Moderators dtel Posted February 14, 2017 Moderators Share Posted February 14, 2017 10 hours ago, sunburnwilly said: diced tomatillo I have seen picture of the plants, didn't know they were edible, what kind of flavor do they have ? Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 14, 2017 Share Posted February 14, 2017 1 minute ago, dtel said: I have seen picture of the plants, didn't know they were edible, what kind of flavor do they have ? Mildly tart, a little earthy, more flavorful than a green tomato. Here it is common to make a green salsa with them. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 14, 2017 Share Posted February 14, 2017 Tomatillo Salsa 4 cloves garlic minced 4 scallions chopped about 1 pound tomatillos husked, cored, 1/4 inch diced tablespoon chopped cilantro 3 serrano chiles, seeded and diced 2 teaspoons fresh lime juice Salt to taste 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 14, 2017 Share Posted February 14, 2017 More Tex-Mex: Salsa Verde About 1 pound tomatillos husked (rinsed, always rinse) and chopped 1/2 cup chicken stock 2 cloves garlic chopped 2 jalapenos seeded and chopped 1 teaspoon sugar 1 teaspoon fresh lime juice 1/2 cup chopped cilantro 2 teaspoons salt Fresh ground black pepper to taste Put it all in a blender until smooth, and adjust seasoning as desired. Use as a dipping sauce or all purpose salsa for enchiladas, grilled chicken and fish. 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 14, 2017 Moderators Share Posted February 14, 2017 Tigerman, I know you two are vegetarian, or it seems, so I wanted to tell you what we did many years ago almost accidently. Our brother in law gave us a wok for christmas one year and we loved it, I started collecting chinese and japanese cook books and trying all the recipes. We quickly realized the meat was not a big part of the flavor for many of the dishes so we just removed it, mainly for convenience. It made no difference really as far as taste, and we ate no meat for the most part for probably 6 months while trying many of the recipes. It was for no other reason than convenience, over time we got away from many of those dishes and slowly went back to more variety, although we still both love chinese or japanese food we cook it much less since it's quite the job to cook like that. I only say this because for one, I love meat, but I can see how it could be no problem to be vegetarian when done right. 1 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 14, 2017 Moderators Share Posted February 14, 2017 7 minutes ago, oldtimer said: Tomatillo Salsa 4 cloves garlic minced 4 scallions chopped about 1 pound tomatillos husked, cored, 1/4 inch diced tablespoon chopped cilantro 3 serrano chiles, seeded and diced 2 teaspoons fresh lime juice Salt to taste Both of those look good, I know nothing about mexican or tex mex food, outside of a restaurant and a menu. 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 14, 2017 Share Posted February 14, 2017 While I'm at it, this one really rocks: Avocado-Tomatillo Salsa 2 large avocados, medium dice 1 teaspoon diced red bell pepper 1 teaspoon diced green bell pepper 1 tablespoon diced scallion 4 tomatillos, husked, rinsed and diced 1 clove garlic, minced 2 tablespoons cilantro leaves 2 serrano chiles seeded and diced 2 teaspoons fresh lime juice 3 tablespoons olive oil Salt to taste Combine avocados, bell peppers, scallion, and half the tomatillos in a large mixing bowl. Place the garlic, cilantro, serranos, lime juice,and the other half of tomatillos in a blender, until smooth. Slowly drizze in the olive oil. Pour this puree into the bowl and combine thoroughly, season with salt and let sit for 30 minutes. use with pretty much any savory dish. 2 Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted February 14, 2017 Share Posted February 14, 2017 2 hours ago, dtel said: I have seen picture of the plants, didn't know they were edible, what kind of flavor do they have ? A little acidic which is why I included them . Plus they were the scraps from the chili verde I made as well . 2 lbs ground pork serrano peppers chopped onion chopped garlic 3 large tomatillos diced Great on it's own but has a variety of uses . 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Thanks everyone for posting today! dTel..... Yes, have been a 'near' vegetarian since 1995... This just means I do sea meat and dairy - the extent of ANY animal product. Else, all veggies............however, the smell of meat doesn't effect.. Last Easter, I was sacked with grilling $170 (2 legs of lamb from Whole Foods!)