Escabeche De Cebolla

Today I Ate An Convertible………

Smoked Salmon, Avocado, And Pickled Onions Hoagie
( Convertible With Top Up / Convertible With Top Down )

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Hero,  sub, foot long, hoagie, garibaldi, spuckie, blimpie, torpedo, zeppelin, bomber, poor boy, wedge, or just plain old sandwich –
whatever you call a sandwich made of a long crusty roll split lengthwise and filled with meats/cheese/seafood/tomato/onion/lettuce/condiments and/or anything else from the kitchen sink, this here beauty surely ranks among the best you can find and/or imagine anywhere.
As for naming it “Convertible”  –
Obviously, it’s as good open, with the top down and eaten with a knife and fork; or closed, with the top up, eaten with both hands firmly locked around it  🙂
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Bon Appétit !   Life is Good !
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Click here for more  Sandwiches  on  ChefsOpinion
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Click here for  Pickled Onions Recipe (Escabeche De Cebolla)

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Click here for  Tonkatsu Sauce Recipe  on  ChefsOpinion
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"The Convertible" Smoked Salmon, Pickled Onions  And Avocado

“The Convertible” Smoked Salmon, Pickled Onions And Avocado

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"The Convertible" Smoked Salmon, Pickled Onions And Avocado Hoagie

“The Convertible” Smoked Salmon, Pickled Onions And Avocado Hoagie

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"The Convertible" Smoked Salmon, Pickled Onions  And Avocado

“The Convertible” Smoked Salmon, Pickled Onions And Avocado

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Arrachera (Sobrebarriga)

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This  is probably the dish I have eaten the most often in restaurants while living in Mexico, Brazil and Argentina. It is of course served with country-specific sides depending in which place you are, but it has never disappointed and continues to be one of my favorite beef cuts – a close second to rib eye. And, at a fraction of the cost of rib eye, it can be served frequently, unlike rib eye, which has become a special treat because of its high price.
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Bom Proveito !   Buen Provecho !
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Click here for more  Steak  on  ChefsOpinion
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Click here for  recipes of  Guacamole, Escabeche De Cebolla and Salsa Mexicana  on  ChefsOpinion

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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For  me, these three condiments are not to be missed to accompany any Mexican-style meal I prepare at home. In my opinion, they also fit very well with a wide range of dishes of non-Mexican cuisine from around the world. They pair nicely with steaks, schnitzel, sandwiches, salads, meat, seafood, vegetables, eggs, etc.
In fact, I usually have at least a small bowl of one or two or sometimes all three of them in my fridge. I prep them once a week, then serve them with a variety of different dishes, be it for breakfast (without the onions), lunch or dinner.
Sometimes, just these three goodies, together with a bunch of tortillas or on a slice of toast or grilled sour dough bread, make a perfect, tasty and quick meal 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not include measurements for these recipes since I believe you should add ingredients according to the ratios you personally prefer 🙂
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Mexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicana

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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Salsa Mexicana

Salsa Mexicana

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Guacamole

Guacamole

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Escabeche De Cebolla

Escabeche De Cebolla

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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