Our Christmas Eve dinner was slightly out of the ordinary for our family. We decided to mix it up and serve a sandwich. But what kind of sandwich? Let’s take a stab at the perfect sandwich, I thought….the Bánh Mi. It was a hit, even with the little ones (although they may have skipped a few of the ingredients).
From the bottom running clockwise, our sandwich consisted of: roast pork loin (marinated in white vinegar, Asian BBQ sauce, chopped ginger, soy sauce), Wegmans Asian BBQ sauce, bacon, sliced jalapeños, cucumbers (marinated in equal parts white vinegar and sugar), Wegmans ciabatta baguette, Sriracha sauce, pork liver pâté, fresh cilantro. Don’t forget a nice spicy Gewürztraminer to go with it. I still think our house white, from Chateau Ste. Michelle, is excellent.
This is a must try. In fact, it’s time for leftovers. Enjoy!
Happy Cinco De Mayo! Yes, this post is late, but the post title explains why. When given the choice between finishing off the margaritas with Heather or writing this post, the margaritas won out! Sorry, but I’m sure you understand!
Sunday, I cooked tequila flamed shrimp tostadas for us to celebrate. I followed the Food and Wine recipe, just without the black beans (as I forgot to purchase them) and using yellow corn chips instead of tostadas. I also added a minced jalepeno to the avocado mixture (which is basically a yummy pineapple guacamole). Using chips instead of tostadas is a great way to do an appetizer or a dinner version. The meal was amazing, and I will definitely be making them again soon.
The recipe called for a silver tequila; Don Julio Blanco to the rescue! Of the silver tequilas I’ve had, it’s by far my favorite. Give it a try! Since the tequila was open, I felt compelled to make margaritas (see recipe here). They were helpful to lessen the effects of the heat from the chipotle peppers and adobo sauce. Happy cinco nueve de Mayo! Cheers!
What would Cinco de Mayo be without guacamole?! Our marvelous friend Chef Mark (yup…he’s a chef!), prepared a Mexican feast for some friends 5 years ago on Cinco de Mayo . It was the 3rd date for Heather and I, and guacaomle and margaritas were a wonderful part of the memorable menu. This is my derivation of the recipes for both.
Chunky guacamole. Pit and scoop out 3 ripe avocados and chop into roughly 1/2″ to 3/4″ chunks. Place in a mixing bowl and squeeze the juice of 1 lime onto it to keep it from browning (and add some great flavor). Finely chop half of medium white onion and a large handful of fresh cilantro. Dice a small to medium tomato into 1/4-inch pieces. Mince 2 jalapeno peppers (OK..I like it HOT and chunky, but this won’t be too hot if you remove the seeds). Throw them all into the mixing bowl with some sea salt (to taste) and stir. This will break up most of the chunks a little, but some hardly at all. Thus…. creating your chunky guacamole.
The margarita. Ah, the margarita. It took me a while to perfect this recipe. I prefer to use a reposado tequila for the smooth smoky flavor. 1800 is a good value and generally my choice. In a shaker with crushed ice add 2 ounces tequila, 1 1/2 ounces triple sec, 1 1/4 ounces fresh squeezed lime juice and 1 1/4 ounces simple syrup. Shake and strain into a margarita glass. Garnish with a lime and orange twist to signify the blending of the 2 flavors. I prefer it up with no salt, but feel free to salt the rim and serve over ice (as I do for Heather 🙂 ).
PS. If you’re in the Rochester area, I highly suggest you take a class from Chef Mark at the Wegmans Pittsford cooking school. It’s very entertaining and informative!
(Chunky!) Guacamole, with hearty yellow corn chips.
Ceviche. Yeah, I’d had it before. However… when Heather and I were on our honeymoon a few years ago in Puerto Rico…I realized I hadn’t had ceviche. Just a lame attempt. There was this great little place called Aguaviva, in Old San Juan. We had 3 different types of ceviche that were all fantastic! The mojitos we had were also an excellent part of that meal, but that deserves a separate post. Soon, I promise.
I perused many recipes and decided to come up with my own that would try and mimic (in one variety), the best of what we had in Puerto Rico. And so…here it is in pictures. Let me know if you want the recipe.
The avocados need to be perfectly ripe, and leave them chunky.
Fresh lime juice and cilantro are VERY important!
Red snapper, jalapenos, sweet peppers, red onion, cilantro, lime juice, salt and red chili olive oil.