Green stuff recipe?

"static" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

A friend of mine, Anand, who has recently passed, used to make this
green sauce that we would dip roasted potato sandwiches in. I never
had the sense to get the recipe. I think it had cilantro and some
kind of hot pepper in it, what else I haven't a clue. Any help in
this recipe would be appreciated. TIA

It was probably made with tomatillos and maybe something like this is
what you are looking for:

Title: TOMATILLO SAUCE
Categories: Sauces, Vegetables, Mexican
Yield: 4 servings MM#: 3374

1/4 c Red Onion; chopped 1/4 c Fresh Cilantro; Snipped
1/4 ts Salt 1/2 lb Tomatillos; Cut Into Halves
2 Serrano Chiles; Canned *

* Use 2 canned serrano chiles, rinsed & seeded or 1 fresh serrano chile,
seeded.

Place all ingredients in food processor workbowl fitted w/steel blade or
in blender container, cover, & process until well blended.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

"Charles Quinn" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"static" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

A friend of mine, Anand, who has recently passed, used to make this
green sauce that we would dip roasted potato sandwiches in. I never
had the sense to get the recipe. I think it had cilantro and some
kind of hot pepper in it, what else I haven't a clue. Any help in
this recipe would be appreciated. TIA

It was probably made with tomatillos and maybe something like this is
what you are looking for:

Title: TOMATILLO SAUCE
Categories: Sauces, Vegetables, Mexican
Yield: 4 servings MM#: 3374

1/4 c Red Onion; chopped 1/4 c Fresh Cilantro; Snipped
1/4 ts Salt 1/2 lb Tomatillos; Cut Into Halves
2 Serrano Chiles; Canned *

* Use 2 canned serrano chiles, rinsed & seeded or 1 fresh serrano chile,
seeded.

Place all ingredients in food processor workbowl fitted w/steel blade or
in blender container, cover, & process until well blended.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Thinking back, I believe it may have also included ground cardamom. There
were definitly no tomatillosinvolved . What you have suggested sounds
interesting. Thanks

static said:

A friend of mine, Anand, who has recently passed, used to make this green
sauce that we would dip roasted potato sandwiches in. I never had the sense
to get the recipe. I think it had cilantro and some kind of hot pepper in
it, what else I haven't a clue. Any help in this recipe would be
appreciated. TIA

I'm still struggling with the potato sandwich.

nb

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

static said:

A friend of mine, Anand, who has recently passed, used to make this

green

Quoted message said:

Quoted message said:

sauce that we would dip roasted potato sandwiches in. I never had the

sense

Quoted message said:

Quoted message said:

to get the recipe. I think it had cilantro and some kind of hot pepper

in

Quoted message said:

Quoted message said:

it, what else I haven't a clue. Any help in this recipe would be
appreciated. TIA

I'm still struggling with the potato sandwich.

nb

LOL
It's pretty good actually, as long as you have the green stuff. It was more
of a mashed potato sanwich that would be roasted over an open stove flame in
a press of sorts. I'm guessing that it had something to do with poverty in
India and cheap and tasty sustinance. I liked it.

static said:

"Charles Quinn" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"static" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

A friend of mine, Anand, who has recently passed, used to make this
green sauce that we would dip roasted potato sandwiches in. I never
had the sense to get the recipe. I think it had cilantro and some
kind of hot pepper in it, what else I haven't a clue. Any help in
this recipe would be appreciated. TIA

It was probably made with tomatillos and maybe something like this is
what you are looking for:

Title: TOMATILLO SAUCE
Categories: Sauces, Vegetables, Mexican
Yield: 4 servings MM#: 3374

1/4 c Red Onion; chopped 1/4 c Fresh Cilantro; Snipped
1/4 ts Salt 1/2 lb Tomatillos; Cut Into Halves
2 Serrano Chiles; Canned *

* Use 2 canned serrano chiles, rinsed & seeded or 1 fresh serrano chile,
seeded.

Place all ingredients in food processor workbowl fitted w/steel blade or
in blender container, cover, & process until well blended.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Thinking back, I believe it may have also included ground cardamom. There
were definitly no tomatillosinvolved . What you have suggested sounds
interesting. Thanks

Was it a chutney? There are numerous recipes for Coriander (cilantro)
chutneys online and perhaps one also has a hint of cardamom in it.

static said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

static said:

A friend of mine, Anand, who has recently passed, used to make this

green

Quoted message said:

Quoted message said:

sauce that we would dip roasted potato sandwiches in. I never had the

sense

Quoted message said:

Quoted message said:

to get the recipe. I think it had cilantro and some kind of hot pepper

in

Quoted message said:

Quoted message said:

it, what else I haven't a clue. Any help in this recipe would be
appreciated. TIA

I'm still struggling with the potato sandwich.

nb

LOL
It's pretty good actually, as long as you have the green stuff. It was more
of a mashed potato sanwich that would be roasted over an open stove flame in
a press of sorts. I'm guessing that it had something to do with poverty in
India and cheap and tasty sustinance. I liked it.

Yeah, it's an Indian thing. And darned good, too!

In article <[email hidden]>,

static said:

A friend of mine, Anand, who has recently passed, used to make this green
sauce that we would dip roasted potato sandwiches in. I never had the sense
to get the recipe. I think it had cilantro and some kind of hot pepper in
it, what else I haven't a clue. Any help in this recipe would be
appreciated. TIA

Sounds like what I ate in NYC in August at a restaurant called
Turquoise. I believe it's called schoog. Owner of the restaurant said
it's Israeli. We discussed it here in
August.http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/09/29/FDGD78
TMSL1.DTL%20

Here's the recipe from the link above:

Schoog
This Israeli-inspired dish, a cousin of Italian pesto, is a favorite on
the falafel bar Jesse Buckner-Alper prepares for lunches at the Jewish
Community High School. It's good added to a pita-hummus sandwich, but
also goes well with pasta.

