Mango Avocado Salsa
May 9, 2012
One of the many wonderful things about salsa is there are no shortage of excuses to make it. Any time of year, any weather, any occasion, there is a salsa to fit the bill. This most recent concoction folded beautifully into a pre-Cinco de Mayo/ baby shower (yes, Fresh Lime Margaritas were included, of course! ).
Mango Avocado Salsa combines sweet tart mango with creamy avocado spiked with red onion and jalapeño and doused with lime. This palate pleasing mix is equally at home on a piece of grilled salmon or chicken as it is on a tortilla chip or quesadilla. It is the kind of dip that makes you want to whip up another batch as soon as the first is gobbled up. If you are unsure how to cut a mango check out this post. I would love to hear what creative ways you come up with to serve this salsa!
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Chicken Tortilla Soup
May 3, 2011
It is Mexican food week at our house. No, not really because of Cinco de Mayo. The truth is we just really like to eat just about anything Mexican- traditional or inspired. We have been eating carnitas, homemade refried beans, chorizo empanadas, and now for the third time this month, Chicken Tortilla Soup.
This recipe comes from Rick Bayless’ Mexican Everyday. If you have not checked out this book, you should. It is definitely one of our favorites. We happened across it in the kitchen of a house we rented in Nayarit, Mexico years ago. My husband and I both loved it, and the meals we created from it so much, that we both surprised the other with a copy of it for Christmas that year. Oops.
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Tequila Lime Tart
May 1, 2011
What can I say? Sometimes it is not enough to drink a margarita, I want to eat it too! I was inspired by Food52’s recent tart recipe contest. Tarts are fun to prepare and display so beautifully. I love to make them sweet and savory. Perhaps you already checked out my Caramel Apple Tarts or Sausage Kale Dinner Tart.
When the recipe for Tequila Lime Tart came together, I was busy making batch after batch of Meyer Lemon Curd. It occurred to me to make lime curd. While lime curd sounded delicious, wouldn’t it be even better with a splash of tequila? While I was at it, I might as well fold in some whipped cream. Viola, Tequila Lime Tart!
The tequila lime filling sits on a my favorite gingersnap crust. The tangy lime and spicy ginger are delicious companions. Make the tart ahead and let it chill in the refrigerator. When you are ready, slice and serve. Take care in lifting the pieces as the crust is brittle. This is a perfect dessert for anytime of year, as limes are always available. It would pair particularly well with a Mexican meal, but really it would be good anytime. Enjoy!
Note:
This recipe earned an Editor’s Pick on Food52’s recent tart contest! Here’s what they said:
My Pantry Shelf’s tart harnesses the power of late winter citrus and turns limes into a vibrant tart. The mousse-y filling is both refreshingly bright and satisfyingly creamy and the gingersnap crust is a great combo with the lime filling. Be careful with the delicate crumbly crust when removing the tart ring. The touch of tequila is just enough to make you think of a margarita on the beach—perfect for getting through the last days of winter.
My Pantry Shelf 