Kramer is back in school as of this week, so it finally feels like the beginning of a new year and that things are back to normal again. I had a hard time getting out of the holiday spirit this past month. After all of the parties, all of the food, and all of the presents, it seems like January is a cold, hard slap in the face, making everyone get back to reality. However, I was passively resisting this so-called reality. It’s hard to step away from it! November and December are so exciting; everyone’s in a good mood (or, at the very least, a better, more tolerable mood) and work slows down a bit as everyone goes on vacation and spends time with family, whether you celebrate a holiday or just enjoying the fact that other people are, and therefore, are leaving you alone. SIGH. Those were the day. Now it’s almost February, the Superbowl is this weekend, and it’s even a bit warmer in New York this week instead of the frigid ‘real feel’ of -1 degrees Fahrenheit that it was last week (I’m sure the weather was a big part of my resistsance). I’m coming to terms with it, albeit it slowly, through making excuses to continue my eating rampage across NYC. We did Ippudo for ramen on Friday night, then Sel de Mer for seafood on Saturday night, followed by delivery bagels on Sunday. And it didn’t stop there! I went out to dinner with my friend Lindsey on Monday night, where we caught up and pigged out on Southern food (barbecued pig tails are the new ribs, people – look into it) at The Brooklyn Star, then last night, Kramer and I roasted some vegetables and sausages and finally tucked into Kevin Bacon’s new show, The Following. It is incredibly creepy and therefore extremely awesome…but don’t act like we will ever forget that you were Hollow Man, Mr. Bacon. We all remember.
Me being cold last Saturday night.
So, seeing as how it’s almost time for the Superbowl, I thought I’d share one of my favorite salsa recipes. I think that chips and salsa are a very important party food, no matter what kind of party you’re having. Everyone likes chips and salsa; I put this Spicy Tomatillo Salsa out two weekends ago when I had a few friends over, and predictably, everyone gathered around the big bowl of tortilla chips and we all spent a few hours talking in between demolishing both the salsa and the chips. Having lived in Arizona for a little over eight years (and California for two years before that), chips and salsa are as common there as bread and butter is on the East coast. My mom always had a big bag of tortilla chips and at least three jars of salsa in the fridge when I lived at home, which was my go-to snack when studying or on weekends after getting home late. My favorite salsa has always been of the green variety. I like the clean, simple flavor of roasted tomatillos, along with the heat from your pepper of choice (I went for the spicy serrano this time around) and the zing of just a hint of lime juice. You can use cilantro, if you want, but I left it out this time. Kramer and I made enough to use the next day, so we ate our eggs with a dollop of this salsa, which is just the thing to wake you up on Sunday morning (especially after you’ve had one too many Old Fashioneds).
Excellent hamachi at Ippudo on Friday night.
Ramen with pork belly and a poached egg – so delicious I can still taste it.
Quickly blanch your tomatillos in boiling water for 5 minutes.
Then roast them alongside serrano peppers and a white onion, then puree and add salt, pepper, and 1 garlic clove.
Serve with tortilla chips, on eggs, or on tacos. Enjoy!
- 10 tomatillos, husks removed
- 2 serrano peppers, stems removed and sliced lengthwise
- 1 white onion, quartered
- 1 clove garlic
- juice of 1 lime
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Preheat your oven to 400 degrees F. In a large pot, bring enough water to cover the tomatillos to a boil. When the water is boiling, add in the tomatillos and boil for 5 minutes, just to blanch.
- Place the tomatillos on a lined baking sheet, along with your sliced serrano peppers and quartered onion. Roast for 10 minutes or so, until the tomatillos are blackened a bit.
- Place the roasted tomatillos, onions, peppers, and 1 garlic clove in the food processor, along with the lime juice, salt, and pepper. Pulse until smooth, then taste and adjust seasonings as necessary. Allow to cool and store in the fridge for up to a week.