Fiesta barbecue rancho-style - includes recipes - California hacienda cookery - Cover Story

Sunset, July, 1999 by Linda Lau Anusasananan

Salsa de Tomatillo

PREP AND COON TIME: About 10 minutes

NOTES: If making up to 1 day ahead, cover and chill.

MAKES: About 1 1/2 cups

3/4 pound tomatillos

1 fresh jalapeno, guero, or Santa Fe Grande chili (1/2 oz.)

2 green onions, ends trimmed, thinly sliced

2 tablespoons chopped fresh cilantro

2 cloves garlic, peeled, minced or pressed

Salt and pepper

1. Discard husks and rinse tomatillos. In a 1- to 1 1/2-quart pan, combine tomatillos and 2 cups water. Bring to a boil over high heat. Cover and simmer until tomatillos are soft when pressed, 7 to 10 minutes. With a slotted spoon, transfer tomatillos to a blender or food processor; reserve cooking water.

2. Rinse, stem, and, if desired for less heat, seed chili. Coarsely chop chili and add to tomatillos along with 2 tablespoons cooking water; whirl until smooth. Pour into a bowl.

3. When cool, add onions, cilantro, garlic, and salt and pepper to taste. For thinner salsa, add more of the cooking water.

Per tablespoon: 4.3 cal., 21% (0.9 cal.) from fat; 0.2 g protein; 0.1 g fat (0 g sat.); 0.8 g carbo (0 g fiber); 0.3 mg sodium; 0 mg chol.

Salsa Verde

PREP AND COOK TIME: About 20 minutes

NOTES: If making up to 1 day ahead, cover and chill.

MAKES: About 1 1/2 cups 4 fresh Anaheim chilies (3/4 lb. total), rinsed

3 firm-ripe tomatoes (1 1/2 lb. total), rinsed

3 green onions, ends trimmed, thinly sliced 2 cloves garlic, peeled, :pressed or minced

1/4 cup chopped fresh cilantro

Salt and pepper

1. Place chilies and tomatoes in a 10- by 15-inch pan. Broil about 4 inches from heat, turning as needed, until vegetables are charred on all sides, about 5 minutes. Cool. Peel and stem chilies; for less heat, discard seeds. Peel tomatoes, cut in half crosswise, and squeeze out and discard seeds. Finely chop tomatoes and chilies and place in a bowl.

2. Add onions, garlic, cilantro, and salt and pepper to taste. If thicker than desired, add a little water to thin.

Per tablespoon: 11 cal., 8.2% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 2.4 g carbo (0.5 g fiber); 3.4 mg sodium; 0 mg chol.

vegetables

Grilled Corn with Onion and Cheese

PREP AND COOK TIME: About 50 minutes, plus at least 30 minutes to soak

NOTES: Up to 1 day ahead, prepare corn to cook, wrap airtight, and chill. For faster and steamier corn, instead of tying husk to hold in place, seal each ear with its husk in foil. Depending on barbecue grill space, the corn can cook over direct or indirect heat.

MAKES: 8 to 10 servings

8 to 10 ears corn (about 3/4 lb. each)

About 1/2 cup (1/4 lb.) melted butter or margarine

About 1/2 cup grated parmesan cheese

3/4 cup very thinly sliced onion

Salt and pepper

1. Soak corn in water to cover at least 30 minutes or up to 4 hours.

2. Remove 3 or 4 pieces of husk from 1 or 2 corn ears; tear these pieces lengthwise into 1/4-inch-wide strips (you'll need at least 16 to 20 strips).

3. Pull back but don't remove the husk on each ear. Discard corn silk. Brush each ear lightly with butter and sprinkle with 1 tablespoon cheese. Pull husk up on 1 side of each ear and set husk-covered side on a flat surface. Arrange equal portions of onion slices on corn; pull remaining husk up to enclose onion and corn. Tie tip end of each ear with a husk strip (knot strips if pieces are too short). Tie another husk strip around center of each ear.