Green Chile Salsa

Been on a serious craving for authentic Mexican food. To the point where I'm dreaming of La Parilla's salsa and chips.
The tortilla chips were slightly warm, salty, and super thin and crisp. The salsa was just thick (yet watery) enough to cling it's tomato-ey base to the chips. With a hint of cumin, cilantro and garlic, I long for this recipe.
Of course, there are no La Parilla's in the North. Nor, are there ANY decent Mexican restaurants in the North, unless of course you consider Taco Bell to be a Mexican restaurant.....complete with Grade E meat, whatever that comes from, I don't want to know. Just thinking I fed my kids that crap (back in the day) makes me shudder in remorse.
And for the die-hards, you know who you are, whom consider Jose and Tony's http://joseandtonys.com/ an authentic Mexican restaurant.....phooey!
Though on a personal note, I do miss Chi Chi's. e. Coli-schmoli !
So I find this recipe for La Parilla's Green Chile Salsa, and literally salivate at the prospect of making it.....ALL WEEK.
Not the intended recipe I was looking for mind you, but for all intense purposes, it satisfied my need, if only for a moment, for authentic Mexican food.
The end of the recipe entry reads, "you could smather this over anything." Why yes, you could. Chips, chops, chicken, a beef brisket, shrimp skewers, even hot dogs, it's so good.
Though the steps involved roasting garlic, tomatoes, onion's, tomatillo's, poblano peppers, individually.......here's what I did.



All together now!
Who has time to roast individually? Look how happy they are together, in unison. Roasting as One....
I love tomatillos. Sort of a tart, bright, looks like a tomato, but brings so much to the table, thing. I refer to it as a thing, since I'm not accustomed to cooking with it, but I want to cook with it, I want to bring the tomatillo to my pierogie/meatloaf/bruschetta/chicken piccata mentality.
I'm thinking capers and tomatillo's....roasted on a crusty baguette.
Back to Mexican.
There's this little Mexican restaurant opening up soon, right here in "the Boon's." Already caught on fire, before even opening...not a good sign.
In the meantime, I shall try to duplicate that recipe from la Parilla, since the hopes of ever having it up here is non-existent, to date.
Here's a superb recipe, accidentally found, but very Mexican.

Pre-heat oven to 425 degrees.

Ingredients:
5 poblano peppers-chopped and seeded
1/2 yellow onion-peeled and sliced
5 tomatillos-husked and roughly chopped
2 cloves garlic-peeled
3 tomatoes- quartered
Canola oil
Salt/pepper
Place on a cookie sheet, toss with canola oil, then sprinkle with salt and pepper, and toss again. Roast approx. 40-45 minutes until golden brown.
Once cooled, add to a food processor. Here's the rest of ingredients:
Add 1/2c. water while processing ( I had to add a total of 1c. of water since I like it thinner)
Handful of fresh cilantro
1 t. cumin
1/2 t. kosher salt

The longer this sits, the better it is. The recipe did not call for lime juice, but I think it would have made it even better.

Quick and Painless French Onion Soup

Add croutons, top with cheeses, and broil until slightly golden brown and bubbling and sticking to the edge of a soup crock...sigh.

I'm not sure where this recipe originally derived, but I got it from my friend, who got it from her sister, who got it from ??? I will promptly give full credit to my friend, Kellie, since she made it for me. Yay. This recipe is so easy and quick and DELICIOUS, despite all the recipes that INSIST on caramelizing onions (40 minutes), adding Gruyere cheese ($$$), and simmering on a low boil for a significant length of time (90 more minutes).

The foodie snobs will undoubtedly snub their pristine noses at this. As stated in previous posts, you really can overdo....unnecessarily, a recipe.
The only thing I added to this recipe was bay leaves. The step of rapidly boiling for 15 minutes, replaces the lengthy caramelization step. The result? One of the best french onion soups I've had.
Do not skip the Sherry, this is key in the flavor aspect.
Use provolone and Parmesan instead of Gruyere.....the cheese is just as melty-gooey....and just as delicious.

