Today Mark was acting as Chef de parte' on a team at Le Cordon Bleu making some gumbo dishes, and pretty much had the team working the gumbo line. (We did both a seafood gumbo with prawns and a meatier one with chicken and andouille sausage.)
Meanwhile, Mark went to the box and gathered some available stuff to make some salsa, seeing as how we were doing sort of a "South-of-the-border-mixed-with-Cajun-cuisine" range of food.
So ... here's what he came up with:
8 tomatillos
4 serrano chiles
6 green onions
2 Tbsp. olive oil
1 lime, juiced
1 tsp. salt
1 tsp. chile powder
1/4 tsp. cayenne powder
1 avocado, peeled, pitted and diced
Core and dice the tomatillos. Trim the serranos and remove about 3/4 of the seeds and pith. Finely mince the rest. Slice the green onions thinly. Heat the olive oil in a small saucepan and add the veggies. Saute until the tomatillos release their juices and the veggies are cooked through. Add the lime juice and seasonings. Stir and cool slightly. Add the diced avocado and serve.
No comments:
Post a Comment