Lemony Zest :: Kim Lewandowski

Posts Tagged ‘tomatillos’

Well, try as I might, sometimes I miss these food blogging event deadlines, but I like this relish so much, and it looks so good, I decided to post it anyway. Yummy and good for you, and soon we will be able to make it with tomatillos from our own yard.

Bobby Flay’s Tomatillo-Avocado Relish
3 ripe Haas avocados, peeled, pitted and diced
3 tomatillos, husked, washed and diced
juice of 2 limes
3 tbsp. canola oil
1 tbsp. honey
Kosher salt and freshly ground black pepper
3 green onions, white and green parts, thinly sliced
3 tbsp. chopped fresh cilantro

Carefully combine avocados, tomatillos, lime juice, oil, honey and S&P to taste in a medium bowl. Mix in the green onions and cilantro. May be made up to 30 minutes in advance and refrigerated.

This is great served with grilled chicken, or as a dip with tortilla chips.

… of food blogging. This one is hosted by Andrea’s Recipes – thanks, Andrea! The topic is “Grow Your Own,” as in, make a dish with at least one ingredient from your own garden, or from a friend’s garden if you don’t have your own. Dan and I have planted a veggie garden for most of the 15 years we’ve lived in this house, and I have a fairly large herb garden as well.

Last summer, some neighbors had their annual Porch Party potluck (they have a huge, wraparound porch); I wanted to make something different, and we had planted something different this year, and boy was it prolific. We planted three tomatillo plants and had so many tomatillos I gave bags of them away, mostly to Liz and Walter, who moved here from Colorado a few years ago. I still have some in the freezer. Among other things, we also grew onions and jalapenos this year, so I had those on hand, too.

The round-up of all the entries is here.

So I made a few batches of salsa verde (green salsa) from Tyler Florence’s recipe and decided to make sort of an enchilada casserole for the potluck. It was a big hit

Tyler Florence’s Salsa Verde

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt

Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine.

Enchilada Casserole

1 lb. boneless, skinless chicken breast
2 bay leaves

3 tbsp. corn oil
3 cloves garlic, minced
1 each red, green and yellow bell pepper, thinly sliced
1 large yellow or white onion, thinly sliced
3 tbsp. chopped fresh oregano

About 15 corn tortillas

2 cups salsa verde
2 tbsp. chopped fresh cilantro
2 cups shredded Monterey Jack cheese

Put chicken breasts in a small saucepan and cover with water; add bay leaves. Bring to a boil, lower heat and simmer for 20 minutes. Drain chicken, discarding bay leaves, and let cool for a few minutes. Using fingers or two forks, shred chicken and set aside.

Heat corn oil in a large, heavy-bottomed skillet or saute pan. Add garlic, stir for 30 seconds, then add onions and peppers. Cook over medium heat, stirring, till softened, about 6-7 minutes. Stir in oregano, turn off heat and set aside.

Preheat oven to 350 degrees F. Cut tortillas into half-inch wide strips. Spray a large baking dish with cooking spray. Spread about 1/2 cup of salsa verde on the bottom of the baking dish; top with half of the tortilla strips, then half the pepper mixture, half of the shredded chicken, and about 3/4 cup of salsa verde. Add the rest of the tortilla strips, pepper mixture, chicken, and salsa, in that order. Sprinkle with chopped cilantro. Top with cheese. Bake for 20-25 minutes, till cheese is melted and bubbly.