Thursday, August 13, 2009

David's Pico de Gallo

David and I are blessed with some very wonderful friends. Last night, we had three of them over for dinner: Yuval Sheer, Adi Marom, and Karlo Colon.

Yuval and Adi are our favorite couple...two Israeli's with big hearts. Yuval is a politically aware and plugged in Israeli lawyer. He fights for justice at here, and has dreams of going back to Israel and becoming engaged in politics back home. Both he and Adi understand the deeply complex relationship between Israel and Palestine, and they both abhor the violence and hurt that the colonization of Palestine has created. Adi is a tremendous artist. A graduate student at NYU, her work combines the very real and the whimsical. I particularly am a fan of her kinetic sculptures that combine art and robotics.

Karlo Colon is an extremely talented "painter of faces," aka a make up artist. He has worked with some of the top celebs and top fashion houses on the planet, yet he is so down to earth and sweet and real and wonderful. He is David's and my first friend that we made together. I met Karlo one evening at the Hispanic AIDS Forum's Sol Awards, and it was the greatest gift I received that evening.

So, last night, we decided to have these three fantastic individuals over for dinner. David'd made veggie tacos for the non-meat eaters. Karlo brought veggie Puerto Rican beans, which we served with brown rice. We had freshly made pico de gallo and tortilla chips for appetizer, and I also made a delicious chicken to go with the rice and beans for Karlo and I. And for a green, we had fresh green beans sauteed with butter and garlic.

This week, I am going to post the recipes for the pico de gallo, as an easy cheap appetizer that is full of fresh goodness, and I will also include the chicken recipe...which will have you lickin' your fingers and drunk on the flavors.

Here, first, is the Pico de Gallo recipe.

David's Pico de Gallo

8-10 ripe plum tomatoes diced
5-6 cloves of garlic minced
3-4 large jalapenos minced
1/2 cup cilantro minced
1/2 medium sized red onion minced
1 lime
salt to taste

Pico de Gallo is quick, delicious, and highly healthy. In a large bowl add the diced tomatoes along with the garlic, jalapenos, cilantro, and onion. Cut the lime in half, and squeeze each half over the pico, with a large spoon gently stir the pico de gallo careful not to mash the tomatoes over much...this is not a pureed salsa. After mixing, salt to taste. Serve with tortilla chips or, if you like Yuval, grab a bowl, a fork, and eat it as a side salad.

The pico makes a delicious fresh and light appetizer that is way low in calories, and you control the saltiness of it. The whole shebang, minus the cost of the chips, will run you about $3-$4, and it heartily fed five people to their fill.

PS The great picture on this recipe page is courtesy of the incomparable Karlo Colon.

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