Archive for ‘Mexico’

Guacamole

By , 27 April, 2010, No Comment

Guacamole

Now this is the original mexican guacamole. My comadre Wendy – from Mexico – made it, and was happy to share the recipe with us! “Comadres” in spanish is what  godmother and the mother of a child become after the christening -  “Compadres” refer to the father and godfather.

Ingredients:

  • 2 avocados – ripe
  • 1 small onion – finely chopped
  • 1 tomato – finely chopped
  • cilantro -  leaves of a few stems, finely chopped
  • 1/2 lemon -  juice
  • 1/2 teaspoon salt

Directions:

  1. Mash the avocado with a fork.
  2. Add the rest of the ingredients, and mix well.

Salsa

By , 25 April, 2010, No Comment

salsa

My Comadre tought me how to make this recipe. It’s much tastier than the commercial salsas, healthier, and you can make it as hot or mild as you want.  Since I learned how to make it, I refuse to buy the ready made alternative!

Ingredientes:

  • 3 tomatoes – chopped finely
  • 1 pepper – chopped finely
  • 1 small onion – chopped finely
  • 1/2 cup tomato puree
  • 1 teaspoon salt
  • 1 Tablespoon vinegar
  • 2 Tablespoons olive oil
  • 1/2 lime – juice

extras:

  • cilantro chopped finely
  • corn
  • jalapeños
  • hot sauce

Directions:

  1. Fry the chopped peppers in a little bit of oil for about 5 minutes.
  2. Mix all ingredients in a bowl, and refrigerate for 1 hour. Choose your extras, and make it according to your taste.

Ceasar style salad

By , 8 April, 2010, No Comment

Ceasar Style Salad

This is definitely my version of a classic.  My mom used to make this dish with eggs (the original), but I prefer mayo to go on the “safe” side…   I also like to add a little bit of balsamic vinegar because its sweetness adds a really nice touch to it.

Ingredients:

  • 8 Anchovies, chopped small.
  • 2 Tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 garlic clove , crushed or 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (more or less, depends on how salty the anchovies are)
  • 1 Tablespoon dried parsley
  • Pepper
  • 1/2 lemon – juice
  • 2 Tablespoon white balsamic vinegar
  • 8 Tablespoons olive oil
  • Worcestershire sauce
  • Parmesan cheese
  • Croutons
  • 2 romiane lettuces (clean and cut in smaller pieces)
  • 10 bacon strips, fried and chopped

Directions:

  1. Mix the mayo and the mustard.
  2. Add salt, pepper, garlic, parsley, and about 4 dashes of Worcestershire sauce.
  3. Add lemon juice and vinegar.  The balsamic vinegar adds a little bit of sweetness to the dressing…
  4. Now mix in the Olive oil and add the anchovies at the end.
  5. Mix it all well and taste.  Sometimes the lemons are very mild and it should taste great, but sometimes they a little bit bitter and you need to compensate by adding more olive oil… same goes with the salt and the anchovies…
  6. Mix the salad and the dressing when you are ready to serve.  Add the bacon, parmesan and croutons at the end.  I usually serve the croutons on a separate dish and only add them when serving on top , since I like them to stay crunchy.

See Ceasar style salad with chicken for the chicken marinade.