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Saturday, February 27, 2010

Tomatillo Green Salsa

Tomatillo pronounced toh-MAH-tee-Yo.   Tomatillos are a fruit surrounded by a paper-like husk and are referred to as green tomato in Mexico and are a staple in Mexican cuisine.  The freshness and greenness of the husks are quality criteria.  The smaller tomatillos are sweeter than the larger (golf ball size).  The taste is   of citrus and I think it tasted limey.  They do make a wonderful salsa.

Just Taste this!




Let's make this awesome salsa. 



The Players!



Peel husks off tomatillos, they will be a little sticky.



Give them a good washing.  



Now get some water boiling in a large sauce pan and add all tomatillos and cook for 5 minutes.  Remove and run under cold water or put in a ice bath to stop the cooking process.  Set aside to cool.



Using your rubber gloves, cut and seed 1/2 of the Serrano pepper; leave the other half with the seeds.  This is the heat.



Cut and scoop the avocado, slice and set aside.



Slice the cooked tomatillos in half.



Place in a food processor or blender along with the 1/2 Serrano pepper without the seeds.  Blend well.  Now add 2 slices of pepper off the seeded side.  Add more if you like it hotter.    Place ½ of the avocado a slice at a time, blending constantly (I only used 3/4 of my avocado, it did not need the whole thing).  Then add in the salt and Cilantro at the end.  Taste and if it is too sour add a little sugar.



Pour it up in an air tight container and store in refrigerator until ready to serve.  
It is really pretty and green!





Serve with corn tortilla chips.


This is addictive so be careful, just kidding!

Happy Eating!



THE RECIPE:


Tomatillo Green Salsa 

1 lb tomatillos
1 avocado
1 Serrano pepper
1/4 cup cilantro
1 teaspoon salt

Peel and wash tomatillos.  (Tomatillos are a little sticky so wash thoroughly).  In a large saucepan bring water to a boil.  Add cleaned tomatillos and cook for five minutes.  Remove from hot water and run cold water over them to stop the cooking or put them in an ice bath.

Slice the avocado, set aside.  Using rubber gloves, cut and seed ½ of the Serrano pepper keep other half with seeds.

Cut the tomatillos in half and put into a blender or food processor with 1/2 pepper with out the seeds and begin to puree.  Now add 2 slices of pepper off the seeded side.  Add more if you like it hotter.    Place ½ of the avocado a slice at a time, blending constantly.  Then add in the salt and Cilantro at the end.  Taste and if it is too sour add a little sugar.

Serve with corn tortilla chips or use as a sauce over chicken or fish.

Happy Eating!

Tuesday, February 23, 2010

Turkey Stuffed Peppers



The Players!


Cut center out of each pepper,  


discard seeds, membranes. 


Cut off the remaining pepper on the tops (to be used in the stuffing).


Chop tops finely.


Chop onion.


Chop mushrooms.


Pre-cook peppers in boiling water for 5 minutes.  (This reduces the amount of cooking time in the oven).


Prepare the baking dish with cooking spray.  Remove peppers and set aside in the baking dish to cool.


Heat skillet on medium high, add a drizzle of oil.  Place the diced onion,  chopped mushroom and finely chopped peppers in the skillet and cook until tender.  


Add in the ground turkey, breaking it up into small pieces and mixing into the vegetables.  Cook until all the pink is gone. 


Incorporate 1 tablespoon of tomato sauce to the meat mixture.  


Add in the bread crumbs and grated cheddar cheese.  Combine all of it together to make the stuffing for the peppers.  Salt and pepper to taste.


Spoon the stuffing into each pepper and pack rather tightly by pushing down with your hands. 


 When finished stuffing, add tomato sauce over the top of each pepper and water down remaining sauce and add to the pan.  Cover with foil.  Pre-heat oven to 400 degrees.   Bake peppers for 30 minutes then remove foil and bake for another 10 minutes.


Remove from oven and serve.


One bite at a time.

Happy Eating!

Wait, were not done.
 A Bonus after the recipe!

