We use Nopales from time to time in cold preparations. I definitely like the texture and the freshness of this vegetable. It can remind you a bit of a cucumber, but with a more vigorous character and a greener flavor. The first step is to remove the thick skin by peeling it with a knife. We cut it into a small dice, season it with 1% sea salt the cactus then place it in a sealed jar in a cooler for 24 hours. This allows the salt to penetrate and sweat the natural juices from the plant. It is then rinsed under cold water and drained. The result is a deeper green color and the texture is more gelatinous and crunchy like a fresh pickle. For our last preparation, we seasoned it with pickled ginger and some of the pickling liquid, fresh diced jalapeno and parsley leaves. We finished it with a touch of grapeseed oil and deep-fried dried shrimp on top.
Hello,
I work with G2, a marketing firm, and we are in the middle of organizing a cooking contest.
I noticed your blog online and I think I have something you will be interested in. You could get great exposure for your recipes and meet celebrity cooks (Bobby Flay, Sunny Anderson, Sara Moulton, or Cat Cora). All you have to do is go to http://www.healthyfoodfight.com/ to submit one of your healthy recipes.
Thank you for your time and good luck with the competition if you decide to enter!
Posted by: Jackie Ewing | August 24, 2010 at 02:46 PM