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Post by Deleted on Aug 7, 2010 14:03:58 GMT
I feel a Greek inspired salad coming on or I wouldn't have bought a package of feta.
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Post by Don Cuevas on Aug 7, 2010 14:16:12 GMT
Pasketti and meatbulbs.
EDIT: We postponed the above to today, as yesterdays breakfast of Italian Fennel Sausage with Rajas de Chiles Poblanos y cebollas y tomatillos with Mozzarella over rice was a bit heavy. So for comida, we sought pollo asado, but our favorite place was still closed.
In the end, we went to Mariscos La Güera Campestre, where we had breaded fried shrimp and I an Ensalada de Tiritas en Limón (A form of seviche in strips, originating in the Zihuatanejo area.) The latter was just fair, having come out of the kitchen at remarkable speed. If prepared correctly, it normally takes about 20 minutes.
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Post by bixaorellana on Aug 7, 2010 16:18:13 GMT
My meatbulb meat got turned into chilly cone carney instead. Short rant: the new crops of dried beans are in the market and, dazzled by their pretty color, I stupidly bought red beans. I don't know what I was thinking -- "They're Mexican red beans, so they won't taste like the red beans I don't like" -- or something equally illogical. Okay, they were smaller than kidney beans, so could have been more adzuki-like, or something. Anyway, I cooked those little suckers forever and they would not get soft enough. All the rest of the chili was ready to go and I was starving. I finally pureed some of the hateful beans and put them into the seasoned meat, along with some of the pureed chile+seasonings mixture (thank you, Don Cuevas!) I'd held in reserve. It was actually quite nice, especially since the beans didn't change the color of the chili. I let the rest of the beans keep cooking for ages. They made wonderful bean broth. If only they weren't so husk-y. ===================================================================== Rikita, was the banana curry made from plantains? Don Cuevas, don't make me look online for inferior versions, please. I reeeeeally want the recipe for that huatape. Also, a question: chiles with mint?!
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Post by Deleted on Aug 7, 2010 17:34:24 GMT
Grilled hamburgers and salad for us tonight,admire the freshly cleaned exterior of the house.
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Post by Don Cuevas on Aug 8, 2010 8:48:35 GMT
Chiles with mint: think Indian cuisine, or Mid Eastern. Why not? Only one person tried it, it's true. I think it might be very good with lamb barbacoa or birria. This isn't, you know, like Mint (bleagh!) Jelly, it's tart, spicy and herbal. The recipes for the huatape (mine) and a red one, from ¿Gusta Usted?, by Nora Cristina DeCecco, are posted in the blog. I added notes that I thought my huatape was too thick and TOO herbal. Next time I'll be lightening it up. mexkitchen.blogspot.com/2010/08/farewell-feast-with-friends.html
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Post by Deleted on Aug 8, 2010 19:00:55 GMT
I bet I'm the only person on the planet who ate this today: sliced fennel and red onion, shrimp sautéed in butter and saffron, radishes, pink grapefruit and red currants with freshly ground pepper, lime juice and olive oil It was quite good, actually.
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Post by cristina on Aug 8, 2010 19:29:03 GMT
Wow, kerouac, that is a mighty fine looking dinner. And it sounds quite good too (although I might have left out the fennel, personally).
Last night, I grilled a ribeye steak which was accompanied by a mixture of blue cheese and butter. The picky eater found that she loved the blue cheese butter slathered on her grilled corn.
Note to imec, I grilled the 1 lb steak whole, then cut it in half (not slices) to divide between us, retaining most of the juices.
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Post by Deleted on Aug 8, 2010 19:34:20 GMT
Blue cheese butter is an excellent item.
Actually, the only reason I bought fennel was because I noticed that it only cost half as much as celery, which was my original choice. And even though there is a different taste, I think that those two items are close enough in "mouth texture" for one to be able to substitute for the other.
