Decided to do something different for breakfast this morning. . so I went for the Spicy Mexican dish Chilaquiles con Huevos.
From
from the website. . .
Chilaquiles, also called "poor man's dish" were invented to use up leftovers. This is a breakfast version.
My comments
I loosley used the below recipie. . . but I followed fairly closely.
The dish ended up being spicy. . but not to spicy that Erica couldn't eat it.
1 dozen Corn tortillas - dry, cut into wedges
2 teaspoons vegetable oil
1/2 cup onion - diced
1 tablespoon jalapeno - finely chopped
1/4 cup cilantro - chopped
Salt
Ground black pepper
3/4 cup cheddar cheese - shredded
3/4 cup Monterey jack cheese - shredded
8 Eggs - poached or fried
Scallions - minced to garnish
Fresh cilantro sprigs to garnish
For the Tomato Sauce
1 tablespoon vegetable oil
1 1/4 cups onions - diced
4 cloves garlic - minced
1/4 cup jalapeno - finely chopped
1 teaspoon cumin
1 teaspoon chili powder
4 cups diced tomatoes - with juice
1 cup chicken stock
salt
ground black pepper
Place tortilla wedges on a tray to dry.
For the Tomato Sauce
Heat oil in a large saucepan over medium heat. Add onions cook for 5 - 7 minutes. Stir in garlic, jalapeno pepper, cumin and chile powder, continue to sauté for 10 minutes. Add diced tomato and chicken stock. Bring to a simmer and reduce heat. Simmer for 25 minutes over low heat. Season with salt and pepper. Cool (20 minutes) and puree sauce. Reserve.
Assembly
Preheat oven to 350 degrees F. In a skillet heat vegetable oil. Add onions, sauté until translucent. Stir in jalapeno pepper and cilantro, saute for 3 minutes. Add Tomato Sauce and bring to a simmer. Add tortilla wedges to sauce and turn off heat (make sure tortillas are well coated with sauce and are evenly distributed). Top with shredded cheeses. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. To serve, portion Chilaquiles on warm serving plates. Top with a poached or fried. Garnish with scallions and cilantro sprigs.
This sounds really interesting. . .
Spirit of Washington Dinner Train- This can be a bit pricey, rates are an average of $60, but it is well worth the money. The remodeled vintage train leaves Renton and takes you over the Wilburton Trestle and along Lake Washington's shoreline to the Columbia Winery in Woodinville where passengers leave the train for a 45 minute stopover. The winery offers tours, wine tasting (free!), and shopping; passengers receive a 10% discount on all wines. Brian and I have ridden the dinner train twice, once by ourselves and once with out of town guests, and have had a wonderful time on each trip. I found it to be a great way to entertain out of town guests as you can not only do lots of socializing, but get to sightsee at the same time. Check out their website, www.spiritofwashingto
ndinnertrain.com, for more detailed information.
seafood
Matt's in the Market
94 Pike St Ste 32
Seattle, WA 98101-2066
Phone: (206) 467-7909
Itallian
Salumi
309 Third Ave South
Seattle, WA 98104
206 621 8772
Coffee
Lighthouse Roasters Fine Coffees
400 N 43RD St
Seattle, WA 98103-7106
Phone: (206) 634-3140
Trojan Horse
Bloomington IN
Some restaurants that get national attention raise their prices, and take advantage of that recognition. Cafe Potachou, Tour D'Argent, for example, are more rip off then excellent cuisine.
Trojan Horse is different, it is good and cheap Greek American food.
To start we had the sampler appetizer, for 4.50. The sampler is a collection of pita and 3 kinds of spreads. Humus, spinach and feta, and something else. . .
My wife and I were in a sandwich mood so for entrees we got the Gyro sandwich and the Falafel. We also ordered a super size Fries. . . (Sandwiches were 4.50 each, fries about 3.50).
The gyros and the falafel were great. Plenty of meat/falafel and served with fresh veggies on a toasty pita bread. The fries were the icing on the cake. The fries were large and home made, and fantastic.
As Trojan Horse is known for their dessert, we had to get the house specialty. We split a nice warm baklava and a serving of baklava ice cream.
We left Trojan horse and happy at the low price of the meal. . .much better feeling then when we left Tour D'Argent (Paris).
116th St. (317) 578-1486.
The family and I went for a walk to the CrossRoads Diner (going to be called cuisine . . .when they get a new sign I guess). The restaurant has gone "Persian" or you could call this middle easter. The menu is full of different Kababs (lamb, beef, chicken, etc). The restaurant also served a good variety of Gyros, and rice. The restaurant reminds me of the excellent Kabul, at 86th and Ditch. . .but not quite as excellent.
You can not fault the wait staff. . .perhaps it was the desperation in the air, but they were eager to make our every wish come true. They brought out random samplings of soup, and salad and a great sampling of bakalvas.
The food was good but served kind of cool. It was about 12 kabas for 6 people but perhaps it was to much for the chef. We ate everything, but man. . . it would of gone up a star if it was a hot kabob.
The rice was good, but bland, I keep going back to Kabul with its falvorful rice with currants and almonds. . ..you can't beat that and Crossroads did not beat it.
The Pita served was store bought and nothing special. They should spin less time on home made soup and yogurt and more time making a nice hot home made pita. . .