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The Pinot Noir grape is believed to have originated in France over 2,000 years ago. Pixabay photo

By Bob Lipinski

Bob Lipinski

If there is one wine that lovers of red and white wine can enjoy with equal pleasure, it is Pinot Noir. It’s light- to medium-bodied, with little bitterness (tannin) and loaded with plenty of juicy fruit. Unlike many red wines, Pinot Noir can be enjoyed by itself, perhaps with a cracker and wedge of your favorite cheese. Incidentally, Pinot Noir likes to be lightly chilled (like most white wines).

Pinot Noir is a thin-skinned, medium acid red grape variety believed to have originated in France over 2,000 years ago. It is grown principally in Burgundy and Champagne, France, and is also grown in other regions of France and most wine-producing countries of the world. Pinot Noir is genetically unstable, meaning that it mutates: the parent vine may produce offspring with fruit different in color, size, shape, and flavors.

Some of these mutations are Pinot Blanc (Bianco), Pinot Gris (Grigio), and Pinot Meunier, among others. Pinot Noir is known as Pinot Nero in Italy and Spätburgunder in Austria and Germany.

Most of the Pinot Noir wines are made from 100 percent of the grape. While others are blended with a small amount of Syrah (for color and body). The most famous Pinot Noir blend is champagne; a combination of Chardonnay, Pinot Meunier, and Pinot Noir grapes. The blend is generally 70 percent red grapes and 30 percent white grapes. A lesser-known champagne is called Blanc de Noirs, a white wine made entirely from black (red) grapes.

The Pinot Noir grape is believed to have originated in France over 2,000 years ago.
Pixabay photo

Pinot Noir pairs with ahi tuna, broiled or blackened salmon, mushrooms, root vegetables, grilled vegetables (especially zucchini and tomatoes), or even a slice of your favorite pizza.

Pinot Noir is often referred to as feminine, a nebulous term describing wines that are soft, perfumed, charming, seductive, delicate, and elegant.

Some Pinot Noir wines I’ve enjoyed over the past few months are:

2016 Lauca “Reserva” Maule Valley, Chile: Light-bodied with a bouquet dominated by spicy cherry, along with mint, coffee, and mushrooms.

2018 Murphy Goode, California: Spicy black cherry and flavors of cranberry and cola with hints, tea, and cinnamon.

2017 Domaine Anderson “Pinot Noir” Anderson Valley, California: Bouquet of blackberry and mulberry with flavors of red currants, cola, and dried fruits.

2018 La Crema “Sonoma Coast” California: Bouquet and flavor of spicy berries, pomegranate, brown baking spices, and toasted nuts in the aftertaste.

2018 Aquinas, North Coast, California: Deep ruby color; a bouquet and flavor of pomegranate, plum, sandalwood, cherries, and cranberry.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Scallops. METRO photo

By Barbara Beltrami

Everything has gotten so expensive, and fresh fish is no exception. But if you’re going to spring for something delicate and delicious, do go for scallops.  Those nutty little nuggets of briny goodness, if prepared well, are worth the extra dollars. Whether in a ceviche where they’re marinated in citrus juice which actually cooks them, in a Grenobloise sauce, or wrapped in prosciutto or in a salad, they’re a perfect component for a light warm weather meal.

Scallop Ceviche

Scallops can be prepared numerous ways. METRO photo

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound sea scallops quartered or whole  bay scallops

Freshly squeezed juice of 5 limes

1/2 cup orange juice

Salt and freshly ground pepper to taste

1 cup peeled, seeded and diced cucumber

2 shallots, peeled and minced

1/4 cup thinly sliced scallions

1/2 cup finely diced green bell pepper

1/2 cup diced cherry tomatoes

2 tablespoons minced jalapeño pepper

1/4 cup chopped cilantro

1/4 cup chopped flat leaf parsley

2 tablespoons extra virgin olive oil

1 tablespoon grated orange zest

DIRECTIONS:

In a medium nonreactive bowl combine the scallops and juices. Cover and refrigerate for one hour. Add salt and pepper, cucumber, shallots, scallions, bell pepper, cherry tomatoes, jalapeño pepper, cilantro, parsley and oil; toss to thoroughly combine, then let sit at room temperature 15-20 minutes.  Drain marinating liquid and discard, cover scallop mixture and refrigerate for one hour, then divide it evenly among 4 stemmed glasses, sprinkle with orange zest and serve with bread and extra virgin olive oil.

