Sweet and hot! I love to use it as a dressing for green salads.

Ingredients:

• 2 Mangos diced
• 1/2 to 3/4 cup diced pineapple
• 1/2 cup diced red onion
• 1 ripe tomato diced
• 1 to 2 dried arbol chilis finely diced
• 1/4 cup diced cilantro
• Juice of one lime

Instructions:

Combine everything in a non-reactive bowl (glass preferably) and refrigerate. I know really complicated, right? Will last for about a week.

This appetizer is such a hit and is quick to make. Be sure to make plenty if you plan to share!

Ingredients:

• 16 slices of pork belly, about 1/4 inch thick.
• 3 Morita smoked chilis ground (can substitute with another smoky chili)
• 4 tablespoons granulated sugar
• 1 teaspoon molasses
• Whipped sweet potato puree
• Mango Pineapple Salsa (see recipe in blog)

Instructions:

To make the whipped sweet potato puree:

1. Wash a medium sized sweet potato. Prick it all over with a fork or knife
2. Wrap it in a damp paper towel and microwave on high for 5 minutes
3. Allow sweet potato to cool
4. When cool, remove skin and break into chunks in a small mixing bowl
5. With a hand mixer, using the whisk attachment, whip sweet potato until fluffy
6. Place in covered container and refrigerate.

To make the pork belly:

1. Preheat oven to 350 degrees.
2. Line a rimmed baking sheet with foil
3. Combine ground morita chilis, sugar and molasses in a small bowl
4. Coat the pork belly slices with the chili and sugar mixture and lay out evenly on the foil covered baking sheet
5. Place in center rack of oven and bake for 20 minutes

To assemble:

1. Line up the pork belly slices on a serving plate
2. Top with the mango pineapple salsa
3. Place about 1/8 to 1/4 cup of whipped sweet potato puree on the side and serve.

This dish was inspired by an appetizer served at a local Peruvian restaurant.

This spice mix is inspired by Carla Hall’s spice blend. This dry mix works for when you want the flavors of harissa paste but need it to be dry like for a grilling rub or for spicing up a nut mix! This recipe makes about 4 tablespoons of spice mix.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 4 arbol chilis, seeds removed and cut into pieces
• 1 guajillo or New Mexico chili, seeds removed and cut into pieces
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon kosher salt

Instructions:

1. Combine the cumin seeds, coriander seeds, caraway seeds and chilis in a small skillet and set over medium heat. Toast, stirring occasionally, until fragrant, about 5 minutes. Let them cool completely, then transfer to a spice blender/grinder.
2. Add the smoked paprika, garlic powder and salt. Blend/grind to a fine powder. You can store it in an airtight container for about a month.

Warm, sweet and spicy. Just as a nut mix should be. This favorite will keep you wanting more.

Ingredients:

• 1/2 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons Harissa Spice Mix (recipe in blog)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coarsley ground pepper
• 2 egg whites, room temperature preferred
• 1 cup raw cashews
• 1 cup raw walnuts
• 1cup raw whole almonds
• 2 cups raw pecan halves

Instructions:

1. Preheat the oven to 300 degrees F. Line a rimmed half-sheet pan with parchment paper.
2. Mix the brown sugar, granulated sugar, harissa, salt, and pepper in a small bowl.
3. Whisk the egg white in a large bowl until stiff peaks form.
4. Add the nuts to the bowl with the egg whites and gently fold until the nuts are evenly moistened and gently fold until the nuts are evenly coated.
5. Sprinkle the sugar spice mixture on top and toss to coat evenly.
6. Spread nuts evenly on prepared baking sheet.
7. Bake, stirring and separating the nuts every 15 minutes, until golden brown, 45 to 60 minutes.
8. Let cool on a wire rack, separating the nuts with two forks while they are still hot. Let cool completely.

The nuts keep for about a week at room temperature in an airtight container.

This recipe was inspired by a recipe in Carla Hall’s “Soul Food Every Day and Celebration” cookbook.

Piñons add a unique nutty flavor and texture to this crisp green salad.

