Black Eyed Pea Chili Verde

 

Ingredients:

• 3 tablespoons vegetable oil, divided
• 2 smoked ham hocks
• 2 large onions, 1 chopped, 1 quartered
• 6 garlic cloves, thinly sliced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• 2 cups black-eyed peas, soaked overnight
• 3 poblano chiles, seeds removed
• 4 serrano chiles, seeds removed, divided
• 1 pound tomatillos, husks removed, rinsed, divided
• Kosher salt
• 2 cups cilantro leaves
• Freshly ground black pepper
• Sour cream and sliced chives (for serving)

Preparation:

1. Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups of water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
2. Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
3. Meanwhile, preheat the oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with the remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
4. Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
5. Stir purée into bean mixture; season with salt and pepper. Serve Chile Verde topped with sour cream and chives.

bonappetite.com

Charred Tomatillo Guacamole

Ingredients:

6 oz tomatillos (6 or 7), husked and rinsed
1/2 small red onion, finely chopped
3 to 4 fresh serrano chiles, seeded (optional) and finely chopped
1/2 cup finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
2 large California avocados (1 lb total)

Instructions:

Preheat broiler.

Broil tomatillos in a flameproof shallow baking pan about 4 inches from heat until tops are charred, 7 to 10 minutes. Turn tomatillos over with tongs and broil until charred, about 5 minutes more.

Combine onion, chiles, cilantro, salt, and pepper in a large bowl. Add tomatillos 2 at a time, mashing with a fork or pestle to form a coarse paste.

Pit and peel avocados. Add avocados to mixture and continue mashing until incorporated but still chunky.

Recipe Source

Tomatillo Gazpacho

This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve with: Cheese quesadillas. Ingredients: 2 tablespoons extra-virgin olive oil, divided 3 cloves garlic, chopped 1 English cucumber, halved lengthwise and seeded 1 avocado, halved and pitted 1 pound tomatillos, (see Tip), husks removed, chopped 1 green bell pepper, chopped 1-2 jalapeño peppers, seeded and chopped 1 15-ounce can reduced-sodium chicken broth, or vegetable broth 1 teaspoon sugar 1/4 teaspoon salt 12 ounces cooked and peeled shrimp, chopped 1/4 cup green olives, chopped 2 scallions, sliced Directions: Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad. http://www.eatingwell.com/recipes/tomatillo_gazpacho.html

Salsa Verde Sliders with Avocado Mayo

Ingredients:

1/4 cup olive oil

• 1 yellow onion, diced

• 1 14 oz. can black beans, drained and rinsed

• 1/4 cup diced carrots

• 1/4 cup corn kernels

• 1/4 cup chopped red bell pepper

• 1/4 cup chopped spinach

• 1/2 cup cornmeal

• 1/2 cup panko breadcrumbs

• 1 teaspoon sea salt

• 1/2 cup salsa verde

• 1 avocado

• 1/2 cup vegan mayonnaise, such as Veganaise

• 1 clove of garlic, finely chopped

• Mini heirloom tomatoes for topping (optional)

• 12 slider buns of your choice

Preparation:

1. To make the burgers, sauté the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized. I like to chop my vegetables while the onions are cooking.

2.     Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.

3.     Add in the salsa verde and use your hands to form patties.

4.     Pour two tablespoons of olive oil into a skillet and fry the patties over medium heat. They should cook for about 2 minutes on each side, until they begin to brown. Cook longer for a crispier burger, and add more olive oil each time you add new patties to the skillet.

5.     While the burgers are cooking, whip up the mayo by placing the avocado, Veganaise and garlic in a bowl and stirring with a fork until combined.

6.     Place the burgers on the buns, top with mayo (and put mayo on the bottom if you’re like me and you love a mess) and tomatoes.

http://www.takepart.com/photos/meatless-mondays/salsa-verde-sliders-with-avocado-mayo?cmpid=foodinc-fb

Chipotle Shrimp Taco with Avocado Salsa

Ingredients:

Avocado Salsa:

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Preparation:

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-shrimp-taco-with-avocado-salsa-verde-recipe/index.html

Seared Salmon with Tomatillo Coulis

For tomatillo coulis:

1 small red onion

¼ lb fresh tomatillos

1 fresh green Anaheim chile

1 fresh poblano chile

3 unpeeled garlic cloves

2 tbsp olive oil

1 cup cilantro chopped

1 cup fresh spinach leaves

¼ cup extra virgin olive oil

¼ cup water

Four 5 oz pieces of salmon with skin

12 fresh basil leaves

salt and pepper to taste

olive oil

1 tbsp fresh lime juice




Instructions:

Quarter onion. In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.

Wearing rubber gloves, peel chiles. Cut off tops of chiles and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender purée roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.

With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt. In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.

Source: http://www.epicurious.com/recipes/food/views/Seared-Salmon-with-Tomatillo-Coulis-15623

Salsa Verde

1 lb tomatillos, husked

½ cup finely chopped onion

1 serrano chile, minced

1 tsp minced garlic

2 tbsp chopped cilantro

1 tbsp chopped oregano

½ tsp cumin

1 ½ tsp salt

2 cups water




Instructions:

1. Place tomatillos, onions, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin and salt. Pour in water. Bring to boil over high heat, then reduce head to medium-low and simmer until the tomatillos are soft, about 10-15 minutes

2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Source: http://allrecipes.com/recipe/tomatillo-salsa-verde/

U Pick Instructions and Recipes

Two new items are being offered as an option in this week’s U-pick. I’m excited to introduce to you ground cherries and tomatillos! Both are in the tomato family and are rare and tasty treats.

