Post by Kuat on May 14, 2011 12:37:09 GMT -8
Lunch/Dinner:
Milanesa de pollo on italian bread (woulda made a proper torta, but can't find the right bread):
Desert:
PB and banana french toast sandwich:
Guacamole for the milanesa sandwich:
1 serrano (stemmed, seeds in for spicy, out for mild)
1 Japapeno (" ")
2 avocados (riper, the better)
1 tomato (beefsteak)
1/2 onion (yellow or red)
Five garlic cloves (crushed)
Half bunch of cilantro (stems trimmed to ~ 2 inches, minced)
Lemon juice (~1 lemon), kosher/sea salt (~1 tsp), coarse ground pepper (~1 tsp) to taste
Put all that shit in a food processor, and blend away. Taste it, see what it needs of the above, and add it. It's of medium heat in my opinion with two seeded peppers added, you can add more if you want it painfully hot.
Some people like theirs chunky, I like mine smooth so I can use it like a spread or sauce. Thus, I blend until it's essentially a paste.
Milanesa de pollo on italian bread (woulda made a proper torta, but can't find the right bread):
Desert:
PB and banana french toast sandwich:
Guacamole for the milanesa sandwich:
1 serrano (stemmed, seeds in for spicy, out for mild)
1 Japapeno (" ")
2 avocados (riper, the better)
1 tomato (beefsteak)
1/2 onion (yellow or red)
Five garlic cloves (crushed)
Half bunch of cilantro (stems trimmed to ~ 2 inches, minced)
Lemon juice (~1 lemon), kosher/sea salt (~1 tsp), coarse ground pepper (~1 tsp) to taste
Put all that shit in a food processor, and blend away. Taste it, see what it needs of the above, and add it. It's of medium heat in my opinion with two seeded peppers added, you can add more if you want it painfully hot.
Some people like theirs chunky, I like mine smooth so I can use it like a spread or sauce. Thus, I blend until it's essentially a paste.
