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Recipes that include cilantro

Fiesta Egg Roll

Sunday, June 21, 2009

For our Reader’s Choice: Egg Roll, you voted and the Black Bean Burrito Roll won. I changed the name but it’s basically the same concept. It has a couple of different components, so feel free to just use parts of this recipe. The Chipotle Rice that Lon made, is a nice side dish with some heat. The Black Bean Corn Salsa is an easy and colorful accompaniment for any barbecue or picnic. If you have time, put it all together, and have a fun Tex-Mex inspired Egg Roll. The Cotija Cheese, which I first heard about at The Duo Dishes, was a perfect match for this dish. It’s crumbly and doesn’t melt, but softens nicely, adding a nice salty milkiness.

Fiesta Egg Roll 4

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Salsa Verde: Jalapeno-Cilantro Sauce

Sunday, May 3, 2009

Have you ever been to a Latin restaurant and noticed a green dressing that is radioactive-green?  Well, thanks to FoodMayhem and our nuclear-test facility, we have created a super simple, recipe to recreate that delicious sauce.  You’ll find this tasty dressing perfect for anything from salad to fish to chicken to steak and as you’ll see in an upcoming post, even sweets.

lime, jalapeno, cilantro

* this photo added on 10/23/09

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Cascabel Ground Beef Sauce & Spaetzle

Wednesday, February 4, 2009

If you paid me a million dollars I wouldn’t be able to truthfully tell you where the inspiration for this dish came from. Jessica asked me a dozen times while cooking what I was making and repeatedly I answered “dunno.”

Cascabel Ground Beef Sauce over Spaetzle

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Shrimp Ceviche of No Origin

Monday, February 2, 2009

Whenever I hear about ceviches, people are always talking about the ceviches of their homeland, Argentina, Peru, Chile. Everyone will proudly back-up theirs as the best. With the ingredients I had, like lime, cilantro, red onion, etc, I naturally thought of ceviche, but I also had some pomelo, and I just desperately wanted to include it. Since Pomelo is native to South East Asia, this is kind of a fusion dish.

Shrimp Ceviche of No Origin

  • 12 shrimp (size: 26-30 count)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup small diced seedless cucumber
  • 2 tablespoons paper thin slices or red onion
  • 1 teaspoon chopped cilantro
  • 1/8 teaspoon hot sauce
  • 3/4 cup pieces of peeled pomelo, divided
  • salt and pepper to taste

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Avomergency – Ay Caramba!

Friday, January 30, 2009

In celebration of our new multi-lingual site, we had a little fiesta yesterday at Casa de FoodMayhem. Actually, the real reason was because we bought a bunch of avocados at BJ’s last weekend and they were turning ripe very quickly. We were hoping to make it to the weekend to have some friends over, but the avocados made other plans. It was an Avomergency!

Fortunately, Justin, Sophia, Stephen, and Tim swooped in at the last minute to save us from eating lots of guacamole. And really I mean save me since Jessica doesn’t care much for avocados.

Avocados

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Curry Shrimp Scrambled Eggs

Saturday, November 15, 2008

This morning I smelled some bacon cooking down the hall and knew I had to have a savory breakfast. However, our fridge just wasn’t complying with me, there was not much to work with except two big containers of strawberries; but as I said, my heart was set on savory. Down to the freezer I went, where I saw our bag of amazing, frozen shrimp — bingo.

Curry Shrimp Scrambled Eggs

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Curry Beef Skewers

Friday, October 24, 2008

I hesitate to call these Curry Beef Skewers because the curry isn’t so pronounced that you’ll think of this as a curry dish. However, the curry is what makes it extra special and your guests will be asking, what makes this beef so good?

Skewering does take a bit of work, but it’s an otherwise very simple recipe that takes very little skill. Bring these to a party and you’ll be very popular.

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Beef and Poblano Empanadas

Monday, July 28, 2008

I had exactly 1 pound and 7 ounces of ground beef left from Lon’s birthday BBQ. It was just as good a time as any to practice making Empanadas, which Lon loves. I tried an empanada dough recipe from epicurious.com and made-up my own filling.

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Chimichurri Flank Steak

Saturday, July 5, 2008

Chimichurri is one of my favorite flavors. I have made it with different types of vinegars and gone back and forth between cilantro and parsley, but all versions come out wonderful. If you have extra sauce left-over, save-it. It goes well on chicken, fish, almost anything. I wrote down the recipe we used for our July 4th barbecue yesterday. Hope you had a fun and yummy one!

grilled Chimichurri steak

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Curried Crab over Rice

Monday, June 23, 2008

There used to be a wonderful Indian restaurant on 58th Street, where from time to time I’d enjoy their Curried Crab appetizer. For $12, one could have a pint of curry-flavored crab. Every bite was amazing. Unfortunately they went out of business and I haven’t had the dish in a while.

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