Epic Portions

Author: John

  • Green Salsa

    I started making green salsa with tomatillos last year, and it is catching up to red salsa.  While not as spicy, this stuff can be pretty delicious.  Try it out sometime.  If you have a food processor, it’s very easy.

    Ingredients

    • 4 cups tomatillos.  4 cups is about 10-12 medium sized tomatillos.  I like to roast them in my oven before I add them.  If you are unfamiliar with this, just put them in your oven a 500 degrees until they start to turn brown.
    • 1 onion, chopped
    • 4 cloves garlic
    • 1/2 cup chopped cilantro leaves
    • 2 small jalapeno peppers, chopped
    • 1 tsp. salt
    • 1/4 cup extra virgin olive oil
    • 1/3 cup water

    Directions:

    Roast tomatillos.   In a blender or food processor, place tomatillos, onion, garlic, cilantro, jalapeno peppers, salt, 2 tablespoons olive oil, and water.

    Process until slightly chunky.

    In medium saucepan over medium heat, heat remaining olive oil. Add tomatillo mixture and simmer for 10 to 12 minutes, stirring frequently, until slightly thickened.

    Remove from heat and pour into serving bowl. Cover and let stand 1-2 hours to blend flavors. Serve warm or cold.

  • Easy Stir Fry

    I have become a big stir fry fan the last few months, and there is one sauce I stick to:

    Soy Vay Veri Veri Teriyaki.

    This stuff is really all you need, with the exception of some vegetables, to make a delicious stir fry at home.  I’ve noticed they have begun carrying it at the local grocery stores, so BUY IT.

    All you need to do is cut up chicken breasts or thighs, whichever you prefer, add them to a bag with a reasonable amount of the sauce, throw in whatever veggies or peppers you like, and let it sit in your refrigerator for an hour or two.  Heat up your pan or wok, if you have one, as high as you can get it and sear the chicken until done.

    Oh, and my secret ingredient…

    Sriracha.

    This stuff is incredible.  If you like spicy Asian food, you need some of this.  You can usually get it at any local grocery store.

    I just put some rice in a bowl, pile some chicken on top, and drizzle with the Sriracha.  It’s one hell of a meal.

  • The Moors Family Fajita Recipe

    My family has been making fajitas using the same recipe since I was about 6 or 7 years old.  My mother found it in some issue of the Detroit Free Press, made some modifications, and we have been eating it ever since.  When I was in high school, we used to take out 4-5 pounds of this stuff between the four of us.

    I have modified the original recipe to add a little more spice.  If you are familiar with my recipes, I don’t really use exact measurements, so season to your liking.  I’ll do my best to give you estimates, but I am not the most organized person in the world.

    Trust me when I tell you that these are the best fajitas you will ever have.

    Ingredients:

    • 4 lbs boneless skinless chicken breasts
    • 1 cup tequila
    • 1/3 cup lime juice
    • Canola Oil
    • 1/2 White Onion minced
    • 4 cloves garlic
    • 2 tomatoes finely chopped (a can or two of Rotel will work as well)
    • 1 cup fresh cilantro — This is what makes the recipe, I think.  Use as much or as little as you like, but I usually keep it around 1 cup, finely chopped.
    • 2 jalapenos minced — I include the seeds and membranes because I like the heat.  If you don’t like the heat, just add the skins and throw away seeds and membrane.
    • Salt
    • Pepper
    • Cumin – 2 tsp — Don’t overdo it.  This adds a smokey element to the dish.
    • Cayenne Pepper – 1 tsp — Depending on how spicy you like it.
    • Chili Powder – 1 tbsp
    • Paprika – 1 tsp
    • Basil – 1 tsp

    Directions

    1. Cut chicken into small pieces to your liking and place in bowl.
    2. Add tomatoes, onions, garlic, jalapenos, and cilantro to bowl.  Mix.
    3. Add all seasonings and mix.
    4. Add tequila, lime juice, and 1/3 cup of the Canola Oil.  Mix.
    5. Let sit, covered, in the refrigerator for a minimum of 2-3 hours.  The longer these sit the better they are.  I would let them marinate over night.
    6. When ready, cook on high heat until chicken is done.

    Serve with sour cream, cheese, and warm tortillas.