The Blue Nile Ethiopian Restaurant in Houston located at 9400 Richmond offers amazing food, service, and authenticity. If you are in a hurry go somewhere else. They cook food from scratch. Excellent food! That takes time. Check it out! http://www.bluenilerestaurant.com/
Some of my favorite culinary creations for 2016. Mexican, American, Vegan, Indian, Mediterranean, African, Hamburgers, Russian, Italian, Greek, Dessert, I love it all!
One of my favorite, healthy, quick, inexpensive meals, that is full of flavor, and so easy, anyone can do it. King Oscar Norwegian Sardines, Kalamata Olives, Hummus, Pita Flatbread, and Mini Cucumber. What do you enjoy that is quick, easy, and not needing any form of cooking?
So a friend says,” I haven’t seen any food photos in awhile. Do you still cook?” I cook almost daily. Ethic, Americana, you name it. I love food and food is life. Here are a few dishes I have made recently. Tacos with Pico De Gallo, Guacamole, and Salsa Verde, Grilled Catfish with peas and couscous, Chicken Fried Steak with Butter Gold Mashed Potatos and Peas, Beef Empanadas with Green Banana Curry, Picadillo with Platanos, Black Beans, Rice, and a Fried Egg, and Fried Chicken with Okra and Corn. I hope my photos inspire you to get into the kitchen and out of the box. Enjoy!
This historic route 66 eatery is everything you expect and then some. Home of the free 72oz steak. It is legendary! http://bigtexan.com/ Enjoy!
Shrimp and Scallop Pasta with Salad
Yes, I am still cooking all the time. I have just not posted many recipes or photos lately due to time constraints. Here are a few things that I have really enjoyed making.
Smoked Duck Breast over Dandelion Greens
Buffalo Tenderloin and Jalapeno Pecan Stuffed Quail with Asparagus and Fingerling Potatoes
These wraps are made with your choice of raw veggies or whatever your mind can think of that is raw and will roll up inside a collard green leaf.
Use your choice of sauce or dressing and be creative.
2014 Albert Moyer, Jr. Photo
There is nothing better than putting your own pizzas together using fresh ingredients from the garden.
I used my own fresh basil for the Margarita pizza which is basically pizza sauce, tomatoes, basil, and mozzarella.
The Hawaiian pizza has fresh pineapple which is 100 times better than canned. The Hawaiian has pizza sauce, fresh pineapple, Canadian Bacon, and mozzarella.
The last one is my take on a supreme with pizza sauce, Italian sausage, Pepperoni, fresh mushrooms, onions, garlic, yellow pepper, and black olives.
Homemade Pizzas
Pollo De Tinga Tostadas
2014 Albert Moyer, Jr.
Recipe:
Pre-made tostada shells
Roast one whole chicken with Oregano, Cumin, and Salt Rub
Once chicken is done and cools, peel all meat from chicken and reserve.
Blend in a blender, three tomatoes, one can tomato sauce, and four chipotle peppers in adobo sauce.
Add about two tablespoons brown sugar, and a 1/2 teaspoon of salt to sauce as it blends.
In a skillet, saute one chopped onion for five minutes in about four tablespoons of Olive oil.
Add the roasted chicken meat, along with the sauce. Blend and warm.
To build tostada, add some fresh mixed greens on top of shell, and then about 1/2 cup of Tinga chicken.
Sprinkle with some grated fresh Mexican white cheese and chopped fresh cilantro.
Finally, pour a little Mexican crema over the top from side to side.
Enjoy!
This will serve at least eight people.
Albert Moyer, Jr. 