Salsa Saturday 040911

Here is my salsa review for Salsa Saturday April 9th 2011. My current favorite is Santitos Medium Spicy, for a medium it has a really nice after burn. They make a spicier one which I will try. It contains bell peppers which give it a very nice flavor along with the serrano peppers. I love thin salsas like this, it's great on tacos or with just chips. The HEB Smoky Citrus is pretty good but the liquid smoke is too over powering, it does have a nice after burn and the lemon and lime really add to the flavor. Both are relatively inexpensive, under $4.

Tasso Stuffed Jalapenos

Here is a Texas favorite with a Cajun twist. I don't have an actual recipe for this, I tend to make these up as I go. Recently I made some Tasso ham which is a spicy Cajun smoked pork. I've been on a stuffed jalapeno kick and thought this would be tasty. If you don't have Tasso ham you could just use your favorite smoked ham. Be careful because once you start making these you will become addicted. The jalapenos aren't really that spicy once you remove the seeds and membrane.

Spicy Beer Cheese!

I grew up in Kentucky and later moved to New York, I currently live in Texas. There are many foods I loved from both areas that are not available here in Texas so I've had to figure out how to make them. I remember when we first moved here we couldn't find a decent bagel so I made my own. Here is a favorite from Kentucky, beer cheese. I don't think this is known outside of the state, you can buy it in the grocery stores there. Here's my take on beer cheese. It's a spicy and tasty cheese spread that goes well with crackers, pretzels or celery sticks.

Ingredients:

2 cups finely shredded sharp cheddar cheese
½ cup flat beer (Open the beer, stir to remove bubbles.) you might not use it all
1 clove garlic, minced
¼ tsp ground red pepper
½ teaspoon hot pepper sauce (Frank's)
¼ tsp Worcestershire sauce
½ tsp horseradish
saltine crackers
pretzel sticks
celery sticks



Directions:

Add 2 cups shredded cheese, garlic, ground red pepper, hot pepper sauce, and Worcestershire sauce to a food processor and mix until somewhat combined. Slowly pour in ¼ cup beer, and continue to mix with the food processor until creamy. Check the consistency of your beer cheese spread. If it is very stiff, blend in more beer, just a little at a time, until a smooth consistency.

Sabrett's Onion Sauce

Sabrett hot dogs are a New York City specialty. You can get these dogs at push carts all around the city.
One of the favorite toppings is a sweet and tangy onion sauce. I wanted to make this sauce so I looked around on the web and found several "clone recipes", here is one that I came up with based on a few that sounded good.

Ingredients
1 tbsp olive oil
1 large sweet onion, 4 cups copped
3 cups water
1 tbsp corn starch, dissolved in a little cold water
1 tbsp packed brown sugar
2 tbsp tomato paste
1 tsp kosher salt
1/4 tsp of crushed red pepper, or more if you like it spicy
1/4 cup white vinegar

Directions
Heat oil in saucepan over medium heat and add the onions, saute for about 5 minutes until onions are tender but not caramelized. Add the brown sugar, tomato paste, salt and red pepper. Stir and cook for a few minutes to cook off the raw taste of the tomato paste. Add the water and vinegar and simmer for 1 hour. Add the cornstarch while stirring. Increase the heat and bring to a boil, once thickened spoon onion sauce over hot dog with spicy brown mustard.

NY Style Cheese Cake

Ingredients 

for the crust
3/4 c flour
3 tbls sugar
1/2 tsp fresh lemon juice
6 tbls unsalted butter
1 slightly beaten egg yoke
1/4 tsp vanilla

for the filling
3 8-oz packages of cream cheese, softened
1 c sugar
1/2 tsp fresh lemon juice
1/4 tsp vanilla
2 tbls flour
1/4 tsp salt
2 eggs
1 egg yoke
1/4 c milk

To prepare the crust, combine 3/4 c flour, 3 tbls sugar, and 1/2 tsp lemon juice.
Cut the butter into the flour mixture until crumbly. Cut in the egg yoke and 1/4 tsp vanilla.
Pat 1/3 of the dough onto the bottom of an 8" cheese cake pan or springform pan.
Bake in a 400 degree oven for about 7 minutes until golden brown; cool.
Attach the bottom to pan and pat remaining dough onto the sides to a height of 1 1/2 inches.

For the filling, in a large mixing bowl beat together the cream cheese, 1/2 tsp lemon juice, 1/4 tsp
vanilla. Mix the 1 c sugar with the 2 tbls flour and 1/4 tsp salt and slowly add to the cream cheese mixture.
Add the 2 eggs and 1 egg yoke all at once and mix well. Add the 1/4 c milk mix until well combined.

Pour filling into crust lined pan and bake in a 450 degree oven for 10 minutes then reduce the oven
to 300 and bake for 50 to 55 minutes or until a toothpick stuck in the center comes out clean.
Let cool then chill for a couple of hours before eating.

Here's a video showing just how to make the best cheese cake you will ever eat.

Salsa Saturday from Oct 09 2010

I kept hearing commercials on the radio for this local Austin salsa so I thought I'd give it a try. It's a fresh salsa
called Ana's Salsa. It's available in the Austin area at HEB, you will find it in the refrigerated produce section.
I first tried the medium hot version and didn't like it at all, too much of a raw onion and garlic flavor. I decided to give the mild version a chance and it was really good. It's made with Serrano peppers instead of Jalapenos, which I really like. The mild version didn't have the harsh raw onion and garlic flavor, very fresh tasting.

Salsa Saturday from May 15, 2010

I started uploading salsa Saturday videos to youtube back in May. Basically to keep track of the ones I liked and the ones I didn't. Here is the first one. Reviewed are three jarred salsas, Absolutely Picante, Hot On The Red, and San Antonio Farms. I'm not sure about the availability of these around the county. My favorite here is the San Antonio Farms, ironically it's made in Ohio.