A Organic Whimsical Cinco de Mayo
Cinco de Mayo is a celebration. In Mexico, it is a celebration of their unexpected victory in a battle to secure freedom from France. Here in the USA, it is a day to celebrate Mexican culture, art, and cuisine. Somehow, as in the case of our own July 4th, the celebration takes precedence over the real significance of the day. But, let’s face it, celebrating food is always welcome!
We celebrate our 4th with burgers and hot dogs and celebrate Cinco with salsa, chips, and tacos.
So, today I’m suggesting a few dishes, a little unusual, not necessarily authentic, but making use of good, organic Mexican style ingredients from our White Picket box.
Organic Sweet Potatoes are often used in Mexican cuisine, To celebrate White Picket Produce’s THIRD ANNIVERSARY, Try these sweet potato burritos for dinner!
CONGRATULATIONS, WHITE PICKET, Three great years and lots more to come!!
Seafood plays a big part of the cuisine as well, think Ceviche, and, of course, crab comes to mind.
Organic Sweet Potato Crab Cakes
3/4 cup mashed organic sweet potato (about 2 small)
1/4 cup chopped organic green pepper
1 teaspoon (or to taste) organic chopped jalapeño pepper
1/4 cup chopped organic red onion
1 clove organic garlic, minced
1 teaspoon each, cumin, chili powder, seafood or creole seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cornmeal (optional) or
2 tablespoons breadcrumbs
1 tablespoon mayonnaise
1 tablespoon fresh, organic lime juice
1 tablespoon chopped organic cilantro
1 cup lump (or other) crabmeat
1 tablespoon organic butter, melted
panko for coating and coconut oil for frying
Peel and quarter the sweet potatoes. Boil until tender and mash. Place the mashed sweet potato in a bowl.
Mix in the remaining ingredients except for the crab. Adjust seasoning if desired.
Fold in crabmeat and form into cakes.
Dip in Panko. Drizzle with melted butter and chill.
Fry in coconut oil and butter. 2 – 3 minutes per side.
Serve with aioli or salsa
A creamy or chunky organic Avocado Salsa would be perfect with these for a Cinco de Mayo dinner.
Creamy Organic Avocado Salsa
1 organic avocado
1 organic jalapeno, chopped
1/4 c cream or water
1 tablespoon white wine vinegar
Pinch of salt to taste
1 tablespoon organic cilantro
1 tablespoon organic red onion, diced
Chunky Organic Avocado Salsa
3 organic Roma or other chopped tomatoes, about 2 cups
1/2 cup organic chopped red onion
1 small organic jalapeño, chopped*
1-2 organic avocados, chopped
1/8 teaspoon sea salt (or to taste)
1 tablespoon olive oil
juice of 1/2 organic lime or lemon
1/4 organic cilantro, chopped
* seed the jalapeño for a milder taste, or leave some seeds for hotter
Place all ingredients in a bowl, separately or combine and serve with chips, tacos, fajitas, or meats, seafood, etc. Great as a “salad” on its own.
Cinnamon is a spice used in Mexican cuisine, think churros and Mexican Hot Chocolate, but here it is used with pork in a savory way. Use the spice combo with chicken or shrimp if you prefer.
Chipotle and Cinnamon Rubbed Pork with Spiced Organic Peach Chutney
2 tablespoons ground chipotle powder or other chili powder
2 tablespoons ground cinnamon
2 teaspoons each garlic and onion powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Mix all ingredients together and store tightly covered.
2 pork chops, bone-in or chicken thighs
Brush the chops with olive oil and coat both sides with the spice mixture.
Grill pork to the desired doneness, or pan sear. I like to sear pork on relatively high heat, then turn heat down for slower cooking to retain juices. Cover or place in oven to finish cooking. Pork is cooked to 140-145 otherwise it can be dry. It will cook slightly more after removed from the heat source from residual heat.
Since there is no pan sauce with this preparation, a chutney or salsa of some sort is a perfect counterpoint.
Mango comes to mind as Mexican, but how about being whimsical and using an organic peach or apple or a combination of your box this week?
Spiced Organic Peach Chutney
1-2 organic peaches, coarsely chopped
1/4 cup organic red onion, chopped
1/4 cup white wine vinegar
2 tablespoons brown or coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 organic jalapeño, chopped
approximately 1 tablespoon organic lime juice
chopped organic cilantro
Cook the peaches, onion, vinegar, sugar and spices together until peaches are soft. Add water or more vinegar if needed.
Add the jalapeño, (seeded or not depending on your heat preference). Cook for another 5 minutes.
Add lime juice and cilantro. This will keep for around 4-5 days in the refrigerator if it lasts that long!
Thirsty? How about a Jalapeño Lime Cilantro Drink?
Organic Jalapeno Cilantro Limeade
1/2 cup organic lime juice
6 tablespoons sweetener, ( sugar, honey or stevia)
1/2 cup cilantro sprigs
4 cups water
1 organic sliced jalapeño pepper
Process sugar and cilantro in a food processor. Add lime juice water and sliced jalapeño. Let sit for about 1/2 hour to develop flavor. Strain and serve over ice.
And, finally, top off your celebration with a Lime and White Chocolate version of Mexican Wedding Cookies!