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Boston Globe
27-05-2025
- General
- Boston Globe
Recipe: Add shrimp to pico de gallo for a dip with heat, pucker, and an appealing, scoopable texture
4. In a bowl, combine the shrimp, tomatoes, cucumber, red onion, jalapenos, orange juice, mint, a pinch of salt, reserved lime rind, and reserved chopped cilantro. Toss gently. Taste for seasoning and add more salt and black pepper, if you like. 2. Add the shrimp, and return the water to a simmer. Remove the pan from the heat. Cover and do not disturb for 10 minutes. Drain off the water; discard the lime rinds and cilantro. Transfer the shrimp to a bowl. Chill for at least 1 hour or until cold. 1. In a large saucepan, combine the water, garlic, cilantro sprigs (save the chopped cilantro for later), 1 tablespoon of salt, the juice of 3 limes, and all the rinds (save the grated rind for later). Bring to a boil over high heat. Pico de gallo (literally rooster's beak) is a popular condiment served with tortilla chips or used with a variety of dishes like tacos, burritos, and quesadillas. It is also known as salsa bandera (flag sauce) because the main components of tomato, onion, and chiles are the red, white, and green colors of the Mexican flag. Or you may see the name salsa fresca (fresh sauce) because the ingredients are not cooked. Shrimp has become a common addition, adding heft to the salsa and making it perfect for tucking into tortillas. Though the style of this recipe feels similar to ceviche, where citrus juices are used to ''cook'' raw seafood, it's not quite the same. Here, the shrimp are left off the heat for 10 minutes in boiling water infused with lime juice, garlic, and cilantro. This simple method means you don't risk overcooking the shrimp by keeping them on the heat. Drain and chill them before chopping for the salsa. The pico de gallo has heat, pucker, and an appealing, scoopable texture. Serves 6 Pico de gallo (literally rooster's beak) is a popular condiment served with tortilla chips or used with a variety of dishes like tacos, burritos, and quesadillas. It is also known as salsa bandera (flag sauce) because the main components of tomato, onion, and chiles are the red, white, and green colors of the Mexican flag. Or you may see the name salsa fresca (fresh sauce) because the ingredients are not cooked. Shrimp has become a common addition, adding heft to the salsa and making it perfect for tucking into tortillas. Though the style of this recipe feels similar to ceviche, where citrus juices are used to ''cook'' raw seafood, it's not quite the same. Here, the shrimp are left off the heat for 10 minutes in boiling water infused with lime juice, garlic, and cilantro. This simple method means you don't risk overcooking the shrimp by keeping them on the heat. Drain and chill them before chopping for the salsa. The pico de gallo has heat, pucker, and an appealing, scoopable texture. 2 cups water Juice of 3 limes (grate 2 of the limes; save all the rinds) 1 clove garlic, crushed 1 bunch fresh cilantro (leave 3 sprigs whole; chop remaining leaves) Salt and black pepper, to taste 12 ounces medium shrimp, peeled 5 plum tomatoes, peeled, halved lengthwise, seeded, and chopped ½ small English cucumber, peeled, halved lengthwise, seeded, and finely chopped ½ small red onion, finely chopped 2 small jalapenos, seeded and finely chopped Juice of 1 orange ½ cup chopped fresh mint Tortilla chips (for serving) 1. In a large saucepan, combine the water, garlic, cilantro sprigs (save the chopped cilantro for later), 1 tablespoon of salt, the juice of 3 limes, and all the rinds (save the grated rind for later). Bring to a boil over high heat. 2. Add the shrimp, and return the water to a simmer. Remove the pan from the heat. Cover and do not disturb for 10 minutes. Drain off the water; discard the lime rinds and cilantro. Transfer the shrimp to a bowl. Chill for at least 1 hour or until cold. 3. Chop the shrimp into 1/2-inch pieces. 4. In a bowl, combine the shrimp, tomatoes, cucumber, red onion, jalapenos, orange juice, mint, a pinch of salt, reserved lime rind, and reserved chopped cilantro. Toss gently. Taste for seasoning and add more salt and black pepper, if you like.
