My mom and I took an herb class at William Sonoma last weekend and I got inspired to combine a couple of the recipes. We learned to make salsa and chicken with compound butter—which was too much butter for me, but still pretty good. Now that I am actually sitting here looking at the recipe for salsa verde I realized I forgot the onion, which is why it ended up tasting more like a marinade than salsa. Why wasn’t I looking at the recipe while cooking? Because that’s not how I roll, hommie.
Here’s the shot of the stuff:
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| Yes, my kitchen is still mid-demo but semi-functional! |
I’ve never done a single thing with a tomatillo so here’s me trying to figure out how to peel it:
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| I will conquer you. |
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| Bite. No? |
It’s surprisingly sticky under the leafy stuff! My compost pail got a nice bit of greenery, which I am sure is a welcome change from the coffee grounds. Tons and tons of coffee grounds…
So here’s the Easty-ized recipe (which needed a small white onion):
6 tomatillos
3 seeded jalapenos
1 bunch fresh cilantro
1 bunch flat-leaf parsley
3 garlic cloves
1 Tbs. of course sea salt
1 Tbs. ground pepper
2 Tbs. fresh lime juice
1/4 cup EVOO
I threw everything into a food processor and pulverized the heck out of it. Then I melted a little bit of butter (instead of making a compound) with more EVOO in a pan, tossed in some sliced shallot, more salt & pepper, and cooked up the boneless, skinless chicken tenders.
Meanwhile, I got a call from my bestie in California and caught up on the gossip in between food processor pulses. “Sorry! Loud noise! <whirrrrrrrr whirrrrrr> He said what??! Oh girl, that’s crazy face!”
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| Trust me, it tasted way better than this looks. |
So I go a shot of the chicken but by the time I was done with everything I was too freakin’ hungry to pause and photograph my salsa. Boo. But I ended up putting it on the chicken and it was delish. Again, better on chicken than as an actual salsa, so I put the rest in the freezer for later. My Venezuelan officemate told me I should have roasted the tomatillos first too. I’m going to take his suggestion next time so I can eat it with chips…and cheese. Like a whole bunch of melty cheese…
After dinner I broke into the Heart Smart Bisquick and had myself some strawberry shortcake minus the whip. Hey, work with what you’ve got!
Anyone else get crafty in the kitchen this week? Is there anyone out there who likes to experiment without looking at a recipe too? Or is that just me?
Up next--some light demo! My favorite :) ~Easty
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