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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-15-2009, 10:06 PM | #1 |
Full Fledged Farker
Join Date: 05-10-07
Location: Harlan, IA
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My first ...
tomatillos! I planted 4 plants. This is a shot of what they are doing so far. If they all grow, it looks like I will have hundreds. My wife isn't so excited, but I need some ideas what to do with all of them.
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07-15-2009, 10:26 PM | #2 |
On the road to being a farker
Join Date: 04-05-08
Location: Aurora, IL
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Salsa Verde (green salsa)
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Viking cabinet smoker Big Green Egg Medium 22.5 kettle w/rotisserie 18.5 kettle Genesis gasser smokey joe |
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07-15-2009, 10:38 PM | #3 |
is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
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My wife has a great Salsa Verde recipe... I'll see if I can pry it out of her and post it here for ya...
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The beatings will continue until morale improves! |
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07-16-2009, 08:09 AM | #4 |
Full Fledged Farker
Join Date: 05-10-07
Location: Harlan, IA
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I will be looking forward to trying it!
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07-16-2009, 08:20 AM | #5 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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I'll give you mine and it's better than the mexicans...I boil 6 or eight of em along with an equal amt of japlapinos (by weight - I like it HOT) in salted water. Have a handfull of chopped cilantro ready and heat up some chicken broth (I use the powered Knorr as do all my mexican friends). Roast some garlic and onion in a comal and add them to a blender along with the tomatillios, japs, and cilantro (salt to taste). Blend to disired consistency (might have to add some of the boiling water to blend well). In a DEEP stock pot with 2 tbs of oil FRY and stir the mixture (gotta stir constantly as it splatters a lot) for about 5 min. Now hold that there pot over the sink and pour the HOT broth in (it splatters some more but cools off quick), place back on heat, cover and simmer for 10 or 15 min and enjoy.
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07-16-2009, 08:32 AM | #6 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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07-16-2009, 11:38 AM | #7 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Chile Verde
Grill tomatillos, onions, green tomatoes and green hot peppers then transfer to a blender or food chopper to rough chop.
Puor it all in a big pot and add smoked pork along with whatever spices you desire then let simmer for a few hours. I usually eat it over rice.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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07-16-2009, 11:46 AM | #8 |
Full Fledged Farker
Join Date: 05-10-07
Location: Harlan, IA
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That all sounds good. Keep the ideas coming!
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07-16-2009, 12:24 PM | #9 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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This is my all time favorite salsa verde recipe. It's from Rick Bayless's Mexican Kitchen. It's a little bit of work, but well worth it. Couple of notes:
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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07-16-2009, 12:51 PM | #10 |
Knows what a fatty is.
Join Date: 06-20-09
Location: San Diego, CA
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I love Salsa Verde. How about some recipes with Salsa Verde. I like the stuff in scrambled eggs and on top of Pork chops. Not real inventive but great.
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07-16-2009, 02:01 PM | #11 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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Salsa verde makes a great topping for grilled chicken breasts.
Also really good on chicken or chicken/cheese enchiladas. Have a great recipe that is simple - will try to post when I learn how to get a PDF file pasted on the forum?? |
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07-16-2009, 02:11 PM | #12 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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i had two plants one year and had hundreds of them so be prepared
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07-16-2009, 02:43 PM | #13 |
Full Fledged Farker
Join Date: 05-10-07
Location: Harlan, IA
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That's what I'm afraid of!!! |
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07-16-2009, 02:54 PM | #14 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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I rate recipes on a 1-10 scale - the rating says it all - I think this is very similar to the one Saiko posted but easier
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07-16-2009, 02:58 PM | #15 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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another thought and I know nothing about canning but I know tomatillos are available commercially canned.
Might want to Google it and try canning some, then you could have good stuff in the middle of an Iowa winter |
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