Thursday, June 4, 2009

The fourth Installment of the Thursday Three

Welcome back for another Thursday Three. This weeks three has a theme. Every summer I go camping in San Diego at San Elijo State Beach. There is also a tattoo shop I go to just down the street. While I'm down there I'll be getting some tattoo work done. So this week, the items I post will have something to do with my trip.

Here we go!

Miniature watercolor framed Swallow,
Limited edition. Tattoo inspired.

Old School tattoos are my favorite. Put this on your desk at work, and add a little rebeliousness to your dreary little cubical.

Vintage Lantern from IndustryLA

When the batteries run out on your big green Coleman Lantern. Bust out this great looking classic.
I promise, the oil for this is way cheaper than those Duracells...


Octopi are fun to watch at the aquarium, and taste great in sushi. I really like the colors of this pendant.
It looks like it belongs on a 18th century map of the seven seas.

So there it is. Be sure to come back next Thursday for another go-round.

Tuesday, June 2, 2009

Hot and Spicy Tomatillo Sauce

Mexican food is one of my favorite things in the world. A few times a year, I throw Mexican style, backyard BBQs. When I do, I make a Hot and Spicy Tomatillo Sauce. Everybody always asks me what goes into it. So, I'm posting the recipe here.

What you will need:

Grill (or oven broiler)
Sharp Knife
Blender (or food processor)


5 or 6 medium size Tomatillos
1 half large Yellow Onion
7 or 8 Serrano Chillies (if you can't find Serrano. You can substitute with 4 or 5 large Jalapenos)
5 cloves of Garlic
3 Limes
1 small bunch Cilantro (coriander leaves)
1/2 Tbl. Spoon Kosher Salt
1/2 Tbl. Spoon Ground Pepper
1/4 Cup Olive Oil


Start by removing the leaves on the Tomatillos.

Give the Tomatillos, Serrano Chillies, Limes, and Cilantro a good wash.

Cut Tomatillos into even halves.
Cut limes into halves.
Take 1 half of the yellow onion and give it 2 or 3 rough chops.
Prep your garlic. (Give each clove a firm smash with the edge of your knife to remove the skins)

Remove the stems of the Cilantro.

Heat your grill on high for about 15 minutes. Place your Tomatillos cut side down on the grill along with the Serrano Chillies.

Cook on each side for about 5 minutes, or until you have good, dark grill marks.

(If you don't have an outdoor grill. Place Tomatillos and Serrano Chillies on a cookie sheet and roast under your ovens broiler, on high for 4 to 5 minutes on each side, or until Tomatillos and Chillies are seared and slightly crispy).

Once off the grill. Cut off the top 1/4 inch, stemmed end of the Serrano Chillies

Depending on how hot you want your sauce. You may want to remove the seeds and membrane from the chilies. Do so by cutting each chili lengthwise. Remove all the seeds and as much of the membrane as you can. The more you leave in there, the hotter the chili is going to be.
WARNING! Be sure to wash your hands thoroughly after handling Chillies. If you rub your nose or eyes, trust me. You'll be sorry.

I usually de-seed 2/3 of the chilies I use. You don't want to kill your taste buds.

In your blender, put in your Tomatillos, Yellow Onions, Serrano Chillies, Garlic, Cilantro, Salt, and Pepper. Squeeze in the juice of 3 Limes. Start your blender on medium/high.

Once the ingredients are in a liquid state, drizzle in the olive oil while the blender is still running. Let everything blend for another 20 to 25 seconds.

Give it a sample, and adjust salt and pepper to taste, if need be.

Serving Suggestions:

With tortilla chips, on carne asada tacos, over scrambled eggs. Anything you like to put hot sauce on. If you make enough of it. It can be used as a chicken marinade

Recipe by: Ronnie Mozingo