Tilapia a la Veracruzana

I'm not sure if you've noticed or not, but over the past couple of months, I have been taking part in a little challenge put forth by Pomì Tomatoes.  Basically, if participating, you are given an ingredient for the month which you are to pair with Pomì tomatoes.  The ingredient for March was wine.  April was eggplant (I was fortunate enough to win this challenge).  And this month's iPomì challenge is fish.

I have changed my mind on what I wanted to make approximately 37 times.  No joke.  I've gone back and forth so many times from a good (insert fish here) Puttanesca en Papillote to a Spicy Fish Ball Soup to a lightly breaded Tuna with Tomatoes to Cod Fritters to.... yeah.  I've been super indecisive.  

Finally I put out a little "social network" call for suggestions on what other people would make with a box of Pomì tomatoes and fish of their choice.  I loved hearing the responses and suggestions from everybody.  Suggestions that varied almost as much as the potential-recipes already floating around in my skull.

But then I received a suggestion that I couldn't get out of my head.  It was for a sauce known as Salsa Veracruzana.  It's something I've made before, but not for years.  It hails from Mexico (Veracruz. Obviously), and takes into account some of the Spanish influence on cooking brought over by the conquistadors.  It's chunky and briny and beautifully rustic.  And the perfect cloak for pretty much any variety of fresh fish.  Though it's good on plenty of other things, as well.

Although all versions are essentially the same, this is my version.  And personally, I could eat it all by its lonesome, with a spoon.  But fish of any sort only elevates it that much higher.

Tilapia a la Veracruzana

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: entree sauce fish tomatoes Mexican

Ingredients (serves 4 + extra sauce)

for the Salsa Veracruzana

• 1 (26.46 ounce) box Pomi chopped tomatoes
• 3 (medium-large) red bell peppers, roasted (then stemmed & seeded), divided
• 1/2 cup water + more as needed
• 2 (medium) poblano chiles, roasted (then stemmed & seeded)
• 2 tablespoons olive oil
• 1 (medium) red onion, sliced thinly
• 4 fat cloves garlic, sliced thinly
• 1 teaspoon oregano
• 2 bay leaves
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons distilled white vinegar
• 1/2 cup Manzanillo olives, sliced
• 1/4 cup capers
• small handful fresh cilantro, chopped (heaping 1/4 cup once chopped)
• small handful fresh parsley, chopped (heaping 1/4 cup once chopped)
• sea salt
• freshly ground black pepper

for Tilapia

• butter or olive oil, for sauteing fish
• 4 (or more) Tilapia fillets

to finish

• lemon slices

Instructions

to make the Salsa Veracruzana (yield: 1 generous quart):

Pour the entire box of Pomi tomatoes into the jar of a blender. Add the 1/2 cup of water, and 2 of the roasted red bell peppers. Pulse until almost smooth, but it's okay if it is still slightly chunky. Set aside.

In a large, deep-sided skillet, heat the olive oil over medium to medium-high heat. Once hot, add the onion and garlic; saute until limp and beginning to turn a bit golden in spots, 7-10 minutes. Add the reserved puree to the pan. Adjust heat and allow to simmer gently for 15 minutes.

Thinly slice the remaining roasted red pepper, and the poblanos and add them to the pan after the 15 minutes has passed. Also add the oregano, bay leaves, lemon juice, vinegar, and a big pinch of salt and pepper. Continue to simmer for about 7-10 minutes. Mixture should be thick, but glumpy...if it seems too thick, stir in a little water at a time, to make it slightly loose.

Turn off heat, taste and adjust for seasoning; stir in the cilantro and the parsley. At this point, set aside and keep warm while you cook the fish. You could also cool it down and store in a jar or container in the fridge at this point.

making the Tilapia:

Sprinkle fish with a little bit of salt and pepper on both sides. Heat a skillet over medium-high and add a couple pats of butter or a big drizzle of olive oil. Place fish presentation side down and saute until golden and cooked halfway through. Flip and continue cooking until just done. This shouldn't take more than 5 minutes or so, total. Do it all at once, or in batches.

