health

A Salsa Dance in Your Mouth

TasteFood by by Lynda Balslev
by Lynda Balslev
TasteFood | June 6th, 2022

Salsa is much more than a spicy red or green sauce for swiping a chip through. Take a cue from the Latin dance that shares the same name. Salsa dancing is dazzling, spirited and vibrant -- a precise metaphor for the juicy, chunky salsa concoctions served up in a bowl. Edible salsas are a dance of ingredients that collide and crunch in your mouth, exuding sweet, tangy flavors that brighten up anything they accompany, including meats and fish, vegetables and, of course, chips.

Each ingredient plays a role in creating a salsa. Fruit, vegetables, fresh herbs, even beans are all fair game. The key is to gather a tasty team that provides a fiesta of color and texture. The variations are endless, but like certain dance steps, there are a few rules of thumb to follow in creating the perfect bite.

Cut and dice the ingredients in uniform size. For instance, finely dice onions and peppers to match the size of beans or corn in the sauce so that every ingredient is in each bite.

Aim for a variety of textures, including juicy, crunchy, soft and leafy, to keep each bite exciting.

Embrace the color -- after all, we eat with our eyes, too. Choose ingredients that not only explode in your mouth, but also pop visually on the plate.

Most important, check all the flavor boxes with a combination of sweet, tart, acid and heat. Sweetness can be in the form of vegetables or fruit, such as corn, red bell peppers, carrots, pineapple, stone fruit or mangoes. Tart is best achieved with acidic ingredients, such as a squeeze of citrus or a splash of vinegar. Heat is delivered by chiles, hot sauce, red chili flakes or simply an embarrassing amount of freshly ground black pepper. And remember to taste, taste, taste as you build the salsa.

Spicy Shrimp With Sweet Corn Salsa

Active time: 20 minutes

Total time: 20 minutes

Yield: Serves 4 as a main course or 6 to 8 as an appetizer

Salsa:

Corn kernels from 2 ears of corn (or 2 cups defrosted frozen corn)

2 scallions, white and green parts divided, thinly sliced

1 red bell pepper, seeded, finely diced

1 orange bell pepper, seeded, finely diced

1 jalapeno pepper, seeded, finely chopped

1 garlic clove, minced

1/4 cup Italian parsley leaves, chopped

1/4 cup cilantro leaves and tender stems, chopped

2 tablespoons fresh lime and/or orange juice

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

Spice blend:

1 teaspoon sweet paprika

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

16 to 20 extra-large shrimp, peeled and deveined, tails intact

2 tablespoons extra-virgin olive oil

Fresh cilantro leaves for garnish

Lime wedges for serving

Combine the salsa ingredients in a bowl. Stir to combine and taste for seasoning.

In a small bowl, mix the spices. Place the shrimp in a large bowl. Add the oil and the spices and toss to coat.

Heat a cast-iron skillet over medium heat. Arrange the shrimp in one layer in the pan without overcrowding. Cook until bright in color and just cooked through the centers, about 4 minutes, turning once.

Spoon the salsa on serving plates. Arrange the shrimp over and around the salsa. Garnish with chopped cilantro and serve with lime wedges.

581-7500

CAPTIONS AND CREDITS

health

A Food and Sore Muscle Memory

TasteFood by by Lynda Balslev
by Lynda Balslev
TasteFood | May 30th, 2022

I swore I was going to eat a little less meat. I guess I shouldn’t swear. A spontaneous invitation to visit friends in the Tetons threw a wrench into my plans. As they say, carpe diem -- or seize the day, pack your bags, and buy some nice wine to bring as a hostess gift. And make that red wine, because in that mountainous neck of the woods, you will be eating cowboy-sized portions of red meat.

I am convinced that the Rockies’ high altitude, dry air and vast landscape will make anyone (who is predisposed) into a ravenous carnivore. Bison, buffalo, elk and beef have a place on all menus. But if you are not a meat-eater, no worries. This is the land where the Snake River does its snaking, as it winds and loops its way along the border of Wyoming and Idaho, stocked full of bass and trout.

But this post is about the meat.

Since I cook, I took on the meal preps for this trip, and for one dinner I prepared this skirt steak recipe. Skirt steak is one of the easiest (and tastiest) cuts of beef to grill. It’s a thin, long cut that requires mere minutes on the grill. It also loves a good marinade, which is an easy do-ahead prep. Soak the meat in the marinade in the morning, and let the flavors infuse and tenderize the meat all day while you go about your business (or in our case, have some outdoor fun).

For this meal I made a simple blend of soy, brown sugar, lime juice and Sriracha -- a magical combo of salt, sweet, sour and heat. After a day of marinating, the steak was ready for the grill, accompanied by a fresh green chimichurri sauce, easily blitzed in a food processor. It was a perfect ending to a day of activity, with lots of exercise, a few sore muscles and plenty of fresh air. The only remaining tasks required were to shower and pour a glass of some of that gifted wine.

