Friday, January 16, 2009
Upscale Mexican at Maya, San Francisco, CA
I'd been to Maya once before and hadn't been tempted to go back. But it's close to my work and I went with a coworker. It was a bit better than I remembered, but still quite expensive for Mexican food.
Guacamole $9
The guacamole was tasty, if a bit salty. It didn't stop us from eating it all, though.
Skirt Steak Torta $13
Once I took 1/2 the bread off, this was a tasty sandwich, although, it necessitated being eaten with a knife and fork. The fried potatoes were surprisingly tasty.
Ratings:
Food: 1
Decor: 1
Service: 1
Maya
303 2nd Street
San Francisco, CA 94107
Guacamole $9
The guacamole was tasty, if a bit salty. It didn't stop us from eating it all, though.
Skirt Steak Torta $13
Once I took 1/2 the bread off, this was a tasty sandwich, although, it necessitated being eaten with a knife and fork. The fried potatoes were surprisingly tasty.
Food: 1
Decor: 1
Service: 1
Maya
303 2nd Street
San Francisco, CA 94107
Labels: Decor: 1, Food: 1, Mexican, restaurant, review, Service: 1
Friday, November 28, 2008
Chupaqueso Taco Salad at Home
It had been a while since we had made use of the chupaqueso, so we decided to make some chupaqueso taco salads. We only had mozzerella, however, instead of the Mexican blend cheese we usually use, and it did not crisp up as well as the blend does. It was still tasty, however.
Labels: beef, chupaqueso, dinner recipes, homemade, Mexican, salad
Tuesday, October 21, 2008
Taco Tuesday at The Underdogs, San Francisco, CA
The Underdogs, a sports bar around the corner from us, offers an amazing deal of very tasty food: Taco Tuesdays where tacos are only a dollar, Tecate is $2 and margaritas are $5. The tacos are only meat, cilantro, onions and lime, but they are very tasty and we can eat an entire meal for two for less than $10.
Carnitas Tacos $1 each
Juicy, flavorful carnitas.
Carne Asada Tacos $1 each
Same as above, but for beef.
Ratings:
Food: 2
Decor: 0
Service: 1
The Taco Shop at Underdogs
1824 Irving Street
San Francisco, CA 94122
Carnitas Tacos $1 each
Juicy, flavorful carnitas.
Carne Asada Tacos $1 each
Same as above, but for beef.
Food: 2
Decor: 0
Service: 1
The Taco Shop at Underdogs
1824 Irving Street
San Francisco, CA 94122
Labels: Decor: 0, Food: 2, Mexican, restaurant, review, Service: 1
Sunday, May 18, 2008
Chupaqueso Tacos!
We had some vegetarians for dinner, and decided that there's nothing better than make-your-own tacos for the gastronomical pleasure of carnivores and herbivores alike.
The Whole Spread
Chupaqueso Taco Shells
This was even tastier than we expected. Just make the chupaquesos and fold in half and set aside to harden slightly. Click here for a how to video of making the basic chupaqueso.
The Finished Product
The Whole Spread
Diced Chicken
-8 chicken thighs, diced
-2 tb taco seasoning
Toss chicken in seasoning and sautee until browned.
Lime Shrimp
-1 lb shrimp, halved
-juice of 1/2 lime
-salt to taste
Sautee the shrimp until just pink, then season with salt and spritz with lime.
Creamy Spicy Corn
-2 cans sweet corn, drained
-1 cup cream
-1 ts cayenne
-1 ts salt
Simmer the corn in the rest of the ingredients until all the liquid has evaporated.
Chard
-1 bunch chard, chopped
-salt and pepper to taste
Sautee the chard until tender and bright green.
Homemade Guacamole
Serve the above with chopped black olives, tomato, cheese, sour cream and salsa in a soft tortilla or a chupaqueso taco shell (below).
-8 chicken thighs, diced
-2 tb taco seasoning
Toss chicken in seasoning and sautee until browned.
Lime Shrimp
-1 lb shrimp, halved
-juice of 1/2 lime
-salt to taste
Sautee the shrimp until just pink, then season with salt and spritz with lime.
Creamy Spicy Corn
-2 cans sweet corn, drained
-1 cup cream
-1 ts cayenne
-1 ts salt
Simmer the corn in the rest of the ingredients until all the liquid has evaporated.
Chard
-1 bunch chard, chopped
-salt and pepper to taste
Sautee the chard until tender and bright green.
