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Post by Don Cuevas on Mar 5, 2011 0:28:18 GMT
I miss migas, which were ubiquitous in all the breakfast eateries on the Texas-Mexico border. If you can get your hands on some carne machaca, do make it with that. That was also common in the S.Texas migas, although the stuff is rare and expensive down here. The big breakfast specialty of La Tierra Caliente of Michoacán is aporreadillo, also spelled aporreado: shredded dried beef, scrambled eggs and a spicy chile sauce smothering all. I was just looking at a Chicago based foodie forum, in which one of their members traveled to Michoacán for a culinary tour. Among the dishes I found most appealing were those at la Fonda Marceva, in Morelia's Centro, specializing in comida de La Tierra Caliente. Here's a link to the thread: tinyurl.com/LTHMICHWe have been hoping to dine there, and have walked by it numerous times, but we just haven't gotten to it yet.
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Post by bixaorellana on Mar 5, 2011 0:51:17 GMT
I'm down on my little knocked knees right now, praying that thaiobsessed will come to AnyPort!
My gosh, those were luscious pictures, as is yours of the aporreadillo above. Suffice to say that I just finished a nice meal but would happily dig into that bowl if possible.
Really, if I weren't so lazy & used to Oaxaca, I'd probably move to Michoacán, a state I love.
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Post by hwinpp on Mar 5, 2011 6:39:24 GMT
Yesterday's breakfast, Lao foe (very similar to VN pho, but the noodles are much finer, no star anis taste, different combination of herbs) And on the first pic you see where all the wood is being used. Just look at the size and thickness of the table top! Thank God this kind of stuff can't be bought legally anymore...
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Post by bixaorellana on Mar 5, 2011 6:54:32 GMT
Interesting! Are those raw green beans on the herb plate? That deep red sauce is intriguing. It all looks really good. They gave you generous portions! What are the puffy deep-fried things?
Hm -- another way your area is like mine -- the shin-breaker brace on the table. And yeah, that is a big slab o'table.
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Post by hwinpp on Mar 5, 2011 17:15:36 GMT
Yes. Long beans, cabbage, a small kind of basil, mint are on the plate.
The puffy, deep fried things are (yu) char kwai, fried devils literally. A kind of pastry related to doughnuts but salty, not sweet.
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Post by tod2 on Mar 5, 2011 17:49:26 GMT
Ah Ha!! I recognised those beans immediately!! WHY? Because I have dozens in my garden! Aren't I the lucky one ;D I am so Longbeaned out that we are having bangers and mash, pumpkin & longbeans for lunch on Sunday 1pm sharp!
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Post by Don Cuevas on Mar 6, 2011 13:12:02 GMT
Yes. Long beans, cabbage, a small kind of basil, mint are on the plate. The puffy, deep fried things are (yu) char kwai, fried devils literally. A kind of pastry related to doughnuts but salty, not sweet. The Chinese version of the salty crullers are yu tiao. We had them once in San Jose, California, accompanying bowls of savory hot soy milk.
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Post by Don Cuevas on Mar 6, 2011 15:57:55 GMT
Today's Hearty But Not Heart Healthy breakfast: fried slices of Mexican made Polish jalapeño Sausage, sliced parcooked potatoes, sliced onion, diced chile serrano (all cooked togther); and some scrambled eggs. All of the proceeding with lashings of Heinz Ketchup and Salsa Chipotle.
Paired with freshly squeezed Orange Juice, Vintage March 6, 2011.
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Post by bixaorellana on Mar 7, 2011 0:59:51 GMT
Yum. That would make a nice supper, too. Glad to see there's another aficionado of mixing ketchup with hot salsa. Chipotle is perfect w/ketchup.
My breakfast today was eggs scrambled in olive oil in which a few slices of habanero had simmered, with a little chopped onion & leftover blood sausage, then sprinkled with cilantro & wrapped in tortillas.
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Post by Deleted on Mar 7, 2011 5:45:51 GMT
Ah, beloved long beans...! As much as I like all of those Asian soups, I can't eat them for breakfast every morning. Some mornings, I am already overheated by the time I come to the breakfast table, and if I don't want to instantly be running with sweat, I have to pass on the soup.
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Post by Deleted on Mar 7, 2011 15:18:45 GMT
Yesterday for brunch I made a local NOLA favorite,Grits and Grillades .
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Post by tod2 on Mar 7, 2011 16:34:32 GMT
Casimira - Please give me the lo-down on Grillades.. It looks like steak? Have you ever cooked grits to the extent is is moist but crumbly? Here in S.A. we boil salted water and pour in cornmeal until it forms a 'hill' in the middle of the pot. Then turn the heat right down with the lid on. After 10min or so we start mixing it .... it must be stodgy or so dry it appears like thick crumbs. The thick stodgy one is called "stywer pap" and the crumbly one "krimmel pap" which roughly translated is 'Stiff porridge' and 'crumbly porridge' . We cook the cornmeal sloppy for breakfast porridge.
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Post by Deleted on Mar 8, 2011 11:28:05 GMT
Casimira - Please give me the lo-down on Grillades.. It looks like steak? Have you ever cooked grits to the extent is is moist but crumbly? Here in S.A. we boil salted water and pour in cornmeal until it forms a 'hill' in the middle of the pot. Then turn the heat right down with the lid on. After 10min or so we start mixing it .... it must be stodgy or so dry it appears like thick crumbs. The thick stodgy one is called "stywer pap" and the crumbly one "krimmel pap" which roughly translated is 'Stiff porridge' and 'crumbly porridge' . We cook the cornmeal sloppy for breakfast porridge. The grillades are veal or beef round which is then tenderized or pounded and then dredged in well mixed combination of cayenne pepper,garlic,salt and black pepper,and then a teensy bit of flour. Then,they are browned in a dutch oven with butter or oil,removed to a platter. Then add a combination of chopped onion,celery,and green pepper,cook till tender,then add the meat with a batch of chopped tomatoes and a teensy bit of water. Cover and cook until tender on a low simmer. You can hasten this process by adding a tablespoon of vinegar to the pot. The grits are cooked in water,add a 1/2 stick of butter and one raw egg,beat well. Salt to taste. Serve the grits with the grillades,covered in the gravy. (Please note,this photo is not my own,the grillades I cook are pounded much thinner,in two inch pieces, than the ones in the pic.)
