Spicy Shrimp with Grits
We love grits, but especially the coarse, stone ground type, as from Nora Mill, Helen, GA, U.S.A.
Of course, I made several adjustments to my taste. The results were very satisfying.
Here, the "sofrito" is prepared before the shrimp are added.
Spicy Shrimp with Grits
Some ingredients assembled for the dish.
From Left, clockwise; uncooked grits, extra large shrimp, shrimp stock cooked from the heads and shells plus seasonings, precooked lean bacon ends, seasoning mixture.
Spicy Shrimp with Grits
Completed plate of Spicy Shrimp and Grits, with a poached egg on top.
chilaquiles_rojos-chorizo.jpg
chilaquiles_rojos-tocino.jpg
chilaquiles_verdes-huevo.jpg
Chilaquiles on the stove
Chilaquiles: dried, fried corn tortillas, simmered in chile salsa, and enhanced with cheese, chicken or occasionally, meat.
Las Lupitas buffet, Morelia
Chilaquiles on the plate
Enriched with melting quesillo de Oaxaca and crema; accompanied by frijoles negros refritos, and a mug of chocolate caliente (Just out of the picture, upper right.), and a small piece of pan dulce.
17-FEB-2006
Omeleta de Acelgas con Chile Poblano y Queso
Breakfasts here utilize fresh local ingredients. The omelet was made of sauteed onion, diced fresh chile Poblano, precooked acelgas (green chard, with garlic); 5 eggs, a little dried epazote (although fresh might have been better), and 5 eggs.
When the eggs were almost set, it was covered with shredded, smoked Provolone cheese to melt.
09-MAR-2006
Cinnamon Pecan Rolls
Bathed with a honey-cinnamon-lime-rum syrup
26-MAR-2006
Desayuno Trico, Morelia
TRICO, a popular chain of bakeries, rosticerías, gourmet and wine shops, deli, etc, in Morelia. The Centro location, on Ave Allende, on the southeastern corner across from the Cathedral, has a very nice upstairs cafetería, serving breakfast, lunch and supper.
