Mexico Vacations for Seniors to enjoy now. All around the world, senior traveling is increasing in popularity. A large number of senior citizens are making the decision to get out and travel. If you are one of those individuals, you have likely examined a number […]
Tag: Mexican Food
This past Sunday we were Eating Fish In Mexico as a way to relax before a lot of travel that starts on Thanksgiving day and continues thru December 13th. We have this one restaurant right in front of the ocean that we like to visit often. The trip there is interesting as well. You go a few miles down an unpaved, bumpy road and along the way you stop to see………..well in a minute I’ll show you what we stop to see.
You actually go into the kitchen, pick your fish and they sell it by the kilo and cook it to order.
Of course the ocean is the reason to drive 5 miles from the house. The tables are sitting in the sand. The view is of our Puerto Vallarta.
Looking in the other direction is just as nice. We are actually about two miles from the airport so we watch as vacations end and planes full of people start to return to their world.
You can get beer, soda and of course fresh coconuts to enjoy with your meal.
Oh ya, before I forget, as if I could, I want to share a couple of pictures of a spot we stop at on the way to the restaurant.
Shopping Farmers Markets In Mexico, at least this part of Mexico is more than just the fresh fruits and vegetables. While the farmers set up their stands to sell their produce, others set up around them. On the sidewalks they sell whatever they might have […]
fun a little change lets make a BLT with Creamy Avocado Spread. I am always doing things like this because I do not want to get set in a pattern of eating the same thing every time.
When it comes down to it, most sandwich “recipes” are actually just templates because there are so many options available in terms of bread, cheese, meat, vegetables and condiments you can use.
However, when it comes to the much-loved bacon, lettuce, and tomato (BLT), any purist
will tell you that there is one “true” way to make and enjoy their beloved sandwich:
super soft white bread, sourdough bread, iceberg lettuce, Boston Bibb lettuce, mayonnaise (and lots of it), plus the requisite trifecta of sandwich-y goodness for which it is named.
A little boring? Most definitely.
To liven things up a bit, the “recipe” below takes a couple liberties with this tried-and-true classic. Super soft white bread is swapped out for a delicious sourdough, and plain mayonnaise is replaced with a rich and creamy avocado spread. Read on for details!
Makes 2 sandwiches, which has me covered, anyone else want one they better speak up because I am never sure that second one will last very long..Not that I would eat two of these beauties, but one and a half isn’t out of the question. A good BLT with Creamy Avocado Spread, has a lot of the things I don’t eat as a rule but love. Starting with the Sour dough bread. I was raised in the San Francisco Bay area and weaned on extra sour – sour dough bread. Then there are the vine ripe heirloom tomatoes, I need to be careful not to eat too many of those before I make the sandwiches. As for the bacon, I get extra, extra thick sliced bacon because I cook it on the grill. And yes, it is a very fast thing and you need long tongs because as the fat melts, you get flame-ups . But It does crisp up nicely without being over done. So, Let’s get started……..
- 4 slices sourdough bread
- 2 T. melted farm fresh sweet butter
- 8 leaves Boston Bibb lettuce
- 2 medium heirloom tomatoes (red and yellow if you can find them)
- 6 slices of cooked thick sliced bacon (not too crispy)
- Sea salt and freshly ground black pepper, to taste
- Avocado Spread Ingredients:
- 1 ripe avocado, skin removed and seeded, cut into small chunks
- ½ cup 2% Greek yogurt
- 1 large clove garlic, finely minced
- 1 ½ T. fresh lime juice (approximately ½ lime)
- 1 ½ t. ground cumin
- Sea salt and freshly ground pepper, to taste.
- For the avocado spread, place the avocado, Greek yogurt, and garlic in a glass bowl and combine thoroughly with a fork. It is okay to leave some small chunks of avocado in the mixture. Add the lime juice and cumin, then stir to combine. Season with salt and pepper to taste.
- Let sit for approximately 30 minutes to give the flavors a chance to meld. Adjust seasonings a final time before adding to the sandwich.
