Extra Schmaltz!

Well, we can't have a red enchilada recipe without a green enchilada recipe! Heck, we even have a half-assed mole enchilada recipe . I took it upon myself to make these from scratch, since it seems like there are always tomatillos for sale around here, and my food processor is working again. You can use canned sauce instead, if you like. Salsa Verde 1.5 lbs (6-7) tomatillos 1 large onion 2-4 chiles verdes 3 cloves garlic 1 lime, juiced 1 small handful cilantro 1/2 tsp. ground cumin 2 tsp. salt, or to taste 1 tsp. sugar, or to taste 1 c. chicken broth, with extra chicken boullion added Remove tomatillo husks and cut onion in half. Place tomatillos, onion, and chiles underneath the broiler (or on the grill) to roast, turning a few times as needed. When they have lots of brown, roasty edges, remove them and let cool. Remove the roasted skin from the chiles. Feed all sauce ingredients into food processor and process until you have a chunky-smooth sauce. You will probably have sauce le...

You know it's late summer when you've had sweet corn with 9/10 of your past meals. If you're anything like me, you wind up with leftover ears, either cooked or raw, that you weren't able to get to before you started on the next batch. This phenomenon coincides nicely with the arrival of cooler weather--all together this means it's the perfect time for corn chowder. This recipe is pretty basic, but feel free to spice it up with curry or red pepper chunks or anything else you can imagine. I made it with 4 ears of corn, but anywhere from 3-6 would probably work. I don't like mine too creamy, but if you like it that way then just add more dairy. 3-6 ears of corn, raw or cooked 3 strips bacon or a hunk of salt pork, diced 1 onion, diced finely 2-3 ribs celery, diced 1 tsp. red pepper flakes 2-4 potatoes, cubed (~1.5 c.) 1-2 qts. chicken broth 1/4 c. vermouth or dry sherry 1 tsp. thyme 1 tsp. marjoram lots of black pepper Tabasco or chipotle sauce (optional) 1/2 - 1 c...