Grilled Lamb Chops with Mulberry Salsa

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Here’s a spicy treat and a good way to use up excess mulberries. Any number of commercial rubs work well for the lamb chops, or you can simply use red chile powder or hot paprika for the rub.

Ingredients

  • 4 thick lamb chops

  • Commercial rub of choice

  • 1 cup mulberries

  • 1 cup diced melon, such a cantaloupe

  • 2 serrano chiles, seeds and stems removed, minced

  • 1/2 cup diced red bell pepper

  • 1 medium onion, chopped fine

  • Juice of 1/2 lemon

  • 3 tablespoons vegetable oil

  • 1 tablespoon minced Italian parsley

  • 1 tablespoon minced cilantro

Instructions

Place the lamb chops on a plate and sprinkle with the rub. Press the rub into the meat and let stand for 1/2 hour.

In a bowl, combine the mulberries, melon, chiles, red bell pepper, onion, lemon juice, oil, parsley, and cilantro and mix well. Let stand for 15 minutes.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it. The internal temperature should be 150°F.

Place the lamb on a plate and top with the salsa.

Yield: 4 servings

Heat Scale: Mild

 

Cured and Pecan-Smoked King Salmon with Hot Sauce

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The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.

Ingredients

For the Cure:

  • 2.5 cups kosher salt

  • 3/4 cup brown sugar

  • 1 tablespoon freshly ground black pepper

  • 1 teaspoon ground oregano

  • 1 teaspoon crushed dill weed

For the Salmon:

  • 2 large salmon fillets, about 2 to 5 pounds each, or 5 small but thicker fillets

For the Sauce:

  • Commercial habanero hot sauce

  • Commercial sherry pepper hot sauce

  • Commercial spicy mustard

  • Commercial creamy horseradish sauce

Instructions

For the Cure:

Combine the ingredients for the cure in a bowl and mix well. Place a sheet of plastic wrap on an aluminum baking pan and spread about a 1/8-inch thick layer of the cure blend and place the fillets on the plastic wrap. Top the fillets with 1/8-inch of cure. Cover the fillets with plastic wrap and cure in the refrigerator for at least 2 hours; a 4-hour cure is preferable. Remove the fillets from the wrap and rinse the cure off each fillet. Allow the fillets to air dry for about 2 hours.

For the Salmon:

Prepare a fire in the smoker’s firebox with pecan wood or other fruit or nut hardwood of choice, such as apple, apricot, peach, or walnut. When the fire stabilizes and the smoke is no longer hot, place the fillets skin-side down on racks or on the aluminum baking pan.

Smoke the fillets for 4 to 5 hours, depending on their thickness. Regularly check the fire and fillets to make sure that the fish is smoking, not rapidly cooking.

Serve the salmon over crackers of choice topped with any of the three sauces as an appetizer. Refrigerate any leftovers, which will keep for weeks.

The Salsa with Six Names

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This blend of hot chiles and fresh garden vegetables is known both north and south of the border as salsa fria, pico de gallo, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante. No matter what it’s called, or what part of the Southwest it’s from, the Salsa with Six Names will always triumph over bottled salsas for the dipping of tostadas, as a taco sauce, or a relish for roasted or grilled meats. The key to proper preparation is to never use a food processor or blender. A marvelous consistency will be achieved by taking the time to chop or mince every ingredient by hand. This version of the salsa has more acidity and is designed to be processed in a water bath.

Ingredients

  • 6 serrano or jalapeño chiles, stems and seeds removed, chopped very fine

  • 1 large onion, chopped very fine

  • 3 medium tomatoes, chopped very fine

  • 2 cloves garlic, minced

  • 1/4 cup finely chopped fresh cilantro

  • 2 tablespoons vegetable oil

  • 1/2 cup red wine vinegar or lime juice

Instructions

Mix all the ingredients together in a non-metallic bowl. Place in sterilized jars, seal firmly and process in a water bath as described above.

Essential Habanero Hot Sauce

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This is the latest recipe in Nancy’s never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.

Ingredients

  • 1½ cups chopped carrots

  • 1 onion, chopped

  • 1½ cups white vinegar

  • 1/4 cup lime juice

  • 3 cloves garlic, minced

  • 2 teaspoons salt

  • 10 to 12 habanero chiles, seeds and stems removed, chopped

Instructions

Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.

Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

Pour in sterilized jars and process in a water bath as described above.

Southwest Salsa Soup

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Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.

Ingredients

  • 1 cup chopped onion

  • 2 teaspoons chopped garlic

  • 2 to 3 teaspoons vegetable oil

  • 1½ cups tomato-based commercial salsa

  • 3 cups chicken broth

  • 2 corn tortillas, torn into pieces

  • 1/4 teaspoon ground cumin

  • 1/4 cup chopped, fresh cilantro

  • Salt and freshly ground black pepper to taste

  • Garnish: Sour cream

  • Chopped fresh cilantro

    • Instructions

    Heat the oil in a heavy stock or sauce pot, add the onions and saute until they are soft. Add the garlic and continue to saute for an additional minute.

    Stir in the salsa, broth, tortillas, cumin, and salt and pepper. Bring to a boil, reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.

    Put the mixture into a blender or food processor and puree until smooth. Adjust the seasonings and stir in the cilantro.

    To serve, ladle the soup into individual bowls and garnish with a dollop of sour cream and chopped cilantro.