These tots are flavored from the inside out with a spicy vindaloo paste.
Ingredients2 Large Onions (diced) 1 Habanero (minced) 1/4 Cup Dried Cranberries (minced) 1/3 Cup Pecans (chopped) 2 Tablespoon Butter1 Tablespoon Brown Sugar1 Wheel BrieBagel Chips Preparation: 10 minCooking: 1 h 15 minReady in: 1 h 25 min InstructionsCook the onions with 1 tablespoon of butter on medium low until browned, about 45 minutes.Add in the…
I’ve seen orange soda in ceviche before, so I thought that the sour effervescence of kombucha would be a welcome addition to a fresh fish ceviche on a hot night last week. I used GT’s “trilogy” kombucha for this recipe which is lemon, raspberry, and ginger, and pretty much one of the best things I have ever tasted. Some fresh peaches and a little bit of habanero helped bring everything together and make this a meal to remember.
Mexican chorizo is not really that common in New England, in fact, most people around here think you are talking about the much more common portuguese variety when you say the name. At my burrito shop, we used to get fresh Mexican chorizo that was delicious, but then the supplier kept sending the portuguese stuff by mistake and it was starting to annoy me. We are a burrito shop man! One day we ran out of the mexican kind so I whipped up a quick homemade version after skimming a few recipes. It came out ok, but everyone REALLY liked the stuff we were bringing in much better. This reaction made me really want to make chorizo better than the store bought one, so I tested recipe after recipe for several months until I got it right! Now we not only save money on it, but everyone loves the stuff! If you happen to live close enough to Cafe Burrito, come in and try some on a burrito or taco (it’s especially good on our breakfast burritos), But if not, here is the super easy recipe to make some on your own!
A few months back, I made some tostone tostadas. The initial plan of that meal was for them to be sandwiches, but the fillings were not solid enough, and the tostones a little thick. I’m glad that plan didn’t work out because for one, those tostadas were delicious, but more importantly, the destiny of the tostone sandwich was clearly to house ham, pork, pickles, cheese, and mustard.
Finely julienned mango is dressed with soy and cilantro, and topped with seared scallops