Ingredients:

Dressing:

• 2 garlic cloves, boiled in water for 10 minutes and drained
• 1/4 teaspoon salt
• 1 and 1/2 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• freshly ground pepper to taste

For the Salad:

• 1 head washed and dried romaine lettuce, chopped.
• 1/4 cup grated cotija cheese (can use Parmesan as a substitute)
• 1/4 cup piñon nuts, toasted

Instructions:

1. In a small nonaluminum bowl, mash the garlic and salt together with the back of a fork. Whisk in the mustard and vinegar; slowly whisk in the oil until the dressing is thick. Add the pepper.
2. Put the lettuce in a large salad bowl and toss with the dressing. Sprinkle the cheese and nuts over the greens and toss again. Serve immediately.

Serves 6.

This recipe is inspired by a recipe in “Southwest the Beautiful” cookbook.

Makes any day a holiday.

Ingredients:

• 1/2 thinly sliced high quality apple. I used an ambrosia apple in this recipe and used a mandoline slicer.
• 1 cup diced pineapple
• 1 orange thinly sliced
• 1 tablespoon sugar
• 1 cup red grapes sliced in half and frozen
• 1/3 cup brandy
• 1/3 cup Gran Marnier or similar liquer
• 1/2 cup pineapple juice
• 4 sprigs of fresh mint
• 1 cinnamon stick
• 1star anise
• 1 bottle of Spanish Cava. I like a dry brut. You can substitute with a sweeter one if you like.
• Ice Cubes.

Instructions:

1. In a large bowl (glass preferred) combine the sliced apple, orange and diced pineapple. Cover with tow tablespoons of sugar and let sit for at least 10 minutes.
2. Add the brandy, Gran Marnier, pineapple juice, mint and spices. Using the back of a wooden spoon, muddle the mint and fruit just a bit.
3. Chill this mixture for at least an hour.
4. Before serving, add the chilled cava and frozen grapes, and lightly stir to combine. To serve, either ladle it into glasses filled with ice cubes, or into a serving pitcher filled halfway with ice.

Makes approximately 4 servings.

This recipe was inspired by https://spanishsabores.com/cava-sangria-recipe/ .

This is a Margarita in roulade form. Great alone or with a sauce on top – like my cranberry sauce!

Ingredients:

For the Cake:

• 4 eggs, separated
• 1/4 cup granulated sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons grated lime zest
• 1/4 teaspoon salt
• 1/2 cup sifted unbleached all-purpose flour

For the Soaking Syrup:

• 1 tablespoon fresh lime juice
• 2 tablespoons Gran Marnier or Triple Sec
• 1 tablespoon tequila or reposado

For the Lime Cream:

• 3 egg yolks
• 1/4 cup Gran Marnier or Triple Sec
• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons tequila or reposado
• 1 teaspoon unflavored gelatin, dissolved in 2 tablespoons of cold water
• 1/2 cup heavy cream, whipped until stiff

For the Filling and Topping:

• 1/2 cup lime marmalade/jam. I used a local Key West lime marmalade/jam.
• Sifted confectioners’ sugar for dusting.

Instructions:

1. To make the cake, preheat an oven to 375 degrees F. Butter a 10 by 15 inch jellyroll pan. Line the bottom with a sheet of waxed paper and butter the paper. Dust the pan with flour and tap out any excess.
2. Beat the egg yolks in a medium bowl with an electric mixer. Gradually add the sugar, then the lime juice, lime zest and salt. Beat until the mixture is thick and pale, about 5 minutes. In a large bowl, beat the egg whites until stiff but not dry. Fold one third of the beaten egg whites into the egg yolk mixture. Sift one third of the flour over the batter and gently fold in until blended. Repeat with another one third of whites, then flour. Finish folding in the whites and flour and fill the prepared pan with the batter, spreading it evenly. Bake for 15 minutes, or until the cake is lightly browned and the edges have started to pull away from the sides of the pan. Let cool for 5 minutes.
3. Place a damp towel on 2 wire racks placed side by side and turn the cake out onto the towel. Remove the waxed paper. Stir together all the soaking syrup ingredients and sprinkle it evenly over the cake. Starting with a long side, fold one edge up about 2 inches. Continue to roll up the cake in the towel, with the towel between the layers. Let sit until cool, at least 15 minutes but not longer than 1 hour.
4. To make the lime cream, in a heavy nonaluminum saucepan, combine the egg yolks, Gran Marnier, lime zest, lime juice and tequila. Whisk over medium heat until the mixture is thick enough to leave a trace as the whisk is pulled through it, about 10 minutes. Beat in the dissolved gelatin and whisk over heat just until well blended. Strain into a bowl and cool over a bowl of ice water, stirring occasionally, for about 10 minutes, or until cold. Fold the cooled mixture into the whipped cream. Cover and refrigerate until almost set, about 30 minutes.
5. To serve, unroll the cake. Spread a thin layer of the jam evenly over the cake. Spread the lime cream over the jam. Roll the cake up again without the towel, allowing 2-3 inches for the first fold. Wrap in plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. Just before serving, sprinkle with confectioners’ sugar and cut into slices. If desired, serve with fruit or caramel sauce.

