Pear Salsa

                                                                              

A few days ago, I was the recipient of a generous offering

of pears from my parents... who had decided that they didn't

have time to put them up this year. 

 

Having more pears than what I know what to do with

is a fun problem to have.  

 

First we started by eating them fresh with cheese & crackers

and a nice bottle of wine.

 

 Then I made something that will be shared with you possibly in

a couple of weeks... if it turns out ok.  I didn't want to post

until sure it was worthy, but if my foodie muse is right 

it'll be a winner!

 

Last year I posted a recipe called "Who Dat Salsa" made

with pineapple, mango and black beans (black and gold)

as a tribute to our beloved Saints.  We love salsa...so again,

given the abundance of pears, I'm thinking why not salsa? 

I made it and intended to serve a portion with chips

and then the rest later on top of the pork chops

that were in the oven...but alas the salsa 

didn't make it on the chops.

   

One thing about being in the South and having access to plentiful

fresh fruit and veggies, you learn many ways to prepare them

to be enjoyed for now and for later. 

 

This one is definitely for now, more later. 

 

 

(Pear Salsa) 

 

 

Ingredients

 

Juice of half a lime

2 pears, halved, cored and chopped to a medium dice (skin left on)

1 red bell pepper, chopped to a medium dice

1/2 yellow onion, chopped to a medium dice

1 jalapeno pepper, chopped to fine dice

5 basil leaves, chopped fine

Salt to taste

 

Method

 

Place the pears and lime juice in a medium bowl and stir

Add the bell pepper, onion, jalapeno and basil and stir

Add salt to taste

Serve with the chips of your choice

 

 

Enjoy!

 

~

Who Dat?

Well it finally got here...Football Season.  One of my favorite entertaining canvases is a televised football game where friends and family gather to support "our" teams...the New Orleans Saints and LSU Tigers.  Last night was the first regular season Saints game, against the Packers.  Despite the loss... Neil, Sara, all of our walking buddies and I had a big time cheering them on.  What's a football game without game food?  (Silence)  So you would have to agree, not as enjoyable.  It's fun coming up with new recipes, especially themed ones, so here are a couple that I created for last night and will make again.  Enjoy... and Geaux Saints and Tigers!

Who Dat Salsa - (Homage to the Black and Gold)

2 cans black beans, drained and rinsed

1 yellow onion, diced medium

1 pineapple, peeled, cored and cut into tidbits

1 mango, peeled and diced medium

1 jalapeno pepper (for mild), seeded and finely diced (2 for medium, 3 for hot)

2 limes, juiced

½ teaspoon garlic powder

Salt to taste

Add all ingredients into a bowl and stir until thoroughly incorporated (careful not to mash the beans).  Salt to taste.  Chill at least 30 minutes.  Serve with your favorite chips.

Suggested additional ingredients: canned corn kernels (drained) and/or yellow bell pepper, diced medium.


Fleur Dats

 

1 package frozen puff pastry (2 sheets), defrosted

Cooking spray

Granulated sugar

Preheat oven to 400 degrees

Lay 1 sheet of puff pastry on a lightly floured board and roll it out to 10 by 12 inches.  Take decorative cookie cutter of choice (of course I used a fleur de lis) and cut out shapes, place on parchment paper lined baking sheet.  Spray each pastry with cooking spray and lightly dust with granulated sugar.  Repeat with other puff pastry sheet.  Bake until golden brown, about 20 minutes.