Tag Archives: summer recipes

Paletas de Sandia con Mango (Watermelon Mango Popsicles)

paleta sandia

Paletas de Sandia con Mango (Watermelon Mango Popsicles)

Watermelons and mangos, two of the most delicious fruits in the world, are used staples in Mexico. You can find them sliced with chile and lime, in aguas frescas, and in popsicles. Surprising, neither fruit is native to Latin American. Watermelons were brought to Mexico on African slave ships and mangos are native to India.

8 cups cubed watermelon, seeds removed (about 3 pounds of watermelon)
3 mangoes, peeled and cubes
½ cup coconut water

Place the watermelon, mango cubes and coconut water in a blender and process until smooth. (You may have to work in batches.) Put in the popsicle molds and freeze.

Makes 2 dozen

Grilled Cedar Plank Salmon with Old Bay

cedar plank salmon

Grilled Cedar Plank Salmon with Old Bay

Another great summer recipe, this one is seasoned with Old Bay, my husband’s favorite seasoning.

According to Saveur Magazine, Old Bay was created by Gustav Brunn, a German Jewish spice merchant who was arrested and sent to a concentration camp in 1938. His wife somehow managed to secure his release and the Brunns sailed for America, spice grinder in hand.

The family ended up in Baltimore where he was hired at McCormick spice company. Three days later – when they realized he didn’t speak English – he was fired, and decided to go into business by himself. By 1940 the savory blend – which screams summer – was born.

Brunn sold his company to Smith Corona Machines in 1985 and in 1990 the McCormick Company acquired and still holds the secret recipe for Old Bay. Brunn’s original recipe which is a combination of celery, salt, mustard, pepper, bay leaves, cloves, pimento, ginger, mace, cardamom, cinnamon and paprika, has never changed.

1 1/2 pounds salmon
juice of 2 lemons
1 tablespoon olive oil
Old Bay seasoning

Soak cedar plank in water for 1 to 2 hours.

Prepare grill to medium-high heat.

Rub the flesh side of the salmon with lemon juice and olive and drizzle generously with Old Bay. Let stand at room temperature for 15 minutes.

Put salmon on the plank, skin side down and grill, covered, until salmon is cooked through and the edges are browned, about 15 minutes.

Serves 4 to 6

Crab Tostadas

tostadas

Crab Tostadas

This is one of my favorite things to prepare on a hot summer day. It’s easy, healthy and incredibly satisfying.

8 tostadas, packaged or homemade
3 avocados, mashed
1 pound crabmeat
juice of two limes, or more to taste
1 Persian cucumbers, diced
1 cup cherry tomatoes, quartered
3 serrano chiles, diced
olive oil
sea salt

If you don’t have tostadas at home you can make them yourself as long as you have corn tortillas on hand. It’s easy. Just preheat the oven to 350° F, brush a small amount of olive oil on both sides of the tortillas, spread them out in a single layer on a baking sheet, and sprinkle with salt. Bake until golden brown and crispy, about 12 to 15 minutes.

Put the avocado in a bowl and mash.

Top each tostada evenly with the guacamole, place a generous serving of the crabmeat mixture over each, drizzle with lime juice to taste, garnish with slices of cucumber, quartered tomatoes and serrano pepper. Drizzle with olive oil, sprinkle with sea salt, and serve.

Serves 4