Yahoo
26-04-2025
- Business
- Yahoo
La Casa Mexicana: Street food, ceviche and tamales
Click here to buy discounted gift cards from La Casa Mexicana BOARDMAN, Ohio (WKBN) – It's almost Cinco De Mayo, so to celebrate, why not head out to a fabulous local Mexican restaurant with all of the familiarity you love, along with authentic food you won't find anywhere else? La Casa Mexicana on the corner of 224 and Market Street in Boardman is exactly that. All the staples of a Mexican restaurant, such as fajitas, chimichangas, and enchiladas, along with original Mexican street food. 'We want to start talking about our tamales trio. A lot of people know the regular pork family. I think that's the one that's more popular. When we were opening, we wanted to add some of the street food,' said co-owner Maria Hernandez. 'We have the pork family with the red sauce. This one is very simple so if you're vegetarian, you have an option. And my favorite, the chicken tamale. It has the green sauce and shredded chicken inside.' You'll also find some deliciously different tacos on the menu. 'Normally, you find these in the streets of Mexico, anywhere you go,' said Hernandez. 'We have a steak, which is the most traditional. Carnitas, which is pork we marinate with a smoky adobo sauce and some pineapple chunks, and chorizo, which is made here. And some grilled chicken, some hot sauce, and some limes. There's also a Ceviche dish, unlike anything else. 'It is shrimp and we add some pico de gallo, lime, and you can add on some hot sauce, perfect for snacking or you can eat it as a full meal,' said Hernandez. 'We are from the state of Michoacan. It has the best carnitas in Mexico. Carnitas, which is pulled pork, is deep-fried for a few hours. We cook it with some spices, secret spices.' Of course, you'll never be without authentic and homemade chips and salsa, guacamole, and La Casa Mexicana's very own queso. There's also a menu of delectable desserts to choose from. 'We have flan, also known as the impossible cake. It is a layer flan and then the chocolate cake,' said Hernandez. 'When they're making the flan, is quite interesting because they pour both of the mixes and then they bake it.' There's also a full bar to choose from with many original creations. You can enjoy amazing nonalcoholic street drinks like a hibiscus iced tea and Horchata, or rice water, and of course tequila fresh margaritas. 'We have our margarita flight. It is very nice because you can sample a few of the flavors. We have a Mangonada, which is a spicy mango margarita. Strawberry, blueberry and a peach,' said Hernandez. 'We do have other flavors for the summer, such as watermelon. They're more like tropical drinks. Perfect for the hot weather.' And speaking of the hot weather, the patio at La Casa Mexicana is officially open. Better yet, it's covered, so even if it starts raining on those hot summer days, you can still be outside and enjoying the weather. You can also book an event or party at La Casa Mexicana. 'Our banquet room seats from 25 to 100 people. You can have any event you from a birthday party, wedding rehearsal, bridal shower, baby shower, or graduation party. Anything you want,' said Hernandez. 'We take care of all the set up and clean up, and then we do it buffet style. So, you get to choose from the items that we have. Our most popular buffet style is the taco bar. We have taco bar, fajita bars, but we also have all the meats.' Everything you can get inside the restaurant can also be a part of your banquet and your buffet. La Casa Mexicana also does pickup and delivery catering. Don't forget about Cinco de Mayo at La Casa Mexicana, where you'll be treated to food and drink specials all day long. Even if it's not a holiday, there are specials every day of the week, Monday through Sunday. La Casa Mexicana is located at 7334 Market Street, Suite One in Boardman. Call 330-965-3565 and visit them online at You can also follow them on Facebook. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
25-04-2025
- Health
- Yahoo
Restaurant inspection update: Rotten tomatoes, rodents and unsafe yogurt
