Balinese Sambal Matah

Many of you may or may not have heard of sambal. Sambal itself is typically a mixture of chilies and a variety of other ingredients making it one really, really good condiment. Most of us are probably aware of the default Asisan sambal oelek, the red condiment found in Asian markets, or in your ethnic aisle at your grocery store, however there are lots of other varieties. Sambal matah is one of those, and it’s a force to be reckoned with. Simple ingredients make this sambal super addicting.

Sambal Matah Recipe
Sambal Matah Recipe

This is what is known as a raw sambal using fresh ingredients such as chilies, shallots, and lemongrass.

Let’s get started.

Ingredients:

  • 5 shallots, thinly sliced
  • 8 Thai bird’s eye chilies, thinly sliced
  • 4 kaffir lime leaves, thinly sliced and chopped
  • 2 cloves of garlic, thinly sliced and chopped
  • 2 stalks of lemongrass, tender parts (near the bottom) only, thinly sliced and chopped
  • 1 lime, zested and juiced
  • 1 tbsp fish sauce (Red Boat or 3 Crab brand)
  • 1 pinch of salt
  • 1 tbsp coconut oil, warmed until a liquid

That’s it, and trust me when this is all mixed it is a powerhouse of flavor.

Once you have done all of your chopping and slicing, mix everything in a bowl. That’s it.

This sambal matah goes great (in my opinion) with pretty much anything. I’ve even caught myself just eating it by the spoonful. If you love the combination of shallots and chilies, then this will be right up your alley. This sambal is sweet, salty, sour, and spicy. Store this in an airtight container in the refrigerator (if it lasts that long) and serve as a condiment with your favorite dishes throughout the week.

You can find the fish sauce, lemongrass, and kaffir lime leaves at any of your local Asian markets. Hope you enjoy!

Bacon Fried Corn

I think corn is officially done at our farmer’s market. It’s sad in a way as nothing screams summer like great tomatoes and really good corn. I loaded up pretty much every weekend, when I could, and brought the corn home. We would have a couple of ears for dinner, and I would shave the rest down to save the kernels for later use this winter. As I was recently planning dinner, an activity that I seem the only one to be able to manage, I decided to use up some of those fresh kernels and come up with a fried bacon and corn side dish.

This southern style dish is sure to please anyone and it was a great side dish and super easy to make.

Bacon Fried Corn Recipe
Bacon Fried Corn Recipe

Let’s get started.

Ingredients:

  • 4 slices of your favorite bacon, cooked until crisp
  • 2 tbsp reserved bacon fat
  • 3 ears of corn, or enough kernels to make about 2 cups
  • salt, to taste
  • cracked black pepper, to taste
  • 1 tbsp milk
  • Chopped chives

Start by cooking your bacon, and cook until it is crisp. Remove the bacon onto a paper lined plate, and reserve about 2 tablespoons of the bacon fat. Return the skillet on medium-low heat and add in the corn. Stir, and cook the corn for a few minutes, continuing to stir to warm the corn through. Season with a generous pinch of salt and cracked black pepper.

Bacon Fried Corn Ingredients
Bacon Fried Corn Ingredients

Once the corn has softened a bit, add in the milk, stir again to warm the milk through. Add in the chopped bacon, and give that a stir. Place the corn mixture into a serving dish and garnish with chopped chives. Get ready to dig in.

The end result is a slightly creamy corn with a great smoky flavor from the bacon. It’s a great use of that last of the summertime corn and is a perfect side dish, or heck even a main dish for that matter. Hope you enjoy!

 

Roasted Tomato Crostini Recipe

We are probably not unique this time of year whereas we are sitting on a bunch of tomatoes. I’ll admit that my wife loves tomatoes a lot more than I do, but when they are hanging from the vine or loaded in a bowl on my counter from a recent harvest, well I’m about to do something about it. That’s when I typically think about harvesting the rest of our basil from outdoors and making a fresh sauce to be used on pizzas or lightly tossed with some pasta, but this time around I decided to take a generous handful of tomatoes and slowly roast them. Why? Well, because I had some great day old bread on the counter, fresh tomatoes, and fresh basil, and that screamed one thing and one thing only. Roasted tomato crostini.

