Restaurant Quality Homemade Salsa

Who loves Homemade Salsa?

Everyone loves Homemade Salsa.  Without a doubt, it’s kept my marriage together!  My wife loves Homemade Salsa and my ability to crank it out in a matter of minutes.  That’s what I want to share with you today. After you flip through this quick tutorial you’ll be able to throw together Restaurant Quality Salsa in no time.  All I ask is that you share this recipe and where it came from with everyone you share the salsa with.  As much as you would like to bathe in the spotlight by taking credit for this recipe, you can do us both a favor by crediting Poor Man’s Gourmet Kitchen for the ingredients and patting yourself on the back for being the genius that found this Homemade Salsa video recipe!  See, win win all around!

SalsaNow let’s break it down.  Do you like your Salsa mild or hot?  Notice I didn’t say “Spicy”.  It doesn’t matter which you prefer because either way, you are going to get the same amount of spices in this recipe.  But if you want to control the heat, then you’ve got to control the Peppers!  O.K., write that down (or hit the print icon above).  Onions and Peppers bring the Heat, so there has got to be a good balance.  Garlic spices it up a little bit, but it mostly adds that awesome flavor everyone is looking for in their Homemade Salsa.  I know that the Jalapeno’s I’m adding are HOT!  Because of this, I only add 1/2 of a de-seeded Jalapeno and 2 smokey Chipotle Peppers (which are optional).  Other than the seasonings, everything else in this recipe is relative to any other Homemade Salsa recipe you’ve ever had.

Homemade Salsa Ingredients:

6 Roma Tomatoes
1 Onion
1/2 Bell Pepper
1/2 Jalapeno Pepper without Seeds
2 Chipotle Peppers with canned Juice (Optional)
1 Handful of Fresh Cilantro
2 Garlic Cloves
1 tsp Chicken Bouillon
1/4 tsp Cumin
1 tbsp Oregano
1/8 tsp Garlic Powder
1 Squeezed Lime

Add all ingredients to a Blender and serve.  Flavor because more potent and flavorful the longer it marinates.  So this salsa will get better in your refrigerator overnight if you can make it the day before you’d like to serve it.  Homemade Salsa, right here in the Poor Man’s Gourmet Kitchen!

Deviled Eggs for Easter

Deviled EggsMaking Deviled Eggs!

Deviled Eggs are fantastic when they are made right.  And I figured since this coming weekend the whole world will be searching for hidden eggs, why not post a recipe you can use once you find them.  As you know, Easter will come and go like any holiday, and just like any holiday, there are always left overs; if you’re lucky anyway.  And since the one thing we are all guaranteed to have left over is the eggs might as well focus on a recipe that concentrates solely on the eggs themselves, Deviled Eggs.

Hard Boiled Egg. Deviled EggsIronic though, don’t you think?  A Christian Holiday that is surrounded by people celebrating the resurrection of their deity by hunting for Easter eggs, while I offer a recipe for “Deviled Eggs”!   I literally can’t help but laugh out loud.  But I’ve always had a warped sense of humor anyway.  So if you’re not laughing, be sure that you can laugh your way all the way to the bank because this Deviled Egg Recipe is Golden!  And, just so you know, you’re getting a 2 for 1 special on this video tutorial recipe, because I’m not just including the Deviled Egg recipe, I’m also giving you the Hard Boiled Egg video that assures you get a perfect boiled egg with ease, every single time you make them.

Deviled Eggs Ingredients:

1 Dozen Hard Boiled Eggs

1/2 cup Mayonnaise
1 tbsp Horseradish Mustard or some of each
1 Diced Green Onion
1/2 Diced Dill Pickle
1 tsp Vinegar (White or Cidar)
1 tsp Sugar
1/4 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Paprika
1 tbsp Freshly Chopped Parsley for garnishing

Cut the hard boiled eggs in half, then separate and combine the egg yokes with all of the ingredients except the Parsley. Mix thoroughly and load a heaping teaspoons worth of deviled yoke mixture into each egg white half.  Sprinkle with Paprika and Parsley, then serve your Deviled Eggs!

Soy Sauce Chicken or Shoyu Chicken

North Americans Call it Soy Sauce Chicken!

Soy Sauce Chicken is what the Hawaiian’s call Shoyu Chicken. Obviously a Soy based recipe involving chicken.  Not too complicated, but it does take a good hour and a half to get to the finished product.  Reduction is your friend when it comes to cooking this recipe, so you do need to pay attention to what you are doing; to an extent anyway.  Once you have all of the ingredients put together, all you have to do to manage the cooking is flip the chicken back and forth in a timely fashion; every 25 to 30 minutes.  In between I usually do other things.  I actually got a work out in and exercised in the back yard the entire time I filmed this recipe.

In the video, I mention that you can further reduce the sauce after you’ve pulled the chicken from the pot.  The reason why this is a good idea is because you can lay down another layer of sweet caramelized sauce over the top of the chicken once you pull it from the grill, and you can add it to your rice.  My biggest problem is that I don’t like to waste.  If I can flip the reduction and turn it into an awesome sauce, that’s a win-win for everyone.  I mean, we make gravy from Beef Roasts and turkey don’t we?  Exactly!

So there’s one of two things you want to do when you’re making this Soy Sauce Chicken.  You can add all the ingredients at the beginning and have a perfect sauce just waiting for you after you’ve taken the Soy Sauce Chicken to the Grill(which is easier and more ideal), or you can spare yourself the sugar content and control how much you add when you reduce the Shoyu Chicken Sauce.  Because we are reducing, the salt from the Soy Sauce is going to impose an overwhelming flavor if you don’t add other ingredients to get it under control.  Among these ingredients is Vinegar, more Sugar and water.  And it’s simple.  You add twice the sugar, half the vinegar and an equal amount of water.  That means, if you started out with 1 cup of sugar at the beginning of the recipe, you are going to add a second when you reduce the sauce; 1/2 a cup of white vinegar and 1 1/2 cups of water.  Taste it.  If it’s too bitter or too salty, just add more sugar.  Bring this to a boil and reduce while you’re grilling the Soy Sauce Chicken.

Soy Sauce Chicken Ingredients:

1 dozen mixed chicken pieces, wings, thighs, legs and Breasts
8 oz Soy Sauce then fill to the top of chicken with water
2 Green Onions
4 slices of Ginger
1 cup of Brown Sugar
1 tsp Anise
Fresh Cilantro (small hand full)

Bring all the ingredients to a boil and reduce the heat to medium, stirring and turning the chicken occasionally (every 25 to 30 minutes).  Cooking time will take approximately 1 1/2 hours to fully absorb the flavor and get tender enough to take it to the grill.  Be sure to save the leftover sauce in the bottom of the pan for basting and also for seasoning over rice.  Grilling on High heat will only take about 5 minutes.  It’s not required but it puts a nice texture and some beautiful grill marks on the skin.  I hope you try this Soy Sauce Chicken recipe soon!