Posts Tagged ‘Chipotle Powder’
| One Corn Tortilla | One Flour Tortilla | |
|---|---|---|
| Calories | 40 | 110 |
| Total Fat(g) | 0.5 | 2.5 |
| Carbs (g) | 8 | 18 |
| Fiber (g) | 1 | 1 |
| Sugar (g) | 1 | 1 |
| Protein (g) | 1 | 3 |
| Sodium (g) | 5 | 320 |
Recipes in this Post
I love to find uncommon cuts of meat on sale. I found a flank steak that I was planning on stuffing, and put it in the refrigerator, hoping that it would get cool enough to warrant heating the kitchen to cook it.
Alas, that did not happen, and to prevent that meat from getting freezer burn, I decided to make tacos out of it.
I won’t use taco seasoning packets, they are full of fillers, salt and preservatives. Why pay for that stuff when you can make it at home – without all the nasty fillers and preservatives.
The great debate about tortillas. When Hernán Cortés invaded the Aztecs, they were using corn tortillas. Wheat tortillas are a relatively recent import. Their popularity was driven by the low cost of inferior grades of wheat flour and by their ability to keep and ship well. Wheat tortillas don’t have much flavor, and are probably popular because their appeal to bland American taste buds. But, those taste buds need to change, as corn is a lot healthier than wheat, as you can see in the comparison table.
Posted in Cinco De Mayo, Evening, Marinate, Mexican, Summer, The Weber! | 
Tags: bell pepper, Chipotle Powder, Cilantro, Corn Tortilla, dehydrated onions, flank steak, garlic powder, Lime juice, oregano, soy sauce, white pepper | 
3 Comments »
Recipes in this Post
Raleigh Burger – Coleslaw Cheddar on a Kaiser Roll
Raleigh Burger – Coleslaw Cheddar on a Kaiser Roll
There used to be a wonderful coffee-shop in Santa Monica called Nick’s. One day, I went in there and ordered something called a Nick Burger. It had coleslaw and swiss cheese on it. It was so juicy you had to eat it over the plate. It became my favorite burger, and tonight, I decided to recreate it, with a little zip.
I’ve been becoming very brave of late with my Weber. First I started out with Match Light coals because they were pre-soaked, and easy to get started. Then, I graduated to using charcoal fluid and regular coals. Then today, I realized I had run out of fluid, and the corner store was closed. I knew that there are specially made charcoal chimney starters, and I thought I could make one from scratch. It wasn’t difficult at all making a homemade charcoal chimney starter. No more relying on charcoal fluid for me!
Posted in Methods, Reconstructed, The Weber! |
Tags: cabbage, charcoal, cheddar cheese, Chipotle Powder, coffee can, dried onions, ground sirloin, newspaper, olive oil, Red Wine vinegar, sugar, wheatgerm, worcestershire sauce |
6 Comments »
Recipes in this Post
Meat grilled and ready for chopping
Meat grilled and ready for chopping
The word Chimichurri reminds me so much of Chim-Chim Cher-ee that I can’t help but get the song stuck in my head. I would change the words a bit though, “Good luck will rub off when I barbecue you, or blow me a kiss (smoke), and that’s lucky, too.” Chimichurri is a sauce for grilled meats that originated in Argentina. It is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red vinegar. It also makes a fine marinade for flap steak on the grill. Here’s the real words:
Chim chiminey
Chim chiminey
Chim chim cher-oo!
Good luck will rub off when
I shake ‘ands with you
Or blow me a kiss
And that’s lucky tooChim-Chim Cher-ee from “Mary Poppins”, composed by Robert B. Sherman and Richard M. Sherman
The best meat for this is flap steak, because it is thin, meaty and marinades beautifully. It should be cooked on the grill on high heat, directly over the coals. Let it rest for a few minutes before chopping it up. Flap steak is available in most supermarkets.