Serve 1-2 fillets per person (depending on the person), with a half cup or so of the Salsa Veracruzana per serving.

Garnish with a lemon wheel.

notes:

You can cook the fish in any manner you like...steam it, grill it, broil it...you don't have to saute it. Either way, it'll be delicious. Also, feel free to use with another type of fish (just adjust cooking times to thickness) - fillets, steaks, or even whole fish.

Salsa Veracruzana is also delicious with steak (my hubby's favorite way to eat it), prime rib, lengua (tongue), pork, chicken, or any way you choose.

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So tell me, what would YOU make with a box of Pomì tomatoes and the fish of your choice?

I received two boxes of Pomì Tomatoes at no charge to use as I pleased to test and develop a recipe using fish and Pomì Tomatoes.  I received no compensation for writing this post.  All opinions are my own.

Sangrita Paletas (Spiced Tomato-Tequila Ice Pops) for #CincoDeMayo

I know, I know.  I do.  I know for a fact that at least half of the people reading the title of this post are thinking "Eeeewwwww, tomato popsicles!".  I mean, I understand that are not your average ice pop.  When you're craving that icy cold concoction, I'm guessing the flavor that pops into your head first (or second...or fifth) is not tomato.  That's okay.

These pops are not for everybody.  And they're definitely not for kids.  The tequila is loud and proud, mixed right in there with the somewhat spicy tomato chaser mixer that is popular in Mexico, Sangrita.  I don't think this is something that you'll love unless you love Sangrita, or similar combinations like a Bloody Mary, a Bloody Maria, or maybe a Michelada.  You have to be a fan of tomato, plain and simple, to appreciate these paletas.

But I do think that they are a fun addition to any Cinco de Mayo celebration.  Offer them up amongst other fun flavors that you might associate with Mexico like Cajeta, Hibiscus w/ Mango, Mango & Chile, Spicy Pineapple or Creamy Coconut, Fresa (Strawberry) or another fruity ice pop...or maybe another tequila-infused paleta like these Sour Cream, Cherry, and Tequila Pops.  Or go with these beautiful bandera-looking Cinco de Mayo Paletas.  Just be sure to label the pops that have the alcohol in them, because little hands can't resist popsicles.

Enjoy your fiesta!

Sangrita Paletas (Tomato-Tequila Ice Pops)

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ time to freeze)

Cook Time: n/a

Keywords: snack dessert tequila tomatoes Cinco de Mayo Mexican

Ingredients (8-10)

• 1 1/2 cups Pomì Strained Tomatoes
• scant 1/4 cup Piedra Azul Blanco Tequila
• 1/4 cup Agave Nectar (or to taste)
• 2 tablespoons (non-vinegary) hot sauce (more or less to taste)
• 1 tablespoon + 1 teaspoon freshly squeezed lime juice
• big pinch of fine sea salt

Instructions

Place all of the ingredients in a blender and blend until smooth. Taste and adjust agave nectar and hot sauce, if needed (should be a good mix of spicy and lightly sweet).

Pour into popsicle molds and freeze until solid - which will take a bit longer than your average popsicle, due to the addition of the alcohol (overnight is best) - adding the sticks at the proper time for your particular mold.

notes:

If it is the height of summer, and beautiful tomatoes are in season, puree some perfectly ripe ones, and substitute them for the boxed ones. Also, feel free to use your favorite brand of tequila.

inspired by and adapted from Paletas

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What foods are a must-have at your Cinco de Mayo (or other Mexican-inspired) fiestas? Oh, or what are your favorite flavors in a popsicle? (Keep those flavors in mind, because The Summer of the Popsicle will be making its return very soon!)

 Feel free to leave links or recipes to your favorites in the comments section.

