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Duck Tacos

I had some of  that duck confit leftover and decided to do tacos with it.  I did an image search for “duck tacos” to get an idea of what sort of fillings would work and saw a lot of pickled red onions:These are pretty easy to make, a cup or so of vinegar, teaspoon each of salt and sugar, plus whatever seasonings you desire.  I used some peppercorns and a couple of cloves of garlic.  The sliced onions were wilted by dipping them into very hot water for a few seconds.  Stuff the drained onions into a jar with the vinegar mixture.  I have a glass hockey puck shaped weight atop the onions to hold them down.I also made a slaw with half a red cabbage, an equal amount of green cabbage, and some shredded carrot.  It’s seasoned with lime juice, cumin, brown sugar, minced garlic, paprika, cayenne, minced jalapeno, and olive oil.

h/t Art de Fete 




Moar Taco!

DSC_1198 (1600x1060)Mrs J was working her volunteer gig at the shelter when I had that taco earlier.  She came home and saw a picture of it and wanted taco! for her dinner or else, Mr eats-tacos-for-lunch!  Not a problem! He is also Mr eats-tacos-for-dinner!

Taco Pr0n

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Chicken Enchiladas

DSC_8441 (1600x1060)These have chicken, sour cream, salsa verde, and Monterey jack.  I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours.  They did hold up better to handling than the 100% corn variety and didn’t taste bad.  Still…DSC_8443 (1600x1060)I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese.  The dish baked in a 400 oven for 20 minutes or so.DSC_8445 (1600x1060)I garnished it with cotilla cheese and some jalapeno slices.  Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo.  I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.DSC_8449 (1600x1060)The guac is simply mashed avocado with a dash of lime juice and a pinch of salt.  The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro.  I has a splash of lime juice as well.DSC_8448 (1600x1060)

Chorizo Links and Nachos with Chili Beans

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Tex-Mex Pr0n – Chorizo Tacos

DSC_6651 [1600x1060]Quick fried corn tortillas with chorizo, cheddar, peppers, cabbage, cotija, Cholula, and sides of guacamole and sour cream.

Beef Brisket Burritos

DSC_6558 [1600x1060]I got the mowing done for another week but was too tired to do much in the kitchen.  Burritos are a great go to for when you don’t want to do much.  I thought I was finished with the smoked brisket but found another portion in the freezer.   These have Monterey jack cheese and various peppers, both sweet and hot, and some store bought guacamole.

Breakfast Pr0n – Quesadillas

DSC_6542 [1600x1060]Chorizo and Monterey jack in the quesadillas, garnished with guac and sour cream, the Tex-Mex seasoning I like, a wee sprinkle of cotija cheese and more of the Monterey jack.  Gotta have eggs and hot sauce.

Looks like it will rain all day.  We were needing some.  I have a pork shoulder in the smoker.  I set up in the garage and now it’s pretty smokey in there.  It would be setting off alarms if there were any in there.

Guacamole Salad

Photo credit: Cook's Country website

Photo credit: Cook’s Country website

I thought this might be fun on Cinco de Mayo and I promised someone a vegetarian treat today.

The original recipe comes from Cooks Country and normally I’d just link to it, but they’re behind a paywall and I never know if you can access the information. So I’m reproducing it here.

From Cook’s Country:

Guacamole Salad


Tasters liked the consistently sweet taste of grape tomatoes compared with other varieties. Tasters also liked the flavor of minced garlic present in many guacamole salad recipes, but thought raw onions were just too harsh, so we used scallions instead. Steeping the garlic and scallions in lime juice for a few minutes before combining them with the avocados mellowed their flavor.

We wanted plenty of peppers for crunch and bulk, but a large quantity of jalapeños made the salad too hot to eat. Milder poblanos, with just a hint of heat, were a better choice.

Serves 4 to 6

If you can’t find poblano peppers, substitute an equal number of Anaheim chiles, or a large green bell pepper mixed with up to 2 tablespoons of minced jalopeño chile.


  • 1 pint grape tomatoes, halved
  • Salt and pepper
  • 4 scallions, sliced thin
  • 1 garlic clove, minced
  • 1 tablespoon grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 poblano chiles, seeded and sliced into 2-inch matchsticks
  • 2 ripe avocados, pitted, skinned, and cut into 1/2-inch pieces (see related Dicing Avocado tip)
  • 1/4 cup finely chopped fresh cilantro


1. SALT TOMATOES Toss tomatoes and ½ teaspoon salt in medium bowl. Transfer to paper towel-lined baking sheet and let drain 15 minutes.

2. MAKE DRESSING Combine scallions, garlic, lime zest, lime juice, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Let sit 5 minutes, then slowly whisk in oil.

3. TOSS SALAD Add chiles, avocados, cilantro, and drained tomatoes to bowl with dressing and toss to combine. Season with salt and pepper. Serve.


Our recipe for Guacamole Salad calls for poblano chiles, a tapered, deep-green, medium-sized Mexican chile. They taste slightly bitter, similar to green bell peppers but with a spicier finish. Sold both fresh and dried (the dried are called anchos), they are used in many Mexican dishes, most famously in the United States in deep-fried, cheese-stuffed chiles rellenos. If you can’t find poblanos, substitute one medium green bell pepper and 1 to 2 tablespoons of minced jalapeño (about ½ chile) per poblano.