Fresh Roasted Salsa


Roasted Salsa Recipe

4 – Medium Tomatoes

6 – Tomatillos

1 – Onion

1 – Red Pepper

1 – Green Chile (Something Mild)

4 – Jalapenos

2 to 4 -Garlic Cloves

1 – Bunch Cilantro

1 – Lime

Olive Oil

Sea Salt

Place tomatoes, tomatillos, Onion (quartered) and all peppers on baking sheet.  Drizzle with olive oil and coat thoroughly, then sprinkle with salt.  Roast at 400 degrees until veggies are soft skin is brown / blackish (approx. 30 to 45 minutes) then let cool.

Once veggies are cool remove skin from tomatoes and peppers.  I also remove the seeds from the peppers, then place all items in a food processor with cilantro and 2 garlic cloves.  Mix until thoroughly combined then gradually add juice from lime, salt and additional garlic to taste.

* Options – Pretty much this can be adjusted to fit your taste.  Roast more garlic with the veggies.  More cilantro or more peppers……you get it.



Mini Eggplant Tapa

File Feb 23, 11 03 29 AM

We found these little guys in the produce market and decided they would make a great tapa.  The insides were removed and sautéed with onion, garlic, sherry and fresh blood orange juice.  The mixture was placed back into the skin and topped with Parmesan cheese.  The combination was roasted for about 40 minutes at 350.  I finished it off with a blood orange honey reduction and a little fresh parsley.  We tried eating it with the skin, however the consensus was to use a spoon and scoop out the center.  All in all the dish was a hit and they look great!

New Paella Pan

File Feb 22, 3 07 35 PM

My family has been requesting paella for some time and since my paella pans are tucked away in some obscure corner of a storage unit…it was time to pick up a new one.  We went to La Espanola Meats in Harbor City a couple of weeks ago and picked up a few goodies from their market.  I  should have picked up a paella pan then.  Since that wasn’t the case, I went over to Cost Plus World Market and they have a pretty nice pan at a good price ($14.99).  The pan is for eight servings and based on dinner last night, it is accurate.

I recommend this pan to anyone looking to try this amazing array of dishes.  Just remember to follow the directions and keep the pan oiled when not in use, similar to cast iron.  One recommendation would be to finish the paella in the oven, so as not to burn the center (which I did).  If you do burn the rice just be careful not to scrape the bottom of the pan when serving.  A little burnt rice will not ruin the rest of the dish.

Tacos for Breakfast

This morning felt like we needed something that would go well with the fresh Pico de Gallo Matt made last night.  Starting with some potatoes, onions and garlic with a few spices for a nice base.  The next level is a scrambled egg with onion and Sriracha.  Add a little roasted red pepper and garlic aioli and top it off with some fresh Pico de Gallo.