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Post by bixaorellana on Feb 10, 2011 3:07:06 GMT
Yum-o, Imec! You realize that pupusas are as exotic to me as they are to you, right? I don't know about the other anyporters, though.
What is in the larger oval dish in the last photo, please?
Supper tonight was eggs scrambled with peppers & ricotta cheese, with a bunch of cilantro thrown it at the end.
Last night was nice -- chicken soup. I got one of those packages of fresh mixed vegetables at the market. I had cabbage, chayote, & carrots, plus token amounts of garbanzos, green beans, and zucchini. As I was preparing the chicken for boiling, I remembered I had some nice ginger, so threw in some hefty slices. That was a very good idea! I made some lightly seasoned rice to have with the soup.
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Post by imec on Feb 10, 2011 3:38:02 GMT
Well, if you mean the one in the immediate foreground, (see this is what I was afraid of) it's...... wait for it.... canned refried beans topped with cheddar cheese .
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Post by bixaorellana on Feb 10, 2011 4:44:00 GMT
Ha! I know someone here whose special bean recipe, published in the library cookbook, included the directions, "hide can deep down in the garbage bin".
I always have a can or two of refried beans on hand, even though I also make my own from scratch.
Were you afraid you were going to be tarred and feathered with melted Cheez-Whiz and Old El Paso labels?
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Post by Deleted on Feb 10, 2011 11:56:24 GMT
That reminds me that next to the noodle museum in one of my cupboards, I also have collections of various dried beans that are probably becoming impatient for a good overnight soaking and some serious simmering with fatback and onions or some such.
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Post by lagatta on Feb 10, 2011 18:20:13 GMT
I'm very familiar with pupusas - several Salvadorean and also Guatemalan restos hereabouts. There is an unusual combo in my neighbourhood - a café run by the son and daughter of a couple: husband Italian, wife Salvadorean. Guess mama cooked because their Central American food tends to be better than their Italian. They have very good pupusas - those can be greasy, and they aren't at "Zitto e mangia", this café (which is also a "bring your own wine").
I guess there aren't a lot of Central American refugees/immigrants in Oaxaca.
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Post by Don Cuevas on Feb 10, 2011 23:35:09 GMT
February 10, 2011: Last of the curly endive, with bacon lardons and poached egg; plus tomato wedges.
Last of the boiled alubias blancas, in the dregs of dressing from the salad. A Furia white wine; slightly effervescent.
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Post by bixaorellana on Feb 10, 2011 23:51:39 GMT
I guess there aren't a lot of Central American refugees/immigrants in Oaxaca. Not as far as I know, LaGatta. I've only met one person who admitted to it. He was here illegally, but with a Oaxacan wife & child. The flow from Central America is generally through the Mexican state of Chiapas. Your scrounged grub sounds good, Don C. I just had a lovely early supper -- leftover seasoned rice mixed & heated with leftover crumbled chorizo with some onion, green chile, & cilantro thrown in. I also made some exceptionally delicious vegetables: broccoli, green beans, & carrots steamed together with a couple of crushed garlic cloves and a big slice of ginger, then dressed with olive oil, s&p, balsamic vinegar, & a few drops of truffle oil. Good!
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Post by Deleted on Feb 11, 2011 21:43:38 GMT
Tripe and mashed potatoes! Is a more delicious combination possible? I think not.
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Post by Don Cuevas on Feb 11, 2011 22:03:19 GMT
"Tripe and mashed potatoes! Is a more delicious combination possible? I think not."
I haven't tried that combo; just tripe in the form of spicy menudo. Now that I think of it, I had Campbell's canned Pepper Pot Soup when I was a kid, and it had tripe in it. Not so you'd notice.
I'd seen honeycomb tripe in the window of the Italian butchers, and it fascinated as well as repelled me.
But, for our comida today, we had Potato-Sauerkraut knishes (homemade, but from the freezer), "footlong" all beef hotdogs from Costco, some really excellent sauerkraut, made by Anna, a Slovenian emigré, and some warm, oil and vinegar potato salad. I love the combination on warm/hot potatoes and sauerkraut.
All in all, not a very balanced meal, but one that was very satisfying to us.
