My wife and I have been making hard-boiled eggs since we have been together, and often make them on a weekly basis. I love them. They are quick to take on the go, especially during the frantic workday mornings. In the past, I really took my wife’s lead and placed the eggs in cold water, brought them to a boil, then covered them and set the timer for 13 minutes. I thought I was doing this right, but realized the shells were a bit difficult to remove, and the eggs were definitely hard-boiled, which I did not really mind all that much. I then read an article about cooking the eggs a different way, and fell in love with the process.
Welcome the 8 minute hard-boiled egg.
I went with 8 minutes because that is where I found the perfect creaminess to my liking. I tried a 6 minute, 7 minute, as well as a 10 minute egg, and again, I fell in love with the timing. The egg white is cooked perfectly, and the yolk is slightly hard but has just a bit of warm creaminess that just goes perfect with toast.
Let’s get started.
Ingredients:
3 eggs (or less/more)
Water, enough to cover the eggs by an inch
Salt, to taste
Cracked Black Pepper, to taste
Toast, optional
Bowl of Iced water
Bring a pot of water to a boil. Slowly, and carefully add in the eggs. Set the timer for 8 minutes. After 8 minutes, remove the eggs with a slotted spoon and place into the bowl of iced water.
Let them sit in the iced water for a minute or so before removing and cracking into the egg.
My mistake in the past was never knowing when my water was coming to a boil as I typically walked away from the stove, and guessing on the length of time it would take to come to a boil. This technique is much more precise as you boil the water beforehand, resulting in a a perfect hard-boiled egg, and one where the shell simply slides off. A win-win in my book.
Once the shell is off, season with salt and pepper and go to town.
So if you are looking for a perfect egg, give this one a shot. I’m certain you will fall in love.
I’ll admit that I could probably eat Mexican food every day if I could. Anything from the soups, stews, enchiladas, tacos, and heck, even a plate of rice and beans with some roasted chili toreados. I love everything about Mexican cuisine to be honest, and to me, it has comfort food written all over it. There is yet another item I love off the Mexican restaurant menu, and that is the Mexican torta. It’s a simple sandwich but it is loaded with amazing textures and flavor. There is however, a sibling, if you will, to the classic torta, and that is the Mexican cemita. Very similar, but a bit different in terms of a couple of the ingredients. If you are looking for a great sandwich, look no more, because this sandwich is awesome!
Yes, that is one massive piece of beef milanesa that you see placed between a cemita roll!
Let’s get started.
Ingredients:
1 cemita roll, halved
1/2 roma tomato, thinly sliced
Oaxacan cheese, pulled into strands
1/2 cup fresh cilantro, roughly chopped
1/4 cup roasted red salsa, or your favorite
1/2 avocado, mashed
1/2 cup refried beans, cooked
1 piece of beef milanesa (thinly pounded breaded beef)
2 cups of cooking oil
Start by adding the oil to a large skillet, and bring up to temperature, about 350 degrees. During this time, begin preparing all of your ingredients.
When the oi comes to temperature, carefully slide in the beef milanesa. Fry for about three minutes on each side, until each is a deep golden brown. Once cooked, remove and place on some paper lined plate to drain any excess oil. Season with a pinch of salt.
Now you can use something other than beef milanesa, such as shredded chicken or heck even carnitas, so you are not limited to beef milanesa, however it is a classic, and I highly recommend it.
To assemble the sandwich, take the bottom cemita roll, and lather on the cooked refried beans. Next, top with the beef milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato, and red salsa. Top with the seeded cemita bun, and get in attack mode.
It’s a great sandwich. Now granted you could go with a smaller piece of beef milanesa, but this is what was purchased from my local Mexican grocery store, so it was great biting into it, and getting a bit of the cheese and salsa, and then you get into the awesome cemita itself, and well let’s say it’s hard to put down.
The creaminess of both the beans and avocado are perfectly balanced by the heat from the roasted salsa, and well the saltiness of the cheese goes so well with the crisp and tender beef milanesa. It’s one of my favorite sandwiches, and I know you will love it! Hope you enjoy…
1 piece of beef milanesa (thinly pounded breaded beef)
2 cups of cooking oil
Instructions
Start by adding the oil to a large skillet, and bring up to temperature, about 350 degrees. During this time, begin preparing all of your ingredients.
When the oi comes to temperature, carefully slide in the beef milanesa. Fry for about three minutes on each side, until each is a deep golden brown. Once cooked, remove and place on some paper lined plate to drain any excess oil. Season with a pinch of salt.
Now you can use something other than beef milanesa, such as shredded chicken or heck even carnitas, so you are not limited to beef milanesa, however it is a classic, and I highly recommend it.
To assemble the sandwich, take the bottom cemita roll, and lather on the cooked refried beans. Next, top with the beef milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato, and red salsa. Top with the seeded cemita bun, and get in attack mode.
It’s a great sandwich. Now granted you could go with a smaller piece of beef milanesa, but this is what was purchased from my local Mexican grocery store, so it was great biting into it, and getting a bit of the cheese and salsa, and then you get into the awesome cemita itself, and well let’s say it’s hard to put down.
