Discussion in 'The Lounge' started by Chispa, Mar 19, 2008.
I'm going to make mine now. :yes:
I went to the grocery store and found three different types of El Pato. There was a yellow can called SALSA de CHILE FRESCO, a green can called JALAPENO SALSA and another yellow can that was TOMATO SAUCE. :icon_shrug:
I bought a bunch of the SALSA de CHILE FRESCO and a couple of cans of the JALAPENO stuff. Tried some of the yellow can on scrambled eggs....that stuff is really good. Starts out kind of tomatoey with a nice after bite of heat. My favorite hot sauce is Pico Pica which I used to have to haul in my suitcase from SD to here for years. When our local grocery store got bought out by Safeway.....it suddenley appeared! The grocery manager thought I was an escapee from the local mental ward....Steph was doing the freaking happy dance in the Mex aisle!
I like taking items from the Mexican aisle and randomly dispersing them throughout the American aisles.
The "Tomato Sauce" is the exact same as the other yellow can. The Jalapeno one is a little different, but not much.
I am dying to hear about how you all liked it!!! Or not.
Do you wear Brooks Brothers pajamas?
Here is simple MTL food that will clean your colon and is dirt cheap and filling
Open a can of chickpeas and wash them thoroughly to get rid of the EDTA as much as possible.
In a bowl mix three parts extra virgin olive oil with 1 part rice vinegar and a little bit of lemon juice and a heap of turmeric.
Place chickpeas in a ziploc bag then pour the oil/vinegar/lemon/turmeric mix into the ziploc and close and put it in the fridge for 6 hours flipping it a couple of times in between.
When it's done marinating put a pan on medium heat and place the entire contents of the ziploc bag into the pan. Cook until the chickpeas are golden brown and crispy.
While that is cooking, cut some fresh cauliflower and put some EV olive oil in another pan and cook the cauliflower until it is extremely golden brown on medium heat, adding some light soy sauce and some turmeric while cooking it. The soy sauce should help naturally lower the heat and stop the cauliflower from burning. If you don't have soy sauce just use water.
While those are cooking warm up some whole wheat couscous in the microwave about two minutes before the chickpeas and cauliflower is ready.
When it's all ready pour the chickpeas and cauliflower over the couscous and garnish with some coriander.
Caramelized spanish onions go great with this as well
Well we should get used to eating from abundant foodsources because the energy crisis is going to drive the price of a mcdonalds fish filet to 15 dollars by 2020 :yes:
Scallops are the ****.
WE got our meat order from Usinger's on Thursday. Brats, brats w/onions, hickory sticks, summer sausage, weiners, two types of chicken sausages, & knockwurst.
And a pound of andouille sausage.
I used a green chille sauce... Not the best... Couldn't find El Pato... Will have to look harder next time. Great meal EC!!
Grilling pork chops that I've been marinating in an apricot glaze for 24 hours.. I have never grilled pork chops before.... We'll have to see how this turns out.
Oh I'll have to look up all of those Mahi Mahi recipes cause I'm grilling up some fillets tomorrow.
Carrie loves her scallops... Gotta try Dog's recipes sometime... I may even try MTL's.
Pork chops aren't bad! I basted them alot to keep them moist... I now need to find a good apple flavored marinade for pork chops.
Found an apple marinade for any type of pork.... This one might be better for baking or roasting... I'll try this on a pork loin...
2 cups apple cider (or unsweetened apple juice)
1/2 cup Jack Daniels Whiskey
1/4 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon mustard powder
1 tablespoon dried onion flakes
1 teaspoon worcestershire sauce
1 tablespoon olive oil
1 tablespoon molasses
1. Whisk all ingredients in a bowl.
2. Place meat in zip-loc type plastic bag add your marinade over.
3 Seal bag and refrigerate for 2-6 hours.
4. Remove meat and cook as desired, using reserve marinade over veggies and or potatoes
I made those Juevos Rancheros this morning... using a very red hot sauce that I got for Christmas. Very very tasty but my mouth is on FIRE. Gotta save the other half for later....
I'm crying right now... :icon_rofl:
I'm eating some Juevos Rancheros... using El Pato... This sauce is by far the best I've tasted... Might have to make another helping...
Had someone help me make Puertoriccan Arroz con Pollo - deeeeeelicious!!!
Did Conc tell you how to spell "Puerto Rican"? :icon_rofl:
Can't go wrong with chicken and rice. I love that stuff...
Juevos Rancheros is just chicken plasma and hot sauce.
What makes the whole recipe interesting is the simplicity!
****.....cook the darn corn tortillas, flip them, crack the eggs on top, El Pato, and Cheese! I did use a glass top and kind of did the jiggle test with the eggs! I hate SNOTTY eggs. Snotty eggs turn my stomach in a bad way! But with a glass top....you can kind of gauge the doneness of the freakin eggs! The sauce is bubbling and the icky eggs kind of cook to my liking!
Thank you EC!!!:lol::lol::lol:
Please....You are a friggin Canadian!! Have you ever even had Huevoes Rancheroes? Please tell us about your experience!:icon_shrug::icon_shrug::icon_shrug:
French/Canadian. What the frack do they know about Huevoes? If we didn't have 'em covered to the west and south they would be speaking German or Russian. :icon_rofl:
Juevos Rancheros are sounding pretty good right now - Juevos Snoteros however...:icon_eek:
Yeah, my dogs love it. (duckin and a runnin)
Shoulda sent twice as many Frenchmen half as far. :lol:
Gonna have juevos rancheros in a bit.
In -n- Out Double Double with extra RAW onions.
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