Fresh Fruit Salad

Cherries are on sale at my local  Latin market for 99 cents per pound! And, they provid the bulk of sweet and tangy produce as well - just read below all the Spanish words of the abundant frutas on sale.

So, now the time is right for my refreshing Fruit Salad. Of course, any seasonal fruit on sale can go into your own citrus salad. I like to mix up crunchy fruit with the soft and juicy.

My fruit salad is minimalist, just whatever fruit I can find on sale. And I give it a generous squeeze of lemon, or lime, to prolong it's freshness, and to cut the sweetness with a little sour.

I always find bananas priced way below a dollar per pound. If you are making a Fruit Salad ahead of time, then don't add sliced banana until you are ready to serve, they turn brown too quickly, even with a lemon or lime bath.

Apples and oranges frequently come on sale. Apples are easy to slice and dice. Oranges can be a little messy, with a slight bitter pith, that separates the skin from flesh. I like to slice off the peel and pith. You could then slice into each orange wedge to cleanly remove the flesh. I don't go that far.

Cherries take the most work, but are worth the trouble. I slice each cherry around the center seed. Twist the cherry halves and expose the seed. Now, it's easier to pluck the seed out. Have a paper towel handy in case juice gets everywhere!

To bulk up a Fruit Salad, add sliced melon or watermelon. If you are from the South, them add some fresh peaches, nectarines, blackberries and strawberries. Northerners get to add some blueberries and all kinds of apple varieties. If you live in breathtaking Hawai'i, add passion fruit, mango,pineapple, lychee nut, papaya and  slivers of fresh coconut.

Whatever the season, keep an eye out for fresh fruit on sale at your local farmers market or roadside fruit stands, then assemble a cheap$kate Fresh Fruit Salad- your way.

Ingredients (2 servings)

• 1 banana
• 12-20 cherries
• 1 apple
• 1 orange
• 1 tablespoon lemon or lime juice - can add more or less to your taste.
• More fruit to add: peach, strawberries, blueberries, blackberries, mango, papaya, pineapple, nectarine, plum, melon, watermelon and grapes.

Directions
For apples, just remove the apple core and stem, then chop.

Cherries are sliced all around the center. You then twist the opposite ends of cherry to expose the seed. Now just pry it out with a knife, small spoon or use your fingers.

I slice an orange in half. Then, slice off the skin and pith to expose the orange flesh. Now just slice of the orange into bite-sizes. Remove any seeds if necessary.

For a banana, peel and slice, but only do it just before serving your Fruit Salad. Bananas do not keep long once the peel is off.

Finally, give the fruit a squeeze of lime or lemon juice. I add about a tablespoon. You can add more or less to suit you own taste.

Salsa - From Dried Chiles

Get out the tortilla chips for the Chintziest of Chef's latest recipe. What you do with a bag of dried California chiles? How about the most pungent Chile Salsa you will ever have!

Dried California chiles have the flavor of enchilada sauce from a can, but much more intensely flavored. Although called a chile, a California dried chile is not a spicy type. You could use my Chile Salsa (or Salsa Roja) as a dip for chips, or spoon it into your favorite taco and burrito. My Salmon Enchilada Recipe (click here) would be even more delicious using this Chile Salsa. Spoon this cheapie, but flavorful, salsa on any bland dish to kick it up a notch.

If your market has different dried chiles, like pasilla, ancho or poblano, guajillo or Anaheim, just use my recipe and make your own salsa variation. Dried chile colors go from a deep wine red to inky black.

The technique is the same: break off the stems, pour out the seeds; then steam the skins a half hour in hot water. Finally, blender the softened chiles in some chile broth and a little bit of garlic and onion. It's really easy to do and there is nothing like the intense flavor of fresh made salsa.

There are also packages of spicy dried chiles, too -- they should be labeled as "hot." It's the same technique, but be ready for a spicy kick!

Ingredients (enough for a bag or two of tortilla chips)

•  1/2 package dried chiles - any kind
• 2 cups of water - enough to cover dried chiles.
• 1/4 onion - roughly chopped for blending. Or leave out onion for a more intense chili flavor.
• 1 clove garlic - or, a chopped teaspoon from a jar.
• Salt and pepper to taste

Delicious extra ingredients

• Oregano - A small sprig.
• Jalapeno - You only need a small slice of jalapeno (fresh or from jar.) Add a little at a time to reach desired heat.
• 1 cup chopped tomato - fresh or canned tomatoes.
• Cilantro - a couple tablespoons chopped.
• A squeeze of lime

Directions
Remove stems and seeds from dried chiles.

Bring water to boil in a pot then reduce to simmer. Add dried chiles, roughly breaking them into big pieces as you add them. Simmer about 10 minutes. Turn off heat and let the chiles soak in the hot water about 30 minutes to soften.

Roughly chop the 1/4 onion and clove of garlic. In a blender or food processor add 1/2 cup of water from steeping chiles. Fish out the chiles and add them to the blender. Finally add the onion and garlic (oregano, optional.)

