Salsa Verde #2

Salsa Verde #2

(2 cups)

Ingredients:

1 lb. Tomatillos, husks removed and quartered

1 medium Ripe Avocado, halved, seeded and peeled

¼ cup Fresh Cilantro, leaves and top stems

2 tbsp. White Onion, chopped

1 medium Fresh Jalapeno Pepper, stemmed, seeded and halved

½ tsp. Kosher Salt

Directions:

Place all ingredients in a food processor and pulse until smooth.

Note:               You can adjust heat by including seeds of jalapeno or add a second pepper.

Ideas for Future Efforts

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Salsa Verde #1

Salsa Verde #1

(2 cups)

Ingredients:

6 medium Fresh Tomatillos, husks removed and quartered

2 medium Fresh Jalapeno Peppers

1 bunch Fresh Cilantro, trimmed

½ medium White Onion, diced

3 cloves Fresh Garlic

1 medium Fresh Lime, juiced

1 tsp. Ground Cumin

1 tsp. Ground Coriander

1 tsp. Chili Powder

1 tsp. Red Pepper Flakes

½ tsp. Kosher Salt

1 tsp. Black Pepper

Directions:

Place all ingredients in a food processor and pulse until smooth and combined.  If salsa is too thick, add up to 2 tbsp. of water in food processor and pulse until desired consistency.  Should be slightly chunky and slightly watery.  Use with any foods you like, not just Mexican dishes.

Note:               If you like it less spicy, remove seeds from jalapenos or just use one.

Ideas for Future Efforts

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Two Different Salsa Verde Recipes

I think everyone loves “Salsa” these days.  You can get it in varying degrees of “Spice” depending on your heat threshold.  It comes anywhere from pureed to extremely chunky too.

Tomato based is the majority in variety.  But it comes so many different ways as well.  Mango salsa, peach salsa and pineapple salsa are just a few of the fruit based salsas you will find.  Corn and bean based are popular too.

In fact, I have the recipe for the best tomato based salsa in my cookbook, “More Than Your First Cookbook” and you can adjust the heat to meet your palate.  Also, under the “Odds and Ends” recipe tab above is a great mango salsa recipe.

But this week I have two “Green Salsas” made from “Tomatillos.”  They are like green tomatoes but much different.

The green salsa is called “Salsa Verde” and it works with everything.  Just like the tomato based salsa, there are many different varieties to try or make.

I’m offering two different types as well.  They are “Salsa Verde #1” on Wednesday.  Followed by “Salsa Verde #2” on Thursday.

They offer different heat levels and flavor.  They both use tomatillos, jalapenos, white onion and cilantro.  But that ends the similarities.  One uses avocado and the other doesn’t.  One uses many different spices and the other doesn’t.

So you get two distinct flavors and both are quite tasty.  Same as other salsas, you can adjust the heat level to meet your needs.

Be sure to give both a try and then go with the one you like best.  “Happy Cooking” until next week and please spread the link to others.  Thanks.

Cauliflower Au Gratin (GF)

Cauliflower Au Gratin (GF)

(8 servings)

Ingredients:

4 tbsp. Unsalted Butter

2 small heads Cauliflower, cored and cut into bite-sized pieces

¼ cup Gluten-Free Flour (Cup for Cup)

2 cups Milk

1 ½ cups Sharp Cheddar Cheese, shredded

1/8 tsp. Ground Nutmeg

½ tsp. Salt

½ tsp. Black Pepper

½ cup Gluten-Free Bread Crumbs

¼ cup Fresh Parsley, chopped

2 tbsp. Olive Oil

Directions:

Steam cauliflower for 5 to 6 minutes or until crisp-tender.  In medium sauce pan, melt butter over medium heat.  Add flour and cook stirring for 2 minutes.  Gradually whisk in milk bringing to a boil.  Reduce heat to a simmer and cook 6 to 8 minutes stirring occasionally until thickened.  Now add cheese, nutmeg. salt and pepper.  Stir until melted and smooth.  Combine with drained cauliflower and pour into a 2-quart baking dish.  In a small bowl, combine bread crumbs, parsley and oil.  Sprinkle evenly over the cauliflower.  Place in a pre-heated 375-degree oven for 30 minutes or until golden and bubbly.

Note:               I prefer “Cup for Cup” gluten-free flour in most gluten-free dishes.

Ideas for Future Efforts

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Roasted Sweet Potatoes (GF)

Roasted Sweet Potatoes (GF)

(8 servings)

Ingredients:

4 large Sweet Potatoes, peeled and cut into bite-sized pieces

½ cup Olive Oil

½ cup Balsamic Vinegar

5 tsp. Honey

2 tsp. Onion Salt

1 tsp. Black Pepper

1 tsp. Smoked Spanish Paprika

Directions:

In a large bowl, combine potatoes, oil, vinegar and honey tossing to coat.  Spread potato mixture out on a large rimmed baking sheet.  Top potatoes evenly with the salt, pepper and paprika.  Place in a pre-heated 350-degree oven for 40 to 50 minutes.  Carefully turn potatoes every 15 minutes.  Remove when potatoes are fork tender and serve.

