Fresh Green Salsa
prep: 15 minutes
cook: 30 minutes
makes about 6 cups

you’ll need…
3 lbs. tomatillos, husks removed
2 oz. serrano or jalapeño chili peppers, stem removed
6 cloves garlic, whole
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped cilantro
1 tsp. salt
1 lime, cut in half

let’s get to it…

Place the husked tomatillos, chili peppers and garlic in a large pot and cover with water by about ½-inch. Boil and cook for 8 to 10 minutes or until the tomatillos are soft but not broken, stirring often so all sides of tomatillos cook evenly. Reserve 1 cup of water; drain remaining water and set pot aside to use later.

Blend the tomatillos, chili peppers and garlic in batches in a blender or food processor until chunky, but not smooth. Add reserved water a little at a time if salsa is too thick.

Heat the same large pot on medium-high for 1 minute; add olive oil and onions and sauté for 1 to 2 minutes. Add tomatillo mixture and bring to a simmer. Cook for 10 minutes. Remove from heat and stir in chopped cilantro and salt.

Squeeze lime into salsa and stir; cool. Store in a tightly sealed container or serve immediately.

cooking know how…

• Salsa verde will get thick and a bit gelatinous when it is chilled. Bring to room temperature or heat up slightly before using.
• Store tomatillos in an open paper bag in the refrigerator for up to 3 weeks.

If you’ve never made meringue before here are a few important things to remember:

1. Make this recipe when it’s not humid or rainy. Moisture makes meringues sticky.
2. The egg whites should be at room temperature so you get more volume.
3. Use superfine sugar so it dissolves easily into the egg whites.
4. Make sure the beaters and bowls are grease free.
5. Always beat the egg whites and cream of tartar together before adding the sugar.
6. Add the sugar slowly… very slowly… so the meringue fluffs up.
7. Use parchment paper when baking the meringues so they don’t stick to the sheet pan.

Great Guacamole Dip

prep: 10 minutes

makes about 3 cups 

you’ll need…

3 avocados, fully ripened, halved, pitted and peeled
3 tablespoons fresh lime juice (or to taste)
3 tablespoons minced yellow onion
3 teaspoons minced jalapeño or serrano pepper, fresh or pickled with the seeds and membranes removed
½ teaspoon salt

let’s get to it…

Mash avocado with a potato masher or fork until slightly chunky (but not smooth).

Stir in lime juice, onion, chili pepper and salt. (If you have other add-ins, stir them in now).

Serve immediately or press a piece of plastic wrap directly on top of mixture and refrigerate until ready to serve.

cooking know how: Putting the avocado pit in the Guacamole Dip will not keep it from turning black. Add some lime or lemon juice (or even the liquid from the jalapeño jar or can) and press plastic wrap directly on top of the Guacamole to keep it fresh.

Sautéed Shrimp and Brie Nachos

prep: 20 minutes

cook: 15 minutes

about 15 servings (2 chips each)

you’ll need…

30 tortilla chips

6 ounces Brie cheese, cut into 30 small pieces

2 tablespoons olive oil

2 garlic cloves, finely minced or pushed through a garlic press

1 teaspoon paprika

1 pound shrimp (31 to 35 count), peeled, deveined with tails removed

¼ cup chopped red and green pepper

let’s get to it…

Place tortilla chips on a serving platter. Top with small pieces of brie; set aside.

Heat the olive oil in a large skillet over medium heat for 1 to 2 minutes.

Add the garlic and sauté for 1 to 2 minutes until softened but not brown. Stir in the paprika.

Lower heat to medium low and add the shrimp. Sauté shrimp for 3 to 4 minutes or until pink.

Remove from heat. Place 1 shrimp on top of cheese and tortilla chip. Garnish with chopped red and green pepper if desired. Serve immediately.