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Post by bixaorellana on Feb 11, 2011 22:47:24 GMT
Please repost the trip pictures, Kerouac. I have licked the monitor so much, they've faded!
DonC -- good robust food for an eastern European winter!
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Post by hwinpp on Feb 12, 2011 5:41:50 GMT
Tripes a la Caen? Shouldn't there be at least a token amount of beans in that?
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Post by Don Cuevas on Feb 14, 2011 15:30:22 GMT
Saturday night, we were the guests of our friend, Ron, at his own birthday dinner at the Italian restaurant, La Dolce Vita, in Pátzcuaro. It's owned and operated by an Italian-Mexican couple, Massimo and Shadia. The dining room is the playground of their cute and very energetic triplet girls. It was very pleasant. We started with bruschetta and glasses of vino Prosecco, went on to a Straciatella soup, which was the weakest point of the meal, by the way; then a nicely cooked risotto on a Parmesan crust. More wine followed, red Monte Antico and a Vivoli Pinot Grigio, but I abstained. Next, the main course: a big platter of salmon fillets with lemon, butter and capers, accompanied by fresh asparagus (perfectly cooked al dente) and broccoli and other vegs. Yesterday we ate our portion of the leftover salmon as a salmon and rice salad on fresh salad greens. Dessert was made by Ron himself: first, a bottle of Limoncello, then a lemon sorbet with an infusion of rosemary in it, and some really great amaretti di pignoli. We didn't finish until after 10, and Sra. Cuevas and I got home and to sleep just after 11 p.m. I posted a few pics, starting here: picasaweb.google.com/lh/photo/eUgqbv3badjrmMRHFkafHw?feat=directlink
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Post by imec on Feb 14, 2011 16:51:44 GMT
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Post by bixaorellana on Feb 14, 2011 17:22:48 GMT
Itty-bitty baby squash! We don't get patty-pans here, & I really love them.
Did you make the short ribs especially for the ravioli, or strip ribs you already had? I'm asking because it seems a brilliant use for all kinds of already cooked meats.
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Post by Deleted on Feb 14, 2011 21:51:52 GMT
I microwaved a curry from the Picard frozen food chain and it was much better than industrial frozen food has any right to be.
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Post by Deleted on Feb 14, 2011 22:03:45 GMT
Here it is. Ingrédients Poulet au beurre 60% : filet de poulet 39,9%, oignon, tomate concassée 13,3%, eau, crème fraîche, huile de colza, beurre 2,3%, épices 2,1% (contient : coriandre, gingembre, garam masala (contient : coriandre, cumin, clou de girofle, cannelle, cardamome, noix de muscade, feuille de laurier), poivre, fenugrec), purée de tomate 1,8%, yaourt 1,7%, préparation laitière (contient : protéines de lait, huile de palme, lait écrémé en poudre), sucre, purée d'ail, sel, fécule de tapioca, pâte tandoori 0,4% (contient : cumin, piment, curcuma, farine de riz, tamarin), colorant : extrait de paprika. Riz pilaf 40% : riz basmati cuit 88,5%, eau, huile de colza, sel, colorant : curcumine, cardamome, feuille de laurier, clou de girofle.
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Post by bixaorellana on Feb 15, 2011 3:30:42 GMT
There's nothing fake in it!
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Post by hwinpp on Feb 15, 2011 8:33:27 GMT
Sounds like a French dish to me
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Post by Deleted on Feb 16, 2011 9:22:31 GMT
I had fish fingers last night. I was in no mood to cook.
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Post by Don Cuevas on Feb 16, 2011 9:52:21 GMT
Yesterday: sliced roast pork loin in mushroom gravy (from the freezer); fusilli pasta with whole grain buckwheat kasha; steamed spinach with a little garlic, olive oil and lemon juice.
