Whether you have a history with Estrada’s Spanish Kitchen or not you’ll love this Tostada Compuesta! Always served sizzling hot on a plate too hot to touch. If you were a fan of Estrada’s you’ll remember this!
While my Grandmother enjoyed clams prepared in a variety of ways including raw I prefer just a hint of sea breeze wafting up from my clams especially chowder. I’ve had to take baby steps to develop a palate for seafoods graduating from fish that tastes like chicken, e.g. halibut, to fish stew with aroma, well, like a fishing pier.
Manhattan Clam Chowder is tomato base and this particular variation is not thick nor creamy. It’s light but filling with a mixture of simple vegetables. The clams aren’t overpowering. Whether you enjoy raw clams or shy away from any dish with clams I believe you will be pleased with this Manhattan Clam Chowder. A healthy high protein economical dish.
Each year around this time I complete an on-line search for Estrada’s Spanish Kitchen recipes … Always hopeful but never successful. (Estrada’s taste alike, here) For forty years our family frequented this restaurant on Christmas Eve. With the passing of three members of our immediate family we held ourselves together and continued this tradition until the restaurant closed in our city, Visalia … the original location of the restaurant which later became a small chain. It was, is, a significant part of our lives.
This year I sorta hit the jackpot. Chowhound Chow message board had multiple entries about this restaurant and the secret recipes. I quickly zeroed in on the Macaroni and Cheese, one of my favorites. The recipe is simple. I had been advised by an Estrada’s family member most of their recipes are surprising simple. There was that Velveeta Cheese! Yikes! Well, it kinda makes sense. Velveeta and Estrada’s made their debut about the same time. And who knew … Velveeta is one of those secret ingredients chefs use for the meltability but maybe like to keep quiet.
About the recipe here, this is very good and oh so easy but sorry for Estrada’s fans … It isn’t even close to the Estrada’s Macaroni and Cheese I remember. But it does provide a starting point. How does this one miss the mark? Not as sweet, sauce is orange not red, spices are too prominent (not a bad thing but not Estrada’s), the right size of bucatini is hard to come by, and well, just maybe Velveeta wasn’t used.
If I was to do this again, and I will, I’d use their authentic enchilada sauce. I have what is supposed to be the Daly City Estrada’s, the last of the chain, recipe. Yet, I am not truly convinced the sauce used for their macaroni and cheese is a modification of enchilada sauce. (I was notified by an Estrada’s family member it’s not a modification of the enchilada sauce.)
Try a few of these from 2014 while I put together some new lite main dishes to share with you!
Top L to R:
Orzo Stuffed Bell Peppers
Salmon Fillet with Balsamic Glaze
Basque Vegetable Soup
Chicken Breasts with Roasted Vegetables
Row 2:
Portuguese Green Soup
Portuguese Style Scallops with Asparagus
Taco Salad (There are two recipes in this Post, scroll to the second.)
Row 3:
Row 4:
Chicken Soup
Change Up Chopped Salad
Salmon and Pasta
30 Minute Beef Stew
#1 CHICKEN BREASTS BAKED WITH PASTA
#2 PORTUGUESE BEANS WITH LINGUICA
I apologize. I wasn’t fast enough with the camera. We actually finished this off in one sitting … it was so good.
Mentioned to my daughter about my creation, this Simple Green Enchilada Casserole, with only five ingredients and she said, “Oh yeah, I have that recipe!” You do! I didn’t know it was one!
So, while my daughter was setting up the family room for a little celebration I put this together in about 10 minutes and baked it through in 40. Serve with a Taco Salad. Perfect!
Did I mention I never grow tired of Italian! Any Italian recipe with pasta is my friend, especially with a splash of wine … The wine either in the recipe or my glass … I’m not picky. (Not sure my kids would agree with the not picky.)
This recipe takes about 30 minutes start to finish and presents well for company. I always lean toward Pinot Noir but a glass of Chardonnay is a compliment as well … And Chianti Classico.
Enjoy!
A few days rain and I’m craving soup, a nice hearty vegetable beef soup. And I love this! It’s hard to go wrong with Minestrone Soup. I’ve made the vegetarian, well vegan to be exact but I crave it with a little beef this time. It’s to rain twice more this coming week and I know this is just what the family’s going to want on those rainy days.
This is a no hurry recipe but can be made quickly by eliminating the beef short ribs and using the beef broth alone. Can be whipped up in 30 minutes. Or use your slow cooker by layering all the ingredients. Versatile.
Right out of the 40’s! But I’ve heard Hash is making a comeback! Warning: This only has three ingredients not including salt and pepper the cooking makes all the difference in taste. Caramelization is the secret! A well-seasoned cast iron skillet or other heavy bottomed skillet will do … And the trick is to not turn or stir the ingredients frequently. Otherwise, the dish will be far from flavorful and you might find yourself adding bell pepper, salsa, avocado and any other ingredient you can think of to make up for the loss in taste.
So, you might be asking why try this! It’s tasty, quick, economical and well liked. Great for a quick dinner or a large breakfast spread.
This was last year! This year something different but what? Stay tuned! Enjoy this dinner recipe in the meantime, Standing Rib Roast Dinner.
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