Serves 12.

Inspired by a recipe in “Southwest the Beautiful” cookbook.

A flavorful, colorful and fresh last-minute addition to any meal.

Ingredients:

• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 cups cherry tomatoes washed and stemmed. You can use grape tomatoes and various colors as well.
• 2 tablespoons tequila
• 2 tablespoons minced fresh cilantro
• 1/4 cup piñon nuts, toasted
• Salt and freshly ground pepper to taste

Instructions:

In a heavy skillet, heat the oil over medium heat. Add the minced garlic and cherry tomatoes; sauté until the garlic is soft but not brown, about 5 minutes. Add the tequila, mix well, and sauté for 1 minute. Add the Cilantro and pine nuts; cook, stirring for 1 minute. Add salt and pepper and serve immediately.

Serves 6.

Inspired by a recipe in “Southwest the Beautiful” cookbook.

Cranberries with the smokey chipotle in adobo sauce. Enough said! This sauce also goes well with other cuts of pork, like pork chops.

Ingredients:

For braising the pork tenderloin:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 1/2 to 2 pound pork tenderloin
• salt and freshly ground pepper to taste

For the cranberry-chipotle sauce:

• 3 tablespoons minced shallots
• 3 garlic cloves minced
• 3 cups fresh or thawed frozen cranberries
• 4 tablespoons sugar
• 1 cup dry red wine
• 2 1/2 cups chicken stock
• 1 chipotle chili in adobo sauce, puréed
• 2 teaspoon minced fresh sage (can use 1 teaspoon dry sage instead)
• 3 tablespoons unsalted butter at room temperature
• salt and freshly ground pepper to taste

Instructions:

1. Preheat an oven to 375 degrees F. In a large skillet over medium heat, melt butter and olive oil. Season the pork with salt and pepper and brown the meat on all sides. Remove the meat to a rack set on a baking pan and cook until it reaches an internal temperature of 150 degrees F. about 40 minutes. Reserve the skillet and drippings.
2. To make the sauce, sauté the shallots and garlic in the reserved drippings for about 30seconds. Add the cranberries and sugar and cook, stirring, another 30 seconds. Add the red wine, scraping up any browned bits on the bottom of the pan; boil the mixture over high heat until about 1 cup of liquid remains. Add the chicken stock, chipotle purée and sage. Boil over high heat until about 2 cups of liquid remain. Turn heat down to keep warm and whisk in the butter, add salt and pepper and keep warm.
3. When the pork is done, remove it from the oven, cover it loosely with aluminum foil and let it rest for 10 minutes. Transfer to a cutting board and cut into 1/2-inch-thick slices. Place on a serving plate and spoon the sauce over.

Serves up to 8, depending on the amount of pork tenderloin.

This recipe was inspired by a recipe in “Southwest the Beautiful” cookbook.

A colorful and flavorful treat as either an appetizer or an entrée. Are you an “S” or “C” person?

Ingredients:

• 8 oz scallops, finely chopped
• 8 oz firm-fleshed white fish (I used sword fish) chopped
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2 ripe plum tomatoes, diced
• 1 serrano chili, seeded and minced
• 1 roasted poblano pepper minced
• 2 tablespoons minced fresh cilantro
• 1/2 cup finely chopped red onion
• 2 green onions, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• tortilla chips or crusty French bread

Instructions:

Put the fish and scallops in a nonaluminum bowl; cover with the lime and lemon juices and allow to stand, refrigerated for 1 hour. Drain the fish and scallops and rinse in cold water. Stir together all the remaining ingredients except the chips/bread in a nonaluminum bowl; add the fish and scallops and refrigerate, covered, for 1 hour. Serve chilled in cocktail glasses, accompanied with tortilla chips or bread.

Makes 6 servings.

Inspired by a recipe in “Southwest the Beautiful” cookbook.