The Iowa Department of Inspections, Appeals and Licensing oversees restaurant inspections in Iowa. (Photo via Getty Images; DIAL logo courtesy of Iowa Department of Inspections, Appeals and Licensing) State, city and county inspectors have cited Iowa restaurants and stores for hundreds of food-safety violations during the past four weeks, including serious offenses related to rodents, rotten vegetables and other issues. The findings are reported by the Iowa Department of Inspections, Appeals and Licensing, which handles food-establishment inspections at the state level. Listed below are some of the more serious findings that stem from inspections at Iowa restaurants, stores, schools, hospitals and other businesses over the past four weeks. (It appears that DIAL has not updated its online food-inspection database since April 17, so this story does not include any inspections that took place after that date.) The inspections department reminds the public that their reports are a 'snapshot' in time, and violations are often corrected on the spot before the inspector leaves the establishment. For a more complete list of all inspections, along with additional details on each of the inspections listed below, visit the Iowa Department of Inspections, Appeals and Licensing's website. SUBSCRIBE: GET THE MORNING HEADLINES DELIVERED TO YOUR INBOX Pizza Hut, 1616 N. 2nd St., Clinton — During an April 4 visit, a state inspector cited the establishment for handwashing violations, a lack of sanitizing solution for the dishwasher, and for multiple products — including sausage, chicken, cheese and ham — that were stored in a cooler despite being labeled 'keep frozen.' Also, wire shelving in the kitchen was soiled with grease, food debris, and dust, as were the kitchen walls and the exterior surfaces of some kitchen equipment. The inspector also noted a 'dark, gummy residue on the floor in the walk-in cooler, and a similar dark residue on the floor in the walk-in freezer.' The inspection was in response to 'multiple non-illness complaints' pertaining to facility cleanliness, employee hygiene, food temperatures, lack of date-marking, and staff supervision. The complaints were deemed verified, the inspector reported. La Casa Maya 2, 101 SE 2nd St., State Center — During an April 17 visit, a state inspector observed a worker handling raw meat and then handling ready-to-eat food without disposing of their soiled gloves or washing their hands between the two tasks. In the refrigerated food-preparation table in the kitchen, sliced lettuce was being held at 47 degrees, sliced tomatoes at 47 degrees and pico de gallo at 46 degrees — too warm to ensure their safety. Inside a walk-in cooler, the inspector found cooked chicken and cooked pork carnitas that were not marked with a preparation date or a discard date. In addition, there was red salsa and queso cheese dip that had been prepared April 9, eight days prior to the inspection, which had to be discarded. Also, the handwashing sink in the kitchen was unable to produce hot water and there was no hand soap available. The inspector also reported that cooked birria, cooked ground beef and cooked pork carnitas were being cooled in 'full, deep pans' inside a walk-in cooler, slowing the cooling process and creating potential risks, and fish was being thawed while still inside vacuum-sealed packaging, creating a risk that any spoilage would go undetected. In addition, the inspector reported there were sticky traps for flying insects hanging over the food preparation area in the kitchen, and multiple pans of cooked beans and a large pot of cooked birria were being stored on the floor of the walk-in cooler. Red Ginger, 1301 S. Gilbert St., Iowa City — During an April 17 visit, a Johnson County inspector observed that two food employees didn't wash their hands before donning gloves and handling food. Also, all of the containers of raw seafood and vacuum-sealed fish in the sushi section's coolers were storing food above the maximum temperature of 41 degrees. Because the person in charge stated the food had been there less than four hours, the items were relocated to the restaurant's main refrigeration unit to ensure they were chilled to a safe holding temperature. In addition, one refrigerator contained raw chicken and raw shrimp that was being held at 45 to 57 degrees. Because the person in charge stated the items had been there less than three hours, they were relocated to the main refrigerator for cooling. The inspector also noted that several containers of prepared foods in the walk-in cooler had no date markings to ensure freshness and safety. In addition, the dishwasher was not reaching 165 degrees and was in need of repairs; the handwashing sink could not produce hot water; the sanitizing solution used in the sushi section was too highly concentrated, making it too strong for safe use; fish was being thawed while still in vacuum-sealed packaging, creating a risk that any spoilage would go undetected; and all of the coolers used in the sushi section were unable to maintain a temperature