Prosciutto-Wrapped Scallops

YIELD: Makes 4 servings

INGREDIENTS: 

1 tablespoon unsalted butter

1/4 cup chopped cherry tomatoes

2 tablespoons chopped fresh basil

12 black olives, pitted and chopped

2 tablespoons chopped toasted pignoli nuts

1/4 cup olive oil

16 sea scallops

Salt and freshly ground pepper to taste

16 slices prosciutto

2 cups frisee, washed, torn into bite-size pieces

1 – 2 tablespoons balsamic vinegar

DIRECTIONS:

Preheat oven to 350 F. Generously grease a baking dish with butter. Place tomatoes, basil, olives, pignoli nuts and olive oil in the bowl of a food processor and pulse until ingredients are finely chopped. Season scallops all over with salt and pepper, then cover with tomato mixture. Fold each slice of prosciutto in half lengthwise and wrap firmly around each scallop, then place in a baking dish. Bake about 15 minutes, until scallops are cooked through and prosciutto is somewhat crispy. In a medium bowl toss the frisee with the balsamic vinegar and salt and pepper, then place on salad plates and top with scallops. Serve with a nice chilled Sancerre.

Scallops Grenobloise

YIELD: Makes 4 servings

INGREDIENTS: 

3 tablespoons olive oil

1 pound sea scallops, rinsed, drained and patted dry with paper towels

Salt and freshly ground pepper to taste

6 tablespoons unsalted butter

1 lemon, peeled, all pith and seeds removed, finely diced; add capers, 

2 tablespoons capers, drained

4 white mushrooms, cleaned and diced

2-3 tablespoons white wine vinegar

2 tbsp. finely chopped fresh flat leaf parsley

Lemon wedges for serving

DIRECTIONS:

Sprinkle scallops with salt and pepper and olive oil. Heat a large nonstick skillet over medium heat, then add scallops; cook, turning once, about two minutes, till golden brown on both sides; set aside to keep warm.  In a small skillet, melt butter over medium heat; add lemon, capers and mushrooms and cook, stirring frequently, until butter begins to brown, about 3 minutes; stir in vinegar. Divide the scallops onto 4 plates, spoon butter, lemon, capers, mushrooms and fresh parsley over them and serve immediately with  asparagus

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Fresh Summer Salsa

Fresh Summer Salsa

(Culinary.net) It’s time to kick off summer with a bang. With exciting summer events like baseball, sunbathing and barbecues filling social calendars, comes a whole new array of fresh, sunny day snacks just waiting to be devoured.

If you’re in the mood for something sweet with a hint of spice, try this Citrus, Mango and Pineapple Salsa. It features fresh, fruity flavors from the pineapple, mango, lemon and lime plus a surprising bite of jalapeno. It’s the perfect balance of sweet and zesty.

This light, warm weather appetizer  is perfect for pool parties or dining al fresco. A fresh twist on traditional salsa, this recipe will have people lining up for a second scoop to help beat the heat.

Enjoy it with tortilla chips or as a topping on your favorite tacos to add a little sweetness to a traditionally savory meal.

For more fresh summertime recipes, visit Culinary.net.

Citrus, Mango and Pineapple Salsa

Recipe adapted from becomingness.com

Ingredients:

1 1/4 cup fresh pineapple, diced

1 1/4 cup fresh mango, diced

2 tomatoes

1/2 red onion, diced

1 jalapeno, finely chopped

1 tablespoon coriander

2 tablespoons lime juice

1 tablespoon lemon juice

sea salt, to taste

fresh cracked pepper, to taste

tortilla chips, for serving

Directions:

In large bowl, combine pineapple, mango, tomato, onion, jalapeno, coriander, lime juice, lemon juice and salt and pepper, to taste. With rubber spatula, mix all ingredients together.

Taste and season with additional salt and pepper, if desired.

Serve with tortilla chips.

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From left, Nancy Vallarella, Myra Naseem and Priya Kapoor. Photo from SHS

The Smithtown Historical Society is cooking up something new. 

Beginning on June 9, the Society will launch a new cooking series titled Cooking with Stars featuring local culinary professionals sharing their tips, techniques and skills while presenting trending foods, recipes and offering a taste to bring the community together. 

The cooking classes will be held outside on the property’s outdoor theater (in the case of inclement weather, presentations will be moved indoors in SHS’s Roseneath Cottage) and will run through September.