- Brush one side of each piece of bread with melted butter. Heat grill pan over medium-high heat and place bread, buttered side down, on pan. Apply light pressure to each slice with a spatula, being careful.
- Serve the avocado spread in a bowl and place the other items on platters. Let everyone assemble their own sandwich.
When we are in Wisconsin and the corn and tomatoes are ready to be harvested, we always get a few friends together and serve BLT with Creamy Avocado Spread Sandwiches and grilled sweet corn and cold watermelon. There are usually around 20 people and I
So there you have it, a great sandwich and a pretty good party idea to go along with it, so start planning today. You might want to make a couple before then. You can call it research. Have fun.
We hope you try a BLT with Creamy Avocado Spread Sandwich and that you will rate it and leave a comment in the area below the article to let us know what you think of it.
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What, you say, Fennel and blood oranges in Mexico? Well yes, you can grow or purchase both items here in the Puerto Vallarta area. Although I have not found any starter plants for blood oranges, I will. (Orange Fennel Salad with Citrus Vinaigrette might take […]
If Sweet Spicy Chicken Wings didn’t get their start here in Mexico they sure should have. Chipotle peppers are really dried smoked jalapeno peppers. It is a process that I might write about one day but today it is all about the wings. Why, because I have a couple of buddies coming over to watch some football. I promised I would make the Sweet Spicy Chicken Wings if they would bring the beer…I think I got the better part of that deal
Thanks to their distinctive smokey flavor, canned chipotle peppers really bring this recipe to life, but they can be a little intimidating if you haven’t worked with them before.
Here are a couple tips to keep in mind:
First, be careful while handling the peppers not to rub your eyes! If you have sensitive skin, wear gloves.
Most recipes call for a very small amount (for good reason!), which means you end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid (adobo sauce) into a food processor. If you don’t have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice.
Place the peppers in your food processor and pulse them until a paste is formed. If you don’t have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved Adobo sauce. Stir to combine thoroughly.
Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don’t run together. Place plate in the freezer to harden. Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite chili or other recipe that calls for a little heat.
Start small with the amount of chipoltle peppers you use. You can always add more if you like a little more heat.
- 3 pounds chicken wings
- 2 tsp sea salt
- 2 tsp freshly ground black pepper
- 2 tablespoons salt free butter
- 3-4 cloves fresh garlic, finely minced
- 1 T. fresh ginger, finely minced
- 2 tsp canned chipoltle peppers
- ⅓ cup honey (clover is used in this recipe)
- ⅓ cup soy sauce
- 2 T. rice wine vinegar
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray. Add chicken wings to baking sheet in a single layer, not touching or overcrowding. Season wings with salt and pepper, then place in oven. Bake until skin is crisp, approximately 45 - 50 minutes.
- About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium heat until garlic becomes translucent. Reduce heat to low and add ginger, chipoltle peppers, honey, soy sauce and vinegar. Reduce heat to low and simmer for about 15 minutes, until the liquid becomes syrupy.
- Transfer the sauce to a glass bowl and add the cooked wings. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper (or sprayed with non-stick cooking spray) and place under broiler for a couple minutes, until brown and bubbly. Serve with celery and carrots and blue cheese or ranch dressing.
Sweet Spicy Chicken Wings are always a treat here at our house because there are not many “wing shops” here. Up north our boys loved to go to Buffalo Wild Wings, here in Puerto Vallarta we make them at home…In this recipe I used three pounds of wings but there are only about three of us watching the game and I am serving other foods. If wings are all you are serving consider about a pound per person on the low side. We serve blue cheese dressing with our wings because it’s slightly tart flavor works well with the Sweet Spicy Chicken Wings. We serve ranch dressing as well because not everyone likes blue cheese dressing as much as we do. A few slices of chilled mango served on the side is a nice touch and the chilled mango will also help offset the spicy taste to some extent.
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A new friend from England asked me to re-post the recipe for Torta Ahogada Mexico’s Drowned sandwich. There are many different recipes for the sauce, which is as important as the sandwich. Some recipes use only arbol chiles while others also use chipotle peppers which […]