tag:blogger.com,1999:blog-55114581229456550962024-03-05T02:27:00.256-06:00Firkland's CookingThis is my cooking blog that features recipes from Diana Kennedy and Rick BaylessBill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-5511458122945655096.post-39687877468717135052009-09-12T20:59:00.003-05:002009-09-12T23:42:09.002-05:00Elote Con Crema<div>From Diana Kennedy's book "The Essential Cuisines of Mexico"</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcGPHEdBuD6YLVeRu8QUQ7B_OGB-CrEaYl-Yx8JDMA1iK-P106CBZtZPYiuEIDTq_7_b9irH9daLQb8lKU9gp14NOQbdeN0FthbTQKWYsvEX7z8VzhnJeQLrPKEMdDif1NB1OvnzSLMwX/s1600-h/IMG_1256-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcGPHEdBuD6YLVeRu8QUQ7B_OGB-CrEaYl-Yx8JDMA1iK-P106CBZtZPYiuEIDTq_7_b9irH9daLQb8lKU9gp14NOQbdeN0FthbTQKWYsvEX7z8VzhnJeQLrPKEMdDif1NB1OvnzSLMwX/s320/IMG_1256-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380766120252435666" /></a><div><div>Elote con Crema (Corn with Cream, Chiles and Cheese)</div><div>Guest Author - Terri Perkins Fulton</div><div><br /></div><div>Serves 6</div><div><br /></div><div>1/4 cup butter</div><div>2/3 cup finely chopped white onion</div><div>1 garlic clove, finely chopped</div><div>5 poblano chiles, charred, peeled, stemmed and seeded</div><div>4 cups corn kernels, fresh or frozen</div><div>1 teaspoon salt, or to taste</div><div>4 ounces chihuahua cheese (about 1 cup), cut into small cubes*</div><div>Mexican crema*</div><div><br /></div><div>Preheat the oven to 350 degrees. Melt the butter in an ovenproof skillet and cook the onion and garlic over low heat until translucent.</div><div><br /></div><div>Cut the chiles into narrow strips, add them to the pan and cook them, covered, about 5 minutes. Add the corn and salt to the chile mixture. Cover tightly with a lid and put in the oven to bake for 20 minutes. Add the cheese about 2 minutes before the baking time ends so it will melt. Stir in the crema to desired consistency and serve immediately, scooping into warm tortillas, for a light lunch or a great starter course.</div></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-57223412581624994702009-09-12T20:56:00.002-05:002009-09-12T23:57:11.440-05:00Cebollas Encurtidas Para Panuchos<div>From Diana Kennedy's book "The Essential Cuisines of Mexico."</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlrHP-JOX6iGTdzAN4i1ux_JsIJbSqY-Nw9rG0iFA7FTtP9r14uwOBsrYTaLxHx-HUNNL-s-4FSISOmPjy7LUSQniRtmQsuQWwSKxoJOONgjpMEUvAnGKjzDKkfuh85bZgPPStu6wvfaN/s1600-h/IMG_1253-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlrHP-JOX6iGTdzAN4i1ux_JsIJbSqY-Nw9rG0iFA7FTtP9r14uwOBsrYTaLxHx-HUNNL-s-4FSISOmPjy7LUSQniRtmQsuQWwSKxoJOONgjpMEUvAnGKjzDKkfuh85bZgPPStu6wvfaN/s320/IMG_1253-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380765468357011522" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span><div><span class="Apple-style-span" style="white-space: pre; ">2 Medium white onions, finely sliced into rings, about 3 cups</span></div><div><span class="Apple-style-span" style="white-space: pre;">4 cups boiling water</span></div><div><span class="Apple-style-span" style="white-space: pre;">1/2 cup seville orange juice</span></div><div><span class="Apple-style-span" style="white-space: pre;">1/2 cup of water</span></div><div><span class="Apple-style-span" style="white-space: pre;">1 scant tablespoon dried mexican oregano</span></div><div><span class="Apple-style-span" style="white-space: pre;">1 Habanero chile, finely sliced</span></div><div><span class="Apple-style-span" style="white-space: pre;">salt to taste</span></div><div><span class="Apple-style-span" style="white-space: pre;"><br /></span></div><div><span class="Apple-style-span" style="white-space: pre;">Immerse the onion rings in a sauce pan of boiling water for a few seconds until slightly blanched. Drain well and put into a nonreactive bowl. Mix in the rest of the ingredients, and set aside to season for at least 2 hours before using.</span></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-10304483593569634312009-09-12T20:50:00.003-05:002009-09-12T23:50:22.500-05:00Salsa de Chile Guajillo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmR2eVlJPECM5fVKAyloH5PXpPVLoMUdue-DBuZiSUV_YFjducySnYIyPIXxpYztsGX1bO3_4gcvkFgxq-jzLaJOZ-BBYQvsYQNYgel2k89Vdorj2ajmFBHdozPrX8m0hzBsZZhYMRNeX/s1600-h/IMG_1253-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmR2eVlJPECM5fVKAyloH5PXpPVLoMUdue-DBuZiSUV_YFjducySnYIyPIXxpYztsGX1bO3_4gcvkFgxq-jzLaJOZ-BBYQvsYQNYgel2k89Vdorj2ajmFBHdozPrX8m0hzBsZZhYMRNeX/s320/IMG_1253-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380764020685379762" /></a><br /><div><div>INGREDIENTS</div><div>6 GUAJILLO CHILES WIPED CLEAN, VEINS AND SEEDS REMOVED</div><div>6 OZ TOMATOES, BROILED</div><div>1 CLOVE GARLIC; ROUGHLY CHOPPED</div><div>SALT TO TASTE</div><div>1 C WATER</div><div><br /></div><div>INSTRUCTIONS:</div><div>TOAST THE CHILES IN A SKILLET (OR ON A COMAL, PREFERABLY); DO NOT BURN THEM! WHEN DONE, ALLOW THEM TO COOL. OPEN THEM, REMOVE THE VEINS AND SEEDS. DISCARD THE VEINS. BROIL THE TOMATO. GRIND ALL (TOMATO, SKIN, GARLIC, TOASTED CHILE, SEEDS ) THE INGREDIENTS IN A BLENDER.</div></div><div><br /></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-71427030341118865052009-09-12T11:03:00.002-05:002009-09-12T11:12:31.139-05:00Salsa De Tomate