The Ardent Epicure

An Ode to the Pleasures of Food

Tropical Fajitas, Kiwi Avocado Salsa
and Ancho Honey Cream 

Have I mentioned my unwavering love for fajitas? Well let me just say, if I am out to
eat and they are on the menu, they are on my plate! As you probably already know
they are a popular dish in Tex-Mex cuisine as well as in Mexican cuisine. It appears
though that the dish originated in  the Rio Grande Valley of Texas.

Aparently the "fajita" was originally skirt steak grilled over an open fire. The name
originates from the Spanish faja, for "girdle" or "strip" describing the specific cut
of meat. Today you can find this dish with any variety or combination
of meats, poultry, fish, shellfish and vegetables. Or in our case here
today fruits and vegetables.

Beautiful organic summer fruits and vegetables are in abundance at every
farmers' market, and a few in my garden as well. OK, I know, I probably spend
 a bit too much time roaming farmers' markets...but hey it's like a Christmas
 windfall out there :) So why not get them all together and let them play! 

And of course a few flavorful sauces always help. Plus I purchased this
adorable serving bowl set and just had to show it off :)
 Is my shopping gene showing?

What you will need:
For the fajita seasoning
1/8th teaspoon sweet paprika
1/2 teaspoon cayanne pepper, ground
1/2 teaspoon cumin, ground
1 teaspoon raw sugar
1/2 teaspoon sea salt
1/2 tablespoon fresh ground pepper

For the marinade 
(note you should marinade for minimum 
20-30 minutes prior to grilling)
4 tablespoons coconut oil, melted
3 tablespoons rum (optional)
1 tablespoon lime zest
4-5 cloves black garlic, cousley chopped
(use 2-3 cloves garlic if you do not have black)
Fajita seasoning  (use above or a mix)

For the fajitas
1 portabella mushroom, cut into strips
3 globe zucchini, sliced
(or 2 small zucchini, speared)
1 large small yellow squash, speared
1 large sweet onion, sectioned
3  sweet bell peppers, cut into thin strips
1 mango, cut into strips
2 small blood oranges, peeled and sliced
Large cast iron griddle or fajita pans
Grill or stove top

For the salsa
1/4 bunch fresh cilantro
2 fresh kiwi, chopped and halved
1 large avocado, chopped and halved
4 yellow tomatoes or tomatillos, chopped and halved
3 cloves garlic, chopped
1 yellow pepper, chopped (seed for less heat)
1 shallot, chopped
1 fresh lime, juiced
1 teaspoon olive oil
1/2 tablespoon cumin
Salt and pepper to taste
Food processor or blender

For the ancho honey cream
8 ounces sour cream
3 teaspoons ancho chili, ground
1/2 teaspoon honey, or to taste

Let's get grilling:

Starting with our fajita seasoning, place all ingredients in a bowl and mix well.
Now prepare your marinade by adding all ingredients in a shallow dish, or
plastic bag if you prefer, mixing until fully incorporated.

Slice all of your fajita fruits and vegetables then place in the marinade, making
sure everything is well coated. Refrigerate for minimum of 20 - 30
minutes up to several hours.

While you are waiting begin your salsa. Prepare your avocado and kiwi,
setting half aside. Add the other half of both along with remaining ingredients
into a food processor or blender, blending until smooth. Transfer to a container
then fold in remaining avocado and kiwi. Chill until ready to use.

Now prepare your ancho honey cream by mixing in ancho chili and
honey, then chill. Note: this is best at room temperature prior to serving.

If using a grill set to high and wait until grill has reached a minimum of
400 degrees. Use a cast iron or heavy grill proof pre-seasoned pan and
place your mixture into the pan. Adding more coconut oil if needed.
Note: If you are using fajita pans you will need 2 large, or do it in shifts.
Shift your fruits and vegetables every now and then to brown evenly.
They are done when vegetables are tender.

Serve with fresh tortillas and additional cilantro.
Serves 4-6

The lovely Nancy over at Spicie Foodie is having a food contest, and this will be
 my entry. You see the challenge is to create a dish or more specifically a
"Spicie" dish...I am all over it!!! The contest runs until July 27th so
get an inventory of you spices and get cooking :)

The contest winner will receive a copy of this beautiful cookbook
An Epiphany of the Senses.  See contest rules and information here.

Alisha ~ Magic of Spice

Add To Facebook Share with Twitter Stumble This Digg This Add To Add To Reddit Post to Google Buzz Share on Myspace Share with Windows Live Pin It

blog comments powered by Disqus