minced

3 t. kosher salt

1 T. fresh ground pepper

2 t. cumin

2 t. each fresh lemon & lime juice

1 small red bell pepper, stemmed and cored

On medium-hot grill, cook the peppers and whole tomatoes until charred and split on all sides. Place all in a large bowl or colander to cool (ok to have excess liquid drain off). Remove core of tomatoes and stems from jalapenos (I recommend wearing rubber gloves for this!). Half the jalapenos down the middle, then remove seeds. Roughly chop all veggies.

Place all ingredients in food processor and pulse until desired consistency – may need to make in two batches depending on size of your processor or blender. If you want thinner salsa, use juice and seeds from tomatoes. If you prefer it thicker, remove some of the liquid, seeds and center part when cutting and before processing. Add more salt, pepper or jalapeno to taste. Chill for several hours so flavors can meld together. Makes approximately one quart.

If you like a fresher, less smoky salsa, only char half the tomatoes and process the other half fresh. Enjoy!

Zucchini Cakes (Mock Crab Cakes)

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Zucchini is one of those fabulous foods that can take on pretty much any other flavor when cooked the right way. So when life (or neighbors) hand you zucchini, go ahead, make cakes! This is a poor man’s version of crab cakes – I found the recipe many years ago and have, of course, changed it to my liking. It’s still one of my favorites I make often because it’s a great appetizer that can be made ahead of time then cooked right before serving.

Zucchini Cakes

4 c. shredded zucchini (approx. 1 med. size zuke)

4 eggs, beaten

2 c. Italian bread crumbs + extra for rolling*

2 T. melted butter

2 T. Old Bay seafood seasoning (or to taste)

2 T. chopped fresh or 1 T. dried parsley

1 small chopped onion

Vegetable or olive oil for frying

Fresh lemon or tartar sauce

Squeeze excess liquid out of shredded zucchini using your hands, pressing against strainer, or squeezing into paper or tea towel. Combine all ingredients (except oil, lemon, tartar) and mix well. Chill for 30 minutes or overnight until ready to serve. Form into cakes using 2-3 T. or an ice cream scoop of mixture. Roll cakes in additional breadcrumbs. Fry the chilled cakes in lightly oiled pan over medium heat until lightly browned. Serve with lemon wedges & tartar sauce.

Note: can also be made on indoor grills, just put lid down with light pressure.

*If using homemade toasted breadcrumbs, may want to add salt & pepper and/or other seasonings to taste. You can also use a mix of regular and panko, and you may need to add more in case you didn’t get enough moisture out and the zucchini is extra soggy.

zucchini cakes web

Cheesy French Bread

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Cheesy French Bread

1/2 lb. margarine, softened

¼ lb. or 1 c. shredded cheddar cheese

½ c. grated parmesan or romano cheese

½ t. Worcestershire sauce (we call this “Rooster Sauce”)

¼ t. garlic powder

¼ t. paprika

Blend all ingredients together and spread over loaf of French bread that has been split in half. Put on cookie sheet or pan and broil until cheese starts to bubble. Slice and serve!

*Note: For a zippy version, add 4 oz. crumbled blue cheese to the mixture.