Green Goddess Dip & Tomato Salsa

I am very happy to present to you Chef Cristina, our contributing International Chef to Domestic Productions. Dips are a great way to increasing not only your vegetable intake but your family time also. Choose whatever veggies your family likes and sneak in a few new ones to try. 
 

dip [dip]

verb (dipped, dipping)

There is nothing like enjoying time with loved ones, and whenever these gatherings are your idea you have to call for the Maestro Host in you to come out and shine.

This time around I want to bring focus back to the "dips". Oh the dips! Dips are so much fun; they have the power to set the mood on any get together. In my humble opinion, dips are a host tool to make guests feel comfortable and leave them wanting more. (Think back real quick to the last really good dip you had and it was over so quickly) see smart tool for a host. Keep in mind that dips have not been around for more than 55 years; they still have a long way to go and a bright future ahead.

Here's a short but interesting article about the history behind "Dips".

Dipping into History

I have chosen two very popular recipes that never go out of style. They are very easy to make and will have everybody gathering around the dipping table.

Green Goddess Dip

1 can (2 oz.) anchovies fillets, drained

1 small shallot, chopped (or a small 2 in. piece red onion)

1/2 c. flat-leaf parsley (3 handfuls)

12 blades fresh chives, chopped (3 tbsp.)

2 tbsp. chopped tarragon leaves, (3 sprigs)

3 tbsp. white wine or tarragon vinegar 

1/2 lemon, juiced

1/3 c. extra virgin olive oil

1 c. sour cream

Black Pepper

3/4 # baby carrots

1 celery heart (4 in. sticks)

1 red pepper, seeded and sliced into 1/2 in. strips

1 pkg. bread sticks, any flavor or variety

In a food processor, combine first 7 ingredients. Turn on processor and stream in extra virgin olive oil. Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and bread sticks for dipping.

Classic Tomato Salsa

3 - 6 fresh Serrano chilies

1 large white onion

Grated rind and juice of 2 limes, plus strips of lime rind to garnish

8 ripe firm tomatoes

Large bunch of fresh coriander (cilantro)

1/4 tsp. sugar

Salt to taste

Variations:

Use spring onion (scallions) or mild red onions instead of white onion. For a smoky flavor, use chipotle chilies instead of Serrano chilies.

1. Use 3 chilies for salsa for medium heat. To peel chilies, dry-fry the chilies in a griddle pan until the skins are scorched and blackened.

2. Place the roasted chilies in a strong plastic bag and tie the top of bag to keep the steam in. Set aside for about 20 minutes.

3. Meanwhile, chop the onion finely and put it in a bowl with the lime rind and juice. The lime juice will soften the onion considerably.

4. Remove the chilies fro the bag and peel off the skins. Cut off the stalks, then slit the chilies and scrape out the seeds. Chop the flesh and set aside in a small bowl.

5. Cut a small cross in the base of each tomato. Place in a heatproof bowl and pour boiling water to cover. Leave for 30 seconds.

6. Lift out the tomatoes and plunge them in to a bowl of cold water. Drain well; remove skins.

7. Dice the peeled tomatoes and put them in a bowl. Add the chopped onion, which should've softened, together with any remaining lime juice and rind. Chop coriander (cilantro) finely.

8. Add the chopped cilantro to the salsa, with the chilies and the sugar. Mix gently until the sugar has dissolved and all the ingredients are coated in the lime juice.

9. Cover and chill for 2-3 hours to allow the flavors to blend.

Like they say in Catalonia

Bon Profit! 

Thanks to Chef Cristina for her awesome recipes so be sure to try these out this week. 

 

Remember small changes to better health 

are better than no changes at all.


For more great recipes go to:

Foodie Fridays at DesignsbyGollem
Friday Food at MomTrends

 

Chef Cristina's Hake and Tomato Relish

If you ask me, there is no better way of sharing or showing L-O-V-E than through cooking. When one takes the time to buy fresh ingredients, to carefully prepare them, to decide whether to cut, mince, saute, broil, bake, or poach... there is nothing more genuine than THAT.

Love is something that throughout history men and women have tried to define, to capture its essence. Even when Jesus was asked what was the absolute commandment, He said, "You shall love the Lord your God with all your heart, and with all your soul, and with all your mind." (Matthew 22:37) He then added the second most important law, "You shall LOVE your neighbor as YOURSELF." Jesus said that the entire law was dependent upon these two commandments.

