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Esteban

Feb 16, 2005, 8:35 PM

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Dinner in Mazatlan Feb. 16

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Sometimes I go for weeks without posting on this forum. I guess our meals seem too normal to talk about. Then I realize that those who don't live in Mexico at times, want to know about the everyday concoctions some of us come up with. I found a three pack of barbeque sauce at Sam's club. Bottled barbeque sauce is rare. I've been meaning to make my own but have just been lazy in that department. Without boring you more, here's what I made for tonights meal:

Quesadillas with the following:

Chihuahua cheese
flour tortillas
chopped up pork (40 pesos a kilo at Ley's)
Homemade dried chile flakes with three different kinds of chiles (from my neighbor)
olive oil
garlic
chopped tomate
avacado
chopped cabbage

I sauteed the pork with the barbeque sauce, three chile mixture and garlic.
The cheese was melted on the tortillas with a microwave
placed the meat mixture on the tortillas and added the tomate,avacado and cabbage.

Absolutely delicious!

(This post was edited by Esteban on Feb 16, 2005, 8:41 PM)

Carol Schmidt

Feb 16, 2005, 9:22 PM

Post #2 of 9 (733 views)

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Dinner in San Miguel de Allende Feb. 16

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Norma made a Thai pizza, recipe from the California Pizza Kitchen--sauce with peanut butter and hoisin sauce and I have no idea what else, grated carrots and bean sprouts and cilantro and green onions, then chicken marinated in a Thai seasoning sauce, then grated Oaxacan cheese and diced peanuts on homemade pizza crust. I put together a green salad and added chopped jicama for the benefit of our guest from Phoenix who had never had any such food. Norma grilled pineapple slices for dessert with a scoop of homemade peach ice cream we had in the freezer. Our friend was highly impressed!

Last night Norma made her and guests Thai chicken fettucini with homemade Caesar salad and dressing. We drove to Dolores Hidalgo where she had her choice of shrimp ice cream and assorted flavors she had never imagined--she settled on a kind of rum raisin with plum and pine nuts.

Tomorrow we have tuna salad sandwiches--Norma is tired of cooking for guests all week.

Carol Schmidt

jennifer rose

Feb 16, 2005, 9:51 PM

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Comida in Morelia

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This afternoon, for the first time in weeks, I cooked. Remember, my idea of cooking is making reservations. Or reading about cooking.

The last of the Costco frozen salmon came out of the freezer. Plucking some tomatoes and green onions from the garden, I chopped them before placing them in a Cusinart saute pan. Remembering that the can of whole cranberry sauce I'd brought back from last weekend's trip to Utah's snow country had somehow started to leak, I add a few spoonfuls of that before positioning the salmon atop to poach, freezing the remainder of the cranberry sauce. Hey, cranberries go well with tomatoes and onions! I would've placed it all atop some bulgur pilaf, but I didn't get around to cooking the bulgur. Well, it was the thought that counted anyway. The plate was adorned with arugula --- yes, picked from the garden.

Costco no longer has the frozen salmon, which it seems to periodically discontinue in favor of some other product. Today's new product was frozen chicken pie.

Uncle Jack

Feb 17, 2005, 4:20 AM

Post #4 of 9 (731 views)

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Re: [Esteban] Dinner in Mazatlan Feb. 16

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Last night was:

Sssllloooooowwwww cooked pork ribs with some of Miss Patty's vinegary "Gotcha" barbeque sauce.
Fresh cole slaw
French fried potatoes
Thai iced coffee

Yesterday was shopping day....bought pork and ground it up with some shrimp to make 60 wonton which we freeze about 12 to a pack. Will make sausage today (country and Italian) with the rest of the pork. Bought about 4 kilos of bottom round which I will grind today and seperate into 8 or 10 packages for future use. May have hamburgers for comida today. Also bought canned black olives, some fresh mushrooms, mozzarella and a couple packages of yeast so there is a pizza looming in the near future.

It's a real Bitch when you get up in the morning and the most important decision facing you is what to have for comida.

uj

Esteban

Feb 17, 2005, 8:54 AM

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Re: [Uncle Jack] Dinner in Mazatlan Feb. 16

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I have two questions: What's your recipe for Sausage and also, the recipe for your homemade BBQ sauce?

Thanks,
Esteban

Uncle Jack

Feb 17, 2005, 10:18 AM

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Re: [Esteban] Dinner in Mazatlan Feb. 16

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I'll have to get back to you on the Barbeque Sauce. That's Miss Patty's recipe and I have to ask her later.

Uncle Jack’s Country Pork Sausage

Ingredients:

2 1/2 pounds finely ground pork (3/16” plate) 2 lbs lean pork 1/2 lb pork fat
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon brown sugar
2 teaspoons + dried sage
1/4 teaspoon dried marjoram
1/8 teaspoon nutmeg
1/2 teaspoon crushed red pepper flakes (or more if you like it spicy)
1/2 cup white wine

Directions:

1 In a small, bowl, combine the sage, salt, ground black, pepper, marjoram, brown sugar, crushed red pepper, and nutmeg. Mix well.

