toll-free (915) 491-7353Favorite Recipes
- Are Tomatoes Fruits or Vegetables
- Tomato/Apple Bread Pudding
- Agua Fresca (Cantaloupe Fruit Water)
- Agua de Manzana
- Mint Lemonade
- Orange Julius
- Easy Freezer Pops
- Ceviche
- Kingfish with orange juice and candied rind
- Honduran fire and ice lobster
- Meatloaf
- Soufflé
- Easter Eggs
- 3-Ingredient Meal Ideas
- Mario's Seafood Soup
- Grilled Garlic-Lime Chicken
- Making Your Own Flour Tortillas
- Do Your Own Buffalo Chicken Wings
- Making Your Own Tamales
- Champurrado (Atole)
- Once a Potato always a Potato! (Nah!)
- Senor Pico's Baked Chile Rellenos Recipe
- Chiles Rellenos (Ground Beef Stuffed)
Are tomatoes fruits or vegetables?
Although botanically a fruit, an 1893 Supreme Court decision ruled differently. Associate Justice Horace Gray ruled that since we eat tomatoes before and with our soup, fish or meats, tomatoes were to be classified as vegetables.
Gary Ibsen tells this story in the introduction to his new book, "The Great Tomato Book" (Ten Speed Press, $14.95). Ibsen, a tomato grower and founder of the renowned "Tomato Fest" in Carmel, California, has put together a comprehensive tomato collection, including a cultural and botanical history; seed sources, canning, drying and preserving techniques; plus some fabulous recipes, even deserts!
There is nothing quite like a summer vine-ripened tomato picked from the garden. And if you're lucky enough to find open-pollinated heirloom seeds or plants (instead of hybrids), you'll understand why people yearn for tomatoes "that taste like they used to!"
The most important rule for string tomatoes is: Do not refrigerate! Refrigerating kills the flavor, texture and the nutrients. Tomatoes are high in vitamin C and beta-carotene, low in calories and fat and contain no cholesterol. If all your tomatoes ripen at the same time, try drying, freezing or canning.
For quick peeling, make a light cut at blossom end and drop in boiling water for about 15 seconds. For seeding, remove the stem/core and cut tomato in half horizontally. Squeeze gently and jelly should drop out.
Serves 4 –6
(Adapted from “The Great Tomato Book” (by Gary Ibsen with Joan Nielsen)
- Preheat oven to 375 degrees
- 3 large peeled, seeded tomatoes
- 2 medium peeled, cored apples
- 2 to 3 slices crusty country bread broken into small cubes, about 2 to 3 cups.
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 3/4 cup water
- 6 tablespoons softened butter
- 2 teaspoons lemon juice
- Cut tomatoes and apples in small pieces. Toast brad cubes lightly. Place brown sugar, salt, cloves, cinnamon and water in saucepan over low heat. Cook until sugar, spices and water have combined. Add tomatoes, apples, bread cubes, butter and lemon juice. Cook, stirring gently, until butter melts. Pour mixture into 9-inch glass pie plate. Bake until bubbling — about 30 to 35 minutes. Serve piping hot.
Agua Frescas (Cool Refreshing Water Drinks)
Agua Fresca de Melon
Aguas frescas are easy to make and are basically prepared on instinct. For most recipes, it’s equal parts water and chopped fruit. If the consistency is too watery, add more pureed fruit.
Here’s a basic recipe for agua de melon (cantaloupe).
- 1 cantaloupe, chopped
- 1 can evaporated milk
- 1 teaspoon vanilla
- 1 cup sugar
- 1/2 gallon of water
- Puree melon with sugar, vanilla and milk. Add water to desired consistency.
- Serve over ice.
- Store the melon agua fresca in a decanter filled with ice or in the refrigerator.
Ingredients and quantities
- 2 cups of chunky pineapple
- 2 cups of water
- 2 cups red apples
- 1/2 cup of sugar
- 1 celery stalk
- Preparation
- Cut the apples in quarters, and take the core out. Place the apples in a blender with a small amount of water
- Gradually add the celery stalk and the pineapple as this is blending add the water.
- 1 1/2 cups water
- 2 cups sugar
- Juice of 6 lemons
- Juice of 2 oranges
- Grated rind of 1 orange
- 1 cup fresh mint leaves
- Mix water and sugar in saucepan. Bring to a boil and cook 5 minutes. Combine juices, rind, and mint leaves in a large bowl. Pour hot liquid over juice mixture. Cover; let stand 2 to 3 hours and strain. Dilute before serving, approximately 1 part syrup with 2 parts water. The syrup may be kept up to 2 weeks in refrigerator. Yield: 1 quart syrup.
- Hint: For a really refreshing cooler, use 1 part syrup, 1 part water, and 1 part club soda.
