There once was a restaurant we all loved and then it closed. For years we reminisced about their feta dip. Then, Covid hit and they started up a takeout biz outta their home. Tyrosalata was back and it’s damn good. They didn’t have any this week. So, I went ahead and tried my hand at it. And it’s nearly as good.
1 green bell pepper, cut in half, seeded and then cut 2 more times
1 cup feta, broken into small chunks
1/2 cup Greek yogurt, plain
1 tsp garlic salt
1/2 tsp chili powder
1 tsp lemon juice
Great olive oil for dressing
Heat on on med/high heat. Add neutral oil like avocado. Pop pepper slices/chunks into pan and fry until blackened but not too wilted.
Add cooked peppers to blender and blend until little pieces. Add yogurt, spices and lemon juice. Blend until it looks a little like salad dressing.
Add half the yogurt mixture to feta and mix until dip consistency (keep adding yogurt mixture to desired consistency). Also, try not to over mix because the feta pieces are really great.
Taste to see if you want to add salt (i did not need it). Drizzle some olive oil and serve with pita chips, pita wedges, crackers, or any veggies. This is great on sandwiches or with eggs.
I love the roulette experience of eating these. You never know when you might get a spicy one. These are such an easy appetizer that can be done in less than 10 mins.
Fresh shishito peppers (~25)
Avocado oil or other neutral oil
Ranch dip, optional
Heat a cast iron skillet on med/high until water drops sizzle and evaporated quickly.
Toss peppers with oil to just coat.
In a single layer with sufficient space between each pepper, put peppers on hot skillet. Let sit 2-4 mins until brown and blistered. Turn and blister the other side. Note, it will get a little Smokey so keep your exhaust on.
Once blistered, you want the peppers to remain a little crunchy. So don’t over cook or they’ll get too soft and unpleasant. Remove from skillet and toss with salt and any other toppings of your choice. Serve with dipping sauce or plain.
I went to make Lola Momma’s lumpia recipe and did a quick search to find the ingredients. What? Nothing found. How have I never put the recipe in here? Welp, I winged it because she was asleep since she’s in the PI and we’re in the US and it was a midday project. Everyone says I did it. And the photo is proof that it was good. We couldn’t even get a pic, they went so fast.
Mix all the filling ingredients together until well incorporated. It should no longer look like separate ingredients but more like a paste.
Set up your rolling station. You will need a bowl of water, a cutting board to roll on, a plate for lumpia you’ll fry, a couple of ziplock bags for lumpia you’ll freeze. A paper towel for any wiping and great music. (Lola Momma suggests a piping bag for the mix but I haven’t tried it yet)
After the filling is mixed and you’re set up at your rolling station, it’s time to get your wrappers ready.
The wrappers like to stick together. Pull apart a stack. Sometimes the edges are really stuck or kinda hard. I just trim off all the hard edges on the stack. Then I cut the wrappers in half.
Pull off individual wrappers. It’s important to cover the wrappers you’re not using with a damp towel so they don’t get dry.
Put about a half inch wide of filling across the bottom of the wrapper. Roll it up trying to avoid air bubbles. Wet the sealing end of the wrapper with water using your finger dipped in the bowl. Once rolled, cut the lumpia in half.
Freeze some (making sure they’re not touching until frozen). Fry others.
Spring is just around the corner and these are a perfect first bite of the season. I made them for a party and they held up perfectly. The stored ones for lunch got a little dry. I’d recommend making them fresh or try wrapping them with a damp towel if you’re storing them for tomorrow’s lunch. Enjoy!
Spring Rolls with Peanut Sauce
4-5 rice paper wraps (the circle ones that you have to rehydrate)
1 red pepper, seeded and thinly sliced
½ hothouse cucumber, julienned
2-3 carrots, julienned
¼ head purple cabbage, very thinly sliced
1/4 head napa cabbage, very thinly sliced
large handful baby spinach
Firm tofu (can be flavored) cut into 1/4″ strips
fresh cilantro, mint and basil
You could also add lobster or other meats and rice noodles if desired.
¼ cup creamy peanut butter
¼ cup water
1½ Tbsp soy sauce
1 Tbsp maple syrup
juice of ½ lime
Put all veggies and herb on a platter for eat assembly.
Whisk together all Peanut Sauce ingredients in a small bowl and set aside.
Fill a shallow bowl with warm water.
Working one at a time, dip a rice paper wrap in warm water until it becomes just pliable, about 10 seconds. (You don’t want the wrapper to fully soften while you’re soaking it; it should still have structure when you pull it from the water and will continue to soften while you apply fillings.)