According to Priya Kapoor, Executive Director of SHS, the series was inspired by the Society’s 2021 series, Interview with the Stars. “One of our most popular interviews was with Chef Marco Pellegrini of Osteria Umbra,” said Kapoor.

Just in time for summer entertaining, the first presentation on Thursday, June 9 from 6 to 8:30 p.m. will be on platters and boards. Myra Naseem, co-owner of Elegant Eating in Smithtown, will be joined by recipe developer and food writer Nancy Vallarella, Long Island Locavore. 

“Outdoor entertaining is here. This presentation will cover three themed boards/platters that will require little to no cooking freeing hosts from the kitchen and grill. Elegant Eating has been doing that for over 35 years,” said Vallarella. 

Tickets are $20 per person in advance at Eventbrite.com, $30 at the door (cash or check).

The series continues on Tuesday, July 12 when Chef Marco Pellegrini returns to SHS to share his cooking techniques showcasing Italian favorites. 

Further cooking classes will be posted on the Smithtown Historical Society’s website, www.smithtownhistorical.org, under Events. 

The Smithtown Historical Society is located at 239 E. Main St., Smithtown. For more information, call 631-265-6768.

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Mint Clothing

Grab your fanciest hat and get off to the races!

Stony Brook Village Center is proud to announce Mint Clothing Boutique will be celebrating the release of their first private line of designs at a Belmont Stakes themed Look Book Luncheon. The luncheon will take place at the Three Village Inn on Thursday June 9 at noon until 3 p.m. (rain date: Friday, June 10, same time).

As guests enjoy their al fresco lunch, models will stroll through the gardens wearing the private line’s breathable, sustainable and easy-to-wear styles. Tickets for this event are $35 per person and include a three-course prix fix lunch. To reserve your seat, call the Three Village Inn at 631-751-0555.

Mint Clothing Boutique was created in 2004 by Joanna Mazzella, inspired by the beauty and lifestyle of the North Fork and the Hamptons. The boutique offers a unique collection of beautiful pieces from luxury clothing brands, tailored to create a refreshing shopping experience that highlights the modern woman’s lifestyle. Mint Clothing Boutique is located at 119 Main Street in Stony Brook Village and is open daily 10am to 6pm.

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Potato Salad with Herbed Vinaigrette METRO photo

By Barbara Beltrami

For me, no backyard barbecue, picnic, beach or pool  party is complete without  potato salad on the menu. And I don’t mean that gloppy stuff from the supermarket. I’m talking about freshly boiled potatoes dressed with mayonnaise or oil and vinegar and laced with whatever you want. Any variety of boiling potato with a waxy consistency will work; the younger and newer the potato, the better. With or without the skin, the potatoes should be cooked until fork tender, immediately immersed in cold water to stop their cooking, and dressed, unlike green salad, as soon as possible. The following recipes should see you through the coming holiday weekend and many a summer get-together.

Traditional Potato Salad

YIELD: Makes 8 servings

INGREDIENTS: 

5 – 6 medium potatoes, peeled and cut into 1” cubes

1 cup homemade or Hellman’s mayonnaise

1 tablespoon cider vinegar or white wine vinegar

Salt and freshly ground pepper to taste

1 cup fine chopped celery

1/2 cup finely chopped onion

2 hard-cooked eggs, chopped (optional)

DIRECTIONS:

Place potatoes in a 4-quart pot and cover with cold salted water. Bring to a boil over medium-high heat; reduce heat and simmer until fork tender, about 10 minutes. Drain, immerse in cold water, then drain again and cool slightly. In a large bowl, whisk together mayonnaise, vinegar, salt and pepper; add potatoes, celery, onion and eggs, if using. Gently toss and serve warm or at room temperature if using immediately. Otherwise, cover and refrigerate up to 6 hours. Serve with meat, poultry, fish or other salads.