Prep. Time: 0:15
Serves: 2
- 6 oz. can of frozen concentrated orange juice
- 1 cup milk - low fat okay
- 1 cup water
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 8 ice cubes
- Combine all ingredients, except ice cubes, in blender.
- Blend 1-2 minutes, adding ice cubes one at a time, until smooth.
- Grape Apple Pops
- Frozen Chocolate Banana Pops
- Variety Pack Popsicle-Kids
- Polynesian Popsicles
- Creamsicles
- Chocolate Pops
- Keep-On-Hands Snow Cones
- Watermelon Popsicles
- Freezing Apricots
Make Cool Summer Treats
By Carol J.G. Ward
No doubt about it, children (of all ages) love frozen treats in the sauna that is summer.
As the heat continues into August, skip the scoop and try icy treats on a stick. Frosty, sweet, sloppy and portable, freezer pops and ice cream bars are the ideal refresher for spirits wilted in the steamy heat.
The Popsicle was accidentally invented in 1905 by 11-year-old Frank Epperson when he left a stirring stick in a sugar-and-water mixture on his porch on a night when San Francisco experienced record-low temperatures, according to Good Humor-Breyers, which markets the Popsicle brand.
Epperson originally named his frozen treat the Epsicle but years later wisely changed the name to Popsicle after his children’s frequent requests for “Pop’s sicles.”
(9 pops)
- 1/2 (12-ounce) can frozen grape juice concentrate, thawed (about 3/4 cup)
- 1 (23-ounce) - jar chunky applesauce.
- In a medium bowl, combine juice concentrate and applesauce; blend well.
- Fill 9 3-ounce wax-coated paper cups with about 1/3 cup juice mixture.
- Stretch a small piece of plastic wrap or aluminum foil across the top of each cup. Make a slit in wrap to hold the stick and stand the stick in the center of the cup. Freeze until firm.
(12 pops)
- 6 firm ripe bananas
- 12 ounces semisweet chocolate pieces
- 6 tablespoons oil
- Colored sprinkles, grated coconut or coarsely ground nuts
- Cut peeled bananas in half crosswise. Impale each half on wooden skewer and place in freezer 1 hour or until frozen.
- Melt chocolate in top of double boiler over hot, hot boiling water. Add oil and stir until smooth. Keep warm over hot water while dipping.
- Remove bananas from freezer a few at a time. Dip and roll bananas in melted chocolate, making sure all banana surfaces are completely covered. Gently shake or twirl bananas before removing from pan to remove excess coating.
- While chocolate is until soft, roll covered banana in colored sprinkles, coconut or nuts. If coating becomes too hard to hold decorations, apply a little warm coating to pop. When covering sets, place pops on squares of foil, wrap securely and store in freezer until ready to eat.
Yield: 6 servings
- 1 (6 oz) can frozen orange juice concentrate, softened or use grape juice, cranberry juice
- 1 (6 oz) can water
- 1 pt Vanilla ice cream, softened, or 2 containers of Plain yogurt
- Popsicle sticks
- Cups
- Whir in a blender. Pour into molds, insert sticks, and freeze.
- 1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar 1 egg white 1 1/4 cups apricot nectar or canned pineapple juice popsicle sticks and cups.
- Pour milk into blender and add gelatin. Let soften for one minute before adding the rest of the ingredients to whip. Pour into molds, insert sticks, and freeze.
- 1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and pitted 1-cup heavy cream 1 tsp sugar or honey (optional) Popsicle sticks and cups.
- Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir until smooth. Pour into molds, insert sticks, and freeze.
- 1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown sugar or honey Popsicle sticks and cups.
- Liquefy in a blender, pour into molds, insert Popsicle sticks, and freeze.
- Freeze orange juice (or any other flavored juice) in ice cube trays, pop frozen juice cubes in a plastic bag to store. Put three to six of these cubes at a time in a blender. Turn blender on and off until cubes reach snowy consistency. Pile into a cup to serve.
- The whole batch blended at once will keep its carnival consistency stored in a container in the freezer. Kids can serve themselves. Adding a little Water makes it a "slushy"; even kids who don't care for orange juice like it this way.
- 1-cup seedless watermelon chunks 1 cup orange juice 1-cup water Popsicle sticks and cups. Blend these ingredients into a blender, pour into molds, insert sticks, and freeze.
- An easy and low-cal way to preserve apricots in a natural state is to use the freezer.
- Wash apricots, then split them into halves to remove pit. Place the apricot halves on a cookie sheet and dust them with Fruit Fresh, which preserves the color.
- Place cookie sheet in freezer until apricots are hard. Remove cookie sheet from freezer and put frozen apricot halves in freezer bags, then freeze.
- The apricots will retain their flavor and can be thawed individually for use on cereal or as a snack.
Ceviche dances with color, flavor.
By Victor R. Martinez
Sushi is not the only thing you can eat raw.
And this dish won't leave you cold.
