onion

Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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“Totopos With Shrimp And Avocado Salad”.
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The name  totopo  comes from the Aztec word tlaxcaltotopochtl. It is a combination of the word for a tortilla, tlaxcalli, and the word for thunder.
Combined, it means “tortillas that are noisy to chew”.
Originally, totopos are prepared with corn tortillas. They can be fried, as I have done here, or baked or toasted.
However, I sometimes make totopos with flour tortillas, which makes them lighter and, of course, results in a different, more delicate flavor.
They pair perfectly with this refreshing shrimp and avocado salad and make for a wonderful, tasty snack or appetizer.
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Bon Appétit !   Life is Good !
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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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Preparation :
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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato


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I have to confess – I cheated when I prepared these Vareniki 😦
Instead of preparing the vareniki/pierogi dough fresh and rolling it into thin sheets before cutting, filling, folding and sealing it, I used 1 lb store-bought fresh pasta sheets and my trusted ravioli/pierogi-mold. Not necessarily because I am lazy (well, sometimes I am), but mainly because my counter space is tiny and making fresh pasta dough and stuffed dumpling always results in a huge mess, with flour everywhere, requiring a lot of time to get the kitchen spick and span again.
(However, I do know how to make the dough fresh. 🙂
I have made it a hundred times and I am therefore not embarrassed to admit to the store-bought sheets and the mold) 🙂
The rest of the dish is as easy and quick as 1-2-3. Cook the pasta, saute everything in butter and done !
Here is the recipe for the filling and the final dish :
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Ingredients and method for filling:

Saute onions in butter until translucent.
Stir in the 2 cup mashed potatoes, grated cheese and yogurt, season with salt and cayenne pepper, mix well. Check/adjust seasoning.
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Ingredients and method for the rest of the dish:

Cut the dough sheets into rounds corresponding to the size of your ravioli/pierogi-cutter.
Top each round of dough with 1 tblsp cheese/potato filling, add ea round to the ravioli/pierogi-mold.
Moisten the dough’s edges with water, fold over, and press together to seal.
Repeat procedure with the remaining dough and filling.
Cook in boiling salted water until the dough is done, about 3 to 4 minutes, depending on the thickest part of the dough.
Remove with a slotted spoon, drain.
Saute 2 oz chopped bacon, 1 tsp garlic paste, julienne of 1/2 onion, 6 oz fresh spinach in 2 oz butter, add 8 oz fresh spinach and 1/3 cup heavy cream, simmer 1 minute, remove from heat, add julienne of one medium size onion, 1 ea seeded and julienned tomato and the freshly cooked vareniki, check/adjust seasoning. to serve, sprinkle with grated pepper-jack.
Serves 4 appetizers or 2 main courses.
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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Onion soup is a vegetable soup made of sauteed onions and stock. Onion soup was traditionally served in poorer households and lower-class restaurants.
Onion soup is, and was, found in many countries, prepared in many different variations. What all recipes have in common are the onions and stock. From there on, anything goes……….:
Added red or white wine, beer, egg yolk, flour, cream, cheese, herbs, bread, vinegar, sugar, caramelized onions, sauteed but kept-white onions, puréed onions, sliced onion, diced onions, shallots, sausages, sherry, carrots, and probably another thousand different additions, depending on where in the world you encounter your onion soup.
Names/variations include “Pfälzer Zwiebelsuppe”, “Soupe Soubise”, “Schwaebische Zwiebelsuppe”, “Cipollata”,  “Cherbah”, and countless more.
And then, of course, there is the queen of all onion soups! –
Known and loved most everywhere in the world, it is “French Onion Soup” (Soupe à l’oignon / Soupe d’oignons aux Halles/ Soupe à l’oignon gratinée)
What makes this variation so special is the addition of bread and gruyere to the top of the onion soup, then it get’s some time in the oven or under the broiler until the top is a bubbly, fragrant, addictive, gooey mass of melted bread and cheese.
Each heavenly spoonful should contain some of the bread and cheese, some soup, and some onions.
Voilà, now you know why “French Onion Soup” is the best onion soup in the world 🙂
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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Preparation :
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Roast Duck – Part One – “Duck With Dirty Noodles”

Roast Duck – Part One – “Duck With Dirty Noodles”

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Last week I came across a special at my grocery store –   $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
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Roast Duck

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Roast Duck – Part One – “Duck With Dirty Noodles”

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Roast Duck – Part One – “Duck With Dirty Noodles”

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Dirty Noodles

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Roast Duck Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
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Preparation :
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Confession Of An PT Addict

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I confess !
I am a lifelong PT addict, ever since I was a child and my mother fed me my first dose of PT ………
I will eat PT (pig’s tails) with gusto, in whatever guise you set them before me – braised in soy sauce, salted, fried, in stews, souse, soups, or just by themselves with bread and condiments, as shown here.
For today’s lunch, one bucket of 5 lbs was the exact right amount for Bella and me to pig out (pun intended). Of course, there are a lot of bones, so the actual amount of meat is not really that excessive (well, maybe a little……).
One might call this a case of “PT Overdose” 🙂
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Excerpt from an article by  Chichi Wang  on  Serious Eats :
” I want to make the case that pigs’ tails contain everything desirable in the pig, and in exactly the right proportions. Unlike ox tail, the tails of pigs come with the skin intact so that each segment is a perfect cross-section of skin, fat, tendon, and meat.
Fried or roasted, the skin of the tail is chewy and crisp, with a gelatinous layer underneath. Tail flesh is fork-tender like that of the neck bones, but meatier than trotters. There’s a modest amount of tendon around each bony hub–just enough to make the gnawing enjoyable, but not so much as to distract from the whole. All in all, a Pigs tail is a little porky universe unto itself. 
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– Looks like I am not the only “PT Addict” 🙂
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Confession Of An PT Addict

