Flax pancakes

September 28th, 2014  |  Tags: ,  |  Leave a comment

Flax pancake

I’ve made wheatless pancakes that incorporate flaxseed for a long time, but earlier this week, I wanted to see if I could make decent pancakes from flax with no added grains. They turned out really well. Here’s the recipe.

  • 1 cup ground flaxseed
  • ¾ cup heavy cream
  • 4 eggs
  • 2 tsp. vanilla extract
  • about ½ cup of unflavored whey protein powder, or enough to contain 36 grams of protein (I recommend Jarrow Formulas Whey Protein; if you use this brand, it’s two scoops)
  • ½ Tbsp. baking soda
  • ½ Tbsp. baking powder
  • 1 tsp. salt
  • ¼ cup sweetener (optional)
  • butter, coconut oil, or bacon grease for the skillet

Beat eggs; combine with baking soda, whey, and vanilla, mixing until whey and baking soda are fully incorporated. Mix in flax, salt, sweetener, and baking soda, continuing to mix until no lumps remain. Let the batter rest for ten minutes or so while warming up a large skillet over medium-low heat.

Grease the skillet and add batter to make pancakes; 2 Tbsp of batter will make about a 4″ pancake. Turn pancakes after bubbles begin to form on the uncooked side and the edges just begin to peel away from the pan.

The resulting cakes are high in protein and fiber and — unlike the product of many grainless batter recipes — they taste great, not like some bizarre simulacrum of a pancake.

Makes 24 4″ pancakes, each with 72 kcal, 5.7 g fat, 1.7 g total carbohydrate, 1.3 g fiber, and 3.7 g protein. (Note that these figures assume no sweetener; your mileage will vary depending on what kind of sweetener you use.)

Massive produce attack

March 2nd, 2013  |  Tags: , ,  |  Leave a comment

This delightfully nerdy exercise turns fresh produce into custom electronic music controllers:

Wheatless pancakes

August 29th, 2012  |  Tags: ,  |  1 Comment

I made pancakes this morning for my son, who needed sustenance for his first day of first grade. I’ve meant to post this recipe for a long time; it is notable because it produces pancakes that contain no wheat but that still taste like pancakes. Click on the image for a printable PDF.

wheatless pancake recipe

Optional tweaks:

  • The flour mixture given produces good results, but many others will as well. Try substituting sweet sorghum flour for the rice flour, or replacing a few tablespoons of the rice or oat flour with potato starch.
  • Add 1/2 cup of rolled oats to the batter for pancakes with superior texture.
  • Many sweeteners will work. I’ve used agave nectar and maple syrup, for example. I suspect coconut sugar would also work really well.

Parenting successes: real-food edition

April 16th, 2012  |  Tags: ,  |  5 Comments

Andrea was out of the house at suppertime today, so I ate with the kids by myself. I made them grilled cheese sandwiches and steamed carrots, but I made myself a spinach salad with avocado and salmon. They ate all of their carrots and most of their sandwiches before taking about a third of my salad. WT was pretty polite about it (“Dad, could I please have some more salmon with spinach and salad dressing on it?”), but Maggie was content to serve herself from my plate, one handful at a time.

Next time, I’m just making one big salad.

Anyway, here’s the dressing my kids loved so much; it’s pretty simple, but I consider that a point in its favor.

Avocado and citrus salad dressing

Blend together the following until smooth:

  • juice of one large orange or 4 Tbsp lemon or lime juice
  • 5 Tbsp avocado oil
  • 1/3 large, ripe avocado
  • salt and pepper to taste

This is probably enough for four salads unless you’re in the habit of really drowning your greens. It’s also great on sweet potato fries.

How to peel a head of garlic

September 28th, 2011  |  Tags:  |  Leave a comment

This has to be the fastest garlic-peeling technique I’ve ever seen:

(from on Vimeo.)

The scarlet NaCl

April 21st, 2010  |  Tags: , , ,  |  Leave a comment

I suspect that most federal appointees and policymakers would claim to have a dim view of “legislating morality,” if asked point-blank about the matter. But this is clearly not the case: some spheres of morality are more than ripe for regulation, legislation, and public shamings for those who offend the sensibilities of our betters.

