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ISBN: 0471346721
Format: Paperback, 176pp
Pub. Date: March 1998 Publisher: Wiley, John & Sons,
Incorporated
Retail: $14.95
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With their vibrant
mix of colors, flavors, and textures, from hot
and spicy to
sweet and tangy, salsa is one of the best and easiest ways to complement
any meal from appetizer to dessert! The second book by David Woods, "Magic
Salsa," which contains 125 recipes for all kinds of salsa, was published
in 1998 by Chronimed Publishing of Minneapolis. This book contains a list
of exotic ingredients featured in the recipes. Under each heading are notes
about ingredients and useful tips to make your salsa preparation easy and
creative. Most take minutes to prepare and can be made several hours ahead.
Finding this artful marriage of ingredients on you own can take months, even
years, as many Mexican cooks will confirm. This book is a perfect tool to
use as a starting point and an inspiration to achieve your own personal salsa.
In addition to testing the recipes himself, many of his friends volunteered
for testing and tasting duties. In this book, three distinct styles of salsa
are presented: uncooked, cooked, and a combination of cooked and uncooked
ingredients. They were inspired by Latin American and Mexican friends and
neighbors who shared their ideas and refined the recipes in our kitchen for
maximum flavor and appearance. Each recipe carries at least one serving
suggestion, but remember: There are no rules! Feel free to experiment by
adjusting ingredients to taste and pairing salsas with your own favorite
meals.
Cooking as stress-reliever
Woods considers cooking a great stress-reliever. He is careful to
keep his recipes healthful -- all the salsa recipes and many of the fruit
soup recipes are low in fat. He quit eating red meat when he was in his
20s. |
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Free Sample Recipes from "Magic Salsa":
Red Hot Chili Garlic Salsa
This salsa is great spooned over meat-loaf or broiled or grilled turkey.
Makes about 1/2 cup
6 cloves garlic, minced
10 serrano chili peppers, preferably red, seeded and chopped
6 yellow wax chili peppers, seeded and chopped
1/8 teaspoon ground cumin
2 tablespoons lemon juice
1/2 tablespoon olive oil
Combine all ingredients in a medium bowl. Mix well. Serve soon or
cover, refrigerate, and use within a day.
8 servings (1 tablespoon each). Calories: 48, protein: 2gm, carbs:
9gm, fat: 1 gm.
Spicy Apple Banana Papaya Salsa
A lovely topping over pancakes, french toast, waffles, bagels, or
boiled rice. Makes about 5 cups
6 habanero chili peppers, preferably yellow or red, cut into halves
(but not seeded)
1 large yellow onion, chopped (about 2 cups)
1 1/2 cups fresh pineapple, diced into 1-inch cubes
4 tablespoons pure pineapple juice
1 1/2 teaspoons tumeric
1/2 teaspoon ground coriander seed
1/2 teaspoon mace
1/2 teaspoon ground cayenne pepper
1 tablespoon cumin seed
1 teaspoon ground red chili powder
1 1/2 teaspoons ground black pepper
1-inch piece of gingerroot, minced
1/4 teaspoon cornstarch
4 tablespoons cider vinegar
2 teaspoons honey
2 green tip bananas, cut into 1/2-inch cubes
1 ripe papaya, cut into 1/2-inch cubes
1 1/2 cups coarsely chopped fresh pineapple
1 golden apple, coarsely chopped
1 red apple, coarsely chopped
6 tablespoons lime juice
1 small red onion, finely chopped
1 clove garlic, finely minced
Place the chili peppers, onion, pineapple juice, spices, and gingerroot
in food processor and process until very smooth. In a large nonstick saucepan
over low heat, dissolve cornstarch in the vinegar. Add the puree and honey
and simmer slowly for 10 minutes. In a large bowl, combine the bananas, papaya,
pineapple, apples,lime juice, onions, and garlic. Stir until well coated
with lime juice. Add fruit mixture to puree and then simmer 5 minutes over
low heat. Remove from heat. Cool and pour in bowl; cover and refrigerate
at least 30 minutes. Serve chilled or at room temperature.
Serves 80 servings at 1 tablespoon per serving. Calories: 13, protein:0,
carbs:3gm, fat:0. |