A Little Chipotle Goes a Long Way-8/30/09

For tonight's meal, I went back to those unfinished recipes from June's Gourmet. I have only one recipe from August to finish but Southeast Asian Rice Noodles with Calamari and Herbs isn't tickling my fancy right now. So let's got with some Mexican flavors. We in the United States are so unbelievably lucky with the great variety of food that is easily available to us. Quite a few years ago, while living in New Jersey, I got a serious hankering for Indian food and stopped by a local Indian restaurant for takeout on the way home. I remember thinking how bland American food is in comparison and then almost immediately catching myself. Indian food is American food, so is Chinese, Polish, Argentinian, and all other wonderful cuisines of the world. America is a wonderful melting pot of all of these cuisines and cultures and is in fact one of the best places to be in the world if you want to try them all.
Tonight's meal was probably more about Mexican flavor than Mexican style when it comes to food. I made the Chipotle Pork Cheeseburgers, an American take on a wonderful Mexican flavor. The Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing, did the same. The cheeseburger was topped with tomatillos instead of the traditional tomato. The Caesar salad added corn and avocado to the traditional romaine. Both dishes were great takes on classics and had good flavors. I might have added a bit more chipotle to both the burger mix and the salad dressing. The heat was very mild as written and could have been a little hotter so those who love their chipotle.

Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing-B+

Chipotle Pork Cheeseburgers-A

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