A hearty 'morning after' breakfast full of protein and assembled from odds and ends. This is a combination of two classic Mexican dishes, chilaquiles and migas, so I called it "ChilaMigas".


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As I've mentioned in previous posts, pork is one of the most inexpensive proteins available in Ontario. At less than $2 a pound, on sale, you can get a lot of good meals out of a pork butt (transformed into pulled pork) or a brined loin (peameal bacon roast ( Read more... )

I discovered Tex-Mex cuisine late in life ... but have enjoyed every dish I've tried so far.

"Mexican rice" is a delicious side dish which I usually make using jarred salsa, for convenience, but the recipe below starts with basic ingredients. And a Goya brand seasoning packet, Sazon con Azafran. Azafran is translated as "saffron" but this is not ( Read more... )

I used to buy various flavoured tortillas ... pesto and jalapeno cheddar come to mind, so a recent FB post which mentioned a rosemary olive oil tortilla inspired me to flavour my own home made sourdough flour tortillas. I was going to add dried rosemary to the sourdough tortilla dough but the jar of pesto which caught my eye, when I opened the ( Read more... )

I haven't made tamales in some time but a craving, a trip to the local Mexican grocery store for various types of chiles, and the timely sale of boneless pork loin, meant that I decided to invest a hot weekend, in the second half of August (and an efficient A/C system), on making a batch of red pulled pork. The vegetarian option came about due to a ( Read more... )

I set aside a couple of the grilled corn on the cob from last week's barbecue and finally got around to making the dish I had planned ... Mexican Street CornIt's a remarkably easy dish which can add flavour and moisture even to corn that's no longer at its peak in terms of flavour and texture because it's been sitting in your fridge for a day or ( Read more... )

I had a pound of lean ground beef in my freezer and, with a bountiful pantry, was torn between various possibilities. The front runners were beef burritos and a meat lasagna as I already had all the ingredients for either one. Including a batch of fresh pasta sitting in the fridge ready to be rolled out ( Read more... )

Cooking for one is a challenge ( Read more... )

Happy

Cinco de Mayo

2017


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I know ... you're probably thinking I should rename this LJ/blog "The Sourdough Fanatic" with all the sourdough baking I've been doing. It's addictive even though, as I've said before, I don't actually like sourdough bread that much. At least not the 'artisanal' high hydration doughs with the big holes. However, feeding that jar of starter on the ( Read more... )