Cuisine Corner

[krebs303]

Beef Short Ribs, Mushroom Gravy and Mixed Veggies

 

[fatandfast]

Krebs is that the same cut of ribs you use for costillas? Never made them at home but around here it's about 15 bucks for a small portion w rice and beans

 

[krebs303]

I don't think they were true short ribs but just regular ribs cut down.
15 bucks will get you soup, lobster, rice, beans, homemade tortillas, a margarita and flan for dessert here.

 

[fatandfast]

I don't think they were true short ribs but just regular ribs cut down.
15 bucks will get you soup, lobster, rice, beans, homemade tortillas, a margarita and flan for dessert here.

don't get me upset. I remember a small place in TJ called La Enstancia. Big bowl of camarones ranchero for a couple of bucks. Place up the street had some kind of carnitas, like a popcorn looking machine thing that was steaming or keeping the meat warm. Some of the racers I hung with in those days were from La Playa and near the TJ Country Club. They would call the carnitas-center portion or something like that. A kilo of awesome meat, family style bowl of rice, beans and a slab of tortillas. TJ tortillas that if they are a day old they are crap, fresh and stupendous all for a couple of bucks. All the Mexicans I know also love Chinese food..?

 

[krebs303]

Yes Chinese is very popular. a lot of immigrant Chinese came through Mexico during the the building of the trans continental railroad some never left. Mexicali has a large Chinese population.
My first trip to Mexico was on motorcycle we waited to cross the border at Mexicali for lunch to get some good Mexican food. Stopped at Pedro's Cafe. you guessed it a Chinese restaurant.

 

[fatandfast]

Yes Chinese is very popular. a lot of immigrant Chinese came through Mexico during the the building of the trans continental railroad some never left. Mexicali has a large Chinese population.
My first trip to Mexico was on motorcycle we waited to cross the border at Mexicali for lunch to get some good Mexican food. Stopped at Pedro's Cafe. you guessed it a Chinese restaurant.

First girl I was sure I was in love with.. her mom had a house down in Puerto Penasco(Rocky Point)..told my dad I was going to friends rode my 83 GS750 from Scottsdale to PP. OP shorts,shoes no socks, t-shirt on and one in reserve. 16 year olds are not known for planning. When the sun went down the temp went down by 30 degrees. I was freezing!

They used to have this big outdoor area where they fishermen would clean the catch on these concrete, irrigated tables. Seagulls everywhere!. All the junk fish was sold for next to nothing. Down there you could get a plate of white fish made ranchero style with peppers,onions and tomato for 2 bucks...Now all my friends go there at least once a year for the car wax special. They camp at the beach in old cheap motorhomes driven from AZ or CA the locals wax the thing for super cheap per foot pricing while it is parked in the spot. Mexicans know how to cook some mean fish..Vera Cruz style great.
When gas is 6 bucks a gallon that will end also

 

[krebs303]

Here the fishermen come with their catch about 3:00pm. You can pick out your fish have it cleaned and cooked for you right on the beach. I bought about 3lb of shark cleaned and cut into steaks for $2. lobsters are $2 ea.

 

[shawnrohrbach]

tonight it is chicken breast marinated in mole, oil, vinegar, salt and pepper, pan seared and served with a rice/bean/corn/salsa side and mole sauce. cold beer. gotta have the cold beer.

 

[krebs303]

On my way to town. going to try and pick up ingredients for this. Hope to have pics soon

Roasted squash in chipotle chilli sauce – Calabacitas Entomatadas

Serves 4

1 butternut squash, 1.25 kg/2 1/2 lb to 1.5 kg/3 lb
60 ml/4 tbsp + 5 ml/1 tsp olive oil
2 garlic cloves, peeled and crushed
15 ml/1 tbsp cumin seeds, ground medium coarse
5 ml/1 tsp ground cinnamon
5 ml/1 tsp dried Mexican oregano
5 ml/1 tsp chipotle chilli powder or to taste
25 g/1 oz pumpkin seeds
Sea salt

For the sauce:-
750 g/1 3/4 lb tomatoes
200 g/7 oz onions, peeled and coarsely chopped
2 garlic cloves, peeled
5 ml/1 tsp chipotle chilli purée or to taste
30 ml/2 tbsp olive oil
1 bay leaf
Sea salt

Halve the butternut squash lengthways and scrape out the seeds and any fibrous bits. Quarter each half lengthways and strip off the skin with a vegetable peeler. Arrange the squash slices in a roasting tin.

Mix together the 4 tbsp of olive oil, spices, oregano and chilli power in a cup. Brush the mixture over the squash and season it with plenty of salt.

Preheat the oven to 200oC/400oF/gas 6/fan oven 180oC and roast the squash until it is tender and starting to blacken along the edges, about 45 minutes.

Make the sauce while the squash is cooking. Blend the tomatoes, onions, garlic, chilli purée and some salt until medium smooth. Heat the olive oil in a large frying pan, add the tomatoes and bay leaf, and cook fairly briskly, stirring often, until you have a thick, savoury sauce.

In a small frying pan, toss the pumpkin seeds with 1 tsp of olive oil and some salt and cook over medium heat, stirring constantly, until they start to pop and turn golden. Set aside to cool.

When the squash is ready, pile the slices onto a serving dish and top with the sauce.

Sprinkle with pumpkin seeds and serve immediately.

Buén provecho!

