Stuffed Cherry Peppers 2017
How to make Stuffed Cherry Peppers
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Canning Green Tomatoes
A series of storms left us with lots of green tomatoes, so we're preserving them different ways. In this video, we're making and canning green tomato salsa. It's delicious!
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Oaxacan Green Molé!
Didn't know what to make for dinner last night; a can of tomatillos in the pantry caught my eye & this is what happened... Most molés are terribly time consuming but this one comes together in a snap; other than the time required to simmer the pork. This is not exactly made in the traditional fashion but it's still pretty darn delicious. Chayote replaced w/ zucchini, epazote w/ cilantro & hoja santos w/ fennel greens; tomatillos would normally be fresh & dry roasted. Pretty good facsimile for Toronto in late November. The sauce is a stunning emerald green loaded w/ fresh herbs; plus it's thickened w/ masa harina, one of the most delicious substances on the planet in my opinion. Recipe is adapted from Rick Bayless's Mexican Kitchen. You'll need:
1kg pork shoulder, trimmed of excess fat & cut into bite sized chunks
1 large white onion, diced
3-5 cloves garlic, minced
1-3 jalapeños (some like it HOT)
3-5 cloves garlic, skins on
400g can tomatillos, drained (or 1lb fresh, roasted, if you can find them)
1t ground cumin
1/2t fresh ground pepper
pinch ground cloves
2T olive oil
1 large zucchini, seeded & cut into bite sized pieces
250g green beans, trimmed & cut in half
1 can white beans, drained & rinsed
1/2c masa harina, mixed w/ 1/2c warm water
salt, to taste
5-6 sprigs parsley, rough chopped
6-8 sprigs cilantro, rough chopped
1c fennel tops, rough chopped
1T dried epazote (optional)
Place pork into a large Dutch oven or soup pot; pour in 5c cold water. Bring to a gently simmer, be careful not to let it boil hard as this will make the meat tough. After 5 minutes skim off any foam that comes to the surface. Add the chopped onion & garlic, partially cover, & simmer 1-1/2 to 2 hours or until pork is very tender. Pour the meat & onions into a stainer set over a large bowl. Set the meat aside. Skim any excess fat from the broth; you need about 5c in total. Quickly wash the pot, you'll need it again.
Dry roast the jalapeños & unpeeled garlic in a skillet over medium heat until soft & blackened in spots. Peel the garlic, then roughly chop it and the chiles (seeded unless you want to make this REALLY hot), add to a food processor or blender along w/ the tomatillos & spices. Process until smooth.
Heat the olive oil, in the same pot, over medium-high. Add the tomatillo purée all at once & cook it, stirring constantly, for 4-5 minutes until it sears & thickens. Add 4c of the reserved broth, bring to simmer, reduce heat to medium & cook 10 minutes, stirring regularly. Add the zucchini, green beans & white beans. Simmer 5-8 minutes longer or until softened.
In a small bowl combine the hydrated masa harina w/ 1/2c of the remaining broth until smooth. Add to the simmering pot, stirring constantly until thickened. Add in the meat & season w/ salt. Allow to simmer gently while preparing the herb purée.
Add herbs & remaining broth the food processor & blitz. Stir the purée into the stew, then add a little more water, if necessary, to desired consistency. Garnish w/ a sprig of cilantro.
Serves 4-6
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Tomatillo Chicken | Everyday Food with Sarah Carey
Want a dish that everyone can eat, even if they have food allergies? Then turn to today's Tomatillo Chicken. It's slightly spicy, super saucy, a little tangy, and oh, so good.
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In the video, I'll show you how to prep the tomatillos and demonstrate the best way to brown the chicken. Wait 'til you see how delicious it looks!
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Recipe Ingredients:
2 pounds of tomatillos
2 jalapenos
1 onion
garlic
cilantro
1 whole chicken (cut into 10 pieces)
1 can hominy
fresh cilantro
*Not sure if you can find tomatillos? You can always substitute jarred green salsa, but I bet your grocery has them. Tomatillos are found in the produce section and they look like hard, green tomatoes encased in a papery husk.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Tomatillo Chicken | Everyday Food with Sarah Carey