Green Tomato Pasta

 Gorgeous Green!  

An unexpected sauce maker, these green tomatoes make a beautiful

thick green sauce, that just clings to pasta!

Using a potato masher on this sauce, takes it from tender chunks

to a blended sauce with all the flavors incorporated.

Add the pasta right to the skillet of sauce and toss.  

Add a little of the pasta water if the sauce seems to thick.

Then toss with the cheese and serve.

Once plated, add more cheese or parsley if desired. 

Serve with additional hot peppers, as they do in Abruzzo!

As Always,

ENJOY!

Recipe Source: Simple Italy

Ingredients

• ½ cup olive oil
• 6-8 large garlic cloves, minced (about ¼ cup)
• 2 tender medium celery stalks, chopped (about ¾ cup)
• ½ teaspoon crushed red pepper flakes, or more to taste
• 5-6 medium green tomatoes (2 pounds), cored and coarsely chopped (about 5 cups)
• ½ cup chopped flat-leaf parsley
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Pinch of baking soda

Instructions

1. Put the olive oil and garlic in a large, heavy, deep skillet over medium heat. Cook, stirring, until fragrant, about 3 minutes. Add the celery and crushed red pepper and cook, stirring often, until tender, about 5 minutes. Add the green tomatoes, parsley, salt, and black pepper. Stir well and bring to a boil. Stir in the baking soda.
2. Reduce the heat to low, cover, and simmer, stirring occasionally and crushing the tomatoes with a potato masher, until they are very tender, about 25 minutes. For a thicker sauce, remove the cover and simmer about 5 more minutes. Taste for seasoning.
3. Note: Toss with 1½ pounds cooked drained rigatoni. Garnish with grated Parmesan and crushed red pepper flakes, if desired.

Ahi Tuna Toro Cut

This beautiful piece of fish just melts in your mouth!

Thank you to Fish And Olive for always having

such amazing selection!

Served here with a dipping sauce.

Season the fish with salt and pepper and a bit of 

5 spice seasoning.

Then add teriyaki marinade.  Marinate in the refrigerator 

for at least 30 minutes. 

Carefully sear this fish.

As the fat on the fish heats up and melts, it turns 

this toro cut into the most succulent melt in your mouth 

piece of fish. 

As Always, 

ENJOY!

 

Fire Roasted Hatch Poblano Chilies

Hatch Poblano Chilies

Fire roast these chilies on the grill or even over your gas stove. 

On the stove it is easiest done with metal tongs or a metal meat fork, 

it just takes a little longer, since on a grill you get them all done at the same time. 

let them cool, one they are well charred, but not burned to the inside. 

You can now either freeze them with the skin and stem still on in quart size freezer bags, 

and then they are ready for future use.  Or, if you are ready to use them right away, peel the charred skin, and cut off the stem, and slit one side open to remove the seeds. 

Now they are ready to lay on a burger or layer with cheese on top of grilled chicken. 

My favorite way to eat these chilies though is in queso! 

A famous Mexican cheese dip. 

When the chilies are prepared, they can be diced and added to shredded or cubed jack cheese, 

which is then melted in the oven for the most delicious dip!

A true crowd pleaser!!

As Always, 

ENJOY!

1 cup of diced roasted poblano peppers

1 lb. jack cheese cut into small cubes

Mix the peppers and cheese together in an oven proof dish, Cover and bake at 350 degrees for 30 minutes, stirring once half way through to make sure the cheese melts evenly. 

Serve with sturdy tortilla chips.  

As the dip sits out, the cheese will begin to stiffen.  Put it back in the oven or in the microwave for a quick reheat!