Chef Ramon Rice always offers a unique and flavorful menu at D’Vine Bistro and Wine Bar: www.dvinebistro.com

Here are a few of Chef Ramon’s out-of-this-world salsa recipes!

CHEF RAMON’S UNIQUE SALSA RECIPES!

PAPAYA SALSA

Ingredients:  1 whole diced papaya, 1 whole chopped jalapeno, ½ cup of chopped red onion, 3 tbs. chopped cilantro, 1 diced heirloom tomato, Juice from 2 limes, 2 tbs. honey, 1 ½ tsp. apple cider vinegar, Salt to taste.  Prepare, mix and chow down!

(Also yummy served on top of fish.)

AVOCADO AND TOMATO SALSA

Ingredients:  1 cup Sweet 100 grape tomatoes (cut in half), 1 whole diced jalapeno, ½ cup chopped red onion, 3 tbs. chopped cilantro, 1 chopped avocado, Juice from 2 limes, 1 ½ tsp. apple cider vinegar, Salt to taste, Black pepper to taste.  Prepare, mix and serve immediately.

 At SWB, a southwest bistro, conventional cooking is thrown out the window!  To learn more about this restaurant that serves up contemporary, innovative and tantalizing cuisine, visit: http://scottsdale.hyatt.com/hyatt/hotels/entertainment/restaurants/index.jsp#12482470

Holy ceviche!  You won’t see ceviche the same after tasting the unique dishes at Deseo restaurant, located at the Westin Kierland Resort and Spa: http://www.kierlandresort.com/#/dining/deseo/

JJ’s Cantina in Cholla Bay, Rocky Point, Mexico has been a favorite hang out spot for more than 20-years!  See for yourself at www.jjscantina.com

Ingredients: 1 whole Chicken, 2 cups Inca Quinoa, 3 ½ cups Vegetable Broth, 3 Carrots Coined, 3 Celery ¼ in cut, 3 Bell Peppers (Melody), 1 Onion, 1 Tbsp Garlic, 1 Tbsp Cumin, 2 Tsp Turmeric, Salt & Pepper to taste, Garnish with Scallion, Serve with Sprouted Corn Tortillas & Salsa.  Set oven at 375.  Start by cutting all your produce and setting them aside.  In a separate bowl season chicken with salt and pepper and mix well.  In a deep dish pan add quinoa, broth, salt, pepper, cumin and turmeric.  Keep in mind that the quinoa will take on the taste of your broth.  Add the vegetables and mix and then place chicken on top of broth.  Cover chicken and place in middle rack and bake for 45 minutes.  Remove cover and continue to bake for a half hour or until quinoa has absorbed broth.  Garnish with green scallion and serve immediately with sprouted corn tortillas and salsa.

Ingredients:  2 lbs breakfast steak (thin), 2 cups of white rice, ¾ cup of white vinegar, ¾ cup of vegetable oil, ¼ cup olive oil, 3 teaspoons of garlic salt, 2 teaspoon of salt, 1 large Spanish onion (substitute sweet onion of desired), ½ romaine lettuce, 1 cucumber, 2 tomatoes.

Cook white rice, seasoning with 1 tsp of garlic and 1 tsp of salt.  Cut breakfast steak into ½ strips; put into a large bowl.  Cut onion into thing rings; put into large bowl with steak.  Pour ¾ cup white vinegar and ¾ cup of vegetable oil over steak and onions.  Add 2 tsp garlic salt, 1 tsp salt over steak.  Mix well; let stand 15 minutes.  Cut up lettuce, cucumber and tomatoes.  Set aside.  Pour entire bowl of steak, onions, oil & vinegar into a large pot and bring to a boil.  Reduce heat, cover, simmer for 15 minutes.  Serve steak & juices over white rice.  Serve salad, sprinkled with olive oil and salt

Another favorite from Puerto Rico!  Ingredients:  12 oz. Molasses, 5 Cinnamon Sticks, 5 cup(s) Water, 1 oz. Ginger.  Boil the ginger, the cinnamon and the water for 15 minutes then strain and let cool. When cool, mix in a punch bowl with the molasses until well blended. Chill before serving.

Ingredients:

• 1/4 CHUNK JICAMA
• 1 ORANGE
• 1 RADISH
• CILANTRO

Dressing:

• 1 1/3 CUP LIME JUICE
• 1 CUP OLIVE OIL
• 4 TSP. SALT
• 2 TSP. PEPPER
• 2 TSP. SUGAR
• 1/2 CUP CHOLULA HOT SAUCE

To bring a refreshing taste of Mexico to your table…

You’ll need a quarter chunk of jicama, an orange, radish, and some cilantro. Chop it all up, mix and set aside.

The dressing is just as easy. Simply take one and a third cups of lime juice, A cup of olive oil, 4 teaspoons of salt, 2 teaspoons of pepper, 2 teaspoons of sugar, and half a cup of Cholula® Hot Sauce. Throw it all together, shake it up, and pour it on.

A colorful, delicious dish… with a KICK!

Enjoy!

compliments of…
‘Los Sombreros Cafe and Cantina’
2534 N. Scottsdale Road • 480.994.1799

• 2/3 shot of Herradura Seleccion Suprema.
• Shot of Grand Marnier Cinquantenaire
• Freshly squeezed lime
• Shake lightly
• Pour into ice-filled glass with salted rim
• Enjoy!

Recipe compliments of

Barrio Cafe
2814 N. 16th Street, Phoenix, AZ (16th St. & Thomas)

www.barriocafe.com

Special Thanks to Richard Fiero