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gulfporter

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  1. gulfporter

    Dinner 2020

    Seared sesame-crusted tuna over avocado slices with an Asian glaze. Served with pickled red onion, cilantro, chipotle mayo and wasabi.
  2. If ever a year needed a holiday boost, it's 2020. It's been a tough year for all of us. Maybe this gingerbread house recipe is the inspiration everyone needs to make the 2020 holiday season joyous and memorable. 🎄 Even though some of us find baking a challenge, this gingerbread house is a labor of love that you can take pride in, something you will want to share with others at this time of year. 🎅 This recipe can take two weeks to prepare and fully decorate, so you may want to start this wonderful project early. That way you can include a picture of it in your Christmas cards or attach it to the online holiday greetings you send to family and friends. 👼 This gingerbread house does require some hard-to-find ingredients, specialized kitchen equipment and a bit of culinary finesse. But isn't 2020 the year for us to go outside of our creative comfort zones?? Your family and friends will be so impressed; their compliments will make your effort and hard work all worthwhile! ⛄ I already made this treat (and yes, it took me the better part of two weekends), but you can see why it is the perfect gingerbread house for 2020.
  3. Never saw these in US and happened upon them yesterday in our Mexican village, for the first time. We had actually gotten some real (boiled) bagels earlier this week from a local baker and so I thought, hmmmmm, maybe these cream cheese slices will make my morning breakfast a tad easier??? Easier, maybe. But the mouth feel was gelatinous and the flavor, barely there. I was unable to get a 'hit' when I searched for a US equivalent. But if Kraft the parent of Philadelphia cream cheese, starts marketing these in the US, Stay Away!!! Oddly on menus here, if there is queso de crema (cream cheese) in an item, it is ALWAYS printed as, Filadelfia. Just Filadelfia. They don't say queso de crema after it. It is a brand name that in Mexico has become the term for the generic item.. PS: Found this article about filadelfia in Spain. It's a great read with quotes from chef Jose' Andres. https://www.nytimes.com/2005/11/06/style/tmagazine/filadelfia-story.html
  4. gulfporter

    Dinner 2020

    It was a cloudy and relatively cool day yesterday so I made this soup recipe from the NY Times. To add a bit more body to it, some reviewers suggested adding rice or noodles. I had a few leftover veggie dumplings from an Asian carryout, so I added them. https://cooking.nytimes.com/recipes/1021325-shrimp-cilantro-and-tamarind-soup
  5. gulfporter

    Lunch 2020

    Yes. But I am married to a carb-hater. I made a BLT Panzanella this summer which he liked since the ratio of bread to the rest of the dish was low. Actually...just realized these will make great croutons!
  6. gulfporter

    Lunch 2020

    Our new fave delivery restaurant sends dinner rolls with our order (even if we only order appys). We normally don't eat a lot of carbs, but these rolls are quite good (herbs mixed into dough). If we order a 'wet' dish like a birria (stew) or chamorro (falling apart pork shank braised in a chile liquid) having a roll for sopping is quite welcome. Problem is, they send a lot....as in 7 to 10 each time. Before you suggest I ask them to send fewer.....well, you've probably never lived in MX. If I were to ask for less, I will get none. That's just the way it is here. The other day I used some in a 'lite' stuffing for portobellos. Today i used as slider rolls. I still have 17 left in the freezer.
  7. My vinaigrettes never have vinegar in them. I use standard Kirkland olive oil, fresh squeezed lemon juice, fresh garlic, Dijon mustard, s&p. I beat it with a fork. Ta da! I don't store it, just make enough for the salad we are having. I buy MXN extravirgin olive oil and use it for drizzles, etc. This one. Mexico's Olivo del Cielo is pressed only once and only at night. Truly artisanal product grown in the perfect soil and weather of southern Tamaulipas, near Tula.
  8. gulfporter

    Dinner 2020

    Grilled portobellos with stuffing from leftover dinner rolls, corn off cob, black beans, onion, red pepper, jalapenos, poblanos, cilantro. I served them with chipotle mayo.
  9. Chicharrones de pavo. I saved the turkey skin from the thighs and crisped up for a snack last night.
  10. @robirdstx Tres elegante! We ate in front of the TV watching last night's Jeopardy.
  11. Well, I managed to get a photo of the turkey thighs resting after they came out of the instant pot. I plated them sliced and smothered in the shiny mole' sauce, along with camote (baked MX sweet potatoes), pickled onions, cilantro and tortillas, but before I could get a photo, everyone ran out of the kitchen with their plates. And by 'everyone' I mean me and my DH.
  12. Holy Mole'.....finally! It will go in the instant pot with turkey thighs later today. You can see the recipe(s)---don't try to follow! I used the ingredients (mostly) from one, but it didn't like their instructions (way too much oil and frying). So based on prior mole's I have made (but not for years), I culled directions from a few other recipes. Happy with the results, so that's all that matters 🦃
  13. @SmithyYes that's the one and I've made it every year since 1995, either for 🦃Day or Christmas. I substitute vanilla for the almond extract, always have.
  14. DH made cranberry squares from decades' old Bon Appetit recipe. He increased recipe to use all of the bag of cranberries and ended up with two tins of cranberry 'rounds.'
  15. Step 6 of the mole', toasting nuts and seeds. Almonds, peanuts, pumpkin seeds, black and white sesame seeds.
  16. I am lucky to have a DH who is my sous chef and (more importantly) my dishwasher! I am sure this is a farmed turkey.....the thighs (only part I am using) are quite large. 4 thighs that average over 3/4 kilo each (or 1.7 pounds each). I've made mole's before (though never turkey, and never in an instant pot). I'm dragging it out over 4 days because I can (retired) and due to pandemic we aren't doing much else 🙃
  17. I have finished Step 5 of the 8 steps for the mole' sauce. Today was an easy one, charing tomatillos and jitomates. Yesterday was rough---toasting, soaking, blending and finally sieving a combo of 30 chiles, ancho, guajillo and pasilla. Even with all the windows open and my exhaust fan on high, the smoke from the toasting still lingers in the house today.
  18. We are celebrating "Thanksgiving USA" here in Mexico. I am already on Step 4 of my 8 Step Turkey Mole' which I will attempt in an instant pot. Today must be my lucky day. The 4 frozen turkey thighs I ordered were ready for pickup (total weight 3 kilos). Then I walked by a local fruteria where I had seen camotes al horno (baked MXN sweet potato) for sale a few weeks ago, but not since. A new wooden crate of them had just arrived! For the photo I split one open to show the inside of it.
  19. gulfporter

    Dinner 2020

    If you look hard enough you can see our light dinner of shrimp in a corn and black bean salad, spread over some avocado.
  20. gulfporter

    Lunch 2020

    Lunch today was a new potato hash with bacon, onions, sweet peppers, poblanos and (mostly) runny eggs. Sadly, there's always one bad egg in the group 🍳
  21. gulfporter

    Dinner 2020

    Korean pork tenderloin (marinated in gojuchang bbq sauce) with a Brussels sprouts Asian slaw.
  22. gulfporter

    Dinner 2020

    Huitlacoche crepes; filling of huitlacoche, bacon, fresh corn off cob, shallots, caramelized onions and peppers. With a poblano cream sauce.
  23. gulfporter

    Dinner 2020

    Grilled merguez lamb sausage, with a couscous salad with dried cranberries, green onions with lemon-garlic vinaigrette. Dipping sauce of harissa yogurt.
  24. gulfporter

    Dinner 2020

    @BonVivant Love that bucatini!!
  25. gulfporter

    Lunch 2020

    EZ lunch today. Kimchi pork burger with gojuchang sauce.
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