Entries Tagged 'Recipes' ↓

By Jon Griffin

This is a very simple but delicious Mexican style salsa. I learned how to make this when I was living in Mexico City. One of the tricks is not to use to much onion or garlic. Most people think that using lots of garlic and onion makes it more authentic, but the character of most Mexican salsa’s are from the other ingredients. In this case, the tomatillos give a nice sour bite to offset the heat of the chiles.

3/4 lb tomatillos
3-4 serrano peppers or 1-2 jalepeno peppers
1 slice of white onion
1-2 cloves garlic
10 sprigs cilantro
1 Tbls salt (optional)

1. Peel the husks of the tomatillos and if they are dirty rinse them off.
2. Break the stems off the peppers
3. Add the tomatillos and peppers to a pot of boiling water.
4. Let them boil for 5-7 minutes until the tomatillos change color.
5. Add the onion, garlic, cilantro and salt to a blender along with the tomatillos and peppers.
6. Blend the ingredients to a fairly smooth puree.

You may need to add some of the water if the salsa is too thick.
Remember that it will thicken in the refrigerator.

By Jon Griffin

I wanted to make some hard boiled eggs today and figured I would do some research.
Yes I know, you already know how to make hard boiled eggs. Well guess what, so do I. At least I thought I did. You see I have been making them different every time I cooked them. One time I started with hot water and let them boil for about 15 minutes. Another time, I would start with cold water and boil them for about 15 minutes. And sometimes I just stuck them in the water and prayed that when I took them out they were done.

Corned Beef Basics

First seen in Irish-American households in New York’s Lower East Side around the 1880’s, Irish immigrants were looking for something that would approximate the Irish bacon from their native Ireland. They found a cheaper alternative to Irish bacon from their of Jewish neighbors. If you smoke corned beef and add black pepper and other spices you have pastrami.
Many cooks want to copy this traditional Irish-American recipe on Saint Patrick’s Day. Finding a good recipe for cooking corned beef and cabbage that is easy to follow can be difficult, but this recipe is very easy even for a beginning Irish chef.

By Jon Griffin

Preparation is the key when you’re going to cook asparagus. There are several methods of cooking boiling, grilling, steaming, or roasting. The microwave is also a good option when cooking asparagus.  Cut the asparagus into sections and you can use it in stir-fries you can also blanch the asparagus and use it in vegetable dips. Of course, there’s nothing like steamed asparagus with butter, salt, and pepper.

Buying and Preparing Asparagus

When buying asparagus make sure that it is fresh, the asparagus will taste much better and can be kept for two to three days when properly stored.  Once you get the asparagus home and ready to prepare, you’ll need to trim it.