Salsa Me This

This is a quick one and provided by Amy's Garden at our favorite Farmer's Market, South of the James. They sell salsa baskets complete with onion, tomato varietals, peppers and garlic. We like to kick up the heat so they threw in a hotter pepper (wish I could remember the name of) that had a great finish that packed the heat but didn't leave you running for the milk jug. When I got home, I first diced the onion (small, white) and 3 cloves of garlic. The mixture went into a glass prep bowl and I doused it with a hit of Merlot, salt and pepper. Then I went to work on the tomatoes - chopping, slicing, dicing. I pulled it all together with about half a tbsp of cumin, salt and a generous helping of black pepper.

This one is easy and tasty but the best part is talking with the folks at Amy's Garden booth during the market. They are friendly and helpful and provided info on the produce and tips on the recipes. Definitely one to hit up next time you are in town.

Lime Chicken with Polenta Cakes and Salsa

I look for any excuse to use my new citrus juicer from C & B.  There is something really satisfying about squeezing every last drop of juicy goodness from a lime and this recipe gave me the opportunity, 3 times over.

Lime Chicken marinade (for 2 boneless chicken breasts):

1/2 cup Canola oil

Juice of 2 limes

1.5 tsp cumin

dash of cayenne pepper

1 clove garlic

sea salt and fresh ground black pepper

I let it sit for 30 minutes before throwing on high heat on the grill.

Before I doused the chicken in the marinade, I separated a bit to brush on the polenta cakes (I just added a bit more canola oil to coat evenly).  I found pre-made polenta in the grocery store that you can slice into strips, the flavor and texture turned out surprisingly great.  The marinade was painted on and the strips tossed onto the grill for about 5 minutes on each side to get some good grill marks.

The final piece of this easy and quick meal was the homemade salsa.  I change my recipe every time I make it depending on what's in my fridge, pantry and garden.  Last night I used grape tomatoes (halved), 1 can of Rotel tomatoes with chilis, 1 can of mild chilis, 1/4 white onion (diced), 1/2 avocado, chopped chives, fresh cilantro, lime juice, cumin, hit of cayenne and cracked black pepper.

Um, yum.  Really.  Wanna make it again tonight.

Rick Bayless recipe for Chorizo Verde

In keeping with the 'green' theme, I wanted to try a new recipe that uses fresh herbs, peppers, greens and pork...Chorizo Verde. I saw Rick Bayless making this on his PBS show.  The finished product turns to a queso like tortilla filling and is a slightly spicy treat.  I also put together a roasted tomatillo salsa that is super easy and adds a sweet element to contrast the heat.

Chorizo Verde:

1 lb pork

1/2 onion

2 medium poblano chilis

1-2 serranos

cilantro

beer

1 cup to 1.5 cup manchego cheese

2 cups raw spinach

Start by roasting the poblanos over a grill flame until charred. Remove charred skin by running under cool water and peeling off with your fingers. Poblanos then go into a food processor with the serranos and a medium bunch of cilantro.  Pulse until pureed.

In a large skillet, brown pork and then add the 'verde'.  Saute for a bit and add a pinch of salt and the onions.  Onto the queso!   Give the skillet 1 to 2 full turns of beer, enough to almost cover the pork mixture.  Add the shredded cheese and spinach.  Turn the mixture until the cheese melts and the spinach wilts - that's it!

Tomatillo salsa:

In the same food processor used for the poblano mixture (a little flavor will be left over), blend a roasted tomatillo, half to a full jalapeno, 1/4 cup onion, 1/2 pint grape tomatoes, handful of fresh cilantro.  Pinch of garlic salt, cumin and cayenne pepper and the juice of 1/2 a lime.  Pulse, pulse, pulse until it's the texture you like.  I like this one pretty thin.

Put it all together! Warm tortilla, scoop full of the chorizo verde, a few leaves of raw spinach and a couple of slices of avocado.  Yum!  Add the salsa to the tortilla, enjoy the salsa with chips or over some shredded lettuce.  Do whatcha like.  A margarita on the side never hurt anyone either...