Category:  Salad Dressings, Salsas & Savory Sauces

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Turkey Burritos with Cranberry Orange Sauce

In Fun Foods, Poultry, Salad Dressings, Salsas & Savory Sauces, Sandwiches, Panini & Burritos On November 20, 2010 1 Comment

This recipe is the perfect solution for a quick fixin’ of turkey leftovers – in the gourmet mode. The Cranberry Orange Sauce should be made ahead of time and, of course, goes well with our upcoming Thanksgiving dinner. The next day or for the entire post-holiday week, simply sauté some shredded turkey with onions, heat up a few tortillas et voila! The combined flavors of roasted turkey and cranberry orange sauce intertwined with a hot tortilla will satisfy any palate. Buen Provecho!

Prep time: 15 minutes (for the turkey filling & burrito assembly)
Cook time: 15 minutes (for the sauce – makes 2-1/2 cups)
Recipe makes: 4 burritos

For the Cranberry Orange Sauce:
1 teaspoon cornstarch
2 tablespoons cold water
2 cups fresh cranberries
Juice of one orange
1 cup cold water
3/4 cup granulated sugar
One 3-inch cinnamon stick (optional)

1. In a cup, stir together the cornstarch with 2 tablespoons cold water; set aside.

2. Meanwhile, in a 2-quart saucepot, stir remaining ingredients together.

3. Set saucepot on stove burner, uncovered, on high heat setting. Bring to a boil.

4. Reduce heat to low setting and cook, stirring occasionally, for 4 to 5 minutes or until cranberries pop and a sauce has formed.

5. While sauce is simmering, stir in the cornstarch mixture; cook and stir 1 additional minute.

6. Remove and discard cinnamon stick. Transfer the sauce to a Pyrex or porcelain bowl. Cover with plastic wrap, set on a counter and cool completely.

7. The sauce can be made up to one week ahead, stored and covered in a glass or porcelain container and refrigerated.

For the Burritos:

1. In a 12-inch nonstick skillet, heat oil. Add turkey and onion.

2. Cook on medium high heat, stirring occasionally, until onion is translucent and turkey meat toasts and becomes light golden brown, about 2 to 3 minutes.

3. Transfer cooked turkey filling to a glass or porcelain bowl, cover and keep warm.

For the Turkey Filling & the Burritos:
2 tablespoons extra virgin olive oil
2 cups shredded, cooked turkey meat (light or dark meat)
1/2 cup chopped white or brown onion
1/2 cup vegetable or chicken broth
Four 10-inch flour tortillas*

1. Wipe the same skillet clean and place on stove burner on medium low setting.

2. Warm up the tortillas in skillet, two at a time, inverting them occasionally until warmed through.

3. Transfer both warmed tortillas to a flat working surface.

4. With one tortilla in front of you, place 1/4 of the turkey filling one inch from edge closest to you. Slightly spread the filling to the sides, horizontally, until it is one inch from tortilla sides.

5. Beginning the burrito roll up by picking up the tortilla edge closest to you.

6. Roll up the burrito halfway. Fold in the tortilla sides and continue the roll up until you have formed a burrito.

7. Warm up remaining two tortillas and repeat burrito assembly.

Gobble up the burritos immediately!

*Preferred tortilla brands: Guerrero or Diana (other types tend to be dry). Tortillas can be found in most supermarkets or in Latin American markets.

Text and Photographs ©2010 Nancy DeLucia Real

Salsa and … Whatever

In Appetizers / Starters, Fun Foods, Salad Dressings, Salsas & Savory Sauces On June 28, 2010 3 Comments

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

Salmon Nicoise Salad

In Fish & Shellfish, Salad Dressings, Salsas & Savory Sauces, Salads On May 29, 2010 3 Comments

Salade Nicoise is a salad that originated in the city of Nice, located on France’s southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and tuna. In American restaurants the Nicoise Salad includes various types of lettuce, potatoes, green beans and hardboiled eggs. Because I favor salmon over tuna and love all types of fresh vegetables, I created a special version of this great French salad which is perfect for summer. Bon Appetit!

