July 1989 Issue





Domain Supplement

Spicy Avocado Salsa

4 tomatillos, shucked 4 fresh jalapeños, stems removed 2 ripe avocados 4 sprigs cilantro 1 small to medium leaf of romaine lettuce 1 teaspoon chopped garlic 2 teaspoons salt Juice of 1/2 limeIn saucepan, cover tomatillos and jalapeños with water. Bring to boil; reduce heat slightly and cook 4 to

Cucumber-Tahini Salsa

1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and

Pineapple-Green Peppercorn Salsa

1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4 teaspoon turmeric 1 tablespoon nam pla (Thai

Roasted-Tomato Salsa

12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to tastePlace tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano

Salsa Brava

1/2 pound serrano chiles, stems removed 4 cloves garlic, peeled 1 1/2 bunches cilantro 1 to 2 medium-sized tomatillos, quartered 1/2 tablespoon salt 1 tablespoon white vinegarPut serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set aside.

Great Bowls Of Fire!

Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.

Salsa Creole Cruda

6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped 4 cloves garlic, minced

Goat Cheese and Red Onion Timbales

Preparation Time: 15 minutes Cooking Time: 30 minutes2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large eggs 1/3 cup part-skim ricotta cheese 1

Red and Black Summer Fruits

Preparation Time: 8 minutes1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish)Sprinkle cleaned berries with sugar and liqueur. Chill.From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989

A Grand Finale

From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked

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