Sunday Dinner // 15 January 2006
World Feast - with the help of Trader JoeGoan Avocado Dip
(from the Saveur Magazine
100)I have made some slight modifications to the original recipe
4 ripe avocados diced
juice of 3 limes
3 tablespoons fresh cilantro, chopped
1/2 red onion finely chopped
1 medium plum tomato seeded & chopped
1 1/2 tablespoons ground cumin
sprinkle of cumin seeds
2 teaspoons cayenne pepper
1 teaspoon sugar
2 teaspoons olive oil
fresh ground pepper to taste
sea salt to taste
serve with: Pita Chips (from Trader Joes, go with the sea salt chips)
Put everything in a bowl and mix well. Sprinkle cumin seeds, salt and pepper to taste. However, remember that cumin especially will develop its full flavor over time, so be conservative. Cover tightly and chill for 2 hours. Remove and mix well - taste for more cumin, pepper and lime juice. Serve with pita chips.Cuban Mojito Seafood Stew
with Cuban black beans and basmati rice
Serves 2 generously
1 Jar Trader Joes Cuban Mojito simmer sauce
1 bag Trader Joes frozen seafood blend
1 bag Trader Joes chopped vegetable blend with bok choy, cabbage, broccoli
1 can Trader Joes Cuban-style black beans
1 bag (from box of three) Trader Joes frozen basmati rice
salt & pepper
In a large skillet heat the olive oil - add the seafood blend and saute. Add 1 tablespoon lime juice, salt and pepper and cook well. If the seafood releases too many juices from being frozen, drain a bit to avoid too much liquid.
Add the bag of vegetables and saute until the vegetables begin to soften from the heat.
Add the simmer sauce, cover and cook for at least 10 minutes.
In the meantime heat the beans in a small sauce pan.
When stew is ready, pop the rice in the over for 3 minutes.
distribute rice evenly into wide, shallow bowls. Add a generous portion of the stew over the rice. Spoon beans along the outer sides of the rice and stew. Garnish with a slice of fresh lime, and serve immediately.'Desperate Gourmet' Desert
This was created in a pinch with stuff I had in the kitchen (and liquor cabinet!)
1 apple (pref. Macintosh) sliced (peel if you have the time)
1/2 pint fresh raspberries
1/4 cup Grand Marnier or Triple Sec
3 tablespoons cognac
2 tablespoons sugar
1 cap full pure Almond Extract
Vanilla Ice cream (don't scrimp with the cheap stuff - buy good full fat ice cream with real vanilla - it makes all the difference in the world!)
In a saucepan heat up the Grand Marnier and add the raspberries until the liquid turns a yummy pink. Add the apples, sugar, cognac and almond extract. Simmer uncovered until the apples are very well cooked and soft and the sauce in minimal. Let cool for at least 15 minutes.
Serve over vanilla ice cream.