PREPARE AND ASSEMBLE THE SALAD:

8 small potatoes (red or white), cooked and cooled
6 ounces French green beans, cooked and cooled and sliced
4 hardboiled eggs, cooled and peeled
3 cups loosely packed fresh arugula leaves
3 cups loosely packed baby Romaine lettuce or mixed salad greens
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives
1/2 cup Spanish Manzanilla olives
8 marinated artichoke hearts
1 pound fresh salmon, divided into fourths and poached or grilled

1. Cut potatoes in half; set aside (potatoes can be cooked a day ahead & refrigerated, uncut).

2. Cut green beans in half crosswise;  set aside (green beans can be cooked a day ahead & refrigerated, uncut).

3. Slice eggs into thirds; set aside (eggs can be cooked a day ahead & refrigerated, uncut).

4. Divide the arugula and lettuce or salad greens evenly among four dinner plates.

5. Divide potatoes, green beans and egg slices, onion slices, olives, artichoke hearts and salmon pieces evenly into four portions; arrange decoratively over lettuce mixture in four plates.

PREPARE THE LEMON VINAIGRETTE DRESSING:

1 garlic clove, crushed or 1/2 tablespoon finely chopped shallot
Juice of 1 lemon
3 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
Dash freshly ground black pepper

1. In a small bowl, mix together the garlic or shallot, lemon, vinegar and mustard.

2. Slowly whisk in the oils until dressing begins to emulsify.

3. Stir in the salt and pepper. Taste and adjust seasonings.

4. Drizzle vinaigrette over salads.

Note: Dressing can be made up to a day ahead and refrigerated.

Serve immediately with wine.

White wine suggestions: Bordeaux, Pinot Grigio or Viognier.

Text and Photographs ©2010 Nancy DeLucia Real

Fresh Tomato Basil Sauce

In Salad Dressings, Salsas & Savory Sauces On May 1, 2010 0 Comments

In Italian cuisine, the ingredients must be fresh and simple. This traditional tomato sauce comes from the region of Campania in southern Italy – where I was an apprentice to my maestra and grandmother – Nonna Annunziata. This classic recipe is delicious with any type of pasta.

Prep time: 40 to 45 minutes
Serves: 4 to 6

Ingredients:
3 pounds vine-ripened tomatoes (8 or 9 count)
5 tablespoons extra virgin olive oil
2 garlic cloves, peeled and halved
1 small onion, finely chopped
¾ to 1 teaspoon sea salt
¾ teaspoon sugar
Dash nutmeg
6 to 8 fresh large basil leaves
1. Place tomatoes in a 5 or 6-quart saucepot; cover with cold water and bring to a boil.

2. Uncover and continue boiling on medium-high heat, about 5 to 7 minutes or until skins crack.

3. Drain tomatoes and cool to lukewarm, about 15 minutes.

4. Peel tomatoes and transfer to a blender; liquefy and set aside.

5. In the meantime, wash and dry the saucepot. In same saucepot, heat the oil and stir-fry the garlic and onion on medium heat until onion is translucent, about 1 to 2 minutes.

6. Remove saucepot with onion mixture from hot burner.

7. Transfer the liquefied tomatoes to the saucepot and return to the hot burner.

8. Bring tomato sauce to a boil. Stir in the salt, sugar and nutmeg; simmer on medium-low heat, stirring occasionally, 15 to 20 minutes. Taste and adjust salt level. Cover the sauce and set aside.

9. Meanwhile, fill a 5 to 6-quart saucepot with cold water and bring to a boil.

10. Cook one pound of pasta (any variety) per manufacturer’s instructions (to avoid overcooking, begin tasting pasta after 6 minutes). Cook until pasta is “al dente” or crunchy-tender.

11. Drain pasta and transfer to a large bowl or pot. Add 2 to 4 ladles of warm sauce to the pasta and serve in individual bowls.

12. Top each serving with a half ladle of sauce followed by slivered basil leaves. Add freshly grated Parmigiano Reggiano or Pecorino Romano cheese.

Serve with your favorite wine.

Buon Appetito!

Text ©2010 Nancy DeLucia Real