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Micheladas of San Diego

Lived in Mexico for 3 years; married to a Mexican.

Here's our home Michelada recipe:

Use a key lime to rim your glass in coarse salt first!

- Dash "Salsa Inglesa" (aka Worcestshire)
- Dash Tabasco
- Dash Maggi
- Juice of 1 key lime
- Add 2-3 fingers of Clamato
- Top with light beer-- I like Pacifico best.

Some restaurants add black pepper. But this is about as authentic as it gets-- at least, if you listen to a Mexican from Guadalajara!

Feb 10, 2011
linzertart in San Diego

Good vegetarian crock pot recipes?

I frequently run out of cooking gas and wind up with two options: crock pot or microwave. (I live in Mexico and we have to get the gas delivered via an unreliable truck to warm our water and fuel our stove.)

As a vegetarian, my favorite way to cook is on the stove or grill. But I did buy a crockpot, thinking I could do some wonderful bean stews or soups in it. My mom always had one, but of course, there was usually some sort of pork or beef in there. :) And I still prefer the soups, chilis and "stews" I make on the stove in a regular pot. Am I doing something wrong?

More importantly: does anyone have some good, simple crock pot suggestions for a vegetarian who loves to eat, works crazy (12-15 hr) days, and has a hungry surfer husband?

Jul 24, 2009
linzertart in Home Cooking

Recipes You've Never Heard of Outside Your Family

I second (or one-hundredth..?) all the responses about fried bologna sandwiches and cream cheese & jelly on sandwiches. Here are my other top wacky recipes that I still love to this day that I've never encountered elsewhere:

1) Roll Pillsbury or similar crescent dough out flat on a cookie sheet. Bake till golden. Top with tons of cream cheese, then shredded cheddar (bagged kind) and some fresh chopped veggies like broccoli and red bell pepper after it cools. Cut into squares and serve at room temp. Oddly delicious!

2) (As a kid, I haven't had this one in years): I'd roll up deli salami or bologna into a tube and fill the inside with mayo. Ick! Interestingly, my husband, who is Mexican, ate something similar - bologna or ham rolled up, stuffed not with mayo but potato puree! Intriguing!

3) My favorite: casserole or lasagna Pyrex filled with parboiled pearl onions, topped with massive quantity of cheddar cheese and Campbell's cream o' mushroom, baked until gooey and bubbling and brown in some corners. Amazing contrast of flavor and texture. I don't care if it's weird, I love it! Has anyone else ever eaten that? I have to imagine it came from a soup can recipe... most of my grandma's recipes did. :)

Jul 24, 2009
linzertart in Home Cooking

I just got a charcoal grill and I'm veg... now what?

Thanks! That sounds delicious. It will make an appearance on my grill tomorrow night!

Feb 06, 2008
linzertart in Home Cooking

Leftover (good) Gruyere - uses?

Thanks for the advice, everybody. Never done gougeres before, but why should that stop me? God, how I love cheese. And I did pick up some potatoes to try a gratin.

Feb 05, 2008
linzertart in Cheese

Leftover (good) Gruyere - uses?

Mmm. That sounds delicious. Unfortunately I don't have this book (I know, shame on me, but I live in Mexico and haven't seen it in the [used] English-lang. bookshops!!) but I bet I could cobble together the real deal using your post.

Feb 05, 2008
linzertart in Cheese

Leftover (good) Gruyere - uses?

Amen... so far, my main use has been your first suggestion. I could eat it by the ton.

Feb 05, 2008
linzertart in Cheese

I just got a charcoal grill and I'm veg... now what?

I just bought some.. how would you prep avocados for the grill? I've never tried that, but it sounds intriguing, and I'm an avo-fanatic. (happy to eat 'em plain with a spoon.)

Feb 05, 2008
linzertart in Home Cooking

I just got a charcoal grill and I'm veg... now what?

mm, grilled pineapple. I completely forgot about this - I've eaten it, but never done it myself, and it's a great idea!

Feb 05, 2008
linzertart in Home Cooking

Leftover (good) Gruyere - uses?

No fondue or mac n cheese, but pretty much anything else goes.

I should add that I don't cook meat, so this needs to be a starch or veg-based dish. Looking for something to really highlight the cheese, which we spent a pretty penny on and didn't wind up using in its entirety - I've got enough for about 1 1/2 to 2 cups if I grated the block. Thoughts?

Feb 05, 2008
linzertart in Cheese

I just got a charcoal grill and I'm veg... now what?

I live in Mexico, which explains why I'm doing a grill post out-of-season. My fiance eats meat, so I let him do his carne asada and arracherra.

But I'm looking for great, easy-to-assemble veg ideas outside the usual marinate-and-roast deal. We do quesadillas, strips of lightly oiled peppers, thin-sliced potato and onion in butter... but I wanted to know if anyone had a killer idea for sprucing up the usual stuff before I go nuts from quesadilla over-consumption.

Feb 05, 2008
linzertart in Home Cooking

Any creative ideas for my small round boiling potatoes tonight?

