Brochetas de Sandía, Tomate Verde y Mozzarella con Vinagreta de Miel y Limón
For the vinaigrette:
2 tablespoons chopped cilantro
1 teaspoon grated ginger
1/2 cup honey
Zest of 2 limes
5 tablespoons freshly squeezed lime juice
1 tablespoon Maggi sauce
For the skewers:
6 cups seeded and cubed ripe watermelon
About 12 ounces tomatillos, husks removed, rinsed, and thinly sliced (about 3 cups)
1 large package (about 8 ounces) of small fresh mozzarella balls
To make the vinaigrette: Place the cilantro, ginger, honey, lime zest and juice, and Maggi sauce into a large mason jar and shake vigorously to emulsify. Alternatively, place all of the ingredients in a bowl and whisk to emulsify.
To make the skewers: Slide the watermelon cubes, tomatillo slices and mozzarella balls onto wooden toothpicks or small plastic skewers, alternating between each ingredient. Serve with the lime-honey vinaigrette as a dipping sauce.
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Yesterday, right after my blog turned 1 year old, I added a new category under Ingredients: Cheese.
This site is a continuous work in progress. As my husband notes, it is very time consuming, but as I always respond, it is immensely rewarding. Truth is, I can’t wait to keep on adding more. One of the things I have loved the most has been getting your requests, so please, keep them coming! Which brings me back to Mexican cheese, a topic I have gotten many requests for.
The first kind I added is the widely available Queso Fresco. A deeply white, mild, fresh, light, barely salty, gently tangy and versatile cheese that crumbles right in your mouth the moment you take a bite. Yet, it also holds its shape beautifully if you dice it or cut it
into sticks. So it lets you play with it in many ways.
Continue reading Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette
Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette
Growing up in Mexico City, my sisters and I used to prepare exotic meals, perfumes and potions for the inhabitants of our enchanted forest. That was our dog, the bluebird, snails, butterflies and ladybugs that happened to peek into our backyard and witness our extravagant mess. It also included any family friend who happened to stop by and become a willing victim. We sometimes offered cooking classes too.
My mother set us up in the backyard on a big blanket with random pots and pans, while she cooked laborious weekend meals. There was a fig tree, an apple tree, a peach tree, a couple of what we called Chinese orange trees and tons of azaleas and herbs that offered an immense array of witch-crafting material. But among our most prized ingredients were dried jamaica flowers, known here as hibiscus flowers, stored in a big jar in the kitchen.
Continue reading Jamaica Flowers Charm the Kitchen