Are you a shrimp lover? We love chiles, and we love shrimp. They make a great combination if you do it right. Here's a recipe for you to try if you want to grill something "just for the two of you."
Ingredients:
2 tablespoons honey
1/2 tablespoon canned diced jalapeno chiles
12 raw jumbo shrimp, peeled and tails on (about 1 pound) (may use frozen)
1 tablespoon garlic-flavored or plain olive oil
Preparation:
Heat grill to medium-high. In a small bowl, combine honey and chiles with some of the liquid from the chile can; set aside. Brush both sides of shrimp with olive oil. Arrange on a mesh grill rack, thread on skewers or place directly on grill grate (if they are large enough not to fall through). Cook shrimp on first side until tails are pink, 3 to 6 minutes. Turn shrimp, brush with honey mixture and grill until pink throughout, another 1 to 4 minutes.
Then, ENJOY!, along with your favorite sides and drinks.
Thursday, January 29, 2009
Check out Urban Campfire in Tempe, AZ
Urban Campfire looks like a cool place to hang out and eat hot food. If you are in the Tempe area in the Arizona Valley of the Sun, they are located at 921 E. University Drive. The phone number is 480-967-5524 if you want to call for directions.
Here's what the Arizona Republic newspaper has to say about Urban Campfire: "Aimed at the Arizona State University crowd, this barbecue parlor smokes up a righteous slab of meaty, tender ribs. Students also can ward off hunger pangs with the hefty Southwest of Philly sub, packed with smoked brisket, chile and cheese."
Urban Campfire has a website, and a link is provided below. If you look at the menu on the website, under "New Items!", you will find one of my most favorite dishes in the whole world, "Green Chile Pork Stew - homemade with just the right amount of spice." And in the "Classic BBQ and More" section of the menu (along with other entrees) you will find: "Hamburgers - add cheese, bacon, green chiles or homemade red chili", the "Loaded Campfire Dog - with homemade chili, cheese and onion" and their famous "Homemade Campfire Red Chili."
With that much chili on the menu you can't go wrong with this place, folks. Besides, who doesn't like to sit around the campfire and eat chili? Gotta be the next best thing. Now, here's that link.
http://www.urbancampfire.com/
Here's what the Arizona Republic newspaper has to say about Urban Campfire: "Aimed at the Arizona State University crowd, this barbecue parlor smokes up a righteous slab of meaty, tender ribs. Students also can ward off hunger pangs with the hefty Southwest of Philly sub, packed with smoked brisket, chile and cheese."
Urban Campfire has a website, and a link is provided below. If you look at the menu on the website, under "New Items!", you will find one of my most favorite dishes in the whole world, "Green Chile Pork Stew - homemade with just the right amount of spice." And in the "Classic BBQ and More" section of the menu (along with other entrees) you will find: "Hamburgers - add cheese, bacon, green chiles or homemade red chili", the "Loaded Campfire Dog - with homemade chili, cheese and onion" and their famous "Homemade Campfire Red Chili."
With that much chili on the menu you can't go wrong with this place, folks. Besides, who doesn't like to sit around the campfire and eat chili? Gotta be the next best thing. Now, here's that link.
http://www.urbancampfire.com/
Sunday, January 25, 2009
Roasted Poblano Chicken Dinner from Marie
Yummmmmmmm! It's goooooooooooood!
If you like to keep good frozen dinners in the freezer at home for those times you just don't feel like cooking, then I highly recommend you try to find the Roasted Poblano Chicken frozen dinner from Marie Callender's.
It's a "Sliced Chicken Breast with Rice in Fire-Roasted Poblano Pepper Sauce with Corn & Black Bean Medley." The pepper sauce includes diced poblano chile pepper, and the combination of ingredients in this dinner surely qualifies it for "southwestern cuisine."
We found our dinners in the frozen food section at Wal-Mart, and I plan to get more of these dinners. No doubt other supermarket chains have it, too. Just look for it, and ENJOY!
Marie Callender's is a ConAgra Foods company, and the Marie Callender's portion of the ConAgra website is pretty substantial, but I couldn't find the chicken and pepper dinner on the list. I think it is too new to be on the website. I'll try to let you know about this later.
If you like to keep good frozen dinners in the freezer at home for those times you just don't feel like cooking, then I highly recommend you try to find the Roasted Poblano Chicken frozen dinner from Marie Callender's.
It's a "Sliced Chicken Breast with Rice in Fire-Roasted Poblano Pepper Sauce with Corn & Black Bean Medley." The pepper sauce includes diced poblano chile pepper, and the combination of ingredients in this dinner surely qualifies it for "southwestern cuisine."
We found our dinners in the frozen food section at Wal-Mart, and I plan to get more of these dinners. No doubt other supermarket chains have it, too. Just look for it, and ENJOY!
Marie Callender's is a ConAgra Foods company, and the Marie Callender's portion of the ConAgra website is pretty substantial, but I couldn't find the chicken and pepper dinner on the list. I think it is too new to be on the website. I'll try to let you know about this later.
Friday, January 23, 2009
Arriba Mexican Grill's Dinner Special
Hi folks,
As you can see, we took a little break after the holidays. Now we are back in the saddle, and rounding up lots of good info to post on this blog. Here's one to get us going again, and it won't be long before there is more new stuff for you to read. So, check back often. Okay? And let us hear from you if you can.
Arriba Mexican Grill in "the valley of the sun"
They still have their $5.99 Holiday Burrito Dinner Special on their menu. "It's available Monday through Thursday after 4:00 pm! A large flour tortilla stuffed with our Chile Colorado and Chile Verde, covered with red and green enchilada sauce. Served with rice and your choice of beans."
With locations in Phoenix, Glendale, Scottsdale, Ahwatukee and Gilbert, there is sure to be one near you if you are in the Phoenix area. Visit one of their locations for great food and drinks, and visit their website to learn more about this very popular restaurant chain. They have party trays that would be just right for the upcoming Super Bowl.
www.arribamexicangrill.com
As you can see, we took a little break after the holidays. Now we are back in the saddle, and rounding up lots of good info to post on this blog. Here's one to get us going again, and it won't be long before there is more new stuff for you to read. So, check back often. Okay? And let us hear from you if you can.