Usually, I heat tortillas on the stove top, and I thought to myself, why not just put them on the grill? You know what, they were nice and soft, and fantastic!
Posted in Cinco De Mayo, Evening, Make Ahead, Marinate, Mexican, Summer, The Weber! |
Tags: Avocado, Chimichurri, Chipotle Powder, Cilantro, Corn Tortilla, cumin, flap steak, onions, soy sauce, True Lemon |
2 Comments »
Recipes in this Post
Barbecued Mexican Shrimp Stuffed Red Snapper Packets, with avocado, Roasted Peppers, tortillas and cilantro
Barbecued Mexican Shrimp Stuffed Red Snapper Packets, with avocado, Roasted Peppers, tortillas and cilantro
Well, our Weber is going South of the Border tonight, and I’m making Barbecued Mexican Shrimp Stuffed Red Snapper Packets with Roasted Red Peppers, Avocado and tortillas.
I’ve really been into grilling for the past few days, Barbecued Asian Pork Chops, Barbecued Fillet Mignon with Blue Cheese Crumbles, and last night I barbecued a chicken. Tonight is Friday, so no meat. But I did have some red snapper in the freezer, and some cooked shrimp as well. I thought I could stuff the snapper with the shrimp, and as I was chopping it up, it occurred to me if I added spices and cabbage, it could become South of the Border.
Posted in Appetizers, Evening, Friday Food, Mexican, Pescatarian, Spring, Summer, The Weber! |
Tags: Chipotle Powder, cumin, foil, garlic powder, Italian seasoning, red snapper, shrimp, sweet peppers |
7 Comments »
Your Goose is Cooked!
Dickens’ Christmas Dinner Menu
Your Goose is Cooked!
- Christmas Salad
- Roast Goose with Sour Cherry Sauce
- Chestnut Stuffing
- Wild Rice
- Haricots Verts
- Christmas Pudding
I lucked out this year and got a free range goose! I was so happy when I found it that I was jumping up and down. It was going to be a Dickens’ Christmas after all!
There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness1, were the themes of universal admiration….
In half a minute Mrs Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.
`A Merry Christmas to us all, my dears. God bless us.’
Which all the family re-echoed. `God bless us every one.’ said Tiny Tim, the last of all.A Christmas Carol by Charles Dickens 1843
Posted in Christmas, Evening, Holidays, Indulgences, Make Ahead, Salads, Savories, The Nesco, Winter |
Tags: Blue Cheese, celery, chestnuts, Chipotle Powder, dried cranberries, Goose, onions, pepper medley, raisins, raspberry vinagrette, Sour Cherry Preserve, Whiskey, whole grain mustard |
6 Comments »
Recipes in This Post
Jolly Roger of Rack Rachham
Jolly Roger of Rack Rachham
I just love marzipan. It is so forgiving, easy to work with, and delicious. As a child living in Germany, I remember every year at Christmas time, the bakeries would put out a nativity scene made from marzipan, with the structures made from gingerbread. These were true artisans. So, when I decided to make a Jolly Roger cake, I wanted to do something in that tradition.
Originally, I was going to make large cannon (rum) balls for Spane’s pirate themed party, but I soon realized that I could not put a candle on them the same way I could a cake. I still made the rum balls, and they turned out wonderful as well.
Making the cake was easy. I used my standard chocolate cake recipe, using Hershey’s Dark Cocoa, with the addition of a little Chipotle powder and Saigon cinnamon. Black food coloring made for an intensely dark chocolate.
Posted in Birthdays and Receptions, Cakes, Crafts, Desserts, Frosting, Halloween, Holidays, Kids, Make Ahead, Methods |
Tags: Almond Extract, Black Food Coloring, Chipotle Powder, Chocolate, Chocolate Coins, cocoa, Corn Syrup, mace, Marzipan, nutmeg, Rock Candy, Saigon cinnamon, Sunflower seeds, White Oreos |
2 Comments »
