Valentine's Day

This is what I will be making my special someone for Valentine's day. Personally, I think going out on Vday is a hassle; crowded, waiting in line and not too great service. Stay home, cook a good meal and cuddle up. These recipes are hot and spicey!!!! Have fun!


Appetizers
Corn Salsa- recipe follows
Mom's salsa- recipe follows
Best guacamole- under dips


Corn Salsa

Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced


*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.


During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.


Mom's Salsa
My mom makes the best salsa that I have tasted out of any that I have tried. She makes a ton of it and cans it. Since I don't need that much salsa, I scaled down the recipe to fit my needs.


Ingredients
4 large cans petite diced tomatoes- drained
4  cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro


Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.


Main Dish


Chipolte Shrimp


1 1b shrimp 40-60 count- devined and shelled with tail on.
3 T. Tomato paste
1 T. adobo sauce
1 chipolte pepper in adobo- chopped
2 T. oil
1 T. lime juice
**2 T. chopped freash cilantro
1 t. garlic powder
S&P to taste


** If using dried cilantro, only use 1 T.


Mix all ingredients in a small bowl. Mixture will be thick. Brush on to both sides of the shrimp and allow to marinate in the frig for an hour or so. I have cooked these on the grill by putting them on skewers but I have also baked them in the oven. When you bake them, you get more of the juice to spoon over your grit cake.
If grilling, grill until pink. In the oven, cook at 350 for about 5 minutes or until pink. Spoon over grit cake.


Grit Cake


Quick cooking grits
2 T adobo sauce
1 t. Garlic Powder
S&P to taste.


Follow directions on making the grits. I made 4 servings. When grits are about a minute away from being done, add seasoning. Pour into a shallow dish and allow to cool. Cut into squares. You can grill these on the grill or crisp them up on the stove top. Pour shrimp mixture over them.