of 41 degrees or below. Also, the shelving units inside the walk-in cooler had an 'excessive buildup of dust, debris and rust' on their surfaces, and there was a buildup of food and debris on the floors of the walk-in freezer. St. Kilda Collective, 333 5th St., West Des Moines — During an April 15 visit, a state inspector observed a food-service employee eating while washing items and another worker handling ready-to-eat toast with their bare hands. Also, raw chicken was being stored above raw salmon inside a cooler, risking cross-contamination, and cooked sausage links were being held at 75 degrees, which was not hot enough to ensure safe consumption. In addition, a slicer used two days before the inspection remained visibly soiled, and both handwashing stations in the kitchen had no hand soap available and no single-use towels for hand drying. Beaver Tap, 4050 Urbandale Ave., Des Moines — During an April 15 visit, a state inspector cited the restaurant for 12 risk-factor violations, an unusually high number, and determined that not all of the employees designated as 'the person in charge' were certified food protection managers as required, and that the person in charge at the time of the inspection was not fulfilling their duties as evidenced by the number and type of violations cited. The inspector reported finding 'prepared wings' that were left out and which measured 93 degrees, which was not hot enough to ensure safe consumption. Inside a walk-in cooler, the inspector found wings that were measured at 73 degrees and 89 degrees, and rice that was measured at 93 degrees and 44 degrees. The inspector also found Raid insecticide that was not approved for use in a food-service establishment, and food items, such as ground meat and pasta, that were cooling at room temperature inside deep, covered containers, which slowed the cooling process. The inspector also reported food debris and a buildup of grease on the floors, under equipment, on storage shelving and on the walk-in cooler's floor and shelves. The visit was in response to a non-illness complaint that was deemed verified, although the inspector's report does not describe the nature of the complaint. JW's Pub and Grub, 58 SW Miller Ave., Cedar Rapids — During an April 11 visit, a Linn County inspector cited this establishment for eight risk-factor violations. The inspector noted that an employee was observed handling warmed breadsticks with her bare hands, and that biscuits dated April 4 were expired and had to be discarded. Also, macaroni and cheese had been heated in a microwave to 57 degrees rather than 165 degrees or hotter, utensils were being 'stored in a container of water,' and there was no sanitizing solution prepared at the time of the inspection. Heavy presence of mice and mouse droppings in the establishment ... Mouse-like droppings present on floors, cabinets, and racks. – Scott County food-safety inspector commenting on Golden Mart in Davenport Golden Mart, 1026 W. River Drive, Davenport — During a March 31 visit, a Scott County inspector observed 'bags of chips' that were chewed open by mice and found that prepared salads were being 'stored with raw chicken in the walk-in cooler.' Also, potatoes were being stored on the floor of the kitchen, and corn dogs and burritos that were stored in a hot-holding display unit were measured at 115 to 120 degrees — too cool to ensure they were safe to eat. The food was discarded with the inspector noting that the hot-holding unit may need to be replaced. The inspector also noted that the potato cutter, the freezers in the kitchen, the Slushie machine, the fountain-drink machine, the racks inside the walk-in coolers, and the coffee machines were each marred by 'debris and gunk.' Also, chicken livers were left out to thaw at room temperature, and racks and cabinets in the retail sales area were marred by debris and rodent droppings. 'Heavy presence of mice and mouse droppings in the establishment,' the inspector reported. 