mexican

Pulled Hoisin-Pork Ciabatta Sandwich

Pulled Hoisin-Pork Ciabatta Sandwich

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When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial,  but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
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Bon Appétit !   Life is Good !
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drizzle generously with Thai chili sauce

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Pulled Hoisin-Pork Ciabatta Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Quesadilla Con Frijoles Refrito

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Who  say’s a Quickie can not satisfy………….
This one certainly will, and it takes but a few minutes to prepare and can be appreciated for breakfast, lunch, dinner, snack, or anytime between 🙂
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Bon Appétit !   Life is Good !
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Click here for more Quesadillas  on  Chefsopinion
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Refried Bean Quesadilla With

Quesadilla Con Frijoles Refrito

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Refried Bean Quesadilla With

Quesadilla Con Frijoles Refrito

>Quesadilla Con Frijoles Refrito

Refried Bean Quesadilla With

Quesadilla Con Frijoles Refrito

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fajitas De Res (Beef Fajitas)

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Sour  cream. Salsa Mexicana. Guacamole. Chopped cilantro.
These are some of the usual condiments I use when I make Fajitas at home (Sometimes I add shredded lettuce and grated cheese). Together, they form the perfect addition to griddled meat and tortillas, and all together make this the superbly delicious culinary experience which Tex-Mex cuisine has popularized in America and around the world. Nothing new here, just a proven recipe for success 🙂
But here it comes – what if you want to enjoy this without all the fuss and a whole bunch of little bowls crowding the table?
– How about turning all the individual condiments into one marvelous topping, which simplifies assembling and eating in front of the TV so much ? (Since I live alone with Bella, in front of the TV is where we take most of our meals). Well, I’ve tried to simplify by combining sour cream, salsa Mexicana, guacamole, chopped cilantro and seasoning with great success. Since the first time I prepared this, I used it for a variety of other grilled meats, vegetables and seafood’s. On more than one occasion I have even used the leftovers as toast-topping for breakfast the following morning.
For lack of a better name, I call this concoction “Fajita-Topping“. 🙂
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Bon Appetit !   Live is Good !
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Click here for all about  Fajitas
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Click here for more  Fajitas  on  ChefsOpinion
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Click here for  Tostadas  on  ChefsOpinion
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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salad. That’s It…….

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Today  is one of the few days when I don’t feel like cooking at all. I had store-bought brownies and coffee for breakfast, I will have Brie sandwiches for dinner and my lunch was this simple, albeit delicious and sexy, salad.
Conclusion: Even without the pleasure of cooking every single day, I will survive 🙂
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Bon Appetit !   Salad Is Good For You !

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P.S.
I just came across this great book which I think should be in every chef’s library:
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A Brief Art Culinary History of The Western Chef Avante-Guarde Through The 20th Century by Tony Baran
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Salad with asiago cheese and bologna in dijon vinaigrette:
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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Preparation :
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dress grape tomatoes, small, halved potatoes, sliced onions and peppers with dijon vinaigrette

dress grape tomatoes, small, halved potatoes, sliced onions, chilies and peppers with dijon vinaigrette

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season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

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mix with potato salad

mix with potato salad

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choose a pretty serving dish :-)

choose a pretty serving dish 🙂

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add greens of your choice with dijon vinaigrette

add greens of your choice with dijon vinaigrette

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top greens with potato salad

top greens with potato salad

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top with julienned bologna, asiago and scallions

top with julienned bologna, asiago and scallions

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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“Spicy Chicken Fajitas”

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Spicy  chicken fajas,
with tortillas, guacamole, vinaigrette dressed lettuce, sour cream and salsa mexicana. A couple of negra modelo beers. What other meal on a rainy Friday night at home ?
This was most enjoyable to eat and quick to prepare.

Viva Mexico ! 🙂
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Guacamole Recipe Here

"Spicy Chicken Fajas"

“Spicy Chicken Fajas”

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Ingredients :

Chicken,   legs and tights, deboned, sliced,
Onions,   sliced
Scallions,   sliced
Garlic
,   paste
Guajillo pepper,   ground
Cayenne pepper,   (lot’s of it)
Cumin,   ground
Chili powder,
Kosher salt,
Lard,   to saute ( Substitute with other fat if preferred )


Method :

Saute chicken until golden brown, add onions, scallions, garlic paste and seasoning, saute until fragrant. Serving suggestion: See pictures.

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Bon Appetit !   Life is Good !
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” Quesadillas “

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So now, no more excuses like :

” I don’t have time to cook “,
or :
” I don’t know how to prepare Mexican food ”

If you or your partner can’t do this, sell your kitchen !

Bon Appetit !  Life is Good !
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” Pork Belly Tacos “

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Híjole ! Que sabroso !    🙂 

This is one of my versions of pork belly tacos. I like the texture and taste better
than the usual carnita preparation. Simmer the belly slowly in salted water until
tender, then saute in olive oil with garlic and onion.
When golden brown, remove from heat and add sour orange juice. I also used
sour orange juice together with olive oil and salt and pepper for the salad dressing.

Bon Appetit ! Life is Good !
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” The 6 Most Terrifying Foods in the World ” #6

Today: #6. Escamoles

From : Mexico.

What the hell is it?

Escamoles are the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices.
The eggs have the consistency of cottage cheese. The most popular way to eat them is in a taco with guacamole, while being f……. insane.

Wait, it gets worse …

Escamoles have a surprisingly pleasant taste: buttery and slightly nutty. This hugely increases the chances that, while in Mexico, you could eat them without realizing you are eating a taco full of f….. ant eggs.

Danger of this turning up in America:

We’re not sure Taco Bell hasn’t snuck this sh.. into their food already. Just make sure you know what’ in that burrito. Ask at the counter if you have to. Also, watch those ads close because they’ll try to dress it up in some kind of friendly-sounding, pseudo-Mexican name.

Excerpts from an article by
Tim Cameron on www.Cracked.com

” Carnitas “

Today’s lunch.
Keeping it simple but delicious   🙂

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” Bocadillos Al Mundo “

Raided my fridge and cup board for something different. Found tacos from Mexico,
Iceberg from the US,
 morcilla from Argentina, ranch dressing from the US,
parmesan cheese from Italy, scotch bonnet hot sauce from Jamaica,

Tsingtao from China, Hans from Germany.
Very tasty and satisfying.

 

Life is Good 🙂