The United States is warming up to ceviche, the south-of-the-border sush
"It's the natural progression from sushi," Douglas Rodriguez, a New York chef and cookbook author, said by telephone. "Sushi, 10 years ago, wasn't that popular, and now it's very popular. Ceviche will be as popular as sushi is now in 10 years."
Both are made with raw or barely cooked fish and shellfish. But ceviche pulses with the heat of the tropics and the colors of the Latino market.
Ceviche -- in its purest form -- is a simple dish of just-caught seafood marinated in lime juice and seasonings.
"It is one of the easiest dishes in the world to prepare," said Rodriguez, executive chef and co-owner of Patria, New York's premier Nuevo Latino restaurant. "The only thing that you need are very fresh ingredients. Impeccable, glistening, fresh fish and maybe some chiles, some citrus juices and some herbs."
This is how it is often prepared along the coastlines of Central and South America.
Rodriguez's love of ceviche developed 10 years ago while he was visiting Salinas, Ecuador.
Rodriguez sat in the open air of La Lojanito, a cevicheria a few blocks from the Pacific coast. In front of him were more than 15 varieties of ceviches including white merluza with lime and jalapeños, lobster bites with orange slices and slivers of cilantro.
"I enjoy the flavor of raw fish and its textures," he said. "My favorite kind of fish for ceviche are fatter fishes such as the mackerels, the kingfish and the escolar. I like the very fat, rich type of fish because they have a buttery texture."
In his new book, "The Great Ceviche Book," Rodriguez presents more than 50 of his favorite recipes from Central and South America.
"This is the way people want to eat," he said. "People want foods with more flavors, less fat. A third of America is eating like this. Three out of nine people are choosing to eat high protein, no carb. People expect more high-quality meals."
Some recipes in the book can be extravagant, such as kingfish with orange juice and candied rind and Honduran fire-and-ice lobster.
In El Paso, ceviche is still seen as an appetizer, a mound of fish fillets chopped and doused in lime juice.
"I never knew people could be so creative," said Jorge Melendez, who was dining recently at Señor Fish, 9530 Viscount. "A lot of times people are intimidated to try new things, but ceviche is something you really don't have to acquire a taste for. It's that good."
The best ceviches balance hot with cold, soft with crispy and sweet with sour.
"We have two dishes with very different sauces," said Jose Luis Gutierrez, the owner of Chambakoo Bar and Grill, 2285 Trawood. "Everyone has different styles of preparing ceviche. It's a very popular dish."
Most recipes for ceviche have five basic ingredients: citrus, salt, onions, herbs and chiles.
"Ceviche is very common in Mexico," said Gutierrez, who owned Chihuahua Charlie's in Juárez for 20 years. "People in the United States are just starting to try it out because they are hearing more and more about it. Once they try it, they want to try it again."
Kingfish with orange juice and candied rind.
Serves 6
- 1 1/2 pounds skinless fillet of kingfish, or king mackerel, cut into 1/4-inch dice
- 1 cup freshly squeezed lime juice
- 1 tablespoon salt
Marinade
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons panca pepper paste
- 4 cloves garlic, thinly sliced
- 1 small red bell pepper, seeded and cut into matchsticks
- 6 sprigs fresh huacatay or mint
- 2 tablespoons thinly sliced jalapeño
- 4 shallots, thinly sliced
- 1/3 cup coarsely chopped fresh cilantro
- 2 tablespoons candied orange rind for garnish
- In a non-reactive bowl, gently toss the kingfish in the lime juice and salt. Cover and refrigerate for about 1 hour. In a non-reactive bowl, blend the marinade ingredients together and set aside. Drain the kingfish, discarding the lime juice, and gently toss it in the reserved marinade. Cover and refrigerate for 1 hour. Sprinkle with the candied rind before serving.
Candied orange rind
- 4 large oranges, quartered, flesh removed, and rinds cut in thin, long strips
- 5 cups of sugar
- In a stock pot, bring 2 quarts of water to a boil over high heat. Add the orange rind, cook for 3 minutes until it begins to get limp, and drain. Repeat this process two more times, using clean water each time. After boiling three times, bring 4 cups of the sugar and 4 cups of the water to a boil, stirring well to dissolve the sugar. Add the rind, decrease heat to a simmer, and cook for 30 minutes. Drain the rind and place on a flat surface lined with paper towels. In a bowl, toss the rind with the remaining 1 cup of sugar until coated. Spread on a parchment-paper-lined baking sheet and let dry.
