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Post by Don Cuevas on Jun 27, 2010 14:41:33 GMT
My recovery from La Revancha de Moctezuma proceeds apace. We are having one (1) only guest to comda today. I have alread marinated, and browned 1.5 kgs of beef short ribs and they are in the crock pot with the strained marinade and some Indio cerveza oscura. The seasonings are dark soy sauce, a blended oyster-mushroom soy sauce, some thyme from the garden, sifted crushed Sichuan peppercorns, 5-spice powder, dried tangerine peels, juice of one fresh naranja verde, some piloncillo "buttons". a dash of red wine vinegar, two Knorr-suiza cubitos de res, etc etc. Later, I'll quickly saute some mushrooms and small onions and add them...maybe. With this we'll have a light salad of thinly sliced English cucumbers dressed with a mild sugar and white vinegar dressing and a squirt of dark sesame oil. (I'm supposed to avoide fats. Don't I know it. Steamed Jasmine rice, steamed snow peas from the garden, and a mango or two for dessert. Doña Cuevas has already made her favorite tipple for us, Agua de Jamaica. The pot in which I browned the ribs is not going to come clean for a day or so.
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Post by imec on Jun 27, 2010 15:18:38 GMT
Back by popular demand... Seared Ahi Tuna - this time topped with a little Manitoba Golden Caviar (made from the roe of Lake Winnipeg Whitefish) Blackened Louisiana Catfish (with some sauteed shrimp thrown in for good measure)Sausage Pilaf
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Post by Deleted on Jun 27, 2010 15:34:32 GMT
I'm just having caramalized seared pork belly on sticky rice, with chopped cucumber, tomato, cilantro and red bell pepper.
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Post by Deleted on Jun 27, 2010 23:37:27 GMT
My husband ran into a gentleman who runs an Oyster bar here,and was told he's still getting in oysters (presumably farmed ) and soooooooooooo,off to have oysters tonight. I will surely report back on this!!!
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Post by bixaorellana on Jun 28, 2010 1:02:25 GMT
I think all commercial oyster beds are considered farm beds, since that's how they're owned or leased and inspected.
The most recent info I could find online about La. oysters was from June 14.
Apparently in mid-June there were shrimp and oyster beds open west of the Mississippi and South of Houma. Who knows if that's still true.
Enjoy what you can get, while you can get it!
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Post by Deleted on Jun 28, 2010 2:11:50 GMT
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Post by bixaorellana on Jun 28, 2010 3:33:24 GMT
My god that's beautiful!!!!!!!!!!!!
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Post by Deleted on Jun 28, 2010 5:45:27 GMT
Slurp!
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Post by onlymark on Jun 28, 2010 6:40:58 GMT
*gag*
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Post by Deleted on Jun 28, 2010 7:39:39 GMT
Even if you liked them, Mark, they probably would not be the most recommended dish for the Egyptian summer.
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Post by Don Cuevas on Jun 28, 2010 7:46:16 GMT
I love oysters on the half shell, but I won't permit myself to eat them in Mexico, due to a dire episode back in 1980. A friend ate ate a favorite seafood restaurant in Morelia a few months ago and was sick for several days. We have never eaten oysters there and never had a problem. However, I think that it was the seafood cocktails at El Caguama in Mexico City that did in Sra. Cuevas and me, although I can't prove it. I'd hate that, as it was a fun little stand with a very friendly staff. Last oysters I had were a bit over a year ago, in Central Connecticut, where I started off a seafood meal with 6 raw clams and 6 raw oysters, followed by a substantial serving of fried whole clam bellies, etc. lh4.ggpht.com/_Dp8GJpYQxRg/Sg7QwFvRKuI/AAAAAAAAK7M/PWHVrFaXbQw/IMG_1155.JPGCould have doubled it, for my taste.
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Post by Don Cuevas on Jun 28, 2010 7:57:57 GMT
The meal was great, but the crockpot took over 40 minutes to just reach the simmering point. After 4 hours, the meat was still not tender. So I scrubbed out the blackened inside of the pressure cooker bottom, put the whole mess in there, and pressurized it for a bit over 10 minutes. It came out luscious, falling off the bones tender. Meanwhile, the mushrooms and small onions were sauteed, some more dark soy sauce and oyster-musroom sauce and some veal stock were added. Then thickened with some cornstarch suspension. While the whole thing simmered unpressurized, I steamed the rice (which also scorched and stuck, but the top half was fine.) and steamed the peapods. Everyone was delighted, so much that our guest ate 3 servings and we gave her some to take home. After the ladies went for a walk andI cleaned up, I sliced a ripe mango and that was our dessert. Mangos are cheap here; 2 kilos for 10 pesos. (79¢) It was luscious. I was thinking about what this dish could be likened to. It was sort of short rib carbonnades a la Flamande but with Sichuanese seasonings. (However, no hot chile, as I can't take a chance on upsetting the delicate balance of my gastrointestinal tract.) In a way, making it was a rehearsal for a bigger party we're hosting on Sunday, July 4th. The food theme is Asian-Mexican fusion; loosely interpreted as Asian dishes made with Mexican ingredients or with Mexican touches. Think, for example, of a ceviche dressed with a ginger-mango pico de gallo. Or little bao-tze stuffed with a juicy mixture of hongos silvestres, a touch of chile serrano or poblano, and epazote. By the way, it's a cooperative, bring a dish type meal. I may be overly ambitios, but I'm not totally insane.
