I've been making this salsa over and over and over again the last few weeks. We've just been plowing through it.
Ridiculously fast to make if you need something for guests or a party or late night munchies, which is generally our case. I'm having a hard time deciding if I like this salsa more? Or pico de gallo more? I think I must like them equally for different reasons.
I'm not sure why I didn't take better pictures of any of the batches I made. All I did was take a quick pick in a plastic storage container. We fancy. Next batch (which won't be long) I'll try for some better pics.
Here's a band from my home state, Illinois - Blue Meanies with "The Infidelity Song". -jen
RESTAURANT STYLE SALSA Time: 5 minutes
Difficulty: Easy Makes: 4 cups Need: Food processor or blender
2 cans (14oz each) diced tomatoes, drained
1/2 onion, rough chopped
1 jalapeño, rough chopped*
5 medium-sized garlic cloves
1/2 cup packed cilantro
juice of 1 lime (about 1-1.5 tbsp)
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
*For a medium spicy salsa, leave seeds in. For a mild salsa, remove seeds. For a hot salsa, add a second jalapeño.
No Cook Version: Place all ingredients in a food processor or blender and pulse until desired consistency.
Cooked Version: I prefer to actually cook the canned tomatoes in a sauce pan over a medium-high heat for about 15-20 minutes, then let them cool about 10 minutes before placing in a food processor or blender with all the other ingredients and pulsing until desired consistency. Cooking them takes away some of the "tinny" taste from the can. I've made it both ways and they're both good! This is just my preference.
We were both craving some falafel not too long ago... we probably saw something on tv that made us think of it. Where we live, there's only one Greek place and it's really just a gyro joint - gyros, falafel, fries, dolmas, kebabs... and it's in the next town over, so we don't get there often. Might as well make our own!
Going with a little hardcore for this recipe with DFL's "Society's Pressure".
And speaking of hardcore... this is a video I caught of a guy that walks through our neighbourhood, usually growling out hardcore. I love it!!! -jen
FALAFEL Soak Time: Overnight Prep Time: 15 minutes - then refrigerate 1-2 hours Fry Time: 10 minutes Difficulty: Medium Makes: about 20 Need: Food Processor
1 cup dried garbanzo beans
1 cup onion, rough chopped (1/2 medium onion)
1 tablespoon garlic, rough chopped (3-4 cloves)
1/4 cup fresh cilantro, rough chopped
1/4 cup flat-leaf parsley, rough chopped
1 tablespoon flour
1.5 teaspoons salt
1.5 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill
1/4 teaspoon ground cardamom
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon lemon zest (about 1 lemon)
1 teaspoon baking soda
Place garbanzo beans in a large bowl and cover with 2-3 inches of water. Cover loosely with foil and let sit overnight. Beans will double in size.
Drain and rinse soaked garbanzo beans. Place in a food processor and add all remaining ingredients. Pulse until mixture is about the size of couscous and just beginning to turn into a paste. Test consistency by forming a small patty (about 2 tablespoons). If patty is loose, try pulsing the mixture just a little more.
Refrigerate mixture for 1-2 hours.
Form patties with 2 tablespoons of falafel mix. Place on a parchment-lined baking sheet until ready to fry.
Heat 1" of oil in a large skillet over a medium-high heat. Fry in batches - do not over-crowd your skiller. When oil is hot, use a metal spatula to gently place falafel patties into skillet. Fry 2-3 minutes on one side, then use the spatula to flip and cook another 2-3 minutes. Falafels should be browned and crispy. Drain on papertowels.
Pozole... a Mexican soup with a history of human sacrifice. If that doesn't make you want to eat it, I don't know what will!
According to Wiki, "...pozole was made to be consumed on special occasions...on these special occasions, the meat used in the pozole was human.After the prisoners were killed by having their hearts torn out in a
ritual sacrifice, the rest of the body was chopped and cooked with maize.
The meal was shared among the whole community as an act of religious
communion. After the Conquest, when cannibalism was banned, pork became
the staple meat as it 'tasted very similar', according to a Spanish
priest."
