Mojito

Muddle: to mix, to make muddy or to make a mess of.

Probably the most savory use of this word is in recipes for mojitos. The following is a basic recipe for the cuban standard.

Basic Mojito

Serves 1

4 mints leaves
juice of 1/2 lime
1 tbsp sugar
2 oz light rum
2 oz club soda
1 spring mint

Muddle or crush the mint leave into the lime juice, at the bottom of a tall glass. Add sugar and continue to muddle to release most of the mint oils. Fill the glass with ice and pour in the rum and club soda. Stir and serve.

Low Fat Lime Cheesecake with Fresh Strawberries

The farmers market is the place to find the freshest strawberries at the moment. So, if you haven't done so already, stop by and pick yourself up a couple pints before the season is over. Then try this low fat cheesecake recipe.

Happy 4th!

Low Fat Lime Cheesecake with Fresh Strawberries
Makes one 8" cake

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
2 eight oz packets fat free or low fat cream cheese (at room temperature)
1/4 cup low fat milk
2 eggs (at room temperature)
3/4 cup confectioners' sugar
zest and juice of 1 lime
1 tsp vanilla extract
1 1/2 pints fresh strawberries, washed and hulled
2 tbsp sugar

1. Set the oven to 350 degrees F. Spray an eight inch spring form pan with cooking spray and set aside.
2. Combine the graham cracker crumbs, sugar, and melted butter and press unto the bottom of the spring form pan. Bake for ten minutes and remove from the oven to cool while you prepare the filling.
3. In a mixer, combine the cream cheese, milk, confectioner's sugar, lime zest, lime juice, and vanilla extract. Pour unto the crust. Cover the bottom of the pan with aluminum foil and set in a water bath. Bake for forty to forty five minutes until the edges are firm and the center is still a little soft. Turn off the oven and allow to finish cook in the warm oven. Cool completely in the oven before refrigerating for at least five hours or overnight before topping with the berries.
4. Combine the fresh strawberries with two tablespoons of sugar and set aside for five minutes until the juices begin to form. Arrange on the top of the cheesecake and serve.

Jalapeno Burgers

Even though she lives in Canada, my sister and I talk every day, thanks to Skype. And much of what we talk about is food. Younger though she may be, she never hesitates to give me her take on anything I do, including my cooking. Today, when I mentioned that I made burgers, she promptly exclaimed, "All I want to taste in a burger is the meat!" This is one of the preferences we have in common: our appreciation for the simplicity that is a good burger. I believe that a beef burger should consist of meat and one or two other flavor enhancers (besides salt and pepper of course.) Other flavors should come from the toppings. The following recipe is made with ninety percent lean beef, a couple jalapenos, and finely grated garlic. For the toppings, I recommend cheddar and grilled onions rings. My sister should approve.

Jalapeno Burgers

Makes 8

2 lb lean ground beef

2-3 jalapenos minced

2 tbsp finely chopped cilantro

3 garlic cloves, grated

1/2 tsp salt

1/2 tsp pepper

1. Combine all of the ingredients thoroughly. Divide the mixture into 8 portions and form into 1 inch thick patties.

2.Preheat the grill to medium-high heat. Grill the patties for 3 to 4 minutes on each side until the juices run clear and cooked to desired doneness. Serve on hamburger buns, top with slices of cheddar cheese and grilled onions rings.

Citrus Sangria

Truth be told, I have been making sangria long before the weather became hot enough for this refreshing beverage. Twice already for the week, actually. Ever since meeting a group of friends one late summer evening two years ago at El Meson for a paella dinner, I have been hooked. Our meal was ordered with a pitcher of delicious red wine sangria. It was easily eighty degrees that night but the delightful mix of good company, incredible paella and strong sangria made it one of my most memorable meals, and elevated El Meson to one of my favorite restaurants in the uptown area. The following recipe is one for a white wine sangria with slices of oranges and lemons that is perfect for any evening.

Citrus Sangria

Serves 6 to 8

2 bottles pinot grigio

1/2 cup orange liqueur

juice of 1 orange

juice of 1 lemon

1/4 cup sugar

1/2 cup club soda

1 orange, thinly sliced

1 lemon, thinly sliced

Combine the first five ingredients, mixing well to dissolve the sugar. Refrigerate for at least an hour. Right before serving, add the club soda and fresh citrus slices. Stir and serve over ice.

Grilled Tamarind Chicken with Pineapple Salsa

These past evenings have been almost perfect! Warm enough temperatures and sunny clear skies. I have been passing the time just sitting on the deck feeling the perfect wind on my face with a glass of wine in my hand. It must be the knowledge that this weather is not here to stay that makes this simple routine all the more enjoyable. If it weren't for the grill, which is just three feet away from where I usually sit, it is quite possible that I would be inclined to do little cooking.

Here is an easy recipe for grilled chicken with a tamarind marinade. Though found only in a few grocery stores in Minnesota (try Cub Foods), tamarind is such a delightful thing that it is worth an extra trip to the store.

Grilled Tamarind Chicken with Pineapple Salsa

Serves 6

6 skinless, boneless chicken breasts

1 1/2 cup tamarind chutney

2 large garlic cloves, grated

1/4 cup chopped cilantro

Pineapple Salsa (see recipe below)

1. In a shallow bowl, combine the tamarind chutney, grated garlic, and cilantro. Reserve half cup for basting.

2. Season the chicken with salt and pepper and add the tamarind marinade. Set in the refrigerator until ready to grill.

3. Set the grill for medium heat and lightly oil the grill grate. Grill the chicken for 6 to 8 minutes on both sides or until done. Baste occasionally during cooking with the reserved tamarind marinade. Serve with fresh pineapple salsa.

Pineapple Salsa

12 cups diced fresh pineapple

1/2 cup diced red onion

1/4 cup chopped cilantro

2 small jalepenos, seeded and finely diced

To prepare the salsa, combine the pineapple with the rest of the ingredients. Serve over the chicken.