Marinades are a wonderful way to flavor meat. They can be simple or involved, depending on your desires, but they’re also a great way to use up ingredients. Have some leftover parsley? Make a marinade. Tomatoes? Make a marinade. An orange? You get the idea. Generally, a marinade is composed of three parts: the oil,
I don’t buy into too many food trends, as you know. I don’t put lavender into ice cream, I don’t like rosemary in cocktails, I like lemongrass only in Thai food, and I don’t stick bacon into everything possible. It will probably be 20 more years before I ever make kale chips. No, I’ll probably
For Cinco de Mayo 2017, I made a Mexican-inspired meal, not surprisingly. Mexican and Southwestern foods are some of our favorites, and any excuse to cook a bunch of delicious food and include friends work for us! For the main course, I served buffalo fajitas along with sautéed vegetables, plus I made refried black beans
My enchilada sauce is a simple red sauce that is enriched with ancho chile paste and Mexican seasonings. It is a rich and hearty sauce that I make to top black bean enchiladas, or just about any kind of enchiladas or burritos. It’s also good on meat, from chicken to ribs. There are many authentic
Having ancho chile pepper paste is a staple in my house, with as much Mexican and Southwestern cooking that I do. I might just need a couple of teaspoons, say, to season some sour cream or mayo, or about 1/2 cup of it to add to a soup, chili, meat loaf, or enchilada sauce. I
Pork chile verde just means pork with green chile peppers, which I’m sure everyone knows. But there’s one other green component that’s typically in a chile verde, and that’s tomatillos. If you’ve never worked with them before, I really think you should at least make this recipe to experience the deliciousness that is a tomatillo.
We love salsa in our family. All kinds. I guess we’re all Mexican food addicts as well. I found this on Facebook, and it could have been written by anyone of us! On this blog, I’ve posted on home-made salsa, which I can every year, and also an exquisite peach salsa. Both are cooked salsas.
Today I want to show you something else to do with leftover cooked beans, like the ones pictured above. I originally wrote about cooking dried black beans in the post black beans. Like I’ve mentioned before, I love beans, and although canned are useful, it’s so easy and so much less expensive to cook your
It was my mother who first made a quesadilla in our home about the time I was in high school. Of course, she was the one who did the cooking, but there had never been Mexican food prepared in our home before. She cooked food from a lot of international cuisines, like Greece, Russia, France,
According to my Spanish dictionary, queso means cheese in English. I checked just to make sure. Because for a while now I’ve noticed that a queso can imply a warm cheese dip that’s often served with salsa and chips at Mexican restaurants. It’s usually somewhat gelatinous, tasteless, and just plain awful. Why wouldn’t it be?