Sunday, January 15, 2006

Pick a Peck of Picos

The football playoffs (Seahawks vs Redskins) were Saturday night, so I decided to make some finger foods for the hubby. Normally I make a simple crostini covered in cheese and herbs, but hubby had a clever suggestion. Add some pico de gallo! A little temperature hot, with a little temperature cold. So, in combining these two cultures into one dish, I feared a potential culinary clash could erupt. Fortunately, only satisfied bellies became the result, and no apparent disrest.
In fact, Mexicans and Italians actually have quite a bit in common. Their languages are both Romantic languages. I could scream out the name "Antonio!" in a crowded room and both the Mexicans and Italians would beckon my call. Even their flags are similar (except for Mexico's eagle). bandera-copy

So, it's safe. Go forth and make your crostinis with a clear conscience.
I winged the pico de gallo (spanish for rooster beak, btw), but here is a close match. I added some color by throwing in a yellow tomato, but that's only necessary if you want to be a fancy pants like me.

Crostini


Crostini w/ Pico de Gallo
  • 8 slices (1/4 inch thick) baguette
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/4 cup shredded Whiskey Cheddar (found at speciality food stores or Whole Foods)*
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped basil
  • 1 cup pico de gallo
*Don't worry kids, no need to show ID to purchase this one. Only miniscule traces of alcohol are found in this cheese.

1. Preheat oven to 350°. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper and sprinkle herbs to cover. Place on a baking sheet, and bake, turning over once, until golden, 8 minutes. Pull out and sprinkle cheese over and place back in oven for 2-4 minutes until melted.
2. Serve with a side of pico de gallo.


And the entrèe.....
Mexican Lasagna
Mexican Lasagna
  • 1/2 pound chicken tenders
  • 2 tsp cumin
  • 2 tsp Tajin* seasoning
  • juice of 1 lime
  • 3 large pieces of lavash wraps or 6 flour tortillas
  • 3 garlic cloves, minced
  • 1/2 red onion
  • 1 green bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 2 tomatoes, diced
  • 2 Tbs. olive oil
  • salt and pepper
  • 28 oz can green enchilada sauce
  • 2 cups grated Pepper Jack cheese
  • 1/4 cup sour cream

  • *substitution: 1 tsp of chili powder.
Preheat oven to 350 degrees.

1. Marinate chicken in cumin, seasoning and lime juice for 1 hour.
2. Broil chicken in toaster oven, turning once, for 20 minutes. Dice.
3. Coat the bell peppers, tomatoes, garlic, and onion with oil and salt and pepper. Broil in toaster oven for 15 minutes.
Let cool and dice.
4. Coat the bottom of a casserole dish with enchilada sauce. Place one lavash(or 2 tortillas) over it, sprinkle 1/3 cheese, 1/3 veggies and 1/4 cup enchilada sauce.
5. Place another lavash down and repeat, this time adding the diced chicken. Top off with the last lavash.
6. Mix sour cream and remaining sauce and coat the top lavash. sprinkle remaining cheese over and bake for 20 minutes.

1 Comments:

At 9:22 PM, Anonymous Anonymous said...

I recognize those fancy pants, but you haven't worn any of these since potty training at the ripe old age of 16 months. Well...at least not to my knowledge!

 

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