HAPPY NEW YEAR'S EVE!
What an amazing year this has been. Can you believe 2010 is almost over? I can't. It's been whirlwind - and I know that as I look back on the year I am very, very grateful for the community we have here on Mystery Lovers' Kitchen. You make it a joy to cook, to blog, to read, to comment. I love getting to know all of you, and I look forward to our daily conversations. So let me take this moment to thank all of you for sharing your recipes, your stories, and your lives with us!
I chose today's recipe because I'd like to end the year with a feature from the Chicago Tribune's Best Recipes of 2010.
Why the Chicago Tribune? Because 2011 will begin with a feature in the Printers Row book section I'm particularly excited about.
Editor Julia Keller interviewed me about my White House Chef Mysteries and my Manor House Mysteries!
They sent a photographer out here and everything. The piece runs tomorrow and I can't think of a better way to start out the New Year!
To thank the Trib, I'd like to return the favor and feature one of the items from their fabulous "Best of 2010 Recipes" where you'll find sauteed scallops with chermoula, chocolate peanut butter pots de creme, and sweet potato and coconut custard with toasted coconut, among other mouthwatering dishes.
Today, the last day of 2010, I suggest we all
Celebrate with Salsa!
I love salsa. All kinds. Our favorite local restaurant serves a tomatillo salsa I haven't been able to recreate at home (yet), but I keep trying.
This one is a spicy new addition to my repertoire. Delicious and easy! I used only 2 serrano chilies. If you prefer yours less hot, you may want to drop it down to one.
2 - 3 serrano chilies, stemmed and seeded (I used 2)
2 green onions, trimmed, roughly chopped (I used three because they were small)
1 or 2 cloves garlic (I used 3)
1/2 cup roughly chopped fresh parsley or cilantro (I used cilantro and didn't exactly measure. I think it might have been a bit more than a 1/2 cup.... but I really love cilantro)
1/4 cup extra-virgin olive oil
3 Tbsp fresh lemon juice
2 Tbsp water
1 tsp salt
Drop chilies, onions and garlic into a food processor with the machine running to mince finely. (Very excited to use my food processor - got it for Christmas *last* year and I've been trying out new recipes all year.) Add remaining ingredients. Process, scraping container once or twice, until smooth. Adjust with a little more water if needed for a smooth, slightly thick sauce. (I didn't need to add any water.)
This is so easy and so delicious. I know that the Trib's food editors combed through hundreds of recipes to come up with these "Best" choices. I can't wait to try out another!
A little news here:
Buffalo West Wing received an amazing and wonderful review on Season for Romance here. I hope you stop by to read it (you have to click on the little brown bar beneath the cover to find the review).
Buffalo West Wing got ten out of ten stars! I am so excited. Not only that, but from what I understand this is the first time the reviewer "Kat" gave out ten stars. Am I excited? You bet!! Thank you, Season for Romance!
And a big thank you to Lori a/k/a Dollycas! She reviewed BWW yesterday on her blog here. Lori has a fabulous spot filled with great reviews and giveaways. Thank you, Lori!
I'm looking forward to another fabulous year here on Mystery Lovers' Kitchen. Thank you, Avery (Daryl), Cleo, Elizabeth (Riley), Jenn, Krista, and all our wonderful friends here. You are the best!
Happy New Year's Eve.
Celebrate, enjoy, and be safe!
Love and hugs,