I love avocados, especially when I am cooking Mexican style dishes. I often chop them up, add some tomato, garlic, cilantro, onion, and jalapeno pepper to make a nice guacamole sauce, served on the side, but this last week I wanted to present the avocado…
Month: April 2009
Corn muffins are a real treat. I typically make the standard corn bread, sliced in squares, and serve with dishes like barbecue, but on my most recent take on Jambalaya, I wanted something that would stand up not only in spice, but sweetness as well.
These corn muffins are the perfect blend of that mild bite from the jalapeno pepper, seeded of course, and the cheddar adds something to the texture of the muffin, that will keep you wanting more. This recipe is really easy to make, only takes minutes to prepare, and you can have warm muffins on the table in no time.
- 2 eggs
- 1/4 cup of honey
- 1 tsp salt
- 2 cups finely ground yellow cornmeal
- 1 cup of flour
- 1 tbsp unsalted butter, melted
- 1 1/2 cup of buttermilk
- 1 jalapeno, seeded, and finely diced
- 1 cup of cheddar cheese, shredded
Get two bowls ready, one for your wet ingredients, and one for your dry ingredients. In your first bowl, add the eggs and honey, and beat really well. In your other bowl, sift in the cornmeal, flour, baking powder, and salt. Mix well. Add the egg mixture, the diced jalapeno, and the cheddar cheese to the dry ingredients, and mix really well, making sure there are no dry lumps in the bowl.
Preheat your oven to 400 degrees.
Get your muffin pan ready, and spray with cooking spray, or lightly grease with butter. Add the batter to each muffin tray and place in the oven for around 28 minutes. Remove from the oven, and carefully remove the corn muffins to your serving tray.
Serve with a side of honey, drizzling more on top for that added sweetness. Enjoy.
Question for you before we get started, what is your favorite lettuce? Is it the standard head of lettuce? Romaine? Radicchio? I am saying Spring has sprung. I say this because of my neighbor recently removing the gas from his snow blower and packing it…
You should have seen the excitement in my cousin’s eyes the other night. Her voice had changed and her facial expression changed as she opened a box that arrived from her friend in Florida. The box contained a nice stack of pork cracklings. She asked if I wanted a container, and of course I could not say no, so I took one, and began to ask questions. As my cousin’s are fairly new to Wisconsin, they did not think that cracklings existed in Wisconsin, and hence why they had them shipped from Florida. Obviously they do not know about El Rey, our Mexican supermarket, where not only cracklings are in abundance, but fresh ones at that!
I am no stranger to the pork crackling, but I was to the story I was about to hear. This is where the excitement was coming in, and to be honest, I was quiet amused about this excitement, to telling of a story about food, and how good it is. As she was telling the story, her husband was also excited about this dish that they commonly eat for breakfast.
At first, I was thinking pork cracklings for breakfast? With rice? What? Now, I am also no stranger to the Filipino breakfast, as I have had many with my father-n-law, typically a really great dish called Sinangag, a fried rice dish with garlic, and eggs. But chicharones? I had to find out more, and give this one a try, as they talked about ‘dizziness effects’. Later I found out that this can also be served as a snack, and can be treated on the same line as Sisig.
Well, I had this for breakfast, and I will admit, it is really good. Unhealthy of course, but really good.
- 1/2 cup of vegetable oil
- 1/2 cup of pork cracklings
- Cooked rice, warmed
- 3 tbsp White vinegar
Begin by bringing a small pan of oil to a medium-high heat, roughly 5 minutes. Toss in the cracklings, and let puff a bit, only a couple of minutes. Remove them with slotted spoon, and place them on a paper towel to drain off any excess oil. Place on a bed of rice, and serve with a small bowl of vinegar. Now, dip the fried pork skin into the vinegar, eat, and then throw back a little rice. The combination of the vinegar and the pork skin is truly amazing.
Now, I have to gather my Filipino relatives, with hopes on their islands, to gather around some pulutan and some cold beer.