INGREDIENTS:
5 bunches basil
1/2 bunch parsley
2 to 3 jalapeno peppers
3 to 5 garlic cloves
Juice of 4 lemons
1/2 cup olive oil
3/4 to 1 teaspoon cayenne pepper
1 teaspoon crushed hot red pepper flakes
3 tablespoons honey
Salt to taste

INSTRUCTIONS:
Remove tough stem ends from basil and parsley. Place parsley and half of
the basil in a food processor or blender (if you have a commercial-size
processor, you can add all the basil at once).
Cut jalapenos in half but don't remove seeds unless you want a very mild
version of this. Add 2 to the processor, reserving the third. Add 3
garlic cloves, the lemon juice, olive oil, 3/4 teaspoon cayenne, the red
pepper flakes and honey. Blend until smooth, stopping machine and
scraping down sides of bowl with a rubber spatula a couple of times.
Add remaining basil and process until smooth. Season with salt. Taste
and add remaining garlic and cayenne as desired and process again.
Serve in pita sandwiches. Leftovers may be stored in the refrigerator
for up to a week. Ladle into a jar with a tight lid, drizzle a little
olive oil on top and close.
Yields 2 cups
PER TABLESPOON: 40 calories, 0 protein, 3 g carbohydrate, 3 g fat (.5
saturated), 0 cholesterol, 2 mg sodium, 0 fiber.
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

static said:

A friend of mine, Anand, who has recently passed, used to make this green
sauce that we would dip roasted potato sandwiches in. I never had the sense
to get the recipe. I think it had cilantro and some kind of hot pepper in
it, what else I haven't a clue. Any help in this recipe would be
appreciated. TIA

From what I see, cilinatro is already in the sandwich.
http://flavoursofindia.tripod.com/potatosandwich.html
http://www.food-india.com/recipe/R026_050/R035.htm
--

Practice safe eating. Always use condiments.

On Sat, 25 Feb 2006 11:30:58 -0800, sf <[email hidden]>

Quoted message said:

static said:

A friend of mine, Anand, who has recently passed, used to make this green
sauce that we would dip roasted potato sandwiches in. I never had the sense
to get the recipe. I think it had cilantro and some kind of hot pepper in
it, what else I haven't a clue. Any help in this recipe would be
appreciated. TIA

From what I see, cilinatro is already in the sandwich.
http://flavoursofindia.tripod.com/potatosandwich.html
http://www.food-india.com/recipe/R026_050/R035.htm

Sometimes, but just as often not, at least when homemade by my good
friend's mom. Depends what's on hand.

static said:

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I'm still struggling with the potato sandwich.

Quoted message said:

LOL
It's pretty good actually, as long as you have the green stuff. It was more
of a mashed potato sanwich that would be roasted over an open stove flame in
a press of sorts. I'm guessing that it had something to do with poverty in
India and cheap and tasty sustinance. I liked it.

Samosa perhapa?

If so, the suggestion of a cilantro chutney would fit.

http://www.indiacurry.com/chutney/ch004green.htm

Recipe Green Cilantro Chutney
This chutney is served in almost all Indian restaurants. The green
color is a result of fresh ingredients used. Chutney may be used as a
dip for fried assorted vegetables, Samosa, Poppers... Try it...

Ingredients
1. Chopped Onions: 2 Cups
2. Sweet Bell pepper (cored, throw away seeds and white stuff): 1
3. Serrano or Jalapeño pepper (cored, throw away seeds and white
stuff): 1
4. Fresh Cilantro leaf: 1 Cup
5. Fresh Garlic: 8 Cloves
6. Fresh Ginger (skinned): 1 Inch
7. Sugar: 1-1/2 teaspoon
8. Salt: 1-1/2 teaspoon
9. Cayenne pepper: 1/2 teaspoon
10. Lime Juice: 2 Tablespoons

Method
Blend all ingredients well in a blender to pulverize.
Yield.... About 1 quart. Keep refrigerated.
NOTE: In traditional Indian cooking, no oil is used to make this type
of chutney.

The one at our favorite Indain place also includes mint.

"static" wrote in message

Quoted message said:

A friend of mine, Anand, who has recently passed, used to make this green
sauce that we would dip roasted potato sandwiches in. I never had the
sense
to get the recipe. I think it had cilantro and some kind of hot pepper in
it, what else I haven't a clue. Any help in this recipe would be
appreciated. TIA

My son has a Peruvian girlfriend. She tells me this is very popular in Lima
(where she's from). It's known as a green dipping sauce:

Aji Sauce

1 head iceberg lettuce
1/2 cup mayonnaise
3 fresh jalapeno peppers
1 cup white bread cubes without crusts

1. Remove the stems from the jalapenos. Using tongs, hold the peppers over
a stove burner and rotate until roasted, about 1 minute.

2. Core the lettuce and rip it up.

3. Place lettuce and one or two of the roasted jalapenos into a blender or
large food processor. Blend on low speed until jalapenos are ground up.
Add mayonnaise, pulse and blend in. Gradually blend in bread cubes until you
get a nice thick but still pourable consistency. Add more mayonnaise if
it's too thick and blend in more peppers if you want.

4. Dip your bread in it.

Dora