Amuzae

Pennings and I have teamed up to promote supporting local farms and businesses.  We are showing people what it is that our community has at it's doorstep; the wonderful bounty of the Hudson Valley. 

Different events will include in store demonstrations and tastings of seasonal products that are all available at the farm market.   As well as luncheons and dinners in the orchards.  

Fresh Taco Seasoning

Ingredients
2 TBS Smoked Paprika
2 TBS Chili Powder
1 TBS Cumin
1 TBS Ground Coriander
1 TBS Salt
2 TBS Brown Sugar
1 TBS Chipotle Chili Powder (optional)

Directions
1.  Combine all of the ingredients in a bowl and mix well. Store in an airtight container and use in place of  packaged taco seasoning.    

CARA CARA ORANGE SALAD

4-5 CARA CARA ORANGES
1 SMALL RED ONION – SLICED THIN
1 BELGIUM ENDIVE – SLICED THIN
2 TBSP CHOPPED MINT
¼ CUP OLIVE OIL
SALT AND PEPPER TO TASTE

DIRECTIONS
1. PEEL ORANGES WITH A KNIFE MAKING SURE THAT ALL OF THE
WHITE PITH IS REMOVED.  MAKE ¼” SLICES CROSSWISE.  RESERVE ANY EXTRA JUICE FROM ORANGE PEELS AND SLICING OF ORANGE SLICES.  
2.  ON A PLATTER ALTERNATE ORANGE SLICES AND ONIONS FOR YOUR SALAD.  LAYER SLICED ENDIVE ON TOP.
3.  WHEN READY TO SERVE MIX EXCESS ORANGE JUICCE WITH OLIVE OIL AND CHOPPED MINT.  SEASON DRESSING WITH SALT AND PEPPER AND DRIZZLE OVER SALAD. 

WARM ASPARAGUS SALAD

¼ LB. BACON
1 CUP BRUSCHETTA MIX
2 BUNCHES BLANCHED ASPARAGUS
1-2 TBSP EXTRA-VIRGIN OLIVE OIL
ZEST OF 1 LEMON
SALT AND PEPPER TO TASTE

DIRECTIONS
1.  TO BLANCH ASPARAGUS FILL A LARGE STOCK POT WITH WATER AND SEASON WITH SALT SO THAT THE WATER TASTES LIKE SEA WATER.  BRING TO A BOIL AND ADD ASPARAGUS.  COOK ASPARAGUS UNTIL AL DENTE AND REMOVE IMMEDIATELY FROM HOT WATER PLACING THE ASPARAGUS IN AN ICE WATER.  ALLOW TO COOL FOR ABOUT FIVE MINUTES. REMOVE FROM ICE WATER AND PAT DRY WITH PAPER TOWELS.     
2.  IN A LARGE SAUTE PAN, HEAT BACON OVER MEDIUM HEAT AND COOK UNTIL BACON FAT IS RENDERED AND BACON IS CRISPY.  ADD BRUSCHETTA MIX AND COOK FOR ANOTHER MINUTE OR TWO JUST TO WARM THE BRUSCHETTA MIX THROUGH.  DO NOT OVERCOOK TOMATOES OR ELSE THEY WILL BECOME MUSHY. 
3.  ADD ASPARAGUS AND COOK OVER MEDIUM HEAT JUST TO HEAT ASPARAGUS THROUGH. REMOVE FROM HEAT ADD LEMON ZEST AND SERVE.  SEASON WITH SALT AND PEPPER TO TASTE.