A Quote by Sara Ramirez
My Mexican specialty is chilaquiles. I make tortillas from scratch, then add garlic, onions, eggs, chopped-up carrots and peppers, Jack cheese, and salsa.
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My mother did a fried vegetable dish called 'stuff.' It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful.
I pretty much eat at home all the time, so it's either eggs and sausage, scrambled together, throw some cheese on it, or some bell peppers and onions.
Doing the weekly shopping, I stock up on stir-fry kits, Amy's meatless burgers, and armloads of onions and garlic. I put onions and garlic in everything.
At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.
I'm always thirsty when I wake up, so I guzzle a bottle of Smart water before I scramble tofu with onions, peppers and spinach and top it with salsa. I've been a vegetarian for years, but I recently became vegan.
I like the public hot-tub at the hotels. I like when a guy is already in there, I say, "Hey, do you mind if I join you?" Then I go turn the heat up, and I add some carrots and onions.
Unlike dragons, I love spicy salsa. In fact, the spicier the better. For me, the ideal taco toppings are chopped onion, some cilantro and a bit of lime juice. I like the classic Mexican style. I like crunchy, Tex-Mex, cheese-slathered too, but I prefer to keep it simple.
The one thing my mother did make was what was known at the time as lox and onions and eggs. Now, no one makes it with lox; they make it with nova. That was my mother's specialty, which she cooked on New Year's Day for the Rose Bowl games, which we had a party for every year. It took her about an hour to make scrambled eggs.
One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, sliced red onions, or all these different things that can easily dress it up.
I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.
I cannot go to Montreal without going to Beauty's, my favorite place for breakfast, where I have the Mish-Mash omelet with hot dogs, salami, eggs, green peppers, and onions, and the best banana bread in the world. It's legendary!
I am open to the accusation that I see compost as an end it itself. But we do grow some real red damn tomatoes such as you can't get in the stores. And potatoes, beans, lettuce, collards, onions, squash, cauliflower, eggplant, carrots, peppers. Dirt in you own backyard, producing things you eat. Makes you wonder.
A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little barbecue sauce, which will add even more great flavor.
This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.
I love cheese, and I love onions, pickles, and crunchy things. That's as far as I go with having things crunchy on my burger. I wouldn't go as far as having carrots on my burger. I'll just keep it simple with pickles and cucumbers and some raw onions.
I have to say I love Dempsey's Brew Pub & Restaurant. It's gorgeous with that Camden Yard brick surrounding it, and it just screams Baltimore. I love the Black and Orange Burger that is topped with fresh orange bell peppers, caramelized onions and sharp cheddar cheese.
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