A blog Dedicated to my obsession with food and most of all...mexican food. I'd love to eventually get some kind of food venture up and running. A food truck, catering service or a small hole in the wall restaurant. Anyone with funds to invest, please contact me.
Monday, August 1, 2011
Wednesday, April 6, 2011
Cabbage Burrito with Apple, Crumbling Cheese, and Crispy Bacon.
3 Cups of thinly sliced cabbage
5 slices of bacon
1 diced apple
1/3 cup of crumbling cheese (mexican or feta will do)
2 large flour tortillas
Cook bacon until crispy and set aside. Cook the cabbage and diced apple in the bacon fat on medium temperature for a few minutes. Set aside and add the cheese and crumble the bacon into the mixture. Mix and place in the warm flour tortillas with sour cream and hot sauce if desired. Roll'em up and eat 'em up, or... For an extra touch, place in a heated skillet on medium and brown on each side...
Friday, August 13, 2010
Seasoning Salt or Trick's Essence!
1/4 cp salt (regular; as much as I'm an advocate of
kohsher salt, sea salt, grey salt, etc...regular salt is
for dusting)
1/4 cp finely ground black pepper
2 heaping tbsp of garlic powder
2 heaping tbsp of onioh powder
2 heaping tbsp of mexican chili (or regular) powder
2 heaping tbsp of paprika
1 heaping tbsp of ground oregano
1 heaping tbsp of ground cummin
Mix well and place in a shacker (can be gotten at any
restaurant supply type of place, or on ebay for $5-$7). I used this just about everything in place of regular salt...especially on homemade fries...but thats another
post!
kohsher salt, sea salt, grey salt, etc...regular salt is
for dusting)
1/4 cp finely ground black pepper
2 heaping tbsp of garlic powder
2 heaping tbsp of onioh powder
2 heaping tbsp of mexican chili (or regular) powder
2 heaping tbsp of paprika
1 heaping tbsp of ground oregano
1 heaping tbsp of ground cummin
Mix well and place in a shacker (can be gotten at any
restaurant supply type of place, or on ebay for $5-$7). I used this just about everything in place of regular salt...especially on homemade fries...but thats another
post!
Monday, May 24, 2010
Perfect Pico
1 cp diced tomatoes
3/4 cp diced white onion
1/4 cp minced fresh cilantro
Zest of 1 lime and juice of 1/2
salt and pepper to taste
Mix all in a bowl and chill. This stuff goes well on anything!
3/4 cp diced white onion
1/4 cp minced fresh cilantro
Zest of 1 lime and juice of 1/2
salt and pepper to taste
Mix all in a bowl and chill. This stuff goes well on anything!
Pan Fried Chicken Tacos!
2 skinless,boneless chicken breasts
1 cup monterey jack cheese
1cup thinly shreaded lettuce
1/2 cup sour cream
6 corn tortillas
4 tbsp of canola oil
1/2cup of pico de gallo
1tsp of ground cummin
Heat 2 tbsp oil in skillet medium to a little below medium. Salt and pepper the chicken breasts generously. Place in skillet and brown on both sides to doneness. take out of skillet and let rest and cool. Shread with two forks.
Place in bowl and sprinkle in the cummin then mix.
Heat 2 tbsp oil in skillet medium to a little below medium. place 3 corn tortillas in skillet and cook for a few minutes and then turn over. In order to fit all 3, the tortillas may have to creep up the sides of the skillet; this is fine, as this will already start the taco shaping of the tortillas. Put a small handful of the chicken in the middle of each tortilla. Cover the chicken with a small
handful of the cheese and let melt. add some lettuce, sour scream, pico, and hot sauce if desired. Now, fold over the tortillas in half (like a taco) and let finish for a minute. Use a spatchula to hold the top half down if needed. Repeat
for the 2nd batch! If served imediately the cold goodies inside should still be crisp and cold while the taco, cheese, and chicken are hot and crisp.
This should serve 2 people. Add some rice and beans to make a complete meal.
Sunday, May 23, 2010
Guacamole!
Guacamole
2 hass alvocados
1 tblsp of minced garlic
1 tblsp of minced cilantro (fresh)
1/4 tblsp kosher salt (regular is ok but kosher or sea salt is just better flavor w/o the bs)
1/4 tblsp of pepper
juice and zest of one lime
1 heaping tsp of sour cream
2 heaping tsp of pico de gallo
cut the alvocados in half. Discard the pit and scoop out the goods into a bowl. Add the juice of the lime. I used a potatoe masher to mash it up. Now put the minced garlic on a cutting board and add the salt to the garlic. Get a chefs knife ( a big knife for chopping) and mash the salt and garlic using the horizontal flat of the knife to make the mix into a paste. You can use the back of a spoon also. Put this into the bowl with the alvocado and lime juice and zest. Add the pepper, pico de gallo, and sour cream to the mix. Mix well and chill! The lime and sour cream makes the guacamole last longer before browning. Adjust the salt and pepper to taste. Remember, salt and lime are the two things that makes these flavors REALLY pop!