Homemade Guacamole
Serve the above with chopped black olives, tomato, cheese, sour cream and salsa in a soft tortilla or a chupaqueso taco shell (below).
Chupaqueso Taco Shells
This was even tastier than we expected. Just make the chupaquesos and fold in half and set aside to harden slightly. Click here for a how to video of making the basic chupaqueso.
The Finished Product
Labels: chupaqueso, dinner recipes, homemade, Mexican
Friday, May 09, 2008
Unexpected Deliciousness at Chavo's, San Francisco, CA
Carnitas Burrito $6
This burrito was HUGE and really pretty darn good. The best part was that the grilled the tortilla first so that it was extra crispy on the outside.
Food: 1
Decor: 0
Service: 1
Chavo's
595 Bryant St.
San Francisco, CA 94107
Health Code Violations
Labels: Decor: 0, Food: 1, Mexican, restaurant, review, Service: 1
Monday, May 05, 2008
Cinco de Mayo!
Lime Cilantro Shrimp and Spigariello Fajitas
It was cinco de mayo and so we had to eat something Mexican, or a derivative thereof. In addition to the shrimp, we layered sour cream, cheese, salsa verde, chopped black olives, sauteed spigariello and beans into a low carb tortilla.
Cilantro Lime Shrimp
-3/4 lb shrimp, peeled and halved
-1 handful fresh cilantro, chopped
-juice of 1 lime
-salt and pepper to taste
In a bit of olive oil, sautee the shrimp until just done, the add all of the other ingredients and serve.
Sauteed Spigariello
-1 lb spigariello, chopped
-salt and pepper to taste
Sautee the chopped spigariello in a little olive oil until tender. Season with salt and pepper.
Kicked Up Refried Beans
-1 can refried beans
-1/2 onion, diced
-3 cloves garlic, minced
Sautee the onions and garlic in a bit of oil until golden. Add the refried beans and heat thoroughly.
-3/4 lb shrimp, peeled and halved
-1 handful fresh cilantro, chopped
-juice of 1 lime
-salt and pepper to taste
In a bit of olive oil, sautee the shrimp until just done, the add all of the other ingredients and serve.
Sauteed Spigariello
-1 lb spigariello, chopped
-salt and pepper to taste
Sautee the chopped spigariello in a little olive oil until tender. Season with salt and pepper.
Kicked Up Refried Beans
-1 can refried beans
-1/2 onion, diced
-3 cloves garlic, minced
Sautee the onions and garlic in a bit of oil until golden. Add the refried beans and heat thoroughly.
Labels: avocado, dinner recipes, homemade, Mexican, seafood, shrimp
Friday, April 04, 2008
Lunch at Mexico au Parc, San Francisco, CA
Taco Salad with Carnitas $5.50
A filling lunch at less than 6 bucks is hard to come by. Not great, but definitely not bad.
Food: 1
Decor: 1
Service: NA (counter)
Mexico au Parc
24 S Park St
San Francisco, CA 94107
Labels: Decor: 1, Food: 1, Mexican, restaurant, review
Saturday, February 16, 2008
Quick Dinner at Rico's, San Francisco, CA
We were on our way to a comedy show and we were pressed for time and hungry. We saw Rico's which was between the bar we were at and the comedy club. We stopped in for a quick bite. It took forever. The food was ok, but it was not worth the weight.
Chicken Quesodilla $8
Standard, but big.
Carnitas Burrito $9
This was big, but not really flavorful. And the sour cream and guacamole were not integrated into the burrito, but served on the side, sadly.
Ratings:
Food: 0
Decor: 1
Service: 1
Rico's Fine Mexican Restaurant
943 Columbus Ave
San Francisco, CA 94133
Health Code Violations
Chicken Quesodilla $8
Standard, but big.
Carnitas Burrito $9
This was big, but not really flavorful. And the sour cream and guacamole were not integrated into the burrito, but served on the side, sadly.
Ratings:
Food: 0
Decor: 1
Service: 1
Rico's Fine Mexican Restaurant
943 Columbus Ave
San Francisco, CA 94133
Health Code Violations
Labels: Decor: 0, Food: 0, Mexican, restaurant, review, Service: 1
Monday, February 11, 2008
Chupaqueso Taco Salad
We had been neglecting the chupaqueso recently, so we had a friend over for dinner and whipped up some chupaqueso taco salads.
