Salsa Verde

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Tomatillos, also called Mexican husk tomatoes or green tomatoes, aren’t tomatoes and don’t even taste like them. They have a tangy, citrus-like taste that can at times be very tart. This sauce can be used with and on other foods, or can also be served as a salsa with chips.

Ingredients

  • 1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained

  • 1/2 cup diced white onions

  • 2 cloves garlic, minced

  • 3 serrano chiles, stems and seeds removed, minced

  • 1/4 cup chopped fresh cilantro

  • Sugar to taste

  • Salt to taste

Instructions

Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings.

Put the mixture in a blender or food processor and puree until smooth.

Pour the sauce into a bowl, stir in the cilantro and serve.

Crab, Salmon & Scallop Cakes w/fruit relish

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Chef Jean-Pierre Brehier, originally from Aix-en-Provence, France, is the popular TV cooking show host of “Incredible Cuisine with Chef Jean-Pierre,” owner of The Left Bank Restaurant, proprietor of Chef Jean-Pierre’s Cooking School, and author of two cookbooks titled Sunshine Cuisine, and Incredible Cuisine with Chef Jean Pierre. Here, he offers an unusual, lighter variation of the standard crab cakes. Serve as an appetizer or a light lunch.

Ingredients

  • 1 cup salt-free saltine cracker crumbs

  • 1/4 cup whole wheat cracker crumbs

  • 3/4 cup egg substitute, or 3 whole eggs

  • 3 cloves garlic

  • 1 tablespoon fresh ginger, chopped

  • 1/4 cup fresh cilantro leaves, chopped

  • 1/4 Scotch bonnet chile, stem removed, seeded and quartered

  • Salt and white pepper to taste

  • 1/2 green bell pepper, finely diced

  • 1/2 yellow bell pepper, finely diced

  • 8 ounces salmon, chopped into half-inch cubes

  • 8 ounces sea scallops, chopped into half-inch cubes

  • 8 ounces jumbo lump crab meat

  • 1 tablespoon extra virgin olive oil

  • 2 cups Papaya, Mango and Pineapple Relish (see recipe below)

Instructions

Preheat oven to 350°F degrees.

Using a food processor, make crumbs with the whole wheat and saltine crackers but KEEP THEM IN SEPARATE BOWLS.

In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Scotch bonnet chile, and salt and white pepper to taste. Mix until all ingredients are liquid.

In a large glass or stainless steel bowl, combine the bell peppers, salmon and scallops with the egg mixture and blend well until the seafood is coated with egg. Add the whole wheat cracker crumbs, mix again and then carefully fold in the crab meat.

Form six cakes that are approximately 3″ diameter by 1″ thick each. Roll each cake in the saltine cracker crumbs until totally coated.

In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil. Fry the cakes until they are golden brown on one side. Turn them over and bake in a 350°F oven for 10 minutes.

Serve with the Papaya, Mango and Pineapple Relish.

Garlic-Cayenne Blood Pressure Remedy

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‘This powerful combination of herbs is reputed to relieve high blood pressure and lower serum cholesterol in the blood. Amazingly, it is also said to treat hives, shingles, and insomnia. The dosage is 3 capsules a day.’

Ingredients

garlic, valerian root, cayenne, black cohosh root, kelp

Instructions

Cayenne Pepper Taffy

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This recipe, developed at Yale, has haad much success but is currently not FDA approved.

Ingredients

  • 1 tablespoon butter or margarine
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2/3 cups water
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon cayenne pepper

Instructions

Butter a square 8x8x2 pan, and set aside. In a 2-quart sauce pan, combine the sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly, to 265 degrees on a candy thermometer (or until small amounts of the mixture dropped into very cold water forms a hard ball). Remove from the heat; stir in the vanilla and cayenne pepper, and pour into the greased pan.

When the taffy is just cool enough to handle, pull the taffy until it is satiny, light in color, and stiff. If the taffy becomes sticky, butter your hands lightly. Pull into long strips, 1/2 inch wide. Cut the strips into 1-inch pieces. Wrap the pieces individually in waxed paper, and store them in an airtight container.

Hot Cayenne Tea

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Andy Householder, the Owner of Hi-Co Western Products prescribes the following hot tea for a cold that won’t go away.

Ingredients

•    1 quart of water
•    1 teaspoon cayenne powder
•    2 regular bouillon cubes

Instructions

Place the water into a medium-sized sauce pan. Heat the water until boiling, then stir in the cayenne and bouillon cubes. Mix until thoroughly dissolved then cool until the broth is not too hot to drink. Drink as much as you can and repeat until all of the broth, or your cold symptoms are gone.