HOWDY FRIENDS….from Mexican Food & Gifts To Go
Newsletter July, 2004
http://www.texmextogo.com
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We are in the midst of a mid-summer produce fiesta just about anywhere in the world! The gardens must be ready for picking and the kitchens for homemade fresh salsa! Salsa, which translates literally as “sauce” and encompasses a variety of forms has for many years surpassed all condiment including ketchup. It is the healthful addition to a balanced diet. Most salsas are low in calories and contain little to no fat. With ingredients such as tomatoes, chiles, onions, cilantro and fruits, this condiment can easily contribute to our daily intake of vitamins and minerals.

Let’s get to the farmer’s market, gather up the fresh produce and start! This time of year we have a penchant for fruit salsas, a perfect accompaniment to your mastery off the grill!
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Recipes: Fruit Salsas

AVOCADO AND TROPICAL - FRUIT SALSA
2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya
2 avocados, pitted, peeled, and cut into 1/4-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice

Gently toss together all ingredients with salt and pepper to taste.
Serve at room temperature.
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CHUNKY TOMATO - CITRUS SALSA
2/3 cup chopped ripe tomato
1/3 cup chopped honeydew melon
1/3 cup chopped fresh pineapple or 8 oz. can crushed pineapple, drained
1 tbsp. finely chopped fresh cilantro
3 tbsp. fresh lime juice
1 tsp. olive oil
1/4 tsp. salt

In small bowl, combine all ingredients, mix well. Cover with a plastic wrap, let stand at room temperature 15 minutes. Serve with grilled fish or meat.
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FRESH TOMATO SALSA
4 large ripe plum tomatoes
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 tbsp fresh oregano
2 cloves garlic, minced
1 tsp jalapeno pepper, minced
1 tbsp olive oil
2 tsp fresh lime juice
Salt & fresh ground pepper to taste

Cut the tomatoes in half lengthwise and remove the seeds. Cut the halves into 1/4 inch dice and place in a medium bowl. Add the remaining ingredients to the bowl. Let sit, loosely covered at room temperature for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours.
For more salsa recipes and Tex-Mex style Mexican Food favorites click here:
http://www.texmextogo.com/Recipes.htm
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LET’S TALK TAMALES……
Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn dough with a savory or sweet filling and typically wrapped in corn husks or banana leaves. The packets are steamed and then eaten. Tamales have been found back to pre-Colombian (before Columbus) Mexico and possibly even further. It is well documented by Friar Bernardino de Shaagun in the 1550's that the Spaniards were served tamales by the Aztecs during their first visits to Mexico. Tamales were made with beans, meats and chiles and cooked on the open fires as well as on comals (griddles). Dried corn husks are the most commonly used tamal wrapper. Each style of tamal uses a very specific type of masa (corn dough). The filling for the tamal can be anything from squash or beans, to fish, chicken, beef, pork, pumpkin seeds, hard cooked eggs, even dove breast.

Even a century ago, tamale-making was such a time-intensive process that tamales were considered a special occasion dish, made only for celebrations and solemn offerings. Today, Christmas, Easter and saints' days are still honored with the tamales making tradition however, with Mexican cuisine gaining popularity by leaps and bounds around the World; tamales are not just for the Holidays anymore! If you've ever made tamales, then you know the most time consuming part of the tamale making process is the spreading of the masa or dough evenly. Recently, we found out about Sarah Vasquez, in Corpus Christi Texas who had helped her Mom make tamales since childhood. She has invented and patented a utensil to spread the masa on the corn husks which in her words, takes about as long as waiting for the finished product! She has also produced a video CD on making tamales.

You can find the masa spreader here:
http://www.texmextogo.com/store/PPF/parameters/113_2/more_info.asp
We’ve also put together the whole tamale making kit here:
http://www.texmextogo.com/store/PPF/parameters/114_2/more_info.asp
Or if the tamales flour is all you need, come visit here:
http://www.texmextogo.com/store/PPF/parameters/55_3/more_info.asp

Steamers are simply too costly to ship; these can easily be found at kitchen stores. Remember, you can also use a bamboo steamer, also easy to locate in your area. One of our clients James from Maryland wrote to us recently “Tamale making is a great activity! Adults and children; friends, relatives and neighbors can all join in the fun of both the eating and the making. There is no limit to the imagination that can be employed in the filling!”
You supply the labor and the love!
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SPECIAL RECIPES FROM OUR SUBSCRIBERS:
Our readers are such innovative super chefs in their own right!! I have decided to include our client’s recipes in our newsletters…so keep sending them in folks….we’ll make you famous!