Arriba Mexican Grill in "the valley of the sun"
They still have their $5.99 Holiday Burrito Dinner Special on their menu. "It's available Monday through Thursday after 4:00 pm! A large flour tortilla stuffed with our Chile Colorado and Chile Verde, covered with red and green enchilada sauce. Served with rice and your choice of beans."
With locations in Phoenix, Glendale, Scottsdale, Ahwatukee and Gilbert, there is sure to be one near you if you are in the Phoenix area. Visit one of their locations for great food and drinks, and visit their website to learn more about this very popular restaurant chain. They have party trays that would be just right for the upcoming Super Bowl.
www.arribamexicangrill.com
Thursday, January 1, 2009
Happy New Year!
Happy New Year folks! Hope you had lots of fun and football today. 2008 was pretty tough for a lot of folks in many ways. But there was a good chile crop in Hatch Valley, so it wasn't all bad. Let's hope the chile crop this year is a good one, also.
Here is a recipe to help you get 2009 started with a bang. My wife and I love fish tacos, and I can't wait to try this recipe. It is called LIME TILAPIA TACOS.
Ingredients:
2 tilapia fillets (about 4 ounces each)
half a lime
1/2 cup panko bread crumbs
1 tablespoon olive oil
2 tablespoons mayonnaise
4 corn tortillas
desired taco toppings (salsa, etc.)
Preparation:
Preheat oven to 400 degrees. Cut fillets in half lengthwise to make four strips. Grate zest from lime. Combine zest in a bowl with panko and oil. Toss with a fork to moisten crumbs. Squeeze juice from lime into another bowl. Stir in mayonnaise. Dip fish pieces into mayonnaise mixture, then into crumbs, and place them on an ungreased baking sheet. Bake 20 minutes. Wrap tortillas in foil and place them in the oven for the last 5 minutes of baking. Remove fish from oven. Put each fish strip on a tortilla and add desired toppings. Serve two per person.
Special note:
My wife and I like shredded cabbage on fish tacos as part of the desired toppings along with some fresh squeezed lime juice. You might want to give this a try if you haven't done this before. Also, if you have a special topping you would like to tell us about, we would love to hear from you.
Enjoy, and, once again, Happy New Year!
Here is a recipe to help you get 2009 started with a bang. My wife and I love fish tacos, and I can't wait to try this recipe. It is called LIME TILAPIA TACOS.
Ingredients:
2 tilapia fillets (about 4 ounces each)
half a lime
1/2 cup panko bread crumbs
1 tablespoon olive oil
2 tablespoons mayonnaise
4 corn tortillas
desired taco toppings (salsa, etc.)
Preparation:
Preheat oven to 400 degrees. Cut fillets in half lengthwise to make four strips. Grate zest from lime. Combine zest in a bowl with panko and oil. Toss with a fork to moisten crumbs. Squeeze juice from lime into another bowl. Stir in mayonnaise. Dip fish pieces into mayonnaise mixture, then into crumbs, and place them on an ungreased baking sheet. Bake 20 minutes. Wrap tortillas in foil and place them in the oven for the last 5 minutes of baking. Remove fish from oven. Put each fish strip on a tortilla and add desired toppings. Serve two per person.
Special note:
My wife and I like shredded cabbage on fish tacos as part of the desired toppings along with some fresh squeezed lime juice. You might want to give this a try if you haven't done this before. Also, if you have a special topping you would like to tell us about, we would love to hear from you.
Enjoy, and, once again, Happy New Year!
Thursday, December 25, 2008
Merry Christmas!
Merry Christmas everyone! I hope you are having a great day as we celebrate the birthday, the life, the person and the meaning of Jesus Christ, the Son of the living and loving God. The message of the Christmas season is peace and joy and hope and love. I hope you have all of these Christmas gifts in your heart today.
Monday, December 22, 2008
Winter-Bustin' White Chili for Diabetics
and the rest of us, too. It sounds soooooooooo good.
Diabetics should not eliminate all carbohydrates from their diets. They need to eat foods from all the food groups or a problem known as hypoglycemia can develop. Diabetes is a problem with high blood sugar, and hypoglycemia is a problem with low blood sugar. Both have undesirable consequences if not managed properly.
So, you will probably be thrilled to know that diabetics don't have to miss out on a steaming bowl of chili on a cold winter day or night. The right kind of chili can give a diabetic a good dose of the right kind of carbohydrates, the kind that comes from vegetables and dried beans. Also, the nutrition they need from low-fat protein that is found in lean cuts of chicken, beef and pork.
Here is a great recipe for chili that will warm the body and soul of a diabetic. Of course, it contains green chiles as well as many other wonderful ingredients. Take a look.
Ingredients:
1 pound of dried navy or Great Northern beans, rinsed
12 ounces mild lean Italian sausage, casings removed
1 cup chopped onion
1 cup chopped celery
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teaspoon hot pepper sauce
3 garlic cloves, minced
2 teaspoons low-sodium chicken bouillon granules
3 cups cooked, chopped chicken or turkey
1 (4 ounce) can chopped green chiles, drained
Coarsely ground black pepper
1 cup freshly grated Parmesan cheese
Instructions:
1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain, and set beans aside.
2. Return Dutch oven to high heat: add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.
3. Reduce heat to medium-high. Add onion, celery, cumin, oregano and hot pepper sauce. Cook 5 minutes, stirring constantly. Add garlic; cook 1 minute, stirring.
4. Reduce heat to low. Add 5 cups water and bouillon to pan. Add beans, sausage, chicken and green chiles. Cover and cook 1 1/2 to 2 hours. Check water level every 30 minutes and add more if necessary. Season with black pepper. Ladle into chili bowls and sprinkle 2 tablespoons cheese on top of each serving. Serves 8.
Doesn't that sound great! Thanks to Mike and Melinda Rhodes from Illinois for this recipe. You know they are always looking for something warm to eat in the winter, especially right now when it's about zero degrees up there.
