By: Diane Rosolen
Many years ago my then 8 year old Daughter had lightly mentioned to me while she was getting ready for bed that she had to bring in an Ethnic Food the next day. I asked her, "Honey, did you tell your Teacher what you were contributing to the Feast Table?" she said: "Yes Mommy, I told her Meatballs." I then proceeded to ask the question I most feared the answer to: "Ok Honey that is nice, how many do we have to make?" she said: "There are 2 Teachers, 1 Principal, 31 Students and their Parents."
You can just imagine the look on my face, my eyes were popped out. So we did the math and figured 100 meatballs should be enough. I could not go to the store and get all the required ingredients so, I had to get real creative here and come up with a solution and that is where the Birth of my meatless meatballs recipe was created.
6 cups Flavored bread crumbs
6 slightly beaten eggs
1 cup chopped onion
1 cup chopped parsley
1/2 - 3/4 cup grated Romano or Parmesan cheese
Salt & pepper to taste
Corn oil for frying
Bowl of water
In a large bowl mix first 6 ingredients till well blended. If the mixture seems dry, gradually add water until firm but moist enough to shape into a ball.
Heat oil and moisten hands with bowl of water on the side and start rolling balls. When egg balls are browned all around add to sauce.
Simmer in sauce and then serve.
*If you want to get creative... push a roasted garlic clove into each egg ball before frying.
Scotch Bonnet Habanero and Mango Salsa Recipe
By: Bill McPherson
According to Merriam-Webster's Collegiate Dictionary, SALSA refers to "a spicy sauce of tomatoes, onions and hot peppers". Of course, it also refers to Latin American music and dance, but that's far from my area of expertise so I'll stick with what I know.
My first experience with salsa goes way back to early childhood and Pace Picante Sauce which from my recollection was virtually the only salsa that was readily available in grocery stores. Suffice to say, since then, "we've come a long way baby!"? Whether shopping for salsa in your hometown market or online, there are now literally hundreds, perhaps thousands, of salsas to choose from.? However, the next time you feel a creative flare in the culinary department and have a little extra time on your? hands, whipping up a batch of your own homemade salsa can be a great deal of fun.
Making your own salsa is really quite simple, the only potentially cumbersome part of the process is roasting your peppers and removing their skin. This can be a little tricky the first time out because the tendency is to char or blacken the pepper too much, but don't get discouraged, it won't take long before you master the technique. Dependent on what type of salsa you're making it's often a good idea to roast the majority of your ingredients (i.e. - peppers, tomatoes, garlic, corn, etc.) because roasting tends to concentrate the flavors and bring out a more hearty, yet natural smoky flavor. Next time you're in the mood to add zest to a meal, try this very spicy yet flavorful salsa:
3/4 pound yellow tomatoes
3 orange Habanero peppers
3 Scotch Bonnet peppers
1 Large Mango
1 yellow bell pepper
1/2 cup onion
2 cloves garlic
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
Carefully oven-roast the yellow tomatoes being careful not to blacken them - then dice (diced sections should be as big as the end of your little finger). Finely chop the onion, mince the garlic, and dice the yellow bell (same size as tomatoes) - combine together and saute' for 3 to 5 minutes. Put in fridge to cool. Roast the Habanero and Scotch Bonnet peppers and remove skins. Combine peppers with lime juice, sugar and salt and puree'. Peel, pit and dice mangos (same size as tomatoes and bell pepper). Blend diced tomatoes, bell pepper and mango into puree' and serve.
This chunky, spicy salsa offers a very unique taste and is great on chips, chops or seafood. Enjoy!
If you're interested in shopping for salsas, hot sauces, and other fiery food products online please visit my website at http://www.hotsaucesfromatoz.com
http://www.hotsaucesfromatoz.com
According to Merriam-Webster's Collegiate Dictionary, SALSA refers to "a spicy sauce of tomatoes, onions and hot peppers". Of course, it also refers to Latin American music and dance, but that's far from my area of expertise so I'll stick with what I know.
My first experience with salsa goes way back to early childhood and Pace Picante Sauce which from my recollection was virtually the only salsa that was readily available in grocery stores. Suffice to say, since then, "we've come a long way baby!"? Whether shopping for salsa in your hometown market or online, there are now literally hundreds, perhaps thousands, of salsas to choose from.? However, the next time you feel a creative flare in the culinary department and have a little extra time on your? hands, whipping up a batch of your own homemade salsa can be a great deal of fun.
Making your own salsa is really quite simple, the only potentially cumbersome part of the process is roasting your peppers and removing their skin. This can be a little tricky the first time out because the tendency is to char or blacken the pepper too much, but don't get discouraged, it won't take long before you master the technique. Dependent on what type of salsa you're making it's often a good idea to roast the majority of your ingredients (i.e. - peppers, tomatoes, garlic, corn, etc.) because roasting tends to concentrate the flavors and bring out a more hearty, yet natural smoky flavor. Next time you're in the mood to add zest to a meal, try this very spicy yet flavorful salsa:
3/4 pound yellow tomatoes
3 orange Habanero peppers
3 Scotch Bonnet peppers
1 Large Mango
1 yellow bell pepper
1/2 cup onion
2 cloves garlic
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
Carefully oven-roast the yellow tomatoes being careful not to blacken them - then dice (diced sections should be as big as the end of your little finger). Finely chop the onion, mince the garlic, and dice the yellow bell (same size as tomatoes) - combine together and saute' for 3 to 5 minutes. Put in fridge to cool. Roast the Habanero and Scotch Bonnet peppers and remove skins. Combine peppers with lime juice, sugar and salt and puree'. Peel, pit and dice mangos (same size as tomatoes and bell pepper). Blend diced tomatoes, bell pepper and mango into puree' and serve.
This chunky, spicy salsa offers a very unique taste and is great on chips, chops or seafood. Enjoy!
If you're interested in shopping for salsas, hot sauces, and other fiery food products online please visit my website at http://www.hotsaucesfromatoz.com
http://www.hotsaucesfromatoz.com
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