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Post by Deleted on Jun 29, 2010 18:30:06 GMT
Back to basics: pork chops and potatoes, in spite of the heat.
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Post by bazfaz on Jun 29, 2010 20:39:26 GMT
I note Kerouac's plural. I just had one pork chop plus corkscrew potatoes. But I did have a starter of tomato, red pepper, cucumber, olives, anchovies and egg. And strawberries to finish.
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Post by lagatta on Jun 29, 2010 21:20:29 GMT
I'm surprised the ribs took so long. I know that if I do a goat stew in the crockpot I have to leave it all night at low. After 4 hours, it is tasty shoe leather. I do feel like making a goat curry - somehow that works well in the summertime although it is a stew. Though I also serve several salady things on the side.
Here are a couple of curried goat recipies:
Caribbean curried goat 2 pounds stew meat with bones 1 tablespoon of lemon juice or 1 lemon 1 large onion chopped 1 bunch scallions (optional) 2 fresh garlic cloves, crushed 1 tablespoon fresh thyme or 2 tablespoons dried 2 tablespoons curry powder 1 teaspoon white pepper 1/2 teaspoon salt 1 hot pepper, chopped and seeds removed (preferably a scotch bonnet or habanero) 2 tablespoons cooking oil 1 cup Irish Potatoes, cubed (optional) 1 cup cho-cho (chayote squash), cubed (optional) 2 cups of water Choose a caribbean curry mix if possible for this dish. Trim any fat off the meat and then cut the meat into small pieces. Traditionally the bones are left in the curry to contribute flavor and nutrition. Rub the meat in lemon juice and then combine with the onion, garlic and spices. Leave covered in the refrigerator overnight (or at least a couple of hours).
Heat oil in a skillet or dutch oven over medium heat and brown the meat mixture. Add the water and simmer for 1 hour. Correct seasonings as needed and continue cooking for about another half hour until tender. Add more water as needed. Potatoes and/or cho-cho can be added in the last hour if you wish. Serve over white rice preferably cooked in coconut milk!
Curry Goat by Veda Nugent and Marrett Green
In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.
Yield: 4 to 5 servings Preparation & Cooking Time: 1 to 1½ hours (not including marinating)
Ingredients:
3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes 1 lime 1 large onion, sliced 6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL) 2 teaspoons / 10 mL salt 1 teaspoon / 5 mL black pepper 1 teaspoon / 5 mL thyme leaves ¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper 2 tablespoons / 25 mL vegetable oil 1 teaspoon / 5 mL sugar 5 green onions, chopped (about 1 cup / 250 mL) 2 teaspoons / 10 mL curry powder 2 potatoes, peeled and cut into ½-inch / 1-cm cubes Method: Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.
Serve with rice or roti and a salad.
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Post by Deleted on Jun 29, 2010 21:27:41 GMT
I note Kerouac's plural. I just had one pork chop plus corkscrew potatoes. But I did have a starter of tomato, red pepper, cucumber, olives, anchovies and egg. And strawberries to finish. No starter or dessert for me! There were 6 pork chops in the package from Ed (currently being rebranded Dia in conformity with the rest of the planet) for something like 2.65€, which should give you an idea of the size of them. I ate 3, about the size of tomato slices. The other 3 will probably be recycled in a salad.
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Post by Deleted on Jun 29, 2010 21:29:32 GMT
I believe the recipes are supposed to go in the recipe section Lagatta,and I think there's also a thread on Goat meat already going too. Just in case you didn't know.
Tonite,I 'm making eggplant Parmesan with some fresh eggplant and mozzarella from the farmer's market ,and a salad with fresh Creole tomatoes and Bermuda onions.
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Post by bixaorellana on Jun 30, 2010 3:16:07 GMT
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Post by Don Cuevas on Jul 1, 2010 7:54:13 GMT
Bixa, the inside bottom of the pressure cooker blacked as I was using it to brown the marinated ribs. The marinade contained some oyster sauce, which has sugar.
