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Post by auntieannie on May 31, 2009 16:04:25 GMT
We are about to enjoy some strawberries and cream. That'll be dinner, then! I'll then go see if anyone is attending the weekly knitting group. As soon as the sun is out, the usual suspects are out and about... oh well.... I'll stay there just in case some newbie wants to start.
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Post by Don Cuevas on Jun 1, 2009 1:46:53 GMT
We had a local couple over for comida today. We weren't sure they had gotten our voicemail invtation, but they did show up.
We had two kinds of home made pizza: a sort of Pizza Margerita and another with sweet peppers, onions and a few strips of anchvies on a third.
Also a light salad of romaine, cucumber, green beans and sweet red peppers.
The main course, almost an afterthought, was Berenjena al la Parmesana.
Our friends brought a bottle of not-too-swet vino tinto Sangre de Cristo.
No dessert, but strong Oaxacan coffee. A few of us had a lttle special mezcal de Oaxaca, and I a nip of Anís Del Mono.
A good time was had by all. Most of all, the conversation was interesting and entertaining.
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Post by Deleted on Jun 1, 2009 18:22:41 GMT
Tonight I sautéed some organic lamb chunks in olive oil, and then I added potatoes and onions and some beef marrow bones with a variety of spices : coriander, turmeric, cayenne, herbes de provence, salt and pepper. I also added two Maggi mutton cubes imported from Morocco. I covered it all with water and it is slowly simmering until further notice.
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Post by Don Cuevas on Jun 1, 2009 19:14:22 GMT
Leftover pizza reheating now in the toaster oven. The anchovy pizza is da bomb.
I also had a late breakfast, or early lunch, at about 11:00 in the Pátzcuaro mercado: 3 tacos de birria de res, 2 tacos de lengua, un vasito de consomé muy muy picante, pero muy sabroso.
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Post by Deleted on Jun 1, 2009 19:34:14 GMT
The lamb and the marrow bones were heavenly -- thank god, because I have to finish them off tomorrow.
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Post by Deleted on Jun 1, 2009 20:30:49 GMT
Spaghetti and meatballs and a cucumber/onion salad.
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Post by Deleted on Jun 1, 2009 20:38:02 GMT
I will be entering cucumber season soon if it stays hot. I have been buying them irregularly, but they will become a staple at my place as soon as the temperature stays above 23°C every day.
I vary between cucumber/tomato/red onion salad with balsamic vinegar and olive oil and cucumber/any kind of onion/cilantro and sour cream salad for an indefinite period.
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Post by lagatta on Jun 1, 2009 21:35:59 GMT
I'm making an Alsatian onion tart - sort of like a quiche but theoretically only onion, though I added some garlic as well as I didn't find the mild onions I had used had enough kick. You can find many recipes on the Internet, but I sort of played it by ear. I had enough filling and dough left over for a mini-me tart, and hope it will work out as the only dish I could find to make it was an earthenware tapas dish. Guess I should find a small tart pan - the advantage of those being that the bottom can be separated from the sides so it is easier to slice. But I'll just eat the little one myself so it is not terribly important if I don't fish it out of the dish perfectly.
I make a yeasted olive-oil crust rather than a short one, making it quite a bit lighter.
It has turned unseasonably cold here - last night went down to 4c, and I refuse to turn on the heat, so I was really shivering. Want something warming.
That and a plain green salad.
kerouac, I also use mutton soup cubes from Morocco or somewhere in the Maghreb, indeed, they do have a real muttony taste.
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Post by bixaorellana on Jun 1, 2009 22:59:37 GMT
hot dogs. i had hot dogs.In my defense, today was a time-consuming, no-results day. I got the big fat 'dogs at the supermarket, came home and heated them, then slit them in half & put each half on a slice of whole-wheat bread dressed with mustard, a little chipotle mayo, onions, Chiapas cheese, and pickles. I made the pickles myself!
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Post by auntieannie on Jun 2, 2009 18:59:42 GMT
good girl, bixa!
endives and blue cheese salad. Not entirely seasonal, but the wonderful veggie box returns on Thursday! yey!
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Post by Don Cuevas on Jun 2, 2009 23:29:15 GMT
Today, during another trip to Pátzcuaro, I was feeling faint and weak after a discussion with our doctor about blood work results. (I'm o.k.!) So I walked a block or so and actually broke down and ordered a medium bowl of menudo. I had foresworn that dish a few years back, but today, it was exactly right for getting me going again. I ate it all, laced with chopped fresh chiles serranos and crumbled, dry chile de árbol, plus chopped onion, orégano and a squirt of fresh lime juice. mexkitchen.blogspot.com/2007/12/confronting-menudo.htmlA couple of hours later, at home. la Doña Cuevas made guacamole, and I had some of that on a tostada, with raw sweet red pepper chunks and cucumber for further dipping. That was all. After a siesta, a cup of coffee with a bar of Trader Joe's Dark Chocolate. Saludos, Don Cuevas
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Post by bixaorellana on Jun 3, 2009 1:53:40 GMT
Why would anyone ever swear off menudo? It's positive proof of light and beauty in the universe. I remember the first time my younger brother tried it, in a funky corner of the Matamoros market. I've seen dogs quiver & moan less with joy over food than he did over his several bowls of menudo.
There is no reason for me to have false modesty over this -- I make fabulous, wonderful, killer menudo.
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Post by auntieannie on Jun 4, 2009 19:26:12 GMT
tonight, to celebrate the return of the vegetable box scheme after their springtime break, we had the beautiful fresh leaves of beetroot and a young leafy cabbagey-type veggie, with a fresh garlic head, sauteed in olive oil. Added a little single cream to the dish before serving. We ate this with bread and chorizo, etc etc... yum!
