Its easy to forget how easy and good tostadas are. Its just a hard corn tortilla, spread it with some refried beans of your choice (tonight's were black beans with jalapeno mixed in), broil for a few minutes to get the beans hot.
Top with shredded or grated cheese, a good mix to use is cheddar and monterey jack, it melts well and gives a good cheesy flavor with some bite.
Broil again until the cheese has melted and begun to bubble around the edges.
Remove from broiler and top with avocado, spicy salsa and sour cream.
Dig in.
You can add in all kinds of other things like, shredded bbq pork, chicken or beef, another layer of another kind of bean on top of the first bean and cheese layer, jalapeno slices, grilled shrimp, spanish rice, chopped tomatoes, some julienned jicama, gaucamole, sausage and any number of other things.
I made two in under ten minutes from start to finish. The only problem is that the tostada can get a little soft, the easiest solution is to put a fresh tostada under it. It also adds crunch.
As the soon to be incarcerated maven of polite cooking likes to say, Tostadas Are a Good Thing.
Wednesday, February 4, 2004
Tuesday, February 3, 2004
Speedy Gazpacho
I came across a cool and easy recipe for Gazpacho, which is one of my favorite soups of all time at least it was the way the guy at the Molly's Restaurant used to make it for me. Crunchy, spicy, chunky and chilled. A superb liquid salad.
Anyway, here's the recipe:
1 28 oz can of diced tomatoes with basil, garlic and oregano already added in (I think its the Italian blend)
1 large cucumber cut into good sized chunks
2 tablespoons Olive Oil
1 tablespoon red wine vinegar.
Put it all together, whir it to your chosen consistency, chill and serve. Bam!
One good idea is to pre-chill the tomatoes to cut down on the chilling time.
I'm making it tonight and will try to post an update on how well it turns out as well as the cookbook I found it in.
[Update: Well, apparently you can make it with malt vinegar as well since I couldn't find the stupid red wine vinegar. My lovely wife let me know that, since we'd run out of cupboard space, she'd put all of our vinegars into the fridge. So, we did have some but I couldn't find it, which sucked but the soup came out alright in any case. I think the diced tomato blend is bit too strong. The Lovely Wife thought there was too much of a cucumber flavor and I thought that some jicama would add crunch and flavor. A worthwhile experiment and I'm looking forward to trying it again. The cookbook is called The Dinner Doctor.]
Anyway, here's the recipe:
1 28 oz can of diced tomatoes with basil, garlic and oregano already added in (I think its the Italian blend)
1 large cucumber cut into good sized chunks
2 tablespoons Olive Oil
1 tablespoon red wine vinegar.
Put it all together, whir it to your chosen consistency, chill and serve. Bam!
One good idea is to pre-chill the tomatoes to cut down on the chilling time.
I'm making it tonight and will try to post an update on how well it turns out as well as the cookbook I found it in.
[Update: Well, apparently you can make it with malt vinegar as well since I couldn't find the stupid red wine vinegar. My lovely wife let me know that, since we'd run out of cupboard space, she'd put all of our vinegars into the fridge. So, we did have some but I couldn't find it, which sucked but the soup came out alright in any case. I think the diced tomato blend is bit too strong. The Lovely Wife thought there was too much of a cucumber flavor and I thought that some jicama would add crunch and flavor. A worthwhile experiment and I'm looking forward to trying it again. The cookbook is called The Dinner Doctor.]
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