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JUNE/JULY 2013 MACON MAGAZINE I 101 Grilled Salsa Verde 1 pound tomatillos 1 poblano pepper 1 (or 2) jalapeños peppers, to taste 2 Vidalia onions, sliced Parsley or cilantro Husk and rinse tomatillos. Lightly oil all the in- gredients and place on hot grill, turning when char marks suit your taste. (Watch the tomatil- los carefully. They cook quickly and will split and deflate letting all the good juices run out.) Seed and devein the peppers and put in a blender with roasted onions and tomatillos. Pulse until blended. Add salt, pepper, parsley or cilantro and a little lime juice, all to taste. (Recipe can be double or tripled.) Serve as salsa with chips, as green sauce over enchila- das or use to make Chicken Pozole Verde, a delicious summer soup. Chicken Pozole Verde 1 large onion 1 carrot 2 cups cooked, shredded chicken (leftover grilled, grocery store rotisserie or stewed) 4 cups chicken stock 1 ½ cups salsa Verde (homemade or bought) Large can of Mexican hominy (in Mexican food aisle at grocery) 1 teaspoon dried oregano 1 teaspoon cumin, or to taste Diced jalapeño or other hot pepper, to taste, depending on heat in Salsa Verde. Dice onion and carrot and sweat both in a tablespoon of oil over medium heat. When vegetables are soft, add chicken, chicken stock, salsa verde, hominy and dried spices and peppers. Simmer for 30 minutes. Serve with corn chips and garnish with any or all top- pings: shredded cheese, dollop of sour cream, diced avocado, tomato, green onion, chopped cilantro, shredded cabbage. Grilled Pizza Clean grates and heat to medium-high. Have your desired toppings ready. Divide and roll homemade or store-bought fresh pizza dough into two irregular rounds on a surface lightly dusted with corn meal. Brush each crust lightly with olive oil and place on lightly sprayed grill until crust bubbles on top and is well marked on the bottom. Turn crust over and turn heat down, then add your toppings: Less is better for quick grilling. Try just shredded mozzarella cheese, roasted or fresh Roma tomato rounds and grilled onions. Add more mozzarella or Parmesan cheese to taste. Close grill lid and cook for 2-3 minutes or until cheese melts and top edges of crust are browned. Sprinkle with fresh oregano or basil and serve. (If you only need one pizza for a meal, grill the other crust and wrap in foil to reheat for another night. Can be heated in oven or on grill, with only a light sprinkle of cheese. Grilled Avocados Lightly oil avocado halves, with pit removed. Place on very hot grill for about a minute total. Turn quarter turn to get crosshatch marks. Remove and serve in shell, drizzled with vinaigrette, with spoon or slice and serve over any salad. (You can also brush with vinaigrette instead of oil before placing on grill.) Grilled Romaine Slice a head of romaine lettuce in half lengthwise. Brush lightly with oil (or vinaigrette) and place cut side down on hot grill for 30-45 seconds or until lightly charred. Remove and plate with grilled avocado in shell. Can also be sliced thin and mixed with other vegetables, fresh or grilled, for a salad.