Lay wrapper flat on a large clean surface and arrange a small amount of each topping in the center of the bottom-third, beginning with spinach and striving to keep the pokier ingredients (peppers, cucumbers, cabbage, carrots) last, where they will be more protected within the roll.
Gently bring the bottom of the wrapper up over the ingredients, completing at least one full roll before folding in the left and right sides; continue to roll until fully wrapped. (Roll should be somewhat snug — and yes, it takes a couple of tries to get it right.) Set aside and repeat until all fillings have been used.
Serve rolls whole or sliced in half (for presentation purposes only) with Peanut Sauce on the side.
Stop what you’re doing and make this NOW! Make it as a weekend snack. Serve it with margaritas. Bring it to your friends’ house in a fondue pot and be forever more, the most invited person to every eating event ever.
To make the taco meat, in a large skillet heat the oil on medium-low heat and add the bell pepper, jalapeño, and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Add the ground beef to the skillet, along with the cumin, chili powder, salt, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.
To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the chicken broth and while stirring cook until the sauce has thickened, which should happen in a couple of minutes.
Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added. Stir in the tomatoes, adjust seasonings, and add salt to taste.
This makes a lot of queso. To keep it hot and reduce the “skin” from forming, serve in a fondue pot. To assemble, layer along the bottom of the dish the taco meat, then pour in the queso and then top with the guacamole and sour cream. Serve warm with chips
Ok, ok. I know. It’s not the season but I’ve been really delinquent in posting and really need to archive this recipe. It’s so damn good! Seriously. Mark this one for next Summer’s jam making extravaganza.
Strawberry and Rhubarb Jam
3 cups fresh strawberries (chopped)
1 cup rhubarb (roughly 1 stalk) (chopped)
3/4 cup granulated sugar
1 tablespoon lemon juice
Place a small dish into the freezer to use for testing the jam.
In a large deep skillet, add strawberries, rhubarb, sugar, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes. When it seems like it is gelling, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking. If it moves slow, it is done. Test every minute or two and do not overcook it. Spoon into heat-proof container and cool to room temperature. Store in the refrigerator for up to two weeks. I froze some and am still loving the fruits of a quick Summer’s bounty boil.
To can jam:
Wash one 8-ounce (or 6-ounce + 2-ounce) glass mason jar with a two-piece lid with soap and hot water. Dry completely.
Add the jar(s) and lid pieces to a large pot of boiling water deep enough for the jar(s) to be completely submerged in water. Once the water is boiling, leave the jar(s) in there until ready to use.
Remove the jar(s) and lids from water and drain out all of the water from the jar. Keep the water boiling. Spoon the jam into the jar(s). Wipe excess jam off the rim of the jar(s) so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar(s) still.
Place sealed jar(s) back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours. Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.
After living on the islands for two weeks, I came home a pescaderian. Not really but I feel so good when I eat fish. And I was craving something summery and fresh. Sooo, why not try ceviche?
Note: this being my first time cooking with lime and shrimp, the shrimp don’t necessarily turn pink like when you cook them in the pan. I waited and waited and waited for them to turn pink and it never happened. They were cooked after about 20 mins. But I waited like 5 hours. Ha!
* 1/2 lb prawns, shelled and deveined and cut into 3-4 pieces
* 2 limes (squeezed to make 1/2 cup lime juice)
* 1 lime to squeeze at the end
* 1 celery stalk diced
* 1 ripe avocado cut into 1″ cubes
* 1 red or orange bell pepper, cut into cubes
* 2 TBSP chopped cilantro
* 1/2 jalapeño diced
* pinch of salt
Put shrimp and lime juice in a non-reactive bowl (basically a glass one) and put in fridge for ~ 20 minutes. The shrimp will be firm when done.
Drain lime juice and mix shrimp with other veggies. Squeeze up to a whole lime in the mixture (I only used 1/2). Add salt to taste. Serve chilled with some corn chips (Have’A Corn Chips are our absolute favorites).
These stuffed mushrooms are such a hit every time I make them (which is usually for Superbowl Parties or family get-togethers). While at the Campbell market, I came across some gorgeous button mushrooms that were the perfect size for stuffed shrooms. I couldn’t resist buying a couple to make for our little family dinner (of 2 and a half).
Goat Cheese, Prosciutto and Chive Stuffed Mushrooms
2 lb crimini or white button mushrooms (stems removed by plucking the stems out of the cap)
1 package (8 0z) cream cheese (leave out of the fridge for 15 minutes to soften)