Pozole garnish
Pozole is made with corn (maiz) that is treated in an alkaline solution, a process called nixtamalization. Wiki also says, "Maize subjected to the nixtamalization process has several benefits over unprocessed grain: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced.
Justin decided to go with pork instead of long pig for this recipe and it was delicious! Garnishes for pozole vary - we used cabbage, radishes, green onion, cilantro and lime. I've also had it with salsa and/or sliced avocado.
Sticking with the theme of eating people, let's listen to this cover of a song I knew growing up - The Meteors covering "Little Red Riding Hood" (originally done by Sam the Sham & the Pharaohs, and I think it was titled "Li'l Red Riding Hood"?) Anyway, I dig this cover. Eat pork, not people. Unless you really want to - I'm not the boss of you. -jen
POZOLE VERDE DE PUERCO (GREEN HOMINY SOUP WITH PORK) Prep Time: 30 minutes Cook Time: about an hour, including simmering Difficulty: Medium Makes: about 2.5 quarts
1 pound country-style pork ribs, cubed to bite size
Put cubed pork in a large Ziplock bag and add salt, black pepper, paprika and cinnamon. Massage bag to distribute seasonings evenly over meat.
In a large stock pot, heat butter over medium-high and add seasoned pork, browning on all sides. Remove and set aside.
In the same pan, using the pork drippings, add onion, celery, tomatillos, jalapeños, green onion, garlic, oregano, cumin, coriander and cayenne pepper. Saute until vegetables are tender and translucent, 3-5 minutes. Once vegetables are cooked, add broth and hominy and the browned pork. Bring to a boil, then lower heat to simmer about 40 minutes. Turn off heat and stir in 1/3 cup cilantro.
Serve hot with cabbage, radishes, green onion, cilantro and lime juice on top of each serving, or serve on the side for folks to add their own.
We'd gotten all the ingredients for Mexican dinner tonight - taco and/or enchilada stuff, ingredients for fresh guacamole, fryin' up some corn tortillas for fresh chips. But lunch time rolled around, we'd skipped breakfast, and I decided to make 3-bean salad for lunch. Looking in the fridge, I was staring at all the tasty Mexican ingredients and decided to do a spin on my salad. It rocked! I think we're going to use some of it in our tacos or enchiladas tonight! Way better than refried beans!
Just learned about this band and kind of digging their sound - think
I'll check out more. Latterman singing "We Work the Night Shift". -jen
1/2 cup chopped green onions (about 4 medium sized)
3/4 cup chopped red bell pepper (about 1/2 a pepper)
1/2 cup chopped green olives (or black if you prefer)
1/2 cup cilantro, chopped
2 teaspoons chopped jalapeño (fresh or canned)
1 heaping tablespoon minced garlic
Combine all four cans of beans in a colander. Rinse, then set aside to drain.
In a large mixing bowl, combine lime juice, vinegar, and mustard. While whisking, slowly drizzle the olive oil in until combined. Whisk in oregano, cumin, celery seed, Tabasco, salt and pepper. Add the drained beans to the dressing. Add green onions, bell pepper, olives, cilantro, jalapeño and garlic. Toss to coat. Serve at room temp.
This is Part 2 of our Tall Cans recipes. The first recipe, Tall Can Mexican Black Beans, was actually made with a whole tall can of Tecate. Between the enchiladas and salsa verde here, it's really only 2/3 of a tall can of Tecate, but that just leaves the extra 1/3 for you to finish off. I really liked the beer flavour in the salsa verde. I don't usually use beer when I make it, so this was a first, and I think I'll make it with beer from now on!