Roasted Tomato Crostini Recipe
Roasted Tomato Crostini Recipe

This is a super simple recipe to make, can feed a crowd, and is really delicious especially with the roasted tomatoes.

Let’s get started.

Ingredients:

  • 3 whole roma tomatoes, cored, and sliced 1/4 inch thick
  • 1/2 loaf day old French bread, sliced 1/4 inch thick
  • Salt, to taste
  • Cracked black pepper, to taste
  • 1/2 cup fresh basil, lightly torn
  • 1 clove of garlic
  • 1 tbsp olive oil, optional
  • mozzarella balls, optional

Start by preheating your oven to 325 degrees. To a parchment lined baking sheet, add the sliced tomatoes. Season the tomatoes with salt and pepper and place into the preheated oven, cooking for about 45 minutes

During this time, slice the bread. Remove the tomatoes, and let them cool.

Roasted Tomato Crostini
Roasted Tomato Crostini

Add the bread to the oven, and cook just until lightly crisped.

Take the bread out and rub each piece of the bread with the garlic clove.

Chop up the cooled tomatoes, and add to a bowl with the freshly torn basil. Add in the olive oil and gently stir.

Lay out your bread onto a serving tray, and spoon on the tomato and basil mixture.

Roasted Tomato Crostini
Roasted Tomato Crostini

Add the mozzarella balls in between some of the crostini for those that want to add a bit of cheese to their bite.

Dig in and enjoy. That lightly toasted garlic bread topped with fresh basil and roasted tomatoes really make this a perfect bite for any occasion. Hope you enjoy!

Salmon Crostini

Lately, we have been trying to incorporate fish into our diet at least once a week. We seem to default on baked salmon as it is something that everyone seems to enjoy. Typically this salmon is a pretty big slab of fish, so there is plenty of leftovers for my wife to bag up for lunches throughout the week, or for me to make a quick brunch snack, or light lunch. So as I had both leftover baked salmon, and some leftover day old rustic bread, I decided to make a great salmon crostini.

Salmon Crostini Recipe
Salmon Crostini Recipe

I thought this would be a great use of my leftovers as well as being able to use up some dill from the garden. These salmon crostini were not only super easy to put together, but whoa were they ever delicious.

Let’s get started.

Ingredients:

  • Roughly 1/4 cup of baked flaked salmon, per crostini
  • 1/4 inch thick slice of your favorite rustic bread, lighty toasted
  • 1 clove of garlic
  • 1 tbsp thinly sliced red onion, per crostini
  • 2 tbsp Chive and Onion cream cheese, per crostini
  • Fresh dill, to your liking

Once your bread is lightly toasted, rub the clove of garlic on the bread to infuse that garlic onto the toast.

Once you are done with that, spread on the cream cheese. Top with the flaked salmon, then add the red onions, and fresh dill.

Salmon Crostini Ingredients
Salmon Crostini Ingredients

Now you are ready to serve. I thought I was just going to eat one of these, but it was so good I decided to make one more. The lightly garlic toast coated with that cream cheese (which I never really buy), and topped with that salmon, along with the red onion and dill?! C’mon, it’s an awesome bite and would be a perfect holiday appetizer or game day snack. I hope you enjoy!

Salmon Crostini
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: N/A
 
Ingredients
  • Roughly ¼ cup of baked flaked salmon, per crostini
  • ¼ inch thick slice of your favorite rustic bread, lighty toasted
  • 1 clove of garlic
  • 1 tbsp thinly sliced red onion, per crostini
  • 2 tbsp Chive and Onion cream cheese, per crostini
  • Fresh dill, to your liking
Instructions
  1. Once your bread is lightly toasted, rub the clove of garlic on the bread to infuse that garlic onto the toast.
  2. Once you are done with that, spread on the cream cheese. Top with the flaked salmon, then add the red onions, and fresh dill.
  3. Serve.