Sunday, May 9, 2010
We went to our friends' annual Cinco De Mayo pot-luck last night and the food was terrific! There's nothing better than a big table full of people's yummy hard work. Pot-lucks are the best way to get people together with tons of food (and booze!), saving the hostessing heroine hours of work, along with fist-fulls of money. It's so interesting to see what other people like to create. If every guest puts forth just a wee bit of effort, great things will happen. Last night, it was enchiladas, chile rellenos, roasted salsas, fresh guac, carnitas, and on and on... Muy delicioso!!!
I brought something that I kind of made up along the way - I knew I'd make a salsa verde with chicken, but I added roasted corn and poblano at the last minute and it was a great addition. Salsa verdes are mild green Mexican salsas made from tomatillos. I roast tomatillos, onion, garlic and jalapeno and then puree it with cilantro and lime juice. It's totally versatile and super easy:
Makes about 2 cups
About 1 dozen tomatillos, paper skins removed and halved (or quartered if large). If there is dirt on tomatillos, take a damp cloth and wipe away.
2 onion, quartered
4 cloves garlic, whole
3 jalapenos, cut lengthwise, removing inner seeds
salt and pepper
juice of 2 limes
Preheat oven to 375.
On a sheet pan, place tomatillos, onion, garlic and jalapenos, season with salt and pepper and toss with olive oil.
Roast for about 30 minutes, turning over a few times. Set aside and allow to cool.
Once cooled, place roasted ingredients in to a food processor and add cilantro and lime juice. Puree until smooth and test to see if you need to add more seasoning. You may need to add a few TBLS of water if sauce is too thick. (It should be the consistency of a pureed salsa). This salsa is wonderful alone as a side dish, with traditional red salsa and can be used anywhere you would use the red stuff. I especially love salsa verde with goat cheese enchiladas!
SALSA VERDE CHICKEN WITH ROASTED CORN AND POBLANO
8 organic chicken thighs, bone-in, skins removed
1 TBLS olive oil
1 TBLS butter
2 cups organic chicken broth
2 ears of corn
2 poblano peppers
2 cups salsa verde (see above)
Season chicken with salt and pepper, set aside.
In a large, heavy dutch oven or saute pan, heat olive oil and butter and sear chicken thighs on one side for about 4 minutes, turn over and repeat.
If you have to do this in batches, take out first batch and set on plate and sear the remaining thighs. Once all are seared, put back in pot/pan and add chicken broth.
Bring to a boil and cover. Lower heat and simmer for about 15 minutes, or until cooked through. Set aside to cool completely. Once cool enough to handle, remove meat from bone and shred.
I do this on the grill, but you can also do it in a dry cast-iron skillet on the stove-top.
Remove husk from corn and place on grill (or pan) and slowly roast corn, turning it every so often until completely roasted.
Set aside to cool. Once cooled, remove kernels and place in a bowl.
(This is the same technique as roasting red bell peppers).
Rub a tiny amount of olive oil over pepper.
On either the grill or open gas flame on your gas-burning stove (or under the broiler), heat pepper until charred on all sides and then place in a bowl and cover with plastic wrap. Allow the steam to separate the skin for about 10 minutes. Once cool enough to handle, remove the charred skin. Cut poblano into a small dice, discarding the inner seeds. Add this to the corn.
Take shredded chicken and add the corn and diced poblano. Add salsa verde and combine. Test seasoning, you may need to add salt and pepper.
Serve with warmed tortillas, sour cream, avocado and lime slices.