Simple Salsa Verde

Simple Salsa Verde

Salsa verde = green sauce. The name is as simple as this recipe. The name may be simple but the complexity of the flavor is not.

Roast. Puree. Pour. Eat.

Roasting tomatillos, onion, garlic and jalapeno changes and deepens the flavors of these vegetables and aromatics. It softens the harsh edges of the jalapeno and brings out the sweetness of the garlic and onion.

Whether food processor, blender or mortar and pestle are used, the end result is the same. A smoothly textured salsa that works as a dipping sauce, layering sauce and cooking sauce.

Simple Salsa Verde
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 pound tomatillos, papery skins removed
  • 5 garlic cloves
  • 1 red onion, peeled and quartered
  • 1 jalapeno pepper, stem removed
  • 1 bunch cilantro
  • 1 teaspoon sea salt
  • juice of 1 lime
Instructions
  1. Heat oven to 400° F.
  2. Place tomatillos, garlic, onion and jalapeno onto a sheet pan or into a roasting pan.
  3. Roast the vegetables for 30 minutes, remove from oven and cool.
  4. Place the roasted vegetables, cilantro, salt and lime juice into a food processor.
  5. Puree until smooth.
  6. Place into an airtight container until ready to use.

 

Simple Salsa Verde

 

Sweet and Spicy Chipotle Kettle Corn

Sweet and Spicy Chipotle Kettle Corn

Popcorn is and always will be one of the best snacks around. It can be buttery, salty, spicy, sweet or savory.

You eat it the movies, you eat it at a bar, you eat it at home in front of the TV. My favorite place to eat popcorn is Disneyland, because they pipe the smell of the popping corn out into the crowd, enticing you to buy a bag. And we do.

I recently needed a snack for a cocktail party I was going to, and decided to make a flavored popcorn. I went back and forth between a cheese popcorn, a spiced popcorn or a sweet popcorn.

I thought “Oh what the heck, what about a spiced sweet popcorn?” And it was good, really good.

My friends asked for the recipe at the party, so I made another batch. And I actually wrote the recipe down this time.

 

 

Sweet and Spicy Chipotle Kettle Corn

Be sure to use raw or turbinado sugar. White sugar will not  give you the depth of sweetness needed to balance the heat.

 

Sweet and Spicy Chipotle Kettle Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 cups
Ingredients
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground chipotle pepper
  • 3 tablespoons coconut oil
  • ½ cup popcorn kernels
  • ½ cup raw sugar
Instructions
  1. Line a baking sheet with parchment paper.
  2. Mix the salt and chipotle pepper in a small bowl. Set aside.
  3. In a deep pot heat the oil and a couple of popcorn kernels over medium high heat.
  4. Listen for the test kernels to pop, indicating the oil is ready.
  5. Add the popcorn and sugar, quickly stirring to mix.
  6. Immediately cover the pan with a tight fitting lid.
  7. Shake and swirl the pot as the corn pops.
  8. Remove the pot from the heat as needed, but continue to shake it so the sugar does not burn.
  9. Once there is no more popping, pour the popcorn out onto the prepared baking sheet.
  10. Sprinkle the salt and chipotle over the popcorn, and let it cool.
  11. Once cooled, place the popcorn into a bowl and enjoy.

 

Spicy Hot Link Corn Dogs with Cajun Honey Mustard

Spicy Hot Link Corndogs | Black Girl Chef's Whites

 

 

Who doesn’t love a corn dog?  Happy memories of carefree days at the county fair, corn dog in hand.  My sister and I running to get in line at the funhouse, mustard dripping onto our clothes as we take big bites from our corn dogs.

Now we take my daughter to the county fair, where I introduced her to her first corn dog while she was still in her stroller.  My sister is now a vegetarian, buying cheese on a stick dipped in corn dog batter.

Once again, I am working with Johnsonville Sausage to create recipes using their delicious variety of sausages. I have bought Johnsonville Sausages for years, because I know the quality is excellent and they will be packed with flavor, on matter what variety I buy.  Johnsonville has been served with pride since 1945. Find out for yourself by trying these recipes for Biscuits and Andouille Sausage Gravy and Chicken Sausage Three Cheese Italian Style + Penne Frittata.

Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.  Only premium cuts of pork, beef, chicken or turkey are used to pack in the real flavor.

 

Johnsonville Beef Hot Links

 

Making a corn dog is a lot easier than you think. Whisk together a batter, dip your fully cooked sausage into it and fry! You’ve made food on a stick, which means it tastes better! Right?

How fun would this be to set up a corn dog station at a party? You could put out a bunch of different types of skewered sausages and batter for dipping.  When it comes to frying, you might want to supervise, just in case. Of course, you’ll also want to do this before your guests have too many cocktails.

 

Spicy Hot Link Corn Dogs | Black Girl Chef's Whites

 

 

Recipe: Spicy Hot Link Corn Dogs

Ingredients

  • 1 cup finely ground cornmeal
  • 1 cup flour + more for dusting
  • 1 tablespoon raw sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 egg, beaten
  • 1 cup beer (I used a pale ale)
  • 6 Johnsonville Fully Cooked Beef Hot Link Sausages
  • 6 long skewers
  • vegetable oil for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
  2. Whisk in the egg and beer, until a smooth batter forms.
  3. Gently push the hot links onto the skewers.
  4. Place a small amount of flour onto a paper towel or plate.
  5. Dust the sausages with the flour to coat them.
  6. In a deep saucepan, pour enough oil to make a depth of 3 – 4 inches. Clip a candy/oil thermometer to the pan.
  7. Heat the oil to 350 -375° F.
  8. Once the oil is hot dip a hot link into the batter, making sure to coat it completely. Let some of the excess batter drip off.
  9. Carefully place the battered sausage into the hot oil. Repeat with the remaining hot links. You may have to fry in batches, unless you have large capacity deep fryer.
  10. Fry the corn dog until dark golden brown, about 4 – 5 minutes.
  11. Drain the corn dogs well on a paper towel lined plate.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

Copyright © Cheryl D Lee.

