Nacho Dogs

After all, these dogs are satisfying not only in taste, but in design.  Grill marks, orange shreds of cheese, green chunky guacamole, red tangy salsa and crumbled blue corn chips combine here for an eye-popping regal feast!

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Tomatillo Sauce and Guacamole

Tomatillos are suddenly giving jalapeno peppers a run for the money as the primary Latin star of my kitchen. Lying in size somewhere between the cherry and the beefsteak, green and slightly sticky to the touch, they are strikingly appealing yet sadly hidden away by a curious and lackluster greenish-brown husk.  Also known as the “husk tomato” or “jamberry,” the tomatillo has been a staple of Mexican and Guatemlan cuisine for centuries, both cooked and raw, primarily in sauces to amp up the flavor of the meal and to offset the flavor of any hot peppers included in a recipe.

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Homemade Guac and Salsa for Chicken Soft Tacos

There is a lot to be said for swinging around a knife.  Stabbing vegetables is a great method for chasing away the blahs.  The only thing better is chowing down on the delicious results.  I promised MG and Michael, our dinner guest to supply the homemade guac and the salsa, plus season up some chicken if MG agreed to employ his trademark secret for cooking the tortillas just long enough for sturdiness without burning.

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