Saturday, April 17, 2010

Week 24 Rachel Ray Corn and Salsa Soup, Skirt Steak, and Deconstructed Guacamole

3 poblano peppers

tortilla chips

3 TBL of oil

frozen corrn 20 ounces

1 medium red onion

4 garlic cloves

15 ounce can of crushed fire-roasted tomatoes

4 cups chicken broth

1 avacodo

1 lime

4 TBL sour cream


Good and better the Skirt steak had a good flavor but it was a bit dry for my liking. The soup was the fav and everybody wanted more it was sweet, salty, spicy, umami... You get the picture. Lastly we had deconstructed guacamole that everybody was unsure of but I loved it. To let you in on the DL deconstruction of food it take the recipe apart and putting it back together again in a new form that is more creative ands ingredient or a new way of eatin it.


This recipe was awesome. Mix the oil and corn in a pan and allow to brown on the edges. Stir every so often. Blacken the poplano peppers and skin them and then chop them. Add the chopped onion and garlic and allow to soften. Add the broth, poblano peppers and tomatoes. Head to boil. Serve over tortilla chips and avocado pieces and then add a glob of sour cream on the top of the soup. I will want this soup again soon.
We had Kelly and Sam over for this meal. It was a very fun night. Carl was very funny regarding the deconstructed Guacamole. He insisted you eat it together with all the pieces in each bite. It was fun to see him look at you funny when you weren't eating it right.

This meal also was very fast. We started cooking about 4:30 and started eating about 5:50. Pretty good for a 30 minute meal.


  1. Whar are poblano peppers? Are they hot? Where do you get them? I might have to make this soup.

  2. Poblano peppers look like green peppers. They are a little thinner. We get them at our regular supermarket. I think you can get them at any store where they sell a variety of fruits and vegtables, like a garden fresh market. I hope you can try it sometime.