Note:               If you don’t need this large of dish, cut the recipe in half to serve 4.

Ideas for Future Efforts

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Gluten-Free Side Dishes

Seeing as we are in October and holidays are just around the corner, I have some “Gluten-Free Side Dishes” for you to try.

In October, there is “Yom Kippur” then we have “Thanksgiving” in November.  Then in late December, we have “Christmas,” “Hanukah” “Kwanzaa” to enjoy with good food.  Then we end one year and start a new one with partying on both of those days.

This week is my “Every 4 weeks Gluten-Free Edition” and I have pick two side dishes that will go well with all the events mentioned above.

All these dishes will satisfy even those dining that don’t need to watch out for gluten.  The cauliflower dish uses a quarter cup of GF flour GF bread crumbs.  But if gluten is not a problem, regular all-purpose flour and bread crumbs work too.

My “Gluten-Free Tip” this week is a reminder.  Halloween is coming and if you need to out for gluten, think about which candies that are passed out will be safe.  If you like Reese’s Peanut Butter Cups, eat all you want as they are GF.

Wednesday’s “Roasted Sweet Potatoes (GF)” make an easy and tasty holiday compliment to any feast.

“Cauliflower Au Gratin (GF)” is a great vegetable dish that should please all.

“Happy Cooking” until next week and please share the link with family and friends.  Thanks.

Tomato Soup with White Beans

Tomato Soup with White Beans

(4 servings)

Ingredients:

3½ tbsp. Olive Oil, divided

8 cloves Fresh Garlic, sliced

½ tsp. Crushed Red Pepper

1 (14½ oz.) can Cannellini Beans, rinsed and drained

1 cup Sweet Onion, chopped

½ cup Carrot, chopped

2 sprigs Fresh Thyme

1 tbsp. Tomato Paste

1 cup Vegetable Broth

1¼ tsp. Kosher Salt

3 lb. Ripe Tomatoes, chopped

2 oz. Whole Wheat Bread, torn

Directions:

Heat 3 tbsp. olive oil to medium in a skillet before adding the garlic.  Cook garlic to golden without burning.  Add red pepper and beans.  Remove from heat and toss.  Set aside.  In a Dutch oven over medium-high heat, add remaining oil.  When ready, add onion, carrot and thyme.  Cook for 3 minutes before adding tomato paste.  Continue 2 minutes and then add broth, salt, tomatoes and bread.  Bring to a boil and cook 5 minutes.  Discard thyme and puree mixture in a blender until smooth.  Be careful.  When ready to serve, divide tomato mixture equally among 4 bowls.  Now top equally with bean mixture and serve.

Note:               If you can’t find or don’t like cannellini beans, use another white bean of choice.

Ideas for Future Efforts

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Irish Potato Soup

Irish Potato Soup

(6-10 servings)

Ingredients:

4 tbsp. Unsalted Butter, divided

4 cups Yellow Onion, chopped

¾ cup Celery, sliced

8 medium Yukon Gold Potatoes, coarsely chopped

1 (12 oz.) bottle Irish Red Ale

4 cups Chicken Broth

½ tsp. Salt

½ tsp. Black Pepper

3 tbsp. All-Purpose Flour

4 cups Milk

7 oz. Gruyere and Sharp White Cheddar Cheeses, grated

Directions:

In a 6 to 8-quart Dutch oven or stock pot, melt 2 tbsp. butter.  Add onion and celery cooking over medium heat for about 10 minutes.  Add potatoes, ale, broth, salt and pepper bring to a boil.  Reduce heat, cover and simmer under potatoes are tender (about 45 minutes).  Melt remaining butter in a sauce pan and then whisk in flour until smooth.  Cook 3 minutes over medium-low heat stirring constantly.  Stir in milk, whisking until thickened.  Add cheese stirring until melted.  Now stir cheese mixture into potato mixture until well combined.  Garnish each bowl with fresh chopped parsley, crumbled Bleu cheese and chopped cooked bacon.

Note:               If you don’t have a bottle of ale, any beer you like will work.

Ideas for Future Efforts

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Try some Soup as Fall is Here

I don’t know about where you live but I can see “Fall” is coming to our area.  The trees are starting to turn.  The fields are about ready for harvest.  And there is a nip in the air that means fall weather is upon us.

I happen to love “Soups” actually all year-round.  But the start of fall really gets me pumped for soup.  Hopefully you enjoy soup too.

I’m always looking for new or different versions of soups, stews and chiles.  So I have a couple of good ones for you this week.

