Posts Tagged ‘Salsa Verde’
Mr. T frequently gets asked, after a dinner at our place, if he eats like that everynight. Generally, he’ll gleefully say yes, just to the awed / horrified / jealous reactions that flit across our guests’ faces. I’ll be the first to tell you, however, that this isn’t QUITE the case. I’d wager too that Joe’s not always to be found noshing on expertly-crafted dishes when he doesn’t have guests to entertain. That said, I make dinner most nights and–particularly on a weeknight–it’s going to be pasta, or a stirfry, or some combination of the basic food groups that come together into a tasty and balanced, if somewhat random, whole.
This little dish of cous cous, tomatoes, and beans zipped up with a tasty salsa verde, then, is a perfect example of the standard <grain> with <vegetables> and <protein> I frequently prepare for weeknight suppers. Sometimes they stay separate in the traditional “meat & two veg”, but more often than not they’re mixed together into a salad or stacked on top of each other in a chirashi zushi or bimbimbap-like pile. (This will come as no surprise to college friends who were very used to me wandering forlornly around the cafeteria looking for things that wouldn’t make me sick and mixing them all together in a salad bowl–regardless of their inherent saladity…)
You will like it in a house.
You will like it with a mouse.
You will like it here or there.
You will like it anywhere.
This salsa verde, from Diana Kennedy’s “The Essential Cuisines of Mexico” is a wonderfully bright, verdant mixture that seems to go with everything. It’s made with the usual salsa ingredients–onion, cilantro, chili–and tomatillos. These small, green, roughly tomato-like fruit have a distinctively wonderful resiny tang, and the resulting sauce is delicious with pulled pork, on chips, or lightly warmed atop tortillas or toast with eggs for a simple supper or homey brunch dish.