Diabetics should not eliminate all carbohydrates from their diets. They need to eat foods from all the food groups or a problem known as hypoglycemia can develop. Diabetes is a problem with high blood sugar, and hypoglycemia is a problem with low blood sugar. Both have undesirable consequences if not managed properly.
So, you will probably be thrilled to know that diabetics don't have to miss out on a steaming bowl of chili on a cold winter day or night. The right kind of chili can give a diabetic a good dose of the right kind of carbohydrates, the kind that comes from vegetables and dried beans. Also, the nutrition they need from low-fat protein that is found in lean cuts of chicken, beef and pork.
Here is a great recipe for chili that will warm the body and soul of a diabetic. Of course, it contains green chiles as well as many other wonderful ingredients. Take a look.
Ingredients:
1 pound of dried navy or Great Northern beans, rinsed
12 ounces mild lean Italian sausage, casings removed
1 cup chopped onion
1 cup chopped celery
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teaspoon hot pepper sauce
3 garlic cloves, minced
2 teaspoons low-sodium chicken bouillon granules
3 cups cooked, chopped chicken or turkey
1 (4 ounce) can chopped green chiles, drained
Coarsely ground black pepper
1 cup freshly grated Parmesan cheese
Instructions:
1. Bring 8 cups of water to a boil in a Dutch oven. Add beans and return to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain, and set beans aside.
2. Return Dutch oven to high heat: add sausage and cook until browned, breaking up large pieces while cooking. Transfer sausage to a bowl and refrigerate until needed.
3. Reduce heat to medium-high. Add onion, celery, cumin, oregano and hot pepper sauce. Cook 5 minutes, stirring constantly. Add garlic; cook 1 minute, stirring.
4. Reduce heat to low. Add 5 cups water and bouillon to pan. Add beans, sausage, chicken and green chiles. Cover and cook 1 1/2 to 2 hours. Check water level every 30 minutes and add more if necessary. Season with black pepper. Ladle into chili bowls and sprinkle 2 tablespoons cheese on top of each serving. Serves 8.
Doesn't that sound great! Thanks to Mike and Melinda Rhodes from Illinois for this recipe. You know they are always looking for something warm to eat in the winter, especially right now when it's about zero degrees up there.
Wednesday, December 17, 2008
Hormel Has Four New Flavors of Chili
Hormel has introduced four new "4-star flavors" of chili, and they are in glass jars. They call them their "Chili Master" varieties, and here is what they have to say about them.
"Step up to the new chef-inspired varieties of HORMEL CHILI MASTER Chili. Whether you choose the smoky flavor of Chipotle Chicken, the heartiness of Three Bean, the robust zest of Roasted Tomato, or the tempting taste of White Chicken, every spoonful is sure to draw rave reviews."
Sounds pretty good. I just may have to try some of these. When I do I will let you know what I think. If you try one or more of them please let us hear from you. We would like to know what you think, too.
Stay warm! Eat chili!
"Step up to the new chef-inspired varieties of HORMEL CHILI MASTER Chili. Whether you choose the smoky flavor of Chipotle Chicken, the heartiness of Three Bean, the robust zest of Roasted Tomato, or the tempting taste of White Chicken, every spoonful is sure to draw rave reviews."
Sounds pretty good. I just may have to try some of these. When I do I will let you know what I think. If you try one or more of them please let us hear from you. We would like to know what you think, too.
Stay warm! Eat chili!
Saturday, December 13, 2008
Bacon Tomato Avocado Quesadilla
Do you like quesadillas? I do. If you do, too, then you may want to try this recipe for a quesadilla that is a little different but delicious. Here is what you need to make it.
1 avocado
1 Roma tomato
4 strips bacon
2 flour tortillas (about 12 inches in diameter)
2 cups shredded Mexican cheese blend
Ranch dressing for dipping (if desired)
Instructions:
Cut avocado in half lengthwise. Remove pit, then run a spoon under and around the skin to remove meat. Cut each half of the avocado flesh into four slices; set aside. Slice tomato and set aside. Cook bacon in a large skillet over medium-high heat. Drain bacon on paper towels. Pour out bacon grease from skillet and return skillet to medium-high heat. Place one tortilla in the pan and top with 1 cup cheese. Place half the avocado, tomato and cooked bacon slices on top of the cheese and fold tortilla in half. Heat each side until light golden and cheese melts. Move to a plate and repeat with remaining tortilla, cheese, avocado, tomato and bacon. Cut each quesadilla in half and serve one half per person. Serve with Ranch dressing if desired.
Well, there you have it. Those are the written instuctions as I received them. Don't know about you, but, to be honest, I would have a problem eating only one half. I would have to have at least two halves, maybe more. So, if I had four people at my house to eat I would have to double the recipe. Yum!!!!!!!!!
Good eating!!!!!!!!!!
1 avocado
1 Roma tomato
4 strips bacon
2 flour tortillas (about 12 inches in diameter)
2 cups shredded Mexican cheese blend
Ranch dressing for dipping (if desired)
Instructions:
Cut avocado in half lengthwise. Remove pit, then run a spoon under and around the skin to remove meat. Cut each half of the avocado flesh into four slices; set aside. Slice tomato and set aside. Cook bacon in a large skillet over medium-high heat. Drain bacon on paper towels. Pour out bacon grease from skillet and return skillet to medium-high heat. Place one tortilla in the pan and top with 1 cup cheese. Place half the avocado, tomato and cooked bacon slices on top of the cheese and fold tortilla in half. Heat each side until light golden and cheese melts. Move to a plate and repeat with remaining tortilla, cheese, avocado, tomato and bacon. Cut each quesadilla in half and serve one half per person. Serve with Ranch dressing if desired.
Well, there you have it. Those are the written instuctions as I received them. Don't know about you, but, to be honest, I would have a problem eating only one half. I would have to have at least two halves, maybe more. So, if I had four people at my house to eat I would have to double the recipe. Yum!!!!!!!!!
Good eating!!!!!!!!!!