Serves 8
- 4 fresh coconuts (optional)
- 1 jalapeño, chopped, with seeds
- 2 tablespoons chopped fresh ginger
- 1/4 cup lobster stock
- 1 tablespoon sugar
- 1/2 cup freshly squeezed lime juice
- 1 can (14 ounces) unsweetened coconut milk
- 1 1/2 pounds, cooked Maine lobster meat, cut into Ê-inch pieces
- 1/2 red onion, thinly sliced into half-moons
- 1/4 cup shaved coconut
- 2 tablespoons sliced green onions
- 1 tablespoon finely chopped fresh chives
- 3 tablespoons finely chopped fresh cilantro leaves
- 1 batch fried plantains
- 1/2 cup seeded and diced red bell pepper
- 1 bunch watercress, leaves only
- 2 cups shaved coconut
- Lay out a damp kitchen towel on a stable work surface. Using the back of a heavy knife, whack the coconut along its circumference while rolling and rotating it along the toweled surface until it starts to split open. To catch the water, give the coconut its last whack in a heavy bowl. Once open, pat the insides of the coconuts dry, cover and refrigerate.
- Place the jalapeño, lobster stock, sugar, lime juice and coconut milk in a blender and purée until smooth. In a non-reactive bowl, toss the lobster with the puréed mixture. Sprinkle with the red onion, 1/4 cup shaved coconut, green onions, chives and cilantro. Place the mixture in the coconut halves, dividing equally, and garnish with plantain slices, bell pepper, watercress leaves and 2 cups of shaved coconut.
Garnish
Here is a Healthy meatloaf recipe bringing back the memory of mother’s, as written in the October edition of Weight Watchers magazine.
- 2 cups shredded hash brown potatoes
- 1cup Italian-seasoned breadcrumbs
- 1 cup chopped onion
- 1cup ketchup
- ½ cup Dijon mustard
- 2 teaspoons dried oregano
- 1teaspoon salt
- 2 large eggs, lightly beaten
- 2 garlic cloves, minced
- 2 pounds lean ground beef
- Cooking spray
- Preheat oven to 375 degrees. Combine potatoes, breadcrumbs, onion, ketchup, mustard, oregano, salt, eggs and garlic in a large bowl and stir mixture well. Crumble ground beef over potato mixture and stir just until blended. Shape mixture into an 8-by 4-inch loaf. Place loaf in an 11- by 7-inch baking dish coated with cooking spray.
- Spread ketchup over top of loaf. Bake at 375 degrees for 1 hour and 15 minutes or until an instant read thermometer registers 150 degrees. Let stand 5 minutes before slicing.
- Makes 10 servings. Nutrition information per serving: 246 cal., 278.5 g pro., 8.4 g fat (3.6 g saturated fat), 2l.7 g carb, 1.3 g fiber, 115 mg chol., 912 mg sodium, 41 mg calcium.
A taste of Paris, France
- 2 tablespoon unsalted butter
- 3 tablespoon flour
- 1 cup whole flour, scalded
- ¼ cup sugar
- 2 tablespoons cornstarch
- 3 large egg yolks
- 3 tablespoons Grand-Marnier liqueur
- 4 large egg whites, room temperature
- 1 teaspoon white vinegar
- ½ cup sugar
- Preheat oven to 400 degrees. Butter four ¾ - soufflé cups. Coat the insides with sugar.
- Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually add milk, whisking constantly until smooth. Mix ¼ cup sugar and cornstarch and sift into milk mixture, whisking constantly. Remove from heat.
- Beat yolks in a medium bowl until thick and lemon-colored. Add 1/3 of the milk mixture, beating until well incorporated continue adding 1/3 at a time, beating well. Return mixture to saucepan and whisk over medium heat until mixture is very thick, about 2 minutes. Transfer to a bowl and add the Grand-Marnier.
- In a separate bowl, beat whites with the vinegar until soft peaks form. Gradually beat in ½ cup sugar and continue beating until stiff peaks forms. Mix 1/3 of whites into soufflé base to lighten. Fold in remaining whites in 2 additions. Divide batter into prepared cups filling almost to the rim.
- Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until soufflés brown and spring back when touched on top center, about 35 minutes. Transfer soufflés to plates. Sift powdered sugar over. Serve immediately, passing sauce separately.
- 1 cup whipping cream
- ¼ cup sugar
- 4 large egg yolks
- 2 tablespoons Grand-Marnier
- Bring cream and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Whisk yolks in small bowl. Gradually whisk in hot mixture. Return to saucepan and cook over low heat, stirring constantly, until custard thickens (do not boil). Strain into a sauce boat. Mix in Grand-Marnier. Serve at room temperature.
Sauce:
- 1/2 cup margarine or butter, room temperature
- 1 teaspoon vanilla
- 1 (16 ounce) package confectioner's sugar, sifted
- Cream margarine or butter and vanilla; gradually add sugar until a stiff mixture forms. Divide into desired parts (small or large) and shape into eggs with palms. Place in a waxed paper-lined airtight container. Chill in refrigerator or freezer before covering with chocolate and decorating.
Chocolate covering
- 12 ounces semi-sweet chocolate morsels
- 2 teaspoons paraffin
- Melt in double boiler. Dip eggs into chocolate with long fork. Dry and decorate with homemade or purchased decorator icing.
