'CHILL OUT' WITH PALETAS

Paletas are traditional Latin American Ice Pops, made with fresh fruit ingredients.  They are a refreshing alternative to flavored waters and fruit juices, and are a great opportunity to blend unexpected flavors.  The basics include strawberry and lime, but more exotic options include tamarind, mango-chile, hibiscus flower, Pear Cardamom, and Pineapple Basil.   You can purchase these is local Latin markets, or get creative and make them at home.  Similar to other fruit pops, but the flavor combinations are endless!

OUR LATEST CRAVING:  FUN, FLAVORED POPCORNS

If you're looking for inexpensive, flavorful, low-calorie snacks, it doesn't get much better than homemade freshly popped popcorn.  We've been experimenting and came up with a few great options, such as Black Pepper-Parmesan, Cinnamon-Caramel and even Bacon-Sage Popcorn, but the most popular recipe is so simple and sure to be a crowd pleaser:  Chili Pepper Popcorn!

 

CHILI PEPPER POPCORN

• 6 Tsp Popcorn

• Canola Oil or Grapeseed oil (enough to cover bottom of pan)
  

• 2 Tsp Hot Sauce (Cholula, Tabasco, Sriracha--you name it!)

• Crushed Black Pepper

• Sea Salt
  

Put a small amount of oil into a pot along with the hot sauce.  Add popcorn, and with a medium flame, shake pot over stove and begin popping.  When almost fully popped, lower flame to pop the rest of the kernels.  Add sea salt and black pepper, toss and ENJOY!

 

---

In our line of work, we come across oodles of new recipes and food ideas.  The following are 2 recipes that caught our eye, and we wanted to share them with you!  Both are pretty simple;  the first is rich and decadent using unique ingredients, the second we found in a list of tasty nutritious meals for 300 calories or less! 

 

GRILLED TALEGGIO SANDWICH WITH APRICOTS AND CAPERS

This recipe is credited to chef Eric Greenspan of The Foundry in Los Angeles.  It was the winner of the 2008 Grilled Cheese Invitational Competition in the Exotic Sandwich Category (Yes!! this really exists:   http://www.grilledcheeseinvitational.com/index.html)

Taleggio: An Italian Cheese a soft texture, pungent aroma, and buttery flavors.

 

• 15 Dried Apricots
• 1 tbsp Capers
• 1 tbsp Dijon Mustard
• 1 tbsp Extra Virgin Olive Oil
• 8 Slices Dark Raisin Bread
• 5 tbsp Butter (Room Temp)
• 4 Small Handfuls Arugula
• 8 oz Taleggio Cheese (Rind Removed, Room Temp)
• 4 pinches Sea Salt

1.  Place apricots in small saucepan and add water just to cover. Bring to a full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
2.  Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
3.  Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side.
4.  Transfer to a platter lined with paper towels, and sprinkle each with a pinch of salt. Cut in half and serve, Makes 4 sandwiches. An optional ingredient, for even more indulgence, is Shredded Braised Short Ribs!

 

PISTACHIO CRUSTED TUNA STEAKS

Pistachio crust combined with a savory mustard-dill, paired with high protein tuna makes for an exceptional dish. Serve with brown rice and steamed broccolini.  

• 1 tbsp Thinly Sliced Shallot 
• 1 Bay Leaf
• 1/2 Cup White Wine
• 3 tbsp Reduced-Fat Sour Cream
• 2 tsp Lemon Juice
• 2 tsp Chopped Fresh Dill
• 1 tsp Whole-Grain Mustard
• 1/2 tsp Salt
• 1/4 Cup Coarse Dry Breadcrumbs
• 1/4 Cup Shelled Pistachios
• 4- 4-ounce tuna steaks, 1-1 1/4 inches thick
• 1 tsp Extra Virgin Olive Oil

1.  Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.

2.  Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.

3.  Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce, makes 4 servings.