I should have left ot the oyster sauce unil after the browning or used a diferent pot. However, the stains are mostly gone after soaking and scrubbing and a brief use of the cooker under pressure to fnish tender cooking the ribs.
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Post by Don Cuevas on Jul 1, 2010 7:59:42 GMT
June 29: Doña Cueva's birthday. The celebration was muted as she'd been ill. However, she's now recovered.
It had been a hard night but a better day, we came home and we had spaghetti with homemade tomato sauce, fresh basil leaves and the famous parmesan type cheese in the green can. It was wonderful, and I ate only three (modest) portions.
Me: drank Vino Tinto Las Moras, 2 copas. Dessert was 3 Switzer's Black Licorice Twizzlers. Doña C. had her pasta with basil and cheese, no sauce. No wine, just fruit juice or Pedialyte. And no Licorice Twizzlers.
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Post by Deleted on Jul 1, 2010 17:43:28 GMT
Tonight, I'm pretty sure it's going to be fresh beef ravoli, mixed with chopped tomatoes and sour cream, and maybe a bit of my dill plantation on the windowsill.
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Post by bazfaz on Jul 1, 2010 20:23:18 GMT
Thursday is Mrs Faz's curry evening. However she has deserted me to go babysitting in England. Never mind, I have frozen a portion of chicken curry she made. And there is also some courgette and rice she made. So she really cooked tonight's meal. My contribution was picking our raspberries. Mmmm.
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Post by Deleted on Jul 1, 2010 20:41:34 GMT
The ravioli sauce received some surprise dollops of sour coconut cream chili paste, and they proved to be an excellent addition.
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Post by Don Cuevas on Jul 2, 2010 7:01:13 GMT
The ravioli sauce received some surprise dollops of sour coconut cream chili paste, and they proved to be an excellent addition. Please don't invite me to eat something like that. I dislike coconut cream and the thought of it on ravioli makes me queasy. We had ham and cheese sandwiches on home made grain bread, with cucumber salad, a beet; and Licorce Twizzlers for dessert. We have no running water in our house* and have been collecting the fortunately plentiful rainwater in buckets. Last night, a friend lent us a 55-gal drum, which will be a blessing. *The pump supplying the Rancho got hit by lightning.We had planned a medium sized party for July 4th, but a friend has generously offered to move it to her house, a few mles away.
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Post by lagatta on Jul 3, 2010 0:09:14 GMT
I made spanakoriso (spinach rice) with morning-fresh local spinach, dill weed, basmati rice and mild onion. And a bit of diced overripe tomato. It is a very simple recipe (you'll find plenty on the net) but takes a bit of deftness not to turn into mush. I didn't add any plain water, beyond what was in the spinach, tomato, onions and dill, and what was clinging to the spinach leaves.
In the never-ending cheapo file, today I bought ten little 150g logs of the fresh-type goat cheese, for $1 Cdn apiece. No, they aren't past their best before date. I think the cheesemaker has changed its format and packaging and is selling these off. If they are to be used for pizza etc they can also be frozen, but in their plastic packaging they are also fine for months, if refrigerated.
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Post by lola on Jul 3, 2010 4:36:49 GMT
You are all amazing and impressive And I want some of those goat cheese logs.
I chopped chicken breasts , mixed in feta, chopped garlic and oregano from the garden and an egg, pan fried them as burgers. Served on whole wheat buns with a sauce made from plain yoghurt and mint: mighty fine.
I'm trying to use my herb garden more this year.
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Post by Don Cuevas on Jul 3, 2010 6:45:46 GMT
Yesterday's comida was early, a 1 o'clock lunch at Mariscos La Güera with friends. I wasn't terribly hungry, as I'd had a huge bowl of menudo with various parts in it just a few hours before. So I had camarones para pelar, small order of about 8 large shrimp on a backdrop of salad plus a small mond of rice. I couldn't eat te rice or salad then and there, so I took it to go, and had it for supper.
A friend brought some Chinese style plum sauce, which was very good with shrimp or fried fish filets. We spiced it up a bit with dabs of Salsa Cosecha Purhépecha in Chile de Árbol or Habanero Rojo.
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Post by bazfaz on Jul 3, 2010 11:29:16 GMT
I intended to have some Spanish sausages tonight but they are not where they should be in the freezer. I know they haven't been eaten because there are only 2 smallish sausages, just enough for one person, and I have been saving them until Mrs Faz was away.
Harrumph.
So, a pork chop instead. And I'm making rossti using duck fat. Do you think that will be good?
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Post by auntieannie on Jul 3, 2010 15:29:02 GMT
bet it was gorgeous, baz! I should do the same soon!
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Post by bazfaz on Jul 3, 2010 17:12:16 GMT
I haven't cooked it yet, Annie. I have just come inside from cutting the damn willow hedge round the pool for the fourth time this summer.
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