By Ruthie Wornall
Seasoned Pasta
- 2 (14.5 ounce) cans seasoned chicken broth with Italian herbs
- 3 cups corkscrew pasta, uncooked
- 1/2-1 cup grated Parmesan cheese
- Heat broth in a saucepan until it boils. Stir in uncooked pasta. Reduce heat and simmer on medium until pasta is fork tender, stirring often. Pour into a serving bowl and sprinkle with Parmesan cheese.
Chicken Cacciatore
- 4 boneless skinless chicken breasts
- 2 cups chunky spaghetti sauce with onions
- 1 green bell pepper, cored, seeded, cut in strips
- Brown chicken in a well greased skillet, turning frequently to brown all sides; drain. Add spaghetti sauce and green peppers to chicken. Cover skillet and cook on low for 35 minutes or until chicken is tender. To serve, place chicken on a platter. Pour tomato-pepper mixture over chicken.
- Optional: You may sprinkle with Parmesan cheese.
Missouri Mud Pie
- 1 (8.5 ounce) package chocolate wafers, divided
- 1 quart coffee ice cream, softened
- 1 jar chocolate sauce
- Arrange a layer of chocolate wafers in bottom and along sides of glass 9-inch pie plate. Fill with ice cream. Crush additional cookies and sprinkle over the top. Freeze until firm. Slice and serve. Drizzle chocolate sauce over each slice.
(Top)
- 3 lbs. Catfish Filets
- 2 8oz Cans of Boiled Oysters
- 2 8oz Cans of Crab Meat
- 2 8oz Cans of Tiny Shrimp (or cocktail shrimps if desired)
- 2 8oz Cans of Clams
- 2 8oz Cans of Octopus
- 1 Quart 14oz can of V-8 Juice
- 1- 28oz Can of Stewed Whole Tomatoes
- 5 Large Celery sticks - Diced
- 4 Medium red potatoes - Quartered
- 5 Medium carrot sticks – Diced
- 2 Medium white onions – Quartered
- 5 Medium Bay Leaves
- 4 Small packets of “Sazon Goya”
- 1 Small bunch of fresh Cilantro stems finely chopped and tops chopped
- 2 Large lemons
- 1- large package of Ritz crackers.
- 2 tsp. Salt
- 1 tsp. Pepper
- Place 1 quart 14oz V-8 can of juice in a soup pot.
- Add 1quart 14oz can of tap water.
- Add Salt and Pepper
- Rinse the red potatoes, celery, onions, carrots and cilantro.
- Quarter the red potatoes, and white onions. Dice celery, carrots and finely chop stems of cilantro.
- Add quartered potatoes, celery, bay leaves and onions to pot.
- Boil for approximately 1 hour or until potatoes are tender.
- Add 1- 28oz can of whole tomatoes (do not drain juice)
- Add lean catfish filets cut and quartered.
- Simmer for 30 to 45 minutes.
- Add oysters, crabmeat, tiny shrimp, clams, and octopus (do not drain juices).
- Simmer for 15 minutes and garnish soup bowl with fresh cilantro leafs.
Preparation
Garnish soup plate with Ritz crackers and quarter slices of lemons. Enjoy.
Gourmet Cooking with 5 Ingredients
By Deborah Anderson
- 1 lime
- 1/2 cup extra virgin olive oil, divided
- 6 cloves garlic, minced, divided
- 1/2 cup chopped, fresh cilantro plus several sprigs
- 4 boneless, skinless chicken breasts
1. Cut lime in half and squeeze 1/4 cup juice into a cup. Cut 4 thin, circular slices to use for garnish.
2. Make a marinade by whisking together the lime juice, half the olive oil and half the minced garlic. Place chicken in a small, flat dish and pour marinade over meat. Cover and refrigerate for 1 to 24 hours, turning meat occasionally.
3. In a food processor or blender, puree the remaining minced garlic, the remaining olive oil and all the cilantro.
4. Cook the chicken on a hot grill for approximately 6 minutes per side, basting the chicken with the cilantro mixture, until the juices of the chicken are clear when pierced with a fork.
5. Arrange the chicken on a plate and garnish with lime slices and cilantro sprigs. Serves 4.
- Cooking Tips:
- The longer you marinate the chicken, the more tender it will be.
- Do not marinate chicken in an aluminum pan.
- Resist the temptation to buy minced garlic in a jar. The flavor of freshly minced garlic is far superior.
- Optional Ingredients:
- You may add 3 tablespoons apple cider vinegar to marinade.
