SHRIMP AND GRITS WITH GREEN APPLE-PARSLEY SALSA
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey.
- For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno chile in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside.
- For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest.
- Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa.
THE BEST HOMEMADE SALSA FOR CANNING
The BEST homemade salsa for canning. Have fresh tomatoes? Then you'll want to make this salsa, either hot or mild. It's so delicious and inexpensive to make!
Provided by Alex Caspero
Categories canning
Time 1h30m
Number Of Ingredients 8
Steps:
- To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.
Nutrition Facts : ServingSize 2 tablespoons, Calories 23 calories, Sugar 3.4 g, Sodium 161 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 1.2 g, Protein 1.1 g, Cholesterol 0 mg
SALSA WITH ANCHO CHILES
Steps:
- Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
- In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.
RHUBARB SALSA
I don't think there are enough recipes that celebrate rhubarb in a savory recipe. I love it in pie with strawberries and other desserts but this recipe is a little different. I like to put this salsa on top of fish or meat. It also works well on top of other vegetables like braised artichokes or roasted potatoes. When you cook rhubarb, know that it goes from being crunchy to mush in a matter of seconds. Take care to cook it quickly if you want to retain the firm texture.
Provided by Alex Guarnaschelli
Categories condiment
Time 31m
Yield 3 cups
Number Of Ingredients 14
Steps:
- In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
- Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.
SALSA
For high-heat salsa, make Alton Brown's spicy recipe from Good Eats on Food Network, featuring jalapenos and ancho chiles.
Provided by Alton Brown
Categories appetizer
Time 47m
Yield 4 to 6 sersvings
Number Of Ingredients 10
Steps:
- In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
- Serve with tortilla chips.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
ALEX'S SALSA
Steps:
- In food processor add all ingredients. Pulse blend for a few seconds and remove.
- Refrigerate for an hour.
- After an hour taste and adjust seasonings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "alexs salsa recipes"
THE BEST SALSA RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 2Category DipCuisine MexicanTotal Time 10 mins
- Cut the tomatoes into wedges and remove the white part of the core; then cut the wedges in half. Cut the onion into chunks. Peel the garlic. Remove the seeds from the jalapeño peppers.
- Place the onion, garlic, jalapeño peppers and cilantro in the bowl of the food processor. Add the tomatoes, cumin, 2 tablespoons lime juice and 3/4 teaspoon kosher salt. Pulse until a chunky texture forms. Taste, and if you’d like extra heat, add seeds from the jalapeños.
- Strain the mixture to remove excess liquid (the volume will decrease by almost half). Place the salsa in a serving dish and stir in the remaining 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Serve immediately or refrigerate for up to 3 days.
15 BEST SALSA RECIPES - HOMEMADE SALSA RECIPES - THE …
From thepioneerwoman.com
- Restaurant-Style Salsa. A simple, red salsa like the kind in restaurants, what's not to love? It's a classic tomato-based dip, with a nice balance of sugar, salt, herbs, and spices.
- Pineapple Salsa. Take it from Ree: the key to a good taco bar is colorful ingredients and toppings. Here, you have a pineapple salsa that fits the bill.
- Corn and Black Bean Salsa. Grab some tortilla chips and get ready to scoop! Black beans make this salsa a bit heartier than other salsas, so it's the perfect party dip or dinner side.
- Chipotle Corn Salsa. Everyone loves Chipotle's corn salsa, and now you have a copycat one you can make right at home. Serve it over grilled flank steak, burrito bowls, or your favorite Tex-Mex dinner.
- Corn Salsa. Sweet with a bite, this corn salsa is a rainbow of colorful peppers, grilled onion, and cilantro. Grilling the corn adds a nice smokey element and caramelizes the corn’s sugars.
EASY HOMEMADE SALSA RECIPE | BON APPéTIT
From bonappetit.com
OUR 11 BEST HOMEMADE SALSA RECIPES | TASTE OF HOME
From tasteofhome.com
THE BEST HOMEMADE SALSA YOU'LL EVER EAT
From wholesomelicious.com
ALEX'S SALSA RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
RECIPE: SALSA ROJA FROM ALEX PADILLA, THE ORIGINAL NINFA’S ON …
From houstonchronicle.com
HOMEMADE SALSA RECIPES THAT BEAT THE JARRED STUFF | BON …
From bonappetit.com
33 BEST SALSA RECIPES | EPICURIOUS
From epicurious.com
AVOCADO SALSA RECIPES
From allrecipes.com
ÁRBOL CHILE SALSA RECIPE - ALEX STUPAK - FOOD & WINE
From foodandwine.com
SALSA ROJA RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
ALEX STUPAK’S NECESSARY SALSA RECIPES | VANITY FAIR
From vanityfair.com
ALEX GUARNASCHELLI'S ROASTED ASPARAGUS WITH SALSA …
From youtube.com
BEST COOKING RECIPES IN 15-MIN: ALEX'S SALSA
From world15minrecipes.blogspot.com
HOW TO MAKE ALEX DRUMMOND'S EASY ROASTED SALSA …
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love