Verde<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-1ptB_eyq_hrS7L_mG4_KTZde4Ia6g2RsrJi9V4UbiiQFg4cp03sMNbHa3p0xU5kqR9oXr1ewQW9R9BaOlqX4-vzOVTsQqBeBUGmmeHO4P6lUjXvrZVwSl_8c_aH_voYBIb1Uf6P8aGa/s1600-h/IMG_1250-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-1ptB_eyq_hrS7L_mG4_KTZde4Ia6g2RsrJi9V4UbiiQFg4cp03sMNbHa3p0xU5kqR9oXr1ewQW9R9BaOlqX4-vzOVTsQqBeBUGmmeHO4P6lUjXvrZVwSl_8c_aH_voYBIb1Uf6P8aGa/s320/IMG_1250-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380613430726301298" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLq8rqPngFpjz9z3KVo4sBfSZ-EufGu3VeSgLwCNsJrXECeQwbj1BijFmSv-T4WG9zyOU5jRUTqr-3QtpxqomvDAn0V4u1Lz6okZx-1GgkfQiODX9Fvf7XfI5VhTx4t5PjHE_Ayv-bcTpP/s1600-h/IMG_1249-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLq8rqPngFpjz9z3KVo4sBfSZ-EufGu3VeSgLwCNsJrXECeQwbj1BijFmSv-T4WG9zyOU5jRUTqr-3QtpxqomvDAn0V4u1Lz6okZx-1GgkfQiODX9Fvf7XfI5VhTx4t5PjHE_Ayv-bcTpP/s320/IMG_1249-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380613424866987682" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiweIctbX7i-3nn0zMee5n3ZF4KCMvAkar6IF5RQKOac7d3rp0oYYxm0McxAhxOQaRFv1iDtKSTOA-IdTP_g7ucxCTwqdc_ocnDsJOxw8Ubthi51ggUniusJZCAc-5I8oj2gllR_mNcB6s2/s1600-h/IMG_1248-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiweIctbX7i-3nn0zMee5n3ZF4KCMvAkar6IF5RQKOac7d3rp0oYYxm0McxAhxOQaRFv1iDtKSTOA-IdTP_g7ucxCTwqdc_ocnDsJOxw8Ubthi51ggUniusJZCAc-5I8oj2gllR_mNcB6s2/s320/IMG_1248-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380613414474782786" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrhHHGEMbwOHc99fW0IfCam2L6ZOFP3oRbIKBnJdbbQojvNeuyD-EszoGebdcFjG8SF-RNcj0c8_B_HH7SkfaVaO99ysdYqmGpyDM53aCXZTLT7tRXIEoBQ22qhJ35Wox7gtV1G2mQcbz/s1600-h/IMG_1247-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrhHHGEMbwOHc99fW0IfCam2L6ZOFP3oRbIKBnJdbbQojvNeuyD-EszoGebdcFjG8SF-RNcj0c8_B_HH7SkfaVaO99ysdYqmGpyDM53aCXZTLT7tRXIEoBQ22qhJ35Wox7gtV1G2mQcbz/s320/IMG_1247-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380613411799951618" /></a>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-31246776802089973542009-09-12T10:59:00.004-05:002009-09-12T11:42:02.183-05:00Pozole Verde con Pollo (Chicken Pozole Verde)<div style="text-align: center;"><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZdcV9xsggOYy2L0IB0UOYBb7iXLDkoMCDpKXbDgXs-cz5sIMqH3ftoLlMbTfPxBY2ON0EKZgOpi-I0HX4k_G7mq0tlrfRekb6B4cGVBTDdclCS6DVNZ-lmiwDJhuRjN9WlsiJeOaRPg/s1600-h/IMG_0847.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZdcV9xsggOYy2L0IB0UOYBb7iXLDkoMCDpKXbDgXs-cz5sIMqH3ftoLlMbTfPxBY2ON0EKZgOpi-I0HX4k_G7mq0tlrfRekb6B4cGVBTDdclCS6DVNZ-lmiwDJhuRjN9WlsiJeOaRPg/s400/IMG_0847.JPG" border="0" alt="" style="text-align: center;clear: both; float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; " /></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHp1Q6I6OiJlEjL3dCnLcT6EIb1eXibuKx67NtZQg2tzJ0m95pfwmOfujx9THsoK1IMQ_PUy669EWiDaJ7C20SsVHH__wBH8ySesgS6vcFseUpQMN_V7ICWZz9JZRmk18_b9gYCrrCdtY/s1600-h/IMG_0848.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHp1Q6I6OiJlEjL3dCnLcT6EIb1eXibuKx67NtZQg2tzJ0m95pfwmOfujx9THsoK1IMQ_PUy669EWiDaJ7C20SsVHH__wBH8ySesgS6vcFseUpQMN_V7ICWZz9JZRmk18_b9gYCrrCdtY/s400/IMG_0848.JPG" border="0" alt="" style="text-align: center;clear: both; float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; " /></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-c2fV3G52R4TGtAa4jQjD3pamiN7n3f1NuiE-2iMZJqsDXLhnFevmZorxWRxTrMu3MUBePeyKZfnaL7loavZCqXfwM0v5G3kKRJNgNW3pJsSxRQU79w7TS10bEZlgNlzgbxcLaToisM/s1600-h/IMG_0849.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-c2fV3G52R4TGtAa4jQjD3pamiN7n3f1NuiE-2iMZJqsDXLhnFevmZorxWRxTrMu3MUBePeyKZfnaL7loavZCqXfwM0v5G3kKRJNgNW3pJsSxRQU79w7TS10bEZlgNlzgbxcLaToisM/s400/IMG_0849.JPG" border="0" alt="" style="text-align: center;clear: both; float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; " /></a> <div style="clear: both; text-align: left; "></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pozole Verde con Pollo (Chicken Pozole Verde)</div><div style="text-align: center;">This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Servings: 6-8</div><div style="text-align: center;">I N G R E D I E N T S</div><div style="text-align: center;">7 cups reduced salt chicken stock</div><div style="text-align: center;">2 cups water</div><div style="text-align: center;">4 chicken breast halves with bone and skin</div><div style="text-align: center;">1 pound fresh tomatillos, husks removed, sliced in half</div><div style="text-align: center;">1 small white onion, quartered</div><div style="text-align: center;">2 poblano chiles, seeded and cut into quarters</div><div style="text-align: center;">2 serano chiles, seeded and quartered</div><div style="text-align: center;">4 large garlic cloves, peeled and flattened</div><div style="text-align: center;">1/2 cup fresh cilantro, chopped</div><div style="text-align: center;">1 tablespoon dried Mexican oregano</div><div style="text-align: center;">3 - 15oz cans hominy OR 1 1/2lbs prepared dried pozole**</div><div style="text-align: center;"><br /></div><div style="text-align: center;">To Use Dried Pozole</div><div style="text-align: center;">f you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Garnish</div><div style="text-align: center;">Finely shredded cabbage, sliced radishes, chopped onion, diced avocados, crema (or sour cream) lime wedges and tortilla chips.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I N S T R U C T I O N S</div><div style="text-align: center;">Place water, chicken stock, a couple garlic cloves minced, as well as 1/4 white onion in a large enameled cast iron casserole and bring to a boil. Add chicken breasts skin side down, cover and simmer over low heat until cooked through but still tender about 25 minutes. Transfer chicken to a plate and shred the meat; discard skin and bones. Skim fat from cooking liquid and reserve the liquid.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a blender combine tomatillos, onion, poblano and jalapeno chiles, garlic, cilantro and Mexican oregano. Pulse until coarsely chopped scraping down the sides. With machine running add 1 cup of the reserved cooking liquid and puree until smooth. Season the mixture with salt and pepper.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Heat oil in a large deep, heavy skillet. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cooked just until heated through. Serve the pozole in deep bowls. Pass garnishes.</div></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-18353828266315622322009-09-12T10:56:00.003-05:002009-09-12T11:16:12.049-05:00Salsa de Jitomate Yucateca<div><span class="Apple-style-span" style="font-size:x-large;">Diana's recipe from "The Essential Cuisines of Mexico"</span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZiSTupR3tYu0Es2i_S_PuO5cd6anxkK0Ry2JDHiXq880odzy7tnA-ps_2KkCPCgHRgUawlsf2ETZiv8s9TaWRubpg9ACum3dGRi_9o2n4MZZ5l2DKbLuYSi23SJ4C9ZVPgI9G22yzSFE/s1600-h/IMG_1246-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZiSTupR3tYu0Es2i_S_PuO5cd6anxkK0Ry2JDHiXq880odzy7tnA-ps_2KkCPCgHRgUawlsf2ETZiv8s9TaWRubpg9ACum3dGRi_9o2n4MZZ5l2DKbLuYSi23SJ4C9ZVPgI9G22yzSFE/s320/IMG_1246-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380611121034781794" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12aYU0fagTraJpS9Bpmbm40vb_WwrCJUh63sofCrPsxNLu-9ug23FAQdT2Rr2O3eisI8r_KRAn9WyP_WrYh1R756jgL5_mam-wh6OUiGTuHjyrG_9Js1ft0I-5LYxWmR07Pm4Zp94wire/s1600-h/IMG_1251-1.