Oh, yeah, mojitos also happen to be delicious.

The Dharmajito

Ingredients

• 5 fresh mint sprigs
• 1 tablespoon *simple syrup
• 3 tablespoons fresh lime juice
• 1 1/2 oz Dharma Initiative light rum
• Dharma Initiative club soda

Directions

Fill a Collins or Pilsner glass with ice. Muddle the mint leaves in the bottom of a shaker. Add ice, simple syrup, rum,  and lime juice. Shake vigorously. Strain into glass and top off with club soda and extra mint leaves.

*To make simple syrup, add 1 cup sugar to 1 cup water and bring to boil. Once syrup forms, it’s done.

Source: Dave Cathey

You can also make a pitcher of Dharmajitos with a cup of rum, 1/3 cup simple syrup and the juice of 5 to 6 limes.

Jesse Olivarez, or Dr. MexiMelt.

For the better part of two decades I’ve been celebrating Cinco de Mayo with a good sized fiesta. It’s taken on many different faces over the years, starting out as a sit-down dinner party when I would spend weeks — sometimes months — tracking deown hard-to-find ingredients and sharing recipes with which precious few in Oklahoma were familiar.

Then one year, I got overly ambitious with both the food and the invites and dinner ran way late. That was a pivotal year as it was also the one and only time I ever rented a frozen margarita machine. While folks were forced to wait to eat, they were not forced to wait on those margaritas and the ice-bathing cervezas. The party was such a success, the format changed the following year: enchiladas, mole, beans and chorizo rice were out; tacos were in.

Last year, I had to cancel the party because my mother fell ill a week before the big day. As rough as that was, this year’s has been even more trying.

For the second time in the last 18 months, The Oklahoman announced a reduction in workforce. Fifty-seven good folks are now out of work. More than a few I consider friends. One in particular I consider among my closest friends.

Just so happens the announcement was made on May 5, and my good friend Jesse Olivarez was among those left with no job.
Jesse might just be the Sultan of Cinco. No, not because he’s Hispanic. Because there’s no one that loves my annual Cinco de Mayo party, which rarely ever falls on the 5th, like Jesse.

Amigos

Whether putting the “water” in firewater, “helping” wrap tamales, or gently reminding we foolish gringos that Cinco de Mayo is a made-for-Budweiser holiday celebrated more north of the border than south, he’s the first to arrive and up first for migas the next morning.
This year’s fiesta is dedicated to him and the decade of hard work he gave The Oklahoman and in turn the community, including grunt work, holidays, nights and weekends for half the pay he was worth.

If there’s one stereotype of Hispanic folks born from overwhelming anecdotal evidence, it’s a propensity for loving spicy food. Jesse is the reason I know it’s a stereotype, it’s because Jesse would choose sugar over chile any and every time.
This recipe, derived from Rick Bayless’ first book, “Authentic Mexican: Regional Cooking from the Heart of Mexico” (William Morrow and Company, Inc., 1987) for Manchamanteles, which means tablecloth-stainer, is perfect for my very good friend Jesse as it combines spicy and sweet beautifully. And I love it because I can now acquire all the ingredients needed right here in Oklahoma City.

Mole Manchamanteles

Mole Manchamanteles

Ingredients

• 6 medium dried ancho chiles, stemmed, seeded,
  deveined, and halved
• 3 cascabel chiles, stemmed, seeded and deveined
• 5 tablespoons lard
• 1 small white onion, chopped
• 5 cloves garlic, halved
• 1 pound boneless pork shoulder, cut into 2″ cubes and patted dry
• 1 pound chicken tenders, diced
• 3 black peppercorns
• 2 whole cloves
• 1 1⁄2″-long piece canela (Mexican cinnamon) or cinnamon stick
• 8 pieces dried crostini pieces
• 2 tablespoon cider vinegar
• Salt
• 1 20-ounce can pineapple chunks
• 1 ripe medium plantain, peeled and cut into 1-inch cubes
• 2 tablespoons Agave nectar