Consider salt, which has had a rough few months: first, it was the target of a bill in the New York State Assembly intending to outlaw its use by restaurants. Now the FDA has decided that we aren’t capable of reading nutrition-information labels and that they must change the public’s taste for salty foods by ratcheting down permissible salt levels in commercially-prepared food over time:

“This is a 10-year program,” one source said. “This is not rolling off a log. We’re talking about a comprehensive phase-down of a widely used ingredient. We’re talking about embedded tastes in a whole generation of people.”

(The linked article is also notable for mentioning that the “director for technical and regulatory affairs at the Salt Institute” is a man named Morton Satin, which is one of the best vocational aptonyms of all time. When it rains, it pours, I guess.)

The difference between this sort of decision — to change the tastes of a generation by bringing several industries under the gradually-tightening yoke of regulation — and most government actions conventionally considered to be “legislating morality” is one of essence, not of degree. In the latter case, by outlawing (for example) dogfighting or prostitution, government actions merely codify overwhelming public sentiment. In the case of salt (or related issues, like CAFE standards for cars or what sorts of light bulbs one should use), policymakers perceive their actions as necessary to override overwhelming public sentiment.


March 9th, 2010  |  Tags: ,  |  1 Comment

I had been interested in making Canadian bacon from a recipe in the brine chapter of Michael Ruhlman’s excellent Ratio, but I’d not been able to source the necessary sodium nitrite locally and was waiting to order it. I guess it’s a good thing I waited, because sodium nitrite is apparently staggeringly toxic: less than a teaspoon is enough to kill an adult, and even the small amounts that make it in to food are implicated in all sorts of other ugliness. It seems like a pretty dumb thing to keep in a house with little kids and a dog whose affinity for the inedible borders on caprine.

I’m far from a food-snob crusader, but I don’t really eat a lot of processed meat (by choice), and reading about one of the main preservatives in processed meats didn’t do much to make me feel bad about that.

You might assume that the brief Wikipedia article on sodium nitrite would be the most horrifying salt-related thing one could read today, but then you would be wrong. Reason editor Katherine Mangu-Ward points out that a bill currently before the New York state assembly would prohibit the use of good old NaCL (and possibly also baking soda — it’s not particularly specific) in food prepared by restaurants. The bill, summarized as “An act to amend the general business law, in relation to prohibiting the use of salt in the preparation of food by restaurants,” begins as follows (typewriter shouting in original):


It goes on to propose a $1000 fine for each violation, noting that “EACH USE OF SALT … SHALL CONSTITUTE A SEPARATE VIOLATION”1 and that injunctions to prevent further violations would not “REQUIR[E] PROOF THAT ANY PERSON HAS, IN FACT, BEEN INJURED OR DAMAGED” by the addition of salt to their food. (Fictional New York resident Gene Hofstadt clearly disapproves of such a display of state-sanctioned violence to palates.)

Apparently, one can become a state lawmaker in New York without ever having prepared food. I will avoid the facile cliché of wondering aloud whether there are more pressing matters facing the New York State Assembly, or of whether legislators are capable of identifying limits to the scope of law. I do wonder, though, what foods Assemblypersons Ortiz and Perry eat on their own time, and whether or not either owns a substantial interest in Mrs. Dash.

1 This language is a fine example of imprecise legislative nonsense. Surely it means “each act of applying salt…shall constitute a separate violation,” but I can’t help picturing the food crimes unit of the NYPD busting chefs once for separate uses of salt, e.g., to kosher meats, to increase the boiling point of water, and to take the edge off of spicy heat.

Two vices

July 4th, 2009  |  Tags: ,  |  Leave a comment

This post combines two vices for your convenience: posting photos, and posting about food. Here are two things I made (and, much to Andrea’s chagrin, shot) today. Click on the pictures for larger versions (and ultra-nerdy lighting details).



The pork has a dry rub and is smoked for two hours with cherry before finishing in the oven for about another two hours. I got the recipe from Best Grilling Recipes: More Than 100 Regional Favorites Tested and Perfected for the Outdoor Cook, a fascinating and rigorous cookbook that covers a spectrum of choices for most of the interesting variables in classic regional recipes, explaining what works and what doesn’t.

I hope all my compatriots have had a a very happy Independence Day.

Flavor imbroglio

October 29th, 2008  |  Tags:  |  Leave a comment

In the past few weeks, Andrea and I have been ensnared by two furtive attempts to introduce natural-but-fake-tasting banana flavor into our yogurt: namely, the “Vanana” and “Banilla” flavors. (Blame Trader Joe for the former and Stonyfield for the latter.) Seriously, there should be a warning label on this kind of thing.

