Saturday, April 13, 2013

Salsa verde in three steps

Step one: 
Chop 3 poblanos, 6 tomatillos, 2 seeded jalepenos, one bunch of parsley, two celery stalks, one red onion, one head garlic and the lines. Toss in extra Virgin olive oil, salt,
 & black pepper.

Step two:
Roast at 400 degrees for 20-25 min. 

Step three:
Purée (or hand chop) all ingredients with olive oil, fresh cilantro, fresh parsley. Taste and season with additional salt and hot sauce if desired. 
Enjoy warm with a Corona or a daiquiri. 

Monday, April 01, 2013

On the third day

He rose
And so did my popovers 😉

To Make 12 large popovers.
4 eggs
2 cups whole milk
2 cups flour
2 teaspoons salt
Pinch fresh nutmeg
Pinch cayenne
1/4 cup grated parmagiano
1 cup grated Comte

Let sit for a half hour for flour to absorb liquid.

Preheat oven to 450deg. Preheat popover pans or muffin tins with a teaspoon of melted butter or bacon fat.

Quickly take out tin, shut oven door, fill wells half full with batter, top with handful of grated comte, quickly return to oven. Bake for 10 minutes, reduce temp to 375deg, continue to bake for 20 min or until done.

The secret to successful popovers is keeping the oven very hot for the first 10 minutes, or they will not rise.