Directions

1. Heat a large cast-iron skillet or griddle medium heat. Working in batches, toast chiles on both sides, pressing them down with a metal spatula, until aromatic, about 1 1⁄2 minutes.
2. Transfer chiles to a large bowl, cover with boiling water, weight down with a plate, and let soak, 30 minutes. Drain.
3. Heat 4 tablespoons of the lard in the skillet over medium-low. Add onions and fry until softened, 5–6 minutes. Add garlic and cook until onions are golden brown, about 18-20 minutes. Remove onions and garlic from skillet with a slotted spoon and transfer to a blender, leaving lard in the skillet.
4. Increase heat to medium, add pork, and cook, turning often, until golden brown on all sides, 12–14 minutes. Drain pork on paper towels and set aside.
5. Add chicken to the skillet and cook, turning often, until golden brown on all sides, about 10 minutes. Using a slotted spoon, transfer chicken to plate with pork and set aside. Reserve skillet with any remaining lard.
6. Put peppercorns, cloves, and canela into a mortar and crush with a pestle to a powder. Transfer spices to a blender.
7. Add 1 cup water, drained chiles, and bread and blend until smooth, 2–3 minutes. Strain mixture through a fine-mesh sieve into a medium bowl, pressing on solids with the back of a spoon. Discard solids.
8. Heat reserved skillet over medium heat, carefully add chile mixture, and fry, stirring constantly, until thickened, 4–5 minutes.
9. Transfer chile mixture to a large heavy pot. Add pork, 2 cups water, vinegar, and salt to taste and stir to combine. Bring to a simmer over medium-high heat, cover, reduce heat to medium-low, and simmer until pork is very tender, about 2 to 2 1⁄2 hours.
10. Add chicken and pineapple and cook, covered, until chicken is cooked through, about 20 minutes.
11. Meanwhile, melt remaining lard in a medium skillet over medium heat. Fry plantains, turning often, until golden brown on all sides, about 5 minutes.
12. Transfer plantains to the mole and stir to combine.
13. Add agave nectar and salt to taste and continue to cook for 10 minutes more.

Serve over rice or potatoes with plenty of warm tortillas.

SERVES 4

Source: Adapted from Rick Bayless recipe

We’ll fulfill this month’s taco recipe and honor April’s designation as National Grilled Cheese Month simultaneously by sharing a recipe for quesadillas.

Quesadillas are merely grilled or griddled cheese tacos. Start with good flour tortillas, then add a nice melting cheese or two or three and you’ve got the foundation. For this recipe, I’ve prepared a sweet and spicy bacon filling, featuring agave nectar and Salsa Ahumada, chipotle-based sauce with a smoky finish.

To amp it up, serve them with a good salsa, guacamole and sour cream.

If bacon doesn’t fit your palate but you want to introduce a protein, thin slices of grilled chicken, beef or pork work great. Avoid ground meats as they tend to make for a soggy quesadilla.

Killer Quesadillas

Ingredients

• 4 10-inch flour tortillas
• 1 cup grated queso quesadilla or blend with Monterrey Jack, cheddar or asadero.
• 4 teaspoons butter
• 8 ounces Chipotle-Agave Bacon filling (recipe below)
• Salsa Ahumada (recipe below)

Directions

Heat skillet or griddle to medium.

1. Making one at a time, melt butter then add tortilla. Immediately add a few pinches of cheese then optional proteins.
2. Using a spatula, fold the quesadilla into a taco shape and press.
3. Cook until quesadilla is golden brown.