Tejas Brownie

July 16th, 2008  |  Tags: , ,  |  1 Comment

An infamous regular correspondent of this site has long advocated combining beer and cake. If you’re not already revolted by the very prospect, you may appreciate a new recipe I’ve devised for when one is interested in this combination but no cake is available:

Tejas Brownie


Mix gently 4 parts cold dark beer and 1 part chilled creme de cacao. Pour four or five ounces into each of several small tumblers and serve immediately, before you or your guests have time to fully consider the prospect of drinking a beverage inspired by beer and cake.

  • This pan-fried chicken recipe from Kevin Weeks is pretty close to the way I’ve made it in the past. It’s always turned out pretty well, but I haven’t tried making it since we switched from a gas stovetop to electric. As a consequence, I’m comfortable endorsing Weeks’ well-written piece even though I haven’t followed his instructions myself.


Hearty, tasty, and oxymoronic

May 29th, 2008  |  Tags:  |  Leave a comment


If I were making the rules, merely writing copy like “hearty nooks and tasty crannies” would be enough to disqualify one from ever working in marketing again. (Think about it for a second.) However, this packaging did make me think of This is Spinal Tap; in particular, the reviewer who indicated that the group “continue to fill a much needed void.”

Peanut butter tip

April 28th, 2008  |  Tags: ,  |  2 Comments

Perhaps you’re familiar with the sort of “natural” or “organic” peanut butter that comes packaged as a brick of peanut paste with a layer of peanut oil on top. This stuff tastes great, but it can dry out by the time it’s about half-gone, especially if you don’t devote plenty of time to the initial stir. I’ve recently had good luck restoring organic peanut butter that has reached this state by stirring in about a tablespoon of sesame oil.


February 27th, 2007  |  Tags:  |  Leave a comment

John Wiseman has a great post on egg grading that I’ve been meaning to link to. He quotes the USDA Egg-Grading Manual:

For many years, consumers in some areas of the country have preferred white eggs, believing, perhaps, that the quality is better than that of brown eggs. In other areas, consumers have preferred brown eggs, believing they have greater food value. These opinions do not have any basis in fact, but it is recognized that brown eggs are more difficult to classify as to interior quality than are white eggs.

Can you guess which “areas of the country” are which? I have a pretty good idea, I think. Personally, I prefer brown eggs, but not because of any perceived food value (although, perhaps notably, the grocery store brand cage-free eggs are only available in brown) — it’s just easier to see when you’ve dropped a piece of brown shell in the bowl.

Recipe: onion and feta omelet

November 3rd, 2006  |  Tags:  |  Leave a comment

Onion and feta omelet


  1. Chop finely one onion and caramelize it in olive oil. Reserve half for your next omelet.
  2. Mix together well:
    • 1 egg, beaten
    • ½ cup egg whites
    • ¼ cup milk
    • ½ tsp kosher salt
    • ½ tsp red pepper flakes
    • ½ tsp coarsely-ground black pepper
    • ½ tsp rubbed dried sage
  3. Pour into a lightly-oiled omelet pan or skillet over medium-low heat.
  4. When the egg mixture appears to be almost set, add the half of the onions that you didn’t save to one side, placing them over one half of the egg mixture. Cover the onion with 1 oz. crumbled feta. Fold the untopped half of the egg mixture over and cook until the bottom of the omelet is lightly browned; flip and repeat on the other side.

Also spotted in Spirit Lake, IA

July 30th, 2006  |  Tags: ,  |  Leave a comment

Dickinson County Fair sign

I think that this speaks for itself.

Marginally healthier pancakes

April 1st, 2006  |  Tags:  |  2 Comments

Marginally healthier pancakes


Grind ½ cup oats in a food processor. Mix with ¾ cup whole wheat flour (use only ½ cup wheat flour for thinner pancakes), 1 tsp. salt, and 1 tsp. baking powder. Set aside.

Beat two egg whites until stiff, and then stir in 1 cup nonfat yogurt, ¼ cup skim milk, 1 tbsp. honey and 1 tsp. baking soda. Mix the dry ingredients into the egg white mixture and add 1 cup of frozen blueberries.

Stir 2 tbsp. canola oil into the batter; don’t overstir. Cook on a medium-hot pan or griddle. Makes 12 pancakes.

Per pancake: 84 calories, 2.8 grams fat, 1.7 grams fiber.

