Peaches, arugula, goat's cheese and pumpkin seeds salad

Here's a fresh salad and rich salad from sunny Baja:

You'll need to toast a handful of pumpkin seeds (pepitas, in Spanish) in a dry skillet, over medium heat. You'll know when they're ready because they´ll start popping and flying all over the stove top     :  )        

Prepare the dressing by mixing 1 measure of honey, 2 measures of olive oil, 1 measure of your choice of vinegar - I like sherry for this one,  some finely minced shallot, a touch of Dijon mustard  and season with S&P .

In a bowl toss the arugula and the wedges of peach with the dressing; arrange casually on a plate and top with soft goat's cheese, like Montrachet , and a sprinkle of chopped and whole pumpkin seeds.

Pronto!  Enjoy.                                                                      

Tomato, peach, onion, dry ricotta and basil salad

The first heirloom tomatoes are showing up in the Baja farms and, paired with other great local fruit and produce, make for some fantastic and inventive salads... like this one:

Very easy, as it should be...
cut tomatoes and peaches into wedges, slice the purple onion very fine and toss with S&P and the very best olive oil you can get.

Plate it, drizzle with good balsamic vinegar or reduced balsamic, sprinkle a few basil leaves and freshly grated dry ricotta.

That's it, done and ready to serve!

Buen provecho!

Corvina croquettes with cabbage and peach salad

Ok, this one really kicks a** :

Start with opening a really cold Corona or Pacifico.... good!}

For the croquettes: get corvina fillet ( or any othe white, mild and delicate fish..) and chop it up nice and fineusing a sharp knife. Do not use a food processor, because you will loose the texture.

In a bowl, mix it with 1 part bread crumbs, egg, chopped onion, cilantro, S&P.

Form your croquettes, bread them and fry them up in a mix of  half vegetable shortening and half corn oil (That's what I use in the deep frier).

For the salad: make a slaw with white and purple cabbage, green onion, carrot and small wedges of peach.

You might notice I did not salt the cabbage; I want to keep it crisp...

Toss with S&P,apple vinegar and enough sugar to balance.

For the sauce: Blend natural unsweetened yogourt, curry powder to taste and peach jam ( or prepared mango chutney if you feel fancy...  )

Perfect pairing? Tortillas and the rest of the 6pack of Corona you opened earlier!  HAHA!

Provecho!