Sweet and Spicy Agave Bacon Filling

Ingredients

• 6 slices hickory-smoked bacon
• 1 teaspoon Ancho chile powder
• 1/2 teaspoon Chile de Arbol powder
• 2 tablespoons Pure agave nectar

Directions

1. Fry bacon to desired crispness, drain and cool.
2. Chop bacon and mix with remaining ingredients

Salsa Ahumada

• 1 28 ounce can Fire-Roasted organic tomatoes
• Half a small to medium white onion
• 3 to 4 cloves unpeeled garlic cloves
• 2 to 4 chipotles in adobo

Directions

1. Heat a cast iron skillet or griddle to medium high.
2. Place tomatoes and chipotles in food processor and pulse 3 or 4 times to break up chipotles.
3. Place onion half on griddle, flat side down along with garlic cloves.  Cover with the lid from another pot or pan. Roast 2 to 3 minutes until onion and garlic begin to blacken.
4. Using tongs, flip to unblackened sides and repeat.
5. Once the garlic and onion have attained some color and all sides and is fragrant, remove from heat.
6. Peel garlic cloves and add to food processor. Pulse mixture 5 to 6 times to blend garlic thoroughly.
7. Roughly slice the onion and add to food processor. Pulse 2 to 3 times for chunky consistency.

Source: Dave Cathey

Bluebonnets in bloom in mid-March was a good sign for local crops in the Texas Hill Country.

So I, as is often the case, was in the Texas Hill Country when the first day of spring. This year, the bluebonnets were just starting to bloom, meaning the local vegetable crops were coming in early.

The past two years Marches have been less kind to local vegetation down there thanks to prolonged drought. But two Marches ago, five daze beyond the Ides love was in bloom as Lori and I wed on hilltop courthouse by a judge who bore an eery resemblance to Col. Sanders.
So with the luck of an early crop spinach and the memory of my Lori’s love for mushrooms, I came up with the following recipe.

I don’t usually favor flour tortillas over corn, but Lori insisted they’d be better and since she’s the inspiration for the recipe (and she does all the laundry) I chose to go with her suggestion, which was the correct one. I will say, don’t steam the tortillas. Take the extra minute or two to heat them on a very hot griddle or cast iron skillet so they will be a little crisper. This filling would also translate beautifully into a quesadilla, adding a nice mix of sharp white vermont cheddar and Monterrey Jack cheese.

I bought the spinach at a Central Market in Austin, but Central Market bought the spinach from a farm in Oak Hill, which is less than 10 miles from the store. Here’s hoping that when Whole Foods finally arrives to Oklahoma City (the Chesapeake Campus to be exact), hopefully before the end of 2011, they too will provide the needed cashflow to allow our local producers to feed us more thoroughly.

Bacon-Infused Spinach Tacos with Mushrooms

Ingredients

• 10 ounces fresh spinach
• 4 thick slices of bacon
• 4 ounces mushrooms, sliced
• 1/4 red onion, in small slices
• 1 jalapeno or large serrano chile in small slices
• 1-2 clove garlic minced
• 1 teaspoon rice vinegar
• 1/4 cup pumpkin seeds
• 1/4 cup quartered grape tomatoes
• 1 1/2 teaspoons chile powder
• 1/2 cup fine-grated cotija cheese

Directions

1. In a medium-heated skillet, fry bacon.
2. When ample fat has been rendered, move bacon to papertowels to dry and cool.
3. Heat small cast iron skillet until almost smoking.
4. Add pumpkin seeds and shake 10 to 15 seconds.
5. When seeds start to release oils, remove from heat and add chile powder, mixing well.
6. Cover with another skillet, and let toast four minutes.
7. Chop bacon into small pieces and to pumpkin seed mixture, mixing thoroughly, and set aside.
8. Reheat bacon fat to medium high.
9. Saute mushrooms until well coated and begin to release their liquid.
10. Add onions and saute 1 minute, add garlic and saute another 45 seconds to a minute, mixing well.
11. Add spinach, shake or stir until it begins to wilt.
12. Stir in chiles until well coated.
13. Add bacon-pumpkin seed mix and cook about one more minute.
14. Add a splash of rice vinegar and stir.
15. Add tomatoes, remove from heat and give the filling one last thorough toss.
16. Serve in flour tortillas heated on a very hot griddle or cast iron skillet and grated cotija chese. Yucateco Habanero sauce works well with these.