Additional signs of the impending apocalypse

December 8th, 2005  |  Tags:  |  2 Comments

"Natural" Cheetos

Spotted at Copps Grocery, Madison, WI

The sincerest form

May 5th, 2005  |  Tags:  |  1 Comment

File this one under “you know Coke™ With Lime is successful when….”

Pepsi:  now with lime

(To answer the inevitable questions: No, it’s not very good, and yes, it is a stretch to file this under “Food.”)

I’m currently listening to Cherry from the album “Ratatat” by Ratatat

Falstaff pancakes

March 14th, 2005  |  Tags:  |  1 Comment

If you have a Falstaffian appetite for pancakes, then you should eat some Falstaff pancakes; below please find a recipe in handy snip-and-save format. (Good things to add to this recipe include: pecans, mashed bananas, chocolate chips, and frozen blueberries)

Falstaff pancakes

  • 1 egg
  • 1 cup plain yogurt
  • ½ cup milk
  • 1¼ cups flour
    (optionally: ¾ cup flour and ¾ cup ground rolled oats)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. sugar
  • 2 tbsp. olive oil

Beat 1 egg until much lighter in color. Whisk in 1 cup of plain yogurt and between ¼ cup and ½ cup of milk. (For very thick pancakes, use only ¼ cup milk; I generally use a little less than ½ cup milk.) Begin warming a griddle over medium heat.

In a separate bowl, mix 1¼ cups of flour, 2 tsp. sugar, 1 tsp. baking powder, and 1 tsp. salt. (If you’re feeling daring, replace ½ cup of the flour with ¾ cup of rolled oats that you’ve ground a bit with a mortar and pestle.)

Take 1 tsp. baking soda and break up any clumps. Mix this in with the egg, milk, and yogurt mixture. Gently beat the dry ingredients in little by little. It is okay to leave a few lumps, but do not overbeat. Finally, gently stir in 2 tbsp. olive oil.

Grease the griddle with a small amount of your preferred non-stick agent. ¼ cup of batter will make about a 4-inch pancake if your cakes are about the same consistency as mine (that is, if you used a little less than ½ cup milk). You’ll want to flip them when small bubbles start forming in the batter. Keep finished pancakes on a plate; they will stay warmer if you put the plate under a towel until you’re ready to serve.

Makes about 10 pancakes.

Milestones and burgers

March 8th, 2005  |  Tags: ,  |  1 Comment

I quietly posted my 500th blog entry last week, which was a b-side link to this absurd knife block. A more heartwarming blog-related milestone would relate to suppression — rather than propagation — of worthless content, and I’m happy to provide one of those as well: the spam-deletion plugin has nuked over 3700 spam comments since I installed it three weeks ago. Take that, “online texas holdem,” “milf viagra,” and “tramadol!” Now all I need is a decent way to rid the site of “referer” [sic] spam. (Honestly, I don’t even know what some of the words in these referring site addresses mean, but they can’t be good.)

I turned the annual odometer over this weekend, and we had a great party. I’ve been going “lower effort” on birthday food since the “individual pizza” fiasco of 2001, in which I was manning the grill until about 11 pm. This year, I sponsored a “brat fry” in an effort to capitalize on Wisconsin-kitsch local color and minimize the amount of time I would have to spend preparing food. (Thanks to Allison and Tiffany for each bringing delightful cakes!)

I remembered that I had planned to publish some burger recipes last year (when we threw a hamburger-themed party); since I didn’t do it then, a favorite is below, in handy snip-and-save format.

Die Burgermeister von Nürnberg


This presupposes that you have a preferred way of turning ground beef into a hamburger. I do, and I may publish it someday. I should probably also share my recipe for cooked red cabbage!

  • one hamburger and bun (or rye bread)
  • prepared cooked red cabbage
  • lingonberry preserves
  • cream cheese
  • brown mustard, thinly-sliced onions and pickles to taste

I put the cream cheese on the bottom bun half, followed by lingonberries, onions, and pickles. The mustard goes on the top half of the bun, and the cabbage goes on top of the burger. Enjoy with a glass of hefeweizen and a little Hans Sachs on the hi-fi.


February 8th, 2005  |  Tags:  |  Leave a comment

    Q. What’s the best part about being stuck in a building with 535 whores?

    A. The soup is fantastic.

Although I hate legislators, I really love their signature food item, which I first ate in the Senate cafeteria as a kid shortly after my family moved to suburban D.C.

