Friday happy hour made possible by a bottle that’s been hanging around for an embarrassingly long time. Still tasted good, though!
A few windy days led to top-heavy tomato plants falling over and losing green tomatoes…
And a handful of green tomatoes led to fried green tomatoes. A creamy buttermilk dressing would have been perfect in this situation, but hot sauce was a nice stand-in accompaniment.
BLTs on a defrosted loaf of homemade bread with a side of tomatoes
Farmers’ market haul: fingerling potatoes, green onions, tomatillos, jalapeños, eggplants, fresh mint, cantaloupe, zucchini and eggs
Post-market and post-run breakfast: failed-omelet-turned-scramble with tomatoes, green onion, dill and cheddar with a blueberry-peach smoothie and coffee
I had several Anaheim chiles left from last week’s trip to the market, and a little googling led me to the conclusion that there’s not much to do with Anaheim chiles besides roasting them and turning them into something else. I opted for a salsa verde, slightly inspired by this recipe, but mostly inspired by an image in my mind.
How to: Roast 6-8 Anaheim chiles until the skins are blackened, put them in a bowl and cover with plastic wrap, peel off the skins and remove the stems once cooled. Take about 1.5 pounds of tomatillos, half of a white onion, a jalapeño or two and a few cloves of garlic and drizzle them all with olive oil, sprinkle with salt and roast at 425ish for about 30 minutes, until the tomatillos are soft. Add the chiles and the tomatillo mixture to a blender and mix, adding a little broth if you need to thin it out and make it salsa-like. Season with salt, lime juice (I used the juice of half a lime), cumin, coriander, etc. Once cool, mix in fresh, chopped cilantro.
Because the Anaheim chiles were so mild, I thought that two jalapeños would add a nice amount of heat. The voice of reason told me to add one to the blender, taste and go from there, but I ignored that voice and threw them both in. My advice: start with one and work your way up. This was hot. Good, but very hot.
Cucumber margarita: 1 tbsp sugar and 1 oz lime juice muddled with several thin cucumber slices plus 2 oz white tequila and a splash of St. Germain
Stuffed jalapeños: five large jalapeños, largely cleaned of the heat sources, filled with a mixture of cream cheese, grated cheddar and mozzarella, cilantro, green onion, garlic, salt and pepper. I basically started with a few ounces of cream cheese and kept adding stuff until the cream cheese was on the verge of not being able to bind it all together anymore and it tasted good. Once the peppers were full of cheesy filling, I baked them (around 375-degrees, I think) until browned. They don’t look like much, but they were pretty amazing.
Grilled corn: an adaptation of this recipe, with less chili and with added cilantro. Buttery, citrusy corn is my new favorite thing.
Mexican Roadside Chicken from Mexican Everyday (recipe reproduced here). We tried this grilling technique and didn’t have the best luck with it, but we quickly regrouped and once we scraped the charred skin off the bird, we had a delicious dinner.
His & hers breakfast sandwiches. Last week’s bagels, defrosted and toasted, with harissa, scrambled eggs, bacon and cheddar.
A sandwich well worth the long run that preceded it
Graham crackers for a cookie butter taste test at work
Homemade tortillas, which saved me from a trip to the store and in turn saved me from finding five other things that I “need” instead of buying the one thing that I go for. I used this recipe and replaced 1/3 of the all-purpose flour with whole wheat flour and used butter instead of shortening. Really good and super easy to make.
Chicken and bean enchiladas. Shredded leftover chicken plus cooked beans from the freezer wrapped in tortillas, covered with homemade salsa verde and liberal amounts of cheese, baked at 375 until brown and bubbly.
Enchiladas with Greek yogurt and a side of corn
Backyard Mint (Chip) Ice Cream from Jeni’s Splendid Ice Creams at Home for dessert. Which flavor to make next??