 Pulse and blend ingredients until you get a smooth tomato sauce-like texture. Add a pinch of salt and pepper to taste.  If you want extra spiciness, now's the time to add small slice of jalapeno -- add a little at a time to reach desired heat. Finish with a squeeze of lime, optional.

Hindsight
I added a 1/2 cup of chile broth, you can also add more or less broth for a thick or thin salsa.

Blend in a cup (or less) of chopped tomato (or tomato sauce)  for a milder Chile Salsa -- it's a more traditional Mexican restaurant style. If you want the salsa extra chunky then don't blender the tomato, just hand chop it.

A couple tablespoons of chopped cilantro is a cool addition. Add it to the blender stage, or just mix it in before serving.

Try out other dried chilis you may find, some will be hotter, so taste after blended before for you serve it, so you can describe it to your guests. 

Pico de Gallo - Chunky Salsa

With every taco truck meal I get, it's always the same internal monologue: "Which one of these salsas do I pile onto a pair of tacos?"

I like all types of salsas, from traditional soupy tomato sauce to a roasted green tomatillo Salsa Verde; and a dried chile, smokey Roja, to this one -- a chunky Pico de Gallo, which I think is one of the best.

Some salsas go through a cooking stage, but not this one. But it does take more chopping than the others. That all the ingredients are fresh is a big plus. Pico de Gallo is made from tomato, onion, garlic, cilantro, jalapeno and lime juice.

You control the spiciness -- a little jalapeno or a lot, it's up to you. Do you like extra cool cilantro or the sweet heat of extra chopped onion? I do. This is the type of dish where there is no wrong way to do it. It's a perfect party appetizer that goes with tortilla chips or your favorite crackers -- make one bowl mild and the other extra spicy. It's also a fresh condiment for almost any entree.

Last summer I did a month of hot dog videos that included footage of a L.A. Street Dog (click here,) which is a grilled wiener wrapped in bacon. And the kicker is how it's served on the street -- yep, topped with Pico de Gallo!

If you have a Latin grocery in the neighborhood then all the ingredients will be way below 99 cents per pound. I've noticed most ethnic grocery stores have tomatoes and chiles cheaper than typical chain markets.

Just in time for sweltering summer days and nights, The 99 Cent Chef's cool Pico de Gallo salsa recipe is just a few chops away.

Ingredients (2 - 3 servings)

• 2 cups diced tomato - I used about 5 roma tomatoes. Okay to use even more.
• 1/2 cup chopped onion - about 1/2 regular onion
• Handful of cilantro leaves - about 1/4 cup chopped. Okay to use more or less to taste.
• 1/4 chopped jalapeno - to taste. Discard stem and seeds. You may want more or less depending on your heat tolerance.
• 1 teaspoon chopped garlic - fresh or from jar
• Juice of 1 lime - or about 2 tablespoons of juice . Okay to substitute with lemon juice.
• Salt and pepper to taste.

*A great lush addition is one chopped avocado, optional.

Directions
Chop all ingredients except lime. You could let a food processor roughly chop ingredients, but do each ingredient separately. I like to finely chop the onion, garlic, jalapeno and cilantro.

I hand chop the tomatoes, seeds and all, to a small size, but larger than the onion pieces. Add all the chopped veggies into a large enough bowl.

Squeeze in juice of one lime and mix well. Finally season with salt and pepper to taste. Optional to add chopped avocado - lastly, so you don't overmix it to mushiness.

Serve cold or at room temperature. Pico de Gallo served the same day is the best -- but even over a few days the flavors meld well and intensify deliciously.

This is a great topping for burgers (Mexi-Burger recipe,) hot dogs (LA Street dog recipe,) fish (Coconut Crusted Fish recipe,) your favorite salad (2 Minute Salad recipe,) or as a fresh tasting side dish. And of course it's a dip for all occasions and types of chips (not just tortilla chips.) I especially like Pico de Gallo sprinkled over my decadent Billionaires Crab Omelet (recipe here.)

Spicy Mango

Sweet, hot and with a sensuous texture, is the way this culinary cheapskate likes it! Mangos are just too darn sweet sometimes, so this recipe is a great change of pace. It is simple to do and you control the heat. All you do is sprinkle crushed red chile flakes over sliced mango, followed by a bath of fresh lime juice. It's a great flavor profile: sour, sweet and spicy.

It's a delicate balance, but you can add the red pepper flake and lime juice a little at a time, until you get it right. Ripe sweet  mango can take the sour heat.

My local Latin market always has mangos on sale. You may have to stalk your regular grocery store until  they reduce prices, but my latest sweet side dish is worth the wait. This tasty treat is another reason for you to get familiar with local ethnic markets. Mine stocks every type, from huge Mexican mangos to small Manila mangos, both way cheap.

I was pleasantly surprised when I first tried Spicy Mango -- the addition of crushed red pepper did not overpower everything -- it pairs perfectly with honeyed mango. I've also included a photo-tutorial on how to peel a mango -- it's the least messy way I've found.