Butter-Wilted Spinach and Mushroom Tacos

Ingredients

• 12 ounces fresh spinach
• 8 ounces mushrooms, sliced
• 1/4 red onion in small slices
• 1 jalapeno or 2 serrano chiles in small s
• lices
• 1-2 cloves garlic, minced
• 4 tablespoons butter
• 1 teaspoon rice vinegar
• 1/4 cup pumpkin seeds
• 1 teaspoon chile powder
• 1/4 cup quartered grape tomatoes
• 1/2 cup fine-grated cotija cheese

Directions

1. Heat small cast iron skillet until almost smoking.
2. Add pumpkin seeds and shake 10 to 15 seconds.
3. When seeds start to release oils, remove from heat and add chile powder, mixing well.
4. Cover with another skillet, and let toast four minutes.
5. In a medium-heated skillet, melt butter.
6. Saute mushrooms until well coated and begin to release their liquid.
7. Add onions and saute 1 minute, add garlic and saute another 45 seconds to a minute, mixing well.
8. Add spinach, shake or stir until it begins to wilt.
9. Stir in chiles until well coated.
10. Add pumpkin seeds and cook about one more minute.
11. Add a splash of rice vinegar and stir.
12. Add tomatoes, remove from heat and give the filling one last thorough toss.
13. Serve in flour tortillas heated on a very hot griddle or cast iron skillet.
14. Sprinkle with cotija cheese. Yucateco Habenero sauce works well with these.

Source: Dave Cathey

These chicken tacos are inspired by Asian cuisine.

I’ve been eating and talking Asian cuisine all month, thanks to the Lunar New Year. I’ve talked long and learned a ton from Max and Sindy Chow as well as Thai and Kathy Tien of Grand House. I’ve also been inspired by Fung’s Kitchen and Pho Lien Hoa to come up with these two tacos.
Ginger is added to the mix to give it that fresh, bright flavor so common in Asian foods. For the garnish, I went with the julienned daikon and carrots found in Vietnamese banh mi and some watercress. Tacos live and die with the sauces they’re paired with, so I’ve infused salsa verde with ginger, mixed Mexican crema with hoisin sauce, and when all else fails, go with Sriracha.

To give the tortillas a dumpling feel, I’ve steamed them then pan-fried them with a small amount of oil.

Check back tomorrow for a vegetarian taco with Asian inspiration.

Ginger Chicken Tacos

Ingredients

• boneless, skinless chicken breasts
• 1 teaspoon grated ginger
• 3 cloves garlic, minced and mashed
• 1 bunch of green onion, sliced. White parts only
• 3 tablespoons sesame oil
• 1 lemon
• 1/4 cup soy sauce
• 1 tablespoon of Mirin (rice vinegar would work, too)
• Salt and pepper to taste
• 12 corn tortillas
• 1/4 cup peanut or vegetable oil
• Daikon and carrott matchsticks
• sliced radishes
• sliced fresh jalapeno
• watercress leaves
• 1 cup salsa verde with ginger (recipe below)
• 1/2 cup Hoisin Crema (recipe below)

Directions

1. If the chicken is thawed, put it in the freezer one hour so that it’s partially frozen before slicing it thin and then chopping it into bite-sized pieces. Then set aside in a bowl, adding the juice of one lemon and some zest and a tablespoon of the soy sauce. Let stand at least 30 minutes. Make the crema and salsa while chilling and marinating chicken.
2. Heat a wok to medium high, then add sesame oil.
3. When the oil is rippling, add chicken and toss till both sides are browned. You might need to do this in batches.
4. Add ginger and garlic, tossing frequently.
5. Add remaining soy sauce and stir fry until it’s mostly cooked off.
6. Add mirin, salt and pepper. Toss one more minute then remove from heat.
7. Soak 4 to 6 papertowels with water, wring lightly then wrap them around the tortillas. Put in microwave on high for 1 minute.
8. Let cool, while you heat a skillet to medium high and add 3 tablespoons of peanut or vegetable oil.
9. Place two heaping spoonfuls of chicken in the steamed tortilla, and pan fry on both sides until toasted. Repeat until you’ve run out of filling.

