Thursday, March 31, 2011

Mexican Tuna Burgers

My Hubby loves tuna, canned tuna to be exact.  While he likes Ensalada de Atun (Tuna Salad), he absolutely loves when I make Hamburguesas de Atun (Tuna Burgers).  And best of all, even the kiddies love them.

I like to add chopped serrano chilies and cilantro to give the tuna patties an extra kick.  Those of you with young kiddies can substitute chopped green bell pepper for the serrano chili.  Now you all know that I can't handle really hot food, so imagine my surprise when I thought the tuna patties could have used an extra serrano chili.

Hubby and I like to top our Hamburguesas de Atun with lettuce, tomato, sliced onion and avocado.  Hubby even adds more heat by topping his burger with canned jalapeño slices.  My kiddies however, prefer to top their burgers with a slice of American cheese and dill pickle slices.  No matter how you choose to serve your burger, you are in for a delicious treat.    


Hamburguesas de Atun

Ingredients:

  • 4 cans tuna, drained
  • 2 eggs
  • 2/3 cup dry bread crumbs
  • 1/2 medium onion
  • 1 to 2 serrano chilies
  • 1 tablespoon chopped cilantro
  • 1 lime, juice only


Directions:
In a medium bowl, combine the tuna, eggs, dried bread crumbs, onion, cilantro, chili peppers and lime juice; season with salt and pepper.



Mix well until the mixture comes together.



Heat a griddle, skillet or comal over medium heat.  Measure 1/3 cup of the tuna mixture for each patty.  Using your hands, flatten the tuna mixture lightly to form the hamburger patties.



Drizzle 1 to 2 tablespoon of vegetable oil onto griddle.  Place patties on griddle and let cook until golden brown on both sides.  (If making Cheesy burgers, top tuna patties with a slice of American cheese as soon as you turn the patties over.)



To serve, spread each hamburger bun half with Mexican crema or mayonnaise.  Place tuna patties on one half and top with your choice of lettuce, sliced tomato, onion and avocado or dill pickles.  Enjoy!!!


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Sunday, March 13, 2011

Nutty for Bread Pudding {Pecan Pie Bread Pudding}

Last Wednesday marked the beginning of Cuaresma (Lent).  Here in Mexico, many people observe Cuaresma by abstaining from meat on Fridays and Holy days such as Ash Wednesday.

It is during this time that we enjoy a meat-free gastronomical extravaganza.  Everything from Tortitas de Camaron (Shrimp Cakes) in Mole Ranchero, Coctel de Camaron (Shrimp Cocktail), Soy Ceviche, Rajas con Crema to the most popular dish of Cuaresma...Capirotada.

Capirotada is a Mexican Bread Pudding, made with bolillo rolls, raisins and nuts, bathed in a piloncillo-cinnamon syrup and topped with melted cheese.  It is a rich and delicious dessert that is synonymous with Cuaresma.  Very much like American Thanksgiving and turkey.

That said, I rarely make Capirotada.  My suegra makes enough for the entire family every week during Cuaresma.

Since suegra always shares her Capirotada with me, I like to prepare different bread pudding recipes to share with her.  And that is where today's recipe comes in.

As soon as I saw it on the King Arthur Flour blog, I knew that I was going to try it during Cuaresma.  It was two of my favorite desserts rolled into one...Pecan Pie Bread Pudding.  Oh.  My.  Goodness.

I did make a couple of changes, like using bolillo rolls instead of white bread.  And because the original recipe calls for Pecan Pie filling in a jar, I used my favorite Pecan Pie recipe, minus the pie crust.  The original recipe also suggests to double the filling recipe so that you're using a total of 6 eggs.  I didn't double the filling only because Hubby and the kiddies aren't fond of very wet bread pudding.  Although, I'm sure it would be absolutely sumptuous with double the filling.

Hubby and the kiddies loved this bread pudding so much, that they gobbled it all up before I was able to share some with my suegra.  No problem, because I will definitely be making this recipe again.   

Pecan Pie Bread Pudding 
(recipe adapted from King Arthur Flour)

Ingredients:
4 bolillo rolls
1/2 cup brown sugar
1/3 cup melted butter
1 cup maple syrup or corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves

Directions:
Cut bolillo rolls into bite-size pieces.  I like to leave them uncovered on the counter for an hour before starting, so they have a chance to dry and don't become to soggy when the liquid is added.



Place bolillo cubes in a large bowl; add pecans and toss lightly.



In medium bowl, whisk together the melted butter, maple syrup, eggs, sugar and salt until well combined.  Pour mixture over bread cubes and stir gently until even coated.



Transfer the bread pudding mixture to a generously greased 9-inch baking dish.  Bake at 350F for 35 to 40 minutes.



Remove from oven.  Enjoy!!! 




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Saturday, March 5, 2011

Mushroom Madness

Name This Food

There's a game that I like to play on my Motherhood in Mexico blog, called Name That FoodSometimes I know exactly what the mystery food is and other days, like today, I have no idea.

My suegra was just given two very large bags of today's mystery food.  We know they are hongos, but what we don't know is what kind of mushrooms they are.

This is where all of you come in.  I need your help with two things:
  1. What kind of mushrooms are they?  And are they edible?  I don't want to accidentally poison my family with toxic mushrooms.
  2. What can my suegra and I make with that many mushrooms? I know I can add them to omelets, pasta, pizza and of course Quesadillas de hongos.  But I'd like to try something new. 
Any suggestions?  

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