 

[shawnrohrbach]

On my way to town. going to try and pick up ingredients for this. Hope to have pics soon

Roasted squash in chipotle chilli sauce – Calabacitas Entomatadas

Serves 4

1 butternut squash, 1.25 kg/2 1/2 lb to 1.5 kg/3 lb
60 ml/4 tbsp + 5 ml/1 tsp olive oil
2 garlic cloves, peeled and crushed
15 ml/1 tbsp cumin seeds, ground medium coarse
5 ml/1 tsp ground cinnamon
5 ml/1 tsp dried Mexican oregano
5 ml/1 tsp chipotle chilli powder or to taste
25 g/1 oz pumpkin seeds
Sea salt

For the sauce:-
750 g/1 3/4 lb tomatoes
200 g/7 oz onions, peeled and coarsely chopped
2 garlic cloves, peeled
5 ml/1 tsp chipotle chilli purée or to taste
30 ml/2 tbsp olive oil
1 bay leaf
Sea salt

Halve the butternut squash lengthways and scrape out the seeds and any fibrous bits. Quarter each half lengthways and strip off the skin with a vegetable peeler. Arrange the squash slices in a roasting tin.

Mix together the 4 tbsp of olive oil, spices, oregano and chilli power in a cup. Brush the mixture over the squash and season it with plenty of salt.

Preheat the oven to 200oC/400oF/gas 6/fan oven 180oC and roast the squash until it is tender and starting to blacken along the edges, about 45 minutes.

Make the sauce while the squash is cooking. Blend the tomatoes, onions, garlic, chilli purée and some salt until medium smooth. Heat the olive oil in a large frying pan, add the tomatoes and bay leaf, and cook fairly briskly, stirring often, until you have a thick, savoury sauce.

In a small frying pan, toss the pumpkin seeds with 1 tsp of olive oil and some salt and cook over medium heat, stirring constantly, until they start to pop and turn golden. Set aside to cool.

When the squash is ready, pile the slices onto a serving dish and top with the sauce.

Sprinkle with pumpkin seeds and serve immediately.

Buén provecho!

Interesting. I am going to try this. BTW you keep posting stuff like this, especially with pics and I being only just over an hour's drive away, I am mightily tempted to show up for dinner. Ha!

 

[krebs303]

Went to town and all the ATM's were offline. I usually would have hung out for a couple of hours to see if they would function again. Alas I only had 75 cents in my pocket. Not even enough for a fish taco let alone hookers and blow. Undaunted by these trails and tribulations I proceeded with what I had on hand.

Roasted Veggies, Couscous with pine nuts and raisins, Hummus

 

[krebs303]

BBQ Pork, Spinach, Sweet Potatoes

 

[David12]

If you ever come to a town called Jamaica, this is the best position among quaters shrimp in Jamaica is ridiculous good. Occasionally I also like hamburgers, I like Mexican food, but because of the previous posters said, the perfect combination of wine and snacks. Anyone living in the UK has been to the East, whether it is China, Korea, Japan and Taiwan in the east of the country will know the food is not like the real thing.

 

[krebs303]

New York Steak, Veggie Stir-Fry with Red Chile Paste

 

[krebs303]

Bought some dough at the bakery. Made a veggie pizza.

 

[fatandfast]

http://www.amigosnyc.org/benefit2011/

not sure about the food but 2 sponsors for tequila and beer
fingers crossed

 

[shawnrohrbach]

Tonight: Butternut squash (from the garden) curry soup, homemade olive bread, salad of nasturtiums, green and orange bell peppers, tomatoes, fig, green onions and new butterhead lettuce, all from the garden.

 

[krebs303]

My Mom used make this for a afternoon snack.

Pinzimonio

Pinzimonio is, quite simply, olive oil, seasoned with salt and pepper in which various crudités of your choice can be dipped. It's healthy, it's easy and it's almost infinitely variable
The choice of vegetables is yours, but a typical pinzimonio will include carrots, peeled and cut into matchsticks, celery and/or fennel, also cut up into dippable pieces, and radishes. From there, you can add any other vegetables that you enjoy eating raw: tomatoes, cut into wedges, green onions, ramps, very tender asparagus… Other common vegetables include bell peppers and cauliflower. Some good crusty bread also goes well
Spring vegetables that the Italians call primizie dipped in fruity, cold-pressed extra-virgin Tuscan olive oil, sea salt from Trapani and freshly ground Tellicherry black pepper would give you the ne plus ultra version.
The name 'pinzimonio' is a combination of the word pinze, or tweezers, and matrimonio, or marriage, referring to how you pinch the vegetables between two fingers (the tweezers part) and marry it to the seasoned oil. Poetic, no? The term is sometimes used, in error, as a catch-all for any dish of crudités served with a dipping sauce.

 

[krebs303]

Also must mention.

Bagna Cauda
Ingredients:

1/2 cup plus 2 Tablespoons extra-virgin olive oil
4 to 5 cloves of garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
For dipping:
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Preparation:
Put the olive oil in a pan with the garlic and anchovies and cook over a low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this dipping sauce -- which is meant to be pungent but not acrid -- a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.

 

[Bala Verde]

Yesterday and today, boeuf bourguignon...Wine, beef, carrots, parsnips, bacon, herbs with rice, potatoes, or whole wheat bread on the side.

 

[krebs303]

Pork Chorizo and Bean Burrito.

 

[mewmewmew13]

Krebs, loved the pinzimonio post! ..am doing this on the weekend.

 

[krebs303]

Chicken Breast and Spinach.

 

[krebs303]

Pork Chop, Stuffing, Broccoli

 

[krebs303]

Roasted Red Peppers, Smoked Pork Chops and Pinzimonio

The red bell peppers were really nice at the market. And about $2.25 a lb.

A little extra virgin olive oil and garlic on the peppers.

Roasted Red Peppers, Smoked Pork Chops and Pinzimonio . A little bread to catch the olive oil.Almost forgot, mozzarella cheese