Serve with daikon, carrots, sliced jalapenos, radishes, salsa verde with ginger and hoisin crema.

Salsa Verde with Ginger

• 5 ripe tomatillos, husked and rinsed
• 3 cloves garlic
• 1 knob of ginger, about a half inch by a half inch, peeled.
• 2 large jalapenos
• 1 tablespoon cilantro leaves.
• 1 bunch green onions, greens only
• 1 teaspoon salt

Directions

1. In a pot of boiling water, add all ingredients except salt and green onions.
2. Blanch for five minutes.
3. Move ingredients plus salt and half cup of liquid into food processor and blend until smooth.
4. Add onion tips and pulse 5 to 6 times, until consistency is how you want it.

Hoisin Crema

• 1/2 cup Mexican cream or creme fraiche
• 2 tablespoons hoisin

Mix thoroughly and serve.

Variation: If you can’t access Mexican crema or creme fraiche, substitute sour cream and 2 teaspoons of mirin.

Source: Dave Cathey

This Boeuf Bourguignon was prepared following Julia Child's original recipe from "Mastering the Art of French Cooking."

Though we lost Julia Child in 2004, she enjoyed quite a comeback in 2009.
Thanks to Julie Powell’s blog, which became a book, “Julie and Julia” became a successful film, starring Meryl Streep. Then I shared the story of Oklahoma City’s own John Bennett, who enjoyed a lifelong friendship with the iconic chef that picked up at the moment in history where her part in “Julie and Julia” ended.
While Streep’s unbridled interpretation of Julia in all her eccentric wonder stole the show, the recipe that likely remained kicking around in the head’s of viewers is Boeuf Bourguignon. 

The arctic temperatures that have the Heartland in the stranglehold, make this the the time to embrace your inner Julia. This is comfort food from France, guaranteed to warm the soul. Even my vegetarian wife enjoys the buttery onions and mushrooms in the resulting velvet-smooth brown gravy. Chili is clearly a great call for this kind of weather, but boeuf bourguignon stands shoulder to shoulder with it for cold daze like those upon and before us.

Thanks to Random House for releasing the original recipe for BB plus sauteed mushrooms and brown-braised onions from “Mastering the Art of French Cooking.’ Simply click on the images and zoom to about 50%, depending on the size of your screen, to read the recipe in Julia’s original text. Bon Appetit!

And here is Julia’s guide to choosing the right beef for this dish, courtesy of Random House: 

The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on 1 pound of boneless meat, trimmed of fat, for 2 people; 3 if the rest of the menu is large.

First choice: Rump Pot Roast—Pointe de Culotte, or Aiguillette de Rumstek
Other choices: Chuck Pot Roast—Paleron, or Macreuse à Pot-au-feu
Sirloin Tip—Tranche Grasse
Top Round—Tende de Tranche
Bottom Round—Gîte à la Noix

Molly Wizenberg's Italian Grotto Eggs, ala Dude.

If you’re looking for a good cookbook for either your wishlist or for the foodie on your gift list, consider local author Molly Wizenberg‘s “A Homemade Life.

"A Homemade Life," by Casady grad Molly Wizenberg.

Molly used to be one of the country’s finest young food bloggers. Now, she’s simply one of America’s best food writers.

The voice behind Orangette found her way to Bon Appetit and this year with “A Homemade Life,” which is a perfect showcase for Molly’s talent.

It’s “Like Water For Chocolate” without the magic realism.
Ultimately, the book is the ongoing recipe for Molly’s life. The Casady-graduate shares the high and lows of her homemade life, ending each chapter for recipe.
If music creates the soundtrack of your life, then surely food creates its menu — in some cases smorgasbord.

