My good friend Dona Johnson has a garden overflowing with tomatoes and has asked for some new recipes. Here is a favorite of mine that comes from another good friend Kathy Soter. This recipe takes minutes to put together, and is perfect for a hot summer day as no cooking is required! Peaches and tomatoes make a delicious combination; Kathy recommends using white peaches and heirloom tomatoes.
Tomato and Peach Salad
2 large tomatoes
2 ripe peaches
1/2 red onion
2 tablespoons chopped fresh cilantro (or more to taste)
good quality olive oil
1/2 to 1 lime
red pepper flakes
Slice the tomatoes. Peel, pit and slice the peaches. Arrange the tomato and peach slices on a serving dish in a circular pattern, alternating tomato and peach slices.
Very thinly slice the red onion (preferably with a mandolin) and sprinkle over the top. Sprinkle with cilantro. Drizzle generous amount of olive oil over the top. Squeeze lime juice over all (amount needed depends on how juicy your lime is!). Sprinkle generously with red pepper flakes. Season to taste with salt.
Make ahead: Tomatoes, peaches and onion can be sliced and plated up to 4 hours ahead. Cover and store at room temperature. Add cilantro, olive oil, lime, pepper flakes and salt just before serving.
I found a mango salsa recipe in my mom’s recipe files after she passed away. I recognized the handwriting on the recipe card as my cousin Beth Kidwell’s, so I knew it would be good as Beth is a real foodie with a family full of gourmet cooks. Looking for something to pair it with, I decided to create a grilled shrimp taco, using the chipotle lime vinaigrette I created last year as the marinade for the shrimp. I tested the resulting dish out on our friends this past Memorial Day, and it received rave reviews! You know people love it when they ask for the recipe, so here it is . . .
Grilled Chipotle-Lime Shrimp Tacos with Tomato Mango Salsa Recipe
(Serves 8 to 10)
1 cup extra virgin olive oil
1/2 cup fresh lime juice
1 teaspoon chopped garlic
4 teaspoons pureed chipotle peppers in adobo sauce
4 tablespoons chopped fresh cilantro
2 teaspoons cumin
1 1/2 teaspoons sugar
3 pounds large shrimp, shelled and deveined
Tomato Mango Salsa:
3 to 4 small champagne mangoes or 2 regular mangoes
4 medium ripe tomatoes
1/4 cup chopped red onion
2 jalapeno peppers, seeded and chopped
1 bunch cilantro, chopped
around 12 (8-inch) flour tortillas
Soak around 20 long wooden skewers in water for 2 to 3 hours.
To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, garlic, pureed chipotle peppers, cilantro, cumin and sugar until well blended. Taste and adjust seasonings as needed. Set aside.
Thread around 7 shrimp on each skewer, threading through the head and the tail of each shrimp (they form a “u” on the skewer). Place them in a large baking dish or rimmed cookie sheet (you may need to turn them on their side so they will all fit). Drizzle the marinade over the top, making sure to cover each shrimp. Set aside for around an hour.
To make the salsa: peel, seed and finely chop the mangoes and place in a medium mixing bowl. Seed and chop the tomatoes and add to the chopped mango. Stir in the red onion, jalapeno pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top.
Grill the shrimp over medium heat until cooked through, just a few minutes per side. Watch carefully that they don’t burn! I like to use foil grilling paper. Serve with warmed tortillas and the Mango Salsa.
Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.
This delicious and unusual dish comes from a friend of my childhood friend Katey Hartwell, who now lives in Mexico. It’s best if made at least 24 hours before serving to allow the flavors to blend.
(Serves 16 or more)
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon Maggi “Jugo” seasoning sauce (see Note)
juice of 1/2 lemon
juice of 1/2 lime (or more to taste)
2 bunches fresh cilantro – around 4 to 5 cups (leaves only)
2 cups mayonnaise
1/2 medium onion, coarsely chopped
2 cloves garlic, chopped
4 to 5 tablespoons canned chopped jalapeno peppers
250 ml light cream (1 cup plus 2 tablespoons)
2 tablespoons powdered chicken stock
1/2 cup cold water
2 envelopes gelatin
Put all ingredients except water and gelatin in blender or food processor and process until well blended. Set aside.
Place water in a small saucepan and sprinkle gelatin evenly over the top and let stand for 5 to 10 minutes, stir, and then cook over low heat until gelatin gets clear. Add to other ingredients. Pour mousse into oiled mold and refrigerate to set.
To unmold, dip mold briefly in hot water – for around 30 seconds. Place a large plate on top of the mold, hold together and carefully invert. Once the mousse plops out onto the plate, remove the mold. Serve with crackers.
Make ahead: Mousse can be made up to 3 days ahead, covered and stored in the refrigerator in its mold. Unmold just before serving.
Note: Maggi seasoning is available in Mexican markets and some larger grocery stores. The “Jugo” sauce is different from the Asian and European versions of Maggi seasoning sauce. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi Jugo.