Cooking
Scrambled Eggs & Potatoes in Tangy Green Sauce
For Cinco de Mayo, we turned to Rick Bayless and Authentic Mexican: Regional Cooking from the Heart of Mexico.
Per usual, I didn't read through the entire recipe before committing myself, or I would have noticed the 37 steps needed to get to the finished product...
Ok, maybe not that many. But first there was a quick-cooked tomatillo-chile sauce for the eggs. Roasting the poblano. Pre-cooking the potatoes.
No single step is difficult, it just takes up time. Time I didn't realize I needed.
Once all the individual steps are ready, you scramble the eggs till they're nice and soft and big curds. Scrape them into a bowl, top with some queso, and set aside.
Next, fry the now-cubed potatoes with onion till nicely browned. Then, add the thinly-sliced poblano, crank up the heat a bit, and wait for the 'sizzle'. This is when you pour in the tomatillo sauce. Simmer and stir till thick and darker.
Finally, add in the eggs and cheese, cook briefly, and serve.
Piled onto flour tortillas, it has a nice heat without causing pain. Most of that comes from the jalapenos in the sauce. It's hearty and comforting with a great flavor.
Spicy Jicama Salad with Tangerines
This is a lovely, bright, salad that also could have benefited from a more thorough read-through!
Jicama is peeled and cubed and drenched in a bitter orange juice, then left to sit for a while. This is easy, except the bitter orange juice you need to make? Has to sit and 'come together' for 2-3 hours...
Once you get through that, though, it's pretty simple. Add to the jicama chunks of cantalope and tangerine (apple is also a possibility, but we forgot it), toss, and serve on Romaine lettuce leaves, garnishing with chili powder. Well, I should probably add that the recipe has you putting cilantro on as a garnish, as well.
Except in our house? Cilantro is the devil's herb. We hate it. Nasty stuff. We intended to use parsley in it's stead, as we always do, but it was late and we no longer cared...
Happy Cinco de Mayo!
This month, Blog Party is having a Buffy Bash! The whole party devoted to everyone's favorite Slayer, with appetizers and drinks based on, or taken from, the show. So put on some season 3 DVD's and get those entries in before Thursday, the 15th. Hope to see you there!
Tagged with: Food and Drink + Mexican + Cinco de Mayo + Eggs + Tortillas + Jicama + Salad
+ Rick Bayless + Potatoes + Cookbooks + Chiles + Cantalope
+ Tomatillo
-
I thought I'd find lots of Cinco de Mayo posts this week, but I only found a few. Not surprisingly two recipes were inspired by Rick Bayless. If you are ever in Chicago do yourself a favor and check out his restaurants Frontera Grill or Topolobampo...
- Any Ideas?
I tried something new the other day, but can’t say I was especially taken with it. Jicama was on sale in the grocery store and looked pretty good (well, as good as a big brown lump can look), so I decided to buy one. I’d had it in the refrigerator...
- All Mexican Food, All The Time
Or, Day two of our Cinco de Mayo feast! This time, it was Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce, and Pumpkin and Black Bean Soup. First up, lamb chops. (And yes, I substituted Veat for mine) Chile powder, ground cumin, dried oregano and coarse...
- Let The Celebration Begin!
Day one of our (pre) Cinco de Mayo dinners...we have Chicken and Avocado Soup, garnished with Fried Tortillas, and Tomato, Avocado and Roasted Corn Salad. (all recipes are from the Food & Wine web site; you have to be a subscriber to read them. so, if...
- Lost In Translation?
"Por celebrar la fiesta del Cinco de Mayo, me gusta presentarles a Ustedes una semana de platos mejicanos." Not here! For my non-Spanish speaking readers (myself included...thanks to my FIL for the translation!), that's "In celebration of Cinco de...
Cooking
Huevos y Papas con Rajas en Salsa Verde & Ensalada de Jicama
Scrambled Eggs & Potatoes in Tangy Green Sauce
For Cinco de Mayo, we turned to Rick Bayless and Authentic Mexican: Regional Cooking from the Heart of Mexico.
Per usual, I didn't read through the entire recipe before committing myself, or I would have noticed the 37 steps needed to get to the finished product...
Ok, maybe not that many. But first there was a quick-cooked tomatillo-chile sauce for the eggs. Roasting the poblano. Pre-cooking the potatoes.
No single step is difficult, it just takes up time. Time I didn't realize I needed.
Once all the individual steps are ready, you scramble the eggs till they're nice and soft and big curds. Scrape them into a bowl, top with some queso, and set aside.
Next, fry the now-cubed potatoes with onion till nicely browned. Then, add the thinly-sliced poblano, crank up the heat a bit, and wait for the 'sizzle'. This is when you pour in the tomatillo sauce. Simmer and stir till thick and darker.
Finally, add in the eggs and cheese, cook briefly, and serve.
Piled onto flour tortillas, it has a nice heat without causing pain. Most of that comes from the jalapenos in the sauce. It's hearty and comforting with a great flavor.
Spicy Jicama Salad with Tangerines
This is a lovely, bright, salad that also could have benefited from a more thorough read-through!
Jicama is peeled and cubed and drenched in a bitter orange juice, then left to sit for a while. This is easy, except the bitter orange juice you need to make? Has to sit and 'come together' for 2-3 hours...
Once you get through that, though, it's pretty simple. Add to the jicama chunks of cantalope and tangerine (apple is also a possibility, but we forgot it), toss, and serve on Romaine lettuce leaves, garnishing with chili powder. Well, I should probably add that the recipe has you putting cilantro on as a garnish, as well.
Except in our house? Cilantro is the devil's herb. We hate it. Nasty stuff. We intended to use parsley in it's stead, as we always do, but it was late and we no longer cared...
Happy Cinco de Mayo!
This month, Blog Party is having a Buffy Bash! The whole party devoted to everyone's favorite Slayer, with appetizers and drinks based on, or taken from, the show. So put on some season 3 DVD's and get those entries in before Thursday, the 15th. Hope to see you there!
Tagged with: Food and Drink + Mexican + Cinco de Mayo + Eggs + Tortillas + Jicama + Salad
+ Rick Bayless + Potatoes + Cookbooks + Chiles + Cantalope
+ Tomatillo
-
I thought I'd find lots of Cinco de Mayo posts this week, but I only found a few. Not surprisingly two recipes were inspired by Rick Bayless. If you are ever in Chicago do yourself a favor and check out his restaurants Frontera Grill or Topolobampo...
- Any Ideas?
I tried something new the other day, but can’t say I was especially taken with it. Jicama was on sale in the grocery store and looked pretty good (well, as good as a big brown lump can look), so I decided to buy one. I’d had it in the refrigerator...
- All Mexican Food, All The Time
Or, Day two of our Cinco de Mayo feast! This time, it was Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce, and Pumpkin and Black Bean Soup. First up, lamb chops. (And yes, I substituted Veat for mine) Chile powder, ground cumin, dried oregano and coarse...
- Let The Celebration Begin!
Day one of our (pre) Cinco de Mayo dinners...we have Chicken and Avocado Soup, garnished with Fried Tortillas, and Tomato, Avocado and Roasted Corn Salad. (all recipes are from the Food & Wine web site; you have to be a subscriber to read them. so, if...
- Lost In Translation?
"Por celebrar la fiesta del Cinco de Mayo, me gusta presentarles a Ustedes una semana de platos mejicanos." Not here! For my non-Spanish speaking readers (myself included...thanks to my FIL for the translation!), that's "In celebration of Cinco de...