Thai Cabbage Slaw

This can be used with the Thai shrimp tacos instead of the papaya salsa or in addition.  Can also make a good side salad with the tacos.

Thai Cabbage Slaw

3 cups purple cabbage, thinly sliced

½ cup cilantro

2 red chilis

3 green onions, thinly sliced

¼ cup peanuts, rough chopped

Dressing:

2 teaspoons grated ginger

1 teaspoon chili-garlic sauce

1 teaspoon soy sauce (I used gluten free)

3 tablespoons honey

2 tablespoons vegetable oil

2 fresh limes juice

Peanut Sauce

1 red chili, minced

2 garlic cloves, finely minced

2 Tablespoon ginger, finely minced or grated

1/8 cup green onion, thinly sliced

2 Tablespoon rice wine vinegar

2 Tablespoon soy sauce (I used gluten free)

1 Tablespoon peanut butter

1 Tablespoon plus 1 tsp sesame oil

½ cup coconut milk

Instructions

1. To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions.

2. Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.

3. Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.

5. For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.

Artichoke Dip

This is a must at every family gathering.  It's not a healthy choice so I do limit it to those special occasions.

Ingredients
1 c mayonnaise
3/4 c sour cream
2 c freshly grated Parmesan cheese (don't use the pre grated in the container)
3 Tbs cider vinegar
2 cloves garlic, minced
2 cans 13 1/2 ounce cans of artichoke hearts, drained and coarsely chopped

Preparation
1.  Preheat oven to 350
2.  In a bowl combine the mayo, sour cream, 1 1/2 cups of the Parmesan cheese, the vinegar, garlic and salt.
3.  Stir until well combined.
4.  Gently fold in the artichokes.
5.  Transfer to a baking dish and smooth the surface with a rubber spatula.
6.  Scatter the remaining Parmesan cheese over the top.
7.  Bake, uncovered until lightly browned and bubbling around the edges about 45 minutes.

Caper Dill Vinaigrette

This vinaigrette is a great addition to salmon or just about any other fish grilled, poached or sautéed.

Ingredients:
2 Tbs Champagne vinegar
1 Tbs. fresh lemon juice
1 tsp Dijon mustard
3 Tbs olive oil
3 Tbs capers, drained
2 tsp chopped fresh dill


Directions:
In a small bowl, whisk together the vinegar, lemon juice and mustard. Slowly whisk in the olive oil. Stir in the capers, chopped dill, and season with salt and pepper. Set the vinaigrette aside.

Prepare the salmon or other fish, grilled, sautéed, or poached.
Top the fish with the vinaigrette.
Serves 4.

Corn Salsa

Tonight I took the recipe for the corn salad and added some avocado, black beans and used it as a salsa over sliced hanger steak.  I had something very similar at one of my favorite local lunch spots where they served it on a corn tortilla chip as an amuse bouche.  For each two ears of corn I added about 1/4 can of black beans (rinsed and drained) and 1/2 of an avocado.  This would make a little heartier vegetarian taco than the original recipe.

2 3/4 c fresh corn kernels  (about 4 ears)

2/3 c cotija or mild feta cheese, crumbled--optional

2 tsp finely grated lime zest (about 3 limes)

3 1/2 Tbs fresh lime juice (about 3-4 limes)

2 Tbs extra virgin olive oil

1/4 tsp cayenne pepper

1/4 c coarsely chopped cilantro leaves
1 diced avocado
1/2 can black beans, rinsed and drained--optional

Coarse salt

Directions

1.   Combine lime zest, lime juice, oil, cayenne, cilantro in a bowl.  Add corn, avocado and beans.  Season with salt.

Salsa Autentica

A friend brought this salsa to a potluck and I couldn't stop eating it.  It was hard to believe it was made with canned tomatoes.  She was kind enough to give me her recipe and it is so easy I'll never buy salsa in a jar again.  It is better made ahead so the flavors can blend.

Salsa Autentica
Ingredients:
2 14.5 oz can tomatoes in rich puree
3/4 c cilantro, stems removed
1 jalepeno pepper, seeded (if you like it hot add more peppers and use some of the seeds)
1 garlic clove, sliced
1/4 red onion, cut in pieces
4-5 green onion, chopped including the green
1 8 oz can tomato sauce
1 lime
dash of olive oil
dash of red wine vinegar
1/2 tsp salt
1/4 tsp dried oregano


Directions:
1.  Place one can of tomatoes, the cilantro, garlic, and jalepeno in a food processor or blender.  Puree until almost smooth.  Pour into a bowl.
2.  Place the second can of tomatoes and red onion into the food processor or blender.  Lightly puree.  This will be chunkier than the first can.  Add to the bowl.
3.  Add the tomato sauce, green onion, juice of lime, dash of olive oil, dash of vinegar, salt, and oregano.  Stir.
4.  Refrigerate.

Salsa Verde

3/4 lb tomatillos peeled, washed and cut in halves
1/2 small red onion, quartered
1/3 c cilantro, stems removed
1-2 jalapenos, halved, seeds removed (I use one but if you like it hotter use both)
1/2 lime, zest and juice
1/4 tsp sugar
1/2 tsp salt
1 clove of garlic or frozen garlic cube

Directions
1.  Heat the oven to 450.  Place the tomatillos, jalapeño, and onion on a foil lined baking sheet.
Bake for about 20-25 minutes until the tomatillos have blistered and browned.

2.  Let cool.
3. Place everything including any liquid from the baked tomatillos in a blender and puree.
4.  Chill and serve.