Rice still nice this week

Several readers commented on this past week’s column reminding that rice is a nice, low-budget blank canvas for flavor. This week a pot of brown rice carried me through with new Thai Kitchen goods including Spicy Thai Mango, Thai Chili & Ginger and Pineapple & Chili dipping and all-purpose sauces. They’ve also got jars of kaffir lime leaves, lemongrass stalks, ginger chunks and my fave: Thai Bird Eye Chilies that are like crunchy little skeletons of heat that crunch. As many times as I’ve grabbed and handful like they were nuts, I’ve burned in the heat. Then a few days later, I’m back for more. I think I’m going to sprinkle some on Greek yogurt.



Try this:

As the rain finally hit this week, I was melting a chocolate bar. Then I sliced an apple and dipped/smeared it in the chocolate. Those Thai peppers came in handy again.





Salsa for your health

Sure salsa dancing can keep you fit. Consider salsa at the table for better nutrition. Dos Pistolas Salsa is the first salsa product in the U.S. that carries the American Heart Association's heart-check, according to makers. Down in southeast Texas, we don’t need convincing. Those up north may be swayed that this salsa is gluten, preservative and additive and is of course, low cal. I enjoyed the texture, flavor and color, especially the variety with mangos and jalapenos. Visit www.dospistolas.moonfruit.com.

Here’s a recipe:

Salmon with Dos Pistolas All-Natural Gourmet Salsa



Ingredients:

1 pound salmon steaks

1 lemon, juiced

1 tablespoon chopped fresh rosemary

salt and pepper to taste

1 lemon, sliced

1/3 cup water

Dos Pistolas All- Natural Gourmet Salsa



Directions:

· Preheat oven to 350 degrees F.

Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.

Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.

In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with Dos Pistolas All- Natural Gourmet Salsa to serve.

ddoiron@panews.com