Thread: March Recipe Challenge!!

I think most everyone may make something Irish, no? I wonder if i can make something like a GREEN Irish stew? Bahahahhah!

I made 4 green things today. Recaito, salsa verde, pozole verde, and clam chowder en verde. Oh yeah! I'll post them separately.

Sofrito is a saute of aromatics that is the basis of many dishes. Recaito is a green version with cilantro, culantro, garlic, onions, and peppers. Use it in stews, soups, rice, etc.

You can also buy this in jars in your Latino section of the grocery store, but homemade is much more flavorful and healthy. It keeps about a week in the refrigerator, but I like to freeze it in ice cube trays (then pop them out and place in a freezer bag) for longer storage. This way I can grab 2, 3, or however many I want and add to a recipe!


Recaito

Ingredients

• 1 cup of cilantro, coarsely chopped (large, tough stems removed)
  
• 1 cup of culantro, coarsely chopped (if not available, use more cilantro)
  
• 2 tablespoons of minced garlic
  
• 10 ají dulce peppers or 1/4 cup bell peppers, stemmed, seeded and coarsely chopped
  
• 2 Spanish onions, coarsely chopped
  
• 2 cubanelle peppers or Italian frying peppers, stemmed, seeded and coarsely chopped
  

Instructions

Place ingredients in a food processor, or blender, and puree until smooth.
Makes 2 cups.

Tomatillos. I usually like them for including in pickle relish. But I have discovered that they make a terrific salsa verde that is not too hot. In most Latino restaurants I've visited their salsa verde is waaaaay too hot. I mean mouth scorching. I prefer my salsas on the mild-to-medium side. Not that I am a wimp or anything. This recipe was inspired by one by Give Me Some Oven.




Salsa Verde

Ingredients

• 1/2 pound tomatillos, husks removed then rinsed
• 1 jalapeno peppers, seeded and rough chopped (could also use a few drops of hot sauce)
• 2 garlic cloves, rough chopped
• 1/2 cup fresh cilantro, tougher long stems removed and rough chopped
• 1/4 cup diced Spanish onion
• 1-2 teaspoons fresh lime juice
• salt

Instructions

Dry roast tomatillos on a cast iron grill pan or skillet until the skin blisters and blackens, turning frequently for even cooking. Rough chop when cool enough to handle.
Place tomatillos, pepper(s), garlic, cilantro, and onion in a food processor or blender and puree to desired smoothness. Pulse in lime juice and salt to taste.
The salsa is good for about a week in the refrigerator. Freeze for longer storage. Use on everything!
Makes about 1 cup.

I have been dying for the longest time to make pozole. The fact that I didn't really know what it was didn't stop me. Okay, I knew it was some sort of stew, made with pork and hominy (mote). I've bought hominy a few times, but somehow used it for something else instead of my beloved pozole. I've also had pork before. So, today I decided to look it up and really make it. Most recipes I saw used pork shoulder and cooked for 3 hours of something. Hmmmm. I really only want to make one bowl. For myself. I have to pre-try stuff before trying to give it to the mister. He sure is picky for someone who eats everything. I also made some recaito and salsa verde and wanted to use those in my pozole. Most recipes I found on the internet for pozole verde included half a chicken or something. Didn't I just say I only wanted to make a little bit of it for myself? I decided to make a short-cut version which came out AMAZING! Well worth the wait.
Short-Cut Pozole with only Pork, no Chicken!

Ingredients

• 2 tablespoons olive oil
• 1 pound pork chops, bones removed and cut into 2-inch chunks
• 3 garlic cloves, minced
• 4 cups chicken broth
• 4 tablespoons recaito
• 1/4 cup salsa verde
• 1 14-ounce can hominy (drained) or use a cup or so of frozen pre-cooked hominy
• salt
• freshly ground black pepper

Optional Garnishes:

• sliced radish
• chopped cilantro
• chopped oregano
• diced avocado

Instructions

Heat oil in a large pot or Dutch oven over medium heat. Brown pork. Add garlic and cook 30 seconds. Stir in chicken broth and recaito, cover, and simmer until pork is tender, about 1 hour. When you can "cut" the pork with a wooden spoon, it is done.

Add salsa verde and hominy. Simmer 5 minutes or so then season with salt and pepper to taste.


Ladle stew into serving dishes and garnish how you please.

Serves 4.

Folks, I apologize for the horrid photo, definitely not my best work, but the consolation is, these guacamole deviled eggs turned out GREAT! The recipes comes from the website, Skinnytaste, but I can guarantee you that there’s nothing skinny-tasting about these eggs. Rich, creamy, and full of flavor, they make a great appetizer or snack.
Hope you will give it a whirl!

(side notes: I totally forgot to add the tomato and I substituted cumin for the chili pepper b/c I didn’t have the latter on hand).

Guacamole Deviled Eggs

Servings: 12 • Size: 1 piece • Old Points: 1 • Weight Watchers Points+: 1
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)

Ingredients:

• 6 large eggs, hard boiled
• 1 medium haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp minced jalapeno
• 1 tbsp fresh cilantro, chopped
• kosher salt and fresh ground pepper, to taste
• 1 tbsp diced tomato
• pinch chile powder (for garnish)

Directions:

Peel the cooled hard boiled eggs.

Cut the eggs in half horizontally, and set the yolks aside
In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.

Yummy recipe ideas!!! I bought my very first corned beef, ever. Have no idea how to make it!


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