Monday, August 29, 2011

The Pullman Strike?

The Pullman Strike, led by the American Railway Union, began in Pullman, Illinois in 1894 over reductions in wages. It quickly spread across the country and disrupted railway traffic and the delivery of the U.S. Mail. The strike was broken up by U.S. Marshals and roughly 12,000 United States Army Troops killing 13 strikers and injuring 57. Six days later, President Grover Cleveland made Labor Day a federal holiday to try and reconcile with the labor unions.

Today, most people associate Labor Day as the symbolic end of summer weekend.  It may be one of the last barbecues of the season.  So, if you're having a barbecue or going to one, this week I'm going to share 3 of my favorite recipes, that I make over and over because they are easy to make, the most requested, and very easy to transport.  I'm going to start with an appetizer or condiment, specifically, Salsa Mexicana from Mark Miller, aka. Godfather of Southwestern Cuisine. If you haven't made your own salsas before, this is a great way to start.  It tastes really fresh, summery, and you control the heat. Keep checking my blog for the other 2 dishes. Hint: one's a versatile side dish and the other is a classic Texas dessert! 


Salsa Mexicana:

Ingredients:

2 tablespoons or so, diced white onion
8 Roma (plum) tomatoes (about 1 pound), diced, seeds and all
2 serrano chiles, finely diced, with seeds for HOT, some seeds for MEDIUM (I like it this way), or without for MILD (my kids like it this way)
2 tablespoons or so, fresh cilantro, finely chopped
1 teaspoon sugar
1 teaspoon Kosher salt
1 tablespoon fresh lime juice (don't use the junk in the bottle)

Place the onion is a strainer, rinse with hot water, and drain.  Thoroughly combine all the ingredients in a mixing bowl.  Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar. Let it sit for at least 30 minutes before serving to allow the flavors to combine. 

This is great with chips, guacamole, tacos, or grilled meats. Makes about 2 cups.

2 comments:

  1. Very interesting! I would have never known. And that salsa is sooo good!

    ReplyDelete