Why we started this idea????

A passion for food, wine, friends and entertaining is a big part of our life. This is a way for us to document our experiences, passion for food & life and also share it with others.

Friday, July 8, 2011

Pickled Red Onions for a Mexican Tostada Night

G has become obsessed with pickled onions as a condiment. We've had it lately as an addition to a few dishes and when we watched Bobby Flay on his Barbecue Addiction episode it was pretty evident we would be making Bobby's recipe.

G worked hard to put the ingredients together to create just the right flavors. He was excited to use them on our Chicken Tostadas.

T was a little more focused on getting everything together for some guacamole to accompany the crispy Mexican inspired meal.

T's guacamole is one of our favorite condiments especially in the summer.

The just right avocado and just enough lime juice are key in our mind for getting the perfect guacamole combo together.

For our chicken toppings we used G's leftover beer can chicken and made a dressing with a bit of Mexican Crema and habanero sauce.

We also grated a little Mexican cotija cheese

and made a couple of margaritas using our favorite recipe.

Once we had all of our condiments ready to go it was time to assemble our tostadas.

This meal never fails to remind us of Mexico

Cabo San Lucas Lunch on the patio Spring Break 2011
as it's a very frequent meal while we are lounging around the pool in Cabo.

It's always nice to have a meal take you to a place you have such fond memories of. Just one of the many lovely wonders of good food.
I'm pretty sure G tripled the onion quantity when he made them

Pickled Red Onions Bobby Flay


  • 1 1/2 cups red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon mustard seeds
  • Kosher salt
  • 1 small red onion, halved and thinly sliced


Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.

G & T's Chicken Tostadas
Leftover (or rotisserrie chicken) 1 breast, 1 leg, 2 thighs, shredded
Canned refried beans (we used Rosarita Vegetarian No Fat), warmed
3/4 Cup Mexican Crema
2 Tblspn hot sauce (we used habanero)
1/4 Cup grated Mexican Cotija cheese
Homemade guacamole for topping
Homemade pickled onion for condiment
Chopped cilantro for garnish
1 package premade flat tostada shells (found at Mexican grocery)

Shred chicken. Mix crema and hot sauce, add chicken to crema sauce. Warm tostadas on grill. Spread refried beans  on tostada. Layer with chicken guacamole, toppins and condiments of your liking enjoy!

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