Week 2: Denver vs. Atlanta

Denver posed some interesting challenges, but we settled on a Denver omelet, Denver green salsa, and for Atlanta, a simple peach cobbler.

The Recipes:

Denver Omelet: This normally calls for ham, cheddar, peppers and onions. We left the ham out.

Salsa (from denvergreenchili.com):

Ingredients

12 – 13 tomatillos, quartered (~6 cups)
1 cup coarsely chopped white onion
3 cloves garlic
1 tbsp olive oil
1 cup green chiles
1-2 jalapenos
1-2 serranos
1 tbsp rice wine vinegar
1 tsp sugar
1 cup cilantro
salt to taste

Instructions

Sautee tomatillos on high heat 2-3 minutes, then
add onions & garlic & cook on medium until
slightly browned – about 3 more minutes.
Blend in blender with green chiles, vinegar and sugar.
Add and blend jalapenos and serranos a bit at a time
to adjust heat to taste.
Add cilantro & blend.
Refrigerate until ready to serve, no more than 2-3 days.

SIMPLE peach cobbler: mix peach slices, brown sugar, and crumbled ginger snap cookies in a pie dish. Bake at 425 for about 20 minutes or until peaches soften and cookies brown. Top with Cool Whip.

ADJUSTMENTS: My wife doesn't like cilantro or spicy peppers, so we left those out. I prepared the salsa as written, but instead of cooling, I let it simmer in a soup pot and served it warm over the omelet. I happened to have some leftover homemade challah bread, so I put the omelet on top of a toasted piece of bread and ladled the salsa liberally on top.

THE VERDICT: Overall, it was good, but the salsa recipe really needed the cilantro and spicy peppers. It was a bit too sweet without them. Perhaps I should have left the sugar out since there was nothing spicy in it that needed sweetening.

NEXT WEEK: Green Bay vs. Seattle. Our plan is to make Wisconsin beer cheese soup, homemade soft pretzels, and some sort of coffee dessert since Seattle is the home of the first Starbucks.