I read on 196flavors that a popular street food in Malaysia and Singapore was roti john. The legend is that this dish was invented in the 1960s when a hawker was asked for a hamburger, which he did not have. Instead, he improvised a dish with ground meat and egg in a baguette, and it Read More …
This is a very pretty dessert I which there are swirls of cheese cake within a brownie. This is adapted from Esteban Casillo’s cookbook Chicano Eats. The original recipe called for cajeta which I could not find, so I used the similar and easier to find dulce de leche. Abuelita chocolate is a brand of Read More …
This is a form of taco with carne asada in which the tortilla is grilled with some cheese before being topped with the meat, salsa, etc. This version is based on a recipe in Eseban Castillo’s cookbook Chicano Eats. This will serve at least 4 people. For the Marinated Steak ½ cup fresh lime juice Read More …
This is a seasoning for Carne Asada and is from Esteban Castillo’s cookbook Chicano Eats. It makes ¾ cup. ½ oz. guajillos chiles 1 Tbs. black peppercorns 1-1/2 tsp. coriander seeds 1 tsp. cumin seeds 3-1/2 Tbs. Diamond Crystal kosher salt 3 Tbs. garlic powder 3 Tbs. onion powder Preheat the oven to 275 degrees Read More …
This is the first dish we made from Esteban Castillo’s cookbook, Chicano Eats. It makes a flavorful but not spicy sauce to go with pasta. We made it with scallops, but it would also be good with shrimp, fish or chicken. The amount of sauce is intended for 1 lb. of pasta, and is expected Read More …
This salsa is like a thin and unchunky version of guacamole. It is from Esteban Castillo’s cookbook Chicano Eats, and was used with grilled steak to make Vampiros de Asada. When Carol saw the recipe, she could not believe that it would use 1.5 cups of water, but it does. It has a nice citrusy Read More …
The recipe for this Laotian-American fusion dish is from Atlanta’s Talat Market and appeared in Bon Appetit. The fusion part of the dish is adding brussels sprouts and leeks to a red pork curry. This makes 4 servings 6 Tbs. coconut oil, divided 1 medium leek, white and pale parts only, halved, coarsely chopped and Read More …
I have been thinking about making savory biscuits by mixing meat, cheese, onions, etc. into the biscuit dough. I have noticed that it is much easier to incorporate such ingredients in low gluten biscuit dough than in high gluten bread dough. This version is Buttermilk Biscuits for Two plus 5 oz. of Taylor pork roll, Read More …
Since many of my backpacking main courses use pasta, this is an attempt to get some variety by using rice. We experimented with instant rice to save stove fuel, but were unimpressed by the result. In this version, we are incorporating some techniques from the making of rissotto, adding hot water to the pot as Read More …
This is a vegetarian version of biscuit bombs, combining Buttermilk Biscuits and Potato and Cheese Filling. ¼ cup of filling per Biscuit Bomb. A full batch of the filling will fill 16 biscuits. I like to add a little SriRacha or other hot sauce to the biscuit bombs.