Smoky Tomato-Eggplant Chutney

Condiment-a-holics raise your hands!  You know who you are.  You, with the refrigerator doors that are bulging under the weight of jars and bottles in every imaginable shape, size, and content. One shelf in your pantry has been taken over.  I'm guessing there is some sort of box, basket, or tray on your table...perhaps a countertop...displaying a few of your most-used, most-beloved condiments.  There's new, full-to-the-brim jars taking up residence amongst those with just the dregs, waiting to be shaken into an emulsified dressing of one sort or another.

Is your hand up?

Yeah, mine is too.

Sauces and spreads, relishes and jams, mustards and mayos, vinegars and hot sauces, relishes and chutneys - which of these categories do you find that you have the most of?  My "collection" is fairly eclectic.  I do have a hard time resisting mustards and hot sauces, though.  One thing I find that I don't have very much variation in is the "chutney" category.

A chutney is similar to a relish, usually containing some sort of fruit and/or vegetable, some spice, sugar, and vinegar, making it simultaneously sweet, sour, tangy, spicy, and pleasantly chunky.  And in all honesty, I think the only type of chutney I've ever really eaten is the ever-popular mango chutney.

What am I getting at?  Well, this month I was challenged to combine Pomì Tomatoes with eggplant, and after much deliberation, I decided I wanted to combine the two to make a chutney.  I could just taste the deep notes that both smoked paprika and smoked sea salt would lend to the meaty eggplant - and how they would be the perfect foil for the sweetness developed from cooking down the tomatoes and raisins with sugar.  A bit of vinegar for tang...mustard seeds and allspice to build the flavors.  I couldn't get the idea out of my mind.

Scattered in a lazy blanket over a piece of salmon that was seasoned with Garam Masala and Smoked Sea Salt, and served on a bed of wild and brown rice, the deep, rich chutney made a perfect meal.  Next up, I'm heaping it inside of a grilled cheese sandwich that's been made with a sharp, nutty Cheddar.

Smoky Tomato-Eggplant Chutney

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 45-50 minutes

Keywords: simmer sauce condiment vegan vegetarian nut-free tomatoes raisins eggplant

Ingredients (~1 quart)

• 1 (26.46 ounce) box Pomi Chopped Tomatoes
• 2 small eggplants (~8 ounce), cut into 1/2" dice
• 8 ounce granulated sugar
• 4 ounce onions or shallots, chopped
• 2 ounce raisins
• 2 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons smoked sea salt
• 1 teaspoon whole mustard seed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice
• 1 1/2 cups apple cider vinegar

Instructions

Combine everything in a medium-sized Dutch oven or heavy-bottomed pot. Bring to a boil, then reduce to a gentle simmer. Cook until the color is a deep, rich red and everything has thickened up into a chutney (like chunky preserves), 45-50 minutes.

Let cool a bit and transfer to jars for storage in the fridge. It will keep for months if refrigerated. I think it could probably be processed (canned), but I'm not 100% positive as it's not something I do often.

Enjoy warm or cold as a condiment. Serve with grilled fish, chicken, or lamb. Serve with a cheese plate or cheese and crackers. Put into a grilled cheese sandwich with sharp cheddar or aged gouda. Thin out and use as a marinade or make into a sauce. This time I served it with a Garam Masala-dusted Salmon. The possibilities are endless.

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I am entering this dish in the April iPomì Challenge: Eggplant

I received two boxes of Pomì Tomatoes at no charge to use as I pleased to test and develop a recipe using eggplant and Pomì Tomatoes.  I received no compensation for writing this post.  All opinions are my own.

Oxtail Ragú over 4-Cheese Macaroni

Although it is officially Spring, you'd never be able to tell it by the snow boots still strewn all over our entryway.  Instead of witnessing quiet birds huddled together in the tree in my front yard, I want to hear a raucous racket of tweets and chirps that won't let me sleep!  I want to see tender green shoots with buds emerging from the ground, as opposed to those brittle remains of the last time we didn't have to pull on hats and gloves when we walked out the front door.