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12aYU0fagTraJpS9Bpmbm40vb_WwrCJUh63sofCrPsxNLu-9ug23FAQdT2Rr2O3eisI8r_KRAn9WyP_WrYh1R756jgL5_mam-wh6OUiGTuHjyrG_9Js1ft0I-5LYxWmR07Pm4Zp94wire/s320/IMG_1251-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380611112357223202" /></a><div><br /></div><div>3 md Tomatoes (1 pound), broiled</div><div>2 ts Peanut or safflower oil</div><div>1/4 md Onion, finely chopped</div><div>1 The mashed tomatoes</div><div>1/4 ts Salt</div><div>1 Whole chile habanero, lightly charred</div><div><br /></div><div>Remove any very blackened pieces of the skin from the tomatoes and mash the tomato roughly. Heat the oil and cook the onion, without browning, until it is soft. Add the mashed tomatoes, salt, and chili. Cook the sauce for about 8 minutes over a medium flame until it has reduced and thickened.</div><div><br /></div><div>The recipe does not state this, but I found the Habanero flavor to be a bit light, so I think I will half the pepper next time, rather than leave it whole.</div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-21318846315716197962009-09-09T22:19:00.005-05:002009-09-12T10:55:20.774-05:00Salsa de Chile Cascabel<div><div><span class="Apple-style-span" style="font-family:arial;">FROM "THE CUISINES OF MEXICO" BY DIANA KENNEDY P. 303</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzLDpLrfgJLC2Z9yzo7VmhdltQQL0qcsOwKnZH8_zJsfqX9QW-I-ZlcIJeJMR_s3mZhA6CcRhcFTEErA7Oj9bOkCbfJKVBaY4yfleGATC4UHK0jZAEgskgYHLFfGFravmtayV_JfainEG/s1600-h/IMG_1252-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzLDpLrfgJLC2Z9yzo7VmhdltQQL0qcsOwKnZH8_zJsfqX9QW-I-ZlcIJeJMR_s3mZhA6CcRhcFTEErA7Oj9bOkCbfJKVBaY4yfleGATC4UHK0jZAEgskgYHLFfGFravmtayV_JfainEG/s320/IMG_1252-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380609857314098706" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0ta937ickiWaTIaDdx_er4oeKFT1mxDREkSK7ji2ElkhINGbmpAhf5uFaz4w564mq63pIiTdCRuOc8xuihR3T7iEsHzz014ZaG9xGw_EI-Z0z18zAsphByE8otKth55iLBjzGfXKDu4M/s1600-h/IMG_1244-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0ta937ickiWaTIaDdx_er4oeKFT1mxDREkSK7ji2ElkhINGbmpAhf5uFaz4w564mq63pIiTdCRuOc8xuihR3T7iEsHzz014ZaG9xGw_EI-Z0z18zAsphByE8otKth55iLBjzGfXKDu4M/s320/IMG_1244-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380609852610642402" /></a><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-family:arial;">10 CHILES CASCABEL</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 MD TOMATOES (ABOUT 3/4</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 CLOVES GARLIC; PEELED</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 TS SALT</span></div><div><span class="Apple-style-span" style="font-family:arial;">2/3 C WATER (OR MORE)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">INSTRUCTIONS:</span></div><div><span class="Apple-style-span" style="font-family:arial;">TOAST THE CHILES IN A SKILLET (OR ON A COMAL, PREFERABLY); DO NOT BURN THEM! WHEN DONE, ALLOW THEM TO COOL.</span></div><div><span class="Apple-style-span" style="font-family:arial;">OPEN THEM, REMOVE THE VEINS AND SEEDS. DISCARD THE VEINS. TOAST THE SEEDS IN THE SKILLET. </span></div><div><span class="Apple-style-span" style="font-family:arial;">BROIL THE TOMATO. GRIND ALL (TOMATO, SKIN, GARLIC, TOASTED CHILE, SEEDS ) THE INGREDIENTS IN A BLENDER. </span></div><div><span class="Apple-style-span" style="font-family:arial;">THE SAUCE IS SUPPOSED TO HAVE SOME TEXTURE, AND HAVE A LOOSE CONSISTENCY, SO USE THE WATER RATHER THAN OVERBLEND.</span></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-8103232140087643152009-07-01T20:49:00.001-05:002009-07-01T21:28:43.649-05:00Tacos De Papa<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAE94IJgP8X0wr1rUZsBl6fzhd_bgD4fmVrksVh8UXtflnKxWwsLQcTZxPnZjjbmR_G3Ee3UOLy4gZYaDIeuH5Sp_Quvls9ubyaPhkN4vQfjxAfhau3adEUU1Ojuppbw4yZSf9DP2P4CsT/s1600-h/IMG_1217.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAE94IJgP8X0wr1rUZsBl6fzhd_bgD4fmVrksVh8UXtflnKxWwsLQcTZxPnZjjbmR_G3Ee3UOLy4gZYaDIeuH5Sp_Quvls9ubyaPhkN4vQfjxAfhau3adEUU1Ojuppbw4yZSf9DP2P4CsT/s320/IMG_1217.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiMtXMOejx6DkDQL1rZ-vTVb-ZUuPrtbPNLz0l7p5Q6RUCvMzoDG1GG2EkGYCNM3kxbaJpEs5CcWujcr4-IcJVx7-Ed1Hmebc6Mbq1u_72sYbKyVTbRu6qs-T3w715exc_pao2Vkwvkkm/s1600-h/IMG_1219.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiMtXMOejx6DkDQL1rZ-vTVb-ZUuPrtbPNLz0l7p5Q6RUCvMzoDG1GG2EkGYCNM3kxbaJpEs5CcWujcr4-IcJVx7-Ed1Hmebc6Mbq1u_72sYbKyVTbRu6qs-T3w715exc_pao2Vkwvkkm/s320/IMG_1219.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eLYUiEKOuNUtXHmPHsEmiUjdTKVWTxQyzInJiFU5q-GBGdVLzqO1WKkxsYFVmI8g2__f-AoQ2T3f28HALoroLt7WwT_7xSfWiepWsFzrbvvlP_lXQ-eW4wYAOl9Jp1vJiP6ocoKGw6_a/s1600-h/IMG_1224.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eLYUiEKOuNUtXHmPHsEmiUjdTKVWTxQyzInJiFU5q-GBGdVLzqO1WKkxsYFVmI8g2__f-AoQ2T3f28HALoroLt7WwT_7xSfWiepWsFzrbvvlP_lXQ-eW4wYAOl9Jp1vJiP6ocoKGw6_a/s320/IMG_1224.JPG" /></a> </div><div style="text-align: left;clear: both; "><b>The Filling:</b></div><div style="text-align: left;clear: both; ">12 ounces cooked red potatoes, unpeeled and diced</div><div style="text-align: left;clear: both; ">1/2 cup diced white onion</div><div style="text-align: left;clear: both; ">4 ounces <span class="blsp-spelling-error" id="SPELLING_ERROR_0">queso</span> fresco crumbled, about 3/4 cup</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; "><b>To Serve:</b></div><div style="text-align: left;clear: both; ">Tortillas</div><div style="text-align: left;clear: both; ">vegetable oil for frying</div><div style="text-align: left;clear: both; ">Sour Cream (I omitted this, and went for the sliced avocado)</div><div style="text-align: left;clear: both; ">1 Cup Salsa <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ranchero</span>, warmed. Diana thought to omit the onion, which I spaced out</div><div style="text-align: left;clear: both; "><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Shredded</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">lettuce</span></div><div style="text-align: left;clear: both; ">Jalapeno <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">chiles</span> en <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Escabeche</span></div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">Mix the potatoes with the rest of the filling ingredients.