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Browsing Tag: Mexican
Greetings from the Seattle Snowpacalypse 2019! For everyone stuck inside, with or without power, just remember we got this. So to help you make it through this weather challenge, here is a new cocktail post to try once you can venture out and the stores are restocked. And the best thing, it will remind you of the sun of summer and warm weather. Of course, this recipe is seasonal – it depends on blood oranges – which in a way makes it perfect for winter, it will brighten any mood with the thoughts and taste of summer. I based this recipe on the version published on Liquor.com. My tweaks are based on 2 factors – the first being an upgrade to using Grand Imperial instead of Triple…
This week I tried a work night dinner that can cook all day and be ready when you get home for finishing and enjoyment. For this experiment, I tried the Kroger Cook-in-Bag Carnitas. The 32 oz package would be great for a family of four. The process for this experiment is simple; heat the water oven to 145 degrees F in the morning before you go to work, remove the labels, place the package in the water bath, and head off to work. When you get home, simply pull the package out, place the meat into a large bowl, shred it, fry it, and enjoy it on tortillas with shredded lettuce or cabbage, cheese, sauce, cilantro, etc. Add a side dish to complete the meal –…
While the margarita may be the most well known Mexican cocktail, the Paloma is the most popular tequila cocktail in Mexico. This tequila drink is simple and satisfying, especially on a hot Summer day or warm July evening. The key ingredients are tequila, lime, and grapefruit soda. Some recipes call for grapefruit and lime juice, simple syrup, and other elements, but from what I read the simple method is generally reputed to be the most authentic. Add tequila over ice in a highball glass (with a pinch of salt if desired), squeeze half a lime and drop in, then top off with grapefruit soda and enjoy. It is a refreshing summer cocktail perfect for a night like tonight. Of course, you can dress it up however you want…
How appropriate that I slated fish tacos on a Tuesday! This is a dish I have never made before so here is my ‘just winging it’ recipe – which worked out fantastically if I say so myself. I opted for tilapia for its quick cooking and neutral flavor as I wanted the spices and accompaniments to shine. And did they ever… especially the ‘sauce’. After I finished this meal, I wondered if this one could be classified as health food given the moderate amount of protein cooked in coconut oil and variety of fresh vegetables packed into miniature carbohydrate delivery mechanism. Heck, it works for me! Anyway, these fish tacos scream balance in ingredients, flavors and textures. Cabbage adds crunch, pico de gallo…
You know how we have labels for some of the days like Taco Tuesday, Hump Day for Wednesday, and Throwback Thursday; well I want to promote Mexican Monday. I think this attribution works wonders as now you can enjoy any of your south of the border favorites like burritos, enchiladas, tostadas, tacos, chimichangas, tequila, cerveza, etc… you get my point. To support this endeavor to recognize Mexican Mondays, I bring you a homemade Enchirito™ – that deliciously confused dish brought to you by Taco Bell. Now as regular readers should be used to, of course I tweaked this fast food for personal dining. I added spices, garlic, chunky onion, red and green bell pepper, and pinto beans to the ground beef filling. I topped it with enchilada…
How about another side dish? This one is a versatile and easy dish, albeit a bit time consuming to make. But won’t you agree that some dishes just need that bit of extra effort or time because they deliver on taste? Frijoles is one of those dishes. When you really think about it, frijoles is a simple concept in cooking. Clean and soak some beans overnight and add them to a pot with a liquid, simmering until tender. Now here is where the fun comes in… think of all the ingredients you can use to flavor your legumes. My favorite flavoring is bacon, pork jowl, or ham hock. The smokiness imbues the dish with a wonderful base flavor. Adding onion, garlic, and peppers rounds out…
Today is Cinco de Mayo and it is also Friday. So, I am going to dedicate Friday’s cocktail post to the Cinco festivities. But wait… you know I cannot just keep it that simple. Since I have some Guinness on hand after the Guinness Lamb Stew I recently made, why not combine the two? That’s right… a Guinness Margarita. The recipe comes from Heather Christo’s blog and I have to admit I was skeptical about this cocktail. Then I tasted it… and wow! The robust flavors in Guinness are nuanced by the unique tequila flavor while tempered by the citrus and sweetened nicely by the agave nectar. There is a whole lot going on in that glass! I chose…
Tonight’s dish is a request/challenge from a friend of mine. He told me this recipe for Chili Verde from Chef John is the best he ever tried and he thought I could ‘massage’ the recipe so it could be made for one. Well, I did some additional research and came up with the tweaked recipe below. Normally, chili verde is made with pork, but tonight I was feeling like chicken so that is what I used. Of course, you could substitute pork into this recipe and it would be great. Next time I will make this recipe with pork, maybe adjusted for sous vide to up the challenge. And since it is National Margarita Day, I paired this meal with a Mexican Mule…
Have a hankering for carnitas? Well, let me tell you that cooking it sous vide style will blow your mind! When cooking for one, portion control is the toughest aspect. If you make too much, you either fall prey to over-eating or having to ‘enjoy’ that same dish numerous days in a row or eventually you end up throwing the extras out as waste. Carnitas is a dish that I have not typically made since it involves cooking a pork shoulder for a long time over moderate heat. The results are wonderful, but it makes too much for one person in my opinion. Today, I used sous vide to help me overcome that issue while using a lean cut of pork. And the results were…
Do you have a favorite meal you regularly order at your favorite Mexican restaurant? Well, I can’t claim that I do because I have several I typically choose. Arroz Con Pollo is one of them.. and another is tonight’s tasty dish – chili colorado. Beef chunks braised in a deep, rich chili sauce is something magical. But it doesn’t take a magician to make it. It takes a little planning, effort, and time. Shall we get started? Save Print Chili Colorado Prep time: 20 mins Cook time: 90 mins Total time: 1 hour 50 mins Serves: 1 Ingredients 2 new mexico chilis 1 guajillo chili 1 california chili 2 – 3 chili japonese 8 – 10 oz beef chuck…