Salsa verde: un gran éxito!

I've been making fresh salsa for a couple months now.  Between Karl's love of all Mexican food and my desire to use appliances that we received as wedding presents, it has been the perfect cooking adventure.  I've gotten pretty close to perfecting regular fresh salsa the way we like it (a little bit of heat, sweet onion taste, and LOTS of cilantro), so I decided to try something new.  Behold, I give you, SALSA VERDE!

You begin by removing the husks from the tomatillos.  This is my favorite part making this salsa because if you pull with just the right amount of force, the entire husk and the stem satisfactorily pop off the tomatillo.

You have to rinse the tomatillos because they are really sticky.  Then they get cut in half, placed on a baking sheet, and are broiled for about 6 minutes.

Next, combine the roasted tomatillos, onion, cilantro, garlic, jalepeno peppers, lime juice, and salt and pepper into a food processor and voila!  You have salsa verde!  

And no, I didn't cut myself and bleed into the jars on the right and left.  I made a batch of regular salsa while I had all the kitchen toys out.  Now all I have to do is figure out how to keep the salsa from disappearing so fast. 

Shannon Dogs - It's What's for Dinner

It's been long enough since we've made Shannon Dogs that I think at least half of the kids at our table were uninitiated before last week.  The other half were either hiding their enthusiasm for this classic comfort food or failed to recognize its culinary import in our heritage.  Maybe they were distracted as they made final considerations for elections the next day.

But when the meal started, it was clear - Shannon Dogs are a winner with kids and adults alike.

 

Maybe it's been a while since you've had a Shannon Dog, or maybe you haven't ever tasted this treat.  Here's the quickie overview (and that's all there is, really):

1. Sautee equal parts sliced hot dog (sorry Andy), chopped onion, and chopped celery
2. Fill hot dog buns and top with shredded cheddar
3. Place them in a 9x13 and bake until the cheese is melted

Some notes: 
We served these with garlic roasted potatoes.  Also, the celery and onion is from our garden (Elisabeth insisted that we plant celery, though I knew that it wouldn't grow.  Ahem!).  And we introduced an adult version of Shannon Dogs that use jalapeño smoked sausage instead of hot dogs.   There's room for interpretation.