What's for supper?

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DJ... said:
Oh right. The bloke whose dog's nose is missing...
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HAHAHA... spot on.
And more recently WoDotNant? :D
...and GuybrushThreepwood... MancombSeepgood... Thorin1... Bradbowllama... EncryptedBread... TerrabiticFossilite... Koffie... IPX-SPX...

[video=youtube;eKJZrKX6-7E]http://www.youtube.com/watch?v=eKJZrKX6-7E[/video]
 
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APoc184 said:
Will do. Have made it on numerous occasions.

To die for!

But preparation takes very long. Especially making the homemade salsa and guacamole.
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Yeah, this is why most of us just braai lol. I should probably spend more time in the kitchen.
 
APoc184 said:
But preparation takes very long. Especially making the homemade salsa and guacamole.
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Guacamole shouldn't be taking longer than 10 minutes prep. Salsa as well. Personally I prefer to make a picco de gallo and let it set in the fridge for 24 hours, then half I cook and blend, the other half is left as picco de gallo. Best of both worlds. Picco De Gallo takes ten minutes as well...
 
Here's my picco de gallo recipe - http://mybroadband.co.za/vb/showthr...lsa-senorita?p=8929033&viewfull=1#post8929033

My picco de gallo recipe (quick note - all ingredients must be very finely and evenly chopped for the best results):

1 X Red onion
1 X Green pepper
1 X Red pepper
About 6 or 7 fresh tomatoes
4 X Garlic cloves

(chop these all up and place in a bowl)

Now roast 2 jalapeno chillis until they are black. Remove the skin, the seeds and the white pith, and chop up very fine. Add to veg. Deseed another 2 raw jalapenos and chop them up fine. Add to veg. Season with the juice of 2 limes or one lemon, but lime juice is best. Add a sprinkle of chilli powder, salt, smoked parika and fructose (you can add a sprinkle of sugar if you don't have fructose but fructose works better). Mix all the ingredients in a bowl and refrigerate for at least 3 hours before eating.

You can eat it fresh but it tastes far better if you allow the veg to macerate and marinade. It will last for about 3 days in the fridge before losing texture, at which point put the leftovers in a pot, cook on high for about 5 minutes and then blend to your desired consistency. Now you have the best homemade salsa in the world, in my humble opinion...
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I will definitely try that next time. Looks lekker.

Reason it takes me so long is because I chop everything very finely and precisely.
The Gaucamole is quick yes. The Salsa not so much.

Fresh Onions, tomatoes, chillies, garlic and coriander finely chopped and added together with some freshly squeezed lemon juice and salt and pepper.

I also flash fry the onions and garlic in a hot pan for like 30 seconds. I find it releases more of the garlic flavour and also releases a bit more sweetness from the onions. Balances out the salsa well.

It is always left in the fridge for at least 3 hours for the flavours to blend.
 
What you're making is a picco de gallo, which is a raw salsa. Not really a salsa per say, but delicious nonetheless. I always make heaps of the stuff so that I have actual salsa for a few weeks afterwards...
 
Aaaaaah. Thanks. So whatever I do not eat tonight with the Quesadillas I just cook and blend very finely?
 
APoc184 said:
Aaaaaah. Thanks. So whatever I do not eat tonight with the Quesadillas I just cook and blend very finely?
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Yebo. Blend finely or just blitz it for a bit for texture. I typically cook it with a can of drained cherry tomatoes and salsa is done...
 
I had another bunch of avos just ripe so I chucked them in the blender with a bid handful of coriander, diced onion, juice of two big lemons, and two big tomatoes, a gurgle of olive oil, a half spoon of salt and four birds eye chillies with stem removed only and then hit the "on" button up to power 7 until I got the right thick consistency which I checked with a wooden spoon...(you should be able to lift a dollop with a crisp without it running) (I use a Vitamix)
I had some leftover sesame hamburger buns and a bit of pepper encrusted fillet steak which I sliced into slivers and flash grilled these on my cadac in a cast iron ribbed pan. basted them with Spur grill baste and then put the buns face down to get them seared.
I then assembled two prego rolls with the steak and topped with big dollops of guacamole. Delish.
Finished off the meal with some tramals and Paracetemols and a nice steaming cup of Nescafe.
 
Hosehead said:
I had another bunch of avos just ripe so I chucked them in the blender with a bid handful of coriander, diced onion, juice of two big lemons, and two big tomatoes, a gurgle of olive oil, a half spoon of salt and four birds eye chillies with stem removed only and then hit the "on" button up to power 7 until I got the right thick consistency which I checked with a wooden spoon...(you should be able to lift a dollop with a crisp without it running) (I use a Vitamix)
I had some leftover sesame hamburger buns and a bit of pepper encrusted fillet steak which I sliced into slivers and flash grilled these on my cadac in a cast iron ribbed pan. basted them with Spur grill baste and then put the buns face down to get them seared.
I then assembled two prego rolls with the steak and topped with big dollops of guacamole. Delish.
Finished off the meal with some tramals and Paracetemols and a nice steaming cup of Nescafe.
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Sounds like you copied and pasted from somewhere else.
 
Zero for presentation and photo quality, I know!

But that was by far the best tasting Quesadillas I have ever had. Think I should add something like sour cream as a third dip for the next time. That "Salsa" was heavenly.

EDIT: Spot the chopped up finger in the pic.

Q-1.jpg
 
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