Put on your pepper pants, people, because we’re frying, pickling, and enchiladafying chiles today. We’re crazy for medium-sized, medium-hot chiles (padrons, shishitos, anaheims, poblanos, and their cousins), and we’re going to drive you crazy, too, with a little help from Bryan Adams. Recipes: Pan-Fried Peppers, Pickled Peppers, and Folded Enchiladas. www.spilledmilkpodcast.com
Pan-Fried Peppers with Lemon, Garlic, and Sea Salt (via Bon Appetit)
Pickled Peppers with Shallots and Thyme (via Bon Appetit)
Adapted from Everyday Food, September 2010
1 pound tomatillos, husked and rinsed
4 anaheim chiles
1/2 white onion, quartered
3 garlic cloves, unpeeled
salt and pepper
8 corn tortillas
oil or lard for frying
1/4 head red cabbage, shredded (2 cups)
3 radishes, thinly sliced
2 ounces crumbled cotija, queso aÃ±ejo, or queso fresco
1. Heat broiler with oven rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet. Broil 5 minutes or until tomatillos and chiles are blackened and blistered. Flip everything and broil 5 minutes more. When cool enough to handle, peel the garlic and peel, core, and seed the chiles. Add the garlic, chiles, tomatillos, onion, and 1/2 cup water to a food processor or blender, and blend until smooth. Add salt and pepper to taste.
2. Heat about 1/4 inch of oil in a frying pan over medium-high. Heat the sauce in another frying pan. Working one at a time, fry a corn tortilla in the oil for about 30 seconds on each side. It should brown slightly around the edge and firm up, but you don’t want it crispy like a tostada. Pull the tortilla out of the oil, let it drip for a few seconds, then dip it into the sauce and flip it over. Place the tortilla on a plate, folded in half. Repeat with remaining tortillas, for a total of 2 tortillas per plate.
3. Top each plate of sauced tortillas with one-quarter of the cabbage, radishes, and cheese. Serve hot.
Yield: 4 servings
How do you get your niblets off the cob? Wait, that’s not a euphemism! Join us for a lunch of corn off the cob: how to buy it, how to coax the kernels off (still not a euphemism!), and how to cook it–or not cook it. Recipes: Tomato-Corn Salad; Spicy Sauteed Corn. www.spilledmilkpodcast.com
Brought to you by Sur La Table.
TOMATO CORN SALAD
Note that the dressing should be started well ahead of serving, to allow the shallots to mellow in the vinegar.
2 small to medium shallots, minced
1/4 cup red wine vinegar, or more as needed
1 garlic clove, grated on a Microplane
4 or 5 fresh basil leaves, smashed a bit between your fingers
1/2 cup olive oil
Good tomatoes, sliced
Fresh corn, cut from the cob
Fresh basil leaves, thinly sliced
In a small bowl, combine the shallots, vinegar, garlic, and a pinch of salt. The vinegar should just cover the shallots; if it doesn’t, add a splash more. Let sit at room temperature for an hour or more, until the shallots have given up their raw flavor. Then add the basil leaves and olive oil, and whisk well. Taste, and add salt as needed. If the shallots are too strong or bitter, you can fix that with a pinch or two of sugar. Set dressing aside at room temperature, ideally for at least 30 minutes, to allow the basil to release its fragrance. Remove the basil before serving.
Arrange some sliced tomatoes on a platter, and top with corn kernels (about 1 ear of corn for every 2 or 3 tomatoes). Spoon dressing generously over. Garnish with thinly sliced fresh basil.
SPICY SAUTEED CORN
3 tablespoons butter
Kernels from 3 ears fresh corn
2 scallions, thinly sliced
1 jalapeÃ±o pepper, seeds removed if desired, minced
2 tablespoons water
1 tablespoon freshly squeezed lime juice
Heat the butter in a large skillet over medium-high until bubbling. Add the corn, scallions, and jalapeÃ±o. Cook until the corn begins to brown and stick to the bottom of the pan, about 10 minutes, lowering the heat if necessary. Add water and scrub the bottom of the pan with the spatula to dislodge the extremely delicious brown bits. When the water has boiled off, add salt to taste. Off the heat, add lime juice and serve immediately with additional lime wedges.
Yield: 4 side-dish servings
How were Triscuits created? What’s that white powder on the outside of a White Cheddar Cheez-It? And what, exactly, does the “stoned” in Stoned Wheat Thins mean? Join us as we try, and mostly fail, to answer these questions. If you’re nice, we’ll teach you how to eat a Wheat Thin. www.spilledmilkpodcast.com
Brought to you by Sur La Table.