Mexico Trip

I visited Mexico in late January this year looking for more interesting recipes to share.  I found a few that I will be sharing sometime in the near future.  But today I want to share an experience we had while in Mexico.

One of the side trips or adventures we tried while there was fishing.  We were in a 31 foot boat fishing with 5 or 6 rods at a time.  The rods were set for catching different varieties of fish.  We were lucky enough to land 5 different species of fish.  Only 4 of the species were for eating.  In the course of the day we caught over 15 fish.

We only kept one of each edible varieties which were; Mahi Mahi, Snapper, Tuna and Permit.  Each were between 8 and 15 pounds.  The tuna being the smallest.  The rest we gave to the captain and his first mate.

Before I tell you about what we did with our fish, I have more to tell about the fishing trip itself.  We had rough waters that day.  The winds were high and the swells were well above the height of the boat.  Three of the four fishing experienced sea sickness that day.  I believe all for the first time in our lives.

Fortunately the winds let up and the day ended calm.  All had an enjoyable adventure and recovered quickly from the bouncing around.  I recommend trying a fishing trip if you like fishing and/or just like eating fresh fish.

It doesn’t get any fresher than having the chef at the Japanese restaurant at the resort fix your catch.  We asked if they would do it and they said yes.  So we gave them our 4 fish and said please surprise us with your expertise.  We were not disappointed.

He and his staff fixed 14 different dishes using our fish.  They ranged from raw courses to cooked entrees.  On Wednesday and Thursday, my blog postings will show photos of the dishes they created.  I’m sorry that I can’t give you exact names of each dish.  But they were all incredible in presentation and taste.

Enjoy and “Happy Cooking” until next week.

Chicken with Pineapple Salsa (GF)

Chicken with Pineapple Salsa (GF)

(4 servings)

Ingredients:

2 cups Fresh Pineapple, diced

1 cup Fresh Cilantro, chopped

1 medium Fresh Avocado, diced

1 medium Jalapeno Pepper, seeded and finely diced

½ cup Red Onion, diced

2 tbsp. Fresh Lime Juice

¼ tsp. Salt

¼ tsp. Ground Cumin

1/8 tsp. Black Pepper

4 (4-6 oz.) Boneless Skinless Chicken Breasts, ½ inch thick

2 tbsp. Olive Oil

½ tsp. Salt

½ tsp. Black Pepper

Directions:

To make salsa, combine in a medium bowl the pineapple, cilantro, avocado, jalapeno, onion, lime juice, salt, cumin and pepper.  Mix well and set aside.  Oil and then salt and pepper each piece of chicken.  Pre-heat a large skillet or grill pan and cook chicken until you get an internal temperature of 165 degrees (about 5 minutes per side).  Remove and let rest 5 minutes before plating and topping with the salsa.

Note:               You can get larger chicken breasts and slice them horizontally to make thinner pieces for this dish

Ideas for Future Efforts

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Chicken with Mustard Cream Sauce (GF)

Chicken with Mustard Cream Sauce (GF)

(8 servings)

Ingredients:

8 (4-6 oz.) Boneless Skinless Chicken Breasts (see note)

½ tsp. Kosher Salt

½ tsp. Black Pepper

2 tbsp. Olive Oil

2 tbsp. Unsalted Butter

3 cloves Fresh Garlic

1 1/3 cups Chicken Broth, divided

1 tbsp. Dijon Mustard

1 tbsp. Grainy Brown Mustard

1/3 cup Heavy Cream

1/8 cup Fresh Parsley, chopped for garnish

Directions:

In a large skillet over medium-high heat, place oil and butter in pan until melted.  Working in batches, salt and pepper chicken pieces and cook 2 to 3 minutes per side or until golden brown.  Remove to a platter and keep warm.  Add garlic to pan and cook 1 minute.  Pour in 1 cup of broth to help deglaze pan.  Continue until liquid is reduced by half (3 minutes).  Now stir in both mustards and remaining broth.  Stir in cream and bring to a simmer.  Turn off heat and check for thickness of sauce.  If too thick, add more broth.  Plate individually or on a platter, top with sauce and sprinkle with parsley and serve. 

Note:               You can get larger chicken breasts and slice them horizontally to make thinner pieces for this dish.

Note:               Be sure to check that ingredients are gluten-free.  All of these usually are GF.

Ideas for Future Efforts

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Gluten-Free Chicken Entrees

I believe that people looking for "Gluten-Free" recipes forget that there are many entrée dishes that are GF.  Or that can be slightly modified to become gluten-free.  Many of these may not be a dish you can get children to eat.  But it is still good to introduce them to these foods.

This week's two recipes are good for everyone and help with that introduction to children.  Both of the dishes use grilled or sautéed boneless skinless chicken breasts that have only been salted and peppered.  Tomorrow's recipe of "Chicken with Mustard Cream Sauce" comes with a sauce to top it.  Thursday's "Chicken with Pineapple Salsa" recipe is topped with a somewhat spicy salsa.  You could skip the jalapeno in it and the heat would be gone.  This could make it more acceptable to children.

The recipes both call for chicken breasts.  However, you could use boneless skinless chicken thighs if you prefer.  They will take a little longer to cook but work well with each.

I know most of you don't live in Minnesota but I have a little info that might help all of you.  We have found a great restaurant in the suburb of Burnsville, MN.  It is on the Southside of Minneapolis, MN.  The name and address is "Ernie's Pub & Grille" at 14351 Nicollet Court, Burnsville, MN 55306.  www.erniespub.com  They serve very good gluten-free food.  Sunday offers a brunch with both GF and regular food.  They are very conscious of making sure there is no "Cross-Contamination" with the gluten-free food.  The breads and buns they use in the operation are some of the best we have found.

