Avocado Poblano Sauce

So says wiki "It is common for people to experience pleasurable and even euphoriant effects from eating capsaicin-flavored foods." Such is the case with this recipe, which capitalizes on the capsaicin naturally present in a variety of peppers.

John experiments in the kitchen, unlike me. I like to begin with a particular end in mind, whereas he likes to explore a few directions and let the chips fall where they may. Sometimes his stuff great, sometimes it is regrettable (like the time he used left over Vietnamese take out black bean sauce in scrambled egg sandwiches...). This time, however, was the best, EVER.

Steak topped with Avocado Poblano Sauce, served on arugula with salted heirloom tomatoes

I have used this creamy, smoky, spicy-but-not-too-much-so, slightly sweet sauce on just about everything. It's like a really great fresh salsa combined with a really great taco sauce, topped with avocado slices...except easier. Sometimes I even add actual avocado slices to ante up the 'cado quotient. See below for a few usage ideas.

This recipe will yield about 2 cups, which, in my house, is gone in 5 days. For more info on heat measurements and chile identifications, check out this index.

2 Poblano peppers
1 New Mexico, Espanola, or Cubanelle chile (large, mild light green chile, similar to Anaheim but with thinner skin)
1 Seeded jalepeno
3 Thai or Bird's Eye chilis w/ seeds
3 Roma tomatoes
1/2 Avocado
Lime
Extra virgin olive oil
Ground chipotle powder

1. If you have sensitive skin, put on kitchen gloves. Then, de-stem all the peppers and the tomatoes.

2. Heat adjustment: the INSIDE of the peppers contain all the heat, thinks to capsaicin, which is a chemical compound found in the pith surrounding the seeds. The above recipe yields a medium-hot sauce. You may adjust up or down by including or excluding differing amounts of pepper innards.

3. Heat a heavy cast iron skillet to so-hot-it-is-almost-smoking (or use a grill) and roast all prepared peppers and tomatoes. Try for a nice char on the outside, as this will lend great flavor to the sauce. Try also to keep the insides from fully cooking, as partially raw veggies will add a fresh pico-like edge.

4. Add all roasted veggies to a food processor or blender. Add avocado and blend till you reach uniform consistency--sort of a runny salsa, but really whatever you desire. Add a splash of olive oild and lime juice with the motor running. Taste for seasoning and salt, pepper, and chipotle powder to taste.

5. Experiment with myriad uses, such as topping a turkey sandwich, topping tacos, as a dip for raw veggies, or...

Pan-fry green tomatoes in olive oil, top with sauce.

Spread over baked tofu, serve with grilled vegetables.

My favorite: spoon over scrambled egg whites, top with more avocado.

Thin sauce out with sherry vinegar, toss with salad greens.

Warm Radish and Cabbage Salad

Radishes and cabbage, really, the two least sexy vegetables. And yet, hearty and inexpensive, tangy and full of opportunity.

This recipe has totally blown me away. There's something about the vegetables, and the procedure, that maximizes the brown-butter flavor. And I don't really love radishes nor cabbage, so I find it odd that this dish magically transforms such ordinary ingredients.

We've made this quite a few times due to it's rich taste, ease of prep, and deep sweetness perfectly suited to serve with pork tenderloin or spicy chicken sausage.

The original recipe calls for watercress, which is far cooler than cabbage, but also more expensive and harder to find. If you can find radishes with the greens still on, those will also work in place of the watercress or cabbage.


Adapted from Gourmet, November 2005

2 tablespoons unsalted butter
1 tablespoon olive oil
2 bunches radishes (1 1/2 lb total), radishes halved lengthwise, then sliced crosswise 1/4 inch thick
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1/4 to 1/2 head of green cabbage, coarsely sliced (Or, greens from radishes, or 2 bunches watercress, coarse stems discarded, washed well, and cut into 2-inch lengths)

Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add greens and sauté, stirring, until wilted, about 1 minute.

