I'm So Hot for You and You're So Cold

As advertised, this soup is better the next day after all the flavors blend together and become harmonized.  Cold Cucumber soup is a classic but in making it, I realized how you can Mexican-ize it by just a few additions.  Somehow the tangy cucumbers are so fresh, they beg for a little slap of heat. If you enjoy zesty, creamy, easy, this is for you.

My Cold Cucumber Soup

From reading all the recipes, it sounds like you can add 1 tablespoon of any acid, like lemon, vinegar or lime, the cream can come from Buttermilk, Yogurt, or Sour Cream, Creme Fresh.  Then the herbs for me, must be dill to start but parsley, basil, mint, cilantro could be added.  I went in a Mexican direction and it was so awesome.    

My Ingredients:

(2) English Cucumbers

1/2 a green bell pepper or (2) jalapenos seeded

*optional - 1/2 granny smith apple

1 cup of yogurt

1/4 cup of sour cream

1/2 a sweet onion

Big squeeze of lime (1 whole and the zest)

1 bunch of dill 

1/2 bunch of cilantro

1/4 teaspoon cumin

1/4 teaspoon of cayenne

1 tablespoon of olive oil

Salt and Pepper to taste

Everything in the blender until desired smoothness, then chilled at least for 2 hours. 

Garnishes:  More dill & cilantro,  Feta Cheese, dollop of sour cream, avocado & green apple chunks. 

 

I See a Red Sauce and I Want to Paint it Brown

Now that we made short work of that huge pot of chili, I've been dreamin' of that Hunter's Chicken but I remember when I was making it last time, the thought of 'Mexicanizing' it came to mind.  So, I braved the hipster market Green Grape on the corner that I know sells what I need. They'll have it, it'll be fresh and good.  It didn't kill me to be honest and they did have it.  The girl did sort of give a look for taking a bag.  Why is it so hard to remember those darn canvas bags?

I spiced up the chicken with my special cayenne habanero rub and fresh cilantro instead of the thyme.  Instead of roma tomatoes and bell peppers, I'm using green tomatillos, chipotle and jalapeno peppers.  Instead of red wine, I'm using Negra Modelo dark beer.

The wild card is cranberries.  At the end of cacciatore, you throw in a couple of tablespoons of capers and I was thinking of pickled jalapenos but I've really wanted to do something with cranberries lately and I found some so...I threw in just a handful to see what they'd bring to the table.  They brought color, a nice flavor kick and they're welcome to come to more savory dishes in the future.

Guess what does NOT suck?!  What I'm calling God's gift to Thursday, Mexican Hunter's Chicken.  I've broiled tomatillos a lot for sauces and salsas but I've never slow roasted them.  When you bite into these, all the flavors just burst in your mouth, the tartness, the acidity that cuts through the slight heat of the peppers, the fruity flavor. Wow.  I'm so proud of these chicken legs!