Making Your Own Flour Tortillas
Serves 12
- 3 cups unbleached flour
- 2 tsp. baking powder
- 1 tsp. salt
- About 1¼ cup warm water
- 5 Tablespoons vegetable shortening
- Mix dry ingredients in a large bowl. Add shortening. Use a fork to cut the shortening into the dry mixture until it becomes crumbly. Add water and mix until the dough forms into a ball. (You can use your hands in this step.) Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for a least 10 minutes; preferably 30 minutes. To form the flour tortillas, divide the dough into 12 equal portions. roll each portion between the palms of your hands to make a ball. Using a rolling pin, roll dough into an 8 - inch circle on a lightly floured surface. Layer the circles between sheets of plastic wrap as you go.
- To cook the flour tortillas, heat a heavy skillet, riddle or comal over high heat just until it begins to smoke. Place a tortilla in the skillet and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove immediately and continue until all the flour tortillas are cooked, stacking them as you go. They are best served immediately. To keep fresh tortillas warm until serving time, wrap them in a towel or place them inside a tortilla warmer.
It is often said you never take a new date to eat chicken wings. Why, I think that is an excellent place to break the ice. In the first place 99% of the people love Buffalo Chicken Wings. Second, there is no better place to get down and dirty than a Chicken Wings place. The best part being when you clean each others fingers, lips, cheeks, forehead, and tip of the nose. However, if you want to make your own chicken wings then enjoy the following Chicken Wings recipes.
- 2½ pounds chicken wings split and tips discarded
- 1/2 cup Frank's Red Hot Cayenne Pepper Sauce (or more to taste)
- 1/3 cup butter or margarine, melted
- Blue cheese salad dressing or Ranch salad dressing (optional)
- Celery sticks (optional)
- Deep fry wings at 400º for 12 minutes or until cooked and crispy; drain.
- In large bowl combine the hot sauce and butter. Toss wings in sauce to coat completely. If desired, serve with blue cheese or ranch salad dressing and celery sticks.
- Makes 24 to 33 individual pieces.
- Olive oil or Vegetable oil (for frying)
- 1/4 cup butter
- 1/3 cup Crystal Louisiana Hot Sauce
- 1/4 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wing pieces
- On the side: Blue cheese dressing or Ranch dressing, celery sticks.
- Heat oil in deep fryer to 375º . You want just enough oil to cover the wings entirely -- an inch or so deep at least.
- Combine butter, hot sauce, ground pepper and salt in a small bowl.
- If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
- Put the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
- Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.
- Put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
- You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid then shake.
- Serve with blue cheese or ranch dressing and celery sticks on the side.
- 18 whole chicken wings split
- 1/4 cup honey
- 2 tablespoons fresh lime juice
- 1 tablespoon grated lime zest
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 quarts vegetable or olive oil for frying
- In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
- Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
- In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.
- Note:
- I change the last part of the recipe by placing the cooked wings in a honey, lime and Tequila Cuervo mixture (I use 2 oz. of Tequila or to taste, however not so much that you'll get drunk on chicken wings!)
Making tamales is not just "making tamales." Making tamales is a ritual for Hispanics. By that I don't mean that they go out and gather all the cats from the neighborhood and hang them on laundry lines.
Tamales are usually made on Christmas eve or New Year's eve, or both. What you do is plan three to four days before the "tamalada" is started. The first thing you do is start calling the different "molinos" (tortilla factories) around your vicinity or town. Find out which one has the lowest price per pound of "masa preparada" (prepared corn dough). The prepared corn dough is the easiest to make tamales with because all you do is prepare the corn husks, cook the pork roast, fill the ready corn husks with the chili-prepared pork meat and then put them in the tamales pot to cook. That's it!
It sounds easy doesn't it? Well, it is rather easy that way but not too easy. Therefore, after you have all the ingredients needed to make 500 tamales you then get on the phone and invite all of your family to the "tamalada." The idea of having a "tamalada" is not just to make tamales, but to have fun doing them. You can even invite your comadre, compadre as well as your neighbors if you want. During the "tamalada" everyone starts "chismiando" (gossiping) from everything from politics to the fact that some monkeys from the Philippines are making their home in Alice, Texas.
The different functions or steps in making the tamales are then delegated or divided among the people that show up to make tamales. Everyone gets situated in the form of a circle with the prepared ingredients in the middle. A corn husk is then spread on the palm of the hand; a tablespoon or so is then spread on the corn husk; two or more tablespoons of the prepared pork is then put on the tamal. The tamal is then folded by folding the left and the right sides of the corn husk towards the middle. The bottom of the corn husk is then folded from the bottom to the top of the corn husk. The folded Tamal is them placed in a tall, deep pot. The Tamales are placed in the pot in a crisscross fashion until the pot is approximately 2" from the top.
You may be able to find a pot that is specially made for cooking tamales in a hardware store or where kitchen utensils are sold. Sometimes some grocery stores have them in stock during the approach of the Christmas season. However, if you cannot find the specially made pot to make tamales then you can make your own. If you are good with woodworking you can then build a wooden base out of 1½" pieces of wood wide enough to be placed inside the bottom of a wide, tall pot. Fill the pot with approximately three to five inches of water. Cover the wooden base with clean corn husks and then place the made tamales on top of the layered corn husks in a crisscross fashion.