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Post by bixaorellana on Aug 8, 2010 19:52:41 GMT
I'm very intrigued by the huatape. Zarela Martínez's Veracruz cookbook doesn't have a huatape, but does have something called Caldo Verde de Pescado con Tomatillos, which is pretty much the recipe you posted in your blog, except of course with fish. She has one called Cilpachole de Camarón, with little masa dumplings, that looks fantastic. Let me know if you want the recipe. I note that yet again you've managed to mention anicillo, presumably to induce a frenzy of envy in my herb-acquisitive bosom. Quoting myself here (from the 'Hoarding' thread), that you may feel similar envy: Well, once again I have one of these soaking next to the sink. They are 6 1/2 x 4 1/2 oval cans, so make great little baking pans. However, like most sturdy "disposable" items, I feel compelled to wash and reuse them, so wind up never throwing them away. My dog likes these sardines, so the cans continue to accumulate. I don't know if you saw them when you were in Oaxaca, but this is the receptacle in which all panes de elote must be baked, judging by the tell-tale shapes and ridges on the ones the Tehuanas sell around town. You needn't feel envy, though, as I'll happily mail you a bunch of them. ;D =================================================================== Kerouac, that may be the most beautiful plate of food I've ever seen! The saffron-yellow shrimp practically sing, and the combo of fruits, olive oil, and fennel must have raised this to sublime heights.
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Post by Don Cuevas on Aug 9, 2010 1:46:50 GMT
"I note that yet again you've managed to mention anicillo, presumably to induce a frenzy of envy in my herb-acquisitive bosom"
I still have 3 bunches if the fuzzy, frondy anicillo, so I guess it's time to make Atole de Grano.
Thanks for the offer of the Guaymex cans, but we already have enough baking molds here.
Sure; I'll be glad to get the recipe for Chilpachole de Camarones with bolitas de masa. Gracias
EDIT: This morning, we visited our amiga, María, who invited us to have atole de grano (corn soup flavored with anicillo) tomorrow. We of course accepted. Saludos, Don Cuevas
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Post by bixaorellana on Aug 9, 2010 15:37:47 GMT
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Post by Deleted on Aug 9, 2010 22:28:16 GMT
Kerouac,that's one of the most colorful food plates I've seen on here,it's so pretty. The shrimp look a little on the skimpy side for me though. I might have passed on the fennel as well,although,in some things like that,I would like,it's a good hot weather herb I find.
I walked in the door from work,and a big pot of meatballs is on the stove simmering...could smell the garlic walking up the sidewalk!!! Yes,I love spaghetti and meatballs.
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Post by imec on Aug 11, 2010 0:11:04 GMT
How do you make that Shanghai noodle thing? I have no confidence in turning out that kind of noodle dish. bixa, sorry, I hadn't realized I's missed this request. Truth is, it's actually what I would consider cheating - in this case using bottled sauce to approximate the authentic dish. Here's a similar one I did recently - a sort of Thai inspired stir fry. I plan to start a new thread with recipes for these items as well as other "short cuts" and "ethnic cheats" - stay tuned!
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Post by bixaorellana on Aug 11, 2010 1:53:38 GMT
Can't wait, Imec -- that would be hugely appreciated by many.
Scrumptious picture!
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Post by hwinpp on Aug 11, 2010 5:00:25 GMT
I found a can of lentils in the cupboard last night.
On the way home today I'll buy some pork ribs and chuck them into the pot together with 2 inches of salami, fried onions and a couple of chillis. Anything else to sex it up a bit? Do I need to make a stock or can I use the juice in the can?
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Post by Deleted on Aug 11, 2010 5:34:24 GMT
I wouldn't use the juice from canned lentils. You should see first how much juice the onions and pork fat make and then add liquid accordingly. When I am stewing things like that, I generally pour in some beer these days to give the broth more body.
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Post by bixaorellana on Aug 11, 2010 5:39:46 GMT
I wouldn't not use it, in the sense that you should reserve it. It should have enough body that you might want to put some of it in the pot. Just taste it and see what you think. What about some thyme, doesn't that seem as though it would go nicely? Garlic, yes?
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Post by hwinpp on Aug 11, 2010 6:40:30 GMT
Garlic, yes, thyme, no have. I will also add a diced potatoe. Beer sound a good idea, I'll get a can at the corner shop. So the general consensus is that I add liquid, maybe also a Knorr or Maggi cube. Hey, maybe even a carrot
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Post by Deleted on Aug 11, 2010 7:31:17 GMT
I was going to suggest adding a cube but I was afraid of being attacked by the kitchen purist viragos.
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Post by hwinpp on Aug 11, 2010 10:34:59 GMT
I just posted but the message doesn't appear... Anyway, I'll let you know how it turned out. No worries about not using proper stack, Jack, I've got a good reason!
