News The Morning News
posted by April 3 at 7:26 AMon
Recession?: Fed chairman admits the possibility.
But: Silver Lining?: Hard economic times may strengthen willpower.
Out: Mugabe’s party loses control of Parliament.
In: Albania and Croatia, the newest members of NATO.
Not Quite There Yet: Mayor, Conlin propose ban on foam containers… and a fee for plastic bags.
Tentative Deal: Senate Dems and Republicans finalize assistance package for homeowners facing foreclosure.
Stuck: Would-be transplants unable to sell their homes in faltering real-estate market.
Another Day: Another prostitution scandal.
Creepy: McCain welcomes endorsement of plastic Hills star Heidi Montag.
Unsustainable: Heavy troop deployments put too much stress on ground forces in Iraq and Afghanistan.
And That’s Why People Shouldn’t Buy Big Stupid Trucks: Streetcar clips parked truck protruding onto track.
Recipe of the Day: Chicken With Salsa Verde (via New York Times)
2 tablespoons lard or neutral oil, like grapeseed or corn
4 chicken leg-thigh pieces, each cut in two (or use 8 thighs)
Salt and pepper
1 1/2 cups pepitas (pumpkin seeds)*
1 large onion, chopped
4 cloves garlic, chopped
4 medium poblano or other mild green fresh chilies, diced, stemmed, seeded and chopped
2 serrano, jalapeņo or other hot green fresh chilies, stemmed, seeded and minced, optional
1 pound tomatillos (16 to 20), husked and rinsed (canned are O.K.; include their juices)
1/2 cup chopped fresh cilantro
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano or marjoram leaves
Lime juice to taste
Optional garnishes: diced avocado; sliced scallions, radishes, cabbage; lime wedges.
1. Put lard or oil in a large, deep skillet or casserole that can later be covered. Turn heat to medium-high and wait until lard melts or oil is hot. Add chicken, skin-side down. Season with salt and pepper and brown well, turning pieces as necessary, 10 to 15 minutes. Remove chicken; pour off excess fat from pan.
2. Brown pepitas lightly in same pan over medium heat; remove with a slotted spoon. Add onion, garlic and chilies; cook until soft, stirring occasionally and seasoning with salt and pepper, about 10 minutes. Add tomatillos and their juices (if using fresh tomatillos, add about 1/2 cup stock or water). Stir, then reduce a bit over medium-high heat, about 5 minutes.
3. Return pepitas to pan, then add chicken. Cover and finish cooking, about 15 minutes, adding stock or water if necessary. Remove chicken. Finish sauce with herbs and lime. Serve with whatever garnishes you like.
*Note: I disavow the use of the pretentious word “pepitas,” but I like Mark Bittman, so it stays.