I like Mexican Food. As a young boy, my family traveled in Mexico for family vacations. I still remember the sites and smells of the various places we went; the street taco stands, tamale vendors and men walking the streets with live cabritos hanging in a bunch over their shoulders. The food was always wonderfully aromatic, full of spice and loaded with carbs. As I got older, at first, the carbs seemed to hang with me; now they seem to hang on me. As a result, we don’t eat a lot of Mexican food anymore. Nonetheless, there is always that hankerin for some good ole Mexican food. While there are several taquerias near the house, inasmuch as Baby Lady is from El Paso we try to cook Mexican food at home. This recipe was my Mexican food fix and the downfall of my diet and healthy lifestyle, at least for a day.
Because she loves me a lot, for Father’s Day several years ago, Baby Lady bought me a Lello Musso Lussino Ice Cream machine like the one originally used on the Iron Chef Japan.
It’s built like a tank, weighs a ton and has its own permanent place on the countertop because we aint movin it. It works like a champ, is easy to use, has its own freezer and turns out 1.5 qts of the best ice cream in about 40 minutes hassle free.
As I was playing with the machine, trying different recipes and combinations of flavors, I chanced upon this recipe for Chocolate Cinnamon Gelato with Toffee bits. This is a silky smooth, luscious, Italian ice cream with tremendous depth of flavor and character. The first time I made it, I got 1 tablespoon and Baby Lady didn’t even get the chance to taste it. Instead, our youngest son, Daniel, (while a budding teenager and growing boy) found it. Before you could say lickity split, Daniel ate the entire 1.5 qts (less one tablespoon), licked the container and washed it so as to hide the evidence. If you’re in the mood for a rich chocolate experience, give this a try. Daniel highly recommends it. Continue reading Chocolate Cinnamon Gelato with Toffee Bits→
The 2011 Texas Heat Wave was one of the worst ever on record with DFW experiencing 40 consecutive days over 100 degrees F and more than 70 days over 100 degrees F. There were rolling brown-outs because of the demand placed upon the electrical grid. Drought conditions made wild fires sweep across the state. Trying to find ways to beat the heat and stay cool was always a chore. Cooking inside raised the house temperature while grilling outside was unbearable. Then I stumbled across this simple and refreshing Watermelon, Avocado and Shrimp Salad. You should try this on a hot summer afternoon with a nice glass of fresh squeezed lemonade. Serves 4.
We have a small garden in our backyard that provides us lots of pleasure. We grow, among other things, Aubergine Eggplant (the large dark purple ones found at your local grocer) and Swiss Chard (both red and green). We also have an abundant supply of mint in separate container (if you plant it in the ground it will take over everything). This is a recipe we stumbled across one day that allowed us to use our garden as the primary food supplier. It is a wonderful recipe and satisfies Baby Lady’s vegetarian needs. Continue reading Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint→
Part of the joy of food and cooking is watching TV cooking shows. Like everything else, some are really good. Some are not so good. Some inspire me to cook something new, try different techniques or experience different flavor combinations. This is a wonderful Jacque Pepin recipe we saw while watching TV at my Dad’s house one Sunday afternoon. It looked so good we simply had to try it. We have shared this recipe with several of our friends who have raved about it, too. Not only is this lick the plate delicious but it’s easy and quick for weeknight meals.
We were at the market shopping when we found these fabulous, fresh red Anaheim peppers. We simply could not resist the urge to buy them because they were so beautiful and would make such a pretty dish. So, we bought them having no idea what we would do with them.
We got home and discussed what to do and both agreed roasting the peppers seemed the way to go. I fired up the gas grill and let it do its thing.