Thursday, May 24, 2018
Monday, May 21, 2018
Zucchini Mushroom Burritos
Sauteed some onions, then shiitake mushrooms and zucchini. Pickled red onions that we had left over, salsa, queso. Not too shabby.
Sunday, May 20, 2018
Thursday, May 17, 2018
Monday, May 14, 2018
Chicken Chowder
https://letnacholibre.blogspot.com/2018/01/chicken-chowder.html
Grill panned the chicken, oven roasted the sweet potatoes.
Grill panned the chicken, oven roasted the sweet potatoes.
Friday, May 11, 2018
Sunday, May 6, 2018
Crock Pot Ribs
https://www.wellplated.com/crockpot-ribs/
Had 3 packages of country style ribs, so made this. Tip: country style ribs don't have bones. Who knew? I didn't put any hot sauce in the sauce. The kids gobbled it up.
Made a simple slaw to go with it. Sesame oil, apple cider vinegar, black sesame seeds.
Ingredients:
3 1/2–4 pounds pork ribs, cut into individual ribs (spare ribs, baby back, or country-style will all work with this method)
1 cup ketchup
1/2 cup molasses
2 tablespoons apple cider vinegar
1/2 teaspoon hot sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions:
Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
Cover the ribs and cook on low for 8 hours, until they are cooked and ultra tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
Had 3 packages of country style ribs, so made this. Tip: country style ribs don't have bones. Who knew? I didn't put any hot sauce in the sauce. The kids gobbled it up.
Made a simple slaw to go with it. Sesame oil, apple cider vinegar, black sesame seeds.
Ingredients:
3 1/2–4 pounds pork ribs, cut into individual ribs (spare ribs, baby back, or country-style will all work with this method)
1 cup ketchup
1/2 cup molasses
2 tablespoons apple cider vinegar
1/2 teaspoon hot sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions:
Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
Cover the ribs and cook on low for 8 hours, until they are cooked and ultra tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
Saturday, May 5, 2018
Grilled Lamb Chops With Salsa Macha
Oh Rick, you really know your stuff. I doubled the sauce. But used 1 cup oil and 3 cups water. Grilled up some extra veg - brushed with the salsa - to go with it. Extra yum. Used peanuts and some random mild chile de rastra from king soopers. Also did not double the salt. Also I added the chilis to the pot and let it simmer for 5-10 minutes or so instead of adding them and turning off the heat.
http://www.rickbayless.com/recipe/grilled-lamb-chops-with-salsa-macha/
http://www.rickbayless.com/recipe/grilled-lamb-chops-with-salsa-macha/
From Season 8, Mexico—One Plate at a Time
Servings: 4 with 2 2/3 cups Salsa
INGREDIENTS
FOR THE SALSA MACHA
2 ounces dried chiles (one or more of the following: arbol, chiltepín, pequín, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla—depending on the flavors and spiciness you want to go for)
1 1/2 ounces (1/3 cup) nuts (one or more of the following: almonds, peanuts, pecan pieces)
1 tablespoon sesame seeds
4 garlic cloves, peeled and halved
2 cups olive oil
1 tablespoon vinegar (cider vinegar works well here)
1 teaspoon salt
A generous 1/2teaspoon dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme)
8 large (about 1 3/4 pounds total) lamb chops, bones scraped clean
INSTRUCTIONS
Stem the chiles, then break or cut them open and scrape/brush/let fall out most of the seeds; cut into 1/4-inch pieces - you will have about 1 cup. (Simply use chiltepin or pequin whole.)
In a large (4-quart) saucepan, combine the nuts, sesame seeds, garlic and oil over medium-high heat and cook until garlic and sesame seeds are golden, about 5 minutes.
Remove from the heat and stir in the chiles. Let cool 5 minutes.
In a small bowl, mix the vinegar with the salt until dissolved, then add it to the pan along with the herbs.
When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into small pieces. Run the processor for a few seconds until everything is finely chopped—but not pureed.
Heat a gas grill to medium-high or build a charcoal fire and let it burn until the charcoal is covered with grey ash and quite hot. Brush both sides of each lamb chop with a little oil from the salsa macha; sprinkle generously with salt. Grill the lamb chops over the hottest part of the fire until as done as you like, usually about 4 minutes per side for medium-rare. Let them rest on a cool part of the grill for several minutes before serving with the warm salsa macha for each guest to spoon on al gusto.
Servings: 4 with 2 2/3 cups Salsa
INGREDIENTS
FOR THE SALSA MACHA
2 ounces dried chiles (one or more of the following: arbol, chiltepín, pequín, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla—depending on the flavors and spiciness you want to go for)
1 1/2 ounces (1/3 cup) nuts (one or more of the following: almonds, peanuts, pecan pieces)
1 tablespoon sesame seeds
4 garlic cloves, peeled and halved
2 cups olive oil
1 tablespoon vinegar (cider vinegar works well here)
1 teaspoon salt
A generous 1/2teaspoon dried herbs (one or more of the following: Mexican oregano, marjoram, or thyme)
8 large (about 1 3/4 pounds total) lamb chops, bones scraped clean
INSTRUCTIONS
Stem the chiles, then break or cut them open and scrape/brush/let fall out most of the seeds; cut into 1/4-inch pieces - you will have about 1 cup. (Simply use chiltepin or pequin whole.)
In a large (4-quart) saucepan, combine the nuts, sesame seeds, garlic and oil over medium-high heat and cook until garlic and sesame seeds are golden, about 5 minutes.
Remove from the heat and stir in the chiles. Let cool 5 minutes.
In a small bowl, mix the vinegar with the salt until dissolved, then add it to the pan along with the herbs.
When the mixture has cooled to room temperature, pour it into a blender or food processor and pulse until everything is chopped into small pieces. Run the processor for a few seconds until everything is finely chopped—but not pureed.
Heat a gas grill to medium-high or build a charcoal fire and let it burn until the charcoal is covered with grey ash and quite hot. Brush both sides of each lamb chop with a little oil from the salsa macha; sprinkle generously with salt. Grill the lamb chops over the hottest part of the fire until as done as you like, usually about 4 minutes per side for medium-rare. Let them rest on a cool part of the grill for several minutes before serving with the warm salsa macha for each guest to spoon on al gusto.
Friday, May 4, 2018
Tuesday, May 1, 2018
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