Recipe: Cajun Honey Mustard

Ingredients

  • 1/2 cup spicy brown mustard
  • 1 tablespoon honey
  • 1 teaspoon Cajun seasoning

Instructions

  1. In a small bowl mix together the mustard, Cajun seasoning and honey.
  2. Serve alongside the Spicy Hot Link Corn Dogs.

Preparation time: 1 minute(s)

Cooking time: 1 minute(s)

Copyright © Cheryl D Lee.

Spicy Hot Link Corn Dogs | Black Girl Chef's Whites

 

 

This is a sponsored post written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.

 

Spicy Avocado Goddess Dressing

Spicy Avocado Goddess Dressing | Black Girl Chef's Whites

 

 

Green Goddess salad dressing. If you are of a certain age, you remember it well. As all foods do, it fell out of fashion for awhile for some reason. But in the past few years, chefs have reintroduced this lovely, herbaceous dressing to their customers.

I ate Green Goddess dressing a lot when I was growing up, as it was my mother’s favorite salad dressing. And it remained her favorite for the rest of her life.

This version is different from the original, as I used avocado and sour cream as the base for the herbs.  This dressing is rich, creamy and versatile. Use it to dress a salad, as a sandwich spread,  or drizzled onto a taco for a fresh burst of flavor.  I loved it as a dip for my whole grain crackers.  Because eating healthy whole grain crackers cancels out the fat in the dressing, right?

 

Spicy Avocado Goddess Dressing | Black Girl Chef's Whites

 

 

Be sure to get really fresh herbs at your local farmer’s market or grocery. I was able to walk out my door to my little organic garden and snipped the herbs as I was making the dressing.

 

Organic Herbs | Black Girl Chef's Whites

 

 

Recipe: Spicy Avocado Goddess Dressing

Ingredients

  • 3 medium avocados
  • 1 small green Serrano chile, seeded and stemmed
  • 1 tablespoon fresh marjoram leaves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh tarragon leaves
  • 1 cup sour cream
  • 1 teaspoon sea salt
  • 1/8 teaspoon ground cumin
  • 2 tablespoons champagne vinegar
  • 1/4 cup cold water

Instructions

  1. Halve the avocados, remove the seed and scoop the flesh out. Add the avocado to a food processor.
  2. Add the serrano chile, marjoram, thyme, tarragon, sour cream, salt, cumin and vinegar.
  3. Process the dressing for until very smooth. Add the water if the dressing is too thick.
  4. Adjust the seasoning if needed.

Preparation time: 10 minute(s)

Copyright © Cheryl D Lee.

Makes 2 1/2 cups
*If you prefer a lighter dressing substitute light sour cream or nonfat Greek style yogurt for the sour cream.

Homemade Thai Sweet Chile Sauce

Sweet Chile Sauce | Black Girl Chef's Whites

 

Forget sriracha! My condiment of choice is Thai sweet chile sauce. I dip my fries in it, put it on fried chicken, maybe a drizzle a bit in a bowl of wonton soup. It must be that satisfying combination of sweetness,  followed closely by heat that tantalizes my tastebuds so.

 

Recently I harvested a bunch of Serrano and Jalapeno chile peppers from my little organic garden. I love spicy foods, but my six year old’s spice palate has yet to develop. I gave some to my neighbor for use in an upcoming dinner party, but I had a good amount of chiles left. I decided to try making my favorite condiment.

And it was so stinking easy!

 

Sweet Chile Sauce | Black Girl Chef's Whites

 

I not only like the heat from chiles, but the flavor. Each chile pepper has its own personality, so I decided to slice the chiles instead of chopping them. This allows for a distinct chile pop of flavor when you bite into a slice. The little chunks of garlic lend their own deep flavor to the mix.

If you do not want your sauce too hot, seed the chiles and remove the veins before chopping.

This sauce will keep for a month or more in your refrigerator. But I bet it won’t last that long.

 

Recipe: Thai Sweet Chile Sauce

Ingredients

  • 1/2 cup sliced hot chile peppers
  • 6 cloves garlic, chopped
  • 1 cup raw sugar
  • 3/4 cup rice wine vinegar
  • 3/4 cup water
  • 1/2 teaspoon fish sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. In a medium saucepan over medium high heat, stir together chile peppers, garlic, sugar, vinegar, water and fish sauce.
  2. Bring the mixture to a boil, reduce to a simmer.
  3. Cook the sauce for about 7-10 minutes, or until the sauce is slightly thickened and the chiles and garlic have softened.
  4. In a small bowl mix the cornstarch and cold water to make a slurry.
  5. Slowly stir in the slurry until it is completely incorporated.
  6. Simmer the sauce for another minute or two, then remove from the heat.
  7. Let the sauce cool before storing it in a clean glass jar or bottle.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Copyright © Cheryl D Lee.

Sweet Chile Sauce | Black Girl Chef's Whites