When I am in Texas, it is possible to purchase some really good quality Mexican Chorizo in the grocery. However, most other places offer up products whose ingredient lists are scary! And, that is if you can find it at all. Here in Panama, while Spanish Chorizo is available, it is very different from the Mexican version which is not to be found. So let’s make some! There are a
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Pasole II
Have you ever eaten hominy? It is dried corn that has been treated with lye (calcium hydroxide). This causes all sorts of chemical changes, but of importance to us, is that it causes the kernel to lose the outer shell and expand (very simply put). In Mexico, hominy is used in a sort of meat stew called Pasole. In this recipe, hominy will be the star of the show without any
Plantain, Beef and Tomato Casserole
Recently, Ramon, our Panamanian helper, brought us a bunch of plantains from trees on our property. It is always a challenge to use all of a pile of a single ingredient, so I began cooking plantains at every opportunity. I made Plantains Dulce, Sugared Plantains and sauteed some in butter for a side dish. Still, I had plantains stacked on the counter! This led me to look around for a dish
Chayote Salad
Yesterday, Grace the Black Lab and I were taking a walk around the neighborhood. Labrador Retrievers make wonderful sporting dogs as well as companions. So it is when we walk, Grace likes to make it a hunting outing, nose to the ground, eyes panning right to left. Next to a lemon tree loaded with fruit, she spied a ripe Chayote. She popped it in her mouth, pulled until the
Enchiladas Suizas
Austin, Texas is a fabulous city. In addition to being “The Live Music Capital of the World”, it has a zillion wonderful restaurants, among them several stand out Mexican eateries. Since 1978, one of my favorites has been “Fonda San Miguel”. Perhaps my favorite entrée on their menu is the Enchiladas Suizas. Believed to have been invented in a Mexico City coffee shop named Sanborns, corn or flour tortillas are liberally stuffed with chicken, covered
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Strawberry Feta Vinaigrette Salad Dressing
Last night we decided to have some left over Tuna Casserole for dinner. My sweet wife said, “I would love to have a Strawberry Feta Vinaigrette with a Spinach Salad, too”. I set about
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Indian Style “Hurry” Curry
0Over the last several months I find myself wanting Indian Curry, or any curry for that matter, more often. My taste for the spicy food started long ago in the late 1980’s when an
Thai Noodles with Vegetables
0In this post, I want to share one of my favorite recipes with you. I had not made it in quite a while, but since good Asian food is sparingly available here in my
Chicken and Vegetables with Rice
0While it seems to be all the rage now, my 84 year old Mother has been a one pot/one casserole meal-maker for decades! So it is that I am no stranger to quick and
Peanut Butter M&M Ice Cream
0As I’ve gotten older, I have developed a nagging sweet tooth. Not a good thing, but reality. One of the desserts I really enjoy is ice cream. A couple of days ago, I was