Senate Bean Soup is delicious and absurdly easy to prepare. Andrea and I made about ten quarts of it tonight; the total interaction time required was dominated by putting the soup in plastic containers after it was done.

Flirting with disaster

January 12th, 2005  |  Tags:  |  2 Comments

We had Tiffany and Josh over for dinner last night. In keeping with resolution 4, I tried to prepare interesting food — and, to cast myself against type, I tried to have everything ready when they arrived. I think I succeeded on all counts.

I made one of my favorite all-Joy of Cooking menus: penne alla vodka, milk-braised pork, and sautéed broccoli with chile peppers and garlic. (Some readers will be happy to know that I managed to avoid the disaster that occurred the last time I prepared this menu.) This is a great menu of simple dishes with subtle flavors — the pork takes about three hours, but everything else cooks in under twenty minutes. If you don’t have the Joy of Cooking handy, try this pork recipe, this penne alla vodka recipe (perhaps add some diced onion or shredded basil), and use your imagination for the broccoli.

I had planned to post some food photos, but none of the shots I got last night turned out particularly well. If food photography is unappetizing, what good is it? Fortunately, Tiffany brought challah, which was tasty and photogenic. (They also brought, but did not photograph, tasty cookies.)

German chocolate cake

December 16th, 2004  |  Tags:  |  3 Comments

I made a German chocolate cake tonight for some shindig that Andrea is throwing down tomorrow; here’s a grainy picture:

Clearly, my icing skills still need some work. (The state of my icing/glazing ability is a particular thorn in my side when making Sachertorte.) The Joy of Cooking informs me that German chocolate cake has nothing to do with the much-maligned northern European nation; rather, it is an American dessert named after a confectioner named German. His primary claim to fame in his day was sweetened baking chocolate; now, I guess it would be that chocolate’s application in the eponymous cake.

The etymological trivia was news to me, but it wouldn’t have been had I found the recipe on the internet instead of using a physical cookbook like a Luddite. Googling for “german chocolate” will produce a massive queue of sites virtually tripping over each other to explain breathlessly that the German chocolate cake is not Teutonic in the least; some “German culture” sites even argue that the dessert should really be called “German’s chocolate cake.”

I wonder if you can order a slice of German chocolate cake in Berlin? (Almost certainly, one could do so at the Hard Rock Café — “when in Germany,” right?) I can only remember three meals from my weekend in Berlin some years ago: an utterly inferior Döner Kebab, a small ice-cream cake purchased from a grocery store, and an absurdly overpriced sandwich at some pseudo-Brazilian-steakhouse. I do remember that Andrea and I, while on our way to a performance of Götterdämmerung, witnessed a man on the U-Bahn snorting some powder from a cigarette paper and then obsessively licking it clean. (That’s not the end of that story, unfortunately, but that’s where it ends for now.)

I’m currently listening to Superstition from the album “Talking Book” by Stevie Wonder

Gastronomic “confessions”

May 8th, 2004  |  Tags:  |  2 Comments

I just made some fried chicken. While trying not to burn down the house, I thought about my penchant for various “lowbrow” foods — the sort of things that my wife, sister, mother, or mother-in-law would scold me for eating. Knowing I enjoy these foods as much as I do might well cause my friends to stop eating the (ostensibly higher-brow) foods I prepare for them, shirking away from my kitchen in horror and calling in “anonymous tips” to the proper culinary authorities. To clear my guilty conscience, I will enumerate some such foods now:

  • Chocolate milk. While I like “real” chocolate milk best, my appetite for chocolate-flavored soy milk — as a high-protein, low-calorie alternative — is even more embarrassing, I think.
  • Canned whipped cream. What does this food not have? It is cream (a fine starting point by any measure), it is sweetened just barely to the good side of “nauseating,” and it is pleasantly nitrogenated. My sister, who gives me the same glare over my Reddi-Whip that she generally reserves for my political opinions, has alleged that my mother would disown me if she knew how I loved this product.
  • Chinese buffet food. I could perhaps subsist on the combination of General Tso’s Chicken and egg rolls alone, if I were, by felicitous coincidence, stranded on a sneeze-guard-lined desert island.
  • Fried chicken. I love it all: the traditional fried chicken, Buffalo wings, fried chicken sandwiches, “nuggets,” “tenders,” “strips,” &c. In my whole life, I think I’ve only had one fried chicken product of any kind that did not wholly satisfy: it was a fried chicken breast sandwich from a dearly-departed local hot dog stand. Unfortunately, they must have fried it in the oil that they used to make the “fried fish part” sandwiches, and words really cannot express how much fish flavor can be absorbed and later released by several gallons of restaurant-use peanut oil. Don’t get me wrong: I love fried fish parts as well. However, when a food item has been prepared in such a way so as to place it in an indeterminate subphylum of Vertebrata, I lose my capacity to enjoy it.