Santa Fe Farmers Market Winter Hours
A lot of folks like to visit Santa Fe during the Christmas season to see all the lights on the square and lots of other things. The Santa Fe Farmers Market is also fun to visit, but the hours are a little different than the summer hours. If you want to go get some wreaths or chile ristras at the market then read the next paragraph which was taken from a chili related blog, Summerland Fibers. At the end of this post I will give you a link to the Summerland blog in case you want to take a look at it.
"Winter hours are in effect for the Santa Fe Farmer’s Market. Visit them Saturday’s 9:00am to 1:00pm at the Market Pavillion located at 1607 Paseo de Peralta, Santa Fe, New Mexico. Get your farm fresh vegetables, fruit, cheese, meats, baked goods, and many other local items. Currently in season: wreaths and centerpieces, chile ristras, gourds, fresh cider, apples, jerusalem artichokes, jujube fruit, dried red chili, tomatoes, potatoes, winter squash, beets, carrots, radishes, rutabagas, turnips and mushrooms."
Doesn't that sound great? Lot's of good stuff! Good shopping!
http://summerlandfibers.wordpress.com/
"Winter hours are in effect for the Santa Fe Farmer’s Market. Visit them Saturday’s 9:00am to 1:00pm at the Market Pavillion located at 1607 Paseo de Peralta, Santa Fe, New Mexico. Get your farm fresh vegetables, fruit, cheese, meats, baked goods, and many other local items. Currently in season: wreaths and centerpieces, chile ristras, gourds, fresh cider, apples, jerusalem artichokes, jujube fruit, dried red chili, tomatoes, potatoes, winter squash, beets, carrots, radishes, rutabagas, turnips and mushrooms."
Doesn't that sound great? Lot's of good stuff! Good shopping!
http://summerlandfibers.wordpress.com/
Sunday, December 7, 2008
Arriba Mexican Grill Dinner Special
Arriba Mexican Grill is a very popular and highly rated Arizona chain. There are Arriba locations in Phoenix, Glendale, Scottsdale, Ahwatukee and Gilbert. December is a special month at Arriba. Not only are the locations going to be open normal hours on Christmas day, but Arriba is featuring a holiday special in December.
They call their special the "$5.99 Holiday Burrito Dinner Special," and it is available Monday through Thursday after 4:00 pm. It's a large flour tortilla stuffed with Chile Colorado and Chile Verde and it's covered with red and green enchilada sauce. It's also served with rice and your choice of beans.
Sound good to you? Sounds good to me. If you want to know more here is a link to their website. When you have the time click on the menu tab and look at the dinner menu. Wow! What a list!
www.arribamexicangrill.com
They call their special the "$5.99 Holiday Burrito Dinner Special," and it is available Monday through Thursday after 4:00 pm. It's a large flour tortilla stuffed with Chile Colorado and Chile Verde and it's covered with red and green enchilada sauce. It's also served with rice and your choice of beans.
Sound good to you? Sounds good to me. If you want to know more here is a link to their website. When you have the time click on the menu tab and look at the dinner menu. Wow! What a list!
www.arribamexicangrill.com
Tuesday, December 2, 2008
Barrio Cafe in Phoenix
Wow! It must really be a special place. I haven't been there yet, but I will go if I get the chance. The Barrio Cafe ranked number one on the Arizona Republic's latest list of great Mexican food restaurants. I knew that it also ranked number one last year, but I did not know until a few minutes ago that it ranked number one for the past 6 years including 2008.
What makes a restaurant this great? Well, according to their website, it's partly because it was a dream of chef Silvana Salcido Esparza who is a partner (a chef with a vested interest), partly because they feature authentic southern Mexico cuisine, partly because chef Esparza serves original creations and partly because it's a "hot and original" restaurant.
Here is a link to their website. See for yourself what they have to offer, and, if you go there to eat, please let us know about your experience. Thanks!
www.barriocafe.com
What makes a restaurant this great? Well, according to their website, it's partly because it was a dream of chef Silvana Salcido Esparza who is a partner (a chef with a vested interest), partly because they feature authentic southern Mexico cuisine, partly because chef Esparza serves original creations and partly because it's a "hot and original" restaurant.
Here is a link to their website. See for yourself what they have to offer, and, if you go there to eat, please let us know about your experience. Thanks!
www.barriocafe.com
Monday, December 1, 2008
The support website is no longer available.
We need to inform you that the support website that was mentioned and linked in quite a few posts on this blog in August and September is no longer available. However, the pages will be archived for quite a while. If you see a post that is of particular interest to you and you would really like to see the website page or pages that relate to that post, just let me know via email. I will probably be able to get it to you one way or another. The website link has been removed from all posts on this blog where it appeared. In its place you will see the words, "Website no longer available." Remember, just let me know if there is something you really want to see.
The website is being changed and will be used for a different project. This blog, considering the new focus, really does not need it. I will post a couple more reminder notices about this in the future.
Thank you for your interest and your support.
The website is being changed and will be used for a different project. This blog, considering the new focus, really does not need it. I will post a couple more reminder notices about this in the future.
Thank you for your interest and your support.
Friday, November 28, 2008
The Latest Top 10 Mexican Restaurants
Yea!!!!!!!!!!!!!!!!!!!! Turkey day is behind us now, and, except for leftovers, we can get back to Southwestern and Mexican cuisine. Actually, a lot of the leftovers can be used in burritos, etc., but you know what I mean. And there is no better way to get back in the groove than to go out to a great restaurant.
I reported earlier that part of the new focus of this blog is to write about great Southwestern and Mexican cuisine restaurants in Arizona and New Mexico. The Arizona Republic newspaper publishes lists of great restaurants (according to the critic they use) from time to time including Southwestern and Mexican food restaurants. A few days ago they published their latest list of top 10 Mexican food restaurants in the Phoenix area. Here is the list for you. In other posts we will take a look at each one of them, especially the ones with websites.