The time required to cook the Tamales varies according to how many tamales you were able to put in the pot as well as how thick the Tamales were made. Place the pot on the stove over high heat until water comes to a boil. Reduce heat to medium-high heat and cover with lid. Check the tamales after 45 minutes 1 hour to get an idea as to how much time is left for the tamales to be fully cooked. When fully cooked the masa will be firm and should pull easily from the husk.
Filling:
- 1½ lbs. pork loin, fat removed
- 1 medium white onion, chopped
- 2 cups water
- 2 tablespoon olive oil
- 2 cloves garlic, peeled and minced
- 1 tablespoon flour
- 1/2 cup Chimayo (red) chile powder *(use real chile as prepared below)
- 3/4 tsp. salt
- 1/4 tsp. cumin
- 1/2 tsp. oregano
Put pork in a Dutch oven and cover with water. Add onion. Bring t a boil. Reduce heat and simmer for about 1 hour or until meat is fork tender. Add more water if necessary. Remove pork from broth and refrigerate broth until fat solidifies on the surface. When meat has cooled, shred with two forks and set aside. Once the fat from the broth has solidified, strain over a bowl. Broth should measure 2 cups; if not add water to make 2 cups of liquid. Preserve pork and liquid.
Heat oil in a large skillet; add minced garlic and pork. Sprinkle flour over mixture and stir constantly for about a minute until meat begins to brown. Add ground chile, reserved broth and seasonings. Cook over medium heat until thickened and almost dry, stirring intermittently for about 30 minutes.
Tamal Dough
Made With Masa Harina
- 1 (6oz. pkg.) dried corn husks (about 8 inches long)
- 4½ cups water or more as needed
- 6 cups of masa harina
- 2 cups oil
- 2 tablespoons salt
Prepare corn husks according to package directions.
Put masa harina in a large bowl. Add water, stirring constantly. Add oil and salt and knead dough to the consistency of moist cookie dough. Add a small amount of water - a bit at time - if mixture is too dry.
(Makes 3 dozen tamales)
Tamales
Made With Real Prepared Masa
If you do not have a problem finding a Molino to buy the prepared masa then this is the best way to make good tamales.
- 4 packages of dried corn husks cleaned and placed in water overnight
- 20 lbs. of prepared masa
- 7 lbs. of Pork Loin meat (prepare it as above)
*(Preparing real chile)
3 lbs. (three packages) of red chile (even though you can get the Hot chile it is recommended you get the Mild chile packages. Cut the stems off the chile's and remove as much chile seeds as possible. Place chile in a pot with water. Bring to boil and lower the heat to medium. Cook chile for approximately 15 to 30 minutes or until chile is soft and pliable. Cool and put in blender adding a teaspoon of salt 1/4 teaspoon of pepper and four garlic cloves minced. Save the left over water used to cook the chile and set it aside. Place blender in liquefy mode and gradually add chile and a little bit of left over chile water. Don't add too much water. The chile should have the consistency similar to pancake batter. After all the chile is blended sift and add the chile to the meat as above.
Makes 144 tamales or 12 dozen)
Now that the tamales are made you can get the husbands, and compadres off the couch who have more than likely been watching five football games in a row in TV to clean up the place, wash the dishes and tidy up the kitchen. The kids that are still awake, if old enough, can also help tidy up the place.
Now that you have finished doing tamales you can make the famous and tasty champurrado to drink with the tamales. Champurrado is really easy to make especially if you have the ingredients.
Champurrado is one of a family of hot drinks called atole. Atole is a corn masa gruel sweetened with raw
sugar and flavored by fruit, berries, chocolate or even chile's. Atole has a water or milk base and can be furthered seasoned with spices such as cinnamon, vanilla or almond extract. The fruits most always used are crushed pineapple, strawberries and blackberries. The sugar used is piloncillo. Piloncillo is a Mexican brown molasses formed into hard cones. However, if
you do not have access to piloncillo, you can use dark brown sugar and add a couple of tablespoons of molasses. In addition, if you do not have access to Mexican chocolate, you can use any dark, bittersweet chocolate. If you do not have access to real masa you can substitute Masa Harina. Never use corn meal; real corn meal does not work. In fact, using Masa Harina looses the taste of real champurrado, but it is close. By all means use real prepared masa.
Additionally, you have to experience with quantities since all of the contents of the ingredients to make champurrado depend largely on personal taste. Below, my niece Roxie photographically shows some of the steps in making champurrado.