Serves 4-6 hungry people

Ingredients:

5 medium onions- peeled and sliced into 1/4 in. slices

1/2 stick butter

salt/fresh ground pepper-to taste

1- 32 oz. carton beef broth

1-32 oz. carton chicken broth

1/4 c. dry sherry

2 bay leaves

Topping:

2 slices provolone cheese for each crock of soup (I'm greedy like that)

1 T. grated parmesan cheese

Any flavor croutons-as many as you like

Saute onions and bay leaves in butter, with salt and pepper to taste, until onions are translucent and wilted, over medium high heat. Keep stirring frequently.....took me 15 minutes.

Add both chicken and beef broth and bring to a boil....took 5 minutes.

Once to a boil, let the soup RAPIDLY boil, over high heat for 15 minutes.

Turn off the heat and let soup rest for 10 minutes. Then, add the dry sherry.

Ladle into soup crocks. Top with croutons, and provolone cheese, then sprinkle with parmesan cheese. Place on a cookie sheet and broil until browned and bubbly...the longest 3 minutes of your life.

Total cooking time: 48 minutes. SCORE!!!!!!

Now, just imagine dipping your spoon into a crock of this and pulling up bits of onion, and croutons, and melty-gooey cheeses....I love soup.

Truth be told, I've eaten this the last 2 nights.....and I couldn't be happier.

Thank you Kellie, for this absolute gem!

What I've learned from 9/11

I can ask anyone what they were doing that day, and each and everyone of us can clearly remember that morning as if it were yesterday.
I have become a bit obsessed in anticipation of the 10th anniversary of one of the worst attacks on United States soil. More recently in the last few days following articles, videos, pictures of then, and now.
To this day, it clearly upsets all of us. It still resonates globally, 10 years later.
On the eve, of the Anniversary of such a planned and devised catastrophe, naturally I spent my day cooking.
It's what I do to clear my thoughts. My therapy session lasted all day, in the kitchen, grateful once again, that I wasn't directly affected with the loss of a family member.
Though I did take a break and watch the televised dedication ceremony in Shanksville, PA for the memorial currently being built to honor the 40 passengers and crew that bravely met evil face to face, and VOTED together in the heat of peril to fight the evil. I bawled today, just as I did 10 years ago, tomorrow.

3,460 presumed lost, including emergency personnel (aka) first responders.

What did I get out of my "therapy session?"
Just like the surreal moments following the attacks on 9/11/01, I realize We stand United. The out pouring of dedication, wanting to help, wanting to be there, wanting to rebuild, reconstruct our homeland security, remains forever emblazoned in my memory bank.
22 days after 9/11, the first attacks on Afghanistan were launched, and 2 million men and women made the decision to join our military.
We remain united in comforting the families that have lost loved ones, and honoring them.
Most of all, I realized today, the eve of 9/11, that these last 10 years have been my happiest.
My children are healthy, thriving adults.
I have met and married my Hub's.
All three of my children have married, and married well.
I have been blessed with three beautiful grandchildren.
I went, and graduated from college.
Three members of my family (my son included) have signed up willingly and have served, one still serving. (Army).
While simmering the "trinity" for my Jambalaya, it dawned on my, once again, this is America. Home of the free, land of the brave.
Despite the horrors of the past, We endure.

Marinated Hot Banana Peppers

If I could give kudos to the actual growers of these peppers, I would.
And I'll attempt at giving them kudos, without sacrificing their privacy.

A lovely couple, complete with a simple resolution to just get through the work week, life, and all that life seems to fling their way.

On this, I can relate.

Though, they handle it gracefully, for the most part, complete with a vulnerable side, of which, I also can relate to.

It's been an honor, a blessing, and filled with many laughs, and many surprises along the way.

For instance, a no dour...."what about me," mode.

Someone that understands, I'd rather text, than talk on the phone, but when necessary, I will talk on the phone.