Mediterranean Potato Salad

YIELD: Makes 8 to 10 servings

INGREDIENTS: 

7 medium Yukon Gold potatoes, peeled and halved

1 1/2 cups homemade or Hellman’s mayonnaise

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground pepper to taste

2 roasted red peppers, fresh or from jar

1/2 pound fresh string beans, cooked

One 14-ounce can white beans rinsed and drained

One 6-ounce can oil-packed Italian belly tuna, drained and flaked

1/2 cup pitted black olives

1 tablespoon capers, rinsed and drained

1 can rolled anchovies, drained

1/2 cup sliced red onion

8-10 marinated artichoke quarters or halves, coarsely chopped

1/2 cup Italian flat leaf parsley, chopped

1/2 cup chopped fresh basil leaves

DIRECTIONS:

In a large pot combine salted cold water and potatoes. Over medium-high heat bring to a boil, then reduce heat to simmer and cook until fork tender, about 20-25 minutes. Drain, rinse in cold water, then drain again. When cool enough to handle cut potatoes into half-inch cubes; in a large bowl combine them with mayonnaise, lemon juice, salt and pepper. Toss gently to combine and transfer to serving bowl. Add the peppers, string beans, white beans, tuna, olives, capers, anchovies, onion, artichokes, parsley, and basil in order given. Serve warm or at room temperature with cold cuts, crusty Italian bread, and cheese.

Potato Salad with Herbed Vinaigrette

YIELD: Makes 10 to 12  servings

INGREDIENTS: 

3 pounds tiny new potatoes, scrubbed but not peeled

Salt and freshly ground pepper to taste

1/4 cup + 2 tablespoons white wine vinegar

3 – 4 tablespoons dry white wine

1 tablespoon fresh marjoram or oregano leaves, minced

1 tablespoon fresh thyme leaves

2 tablespoons minced flat leaf parsley leaves

4 scallions, trimmed and thinly sliced

2/3 – 3/4 cup extra virgin olive oil

DIRECTIONS:

In a large pot combine cold salted water and potatoes. Over medium-high heat, bring to a boil, then simmer until fork tender, about 15 minutes. Drain, rinse in cold water, drain again and set aside to cool slightly. In a large bowl whisk together the salt and pepper, vinegar, wine, herbs and scallions; add oil and whisk vigorously. When cool enough to handle, slice potatoes 1/4” thick, and add to mixture, then toss gently. Serve warm or at room temperature with meat, poultry, fish or other salads.

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Sweeten Up Summer with a Frozen, Fruity Snack

(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool, refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade.

Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey.

Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.

The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another.

Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Pina Colada Sweetpotato Ice Pops

Prep time: 5 minutes

Freeze time: 3-4 hours

Yield: 8 small ice pops

Ingredients:

1/2 cup coconut cream

3/4 cup mashed and cooked sweetpotato

3/4 cup diced pineapple

2 tablespoons honey

1 tablespoon lime juice

coconut flakes (optional)

Directions:

In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds.

Place in freezer 3-4 hours. Top with coconut flakes, if desired.

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Devil's Food Cake

By Barbara Beltrami

My birthday is this month and also of so many people I know, that I thought this would be a nice occasion to talk about birthday cakes. We all have our favorites, those special cakes that we request for our celebration or that those who fete us know are de rigueur.  

When I was a little girl, I insisted that only my Aunt Ethel could make the white cake with penuche frosting that I so adored. My husband always claims that all he ever wants for his birthday is a strawberry shortcake — exactly the way his mother made it. And that cake has also become requisite for my grandson. 

One friend, a devout chocoholic, thinks anything other than a devils food cake with chocolate fudge frosting is blasphemous. No matter what  kind it is, a homemade birthday cake is one of the nicest presents anyone can bake, give or receive.

White Cake

YIELD: Makes 8 to 12 servings

INGREDIENTS: 

 6 egg whites

2 cups sugar

2 sticks unsalted butter, softened

1 teaspoon vanilla

3 cups cake flour

1 tablespoon + 1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

DIRECTIONS:

Grease and flour three 8 or 9” layer cake pans. Preheat oven to 350 F. In a large bowl, beat egg whites till stiff; gradually beat in one cup of the sugar. In another large bowl cream butter until light and fluffy, then beat in second cup of sugar and vanilla. Sift together flour, baking powder and salt, then add to butter mixture alternately with milk. Fold in beaten egg whites, pour into prepared cake pans and bake 45 minutes or until a cake tester inserted in center comes out clean. Cool on racks, then run knife around circumference of each layer to loosen. Frost as desired and serve with vanilla ice cream.

Aunt Ethel’s Penuche Frosting

YIELD: Makes enough for a 2-layer cake

INGREDIENTS: 

1 stick unsalted butter

1 cup brown sugar, packed

1/4 cup milk

2 cups sifted confectioners sugar

1 cup pecan or walnut halves

DIRECTIONS:

In a medium saucepan melt butter, add brown sugar, bring to a boil, then lower heat to medium-low and, stirring constantly, boil for two minutes; add milk, and stirring constantly, bring to a boil again. Remove from heat, let mixture cool to just lukewarm, and gradually add confectioners sugar until the frosting reaches the desired spreading consistency. If too stiff add just a little hot water. Frost cake and arrange nut halves on top.  

