I guess today was Cinco de Mayo x 2, because we found fresh tomatillos, poblanos, and avocados at 5 for $1 at Findlay Market today. There was also fresh bicolor corn, and though it comes from Florida, we couldn't resist. All it needed was a basket of corn chips, and we were throwing our sombreros into the air, firing our pistoles, and yelling "arriba" like a bad Mexican stereotype.
And soft-shelled crabs, which we had instantly for lunch on a bed of watercress.The avocados were actually pretty good, with almost no wastage, so we made a batch of guacamole in Holt's traditional fashion: smash as many avocadoes as you have with lots of coriander leaves from the garden, cumin, a hit of garlic, and lime juice.
We usually do tomatillos as a salsa cruda, but this time there was a good recipe for a roasted version in the most recent Food & Wine. It concentrated the tomatillo flavor, and gave it a nice smoky overtone. We'll make this again.
We had these appetizers, with chips and white wine, out on the patio, looking out onto the garden where the first roses and irises are blooming together. Spring is nice here, on the three days that it doesn't rain.
We've done the main course recipe, which comes from new Joy, before.
Should have bought more corns, because this time we only had two cobs' worth of corn to the same proportions of the rest of the ingredients; I prefer the version with more corn, which also ends up deeper, and thus creamier, in our little casserole.
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