Chunky Salsa

As I've mentioned before, I'm not so much a fan of the spicy food. This presents a bit of a problem in the appetizer arena as chips and salsa are about as basic as you get. I have experimented with trying to find a suitable salsa that doesn't need a jalapeno pepper or any such thing. The basic problem I think, is that when you take out the spicy, there isn't a whole lot left in the flavor department. But then I came upon this cookbook called Stonewall Kitchen Favorites. (That picture on the cover btw is a lobster blt. No, I haven't made it yet and yes, I really really want to.) Inside this book of tastiness, I came upon a recipe for a fresh tomato salsa, complete with a jalapeno. However, with a little tinkering, you get the following recipe. Lots of flavor with out any nasty mouth-searing.


6 plum tomatoes, chopped
1 green bell pepper, chopped
5 scallions, chopped, including both white and green parts
1/3 c cilantro, chopped
juice of 1 lime (approx 2 tbsp)
4 tbsp olive oil
salt and pepper to taste

Combine all ingredients and serve. Don't chop the vegetables too finely, leave them chunky (thus the name). This salsa goes really well with Tostitos Scoops, they pick up the veggie chunks and the juice they sit in perfectly. And they're not even paying me to say that (though if they wanted too...).

Get Drunk in the Woods, vol 2

Ok, so here's the next installment, a couple of apps for my legions of adoring fans.  Now, as I've mentioned before, the muffin family evening always starts with martinis (or recently mojitos as well) on the deck.  This of course is followed by feasting, it's just how we do.  So now that the summer is in full swing, I've been working on my hors d'oeuvres (side note: I can't believe I spelled that right, but the red dotted line has yet to appear!) so that everyone can make it through to dinner.  Last year I bruschetta-ed it out every time, and finally perfected that recipe.  But of course, because life is inherently unfair, now apparently tomatoes are fatal or something, and I don't want to be knocking off all my friends and family members just because they couldn't resist a tasty snack.  So a couple things I've been experimenting with are below.  First, my new favorite snackable - Pita Chips!  Now this is one of those things where the first time I made them, they were truly awesome.  And of course, since that time, I've been trying to recreate exactly what I did and haven't found the perfect formula.  It all depends on the combo of herbs, so it's kinda a crapshoot.  But they've never been bad, and it's more fun than just chucking some tortilla chips in a bowl.  They also go perfectly with the other recipe I've got there, White Bean Dip. mmmmmm.

Pita Chips

pocketless pita bread

assorted fresh herbs, chopped (oregano, chives, basil, and thyme are what I've used, though it might be interesting to throw in some rosemary, sage or even tarragon if you're feeling frisky)

chopped garlic

olive oil

salt

Preheat the oven to 400

Combine the chopped herbs and the garlic in a bowl

Cut the pita bread into wedges and place on a cookie sheet

Brush the top of each wedge with olive oil

Sprinkle the herb/garlic mixture over the top

Salt the chips liberally

Pour a bit more olive oil over the top of the herbs if they're looking dry

Cook for 5-7 minutes, keeping a close eye on them because they will burn!

They get crispier and act more like chips the longer you bake them.  I personally like them more bread-y, so I don't usually cook for more than about 5 min.

White Bean Dip

2 cans cannelini beans, drained

4 tbsp fresh sage, chopped

4 tbsp olive oil

juice from 1/2 to 1 lemon, to taste

salt, to taste

Combine the ingredients.  Mash together until somewhat smooth, but with some of the beans holding their shape.  Serve with pita chips!