Salsa Verde #1

Sorry it has been a few days since my last post. Life has moved on and I am playing catch up, some weeks are more unorganized than others so that is all I am going to say on the matter!

It has been a middle of the range week for food in our house, I have been out most nights cooking for half of Evanston while my family have been living on take out from work (don't feel sorry for them- tonight they have a fabulous veal, pork and panchetta lasagna to devour). 

I was home a few nights ago and found some tomatilla tomatoes ( actually don't know if this is the right spelling but it will take me another week to find out so you'll have to live with it or drop me a line and correct me) in the fridge I bought last week. Terrible I know, but they last really well and the salsa tasted awesome as usual which brings me to this blog entry.

While working in the Chicago area for the past 6 years on and off (minus the 10 months we spent in Italy and the past year in Virginia) I have learn't quite a lot about Mexican food from the various Mexican guys I have worked with. Sometimes it is what I observe when they cook comida (family meal) or what they tell me they had for lunch before work.  I try to duplicate it from random notes I wrote. One of my favorite recipes I was taught is the salsa verde.

Salsa verde can come in many different shapes, flavors and forms. Today I am talking about the stove top variety, I'll save the others for another day.

Depending on the jalapenos hotness the kids will try it, otherwise Nic and I store it in the fridge and pour it on anything from eggs in the morning (actually that is just me), tacos, grilled fish, chicken- anything that needs a little flavor kick. The night I made it, I served it with pork marinated in cumin, paprika and cinnamon (wanted to see what it tasted like and I was suitably impressed, however use less cinnamon than cumin for a balanced savory, sweet flavor if you'd like to try). We wrapped it all up in a flour tortilla with smashed pinto beans, topped with the salsa verde and there you have it a tasty, fast family meal- perfect for a hot night.

Salsa

Tomatillas 3-4

jalapenos 2-3

yellow onion 1, medium

garlic clove 1

cilantro 1/2 bunch leaves

Juice of one lime

salt and pepper to taste

When making the salsa you simply pop tomatillas (or green tomatoes, you can use red ones also but the flavor will be a little different), jalapenos, and yellow onion-quartered into a small saucepan and bring to the boil. Once boiling simmer for 2-3 minutes to soften the tomatillas and jalapenos.

Drain off all the water and pick off stems if any- set to one side.

Meanwhile, pull out your trusty Cuisinart- add garlic clove and pulse for 10 seconds to chop it up. Add HOT tomatilla mix and process until combined well. 

Remove lid add half a bunch of cilantro leaves, juice of 1 juicy lime and salt and pepper to taste. Return lid, blend until well processed then pour into a jar and store in the fridge until needed.

It last for two weeks.

NOTE:

Now you are probably thinking the photos don't add up to the recipe- You are correct! I didn't have any cilantro in the fridge on the night so I decided fresh corn would be good (?) it was very yummy. I put the corn in the water after I shut off the heat- 1 minute before I drained it. These are the things you have to do when your living in the real world and not on telly- ha,ha. It was very yummy but I did miss the cilantro.

There are many different varieties of this salsa as I said, but this is the one I use over and over again. I hope you can get Mexican ingredients in Australia otherwise I'll have to start up an importing business!

Once again, sorry for the delay......

Banana & Coconut muffins

Nic is having a 'boys day out' on a friend's boat today. They are heading down to Chicago to the Air and Water show- they will have a blast for sure. I felt like I needed to pack him off with a little something under his arm to snack on. I know Phil's wife will be making some fabulous sangos (sandwiches for those feeling confused) so I decided to go the muffin route. I feel I have done the cinnamon ones to death so looking around the kitchen I spot two very black bananas and decide on banana muffins with a pinch or two of coconut just for the fun of it.

 I feel very hard done by due to the fact I have never owned a food mixer. I refuse to buy a cheap hand held one because I am waiting for the mother of all mixers- the standing, kitchen aid mixer...I am still waiting but that is another story. Anyhow I want to make the muffins and I don't want to beat the butter and sugar by hand so I pull out my trusty and faithful Cuisinart food processor. Hands down it has to be one of the best gifts I have ever received. I use it to death and for everything. I know you shouldn't use it for cakes but when that is all you have, you make do. I have to say it makes wonderful banana muffins!

 There is a lot of stop and starting to 'cream' the butter and sugar but when that is all done and you have added the bananas- a few quick pulses to add everything else and there you have it, a great batter ready for the cake tin or muffin pan. As you can see from the photos, you really do end up with a light, fluffy muffin. Alex has been driving me bonkers all morning wanting to know when it is his turn to have a muffin. I am sure I did the same with my mum seeing as she first introduced me to this recipe (minus the coconut) when I was three so it is pay back time!

I finished them off with a quick lemon, icing sugar and butter glaze. I never measure this one out. I find a knob of butter, zest of half a lemon, add juice of half a lemon and then keep on adding icing sugar (sifted to reduce lumps) and stirring until thick enough to spread. It is a great quick alternative if you don't have any cream cheese. If you have any blackened bananas lying around, don't throw them out give this recipe a go and enjoy- with or without the coconut.

Banana and Coconut muffins

1 stick (125g) butter

1 cup sugar

3 black bananas- mashed

1/4 cup dessicated coconut

2 eggs

1&1/2 cups all-purpose flour

1 heaped tsp baking powder

1 tsp baking soda

2 Tbsp milk

Preheat oven to 350 and spray tins/ muffin tray with cooking spray oil- set aside.

In a mixer or food processor (or by hand) cream your butter and sugar until light and fluffy.

Add eggs one at a time, mix until well combined then continue with remaining egg. Add mashed bananas and coconut (if using). Mix until well combined.

Add remaining ingredients and stir on LOW until combined (or a few short pulses in the food processor). Once all mixed, pour into muffin tins and bake for about 20 minutes.

Once baked, turn out onto a cooling rack. 

When cool add lemon glaze or your favorite cream cheese icing. 

This mix usually makes 16 muffins.