Chill and serve with chips or put it on whatever you want. I put a lil' behind my ears to attract the latin ladies/mexican food groupies.
Salsa Verde (aka Tomatillo Sauce)
Salsa Verde (or Tomatillo Sauce)
1lb fresh tomatillos (husked and washed)
1 small-medium poblano pepper
2 serano peppers (or 2 small-medium jalopenos)
1/4 medium onion
1/4 green bell pepper
4 cloves garlic
juice and zest of 1 lime
handful of fesh cilantro
1/2tsp salt
1/2 tsp pepper
preheat oven to 350 degrees. Place tomatillos, peppers,onions,and garlic in a pan and bake for about 15-20 minutes. Basically until you see the skin char or get tough. Let cool for about 10 minutes. place all ingredients in blender or food processor. Takes stems, veins and seeds out of peppers (leave some veins and seeds for more heat). Blend until almost smooth. May
need to add a little bit of water.
1lb fresh tomatillos (husked and washed)
1 small-medium poblano pepper
2 serano peppers (or 2 small-medium jalopenos)
1/4 medium onion
1/4 green bell pepper
4 cloves garlic
juice and zest of 1 lime
handful of fesh cilantro
1/2tsp salt
1/2 tsp pepper
preheat oven to 350 degrees. Place tomatillos, peppers,onions,and garlic in a pan and bake for about 15-20 minutes. Basically until you see the skin char or get tough. Let cool for about 10 minutes. place all ingredients in blender or food processor. Takes stems, veins and seeds out of peppers (leave some veins and seeds for more heat). Blend until almost smooth. May
need to add a little bit of water.
Friday, July 24, 2009
Tricks Perfect Nachos!
Trick's Perfect Nachos! If at all possible, fry your own nachos by cutting corn
tortillas into quarters and frying at 375 for about 2
minutes in peanut oil. Peanut oil is great for frying at
high heat, therefore keeping a great flavor.
I've got an Emeril Deep fryer for about $149 at Bed, Bath, and Beyond,
and it should last about 2 years before you have to replace the element.
Whatever you get, try to get one with the oil filtering system.
Mine just went out.
Once you've fried the tortillas place on paper towels and
or newsprint. Newsprint has a great way of drawing out
the excess oil from fried foods a bit better than just
paper towels. If this process is a pain in the ass for
you; no problem, just get your favorite tortilla chips
from the store. Actually the publix round tortilla chips
are pretty damn good for store brand chips.
But if you decide to do it all yourself, take a further
step and add some of my "House Seasoning Salt" to the
chips just about 1 minute after the come out of the
fryer. Just a light sprinkle over them all.
Spread desired amount of chips on a plate and add a handful
of jalopenos then cover with generous amount of
(but don't overdo it) Monterey Jack cheese or, even
better "authentic mexican melting cheese" which you can
get a big round block at wal-mart for $4.99. I suggests
you DON'T use any other american or cheddar. I'm strongly
against any "orange cheese" on mexican food even though
truely mexican foods don't have that much cheese anyway.
Yes, I'm writting a novel on MY Way "Tricks Perfect
Nacho's"! Back to the recipe, Put in
microwave for about 45 sec to a minute. You don't wanna
overcook the cheese. Have these items set out and ready
to top the nachos in this order: sour cream in small
dollops evenly over the nachos, medium sized handful of
pico de gaillo (see recipe in previous recipe sections)
spread over the nachos, small handful of black sliced
olives, and finally, a little bit more of fresh cilantro
(1 tbsp) over all that. And as usual, if you wanna push
it up a notch, spill a little Cholula hot sauce over as
well, along with a little more of the seasoning salt for
presentation.
If you do it just like this...You'll impress anyone just
by the looks of it. Eat em up!
Seasoning Salt:
1/4 cp salt (regular; as much as I'm an advocate of
kohsher salt, sea salt, grey salt, etc...regular salt is
for dusting)
1/4 cp finely ground black pepper
2 heaping tbsp of garlic powder
2 heaping tbsp of onioh powder
2 heaping tbsp of mexican chili (or regular) powder
2 heaping tbsp of paprika
1 heaping tbsp of ground oregano
1 heaping tbsp of ground cummin
Mix well and place in a shacker (can be gotten at any
restaurant supply type of place). I used this just about everything
in place of regular salt...especially on homemade fries...but thats another
post!
tortillas into quarters and frying at 375 for about 2
minutes in peanut oil. Peanut oil is great for frying at
high heat, therefore keeping a great flavor.
