Mindy Kobrin

Posted in DWEH on June 2016

Posted in DWEH

Prepared in 10 minutes or less.

  • 10 large or 12 medium sized tart tomatillos
  • 3 Serrano chilis
  • ½ cup white onion, minced for blender
  • ¼ cup white onion, minced for topping
  • ½ clove garlic, minced
  • ¼ cup fresh cilantro, coarsely chopped
  • Dash of salt

Husk and wash the fresh green tomatillos.  Pat dry, stem and chop them.  Chop the Serrano chiles.  In a blender, purée the tomatillos, chilis, ½ cup minced white onion, garlic and fresh cilantro until well-blended and smooth.  In a large serving bowl, pour mixture and stir in the remaining minced onion.  Season to taste with salt.  Refrigerate overnight or serve immediately with fresh corn chips.  Score!  Serves 4.


  • 1 cup assorted olives with pitts, from your local grocer’s food bar
  • 2 tsp olive oil
  • 1 garlic clove, peeled and quartered
  • 1 fresh chili pepper
  • 3 thyme sprigs
  • 2 strips orange zest

Rinse assorted olives with cool water in a strainer.  Set aside to drain.  In a small pan warmed over medium-high heat, add olives and remaining ingredients.  Cook and stir gently for 5 minutes or until olives are warmed through and through.  Turn off heat and allow olives to rest inside the pan.  Makes 1 cup.

Prepared in 15 minutes or less. 

  • 2 lbs of ground beef
  • 4 egg yolks, well-beaten
  • 4 tsp yellow onion, grated
  • Dash of Worcestershire sauce
  • 2 tsp butter
  • Salt and fresh pepper to taste
  • **2 Tbs grated Swiss or sharp cheddar cheese

Preheat grill or broiler.

In a large bowl, combine beef, egg yolks, onion, salt and fresh pepper.  Mix well.

Form into round patties making a small center indentation.  Place a touch of butter inside and cover with meat.

Grill patties according to desired meat temperature.

**You can substitute Swiss, Blue or Cheddar cheese for butter.  Enjoy with Thai-Breaker Mayonnaise, lettuce and sliced beefsteak tomato on a toasted sesame bun.  Serves 4.

Cilantro, an aromatic fresh herb leaf often used in Mexican or Asian recipes, makes this spread a half-time show-stopper.  The seeds are used for a spice known as coriander often used in curry powder.

Makes 1 cup

  • 1 cup mayonnaise
  • 1 Tbs fresh lemon juice
  • ¼ cup fresh cilantro leaves, minced
  • Salt and pepper to taste
  • *Optional crushed red pepper

In a food processor, combine all ingredients and purée.  Cover and chill.  Great on hamburgers and sandwiches.

Prepared in 20 minutes or less plus marinate overnight. 

4 lbs chicken wings approximately 24–30

For the Marinade:

  • 1 cup apple cider
  • 2 Tbs white wine vinegar
  • 2 Tbs olive oil
  • 2 Tbs Worcestershire
  • 2 Tbs hot chili powder
  • 1½ tsp red pepper flakes
  • 2 tsp Tabasco
  • ½ tsp salt
  • Ground pepper to taste

For the Blue Cheese Dipping Sauce:

  • 1½ cup crumbled Gorgonzola or blue cheese
  • 23 cup light sour cream
  • ½ cup light mayonnaise
  • 2 Tbs milk
  • 2 cloves garlic, peeled and finely minced
  • Salt and fresh pepper to taste

Combine marinade ingredients together and mix very well in a large bowl.  In an extra large Ziploc baggy, place chicken wings and add marinade over top.

Be sure to coat all chicken wings and marinate in refrigerator for 4 hours or overnight before grilling.

In a small bowl, mix blue cheese with other dipping sauce ingredients and keep refrigerated until wings are grilled and ready to serve.  Serves 4.