I have a "traditional" blender recipe for sangrita on this blog, but if you just want to throw something together and not have as many dishes to wash, this works well, too.
5.5 oz. Snap-e-Tom tomato juice cocktail (It's a hard-to-find product by Del Monte, but it's available online by the case.) This is roughly half of an 11.5-oz can. The reason this is an important component is that, in addition to tomato juice concentrate, it contains juices of onion and green chiles, which are part of what makes sangrita taste like it does.
If you can't find Snap-e-Tom, V-8 hot and spicy juice works OK in the same amount.
About 4 oz. orange juice, any kind.
About 1.5 oz. lime juice, any kind. The reconstituted type in bottles will do for this.
Mexican-style hot sauce, your choice, to taste. Sriracha, the Southeast Asian serrano hot sauce with garlic, also works well in this.
Combine in a tall glass and stir well.
This is traditionally a chaser for shots of tequila with lime wedges and a little salt. If you are on the wagon, it also makes a good nonalcoholic "virgin Mary" (or as they say in Australia, a bloody shame).
Friday, September 28, 2012
Sunday, September 16, 2012
Fast And Easy Mustard Potato Salad
Ingredients:
3 medium red potatoes, boiled or microwaved with skins on. If you don't like potato skins, peel them, but I leave them on because the skins contain nutrients.
2 hard-boiled eggs, chopped. For vegans, chopped tofu, the firm kind, may be substituted in an appropriate amount.
Mayonnaise, to taste. I use the kind that has an olive oil base.
Mustard, just plain salad type will do, to taste, but plenty -- this is mustard potato salad.
2 slices of bacon, well-done and crisp, crumbled. You can skip this if you're a vegetarian or vegan.
Dill weed, to taste.
Paprika, to taste.
Dill pickle, chopped, to taste. I use one smaller one, or a wedge of a bigger one.
Combine everything in a large bowl, mix well and mash until you have a slightly chunky potato salad consistency. Then chill for a couple of hours before serving.
Skip the salt unless you omit the bacon. If you don't, there should be enough salt in all the other ingredients.
Chopped onion, chopped celery, celery seed, and pepper or hot sauce are optional, but may be added to taste. Some people also like cumin powder in potato salad, to taste. Warning: This will give it a brown appearance.
All this should make a heaping bowl with enough to serve 3-4 people. Double the recipe if you expect 6 guests and yourself.
3 medium red potatoes, boiled or microwaved with skins on. If you don't like potato skins, peel them, but I leave them on because the skins contain nutrients.
2 hard-boiled eggs, chopped. For vegans, chopped tofu, the firm kind, may be substituted in an appropriate amount.
Mayonnaise, to taste. I use the kind that has an olive oil base.
Mustard, just plain salad type will do, to taste, but plenty -- this is mustard potato salad.
2 slices of bacon, well-done and crisp, crumbled. You can skip this if you're a vegetarian or vegan.
Dill weed, to taste.
Paprika, to taste.
Dill pickle, chopped, to taste. I use one smaller one, or a wedge of a bigger one.
Combine everything in a large bowl, mix well and mash until you have a slightly chunky potato salad consistency. Then chill for a couple of hours before serving.
Skip the salt unless you omit the bacon. If you don't, there should be enough salt in all the other ingredients.
Chopped onion, chopped celery, celery seed, and pepper or hot sauce are optional, but may be added to taste. Some people also like cumin powder in potato salad, to taste. Warning: This will give it a brown appearance.
All this should make a heaping bowl with enough to serve 3-4 people. Double the recipe if you expect 6 guests and yourself.
Subscribe to:
Posts (Atom)