In the waning days of summer, this 'mango salad' makes a great addition to the menu for a backyard Labor Day BBQ or patio gathering.

Ingredients (serves 2)

• 1 large mango - or 2 small ones.
• 1 teaspoon crushed red pepper flakes - you may want to add half the amount and taste for heat.
• 1 tablespoon of lime juice - fresh or from a bottle. Okay to use lemon juice.

*Spicy substitution: a whole chopped jalapeno (remove seeds) - of course, add a little at a time to suit your heat tolerance.

Directions
Peel ripe mango(s). They should be yellow (some are flecked and airbrushed with red and green), and soft but not mushy.

I like to peel half a mango at a time; it's less messy.  Cut just deep enough, through the skin, with four slices -- lengthwise, connecting cuts top to bottom.  Peel off half the skin (2 slices) on one of the wide sides (the seed is thin and flat like an oval hubcap.) Sometimes the skin will break, so peel until skin of one half side is removed.

Now all you have to do is slice off the flesh to the seed. You can make large or small slices, or cut crosshatches to make cubes.

Next peel the skin off  half of the other side (one quarter) of the mango. Slice or cube-cut the flesh. Finally, peel the last quarter and cut the remaining flesh. You may be able to work more fruit off the seed at this point. You can cut the mango into uniform bites or leave it roughly cut.

In a bowl or plate, arrange cut fruit and sprinkle on red pepper flakes. Be sure to distribute evenly, so you don't get extra hot spots. Adjust amount to suit your taste. Finally drizzle on a tablespoon of lime juice. You can serve this salad cold or at room temperature.

Roast Pork - Cuban Style

It's always a savory conundrum - do I order Lechon Asado (roast pork) or Pollo Asado (roast chicken) when I dine at a local Cuban restaurant. Usually what happens is my wife orders the chicken and I get the pork, so we just share. And now, I'm happy to share another Cuban classic with my readers - the luscious and pleasing pork entree, Lechon Asado.

Cuban Roast Pork holds the exalted culinary status of Southern BBQ Pulled Pork, grilled Mexican Al Pastor, or baked Kahlua Pig from Hawaii.

It's slow-cooked with a marinade of sour oranges, garlic and oregano. Since sour oranges are hard to come by, unless you live in Miami, I combine regular orange and lime juice. In all, it's a killer citrus and garlic combination that makes slow-cooked pork butt (or shoulder) sweet, caramelized, fragrant and fall-off-the-bone tender.

Ingredients for my Cuban Roast Pork recipe are budget-priced at any market. I get pork shoulder on sale for about 99 cent a pound at my local Latin market, and the other fruit, veggies and herbs are cheap anytime.

In a previous post I showed you a quick Black Beans recipe. Everyone has made white rice (you can use generic quick-cooking.) I also did a favorite Cuban side of steamed Yucca a couple of years ago. For an extra rich sweet recipe, come back next week for Fried Plantains . A healthier and less starchy way to go is to accompany roast pork with my Cuban Salad - just click any name for the recipe.

Cuban Roast Pork is the kind of dish you start baking after breakfast, so it's ready for dinner. And since a large cut of meat is used, you will have plenty of leftovers. In a couple of weeks I'll show you what to do with some of it -- make a classic Cuban Sandwich!

Ingredients

• 6-8 pounds of pork - shoulder or butt, with or without bone. Boneless cooks faster, but is more expensive.

Marinade

• 2 cups of orange juice - or fresh squeezed (about 6 oranges)
• 1 cup of lime or lemon juice - from a bottle or fresh (about 2-3 whole lemons or limes)
• 2 tablespoons garlic - chopped fresh, or from jar.
• 1 tablespoon of oregano - dried or fresh
• Salt and pepper to taste

Directions
Take large pork shoulder and pierce deeply all over with a knife, so it will absorb marinade. In a large bowl, mix together orange and lime juice, chopped onion, garlic and oregano. Place pork in a large pan, ceramic or plastic bowl or a large Ziploc bag . Pour marinade over pork and season with salt and pepper. Cover with lid or foil.

Store in refrigerator a couple of hours or overnight. Turn pork a couple of times to make sure marinade is evenly distributed over meat.

Later, place pork, still covered or foil-covered, in a 350-degree oven. Leave bottom of pork exposed to water, to keep pork moist, during long baking time.

Bake 5 - 6 hours. Baste with marinade, from bottom of pan, every hour - cover and continue baking. After a couple of hours, you may need to add water, a cup at a time, as liquid cooks out.

Check tenderness of pork at about 5 hours. Done when pork easily separates with a fork. Cook another hour or two if not tender enough. Cooking time may vary, depending on the size of the pork roast.

I've even cooked it for 8 hours for a large pork shoulder with bone. Just make sure there is water or broth in the roasting pan to keep the pork from drying out. And keep it loosely covered in foil.

To serve, break off large chunks of pork and arrange on a plate with white rice and black beans (or salad and sides mentioned earlier). To have a total Cuban dinner experience, pour over roast pork my easy-to-make Mojo Criollo Sauce with sliced onion (click here for the recipe).