As promised I am posting a picture of the chile verde enchiladas from din din last night, I was going to post the recipe for this but I would rather post the recipe for my mexican rice. So here it is.

2 cups long grain rice
1 cup tomato sauce
teas of chile powder
teas of cumin
4 chopped cloves of garlic
1/2 white onion finely chopped
1-2 tbs of vegetable oil
1 c chicken stock, boullion or veg stock

using a cast iron or similar type pan:
start on medium heat with oil

put rice and onion and garlic in pan
brown the rice till translucent
then add the tomato sauce to the pan off the heat
stir rigourously till it is a "rice paste"
Then add 1 cup of the chicken stock
3 more cups of HOT water,
stir until incorporated
let it come to a simmer
then cover,about 20 mins till absorbed
turn off heat and let it steam for 10 mins
then serve!
there it is folks! the secret recipe and technique to that rice I make.

Okay as promised I am going to keep blogging pics and recipes. this one is easy folks the only reason im putting it on here is because the last two nights we have been hambugering and tonight hottdogin it. :)
this is my original recipe potato salad, my father's recipe with my twist on it.

10 red bliss potatoes (skin on)
7 hard boiled eggs
1 sweeet red bell pepper
1/2 cup pickle relish
olives (optional)
about 2 cups celery cut in small pieces
2 cups mayo
1 teas mustard


boil potatoes until a fork inserted comes out clean and easy
rinse and drain wait for them to come to room temp.
meanwhile
chop the celery
bell pepper
eggs
olives
and put in a large mixing bowl with the mayo and mustard etc
pinch of salt and a teas black pepper
let this sit a bit the water from the peppers and celery will make what I
call a "sauce"
when the potatoes are cooled down, cut them into 1 inch pieces
and gently toss in the sauce!
refrigerate for about an hour before serving
I also purt a few sprigs of finely chopped dill in for extra flavor fennel is also good in this salad!
enjoy!

Okay someone said it would be good to put up a recipe and pic of the corned beef and cabbage, it's really simple that anyone can do it!

1-2 corned beef briskets (the center cut ones tend to be a bit more tender than the loin)
baby carrots or any fresh carrots
1-2 heads of regular cabbage
about 10 baby red potatoes (red bliss are my favorite!)

**you can totally crock pot this just put the briskets in the pot in the morning and then an hour before you serve put the potatoes in the over and roast or boil on the stovetop with the carrots and cabbage, I blanch the carrots and cabbage for about 10 mins in boiling water and roast the potatoes, (keeps it vegetarian too)

**You can boil the briskets till tender
or roast them in a pan covered with foil

either way cook the briskets for a long time if they have a lil bit of fat that is even better they will turn out very tender while cooking.

So........now that I've found twitter and facebook. I've decided that they are useful tools to get the recipes and info bout nutrition etc out to the masses! so starting tomorrow March 16, 09 I am going to post at least one recipe and have it linked here. I think it will be fun, My biggest fans want me to start doing short videos and broadcast on here also with examples of knife skills and cooking techniques let me know what you think! alright I made corned beef and cabbage because we have to have it at least once a year lol! happy eating!