</div><div style="text-align: left;clear: both; ">Fill each <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">tortilla</span> with about 2 tablespoons of the mixture and secure with toothpicks</div><div style="text-align: left;clear: both; ">Heat the oil and fry the tacos till just crispy on the outside. Pat dry the tacos from the excess oil</div><div style="text-align: left;clear: both; ">Serve immediately with the lettuce and salsa, and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chiles</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">separately</span>.</div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-32367315022102832632009-07-01T20:48:00.004-05:002009-07-01T21:29:27.921-05:00Salsa Ranchera<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px">Before charring</div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhyhd1wxoCdN3Mj-zXwszf0109E1s92-_vHwhomiu-OvMbcufKb1hDl7WhKeMH0k1kT6HKQhoKcl0wU6ViknYtkElH9nN0br-5Bt1kdtc8IGwxP5QeWwVBV-9sXtXmIpMd_99ckr7-cC3/s1600-h/IMG_1210.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhyhd1wxoCdN3Mj-zXwszf0109E1s92-_vHwhomiu-OvMbcufKb1hDl7WhKeMH0k1kT6HKQhoKcl0wU6ViknYtkElH9nN0br-5Bt1kdtc8IGwxP5QeWwVBV-9sXtXmIpMd_99ckr7-cC3/s320/IMG_1210.JPG" /></a> </div><div style="text-align: center;">After charring</div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NeYY71GuuXGetxLe3MA5z2bxH-EoJpombVoUwa5VMbhCC9-Dt77EtKPsBOXzOF1mSOX-WIZl12CaH0_R_Ss-ErA0iQeRORvJJOHvRRVCN6MV85O83hePmuGKCyEsEF4a29h1acH5axzd/s1600-h/IMG_1211.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NeYY71GuuXGetxLe3MA5z2bxH-EoJpombVoUwa5VMbhCC9-Dt77EtKPsBOXzOF1mSOX-WIZl12CaH0_R_Ss-ErA0iQeRORvJJOHvRRVCN6MV85O83hePmuGKCyEsEF4a29h1acH5axzd/s320/IMG_1211.JPG" /></a> </div><div style="text-align: center;"><br /></div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAujFttLfQ1lPaLjq2aE3bTAcKqZ0jNcDyKMOTUB8-WiGC-ALZPkMSjpYTDMIbxUCl796HId_WjKjZz_sqkbH_irZnYLMdoWXK80PJbcQimSOB5J1oEJXLZ7ssfKDAbZCMUXeooOlhAOy5/s1600-h/IMG_1213.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAujFttLfQ1lPaLjq2aE3bTAcKqZ0jNcDyKMOTUB8-WiGC-ALZPkMSjpYTDMIbxUCl796HId_WjKjZz_sqkbH_irZnYLMdoWXK80PJbcQimSOB5J1oEJXLZ7ssfKDAbZCMUXeooOlhAOy5/s320/IMG_1213.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmd9VCZPM-HpAF6ZJAkp2_-eWgZgAl_gAJEjgq2ZkouPDC2kADId6sVdvQ5_wBpZfz-v3FHdRoLAuWeA-MSbWEjtruTxM7CAJkqQR79eB4oIWCckFLHY-qP9_rIj0VHH5-6r3Bq9JjPI2N/s1600-h/IMG_1216.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmd9VCZPM-HpAF6ZJAkp2_-eWgZgAl_gAJEjgq2ZkouPDC2kADId6sVdvQ5_wBpZfz-v3FHdRoLAuWeA-MSbWEjtruTxM7CAJkqQR79eB4oIWCckFLHY-qP9_rIj0VHH5-6r3Bq9JjPI2N/s320/IMG_1216.JPG" /></a> </div><div style="clear:both; text-align:CENTER"><span class="Apple-style-span" style="color: rgb(32, 32, 80); font-size:14px;"><p style="margin-top: 14px; margin-bottom: 14px; margin-left: 0px; padding-left: 0px; margin-right: 0px; padding-right: 0px; padding-top: 0px; padding-bottom: 0px; list-style-type: none; "></p><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;">4 large ripe tomatoes, broiled, peeled, chopped</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;">4 serrano chile peppers, charred, seeded</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;">2 cloves garlic, peeled</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;">2 tablespoons oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;">1/4 cup diced onion</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;">Salt</span></div><p></p><p style="text-align: left;margin-top: 14px; margin-bottom: 14px; margin-left: 0px; padding-left: 0px; margin-right: 0px; padding-right: 0px; padding-top: 0px; padding-bottom: 0px; list-style-type: none; "><span class="Apple-style-span" style="color:#000000;">Place the tomatoes, chiles, and garlic in the jar of a blender. Pulse a few times to break up the biggest pieces.</span></p><p style="text-align: left;margin-top: 14px; margin-bottom: 14px; margin-left: 0px; padding-left: 0px; margin-right: 0px; padding-right: 0px; padding-top: 0px; padding-bottom: 0px; list-style-type: none; "><span class="Apple-style-span" style="color:#000000;">Heat the oil in a skillet. Add the onion and sauté for about 5 minutes. Add the tomatoes and cook over medium heat until thickened. This should take about 10 minutes</span>.</p><p style="text-align: left;margin-top: 14px; margin-bottom: 14px; margin-left: 0px; padding-left: 0px; margin-right: 0px; padding-right: 0px; padding-top: 0px; padding-bottom: 0px; list-style-type: none; ">Serve with Modelo, chilled.</p></span></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-42767452801756929542009-06-16T21:36:00.001-05:002009-06-16T21:37:27.275-05:00Carnitas<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jkhRSlxsdenqRvjNpqMcy-YFExnh51R1uv_MmyNwjPFU5X40jFpMeasKa1N2zWNrCe6IDbio7DSoNwQBtB2h6UBH_awvpY45Jh56hjn0acw_KjjmtzjPNlGluJtt8amfFehSyukR3h4H/s1600-h/IMG_1111.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jkhRSlxsdenqRvjNpqMcy-YFExnh51R1uv_MmyNwjPFU5X40jFpMeasKa1N2zWNrCe6IDbio7DSoNwQBtB2h6UBH_awvpY45Jh56hjn0acw_KjjmtzjPNlGluJtt8amfFehSyukR3h4H/s320/IMG_1111.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPD5luS2ae76pKdCZ3__e4YK4G8D6O489a463RVndGDHKezzTTf3hj-kEe5rZ5U3IWdxAkwyBOXLFX1sN_X41sSBcg1G9XtnZBuh3NRzvKGhwoKAJtLWjmPGdmkFzRE5IJvsJV2uf9frIN/s1600-h/IMG_1114.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPD5luS2ae76pKdCZ3__e4YK4G8D6O489a463RVndGDHKezzTTf3hj-kEe5rZ5U3IWdxAkwyBOXLFX1sN_X41sSBcg1G9XtnZBuh3NRzvKGhwoKAJtLWjmPGdmkFzRE5IJvsJV2uf9frIN/s320/IMG_1114.