Ask a chef

[perchie.girl]

One of my husbands customers that owns an authentic Mexican restaraunt brought us these unbelievable burritos. Unlike I have ever tasted... A mix of Asian meets Mexico or maybe it's just authentic and I don't know. The chicken was light and flavored in a smokey citrus flavor... Pure fresh cilantro... Beans that were thin and didn't taste like any bean I don't know... Rice that was white not red but was flavored so good and light. And a green sauce that I am guessing is avacado cause it had that flavor only with citrus and peppers... I use to say I hated Mexican food... He might have made me a believer.

we think of Mexico cuisine as being red chiles and hot.... but there is the Caribbean side and the Pacific side with Jungle in there and lots and lots of desert. There are also huge Chinese populations through out the country. So Mexico is influenced by Spain,Asia, Africa, and native American: Yaqui, Aztec, to name the the ones i remember.... Here near Baja we get a cross of Spanish, Yaqui and a splash of asia in the seasonnings. The Mexican resaurant that i frequent advertises Seafood. So you get chicken thats marinated in Lime juice among other things....

My neighbor who lived accross from me was Yaqui came from a small villiage on the main land on the pacific coast.... When she was about eighteen she left her home as an unwed mother somehow she made her way to Tijuana and she Opened a restaurant there... Her tamales were nothing I had ever tasted before or since. She only got her Masa from up in the Merced area a friend of a friend would bring fifty pounds of it down for her so she could make Tamales. She showed me why.... The Masa was packaged with Bayleaf through out... Its a natural pest repellant apparently.

One of my favorite dishes is Mole Poblano.... made by a boyfriends mother...Now Mole is the national dish of Mexico. Which in very abbreviated terms is a Sauce made from Chocolate and Chiles.... but its so much more and every reagon or county will have its own variation and within that area it will vary from family to family.

Mole Poblano is made with chicken. Her recipe came from Guadalahara because that's where they were from. The family were also Yaqui.... Her sauce was not red it was rich dark brown. And the apperatif was a thimble of Mescal.... a whole other story....

https://en.wikipedia.org/wiki/Mole_sauce

So Mexico is a mix just like we are..... when we say American food.... what comes to mind... every dish we have for the most parts somes from somewhere else....

deb

 

[ChickenLady2014]

Got to work yesterday and found some paper bags in the fridge. Of course I had to see what was inside. Curious to see what we will do with these.

Hand picked in some woods somewhere around here by some guy. Lol. He's some registered natural harvester or something don't know the whole story but there are two bags in the fridge. Not sure what the boss has planned but I'm looking stuff up for it now

A.

OMG yum, Morels sell for over $20 a pound here. I soak mine in salt water to kill the bugs. Slice in half, rinse really well & let them drip off in a colander. Melt butter in fry pan, add Morels, chopped garlic & salt mushrooms. Sautee until crispy ~ eat!

 

[Akrnaf2]

Lunch today
Lamb homemade hamburgers-kebab , lamb tie squares, and lamb chops

 

[mlm Mike]

Lunch today
Lamb homemade hamburgers-kebab , lamb tie squares, and lamb chops

The start of a very nice meal!

 

[perchie.girl]

dinner:
All I had was leftover Chinese Rice


an OLD onion stored in the refrigerator


Two links of Kilbasa


and a can of Creme of celery soup.


I sliced the kilbasa on a bias and carmelized them in a big dry pan... Once they were dark brown on the cut sides I pushed em to the edge of the pan and threw in the onions and two pats of butter. Cooked them till they were brown. Then I put in the rice which was a big square BLOCk.... had to break it up. Turned down the heat because something was smelling burned.

Added the can of soup and a can of water and scraped the bottom of the pan while turning every thing over to get it mixed....
Smells good. I havent seasoned it yet. Not a lot of salt will be needed but it will need pepper...



By the time I added pepper and stirred all the moisture was absorbed.... And No it didnt need salt.

I would serve it with a salad but I cant keep salad fixins alive in this house.

deb

 

[perchie.girl]

Lunch today
Lamb homemade hamburgers-kebab , lamb tie squares, and lamb chops

I would love to taste it all.... I have very little experience cooking lamb......but what I have made and have had at restaurants I loved.

deb

 

[Wishing4Wings]

Benny, what did you mix in with the burger meat?

 

[Sally Sunshine]

Our take on the chicken cordon bleu
Filet of chicken hammered thin

Good amount of spinach

Crispy pancetta


Getting ready to wrap up some gouda inside


Tucking the end flush



Wrapped in caul fat

Panseared on all sides and set in oven

Finished not long after the cheese starts to ooze

Sliced, squeezed with lemon and served.

A.

oh yummyyyyy

 

[Sally Sunshine]

I am starving whuts fer breakfast Zach?

 

[Akrnaf2]

Benny, what did you mix in with the burger meat?

This not the traditional hamburger mix, When I am making lamburgers I keep the traditional seasoning for, lamb. Parsley a lot of it, cumin, caraway, salt and pepper and I add an egg and some bread, in this case Maza crumbs. And I dont grind it in a machine but by a big Knife, like kebab. After l kneed them good, to extract the protein gloo then I put them in a ring to make the form and let it rest in the fridge for at least 2 hours and grill it on a Charcoal grill.