Broccoli Olive and Corn Salsa Recipe

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways. 
This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it. 

Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce!
Salsa Recipe Ingredients
2 broccoli crowns, chopped small
1 can small black olives, halved
2/3 cup frozen corn
1/2 cup frozen peas
2 shallots, diced
1 jalapeno, minced
1 poblano, diced
3 cloves garlic, minced
2 tlbs olive oil
1 tbl hot sauce
2 tsps spicy mustard
2 tsps salt
1 tsp black pepper
2 tsps dry thyme

Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight. 

The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.


Revised * Mushroom Bourdelaise Smothered Potato Steaks

This is a hearty dish reminiscent of traditional steak and mushrooms. The potato steaks are brushed with olive oil, seasoned with fresh cracked salt and pepper and roasted in a screaming hot oven until crispy and delicious.

They're then smothered in a rich sauce of red wine braised mushrooms flavored with garlic, red onion and fresh parsley.

The intent is to not to recreate the classic steak and mushrooms, but rather to re imagine the rich and decadent nature of the original in an animal friendly format.

I love potatoes and personally these are some of the best potatoes I've ever had.

Potato Steak Ingredients
2 large russet potatoes
olive oil
salt and pepper

***Revised***
My original post said to roast the potatoes at 425 F. I've since determined that broiling yields quicker and tastier results.

Wash potatoes. Do not peel. Slice into thinnish planks lengthwise. Grease a baking sheet. Add potato steaks in a single layer. Brush with olive oil and season with salt and pepper on both sides. Broil on hifh until golden brown on both sides. Flipping each slice half way through to brown both sides. It'll take about 10 minutes per side, but watch them carefully to avoid burning.

Mushroom Bourdelaise Ingredients
1/2 pint button mushrooms, sliced
3 cloves garlic, minced
1/4 cup red onion or shallots, minced
1/2 cup red wine
2 tbls red wine vinegar
olive oil
salt and pepper
1/4 cup fresh chopped parsley

Cook down mushrooms until tender in 1 tsp olive oil and 1 tsp salt and pepper. Add garlic and onion. Saute 2 more minutes. Add red wine and vinegar. Reduce by half. Add parsley.