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvXl4tTIjcwojd6d7j44UpUrrfIfvQqxfF1GjjivH1eEgdXd6GVv8x1bIwAjgMzpCgWtWRebdW5UPLP-E247iL3qASju_LEz15xleaV-RZ8Zs86thlRsXXV5WTy994_yXVPvdSUO-47Jb/s1600-h/IMG_1118.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvXl4tTIjcwojd6d7j44UpUrrfIfvQqxfF1GjjivH1eEgdXd6GVv8x1bIwAjgMzpCgWtWRebdW5UPLP-E247iL3qASju_LEz15xleaV-RZ8Zs86thlRsXXV5WTy994_yXVPvdSUO-47Jb/s320/IMG_1118.JPG" /></a> </div><div style="clear:both; text-align:CENTER">Recipe to come later ...</div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-29214088307089096102009-06-16T21:31:00.001-05:002009-06-16T21:34:37.985-05:00Salsa De Tomate Verde<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghix1_mtOUSNacQrITrOMmpkdI2ZVljigSLnhyEWPTcC-avnm4of5kS8imc6aRyxCxIQRKM45ucvJ3Ur2Dzqq97iAYnpC3iSCejMQAGXfUHsKJgITYAAeG6DbWov8cFKmO7hyphenhyphenpmMxJuofb/s1600-h/IMG_1113.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghix1_mtOUSNacQrITrOMmpkdI2ZVljigSLnhyEWPTcC-avnm4of5kS8imc6aRyxCxIQRKM45ucvJ3Ur2Dzqq97iAYnpC3iSCejMQAGXfUHsKJgITYAAeG6DbWov8cFKmO7hyphenhyphenpmMxJuofb/s320/IMG_1113.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsqfL4c2kI7w_hmbmydp6hGK1IDNQ5mg-jJSfotzGAQzSsUH-wgj5iUggWnYsyECWNq83ZIhidhHb5dydXR8QYzpg5wHa551T9NQ7x143xKWW6xqycRNu9LjnboICHDRo5z3DRZLQY5CI/s1600-h/IMG_1116.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsqfL4c2kI7w_hmbmydp6hGK1IDNQ5mg-jJSfotzGAQzSsUH-wgj5iUggWnYsyECWNq83ZIhidhHb5dydXR8QYzpg5wHa551T9NQ7x143xKWW6xqycRNu9LjnboICHDRo5z3DRZLQY5CI/s320/IMG_1116.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWIu_Xx22P-ADNjLJBoZvZ__4dOv3iP2F2juOQ7oALEM4z65meVNC0M8j9gehJ1NkqQ2Fg1ZzLtYIbhZqorSmglkZj5-fLx1JG6ZC-oal7QrhLcAxGLFrdTx-XC20iZoXTzQiVvkk5XrS/s1600-h/IMG_0707.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWIu_Xx22P-ADNjLJBoZvZ__4dOv3iP2F2juOQ7oALEM4z65meVNC0M8j9gehJ1NkqQ2Fg1ZzLtYIbhZqorSmglkZj5-fLx1JG6ZC-oal7QrhLcAxGLFrdTx-XC20iZoXTzQiVvkk5XrS/s320/IMG_0707.JPG" /></a> </div><div style="clear:both; text-align:CENTER">Recipe to come later.</div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-10794759982796981902009-06-16T21:14:00.004-05:002009-06-28T10:20:40.153-05:00Frijoles Puercos Estilo Jalisco<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZfDOQH6yBAQFGeHXeESntzUqFQi9CvdqM00TcnOLXlRWzYHCrR0YBaXBbm2bYFdgxcr5Ue63MGqmNRQrikll05OGljtJ2DywJsAiHyg7oCYYdC3uEVy7jp-hTGD5umss5GIwcsr77MHK/s1600-h/IMG_1112.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZfDOQH6yBAQFGeHXeESntzUqFQi9CvdqM00TcnOLXlRWzYHCrR0YBaXBbm2bYFdgxcr5Ue63MGqmNRQrikll05OGljtJ2DywJsAiHyg7oCYYdC3uEVy7jp-hTGD5umss5GIwcsr77MHK/s320/IMG_1112.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic5wmq6LrHKs4SOg9O53q0vzxRBBSGGm3VqeO12DfAHSygDBGkjR-kQuOT7hShaI2o4r-Fa7o3427gGQkidQfqy3pVf0IQ8LakCChgH0qtkDAct1lvflm8jZhs10V0MfkLFa7KjY6__SW/s1600-h/IMG_1119.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic5wmq6LrHKs4SOg9O53q0vzxRBBSGGm3VqeO12DfAHSygDBGkjR-kQuOT7hShaI2o4r-Fa7o3427gGQkidQfqy3pVf0IQ8LakCChgH0qtkDAct1lvflm8jZhs10V0MfkLFa7KjY6__SW/s320/IMG_1119.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj949ZYAp3IEYY5kEM67XJHbRGgGVOmp9StpyQOb0xJmFZlGQRVLbh2c8Sm70NKyMJMdF03k2Yf8VC-L-Rcxmrf33lWNTiiMkzTWeywy1UauMvMeB6XdQcDJvnHnfF6D6EAuzB3ZQvpqVFA/s1600-h/IMG_0710.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj949ZYAp3IEYY5kEM67XJHbRGgGVOmp9StpyQOb0xJmFZlGQRVLbh2c8Sm70NKyMJMdF03k2Yf8VC-L-Rcxmrf33lWNTiiMkzTWeywy1UauMvMeB6XdQcDJvnHnfF6D6EAuzB3ZQvpqVFA/s320/IMG_0710.JPG" /></a> </div><div style="clear:both; text-align:CENTER">This one from Diana Kennedy was a winner, I'll post the recipe some other time. Essentially this was home made <span class="blsp-spelling-error" id="SPELLING_ERROR_0">refried</span> beans in bacon and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chorizo</span> fat with green olives and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">jalapeno</span> es <span class="blsp-spelling-error" id="SPELLING_ERROR_3">escabeche</span> with <span class="blsp-spelling-error" id="SPELLING_ERROR_4">queso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">rachero</span> on top</div><div style="clear:both; text-align:CENTER"><br /></div><div style="text-align: left;clear: both; ">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Chorizo</span>, about 3 ounces</div><div style="text-align: left;clear: both; ">6 strips of bacon</div><div style="text-align: left;clear: both; ">lard as necessary, probably not though</div><div style="text-align: left;clear: both; ">8 ounces pinto beans cooked as for <span class="blsp-spelling-error" id="SPELLING_ERROR_7">frijoles</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">olla</span>, which should yield 3.5 - 4 cups with the broth.</div><div style="text-align: left;clear: both; ">20 small pitted green olives</div><div style="text-align: left;clear: both; ">2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">jalapeno</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">chiles</span> en <span class="blsp-spelling-error" id="SPELLING_ERROR_12">escabeche</span></div><div style="text-align: left;clear: both; ">2 tablespoons grated <span class="blsp-spelling-error" id="SPELLING_ERROR_13">queso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">ranchero</span></div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">Skin and crumble the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">chorizo</span> and bacon. Cook in a skillet over low heat, covered, until most of the fat has rendered out. Be careful not to burn. Remove and reserve the <span class="blsp-spelling-error" id="SPELLING_ERROR_16">chorizo</span> and bacon.</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">There should be about 1/3 cup of fat in the pan. Take out or make <span class="blsp-spelling-error" id="SPELLING_ERROR_17">up to</span> that amount with lard. Add the beans and broth and cook them over high heat mashing them as you would for <span class="blsp-spelling-error" id="SPELLING_ERROR_18">frijoles</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">refritos</span>. If they start to dry out and stick to the pan, add a bit of lard.