Skirt Steak With Chimichurri Sauce

Active time: 30 minutes

Total time: 30 minutes, plus marinating time

Yield: Serves 4

Marinade:

1/3 cup soy sauce

1/4 cup fresh lime juice (about 2 limes)

3 garlic cloves, minced

2 tablespoons extra-virgin olive oil

2 tablespoons packed brown sugar

2 teaspoons Sriracha

1 teaspoon ground cumin

2 pounds skirt steak

Kosher salt

Freshly ground black pepper

Chimichurri Sauce:

2 cups packed fresh cilantro leaves and tender stems

1 cup packed fresh Italian parsley leaves and tender stems

1/4 cup packed fresh oregano leaves

1 small jalapeno pepper, coarsely chopped (seeds optional)

2 large garlic cloves, chopped

3 tablespoons fresh lime juice

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

1/3 cup extra-virgin olive oil

Whisk the marinade ingredients in a bowl.

Cut the steaks against the grain into 4-to-5-inch pieces. Place in a baking dish, add salt and pepper, and pour the marinade over. Turn to coat. Cover the dish and refrigerate the steak for at least 4 hours or overnight, occasionally turning the meat.

Prepare the chimichurri sauce: Combine all the sauce ingredients, except the oil, in the bowl of a food processor. Process to chop. With the motor running, add the oil in a steady stream to blend. Taste for seasoning. Transfer to a bowl and refrigerate until use.

Prepare your grill for direct cooking over high heat. Remove the steak from the marinade and discard the marinade. Grill the steak over high heat until well-marked and cooked to your desired doneness -- 6 to 8 minutes for medium-rare, depending on the thickness of the meat -- turning the steak once or twice.

Remove the steak from the grill and let rest for 5 to 10 minutes. Serve as is or slice the pieces, against the grain, into strips. Serve with the chimichurri.

581-7500

CAPTIONS AND CREDITS

health

Give Yourself a Salad Break

TasteFood by by Lynda Balslev
by Lynda Balslev
TasteFood | May 23rd, 2022

There are times when you simply need a light and healthy timeout. When the weather is hot and cooking is out of the question, or if you’ve been overindulging in meaty protein since the onset of grilling season, a simple salad presents a welcome break. Especially when it’s a fattoush salad.

Fattoush is a traditional Levantine salad. It’s a garden salad and a bread salad at once, brimming with fresh greens and garden vegetables, studded with feta cheese and olives, and tumbled with shards of crispy pita bread. It’s a light, bright and remarkably satisfying dish, thanks to the convergence of textures and salty, briny flavors. The pita pieces serve as “croutons” and soak up a puckery dressing infused with lemon and sumac.

Sumac may be the spice you didn’t know you needed. It’s a tart red berry that is dried, ground and used for cooking in Middle Eastern and Mediterranean cuisine. Sumac has a distinct sharp and floral flavor and imparts a tang to dressings, marinades and seasonings for meat and vegetables. Unlike lemons or vinegar, it’s neither bitter nor acidic, yet it imparts an acidic and citrusy note when added to a dish. It also is a vibrant garnish, thanks to its garnet color.

Fattoush Salad

Active time: 15 minutes

Total time: 15 minutes

Yield: Serves 4 to 6

2 pita breads, each about 6 inches

Extra-virgin olive oil

Dressing:

1/3 cup extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

1 garlic clove, minced or pushed through a press

1/2 teaspoon kosher salt, or to taste

1/2 teaspoon dried sumac

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper, or to taste

Salad:

1 head romaine (or 2 little gems), torn into bite-size pieces

1 cup baby arugula

1 cup cherry or grape tomatoes, halved

1/2 English cucumber, quartered lengthwise, thinly sliced

1/2 small red onion, thinly sliced

1/2 cup pitted Kalamata olives

1/3 cup crumbled feta cheese, plus extra for garnish

1/4 cup loosely packed mint leaves, coarsely chopped

1/4 cup loosely packed cilantro leaves and tender stems, coarsely chopped

Sumac for sprinkling

Heat the oven broiler or grill. Lightly brush the pita bread with olive oil and cut each pita into 6 wedges. Broil or grill until light golden and crisp. Remove from the heat, cool to the touch and break into bite-size pieces.

Whisk the dressing ingredients in a bowl until emulsified.

Combine the salad ingredients and the pita in a large bowl. Drizzle half of the vinaigrette over the salad and toss to combine. Add more vinaigrette to your taste and toss again. Serve garnished with additional feta and a sprinkle of sumac.

581-7500

CAPTIONS AND CREDITS

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