This recipe comes from the heart-breaking, beautifully written chapter that describes her father, Burg’s, final days thanks to a long battle with cancer.

Molly Wizenberg and her dad, the late Morris 'Burg" Wizenberg.

I’m sure Burg would be thrilled to know that the first time I made this dish for my wife Lori, she immediately thrust it upon her Top 5 Meals list, right there with Sushi Neko’s Red Canyon, pan-seared John Dori from The Coach House, Eggplant Parmigiana  from Vito’s and my own meager contribution: Pecan-Mushroom tacos.
This simple, luscious dish takes a little patience for those used to eggs being done within a few minutes. The low cooking temperature extends the time, but — combined with goat cheese — results in a sumptious result. I tossed them on top of onion-jalapeno fried potatoes (surprise!) and a few ribbons of basil.

Italian Grotto Eggs

Ingredients

• 1 tablespoon unsalted butter
• 5 large eggs
• 1/4 teaspoon salt
• 1 tablespoon heavy cream
• 1 tablespoon butter
• 3 tablespoons (1-1/2 ounces) soft goat cheese, like Laura Chenel, coarsely crumbled.
• Fresh ground pepper

Directions

1. Melt the butter in a medium nonstick skillet over medium-high heat.
2. Crack the eggs into a small bowl and beat them lightly with a fork.
3. Add the salt and cream and beat to blend.
4. When the pan is hot, pour in the eggs and swirl to coat.
5. Reduce heat to low, and using a heatproof rubber spatula, stir the eggs gently, scraping the bottom of the skillet until the eggs are looselyset in large, pillowy curds. They should be slightly runnier than you want them.
6. Remove the pan from heat and scatter the goat cheese over the eggs.
7. Give them one more gentle stir to melt and distribute the cheese.
8. Serve immediately with additional salt and black pepper to taste and, if you like, slices of buttered toast.

Source: Molly Wizenberg’s “A Homemade Life”

Onion-Jalapeno Fried Potatoes

Ingredients

• 2 potatoes, peeled and diced
• 1 small onion, halved and sliced
• 1-2 jalapenos sliced thin.
• Squeeze of fresh lime juice
• salt, pepper, and garlic powder to taste

Directions

1. Heat a medium heavy-bottomed frying pan and fill to about an inch with vegetable or peanut oil.
2. Heat the oil on medium, to about 325.
3. Fry potatoes for 15 minutes, remove and cool.
4. Turn heat to high and refry potatoes another 7-10 minutes.
5. Add the onions and peppers when potatoes just begin to get crisp.
6. When potatoes are fully crisp and onions and peppers have started to brown, remove from heat into a paper lined colander. Dust with salt, pepper and garlic powder.
7. Just before serving, add a squeeze of lime and toss.

Source: Dave Cathey

The Food Network 4-in-1 grilling station.

As part of our “Try This for the Holidays” series, Kohl’s Department stores sent me a Food Network 4-in-1 grill/griddle, which I used to to make the Thanksgiving Leftover Cubanini.

The device purports to perfect for grilling, griddling, waffle-making and sandwich pressing.

In my experience with the last claim, the device was a success.

The grilling and griddling plates are removable, which not only allows for flexibility but easy cleanup.

The elements heated up in just a couple of minutes and the sandwich was done in about 4 minutes. It’s nonstick surface was easy to wipe down. It did take the 4-in-1 about a half hour to cool down after making two sandwiches.

Based on my early experiences, I can recommend it. That said, I’ll update this post as I continue to use it for its other uses to report the results.

Here’s the recipe for the Cranberry Sauce I made for the mayo…

Habanero-Cranberry Sauce

Ingredients

• 1 bag fresh cranberries
• 1 habanero chile
• 1 clove garlic, peeled
• 1 cup sugar
• 1/2 cup water
• 1/2 cup orange juice, not from concentrate or fresh squeezed

Directions

1. Put first five ingredients in a sauce pan and bring to boil.
2. Lower heat and simmer till thickened.
3. Remove from heat and add orange juice.
4. Let cool about 15 minutes, then place in a food processor.
5. Pulse to desired consistency.