Labels: chupaqueso, dinner recipes, homemade, Mexican, turkey
Friday, December 28, 2007
Lunch at Mexico au Parc, San Francisco, CA
Ratings:
Food: 1
Decor: 1
Service: NA (counter)
Mexico au Parc
24 S Park St
San Francisco, CA 94107
No Website
Health Code Violations
Labels: Decor: 1, Food: 1, Mexican, restaurant, review
Monday, December 03, 2007
Mediocre Mexican at Alex Gourmet Burrito, San Francisco, CA
Chili Relleno $5
This was ok, but not great.
Food: 0
Decor: 0
Service: 1
Alex Gourmet Burrito
545 Sansome St
San Francisco, CA 94111
Health Code Violations
Labels: Decor: 0, Food: 0, Mexican, restaurant, review, Service: 1
Tuesday, November 27, 2007
Authentic Mexican in the Ferry Building: Mijita
Tortilla Soup $6.50
This is a large and filling bowl of soup, full of chicken and veggies. This is probably the best deal on the otherwise expensive menu.
Carnitas Taco $4
This tasty taco is topped with yummy pickled veggies, although it's kind of expensive for how big it is.
Labels: Decor: 0, Food: 1, Mexican, restaurant, Service: 0
Saturday, September 15, 2007
Lunch at Mijita, San Francisco, Ca
We were at the Ferry Building for the Farmer's Market and we were getting hungry, so we grabbed a nice lunch outdoors at Mijita, Tracy Desjardins, Mexican place.
Carnitas Taco $4
We get the taco and dump the meat into the soup below to fortify it.
Meatball Soup $7
This hearty soup is even better once we dump the carnitas, jalapenos and pickled veggies into it.
Unlike other items on the menu, the portion size makes the price a good deal.
Quesodilla $5
This looks more like a calzone than what one generally thinks of as a quesodilla. It's ok, but it's a bit too bready for us.
Eggs with Chorizo $8
This dish was actually a huge disappointment. It was bland and cold.
Mijita
1 Ferry Bldg # 44
San Francisco, CA 94111
Previous Restaurant Review
Carnitas Taco $4
We get the taco and dump the meat into the soup below to fortify it.
Meatball Soup $7
This hearty soup is even better once we dump the carnitas, jalapenos and pickled veggies into it.
Unlike other items on the menu, the portion size makes the price a good deal.
Quesodilla $5
This looks more like a calzone than what one generally thinks of as a quesodilla. It's ok, but it's a bit too bready for us.
Eggs with Chorizo $8
This dish was actually a huge disappointment. It was bland and cold.
1 Ferry Bldg # 44
San Francisco, CA 94111
Previous Restaurant Review
Labels: Decor: 1, Food: 1, Mexican, restaurant, review, Service: 1
Sunday, September 09, 2007
Breakfast at Home
Bacon, Egg, Spinach and Cheese Low Carb Breakfast Burrito
Sautee a handful of spinach in a bit of butter. Add a few beaten eggs. Once cooked, layer the spinach and eggs, cooked bacon, and then cheese into the center of a low carb burrito, fold and sautee cheese side down for a minute or so.
Fresh Strawberries
Labels: breakfast recipe, eggs, homemade, Mexican
Monday, August 27, 2007
Dinner at Home
Mediterranean Cucumber, Lemon Cucumber and Orange Cherry Tomato Salad
Dressed with a simple, mustard-y, balsamic vinegarette, these veggies shined.
Low Carb Chicken and Cheese Enchiladas with Tomatillo Salsa
We decided to give our favorite brand of low carb tortillas a shot in enchiladas, a dish Alexis had never made before. These actually turned out pretty tasty and the leftover tomatillo salsa Alexis had made for taco salads a few nights before was perfect with this dish as well.
-8 low carb tortillas
-2 cups shredded cheese
-4 chicken breasts
Poach the chicken breasts in a shallow pan with water and a few cloves of garlic until done--15 to 20 minutes. Shred or chop the chicken. Get out a 9x13 inch baking dish. Lay a tortilla out and place some cheese and chicken in a column down the center. Roll and place in the baking dish. Repeat until all of the tortillas are filled and nicely packed in the baking dish. Ladle the sauce (recipe below) over the tortillas, sprinkle the remaining cheese on top and bake for about 10 minutes on 375, until the cheese is brown and bubbly.
Sauce:
-1 can diced tomatos
-1/2 can water
-1/2 onion, chopped
-1 bell pepper, chopped
-5 cloves garlic
-1 tb cocoa powder
-1 jalapeno, seeds removed
-1 ts chili powder
-salt to taste
Sautee the onions, garlic and peppers in a bit of olive oil until beginning to brown. Add the rest of the ingredients, bring to a boil, reduce heat and then simmer for 20 minutes. Puree with an immersion blender, a food processor, or a regular blender.
