Happy Cinco de Mayo - Breakfast Lunch and Dinner
Dabrownman's; green Mexican rice, a chorizo burrito, grilled peppers, onion and squash, Black re-fried beans, grilled . salsa, pico de gillo and Mexican Creama.
A fine breakfast made from two of our recent breads, with back yard Minneolas, applewood smoked bacon, strawberries, an egg, caramelized Minneola marmalade and a basil blossom stalk.
Above is David Snyder's Pugleise we baked on Friday and below is an equally fine Aroma Bread by Hanseata (Karin). Both are fine for breakfast or any other time!
A
A lovely white bread lunch with Italian dipping sauce of Parmesan, Pecorino, cracked black pepper, fresh basil, EVOO, balsamic vinegar, grilled chicken sandwich and the usual veggies, fruits and avacado. A tasty Pecan granola apple crisp for dessert.
Happy CDM to all!
Comments
Every item on your menu looks yum, but my eyes keep going to Karin's Aroma Bread. It is whirling in my head for a long time now, but I want to do proper justice to it. I have been drafting a few versions in my mind & notebook, but will make it when I am sure I will not mess up this one.
How do you make green Mexican rice?
on my top 5 list that has 15 breads on it:-) I'm gad I made a big loaf of it.
Brownman's Green Mexican Rice can be made the real way which is so colorfully green or the floozy, cheap, way i did yesterday ! For 1 C of Thai Jasmine rice, put 1 1/2 C of water in a blender (or Chicken Stock) add 1/2 each of a de-seeded fresh; jalapeno. poblano and Hatch green chili. 1 clove of garlic, 1/2 C of fresh chopped cilantro, 2 green onions, 1/8 tsp each of ground cumin and cilantro. Buzz away till nicely green. Toast the rice in a suitable pot, 2 QT, with a little bit of EVOO until half the rice has turned chalky white opaque. Add the green liquid stir cover, turn down to low and cook for 20 minutes,
Or you skip the bending and just throw all the ingredients into the rice witht he water after the rice goes half opaque. You don't get the beautiful green but you do get the flavor though, The best rice ever for Mexican food in our book.
OMG! I just made this rice for today's lunch and it is heavenly. I didn't have chicken stock so I used some old RYW (I seem to be using it in anything) and some white wine to replace water and used the green chiili I had on hand. I am waiting for my husband and daughter to return from swimming to serve lunch, but I am scared the rice isn't going to last my tasting session if they are late! Thanks a bunch for this recipe.
It is our very favorite Mexican Rice but goes with anything else too! I've got to try it with the wine!
Everything looks delicous!
We had mexican dinner too! So I guess I'll post some photo's too! Can't be a party pooper : )
Sylvia
I didn't even make our favorite Swiss Chard corn tortillas or even the flour ones. We like corn tortillas inside flour ones for most Mexican things that are rolled up or folded over :-) Saw your post is all looked yummy too - especially the chicken. What a handy Kitchen appliance. We like them when they aren't a one trick pony!
Happy CDM Sylvia!
That's a wonderful looking spread which I would expect nothing less from you DA.
Looking forward to your next bake. BBQ season is upon us now soon and I have to get some ribs and brisket going soon!
Regards,
Ian
We do about every dinner on the grill. I need to get some bacon and brisket curing too. Next bake will be Eric's Favorite Rye, probably with a little more than 30% rye or maybe some spelt in it :-) We are out of light Jewish Deli Rye and you know that just isn't allowed.
This is a short baking week as we are off to Tucson for my daughter's college graduation on Wednesday after we pick her sister uo at the airport. It is kind of exciting since my wife nor I attended our graduations. It wasn't cool then I guess. So, we are going all out by renting a house for a few days and a large room in a bar for food and drinks to help her celebrate with her friends at school and Chi O.
Happy baking ian
Hope you have a great time at your daughters graduation. I'm sure you and your wife are very proud of her.
i just baked some rolls for burgers and hot dogas which I will post as soon as I get a chance.
Regards
Ian
Might be your best rolls yet and with Tang Zhong I bet you could make steamed bao out of them with some BBQ meat hidden inside. Another Chinese twist to your recipe! Thanks for the congrats. College graduate - no debt - job done :-)
Looks lovely, DA. the aroma bread beakons at me now... humm.
-Khlalid
is one of the very best toasting and healthy ones we have made in a very long time. A top 5 recipe to go with Karin's Wild Rice bread we love so much. nIt really needs hemp seeds though. You will like it very much Khalid!
Happy Baking