Source: Dave Cathey

Just like they make at the State Fair.

If the high price of Dan’s Original Indian Taco stand has you down, never fear the Food Dude is here. The fry bread is surprisingly simple to make and doesn’t take a lot of time. Typical Indian tacos are topped with ground beef, pinto beans, lettuce, tomato and cheese. I like onions on mine. Perhaps some diced fresh jalapenos or serranos. Maybe some sliced black olives, if you like. Ultimately, it’s your call.

These are good and significantly cheaper than the State Fair and much easier to contain in the privacy of your own home.

Recipe: Indian Tacos

Summary: This Fair Favorite can be made easily at home.

Ingredients

TOPPING

 2 lbs. ground beef

2 tomatoes

 1/2 white onion diced

 1/2 tablespoon vegetable oil

 1-2 fresh serrano chiles

 2-3 cloves garlic

 1 tablespoon salt

 1 teaspoon black pepper

 juice of 1/2 a lime

 1/2 cup chicken broth

 1 Can Ranch Style Beans

 Grated cheese

Shredded lettuce

 Chopped tomatoes

Chopped onions

 FRY BREAD

4 cups all-purpose flour

 2 tablespoons powdered milk

 1 tablespoon baking powder

 1 teaspoon salt

 1 1/2 cups warm water

Vegetable oil

Instructions

1. In a heated skillet, brown meat.
2.  While meat is browning, put tomatoes, garlic, serranos, salt and lime juice in a food processor and pulse 4 to five times.
3. Drain meat in a colander.
4.  Heat skillet on medium and add oil.
5.  Saute onions for 2-3 minutes then add meat, broth, tomato mixture, salt and pepper. Simmer 15-20 until moisture is mostly cooked out.
6. For the bread, mix all ingredients.
7. Pinch into small balls of dough. Pat back and forth in hands into small, flat (about 1/4-inch thick) rounds.
8. In skillet, heat about 2 inches of oil to 350 degrees.
9. Fry dough to golden brown, turn and fry other side.
10. Drain on absorbent paper.
11. In center of each taco, put 2 tablespoons cooked pinto beans, top with meat sauce, shredded lettuce, onions and chopped tomatoes. Sprinkle with grated cheese. Serve hot with salsa. Guacamole and sour cream are optional.

Source: Dave Cathey

Microformatting by hRecipe. ]]> http://blog.newsok.com/fooddude/2009/09/18/indian-tacos/feed/ 3 http://blog.newsok.com/fooddude/2009/07/08/this-ones-for-the-ladies/ http://blog.newsok.com/fooddude/2009/07/08/this-ones-for-the-ladies/#comments Wed, 08 Jul 2009 15:57:43 +0000 David Cathey http://blog.newsok.com/fooddude/?p=303

Sour dough, bechamel sauce, black forest ham, gruyere and two eggs over easy: the croque madame.

The croque monsieur, is our July Sandwich of the Month, so last night I decided to make a croque madame, which simply is the monsieur with a couple fried eggs on top. I highly recommend this incarnation. I like to dust it with a little toasted ground coriander and cumin, too.

Recipe: Croque Madame

Ingredients

• 2 slices sour dough bread
•  4-6 ounces Black Forest Ham
•  4 slices gruyere
•  1 cup Bechamel sauce (recipe below)
• 2 teaspoons olive oil 2 grade AA eggs Salt to taste

Instructions

1. Heat up broiler. Coat the slices with bechamel, top with ham, then enough gruyere to completely cover the slices. Broil until cheese gets bubby and crust is crisp. While the sandwich is broiling, heat two teaspoons of olive oil and fry two eggs. Remove sandwich from broiler and top with eggs. Season with salt

Cooking time (duration): 30 minutes

Meal type: breakfast

Culinary tradition: French

 

Ingredients

Culinary tradition: French