During the last "What's On Your Nightstand" at 5 Minutes For Books I stumbled upon this new carnival hosted by Kipi at In My Own Little Corner. Since I am having a hard time coming up with meal ideas these days (whether that is due to the heat or the hectic back to school schedule, I do not know), I bookmarked the page to check back for ideas last Thursday.
Since we left for Arkansas on Friday morning, I just copied a few recipes and promised myself that I would join the fun this week.
I am challenging myself to try one new recipe a week...whether it is an entree or a dessert does not matter so much as trying SOMETHING new.
Monday was Brian's 19th birthday...but since we were traveling home, the party had to wait until Tuesday. When asked what he wanted for dinner, he replied FISH TACOS. Where did that come from? I have never even seen a fish taco! Never mind the fact that I never thought I would eat (much less make) a fish taco.
First, I called a friend to ask her what constituted a "proper" fish taco so I would be able to recognize a decent recipe if I saw it. Next I read a description of what has been called the best fish taco in Houston to get some pointers on what to look for. Finally, I searched the Food Network website for a recipe that was close to my friend's description and the Pappasitos menu. I settled on this recipe from Bobby Flay.
I thought for sure this would be my "Love To Cook Thursday" entry...but as it turns out, Kipi had already posted a fish taco recipe. As the other two posts thus far have been TexMex in nature, I thought I would stay with the theme and share a delicious green sauce recipe that I found a few years ago.
Salsa Verde Cocida
2 pounds tomatillos, husked and washed
3 garlic cloves
1 teaspoon cumin
1 bunch cilantro, stems removed
1 tablespoon vegetable oil
1 tablespoon salt
Put tomatillos and jalapenos in a medium saucepan, pour in enough cold water to cover, and bring to a boil. Cook until jalapenos are soft and tomatillos tender, about 20 minutes. Remove from heat and let stand for 15 minutes.
Drain mixture in colander. Wipe out saucepan and set aside. Put the tomatillos, jalapenos, garlic and cumin in a blender and blend for a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro (stem first) and blend until the sauce is smooth and speckled with finely chopped cilantro. do not over blend, or you will grind the tomatillo seeds and make a thick and pasty rather than smooth, shiny sauce.
Heat oil in pan over medium. Pour in the salsa, bring to simmer until lightly thickened, about 10 minutes. Season with salt. Store sauce in the refrigerator for up to 3 days. Reheat over low heat before using.
Before moving to Texas in 1988, I had never seen a tomatillo...and when I saw my first one in a Houston area supermarket, I thought it was just a green tomato. (even though that didn't make sense because it had a husk) So, if you are wondering what a tomatillo looks like, here you go.