Wednesday, June 24, 2015

Mario's Mexican Breakfast AKA Migas con Huevos

I have a very good friend in Wichita, by the name of Mario.  He is originallMy from Monterey, NL Mexico.  When I visit him, he sometimes makes this very simple and utterly delicious breakfast dish. I have made it many times and anyone who is a fan of Mexican food loves it too.  It is easy to fix for a crowd and a good way to use up stale corn tortillas.  This recipe is for one serving, just double, triple, etc for more people.

2 tbsp oil or lard
2-4 corn tortillas, torn into medium sized pieces
About ¼ cup chopped onion 
1-2 green chiles, seeded and chopped (optional for those who want some heat)
¼ cup cooked salsa, green or red
3-4 eggs, lightly beaten

In a medium sized skillet, nonstick if possible, heat the oil and then fry the tortilla pieces until the start to crisp a bit, stirring often.  Remove from pan and drain on a paper towel.  Add the onion and green chile if using and cook until tender, add the tortilla pieces, the eggs and salsa, cooking until eggs are done, stirring as needed.  Dish up and eat!

You may add some chorizo or diced ham when frying the onion and chiles.  You can top with grated cheese if you like, but I really think that isn't needed.

Tuesday, June 2, 2015

Huevos motuleƱos

I first had this breakfast dish at a lovely restaurant in Santa Fe, NM called Cafe Pascuals.  It is lovely little place and at breakfast time packed from wall to wall, but well worth the trouble to get into.   The friends I went with recommended that I try this and I was so very happy that I did.  It is an incredible dish and so very easy to make.  It is also very flexible and quick to make as well.

It is originally from the southern part of Mexico, as you can see from the ingredients and is named from the town where it originated, Motul.  Here is my take on it.  Enjoy!

For each serving:

1 ripe, but firm banana, peeled halved lengthways, then each half halved again crossways.
1/2 cup cooked, drained and reheated beans, black are traditional but pintos work well too
1 cup green sauce, heated or a heated cooked smooth red sauce
2-3 eggs cooked as desired, fried is traditional
1/2 cup diced ham or cooked pork (optional)
3 heated corn tortillas
1/2 cup crumbled feta cheese or crumbled cotija cheese or some grated monterey jack cheese
1/2 cup cooked green peas (optional, I usually leave out but it is traditional)
1/2 cup pico de gallo
1 tbsp. butter

Heat the tortillas in a dry skillet until warm, but still flexible.  Place on serving plate and set aside in a warm place.   Heat the butter in the skillet and gently fry the banana slices until lightly browned on each side, a nonstick skillet is best for this as the sugar in the bananas can make them stick very easily in a regular skillet.   When the bananas are browned assemble your plate:  tortillas, then the heated salsa, scatter the cooked drained beans over the top, then the ham or pork if using, then the eggs, the peas, the pico de gallo, and finally the crumbled cheese, place the fried banana slices around the edges.   I usually don't use the peas, and in place of the pico de gallo, often just smother the whole thing with more green sauce, mainly because I love green sauce!   This is a delicious breakfast dish and easily made as you can have everything except the eggs and bananas prepared ahead of time, just heat, cook the eggs and bananas, assemble and eat.   I like it for lunch and a light supper too.  Pretty healthy as well!

Friday, May 8, 2015

Kimchi Stew

I have found myself madly in love with Korean food.   It started with a love for kimchi especially and has just grown.   But kimchi is still my all time favorite.   I recently ate at a Korean restaurant and had kimchi stew.  It was incredible!   The recipe searches I've made online are look to be very simple, so decided to try it.  I also spoke with a Korean woman I work with and asked her about it.   She basically said you put in it what you like, as long as there is lots of kimchi, garlic and red peppers.   So came home, through caution to the winds and just made it.    It is very tasty too!