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Post by Deleted on Jun 4, 2009 22:33:31 GMT
I started making a pot of dal tonight, but I just had enough time to bring it up to a boil and turn it off, because I went to the theatre to see a 3 1/2 hour play that ended just before midnight. It is now simmering again, but I'll turn it off when I go to bed -- so it will part of dinner tomorrow night, not tonight.
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Post by Don Cuevas on Jun 4, 2009 23:03:30 GMT
Why would anyone ever swear off menudo? It's positive proof of light and beauty in the universe. I remember the first time my younger brother tried it, in a funky corner of the Matamoros market. I've seen dogs quiver & moan less with joy over food than he did over his several bowls of menudo. There is no reason for me to have false modesty over this -- I make fabulous, wonderful, killer menudo. Because Michoacán menudo tends to be cold pieces of tasteless flibber-flabber, reheated in a chile-scented broth. However, day before yesterday was just right. I must have truly been weak. I enjoyed it. (Read my blog post on this subject.) Do you use pozole corn in it, Northern style, or just "meat" (more resembling boiled chewing gum.) and broth, Central Mexico style?
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Post by bixaorellana on Jun 5, 2009 2:21:10 GMT
I make the northern (true) version. The meat is tripe.
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Post by auntieannie on Jun 5, 2009 18:31:18 GMT
tonight, we had some broadbeans in tomato sauce, over spaghetti. I want more, now!
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Post by Don Cuevas on Jun 5, 2009 22:12:53 GMT
Big comida today, but some of it did not come out well.
We had smoked pork chops, smashed parley buttered potatoes, red cabbage braised in red wine, cornbread, and some alubias blancas. The beans were not as done as they should have been; the potatoes were also marginally cooked. 45 minutes, and they were smallpotatoes!!) The cornbread was a bit dryer than I like, but everyone ( a neighbor friend and us two) managed to choke it down.
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Post by imec on Jun 6, 2009 2:55:49 GMT
Our standard Friday night pasta. Bacon, garlic, crushed chiles, a little chopped tomato, cream, parmesan, chives (or any other fresh herbs we have on hand), splash of vodka.
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Post by Don Cuevas on Jun 7, 2009 21:48:53 GMT
Today, Pollo Adobado Asado al Carbón (purchased) and a large green salad (romaine, watercress, sweet pepper, tomato, cucumber) with Green Goddess Dressing. Reheated Smashed Parsley Potatoes. Analivia Vino Blanco. A nap. El Pollo Adobado:
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Post by Deleted on Jun 7, 2009 22:27:13 GMT
BBQ ribs,herb roasted potatoes,cucumber salad (on their own with fresh dill,plain yogurt,salt and pepper).
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Post by imec on Jun 8, 2009 0:57:12 GMT
Pizza! First one is pepperoni, capicolo, provolone, second one is hot italian sausage, fresh basil, tomato and fresh mozzarella
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Post by Deleted on Jun 8, 2009 3:01:01 GMT
that second one with the mozarella cooked to perfection is my idea of pizza.
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Post by imec on Jun 8, 2009 3:05:53 GMT
The first one with the pepperoni is mainly for the kids, although the older one is starting to acquire a more sophisticated palate now and sometimes prefers the one with the "weird stuff that mom and dad like".
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Post by hwinpp on Jun 8, 2009 5:52:51 GMT
I think I'd have gone and pinched the whole plate of Pollo Adobado that Don had. It looks delicious!
Tonight I'm having two friends for dinner.
We'll be having clear pork rib soup, red pork belly curry with pickled bamboo, nam prik kapi (water chile prawn paste) with veggies, yam khai you ma (eggs- soaked- in- horse- urine salad), and fat fish cutlets.
Recipes in the recipes section.
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Post by Deleted on Jun 8, 2009 16:57:25 GMT
All of that stuff looks pretty good!
Tonight, I am grilling some chicken on skewers. I will see if it is photogenic or not.
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Post by bazfaz on Jun 8, 2009 21:22:33 GMT
I made a tasty using-leftovers starter tonight. I made courgette fritters last night; what was left over I topped with pesto and grated parmesan and nuked. Good. Cold roast pork and salads. And a huge bowl of cherries I picked this afternoon.
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Post by Don Cuevas on Jun 8, 2009 21:52:31 GMT
I forgot to mention that yesterday's pollo adobado was a mite salty. Abel, the owner and cook, first squeezes a fresh orange over the chicken as it comes of the fire, then sprinkles on a salt and pepper mixture. That is in addition to the adobo applied to the chickens before cooking.
But usually, they are the perfect Grilled Chickens. They come with a thin but potent salsa roja, rice (forget the rice! Purely greasy, heavy stodge.), and a simple shredded cabbage "slaw" with sliced carrots and japapeño chile strips. $65 pesos, complete. Prices seem to fluctuate with the phases of the moon. Tortillas hechas a mano, extra. we usually pass on those, unless we're eating there.
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Post by Deleted on Jun 9, 2009 16:41:57 GMT
I have an overwhelming urge for roasted potatoes tonight and whatever accompanies them will be secondary.
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Post by Deleted on Jun 9, 2009 22:12:41 GMT
Well, I deceided to forfeit doing the Turkish eggplant dish from the galley for the potluck this p.m. The idea of turning on the oven at this moment and fiddling with portions etc. is just not going to happen. It's about 95F as it is and a hot, hot oven is not the way I want to end my day. So, I did make some tabouli last p.m. thank goodness and I bought a load of other fresh goodies at the market this a.m. and I'm going to slice,dice chop and dress whatever I think will be nice and tasty and cool. I may put some coals on the grill and do some of the eggplant outside.I bought so damn many of them!
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