Wednesday, May 12, 2010
Last week, we had a small fiesta in honor of Cinco de Mayo. It only seemed fitting given the ethnicity of the majority of our neighbors. We don't claim to be experts on their cuisine, but we certainly have a good time trying. A few margaritas and even more Negra Modelos washed down our meal of grilled snapper, jicama/cucumber salad, grilled nopales (hence the photo above in which Ben is removing the spines of the cactus), and the quintessential chips with guac. The super easy salsa verde recipe below made a great addition to the fish tacos. You could also pair it with enchiladas, chilaquiles, or schmear it on a good old American burger.
Makes 2 cups
4 large or 10 tiny tomatillos
1/4 cup green hot sauce (Try El Yucateco if you don't want to make your own)
1 scallion, chopped
1 clove garlic
1/4 cup water
1 tablespoon chopped cilantro
salt and pepper, to taste
1. In a pot of salted, boiling water, blanch tomatillos for 4 minutes or until tender. Drain.
2. Combine all ingredients in blender.
3. Puree until smooth. Taste for seasoning, and add more salt and pepper, if you like.
Roasted mushrooms with spring garlic
May 12, 2010
Spring yields an abundance of mushrooms, including morels and porcini. Choose an assortment for this dish, chopping them into an array of shapes. Add mild spring garlic, also known as green garlic, plucked from the ground before the bulb has a chance to develop, and chop the tops, too.
2 teaspoons olive oil
1 bell pepper, chopped
5 stalks green garlic, chopped
1 pound mixed mushrooms, roughly chopped
Salt and black pepper, to taste
2 teaspoons crushed red pepper
1/2 cup water
4 thick slices bread, toasted
1. Set the oven at 350. In an ovenproof skillet, heat the oil over high heat. Add bell pepper, garlic, mushrooms, salt, and black pepper. Cook, stirring, for 3 minutes. Stir in red pepper and water. Transfer the skillet to the oven. Cook for 15 minutes.
2. Taste for seasoning and add salt and pepper, if you like. Spoon mushrooms over bread.