Storage
Tips:
-
Store at room temperature, with husks on, for up to 2 weeks.
- For
longer storage, refrigerate in husks-but not in a plastic bag.
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Recipes:
Tex-Mex
Casserole (from: Recipes
from a Kitchen Garden)
4 ears fresh corn
1/4
cup butter
3
medium onions, thinly sliced
6
medium zucchinis, thinly sliced
1
large tomato, seeded and chopped
1
cup fresh tomatillos, diced
2
Anaheim chiles, seeded and chopped
1
1/2 tsp. fresh oregano
salt
and pepper to taste
1
cup grated Monterey Jack or Cheddar cheese
Preheat
oven to 350 degrees. Using a very sharp knife, cut the corn from
the cobs and set aside. In a large skillet, heat a tablespon of
the butter and saute the onions and zucchini for 3 to 5 minutes
over medium heat. Remove. Add another tablespoon of the butter and
saute the tomato and tomatillos for 3-5 minutes. Lightly grease
a large casserole. Combine all the vegetables together, including
chiles; season with oregano, salt and pepper. Sprinkle with the
grated cheese and dot with the remaining tablespoon of butter.
Bake
the casserole, covered with a lid or foil, for 30 minutes. Then
run it briefly under the broiler to brwn the top. Serves 4-6.
Tomatillo Salsa (from: More Recipes from a Kitchen Garden)
12
tomatillos
2
whole jalapenos, stems removed
2
cloves garlic, minced
2
Tbsp. chopped cilantro
2
Tbsp. lime juice
salt
to taste
Place
tomatillos and jalapenos in a small saucepan with enough water to
cover. Simmer for about 4-5 minutes. Drain and place in a food processor
or blender with the garlic, cilantro, and lime juice. Process until
coarsely chopped. Add salt to taste. Makes 1 1/2 cups.
Salsa
Verde (from: Jill Watson, Taqueria Gila Monster Restaurant)
1 pound
tomatillos
1
pound poblano chilies
1
yellow onion
8
serrano chilies, stemmed
6
garlic cloves
1/3
cup chopped cilantro
1
1/2 Tbsp. freshly squeezed lime juice
1
tsp. sherry vinegar
1
tsp. molasses
Heat
a gas grill or prepare coals for a charcoal grill. Grill tomatillos
until soft and skins are slightly blackened. Set aside. Grill poblanos
until skins are evenly charred. Place in plastic bag and seal. Set
aside. Peel onion and slice into thick rounds. Grill until soft
and slightly blackened. Peel grilled chilies. Place all ingredients
in food processor; pulse until salsa is mostly smooth, but still
a bit chunky. Serve with corn tortilla chips. Four cups.
Zucchini
Tomatilo Bisque (from:
More Recipes from a Kitchen Garden)
2 Tbsp.
vegetable or olive oil
2
Tbsp. butter
2
cloves garlic, chopped
2 onions, chopped
6
medium zucchini, chopped or grated
2 anaheim chilies, roasted, peeled, seeded, and chopped
1 jalapeno chile, de-stemmed, seeded, and chopped
6 tomatillos, husked and chopped
6 cups stock
5 corn tortillas
1-2 Tbsp. lime juice
1/3 cup chopped cilantro leaves
salt and pepper
Optional
Garnishes:
sour
cream
crumbled
tortilla chips
cilantro
leaves
In
a large saucepan, heat oil and butter, add garlic and onions and
saute until softened. Add zucchini, chiles, and tomatillos, stirring
until coated and heated through. Add chicken stock; bring to a boil,
then cover and simmer for about 20 minutes or until zucchini is
tender. Tear or shred tortillas into pieces and add to soup mixture.
Stir in lime juice and cilantro leaves. In a blender or food processor,
blend soup in batches until smooth. Add salt and pepper to taste.
Serve hot accompanied with a dollop of sour cream adn a few crumbled
tortilla chips and cilantro leaves. This is a very thick soup; if
you prefer it thinner, stir in a little more stock before serving.
Makes about 10 cups.
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