Wednesday, July 23, 2008
Sunday, July 20, 2008
Summer Salad
DRESSING
4 cloves garlic unpeeled
fresh hot green chiles to taste, 1 jalapeno or 2 serranos
3/4 c. olive oil
1/4 c. balsamic vinegar
salt
Set dry skillet over medium heat. Lay in the unpeeled garlic cloves & the chiles. Roast, turning frequently until soft and otchy browin in spots--15 minutes. ALTERNATIVELY, grill until black spots appear. Cool until handleble then slip the skins off the garlic and roughly chop the chiles.
Compine in blender and puree.
SALAD
Tomatoes, diced
Fresh greens
Queso Fresco
Roasted Corn
To roast corn, peel corn from husk. Option 1) rub with oil. Throw on grill until blackened. Cool. Cut off corn. Option 2) Cut off corn from cob. Put kernels on cookie sheet with olive oil and salt. Roast for about 30-40 min at 350 until slightly blackened.
TOSS INGREDIENTS! YUM
4 cloves garlic unpeeled
fresh hot green chiles to taste, 1 jalapeno or 2 serranos
3/4 c. olive oil
1/4 c. balsamic vinegar
salt
Set dry skillet over medium heat. Lay in the unpeeled garlic cloves & the chiles. Roast, turning frequently until soft and otchy browin in spots--15 minutes. ALTERNATIVELY, grill until black spots appear. Cool until handleble then slip the skins off the garlic and roughly chop the chiles.
Compine in blender and puree.
SALAD
Tomatoes, diced
Fresh greens
Queso Fresco
Roasted Corn
To roast corn, peel corn from husk. Option 1) rub with oil. Throw on grill until blackened. Cool. Cut off corn. Option 2) Cut off corn from cob. Put kernels on cookie sheet with olive oil and salt. Roast for about 30-40 min at 350 until slightly blackened.
TOSS INGREDIENTS! YUM
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