</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">When the beans have been mashed to a course texture, and are almost dry, ready to roll, add the bacon, and about 2/3 of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">olives</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">chiles</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_22">chorizo</span>.</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">Roll the beans, then turn them onto a serving dish and top with the remaining olives, <span class="blsp-spelling-error" id="SPELLING_ERROR_23">chiles</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_24">chorizo</span>.</div><div style="text-align: left;clear: both; "><br /></div><div style="text-align: left;clear: both; ">Sprinkle with the cheese, and serve with tortilla chips, or <span class="blsp-spelling-error" id="SPELLING_ERROR_25">whateva</span>!</div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com4tag:blogger.com,1999:blog-5511458122945655096.post-90214456745920514102009-05-24T11:49:00.004-05:002009-06-01T20:52:31.070-05:00Tepache<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(102, 102, 102); font-family:georgia;font-size:48px;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">This recipe for tepache is an adaptation of one in </span></span><i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">The Essential Cuisines of Mexico</span></span></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"> by Diana Kennedy</span></span></span></div><span class="Apple-style-span" style=" color: rgb(102, 102, 102); font-family:georgia;font-size:14px;"><p><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">1 large ripe pineapple (about 4 lbs.), crown<br />and base removed, outside scrubbed and rinsed<br />2 whole cloves<br />2 whole allspice<br />1 4"-long piece canela (Mexican cinnamon) or<br />cinnamon stick<br />1 lb. piloncillo (Mexican brown sugar), crushed,<br />or 1 lb. dark brown sugar<br />1 1⁄2 cups light beer<br /></span></span></b></p><p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">1. Cut the pineapple (unpeeled) into 1 1⁄2" cubes. Put the cloves, allspice, and canela into a mortar and crush roughly with a pestle. Transfer the spices to a large 4- to 5-quart earthenware or glass jar with a tight-fitting lid. Add the pineapple cubes and 8 cups of water and stir to combine. Cover the jar with a lid and set in a location that receives plenty of sun (or in a warm spot) and let sit until mixture begins to ferment and become bubbly on top, about 3 days, depending on the temperature.<br /></span></span></p><p><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">2. Put the piloncillo and 1 1⁄2 cups water into a small pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar has completely dissolved, 4–5 minutes. Remove from heat, let the sugar syrup cool slightly, and then add with the beer to the fermenting pineapple mixture. Stir well, cover, and leave in a warm place for 2–3 days longer, until it smells strongly fermented and appears bubbly throughout. Strain the mixture through a few layers of cheesecloth lining a fine-mesh sieve into a clean jar; discard the solids. Serve the tepache chilled or poured over ice. Store in the refrigerator for up to 4 weeks.</span></span></p><p><span class="Apple-style-span" style="font-size:130%;color:#000000;"><span class="Apple-style-span" style="font-size:16px;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKJlvnfxEMsj4aiuVatfOhoMqZmx-YRnVTT5Hd9i43DpQcXiWxk1KcFrz2DUbl4uyYhw7k5jjfTN5z7rUMclGWLWZqGJ0cTXQkZdtA0cgFGFcRK0v8g0duSZiBWTPQ0aOOuemYmogp3_r/s320/IMG_1068.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339434128430699378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></p><p style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" ;font-family:Georgia;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJR23RSYt_3qcvejh99XMgess5txMdNY7xOZiXwi1qY1WYYCXJeKI_cKasaqhJBX1tmnxhAuJ4hNwrl-in929iaPvArJAHxSqABDe3_4Z5WBgru5UklfjxA88yxqGABQl6l_FYQxl7iMw/s320/IMG_1093.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5342541587531538754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></p><p style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; font-family:Georgia;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXIN-MWhO4C6PbQgOjQFLT7Z6dXuLtAlLGVUoBH2PbU1zOJhrvWjxdjbuBMeRk_aULF-O11gqFjhR6-sIqtbAQPMoF6IVRuwESef5CE_1X2UfnZBFIth7M9xNHdTfIvtVF8c8l2N9NaCx/s320/IMG_1090.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5342541577382440514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></p><p style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; font-family:Georgia;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqV_sr7im2tbMRp7b-APomY24mbRb11SMWrhfhC09GDAr_zmt7hcnDxK0CNsL3Mc4IjdE2nmmRJsnydDwA9QMxClhWy9ZJDSur0nqmLEm33bD7psc2ebvcpTiwS0cACQuUdwj0fUHVSQkC/s320/IMG_1096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5342541593526784850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></p><p style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; font-family:Georgia;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0b96JOer4FqX_1HcC9DOq6MhiUAA0wKPU7sHNCQlJ2b5ba5B5gej6-8KC6V9s5EirRwJOA5BeMvoKKd6kD6zUwRAjD46jCKF3H-1yMcVEr6_n1KByPFoqp5NWRRMrPUm4pCaq4KFGChUV/s320/IMG_1098.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5342541594677218514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></p><p style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></p></span>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-77304545222196377312009-05-20T20:06:00.004-05:002009-05-24T11:46:43.307-05:00Chiles De La Sierra<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKJg4cQggZl59rSbgpL5zlMOY3c1JXUuqYitpcd6ZUCrCTPeZ5pE4ww6p2PPsc0X9WY-nsgRnOlc9GU5PY-X8FBUBJQ3pRyJyyScnFhxiZgq9mYMRtFm9S0Dq2bFoB77XQasv070DRZww/s1600-h/IMG_1057.JPG"></a><div><b>One Day Ahead</b></div>6 Medium Ancho chiles, wiped clean<div>3 Tablespoons vegetable oil</div><div>1 small white onion, thinly sliced</div><div>1/2 Cup vinegar</div><div>1/2 Teaspoon salt, or to taste</div><div>1/2 Cup water</div><div>2 Ounces queso anejo, romano, or sardo cheese, finely grated (about 2/3 cup)</div><div>1/4 teaspoon dried Mexican Oregano</div><div><br /></div><div><b>To Serve</b></div><div>1 Small Onion, thinly sliced</div><div>6 Romaine lettuce leaves</div><div>1 Medium Tomato, sliced</div><div><br /></div><div>A day ahead, heat an ungreased skillet or comal over medium heat and let the chiles heat through, turning them over from time to time, until they have softened and become flexible. Flatten each chile out as much as possible, then make a slit down one side and halfway around the top, to which the stem is attached. Remove the seeds and veins.