¡Buenos Dias Todo! (Good Morning All!)

¡Bienvenidos a mi clase de cocina! (Welcome to my cooking class!)

Today we are making stuffed poblanos cooked in a rich and earthy red mole (moh-LAY) sauce.  The flavours are out of this world.  With every bite, your taste buds will be doing a happy dance.

So let’s get started as this recipe has a few components that have to be done separately.   I made the rice, salsa roja and red mole sauce  prior and used them in other ways but don’t let the long list of instructions scare you as they all come … Read more...

Happy New Year!!!

All the best to all my loyal readers for 2015.

I know it has been a crazy long time since I posted, but in my defense (such as it is), I was hogtied to the stove, the retail shopping cart and Christmas hoopla for the last 3 weeks of December.

It is now January and I have been on an organizational/cleaning spree the past couple weeks as we are getting the house ready for the market.  Don’t worry, this is not the Northern Homestead going up for sale (banish the thought!), but the Southern one.  There … Read more...

I love leftovers.  In a pinch, they are a quick meal heated up the next day, but they also have tremendous experimental appeal for the adventurous kitchen types.  I am just such a type.

The other day we had shredded beef tacos with rice for dinner and I was left with about a cup of brown/wild rice and about a cup of the beef in BBQ sauce to ponder what to do with for last nights meal.

I didn’t want tacos again so grabbed a couple frying pans and some veggies from the fridge and got to work.  I also … Read more...

The other day I hosted a luncheon with some real estate associates and the theme was Mexican (what else?!).  One of the side dishes featured was Rajas con Crema (Rajas is pronounced “Ra-Has”) which translates to “Strips with Cream”, a luscious Mexican side dish that doesn’t look very appetizing, but the flavour more than makes up for it.

I first tasted this dish in Mexico when I attended a one day cooking class with a Mexican Chef at The Little Mexican Cooking School in Puerto Morelos a few years ago.  It was a fantastic experience where I came away with … Read more...

Yup.  Still in Mexican mode.  How about I am always in Mexican mode.  I could eat Mexican cuisine every day for a year and never get sick of it.  There is so much variety that I highly doubt I will ever get bored with it.

Today we are making enchiladas verdes con pollo.  A super simple and super tasty dish that will impress your significant other, your kids, even your fussy MIL.

Ingredients

2 Cups shredded, cooked chicken *
1 Cup onion, diced
1 Cup diced poblano peppers
3 Cloves garlic, minced
Salt & Pepper to taste
3 Tbsp Flour… Read more...

Also known as Cebollas Curtidas or Escabeche Salsa de Cebollas, it is a S-P-I-C-Y pickled onion salsa that will blow the roof of your mouth off.  I first tried it several years ago in Mexico and have been hunting for the recipe ever since.  Two years ago I tried bribing the waiter in one of the restaurants at the resort….no go.  I  then asked our beach mesero whom we befriended if he could get the recipe from the Chef…nope, still a no go.  Grrr….so I spent several months afterwards looking on-line for a similar recipe and still could not come … Read more...

Yup…You guessed it.  I am still on my Gotta-Have-Mexican-Flavour-Fetish, and today we are making Authentic Enchilada Sauce.  Not the stuff you buy in the grocery store or the ‘Americanized’ recipe versions I have seen on-line, but real, authentic enchilada sauce made by many a Mexican Abuela (grandma) using only 4 main ingredients.  The flavour can’t be beat and it is really simple to make.

Start off with 4 dried guajillo (gwah-hee-yo) peppers and 2 dried ancho pasilla (pa-see-ya) peppers.  These can be purchased in the Mexican aisle of your local grocery store.

Step 1 ~ Toast the peppers in a … Read more...