Phil lied.  I always knew he was unreliable.

So, it's with visions of Spring cleaning (really) in my head, I'm balancing bouts of cabin fever with a few last hurrahs of hunkering down with comfort food.  I know it shouldn't be stick-to-your-ribs meal time anymore.  I do.  However, I find braised meat that is not only pull-apart tender, but rich and warm like a blanket, enough to make me enjoy this still-frigid weather.  Winter's final hurrah, if  you will.

But don't tell Phil I said that.  I'm still not talking to him.

Oxtail Ragú over 4-Cheese Macaroni

by Heather Schmitt-González

Prep Time: 30 minutes (includes meat-pull

Cook Time: ~2½ hours

Keywords: braised entree beef cheese pasta oxtails

Ingredients (serves 8-10)

for the oxtail ragu:

• 3 lbs. oxtails, 2-inch sections
• kosher salt
• freshly ground black pepper
• 2 Tbs. olive, corn, or vegetable oil
• ~1 c. all-purpose flour, for dredging
• 3 small onions, thinly sliced
• 4 cloves garlic, peeled & smashed
• 1 small carrot, carrot
• 1 sprig fresh thyme
• 1 bay leaf
• 2 c. red wine
• 2 c. Pomì strained tomatoes
• 3 c. beef stock or broth

for the four-cheese macaroni:

• 1 lb. cavatappi
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 c. whole milk
• ¼ tsp. salt
• ¼ tsp. ground white pepper
• 18 oz. shredded white cheese (I used a mixture of Aged Irish Cheddar, Dubliner, Gouda, and Swiss)

to serve:

• fresh parsley, chopped

Instructions

making the oxtail ragu:

Preheat oven to 375° F.

Trim any excess fat from oxtails and season liberally with salt and pepper. Dredge them in flour. Heat oil in a Dutch oven over high heat until it is very, very hot. Add prepared oxtails and sear them on all sides until browned, ~8-10 minutes. Remove to a plate and set aside. Drain all but one tablespoon of grease from the pot and return to heat.

Add onions to same pot, stirring almost constantly, until browned, ~5-7 mins. Add garlic, carrot, and herbs to the pot and saute for another 5 minutes. Add wine and let bubble for about 1 minute. Add the Pomì tomatoes and the beef stock and bring to a boil; let bubble for 5-10 minutes before carefully adding the oxtails to the pot. Cover and slide into preheated oven for 1½-2 hours, or until meat is falling off bone.

Remove pot from oven and carefully remove oxtails to a bowl or plate. When cool enough to handle, remove meat from bones and shred into small pieces with a fork. Also remove the thyme sprigs and bay leaf at this point.

Discard the bones (or save for another purpose, if you wish. I give mine to my husband and he gets ridiculously giddy).

Skim the fat from the surface of the sauce, and then return the shredded meat to the pot. At this point, you should have a very thick ragú. If by chance it is not thick, set over medium heat and reduce until thick. Taste and adjust seasoning, as needed.

Serve over 4-Cheese Macaroni, sprinkled with parsley.

making the Macaroni and Cheese

When the ragu is almost ready to come out of the oven, bring a large pot of salted water to a boil. Drop in the cavatappi and boil for 8 minutes.

In the meantime, melt the butter in a pan over medium heat and whisk in the flour to form a roux; cook for 1 minute. Whisk in the milk, salt, and white pepper until smooth and bring just to the simmer. Let bubble until thick and then turn off heat. Whisk in the cheeses until melted.

Drain the cavatappi and toss with the cheese sauce. Serve immediately with the oxtail ragu over the top.

notes:

Refrigerate leftovers tightly covered for up to 3 days.

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And by Phil, I mean that lying groundhog.

I received two free cartons of Pomì Tomatoes for tasting purposes.  All opinions stated in this post are my own.