From My Kitchen to Yours .....
Slavink is a Dutch meat dish consisting usually of ground meat called “half and half” (half beef, half pork) wrapped in bacon, and cooked in butter or margarine.
The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation slavink. The term “slavink” loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a “finch” prepared by the butcher (“slager”).
Loempia is similar like a spring roll. In The Netherlands they are called Loempia. Deep-fried or sometimes baked. Loempia’s have been introduced by immigrants from Indonesia. are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia’s. Most of the time they are eaten as an appetizer or a snack.
Can’t go without a Salsa. Tomatillo Salsa Verde (green) is one of my favorites for the Chipotle Burrito Bowl.
Ingredients:
6 husked and rinsed Tomatillos
3 garlic cloves
1 small chopped red onion
bunch cilantro
salt
Preparation:
Set the oven on broil. Wash and husked the tomatillos, chop in half and put on a baking sheet. Chop the onion and peel the garlic cloves. Add to the baking sheet. Broil for about 8 minutes. Scrape the tomatillos and any juices into a food processor or blender. Puree until thickened and smooth. Add the Cilantro to the food processor and pulse. Season with salt.
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Another dish from Chipotle for the Chipotle Burrito or Chipotle Burrito Bowl, is Chipotle’s Barbacoa. Barbocoa loosely translated means BBQ. Traditional Mexican Barbacoa, essentially steams and smokes the meat at the same time, resulting in a moist and flavorful meat.
To make the Chipotle Burrito or Burrito bowl. I use the chicken and the beef. Here is the recipe for the Chipotle Chicken.