Much like the black bean recipe, these recipes were inspired by the
Transplants' song, "Tall Cans In The Air." But since I used that song
for the bean recipe, I think it's fitting that I use a different
Transplants song. Justin and I always joke about their song, "Gangsters
and Thugs", because living in Humboldt County, we can relate to the
chorus, "...some of my friends sell records, some of my friends sell
drugs." It's a good sing-a-long, kiddies. -jen
ENCHILADAS DE POLLO (Chicken Enchiladas) Difficulty: Medium Prep Time: 30-45 minutes Cook Time: 20 minutes (not including the chicken baking) Makes: 15-20, depending on the size of your chicken thighs
6 baked chicken thighs
vegetable oil
1 medium onion, julienned
2 red bell peppers, julienned
2 jalapeños (de-seed for less heat), julienned
1 tablespoon minced garlic
1 cup Tecate beer
1 can (4oz) diced green chiles
1/4 cup cilantro, chopped
1 teaspoon cumin
salt and pepper
corn tortillas (15-20)
salsa verde (see recipe below)
2 cups shredded Monterey Jack cheese
*I seasoned the thighs under the skin with salt and pepper, but left the skins on to bake. Baked at 450 degrees F for 30 minutes. Let cool.
Preheat oven to 350 degrees F.
In a large skillet, heat 2 tablespoons of vegetable oil over a medium-high heat. Add onion, bell pepper, and jalapeños. Sautee for about 5 minutes. Add garlic, Tecate, and 1/2 teaspoon salt, 1/4 teaspoon pepper. Continue cooking until all of the liquid has disappeared and vegetables are soft. Remove from heat to cool.
Discard the chicken skin and shred the chicken meat from the bone into a large mixing bowl. Add the cooked vegetables, green chiles, cilantro and cumin to the chicken, mixing. Taste and add additional salt and pepper to taste.
"Wet" tortillas, fried and dipped in salsa
Place 1/2 a cup of the salsa verde into a shallow dish (I like to use a pie plate) and have an additional plate available to hold the "wet" tortillas.
In a small skillet that will fit a single corn tortilla, heat enough oil just to cover the entire bottom of
the skillet over a medium-high heat, and keep the oil nearby for refills. Using tongs, place a corn tortilla
into the hot oil for 5 seconds, then flip and cook 5 seconds on the other side. Let the excess oil drip into your pan and place the tortilla right into the salsa, just to coat. Remove from salsa, letting excess salsa drip back into pie plate and set the wet tortilla onto your extra plate. Repeat, stacking the wet tortillas on top of each other on the plate until finished. Add oil to your skillet and salsa to your pie plate as needed.
Create an assembly line with your stack of wet tortillas, shredded chicken mixture, shredded cheese, and a large, rectangular baking dish. Place a thin layer of salsa verde on the bottom of your baking dish. Set a wet tortilla into the baking dish, fill with shredded chicken mixture and shredded cheese, and roll, placing the enchilada seam-side down. Continue until your baking dish is full. Spoon the remainder of your salsa (about 1/2 a cup) over the enchiladas, as well as the remainder of your shredded Jack cheese (also about 1/2 a cup).
1 can (28oz) tomatillos, drained (or 7-8 fresh, large tomatillos, roasted)
1 can (4oz) diced green chiles
1 cup Tecate beer
1 teaspoon chicken base (or 1 chicken bouillon cube)
juice of 1 lime
1 tablespoon minced garlic
1/4 cup cilantro, chopped
2 teaspoons dried Mexican oregano
1 teaspoon cumin
salt & pepper to taste
In a medium sauce pan, heat oil over medium-high heat. Add onions and cook for 5 minutes until translucent and tender. Add all remaining ingredients except salt and pepper. Bring to a boil, then turn heat down to simmer for 25 minutes. Pour into a blender to puree (but don't fill your blender more than half-way or it could explode hot salsa all over you! Ouch! Work carefully in batches... or use a stick blender and avoid that whole mess.) Add salt and pepper to taste.
So Jen had been craving some chili lately and I decided to make a batch on Wed, which happened to be April 20th, Carmen Electra's birthday! Also, it is supposed to be some sort of stoner holiday or hippie celebration or something...not sure where I heard that. Anyway, since stoners, bachelors, and assorted college students (was that redundant?) always have a trusty can of chili in the cupboard for that "Crap I can't afford food" emergency meal, I thought it would be fitting to undertake such a meal on said day. For musical accompaniment, I had a variety of tunes but the most fitting for this adventure would have to be Sublime's "Smoke Two Joints". I know it's not very punk but they used to be a punk band...and, well, we live in Humboldt. Reggae, ska, and such are just the norm around here. Everyone's got a Che Guevara tee or a knitted rasta hat and dreads, so this works for the day and setting.
