Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Saturday, August 23, 2014

Traditional Salsa

I celebrated yet another traditional tomato dish for Junk Food Friday.  Salsa and chips was ideal for our evening in the park. What set this dish apart from any other salsa was its freshness.  Within 2 hours, the vegetables literally went from garden to serving. The hint of lime gave it some zing. I went mild on the jalapeños because I never know who will join us in the park.  I encourage you to use a combination of colors when making salsa.  The bright red of the fresh tomatoes, along with multi hues of peppers, and a smattering of purple onion, created an appetizing dish, enjoyed by all!  I suppose if my name were Martha I would have whipped up some margaritas and concentrated on a fancy picnic tablescape-but it isn't, lol, so wine, beer and Tupperware did just fine!

printable recipe


9 large, ripe tomatoes, chopped (I drain some of the liquid off)
3/4 c. chopped red onion
2 c. chopped bell peppers
4 (or more) jalapeno peppers, chopped fine
3 cloves garlic, minced
Juice of 3 limes
4 T. Wine Vinegar
3 T. Olive Oil
Kosher Salt and fresh ground pepper to taste
Tortilla Chips
Combine all ingredients except chips.  Chill for 30 minutes before serving.


 




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