'Mouse-like droppings present on floors, cabinets, and racks.' The visit was in response to a complaint related to cross-contamination of food items and and general sanitation. The complaint was deemed verified. Bickford Cottage, 101 New Castle Road, Marshalltown — During an April 11 visit to this assisted living center, a state inspector cited the facility for 10 risk-factor violations and noted the center had no certified food protection manager on staff. The inspector observed that a jar of jelly used for a recent meal was not sourced from an approved vendor and was canned at home by an employee. Also, an open package of ham was stored inside the same container as raw ground pork, risking cross-contamination, and raw fish fillets were cooked to a temperature of only 115 degrees until the inspector intervened and instructed the staff to continue cooking the fillets. Also, there was no detectable level of sanitizer in the sanitizing solution that was being used, and the interior of the ice machine had a buildup 'of red/brown' material on the dispenser. Also, the food thermometers that were on hand appeared to be inaccurate, with one of the devices showing a deviation of 30 degrees when compared to a calibrated food thermometer. The inspector also noted that a large pork roast was stored in an opened package with the meat uncovered and exposed, risking contamination, and that the interior of a residential style refrigerator was marred by a buildup of food debris and spills. The facility's kitchen last underwent a food-safety inspection in September 2023, according to state records. The Buffalo Tavern, 2016 S. Main St., Burlington — During an April 10 visit, a Lee County inspector cited this establishment for holding cheesy potatoes, gravy, and cheese sauce at 115 degrees, which was not hot enough to ensure safe consumption. Also, the inspector reported, there was a 'waitress prep cooler temping at 60 degrees with ranch and other sauces' — an apparent reference to a cooler that wasn't keeping sauces at 41 degrees or colder. In addition, several food items — including coleslaw, potatoes and sauces — had to be discarded as they had no date-markings to indicate when they were prepared or would expire. The establishment also discarded a pan of cooked hamburger that was not date-marked, and a container of homemade 'special sauce' that was dated Feb. 23, six weeks prior the inspection. In addition, the tavern's mechanical dishwasher was not dispensing enough sanitizing solution, a food slicer in the kitchen was visibly soiled with a buildup of food, and the reach-in freezer, reach-in prep cooler, walk-in cooler and microwave oven were each marred by a buildup of food and debris. The inspector said there were issues with 'general facility sanitation throughout the kitchen' and noted that the kitchen walls were visibly soiled with a buildup of some kind. Fas Mart, 2175 Central Ave., Dubuque — During an April 9 visit, a city inspector noted the store was unable to provide documentation of any workers being currently certified as food protection managers. The inspector reported that an open retail-display cooler was holding packages of hot dogs at 47 degrees, sliced cheese at 44 degrees, a chicken salad sandwich at 47 degrees, and butter at 47 degrees. All of the items were discarded. The inspector also found 'multiple sandwiches, wraps and pre-made burritos' that had sell-by dates of April 2 and April 7, and which had to be discarded. In addition, the hot water in the handwashing sinks of both restrooms reached only 75 degrees, and there was no temperature-measuring device in the cooler that held food items for the store's roller grill. Swagat Indian Restaurant, 1108 Locust St., Dubuque — During an April 9 visit, a city inspector found yogurt made two days prior to the inspection in three separate five-gallon pails that had yet to cool to 41 degrees or colder and had to be discarded. Also, the inspector reported finding multiple cooked foods — including yogurt, chicken, a spinach dish, and chickpeas — that were prepared more than 24 hours previously but which lacked any date-markings to ensure freshness and safety. All of the items were discarded. The inspector also determined the restaurant was producing homemade yogurt without the required variance or regulatory approval. In addition, the restaurant had not posted its most recent inspection report for customers to read. Joensy's Restaurant, 2563 N. Dodge St., Iowa City — During an April 8 visit, a Johnson County inspector noted the establishment did not employ a certified food protection manager as required. Also, 'rotten and moldy tomatoes were observed stored in the walk-in cooler,' and raw eggs were being stored above ready-to-eat food inside the cooler, risking cross-contamination. The inspector also noted that 'multiple containers of food' within the walk-in cooler were left uncovered, creating a risk of contamination, and several containers of prepared foods and sauces lacked any date-markings to ensure freshness and safety. Debris was observed on a can opener, a food slicer, and two sets of tongs, although none of the equipment had been used that day. Several containers of