Number 1: Barrio Cafe, 2814 N. 16th St., Phoenix. 602-636-0240 barriocafe.com
Number 2: Tradiciones, 1602 E. Roosevelt St., Phoenix. 602-254-1719
Number 3: San Carlos Bay, 1901 E. McDowell Road, Phoenix. 602-340-0892
Number 4: Pepe's Taco Villa, 2108 W. Camelback Road, Phoenix. 602-242-0379
Number 5: Los Dos Molinos, 8646 S. Central Ave., Phoenix. 602-243-9113 losdosmolinosaz.com
Number 6: Los Reyes de la Torta, 9230 N. Seventh St., Phoenix. 602-870-2967
Number 7: Los Sombreros, 2534 N. Scottsdale Road, Scottsdale. 480-994-1799 lossombreros.com
Number 8: El Bravo, 8338 N. Seventh St., Phoenix. 602-943-9753
Number 9: Carolina's, 1202 E. Mohave St., Phoenix. 602-252-1503
Number 10: Plaza Grill, 14620 N. Cave Creek Road, Phoenix. 602-374-2483
Okay. There you have it folks. This is Howard Seftel's list. He is the dining critic for the Arizona Republic. Have you been to some of these places? If so, do you agree with him about which ones are the best? Please let us hear from you and share with other readers. Thanks!
I reported earlier that part of the new focus of this blog is to write about great Southwestern and Mexican cuisine restaurants in Arizona and New Mexico. The Arizona Republic newspaper publishes lists of great restaurants (according to the critic they use) from time to time including Southwestern and Mexican food restaurants. A few days ago they published their latest list of top 10 Mexican food restaurants in the Phoenix area. Here is the list for you. In other posts we will take a look at each one of them, especially the ones with websites.
Number 1: Barrio Cafe, 2814 N. 16th St., Phoenix. 602-636-0240 barriocafe.com
Number 2: Tradiciones, 1602 E. Roosevelt St., Phoenix. 602-254-1719
Number 3: San Carlos Bay, 1901 E. McDowell Road, Phoenix. 602-340-0892
Number 4: Pepe's Taco Villa, 2108 W. Camelback Road, Phoenix. 602-242-0379
Number 5: Los Dos Molinos, 8646 S. Central Ave., Phoenix. 602-243-9113 losdosmolinosaz.com
Number 6: Los Reyes de la Torta, 9230 N. Seventh St., Phoenix. 602-870-2967
Number 7: Los Sombreros, 2534 N. Scottsdale Road, Scottsdale. 480-994-1799 lossombreros.com
Number 8: El Bravo, 8338 N. Seventh St., Phoenix. 602-943-9753
Number 9: Carolina's, 1202 E. Mohave St., Phoenix. 602-252-1503
Number 10: Plaza Grill, 14620 N. Cave Creek Road, Phoenix. 602-374-2483
Okay. There you have it folks. This is Howard Seftel's list. He is the dining critic for the Arizona Republic. Have you been to some of these places? If so, do you agree with him about which ones are the best? Please let us hear from you and share with other readers. Thanks!
Thursday, November 27, 2008
Happy Thanksgiving!
Happy Thanksgiving everyone! I hope you and yours are having a great day. I'm thankful for many things including my family, my computer, the Internet, blogs, websites and you. Here's a special poem to help remind us where our blessings really come from each and every day. At least the way I believe. I believe that our blessings come from God (the God of the Holy Bible) because He loves us. I'm thankful for my God's love and for His promises to us that we will receive if we only love Him, too. I hope and pray you feel the same. Okay, here's the poem.
"For flowers that bloom about our feet;
For tender grass, so fresh, so sweet;
For song of bird, and hum of bee;
For all things fair we hear or see;
Father in heaven, we thank Thee!"
Ralph Waldo Emerson
"For flowers that bloom about our feet;
For tender grass, so fresh, so sweet;
For song of bird, and hum of bee;
For all things fair we hear or see;
Father in heaven, we thank Thee!"
Ralph Waldo Emerson
Friday, November 21, 2008
Hi folks! I'm back!
Had to take some time off to do some other projects including making some decisions about a consulting business that I plan to start immediately. As a result, I plan to keep this blog going, but with a new focus. Also, the website that has been the support site for this blog will no longer be used with this blog. It will be changed and used with the consulting business.
The new focus of this blog will be Arizona and New Mexico, USA. More specifically, I intend to concentrate on "Southwestern Cuisine," "Mexican Food," great restaurants in Arizona and New Mexico, an occasional recipe, general chili facts and the Hatch Valley chile pepper industry. I hope you will enjoy my posts and will visit as often as possible. This blog is one of the ways I like to have fun, and I believe it is important for everyone to try to have a little fun along with all the sweat and tears.
I'll be back with you again real soon. I have several items that I believe will fit this blog, and I can't wait to get started with them. Please let me hear from you via email if you can. Comments and questions are always welcome. Adios amigo!
The new focus of this blog will be Arizona and New Mexico, USA. More specifically, I intend to concentrate on "Southwestern Cuisine," "Mexican Food," great restaurants in Arizona and New Mexico, an occasional recipe, general chili facts and the Hatch Valley chile pepper industry. I hope you will enjoy my posts and will visit as often as possible. This blog is one of the ways I like to have fun, and I believe it is important for everyone to try to have a little fun along with all the sweat and tears.
I'll be back with you again real soon. I have several items that I believe will fit this blog, and I can't wait to get started with them. Please let me hear from you via email if you can. Comments and questions are always welcome. Adios amigo!
Friday, October 3, 2008
Those Peppers Just Keep Coming
There is a Family Dollar store about a mile down the road from where we live. We stop in there a lot for this and that. Real handy. Anyway, the last time I stopped in they had two new varieties of Pringles potato chips. (They sell a ton of Pringles.) These two new varieties are new "Extreme" varieties. One was an "Extreme Pickle" variety, and the other was an "Extreme blazin' buffalo wing."
Naturally that "blazin' buffalo wing" thing caught my eye the most. I just had to read the list of ingredients. The secret to the "blazin' buffalo wing" variety is what they call their "cayenne pepper sauce." It is made with cayenne peppers, vinegar, salt and garlic, and then incorporated into the potato chips.
I haven't tried them yet, but I'm sure I will before too long. It seems there are more and more ways for people to get their chili pepper fix, and this is one more.
