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gulfporter

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Everything posted by gulfporter

  1. 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 šŸ³
  2. gulfporter

    Dinner 2020

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

    Dinner 2020

    Huitlacoche crepes; filling of huitlacoche, bacon, fresh corn off cob, shallots, caramelized onions and peppers. With a poblano cream sauce.
  4. 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.
  5. gulfporter

    Dinner 2020

    @BonVivant Love that bucatini!!
  6. gulfporter

    Lunch 2020

    EZ lunch today. Kimchi pork burger with gojuchang sauce.
  7. gulfporter

    Lunch 2020

    Had half a tuna steak leftover from last night's poke'. Seared it. Sliced it into soft fusion tacos with pickled red onion, cilantro, gojuchang sauce. Schmear of wasabi mayo on the side.
  8. gulfporter

    Dinner 2020

    For my birthday dinner last night, I requested a pasta, with no red or cream sauce. Mi esposo made penne with cauliflower, bacon and toasted bread crumbs.
  9. gulfporter

    Dinner 2020

    For his birthday dinner last night mi esposo requested duck confit. Served with Brussels sprouts in a butter-garlic sauce and a berry-morita chile dipping sauce.
  10. gulfporter

    Your Pantry

    One of the big buying points for this house in 2017, was the 4 foot wide, double-door, walk in pantry at one end of the kitchen. After we bought the house, we rented nearby for a month while we had some renovations done. During that time we stocked up on hard-to-find items we knew we'd need having owned a Mexican home before, mostly hardware-type supplies. Since we came into the house from the garage next to the kitchen, and to stay out of the workers' way, we stashed these supplies in the pantry. Well, here's what the "pantry" still looks like. You won't find a lick of food in it, but if you need to borrow an extension cord just give us a call.
  11. gulfporter

    Dinner 2020

    Last night was our anniversary so we cooked together. Mi esposo made a spicy Moroccan marinade for a butterflied boneless leg of lamb (actually half a leg, since there are just the 2 of us). Plated with a few leftover potatoes, chimichurri sauce and some pomegranate seeds. He marinated 24 hours and the grill time was surprisingly fast...22 minutes brought the thickest part to 110 and after a 15 minute rest it was perfect. Even the more well-done parts were great! Nice char....and no flare-up! MXN meats are not know for tenderness, but this was the best large cut we've had here in over 10 years!
  12. gulfporter

    Dinner 2020

    Made a stack of crepes (first time in years). Filled with ham, cheese and peas in a bechamel.
  13. An Ooey-Gooey version of Mary Berry's Banoffee Pie. Bananas courtesy of our garden. I used a chocolate cookie base in place of her digestive biscuit base. Mi esposo se gusta chocolate; bananas, meh.
  14. gulfporter

    Dinner 2020

    Grilled pork tenderloin with pipĆ­an sauce (pumpkin seeds), new potatoes fried in duck fat, grilled zucchini and pickled red onions.
  15. gulfporter

    Lunch 2020

    Hot smoked salmon. And very smoky with a complex rub, on the sweet side. Personally I can't stand the mouth-feel of cold smoked, ala lox.
  16. gulfporter

    Dinner 2020

    Take-away. Indias Vestidas. Never heard of it or seen it offered here before. Filling was cheese, corn kernels, jalapenos. Served with a chile morita dipping sauce. Description from Larousse Comida Mexicana, followed by Google Translation: Indias vestidas Diccionario enciclopĆ©dico de la GastronomĆ­a Mexicana PreparaciĆ³n a base de un alimento relleno, generalmente flor de calabaza, capeado o empanizado, que se consume como antojito o entremĆ©s. Es un platillo de creaciĆ³n reciente que se puede encontrar en diversos restaurantes. En Hidalgo, por ejemplo, puede ser un triĆ”ngulo de tortilla de maĆ­z doblada, rellena de queso, capeada, frita y baƱada en caldillo de jitomate. En los restaurantes del Distrito Federal suelen ser flores de calabaza rellenas de queso y epazote, capeadas o empanizadas y fritas, que se sirven acompaƱadas de una salsa picante. Conocida tambiĆ©n como indios vestidos. Dressed Indians Encyclopedic Dictionary of Mexican Gastronomy Preparation based on a stuffed food, generally pumpkin flower, battered or breaded, which is consumed as a snack or appetizer. It is a recently created dish that can be found in various restaurants. In Hidalgo, for example, it can be a triangle of folded corn tortilla, stuffed with cheese, battered, fried and bathed in tomato sauce. In the restaurants of Mexico City, they are usually pumpkin flowers stuffed with cheese and epazote, battered or breaded and fried, which are served with a spicy sauce. Also known as Dressed Indians.
  17. gulfporter

    Lunch 2020

    @heidih I hear you! I am usually in the category of, fish+cheese = no thanks. But at a restaurant we were served a pasta dish with smoked salmon and goat cheese...liked it so much I usurped much of the dish into the quesadilla recipe. When I get smoked salmon I buy enough for 2 meals; the q's shown above; and also a cold plate that I serve with a olives, pickled onions, chutney, apple or pear slices, deviled eggs, good bread, mustard, horseradish, etc.
  18. gulfporter

    Lunch 2020

    A local Canadian expat sells his own smoked salmon. It is quite luscious! This is my go-to use for it. Quesadillas with local goat cheese and caramalized onions, yellow pepper, poblanos. Not shown is the Big Squeeze of straight chipotle and handful of chopped cilantro. I grill them until the cheese gets very smoooshy. Mmmmm.
  19. There is a lot of sweet to it, which balanced the relish well. Made cheeseburgers for lunch today---I normally top mine with grilled jalapeno slices, but used this today and was happy with it.
  20. Found on the discount rack at our local "import" store. Half-price (from 105 pesos to 52.5p). I like it a lot---DH says it's too hot.
  21. gulfporter

    Dinner 2020

    I lucked out this week, times 2. The Guadalajara Costco now stocks Canadian duck breasts, specifically this brand https://canardsdulacbrome.com/ I also happened upon radicchio locally, an item I haven't seen in many many months. Not shown is the dipping sauce which was a sieved jar of McCormick's Mermelada de Frutos Rojos con Chile Morita (red berries with chilies).
  22. gulfporter

    Dinner 2020

    This is probably our last free avocado from a neighbor's overhanging tree. Huge (that's a full-size toaster)! My DH made a tuna ceviche which he plated over slices of this avocado. We used one-quarter of the avocado between us. I see a lot of guacamole in our future.
  23. gulfporter

    Lunch 2020

    Tuna ceviche on tostadas. The red pieces are picled red onion; the white cubes are seeded cucumber. I was most impressed with the tostadas themselves--most here are thick and tasteless. I found some "designer" tostadas, mixed flavors (chipotle, spinach, black bean) and seeds (sesame, flax, linseed). Nice and thin, smaller diameter (easier to eat, IMO).
  24. Quiet due to the bans on groups, bars and celebrations. But still deserving of a good meal. I am oh-so-late to the Instant Pot movement. This was my 2nd meal with it (don't ask about the first one šŸ™ˆ). Made chamorro. My sauce rocked; it came out so shiny! No recipe, but started with a tiny jar of prepared mole', chicken broth, half a jar of French cherry preserves, small can of chipotle en adobo sauce, 4 garlic cloves, 1 huge red onion, 2 handfuls pitted prunes and a Belgium dark chocolate bar. Maybe other stuff, it was a 'clean out the fridge' sauce. Not a lot of recipes on line for pork shanks in instant pot. Checked veal/beef/lamb shank recipes and decided 60 minutes under pressure. Got lucky, it worked perfectly!
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