Corn soup is a great late summer early fall lunch. This one is spiced up with a little hatch chili.
A quasi-southwestern dressing. Good for a simple salad (think romaine, pepitas, tomato). And to dip stuff in. Mise en Place PRODUCE STAPLES 1 avocado, skin off, pit discarded kosher salt 1 handful […]
Hatch chilis come around once a year in the fall with great fanfare. They certainly are yummy and a good excuse to cook southwestern-esque stuff. A great first stop is making some sauce and topping your some grilled meat with it.
A play on green bean almondine. Slowly cooking the shallots in the butter makes a great tasting sauce for the green beans with the acid from the lemon juice cutting the fat. Almonds provide the traditional crunch. Great side for a hunk of meat.
Chili is love. You better love your kitchen when you embark on this. When it’s done, everyone who tries it will love you.
Who doesn’t like tuna salad sammy’s?
Communists that’s who.
Poblanos might be my favorite chile. Mysterious yet fruity with a quick hit of heat that doesn’t last too long or get too intense. I love poblanos in chile rellenos, but they […]
Kick some ass seabass! Mise en Place STAPLES PRODUCE 1/2 tsp kosher salt 2 poblanos, roasted, peeled, seeded 3 tbs light olive oil 3 cloves roasted garlic 2 tbs canola oil 1/2 […]
Butter. Pasta. Fuck yeah.