Arriba!

Lately, I have been gravitating towards Mexican food. I don't know if its the sudden slew of amazing Mexican restaurants in Toronto (Playa Cabana, Grand Electric, La Carnita), or my love for margaritas and overly flavourful food, but I just can't get enough of it. Bringing a taste of Mexico to your own home can be simple, healthy, and delicious. Here are a couple of easy recipes for salsa and guacamole. I have adapted them (slightly) from Grand Electric's famed recipes featured in the Toronto Star. Check them out here. 

Guacamole

4 avocados

1-2 small jalapeños, seeded and very finely diced (less if you don't like the heat)

1/4 medium spanish onion, finely diced

juice of 3-4 small limes

salt

Combine ingredients together in a bowl and mush the avocado until it is smooth, but still chunky and most definitely not in the form of a puree. Season to taste with salt and lime juice. 

Pico de Gallo

3 ripe tomatoes, finely diced

1/2 spanish onion, finely diced

1-2 jalapeños, finely diced

juice of 2 limes

handful of cilantro, finely diced (this can be omitted if you - like some-  hate cilantro)

splash of olive oil

salt

Mix ingredients together and season to taste. Pico de gallo can even be used as a salad dressing on a taco salad. 

White Bean Dip

I LOVE dips. What's not to love! Plunging your favourite dip-holding-vessels into delicious flavourful bowls of goodness with a bunch of your friends could possibly be one of the best things ever. This white bean dip is easy and requires no measuring - just tasting!

Add the juice of one lemon, a bunch of parsley, two garlic cloves (or less if you don't feel like frightening your friends with your garlic breath), a quarter cup of good quality olive oil, and a can of rinsed and drained white beans to a food processor. I imagine this would taste delicious with chick peas as well!

Blitz those beans until you have found your desired consistency - don't forget to taste it! Season with salt and pepper.

Serve with your favourite crackers and dig in!

So That's How You Tune A Fish!

Those who know me are well aware of my obsession with seafood. Salty, briny, slimy, you name it and I love it! I am drawn to the little critters on any menu and would cook seafood every day for the rest of my life. I also love RAW seafood. There really is nothing better! Tartares are one of my go to's and they really are so simple to make! The key is buying "sushi" quality fish - ask your fish monger when the fish came in and ask to take a wiff of the beautiful sea creature - it should smell like fish but not fishy - there truly is a difference! It also should be bright in colour, firm to the touch, and never frozen!

This tartar recipe is adapted from Martha Stewart's (my gal) book on appetizers. She serves little piles of this tartar on cucumber or radish rounds but big spoonfuls of the delicious tartare works for me. Chop the tuna very finely so you have an even consistency but don't make it too mushy! Tiny cubes work best.

Tip: if you put the fish in the freezer for about 30-45 minutes prior to chopping, it firms up and is much easier to chop! Just be sure you don't freeze it solid!

Tuna Tartare:

1 lb SUSHI QUALITY raw tuna
2 tbs light soy sauce
1 tbs rice wine vinegar
1 tbs sesame oil
1 bunch of chives finely diced (green onions work too but keep them fine!)
Pepper to taste
Optional: a few sprigs of fresh cilantro

Chop the tuna finely then combine all the ingredients in a bowl and let sit, refrigerated, for about an hour.

Eat and enjoy!  

If you wish you can add a dollop of spicy mayo to the mix or even stir it right in! Just add the mayo slowly in order to not over spice or over mayo your tartare - you want to still taste the flavors of the sea!

Spicy Mayo:
1/2 cup kewpie (this is a Japanese mayo found in a squishy bottle with a baby on it...dont ask just enjoy!)
Sriacha Hot Sauce to taste (this is the Foodie God's gift to spice lovers. be careful - its strong!)

Mix together and enjoy!