Culinary Adventures with Camilla

I have heard this called roasted  salsa , charred  salsa, and salsa molcajeteada . You certainly don't have to make this in a molcajete , you can do the same crushing and grinding process in a blender or food processor. But there is something fulfilling about charring and grinding this salsa.  I wanted to share this process for our Culinary Cam YouTube channel along with pork carnitas, tropical salsa fresca, guacamole, and homemade corn tortillas. You can what that here...or there . Ingredients 4 ripe tomatoes (I used Roma tomatoes) 1/2 onion (I used a red onion) 1  jalapeño 1 head of garlic, halved salt to taste and to help grind freshly squeezed juice from 1 or 2 lemons or limes 1 to 2 Tablespoons cilantro Procedure You can do this on a grill or a skillet. You can even roast the veggies in the oven. Char everything except the cilantro and the lemons or limes. Use your molcajete to grind the garlic, onions, jalapeño, and tomatoes. Salt as you go...

  I have heard this called salsa crudo (raw sauce), salsa fresca (fresh sauce), 'chopped' salsa, and even some version of pico de gallo though I tend to see that as just tomato based. But I wanted to share this process for our Culinary Cam YouTube channel along with pork carnitas, charred salsa, guacamole, and homemade corn tortillas.  This is definitely one of those processes versus recipes I always talk about. Use whatever fruits and citrus you have on-hand. For this version I used fresh mango and fresh pineapple, so I'm calling this a tropical salsa fresca .  You can watch the video here...or there . Ingredients makes approximately 2 to 3 cups salsa 1-1/2 cups diced fruit (I used 1/2 cup mango and 1 cup pineapple) 1/2 cup diced tomatoes 1/2 cup diced onions 1 jalapeño, deseeded and diced (adjust for spiciness, as needed) juice from 1 to 2 limes or lemons salt to taste Procedure Place all of the ingredients together into a bowl. Toss to coat with the citrus juices. L...

Today the Sunday Funday group is celebrating what host Mayuri of  Mayuri's Jikoni   called the king of fruits, the luscious, tropical, and delectable mango. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.   Here's the #SundayFunday line-up of mango creations... Aam Panna with Jaggery (Raw Green Mango Summer Drink) by Cook with Renu Dragonfruit, Mango, Jicama, & Corn Salad Culinary Adventures with Camilla Grilled Steaks with Mango Chimichurri by A Day in the Life on the Farm Homemade Aam Roti/Mango Papad by Sneha's Recipe Mangonada by Palatable Pastime Mango Chicken by Making Miracles Mango Falooda by Mayuri's Jikoni Mango Margarita by Amy's Cooking Adventures Spicy Mango Salsa by Food Lust People Love Stir-Fry Mango Ginger Chicken by Karen's Kitchen Stori...

Today the Sunday Funday group is celebrating National Salsa Month. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. I love getting new recipes every week from this talented group of foodie bloggers! Today I am hosting and I've given the following prompt: "May is National Salsa Month. Let's salsa! Post your favorite homemade salsa recipe or something that you make with a premade salsa. Be creative!" Here's the #SundayFunday salsa bar... 7 Layer Dip by Amy's Cooking Adventures Celery Rhubarb Pico de Gallo by Cook with Renu Homemade Smooth Taco Sauce by Palatable Pastime Mile High Salsa Pie by Making Miracles Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life Pico de Gallo / Fresh Mexican Salsa by S...

    This is a sponsored post written by me on behalf of L'Ecole .  Complimentary wine was provided for this post and this page may contain affiliate links.  However, all opinions expressed here are my own.   If you're been following my blog, you'll know that I'm doing a series of monthly posts in collaboration with  L'Ecole Winery .* A group of us participate in a virtual tasting with their marketing manager, the winemaker, and the general manager and discuss timely topics. This month, we are looking at how to make your weeknight meals shine with a truly special value wine! 2020 L'Ecole Chenin Blanc Old Vines When you come across a standout wine that's easy on the pocket book, you make notes that it's perfect for everyday dinners  and  special occasions, right? That's what I did when I had a chance to taste the 2020 L'Ecole Chenin Blanc; I can see why this was the wine selected for this topic. This wine retails for $17 ( on their website ). T...

  This is a sponsored post written by me on behalf of L'Ecole . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.     This is the second in a series of monthly posts that I'll be doing in collaboration with  L'Ecole Winery .* I'll participate in a virtual tasting with their marketing manager, the winemaker, and the general manager. Then I'll post a pairing that I've created to go along with the wine. Some months I hope to share more than one pairing with one being posted on my  Culinary Cam YouTube  channel, such as the Savory Goat Cheese Truffles + L'Ecole's 2019 Sémillon video:  here .  Last month I shared  Musings on Marriage, Moruno-Spiced Burgers, &  L'Ecole's 2017 Columbia Valley Cabernet Sauvignon ahead of Valentines' Day. This month, Spring is here and I'm celebrating the change of season with a slow-roasted salmon topped with a raspberry...

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When Anni at  The Quail & Olive *asked if I wanted to play with the  Raspberry Basil Vinegar  to create a recipe, I couldn't say 'yes' fast enough. I love a challenge and I really love supporting and highlighting local businesses. So I went to her shop, picked up a bottle, and starting thinking about possible combinations on the drive home. My tendency is to lean savory, so the first thing that popped into my head was salmon. I love the color combination of pink and red, so I decided to slow roast some salmon and top it with a fresh raspberry-basil salsa. And because fennel pollen, in my mind, is the equivalent of culinary fairy dust, I sprinkled that on top of the fish. Anni carries the Wine Forest brand fennel pollen in the pantry sect...

It's time for Fish Friday Foodies' August 2020  event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month.  And this month, Rebekah of Making Miracles is hosting. She asked the bloggers to share recipes with fish cooked in a Mexican style, " Anything with Mexican flavors goes! Soups, stews, burritos, salads, tacos, ceviche, quesadillas - what's your favorite way to enjoy seafood with Mexican flavors?" Here's the August 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes... Camarones a la Diabla - Mexican Deviled Shrimp  by Food Lust People Love Ceviche Naranja  by Palatable Pastime Crab Cakes with Jalapeño Aioli  by Karen's Kitchen Stories  Mexican Shrimp Casserole  by A Day in the Life on the Farm  Mexican Style Shrimp  by Sneha's Recipe  Prawn Ceviche with Avoca...