The Host of the Food Network Show "Viva Daisy" spoke live with Great Day on Thursday.
Daisy Martinez was on the show to give out some great summer dishes with a latin flair.
Daisy has become a familiar face to many due to her regular contributions to Every Day with Rachael Ray, Siempre Mujer, and Reader's Digest's Selecciones magazines. You can check out many of her recipes in her cookbook, Daisy Cooks! Latin Flavors That Will Rock Your World (Hyperion 2005).
Here are the recipe's for what she cooked on Thursday's Great Day:
Avocado Stuffed with Crab-Mango Salad
Recipe courtesy Daisy Martinez
1 lime, zest finely grated, lime cut in 1/2
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados
Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.
TIP: To keep the avocado from sliding around the plate, cut a thin sliver of skin from the rounded side before filling the avocados. That flat portion will help keep the avocado steady on the plate.
Variation: For a more dramatic presentation (one more suitable for a sit-down dinner party than a weeknight supper, perhaps) present the salad as a "stack," that is, layer the ingredients in a ring mold (similar to a biscuit cutter without the handle). Instead of serving the salad in the pitted avocado, peel and pit the avocados, then cut them into 3/4-inch dice.
Toss them with a little lime juice to keep them from turning dark. Make the crab salad. Place the ring mold over the center of the plate and put the equivalent of half a diced avocado in an even layer in the mold. Tamp it down gently. Top with one-sixth of the crab salad and tamp down gently. Lift the mold carefully and the ingredients will remain in place on the plate.
Yield: 6 servings
Prep Time: 25 minutes
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Mango and Black Bean Salad
Recipe courtesy Daisy Martinez
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 cup freshly chopped cilantro leaves
Kosher or fine sea salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
1/2 small jicama (about 1/2 pound), peeled, and cut into 1/2-inch dice (about 2 cup; see Note)
1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup)
Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.
Note: If you can't find jicama, which adds an apple-y note to the salad, substitute a large green apple. Core the apple, leave the skin on, and dice it as you would the jicama.
Yield: 6 servings
Prep Time: 20 minutes
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Artichoke, Potato, and Serrano Tortilla
Recipe courtesy Daisy Martinez
1 large Idaho potato (about 12 ounces), peeled, and cut into 1/2-inch cubes (about 2 cups)
2 tablespoons olive oil
1 (9-ounce) box frozen artichoke hearts, thawed
2 shallots, finely diced
1/2 teaspoon chopped fresh thyme leaves
1/4 pound thinly sliced serrano ham, cut crosswise into 1/4-inch ribbons
2 tablespoons unsalted butter
12 extra-large eggs, beaten
Kosher or fine sea salt and freshly ground pepper
1 cup shredded tetilla cheese
3 bottled roasted piquillo peppers, cut into 1/2-inch ribbons
Put the cubed potato in a saucepan with enough cold salted water to cover.
Bring to a boil over high heat. As soon as the water boils, remove the potatoes, drain thoroughly and spread out on baking sheet to air dry.
Set a rack about 6 inches from the heat source and preheat the broiler.
Heat the olive oil in a 10-inch pan or skillet over medium-high heat. Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes. Add the potatoes, then the shallots and the thyme. Adjust the heat to low and cook until thyme smells delicious and the shallots soften, about 2 minutes. The potatoes should not brown. Stir in the ham and toss for another minute, just until it frazzles. Scrape the vegetable-ham mixture into a bowl and wipe the pan clean with a wad of paper towels.
Heat the butter in the pan over medium-high heat until the butter stops foaming. Tilt the pan to make sure the bottom and sides are well coated.
Pour in the eggs. Shake the pan while stirring the eggs with a wooden spoon or heat resistant spatula. Lift the edges of the tortilla as they set, letting the raw eggs run into the empty space. Continue until there is no longer any runny egg. Spread the vegetables and ham evenly over the soft eggs, season with salt and pepper, lower the heat, and sprinkle with the cheese.
Put the tortilla under the broiler and broil until golden brown and bubby, 3 to 4 minutes. Slide tortilla out of the skillet onto a large platter. Serve hot or at room temperature.
Yield: 8 buffet servings or at least 12 appetizer servings Prep Time: 15 minutes Cook Time: 15 minutes
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©øCaribbean Breeze©÷ Brisas del Caribe
Recipe courtesy Daisy Martinez
1 (2 1/2-pound) pineapple, peeled
1 small (about 7 3/4-pound) seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups)
1/2 honeydew melon (about 2 1/2-pounds), peeled, seeded and cut into 1-inch cubes (about 4 cups)
6 cups hulled and quartered strawberries
1 lime, juiced
On a cutting board, cut the tops off the pineapples and discard. Cut a thin slice off the bottom of the pineapple so it will stand steadily on the cutting board. With a large knife, cut off the rind from the pineapples with as little pineapple attached as possible. Cut the pineapple in quarters lengthwise, then into 1-inch cubes.
Pass the pineapple and melon chunks through a juicer into a large measuring cup. Pass the juice through a fine strainer to remove any froth. Stir in the lime juice. Chill thoroughly before serving. The juice will keep 1 or 2 days in the refrigerator.
Yield: 3 quarts (can be easily cut in half) Prep Time: 20 minutes
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