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Manuel Dexterity

May 22, 2010, 5:57 PM

Post #1 of 4 (2192 views)

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A new dish

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Today we had cornish game hens with tamale stuffing which was made with shredded pork and blackened cebollitas cambray in mole rojo. Served with additional mole on the side.

This was preceded by tostaditas of homemade smoked tuna belly with a fresh mango-citrus chipotle salsa fresca with ice cold cervezas.

Anonimo

May 23, 2010, 3:08 AM

Post #2 of 4 (2163 views)

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Re: [Manuel Dexterity] A new dish

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Sounds very good, especially the smoked tuna tostaditas.

I once stuffed piquillo peppers (from a jar) with a mixture of shredded smoked marlin guisado with cream cheese. I think there may have been a caper vinaigrette for a dressing. (It has been 4 years.)

Saludos,
Anonimo

Hound Dog

May 23, 2010, 3:54 PM

Post #3 of 4 (2131 views)

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Re: [Manuel Dexterity] A new dish

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This was preceded by tostaditas of homemade smoked tuna belly with a fresh mango-citrus chipotle salsa fresca with ice cold cervezas.

So, tell me this Señor Manuelito; where are you getting this tuna belly from a trusted source and how do you properly smoke it over which wood? I understand the ice cold cervezas which we will enjoy tonight with REAL Thai food versus the Peoria variety we had last night at Simply Thai siting there with what appeared to be the Spokane RV Club Board of Dirctors bragging about their trip to Mount Kilimanjaro:

Tonight, at home, we will have Grilled fresh Lemon Grass Chicken with Thai Chicken Cabbage Salad with cucumber and carrots and Thai-style fried shallots. Lots of Habañeros in lime juice.

And to think we paid someone $400 Pesos to do this poorly for us last night.

Some excellent ice cold XX Lager.

On the other hand, PULEEEZE! Manuelito! Cornish Game Hens? I prefer conejo or several other things. Maybe you guys get real game hens here instead of skinny young chickens we got in California killed before their first sexual experience. The first sexual experience mellows out the meat.

(This post was edited by Hound Dog on May 23, 2010, 5:39 PM)

Manuel Dexterity

May 23, 2010, 4:44 PM

Post #4 of 4 (2123 views)

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Re: [Hound Dog] A new dish

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Trusted source? The bellies came from three 6-8 kilo yellowfin we caught the day prior 17 miles off Barra de Navidad last week. There are some bands of warmer water starting to show up as we get near summer and there were a few schools of tuna running. We had some sashimi, grilled steaks, some was frozen and we put the bellies in a brine and smoked them in a makeshift smoker using small chunks of mahogany soaked in seawater. Also placed a pan of seawater in the smoker which is my gas grill with a perforated tin can holding the wood chips. I light one side of the grill and put the can and a pan of saltwater over the flame. The bellies are skewered and suspended on the other side of the grill. Close the top and adjust the heat as necessary. We have a mango tree in the backyard so when the tuna was just about finished I threw a couple of green twigs from the tree on the hot grill surface and turned off the flame and waited until the smoke quit coming out from under the grill hood.