Chef Ali’s Salsa – “Its like Merengue in your Mouth”
AIYEE YAYEE YAYEEE!! Bursting with flavor and freshness, this salsa ROCKS with nachos, as an accompaniment to steaks, chops, fish filets, and even added by the tablespoon to your omelet recipes! This is a great Salsa recipe that will impress anyone who tries it!
Add all the ingredients except for the bell pepper into a food processor or blender. Blend into a sauce or pulse repeatedly, for a chunkier salsa
Pour into a bowl, add diced bell pepper and mix to combine
Sit back, enjoy, and wonder what you were thinking all those years when you bought jarred salsa
MUY PICANTE Y MUY DELICIOSO! (Either that means spicy and delicious or delicate as a pecan. Either way, its magical stuff)
1 large ripe tomato, cut into quarters
1/4 of a medium-sized onion
1 garlic clove
juice of 1/2 lime
1/2 pickled jalapeno, plus 1 tsp of pickling juice
This tangy & spicy South Indian-inspired Fish Masala will make it difficult for you to ever look at fish and chips again! Try this amazing masala fish recipe today. You can use trout, salmon, whatever…just add these spices, and you will be well on your way!
Serves 2-3 people
Heat oil in a medium sized sauce pan, over medium to medium high. Add onions and brown.
Add dry spices (exluding Ajwain seeds) to the onions, fry for 1 minute. Add GOG and fresh tomatoes and fry for at least 3 minutes, or until tomatoes start to break down
Add tomato paste, tamarind paste, curry leaves and 1/2 the ajwain seeds. Fry for four minutes, or until paste really starts to thicken.
Cut fish into large pieces, keeping the skin on if possible. Add a few tbsp of water to your masala paste (this is to make the masala liquidy enough for the fish to poach in it). Stir well, and add the fish chunks, one by one, ideally separated by a few cm, skin side down.
Cook for 90 seconds, or until sides of fish start to look lighter in colour. Flip once and cook for another 90 seconds until fish is done.
Serve over steamed rice or with whole wheat chapatis and kiss your local fisherman the next time you see him.
NOTE: Trout is a thin filet and would cook quicker than say, salmon steaks.
NOTE 2: Feel free to add a few tbsp of coconut milk or sour cream to make a slightly creamy curry
1 Filet (1kg) of Rainbow trout (other great choices are mackerel, sardines, salmon or arctic char)
This is one of the simplest lasagnas you can make – but make no mistake about it, ITS DELICIOUS. The secret behind the great flavour is in the homemade Tomato Sauce. Make your own, or find out how to make a delicious B.I.B. sauce right here: Tomato Sauce Recipe
Once you’ve got a great sauce you can add any ingredients you like to your lasagna: Ricotta cheese, Parmesan, Sweet Peppers, Zucchini, Mushrooms, etc.
Serves 4-6 people
Pre-heat oven to 375 F
Pour the olive oil in the bottom of a square or rectangular baking tray and rub it along the bottom and sides (this is so that the bulk of your delicious lasagna doesnt stay stuck to the sides of the pan. Have you ever tried to chew on the sides of a baking pan? Not easy. Not impossible….but not easy)
Pour a few tablespoons of sauce in the pan and spread around the bottom of the pan. Line 3 or 4 (depending on the size of your tray) lasagna noodles along the bottom and top again with sauce.
Line eggplant slices on top of noodles, sprinkle with salt and pepper and some grated cheese. Sprinkle with some chili peppers.
Cover the eggplant layer with more noodles, sauce, spinach, salt, pepper and cheese and more chili peppers.
Repeat until you’ve reached to top of the pan – ideally ending with noodles, covered with sauce and a generous sprinkling of cheese. (SEE VIDEO for the best explanation of this)
Loosely cover with foil (so the cheese doesn stick to it!) and put into the oven’s middle rack. After 30 minutes, remove foil and continue to bake for 15-20 minutes or until cheese just starts to brown.
Remove and DO NOT DIG IN!! Find some sense of discipline, for the love of God, and wait at least 20 minutes for the lasagna to set. Cut yourself a piece, top with a few tbsp of leftover tomato sauce and enjoy tremendously. Find it in your heart to share with others.
Healthy. Tasty. Life-altering. This dish stands out as one of the best things to ever come out of the Punjab (Besides semi-pro wrestler Tiger Jeet Singh, of course).
Serves 4 as a main meal, with steamed rice or roti.
Heat vegetable oil in a medium sized pot over medium-high heat. Add onions
and fry until they are semi-browned.
Add all the dried spices including the brown sugar and continue to fry for 1
Add GOG, half of your fresh ginger, curry leaves, tamarind paste and tomato
paste. Fry for 1 minute.
Add fresh tomatoes, turn heat down to medium and fry for 4 minutes or until
tomatoes start to break down.
Add minced green chilies, if thats how you roll (and you should roll that
way), and the chick peas. Stir well, cover and turn heat down to medium-low.
After 7 minutes, add 1/2 cup of water. Cover and continue to cook for
another 7-8 minutes. Add lime juice and stir. Serve garnished with fresh
cilantro and the remaining fresh ginger. Prepare to have your mind blown.