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Confession Of An PT Addict

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serve with fresh pretzel bread (laugenstangen), hot and mild chilies and mustard (or fresh horseradish if available)

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Confession Of An PT Addict

a bucket of heaven……

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Preparation :
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Sliced Beef Shanks Braised In Merlot

Sliced Beef Shanks Braised In Merlot

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Shank’s of beef, veal, lamb, or game is perfectly suitable to be braised slowly in wine. The cooking liquid and gentle heat of slowly simmering breaks down the collagen, producing a wonderful texture and great flavor, unlike any other part of the animal. One can use the shank meat for stews, soups, goulash, bulalo, braised whole, or, as shown here, braised sliced/cross-cut. But remember, no matter which dish or cooking method you choose, DO NOT overcook the meat. A big part of the appeal of shank is the superb texture of a tender, but NOT falling apart piece of muscle meat. Therefore, simmer the shank very slowly. It might take a long time, (after all the shank is pure muscle), but you will be rewarded with a spectacular texture and mouthfeel which no other cut of meat possesses 🙂
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P.S.
Traditionally, the bone marrow is incorporated into the sauce.
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P.P.S.
But, also traditionally, the wise cook steals the bone marrow and prepares himself a great snack of “Bone Marrow On Toast” 🙂 .
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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Preparation :
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Crappy Weather Food – Beef, Beans And Other Stuff

Meanwhile, in Florida…….

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Hurricane season has finally arrived in Florida, and boy, has it ARRIVED 😦
While God has spared us a hurricane so far, we had constant rainstorms for the past two weeks, resulting in extensive flooding, turning many streets into rivers and parking lots into lakes.
Hearty food is the partial answer to that misery, making up for the fact that outside grilling and outside cooking in general, is suspended for the moment.
This beef stew with potatoes, tomatoes, onions, garbanzos, white beans, red beans and black beans is the perfect food to enjoy while looking out the window, watching the world drowning in rain and misery 😦
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Bon Appétit !   Life is Good !
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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Crappy Weather Food – Beef, Beans And Other Stuff

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Preparation :
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Malbec-Braised Pork Belly With Napa Potatoes

Malbec-Braised Pork Belly With Napa Potatoes

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For a long time, nobody around here would touch Pork belly with a ten-foot pole.
Pork belly was deemed to be inferior, unhealthy and fattening. However, during the past couple of years, secondary meat cuts (as well as offal) have become “IN”, so all of a sudden pork belly, almost always “Asian Glazed”, has popped up on every menu in town. While this could be a good development, the sad fact is that a tiny portion of pork belly now costs as much as a steak and most preparations leave a lot to be desired.
The smart solution? Cook it at home, naturally 🙂
I grew up with pork belly and most other secondary cuts, as well as offal, so I have been eating this stuff all my life and have a number of recipes for all of them.
Yesterday I prepared pork belly in one of the most simple yet also most delicious way:
Braised in red wine and veggies, served with mashed potatoes.
When I was a kid, my Mom used to mix the mashed potatoes with fresh cabbage to make a very hearty and tasty dish. Although I don’t remember the name of this dish, it stayed in my memory because my brother and I loved it, but my Dad hated it because in his opinion it was not traditional and therefore should not be served for a proper meal. This dish approximates the Italian “Lesso di Patate e Cavolo Verza” and the Irish “Colcannon”. Apparently, my Mom was right-on with her creation 🙂
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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Malbec-Braised Pork Belly With Napa Potatoes

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Preparation :
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Another Day, Another Wonderful Salad (Plus A Great Grilled Chicken Breast)

Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

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In my ongoing (and admittedly, so far not very successful) quest for a more healthful lifestyle, I do eat a lot more vegetables and salads.
Unfortunately, most of the time when I choose a healthy dish for one meal, I offset the good effect with a not so healthy dish for the following meal. But, I keep trying………
Today’s lunch was a rather salubrious choice, grilled lean meat, accompanied by a delicious vegetable salad with olive oil dressing and, for a bit of extra zing, a few pickled chilies and a herb-laden chimichurri.
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Bon Appétit !   Life is Good !
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Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

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Grilled Chicken Breast With Red Beet/Broccoli Salad And Chimichurri

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Red Beet/Broccoli Salad

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Preparation :
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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While  in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
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Wiki excerpt:
Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

  • Torta de jamón, ham-filled torta
  • Torta de aguacate, avocado-filled torta
  • Torta de adobada, adobo meat-filled torta
  • Torta de huevo, scrambled eggs-filled torta
  • Torta de milanesa, milanesa meat-filled torta
  • Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
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Bon Appétit !   Life is Good !
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Preparation :
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