A shared interest in gardening, woodworking, hunting, cooking.
A shared sense of humor, and loving to laugh out loud.

A shared love of pups, dogs, and cats.

A shared interest in the welfare of our country, without being maniacal.

A shared interest of our kids, and our grand babies.

A shared interest in living life, on life's terms.

And someone we can share our experiences/defeats, with.

The "surprise?"

Learning that two people you met a couple of years ago, have slowly become best buds. Via, other friends.

Priceless.

Absolutely, priceless.

I had the honor of picking through this couple's garden, at the cost of their labor and toil, that was now waning, to pick the last bits of hot peppers in their final glory (see previous post).

Brought the lot home, went to the Hub's infamous recipe (soon to be famous), and here it is.

Thank you both..

Fingers, lips, nose, are burning, and I still smell of garlic, But I'm grateful for meeting you both.

Ingredients:

3 lbs. hot banana peppers- sliced into 1/2 in. chunks

4 c. apple cider vinegar

3 c. canola oil

3 c. water

3/4 c. canning salt

1/4 c. dried oregano

1 whole head garlic- minced

Rinse hot peppers to clean. If you have hair to the shoulder, pull it up. Any interferences will cause you to wipe face, etc....while chopping peppers, and if they're hot, you should avoid this.

In a large, gallon sized, glass jug, mix vinegar, oil, water salt, oregano, and garlic. Shake to mix.

Start chopping peppers into chunks. The smaller ends of peppers have no seeds. Add to jar.

The larger ends have a pith, reserve them.

Take the larger ends and pop the pith out with fingers. I like my hot peppers, hot. So I take the discarded pith, and scrape them for the seeds. I add the seeds to the marinade to heat it up.

Once you have all the peppers chopped, and added to the marinade, let it sit for two hours.

Every 15 minutes, when you see the vinegar separating from the oil, shake that jug vigorously to blend while waiting for the two hours.

It's a bit of a process, I know. But, well worth the effort.

Now, load the peppers into canning jars, then add the liquid to the top. Seal with lids, then run under hot water.

This doesn't seal them, as in canning, but they will last for at least one month in refrigerator.

Serve the peppers with chicken, pork, beef, fish, on sandwiches. We've even been known to plop them on buttery crackers and eat as is.

Very garlicky, hot and tangy, all at the same time.

Whew! My mouth's on FIRE!

Days of Summer are numbered

As we begin the ending days of summer, that will soon transcend into cooler, crisper days and nights, I only have one thing to say.

Good.

I spend a good six months, per year, bitching and moaning about winter, and it's incessant grip that we always seem to have here in Western PA., February and March, in particular. Feels like an icy cold purgatory of sorts. I remember calling my daughter, who lives in Georgia (Grrrrrr), and announcing on a chilly March day, " I can't believe it's 40 degrees today! I only have two shirts, jeans, boots, and a sweatshirt on, it's so nice out!"

My daughter's typical response....after stating it was a mere 72 degrees there," Move. To. Georgia."

It is during these particular months (Feb.-March) I start salivating at the thoughts of homegrown fruits and veggies, wide open windows, cook-outs, wading aimlessly on a raft in a pool, iced tea brewed by the sun, and my dry, cracked lips finally healing.

Then we get to April, which can be chilly and deceiving, and VERY iffy. But it does inspire what lays ahead in May.

May comes, and it starts warming up, literally everything. The earth, the dirt, our (formally) frozen hearts at the prospect that summer is indeed, just around the corner. The frost warning is formally history.

We start the arduous process of raking away the dead non-growth, to allow new growth. Re-tilling, re-mulching, and re-planting. We spend way too much money at Lowe's and start dragging out the porch/patio/deck furniture, in the hopes of finally being able to LIVE outdoors!

Then June hits. If ever there was a "crack" month here, it would be June.

