Sign up for E-News

Tag Archives | Mexican

Poached eggs in a piquant disguise

Breakfast Tostada

Breakfast Tostada

Ingredients

  • ½ cup plain Greek yogurt
  • 1-2 teaspoons hot sauce, such as Cholula
  • 1 Florida avocado or 2 Haas
  • Salt and freshly ground pepper
  • 4 large eggs
  • 4 tostada shells
  • ¼ cup minced cilantro
  • ½ pint cherry tomatoes, quartered

Instructions

  1. Combine yogurt and hot sauce to taste in a small bowl.
  2. Mash avocado in a bowl until chunky, and season with salt and pepper.
  3. In a large, straight-sided skillet, heat 2 inches of water until a few bubbles have broken the surface.
  4. Working with one egg at a time, crack into small bowl and gently pour into water, leaving space between each egg. Cook eggs until whites are just set and yolk is runny, 3-4 minutes.
  5. Carefully remove eggs from skillet and blot with paper towels to remove excess water.
  6. To serve, place a dab of mashed avocado on each plate to keep the tostada in place. Spread
  7. each tostada with mashed avocado, drizzle with yogurt sauce, top with poached egg, then
  8. cilantro, and finally tomatoes. Season with salt and pepper.
http://ediblenetwork.com/sarasota/blog/poached-eggs-in-a-piquant-disguise/

Read More
Continue Reading

Vegan Mini-Tacos for Cinco de Mayo

Collard and Corn Tacos

Yield: Makes 10 (4-inch) tacos

Collard and Corn Tacos

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 1 onion, chopped
  • 2 cups fresh corn kernels, from 4 ears corn
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked sweet paprika
  • ½ teaspoon ground cumin
  • 1 cup cooked black beans
  • Sea salt and freshly ground pepper
  • 1 avocado, diced
  • Juice of 1 lime
  • 5 large collard greens
  • Mexican tarragon and spicy oregano, for serving

Instructions

  1. Heat oil in a large skillet over medium heat. Cook onions until soft.
  2. Add corn and cook until beginning to brown. Add garlic, chili powder, paprika, and cumin; cook until fragrant. Stir in beans and season with salt and pepper.
  3. Combine avocado and lime juice in small bowl and season with salt and pepper.
  4. Cut collard leaves into 4-inch circles using a round cutter or a small plate as a guide, avoiding the stems. Discard stems.
  5. Gently warm collard "tortillas" over a very low open flame or in grill pan.
  6. To serve, fill each collard with corn mixture and top with avocado and fresh herbs.
http://ediblenetwork.com/sarasota/blog/vegan-mini-tacos-for-cinco-de-mayo/

Read More
Continue Reading

Facebook

Twitter

Google Plus

Follow Me on Pinterest
  • Look to our recipe for honey-herb candied nuts to complete a beautiful cheese board. [Photo by @katbrassphoto]

    Pinned: 3 Mar 2016
  • Mushroom Bourguignon: The French word "bourguignon" or "à la Bourguignonne" means in the style of Burgundy—a major culinary and wine region of eastern France. Recipe Editor @charlotte222's pursuit to re-create a classic Julia Child dish will satisfy all your classic French cuisine cravings. [Photo by @katbrassphoto]

    Pinned: 3 Mar 2016
  • Strawberry-Balsamic Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Cinnamon Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Miso Dressing | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • More "Southern Comfort from the Slow Cooker": Slow-Cooked Honey BBQ Ribs. @lsniegocki, you're making us drool!

    Pinned: 19 Feb 2016
  • From our table to yours: Tracy's Tourtiere du Quebec, an authentic French-Canadian recipe! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • From our table to yours: Tina's Pierogis (a.k.a. Varenyky). Photo by @katbrassphoto.

    Pinned: 19 Feb 2016
  • From our table to yours: John and Matt Freeman's Tamales! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • Cumin-Lime Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 19 Feb 2016