Category:  Appetizers / Starters

On a recent trip to Baja California, Mexico, my husband and I stayed in a condominium resort on the coast. Whenever I want fast food in Baja, I can quickly find a “pollo rostizado” (rotisserie chicken), some tomatoes, lettuce, onions, cilantro and chiles. I then emulate the locals by making a tostada out of whatever ingredients I have found.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
8 to 12 corn tostada shells
4 to 5 cups precooked rotisserie chicken, skin and bones discarded and meat diced
5 to 6 cups shredded lettuce
1 carrot, peeled and finely shredded
1/2 cup finely shredded purple cabbage
1/2 cup chopped fresh cilantro
One Salsa and … Whatever recipe (found in our Recipes, under “Salad Dressings, Salsas & Savory Sauces)
2/3 cup grated Cotija, Manchego or Pecorino Romano cheese

1. Place tostada shells on a serving platter and the chicken in a serving bowl in center of dining table.

2. In a separate serving bowl, combine the lettuce, carrot, cabbage and cilantro.

3. Arrange a bowl of the salsa and a bowl of grated cheese next to other bowls.

4. Ask each guest to assemble their own tostadas: add some chicken to tostada shell, followed by lettuce mixture, some salsa and a sprinkle of grated cheese.

5. Enjoy with chilled white wine, beer or a shot of Tequila.

Keep in mind that the fun part is trying to eat the tostada while it breaks and falls apart with every bite.

Buen Provecho!

Text and Photographs ©2010 Nancy DeLucia Real

Lookin’ to make a splash with a fresh and colorful appetizer this summer? Here’s a cool, mouth-watering recipe. These cute looking kiwi, mozzarella and papaya starters appeal to the eye as well as to the palate. And when this bright platter makes its appearance, you’ll notice your guests’ eyes pop out of their sockets and hear them utter the word, “Wowwwwwww!”

Prep time: 25 to 30 minutes
Makes: 4 to 6 skewers

Ingredients:
1 Hawaiian papaya
1 bunch watercress, rinsed and spun dry in a salad spinner
5 kiwis, peeled
1 pint cherry tomatoes (2 cups)
8 ounces fresh mozzarella balls (one-inch mozzarella balls packaged in water)
Six 12-inch wooden skewers
Melon ball scooper
Salt and pepper, to taste
Extra virgin olive oil, for drizzling

1. Cut papaya in half and remove seeds with a spoon; set aside.

2. Remove largest and most perfect leaves from watercress stem; set leaves aside and discard stems.

3. Using a melon ball scooper, carve out one-inch balls from the flesh of both papaya and kiwis, setting them aside on a plate as you go along.

4. Take 1 skewer and put it through the center of a watercress leaf, making sure the leaf is pushed to the opposite end of the skewer.

5. Add a mozzarella ball, a watercress leaf, a papaya ball, a watercress leaf, a tomato, a watercress leaf and a kiwi. Repeat pattern until skewer is complete.

6. Assemble the remaining skewers in the same manner.

7. When all skewers are assembled, place them on a serving platter.

8. Sprinkle the skewers with a dash of salt and pepper, followed by a drizzle of the olive oil.

9. Serve immediately.

Alternatively, prepare up to 4 hours ahead, cover with plastic and refrigerate until ready to serve.

The Kiwi, Mozzarella & Papaya skewers will keep, refrigerated, up to two days (by the next day, the kiwi may not be as firm but it will still be edible).

Text and Photographs ©2010 Nancy DeLucia Real

In my home, there’s always a freshly made salsa in the refrigerator. I learned the art of making authentic and delicious salsas from my husband who hails from Mexico. He also taught me to pair salsa with “whatever” else you can find to satisfy the moment’s craving. For a quick snack of tortilla chips, a taco, quesadilla, or even panini, salsa is a perfect go-with. You can also substitute salsa for dressings in salads containing chicken or fish.

Prep time: 20 minutes
Makes: 2-1/2 cups salsa

Ingredients:
3 tomatillos (these look like green tomatoes with a dry, paperlike outer skin)
2 large vine-ripened tomatoes
1 Serrano or Jalapeno chile
1 clove garlic, crushed (optional)
Handful of cilantro (about 1/3 cup, lightly packed)
1/2 teaspoon salt
Dash ground cumin

1. Peel the outer, paper-like skin of the tomatillos; discard skins.

2. Place tomatillos, tomatoes and chile in a 3 or 4-quart pot. Cover with cold water and bring to a boil.

3. Cook on medium-high heat, uncovered, for 5 to 7 minutes or until skins of tomatoes crack and tomatoes are somewhat soft.