Let's take something as simple as family dinners and really think about it; no matter what was the situation when you were growing up whether your mom cooked once a week on Sundays, maybe she ordered food or if you were lucky enough that she cooked every night - you felt the love through food. Nowadays people do not want to cook; they fear the mess or the fire, the feeling of the texture of the fish, or the cleaning part, you name it. I have heard endless excuses of men and women about how they love to eat but hate the act of cooking itself.

In my humble opinion, we as a society (even a cyber one), need to take the LOVE back into our kitchens.

This time around I bring you a great recipe full of love and easy to make!

Pan-Fried Hake and Tomato Relish

For some reason over the years Hake has been trivialized. I personally love Hake; it's extremely easy to prepare, it's abundant, it's remarkably versatile and it's simply delicious! (There are close to a dozen species of hake; most of which are named depending on the color of their skin: red, white, silver, etc.)

Serves 4:

4 Hake fillets (about 6 oz.)
9 oz. small plum tomatoes (quartered)
1 bunch scallions (chopped)
3 tbsp. olive oil (plus extra drizzle)
1 tsp. superfine sugar
Splash white vinegar
Few thyme sprigs (leaves only)
Small handful of cilantro leaves (chopped)
Kosher salt and black pepper (to taste)


Check the Hake fillets for any pin bones (if any, remove with a pair of tweezers). Season the fish with salt and pepper. Put 2 tbsp. of olive oil in pan and lay the fillets on top, skin side down.


Slowly warm the pan over LOW heat, then increase the heat to medium after a minute or two. Pan fry until the skin is golden and crisp, and the fillets are cooked halfway.


Turn the fish over and cook the flesh side for another 60 seconds only. Transfer to a plate with paper towels to drain. (Keep warm)


Add 1 tbsp. olive oil to the pan and saute the tomatoes and scallions for a minute. Add the sugar and splash of vinegar. Cook over high heat for a minute or two (until the vinegar has cooked off and the tomatoes are a little soft.)


Season the tomatoes well, toss in the herbs and divide among 4 plates.


Place the Hake fillets skin side up on top and serve.



For more information on Hake and fish available to substitute to here.


We are so thankful to Chef Cristina for giving us her time and passion for cooking and family. Set aside 15 minutes to create and enjoy...


This is linked to Tasty Tuesday.

Chef Cristina - Avocado + Tomato Salad

I am honored to have Chef Cristina with us who loves healthy, organic, delicious food with a Mediterranean, Spanish, and Italian touch. She is one of our contributing writers that will bring you the very best recipes that are not only good for your health but good for your palette. Here she is...

I grew up sitting on the countertop of the kitchen, watching closely how my mom would prepare our family meals. I can vividly remember on schools days waking up to the smell of oatmeal being served; the aroma of cinnamon always made me SMILE. On Saturdays I would help her make her famous chicken spaghetti for me, and the troops (only imagine having a family of seven and adding your cousins brings the number to sixteen).

In consequence of my inquisitive spirit when it came to FOOD I gave in to the powers of salt and pepper and have been cooking ever since I can remember.

You want a delicious snack? Why settle with these protein, oatmeal, or whatever bars that will only deceive your taste-buds and fill you up with little or no vitamins and other nutrients that we all need to charge ourselves up.

Avocados and Tomatoes are a GREAT source of antioxidants like vitamins E + C. Avocados deliver iron and copper for your blood, have a low sugar content and because of their density like bananas they are very filling.

Tomatoes will cleanse your body of toxic compounds.

With this easy to make Avocado + Tomato Salad you will be ‘ready to go’.

This salad can be served on its own, but it is a great choice with simply prepared fish or chicken.

VINAIGRETTE

1 Tablespoon fresh lemon juice

¼ Cup Olive Oil

1/8 teaspoon dry mustard

Kosher salt and black pepper TO TASTE

2 medium tomatoes, cored and cut into 1 ½ inch chunks

1 medium Hass avocado, half, pitted, peeled and cut into 1 ½ to 2 inch chunks

½ small red onion, thinly sliced

2 Tablespoons chopped fresh parsley, cilantro or basil

Kosher salt and black pepper TO TASTE

For the vinaigrette, whisk together the lemon juice, olive oil, dry mustard, salt and pepper. SET ASIDE

Toss the tomatoes, avocado, onion and parsley together in a bowl. Sprinkle with salt and pepper and toss with ¼ cup dressing.

For me, there is nothing more heartfelt than the time spent in the kitchen weather it is alone, with a friend, with your spouse, your nephew, your dog, or your children.

COOKING BRINGS US TOGETHER

[Photo]

My Note: That's a picture of my lunch. It was delicious! I had a yellow along with a red tomato for my salad (different color means different antioxidants). If you have any comments or questions for Chef Cristina please let us know by using the comments below. Enjoy!