Spikedsmokedsalsa Recipes

INDIAN LAMB SAMOSAS WITH FRESH MINT DIPPING SAUCE

Steps:

• Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
• While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely.
• While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chiles, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.)
• Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
• When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed - make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dippng sauce and/or your favorite chutney.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

OLD-FASHIONED SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch pans. In a saucepan, simmer the raisins in the water on medium low heat.
• In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in the egg. Sift together flour, baking soda, cinnamon, nutmeg and allspice. Blend these dry ingredients into the sugar mixture. Mix thoroughly.
• Strain the raisins. Discard the raisin pulp. Add water to the raisin juice to make 3/4 cup liquid, and add to the batter. Add the chopped nuts. Spread the batter evenly into the prepared pan.
• Bake for 30 minutes in the preheated oven, or until the top springs back when lightly touched. Cool the cake on a wire rack, and frost.

SPIKED SMOKED SALSA--

Steps:

• Pulse tomatoes in the food processor to fine pieces, place in a heavy large pot, heating over a high flame bringing to a boil.
• Meanwhile pulse in the food processor the onions and then peppers, placing both in pot. With food processor running add garlic, lime zest and meat, chili's, and herbs. If you need add a touch of lemon juices to get a fine mince.
• Add remaining ingredients except for tequila and continue boiling for 30 minutes, stirring occasionally. Add tequila and cook 5 minutes.
• Ladle hot salsa into hot pint jars, leaving ½-inch head space. Wipe jar rims. Cap with properly pretreated lids. .
• Process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
• Cool jars in draft free spot.
• Check lids for sealing. label and store.
• Party Time!
• Serve with corn chips and icy cold margaritas!

HOMEMADE "SPIKE" HERBAL SALT

Steps:

• Pulverize in a DRY blender sea salt through celery seed.
• Add in the rest of the ingredients and blend well.
• Store in a sealed shaker jar. (If it doesn't have a lid, place plastic wrap over the top and secure with a rubber band.).