June is the payload of summer months. Kids are just getting out of school, the windows are opened, humidity is hovering around 25 %. Everybody is happy, and trying to regain some color on their pasty white skin, while actually enjoying warm days. The trees are in full regalia, the dogwoods are in full bloom, and the once latent perennials, are coming back to life with a vengeance.

Then there's July. While half of the days are tolerable, the other half are miserably humid. The "Dog Days" are upon us. It's becoming increasingly difficult to function in an central air-less, home. Still, many functions to attend, vacations, pool parties, graduations, fourth of July parties, and a multitude of activities that speak loud and proud....Summer! Duda's corn is finally here, and the garden is starting to yield it's bounty.

Here comes August.

The one big regret I have, and continue to have, was to ignore the suggestion of putting in central air back in November. We just got a brand new furnace (free-long story), and we had the funds at the time. But, being it was 28 degrees, central air was the furthest thing from my mind.

Bad Kate.

Back to August. By August, we're still riding the, 'I'm so happy it's Summer mode,' the harvest hits mid-month, we start canning, freezing, still cooking out. But the mosquito's, fly's, gnats, bats....have become a little Army. Grown in size, and numbers. Unless you douse yourself with a cancer-inducing, pretty smelling pesticide, consider yourself tonight's Fillet Mignon. Kids are STILL out of school... even the flowers are starting to wilt. By the end of August, The humidity is in the 70-80% range, and spending many sleepless nights, tossing and turning in a hot house, picking gnats off my sweaty skin, and cursing the "damned veggies that keep reproducing, even though you've spent hours, canning, freezing, cooking, etc..." suddenly gives me the urge to crave cold days, hot apple cider, and homemade soups. Call me crazy.

August is hurricane season, even Mother Nature knows.

Yesterday was hell on earth. It was like, 94 degrees, along with, I swear 100% humidity. We went to a lovely cookout to celebrate Labor Day. Even when I chewed the delectable food offered, it made me sweat more. Bugs were in full force, and I couldn't even sit at the picnic bench with the six other people, as the body heat, in combination with the heat itself, was too much.

With a glorious storm rolling in today, and the promise of tomorrow's high at 70, that's right, seventy....I welcome September.

Yay, September! Don't you worry. It may take me a few months, but soon I'll be bitching about the cold.

It's a vicious cycle.

 Though I do LOVE Summer. Thank you Summer, for the wonderful memories, the great food, warm days, and friends, but I'm over it.

With the end of summer in mind, and leftover corn on the cob in my fridge, here's an easy recipe to use up one of summer's limitless bounty.

Corn Chowder (serves 6-8)

Ingredients:

1 lb. bacon-Cut into 1/2 in. chunks (reserve 2-3 T. bacon grease)

3 ribs celery-chopped

3 carrots-peeled and chopped

1 medium onion- peeled and diced

2-3 Bay leaves

1 t. dried Thyme

Fresh ground pepper-to taste

6 c. chicken broth(or stock)

4 ears, previously cooked, corn on the cob-sliced off cob

3 medium sized potatoes-peeled and cut into 3/4 in. chunks

1 c. heavy cream

Kosher salt-to taste

Saute bacon "lardon's" (that's fancy-schmancy talk for, chunks) until crisp. Remove bacon to a paper lined plate. Drain all but, 2-3 T. bacon grease into a heat resistant container for future use.

Add your mirepoix (that's fancy-schmancy talk for, celery-carrots-onions) to pot with bacon grease. Add bay leaves, pepper, and thyme. Saute, until slightly sweated.

Add chicken broth/stock and simmer, on low heat, with lid on for roughly 20 minutes.

Remove corn from husks with a knife. I even take the back edge of knife and scrape the cobs right into the pot. Let simmer another 10 minutes, then add those chunky potatoes.

Cover the pot with lid and simmer another 15 minutes. Remove from heat.

Add cream while stirring soup. Adjust seasoning with salt to taste.

I ladle this up in soup crocks, sprinkle with cooked bacon bits, and have at it.