-2 cups shredded cheese
-4 chicken breasts
Poach the chicken breasts in a shallow pan with water and a few cloves of garlic until done--15 to 20 minutes. Shred or chop the chicken. Get out a 9x13 inch baking dish. Lay a tortilla out and place some cheese and chicken in a column down the center. Roll and place in the baking dish. Repeat until all of the tortillas are filled and nicely packed in the baking dish. Ladle the sauce (recipe below) over the tortillas, sprinkle the remaining cheese on top and bake for about 10 minutes on 375, until the cheese is brown and bubbly.
Sauce:
-1 can diced tomatos
-1/2 can water
-1/2 onion, chopped
-1 bell pepper, chopped
-5 cloves garlic
-1 tb cocoa powder
-1 jalapeno, seeds removed
-1 ts chili powder
-salt to taste
Sautee the onions, garlic and peppers in a bit of olive oil until beginning to brown. Add the rest of the ingredients, bring to a boil, reduce heat and then simmer for 20 minutes. Puree with an immersion blender, a food processor, or a regular blender.
Labels: chicken, dinner recipes, homemade, Mexican, salad, tomatillo
Saturday, August 25, 2007
Dinner at Home
Chupaqueso Taco Salad with Homemade Quacamole and Tomatillo Salsa
A super-tasty, quick to make, low carb version of a taco salad that still retains the satisfying crunch because of the chupaqueso taco shell. Click here for a video demo on how to make a chupaqueso.
Chupaqueso Taco Salad:
-2 chupaqueso taco shells (reciped below, demo above)
-2 cups baby spinach
-1 batch taco meat (recipe below)
-1 batch tomatillo salsa (recipe below)
-1 batch guacamole (recipe below)
-sour cream or Fage plain yogurt
-hot sauce
Place each taco shell on a plate and put 1 cup of baby spinach in each. On top of that heap the taco meat, then guacamole, sour cream/yogurt, tomatillo salsa and finally hot sauce, if desired. If you have leftover taco meat, guacamole and/or tomatillo salsa, you can make a great scramble the next morning with the taco meat, and top with the guacamole and salsa, or make a great breakfast burrito.
-2 chupaqueso taco shells (reciped below, demo above)
-2 cups baby spinach
-1 batch taco meat (recipe below)
-1 batch tomatillo salsa (recipe below)
-1 batch guacamole (recipe below)
-sour cream or Fage plain yogurt
-hot sauce
Place each taco shell on a plate and put 1 cup of baby spinach in each. On top of that heap the taco meat, then guacamole, sour cream/yogurt, tomatillo salsa and finally hot sauce, if desired. If you have leftover taco meat, guacamole and/or tomatillo salsa, you can make a great scramble the next morning with the taco meat, and top with the guacamole and salsa, or make a great breakfast burrito.
Chupaqueso Taco Shell:
-1 handful of grated cheese per person (I use the "Mexican Blend" from Costco.)
Put a handful of cheese in the center of a hot non-stick pan between medium and medium high. The cheese will melt and will within about 30 seconds, have achieved an internal structure that allows you to flip it like a pancake with a spatula. Flip it and cook for several more seconds. Remove from heat and place in a bowl with about a 6 inch diameter--this will create the bowl shape. About a minute later, the shell will be hard and crispy and you can remove it from the bowl. Repeat with each handful of cheese.
Taco Meat:
-1 lb ground turkey
-1 onion, diced
-2 tb taco seasoning.
Sautee the onions until soft but not browned. Add the meat and taco seasoning and cook until meat is browned and cooked through.
-1 handful of grated cheese per person (I use the "Mexican Blend" from Costco.)
Put a handful of cheese in the center of a hot non-stick pan between medium and medium high. The cheese will melt and will within about 30 seconds, have achieved an internal structure that allows you to flip it like a pancake with a spatula. Flip it and cook for several more seconds. Remove from heat and place in a bowl with about a 6 inch diameter--this will create the bowl shape. About a minute later, the shell will be hard and crispy and you can remove it from the bowl. Repeat with each handful of cheese.
Taco Meat:
-1 lb ground turkey
-1 onion, diced
-2 tb taco seasoning.
Sautee the onions until soft but not browned. Add the meat and taco seasoning and cook until meat is browned and cooked through.
Tomatillo Salsa
A fresh, tart salsa that takes less than 5 minutes to prepare.
