gulfporter

Blackened Salmon. Side leftover Med white beans over arugula.

Grilled Australian lamb rack (thank you! Costco). With cold white beans Med-style.

30 minute Coq au Vin. Tales me 45 minutes but worth it and IMO as good as 2 day recipes, well good enough for us anyway 🙂

Yes, Barrio is terrific....but oh the lines!

No. This pie recipe goes back to Goumet or Bon Appetit to 1980s. It's been copied at lots sites over the years. I remember the first time I made it my late FIL declared it the Perfect Pie. He gifted me both mag subscriptions every Xmas. I made him this pie a few times every year.

This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference). I also add juice of 1/2 a lemon into the blueberry mixture. I use a pre-rolled store-bought pie crust because I am lazy. https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/

Blueberry sour cream pie with pecan crumble topping.

Pasta with shiitakes in simple tomato, red wine gravy.

Turns out we eat the same food no matter where we are. Back in Tucson. Cosco salmon (note to self: don't ever go again on a Sunday when they first open!). Grilled blackened salmon with arugula dressed with olive oil and sea salt. Cherry chipotle dipping sauce. I "import" squeeze bottles of chipotle molido as even here in Tucson where I hear more Spanish at Safeway than I do at some stores in Ajijic, chipotles are sold in cans. I prefer the squeeze variety by Clementes Jacques (it's pure chipotle but ground into a squeezable paste). Amazon sells it but for $10 USD a small bottle. I paid $2.45 USD equivalent in MX for twice the size! Though my cost for a decent Cherry Preserve jar is about half the cost in the US. In MX the standard jam is Fresa (strawberry).

Last meal before we leave our MEX home for a month. Grilled blackened salmon with Asian apple slaw (could have used some cilantro but our fridge is cleaned out) and raspberry chipotle sauce.

fyi, I dump all the spices and other ingredients for marinade in a beaker-like container and use my stick blender (the beaker came with my stick blender in fact). I have a personal animosity to blenders and since discovering the stick, it's all I use.

I grilled enough asparagus to last us a few meals. Today with take-away fried chicken. When there's a green side with fried chicken, it becomes a healthy meal, no?

Queso de cabra. Goat cheese. It's cheap and plentiful here due to the large goat population for the ever popular birria de chivo. I use it in quesadillas, over pasta and in grilled cheese sandwiches.

A hearty Tempranillo from Baja México. Loved the label content saying it pairs well with a Torta Ahogada (the official sandwich of Jalisco). I had it with Moroccan Chicken.

This is the entire recipe. The only thing I change is that I divide the marinade in half and marinate thighs in one half, and reserve the other half to thin (with water) and heat and serve as a side sauce. https://www.andiemitchell.com/grilled-moroccan-chicken-thighs-with-pecan-couscous/

Haven't made any real meals in awhile due to major pool repair. Had workers here from 8:30 AM till past 7PM for 5 weeks! We found large cracks due to last few earthquakes. Retiled, repaired patio, too. Been filled with water for 10 days and levels holding (yippee!). Added a handrail for my husband who continues his recovery from a broken femur that required extreme ER surgery with internal metal plate, screws, wires. Two weeks ago he was cleared by surgeon for full weight-bearing part of day. He has a bit of limp but so far, so good. Made one of our fav meals, Moroccan Chicken with Olive, Prunes and served with Pecan Couscous. Yeah, it came out a bit charred on the skin side, but we are OK with that.

The TV series, The Sticky, is a loosely based account of the Maple Syrup Heist in Canada.

Update: We discovered there is a 2 ingredient version of this dessert. Just the pumpkin and chocolate, no butter. Yesterday mi esposo made each recipe. I blitzed each mixture with my stick blender for better consistency. When they were set I prepped a blind taste test for him. While the 3 ingredient version was smoother in texture, the 2 ingredient recipe tasted the same. I concurred even though my tasting wasn't blind. He topped each with a quick ganache....he uses half-and-half instead of heavy cream because we always have the 1/2 n 1/2 in house for our coffee. They are great on their own, but add a spoonful of sieved raspberry coulis and it's a substitute for a high-end restaurant flourless chocolate cake (let the piece sit on counter 5 minutes to soften).

A Tempranillo from Baja California Mexico. With Detroit Pizza 🍕

Our 'instant' milk frother. Any brand will do.

Been too busy to cook for the past few weeks (don't ask!). Two days ago I saw an ad posted by a local chef/caterer who was selling smoked garlic heads and bought some (along with his smoked salmon). Used an entire head of the smoked garlic in a gnocchi meal (MXN garlic is small, but extremely potent!). Shallots, wine reduction, olive oil, topped with prosciutto and parm. Very happy with results. Last week mi esposo had his 3 month checkup/x-ray of his broken femur, post ORIF surgery (plates, screws, wires attached to the bone). He was cleared for full weight-bearing, from time-to-time, alternating with a cane. He has a bit of limp and stiff knee, but generally feeling quite positive. Today he drove the car for first time in over 3 months. While "stuck" at home since his femur break in late December, we decided to re-do our inground pool which developed a leak after our last earthquake. Oy! Been 5 weeks but the end is in sight. We think the pool is 50+ years old. We've had workers here 6 days a week. Crew is very nice; we've always had good luck with our local workers; we live between the posh side of Ajijic (ha!) and a large working class neighborhood so we feel good providing work to neighbors.

Bought it at Walmart Mexico. I can google recipes, but wondered if anyone can suggest what to do with it. Something easy-ish. I've never tasted it at restaurants either.

Grilled blackened salmon over a garbanzo mash (lemon, olive oil, garlic and heavy on the Spanish pimentón. Cherry chipotle dipping sauce.

Chicken and goat cheese quesadillas.

It's not a water. It's water-based lube. Specifically for sex. 😍🙄❤️🍆🧨 @Shel_B Please share what the free gift inside was!