2 Place the pork in a large bowl and sprinkle the mixed spices over it. Mix well with your hands. Add wine and mix again.

3 Fry small test patty, taste and adjust spices if necessary. Let stand in refrigerator for at least 1/2 hour to let the flavors marry.

4 Divide into four equal portions and seal in airtight zip lock bags or stuff into links. Will keep 3 days max in refrigerator or up to 6 months in freezer.

Uncle Jack’s Italian Pork Sausage (Sweet)

Ingredients:
2 1/2 pounds finely ground pork (3/16” plate)* 2 lbs lean pork 1/2 lb pork fat
1 1/2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1 tablespoon brown sugar
3 teaspoons fennel seed
2 teaspoons coriander
1/2 teaspoon crushed red pepper flakes (or more if you like it spicy)
1/2 cup white wine

Directions:

1 In a small, bowl, combine the salt, ground black, pepper, brown sugar, fennel, coriander, and crushed red pepper. Mix well.

2 Place the pork in a large bowl and sprinkle the mixed spices over it. Mix well with your hands. Add wine and mix again.

3 Fry small test patty, taste and adjust spices if necessary. Let stand in refrigerator for at least 1/2 hour to let the flavors marry.

4 Divide into four equal portions and seal in airtight zip lock bags or stuff into links. Will keep 3 days max in refrigerator or up to 6 months in freezer.

Uncle Jack’s Italian Pork Sausage (Hot)

Ingredients:
2 1/2 pounds finely ground pork (3/16” plate)* 2 lbs lean pork 1/2 lb pork fat
1 1/2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1 tablespoon brown sugar
3 teaspoons fennel seed
1 teaspoon anise seed
1 + teaspoons powdered garlic
2 teaspoons coriander
1/2 + teaspoons crushed red pepper flakes (or more if you like it spicy)
1/2 cup red wine

Directions:

1 In a small, bowl, combine the salt, ground black, pepper, brown sugar, fennel, anise, garlic, coriander, and crushed red pepper. Mix well.

2 Place the pork in a large bowl and sprinkle the mixed spices over it. Mix well with your hands. Add wine and mix again.

3 Fry small test patty, taste and adjust spices if necessary. Let stand in refrigerator for at least 1/2 hour to let the flavors marry.

4 Divide into four equal portions and seal in airtight zip lock bags or stuff into links. Will keep 3 days max in refrigerator or up to 6 months in freezer.

* Note: Some people prefer a coarser texture for their Italian sausage particularly if they are stuffing it into casings. You may want to use a ¼ inch or larger plate.

About the wine.....the wine and salt together help keep things sanitary during the mixing process. If you don't like the taste of the wine, throw in a shot or two of vodka instead. The booze will cook off and leave no taste at all.

julietl

Feb 17, 2005, 2:56 PM

Post #7 of 9 (703 views)

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Re: [Uncle Jack] Dinner in Mazatlan Feb. 16

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Thanks for the sausage recipes - they sound wonderful!

Question about the grinding - what do you use?

I just brought down a new 11-cup Cuisinart and used it last week to make ground chicken wontons also. Do you use a food processor also, or do you have a better method?
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Uncle Jack

Feb 17, 2005, 3:52 PM

Post #8 of 9 (702 views)

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Re: [julietm] Dinner in Mazatlan Feb. 16

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I use a 30 year old Cuisinart for fine stuff like wonton. I use our 20 year old KitchenAid with the grinding attachment for ground meat and sausage.

uj

Uncle Jack

Feb 19, 2005, 10:01 AM

Post #9 of 9 (677 views)

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Now, if you really like sausage.......

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.......you should try these.

Cevapcici (Yugoslavian Sausages) Ingredients:

1 lb ground lamb or goat1 lb ground veal or beef
1 lb ground pork
1 large yellow onion, peeled and grated
3 cloves garlic -- peeled and crushed
3 tbsp hot Hungarian paprika, or sweet paprika and a little cayenne
2 tbsp freshly ground black pepper
1 tbsp salt
½ cup white wine
1 pinch nutmeg
Olive oil for basting

Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by 3 inches. Rub lightly with olive oil and grill or broil until done. These are great on the barbecue. Serve with yogurt sauce (recipe follows).

Yogurt Sauce

1 pint yogurt (I use crema and a little more lemon juice)
½ cucumber, peeled, seeded, grated and drained 1 hour
2 cloves garlic, peeled and crushed
2 tbsp fresh lemon juice
Salt and ground white pepper to taste
Pinch of cayenne pepper

Mix all the ingredients together, chill and serve with Cevapcici as a dip.

uj

(This post was edited by Uncle Jack on Feb 19, 2005, 10:05 AM)