” Un dia sin chile es como un dia sin Sol”
- 2-3 cups of tomatillos
- a handful of Puya Chiles
- 1 teaspoon of salt or as desired
- 1/3 cup of warm water
- 1 onion
- 1 tablespoon of cilantro
- rinse and place tomatillos on a hot pan. let them toast on both sides
- remove the stems from the chile puya. place chiles on the aluminum foil. cover. and let it bake for 10 minutes in medium heat.
- let aluminum pouch cool down before opening it.
- blend tomatillos first. add 1/3 cup of warm water
- add the puya chiles. blend
- add half of an onion. add cilantro.add a pinch or two of salt.
Last weekend Gilroy, California had their annual Garlic Festival. Unfortunately, I couldn’t make it this year. But I didn’t let that stop me from eating a dish made with garlic. I really wanted to make this recipe with regular potatoes but because of my new diet, I have to change it up and use sweet potato. This year was the first time I tried sweet potato and I have to say that it’s not that bad. I do wish the sweetness was more subtle. To my surprise, I found Yellow Yams. I don’t know if it’s just me but I found these a bit less sweet. This is a great recipe for those of you who prefer a gluten free dish. Let’s get started! Continue reading “Recipe: Garlic Yellow Yam Fries”
Happy Artichoke Season!! Here on the Central Coast, artichoke lovers are looking forward to Castroville’s Artichoke Food & Wine Festival. And so am I. Castroville is the Continue reading “Roasted Artichoke Recipe”
Today i am turning one of Sean Brock’s Recipe into a video tutorial. You can find this recipe in his latest Cookbook, Heritage. If you have been wanting a skillet but don’t know the best recipe to break in the skillet. well, here’s an easy and delicious recipe. The perfect reason to purchase a skillet. ENJOY!!! Happy Holidays!