Leonique and I recently added a new member to the Salsa team. Her name is Maaike (pronounced Mike-ah). She is from Holland also (like Leonique) and she is the perfect balance to help us with the ever-growing success of SALSA AND SALSA! Welcome to the team Maaike!
Carnival Splendor was docked in our lovely city yesterday, and boy oh boy do they know how to have fun! We had everything in this bunch, young and old (can I say that?!), Americans, Canadians, drinkers, non-drinkers but they all had one thing in common…they all wanted to simply enjoy themselves and enjoy their time in Mazatlan.
I have to share the story of the three couples, none of whom knew each other…but by the end of the tour, were best friends! One was from Alabama, the other Vegas (woohoo! go Vegas) and the other from Oklahoma. Two of the fellas were in the Airforce so we made them come up and sing their Airforce song…10 points for getting up in front of everyone and giving it a go…but only 3 points for singing off key hahaha! Good job guys.
As always, we started with our Margaritas, and Billy (he’s the one with the white head thing!) informed us he had never made a Margarita, let alone tried one, so how exciting to be the first to give him that experience!
As the day progressed, their table got louder and louder, which was really quite entertaining for everyone else. We certainly hope you all find each other once you get back home – finding people you get along with is hard to do, but both Leonique and I have many many overseas friends and we both truly love staying in touch with them all.
We had a great recipe idea from one of the passengers yesterday. I’m pretty sure his name was Nick, but don’t hold me to that! Anyway, Nick suggested we put up a recipe for Queso Fundido (Mexican Melted Cheese). We thought what a great idea, so here it is:
QUESO FUNDIDO A LA SALSA AND SALSA
1 lb Chihuahua Cheese, or Oaxacan Cheese or Monterrey Cheese (If you do not have access to a local Mexican grocer, Mozarella works just as well)
1 Poblano Chile, finely chopped, seeded
2 tbsp Olive Oil
2 Garlic Cloves, minced
1 lb Fresh Mushrooms, stem removed, cap quartered
You will need:
Molcajete and Manita (Mexican Mortar and Pestle – available for purchase on http://salsaandsalsa.com)
- In a skillet or frying pan, heat on low 1/2 tsp of oil. Fry garlic and poblano until garlic begins to brown. Remove from heat.
- Preheat your oven to 350 degrees F (185 degrees C)
- Add to your Molcajete and mush till it becomes a paste.
- Add the remaining oil and mush for one minute.
- In skillet, or frying pan, add mushrooms and fry for 10 mins. Remove from heat and set aside.
- Add cheese to Molcajete and mix into chile and garlic paste.
- Place Molcajete into oven and allow cheese to melt (about 10-15 mins)
- Remove from oven (be careful, will be very hot!) and serve immediately.
**If you have a broiler, place Molcajete under broiler for 5 mins or until golden on top. Also, if you’re feeling creative, fry up some bell pepper and onions and serve on top (see picture!) YUM! Serve with warm tortillas and your favorite salsa! Enjoy! **
Let us know what you think of the recipe! Request your recipe or share your recipe with other fellow Salsa and Mexican cuisine lovers! We’ll take great joy in sharing your family recipes…but make sure you send us your photo, we have to put a face to the recipe! 😉
Now I’m hungry… off to the kitchen!