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Old 12-17-2009, 02:30 PM
Glitch
 
Location: Wasilla, Alaska
17,823 posts, read 23,448,604 times
Reputation: 6541
Quote:
Originally Posted by RamblinRoseRanch View Post
Blueberry ketchup? Hmmmm.......do tell. Trader Joes has smoked salmon on sale this week..... (don't laugh, dang it. I'm in NM. We have fresh chiles, not seafood. As a matter of fact, when someone ordered sushi last week at the Japanese restaurant, I shuddered.)
How about a "New Mexico / Alaskan" fusion dish?

Smoked Alaskan Salmon Santa Fe Cheesecake
2 cups of crushed tortilla strips
4 tablespoons of butter, melted
16 ounces of cream cheese
8 ounces of smoked Alaskan salmon
2 eggs
2 cups of sour cream
3 fresh jalapeño peppers
1 fresh poblano pepper
2 fresh anaheim peppers
3 fresh fresno peppers (1 green, 2 red)
1 fresh orange or yellow bell pepper
3 green scallions

Preheat the oven to 350°F

Mix the crushed tortilla chips with the melted butter and spread the tortilla mixture evenly across the bottom of a spring-form cheesecake pan. Bake for 15 minutes until the chips start to turn slightly brown.

Beat the cream cheese with one cup of sour cream and the eggs until smooth. Add the smoked salmon and mix together well.

Remove the seeds and pith of one jalapeño and one red fresno pepper, and dice. Add the diced peppers to the cheesecake mixture, and mix together well.

Spread the mixture evenly over the tortilla crust and bake for 45 minutes. In order to test to see if it is done, insert a clean knife into the center of the cheesecake and if it is still clean when removed, the cheesecake is done. If the cheesecake mixture still clings to the knife after it is removed, cook for another 10 minutes and then test again.

Set the cooked cheesecake on a wire rack (do not remove from the spring-form pan) until room temperature (approximately 1 hour).

After the cheesecake has cooled, spread the remaining one cup of sour cream evenly over the cheesecake, and refrigerate for at least 3 hours.

Set aside one of the better looking red fresno peppers for a garnish. Just a few hours before serving, remove the seeds and pith from the remaining peppers and dice. Slice the green scallions. Sprinkle the diced peppers and scallions evenly across the cheesecake, and place the red fresno pepper you have been saving in the center.

The peppers smell and taste their best if eaten soon after being diced. Serve with beer and chips.


Good stuff!

NOTE: Despite all the peppers, this is not a hot (or even spicy) dish. All the heat in the peppers are contained in the seeds and the pith of the pepper, which are removed. Without the seeds and pith, the peppers taste very fresh and very mild. Make sure you wash your hands after dicing the peppers.

Last edited by Glitch; 12-17-2009 at 02:48 PM.. Reason: Added note.
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