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liuzhou

Lunch 2020

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6 minutes ago, scubadoo97 said:

thinking chipotle paste

 

To me looks darker - so many chiles and wow the variations of flavor in the dark dried ones. People laugh when they see me inhale deeply even through a plastic bag. The raisiny ones I especially like. OK now will brave the mess in the garage to find Kennedy's Oaxaca al Gusto  https://www.amazon.com/Oaxaca-Gusto-Infinite-Gastronomy-Hemisphere/dp/0292722664

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Am in a quandary as to where to post this: Lunch, supper, Chinese, or Ninja Foodie!
I made the joongzi in the spring. Pulled 2 from the freezer and thawed and heated up in the Ninja pressure cooker. Took them out and steamed the shrimp dumplings (from Sobeys frozen food section) again in the Ninja. They are SO pretty, tasted pretty good, and pretty reasonable. Good to have on hand.
Don't think we'll need supper / dinner!
 

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Dejah

www.hillmanweb.com

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First lunch in Bahia Magdalena.

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Beans with chipotle and cheese

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Beans and rice, fresh tortillas in woven basket. A granny makes tortillas to order, cooks them on a big metal sheet above an open fire.

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Beautiful palapa/palm leaf thatched roof

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Baja-style enchiladas. Red sauce is a bit salty but the fresh tortillas are good.

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Chocolata clam ceviche. I'm partial to shellfish and approve of this.

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There are 5 sauces, shown here are 3 of them. The habanero with pineapple is best, to me.

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13 minutes ago, BonVivant said:

 

There are 5 sauces, shown here are 3 of them. The habanero with pineapple is best, to me.

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It's always fascinating to us how identical fresh Mexican food can be and how totally singular it becomes as each kitchen's sauces differ from each other.     Look the same and taste totally different in flavor balances and kinds of heat.

 

 

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eGullet member #80.

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Prawns 2 ways: "Aguachile". A spicy version of ceviche but a lot more raw.

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With fresh corn tortillas

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Habanero-pineapple salsa again. I like it so much I simply dip warm, freshly made corn tortillas in it.

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As always looks enticing. Here agua chile is more often with green ones. I'll eat it either way with pleasure. 

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Sopes are fried corn cakes.

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Quesadillas with sautéed vegs

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I'm back in Loreto now and have twice eaten at the restaurant where they have smokey salsa. They said the smoked serrano chillies are briefly roasted (over an open flame) then pureed together with tomatoes and onions, and some habanero chillies as well.

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Thanks for the salsa update. Sopes are are part of life here. Our farmers markets have them and I really like the pickled cabbage dressing they offer.  I  can not remember the descriptive name - maybe about a shoe - will think

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Shirtaki tofu noodles in duck broth, topped with a couple shreds of leftover duck, Romaine lettuce, Thai basil, fresh beansprouts, and a dab of chili oil. Keeping warm in this cold afternoon!
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Dejah

www.hillmanweb.com

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1 hour ago, heidih said:

i am freezing - comforted just reading @Dejah

You're in California! How can you be freezing?!
We've been spoiled with single digit temps: -2C, etc. But yesterday, it plunged to -32C with a windchill of -42C, which is the same in F.
Had to go out this morning around 9 am, and it was -24C, windchill -32C
See why I needed that soup...and the chili oil?😁

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Dejah

www.hillmanweb.com

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I’ve been sick for over a month, so lots of make do and eating out meals for lunches and dinners.  As I said on another thread, nothing deadly – just one aggravating thing after another – virus, infection and now what they are calling “significant anemia”.  Sigh. 

 

A few recent lunches.  After delivering lunches to 3 homeless shelters one Saturday (one of our projects at our church), we had lunch at Nomad’s – a favorite place in an older city neighborhood.  Mr. Kim had the fantastic chicken sandwich:

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I always say I’m going to have something different, but once again chose the shrimp po’boy:

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It is enormous.  I take all the shrimp off one half and pile it on the other half, so I end up with double shrimp.  I could never eat both halves.  And we shared fries:

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Lunch at a local pharmacy after one of my doctor’s appointments:

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Egg salad on rye and house made potato and kielbasa soup.  They make such great soups.  I don’t even usually like potato soup, but this was so tasty.  Having lunch there reminded me of being a little girl.  When I had to go to the doctor’s office, Momma would always take me to Drug Fair’s in Shirlington (northern VA) lunch counter for lunch or an ice cream.  This was the perfect lunch counter meal.

 

Another day, I had a couple of Tacos Dorados leftover from Jessica’s BD:

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Done tostada-style.

