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Category : Mexican

Dry rubbed BBQ chicken

Written by James on 20 June 10

I’ve been making this dry rub chicken to bring to BBQs for almost a decade now. The recipe has gone through several variations, but I always return to a few key ingredients: garlic, onion, black pepper and salt. In this variation, I added a bit of Latin flavor – cayenne, cilantro and some white vinegar – but these these additions are optional. The four core ingredients work well by themselves. I recommend playing with your own flavors too!

Chicken on the grill is always hard to cook right. Remember to cook with the skin side down, on indirect heat with a 2-zone fire, and with the grill covered. Finally, give the chicken some time – you won’t regret it.

6 Comments

Posted in : American,BBQ,Grill,Latin American,Mexican

Arroz con Pollo

Written by James on 14 June 10

Arroz con pollo. Although it translates into chicken and rice, the sum of its parts is much greater than the individual ingredients! There are probably hundreds of ways to make this traditional Spanish/ Hispanic/ Latin dish. I’ve found this dish on the menus of fancy restaurants and in hole in the walls or food stands on sketchy corners. Sometimes it’s delicious, sometimes it’s merely edible. At its heart, arroz con pollo is comfort food, and I think I have a great recipe to recommend.

5 Comments

Posted in : Bake,Latin American,Mexican,Saute,Stew

KimChi Quesadilla

Written by James on 16 April 10

With my can of kimchi in hand, I was eager to attempt creative kimchi combinations. I’ve been hearing quite a bit about this new Korean truck in LA (the Kogi truck) and its interesting tacos and quesadillas. Fortunately, I came across this menu item, the short rib kim chi quesadilla. Coincidentally, I also found an entry on KimChi quesadillas on Closet Cooking. Since I love quesadillas, why not try it at home?

Unfortunately, I didn’t have any short ribs, so I used an egg instead. I used the same technique that I described in my previous entry about the (in)famous dandilla (an egg and cheese quesadilla). This recipe ended up being amazingly simple and really delicious. The melted cheese and the heat of the kimchi really make for a great combination. I highly recommend it!

7 Comments

Posted in : Korean,Mexican,Pan Fry

Egg & Pastrami “DanDilla”

Written by James on 26 February 10

This recipe is not quite a quesadilla. It’s not quite a Dan Bing (Chinese egg pancake). I think it’s a fusion of the two – maybe a “DanDilla?” Sounds like Godzilla, but I rather like it…so DanDilla it is!

In Taiwan, there is a breakfast food called a Dan Bing. Literally translated, it’s an egg pancake. It’s made with a crepe like dough that you spread out onto a thin flat surface. You then fry an egg directly into the dough while adding scallions and other assorted ingredients, such as deep fried dough rectangles, bean paste, or garlicky hot sauce. If you’re having trouble picturing this, watch the video of a inebriated individual buying one in Shanghai.

Growing up in California, we didn’t really have the time to make a fresh batch of dough. So, we substituted the ubiquitous flour tortilla. The principles are the same: beat an egg, fry a tortilla into it, add scallions and your choice of ingredients. I chose pastrami and cheese for my DanDilla.

8 Comments

Posted in : American,Breakfast,Chinese,Mexican,Recipes

The History of Fajitas (and some Portabello Mushroom Fajitas too!)

Written by James on 15 February 10

I love fajitas, so I try to make them with various ingredients. However, Portabello Mushroom Faijitas are similar enough to my previous post on Chicken/ Beef Fajitas that I don’t want to repeat the recipe – just click through if you’re looking for a step-by-step guide. The main difference between the recipes is that you add portabello mushrooms instead of meat, making a vegetarian option. Of course, you could also add portabello mushrooms in addition to the meat if you are so inclined.

When I was making these over the weekend, I realized that I love fajitas too much not to know anything about their history. After doing a little research, the history was too fascinating not to share!

6 Comments

Posted in : DailyChef Thoughts,Grill,Mexican,Recipes,Saute

Quick Chicken (or Beef) Fajitas

Written by James on 18 November 09

I love Mexican food. Although rice, garlic, ginger and soy sauce are great – witness my cooking so far - tortillas, beans, avocados and mole could possibly be superior. I still have fond memories of going out to eat with my dad, and eating burritos bigger than my head. And no, it’s not just that I have a small head!

It’s often hard to make Mexican food for one. If I have a craving, I usually head to the local taqueria. And given that it’s my usual food of choice for late nights, I usually swing by an eatery once every 1-2 weeks. Fajitas, however, are a straightforward and quick dish, provided you buy the correct vegetables, have a lemon/ lime, and have cumin. Some purists would have you marinate the meats overnight. I haven’t found that to be a huge deal, but it does taste moderately better if you have the time.

You can also make this dish with beef rather than chicken – almost everyone loves carne asada.

1 Comment

Posted in : Mexican,Recipes

Welcome to the DailyChef Blog - Helping You Make the Food You Love

Category : Mexican

Dry rubbed BBQ chicken

Arroz con Pollo

KimChi Quesadilla

Egg & Pastrami “DanDilla”

The History of Fajitas (and some Portabello Mushroom Fajitas too!)

Quick Chicken (or Beef) Fajitas

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