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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tacos!

Tacos Tonight!
Let's Dish

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I’m using two fresh herbs for my tacos.  Oregano from my garden and fresh cilantro.

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First the vegetables, then some added ingredients to make these tacos extra special.

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I’m using ground pork for this recipe. The reason for that is, because it’s much cheaper per pound.  I’ll also will give my secret on how I make that happen in the directions for the taco meat recipe below.

Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for my Cilantro-Lime Brown Rice With Black Beans, you can type the keywords (Cilantro-Lime Brown Rice) into the search bar at the top right of my home page and push “GO”.

Pico de gallo

If you’d like my recipe for Pico de Gallo, you can just type the key words ( Pico de Gallo) into my search bar at the top right of my home page and push “GO”.  Usually I’ll use grape tomatoes for my Pico, but I  thought, for tacos, using diced Roma tomatoes would work much better for this dish.

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If you want to check out another one of my guacamole recipes, you can type in guacamole into the search bar at the top right of my home page and push “GO”. This specific recipe will be available below.

Prep Time 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 12 tacos- 4 servings.

Main Ingredients:
2 boxes of crunchy shells or 1 package of soft corn tortillas
2 packages of store bought “Mexican blend” shredded cheese

Ingredients For Guacamole:
3 diced avocados
Juice of 1 lime
1/4 cup diced red onion
1/2 a minced Fresno chili or jalapeno (reserve the other 1/2 for taco meat)
2 tablespoons of chopped cilantro leaves
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients and directions for both of my other two recipes, Cilantro Lime Brown Rice, and Pico de Gallo, can be found by using the search bar at the top right of my home page. Type in the specific recipe title and hit “GO”

Directions For Guacamole:
Place all the ingredients into a bowl. Using a fork, mash the avocados while mixing with the other ingredients. Wrap plastic directly over the guacamole, covering bowl tightly, and place into the refrigerator.

Ingredients For Taco Meat:
No oli is needed for this type of  pan ( 1 tablespoon of olive oil if using a different pan)
2 pounds of ground pork
1 onions diced
2 cloves of minced garlic
1/2 the reserved minced Fresno chili (substitute jalapeno)
1 tablespoon tomato paste
1 package of taco seasoning mix (McCormick blend)
1 tablespoon Kosher salt
1 teaspoon black pepper
1 tablespoon of ground chili powder
1 tablespoon of ground paprika
4 dashes of Worcestershire sauce
1-1/2 cups of beef broth
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions
2 limes cut into wedges to serve with tacos

Directions For Taco Meat:
Set the pan on med-high heat. Add the ground pork, diced onion, minced Fresno chili, minced garlic, and tomato paste into the pan.  Using a wooden spoon break up the meat. Let the meat brown, and the onions soften, about 5 minutes. Once the meat has a nice brown color, add in the seasoning packet, Kosher salt, black pepper, chili powder, paprika, Worcestershire sauce, and beef broth. Bring everything up to a boil, then reduce to a simmer. Turn the heat down to medium low and let simmer uncovered for another 25 minutes.

At this point all the liquid and seasonings have absorbed into the meat to make a delicious and beefy flavored taco meat. Turn the heat off and add in the sliced green onions and cilantro leaves.  Mix those through and transfer to a serving bowl.

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Puff Pastry Wrapped With French Brie Cheese, Strawberry Honey Jam, And Walnuts- A Thanksgiving Day Brunch

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This holiday I’m making brunch for some friends. They’re going to be making the turkey, ham, and all the sides. I thought it is a nice gesture to bring them a couple of my special brunch items. I’m also going to bring my stuffing muffins and frittata muffins.

Most of the time, people are always dropping by throughout the day.  I thought it would be really nice if there were food there that could be served at room temperature.

First, my Puff Pastry Wrapped French Brie Cheese with Strawberry Honey Jam and Walnuts.

Second, are my MiniItalianSausage, Asparagus, and Truffle Fontina Cheese Frittatas.

Finally, were my Stuffing Muffins, filled with my sweet Italian Sausage, golden raisins, celery, onions, and fresh sage.

For this post, I’m going to share my recipe for my Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam And Walnuts.  The other two recipes will follow soon.

Equipment: baking sheet, pastry brush
Prep Time: 5 minutes
Oven Temperature: 400 degrees F.
Cook Time: 15 minutes or until golden brown

Ingredients:
1 sheet of cold thawed puff pastry
1-13 ounce ( 5 inches in diameter) Brie cheese wheel
3 tablespoons of strawberry honey jam ( or fig jam)
2 tablespoons of chopped walnuts
egg wash- 1 beaten egg + 1 tablespoon of water
2 tablespoons of Apricot jelly
1 tablespoon of very hot  water
5 inches of kitchen twine
Sanding sugar

Directions:
Note: Remove the puff pastry, the night before, from the freezer, and transfer it to the refrigerator. The dough needs to be cold but completely thawed.

On your board, lay out one sheet of puff pastry. Roll the sheet out until it’s 1/8 inch in thickness. You want to make sure it’s large enough to cover the wheel of Brie and come together to be tied at the top. Refer to the pictures above. Transfer the pastry carefully to a baking sheet lined with parchment paper

Lay the wheel in the center of the rectangle shaped pastry. Using a spoon, add the jam over the top of the cheese and spread to cover the entire top of the wheel. Next, sprinkle on the chopped walnuts.

Bring each of the sides up to the top collecting them to come together at the top center so it can be tied up like a package. Using the kitchen twine, tie the overlapping pastry at the top together. Using your fingers spread the pastry out where it meets together at the top for presentation. Trim the twine as close as possible so as not to see the string.

Brush the entire pastry package with egg wash. Bake at 400 degrees F. for 15 minutes or until golden brown.

In a small bowl, whisk together the apricot jelly and hot water together until there are no lumps. Once the pastry is out of the oven, brush the apricot glaze all over the outside of the pastry. Sprinkle sanding sugar liberally all over. Carefully cut the twine.

Let rest for about 10 minutes before cutting into. Serve with your favorite crackers.

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