- 1 lb. of prepared masa (start adding masa gradually to choice)
- 2 large cones (or 4 small cones) of Piloncillo (Mexican dry brown molasses)
- 1 gallon of milk
- 2 disc of Mexican chocolate
- 2 large sticks of cinnamon
- 1 tablespoon crushed aniseeds (optional)
Begin by dissolving about one and a half to two cups of prepared masa in a quart of milk. Continue
adding masa to choice. Massage the masa in the milk until it is fully dissolved. If you are using water instead of milk you may use a blender. However, if you are using milk do not use a blender because milk produces milk foam.
Strain the dissolved masa milk mixture making sure to remove any undissolved lumps. Then the rest of the milk and ingredients are added (chocolate,
piloncillo, cinnamon, and crushed anise). You can break up the piloncillo's and chocolate discs into smaller pieces before putting them in the large pot.
If you are using brown sugar instead of piloncillo (hard-brown-sugar cones), cooking should continue until the chocolate has completely dissolved and the atole has thickened enough that it will coat a spoon and gently run off. If you
are using fruits and berries rather than chocolate, add them after the atole has been cooked. At any rate, the cooking should continue in a gentle simmer with frequent almost continuous stirring until the chocolate and piloncillo are completely dissolved.
This delightful Mexican chocolate drink called "Champurrado is the traditional drink for Christmas and New Years. Enjoy!
Potato Picks
One potato, two-potato . . . actually, there are more than 200 varieties of all shapes and sizes grown in the United States. How to choose the right type for your dish? Check out the starch content.
HIGH STARCH
RUSSET Oval shaped with netted brown skin and white flesh. The high starch content and mealy texture
make them ideal for baking whole or in gratins, mashing for fluffy purees or gnocchi, and grating for pancakes. They absorb liquid but not oil, so they are also perfect for french fries. Idaho, Burbank, and Butte are varieties to look for.
MEDIUM STARCH
These all-purpose potatoes are very versatile and can be used in most recipes. Mix purples and yellows with round reds for a colorful dish.
California Long White and Eastern Round white. Oval or round (as the names indicate) with smooth, thin, light tan skin; white flesh, and a firm, creamy texture when cooked. These hold their shape after cooking and are perfect mixed in a salad, baked in a scallop, or roasted in the oven.
Blue and purple. Varying in shape from round to oval, these potatoes have a subtle nutty flavor and flesh
that ranges in hue from dark blue or lavender to white. Sometimes, as in the Russian Blue, there is a white ring just iside the skin. Perfect for steaming; microwaving is the best way to preserve the color.
Yellow and Gold. With names like Yellow Finn, and Yukon Gold, these yellow fleshed potatoes
have a dense, creamy texture with a silky, buttery flavor. Usually round, with a light brown to golden yellow skin. Perfect for mashed potatoes, but also food baked or french-fried.
Low Starch/Waxy
Round Red Round potatoes with rosy red skin and white flesh. Often erroneously referred to as new potatoes (only the very small ones that are harvested before reaching maturity can technically be called new). They have a firm, smooth, moist texture that helps them hold their shape well when roasted, boiled, or sautéed. Look for names like Red Bliss, Red Pontiac, or La Touge.
Fingerlings Pink, blue, yellow, or light beige thin skin with similarly colored flesh. Potatoes are approximately 3 inches long, slender, and sometimes slightly crescent shaped. They don't require peeling. Try them steamed, roasted or grilled.
Senor Pico's Baked Chile Rellenos Recipe
From the Senior Pico restaurant in Los Angeles.
These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles.
by Miss Annie
- 6 Rellenos
- 40 min 25 min prep
- 6 canned whole green chilies or fresh chilies, roasted & peeled
- 6 slices Monterey jack cheese, 2 inch slices, about 1/2 thick
- 6 slices cheddar cheese, 2 inch slices, about 1/2 thick flour
- 8 eggs, separated
- 1/4 cup butter, melted, Senor Pico's Picante Sauce
1. Rinse the chiles and discard the seeds.
2. Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
3. Dust the chiles with flour.
4. Beat egg whites until stiff.
5. Beat egg yolks and fold into whites.
6. Add melted butter (should not be hot) to the egg mixture.
7. Grease generously a 8x8 baking dish.
8. Pour a thick coating of batter on bottom of dish.
9. Place chiles on top of batter, and spoon remaining batter over chiles.
10. Bake at 375° for 15 minutes.
11. Top with Picante sauce.
Chiles Rellenos (Ground Beef Stuffed)
INGREDIENTS
• 4 fresh Poblano, or *Long Green chile peppers
• 1/2 pound lean ground beef
• 1 onion, chopped
• 1 clove garlic, chopped
• salt and pepper to taste
• 3 eggs, separated
• 1 cup shredded mozzarella cheese
• 2 Roma (plum) tomatoes, chopped
• 1/2 cup all-purpose flour
• 1 cup corn oil
DIRECTIONS
1. Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
2. While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
3. Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
4. Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
5. Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
* If Long Green, New Mexico, Chiles are used make sure they are wide enough to accommodate the ground beef and cheese stuffing. An option is to stuff them with Monterey cheese only.