serrano chile

Chilled Tomatillo & Yogurt Soup - Cool and Spicy

13 Jul 2010
Sippity Sup's Tomatillo & Yogurt Soup

Default recipes. We all have them. I often feature a default pasta night here on Sippity Sup. It’s different every time and that is sorta the idea behind default recipes.

Default recipes are great when you just feel like opening up the fridge and making something from whatever is on hand at the moment. As I said pasta is a great candidate, as are frittatas, quesadillas and even crostini. I swear I could make an interesting tapenade from the leftovers of your fast food lunch, don’t laugh I bet I could.

Another topping closely related in spirit to a tapenade is salsa.

My default salsa is typically made with chopped tomatillos, white onion, salt, pepper, and a little heat. I also like the addition of limejuice and cilantro. When I want to get fancy I add roasted peppers. Sometimes mild one like Anaheim or poblano. Other times something with some fire– like serrano. When I decide to add peppers to my default salsa I prefer to roast the peppers first, and if I am already roasting the peppers it’s no bother to roast the tomatillos too. See how default dishes work?

This may sound like I am tooting my own horn (toot-toot) but there are times when I have made a particularly good batch of tomatillo salsa and I think: “Man this is so good I could eat it as soup”.

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Kabob Party- Simple Grilled Shrimp Skewers & Tomatillo Avocado Salsa

29 Jun 2010
Grilled Shrimp Skewers & Tomatillo Avocado Salsa

The best kabobs are really the most simple. Especially when they are a part of your summer entertaining. Kabobs and parties are a great combination.

First off because one of the best ways to keep guests entertained at a casual party is to get everyone involved in the cooking. Kabobs are perfect for those “let’s all pitch in” evenings outside when the weather is warm. The prep work can all be done in advance of the cooking. The skewering of ingredients can be left to some of the older children, allowing the adults some time for a cocktail at sunset.

When it’s time to actually cook the skewers it’s easy to delegate the task to Uncle Louie or Cousin Velma because even they can’t easily screw it up!

This is why I like to keep kabobs simple. But just because they are easy doesn’t mean there are not a few rules to assure Kabob Party success.

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Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices

Grilled Brined Shrimp Skewers with Tomatillo & Avocado Salsa
By jgreghenry Published June 29, 2010
Prep time: 90
Yield:1 ()

Ingredients:

  • 0.333333 c kosher salt
  • 0.333333 c brown sugar, packed
  • 1 q cool water
  • 24 large shrimp, peeled and deveined
  • 0.25 c olive oil
  • 3 t garlic, minced
  • 1 T flat-leaf parsley, chopped
  • 0.25 t red pepper flakes
  • 2 T dry white wine
  • 4 oz fresh tomatillos, husked, washed, and coarsely chopped
  • 1 t serrano chile, seeded and corarsely chopped, or to taste
  • 1 large ripe, creamy acocado, peeled, pitted and coarsely chopped
  • 1 T green onion, chopped
  • 2 T extra-virgin olive oil
  • 1 T fresh lemon juice
  • 0.5 t sea salt
  • 0.25 t freshly ground black pepper, as needed
  • 2 T cilantro, coarsely chopped
  • 0 lemon slices as needed

Directions

For the brine: Stir the kosher salt, brown sugar into 1-quart cool water until dissolved. Add the shrimp and refrigerate at least 15 minutes or up to one hour. For the marinade: Mix 1/4 cup olive oil, 2 teaspoons minced garlic, flat leaf parsley, red pepper flakes, and dry white wine in a small bowl and set aside. Remove the shrimp from the brine. Wash and dry throughly. Toss them with the marinade, coat and marinate for 1-hour, covered in the refrigerator. For the salsa: In a food processor, combine the tomatillos, remaining teaspoon garlic, and serrano chile; pulse to finely chop. Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture. Place the salsa in a small bowl and toss with the extra-virgin olive oil, lemon juice, salt and pepper. Store, covered and refrigerated up to 2 hours. Toss with cilantro just before serving. To grill the shrimp: Light a charcoal fire. Drain the shrimp from the marinade. Place the 6 shrimp on a work surface in front of you alternating the shrimp left and right, tucking them into themselves, following their natural shape. Secure the shrimp with 2 skewers so that they grill evenly and turn over easily. Grill the shrimp over medium-hot coals until they are barely cooked through, about 3 to 4 minutes total, turning halfway through. Grill the lemon slices until softened and well marked by the grill. Place the shrimp and lemon slices on plates and top with the salsa. Serve warm or at room temperature.

Notes:

serves 4 Source: Adapted from CIA faculty member John Ash