Last time I went to Cardena's Market (one of the many Mexican markets here.... big chains from California), they had cilantro at 8 bunches for .99 and since it doesn't keep for a long time (keeps better if you keep it in a plastic bag which you blow air into it and close it so it looks like a balloon.... yes, really), we came up with several ways to use it up quickly and make the most of its flavor. One of our favorites, apart from "Pico de Gallo" of course is always Mexican Pesto (cilantro instead of Basil, almonds instead of pine nuts) that you can use on virtually anything; another good idea is the Italian Salsa Verde using cilantro instead of parsley.... How about Chimicurri? Yummy!..... I also had lots of Goat Cheese (Chevre...mmmmm) which is a great buy at our local Costco (I've returned since they now carry very economical all-natural, hormone & preservative free poultry, Buffalo Ground Meat, lots of organic fruits and vegetables and a wide assortment of imported cheese, organic coffee and half way decent imported olive oil and the goat cheese I mentioned) and I know this would make a great amalgam with some "Chilena Sauce".Salsa Chilena.- Lovely green color which makes people think avocado but has none. Usually has a kick to it with the added Serrano Chiles but you can temper to suit your taste. Big favorite at my restaurants but in Mexico it's made with Mexican Crema instead of the egg and oil but you adapt as needed. Use with chips or crackers, on chicken / fish / meat or whatever you like.
1-3 Serrano Chiles, de-stemmed1/2 Onion, cut in quarters
1-2 Garlic cloves, peeled
1-2 egg yolks
salt & pepper
1 cup cilantro leaves, chopped
oil as needed to emulsify
Put all ingredients into a blender, except the oil and run to the lowest setting. Insure it all gets blended into a paste almost and begin drizzling a small stream of oil (just like when making mayo and Caesar dressing) to incorporate and watch for it to become "emulsified" or begins thickening up. Blend a little while longer and turn off to check seasoning.
NOTE: if you don't want to use raw egg yolk then omit them and use sour cream, creme fraiche, buttermilk, cream cheese or get Mexican Crema at your Latin Market. You might still need a little oil to make it smoother and maybe some lemon juice.
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Using this salsa but adding a little more cream, mayo or what I used, Goat Cheese.... mixing it well for a smooth texture, I applied it to hot, fresh pasta for a pesto like dish which was wonderful. I added some tomato, asparagus after warming everything up to make sure it would cover the pasta really well and presto change-o a main dish was born! If you have some Pico de Gallo laying around this is always a good addition to most things too.************************************
By dinner time we ran into the same problem again.... what to make for dinner? We found some Chicken in Achiote that I had leftover but it wasn't enough for a whole meal so I needed something on the side to fill up my guys. Wanted something easy and since I was going to heat up the chicken in the oven to give it good crusty skin I wanted to take advantage of that energy to complete the meal and potatoes came to mind.
Hasselback Potatoes or Accordion Potatoes.- Named for the Stockholm restaurant that created them back in the 1700's but adapted since then by everybody in the world, these lovely potatoes delight everyone, they're easy to make and very tasty. I've used them on fancy dishes due to their lovely appearance but can be an easy weekday side dish anytime too. Of course you can vary the herbs used to suit your personal taste but do take advantage when using the oven for any other dish to make the best use of your time and energy usage.
8 medium sized potatoes, can be peeled or not your choice
Kosher salt, corse
Fresh ground pepper
Fresh Thyme leaves, off the stem, leaves only
olive oil
Take the potatoes and put them inside of two chopsticks or pencils (they will hold the potato in place as you slice and keep you from slicing all the way through) and make very fine slices all along the length of the potato to turn them into "accordions". Keep the potatoes that are peeled in some salted water while you finish the rest so they don't get brown. Once all the potatoes are done, make sure you drain and dry them off well before cooking.
Some people pre-cook these in the microwave for about 10 minutes so they won't take so long cooking in the oven but I'd rather not (as you can understand) and since I'm using the oven for the chicken anyway they can cook together and I have plenty of time.
Have a baking dish ready with either some spray or oil on the bottom to prevent sticking and lay the potatoes on it. Salt and pepper really well and be generous with the Thyme so they are all covered evenly with the herbs and spices. If you want some heat, add some red pepper flakes as well. Finally, drizzle some olive oil generously over the potatoes to make the spices stick. Some people use melted butter but I prefer olive oil for many reasons.
Bake in a 375F oven (can be higher too all the way to 425F, just watch them so they don't cook to fast on the exterior leaving the insides hard, ok? Used mostly for the potatoes pre-cooked in the microwave, I used 375F same for the chicken) for about 45 minutes or until they are done. I did turn them when I checked them to insure even cooking and kept them in the oven until they were really nice and golden. The "accordions" will open slightly with cooking too.
NOTE: You can roll them in the oil, salt & pepper, herbs and garlic if you prefer and then lay them on a baking pan or any way that's easier for you, doesn't matter since they will be amazing anyway.
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I also made a Caesar Dressing for use with some Romaine Lettuce that was also on sale and that's Rene's favorite. Add some croutons, tomato, pumpkin seeds and you're good to go! A lovely dinner with my favorite guys and not much cooking at all.....nice!
Wishing everyone a great weekend.... we'll talk soon.....
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