I maintain that it could be much worse, but you’ll have to take my word for it, as I don’t want to “out” any of my friends whose gastronomic indiscretions — in my opinion — dwarf even my own.

I’m currently listening to Symphony no.49 in F minor, “La Passione”: Minuet & Trio from the album “Haydn: Symphonies nos. 26, 35 and 49” by Northern Chamber Orchestra / Nicholas Ward

A triumphant (?) return to homebrewing

April 5th, 2004  |  Tags:  |  Leave a comment

I haven’t started a batch of beer in about two years (due to a number of beyond-my-control constraints), but I plan to make at least one batch tonight. I’m going to start with something based on Brownie Brown Ale — a low gravity, light session beer that will mature quickly, letting me start focusing on the pleasant job of mutilating my $25-at-university-surplus-fridge to add a tap ASAP. Next up is a fairly strong American honey wheat; I got the recipe and supplies from a homebrew store in Des Moines this weekend. (It appears that the recipe is a partial mash version of this recipe.) The wheat beer is over 7% ABV and will probably need a couple of months of conditioning before it no longer tastes raw.

I will probably revisit some of the recipes I devised “back in the day” after getting back in brewing shape. I’ve made a pretty lethal imperial stout (very good after about a year of aging!), a mild brown ale with orange peel, and a creamy all-extract porter.

I’m currently listening to Braggin’ And Tryin’ Not To Lie by Roddy Radiation & The Specials from the album “The Two Tone Story (Disc 4).”

Farfalle with spinach, prosciutto, and pecans

March 29th, 2004  |  Tags:  |  Leave a comment

I made some pasta tonight. I had to improvise and was working under a few constraints: most notably a shortage of useful ingredients (precluding most of my favorite sauce recipes) and a serious time crunch. It turned out fairly well, so here’s the recipe. (This post also serves to beef up the lonely food section, so to speak.)


  • 3 tbsp olive oil
  • 5 cloves garlic, cut into thin slivers
  • 1/4 tsp. red pepper flakes
  • 1.5 cups farfalle
  • 2 cups spinach
  • 4 oz. prosciutto, diced
  • 1/2 cup pecans, walnuts, or pine nuts (I wanted to use pine nuts tonight, but ours seemed fairly sketchy, so I used pecans)
  • salt, pepper, and balsamic vinegar to taste

Boil about a quart of salt-free water for the farfalle. Add the pasta, and stir as appropriate. Now heat the olive oil and pepper flakes in a separate pan over medium-low heat for about five minutes. Add the slivers of garlic and pecans to the oil mixture, and cook until the garlic turns blonde; remove from heat. Check the pasta. You’ll want to add the spinach to the pasta water when the farfalle are within about two minutes of being done. Once you’ve done that, cover the pasta and spinach pot until the spinach wilts (about 60-75 seconds). Then keep the heat on until the pasta is to your taste.

Drain the pasta and spinach and place them in a bowl. Stir in the diced prosciutto and toss with the oil mixture. Add kosher or sea salt, coarse pepper, and balsamic vinegar to taste. Serves about two.

Roasted tomatillo margarita salsa recipe

August 20th, 2003  |  Tags:  |  Leave a comment

I devised this recipe tonight and thought it was pretty good. It’s not spicy at all.

  • 22 oz. tomatillos
  • 4 jalapeños
  • 3 cloves of garlic
  • ¾ cup chopped white onion, rinsed and soaked in a solution of water and lemon juice for at least an hour
  • ¾ cup corn kernels
  • 1 tsp salt
  • 1 tbsp sugar
  • juice of 2 key limes
  • ¼ cup tequila
  • 2 tbsp chopped cilantro
  • olive oil

Coat the tomatillos and jalapeños with oil and grill or broil them until the skin peels. Blend the tomatillos, jalapeños, and garlic to a chunky puree. Mix in the rest of the ingredients. Refrigerate and serve within an hour.