Roasted Tomatillo Salsa


Instagram. Sold for $1 billion. It's safe to say that this app is not going anywhere. It has turned into a global phenomenon. Celebrities have used it as a way to reach out to fans. Photographers use it as a platform to display their work. Chefs and foodies alike post pictures of their latest creations.


I follow Bon Appetit on Instagram and recently came across a post that they regrammed from their editor, Matt Gross. It was an image of the most beautiful green salsa in the world. The caption gave a brief run through of the ingredients and how to make the salsa. Tomatillos...I had heard of those before, but never in my life eaten one, let alone made a dish that included them.


Within days I was gathering the ingredients and getting ready to make the salsa. As usual things got busy and my avocado went bad. This past weekend, there would be no excuse, I would finally get around to make this seemingly simple recipe.


The fresh combination of flavors - lime, avocado, cilantro, garlic - delivers a salsa that will have you coming back for more.


I was thrilled to get a chance to use my Vitamix as this salsa is more creamy rather than chunky. At first I was expecting a guacamole of sorts, but was pleasantly surprised to find that it is in fact a salsa. Summer may be coming to a close, but you can always find an excuse to enjoy some chips and salsa!

Roasted Tomatillo Salsa Recipe from Matt Gross, Editor @


1 pound halved tomatillos 4 halved chiles, seeded 2 garlic cloves juice of 1 lime 1 avocado cilantro, handful salt, to taste


  1. Broil tomatillos, chiles and garlic for about 10 minutes, turning chiles and garlic halfway through, until blackened.
  2. Blend these ingredients with lime juice, avocado and cilantro. Blend until creamy.
  3. Add salt to taste
  4. Enjoy with tortilla chips.

Caveman Porterhouse with Poblano Pan-Fry

thegrillingbook I mentioned this book a few weeks ago in my How to Build Your Cookbook Library post. It's a great cookbook with great recipes for poultry, beef, seafood and vegetables. I was skimming through the pages looking for a recipe and fell upon this recipe. Glancing at the recipe and picture, it looked fairly straight-forward. There are a few different ways of grilling - gas grill, charcoal grill, grilling directly on the hot embers of hardwood lump charcoal. We all know that I am desperate to learn how to master the art of grilling. But never did I think I would be grilling a porterhouse steak directly on hot charcoal.


I love photographing peppers. They always remind me of Pepper No 30 by Edward Weston.


I was surprised to see that the only seasoning used on the steaks was sea salt and coarsely ground black pepper. I love a good steak, but I am known for adding a little A1 to my steak. Please do NOT add any other flavors to this recipe! Let the steak sit in the salt and pepper for an hour before cooking it. Where the real flavors start to show is through the charcoal -the meat gains incredible smoky flavors that are like nothing I've had before.


A note to anyone who plans on making this recipe: the hardwood lump charcoal takes a long time to heat up and get to the point where they are ready to use. Be sure to start the grill about an hour before you plan to start cooking, that way it will have plenty of time to heat up.




This recipe is hands down one of the best that I have tried in quite some time. Besides that fleeting natural light that I experienced (excuse the less than impressive picture above...), it was incredibly easy once reading through the instructions.

Have you ever tried, or even heard of, grilling meat directly on the charcoal? What is your favorite grilling method?

Caveman Porterhouse with Poblano Pan-Fry Serves 4


4 1¼-inch-thick porterhouse steaks coarse sea salt coarsely cracked black peppercorns ⅓ cup extra-virgin olive oil 2 fresh poblano chiles, seeded, cut into strips 2 red bell peppers, cut into strips 1 yellow bell pepper, cut into strips 1 cup coarsely chopped fresh cilantro 2 large shallots, thinly sliced


  1. Season steaks generously with coarse sea salt and cracked peppercorns; let stand at room temperature for 1 hour.
  2. Build a hot fire in a charcoal grill using hardwood lump charcoal. When charcoal is orange, spread out in an even layer on lower grill grate. Use newspaper to fan excess ash from coals.
  3. Arrange steaks in a single layer directly atop hot embers and grill until an instant-read thermometer registers 120°F for rare (steaks will carry over to 125°F, or medium-rare, as they rest), about 4 minutes per side.
  4. Using long tongs, transfer steaks to a plate. Using natural-bristle brush, remove any embers and loose ash from steaks.
  5. Tent steaks with foil and let rest for 10 minutes.
  6. Add oil to 12-inch cast-iron skillet. Place skillet directly atop embers in grill.
  7. When oil begins to smoke, add chiles and all remaining ingredients to skillet. Sauté until vegetables begin to brown, 2 to 5 minutes, depending on heat remaining from embers.
  8. Using oven mitts as your aid, carefully lift skillet from grill.
  9. Season pan-fry to taste with salt and pepper.
  10. Serve over steaks.