Tag Archives: spicey

Tex-Mex Chicken Salad

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texmexchicksalad

I’m loving those store bought rotisserie chickens lately.  They yield so much meat and are super moist and tender.  The leftover possibilities are endless!

  • 4 cups leftover chicken, chopped
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 15 oz can of black beans, rinsed and drained
  • 1 jalapeno, minced
  • 3 cloves garlic, minced
  • 1/2 red onion, chopped
  • handful of fresh, flat leaf parsley, chopped
  • handful of fresh cilantro, chopped
  • 1 tsp cumin
  • 1 tsp chipotle chili powder
  • juice of 2 limes, zest of 1
  • 6 tomatoes, seeded and chopped*
  • salt and pepper
  • 2 tbs extra virgin olive oil
  • sour cream for garnish
  • pickled jalapenos for garnish

Combine all ingredients in a large bowl and toss to combine.  Season to taste with salt and pepper.

To serve, top with a dollop of sour cream, some pickled jalapeno slices and a dash more chili powder.

*I tend to use Campari tomatoes but you can substitute cherry, just throw in a few more.  To seed your tomatoes, simply halve them and squeeze to release the seeds.  This cuts down on the water content.

Tuna Tartare Boat

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tunaboat

So, you want to think you’re all fancy and stuff.  You want to be that person that can whip up some totally gourmet tapas or ethereal amuse bouche at a moments notice for your guests.  You want to be that person that can construct an elegant appetizer that will be talked about in perpetuity, but what if you think you can’t cook?

What if you’re that person who thinks that as soon as you apply heat to anything, you’ve set upon an unavoidable course of ruin, destroying pans, setting aflame to your kitchen and driving your guests away from the oppressive flames that must ensue any attempt to cook.  

Listen, it can’t be that bad.  But just in case it really is…we came up with an appetizer that doesn’t even involve any cooking, yet is so tasty and unusual that you’re bound to wow anyone with a discriminating palette.  Welcome the tuna tartare boat…based on a dish Gretchen made, that I modified and she perfected!

Ingredients:

  • 1 cup sushi grade tuna, cubed (or diced?)
  • 1 Tbs Sriracha Hot sauce (this is the asian hot sauce with the rooster on the bottle)
  • salt and pepper
  • juice of 1/2 lemon
  • 1 fresh endive
  • 1 stem of scallions
  • 3 tbs fresh soft goat cheese

 

Directions:

  1. If your tuna is whole, cube it up and add to a bowl.
  2. Add in 1 tbs. Siriracha sauce, a pinch of salt and pepper and the juice of 1/2 lemon.
  3. Toss the ingredients to coat well.  Refrigerate until serving.
  4. Chop your scallions on a bias and set aside for garnish.
  5. To serve, spoon a small amount of the tuna mixture into an endive leaf.
  6. Top the endive boats with goat cheese and scallions.
  7. Serve immediately.