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt7dru5Q3Flq5ze-MZP2hI4LNiGmZeCq7mc7Av0yFN37fMtMHYwN4fUBrEx8Fg60QAWGh7XrknvUIxI3o-4NOHO5PQqUnVfOjhlzHv7Rn1qPpCwnzW_v03Ew19l0KfTTF5QXln6-9BX-v/s1600-h/IMG_1049.JPG" style="text-decoration: none;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt7dru5Q3Flq5ze-MZP2hI4LNiGmZeCq7mc7Av0yFN37fMtMHYwN4fUBrEx8Fg60QAWGh7XrknvUIxI3o-4NOHO5PQqUnVfOjhlzHv7Rn1qPpCwnzW_v03Ew19l0KfTTF5QXln6-9BX-v/s320/IMG_1049.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339432425704259650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFNL8JHhGhhHiWIRhzuzQEec8Bza85R0ZDTYhLMI0UUrJ6PzrIm2wIaNaAOT67niC8gij49QHx9fYAtSlbSUzR6tzhMXOP2-82KgYGTZwUYFgFZr7vo9yZ7qqGT9AnTTjjtpOWDuC6OPx/s320/IMG_1052.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339432433750528034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKJg4cQggZl59rSbgpL5zlMOY3c1JXUuqYitpcd6ZUCrCTPeZ5pE4ww6p2PPsc0X9WY-nsgRnOlc9GU5PY-X8FBUBJQ3pRyJyyScnFhxiZgq9mYMRtFm9S0Dq2bFoB77XQasv070DRZww/s320/IMG_1057.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339432438758506002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-7499987739180117592009-05-20T19:54:00.007-05:002009-05-24T11:47:30.595-05:00Pescado En Cilantro<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxp3gRseqsYJrU-PjMyoEM_Ds6saUYXQpVtNZI38ixVydoEeFf_oaWoN3EYHyXO_GD1SgnLHjAJIe91XZ8xd8M7uaplmSlHUmtjeLruO95imS1nEr8Y0bs_NZ94NuSpsOFw1pE1dHJzjT/s1600-h/IMG_1067.JPG"></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><div>Taken from Diana <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Kennedy's</span> book "The Essential Cuisines of Mexico."</div><div><br /></div>A 3- 3.5 Pound Red Snapper</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1 Scant <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">teaspoon</span> salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">freshly ground pepper</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1.5 Cups thinly sliced white onions</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/3 Cup fresh lime juice</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">1/3 Cup Olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Jalapeno</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">chilies</span> en <span class="blsp-spelling-error" id="SPELLING_ERROR_4">escabeche</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">3 Tablespoons juice from the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Chile</span> can</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">2 Cups roughly chopped cilantro</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Have the fish cleaned, leaving the head and tail on. Prick the fish all over with a coarse-tined fork, rub in the salt and and pepper. Place the fish onto a baking dish with half the onions underneath and the rest on top. Pour the lime juice over it and set it aside for about 1 hour, turning it over once during that time.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Preheat oven to 350 degrees.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Cover the dish and bake the fish for about 15 minutes on each side. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Add the rest of the ingredients and continue <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">cooking</span> the fish, covered, until it is just cooked, basting it from time to time with the juices in the dish - about 20 minutes. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Note: This dish is also delicious cold, if there is any left over.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><div style="text-align: center;"><br /></div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style=" ;font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxp3gRseqsYJrU-PjMyoEM_Ds6saUYXQpVtNZI38ixVydoEeFf_oaWoN3EYHyXO_GD1SgnLHjAJIe91XZ8xd8M7uaplmSlHUmtjeLruO95imS1nEr8Y0bs_NZ94NuSpsOFw1pE1dHJzjT/s1600-h/IMG_1067.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7l7p_zWUZWfP_-uZPMm-idn_QqLYeELFEroZ_LpPJMQp0BIvkLxonqSA4mgzNfR3IPkiZ-tq4CexMFVjiTdBSSBEn2-NXEhW68q2QNsgYFkeEbQajCE7Mr-urxMgojFN3Oe4geoKEer2/s1600-h/IMG_1059.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7l7p_zWUZWfP_-uZPMm-idn_QqLYeELFEroZ_LpPJMQp0BIvkLxonqSA4mgzNfR3IPkiZ-tq4CexMFVjiTdBSSBEn2-NXEhW68q2QNsgYFkeEbQajCE7Mr-urxMgojFN3Oe4geoKEer2/s320/IMG_1059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339420540048939458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5JH8DVoiUgsGo7948YwsCkZPVzq_Oz6fqgt2ec1HF4QibKj6DINflF0b7Ij_hiIrNylTxWXUHs6bNAE3ZJUonR5A_haUBD77Dfe8KxTMGpFEtdyd6mV9SVNDFDqP9SB1x4AMnfQlll1o/s1600-h/IMG_1062.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5JH8DVoiUgsGo7948YwsCkZPVzq_Oz6fqgt2ec1HF4QibKj6DINflF0b7Ij_hiIrNylTxWXUHs6bNAE3ZJUonR5A_haUBD77Dfe8KxTMGpFEtdyd6mV9SVNDFDqP9SB1x4AMnfQlll1o/s320/IMG_1062.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339419374502432962" /></a><br /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxp3gRseqsYJrU-PjMyoEM_Ds6saUYXQpVtNZI38ixVydoEeFf_oaWoN3EYHyXO_GD1SgnLHjAJIe91XZ8xd8M7uaplmSlHUmtjeLruO95imS1nEr8Y0bs_NZ94NuSpsOFw1pE1dHJzjT/s320/IMG_1067.