Salsa Brujas De La Cocina Food

SALSA BRUJAS DE LA COCINA

Steps:

• *Note: Use a variety of bell pepper colors for extra splash: red, orange, yellow, purple, variegated, etc.
• Preheat oven to 375 degrees.
• Place the tomatoes, bell peppers, onions, garlic and the whole jalapeno in a roasting pan. Roast approximately 25 minutes, turning occasionally to roast evenly and vegetables have started to char around the edges.
• Set vegetables aside to cool.
• Once cool, cut the tomatoes in half lengthwise.
• Remove the skin, stem, seeds and membrane from the bell peppers and dice.
• Remove skin from the onions and garlic. Dice the onions and mince the garlic.
• Remove skin from the jalapeno. Remove stem, seeds and devein. (For a hotter version, do not remove the seeds or membrane.).
• Transfer vegetables to a bowl.
• Stir in the remaining ingredients except for the pineapple sage blossoms.
• Just before serving, garnish salsa with the pineapple sage blossoms.
• Serve with chips.
• Serve salsa at room temperature.
• Yield is estimated.

NOPAL OMELET

Steps:

• Steam nopales and anaheim chiles about 5 minutes or until tender.
• Beat 6 egg whites until stiff but not dry.
• In another bowl, beat 3 egg yolks until lemon-colored.
• Add the milk and salt to the beaten yolks and gently fold the yolks into the beaten egg whites.
• In a bowl, combine the nopal, green chiles, tomatoes, and seasonings.
• Cook filling in 1 Tablespoon of oil for 2-3 minutes over medium high heat.
• In a skillet cook the eggs in 1 Tablespoon of oil until the top is dry.
• Spread the filling over half the omelet and fold the other half over the filling.
• Press to seal and cook until heated through but not dry.
• Divide into 5 portions and serve with salsa.

GARLIC-ALMOND-SHERRY RICE WITH SAFFRON

Steps:

• In a heavy saucepan, saute garlic in olive oil until very lightly browned.
• Add rice and saute about 3 minutes.
• Combine water and sherry; add to rice and garlic in saucepan.
• Add almond extract and pinch of saffron.
• Bring to a boil, then cover tightly and cook over low heat for 20 minutes.
• Season with salt to taste.
• To serve, top with toasted almond slivers or slices.

BROCCOLI SALAD

Steps:

• Cut off the broccoli heads, and separate into small florets.
• Steam in a microwave for four minutes.
• Bite a piece.
• It should be crispy-tender and bright green.
• Nuke for 1 minute at a time for 1 or 2 minutes more if required.
• Dump immediately into icy cold water to stop the cooking process.
• Remove into a colander and set aside to drain.
• Put cooking oil in a skillet.
• Chop bacon into tiny cubes and sauté on medium heat until crispy.
• Drain and spread onto a paper towel to blot more grease (You may fry bacon whole if you wish, drain, cool and then crumble fine).
• Make up the dressing.
• Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.
• If you have a salad strainer, spin broccoli to remove more water.
• Place broccoli in a bowl, pour dressing over it and mix lightly.
• Refrigerate for 3 hours or more to chill and develop the flavors.
• This salad will keep well in the refrigerator for three days.