I've got a platefull of tiny potatoes I bought here in Mexico for dinner tonight. I have no idea what this variety is called in the states; here they're called, well, small potatoes. Brown skin, white flesh, round, about 1-2" diameter. Typically in Mexico you see them boiled or roasted whole with little flavoring, or, at one of our favorite taco joints, pickled (and VERY spicy).

Thoughts? I've got some yellow onion, tomato, garlic, cilantro, and cauliflower on hand also. In the pantry, olives, many varieties of cheeses. Crema and butter of course. A full range of dried herbs.

I'd really like to do something new and make the potato the star, if that's possible. Any ideas?

Jan 07, 2008
linzertart in Home Cooking

What to serve (vegetarian) with mashed potatoes?

I assume you are looking for an entree to accompany side (potatoes) and salad? If I understand, I agree with cocktailhour's suggestion for a portabello -- I usually rub mine with seasoning like a steak and then cook caps in a pan with balsamic (about 1/4 cup for 2 large caps) until balsamic reduces. Then melt cheese (something smokey) on top -- it's like having a steak.

Alternately, Mark Bittman's NYT article a while back with 101 10-minute recipes included an easy tofu prep that would go well with potatoes: coat cubes of extra-firmm tofu in thin layer of flour, pan fry with a little oil (I use Pam), add ketchup and continue cooking in pan until reduced. This would cover your protein element. Of course, there are many ways to prepare tofu; I prefer Asian-style, but that's not a great accompaniment to mashed potatoes.

Dec 26, 2007
linzertart in Home Cooking

Need tasty, non-green-based salad recipe for Xmas

For those of you suggesting a Mexican dish, trust me -- I thought of it and was roundly discouraged by my fiance. The few dishes I have mastered rarely feature on their holiday menu, and he thought it was "cuter" if I demonstrated my own traditions (being that I've already had holiday meals with his family, experiencing their traditions). That said...

beets sound lovely, but the fiance won't allow it. The mango & carrot salad suggested by CookieGal sounds interesting, as does shredded papaya (one I've never had; will have to search for a recipe) and, of course, chickpeas. I do love chickpeas and I'm eager to incorporate them somehow -- but I have a feeling this will boil down to the groceries I find this weekend. I always need to have 2 disparate plans, because there's a chance I won't find the main ingredient.

Thanks all for your suggestions. I did think of pico de gallo, too -- I've had it in Mexico and it's not terribly difficult. That will be option C if I really run out of ingredients locally.

Thanks so much, and enjoy the holidays!

Dec 20, 2007
linzertart in Home Cooking

Need tasty, non-green-based salad recipe for Xmas

Here's the story: I'm cooking Xmas dinner for my fiance's family. This will be the first time I cook for his mother, so I'm wigging out just a bit -- she's a very traditional, old-school Mexican (!) mom who churns out home-cooking like a well-oiled machine. To boot, I'm a vegetarian. Mexican future mother-in-law + vegetarian Xmas = WOW! The risks we take.

In any case, my main entree is a spinach-ricotta pie (based on Molly Katzen's Moosewood recipe), which I'm serving with tomato sauce dribbled on top. Because the pie is VERY green and spinach-y, I'm eager to serve some type of salad (be it warm or cold; cold is better) that serves as a punchy contrast to the pie that will come after it. Something fresh, light, tasty, and of course, vegetarian. I was thinking of incorporating beans (NO BLACK BEAN SALAD, however) for a protein element. Normally I'd go with tofu and raw veggies lightly tossed in vinaigrette, but I don't want to completely freak them out.

Any ideas for creative but fairly simple salads that don't feature greens as the main building block?

Dec 19, 2007
linzertart in Home Cooking

Looking for a restaurant to do a small wedding plus dinner (50 people); ideas?

Thanks all! All of the spaces you mentioned sound wonderful and were not even on my preliminary list. I knew I could count on Chowhounds...

Dec 06, 2007
linzertart in Manhattan

Looking for a restaurant to do a small wedding plus dinner (50 people); ideas?

Maybe this is a little unorthodox, but my fiance and I are set on getting married in Manhattan - W/E Village, Chelsea or Soho are the areas that would suit us best.

We're forgoing a church ceremony and a traditional reception - what we'd really love to do is have a small ceremony after guests arrive and are seated with cocktails at a restaurant, perform our own vows, and then sit down to a nice dinner and a few hours of drinks and music.

Many restaurants in and around the areas I specified have reasonable party packages, but my question is, does anyone have a handle on a spot that might be interested in doing a much longer event -- and a space that would accommodate a little movement and perhaps even dancing for the younger guests once dinner's served? Price is an issue, in that I'd like to not spend more than 100/head if it's possible. Prix-fixe dinner is fine, obviously. It's really the space and the atmosphere that matter, if we're going to do the whole shebang in one spot.

As for food, well, we love all kinds. I'm particularly fond of Italian and would like to stay away from Japanese, since it tends to alienate some folks (and my family are not exactly foodies). Ideas? Suggestions?

Dec 05, 2007
linzertart in Manhattan