Lynne’s Chili Beans
1 lb. ground chuck
2 cans pinto beans
1 can diced Hunt's tomatoes (with garlic & onions)

Brown meat in 4-6 qt pot. Add salt & pepper to taste. (OPTION: Add 1 Tbsp. soy sauce & 1/8 tsp. garlic powder to meat while browning.) Add 2 heaping Tbsp of Texas Trail Dust (more or less to taste). Simmer (stir occasionally) for approx. 10 min. Add pinto beans and tomatoes.
Simmer (stir occasionally) for 20 - 25 min.
Serve over Fritos. Top with Cheddar Cheese.
ENJOY!! It was the best I've ever made.

Find our Cowboy Trail Dust here:
http://www.texmextogo.com/store/PPF/parameters/101_3/more_info.asp
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Merle’s addictive healthy snack:
2 Granny Smith apples, sliced.
Squeeze fresh lime juice over slices.
Generously shake that cowboy trail dust.
Take to the porch and enjoy!

Find our Cowboy Trail Dust here:
http://www.texmextogo.com/store/PPF/parameters/101_3/more_info.asp
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Gary’s “Oakie Tacos”
Instead of meat, I put fried potatoes in my tacos along with the usual lettuce, cheese, tomatoes, etc. Prior to frying the potatoes, I soak them in ice water for a few minutes (this gives them a crispy texture when cooked over a medium-high heat) and add a little cilantro and chili powder. Or you can substitute the potatoes with deep-fried okra dipped in corn meal, using the same method and seasoning. This is really a great tasting taco for us Oakies who like Mexican food.....
Find our Chipotle Chili Dust here:
http://www.texmextogo.com/store/PPF/parameters/54_3/more_info.asp
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Captain Don’s South Texas Fish Filet
2 fish fillets, de-boned, 8-12 ounces each (use firm white meat fish such as Speckled Trout, Red Drum, Flounder or Dolphin Fish (if you’re not a fisherman use store bought halibut or other white fish).
Juice from lemon (or 1 ½ tablespoon lemon juice).
3 medium (4 Roma) ripe tomatoes,
1 fresh Jalapeno or Serrano pepper, seeded for mild (or more for medium or hot), minced.
1/4 small red onion, peeled, halved length wise and slivered.
3 tbsp chopped fresh cilantro.
1 ½ cups frozen corn charred in dry pan or very light cooking spray.
1 ½ tbsp coarsely chopped fresh basil leaves.
1 tbsp fresh lemon juice to pour on tomato mixture.
Long curly zest of 1 lemon (removed prior to serving).
Fresh ground black pepper to taste.
3 tbsp extra virgin olive oil
1 ½ T butter at room temperature.
1 half lemon to squeeze for juice on the cooked fish.
PREPARATION:

1. Cut tomatoes into different shapes (thin wedges, halves, dice); place in bowl. Combine with the onion, half of the cilantro, corn, basil, lemon zest, ½ of the juice, pepper and 1 tbsp olive oil. Set aside in a bowl (OPTIONAL: Diced avocado could be added to this bowl).
2. Rub butter on the skin side of the fish, season both sides with salt and pepper. Heat 2 tbsp olive oil in skillet over medium heat. Cook fish, skin side down, until golden brown, about 5 to 6 minutes. Turn carefully; and cook an additional 3 to 4 minutes.
3. Spoon tomato mixture onto 2 plates; top each with a fillet. Drizzle with lemon juice: garnish with remaining cilantro and serve.
Serving suggestions: Borracho beans, black beans, or twice baked potatoes, green salad (with avocado instead of option above), fresh tortillas or crusty bread.
Find our award winning borracho bean soup recipe here:
http://www.texmextogo.com/Recipes_soup.htm
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Friends, I have a personal request for you now. Captain Don, whose recipe is seen above, has been married to his beautiful wife Bunny for over 40 years; they have been friends of ours for many years. Bunny has recently undergone breast cancer surgery and is presently undergoing a long series of radiation therapy. As we all know, as well as being documented, positive attitude is one of the best healers. She has this positiveness, however I would love for ya’ll to help me in boosting her outlook even more. What a surprise this would be to her!!

If you have a short spare moment, send an email to Captain Don (click here) and in the subject line type: A message for Bunny. Receiving hundreds of well wishes from all of you should speed up her recovery immensely, not to mention her surprise and I will be ever grateful to you for helping me help a friend.
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If you think your friends and family might enjoy our information and recipes contained in this newsletter, well go right ahead and pass it on, we love to spread the word about Tex-Mex style Mexican food, cookware and gifts…..we’ll find more to talk to you about next month.
We’re always glad to hear from ya’ll….we’ll be back…

Chef Annie