Thursday, July 19, 2018

· Squad Rules
· Server Rules
· Roster

Map Downloads
Our Map Database

Nova HQ Map Database

Click here

To vote for our site

· Bootcamp
· Match Results
· NovaWorld
· RP: Admin
· RP: CD
· RP: Rules
· RP: SetUp Guides


 Log in Problems?
 New User? Sign Up!
Inactive accounts will be deleted after 6 months of non usage.

Post new topic   Reply to topic
View previous topic Printable version View next topic
Author Message
Post subject: Cinco de Mayo, 3 recipes  PostPosted: May 03, 2006 - 02:23 PM

Sergeant Major
Tomatillos (little tomato), a staple in Mexican cuisine.

1. Fresh Tomatillo And Avocado Salsa

Yield: About 1 cup

1/4 pound tomatillos, husk removed, washed and coarsely chopped

1 teaspoon chopped garlic

1 teaspoon seeded and chopped fresh serrano chile or to taste

1 tablespoon chopped green onion

1 large ripe avocado, peeled and pitted


Freshly ground pepper

In a food processor, finely chop tomatillos, garlic, chile and green onion.
Coarsely chop avocado, add to processor and pulse until just combined. Salsa
should have a bit of texture. Season to taste with salt and pepper.

Per tablespoon: 26 calories; 2g fat (69 percent calories from fat);
no saturated fat; no cholesterol; 0.5g protein; 1.5g carbohydrate; 0.5g sugar;
1g fiber; 1mg sodium; 3mg calcium; 82mg potassium.

2. Breast Of Chicken


Yield: 4 servings

5 tablespoons olive oil plus more to grease pan, divided

3/4 pound tomatillos, husked and rinsed

1 medium jalapeno or 2 serrano chiles

1 cup chopped onion

1 tablespoon chopped garlic

1 1/2 cups chicken stock

2 teaspoons brown sugar

1/2 cup roughly chopped cilantro leaves and tender stems, divided


Freshly ground pepper

4 (8- to 10-ounce) bone-in, skin-on chicken breast halves

Crema (Mexican sour cream) or crumbled queso fresco or feta, for optional

Lightly oil a rimmed baking sheet or baking pan. Roast tomatillos and jalapeno
or serranos under a hot broiler, about 4 inches from heat, until blistered and
splotchy brown, 3 to 4 minutes. Turn them; roast other side. Let cool, then
transfer to a food processor or blender along with any juices on the sheet.
Process until smooth.

Meanwhile, heat 2 tablespoons olive oil over medium heat in a heavy saucepan.
Add onion and garlic; cook, stirring, until golden, about 6 minutes. Raise heat
to medium-high, add tomatillo puree, and cook until sauce darkens and is very
thick, about 3 minutes. Add stock, brown sugar and 1/4 cup cilantro. Stir,
reduce to a simmer and cook, uncovered, for 10 minutes or until sauce is
thickened. Season to taste with salt and pepper. Set sauce aside.

Preheat the oven to 375 degrees. Season chicken liberally with salt and pepper.
Heat the remaining 3 tablespoons olive oil over medium-high heat in an
ovenproof skillet large enough to hold chicken in one layer. Add chicken,
skin-side down; cook until skin is richly browned, about 5 minutes. Turn and
cook about 2 minutes. Remove chicken from pan; pour out all but 1 tablespoon
fat. Add tomatillo sauce and bring to a simmer. Nestle chicken pieces, skin
side up, in the sauce. Transfer to oven; bake until chicken is cooked through,
about 15 minutes.

Place one piece of chicken in each of four shallow bowls. Spoon sauce around
chicken. Top with crema, queso fresco or feta, and sprinkle each serving with 1
tablespoon cilantro.

Per serving: 504 calories; 30g fat (54 percent calories from fat);
6g saturated fat; 114mg cholesterol; 43g protein; 15.5g carbohydrate; 9g sugar;
2g fiber; 227mg sodium; 43mg calcium; 739mg potassium.

Note: The sauce for this dish can be made ahead and stored, covered, in
the refrigerator for up to 3 days.

3. Tomatillo, Poblano


Yield: 6 to 8 servings

3 tablespoons olive oil

2 medium yellow onions, sliced

2 medium fresh poblano chiles, stemmed, seeded and cut into large

1 tablespoon finely slivered garlic

3/4 pound husked and quartered tomatillos

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

2 teaspoons dried oregano (preferably Mexican)

2 cups petite diced canned tomatoes, undrained

7 cups rich chicken stock or clear vegetable stock

1 1/2 cups cooked heirloom beans (see note)

1/4 teaspoon ground cinnamon


Freshly ground black pepper

Fresh lime juice

3 tablespoons chopped fresh cilantro

In a saucepan, heat olive oil over medium-high heat. Add onions, poblano chiles
and garlic. Saute until soft but not brown, about 5 minutes. Add tomatillos,
fennel seeds, cumin seeds, oregano, tomatoes with their juice and stock. Simmer
gently for 10 to 15 minutes. Add beans and cinnamon; bring to a simmer to heat
through. Season to taste with salt, pepper and a few drops of lime juice. Stir
in cilantro just before serving.

Per serving (based on 8 servings): 217 calories; 8.5g fat (35
percent calories from fat); 1.5g saturated fat; 6mg cholesterol; 9g protein;
26g carbohydrate; 8g sugar; 5g fiber; 435mg sodium; 39mg calcium; 494mg

Note: Use whatever heirloom or regular bean you like. I love tocamares
chocolate, gigande or Christmas limas for this soup. Good mail-order sources
for heirloom beans are Phipps Country Store (www.phipps-country.com), Vanns
Spices (www.vannsspices.com) and Purcell Mountain Farms


Cook, or be cooked. Have a nice day. Smile
 Send private message 
Reply with quote Back to top
Display posts from previous:     
Jump to:  
All times are GMT + 7 Hours
Post new topic   Reply to topic
View previous topic Printable version View next topic
Powered by PNphpBB2 © 2003-2004 The PNphpBB Group
Fallen Members