Food manufacturers have caught on to the demand for chili pepper - infused foods. Taco Bell has a new "Volcano Taco" with a red shell that is made with cayenne peppers among other things. I have tried one of those, and, at least according to my taste buds, it the hottest item they have offered so far. Pretty good. It doesn't take much effort these days to look around and find new items being offered that contain chili peppers, and most of them are pretty good. Look for this trend to continue as more and more folks around the world become chili heads.
Hooray for chili peppers!
Naturally that "blazin' buffalo wing" thing caught my eye the most. I just had to read the list of ingredients. The secret to the "blazin' buffalo wing" variety is what they call their "cayenne pepper sauce." It is made with cayenne peppers, vinegar, salt and garlic, and then incorporated into the potato chips.
I haven't tried them yet, but I'm sure I will before too long. It seems there are more and more ways for people to get their chili pepper fix, and this is one more.
Food manufacturers have caught on to the demand for chili pepper - infused foods. Taco Bell has a new "Volcano Taco" with a red shell that is made with cayenne peppers among other things. I have tried one of those, and, at least according to my taste buds, it the hottest item they have offered so far. Pretty good. It doesn't take much effort these days to look around and find new items being offered that contain chili peppers, and most of them are pretty good. Look for this trend to continue as more and more folks around the world become chili heads.
Hooray for chili peppers!
Wednesday, October 1, 2008
The White Chicken Chili Meal Solution
Yea!!!!!! October is here! My favorite month of the year. Warm days and cool nights. Beautiful colors all around. The perfect time for a great bowl of chili.
The closest supermarket to us is a Bashas'. We are in Arizona USA, and Bashas' has been in Arizona for many years. The Arizona Republic newspaper on Wednesday always contains a Bashas' grocery flyer. I like to get the newspaper on Wednesday for the grocery ads, but also because the Wednesday paper contains a special Food & Drink section. I've found a lot of good stories and recipes in the Food & Drink section.
As usual, I bought the paper today. To my surprise, the recipe that caught my eye is in the Bashas' grocery ad insert, not the Food & Drink section. It's part of a promotion they call "Bashas' Meal Solutions (for a family of 4) Under $10", and this week's promotion is "White Chicken Chili."
Bashas' says, "This a a quick, easy and light chili you will love. Prep time: 30 minutes Cook time: 20 minutes Yields: 4 servings"
"Items from this weeks' ad:
-- Diced Macayo's jalapeno peppers (1 [4 oz] can 79 cents)
-- Chopped Macayo's green chile peppers (1 [4 oz] can 69 cents)
-- Bashas' boneless, skinless chicken breast (cooked, cut into cubes 3 cups [1 lb] $2.99 per lb.)
-- Food Club chicken broth (2 [14.5 oz] 69 cents each)
-- Food Club great northern beans (2 [15 oz] cans 99 cents each)
-- S&W chili beans (1 [15 oz] can 99 cents)
-- Shredded reduced-fat Monterey Jack cheese (1 cup [4 oz] [$1.99, Recipe uses only 1/2 product])
-- 1 Onion, chopped
-- 3 cloves Garlic, crushed
Find these items in your kitchen:
-- McCormick ground cumin, 2 tsp
-- Dried oregano, 1 tsp
-- Vegetable oil, 1 Tbsp
-- Ground red cayenne pepper, 1 tsp
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
2. Mix in the garlic, jalapeno, green chiles, cumin, oregano and cayenne pepper. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth, chicken and beans. Simmer 15 minutes, stirring occasionally.
4. Remove the mixture from heat. Optional. Slowly stir in the cheese until melted. Serve warm. Garnish with fresh cilantro.
Less than $2.45 per person."
Everyone knows that the U.S. economy is number one in the news these days, and the reality is that there truly are a lot of people out there who need to watch their pennies with high gas prices and all. Bashas' is trying to do their part by keeping food costs down and offering meal solutions that don't cost a lot. I'm just so happy that they decided to start off this great chili season of the year with their version of a great chili at a great per person price. Just goes to show - once again - that chili has been and will continue to be a great tasting, nutritious, economical meal that everyone will love. Chili to the rescue!!!!!!!!!!!!!!
The closest supermarket to us is a Bashas'. We are in Arizona USA, and Bashas' has been in Arizona for many years. The Arizona Republic newspaper on Wednesday always contains a Bashas' grocery flyer. I like to get the newspaper on Wednesday for the grocery ads, but also because the Wednesday paper contains a special Food & Drink section. I've found a lot of good stories and recipes in the Food & Drink section.
As usual, I bought the paper today. To my surprise, the recipe that caught my eye is in the Bashas' grocery ad insert, not the Food & Drink section. It's part of a promotion they call "Bashas' Meal Solutions (for a family of 4) Under $10", and this week's promotion is "White Chicken Chili."
Bashas' says, "This a a quick, easy and light chili you will love. Prep time: 30 minutes Cook time: 20 minutes Yields: 4 servings"
"Items from this weeks' ad:
-- Diced Macayo's jalapeno peppers (1 [4 oz] can 79 cents)
-- Chopped Macayo's green chile peppers (1 [4 oz] can 69 cents)
-- Bashas' boneless, skinless chicken breast (cooked, cut into cubes 3 cups [1 lb] $2.99 per lb.)
-- Food Club chicken broth (2 [14.5 oz] 69 cents each)
-- Food Club great northern beans (2 [15 oz] cans 99 cents each)
-- S&W chili beans (1 [15 oz] can 99 cents)
-- Shredded reduced-fat Monterey Jack cheese (1 cup [4 oz] [$1.99, Recipe uses only 1/2 product])
-- 1 Onion, chopped
-- 3 cloves Garlic, crushed
Find these items in your kitchen:
-- McCormick ground cumin, 2 tsp
-- Dried oregano, 1 tsp
-- Vegetable oil, 1 Tbsp
-- Ground red cayenne pepper, 1 tsp
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
2. Mix in the garlic, jalapeno, green chiles, cumin, oregano and cayenne pepper. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth, chicken and beans. Simmer 15 minutes, stirring occasionally.
