The supplies are gathered. I’m beyond ready for the weekend.
It’s no secret that I play in the kitchen when I’m bored or stressed. I’m recovering from a really nicely sprained ankle so I was home this weekend and not out playing at the lake watching fire works like so many other people. Absolutely ok since I got to try my hand at making fresh salsa. I have no idea why it’s taken me this long to attempt this sort of thing.
Looking around the kitchen I took quick stock of what I had to make salsa. I received some nice roma tomatoes and onions in my CSA basket last week. I had a few serrano peppers left over from some chili I made a few days earlier. And like any good home cook I’ve always got some garlic and cilantro on hand. Oh and cherries are in season and, more importantly, they’re on sale so I had some of those as well.
This salsa is seriously simple to make with my kick-ass blender. Toss everything in, turn it on, done. Not too hot… but it has a kind of back-of-the-palate growing heat thing going on that I happen to like. The cherries give it a nice change of pace and just a touch of sweetness.
Ingredients (makes about 3-4 cups)
- 3-5 tomatoes- I used Roma
- 1 large sweet onion
- 2 cloves garlic
- 1-2 serrano peppers, stems removed
- 1/4 – 1/2 pound of pitted sweet cherries (frozen can be used if you can’t find these fresh)
- handful of cilantro
- juice from a whole lime
- salt and pepper to taste
- Roughly chop the tomatoes and onion into blender manageable size
- Add all of the ingredients to the blender
- Blend until desired texture is reached
You can chop all of the ingredients by hand but in this instance I liked the idea of something a little smoother than normal.
One of the spare rooms in my house was previously home to a sticker-happy little girl. There were stickers everywhere. Little. Flower. Stickers. They were on the walls, above the closet, on the blade of the ceiling fan. I have no idea how a little girl could even get to some of these places.
Kilz is the only thing I could come up with that even had a chance of covering this crazy color. You can’t go wrong with something called Hide-All. Worth a shot anyway. I’d say that it did a pretty good job. This is after just two coats of primer. I’m impressed with it.
I attempted to paint over the already poorly painted trim but it didn’t go well and I ended up stripping the whole room. Not really fun… even for a picker like me. But I like how it turned out and I’m glad that I decided against pulling the carpet. Now, onto the next project.
Today’s breakfast was inspired by a single new ingredient to my household. I’ve used it for years but never purchased it until yesterday (I’ve had a few hookups keeping me supplied). It is gochujang or Korean hot/red pepper paste. I initially saw it used on a couple of cooking shows and got curious about it a while ago. I was lucky enough at the time to have a Korean coworker who supplied me with my first taste. I used it mostly as a background flavor for soup or marinades but however I used it I was hooked. I’ve been getting more and more adventurous with spicy foods over the last year or so but having even a half a kilo (just over a pound) of this spicy paste in my fridge intimidated me. Not the case any more. I just had to decide what to make with it for my first real attempt at showcasing this delicious paste.
I remember seeing a recipe that caught my eye a while ago for shakshuka. It is simply poached eggs in a spiced up tomato sauce that originates from the middle east, Tunisia to be exact. Since I really love poached eggs I made a mental note to try this recipe but hadn’t done so until today. I felt that with the cold rain that we have today I needed something a bit more comforting to add to the meal. A toasted tortilla sounded great. Then the picture of huevos rancheros popped into view. Why not merge these two meals? It should be mentioned that I’ve never actually eaten huevos rancheros let alone made them but they’ve always sounded tasty and simple.
So here’s my translation of this blend of recipes. I’m calling it shakshuka rancheros with a Korean kick.
- 1 can diced tomatoes with chilies
- 1 Tbsp gochujang (you could use Sriracha or something similar)
- 2 eggs
- 1 tortilla
1- Puree gochujang with the can of tomatoes with chilies until most of the chunks are gone but not totally smooth
2- Add puree to a hot skillet and cook until the sauce cooks down just a bit. Don’t want this to be like soup. Keep at a simmer.
3- Carefully drop cracked eggs into the simmering pan of sauce. Lower temperature and cover for about 3-4 minutes or until eggs are set to your liking.
4- Toast tortilla in a dry skillet or over the gas flame of your stove.
5- Plate. Place eggs and sauce over the top of the tortilla and serve hot.
This is just a start of what you could do with this recipe. I found the heat just right but you could always change up the kind of tomatoes you use or add more gochujang. Cheese and beans could be added as toppings or even sour cream if you want to go that way with it. It’s simple, cheap, and very tasty.