Chestnuts Roasting on an Open Fire . . .

I have fond memories of watching Dad buy chestnuts from vendors on the streets of New York City at Christmas.  They had such a distinctive aroma, and seemed to warm the corners where the vendors stood.  In later years, Dad would make them for us at home as a special treat.

Select chestnuts that are firm and blemish free.  The best chestnuts I've eaten, were purchased at the the Italian market, Pennsylvania Macaroni, in Pittsburgh's culinary Strip District. Using a serrated knife, score an "X" across the rounded surface of each chestnut (cutting into the nutmeat slightly).

Soak in clean, cold water for at least thirty minutes (the water seeps beneath the shell and steams the nutmeat).  Drain water, and place scored-side-up, on a foil-lined cookie sheet.  Roast in a preheated, 350 degree oven for approximately 30 minutes.  Check by inserting a toothpick into the nutmeat where you've scored the shell.  The toothpick should slip easily into the nutmeat with only slight resistance.

Cool slightly, peel and enjoy!

Texas Caviar (Black-Eyed Peas)

While researching a recipe for Texas Caviar, I found one that called for hominy.  Intrigued, I bought a can of hominy, and combined a few different recipes to arrive at the one below.  My family of salsa connoisseurs, gave it a big thumbs up!  

Hominy, a food staple in Mexico, Central America and the American south, is a dried maize (corn), that has been treated with a corrosive agent to preserve the more healthful aspects of the corn kernel.  Canned hominy has already been cooked, so its soft, and creamy in texture.

Black-eyed peas, are actually a bean.  They're eaten throughout the southern states, and are considered a must-have on New Year's Day dinner tables, as they're thought to ensure prosperity in the coming year.

I like my salsa to have a little kick, so I used one jalapeno pepper.  For more heat, add another.

2 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) can yellow hominy (try it, but in a pinch you can use frozen or canned corn)
2 medium sized, seeded, fresh tomatoes, diced
1-2 fresh jalapenos, stemmed, seeded, and finely minced
2 bunches green onions, white and light green part only, chopped
1/4 cup fresh cilantro (leaves only), chopped
8 tablespoons red wine vinegar
8 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (or, 1 large garlic clove finely minced)
1 teaspoon dried oregano
1 teaspoon ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate at least 2 hours before serving.  Adjust seasonings to taste.  Serve with good quality corn chips.

Zesty Southwestern Pumpkin Seeds

Here's a recipe for roasted pumpkin seeds that's a little different.  If you like Mexican food, you're gonna love these!

After you've gutted your pumpkin, rinse the seeds well in a colander under cold running water.  I've found this the quickest and easiest way to remove all of the slime that makes them slippery.

Turn the seeds onto a clean kitchen towel and pat well until the seeds are dry.  Be careful not to pat too enthusiastically, or the seeds will escape the towel.

Pour onto a foil lined cookie sheet and roast in a 300 degree oven for 30 minutes.  

Remove from oven and rub the hot foil with enough butter to coat both sides of your seeds.  Now, coat with my favorite, Adobo seasoning (by Goya, found in the Mexican food section of most grocery stores) and a sprinkling of cumin.  The Adobo has salt in it, but you can add some more if you like your seeds really salty.  Finally, for an added kick, sprinkle with a dash of cayenne pepper, being careful not to add too much.

Return to a 375 degree oven for five to seven minutes.  Watch, because they will brown quickly.  Remove from oven and let sit for five minutes to cool slightly.  Enjoy!