Here’s something special for Sunday Brunch from A Cardinal House in Glastonbury, Connecticut.
Mini Lobster Frittata with Pineapple Mango Salsa  
MINI LOBSTER FRITTATA
(Makes four Frittatas)

• 8 oz Lobster meat, Knuckles and Claws, chopped
• 4oz cream cheese
• 6 eggs, whipped
• tsp chives, chopped
• Salt and pepper to taste
PINEAPPLE MANGO SALSA
• 8oz fresh pineapple, finely diced
• 4oz fresh mango, finely diced
• TBS finely diced red bell pepper
• tsp chopped fresh cilantro
• TBS vegetable oil
• Salt and pepper to taste
 
Directions:
Spray muffin pan with nonstick spray. Take ¼ of chopped lobster meat and combine with ¼ of cream cheese and place in muffin pan. Repeat …read more

This weekend, my friend, Jackie, was over and we drank a couple of Bloody Marys with spicy tomato juice. They were so good – like salsa with vodka in it. Ever since then, I’ve been thinking about Gazpacho, which has always tasted like salsa soup to me. Yum. 

Here’s a recipe for Gazpacho from the Sherwood Forest B&B, in Saugatuck, Michigan. 
The Sirens Gazpacho 
Ingredients:
6 large tomatoes
2 cups tomato juice
1 medium sized cucumber, chopped and seeded
1 medium sized green pepper, finely chopped
1 medium sized onion, finely chopped
1 medium clove garlic, minced
1 quarter cup extra virgin olive oil
2 tablespoons vinegar
3-4 drops Tabasco sauce
1 teaspoon …read more

Pico de Gallo is traditionally a Mexican topping for tacos or dip for tortilla chips. It’s really not that hard to make it. The basic way of making pico de gallo is combining chopped tomatoes, onions and chiles like jalapenos or serranos, a squirt of lime and seasoned with salt and pepper. Other variations include chopped cilantro.
If you don’t want to handle chiles but still want to have the spicy flavor, just sprinkle a few red pepper flakes on it.
Check out my pico de gallo twists after the fold…

The great thing about salsas is that they go with so many things. Though salsa has its roots in Aztec and Mayan traditions, it finds a resounding counterpart in the sauces and dips of Asian cuisine. For this recipe, we cook the “salsa” briefly while using the familiar Asian flavors of sweet and sour, to create a dish that’s light but gratifying.