... I was fine with that.. It was good for you to try new things and a little less meat......as you found, it is good tasting WITHOUT the beef or what have you... Chris has drifted from vegetarian over the past couple of years... He has me cooking his 'scrapple' every Saturday when we do up big breakfasts! My only deal with that is, it gets cooked outside on the grill's side burner! I was out there a couple weeks ago, 18 degrees!, this past weekend, I was out there while it was snowing!! Well, anything to keep that smell from wrecking the house for a week Now, speaking of cooking and Asian dishes...........tonight I am doing up a veggie Pad Thai... I have cooked it up in the traditional fashion, but, have lately put my own spin on it... 'Some' photos in a bit, as it is all just starting now... Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 15, 2017 Share Posted February 15, 2017 22 hours ago, dirtmudd said: chicken saltimbocca tomorrow! chicken saltimbocca with mushroom,broccoli rabbe,lemon sauce 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Looks like a good dish Mike.........time for a camera upgrade, just can't see the details of the dish..........sorry I'm still working on mine, taking photos of the usual steps..........be a little while yet... Enjoy your dish 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 15, 2017 Share Posted February 15, 2017 Gary, I do have a full photo from start to finish... 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 15, 2017 Share Posted February 15, 2017 1 minute ago, Tigerman said: Looks like a good dish Mike.........time for a camera upgrade, just can't see the details of the dish..........sorry I'm still working on mine, taking photos of the usual steps..........be a little while yet... Enjoy your dish lens was dirty & steamed. 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 11 minutes ago, dirtmudd said: lens was dirty & steamed. Yup, that will do it I just checked mine to make sure it was clear......good to go! If you feel up to it, DO add some photos tonight's dish, we would all be happy to see ! But, I understand if you want to take some time off....... Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 15, 2017 Share Posted February 15, 2017 17 minutes ago, Tigerman said: Yup, that will do it I just checked mine to make sure it was clear......good to go! If you feel up to it, DO add some photos tonight's dish, we would all be happy to see ! But, I understand if you want to take some time off....... 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Very good! Thank you.... Mine are ready to upload now..... 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Ok my fellow foodies..............time for showing what is going on 'Right This Minute' in the kitchen. Promised the Pad Thai dish, and the photos will be forth coming.. Here on the bamboo board, the vegges and tofu (extra firm) are cut and ready...........Zucchini and fresh broccoli, sweet onion... Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 15, 2017 Share Posted February 15, 2017 1 hour ago, Tigerman said: Thanks everyone for posting today! dTel..... Yes, have been a 'near' vegetarian since 1995... This just means I do sea meat and dairy - the extent of ANY animal product. Else, all veggies............however, the smell of meat doesn't effect.. Last Easter, I was sacked with grilling $170 (2 legs of lamb from Whole Foods!)... I was fine with that.. It was good for you to try new things and a little less meat......as you found, it is good tasting WITHOUT the beef or what have you... Chris has drifted from vegetarian over the past couple of years... He has me cooking his 'scrapple' every Saturday when we do up big breakfasts! My only deal with that is, it gets cooked outside on the grill's side burner! I was out there a couple weeks ago, 18 degrees!, this past weekend, I was out there while it was snowing!! Well, anything to keep that smell from wrecking the house for a week Now, speaking of cooking and Asian dishes...........tonight I am doing up a veggie Pad Thai... I have cooked it up in the traditional fashion, but, have lately put my own spin on it... 'Some' photos in a bit, as it is all just starting now... so your a vegi, not a vegan.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 Yes Mike..........although many dishes done around here ARE vegan, as is tonight's dish..... ok, time to drain the rice pasta... More shortly..... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 15, 2017 Share Posted February 15, 2017 ...two of my key ingredients and commonly used in Asian cooking.... These came from an Asian market down in South Carolina, which we visit each time we go down south do visit my dad... We also stock up on the rice pasta while there too! Quote Link to comment Share on other sites More sharing options...
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