4. Remove the mixture from heat. Optional. Slowly stir in the cheese until melted. Serve warm. Garnish with fresh cilantro.
Less than $2.45 per person."
Everyone knows that the U.S. economy is number one in the news these days, and the reality is that there truly are a lot of people out there who need to watch their pennies with high gas prices and all. Bashas' is trying to do their part by keeping food costs down and offering meal solutions that don't cost a lot. I'm just so happy that they decided to start off this great chili season of the year with their version of a great chili at a great per person price. Just goes to show - once again - that chili has been and will continue to be a great tasting, nutritious, economical meal that everyone will love. Chili to the rescue!!!!!!!!!!!!!!
Friday, September 26, 2008
Santa Fe in Autumn Means Southwestern Cuisine At Its Best
Yes!!!!!! Autumn is finally here. My favorite time of the year. The days are shorter, so a hot day doesn't last very long. The nights are cool and crisp. And, perhaps best of all, it's harvest time in northern New Mexico.
In honor of all of this we thought you might like to take a mental journey to Santa Fe and let your spirit soar. The skies are crystal clear blue now, and the pinon pine trees are putting their perfume in the air as they offer up their ripe pine nuts. Farmers all along the ancient Rio Grande are harvesting their produce and bringing it to the farmers market in Santa Fe and to the world-class restaurants all around "the city different." No other time of the year offers as wonderful a mix of sights, smells and flavors.
The piquant aroma of roasting chiles, the colorful red chile ristras, the multihued southwestern wreaths made of natural materials such as dried chiles, dried flowers, Indian corn, rice grass and winterfat sage. It is all truly amazing. It's amazing to witness the creativity that all of this natural beauty brings out in people such as the artists, craftsmen and chefs that abound in and around the city.
Southwestern cuisine has its roots all the way back in Spain (the Mediterranean influence brought by the Spanish conquistadors), in Mexico and in the American Indian pueblos in New Mexico. Northern New Mexico farmers add freshness today that comes from local produce. This blending of cultures, flavors and freshness has given Santa Fe chefs a heavenly mix of ingredients. They have responded by creating a cuisine that is unmatched anywhere according to many, and they have attracted people from all over the world who come and enjoy the food and the atmosphere.
Since we are talking so much about the food, the chefs and the restaurants, we thought a meal would be in order to complete your mental journey to Santa Fe. Here is but one combination out of many. See what you think.
Appetizer
Spring rolls stuffed with shiitake mushrooms and marinated cactus pads served with spicy chile dipping sauce and flatbread that is scented with olive oil and brioche studded with bits of chile.
Main Course
Poblano chile relleno, a crisp shell that contrasts well with its stuffing of mushrooms and quinoa, the now trendy and ancient New World grain. Salad of black beans and pinto beans, in an enticing vinaigrette. Chilean sea bass perfectly cooked, moist and delicious, served over corn and roasted sweet peppers.
Dessert
Coffee ice cream that tastes like a rich, dark roast, accompanied by a thick caramel sauce made with goat's milk and a scrumptious phyllo-pinon crisp.
Even if you think you probably would not order some or all of this, you get the idea. Wonderful combinations. Wonderful flavors, and the chance to experience the creativity that has led to "Southwestern Cuisine", the famous cuisine that is unique to the Southwestern U.S. and, especially, northern New Mexico. We hope you have had a good journey, and that you will travel back again and again in your mind as you cook up your own great dishes in your own kitchen, especially now that autumn has officially arrived. Yea!!!!!!
In honor of all of this we thought you might like to take a mental journey to Santa Fe and let your spirit soar. The skies are crystal clear blue now, and the pinon pine trees are putting their perfume in the air as they offer up their ripe pine nuts. Farmers all along the ancient Rio Grande are harvesting their produce and bringing it to the farmers market in Santa Fe and to the world-class restaurants all around "the city different." No other time of the year offers as wonderful a mix of sights, smells and flavors.
The piquant aroma of roasting chiles, the colorful red chile ristras, the multihued southwestern wreaths made of natural materials such as dried chiles, dried flowers, Indian corn, rice grass and winterfat sage. It is all truly amazing. It's amazing to witness the creativity that all of this natural beauty brings out in people such as the artists, craftsmen and chefs that abound in and around the city.
Southwestern cuisine has its roots all the way back in Spain (the Mediterranean influence brought by the Spanish conquistadors), in Mexico and in the American Indian pueblos in New Mexico. Northern New Mexico farmers add freshness today that comes from local produce. This blending of cultures, flavors and freshness has given Santa Fe chefs a heavenly mix of ingredients. They have responded by creating a cuisine that is unmatched anywhere according to many, and they have attracted people from all over the world who come and enjoy the food and the atmosphere.
Since we are talking so much about the food, the chefs and the restaurants, we thought a meal would be in order to complete your mental journey to Santa Fe. Here is but one combination out of many. See what you think.
Appetizer
Spring rolls stuffed with shiitake mushrooms and marinated cactus pads served with spicy chile dipping sauce and flatbread that is scented with olive oil and brioche studded with bits of chile.
Main Course
Poblano chile relleno, a crisp shell that contrasts well with its stuffing of mushrooms and quinoa, the now trendy and ancient New World grain. Salad of black beans and pinto beans, in an enticing vinaigrette. Chilean sea bass perfectly cooked, moist and delicious, served over corn and roasted sweet peppers.
Dessert
Coffee ice cream that tastes like a rich, dark roast, accompanied by a thick caramel sauce made with goat's milk and a scrumptious phyllo-pinon crisp.
Even if you think you probably would not order some or all of this, you get the idea. Wonderful combinations. Wonderful flavors, and the chance to experience the creativity that has led to "Southwestern Cuisine", the famous cuisine that is unique to the Southwestern U.S. and, especially, northern New Mexico. We hope you have had a good journey, and that you will travel back again and again in your mind as you cook up your own great dishes in your own kitchen, especially now that autumn has officially arrived. Yea!!!!!!