The creaminess of both the beans and avocado are perfectly balanced by the heat from the roasted salsa, and well the saltiness of the cheese goes so well with the crisp and tender beef milanesa. It’s one of my favorite sandwiches, and I know you will love it! Hope you enjoy…
Every Friday I make an attempt to make either a classic Wisconsin fish fry, or at least some type of fish or seafood. It’s probably how I was raised, as many of us in Wisconsin, where the default meal on Friday was typically a fish fry. Those who do not live in Wisconsin probably do not understand, and that’s perfectly fine. There are times however where I do not feel like frying a bunch of fish to feed five, and typically my default it pan searing seasoned tilapia filets, but this past week I decided to make a pan seared tuna steak, and I am very glad I did.
I love tuna, I really do, and it is something I normally do not cook with, but when I do, I like to buy a nice, fresh steak, and let the tuna shine. I think that searing tuna is the best way to cook it, and this recipe is not only quick, but it is pretty delicious.
There are a variety of ways you can marinate your tuna, even different ways of cooking, but I find that a nice coating of a spicy dry rub, and pan searing it really makes the tuna shine.
Let’s get started.
Ingredients:
1 tuna steak
1 tsp garlic powder
1/2 tsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp tarragon
2 tbsp chili oil
2 tbsp olive oil
Start by rinsing your tuna steak, and patting it dry.
Mix the garlic powder, paprika, onion powder, salt, and tarragon in a small mixing bowl.
Once dry, drizzle the chili oil all over the tuna steak, gently massaging it with your hands.
Sprinkle the seasoning all over the fish, trying to get all sides. Set aside on a plate, and place in the refrigerator for at least 30 minutes.
When you are ready to cook the tuna, heat a large skillet on medium-high heat. Add in the olive oil, and heat for a minute or so.
Carefully add in the tuna, and cook on both sides, uncovered for about 5 minutes per side. Now you can go longer if you want, but I go for a nice pink in the middle as that is how I prefer it, but you cook it to your liking.
The tuna steak is pretty awesome. The seasonings and the chili oil really make this one shine. Any leftovers can be used for a tuna salad as well, should you want to go that route and make a sandwich. Hope you enjoy!
My family and I have been visiting a local restaurant in town known as Buffalo Wild Wings. You have probably heard of it, and it is basically bar grub such as wings, burgers, flatbreads, and the like. When it first opened we were pretty stoked as the food was half way decent, the service was good, and it was a place where the kids could agree on. Over the course of the past year, if not more, service has gone down hill, and in my opinion so has their food. Their wings are becoming rubbery, even somewhat cold on one occasion, and their nachos, which both my wife and I love, are never consistent. Point of the story is two things; we stopped going, and I figure out how to make their garlic and parmesan sauce, which is finger licking delicious, and I’m not one to lick my fingers if you know what I’m saying.
I’m a sucker for really good wings, dry or wet, so why not take a chance and make them your own, right? I’m also into baked chicken wings, and a bit on the drier side, but you make them any way you desire. This sauce has that perfect tang, with awesome roasted garlic flavor. They were hard to stop eating, let’s just put it that way.
Start by getting a sheet of aluminum foil out, and place the garlic cloves on top. Drizzle with the olive oil, and place in a 350 degree oven for about 30 minutes. Remove, and let cool.
During this time, add the remaining ingredients to a small mixing bowl. Once the garlic is cooled, remove from the skins, and mash into small bowl, then mix well into the sauce. Set this sauce, covered, in the refrigerator for at least one hour to let the flavors merry.
Deep fry or bake your wings until the are fully cooked and crispy. I like to bake mine. Preheat your oven to 400 degrees.
Line a large baking sheet with parchment paper. Use two baking sheets if you have to. place the chicken onto the baking sheet, and place in the preheated oven for 1 hour and 30 minutes. Turn once around 60 minutes. After 1 1/2 hours, turn off the oven, and let them sit in there for another 15 minutes.
Once you are ready to eat and the wings are fully cooked, add them to a larger mixing bowl. Add in as much or as little sauce, and coat to your liking. Give them a nice toss and dig in.
The result is awesome. Perfectly crisp chicken wings with the roasted garlic and parmesan sauce just sold me that I no longer need to visit the longer Buffalo Wild Wings, plus I make better nachos to boot! Hope you enjoy!
Start by getting a sheet of aluminum foil out, and place the garlic cloves on top. Drizzle with the olive oil, and place in a 350 degree oven for about 30 minutes. Remove, and let cool.
During this time, add the remaining ingredients to a small mixing bowl. Once the garlic is cooled, remove from the skins, and mash into small bowl, then mix well into the sauce. Set this sauce, covered, in the refrigerator for at least one hour to let the flavors merry.
Once you are ready to eat, and the wings are fully cooked, add them to a larger mixing bowl, add in as much or as little sauce, and coat to your liking. Give them a nice toss and dig in.
The result is awesome. Perfectly crisp chicken wings with the roasted garlic and parmesan sauce just sold me that I no longer need to visit the longer Buffalo Wild Wings, plus I make better nachos to boot! Hope you enjoy!