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Post by tod2 on Mar 8, 2011 12:14:05 GMT
Thanks! That seems a delicious recipe that I must try!
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Post by bixaorellana on Mar 8, 2011 15:40:17 GMT
That's a lovely classic recipe, Casimira ~~ thanks! I think some misguided souls make their grillades with unpounded meat cut into squares, or even pot roast style. Glad to see the real deal here. I never saw that tip about the egg in the grits, nor about using vinegar to nudge the process along. Can't wait to try that. Sometimes people serve grillades on rice instead of grits. It would be wonderful over one of Tod's paps, wouldn't it? (<-- boy, that sentence doesn't sound right!)pee ess ~~ Casimira's Grits & Grillades have been added to the clickable list of anyport recipes, under both Meat and Casseroles & Stews. I mention this as a reminder & plea to please let me know about any omissions on the list. Thanks.
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Post by imec on Mar 8, 2011 19:42:46 GMT
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Post by bixaorellana on Mar 8, 2011 20:56:51 GMT
What perfectly poached eggs! Bearnaise sauce on top? The potatoes are also perfect. Is that sausage? (hard to see) Also, what's under the eggs?
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Post by imec on Mar 9, 2011 2:27:58 GMT
Sorry, forgot to caption. Breakfast at the 104 year old Empress Hotel (originally a Canadian Pacific property, now a Fairmont) in Victoria, BC. Braised pork belly, two soft poached eggs,hollandaise sauce, potato quinoa hash (under the eggs). Was VERY satisfying although not particularly health conscious.
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Post by Deleted on Mar 9, 2011 13:33:07 GMT
Looks yummy imec. I would love to know how to do the quinoa potato hash.
Bixa,I am going to post in the recipe thread the Grits and Grillades recipe with the proper measurements ,ingredients,portions etc. If people are wanting to make it,it should be done properly.
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Post by mich64 on Mar 9, 2011 23:12:29 GMT
Oh my goodness Imec, what an appetising breakfast. Did you also stay at this Hotel? Owners of a Hotel we stayed at in Garmisch both worked at this Hotel when it was owned by the CP and once sold, their buyout packages helped them buy their own Hotel in Garmisch, Roterhahn. I have always wanted to stay at one of these original CP hotels, the one in Quebec City looks beautiful as well. Lucky you! Cheers, Mich
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Post by Don Cuevas on Apr 3, 2011 14:51:24 GMT
This morning for breakfast, I improvised a vegetable frittata of onion, zuchini, sweet red pepper and a small hadful of mushrooms. I cooked it slowly with a lid on, after adding 6 beaten eggs.
One quick flip on a plate, and it was done. It was unusually tasty and moist. The only seasoning used was some seasoning salt.
We had little slices of toasted homemade baguette with it, and finished with generous slices of mango.
I'm going back to bed for a nap.
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Post by imec on Apr 26, 2011 18:19:50 GMT
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Post by Don Cuevas on Apr 29, 2011 13:28:19 GMT
A bowl of Jasmine Rice, some refried carnitas and chicharrones on the rice, two fried eggs on top and a small side of radish kimchi.
International Cuisine Fusion "R" Us.
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Post by bixaorellana on Apr 29, 2011 15:58:44 GMT
You guys are making me crave eggs! Both of those breakfasts sound wonderful and both were fusiony, either fowl-wise or culturally.
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Post by Don Cuevas on May 2, 2011 12:15:00 GMT
Hot buttermilk biscuits with sausage gravy. (The sausage is homemade.)
Freshly squeezed orange juice. The coffee was getting to my nerves.
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Post by bixaorellana on May 2, 2011 18:03:50 GMT
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Post by Don Cuevas on May 6, 2011 12:37:29 GMT
Tttttooo mmmuchhh.
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Post by Don Cuevas on May 9, 2011 13:03:43 GMT
May 9, 2011: breakfast is a saute of onion, sweet red pepper, tomato and a little garlic, plus some leftover cooked chorizo verde; cubes of firm tofu, some seasoning salt, soy sauce and piled onto steamed Jasmine Rice. It was much better than expected.
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Post by bixaorellana on May 9, 2011 15:31:47 GMT
Sheeeesh ~~ you wrote that at eight this morning. What time do you get up, and do you spend no time blearily drifting around with a coffee cup before getting all bright-eyed and bushy-tailed?
I dunno about green chorizo where you live, but the stuff here is the closest I've found to good ole American breakfast sausage.
Your breakfast sounds good, but early, really early.
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Post by Don Cuevas on May 9, 2011 19:22:54 GMT
"What time do you get up, and do you spend no time blearily drifting around with a coffee cup before getting all bright-eyed and bushy-tailed?"
I often get up at 3:30-4:00, but this morning I slept late, until 5:00 Years of bakery night shifts are hard to shake off.
I usually breakfast at 6:30, sometimes later on Sunday. Like 8:30.
When I join my homies at the retired expat men's breakfast, I have to have a light breakfast at home first, because our group won't get their food until at least 9:30.
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