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Great Pacific Cuisine
Begins With Sauces

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

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Black Jack

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14450 West Ten Mile Road • Oak Park, MI 48237

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Casino Emanu-El presents an evening of

Las Vegas Games, Auction,
Raffle and Prizes

Saturday, April 20, 1996

here's just no reason to eat
store-bought salsa any-
more! With the Fresh
Tomato Salsa recipe in
Pacifica Blue Plates by Neil Stu-
art, you can create your own sal-
sa and serve it with a basket of
fresh, hot tortillas or any
chips you have on
hand in the house.
When you put
the simple recipe
together, you will
have a homemade
delicious snack or
appetizer that is
ready to serve to fam-
ily or guests.
You can spice the
recipe up or down. If
you can't find
tomatillos, which are
those small, tart green toma-
toes, you can eliminate them
from the recipe.
Pacifica Blue Plates contains
over 140 innovative recipes for
Pacific Southwest cooking that
you can add to your collection and
create some wonderful new
meals for your family and for
guests.
You don't have to be a gourmet
chef to make these recipes. Most
of them are quite simple, with
minimum steps to prepare.
I have selected some basic
recipes from the book to get you
started on your journey to the
tasty Pacific Southwest style of
cooking.

FRESH TOMATO SALSA

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8:00 - 12:00 Midnight

First Prize Raffle: Airfare to Las Vegas for Two

From Hamilton, Miller, Hudson & Fayne

2 cups tomatoes, diced
1/2 cup tomatillos, diced
1/2 cup red onion, diced
1 clove garlic, minced
1 small jalapeno pepper, seeded
and minced
1/2 cup cilantro, chopped
1 tablespoon fresh lime juice
1/4 cup rice wine vinegar
1 teaspoon sugar
1 teaspoon coarse salt
1/8 teaspoon freshly ground
black pepper

Mix all ingredients in a bowl. Al-

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106

Donation: $10 Per Person
Pre-Pay by April 15 and receive 5 Free Raffle Tickets

Refreshments available • Raffle Tickets Si .00 each • For more information call 810 967 4020

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Next time you feed your face, think about your heart.

Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'II do you good.

tip American Heart Association

WERE FIGHTING FOR YOUR LIFE

-

low salsa to set 1 hour before
serving so flavors develop. Serve
at room temperature. Makes 3
cups.
Hint: To seed peppers and
chiles remove seeds by cutting
peppers or chiles open and gen-
tly scraping seeds away with the
edge of a knife. When seeding
any of the spicy varieties kitchen
gloves should be worn to avoid
direct contact with the hands.

AVOCADO SALSA

2 medium avocados, peeled,
seeded, and diced
1/2 cup tomatoes, seeded and
diced

1/4 cup cilantro, chopped
3 tablespoons red onion, diced
1 clove garlic, minced
1 tablespoon fresh lime juice
1/2 teaspoon jalapeno pepper,
seeded and minced
1 teaspoon coarse salt
1/8 teaspoon freshly ground
black pepper

Combine and gently
mix all ingredients in
a bowl. Salsa is best
when used the
same day it is pre-
pared. Makes 3
cups.

JALAPENO
HONEY MUSTARD

1/2 cup Dijon mustard
1/2 cup honey
1 tablespoon pickled
jalapeno pepper, seeded
and minced
1 tablespoon juice from pickled
jalapeno pepper

In a bowl, mix all ingredients un-
til combined. Use as a glaze for
chicken or as a dipping sauce for
vegetables. Makes 1 cup.

JALAPENO TARTAR
SAUCE

1 cup mayonnaise
1 tablespoon dill pickle relish
2 tablespoons pickled jalapeno
pepper, seeded and diced
1 tablespoon scallions, sliced
thinly
1 tablespoon mustard
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground
black pepper

Mix all ingredients in a bowl un-
til combined. Use with seafood
dishes. Makes 1 114 cups.

HERB-CRUSTED SEA
BASS WITH STEWED
GOLDEN TOMATO
SALSA

1/4 cup peanut oil
6 sea bass fillets (7 ounces each)
2 tablespoons fresh basil,
chopped
2 tablespoons fresh chives,
chopped
1 tablespoon fresh tarragon,
chopped
2 cloves shallot, chopped
2 tablespoons coarse salt
1 teaspoon freshly ground black
pepper
1 recipe Stewed Golden Tomato
Salsa (below)

Oil the fish fillets lightly
and sprinkle the fresh herbs
over them evenly. Season with
salt and pepper, grill over hot
coals for 3 to 4 minutes on each
side, depending on thickness of
fillets, and serve on a pool of
Stewed Golden Tomato Salsa.
Serves 6.

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