Angela’s Salsa Verde

I was looking for a recipe somewhere in between a salsa cruda and a cooked salsa verde that you usually see. Roasting the tomatillos and jalapeños hits that balance perfectly. Enjoy!

Angelas Salsa Verde


Angela’s Salsa Verde
about 1.25# tomatillos**, dehusked and rinsed, halved
2 jalapenos, halved and deseeded
1 small white onion, large dice
2-3 cloves garlic, diced
1/4 cup cilantro leaves
1 tsp cumin
zest of one lime
1 tsp of lime juice (about half a lime)
salt to taste

Roast the tomatillos and jalapeños under the broiler until skin is bubbly and there are some blackened spots. You are not going for totally blackened like you would for a roasted red pepper, just some charred spots. Toss all ingredients into a blender with just a couple of Tbl of water to get it going. Whizz until fairly smooth. Check for salt. Chill and serve.

**My tomatillos were so sweet and delicious they did not need sugar, but if yours are still too tart, feel free to add just a little sugar or agave to get the taste you want.

NB: Tomatillos have a LOT of pectin! When I pulled this out of the fridge, it looked like jello! If it doesn’t loosen up enough for you after you stir it, you can add a tish of water to thin it down. Just a heads up!

Shrimp in Creamy Prosecco Sauce with Linguine Fini

This is my take on a VERY old recipe that I pulled from a magazine in the late 80s or early 90s. I still have the clipping (pic below) and it’s still a solidly delicious recipe! I’ve made it many times and not only is it super easy, it’s super deelish! The original recipe calls for champagne and is lacking garlic, but otherwise this is pretty close. You can change up the herbs and give it different flavor profiles. You could even make this Asian by using coconut milk and ginger. It’s a method, the flavour profile is determined by your choice of herbs and spices. I’m going to do Asian next time I make this. I’ll post the results!

Shrimp w/ Creamy Prosecco Sauce

Shrimp in Creamy Prosecco Sauce with Linguine Fini
1 pound medium shrimp, cleaned and deveined
1 Tbl cajun seasoning or dry Old Bay
EVOO
1 Tbl butter
1/2 small package cremini mushrooms, sliced
1 medium shallot, small dice
1/2 pint grape tomatoes, halved
2-3 cloves garlic, minced
S/P
1 tsp dry basil (or dill or parsley)
1 cup prosecco or champagne
3 Tbl grated parmesan
~1 cup heavy cream
3 scallions, thinly sliced
1/2 package of linguine fini, prepare as instructed on box (substitute: angel hair)

METHOD:
Clean the shrimp and coat in the cajun seasoning, set aside.

Start the pasta water (don’t forget to add salt!!). Cook pasta while you’re doing the next steps.

Start a large nonstick skillet over medium to med hi heat with a few turns of olive oil and the butter. When hot, add shallot, shrooms, garlic and basil. Sauté the veg until the shrooms give off their water, then add shrimp and sauté for 3-4 minutes. Add tomatoes and continue to sauté for another 3-4 minutes. Add prosecco and cook for a minute. Add heavy cream – use enough to create a thick sauce, it’s about a cup, more or less. Bring to boil and cook a couple of minutes. Add parmesan – this is for added flavour and to thicken. Adjust to your taste. Add in about 2/3 of the scallions and save the rest for garnish. Check for S/P levels before serving. Keep in mind that the pasta will negate some of the seasoning, so go a little heavy.

Serve over linguine fini (or angel hair) and garnish with scallions. Drink the rest of the prosecco with dinner. Makes about 4 servings.

Here is the original clipping!

Original recipe clipping!

Venison Chili

Had a hankerin’ for chili for the SuperBowl, so this is what I scrounged up to make it. Turned out GREAT! Very tasty and spicy!

Angela’s Venison Chili

Angela’s Venison Chili
1# ground venison
1 Tbl bacon fat (venison is extremely lean, you need lots of fat)
1 Tbl EVOO
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1 tsp dry mustard
1 Tbl chili powder
1 med onion, diced
4-5 cloves garlic, minced
2 Tbl masa flour (or AP flour)
1 can Preferida red enchilada sauce
1/4 cup Herdez Guajillo cooking sauce
1 can black beans, drained
1 can fire roasted diced tomatoes, drained
2 Tbl really hot handmade sauce (optional, since you won’t have it! If you like spice, use a habanero sauce.)
1 Tbl green jalapeño hot sauce (not very spicy, more tangy)
Toppings: scallions, cheese, sour cream.

Sautee venison in fat/oil with the S/P and spices over med hi. When it’s browned, add in onions and garlic. Stir a couple of minutes and add flour. Cook 3-4 more minutes, stirring occasionally. Then add all the rest of the ingredients. Stir. Simmer over low heat for 20 mins. Check salt and spice levels. Serve with sliced scallions, cheese and sour cream.

