Recipe test: chicken sandwich

23 06 2010

This modified chicken sandwich recipe was quite a success. You may ask, “Why do you need a stinkin recipe to make a chicken sandwich?” Well, you don’t need one, but this one rocked.

Officially the grilled chicken, tomato and onion sandwich by Grace Parisi, Food & Wine’s Test Kitchen recipe developer, our version also used some leftover guacamole relish from fish tacos the night before.

The veggies can be made ahead of time and you could use anything to top the sandwich with.  I used the tomatoes and red onions in the recipe–cook them over medium heat until tender.  Then pound out some chicken breast and cook it in a pan on high heat. We used some basic rolls from the store, toasted first, and layered the guac, chicken, and veggies to our liking.  Delicious and versatile.

Mixto’s still got it.

20 06 2010

Back in 2004 (and way before I started blogging) a restaurant called Mixto opened up kitty-corner from our cute little apartment on Pine Street. It became our regular spot to go for happy hour with friends, brunch with family, or a nice meal for just the two of us.  I fell so deeply in love with Mixto and its charm and great food that I wanted to have our wedding reception there.  That idea was vetoed by two very important people.  But you can always count on Mixto to have their front doors wide open on nice days and packed tables out front.

Anita and I went after work for an early dinner on Friday and it was still the same welcoming place with delicious Cuban comfort food.  We started with the guacamole and plaintain chips.  The guac is nice and creamy but with some subtle chunks of avocado left in tact.  The plaintains are nice and crispy with just some light saltiness.

Anita took a chance with her spicy camarones enchilados (spicy stewed creole shrimp) and it was spicy, but there was only one shrimp left when she finished.

I usually nosh on a bunch of appetizers or go for the plato mixto because I love it all, especially the empanadas, maduro relleno, and papas rellena, but Anita convinced me to get an entree so I chose the montuna de lechon (shredded pork, yuca, sweet corn tamale, plaintains, rice, black beans, and avocado). Everything was perfect.  The textures, flavors, and colors always make me enjoy everything I eat at Mixto.

I can’t wait to go back post-pregnancy so I can enjoy a mojito or red sangria.

Recipe test: fish tacos

14 06 2010

We’ve made fish tacos before, but this recipe called for a very special creamy lime guacamole that I couldn’t resist. Kerry Simon of Simon and Cathouse created this elaborate recipe that we didn’t follow exactly but were still happy with the results.

The creamy guacamole, made with avocado, Greek yogurt, red onion, and lime juice, was the key. Without it, just a hum drum fish taco.

We pan fried some halibut, chopped up some tomatoes and hot peppers, and voila: yum yum taco yum.