YIELDS ABOUT 4 CUPS
2 cups frozen, shelled, edamame
1 cup frozen corn
1 cup cooked, cooled quinoa (leftover is great)
1 green onion, sliced (just green parts)
½ red sweet bell pepper, diced
2 Tbsp minced fresh cilantro
1½ Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
¼ tsp salt
¼ tsp chili powder
¼ tsp dried thyme
⅛ tsp freshly ground black pepper
dash of cayenne
Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.
In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours
Recipe found on 86 lemons.
Saturday, November 9, 2013
|Picture from original recipe posting. Find it here.|
- 2 large beefsteak tomatoes (cored if desired)
- 4 large dried guajillo peppers
- 10 cloves garlic, peeled
- 1 white onion cut into 1/2 inch rounds
- 5 whole cloves, 3 Tbs. sriracha sauce
- 1/2 tsp ground allspice
- 3 Tbs. vegetable oil
- 3 Tbs. distilled white vinegar
- 2 tsp granulated sugar
- 3 good pinches kosher salt
- 2 large fresh poblano peppers
- 2 pounds chicken (skinless boneless thighs and breasts)
- 1 quart chicken broth
- 2 tsp dried Mexican oregano
- 1 cup fresh cilantro leaves
- 1 sprig fresh mint
- 2 (14.5 oz) cans white hominy, drained and rinsed
- 1 avocado finely diced
- 6 radishes finely sliced
- 1 lime
- 1 bay leaf
- 1 teaspoon minced fresh thyme (1/2 teaspoon dry)
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika, optional
- Shredded lettuce or cabbage
- Diced tomatillos
- Diced green or red bell peppers
- Preheat oven to 500. Score an X in the bottom of each tomato and place them on a foil-lined rimmed baking sheet. Roast tomatoes for 25 minutes, until softened and slightly charred all over.
- Cut the stems off the guajillo chiles and slice them lengthwise. Shake out the seeds. Lightly toast them in a small cast iron until fragrant, about 2 minutes. Transfer to a bowl of cold water and let sit for 30 minutes, or until soft and pliable.
- Back the skillet, toast the onions and garlic until you see good charred marks on all sides, and the onions have softened, about 10 minutes.
- To a blender, add the tomatoes (with the skins peeled), onions, garlic, chiles (drained from water), sriracha sauce, cloves and allspice. Puree for a good two minutes, until very smooth. Add a little water if needed.
- Heat the vegetable oil in a large dutch oven over medium high. Add the puree (it will probably splatter) to the pan and and cook until slightly thickened, about 5 minutes. Add a cup of water, vinegar, sugar and a Tbs. of salt. Partially cover and simmer on a medium heat for 30 minutes, adding a little more water if needed, to keep it at the same consistency.
- In the meantime, flip your oven to broil. Place the poblano peppers on a baking sheet and broil until blackened and charred all over, 5 to 10 minutes. Remove from oven and immediately transfer to a small plastic bag, and seal it. Let sit for 15 minutes, allowing the skin to loosen. Once cool enough, peel the skin away from the peppers and slice into small strips.
- After 30 minutes of simmering, add the chicken, cilantro, mint, Mexican oregano, hominy, chicken stock and another Tbs. salt. Stir to combine, and simmer on medium for another 30 minutes, until the chicken is cooked through.
- Ladle pozole into bowls and garnish with sliced radishes, dice avocado, fresh sprigs cilantro and a good spritz of lime juice.