Ensalada De Pina Y Chile Morron Pineapple Bell Pepper Salad Food

BELL PEPPER SALAD

Steps:

• Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

AVOCADO AND PINEAPPLE SALAD - ENSALADA DE AGUACATE Y PINA

Steps:

• Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
• Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)

Steps:

• Heat the oven to 350 degrees. In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chile, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.

RED PEPPER SALAD

Steps:

• In a large bowl add the peppers, vinegar, oil and oregano. Toss and season with salt and pepper to taste. Serve with sliced grilled bread.

ENSALADA DE PULPO: OCTOPUS SALAD

Steps:

• In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus. Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly. In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup oil, vinegar, basil, and cilantro. Season with salt and pepper. Pour on top of the seafood salad and toss well to combine. Set aside. In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.;

LIMBER DE COCO Y PIñA

Steps:

• Place six 8-ounce plastic cups on a tray small enough to fit into your freezer.
• Combine the coconut milk, pineapple juice, coconut cream, pineapple chunks and sugar in a blender and blend until homogeneous. Taste for sweetness, adding a bit more sugar if you'd like.
• Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze for 1 hour, then stir each one with a small spoon to incorporate the mixture again in case it has separated a bit while sitting; the limbers should be at a slurry stage at this point, which should prevent the mixture from separating again after reincorporating. Continue to freeze until fully frozen, at least another 7 hours. The limbers will keep in the freezer for up to a month.

BELL PEPPERS AND PINEAPPLE SALAD

Steps:

• 4. Slice spring onions.
• 5. Line a serving plate with the lettuce.
• 6. Combine the pineapple, red pepper, cucumber and spring onions and arrange on top of the lettuce.
• Serves 2-3.