Cactus Salsa Ingredients 1 Jar Nopalitos; (cactus) 2 Green onions 1 sm Jicama 1/3 bn Cilantro 2 Tomatoes 1/2 ts Salt 1 Jalapeno
Instructions for Cactus Salsa: Rinse the nopalitos well, and cut into small pieces, about the size of a corn kernel. Place the cactus in a bowl.
You’ll have to click through to Big Oven to see the rest of the instructions. I wonder what it would take to substitute fresh nopales for the jarred variety listed above so you could make fresh cactus salsa?
Happy Thanksgiving to my American readers. And to the Canadians, Happy Fletcher Day.
Here we present a recipe that calls for both turkey and cactus. However, since it’s a frittata, it’s probably best as a morning after leftover breakfast kind of meal.
Cactus Frittata Don’t limit yourself to serving this for breakfast and brunch, frittatas are great anytime of day or night!
Olive Oil 2 Leeks, white parts only, sliced 1 Bulb of Elephant Garlic 2 Ears of organic corn 3 Chipotle Peppers, chopped fine 4 Paddles of seared cactus, sliced into 4″ strips 1 Tomato, diced 1/2 Cup Goat Cheese 6 eggs
Turn your oven on to about 425 degrees….
You’ll have to click through for the rest of the instructions.
And if you were wondering why the recipe for what I am calling a “cactus and turkey recipe” doesn’t actually include any turkey in it at all…. Well… It’s a frittata so you can add any ingredient like turkey pretty easily now, couldn’t you, like you had to ask. Just throw in some leftover turkey and you’re golden!
I never learned the salsa. A friend from Colombia tried to teach me and a few other architecture students when we were on semester abroad in Switzerland, but it was a hopeless endeavor. Instead we played volleyball on the slopes overlooking Lago Lugano.
A little extra watering wouldn’t hurt now that we’re coming into the hottest and driest part of the Northern California year.
Drink lot’s of water yourself, close the blinds and open the windows rather than turning on air conditioners, and an afternoon nap sounds good too. I’m tired, but Obama is coming on in a few minutes and the C-Span feed doesn’t have any of those ridiculous talking heads that are on all the other channels. I saw David Brooks immediately following Al Gore’s speech and nearly gouged my eyes out. Oh the pain is strong in that one. That should be my quote of the day.
I tried a new drink this evening. I don’t know the name, but it was Gin, Lillet and Bitters, shaken not stirred. Very delicious. It must be the heat.
Tomorrow we get a new Zebra label printer to replace the new one that is deeply broken, but Zebra wanted me to ship them the brand new broken printer for them to repair and send back in a month or two instead. Hah! I demanded my money back so instead they are overnighting another new one to arrive tomorrow. If it doesn’t arrive tomorrow, I think I will be done with them.
Just for you, the Casa Grande News let’s you know when the next class will be to learn how to make fresh cactus fruit punch.
Apache Junction resident Jean Groen, author of “Foods of the Superstitions,” will teach visitors how to harvest opuntia cactus fruits and extract the juice from the prickly pear without turning their hands into a “porcupine of cactus spines.”
The class, which is free with regular admission, will be repeated Aug. 23 and Sept. 1.
I guess you need to be midway between Tucson and Phoenix to take advantage of this news. Sorry about that.
16 ounces cooked ham steaks (2 steaks) 1/4 cup agave nectar 3 tablespoons water 1 1/2 teaspoons dry mustard 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves
Pan-fry or broil ham steaks until lightly browned and thoroughly heated. Remove ham from skillet or broiler pan. Combine agave, water, spices; add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. Brush over ham and serve with remaining sauce.
That looks like it would make a nice dinner. Seems pretty simple to make. I wonder what would go well with an agave based dinner recipe? Maybe an agave based drink recipe? Late-night tequila binge drinking? Well, you’ll have to wait til later tonight to see if I fulfill my destiny and finish agave day with a tequila post.
2 tablespoons unsalted butter 2 tablespoons chopped white onion 1/2 cup jarred cactus strips, drained and rinsed 4 large eggs, beaten 1/4 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1 large tomato, sliced 2 tablespoons crumbled cotija cheese
Directions: Melt the butter in a medium skillet over medium heat, and cook the onion and cactus strips until the onion is softened, about 3 minutes. (The cactus strips will retain their texture as they cook with the onion.)
Add the eggs and stir slowly to scramble. Cook until set, about 2 to 3 minutes, or to desired doneness. Season with salt and pepper. Serve with sliced tomato on the side and scatter cheese over all.
Recipe Location. Recipe ID: 84722 Don’t forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
No, I don’t mean the Neoporteria. It’s 4:00pm so it must be time for a tequila-based drink called Black Cactus. Not that there’s any cactus in it, mind you. But there is Agave in it, in the form of the tequila, of course. I’ve been using some Agave nectar recently as a replacement for simple syrup. It’s good stuff. Anyway, on to the recipe.
1 oz Sauza Hornitos Resposado tequila 1 oz blackberry brandy 1 oz club soda
Pour Tequila and blackberry brandy together. Add club soda. Drink like a shooter.
Well, that seems simple enough. Now to go find some blackberry brandy. I wonder if there’s any other use for it, or if I should find a very small bottle.
It’s a recipe from Chef James. I don’t know who Chef James is. I don’t eat trout. I don’t know anything about anything. So here you go, you figure it out.
Orange Trout and Prickly Pear Cactus
The cactus might prickle at your touch, but it hides a succulent interior. Cactus leaves, or nopalitos, are available at Latino markets and in some grocery stores. They have a slightly tart taste that matches well with seafood and citrus. On the show, we served this with potatoes and sauteed mushrooms and spinach.
Ingredients * 4 prickly pear cactus leaves * 2 tablespoons butter, divided * 4 whole trout (about 1 pound each), cleaned, boned, and scaled, with head and tail removed (if you don’t know how, have the fishmonger do this when you buy the fish) * 1/2 cup all-purpose flour * 1 teaspoon salt * 1/2 teaspoon ground black pepper * Juice of 1/4 large orange * 1 tablespoon chopped fresh flat-leaf parsley
In Toronto they think if you eat nopales you’ll get spines in your mouth.
ANDREW SCRIVANI/THE NEW YORK TIMES Tacos with cactus leaves has a catch – you have to pull the spines from the cactus before digging in.
Well, anyway, in the Toronto Star is an article that apparently was written by the NYTimes who sent a reporter to the Yucatan and came back with a recipe.
Taco Filling With Cactus Leaves
Adapted from Ana Sabrina Rivera del Río; in Spanish, these are Nopales en Ensalada
Time: 30 minutes, plus 30 minutes’ resting
2 pounds cactus leaves (nopales), spines removed, coarsely diced (see note) Salt 3 tomatoes, peeled, coarsely diced and tossed with a pinch of salt 1/4 white onion, thinly sliced 1/2 cup cilantro, finely chopped 2 tbsp white vinegar 2 tbsp olive oil 1/2 tsp Mexican oregano (preferably whole, not ground) Panela or cotija cheese, for serving
In a saucepan, simmer cactus with 1/2 cup water and a large pinch of salt, covered, for about 20 minutes, or until tender. Drain and cool.
In a bowl, combine cactus with remaining ingredients except cheese. Let sit for 30 minutes before serving on tortillas; garnish with cheese.
Yield: 6 to 8 servings.
Note: Wear gloves and use a paring knife to remove spines. Mexican and other Latino markets often sell prepared cactus leaves; use 1-1/2 pounds.
How do I know it’s delicious? I don’t. So there. Try it at your own risk, because I make no guarantees.