Monday, April 09, 2007

Zucchini and Corn Salad

This is a delicious vegetable that goes with any Latin Meal. If you like, you can add fresh chile pepper to make it spicy.

Serves 6

1 tbl olive oil
3 zucchini, quartered and sliced
1/2 onion, chopped
1 clove garlic, chopped fine
1/4 C Rotel or salsa
1/4 tsp cumin
salt & pepper to taste
3 ears of corn, with corn sliced off (use 1-2 cups of frozen, defrosted if you don't have fresh)

Saute onion, zucchini, and garlic with salt and cumin. Add the Rotel and cook til done, but still crunchy. Remove from heat and add corn.

1/2 Cup fresh cilantro, chopped
1 C fresh grape tomatoes, sliced in half
1/4 Cup purple onion, chopped
1/2 Cup red pepper, thinly sliced

When mixture cools add all of the above. You can change the amounts of any of these ingredients according to your taste.

juice of 1/2-1 lime
juice of 1/2 orange

Add lime and orange juice and adjust seasonings. Serve at room temperature.

Sunday, April 08, 2007


Not really Italian, but still very good. You do need delicious, fresh tomatoes. Make something else if your tomatoes aren't nice.

2-3 fresh tomatoes, seeded and chopped
2-3 tbl fresh basil, chopped
1 clove garlic, chopped fine
1 tbl or to taste, balsamic vinegar
1 tbl olive oil, optional
salt, pepper, to taste
pinch of sugar if needed

Seed and chop tomatoes. (You can drain in a colander for a less messy appetizer, but I like to sop up the juice with french bread.) Add all remaining ingredients, except sugar. Taste and correct seasonings. Serve with sliced french bread.

Banana Pudding

What people have done to banana pudding is a crime--instant pudding, Cool Whip, all kinds of nastiness for the sake of time. Banana pudding is easy and quick to make from scratch--don't be tempted to take short cuts.

Serves 8
app 8x12, rectangular pyrex dish, or about the same size oval baking dish.

1/2 cup sugar, plus 2 or 3 tbl depending on how sweet your bananas are
1/4 cup flour
1/4 tsp salt
1 1/4 cup milk
1 cup evaporated milk (if you don't have just use 2 1/4 cups milk)
4 egg yolks
1 tbl butter
1 tbl vanilla extract

Beat egg yolks in a small bowl.
Mix sugar,flour, & salt together in a saucepan with a whisk and gradually add milk, stirring constantly. (This should be smooth) Place over medium high heat and, stirring constantly, bring to a boil. Reduce heat and simmer 3 minutes, stirring constantly. Begin beating yolks and gradually add about half of the hot milk mixture to them. Add the yolks back to the milk mixture in the pan and stir. Place back over medium heat and bring to the boil. Reduce heat and simmer 2 minutes. Turn off heat and add vanilla and butter. Spray w/ Pam to keep skin from forming.

Line the bottom and sides of your baking pan with vanilla wafers. Fill with sliced bananas. Top with custard. (If custard is too thick, you can thin it with a little milk).


4 egg whites
pinch of salt
6 tbl sugar

Beat whites with a pinch of salt til soft peaks form. Gradually add sugar and beat until stiff peaks form. Top pudding with merengue and bake at 350 about 15 minutes or until nicely browned. Best served warm or at room temp.

Vanilla wafers, enough to line your pyrex dish
5-7 bananas, sliced

Lemon Ice-Box Pie

Really easy and a family favorite. This is best to do early on the day or the night before.

Graham Cracker Crust
1 1/4 Cups graham cracker crumbs
2 tbl sugar
1/3 Cup melted butter

Mix together and press into a pie plate. Bake at 350 for 8 minutes. Let cool.

1 can Eagle brand Sweetened Condensed Milk
1/2 Cup lemon juice (FRESH!-about 3 juicy lemons)
grated lemon rind from 2 lemons
3 egg yolks

Mix all together and pour into pie plate. Top with merengue

3 egg whites
pinch of salt
4 tbls sugar

Beat egg whites with salt until soft peak, add sugar gradually and beat until stiff peaks form.
Top pie filling with merengue, being sure to seal to crust. Bake at 325 about 15 minutes or until nicely browned. Cool and refrigerate until well chilled.

Flank Steak w/ Chimichurri Sauce

This comes from via my sister Ellen. We changed the recipe and thought that it was delicious. We served it with roasted new potatoes and steamed brocolli.

1 1/2 lb trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
2 large garlic cloves
2 cups fresh cilantro
2 cups fresh flat-leaf parsley
1/4 cup or more distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
1/4 tsp ground cumin

Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Grill steak outside about 3 minutes per side for rare. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, cumin and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
Grill steak about 3 minutes per side for rare.  Remove from heat, cover with foild, and let stand about 5 minutes.

Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.