This chili is actually very easy to pull off and has an amazing complexity to the flavor and heat. There's a slow, medium burn at the end of a spoonful that stays with you for a bit and warms the body nicely but it's not very hot up front. It has a bit of chocolate, cinnamon and agave nectar (to mellow out some of the heat) so it's very Mexican inspired and ends up having a very silky texture and a dark, smokey flavor that is a definite plus in my book! Plus, it's made with a whole bottle of dark beer, which we all know makes everything taste better! - justin
CHIPOTLE CHOCOLATE CHILI Prep Time: 40 minutes Cook Time: 2-3 hours Difficulty: medium Serves: 8-10, depending on serving size
BEEF
3 tablespoons olive oil
2 pounds ground beef (20/80)
2 tablespoons Kosher salt
2 tablespoons black pepper
1 tablespoon ground cumin
1/8 teaspoon cinnamon
2 Tbsp semi-sweet chocolate chips
12oz bottle of dark beer (I used Lost Coast Brewery's 8Ball Stout but a porter or Guinness would work nicely as well)
VEGGIES
2 tablespoons olive oil
1 red onion, diced
4-6 cloves garlic, chopped
1 whole poblano chili
1 whole jalapeno chili
3 chipotle peppers in adobo sauce, pureed
1 quart chicken broth
2 cans (14oz each) whole peeled tomatoes, pureed
1 tablespoon New Mexico chili powder
1 tablespoon Chili de Arbol powder
1 tablespoon Pasilla chili powder
2 Tbsp Light Agave Nectar
To start the beef you'll need to heat a high-sided skillet or dutch oven over medium-high heat. Add the 3 tbsp of olive oil and when it starts to shimmer add the ground beef. As the beef starts browning add the salt and pepper and cook until well browned. Drain off the excess fat and add the cumin, cinnamon, and chocolate to the beef and continue stirring to melt the chocolate chips. Once they are mostly melted add the bottle of dark beer (making very sure to save a bottle for sampling...you know, for safety) and cook the liquid down till it's mostly evaporated. This concentrates all the seasonings and flavors in the meet before it's added to our vegetable base.
Fire roasting the jalapeno and poblano chilies is not necessary but can be done very quickly over a gas burner on the oven. Use tongs so as not to fire roast your finger tips. When the skin starts to snap and pop and singe, you are done. The peppers can then be cut in half, seeded, ribbed, and diced.
In a separate soup pot, add your 2 tbsp of olive oil and set on medium high heat. When the pan is hot, toss in your onion and sweat it down until translucent, about 5 to 7 minutes. While the onion is sweating, puree the whole peeled tomatoes and the chipotles in adobo (found in the Mexican or ethnic aisles of the market) in a blender or food processor. Add the garlic, poblano, and jalapeno to the onion and cook for another couple of minutes. Add the powdered chilies, tomato/chipotle puree, and the chicken stock, turn the heat up to high, bring the pot to a boil, and let it boil uncovered for 20 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pot.
After the 20 minutes are up, puree the entire pot. I used a stick blender but a standing blender or food processor would work. Make do with what you have. The main idea is to break down the sauce to a smoother consistency, unless you want a chunky chili, in which case, ignore this whole paragraph.
Add the meat to the veggie pot and stir in. Cover with a lid and let it simmer on low for an hour. Add the 2 tbsp Agave nectar (one could alternatively use maple syrup or some light molasses, or dark brown sugar for another twist on the flavor profile) and stir in thoroughly. At this point, one must taste and season as needed. If it's too spicy, add a little more sweetness to cut some of the heat. If it's not spicy enough for ya, toss in another chipotle and simmer for another 10 minutes or so. Serve with some bread for sopping, a little grated cheese and some sour cream and you have one killer bowl. This pot of chili will serve 4-6 folks with hearty appetites.
Oh, almost forgot to mention the best part! This chili gets better with age...to a certain extent. It tastes great the night that you make it. Try it the next day for lunch and you'll find that the flavors really marry in the fridge overnight.
I've been making this salsa over and over and over again the last few weeks. We've just been plowing through it. 