-5 tomatillos, husked, washed and quartered
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-1 heirloom tomato, diced
-juice of 1/2 lime
-1 jalapeno, roughly chopped
-1/2 ts salt
Toss the tomatillos, jalapeno, onion, garlic, salt and lime juice into a food processor and pulse several times until uniform, but not pureed. Pour into a bowl. Stir in the diced tomato and serve.
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-1 heirloom tomato, diced
-juice of 1/2 lime
-1 jalapeno, roughly chopped
-1/2 ts salt
Toss the tomatillos, jalapeno, onion, garlic, salt and lime juice into a food processor and pulse several times until uniform, but not pureed. Pour into a bowl. Stir in the diced tomato and serve.
Homemade Guacamole
This is our standard guacamole, but we used the bounty of summer in the form of sweet, yellow heirloom tomatoes instead of the standard supermarket variety.
-flesh of 2 avocados
-1 small heirloom tomato, diced
-1/4 onion, minced
-4 cloves garlic, minced
-juice of 1 lime
-salt to taste
-1 small heirloom tomato, diced
-1/4 onion, minced
-4 cloves garlic, minced
-juice of 1 lime
-salt to taste
Mash the avocado with a fork. Stir in the rest of the ingredients. Serve with anything--taco salads, scrambled eggs, chips, steak, anything...
Labels: avocado, dinner recipes, homemade, Mexican, salad, spinach, tomatillo, tomatos, turkey
Wednesday, August 08, 2007
Lunch at Work
Leftover Fajita in a Bowl
All of the fajita components mixed together in a bowl. Not bad, but not pretty.
Labels: chicken, homemade, leftovers, Mexican
Tuesday, August 07, 2007
Dinner at Home
Chicken Fajitas
The Whole Foods no longer sells the good low carb tortillas from La Tortilla Factory. Instead, we were forced to buy some god-awful hemp tortillas. They were inedible. We should have just walked a few blocks farther to the Safeway to get the good kind. We won't make that mistake again. We ended up eating the fajita insides directly off of the tortilla.
Chicken:
-5 chicken breasts, thinly sliced into strips
-2 tb taco seasoning
Season with the taco seasoning (we were lazy today, but really it's better to just make a spice rub with cumin, garlic powder, salt, pepper and chili powder). Sautee on medium high until cooked through.
Peppers and Onions:
-2 bell peppers, julienned
-1 onion, thinly sliced
Sautee on medium low heat until soft and carmelized. Season with salt.
Guacamole:
-3 ripe avocados
-1 tomato, diced
-1/4 onion, minced
-8 cloves garlic, minced
-juice of 1 lime
-salt to taste
Smash the avocados with a fork and mix all of the other ingredients into the avocado.
Also, add yogurt or sour cream and cheese to complete your fajita.
-5 chicken breasts, thinly sliced into strips
-2 tb taco seasoning
Season with the taco seasoning (we were lazy today, but really it's better to just make a spice rub with cumin, garlic powder, salt, pepper and chili powder). Sautee on medium high until cooked through.
Peppers and Onions:
-2 bell peppers, julienned
-1 onion, thinly sliced
Sautee on medium low heat until soft and carmelized. Season with salt.
Guacamole:
-3 ripe avocados
-1 tomato, diced
-1/4 onion, minced
-8 cloves garlic, minced
-juice of 1 lime
-salt to taste
Smash the avocados with a fork and mix all of the other ingredients into the avocado.
Also, add yogurt or sour cream and cheese to complete your fajita.
Labels: chicken, dinner recipes, homemade, Mexican
Friday, July 27, 2007
Lunch at Mijita, San Francisco, CA
It was such a nice day, we decided to forget our bagged lunch and head to the Ferry building for some al fresco dining at Mijita. As usual, it did not disappoint.
Meatball Soup $7
This was basically a tasty tortilla soup, but with meatballs. A very large bowl for the price.
Crispy Chicken Tacos $7
These most closely resembled taquitos and were slathered with sour cream and avocado sauce and sprinkled with queso fresca. They were a daily special.
Carnitas Taco $4
Small, but packed with flavor. The tender meat is matched with fresh cilantro and onion and pickled carrots and jalepenos.
Queso Fundido $5
This was a bit oilier than usual, but you still can't go wrong with melted cheese and chorizo. We think it was more greasy because there was more chorizo than usual.
Mijita
1 Ferry Bldg # 44
San Francisco, CA 94111
Previous Post
Meatball Soup $7
This was basically a tasty tortilla soup, but with meatballs. A very large bowl for the price.
