Blog number two.... it might explain my current lack of enthusiasm for blog number 1
Monday, May 5, 2008
Cinco! Cinco de Mayo!!!
I've been singing that all day, to the tune of I Dream of Jeanie.
Thank you for joining me on this awesome Cinco de Mayo! I have great news, but I can't unveil it just yet.... stay tuned. I should be able to tell you either tomorrow or Wednesday. Here, have some salsa while you wait!
Meanwhile, I would like for you all to notice how hard I have been working on my photography. I think if you go look at the beginning of my blog and then today's post you will really see a difference.
Tonight was allllll about our friends from South of the border. On this day, I like to sit and wonder...... I am here in America eating salsa and drinking coronas and singing my newly composed cinco de mayo song. On the fourth of July will there be senoritas sitting in Mexico eating french fries and drinking bud light and singing a song they made up about our Independence Day?
Another one of my favorite American - Spanish questions to ponder is, "Do they have peso trees like we have dollar trees?" Because I do love the dollar tree, although I have to be in the mood for it.
FUN FACT - my everyday dishes are from the dollar tree. Hey, scoff if you want but I love 'em!
Now let's get back to business. Tonight's meal was Mexican Hamburgers with guacamole and salsa. YUM!!
I made a Cilantro-Lime Mayo to smear on the buns. Take two nice scoops of mayo, stir in juice from half a lime and chopped cilantro. Just go by taste on the cilantro, I happen to like a lot, but if you don't then only use a little.
For the Guacamole I cubed one avocado, drizzled it with the juice from half a lime, added 1/4 tsp garlic powder, and forked in Ro*Tel salsa a little at a time until it reached the consistency I like - still a little chunky.
The Mexican Hamburgers were also easy. One pound of ground beef, 2 tbspns of the recently posted Mexican seasoning and the juice from.... you guess it, half a lime! Mix it all together and let it chill in the fridge for an hour or two. Form into 4 patties and grill.
I glazed them with a Smoky Chipotle Sauce right before they were finished grilling, so the sauce would set, instead of being runny.
1/3 cup ketchup
1 T mustard
1 T oil
1 T vinegar
1/4 t garlic powder
1/4 t onion powder
2 chipotle chilies, seeded and chopped
3 t adobo sauce
whisk all together and heat in a sauce pan. keep warm until ready to glaze your meat.
The finished product?? Maravilloso, como siempre!