1 lb. diced pork, with a little fat in it if possible.   many recipes call for pork belly
1 large onion, peeled and sliced
4-5 cloves of garlic, peeled and chopped
2 tbsp. vegetable oil
2 pints/4 cups kimchi
1 heaping tbsp.  garlic and red chile paste (optional but tasty)
dash of soy sauce and rice wine vinegar
1/2-1 tsp. crushed red pepper, unless using the red chile paste
2 tbsp. sesame oil
8 oz. cubed tofu
1 tsp. brown sugar
4 cups water

Heat the oil in a Dutch oven then brown the diced pork, when the pork is starting to brown, add the onion and brown both together.   Next add the garlic and stir around until fragrant.   Add the kimchi and any liquid in the jar, the garlic and red chile paste or crushed red pepper, the soy, vinegar and sesame oil, then the water.   Bring to a full boil, then reduce to a simmer and simmer about 30 minutes.   Ten minutes before the time is up, add the tofu, continue to simmer another 10 minutes, then remove from the heat, cover and allow to sit about 10-15 minutes.    Serve with cooked rice.

Options:  this can very easily be made vegan, just by omitting the meat.    You can add other vegetables like mushrooms, carrots, potatoes, radishes, turnips, you name it.   I have also been told you can top each serving with a fried egg.  

Monday, May 4, 2015

Hummingbird Cake

A true southern classic, very rich, very moist, very addictive.   Enjoy!

Hummingbird cake

3 cups all-pupose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Cream cheese frosting (recipe follows)

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cakepans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.

Yield: one 9-inch layer cake.

Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Yield: enough for a 3 layer cake.   Can also be made into a sheet cake.  

Tuesday, April 28, 2015

Cake Batter Ice Cream

Spring is here and summer won't be too far behind.   I love making ice cream at home and do it a lot.   I have always loved Cold Stone Creamery's cale batter ice cream.  I have some some research to try and find a recipe for making it myself.  Here is ont that comes pretty darned close.   Give it a try!     Oh, the original recipe is very adament to only use Duncan Hines Butter Recipe CAke Mix.   Said that other brands just won't take quite right.  I will take their word for it.
3 cups heavy cream
1 cup milk
3/4 cup sugar
1/4 tsp. salt
1 cup dry Duncan Hines Butter Cake Mix
Dissolve the sugar in the cream and milk, then stir in the remaining ingredients, mixing well.   Chill at least 4 hours or overnight.   Whisk again before freezing the mixture, then freeze as usual.   Allow to ripen in the freezer a couple of hours before serviing.

Monday, April 27, 2015

Spicy Mustard Vinaigrette

Spicy Mustard Vinaigrette

1/2 cup Dijon style mustard
1/2 cup spicy brown mustard (horseradish mustard is good too, but a bit hotter)
3-4 cloves garlic, very finely chopped
1/8 cup dark brown sugar
3 tbsp. honey or sorghum
1/4-1/2 cup cider vinegar (or more to taste
1/2 tsp. crushed red pepper (omit or adjust to taste)
1/4 tsp. freshly ground black pepper

Whisk all together, adding more or less of the vinegar as you like.   Store in fridge.  I use this on sandwiches, salads, steamed vegetables, meats, you name it.   It is very good for all of these things. 

Wednesday, March 18, 2015

Peanut Butter and Jam Bars

Peanut Butter and Jam Bars

1 cup softened butter
½ cup dark brown sugar
1 cup white sugar
2 tsp vanilla
2 eggs
2 cups peanut butter
3 cups flour
1 tsp baking powder
1 tsp salt
1-2 cups jam of any flavor

Preheat oven to 350 degrees. Grease and flour a 9x13 inch cake pan. Cream the butter, sugars, peanut butter and vanilla. When fluffy, beat in the eggs. Gently fold in the flour, baking powder and salt. Evenly pat at about 2/3 of the dough into the pan, then spread with the jam, adjusting amount as you please. I like it pretty jammy so use 2 cups. Scoop spoonfuls of the remaining dough and scatter on top of the jam. Bake about 30 minutes or until golden brown. Allow to cool completely before cutting and serving.