Being Irish, I’m happy to try different potato soups.  On Tuesday, I have “Irish Potato Soup” for you to give a taste.  There’s a little Irish ale in it too.

Thursday has a twist on tomato soup.  “Tomato Soup with White Beans” may sound a little funny, but it tastes great.

Remember, when making soups and such, you don’t have to be exact in your measuring of most ingredients.  You can also throw in some other odds and ends to clean out the frig of partially filled items or even leftovers.  That’s part of the fun with soup making.

Well enjoy these and others under the “soup tab” above for recipes.  “Happy Cooking” and stay warm this fall.  Remember to share the link with others interested in cooking.  Thanks.

Ribeye with Grilled Onion Jam

Ribeye with Grilled Onion Jam

(4 servings)

Ingredients:

3 medium Red Onions, sliced

1 tbsp. Extra-Virgin Olive Oil

½ tsp. Salt

½ tsp. Black Pepper

1 cup Apple Cider Vinegar

¼ cup Pure Maple Syrup

¼ tsp. Thyme, finely chopped

4 – 10 oz. Ribeye Steaks

½ tbsp. Extra-Virgin Olive Oil

½ tsp. Salt

½ tsp. Black Pepper

2 tbsp. Unsalted Butter, room temperature

2 tsp. Rosemary, minced

2 tsp. Thyme, minced

2 cloves Fresh Garlic, grated

Directions:

Brush sliced onions with oil and season both sides with the salt and pepper.  Grill over high heat 3 to 4 minutes per side.  In a medium sauce pan, bring the vinegar and maple syrup to a boil.  Add the onions and simmer until tender (about 8 minutes).  Transfer to a bowl and let cool.  Stir in the thyme and season with salt and pepper to taste.  Set aside.  Brush steaks on both sides with oil and then season with salt and pepper.  Grill over high heat about 5 to 6 minutes per side for medium-rare.  (see note) Transfer to a platter and let rest for 10 minutes.  While resting, combine butter, rosemary, thyme and garlic in a small bowl.  Brush the butter on the steaks, top with onion jam and serve.

Note:               Cooking time will vary based on thickness of steaks and temperature of your grill.  High on one grill may not be the same temperature as another grill.  If you are not sure of doneness, check by making a small cut into the steak.  Many with experience can judge by touching the meat to see how much resistance exits.  Use an instant-read thermometer looking for 135 degrees for medium-rare before they rest.

Ideas for Future Efforts

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Tequila Steak

Tequila Steak

(4 servings)

Ingredients:

¼ cup Fresh Cilantro

¼ cup Tequila

½ cup Fresh Lime Juice

¼ cup Worcestershire Sauce

½ tsp. Black Pepper

½ tsp. Salt

4 cloves Fresh Garlic, minced

1 tsp. Onion Powder

1 medium Jalapeno Pepper, seeded and rough chopped

1½ - 2 lb. Flank Steak

1 tsp. Salt

1 tsp. Black Pepper

Directions:

Combine all the ingredients up to the flank steak in a large zip-lock bag.  Season the steak with half the salt and pepper before placing it in the bag with the marinade.  Seal bag and put in a pan.  Refrigerate 2 to 4 hours before grilling.  Remove from refrigerator and left set at room temperature for 30 minutes.  Take steak out of bag and pat dry with paper towels before seasoning with remaining salt and pepper.  Discard marinade.  Grill over high heat for 4 to 5 minutes per side depending on desired doneness.  Let rest 5 to 10 minutes before slicing against the grain.

Note:               Remember that there is a thicker end to flank steak.  So when you grill, there can be an end more done than the other.  This gives you medium-rare on the thicker end and medium on the thinner end.  This helps when you have guests with different doneness requirements.

Note:               Use beef broth if Tequila doesn’t work for you.

Ideas for Future Efforts

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Grilling Recipes before the Snow Flies

It’s October and that means “Snow” becomes a possibility (at least in parts of the USA).  But don’t put the “Grills” away yet.  I have a couple of great steak recipes for you to try before seeing that white stuff.

Actually, I grill year-round.  I just make adjustments to cooking times because of the outdoor temperature.  There is no need to let the weather dictate your cooking methods.

The first recipe uses a marinade with a little “Tequila” in it.  Of course, flank steak is great with marinades, so we have “Tequila Steak” on Wednesday.

Thursday, I’ve a recipe using ribeye steaks.  Although you could use a different type steak if desired.  Two things add to this being a special treat.  We use a “Steak butter” on it after it’s cooked.  Then we top it with a “Red Onion Jam” for more great flavor.

It’s simply called “Ribeye with Grilled Onion Jam” and you can check it out on Thursday.

Remember that your grill, smoker, fire-pit or whatever outdoor cooking devise you have can be used year-round for greater enjoyment.  So get out there and give it a try.

“Happy Cooking” until next month.  Please help spread the link to “Cabana Boy Cooks” to family and friends.