Ground Cherries

Ground cherries are mildly sweet and to me, taste like a cross between a grape and a cherry tomato. They look like a small cherry tomato wrapped in a loose, papery husk. They are called ground cherries because they are harvested from the ground, after they have fallen off the branch of the plant. Look for them on the ground and pick the ones with dried, brown, outer husks. If you peel back the husk slightly, the “cherry” on the inside should be a shiny and somewhat translucent, varying from light green to yellow to tan. Remove the husk and enjoy! I just snack on them as they are, but see the recipe section for suggestions on how to cook with them.

Tomatillos

Tomatillos are slightly tart and to me, taste a bit like a green tomato with a hint of lemon. They look like small tomatoes wrapped in a tight husk. Look for them on the plant, and pick the ones that have grown large enough to fill out or split open their husk. The actual tomatillo will be various shades of green inside the husk. Remove the husk and use in salsa verde or other Central American dishes. See the recipe section for more cooking suggestions. 

Salsa Verde

• 3 unpeeled garlic cloves
• 1 pound fresh tomatillos, husked, rinsed
• 1 small onion, quartered through root end
• 3 to 6 serrano chiles or 2 to 4 jalapeño chiles
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon (or more) sugar
• Coarse kosher salt
• 2 tablespoons olive oil
• 1 cup low-salt chicken broth
• 2 tablespoons (or more) fresh lime juice

Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly, then cover and chill.


Read More http://www.epicurious.com/recipes/food/views/Salsa-Verde-242139#ixzz0zTGboUDZ

White Bean and Tomatillo Chicken Chili

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 pint tomatillos, drained and chopped
• 1 lb diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed





Ground Cherry Pie

1 tsp. tapioca
4 tbsp. flour
1 tbsp. butter
2 1/2 c. ground cherries (or combination of fruit)
1 1/3 c. sugar
1 tsp. apple pie spice
Dash of cinnamon
Dash of nutmeg

Shuck and wash ground cherries. Put tapioca, flour, and butter in the bottom of an 8 inch pie crust. Mix ground cherries, sugar, and spices together and pour over the mixture in pie crust. Put top pie crust on and seal edges of the 2 crusts. Bake 10 to 15 minutes at 450 degrees, then 40 minutes at 350 degrees.

Source: http://www.cooks.com/rec/view/0,1637,153187-245193,00.html

White Bean and Tomatillo Chicken Chili
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 pint tomatillos, drained and chopped
• 1 lb diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Source: http://allrecipes.com//Recipe/White-Bean-Chicken-Chili/Detail.aspx

Guidelines For Successful U-Pick

Harvesting Tomatillos
•Harvest the ones that completely fill their husks
•To tell, touch the husk- if you can feel the tomatillo pressing against the husk, it is ready!
•Ripe tomatillos can have brown or green husks
•Do not eat the husk- peel before eating

Harvesting Ground Cherries
•You can harvest them right off the ground (it’s why they are called ‘ground’ cherries!)
•They are ripe when the husks are brown or yellow, and the fruit inside is yellow
•To eat, peel back the husk and eat the fruit

Harvesting Cherry Tomatoes
•We grow yellowish-orange and red cherry tomatoes
•To tell if they are ripe, see how squishy they are—not how red!
•Look near the bottom of the plant- there are more ripe ones near the ground.

Harvesting Paste Tomatoes
•Look for red tomatoes- might be close to the ground or a little deeper inside row
•If you want to use them later in the week, harvest them half red and half green- tomatoes ripen very well off the vine.

Harvesting Basil
•Harvest whole stems, rather than leaves, at growing nodes—at the junction in between two branches or leaves. This will allow the plant to put energy into productive stems rather than dead-end stems with no leaves on the top.

Plant Profile: Tomatillos

By Nina Berryman

We are lucky this week to have tomatillos in our share, even though we ourselves did not plant them. They were grown by Weavers Way staff along with children who live at the Stenton Family Manor in Germantown. These fruits are not very common in the US, but very prevalent in Mexico. Physalis ixocarpa are in the Solanaceae family and are related to the tomato. They look like green tomatoes, surrounded by a papery husk. When the fruit gets so large it breaks open the husk, you know it is ready to pick. They are very similar to ground cherries, both botanically and in appearance. They are also very closely related to Chinese Lanterns, which are often planted for decoration, although they too are edible. Another name for tomatillos is “Mexican husk tomato.” They come in both green and purple varieties. To store them, leave the husks on, and put them in a cool place, like the refrigerator. Don’t place them in a plastic bag, let them breathe. Generally, they are very easy to grow and quite prolific. If you plant them one year, you will inevitably have tomatillo volunteers next year as they are excellent self-seeders.

Sources: Seed to Seed, Suzanne Ashworth

Salsa Verde

Ingredients
• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 1/4 teaspoon sugar
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
• Salt to taste

Method
1. Remove papery husks from tomatillos and rinse well.
2a. Roasting method: Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b. Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.

Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.