I've got an Emeril Deep fryer for about $149 at Bed, Bath, and Beyond,
and it should last about 2 years before you have to replace the element.
Whatever you get, try to get one with the oil filtering system.
Mine just went out.
Once you've fried the tortillas place on paper towels and
or newsprint. Newsprint has a great way of drawing out
the excess oil from fried foods a bit better than just
paper towels. If this process is a pain in the ass for
you; no problem, just get your favorite tortilla chips
from the store. Actually the publix round tortilla chips
are pretty damn good for store brand chips.
But if you decide to do it all yourself, take a further
step and add some of my "House Seasoning Salt" to the
chips just about 1 minute after the come out of the
fryer. Just a light sprinkle over them all.
Spread desired amount of chips on a plate and add a handful
of jalopenos then cover with generous amount of
(but don't overdo it) Monterey Jack cheese or, even
better "authentic mexican melting cheese" which you can
get a big round block at wal-mart for $4.99. I suggests
you DON'T use any other american or cheddar. I'm strongly
against any "orange cheese" on mexican food even though
truely mexican foods don't have that much cheese anyway.
Yes, I'm writting a novel on MY Way "Tricks Perfect
Nacho's"! Back to the recipe, Put in
microwave for about 45 sec to a minute. You don't wanna
overcook the cheese. Have these items set out and ready
to top the nachos in this order: sour cream in small
dollops evenly over the nachos, medium sized handful of
pico de gaillo (see recipe in previous recipe sections)
spread over the nachos, small handful of black sliced
olives, and finally, a little bit more of fresh cilantro
(1 tbsp) over all that. And as usual, if you wanna push
it up a notch, spill a little Cholula hot sauce over as
well, along with a little more of the seasoning salt for
presentation.
If you do it just like this...You'll impress anyone just
by the looks of it. Eat em up!
Seasoning Salt:
1/4 cp salt (regular; as much as I'm an advocate of
kohsher salt, sea salt, grey salt, etc...regular salt is
for dusting)
1/4 cp finely ground black pepper
2 heaping tbsp of garlic powder
2 heaping tbsp of onioh powder
2 heaping tbsp of mexican chili (or regular) powder
2 heaping tbsp of paprika
1 heaping tbsp of ground oregano
1 heaping tbsp of ground cummin
Mix well and place in a shacker (can be gotten at any
restaurant supply type of place). I used this just about everything
in place of regular salt...especially on homemade fries...but thats another
post!
Quick Fix Meal...Fried Chicken Tacos
Hello everyone! It's been a while, I know, and if you know me, this should be a 100% freshly prepared, cuz thats how I roll! Was at Publx today and they had the 8 piece mixed friend chicken for $4.99. Had the wings and drums for lunch and here's what I've done with the rest for dinner and prolly lunch tomorrow. You can also do this with a rotisserie as well. With the 2 breasts and 2 thighs I took the meat off the bones with the crunchy crust, and cut in to small/medium pieces (julien slivers). I then prepare some pico de gaillo
(1cup diced tomato, 1 cup diced onion, handful of finely chopped FRESH cilantro, juice of 1/2 lime, salt and pepper to taste) which I usuall always have in the fridge. And instead of iceberg lettuce, I like to thinly slice fresh spinach just to add more flavor and health.
Fill some flour tortillas ( I used whole wheat) with some of the spinach. Top with a handful of the chicken. add some sour cream - If you really want to cut fat, use fat free or reduced fat sour cream (for me sour cream has always been about texture more than flavor) - some pico, and I like Cholulah Mexican Hot Sauce as my heat (cholulah hot sauce has an intense flavor-not so hot, but intense flavor) . Also, I'll add a bit more of cilantro just because I love that stuff soo much. Eat 'em up just like this or make it a meal with some black beans and yellow rice (yeah, I know, thats more cuban, but I am here in FLA and this is MY food blog!) I think I'm also gonna have a steak taco with that chicken taco...hahahaha...the marinated steak recipe for those will be up soon. Gotta tweak that one before posting .
Note: Seriously, try the Cholulah hot sauce with the fat free sour cream on anything you'd normally put sour cream and hot sauce on , and you'll understand my "texure and contrast" theory in the culinary world. A great sharp and warm flavor versus a cold and creamy texture. You'll never miss anything in the sour cream thats been taken out.
(1cup diced tomato, 1 cup diced onion, handful of finely chopped FRESH cilantro, juice of 1/2 lime, salt and pepper to taste) which I usuall always have in the fridge. And instead of iceberg lettuce, I like to thinly slice fresh spinach just to add more flavor and health.
