Posts Tagged ‘Mexican food’

The Gypsy Kitchen Cookbook by Lisa Lamme’

January 18, 2011

With the release of my first cookbook, many of you have asked what my cookbook The Gypsy Kitchen Cookbook about?  And many thought it was a cookbook devoted to cooking with wine & cheese since I own a very popular gourmet wine and cheese shop.  But this is not the case. I was recently asked by the press what my style of cooking was and I had to ponder for the answer. I decided to get back to them in a few days, as I needed a time to think about my cooking style.

I was asked did I cook Italian and French because of my heritage? Was it Americana? Canadian? Southern, Southwestern? Caribbean, South American? Mexican?As I have lived and visited many of these places? Could my cooking style be more  Indian, Vietnamese, Thai or Asian, Greek or Mediterranean? Yet, no one cuisine came to mind. I am self taught and  have learned to cook many cuisines from these country’s while relishing their spices and seasonings  from these  marvelous lands. Could I be more Spanish or Portuguese influenced? It eventually came to me… that my style and love of food and cooking  should be categorized as World Fusion. It may be a music term, but I am claiming it to be my own style of cooking. So that is what my cookbook The Gypsy Kitchen is about!

I adore appetizers, small plates, tapas,BBQ, salads and soups,  fantastic olive oils and vinegar and spices from afar.  I  incorporating unusual and common everyday ingredients into my repertoire and  some times heat. I love texture, crunchy, creamy, crisp and  full flavor foods. I love my butter and cream, sea salt , sea food,  legumes and grains.   I  believe: That variety is the spice of life. I  guess I am one of those  gourmand’s who lives to eat but I am one who is respectful of calories at the same time.

My book is about my passionate love for foods whether they be in vegetable, meat, pasta, or appetizer, sauce, seafood or in condiment form! I love food and want to share my passion  with the world.   My recipes demonstrate how easy and simple cooking real food can be. In addition to my love of cooking and  desiring more from the one dimensional  main stream hot sauces offered in the market, I  developed my own unique hot sauce Gypsy Juice.  My recipe was  in such demand at store level I could no longer produce it in small batches, I needed to go into manufacturing. When producing this hot sauce I choose  intense flavors, quality ingredients, depth and complexity in the finish. You could say  I created a monster,  a hot sauce almost like a fine wine but in  sauce form. A hot sauce that was not too hot, but would compliment most foods.  I am excited,  patiently waiting to hear the ooh’s and ah’s and until the whole world tries Gypsy Juice and the recipes!

My goal is to awaken your pallets, encourage you to try new and different foods and flavors…. To introduce you to a world of excitement thru food so you will never ever ever be bored on your plate again!

Happy Cooking!

Happy Eating!

Lisa Lamme’

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Gypsamole- Guacamole with Gypsy Juice

December 8, 2010

Anyone who loves guacamole can not get enough of this dip.  This recipe is dedicated to Rosalie Cryan of Quincy, MA who was our first customer of Gypsy Juice when it became available in the bottle.

serves 4-6

4-5 ripe Hass avocados peeled and remove seed (reserve 1 seed in case of left overs)

4-5 tablesoons of Gypsy Juice hot sauce

Add avocados to medium sized bowl

Mash avocados with a fork and add Gypsy Juice till well blended

 

If you desire guacamole hotter? Add more Gypsy Juice

Serve with nacho chips, burritos, enchiladas, tacos, a topping on burgers  or a spread for turkey and sandwich roll-ups.

 TIP:This dip will keep overnight if you place one avocado seed inside the bowl and cover the top of guacamole with Saran wrap.  Covering top of gucamole means tha the plastic wrap is in direct contact with dip and not just covering the top of the bowl. This step allows for limited oxydation of the precious guacamole so that it will maintain its fresh green color.

Lemon Garlic Sour Cream Dipping Sauce

November 18, 2010

Makes one cup

8 ounces of sour cream

Juice of 1 lemon

2 teaspoons of garlic powder

1/2 teaspoon of sea salt

In a medium sized bowl blend all ingredients well

Keeps in refrigerator up to 1 week
Great  topping over nachos, tacos or any Mexican dish requiring a sour cream.

This recipe takes sour cream to a whole new level!

Chorizo & Cheese Quesadillas

November 18, 2010

 Serves 8-10

These can be made 3-4 days in advance and be kept in refrigerator.

 

1 package of 10 inch flour tortillas with 8 tortillas

1 cup of fresh minced jalapenos (wear gloves)

2 cups of shredded Italian six cheese blend

2 cups of shredded 4 cheese Mexican blend

1 cup of scallions white & green parts sliced thin

¾ cup of chopped dry Chorizo

You will need 8 sheets of foil 15 inches long each

Set up 4 sheets on table or a counter top

Place 1 flour tortilla in center of each foil piece

Cover each tortilla with equal amounts of cheese, scallions, chorizo and jalapeno

Cover tortilla with 1 remaining tortilla

Cover with sheet of foil

Seal all edges

Pre heat oven 350 for ten minutes

Place on baking sheets and cook for 6-8 minutes

Rest for a few minutes before opening

Cut to desired slices with a pizza cuter

Serve with several of your favorite toppings : chipotle dipping sauce, guacamole, salsa,sour cream 

Tip: Chorizo is a cooked spicy dry sausage from Spain and is very different from South American and Portuguese chorizo. There are some great brands being made in USA that come very close to authentic Spanish Chorizo. One brand that comes to mind is an all natural chorizo from a company called Primo Natural and it is worth searching out.

Sunshine Salsa

June 23, 2009

 

Makes 1 1/2 cups of salsa

 

4-5 seeded plum tomatoes chopped 

1 Tablespoon fresh chopped cilantro

1 small seeded minced fresh jalapeno

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

2 Tablespoon chopped red onion 

Juice of 1 orange

 Juice of 2 limes

 1 teaspoon el yucateco Chipotle sauce

 1 teaspoon honey

 Blend all ingredients and let rest 15 minutes.

 Serve with your favorite chips! Great for tacos and burritos