Posts Tagged ‘McClendon’s Select’

What can I say? I love me some spice and I LOVE salsa.  When I was introduced to this tomatillo salsa I fell in love and have been wanting to make it for months now.  I have never made salsa before, but knew it wouldn’t be too hard right?

When I saw these beautiful tomatillos today at McClendon’s OTFM, I remembered the green salsa I fell in love with and decided to re create it today.  This salsa from start to finish took me literally 15 minutes to make… I really don’t know how many times now I’ll be buying it in the store when I can make it this easy, REALLY!  One note about tomatillos: when you remove the paper thin husk the fruit will be slippery and soapy like.  Just rinse the tomatillos thoroughly in cold water until the soapy residue goes away.

organic never looked so good, thanks Bob!

Makes 8-10 servings (store in air tight container for 7-10 days)

 Ingredients:

8 large tomatillos

2 large jalapenos

3 large garlic cloves

3/4 cup coarsely chopped yellow onion

fresh cilantro

sea salt

2-3 tablespoons cold water

pre broiler

Husk and rinse the tomatillos.

Place aluminum foil onto a sheet pan.  Place tomatillos, jalapenos, and peeled garlic cloves onto sheet pan. 

Put under broiler for 7-9 minutes, turning vegetables every few minutes.  The tomatillos may make a popping sound in the oven and split open, but that is okay.

Put freshly roasted veggies into blender with chopped onion, splash of water, and two handfuls of fresh cilantro.  Note: I put jalapenos in whole, I do not remove anything but the stem.  If you do not want a spicy salsa, just cut in half and remove seeds before roasting. 

 Blend, taste…you may want more cilantro.  I love the flavor of the cilantro in the salsa so I used almost a whole bunch.  Salsa is done!!! Put in air tight container, refrigerate, and enjoy.

my house smelled soooo good!!!

voila, enjoy!!

My hubby and I are pretty bummed that we both just discovered how delicious fresh, big, organic brussels sprouts can be!!  I can’t say that I thought of this recipe myself, I actually adapted it from a dish I had at Metro Brasserie a couple of months ago.  I buy my sprouts from the amazing McClendon’s Select on Saturdays at the Old Town Farmer’s Market. 

Pan Seared Brussles Sprouts in Buerre Blanc

serves 4-6

Ingredients:

McClendon’s organic brussels sprouts (about 15 big ones)

2 cloves of garlic put through a press

1 tsp sea salt

1tsp fresh cracked pepper

2 tblsp good olive oil

3-4 tblsp unsalted butter

Prepare your sprouts by cutting the ends off, peeling one layer of leaf off and cutting in half.  Put them flat side up into a saute pan with about 1/2 inch of water and bring to a boil until you see the sprouts reach a bright green color.  Pour sprouts into colander and drain off water.  In the same pan after it is very hot, put olive oil and butter in…place halved brussels sprouts in flat side down into pan.  Spread pressed garlic throughout pan and season with salt and pepper.  You will know they are done when you get a nice dark color on the flat side of the sprout.  Dress with leftover brown butter in pan.

so addicting, making again this weekend!!

You think I can get out of the OTFM with just one bag of brussles sprouts??? Now way in hell!!! From McClendon’s I also bought a beautiful array of multicolored fingerling potatoes, a bunch of dill, organic honey, green onions, and a gigantic vidalia onion!!  Went home with plans to make some homemade potato salad to go with the brussels sprouts and rib eye steak.  You can tweak this recipe as you like. 

Fingerling Potato Salad

serves 4-6

Ingredients:

1 1/2  pounds fingerling potatoes (cut into 3/4 inch chunks, boiled, drained and chilled)

chopped fresh dill (add to your liking)

2 sliced green onions

1-2 tblsp champagne vinegar

1-2 tblsp coarse ground garlic mustard

1 tblsp  organic McClendon’s honey

1/2 cup real mayonnaise

4 pieces fried crispy bacon cut into bits

In small bowl, mix vinegar, mustard, honey, mayonnaise and dill…set aside.  In large bowl combine potato chunks with green onion and bacon, slowly add dressing and mix lightly as to not smash the boiled potatoes.  Refrigerate before serving.