Crispy Chicken Tacos $7
These most closely resembled taquitos and were slathered with sour cream and avocado sauce and sprinkled with queso fresca. They were a daily special.
Carnitas Taco $4
Small, but packed with flavor. The tender meat is matched with fresh cilantro and onion and pickled carrots and jalepenos.
Queso Fundido $5
This was a bit oilier than usual, but you still can't go wrong with melted cheese and chorizo. We think it was more greasy because there was more chorizo than usual.
1 Ferry Bldg # 44
San Francisco, CA 94111
Previous Post
Labels: Decor: 1, Food: 1, Mexican, restaurant, review, Service: 1
Saturday, July 21, 2007
Dinner at Home
Since it finally feels like summer in San Francisco, and we were having some friends over for dinner, we decided to grill for extra tasty fajitas...
The Fajita
This was more like a burrito than a fajita, in the end, since we had so many toppings, but in our eyes, anything with thin slices of meat and carmelized onions and peppers, wrapped in a tortilla, is a fajita. The components are described below.
Thin Sliced Chicken
Just in case someone didn't want beef, it's always good to have an alternative on hand.
Cheese and Sour Cream
The essential fats...
Homemade Guacamole
So much better when you make it yourself.
Chili Rubbed, Charcoal Grilled Steaks
Giao is the griller in our house and tonight was no different. Alexis rubbed these steaks with cayenne, salt and garlic powder and Giao grilled them up to a nice medium rare.
Carmelized Pepper and Onions
Simply and really good.
Chopped Black Olives
Pour them out of a can and chop them up.
Creamy Corn with Hot Chilis
This dish adds a nice sweetness to the mix.
Peach, Blueberry and Strawberry Fruit Salad
Hot summer nights call for very simple desserts. This fruit is dressed only with a bit of lemon juice.
The Fajita
This was more like a burrito than a fajita, in the end, since we had so many toppings, but in our eyes, anything with thin slices of meat and carmelized onions and peppers, wrapped in a tortilla, is a fajita. The components are described below.
Thin Sliced Chicken
Just in case someone didn't want beef, it's always good to have an alternative on hand.
-3 chicken breasts, thinly sliced
-1 tb taco seasoning
Sautee in a bit of olive oil over medium high heat until cooked through.
-1 tb taco seasoning
Sautee in a bit of olive oil over medium high heat until cooked through.
Cheese and Sour Cream
The essential fats...
Homemade Guacamole
So much better when you make it yourself.
-3 avocados
-juice of 1 lime
-2 small tomatos, diced
-1/4 onion, diced
-4 cloves garlic, minced
-salt to taste
Mash it all together and slather it on anything.
-juice of 1 lime
-2 small tomatos, diced
-1/4 onion, diced
-4 cloves garlic, minced
-salt to taste
Mash it all together and slather it on anything.
Chili Rubbed, Charcoal Grilled Steaks
Giao is the griller in our house and tonight was no different. Alexis rubbed these steaks with cayenne, salt and garlic powder and Giao grilled them up to a nice medium rare.
Carmelized Pepper and Onions
Simply and really good.
-2 onions, halved and thinly sliced
-3 large bell peppers, thinly sliced
-8 cloves garlic, minced
-4 hot peppers minced
Sautee all of the ingredients in a bit of olive oil over medium-low heat until soft and completely carmelized. Stir often.
-3 large bell peppers, thinly sliced
-8 cloves garlic, minced
-4 hot peppers minced
Sautee all of the ingredients in a bit of olive oil over medium-low heat until soft and completely carmelized. Stir often.
Chopped Black Olives
Pour them out of a can and chop them up.
Creamy Corn with Hot Chilis
This dish adds a nice sweetness to the mix.
-2 cans sweet kernal corn, drained
-1/2 cup heavy cream
-2 hot chilis, minced
-salt and pepper to taste
Simmer all ingredients over medium heat until the cream has evaporated and the corn has released some of its starch, leaving the mixture silky.
-1/2 cup heavy cream
-2 hot chilis, minced
-salt and pepper to taste
Simmer all ingredients over medium heat until the cream has evaporated and the corn has released some of its starch, leaving the mixture silky.
Peach, Blueberry and Strawberry Fruit Salad
Hot summer nights call for very simple desserts. This fruit is dressed only with a bit of lemon juice.
Labels: beef, chicken, dinner recipes, homemade, Mexican, salad
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