4. Drain and reserve 1/3 cup of cooking liquid. Let tomatillos, tomatoes and chile cool about 10 to 15 minutes (they will be warm).

5. Transfer cooked ingredients to a blender and combine with garlic, cilantro, salt and cumin.

6. Pulse-blend 5 to 8 times for a lumpy salsa. Puree for a smooth salsa.

7. Transfer the salsa to a glass or porcelain bowl. If salsa is too dense, stir in a tablespoon or two of the reserved cooking liquid. Taste and adjust seasonings.

Serve immediately or refrigerate, covered, up to 3 or 4 days.

This salsa is is also great with my Misto Peppers Frittata, omelettes, raw veggies or … whatever!

Text and Photographs ©2010 Nancy DeLucia Real

Hummus is a garbanzo bean dip from Mediterranean countries but has now become popular all over the world. Even kids are reaching for a pita wedge or a carrot stick to dip in hummus. My addition of the chipotle chile accounts for the “heat”. Make Hummus Heat for your friends and family and watch it disappear in moments.

Prep time: 5 minutes
Makes: 2-1/2 cups

Ingredients:
1-1/2 to 2 cups cooked garbanzo beans, rinsed and drained -or-
One 15-ounce can garbanzo beans, rinsed and drained
4 tablespoons sesame Tahini*
2 cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil
1/4 to 1/2 teaspoon sea salt
Juice of 1 small lemon
1/2 chipotle chile** in adobo sauce
2 fresh parsley sprigs
2 to 3 six-inch pita breads, cut into wedges
4 to 5 celery stalks, peeled and julienned
2 to 3 large carrots, peeled and julienned
1 large or 5 small Persian cucumbers, peeled and cut into 1/2-inch thick circles

1. In a food processor, blend the garbanzo beans, tahini, garlic, oil, 1/4 teaspoon salt, lemon and chiles to a grainy paste.

2. Taste and adjust olive oil, salt, lemon and chipotle chile levels (you may add more, to taste).

3. Transfer the hummus to a 3-cup serving bowl. Make a small well in center (about 1/2-inch deep) and fill it with olive oil; place parsley sprigs as garnish in center of olive oil in well.

4. Serve as an appetizer, accompanied by pita wedges, celery, carrots and cucumbers.

Tip: For a thinner consistency, add more olive oil or 1 tablespoon of sour cream.

Note: “Cooked garbanzo beans” refers to dry garbanzos and following package cooking instructions.

*Sesame tahini is a paste made with ground sesame seeds and can be found in the ethnic foods section of large supermarkets or in Middle Eastern grocery stores.

**Chipotle chiles in adobo sauce are sold in cans and can be found in the ethnic foods section of large supermarkets or in Latin American grocery stores.

Text and Photographs ©2010 Nancy DeLucia Real

One night last week I came home from work late and realized I had not prepared dinner in advance – I usually do this a day earlier. I looked around my kitchen and spotted some ripe tomatoes in a basket. I made these bruschette (Italian for “toasts”) in a rush – 10 minutes.

Prep time: 10 minutes
Serves: 4

Ingredients:
8 one-inch thick slices Italian bread
Extra virgin olive oil, for drizzling
4 medium ripe tomatoes, chopped into 1/2-inch pieces
1/2 cup chopped red onion (cut into 1/2-inch pieces)
1/2 cup chopped fresh basil or Italian parsley leaves
3 to 5 tablespoons extra virgin olive oil
Sea salt and ground black pepper, to taste
1/3 cup grated cheese (Pecorino Romano or Parmigiano Reggiano)

1. Place bread slices on a baking sheet and position 6 inches away from top oven broiler-grill.

2. With oven setting on “broil”, toast the bread slices on one side only.

3. Transfer the bread slices onto a platter and drizzle them lightly with some oil; set aside.

4. In a medium bowl, gently toss together the tomatoes, onion, chopped basil or parsley with 3 to 4 tablespoons olive oil, salt and pepper.

5. Taste and adjust oil and seasonings.

6. Spoon equal amounts of the tomato mixture over the bruschette and top with some cheese.

Serve immediately.

Note: Traditional bruschette recipes begin with the rubbing of a cut clove of garlic on each slice of bread, followed by the toasting procedure.

Tip: To remove the bite but not the flavor from sliced or chopped raw onions, place them in a bowl of cold water, give them a squeeze and drain. Use in recipe as directed.

Text ©2010 Nancy Real