food were being stored on the floor of the walk-in cooler and tongs were stored on a soiled rag between uses. The inspector also noted a buildup of debris on the walls and floor. The establishment's most recent previous routine inspection was in February 2021, although there were several complaint-driven inspections or follow-up visits since that time. Very little date-marking was being done in the facility. Most date-marks appeared to have been put on as the inspection occurred. – Linn County inspector commenting on Oyama Sushi Japanese Steakhouse in Cedar Rapids Oyama Sushi Japanese Steakhouse, 5350 NE Council St., Cedar Rapids — During an April 8 visit, a Linn County inspector cited this establishment for 11 risk-factor violations, an unusually high number. The inspector reported seeing employees handling raw meat and seafood with gloved hands, then handling ready-to-eat food without first washing their hands. In addition, several different species of raw food products were stored in the same containers, risking cross-contamination, and several coolers had containers of food that were left uncovered. Also, the sushi preparation area did not have separate equipment for handling the raw and cooked products, and single-use gloves were seen being washed in a sanitizer bucket and then reused. In addition, cooked rice was being held at 44 to 49 degrees and had to be discarded. 'Very little date-marking was being done in the facility,' the inspector reported. 'Most date-marks appeared to have been put on as the inspection occurred.' The inspector also noted that access to the kitchen's handwashing sink was blocked by empty kegs and sacks intended for to-go orders were being used to store raw meat. 'Line coolers and line equipment were soiled on the insides and outsides,' the inspector reported. The visit was in response to an illness complaint which the inspector concluded was not verified. A Taste of China, 30 Pearl St., Council Bluffs — During a March 24 visit, a state inspector found that the restaurant had no date-marking system in place to ensure that any of its food was safe and fresh. In addition, precooked chicken and eggs rolls were being held at room temperature and were not marked with the time at which they needed to be discarded. The inspection was in response to two illness complaints received by the Iowa Department of Inspections, Appeals and Licensing. The complaints were deemed to be unverified. SUPPORT: YOU MAKE OUR WORK POSSIBLE
Boston Globe
01-04-2025
- General
- Boston Globe
Recipe: One night this week, instead of tacos, try molletes, Mexican toasted cheese sandwiches
Serves 4 These Mexican open-faced sandwiches on crusty bread, slathered with refried beans and topped with melted cheese and pico de gallo, make a nice change from tacos. In their country of origin, you might encounter molletes at street stalls or in cafeterias or cafes, made with rolls called bolillos. They have a crisp crust and soft interior similar in texture to a French baguette but they're shorter and oval-shaped. The sandwiches make a filling snack meant to be eaten at any time of day, even for breakfast. You can find fresh pico de gallo or salsa (diced tomatoes, onions, cilantro, jalapenos, lime juice, and salt) in containers in most supermarkets along with canned refried beans, but both are easy to make yourself and promise a bit more flavor if you do. Mash the beans in a skillet until creamy or puree them until coarse in a food processor. Oaxaca cheese has a similar texture to mozzarella, with the flavor of Monterey Jack. All three are interchangeable, but it's worth seeking out Oaxaca cheese for a change; a few local groceries that cater to Latino customers stock it. Eat these sandwiches straight from the oven while the cheese is hot and the bread is irresistibly crunchy. You can also cut them into smaller pieces for finger food. In either case you won't be able to stop snacking. PICO DE GALLO 2 tablespoons finely chopped white onion 2 small jalapeno peppers or other small hot chile peppers, cored and finely chopped, or more to taste 3 tablespoons lime juice, or more to taste 1 pound (3 to 4) medium tomatoes, cored and chopped ½ cup coarsely chopped fresh cilantro Salt, to taste 1. In a bowl, stir together the onion, jalapenos, and lime juice to blend them. 2. Stir in the tomatoes, cilantro, and a generous pinch of salt. Taste for seasoning and add more chopped chiles, lime juice, or salt, if you like. MOLLETES 4 crusty rolls or 1 baguette, cut into 4 even pieces 2 tablespoons butter, at room temperature 2 cans (15 ounces each) black beans, with the liquid in the cans ¼ cup water 3 tablespoons olive oil ½ large white onion, finely chopped ½ teaspoon dried oregano 8 ounces Oaxaca, mozzarella, or Monterey Jack cheese, coarsely grated 1. Set an oven rack 4 inches from the broiler element. Turn on the broiler. Have on hand a rimmed baking sheet. 