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Post by Don Cuevas on Aug 11, 2010 11:42:47 GMT
We just got back (yesterday evening) from an Atole de Grano feed with a group of local señoras. Atole de grano is a simple but satisfying soup, of fresh kernels of field corn and small sections of corn on the cob simmered in water, then flavored with anicillo, a frondy, fennel like herb. Then it's seasoned with salt, slices of chile perón and thickened with fresh masa suspended in water. i was amazed how much masa our friend María put in. She also added flour susoended in water. Could be because we were short on corn to feed the small gathering. The suspension is passed through a cheesecloth bag, a "talega" (could this word be related to the Italian Formaggio Taleggio?)
it's slowly cooked, preferably in a cazuela de barro ( a big clay pot) but in this case, a cazo de cobre (a copper kettle) was used.
It's served with limes and cut up chiles perón on the side. (As if it needed more.)
It was lacking some corn grains, because we'd been sent to shop with insufficient info as to how many ears ("elotes") were necessary. We bought 9, when 15 would have been considered minimal. Nevertheless, it was well received, One lady we know ate 4 good sized bowls of it. We left before the evening rainstorm hit, and made it home safely as the first drops fell. The super was typical of the warm and friendly socialbilty of most folks here.
The sour note, as we reached our street, was that a tipo borracho (?) (drunken guy), someone apparently not from around here, was hanging out with the friendly loacl rancheros down at the corner, and gave me a good earful of the most pungent and popular obscene insults. He seemed to be looking for a confrontation, which I wasn't willing to return. It was contrary to the norm here. I just walked away.
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Post by rikita on Aug 12, 2010 19:52:21 GMT
a patisson, filled with meat, rice and some vegetables
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Post by Deleted on Aug 12, 2010 20:18:01 GMT
I made an excellent French gratin de macaronis just so that I could freeze half of it. (This is a sort of macaroni and cheese light years apart from the American version -- it has a hard grilled crust on top of it). I made it for my upcoming trip with my mother. She absolutely loves it, and we will be in a suite hotel in Luxembourg Sunday with a microwave oven. Voilà.
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Post by Deleted on Aug 12, 2010 23:45:38 GMT
Sounds nice Kerouac,I hope you have a lovely time. I am roasting a chicken,lots of rosemary,thyme,garlic,olive oil light rub to it,a squeeze of lemon juice. Smells divine. I will throw some young new potatoes in a bit to go with it,and make a nice cucumber salad with some chives minced in (no dill available I'm afraid... ). I cooked a pot of black beans earlier today,they will be eaten in dribs and drabs over the next couple of days. I want to make a mango salsa to throw on them with lots of red onion and cilantro too.
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Post by hwinpp on Aug 13, 2010 4:30:14 GMT
The lentil soup turned out well but no pics, I think the wizardwould move them to the 'disgusting food' thread.
Last night had fried penne, with ground beef/ garlic/ onion/ chilli topping. Also good.
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Post by Deleted on Aug 13, 2010 4:49:57 GMT
Yes, I have had to renounce photos often because my delicious meal was ugly.
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Post by Don Cuevas on Aug 13, 2010 8:38:54 GMT
Yesterday afternoon we had a simple meal: "footlong" all beef Kirkland Brand Hot Dogs from Costco, accompanied by sliced boiled potatoes and "Health Salad" a New York-ish deli style cabbage salad with carrots, onion, cucumber chunks, various seasonings; kosher style dill pickles and lots and lots of fresh, chopped garlic. No fat or oil at all in the salad. Maybe that and the raw vegetables are why it's called "Health Salad. It surely couldn't be for the fairly high sodium level.
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Post by hwinpp on Aug 14, 2010 4:47:55 GMT
I had dinner at a bar, a friend's birthday party. Everything was good but I have some doubts about the English sausages that were BBQ'd. Apart from those there were honey glazed pork ribs, a kind of potatoe salad, bean salad (long green ones), fried rice, spring rolls, grilled chicken drumsticks.
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Post by Deleted on Aug 14, 2010 22:49:00 GMT
Cold supper of chicken salad from leftover roasted chicken,added some wasabi flavored mayonnaise to it,cold watermelon for dessert. Too hot to cook tonite,and no energy to grill,my preferred dinner...maybe tomorrow.
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Post by bixaorellana on Aug 14, 2010 23:28:05 GMT
The last of the soupy red beans atop brown rice. I make my beans very plain, then add salsa at the table. Tonight's was bird peppers, oregano, garlic, salt, & lime juice ground together. I also had a salad of steamed chayote (room temperature), tomato, & white onion. Very pleasant.
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