Food | Albert Moyer, Jr.

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Archive for the ‘Food’ Category

Chris Madrid’s

Posted: September 20, 2013 in Food
Tags: Cheeseburger, Chris Madrid, Chris Madrid's, Hamburger, San Antonio, Texas

Last weekend I was in San Antonio, and I have been there hundreds of times, eating at many of the cities best Mexican restaurants. I did an internet search of best food in San Antonio and the name Chris Madrid’s ranked very high and it offered something besides Mexican food. Hamburgers!

I clicked the website http://www.chrismadrids.com/

Upon review of the website I thought, “It looks basic!” The story of entrepreneurship and the longevity of the place made me want to give it a try. I love independent business! It is the life of America. I must say that when I arrived, I thought the place looked average.

This is the outside of Chris Madrid’s.

Upon entering Chris Madrid’s, I knew something special was about to present itself to me by the crowd of people sitting, and the long lines of people waiting to order food.

Crowds and Line

So I approach the menu and my eye catches a burger called the Tostada burger. This burger has refried beans, chips, salsa, meat, and cheese. I added my own pico de gallo. I opted for the 1/2 pound Macho size. This burger was HOT! I have never had a burger so fresh that my hands had trouble picking it up due to temperature. The meat was bursting with flavor, the cheese was flowing like lava, the beans, salsa, and chips inside gave it a crunch style in its own league. It was A plus, fantastic!

The Macho Tostada Burger

If you are in San Antonio, and want fantastic burgers, or nachos, do give Chris Madrid’s a try. I am a foodie with a taste for great food, and Chris Madrid’s has it going on. You will not be let down, and your stomach will not leave on empty. Chris Madrid’s is located less than three miles from the river walk and downtown San Antonio on Blanco and Hollywood.

Chinese Long Beans with Oyster Sauce, Banana Flower Salad, and Beef Vegetable Dumplings

Posted: September 10, 2013 in Food
Tags: Asian, Banana, banana flower, Chinese cuisine, Chinese Long Bean, recipe, Soy sauce, Vietnamese cuisine

I have been so excited by experimenting with Asian cooking lately. It is quite fun! There is so much variety. Tonight, I cooked some Chinese Long Beans and made a Banana Flower Salad. The dumplings were pre-made and steamed by me.

I cooked some Chinese Broccoli last week with a sauce blend of oyster, hoisin, and soy sauce. This worked so well, that I decided to use it for the Chinese Long Beans.

For the Banana Flower Salad, I used the following recipe minus the chicken.

http://www.foodnetwork.com/recipes/inside-dish/banana-blossom-salad-recipe/index.html

A Banana Flower is the flower from the banana tree. I was amazed at how many baby bananas are inside a flower. There must have been 80 to 100 of them. I tried the banana flower raw before preparation, and my tongue and mouthed sucked tight like a deflated balloon. The banana flower must have the vinaigrette!!! The vinegar and sugar work magic.

Bon Appetite!

Scallops with Lemon Grass Broth & Spinach (Thai)

Posted: September 6, 2013 in Food
Tags: Asian, Enoki mushroom, Lemon grass, recipe, Scallop, Soups and Stews, spinach, Thailand

Scallops With Lemon Grass Broth & Spinach (Thai)

This recipe takes about 10 minutes to prep and 5 minutes to cook.

2 cups of chicken broth

2 tbsp of Lemon Grass sliced

One bunch green onions sliced

1/2 teaspoon of crushed red pepper

1/2 of orange bell pepper chopped fine

One 7 oz package of Enoki mushrooms

One teaspoon of sugar

One tbsp of fish sauce

Juice of one lime

8 oz of spinach

1. Place all of the ingredients in the pot except scallops and spinach and simmer for five minutes.

2. Add spinach and scallops and cook for two minutes more.

3. Divide the meal up into bowls and enjoy. It should serve at least four people.

Fragrant Ginger Chicken with Noodles

Posted: September 4, 2013 in Food
Tags: Broth, Chicken, Chinese, Cook, ginger, Noodle, Poultry, recipe, Soy sauce

Tonight, I went back to my new cookbook by Wendy Sweetser called Asian Flavors to cook up this beautiful dish, Fragrant Ginger Chicken with Noodles. It made my insides dance with happiness and delight. It could easily be named YUM!

Chinese Braised Shrimp & Vegetables in Oyster Sauce

Posted: September 3, 2013 in Food
Tags: Chinese, choy sum, Cookbook, Healthy, Quick meal, recipe, shimeji mushroom, shrimp

Today I was in the kitchen experimenting with some Chinese vegetables that I have never eaten. They were Shimeji mushrooms and Choy Sum. I loved them!