Fill some flour tortillas ( I used whole wheat) with some of the spinach. Top with a handful of the chicken. add some sour cream - If you really want to cut fat, use fat free or reduced fat sour cream (for me sour cream has always been about texture more than flavor) - some pico, and I like Cholulah Mexican Hot Sauce as my heat (cholulah hot sauce has an intense flavor-not so hot, but intense flavor) . Also, I'll add a bit more of cilantro just because I love that stuff soo much. Eat 'em up just like this or make it a meal with some black beans and yellow rice (yeah, I know, thats more cuban, but I am here in FLA and this is MY food blog!) I think I'm also gonna have a steak taco with that chicken taco...hahahaha...the marinated steak recipe for those will be up soon. Gotta tweak that one before posting .
Note: Seriously, try the Cholulah hot sauce with the fat free sour cream on anything you'd normally put sour cream and hot sauce on , and you'll understand my "texure and contrast" theory in the culinary world. A great sharp and warm flavor versus a cold and creamy texture. You'll never miss anything in the sour cream thats been taken out.
Thursday, January 8, 2009
Blue Corn Fried Tuna Fingers
1lb Tuna Nuggets (less expensive than the tuna steak)
1cp Blue Corn meal http://www.purcellmountainfarms.com/Blue%20Corn%20Meal.htm
1/4cp masa
1/4 cp flour
1tbsp paprika
1tbsp chili powder
1tsp salt
1tsp black pepper
1cp salsa verde (see recipe below)
Canola or corn (or the mix) for frying
1cp sour cream
1/2 cp monterey jack cheese
cholula hot sauce
Cut the nuggets so that all the pieces are somewhat the same size. Place in bag or bowl with the salsa verde for 15-30 min.Heat the oil. Dredge tuna tuggets in the dry mix and deep fry for 4 minutes at 350 degrees. Place on paper towel to drain and(opotional) top with the cheese so as to melt.
Serve with cholula sour cream mixture for dipping.
Salsa Verde (or Tomatillo Sauce)
1lb fresh tomatillos (husked and washed)
1 small-medium poblano pepper
2 serano peppers (or 2 small-medium jalopenos)
1/4 medium onion
1/4 green bell pepper
4 cloves garlic
juice and zest of 1 lime
handful of fesh cilantro
1/2tsp salt
1/2 tsp pepper
preheat oven to 350 degrees. Place tomatillos, peppers,onions,and garlic in a pan and bake for about 15-20 minutes. Basically until you see the skin char or get tough. Let cool for about 10 minutes. place all ingredients in blender or food processor. blend until almost smooth. May
need to add a little bit of water.
Cholula Sour Cream dip
1cp sour cream
3 tbsp cholula hot sauce
Mix until smooth.
1cp Blue Corn meal http://www.purcellmountainfarms.com/Blue%20Corn%20Meal.htm
1/4cp masa
1/4 cp flour
1tbsp paprika
1tbsp chili powder
1tsp salt
1tsp black pepper
1cp salsa verde (see recipe below)
Canola or corn (or the mix) for frying
1cp sour cream
1/2 cp monterey jack cheese
cholula hot sauce
Cut the nuggets so that all the pieces are somewhat the same size. Place in bag or bowl with the salsa verde for 15-30 min.Heat the oil. Dredge tuna tuggets in the dry mix and deep fry for 4 minutes at 350 degrees. Place on paper towel to drain and(opotional) top with the cheese so as to melt.
Serve with cholula sour cream mixture for dipping.
Salsa Verde (or Tomatillo Sauce)
1lb fresh tomatillos (husked and washed)
1 small-medium poblano pepper
2 serano peppers (or 2 small-medium jalopenos)
1/4 medium onion
1/4 green bell pepper
4 cloves garlic
juice and zest of 1 lime
handful of fesh cilantro
1/2tsp salt
1/2 tsp pepper
preheat oven to 350 degrees. Place tomatillos, peppers,onions,and garlic in a pan and bake for about 15-20 minutes. Basically until you see the skin char or get tough. Let cool for about 10 minutes. place all ingredients in blender or food processor. blend until almost smooth. May
need to add a little bit of water.
Cholula Sour Cream dip
1cp sour cream
3 tbsp cholula hot sauce
Mix until smooth.
Thursday, December 18, 2008
Welcome!
Welcome to my New Mexican Grill and Deli Blogspot! This is kind of an introduction to my dream restaurant. This blog is for everyone, and for potential investors. I am presently located in Orlando, Fl; but everyday is a new adventure so no telling where me, my food, and my art may take me in the future. I will be posting some recipies up here very soon! Thanks for looking and I hope to hear/get feedback from anyone that ventures to my blog!
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