 

Jessica got 2 BD dinners this year – an us-only casual dinner at home (tacos) and a favorite place of her choice with us and a friend of hers.  She chose Greek, so the next day I had leftover pastichio and bread for lunch:

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What a selection of comfort food.  My first po'boy was in a canoe in the Louisiana swamp off Lake Pontchartrain - acquired from of course a gas station. Guide said it was 2nd best. First place was on vacation. Best I ever had. 

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Tortillas are served with almost everything.

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Roasted and stuffed with vegs

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22 hours ago, heidih said:

Wow what a mainstream manufactured sauce selection including lots of Kraft. Its a Small World - sorry for ear worm m- designed by a woman back in the day when Disney was female heavy,  Food very enticing. 

 

A vast majority of guests are Americans (and Canadians). The sauces are for them. I only eat the salsas they make daily.

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Lamb mince with orzo.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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Back in sunny and warm Loreto after an incredible week of whale watching in Bahia Magdalena. Scallop and prawn tacos first.

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This restaurant has 2 versions of "aguachile", red and green. I've had both. Red is good, green is besssssssst!

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Edited by BonVivant (log)
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@BonVivant – the coating on the scallops and prawns for the tacos looks amazingly puffy and crisp.  I wish I could find someone around here doing that!

 

A couple of Saturdays ago, we did a little road trip with Jessica to go to a dim sum place in Wheaton MD (a couple of hours away) that she’d read about in the Washington Post- the Hollywood East Café.  We had a wonderful meal and a great day.  Spontaneously decided to go to the zoo (turns out the mall the restaurant is in is on the same road as the zoo) also. 

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From 12 o’clock (the green ones) Steamed shrimp dumplings, shu mai, beef rice crepe, steamed ginger and chicken dumpling, steamed pork buns.  We agreed that the beef rice crepe was one of the standouts of the meal. 

 

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Baked roast pork croissant – the other standout.

 

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Steamed scallop and shrimp dumpling, steamed ginger and chicken dumpling

 

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Egg tarts, baked pork buns.

 

In the middle of last Saturday’s errands, we stopped at the Glen Allen Bistro.  Mr. Kim had the steak, cheese & pepperoni sandwich:

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This sandwich was surprisingly good. 

 

We shared the fries and I had the gyro:

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It was fine – those preformed frozen strips, but a good tzatziki and pita. 

 

After church last Sunday, we decided to try a place I’ve been meaning to try for a couple of months, since they opened - Zara Mediterranean Charcoal Grill.  Excellent food.  Very casual (fast food-type place) and reasonably priced.  We ordered more than we normally would in order to taste more stuff.  Shared the falafel:

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Which came with grilled pita:

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The butter looked really odd to me.  I don’t think I’ve ever seen pita served with butter in my entire life.  It made me wonder if the pita cultures DO use butter on them.  I think that the folks at Zara are Turkish and wondered if that makes a difference to the use of butter. 

 

I got the lamb skewer sandwich:

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With tzatziki.  Lovely!  Mr. Kim had the steak skewer with rice and a grilled tomato:

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Really tender and flavorful.  He had the cilantro sauce.  We shared a ground beef skewer:

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Perfectly spiced and cooked.  We will definitely be going back. 

 

 

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At 2 different places:

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Now at my favourite restaurant in Loreto. The only place in town that has fresh local chocolata clams almost every day.

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Steamed to perfection.

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KimS: thanks! Good seafood tacos are pretty "normal" in Baja Sur. Down to my last 3 days to enjoy them.

 

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@Kim Shook: Lovely dim sum. Rice crepes are a favourite - especially if they wrap around a Chinese crueller!


@BonVivant: Drooling over all the fresh seafood you are / were enjoying!

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Dejah

www.hillmanweb.com

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Lunch yesterday was leftover Ma Po Tofu & Eggplant as lettuce wrap.
Been experimenting with Portuguese Egg Tarts. Enjoyed these so much on our trip to Macau a couple years back. Discovered tart shells at our local Chinese grocery store that are SO flaky!

Had tarts for dessert for a couple of days.
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Dejah

www.hillmanweb.com

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On the beach by the sea (of Cortez)

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I forgot the name of this but it's not ceviche. Better.

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Steamed fish with poblano pepper

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Then back to my favourite restaurant for more fresh clams

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Two more meals:

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"Cocina economica" kind of local place, in my neighbourhood.

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Thanks, @Dejah. I have 2 days left to enjoy the fresh and cheap seafood.

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On 2/14/2020 at 9:13 PM, BonVivant said:

Tortillas are served with almost everything.

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hky97vs.jpg

 

Roasted and stuffed with vegs

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A vast majority of guests are Americans (and Canadians). The sauces are for them. I only eat the salsas they make daily.


smart move on the salsas.  

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