Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
The fresh, pungent flavor of cilantro has always been a favorite of mine. I know some do not like it, but I often find that those who don’t care for cilantro haven’t had the right introduction! In general cilantro should be very coarsely chopped. If it is finely chopped, it’s flavor dissipates quickly and the herb dissolves into a brownish, smelly liquid. For this vinaigrette I recommend you chop the cilantro just before adding it to the dressing. I like this dressing over any greens chopped vegetables assortment, particularly a salad of tossed greens and avocado.
3 Tablespoons fresh lime juice (1 or 2 limes) 1 Tablespoon honey 1 Tablespoon coarsely chopped fresh cilantro 3 Tablespoons extra virgin olive oil ½ jalapeno chile (seeds removed, if you wish to reduce the heat), minced Salt (optional)
1. Whisk the lime juice, honey, cilantro, olive oil, and jalapeno together in a small bowl until thoroughly combined. Taste and adjust the seasonings as needed, adding a pinch of salt if desired. Store, covered, in the refrigerator for up to 1 month.