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Post by imec on Feb 16, 2011 21:35:59 GMT
Itty-bitty baby squash! We don't get patty-pans here, & I really love them. Did you make the short ribs especially for the ravioli, or strip ribs you already had? I'm asking because it seems a brilliant use for all kinds of already cooked meats. Ah! The age old question - what came first, the ribs or the Ravioli? I actually made a big batch of short ribs, stripped the meat and knew I'd have uses for it at some point. So far it's been two pasta dishes and I still have some left. Of course you don't get those teeny squash there - they send em all to us! (they were grown in Mexico)
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Post by bixaorellana on Feb 17, 2011 3:44:29 GMT
Send me back my squash, now! I had a lovely dinner this evening. It was early because my dinner companion & I had to go to a memorial Mass at seven. No matter -- the church is on the northern end of beautiful El Llano park, and we wanted to eat at Marco Polo seafood restaurant on the west side of the park. We each had a seafood cocktail to start -- ceviche, shrimp, & octopus. That was followed by a dish of mixed octopus and squid a la diabla, which is a rich habanero sauce. Good! After, we sat on a park bench to wait for others to arrive and enjoyed homemade-style Oaxacan ice cream from a cart. They had my favorite -- besos Oaxaqueños, or "Oaxacan kisses". It's melon and coconut and some other stuff all mixed together and for some reason is absolutely divine. After Mass, another friend & I went for coffee, which I guess was stage three of this evening's meal.
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Post by Don Cuevas on Feb 17, 2011 13:32:47 GMT
Ahh; Marco Polo Restaurant. Many excellent dishes and few duds.
(I have some photos from there, but for some reason, I can neither embed nor link them here.)
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Post by gertie on Feb 17, 2011 14:57:26 GMT
Last night we had something I pretentiously referred to as "Spanish Chicken Paella" although I have doubts Spain wants to claim it. It was still pretty tasty. I first cracked a few cumin seeds in olive oil, then sauteed red and yellow bell peppers, onion, and garlic in it. I added some of my homemade chicken stock, four peeled and chopped plum tomatoes, red wine, thyme, crushed red pepper flake, a bay leaf, freshly cracked black peppercorns, Spanish paprika, a little turmeric and chili powder to the pot, along with three chicken breasts. When the breasts were sufficiently cooked, I removed them and added chopped black olives and rice. Simmered over low heat until the rice was tender and topped with the shredded chicken. The kids demanded a little cheese on top, so I used a little Asadero for the creamy, buttery flavor. I was pleasantly surprised the family came back for seconds. Also, Bixa, just stop! You know I love ceviche!
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Post by bixaorellana on Feb 17, 2011 16:59:13 GMT
My main objection to Marco Polo is that sometimes they don't know when to stop, especially when it comes to cheese. "Manchego on everything!" is not a good rallying cry for a seafood kitchen. Also, some of their dishes seem more designed to pile on spurious luxury than for good taste. They have a salmon (salmon, in Oaxaca?) thing wrapped around smoked oyster cream, whatever that it, and French paté. Yeek! It probably has cheese in it, too, and certainly everything must come out of a package. Still, I loved what I had last night & would order it again. Re: your pics ~~ does this address the problem? Picasa has disallowed hotlinking. It's still good photo editing software but is become useless for publishing to forums. Gertie, that sounds absolutely wonderful. The cracked cumin seeds were an inspired touch, ditto the red wine and black olives. And I love that you boned the chicken. Re: ceviche ~~ I thought you were coming this way. There is enough ceviche for you to have some too!
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Post by Don Cuevas on Feb 17, 2011 21:46:25 GMT
I have the same objection as you, Bixa, re: Marco Polo's excessively elaborate dishes. However, the Pescado a la talla i fine, and the "Vitaminas al Vapor.
Re: Picasa--this is a surprise to me. Of course, I'm able to hotlink my photos to my blog, which is also owned by Mother Google.
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Post by bixaorellana on Feb 17, 2011 23:07:51 GMT
Thanks for the recommendations, DonC. I was tempted by the Vitaminas al Vapor, but don't know the pescado a la talla at all.
Thanks for the update on the Picasa question. Answers are being sought on our host's Support board.
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Post by Don Cuevas on Feb 17, 2011 23:56:43 GMT
Now that the Picasa problem is answered, I invite you to a Huauchinango a la Talla at Marco Polo (although a bit large):
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Post by bixaorellana on Feb 18, 2011 0:03:52 GMT
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Post by Deleted on Feb 18, 2011 23:41:56 GMT
God,that looks goood Don C.!!!
Tonight is raw oysters...I'm good for 2 dozen. Maybe a small salad.
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