Devil’s Food Cake

YIELD: Makes  8 to 12 servings

INGREDIENTS: 

1 stick unsalted butter, softened

2 cups sifted cake flour

3/4 teaspoon salt 

1 teaspoon baking soda

1 1/4 cups sugar

3/4 cup milk

3 squares unsweetened chocolate, melted

1 1/2 teaspoons vanilla

2 eggs

DIRECTIONS:

Preheat oven to 350 F. Grease and flour two 9” layer cake pans. Put butter in a large bowl; sift  over it the flour, salt, baking soda and sugar. Add milk and beat for two minutes at medium speed; add melted chocolate, vanilla and eggs and beat for one minute. Pour batter evenly into pans and bake for 25 minutes or until a cake tester inserted in the center comes out clean. Run a knife around circumference of cake, turn them onto wire racks, then immediately turn them right side up to cool. Frost as desired. Serve with chocolate ice cream.

Chocolate Frosting

YIELD: Makes about 3 1/2 cups

INGREDIENTS: 

1 1/3 cups heavy cream

1 1/2 cups sugar

6 ounces unsweetened chocolate, broken up

8 ounces + 2 tablespoons unsalted butter

2 teaspoons vanilla extract

Pinch salt

DIRECTIONS:

In a medium saucepan over medium-high heat bring the cream and sugar to a boil; reduce heat to a simmer and stirring occasionally, cook until liquid is slightly reduced, about 5 to 7 minutes. Pour mixture into a medium bowl, add chocolate, butter, vanilla and salt; let stand, stirring occasionally, until chocolate and butter are melted. Set bowl in a larger bowl of ice water; with a hand held mixer on medium speed and occasionally scraping sides of bowl with a rubber spatula. Beat frosting until glossy, about 5 minutes. Spread on cake immediately.

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Fresh Pea Soup

By Barbara Beltrami

I warned you  a couple of weeks ago that you shouldn’t be surprised to find yet another column with recipes for spring. How can I do otherwise with the world in bloom at my doorstep? The split pea soup has given way to a creamy fresh pea soup, an artichoke frittata seems just the thing for a Sunday brunch or light lunch, and the sorrel in my herb garden is begging to be cut for a sorrel sauce for salmon. 

Fresh Pea Soup

YIELD: Makes 4 servings

INGREDIENTS: 

2 tablespoons unsalted butter

1 medium onion, minced

1 leek, trimmed, washed and thinly sliced

Salt and freshly ground pepper to taste

2 tablespoons flour

4 cups chicken broth

1 1/2 pounds fresh or frozen  peas

1/2 cup heavy cream

DIRECTIONS:

In a large saucepan melt butter over medium heat, then reduce heat to low and add onions, leeks, salt and pepper. Cook, stirring occasionally, until soft but not browned, about 6 to 8 minutes. 

Add flour and stirring with a whisk, cook for two minutes; slowly add broth and still stirring with whisk over medium heat, bring to a simmer. Add peas and simmer for 7 to 9 minutes. Let cool 10 to15 minutes, then puree in blender or food processor until smooth. Return to saucepan, add cream, and stirring frequently, bring to a brief simmer over medium heat. Serve hot or warm with croissants.

Artichoke Frittata

YIELD: Makes 6 to 8  servings

INGREDIENTS: 

1 pound fresh baby artichokes, trimmed

8 large eggs

2 tablespoons half and half

Salt and freshly ground pepper, to taste

1/4 cup extra virgin olive oil

1 shallot minced

1/4 cup minced fennel, bulb and fronds

2 tablespoons freshly grated Parmigiano cheese

DIRECTIONS:

Steam or boil artichokes in salt water until tender, then drain and rinse with cold water and cut into quarters. In a medium bowl, vigorously beat the eggs, then add half and half and salt and pepper. In a nonstick skillet with a metal handle heat oil over medium-high heat; add shallot and fennel and cook, stirring frequently, until they soften, about 3 to 5 minutes. 