Tuscan White Bean Fettunta and Grilled Bread

Some have said the quickest way to kill your passion is to make it your profession. Well, for the last 3 months, I have been working 20-40 hours a week in food, at a local upscale market. I've worked as a cheesemonger, deli slicer, pizza maker, sandwich maker, salad maker, and food prepper. In the name of exploring the career opportunities within my passion, I've taken a huge paycut, learned a lot about humility, and developed a terrible case of carpal tunnel (wrist braces 'n' all).

I have blogged zero times. I have let myself down, and let all 4 of you readers down. I sincerely apologize, and wish to end the guilt right now.

Fortunately, I have still been cooking up great and tasty things, and documenting them with lots of photos--I knew I would get my act together and come back to blog them eventually.

Butternut Squash and Apple Soup

I've been on a soup kick lately, especially soups that taste way more decadent than they actually are. I've made 5 different butternut squash soups in the last 2 months, but the flavor profile here is the deepest and most balanced.

Improved Eggplant Parmigiana

Eggplant is a sponge to oil and butter, but I've found that it often doesn't need as much as most people give it. My favorite mixologist, Kirk, at Cure in New Orleans, names cocktails that are riffs "improved," i.e. the "Improved Aviator." The new is sometimes nothing like the original, but flavor notes are similar.

Hungry for a new way to do eggplant, without breading, frying, and layering tons of cheese, I turned to the Bible of authentic Italian cuisine, The Silver Spoon.  The recipe is not in English anywhere online--until now! It Italy, this is called "Melanzane in Festa" or "Festive Eggplant" and it certainly lives up to the name. This is especially good when made one day ahead up til the point of baking, or reheated for leftovers the next day.

This could be a hearty side or a vegetarian maincourse.  The presentation is nice enough for company, and you can make a day ahead to save time and improve the flavor.

"Peasto" - Smashed Pea and Mint Pasta

Recently, a close friend living in London wrote to me:
"Can you post that recipe for the mint/pea and pasta deliciousness?? If you recall we made it in London, drunk on wedding champagne, I cut my finger and you burnt your hand... the recipe that you gave your bestfriend to make for her BF and now she gets sexed on the reg? you know the one..."


With an intro like that, you can't afford NOT to try this. Have your own requests? Feel free to email me at denise.gass@gmail.com

Chickpeas, Fennel, Bell Pepper, and Grapes

...and brown paper packages tied up with string, these are a few of my favorite things.

There is so much good in this one easy dish. Bell peppers are my favorite vegetable--particularly the red ones. Grapes, when roasted, take on an entirely ethereal sweetness and juciness.  They actually burst in your mouth, like some sort of natural Gushers fruit snack. And fennel, with it's crispness and slight anise/black licorice flavor is a new muse of mine. Filling, hearty chickpeas combine with these to ground the whole thing.

The health benefits of each of these ingredients are also astounding. Scientists and nutritionists agree grapes and bell peppers are two of the best things you can eat--I'll leave it at that.

This goes great with roast pork or chicken, or just eaten straight off the pan. Did I mention this comes together in about 5 minutes? 

Recipe, from Whole Living by Martha Stewart: 

Serves 6

• 2 garlic cloves
• 1 head fennel
• 1 red bell pepper
• 1 yellow bell pepper
• 1 pound seedless large red grapes
• 1 14-oz. can chickpeas
• 2 tablespoons extra-virgin olive oil (I use less than 1 Tb)
• 1 tablespoon chopped fresh oregano (I use dried)
• Kosher salt
• Freshly ground black pepper

1. Preheat oven to 450 degrees. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact. Stem and seed bell peppers, and cut into 1/2-inch slices. Divide vegetables, grapes, and chickpeas, rinsed and drained, between two rimmed baking sheets.
2. Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.
3. Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst, about 25 to 30 minutes. Remove vegetables and any pan juices; transfer to a serving platter. Serve warm.

John's Fiance-Maker Tuna and Peas

John and I first met at a Mardi Gras parade, and hung out for the next 12 hours, spanning another parade, a house party, a front-yard party, and eventually closing down the old college favorite, The Boot.