Archive for the ‘Texican Cuisine’ Category

finished with yellow pico

assembled ingredients

beer battered

Thanks to the neighbor for the fresh fluke. Fish Tacos! The stovetop deep fryer is such a tough sell, but these make it worth the mess. Keep your mess down by using a high-sided pot only about 1/4 full of oil. Self rising flour will make a batter out of any liquid, including beer. Dry the fillets, pat them in flour, salt, and pepper, dredge in the batter and fry away. 375 degrees keeps the mess down, too. Much hotter can cause inordinate spatter. Crisp tortilla, beans, yellow tomato salsa, Good Stuff!


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Grind the breasts

Brown the meats

Chicken Breasts on deep discount the other day. We ground ’em up for chili. Brown the meats, you will have to use some fatty meat, we often use beef. My wife likes to cook all the vegetables and spices separately and add to the master chili pot. Works good. Onion, pepper, jalapeno, tomatoes, chix stock, black beans, roasted corn, chili powder, cumin, salt, pepper, and love. Good Stuff!

Finish with chopped cilantro

Plated and garnished

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saute until soft, add any bacon left from breakfast

Simmer for hours, finish with chopped cilantro and butter

The Mexican feast must have beans! We cook ours in much olive oil. After we add the beans, we add any leftover meats from the fridge. This batch got braised lamb and lamb gravy! Good Stuff!

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Pico de Gallo

assembled cold ingredients

When I dip, you dip, we dip...

Please do not buy salsa. Cold ingredients. You needn’t chop beautifully, chop coarsely and use your food processor. Wear gloves when chopping the jalapenos, remove the seeds if you like it mild. Remember the salt and a drop of oil, any oil, to make it shiny and pretty. Good Stuff!

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