We missed Taco Tuesday, so we made up for it tonight with tacos of fish, roasted with corn, onion, and peppers (serrano and a red bell pepper that needed to be used up).
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I had intended on having a pork and pepper stir fry tonight which calls for using red and green peppers. I often make substitutions if I don’t have the exact colour of peppers called for in the recipe but the only colour of pepper I have right now is an orange pepper. So rather than have a plate full of orange pepper strips, I had tomorrow night’s dinner of fettuccine with broccoli sauce since I have all the ingredients. Tomorrow I pick up my CSA so I will pick up a red pepper and a yellow pepper from the farm stand to go in my stirfry. Tonight’s pasta sauce included broccoli, onion, orange pepper, cherry tomatoes and kalamata olives.
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Bit of a cooking adventure today: my first pork chile verde, loosely based on a few recipes I glanced at online.
I browned about half of a chunked up pork shoulder seasoned with s&p & cumin, took the meat out, added some bacon fat to the DO & sautéed a large onion and about 8 garlic cloves. Meanwhile, I was broiling 3 tomatillos in a small pyrex dish. Said dish exploded into a million pieces when I took it out and set it on the stove 
The cleanup set me back about half an hour, and I rinsed the GD pork just in case any glass had gotten into the bowl 
I had to cancel meeting a member of my local cooking group to grab a new batch of makrut lime leaves from her yard, too. Feh!
I continued my adventure by adding the last of those murderously hot chili peppers from another friend, chopped up hatch chiles, and the 3 smooshed up / chopped tomatillos to the mix, the other half of the pork shoulder (raw, but also seasoned with s&p & cumin), about 2 cups of BTB chicken broth, and half a bunch of blitzed cilantro, then let it all simmer at 275 in the oven for about 2.5-3 hours. I removed the pork chunks and pulled them apart, then put a stick blender to what sauce was there.
I thought it lacked heat overall, so I added a raw chopped hot pepper (gifted to me by another cooking group member 
), which amped it up a little.
Served it over rice with a splash of lime, cotija, and MOAR cilantro.
I have ZERO reference point as to how this was supposed to taste — having never had it before, but it was pretty damn delish. Coulda maybe used more hatch peppers. Next time.
Burrata Caprese with the last two heirlooms I didn’t have to turn into sauce & freeze this afternoon, and a perfectly ripe avocado to start.
A very green meal at casa lingua tonight 
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Never broil in a Pyrex dish. 
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I’ve done it many times before. Maybe it’s one of the inferior dishes (?). I recall some Pyrex/pyrex discussion here a while ago…
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Tangy and smoky from the tomatillos (their skins should be quite black from the roasting) and umami from the pork browning
I think the 3 tomatillos may have gotten lost in the rest of it. I also know that traditionally, no tomatillos are used. Since I mashed up a few different recipes, I’m quite happy with the result.
Not sure if I understand but traditionally tomatillos are the core ingredient in chile verde.
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Peeps in NM would disagree 
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Chile verde is for me always the Mexican dish (which always includes tomatillos) but yes, NM chile verde is green chili focused
Baked summer shark with cherry tomatoes, squash & onion. Sichuan smashed cukes. Working my way through the harvest!
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Mesquite-grilled peri-peri chicken. Convection-oven fries. Homemade ranch for dipping. Garden salad of grape tomatoes, shallots, and scallions in vinaigrette.
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Grilled chicken fajitas ala @BeefeaterRocks. Recognize the plate? Grilled chicken, peppers, onion, home made pico, bread and butter jalapeños, and sour cream on grilled
flour tortillas. Finally a fabulous tasting meal on my road-trip.
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Where?
Hoisin-Glazed Lamb Burger from “The Ultimate Burger” by ATK - patties are made with ground lamb, five-spice powder and hoisin sauce. After cooking the patties in the pan you brush them with some more hoisin sauce. Toppings are quickly marinated (in rice vinegar) carrots, cucumbers and scallions
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As I was reading this I was shouting at my laptop “NO DON’T DO IT!!!” I hope you’re okay. And the chile verde, and your oven…
I hope there was no glass left in your dish…
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I read somewhere that if it says Pyrex and “made in France” you’ve got the old school stuff (even if it is newer made). If it says “made in the USA”, regardless of year of make, then it is soda glass and not the shatterproof borosilicate glass.
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If there was, I’ll consider it extra fiber 
TBH I may not have broiled stuff in a pyrex dish before. I wanted to make sure to catch “all” that juice from the tomatillos, which would’ve run all over a baking sheet. In the end, there wasn’t all that much juice — certainly less than glass
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Yeah, that’s what I remembered, too. No way of telling about the 'sploded one now, of course, but I’ll have a closer look at the two remaining Pyrex/pyrex dishes we have.
I’ve only ever cooked tomatillos in a frypan on the stovetop and I seem to remember quite a bit of juice involved. (I haven’t made tomatillos in awhile…) You won’t get the charred taste though. I have recently discovered that charring veggies in a screetching hot cast iron frypan works just as well. Beats turning on the oven for only one or two peppers… (Mind you, you probably know that already 
)
(I discovered recently that I have a cast iron skillet at home that got pushed to the back of a cupboard. I would like a cast iron grill pan to my pot & pan collection however.)
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