Salsa Verde Update

Not sure if this would still be considered salsa verde, but here is what I did:

couple pounds of tomatillos
two onions
dozen or so serrano peppers
couple habaneros
couple cloves of garlic
a metric ton of cilantro
some kosher salt
a couple limes

I took out the cast iron skillet, as suggested in the comments, and slow roasted the peppers, the garlic, the tomatillos, and the onions. I browned them a little bit more than all the online guides said to, but I was hoping that would make it a little smokier. I then seeded the peppers, peeled the garlic, and threw it all in the food processor. I then squeezed a couple limes, added some salt, and then when it tasted a little empty, added a teaspoon of sugar to round it out a touch.

It turned out to taste pretty damned good, with a smokier and hotter taste than the salsa verde I am used to buying at the store. I am not sure if I like the habanero taste in this, but it did heat it up a little bit. I added the habanero because I am a firm believer that if I am not sweating and have to blow my nose after a couple bites of something, it is not hot enough, but I am not sure if that was the right pepper to add. Don’t get me wrong- it is good. But I am not sure if it is as good as it could be. Can’t wait for my chicken breasts to stop marinating, and then it is game on.

So what did I do wrong, or what should I do differently next time?








Recipe Help

Just curious- do any of you have an interesting salsa verde recipe that is something a little different?

Also, looking for a way to kick up my burrito meat up a notch in the spice area. What would you all suggest?








Bacon popcorn

I’m a bit jetlagged and can’t get to sleep, hence this late night post.

I’d like to tell everyone about something new I had at dinner (or more accurately at a restaurant bar waiting for a dinner companion to arrive): bacon-flavored popcorn.  I had it at a restaurant near Hyde Park called Texture.  

It’s just as delicious as you would imagine.








Generic open thread

There seems to be a request for a generic open thread tonight.

However, I also feel obligated to share one London-related story my friend just sent me, simply because I find it amusing in a perverse way. No one could have predicted that a restaurant that had customers eat sand while they listened to the sounds of waves on headphones would eventually make people sick.

The number of people who have reported falling sick after eating at the Fat Duck has risen to 400 from 40 last week, when Chef Heston Blumenthal said he was temporarily closing his restaurant because of the health scare.

The Health Protection Agency and officials from the Royal Borough of Windsor & Maidenhead are investigating the complaints about the experimental eatery, west of London, which is famed for dishes such as snail porridge and bacon-and-egg ice cream.

[….]

The Fat Duck, which has three Michelin stars, was named the world’s best restaurant in the World’s 50 Best Restaurant Awards in 2005 and has been in the top two for the past five years.

[….]

The restaurant normally serves more than 80 people a day, and each spends on average about 220 pounds, Blumenthal said. The tasting menu costs 130 pounds for about a dozen courses such as the Sound of the Sea, where diners don earphones and listen to lapping waves while consuming seafood washed up on what looks like a beach. The sand is a mix of tapioca and Japanese breadcrumbs.








The Balloon Juice Diet: Haddock a la Reine

Those of you determined to lose weight start dieting tomorrow will love this.

3 tbs butter
1 tbs salt
1/2 tsp paprika
1/4 tsp nutmeg
dash of cayenne pepper
3/4 cup heavy cream
1/2 cup whole milk
1.5 lb haddock filets, cooked and flaked (I baked for 20 min at 330, with bread crumbs on top to capture flavor)
3 tbs dry sherry
2 large egg yolks
4 puff pastry shells

Melt the butter on low in a medium pan. Add flour, salt, paprika, nutmeg, cayenne pepper and stir until smooth and bubble. Gradually add cream and milk. Cook until thickened, stirring constantly.

Whisk egg yolks and sherry in a bowl, then add 1/3 of the hot mix. Return to the saucepan and cook for 2 min. Add fish and cook for 1 min. until hot.

Serve over baked pastry shells (brush them with egg yolks before baking, 375 for 10-12 min, for a nice finish).

Happy valentine’s day.

***update***

Forgot to quantify the flour. I added one tablespoon at the beginning and about another half tablespoon as the sauce thickened.