The Recipe:

Turkey Stuffed Peppers

3 or 4 bell peppers
¾ lb ground turkey breast
¼ cup onion, diced
1 cup mushrooms, chopped finely
¼ cup bread crumbs
½ cup sharp reduced fat cheddar cheese
¼ teaspoon ground cumin
¼ teaspoon garlic powder
1 8oz can tomato sauce
salt and pepper to taste

Cut center out of each pepper, discard seeds, membranes and cut off  the remaining pepper on the tops (to be used in the stuffing, chop finely.)  Pre-cook peppers in boiling water for 5 minutes.  (This reduces the amount of cooking time in the oven). Prepare the baking dish with cooking spray.  Remove peppers and set aside in the baking dish to cool.

Heat skillet on medium high, add a drizzle of oil.  Place the diced onion,  chopped mushroom and finely chopped peppers in the skillet and cook until tender.  Add in the ground turkey, breaking it up into small pieces and mixing into the vegetables.  Cook until all the pink is gone. Incorporate 1 tablespoon of tomato sauce to the meat mixture.  Add in the bread crumbs and grated cheddar cheese.  Combine all of it together to make the stuffing for the peppers.  Salt and pepper to taste.

Spoon the stuffing into each pepper and pack rather tightly by pushing down with your hands.  When finished stuffing, add tomato sauce over the top of each pepper and water down remaining sauce and add to the pan.  Cover with foil.

Pre-heat oven to  400 degrees.   Bake peppers for 30 minutes then remove foil and bake for another 10 minutes.


Happy Eating!

Bonus:

I had left over stuffing so I pulled an Anaheim pepper from the frig and decided to stuff it too!



I cut a slit across the top (keeping the stem intact), then a slit down the pepper lengthwise.  Take out seed and membranes.   (I use rubber gloves when handling hot peppers as their oils stay on your skin and one miss placed finger could result in a terrible burn!).


Open it up and stuff it!


 I poured green tomatillo salsa over the top with grated cheddar cheese.  Cover and bake for 30 minutes.  Remove foil at that time and cook for another 10 minutes.


Take from oven and serve.

One more bite, just for you.

Happy Eating!
     
 P.S.
(The skin of this pepper is tough and I should have removed the skin first by either pre-boiling with the other peppers or charring it in the oven under the broiler or on a open flame).  I ended up pulling the pepper from the skin as I was eating it.  It was still very good and was a little spicy hot.









One bite at a time!


Or this?


It's coming, it's good and tasty.

Friday, February 19, 2010

Tuesday, February 16, 2010

Chocolate Souffles

Yesterday I posted a picture of the first bite of my desert for Valentine's Day and asked ya'll to guess what it was.  Today is the answer.

Individual Chocolate Souffles

Did you guess or were you unsure?  
Here it is.  Don't be afraid to try this.   It's so easy.   
It will impressive even your pickiest guests.



The Players.  Look no heavy cream!!


Butter each of the ramekins.


Sprinkle sugar inside and roll around until coated.


Melt the chocolate over a double boiler, simmering until melted, no longer.


See how it looks melted, remove from the double boiler.


Add in the yolks and combine throughly.


After the yolks are combined in the chocolate, set aside.


Beat the egg whites with salt on medium high speed until they hold soft glossy peaks. 
Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.



Gently fold 1/3 of the egg whites into the chocolate mixture. 


1/3 egg whites mixture  at a time completely missing thoroughly each time.


The last 1/3 of the egg whites folded in until you can not see any more whites.


It's ready, so spoon into prepared ramekins.


Bake in a pre-heated 375 degree oven for 12-15 minutes until risen with a crusty exterior. 
Serve with a dusting of cocoa or powdered sugar.


Remove from oven and linger just a second to see how special they are!


Sprinkle with a little powdered sugar.


Get your spoon, dig in baby!


Yum, my goodness this is fabulous.  You have to taste!

Happy Eating



The Recipe:

Chocolate Soufflés

1/3 cup sugar, plus 2 tablespoons for sprinkling in ramekins
5 ounces bittersweet chocolate, finely chopped
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
Butter
Powdered sugar

Preheat oven to 375 degrees. Butter 4 ramekins and sprinkle sugar; set aside.

Melt chocolate pieces in a double boiler over simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks.  Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently fold 1/3 of the egg whites into the chocolate mixture. 1/3 egg whites mixture  at a time completely missing thoroughly each time. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

Spoon soufflé mixture into the prepared ramekins and bake for 12-15 minutes until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar.

Adapted recipe from frenchfood.com








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