Now many of you won't be able to take advantage of this establishment.  However, you just need to look for restaurants in your area to ask questions of the management.  We have another great restaurant in Rochester, MN that has a dedicated kitchen for GF food they serve.  Their name is "Twigs" and have excellent food for both GF and regular diners.

So "Happy Cooking" and enjoy these recipes.  Then share with others the link for this food blog.  Thanks.

Potato Waffle Melt

Potato Waffle Melt

(4 servings)

Ingredients:

1½ cups Leftover Mashed Potatoes

1 cup Buttermilk

2 large Fresh Eggs

¼ cup Unsalted Butter, melted

4-5 Sage Leaves, minced

1 cup All-Purpose Flour

1 tsp. Baking Soda

½ tsp. Baking Powder

½ cup Parmesan Cheese, grated

½ lb. Sliced Turkey (leftover works well)

1 tbsp. Unsalted Butter

1 medium Avocado, lightly mashed

as needed Salt and Pepper

4-6 oz. Brie Cheese, sliced

½ cup Cranberry Sauce (leftover works well)

Directions:

To make the waffles.  In a medium bowl whisk together the mashed potatoes, buttermilk, eggs and melted butter until smooth.  Then stir in the sage.  Add the flour, baking soda, baking powder and stir until just combined.  Fold in cheese.  Pre-heat waffle maker (see note).  When ready scoop batter into hot greased waffle maker and spread out with back of a spoon.  Cook according to waffle maker.  Repeat until batter is gone.  Prep sandwiches by heating a skillet and melting butter in it.  Add the turkey and crisp up cooking about 5 minutes.  Remove from heat.  Mash avocado and season with salt and pepper to taste.  To assemble sandwiches, spread avocado over half the waffles you made.  Divide half the brie over the avocado, top with turkey and then cranberry sauce.  Divide remaining brie over the sauce and top with remaining waffle pieces.  Place sandwiches on a lined baking sheet and put in a pre-heated 425 degree oven for about 5 minutes and enough to melt brie but not overdo it.  Serve immediately.

Note:               If using a round waffle maker, break waffle into the 4 wedges indicated on the waffle.  If using a square waffle maker, just leave them whole.  Should make 4-5 waffles.

Note.                If you want to make it more
                        extreme, add 8 slices Thick-
                        cut Bacon, cooked before you
                        add last of brie in sandwich.
                        Then top finished sandwiches
                        with 4 large eggs, cooked to
                        your specs.  Cook eggs while
                        sandwiches are in the oven.

Ideas for Future Efforts

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Type of Monte Carlo Sandwich

Type of Monte Carlo Sandwich

(4 servings)

Ingredients:

3 tbsp. Unsalted Butter

3 tbsp. All-Purpose Flour

2¼ cups Milk

½ tsp. Salt

¼ tsp. Black Pepper

1/8 tsp. Nutmeg

8 Slices Country French Bread

2 tbsp. Dijon Mustard

½ lb. Virginia Ham, sliced

½ lb. Roasted Turkey, sliced

2 cups Gruyere Cheese, grated (see note)

Directions:

In a medium sauce pan, melt butter over medium heat.  Whisk in flour stirring for 1 minute.  Slowly add the milk while whisking and continue to whisk until sauce thickens (8-10 minutes).  Bring sauce to a boil and continue stirring for 2 minutes.  Remove from heat and add the salt, pepper and nutmeg.  Stir to distribute evenly, pour into a glass container and cover with plastic warp.  Refrigerate unto an hour to cool.  Lay 4 slices of bread on counter and spread mustard evenly on them.  Spread a ¼ cup of sauce over mustard on each slice.  Divide ham and then turkey evenly over the 4 slices.  Sprinkle a ¼ cup of cheese over the turkey on each slice.  Top these with the remaining 4 slices of bread.  Top these slices with the sauce equally and then evenly divide the remaining cheese over the sauce.  Now place the sandwiches on a parchment-lined baking dish.  Put in a pre-heated 400 degree oven for 20 to 25 minutes or until cheese is melted and golden.  Remove and let rest 5 minutes before slicing in half and serving.

Note:               Gruyere cheese is expensive.  So you can use any other kind of Swiss cheese or even try something different.

Ideas for Future Efforts

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Some Winter Sandwiches that are a Little Unique

I don't know about you but I happen to love "Sandwiches."  There's something to be said about the ability to hold food in your hands and eat.  It doesn't have to be between two slices of bread but that works best for me.  The fun is in all the things you can do to make a sandwich you love.

Now different times of the year bring out different sandwiches.  Spring makes you think of some type of light sandwich.  Nothing too heavy.  Summer has burgers and dogs and other sandwiches of the grill.  In the fall, pulled pork and brisket seems to fill our bread or buns.

But when winter comes along, you look for something more hearty and comforting.  Well this week I have 2 sandwiches that should meet that criterion.  They are both also a little unique from your common sandwich thoughts.

The first on Wednesday is a takeoff of the classic Monte Cristo sandwich.  It's called "Type of Monte Cristo Sandwich" but it uses a béchamel sauce instead of an custard type egg dip.

Then on Thursday, I have a "Potato Waffle Melt" that uses mashed potatoes in place of bread.  You will need a waffle maker for this sandwich but it will be well worth it.  This one is actually great for after Thanksgiving or Christmas to help use some leftovers.

Please give them a try.  I'm sure you will be impressed with them.  Do share them too.  Until next week, "Happy Cooking" and enjoy.