- Dutch Oven/Stove-Top Pressure Cooker/Steamer: A sturdy aluminum cooking vessel with a tight-fitting lid, suitable for steaming and slow-cooking.
- Meat Tenderizer (Pearl Onion): A tool designed specifically to tenderize pearl onions.
- Chef's Cooking Gloves (Cotton): A pair of cotton gloves designed to protect hands while cooking.
- Fine Mesh Sieve: Used for straining liquids and separating solids from liquids.
- Immersion Blender (Handheld): A hand-operated blending tool used for mixing ingredients directly in the pot.
- Silicone Spatula: A versatile spatula suitable for stirring, folding, and serving foods like posole.
- Sharp Chef's Knife (8-Inch): An essential kitchen knife used for chopping vegetables and meat finely.
- Digital Food Scale: Used for precise ingredient measurements in recipes.
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups (or more) bottled clam juice
1 (15-ounce) can white hominy, drained, rinsed
1 cup salsa verde (tomatillo salsa), medium or mild
2 tablespoons finely chopped sun-dried tomatoes in oil
1 tablespoon finely grated lime peel
1 pound uncooked jumbo shrimp, peeled, deveined
1 pound large sea scallops, halved horizontally
4 tablespoons chopped cilantro, divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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