So it's chicken tacos on the windiest Monday in Ohio's history. You know, with this protracted Spring, it's certainly a good time for Mexican food and a cold beer. Who's with me?
—Gently simmered the legs, wings, and back from one of our chickens in water with onions
—Shredded the cooled chicken and tossed with a paste made of pounded, toasted coriander and cumin seeds along with Mexican oregano, ramp bulbs and reddish stem*, lime juice, salt, and grapeseed oil
—Made a sauce out of pureed roasted purple tomatillos and chilies we'd frozen whole from the garden (that works great btw), and some of last summer's garlic that has made the long voyage with us through winter.—Quick pickled some carrots and more ramp bulbs
—Griddled up some tortillas from masa
—Finished with crumbled Cotija, sweet local Jersey cream, a spritz of lime, cilantro, and ramp greens
Tossed back a cold Burning River IPA from Great Lakes Brewing Company.
*I found a whole field of ramps — blue skies, smiling at me
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