Ok. I got home and my parents were working so I decided to make dinner.
I made salmon topped with capers and garlic, lightly dusted with White Rose flour, and a melange of veggies that turned into a warm peach-jalapeno salsa.
I just wanted to share the recipe for the salsa:
1 Jersey beefsteak tomato
1 mild sweet pepper
1/2 red onion
a tbsp hot sesame sauce, a whole slosh of x-virg olive oil, a teaspoon or so of cumin, a pinch of cayenne pep powd, and a dash of water.
1. Sloshed in the x-virg and sesame and let it heat up in a small saucepan. Blanch the tomato (poured boiling water over it and let it sit until the skin sloughs off) and slice the onion and pepper up.
2. Toss the onion in the pan and let it rock and roll for a little while. Then dice the tomato and put it, and the pepper in. If you make sure to keep the mushy gushy parts of the tomato, they really thicken the sauce nicely. Then add the cumin and the cayenne.
3. Let that simmer over low/medium heat for a while. Say five minutes. When it is bubbly and thick, cut up the peach into 1/2 inch chunks and toss it in, saving three or four chunks, which you can smush up into a kind of peach gunk, and then toss that in.
4. Let that hang out on a simmer for a few minutes, and when it is nice and thick and bubbly, slice the Jalapeño into little rings and toss it in, making sure to keep the little funky seeds, as they are really spicy and good.
5. Let that all simmer for a little while, adding water if you need to make it saucier or less spicy. Add cayenne and cumin to taste now too if you want.
6. Toss that shit on some food and rejoice unto the Lord, for he brings forth bread from the Earth.
thanks to Mark Bittman's Minimalist Cookbook for inspiration, which came in the form of a great little tomato salsa recipe, which starts with a Jersey Beefsteak tomato. That's the only similarity.