Add artichokes and cook, stirring frequently, until they just begin to brown; pour in egg mixture and swirl pan to distribute mixture and veggies evenly over surface; tilt pan and gently lift edges of cooked egg mixture as you swirl in order for liquid to run underneath cooked part. Reduce heat to low, cover pan and cook another 6 to 8 minutes occasionally shaking pan back and forth so frittata doesn’t stick to bottom of pan but just starts to brown. 

Meanwhile preheat broiler. Leaving the oven door slightly ajar, place skillet under broiler for a minute or two to finish off center of frittata which will still be runny. Be vigilant! Using a potholder for the metal handle, remove from oven, flip onto serving plate and sprinkle with grated cheese. Serve hot, warm or at room temperature with a mesclun salad.

Salmon with Sorrel Sauce

YIELD: Makes 4 servings

INGREDIENTS: 

Four 1/2 pound salmon filets

1/4 cup unsalted butter

2 cups fresh sorrel leaves, chopped 

1/4 cup chervil, finely chopped

1/4 cup fresh flat leaf parsley, finely chopped

1/2 cup chives, snipped

1/2 cup heavy cream

Salt and freshly ground pepper to taste

Chive flowers for garnish

DIRECTIONS:

Poach or broil salmon until just starting to turn light pink in center; set aside to keep warm. In a large skillet over medium-high heat, melt butter until golden brown. Lower heat to medium and add sorrel, chervil, parsley and chives, stir just until they’re wilted, then add cream, salt and pepper. Bring to a boil, then reduce heat and continue to cook, stirring frequently,  until the sauce is thick enough to coat the back of a spoon. Spoon sauce over salmon. Garnish with chive flowers. Serve hot or warm with fresh asparagus and boiled new potatoes.

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Find Fiesta Inspiration with Mini Tacos

(Family Features) Liven up your mealtime routine with the fresh global flavors of an at-home fiesta for a memorable way to rethink your menu. With nearly countless ways to spice up the kitchen using inspiration from around the world, it’s easy to find something new and exciting.

For example, these Sloppy Joe Mini Tacos from “The New York Times” bestselling cookbook author Stephanie Banyas offer a true flavor fusion. The lively blend of ground turkey or pork chorizo, cheeses, spices and veggies pop when combined with the high-quality ingredients of Fresh Cravings Salsa.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

“This is the ultimate mashup of two school lunch favorites: Sloppy Joes and Tacos,” Banyas said. “It includes some serious attitude thanks to Fresh Cravings Salsa’s hearty blend of diced tomatoes, onions, fragrant cilantro and Anaheim and Serrano chili peppers.”

Visit freshcravings.com for more ways to spice up your at-home fiesta.

Sloppy Joe Mini Tacos
Recipe courtesy of Stephanie Banyas

Yield: 12-15 tacos

Ingredients:

1 container (16 ounces) Fresh Cravings Restaurant Style Salsa (mild or medium)
3 tablespoons ketchup
2 tablespoons yellow, brown or Dijon mustard
2 teaspoons Worcestershire sauce
2 heaping tablespoons light brown sugar
2 tablespoons vegetable oil
8 ounces ground turkey or pork chorizo
8 ounces 90% lean ground chuck or turkey
salt, to taste
freshly ground black pepper, to taste
1/4 cup water
15 tortillas
1/4 cup finely chopped fresh cilantro leaves
1 cup crumbled cotija cheese
1 cup shredded Mexican blend cheese (optional)
1/2 red onion, thinly sliced, soaked in ice water 30 minutes and drained

Avocado Mash:
1 ripe Haas avocado, halved, pitted and removed from skin
2 tablespoons finely diced red onion
1/2 lime, juice only
salt, to taste
pepper, to taste

Directions:

Preheat oven to 300 F.

In blender or food processor, process salsa until smooth. Remove 1/2 cup processed salsa and set aside for garnish. In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until combined. In large saute pan over high heat, heat oil until it begins to shimmer. Add chorizo and ground meat; season with salt and pepper, to taste. Cook, breaking up meat with wooden spoon, until golden brown and just cooked through, about 8 minutes. Add salsa mixture and water; bring to boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning. Wrap tortillas tightly in foil and heat in oven 10 minutes. Remove and keep wrapped tightly until ready to serve.

To make avocado mash: In medium bowl, coarsely smash avocado halves with fork. Add onion and lime juice then season with salt and pepper, to taste, and gently mix to combine.

Place tortillas on flat surface, top each with meat mixture and garnish as desired with reserved salsa, avocado mash, cotija, Mexican cheese and sliced red onion.

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