2. Slice each roll or baguette piece in half lengthwise. Pull off a little of the soft interior from the centers to make shallow wells. Lightly butter the halves and set them on the baking sheet, buttered side up. 3. Broil for 3 to 4 minutes, watching them carefully, or until lightly toasted. Set aside. 4. Turn the oven temperature down to 375 degrees. 5. In a food processor, pulse the beans with the liquid in the cans and the water until they form a coarse puree. 6. In a skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for 8 minutes, or until it is deep golden and softened. Add the oregano and cook, stirring, for 30 seconds. 7. Stir in the beans, lower the heat to medium-low, and cook, stirring occasionally, for 5 minutes. The beans should be soft, creamy, and scoopable. 8. Fill each bread cavity with about 1/3 cup of the beans. Top with 1/4 cup cheese. Bake for 12 to 15 minutes, or until the cheese starts to bubble and the beans are hot. Top each mollete with pico de gallo. Serve at once. Sally Pasley Vargas Serves 4 These Mexican open-faced sandwiches on crusty bread, slathered with refried beans and topped with melted cheese and pico de gallo, make a nice change from tacos. In their country of origin, you might encounter molletes at street stalls or in cafeterias or cafes, made with rolls called bolillos. They have a crisp crust and soft interior similar in texture to a French baguette but they're shorter and oval-shaped. The sandwiches make a filling snack meant to be eaten at any time of day, even for breakfast. You can find fresh pico de gallo or salsa (diced tomatoes, onions, cilantro, jalapenos, lime juice, and salt) in containers in most supermarkets along with canned refried beans, but both are easy to make yourself and promise a bit more flavor if you do. Mash the beans in a skillet until creamy or puree them until coarse in a food processor. Oaxaca cheese has a similar texture to mozzarella, with the flavor of Monterey Jack. All three are interchangeable, but it's worth seeking out Oaxaca cheese for a change; a few local groceries that cater to Latino customers stock it. Eat these sandwiches straight from the oven while the cheese is hot and the bread is irresistibly crunchy. You can also cut them into smaller pieces for finger food. In either case you won't be able to stop snacking. PICO DE GALLO 2 tablespoons finely chopped white onion 2 small jalapeno peppers or other small hot chile peppers, cored and finely chopped, or more to taste 3 tablespoons lime juice, or more to taste 1 pound (3 to 4) medium tomatoes, cored and chopped ½ cup coarsely chopped fresh cilantro Salt, to taste 1. In a bowl, stir together the onion, jalapenos, and lime juice to blend them. 2. Stir in the tomatoes, cilantro, and a generous pinch of salt. Taste for seasoning and add more chopped chiles, lime juice, or salt, if you like. MOLLETES 4 crusty rolls or 1 baguette, cut into 4 even pieces 2 tablespoons butter, at room temperature 2 cans (15 ounces each) black beans, with the liquid in the cans ¼ cup water 3 tablespoons olive oil ½ large white onion, finely chopped ½ teaspoon dried oregano 8 ounces Oaxaca, mozzarella, or Monterey Jack cheese, coarsely grated 1. Set an oven rack 4 inches from the broiler element. Turn on the broiler. Have on hand a rimmed baking sheet. 2. Slice each roll or baguette piece in half lengthwise. Pull off a little of the soft interior from the centers to make shallow wells. Lightly butter the halves and set them on the baking sheet, buttered side up. 3. Broil for 3 to 4 minutes, watching them carefully, or until lightly toasted. Set aside. 4. Turn the oven temperature down to 375 degrees. 5. In a food processor, pulse the beans with the liquid in the cans and the water until they form a coarse puree. 6. In a skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for 8 minutes, or until it is deep golden and softened. Add the oregano and cook, stirring, for 30 seconds. 7. Stir in the beans, lower the heat to medium-low, and cook, stirring occasionally, for 5 minutes. The beans should be soft, creamy, and scoopable. 8. Fill each bread cavity with about 1/3 cup of the beans. Top with 1/4 cup cheese. Bake for 12 to 15 minutes, or until the cheese starts to bubble and the beans are hot. Top each mollete with pico de gallo. Serve at once. Sally Pasley Vargas
