This is a dead easy recipe that will make you and your guests eat like pigs. I call it Italian Salsa.
Dice green peppers, red peppers or any sweet peppers you like, celery, carrot, Vidalia onion, some tomato, and any other crunchy veggie you like. Make the pieces small enough to easily fit on a cracker. I generally use up whatever I have in the refrigerator.
Get some fresh garlic. I like garlic so I use a whole bulb (bunch). You decide. I take a wide knife and use the side to crush the garlic so the "paper" comes right off. No need to work it more than that.
I like Emeril's original seasoning.
Put a layer of ice in the kitchen sink.
Sautee the Garlic and Emeril's in about 3/8" deep olive oil. You need to pay attention. You want the garlic to START to become a parchment color around the edges. The pieces will continue to cook in the hot oil after you turn off the heat. Take the frying pan and rest it on top of the ice in the sink so the temperature drops fast and stops the garlic from cooking. In the winter, I just go outside and put the frying pan on the snow. The point of this is to get max flavor from the garlic.
When the oil is cold pour it over the diced veggies. Add wine vinegar to taste. If you need more oil, just use regular olive oil for the difference. Make it "soupy." Use a large spoon and stir. It won't spoil, so leave it on the counter top and let it marinate for a couple of hours. (After the meal, I have used the oil and vinegar mixture at the bottom of the bowl as a salad dressing the next day so don't throw it away it has major flavor.
When it is time to eat an appetizer, take a long loaf of Italian bread and slice it lengthwise. Brush the faces with olive oil. Get the barbecue grill hot. Place the halves of the loaves face down and remove when the sides just start to get a lick of black. Cut into "fingers" and serve with the salsa.
Enjoy
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