Tag Archives: no cook

Pan con tomatillo

Serves 8

  1. 16 medium tomatillos, about 1-1/2lb, quartered
  2. 2tsp salt
  3. 1tb sugar
  4. 1 ciabatta loaf, quartered and cut diagonally into 4in pieces
  5. 3tb olive oil, plus extra for drizzling
  6. 2 cloves garlic, grated
  • Gently toss 1-3 until soft and juicy. Rest at room temperature, tossing occasionally, for 4-12 hours.
  • Meanwhile, rub bread with olive oil and bake at 300 degrees for 60-75 minutes.
  • Drain tomatillos, reserving juices, and transfer to a processor. Pulse until chopped, but not homogeneous. Toss with garlic and top bread, drizzling reserved juices, olive oil and salt. Serve.

Honey-mustard coleslaw

Serves 6-8

  1. 2lb head green cabbage, quartered, cored and thinly sliced to make about 12 cups
  2. 1/2b salt
  3. 1/2tb sugar
  4. 1/2 cup spicy brown mustard
  5. 4tb honey
  6. 3tb chives
  7. 2tb mayo
  • Toss 1-3 and drain for 1 hour or until it had released about 2tb water, stirring and pressing down occasionally.
  • Whisk remaining ingredients, mix with cabbage and chill for 1 hour. Serve.

Peruvian ceviche

Serves 12

  1. 3lb whitefish, cut into 1/4in pieces
  2. 2tsp salt
  3. 1 cup fresh lime juice
  4. 1 yellow bell pepper
  5. 1 small red onion
  6. 2 serranos
  7. 2 garlic cloves
  8. 1 cup cilantro
  9. Chips
  • Separately, toss 1-2 and 3-7 and chill for 10-20 minutes. Toss together with cilantro, rest for 5 minutes and serve immediately with chips.

Watermelon, cucumber, feta and basil salad

Serves 4-6

  1. 3lb watermelon, cut into 1in cubes
  2. 1/2tb sugar
  3. 1 shallot, sliced
  4. 3tb white wine vinegar
  5. 1/4tsp red pepper flakes
  6. 1 English cucumber, peeled, seeded, quartered lengthwise and cut into 1/2in pieces
  7. 1/2 cup kalamata olives, chopped
  8. 3tb olive oil
  9. 3oz feta
  10. 1/2 cup basil
  • Toss watermelon with 1tsp sugar and drain for 30 minutes. Meanwhile, combine and rest 3-5 with remaining sugar.
  • Toss watermelon with 6-7. Whisk oil into shallot mixture and toss with watermelon. Chill for 1/2 to 4 hours.
  • Toss with 9-10. Serve.

Piri piri rub/sauce for chicken

For 4-4.5lb chicken

  1. 3tb New Mexico or California chili powder
  2. 1tb cumin
  3. 1tb coriander
  4. 1tb paprika
  5. 3/4tsp salt
  6. 2tb sugar
  7. 8 Fresno chilies
  8. 3 cloves garlic
  9. 1/3 cup lemon juice
  10. 4tb red wine vinegar
  11. 1 cup cilantro
  • Combine 1-5 and rub 2tb under skin of chicken. Process remaining mixture with 7-10 and toss 4tb with chicken. Rest 1 hour.
  • Brush 2tb of sauce on chicken 10 minutes before end of cook time. Combine remaining sauce with cilantro and serve.