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Summer Mission Chips

FusionGuy09's picture
It is summertime and the entertaining should be easy but not boring! Here is a different take on the boring salsa and chips. Recently Mission Foods introduced a new line of organic chips. These chips come in 3 different styles including White Corn, Blue Corn and Multi-grain. The other thing that peaked our interest in these chips is that they are produced in McMinnville. They are delicious! But we figured the best way to try them was with a few new summer time recipes. We found someone who had some great recipes to go along with these great chips. Peter Calley from Hipcooks joins Robin in the kitchen to show us some quick and easy recipes for the chip. Scallop & Shrimp Ceviche With Mango, Basil & Jalapeno, Roasted Red Salsa and Gazpacho in Cucumber Cups.
Ingredients
  Scallops 6 Large, sliced (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Shrimp 6 Large, halved lengthwise (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Mango 1 Large (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Scallion 2 Tablespoon, chopped finely (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Sweet red pepper 1 Medium, diced (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Basil leaves 10 Large, chiffonade (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Lime 5 Large, juiced (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Olive oil/Extra virgin olive oil 1 Teaspoon (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Jalapeno/Serrano chili pepper 1 Large, finely chopped (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Ginger 1 Tablespoon, grated (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Sea salt 1 Pinch (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Cracked black pepper 1 Pinch (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Ripe avocados 2 Medium, cut into wedges (FOR THE SCALLOP SHRIMP CEVICHE with MANGO BASIL AND JALAPENO)
  Roma tomatoes 4 Large, roasted (FOR THE ROASTED RED SALSA)
  Onion 1⁄2 Large, chopped finely (FOR THE ROASTED RED SALSA)
  Cascabel chilies 2 Small (FOR THE ROASTED RED SALSA)
  Garlic clove 1 Large, chopped (FOR THE ROASTED RED SALSA)
  Ripe firm tomatoes 2 Large (FOR THE GAZPACHO IN CUCUMBER CUPS)
  Cucumber 1⁄2 Large ((only peel if the skin is inedible – we use English and use it all!)FOR THE GAZPACHO IN CUCUMBER CUPS)
  Red onion 1⁄4 Large (FOR THE GAZPACHO IN CUCUMBER CUPS)
  Red bell pepper 1 Large (FOR THE GAZPACHO IN CUCUMBER CUPS)
  Extra virgin olive oil 2 Teaspoon (FOR THE GAZPACHO IN CUCUMBER CUPS)
  Balsamic vinegar/Red wine vinegar 1 Dash (FOR THE GAZPACHO IN CUCUMBER CUPS)
  Tabasco sauce/Hot pepper sauce 1 Dash (FOR THE GAZPACHO IN CUCUMBER CUPS)
  Salt 1 Pinch (FOR THE GAZPACHO IN CUCUMBER CUPS)
  English cucumber 1 Large (FOR THE GAZPACHO IN CUCUMBER CUPS)
Directions

Scallop & Shrimp Ceviche With Mango, Basil & Jalapeno:
MAKING
1. This is best freshly made. Combine scallops, shrimp, mango, scallion, peppers, most of the basil, olive oil, salt & pepper to taste in a bowl with enough lime juice to cover the shellfish.
2. Marinate in the refrigerator for about 10-15 minutes.

SERVING
3. Serve in pretty bowls garnished with a topping of the reserved basil or, for a nice contrast, make a bed of corn chips and place a heaping spoonful of your ceviche on top.
4. Serve with avocado wedges.

Roasted Tomato Salsa:
GETTING READY
1. A roasted tomato imparts a sweet, rich texture to a salsa. To roast a tomato, choose a nice ripe one (Romas usually work), slice in half and hollow out the inside using a spoon.
2. Place in a baking tray. Drizzle with a little olive oil, some silvered garlic, salt and pepper and maybe a little herbs like thyme or oregano.
3. Roast slowly in a low oven (like 250 degree F or so) for at least an hour until shrunken and lovely. Another option - grill the tomatoes!

MAKING
4. For the Salsa: Toast the cascabel chilies and soak in hot water until re-hydrated.
5. Pop all the ingredients expect the roasted tomatoes into a food processor and whizz until smooth or use the traditional stone mortar and pestle. You might need to scrape the sides of the bowl a few times.
6. Then add the tomatoes and chop/pound until you have the consistency salsa that you like.

SERVING
7. Serve with blue corn chips.

TIP
This should result in a nice, spicy salsa. Want your salsa a little spicier? You can add chopped hot pepper (like serrano, habanero, or hot pepper sauce.)

Gazpacho in Cucumber Cups:
MAKING
1. Roughly chop and then blend all the ingredients with a little bit of ice-cold water to get the process going. Can be made in advance and chilled!
2. Cucumber cups make a cute shot glass, and a lovely vehicle for the gazpacho. An English cucumber will yield 8 – 10 “shot glasses” – just hollow out with a mellon-baller, leaving enough on the bottom to support the filling.

SERVING
3. Spoon the chilled gazpacho into the cucumber cups and garnish with a corn chip.
4. You can also serve the Gazpacho with toasted bread rubbed with a garlic clove and drizzled with olive oil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Feel: 
Crispy
Interest: 
Summer, Party, Healthy

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