Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Thursday, June 9, 2011

Steamy Weather Calls for a Summer Fruit Salsa

This week's warm weather streak has lots of us in Metro Detroit reaching for cold drinks, longing for the a/c, and experiencing a slight reduction in appetite. In the spirit of seasonal cooking and dining, I'm excited about sharing a fresh fruit salsa with you. A simple fruit salsa is an excellent accompaniment to grilled shrimp, scallops or chicken. Since fruit can vary in ripeness, use your palate, not the recipe to ensure the blending of perfect flavors. Adjust this recipe (as with all recipes) to taste.

Tropical Fruit Salsa
1 pineapple, cored and diced medium
1 red bell pepper, seeded and minced
1 small shallot, diced small
1 -2 jalapenos, minced (seed them if you prefer less "heat")
1 mango, diced medium
1 avocado, diced small
cilantro, minced, to taste
zest of 1 lime
lime juice to taste
salt & freshly ground pepper

Mix all of the ingredients together and adjust the seasonings. Enjoy cold or at room temperature.


Anonymous Anonymous said...

Sunkist recommends a traditional #3 Chinese chef's knife for all slicing, dicing and cutting jobs.
High carbon steel, which won't react with acidic foods, is the ideal choice...The basic design is a broad rectangular blade and slightly curved edge.
Pizza Equipment

June 14, 2011 at 8:06 PM 

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