This recipe can be found in the Asian cookbook called Asian Flavors by Wendy Sweetster.

I really love this Asian Cookbook! Great photos and easy to follow recipes.

Steamed Scallops with Vegetables and Ponzu Sauce

Posted: August 31, 2013 in Food
Tags: Asian, Cooking, Japanese cuisine, recipe, Scallop

This beautiful recipe is from the book Asian Flavors by Wendy Sweetser. It is one of the best cookbooks I have used covering a variety of Asian regions.

Vietnamese Vermicelli Noodle Bowl with Gingered Pork

Posted: August 25, 2013 in Food
Tags: Garlic, ginger, Pork, Pork loin, recipe, rice noodle, Soy sauce, vermicelli noodle, Vietnamese cuisine

Today I dabbled with some Vietnamese cuisine. I love it for its simplicity, color, and flavors. Here is where I found the basic recipe. http://allrecipes.com/recipe/vermicelli-noodle-bowl/

However, I decided to opt out on the shrimp and cook gingered pork instead. You can pretty much add any meat or tofu you like for this dish.

To ginger your pork add about a teaspoon of chopped fresh ginger, two cloves of fresh garlic, one bunch of chopped green onions, and about 4 tablespoons olive oil to a skillet for about two minutes to saute. Add about one pound chopped pork loin, 4 tablespoons of soy sauce, stir around periodically until cooked.

Give it a spin in the kitchen. You will not regret it.

The Beautiful Greek Salad

Posted: August 12, 2013 in Food
Tags: Cucumber, Feta, Greek salad, Kalamata, mint, Olive, Olive oil, oregano, Red onion, romaine lettuce, Salad, tomato

One of the most beautiful salad dishes to me is a Greek Salad. I love making them! The colors blend together in a vibrant way and the flavors of lemon, olive oil, salt, pepper, oregano, fresh mint, romaine lettuce, tomato, cucumber, red onion, Kalamata Olives, and feta cheese burst with healthy flavor.

My Beautiful Greek Salad

Cajun White Beans with Andouille Sausage, Eggplant Fries, and Cornbread

Posted: August 3, 2013 in Food
Tags: Andouille, Bean, Cajun White Bean, Cayenne pepper, eggplant, eggplant fries, recipe

My love for Cajun food called me to the kitchen today to cook some new recipes. I love eggplant fries now more than potato fries. Oh, my! They are so light and bursting with flavor. The Andouille sausage adds life to the white beans and makes you want to dance. Hot corn bread with a tad of butter makes the hearts spin over your head as if you just fell and saw stars. Enjoy!

Cajun White Beans and Andouille Sausage

1 pound small white beans

1 large onion chopped

1/4 cup green onion tops

1/4 cup chopped fresh parsley

2 bay leaves

1/4 cup butter (optional)

1 link of Andouille Sausage chopped

Salt and Cayenne Pepper to taste

Wash your beans and let them soak at least eight hours or overnight. With enough water to cover beans, bring to a boil and add all ingredients except optional butter. Simmer for three hours. Beans should be tender. At the end you may add butter and stir for additional flavor if you so choose. You can eat these by themselves in a bowl or serve over white rice. This recipe will serve 6 people easily.

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Eggplant Fries

2 eggplants peeled and sliced like fries

1/2 cup flour

1/2 cup unseasoned bread crumbs

3 eggs beaten with about 1 tablespoon Louisiana Hot Sauce

Salt to sprinkle on eggplant

Cayenne Pepper to taste

Canola Oil for frying

Salt your eggplant fingers in a colander for about 15 minutes. Rinse them well after they drain and dry them. Take the flour, breadcrumbs, and cayenne pepper and mix thoroughly. You will use this for your coating. Dip the eggplant into the egg mixture, bread, and fry. This recipe serves 6-8 easily.

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Cornbread

As for the cornbread, everyone has their own recipe or short cut. For me, I use Martha Stewart cornbread mix to save time.

Muchines de Yuca Recipe

Posted: August 1, 2013 in Food
Tags: Cassava, Ecuador, Macaroni Salad, Muchines de Yuca, Salad, Vinaigrette, Yuca root

Today, I took time to cook some Muchines de Yuca which are Ecuadorian Yuca Fritters. I must say they are FABULOUS! They are hard work, but the flavor is AWESOME. The Macaroni Salad is a Cajun recipe which I am not posting in the advent of saving time, and the salad is pretty basic with romaine, green onions, tomato, celery, and a little balsamic vinaigrette.

Here are Muchines de Yuca.

For the recipe, I referred to this link.

http://southamericanfood.about.com/od/appetizersfirstcourses/r/Muchines-De-Yuca-Ecuadorian-Yuca-Fritters.htm

Albert Moyer, Jr.

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