tenspeed
Executive Chef
Hamburguesas con queso a la parrilla, papas fritas al horno
5/5/2019 - Cinco de Mayo Dinner
- Thread starter tenspeed
- Start date
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Cheryl J
Chef Extraordinaire
Cheeseburgers and potato chips sounds good any day of the week, tenspeed! I got home too late to prepare the enchilada dinner I wanted to make, so that will have to be for tomorrow. I'm heating up a Trader Joe's Stacked Eggplant Parmesan frozen dinner for this evening. They're actually pretty darned good, and I needed something easy.
Andy M.
Certified Pretend Chef
Our dinner tonight was a couple of boneless pork loin chops brined then pan fried. Roasted red potatoes with onion and spices and steamed green beans.
Kaneohegirlinaz
Wannabe TV Chef
Aloha and Happy Boys Day everyone!
In Hawaii, we celebrate loads of other cultures,
including Japanese.
https://www.nippon.com/en/features/jg00052/boys’-day.html
We are heading out the door shortly to go watch
some live music. We have been trying to make this
show for so long, and FINALLY we're doing it!
https://www.outrigger.com/events/music/dukes-waikiki
Henry Kapono is half of a well known duo here in Hawaii,
Cecilio & Kapono.
I also have been trying to get DH to take me to Duke's
in Waikiki for, well, ever!
YAY!!!
In Hawaii, we celebrate loads of other cultures,
including Japanese.
https://www.nippon.com/en/features/jg00052/boys’-day.html
We are heading out the door shortly to go watch
some live music. We have been trying to make this
show for so long, and FINALLY we're doing it!
https://www.outrigger.com/events/music/dukes-waikiki
Henry Kapono is half of a well known duo here in Hawaii,
Cecilio & Kapono.
I also have been trying to get DH to take me to Duke's
in Waikiki for, well, ever!
YAY!!!
Cinco de Mayo is actually not a big deal with my Mexican friends. It is more of a Gringo event, to them.
So, in honor of that, I am eating steak tonight. Ribeye steak. Nothing Mexican about it.
On fourth of July, we will grill fajitas and hot dogs. They are a lot more gracious to me than we "Mercans" are to them.
CD
So, in honor of that, I am eating steak tonight. Ribeye steak. Nothing Mexican about it.
On fourth of July, we will grill fajitas and hot dogs. They are a lot more gracious to me than we "Mercans" are to them.
CD
Cheryl J
Chef Extraordinaire
Kgirl, sounds like an evening of fun traditional and cultural celebration! Not to mention the food.
Hope you're having a great time!
Cooking Goddess
Chef Extraordinaire
I used today as an excuse to try a recipe I clipped out of some magazine a while ago, Chiles Rellenos Casserole. Very quick and easy. I used up my last box of Jiffy cornbread mix. Now to make cornbread from scratch to use up my corn meal. Oh, and we had Bloody Maries, too - like a Bloody Mary but with tequila instead of vodka. Olé!
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Cooking Goddess
Chef Extraordinaire
Hrumph, when I tried to add a photo I was admonished with a "you do not have permission to post attachments to this forum". We'll see about that! [emoji1]
pepperhead212
Executive Chef
Cinco de Mayo!
Not that I need an excuse to cook Mexican.
I started with a Mexican style fritata type dish, for breakfast. Two eggs, with some water, and some masa harina, then some leftover black bean chili I had in the fridge, plus some cheese, folded into it.
Then a friend came over, and for lunch, I made some guacamole, something he never turns down, unless it's somewhere else.
Oh yeah, he made some margaritas! Fortunately, I had little to do, as far as handling knives, after the guac.
After those first two dishes, I made some black bean chilaquiles, and started the beans in the IP shortly after the guac, and just put it on slow cook for 6 hours. After a few hours, it smelled like some beans and bacon cooking, because of the smoky aroma of the chipotle and the dried, smoked serranos (my addition).
Chilaquiles are a traditional Mexican dish made by mixing some sauce, or, in this case, some puréed black beans, cooked with some seasonings, mixed up briefly with tortilla chips, and served immediately, usually with some crema, queso añejo, and maybe some cilantro or epazote. The tortilla chips lose some, but not all, of their crunchiness, which is why it has to be served immediately.
For making it for one or two people, what I do is layer some of the sauce and chips in a bowl, and let it sit for 4-5 min, while getting the other toppings on.
I made some tortilla chips for this, by lightly brushing some tortillas with some oil, then cutting them up, and baking them at 350º for about 8 min. This is better than most super thin tortilla chips in bags, though one organic chip I found in Aldi is good, since it is thick.
Homemade tortilla chips, for chilaquiles. by pepperhead212, on Flickr
Here's the second layer of chips, before the last black beans are put over it.
Layering chips and black bean purée, for chilaquiles. by pepperhead212, on Flickr
The finished dish:
Black bean chilaquiles, for Cinco de Mayo by pepperhead212, on Flickr
After this, I was full enough that I didn't think about another dish!
Not that I need an excuse to cook Mexican.
I started with a Mexican style fritata type dish, for breakfast. Two eggs, with some water, and some masa harina, then some leftover black bean chili I had in the fridge, plus some cheese, folded into it.
Then a friend came over, and for lunch, I made some guacamole, something he never turns down, unless it's somewhere else.
Oh yeah, he made some margaritas! Fortunately, I had little to do, as far as handling knives, after the guac.
After those first two dishes, I made some black bean chilaquiles, and started the beans in the IP shortly after the guac, and just put it on slow cook for 6 hours. After a few hours, it smelled like some beans and bacon cooking, because of the smoky aroma of the chipotle and the dried, smoked serranos (my addition).
Chilaquiles are a traditional Mexican dish made by mixing some sauce, or, in this case, some puréed black beans, cooked with some seasonings, mixed up briefly with tortilla chips, and served immediately, usually with some crema, queso añejo, and maybe some cilantro or epazote. The tortilla chips lose some, but not all, of their crunchiness, which is why it has to be served immediately.
For making it for one or two people, what I do is layer some of the sauce and chips in a bowl, and let it sit for 4-5 min, while getting the other toppings on.
I made some tortilla chips for this, by lightly brushing some tortillas with some oil, then cutting them up, and baking them at 350º for about 8 min. This is better than most super thin tortilla chips in bags, though one organic chip I found in Aldi is good, since it is thick.
Homemade tortilla chips, for chilaquiles. by pepperhead212, on Flickr Here's the second layer of chips, before the last black beans are put over it.
Layering chips and black bean purée, for chilaquiles. by pepperhead212, on FlickrThe finished dish:
Black bean chilaquiles, for Cinco de Mayo by pepperhead212, on FlickrAfter this, I was full enough that I didn't think about another dish!
Just Cooking
Master Chef
luckytrim
Chef Extraordinaire
Early Dinner at Willie's Roadhouse.... The Catfish there is excellent !
... and a Corona/Tequila BM for Cinco de Mayo (I'm not a beer drinker...)
... and a Corona/Tequila BM for Cinco de Mayo (I'm not a beer drinker...)
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CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Yesterday was Medtran's birthday. At her request we purchased 2 Wagu ribeyes, which I grilled on the charcoal Weber. Sides were twice baked potatoes and wedge salad with homemade blue cheese dressing.
Just Cooking
Master Chef
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,945
Andy M.
Certified Pretend Chef
Happy Birthday! Dinner looks excellent.
