Foodies BS Thread.

Pineapple in a taco? Not sure how I feel about that.

 

hahahhah..

and that looks like a mango salsa in the tacos?

 

Grilled Pineapple and onion is true alpastor!

 

Grilled pineapple is really good.

 

I think mango salsa is a Jamaican thing.

I love fruit in savory dishes.

 

This. Can't have pastor without pineapple. That would be like having chili verde without chilis

 

Pineapple is a must sir! You'd enjoy the campechano tacos. It's a mixture of asada/chorizo

pineapple is probably the only fruit I would ever have on an of my food. Love it on my pizza and love it in the alpastor tacos.

No mango salsa. There is a guacamole sauce, pineapple, grilled onions, and green salsa that I ask for on the side. Also add a bit of lime.

There you go!

Agreed.

I think you meant without? Lol if so you are correct sir.

 

yep, edited

 

8 oz mushroom, 1/4 yellow onion, 1 large clove of garlic.

Minced.

Will be the paste I use inside a sheet of puff pastry, to make a bed for chicken breast with smoked Gouda before I wrap the puff pastry shut.

 

It is. Except I forgot I don't have the smoked Gouda. Only sharp cheddar and pepper jack. So.. I'll try it without.

Only bummer with this recipe is I normally do an egg wash on the puff pastry and the bottom ends up soggy. Every time.

This time I'm omitting the egg wash and I'll see if it crisps the bottom up at all or if it's just a matter of the juices from the ingredients keeping it from getting crispy there.

Any tips on that, throw them my way.

 

How are you cooking the stuffed puffs? In the oven? If so, maybe put a little rack on top of the cookie sheet, might allow some juices to drain while allowing the puffyness to crispen.

Or maybe flip the puffs while cooking?

 

Tried that once, I think. I don't have cooling racks ATM but I'll give this a try.

 

These baked at 375 for 35 minutes.

 

Just flipped them. Crispy bottoms!

Egg wash was likely too much moisture. That and cheese are the only variables.

 

I buy sliced mushrooms and I don't wash them. Onion and garlic and mushrooms were sautéed in a little olive oil, and I took them off the heat when the water cooked out. Aside from the chicken, which goes in raw and cooks in the oven there is not much moisture. There wasn't tonight, and the bottoms were flaky and delicious.

It may be the egg wash being left off, or the cheese (or both)-Gouda being soft has a decent moisture content. I'll make it again, the 2 breasts only use half the package of puff pastry. Maybe do steak next time like a ghetto beef Wellington.

 

Made homemade onion rings with an onion fresh out of the garden. Doesn't get any better. Sorry no pics, they disappeared too fast.

 

Cook down your mushrooms and then let the pan sit at an angle and let all that juice run off. Then reduce that juice to almost nothing and return the mushrooms to the pan. Dry it out fairly good and let it cool. Then, coat all the way around the protein of choice and wrap your puff pastry. I would cook it on a rack too so you get heat all around.

 

Buy whole mushrooms, much better. I would also sear then chicken first then chill it before assembly.

 

Huge onion from the garden. Great for some cucs and onions.