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December 23, 1994 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-12-23

Disclaimer: Computer generated plain text may have errors. Read more about this.





Quality you can build on,
a name you can trust.

Spice Your Life
With Zesty Salsa

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

I

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Your
children's charm
connection...

used to be a ketchup kind of
gal. You know the type, al-
ways drowning my fries in it,
slathering it on sandwiches,
dabbing it on burgers; and, of
course, it was the mainstay of my
meat loaf. For years, that Heinz
bottle was a part of almost every
table I set and seemed to be part
of an amazing number of favorite
dishes. Gradually, I found myself
using it less and less. What was
going on? I finally had to admit
that something had replaced it in
my culinary affections.
I now crave salsa! Some recent
studies now show that salsa has
replaced ketchup as the number
#1 condiment on the hit parade.
The hotter the salsa the better,
as far as I'm concerned. Unfor-
tunately, my husband and chil-
dren don't totally share my latest
passion.
No matter, whatever brand or
style you like the following
recipes are guarantee to make
you say Ole.
NOTE: Be warned, there are a
lot of different types of prepared
salsa on the market, most kosher,
with some better than others. I
happen to like the hot and chunky
varieties best. You can even mail
order five fantastic salsas from
some of the top-rated restaurants
in the United states by calling 1-
800-SAUCES1 (ask for kosher va-
rieties). In order to get the taste
you like best, taste test the salsa
before using it in a recipe.

JN

HOT AND SAUCY
SNAPPER

',Yr s

am'So.

:/1
"114".•

C/)

w

CI)

LLJ

ergo

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Completely charming!
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each

THE DETRO

1--

88

Diamonds
and Fine Jewelry

26400 W. 12 Mile Road

Southfield, MI 48034 ♦ (810) 357-5578

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Southfield, MI 48034 ♦ (810) 357-5578

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1 lb. red snapper with skin (or
use cod or haddock filets)
juice of 1 lime
2 T. oil
1/3 c. thinly sliced green onions
1 clove garlic
2 T. fresh parskly or cilantro,
chopped
3 1/2 c. chopped seeded tomato
1/2 c. "hot" salsa
1/4 c. pimento stuffed green
onions, sliced

Sprinkle the fish with the lime
juice and set aside. Heat the oil
in a skillet and add the onions,
garlic and parsley. Cook, stirring
constantly, for about 3 minutes.
Add the remaining ingredients
and mix well. bring mixture to
a boil and then reduce heat. Sim-
mer for about 5 minutes and then
place the fist on top of the sauce.
Reduce the heat and then cover
the pan with a lid. Simmer 6 to 8

minutes or until the fish flakes
easily with a fork. Remove the
fish and place it on a platter..
Bring the sauce to a boil, uncov-
ered and let cook for 4 to 5 min-
utes or until it starts to thicken.
Spoon over fish and serve with
rice of noodles. Serves 6

SPICY BEEF STEW

1 1/2 c. salsa
1/3 c. salted peanuts
1/2 t. cinnamon
1/4 t. cloves
1 1/2 lb. stewing beef, cut into 1.2
in. pieces
2/3 c. chopped onions
1 t. minced garlic
2 to 3 T. peanut oil
1 c. sliced carrots, approx. 1/2 in.
thick
1/2 c. green pepper chunks
112 c. red pepper chunks
1 c. diced potatoes
1 c. zucchini slices approx. 1/2 in.
thick
1/2 c. water
In a blender or food processor

mix together the salsa, peanuts,
cinnamon and cloves until
smooth. Set mixture aside. In a
large heavy pot, brown beef,
onions and garlic in the oil. Add
the sauce mixture, carrots and
potato and water. Heat to boil
then reduce to simmer. Cook 20
minutes. Then add the peppers
cook 20 minutes. Then add the
peppers. Cook 20 minutes then
add the zucchini. Cook an addi-
tional 20 or until the beef is ten-
der. Stir occasionally. Serves 6

FAJITA STEAK SALAD

3/4 c. steak sauce
1 1/2 c. "mild" salsa
1 lb. cooked steak, cut into
julienne strips
1 c. onion, cut into thin wedges
1 c. cucumber, cut into thin
rounds
1 c. green pepper cut into
julienne strips
1 c. red pepper cut into julienne
strips

Blend the steak sauce and sal-
sa together. In a glass bowl, com-
bine sauce, steak, onions,
cucumber and peppers. Stir to
coat. Cover and refrigerate 2 to 3
hours. Serve on lettuce with corn
chips crumbled on top. Garnish
with sliced tomato and chopped
green onions. Serves 4

OLE PIE
1 c. yellow corn meal

1/2 c. all purpose flour
1 t. baking powder.
1 c. water
1 egg, beaten
2 c. shredded cheddar cheese
2 large cans white tuna, drained
1 1/2 c. salsa
1/2 c. sliced black olives

Pre heat oven to 350. Blend to-
gether the cornmeal, flour, and
baking powder. Stir in water, egg
and 1 cup cheese. Spread half of
the cornmeal mixture on the bot-

r

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