Yahoo
25-03-2025
- Business
- Yahoo
What to know about Cousins Maine Lobster food truck ahead of its Wausau stop next week
WAUSAU − Maine lobster from a company featured on Shark Tank will be parking its food truck in Wausau next week. Cousins Maine Lobster will serve a lobster menu from its Chicago-based food truck from 11 a.m. to 7 p.m. April 2 at Fleet Farm, 1811 Badger Ave. In January, a Daily Herald reporter connected with Mohammed Yunus Shahul and Mohammed Thameem Shahul, who have been part of Cousins Maine Lobster for seven years and own multiple franchises, including the Chicago market since February 2024. They said they saw a great opportunity to introduce fresh and sustainable lobster dishes to Chicago. When it comes to choosing cities to visit with the food truck, they look at market demand, the local food culture and community engagement. They said their goal is to bring authentic Maine flavors to smaller towns in Wisconsin, ensuring the smaller communities have the opportunity to enjoy fresh lobster. Here's what you should know about Cousins Maine Lobster before checking it out next week. If you're looking for lobster rolls, Cousins Maine Lobster has two different options. A Maine lobster roll is served chilled with a touch of mayonnaise on a New England roll. The Connecticut lobster roll is served warm with butter and lemon, also on a New England roll. Both options are $25. In the mood for soup? The truck offers a New England clam chowder or a lobster bisque, both for $8 a cup or $11 for a bowl. Need something for the kids? A kids meal offers grilled cheese and a cheese quesadilla, both served with tater tots, each for $11. The truck also offers a variety of lobster-filled specialties. A lobster grilled cheese includes lobster, pepper jack and cheddar cheese on Texas-style toast for $21. Lobster tots include a bed of tater tots with warmed lobster, cilantro-lime sauce and pico de gallo for $22. Lobster tacos include three tacos with lobster, cabbage, pico de gallo and cilantro-lime sauce on flour tortillas for $22. Shrimp tacos switch out the lobster for North Atlantic shrimp for $17. Both taco options allow customers to swap out the flour tortillas for corn tortillas. A lobster tail & tots includes a 4-5-ounce lobster tail in its shell, served with butter and a side of tater tots for $21.50. The lobster quesadilla includes lobster, shredded cheese, pico de gallo and cilantro-lime sauce on a flour tortilla. You can also make your meal a combo with one of three options. One adds chips and a drink for $5 extra, another adds tater tots and a drink for $7 extra, and the third adds a Whoopie pie and a drink for $7 extra. If you just want to add extra sides without a combo, the truck offers tater tots for $6, a Whoopie pie for $6, Cape Cod chips for $4, a Maine root soda for $4, a canned soda for $3, bottled water for $3, and any orders with extra meat are $8 extra. If you're looking for lobster to make your own rolls at home, you can order the At-Home Lobster Roll Kit. A one-pound option is $130, and the two-pound option is $240. The kit comes with lobster meat, New England rolls, butter, mayo and lemons. The menu and prices listed were posted on the company's Facebook page Feb. 28. Guests can order right at the truck or find the Cousins Maine Lobster mobile app, set the location to Chicago and order online starting at 11 a.m. April 2. The truck accepts all major debit and credit cards, as well as contactless payment. The truck does not accept cash payments. Cousins Sabin Lomac and Jim Tselikis founded Cousins Maine Lobster in 2012. According to the company's website, they grew up in Portland, Maine, and wanted to bring their family tradition of boiling lobster in huge pots in the backyard to the rest of the country. The two founders launched the company with the first food truck in April 2012. In October of that year, they appeared on Shark Tank, pitching their business. Barbara Corcoran invested in the company, and the cousins have since franchised and grown the business to include brick-and-mortar restaurants, food trucks and food halls in 26 states and the District of Columbia. The Chicago franchise has its food truck stopping at various locations throughout Illinois, Wisconsin and Missouri. For more information, visit or find Cousins Maine Lobster (Chicago, IL) on Facebook. Contact Caitlin at cshuda@ or follow her on Twitter @CaitlinShuda. This article originally appeared on Wausau Daily Herald: Cousins Maine Lobster food truck will stop in Wausau April 2
