Weber's Big Book of Grilling Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes |
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Tomatillo SalsaFrom chef and author Emeril Lagasse June 27, 2008 When the heat outside makes you and your friends feel like you are south of the border, you might as well act and eat like you are! Emeril Lagasse has the recipes for a fiesta on Good Morning America. Ingredients Directions In a nonreactive mediums saucepan heat the olive oil. When hot, add the onion, jalapenos, and cook, stirring frequently, until soft, about 4 minutes. Add the garlic and oregano and cook for 1 minute. Add the tomatillos, salt, and water and cover the saucepan. When liquid comes to a boil, reduce heat to medium and continue to cook, stirring occasionally, until tomatillos are tender and have released their liquid, 10 to 15 minutes depending on the size of the tomatillos. Remove from the heat and set aside to cool. When cool, process in a food processor until chunky-smooth. Stir in the cilantro and adjust seasoning if necessary. Serve at room temperature. Makes about 1 quart Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions copyright © 2008.
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RECIPES TO GRILL AND SUPER SIDES  Beer Can Chicken from Steven RaichlenQueen Latifah's Four Alarm Ass Kickin' BBQ SauceFeasty Beer Dogs and Beer BratsMarinated Beef Kebabs with Grilled Onion and ZucchiniMemphis Style RibsEmeril's Baby Back Ribs with Sweet Barbecue SauceChinois Grilled London Broil with Cilantro Mint VinaigretteGrilled VegetablesGrilled Chicken with Coffee Barbecue SauceGrilled Spice Rubbed Chicken BreastDry-Rubbed Skirt Steak from Mario BataliDr. Pepper Flank Steak from Grady SpearsBarbecued Portobello Mushrooms and Vidalia Onions from Emeril LagasseStuffed Barbecued Chicken With Spicy Pineapple Barbecue SauceGrilled Spice Rubbed Chicken Breast from Chef David WalzogEmeril's Fajitas With A Cajun Twist from Emeril LagasseBarbecued Meatloaves from Melanie BarnardDry-Rubbed Skirt SteakHoney Spareribs ChinoisBaby Back Ribs with Orange Chipotle GlazeGrilled Sugar-Dipped PineapplePerini Ranch RubGrilled SourdoughGrilled Potato SaladGrill-Roasted Corn on the CobBruschetta with Grilled Shrimp and Sweet Basil Mustard |
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