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Cooking, Recipe and Food Blog

Salmon and Salsa Verde Fusili Pasta

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Salmon and salsa verde fusilli is a wonderful dish that is perfect for a barbecue or if you want a delectable dish for dinner. It can be a bit spicy because of the jalapenos. You can lessen it or remove it completely if desired. This recipe goes perfectly well with salad and white wine.

 

Ingredients:

500g smoked salmon

400g fusili pasta

1 75g bottle salted baby capers, rinsed and drained

3 drained anchovy fillets, finely chopped

1/4 cup chopped fresh dill

2 tablespoons finely grated lemon rind

1/4 cup extra virgin olive oil

2 cups salsa verde

1 cup Parmesan cheese

 

Cook pasta in a pot of salted boiling water according to package instructions or until al dente. Drain. Rinse with cold water and set aside.

Heat the oil in a saucepan under medium heat. Cook the anchovies for 1 minute. Remove from heat. Add the pasta, smoked salmon, capers, dill and salsa verde. Toss lightly and transfer the pasta to a serving plate or individual bowls. Sprinkle with Parmesan and lemon rind before serving.

 

Photo Courtesy Of:  c3lsius_bb

 

Green Pork Chili

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This yummy dish is best eaten with tortillas, but it is good with rice as well. Be generous with the salsa because it gives the pork flavor.

Ingredients:

2 tablespoons olive oil
1 (2-pound) pork loin, sliced
1 teaspoon ground cumin
Salt and black pepper, to taste
2 red onions, chopped
1 green bell pepper, seeded, chopped
1 jalapeño pepper, seeded, chopped
2 cloves garlic, chopped
4 cups vegetable stock
2 cups prepared green salsa
1 cup chopped fresh cilantro

Season the pork with salt, cumin and pepper.

Heat the oil in a Dutch oven or heavy pot, under medium heat. Fry the pork loin until it is no longer pink and the edges are brown. Turn at least once. Transfer the pork to a plate.

In the same pot, sauté the garlic, onion, bell pepper and jalapeño for 5-8 minutes or until the onion and the peppers are soft. Add the pork and cilantro. Pour in the vegetable stock. Increase the heat to high and bring to a boil. After, the lower the heat and simmer for an hour or until the pork is soft and the liquid is reduced to 1/4. Add the salsa. Cover and simmer for another 10 minutes. Serve warm.

Photo Courtesy Of: Chill05

All About Salsa

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I am a big fan of salsa and dishes that are served with it. I like the fresh variety a whole lot better than the canned or bottled ones. They are tastier and they compliment even the simplest food like chips well.

You can prepare it ahead of time and refrigerate it. It usually lasts for a week.

 

Tomato Salsa

Ingredients:

3 tablespoons finely chopped white onion

2 small cloves garlic, minced

3 large ripe tomatoes, peeled and seeds removed, chopped

1 red bell pepper, chopped (optional)

2 hot chili peppers, Serrano or Jalapeno, finely chopped

2 to 3 tablespoons minced basil

1 1/2 to 2 tablespoons tomato sauce or ketchup

Salt

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Salsa Verde

Ingredients:

1 1/2 lb tomatillos, husked

1/2 cup chopped white onion

2 cloves garlic, minced

1/2 cup cilantro or basil leaves

1 Tbsp fresh lime juice

2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped

Salt to taste

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Mango Salsa

Ingredients:

1 ripe mango, peeled, pitted, and diced

1/2 medium red onion, finely chopped

1 Jalapeño chili, minced

1 small cucumber, peeled and

3 Tbsp fresh cilantro or basil leaves, chopped

3 Tbsp fresh lime juice

Salt and pepper to taste

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Photo Courtesy Of: °Florian