Verde Mary Food

ITALIAN SALSA VERDE

Italian Salsa Verde image

Provided by Steven Raichlen

Categories Garlic Quick & Easy Low Cal Backyard BBQ Lemon Healthy Low Cholesterol Parsley Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
3/4 teaspoon (or more) fine sea salt
1/2 teaspoon (or more) black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon (packed) grated lemon peel
31/2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
3/4 cup (packed) chopped Italian parsley
1 tablespoon drained capers
2 anchovy fillets, minced

Steps:

Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.

PORK CHILE VERDE

Pork Chile Verde image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

Steps:

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

VERDE MARY

Verde Mary image

Provided by Bobby Flay

Categories beverage

Time 10m

Yield 2 drinks

Number Of Ingredients 9

Ingredients

2 medium tomatillos, husked, washed and chopped
1/2 serrano chile, seeded
1/2 English cucumber, chopped
2 tablespoons chopped fresh cilantro
1/2 cup cold jalapeno vodka
Juice of 2 limes
Few dashes green hot sauce
Dash Worcestershire sauce
Simple syrup

Steps:

In a blender, combine the tomatillos, chile, cucumbers, cilantro, vodka, lime juice, hot sauce, Worcestershire, and simple syrup to taste. Blend until smooth. Pour into two rocks glasses filled with ice, and serve.

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