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Chiles en nogada
In , , , on September 16, 2018 with 3 Comments

Chiles en Nogada

Chiles en Nogada is a very famous Mexican dish from the state of Puebla, served on September 16 to celebrate Mexican Independence Day. Because this plate is very time consuming to prepare it is seldom prepared in the home. In fact, may Mexicans have never even tried this national dish. The three colors of the Mexican flag are represented with: green from the chili, white from the nut sauce and red from the pomegranate seeds.

What is Chiles en Nogada? Well, ¨chiles¨ refere to the large green poblano chiles, and ¨nogada¨ comes from the Spanish word for nut tree, nogal, which is a type of walnut tree. Chiles en Nogada consists of poblano chiles filled with a picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and then sprinkled with bright red pomegranate seeds.

 Chiles en Nogada is served cold or at room temperature, and can be found offered in restaurants for a month or so, or as long as there are pomegranate seeds available.

For the recipe click here;                                 pbase.com/alsadventures/chilesennogada

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Home Fried Potatoes, the Best Hash Browns
In , on March 27, 2017 with 3 Comments

Home Fried Potatoes, the Best Hash Browns

Who doesn’t like fried potatoes for breakfast, but have you every tried to make hash browns? I have followed so many recipes that claim to be “The Best Hash Browns Ever”, but I always end up with a fried pancake of greasy, grated potatoes. I say the Best Hash Browns are not Hash Browns, but actually Home Fried Potatoes. Home Fried Potatoes require less oil so they are heather, and the can be seasoned as well, thereby they are tastier. Here is the recipe that I have perfected. 

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Digital Infrared Laser Thermometer
In , on December 30, 2016 with 2 Comments

Kitchen Gadgets, Why So Many?

Kitchen Gadgets, Why So Many?    

 I remember exploring the kitchen as a kid, opening different drawers and cupboards and discovering the world that belonged to my mother. One drawer in particular stood out. That drawer was  packed full of wooden and metal spoons, strange knives, rolling pins and a crazy assortment of handheld gadgets some of them looking like bizarre torture implements. The kitchen tools I discovered in that drawer over 40 years ago are dwarfed by the amount of gadgets available to consumers today. But are they all really necessary? Will you be a better cook owning them?

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classic-hamburger
raw-pizza-with-house-cesar-salad
super-licuados-vegan-planet
terikai-portobello-bowl
texmex-burrito-vegan-planet
In on June 27, 2016 with No Comments

Vegan Planet

Veganism, the top food trend for 2016, is going mainstream and, as with any trend, many will try to capitalize without embracing the trends core values. Vegan Plant, the new vegan restaurant in Mexico City, is an exception. Miguel Bautista, co-founder and Executive Chef, has been vegetarian for over 30 years and vegan for 11 years, and is dedicated to spreading the vegan philosophy through his spectacular food.

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Homemade Vegetable Broth
In , on May 15, 2016 with No Comments

Got Veggie Broth?

When was the last time you made Vegetable Broth? That´s what I thought. And how about canned or boxed broth on the shelf? Strike two. Got Veggie Broth? I didn’t think so! Broth is a key ingredient not just in Mexican food, but in so many recipes including soups, sauces, and rice dishes that I would find it impossible not to have at least one bottle in the fridge. Why settle for bouillon cubes when you can have homemade broth where you can be certain of all the ingredients? 

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