Chorizo Tortas

Homemade Chorizo Tortas

While flipping through a health food magazine, The Mother found this recipe for Homemade Chorizo Tortas and asked if I would make them (provided she bought the ingredients) for dinner sometime. I agreed and we got all the necessary items ready for preparation.

Ingredients: 1 Fifteen Oz. Can Pinto Beans (rinsed)

1 Ripe Avocado (chopped)

1 Tbls. plus 2 tsp. Canola Oil (divided)

8 Oz. Ground Pork or Turkey

3 Tbls. Cider Vinegar

2 Tbls. Ancho Chile Powder (or regular Chile Powder)

1/2 tsp. Ground Cinnamon

1/4 tsp. Ground Cloves

1/8 tsp. Salt

1 16-18 inch long Baguette

1/2 Cup Crumbled Queso (or Feta)

1/4 Cup Red Onion (sliced thinly)

In a large bowl, combine the rinsed Pinto Beans

And chopped Avocado

Mash together and set aside

Heat 1 Tbls. Oil on medium heat in a medium size skillet

Once heated, add the Pork (or Turkey) to the pan

Cook until browned and crumbled 

Place the Meat into a separate bowl

Add the Vinegar

Chile Powder

Cinnamon

Salt

And Cloves

Mix thoroughly and set aside

Unwrap the Baguette

Then cut it into three even pieces

Spit the pieces down the middle and hollow out the halves

Cut the Onion into thin slices

Divide the Bean/Avocado mixture evenly on the bottoms of the bread

Then do the same with the Meat on the Tops

Add the Onions

And finally the Cheese

Heat 1 Tbls. Oil in the medium skillet and place the Sandwiches within

Use another pan filled with unopened cans to press the Sandwiches down for 2 minutes

Flip over and continue cooking until both sides are golden brown

Once done serve and enjoy

The Cloves over power the flavor of the meat, next time I plan to leave them out completely. I also believe the Avocado and Beans should be left whole instead of mashed into a paste, the texture doesn't go well with the crunchiness of the bread. Overall the flavors were good and go well with one another, it just needs a few adjustments to move from being a okay sandwich to a everyday favorite.

Sugar Rush

Sugar Rush

117 E Main St

McMinnville, TN 37110

(931) 474-7874

Located downtown McMinnville, Sugar Rush bakery is a small establishment with BIG prices that aren't worthy of the product being sold. The Cupcakes taste like they are made from boxed batter instead of being made fresh daily, and the prices start at $3.00 per flavor with a optional build your own station with individually priced toppings. The decor wasn't any better, its essentially the same as when Capalanos was located there except now there is over priced local art plastered all over the walls giving it a "hipster were cool" hangout type of feel to it. The shelves were pretty bare with just a few flavors of Cupcakes to choose from and there wasn't a cake anywhere to be seen, even the cupcake display shelves were void of any decorative cakes. Normally this wouldn't be a problem if it had been later in the day towards closing, but we visited an hour after they opened. Overall the service was slow with just a single employee working and with their prices they'll eventually put themselves out of business in a town that prefers mediocre over anything exotic. They get a 5 out of 10 in my book.

Rock N Roll Themed Cupcake Day

Red Velvet Underground, Pour Some Sugar On Me, Sweet Potato Of Mine

Our Daily Bread

Welsh Clay Pot Loaves

I have recently received a copy of The Best-Ever Book of Bread which has hundreds of bread recipes from all over the world. Ive decided to start making a different loaf every Sunday until they have all been made and for the first post I have chosen Welsh Clay Pot Loaves since Ive never seen a recipe thats baked in terracotta flower pots.

Ingredients: 1 Cup Wholemeal (Whole-Wheat) Bread Flour

3 Cups Unbleached White Bread Flour

1 1/2 tsp. Salt

1/2 Oz. Fresh Yeast

2/3 Cup Lukewarm Milk

1/2 Cup Lukewarm Water

4 Tbls. Butter (melted)

1 Tbls. Chopped Fresh Chives

1 Tbls. Chopped Fresh Parsley

1 Tbls. Chopped Fresh Sage

1 Garlic Clove (crushed)

1 Egg (for glazing)

Fennel Seeds (optional)

3 Brand New Oiled Clay Flower Pots (seasoned ahead of time)

In a large bowl, sift together the Wheat Flour

Bread Flour and Salt

Make a well in the center

Mix the Yeast with the Milk until smooth

Pour into the center

Sprinkle with Flour from around the edges

Cover the bowl and let sit 15 minutes in a warm place

Add the Butter

Water

Garlic

Sage

Parsley 

And Chives, then blend together until moistened

Turn out onto a lightly Floured surface

Knead for about 10 minutes, or until the dough is smooth and elastic

Place in a lightly Oiled bowl and cover with lightly Oiled plastic wrap, then leave in a warm place to rise for 1 1/4-1 1/2 hours

Once doubled in size

Punch down and roll out onto a lightly Floured surface

Divide into three equal parts

Shape and fit the Dough into the prepared flower pots

Cover with lightly Oiled plastic wrap and let rise for 30-45 minutes in a warm place

Once doubled, uncover and brush with the beaten Egg and sprinkle with the Fennel Seeds

Bake in a pre-heated oven at 400 F for 35-40 minutes or until golden brown

Let cool to touch

Then use a butter knife to loosen from the flower pot

Serve and enjoy

This bread has subtle hints of all the seasonings used, but the texture is tough and chewy. I wouldn't recommend it for every day sandwiches, but it would be wonderful dipped into soup or anything liquid based.