Angela’s Chicken Tinga w/ Green Chile Grits

This is an easy tinga recipe that takes about 45 minutes to cook. I like it with my green chile grits, but it would be fine with rice or in a tortilla. Yes, that is fish sauce you see in the recipe. Trust me, it works!


Angela’s Chicken Tinga
4 bone in, skin on chicken thighs
S/P
EVOO
1/2 pint grape tomatoes, halved
4 cloves garlic, diced
1 small white onion, diced
2 tsp dried oregano
1 tsp cumin
2 bay leaves
2 Tbl apple cider vinegar
1/2 cup salsa verde (I like Herdez mild)
3 chipotles and 1 Tbl adobo sauce from a can of chipotles (about half a small can)
zest of one lime
1-1.5 cups chicken stock
juice of one lime
1 Tbl fish sauce

Green Chile Grits
2 cups prepared grits (I prefer stone ground, cooked with salt)
4 Tbl butter
1 small can green chiles
1 tsp cumin

Method:
Season chicken thighs generously on both sides with S/P. Heat a heavy pot over med hi heat and add a couple tablespoons of EVOO. Add in thighs, skin side down and leave them alone until skin is brown and crispy; about 6 mins. Turn down heat if chicken starts to burn. Flip thighs and cook for another 3-4 minutes. Pull chicken and set aside. Turn heat down to prevent burning and add tomatoes, onions and garlic. Sautee for 3-4 minutes on med hi heat until the tomatoes are broken down and the onion is translucent. Add oregano, cumin and bay leaves and stir. Add vinegar, salsa verde, 2 of the chipotles and the lime zest and stir for a minute. Add half the stock and stir everything together, then add the chicken thighs back in, with the skin up. You can leave the skin on, or you can pull off the crispy bits and have it for a snack. The stock should be up to about 2/3 on the chicken, don’t use too much or it’ll be too saucy (like mine in the pix!) or too little will be too dry. The chicken will cook 20 minutes or so at a good simmer. Cover the pot but leave ajar.

While the chicken is cooking, prepare the grits and add in the green chiles, etc. Set aside.

Remove the chicken to a large bowl to cool and turn off heat to sauce. Once chicken is cool, shred it up with your fingers and a fork.

Add in the last chipotle and the adobo sauce to the sauce in the pot. Remove the bay leaves, and blend the sauce with an immersion blender or move to a countertop blender. Blend until mostly smooth, but still has some body. Add back in the shredded chicken, juice of the lime and the fish sauce. Stir and bring to a simmer. Simmer until you have a fairly tight sauce – it should be more of a coating than a saucy sauce. Mine was a little too saucy.

Serve on green chile grits, in a taco or enchilada or with rice and beans.

Angela’s Cioppino

Cioppino is a traditional Italian Christmas dish. I decided to give it a go this year! I looked at a few recipes and came up with this one that is VERY easy and low maintenance – yet still gives you an excellent flavour. I used frozen and canned seafood rather than fresh, which saved me a ton of prep. I hope you enjoy it!

Angela’s Cioppino

Angela’s Cioppino

BROTH
EVOO
1 large shallot or 2 leeks, diced
1 small onion, diced
4-5 cloves garlic, minced
3-4 Fresno chiles (sub a couple of serranos – not too many, they are much hotter than Fresnos), thin sliced
1/2 8oz box of creminis, diced
1/2 tsp red pepper flakes (more if you like)
1 tsp dry basil
1/2 tsp dry oregano
1/2 tsp salt
1/2 tsp black pepper
2 dry bay leaves
1 tsp Old Bay
zest of one lemon
4 Tbl tomato paste (one small can)
1 28oz can of San Marzano whole tomatoes, broken up by hand into pot
2 bottles clam juice
1 cup white wine
S/P

SEAFOOD
1 large can clams with juice
1 can oysters with juice
1 package frozen firm white fish (about 12 oz), I used cod, 1 inch dice
1/2 package frozen calamari, whole, cut into rings (about six small calamari)
1 # medium shrimp, peeled and deveined

FINISH
2 Tbl butter
1/4 cup dry sherry (pernod anise would be EXCELLENT here, especially if you ADD fennel to the veg)
juice of one lemon
handful of chopped fresh parsley

In a large chili pot or dutch oven (4qt+), put 1-2 Tbl EVOO and turn heat to medium. Add the first 11 ingredients and cook 5-6 minutes until soft and translucent. Then add tomato paste and cook for a minute. Then crush in the San Marzanos, clam juice and white wine. Stir and turn to a slow simmer for about 30 minutes, with lid ajar.

After 30 minutes, the broth should be reduced by about 20% and have a nice body to it. Check for S/P levels and add butter. Add in all the seafood and bring back to simmer. Simmer with lid ajar for about 10-15 minutes. The shrimp and fish should be opaque. When seafood is cooked, turn off heat, add the juice of the lemon, sherry and parsley, reserving some parsley for garnish.

Serve with crusty bread.

Angela’s Cioppino

This recipe makes about 4 quarts.