Mr Jims Salsa Recipes

D'S FAMOUS SALSA

Steps:

• Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

MR. JIM'S LOUISIANA BBQ SHRIMP

Steps:

• Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
• Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

JIMBO'S HAMBO WITH GRILLED FRUIT SALSA

Steps:

• Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up). Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside.
• Preheat oven to 350 degrees F.
• Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours.
• Preheat an oiled grill pan over medium-high heat.
• Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/2 by 1/2-inch. Toss in large bowl, with the remaining ingredients to combine. Season with salt and pepper, to taste. Set aside.
• Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa.

CHEF JIM'S SALSA FRESCA

Steps:

• Note 1 You can adjust the heat.
• One jalapeno seeds and veins removed will be fairly mild. 2 with seeds and veins, will be medium.
• Substituing Serrano peppers will increase the heat since the Serrano chili is about 3 times hotter than a jalapeno.
• The lime should be peeled like an orange.
• You will be using the pulp and seeds (since they're small. But if this seems like too much lime, cut the amount in half. In my region of the country, people like the lime flavor) In a food processor (or high speed blender), mix the chili peppers, garlic, lime, and some of the juice from the canned tomatoes.
• Blend until your mixture is almost pureed.
• Chop the tomatoes and onions fine.
• The Roma tomatoes are used because they are nice and firm, the sweet onions are used because they add sweetness without sugar.
• The Mexican style canned tomatoes are used because they have the correct seasoning in them already.
• Chop the cilantro as finely as you can.
• (Big chunks of cilantro take away from the Salsa's appeal).
• Mix all the ingredients together, including the reserved tomato liquid, and refrigerate covered for 1 hour (this allows the flavors to blend).
• Serve with warm tortilla chips.