Wednesday, September 24, 2008
Big Party Coming at Arriba Mexican Grill
Back on Friday, August 8th, we told you about Arriba Mexican Grill and about their Hatch Chile Roast. Why? Because Arriba Mexican Grill is a popular chain in the "Valley of the Sun" here in Arizona, and we know there are a lot of people in Arizona who love Hatch chiles. And because there are a lot of Arriba locations in the valley to make it convenient for you. Places like Phoenix, Glendale, Scottsdale, Ahwatukee and Gilbert.
Arriba's "Annual Hatch Green Chile Roast" was the entire month of August. Now they are taking a little break from special events to get ready for the next one. The next one? That's right, the next one, and it will be a big one - in October which is just around the corner. You see, it's their 13th anniversary, and I'm certain they will have a big celebration. I'm certain they will want everyone who participates to say, "Wow! That was a great, lucky 13th!"
As soon as we learn the details we will let you know. There are a lot of folks in the Valley of the Sun who will want to participate and maybe some from other states if they happen to be here. Stay tuned!
By the way, the green chile roast was a big success as usual. Folks around here just can't get enough of that Hatch green chile. Yum!
Arriba's "Annual Hatch Green Chile Roast" was the entire month of August. Now they are taking a little break from special events to get ready for the next one. The next one? That's right, the next one, and it will be a big one - in October which is just around the corner. You see, it's their 13th anniversary, and I'm certain they will have a big celebration. I'm certain they will want everyone who participates to say, "Wow! That was a great, lucky 13th!"
As soon as we learn the details we will let you know. There are a lot of folks in the Valley of the Sun who will want to participate and maybe some from other states if they happen to be here. Stay tuned!
By the way, the green chile roast was a big success as usual. Folks around here just can't get enough of that Hatch green chile. Yum!
Sushi and Chili Sauce? "Sauce Man" Says "You Bet!"
Here in Arizona the city of Scottsdale is known for high-end spas and hotel resorts, expensive homes, golf courses, boutiques and restaurants. Many of the restaurants are gourmet restaurants with menus designed for "foodies", and a lot of top-tier chefs practice their trade there.
Chef Andrew Nam is one of those unique individuals who has worked hard to get where he is, and now he's having fun making a name for himself in Scottsdale. Chef Nam refused to eat fish when he was a child (so the story goes), but now he is a sushi chef - a very special sushi chef. He's special because he loves to create sauces that "wake up, not overpower, companion flavors." He says, "I love creating refreshing new sauces", and he has done it so much that he is now called "Sauce Man."
Chef Nam (a native of Chicago who has now worked with sushi and sauces for more than 20 years) has created many sauces to go with sushi. Many of his favorites are "Asian sauces", and he uses his "Asian pantry" for his "essential" ingredients.
Two of those "essential" ingredients are soy sauce and chili paste. The soy sauce he makes is made from soybeans and a starter called koji that begins the fermentation. To this is added a brine of sea salt after the original mix ages for 3 to 5 days. This is a "naturally fermented" sauce that is far superior to "factory-formulated" soy sauces according to Chef Nam, "and it's the fundamental ingredient in my Asian sauces."
The chili paste is his spicy chili sauce "with a kick." It's made from chili peppers, salt, oil and garlic, and Chef Nam combines it with his soy sauce and other ingredients to make his "Chili-Soy Sauce." Here is the recipe. It looks fairly simple at first glance, but remember that the ingredients include Chef Nam's freshly-prepared soy sauce and chili paste. You may need to experiment with those a little to get them right (your version for your taste).
CHILI-SOY SAUCE
Ingredients:
1/4 cup chicken broth
2 tablespoons chili paste
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Kosher salt, to taste
Directions:
Combine all ingredients. Mix well in a blender or with a whisk, and serve immediately.
If you happen to be in the Phoenix/Scottsdale area you can find Chef Nam and his sauces at the Stingray Sushi restaurant in Scottsdale. I'm certain the "Sauce Man's" sauces would make the trip well worthwhile if you are into sushi, especially the Chili-Soy Sauce. Enjoy!
Chef Andrew Nam is one of those unique individuals who has worked hard to get where he is, and now he's having fun making a name for himself in Scottsdale. Chef Nam refused to eat fish when he was a child (so the story goes), but now he is a sushi chef - a very special sushi chef. He's special because he loves to create sauces that "wake up, not overpower, companion flavors." He says, "I love creating refreshing new sauces", and he has done it so much that he is now called "Sauce Man."
Chef Nam (a native of Chicago who has now worked with sushi and sauces for more than 20 years) has created many sauces to go with sushi. Many of his favorites are "Asian sauces", and he uses his "Asian pantry" for his "essential" ingredients.
Two of those "essential" ingredients are soy sauce and chili paste. The soy sauce he makes is made from soybeans and a starter called koji that begins the fermentation. To this is added a brine of sea salt after the original mix ages for 3 to 5 days. This is a "naturally fermented" sauce that is far superior to "factory-formulated" soy sauces according to Chef Nam, "and it's the fundamental ingredient in my Asian sauces."
The chili paste is his spicy chili sauce "with a kick." It's made from chili peppers, salt, oil and garlic, and Chef Nam combines it with his soy sauce and other ingredients to make his "Chili-Soy Sauce." Here is the recipe. It looks fairly simple at first glance, but remember that the ingredients include Chef Nam's freshly-prepared soy sauce and chili paste. You may need to experiment with those a little to get them right (your version for your taste).
CHILI-SOY SAUCE
Ingredients:
1/4 cup chicken broth
2 tablespoons chili paste
1/2 tablespoon soy sauce
1/2 tablespoon sugar
Kosher salt, to taste
Directions:
Combine all ingredients. Mix well in a blender or with a whisk, and serve immediately.
If you happen to be in the Phoenix/Scottsdale area you can find Chef Nam and his sauces at the Stingray Sushi restaurant in Scottsdale. I'm certain the "Sauce Man's" sauces would make the trip well worthwhile if you are into sushi, especially the Chili-Soy Sauce. Enjoy!
Subscribe to:
Posts (Atom)