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339420543773648098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-33258368678921751662009-02-08T21:49:00.003-06:002009-02-08T22:00:43.001-06:00Chuletas De Puerco Adobados<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chuletas</span> De <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Puerco</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Adobados</span> (Pork Chops seasoned <span class="blsp-spelling-error" id="SPELLING_ERROR_3">with</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Adobo</span> Paste)<br /></div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><br /></div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px">Here you can see the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ancho</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Chiles</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">rehydrating</span>, after toasting them for a couple minutes.</div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVGvoGUEXjVdP9rQw1oqJMJvgryx4L2qyIzzknQKqu11g1MbqaMewWa5F9DcDti65DjSS9g0-R1zlRo9qsUhQYHaKyQMCcFo9SmLapWweuOvbYdik0yafsQ4lhYMYQh650HJiuGCc_pHy/s1600-h/IMG_0971.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVGvoGUEXjVdP9rQw1oqJMJvgryx4L2qyIzzknQKqu11g1MbqaMewWa5F9DcDti65DjSS9g0-R1zlRo9qsUhQYHaKyQMCcFo9SmLapWweuOvbYdik0yafsQ4lhYMYQh650HJiuGCc_pHy/s320/IMG_0971.JPG" /></a></div><div style="text-align: center;">Hard to pass up a shot of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">salt</span>, thyme, cumin, garlic and what would be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Seville</span> orange juice. The Molcajte I purchased in Mexico and brought back on the plane along with two others. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Beautiful</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">pieces, very heavy, but they work quite well, and were worth buying the real deal, as opposed to the ones in the states.</span><br /></div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgAIul7OFlcOcO4KHSUclCeqZcIaAnHP1BsAdVe_daNyPQM1WnWWc30zUnF8rFCtk9-33XKFwhIU2DKuY8lQKFIAwp16ySXCGefgfKw8k1NQvLWlfguZySDrrtt67MGIAJJSM1z3S4fJB/s1600-h/IMG_0972.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgAIul7OFlcOcO4KHSUclCeqZcIaAnHP1BsAdVe_daNyPQM1WnWWc30zUnF8rFCtk9-33XKFwhIU2DKuY8lQKFIAwp16ySXCGefgfKw8k1NQvLWlfguZySDrrtt67MGIAJJSM1z3S4fJB/s320/IMG_0972.JPG" /></a> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JKkxwSL7k62cMwkvSCGZORLth5TT8n5yT0yznoOCoDhyphenhyphenEBv5ElXEvcVZmdIRdpHtu2Yo7GSkGyxAiWFslFKlDqbs5SrhZ0GNDDDpEJXd0eoT5dqLrARmVMqTL1Bv1cINlpHKVkdsJZj1/s1600-h/IMG_0982.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JKkxwSL7k62cMwkvSCGZORLth5TT8n5yT0yznoOCoDhyphenhyphenEBv5ElXEvcVZmdIRdpHtu2Yo7GSkGyxAiWFslFKlDqbs5SrhZ0GNDDDpEJXd0eoT5dqLrARmVMqTL1Bv1cINlpHKVkdsJZj1/s320/IMG_0982.JPG" /></a> </div><div><br /></div><div style="text-align: center;">The final product, very good, and I will make it again, except I think I will tone down the sauce. The recipe called for 6 services of pork chops, and I kept the same measurements for the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Adobo</span> paste, so that flavor was a bit strong, with only two chops. </div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYb3jiiFziQyJjWDFp-KBWWSCWptHnxSxi9u04dsJtfwcBIqbZ9ZcC03UJ_sYkFMqoahyphenhyphenz5_8vEO0RvX9DC6eLhLswLuRpkLW4dGssXMAEhqyUS82vT5X4lgbdihy6uUKX8M0MZGkfiCYq/s1600-h/IMG_0988.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYb3jiiFziQyJjWDFp-KBWWSCWptHnxSxi9u04dsJtfwcBIqbZ9ZcC03UJ_sYkFMqoahyphenhyphenz5_8vEO0RvX9DC6eLhLswLuRpkLW4dGssXMAEhqyUS82vT5X4lgbdihy6uUKX8M0MZGkfiCYq/s320/IMG_0988.JPG" /></a> </div><div style="clear:both; text-align:CENTER"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;" align="middle" border="0" /></a></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-15435228962928337692009-02-08T21:40:00.003-06:002009-02-09T05:36:57.063-06:00Pico De Gallo Con Duraznos<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px">Here is Diana's Pico De gallo con Duraznos recipe (Peach Pico De Gallo). Turned out quite well, and has a nice kick to it from the Serrano Peppers.</div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtOX5LNoyDB23OjzU9LBukBrpOBq3MGxIfBJ_ekH7f3hKXVBHUxi0HasgJgyolZf40mHFL5fb1Hzoj5lmwlrLRMrX1UdKywWjEmAHy6ma0YTxulmq75CzmrQ1TN9QVUAPHbk2N3-9rtDe/s1600-h/IMG_0983.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtOX5LNoyDB23OjzU9LBukBrpOBq3MGxIfBJ_ekH7f3hKXVBHUxi0HasgJgyolZf40mHFL5fb1Hzoj5lmwlrLRMrX1UdKywWjEmAHy6ma0YTxulmq75CzmrQ1TN9QVUAPHbk2N3-9rtDe/s320/IMG_0983.JPG" /></a></div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px">Here is the final product, unaltered from above, but served with Arroz Blanco or White Rice.</div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_72XBRtsd_XPrgUtCH6ltvBIm-DIxBvjm3brBOemjtCQQtINZ59qn7K_YlvT2U_B29jDpCxXd2pzngJ0tTsZ3eOdYEhi4b5znd3SLRHwbMOu_6_QhWq2rXTUrXW57eVMLTiTuRwOrqvV/s1600-h/IMG_0987.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_72XBRtsd_XPrgUtCH6ltvBIm-DIxBvjm3brBOemjtCQQtINZ59qn7K_YlvT2U_B29jDpCxXd2pzngJ0tTsZ3eOdYEhi4b5znd3SLRHwbMOu_6_QhWq2rXTUrXW57eVMLTiTuRwOrqvV/s320/IMG_0987.JPG" /></a> </div><div style="TEXT-ALIGN: center; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-BOTTOM: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; BACKGROUND: 0% 50%; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial" border="0" alt="Posted by Picasa" align="middle" src="http://photos1.blogger.com/pbp.gif" /></a></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-70952506233541498892009-02-08T21:18:00.009-06:002009-02-08T21:46:08.872-06:00Salsa De Muchos Chiles<div align="left">Here is another salsa recipe from Diana Kennedy that I tried, Sauce of Many Chiles.</div><br /><div align="left">Couple mistakes, questions, I have regarding the recipe and what I found to work. For instance, the recipe in "The Essential Cuisines of Mexico"states that the chiles should crumble easily. I did not find this to be the case. The Arbols crumbled just fine, but as explained by a friend, this is just because they are so thin to begin with. Everything else I had to tear apart myself, and after blending just so much as to leave some rustic consistency, I found the larger pieces chewy. Not cool. So I blended everything again, to turn it into a sauce rather than a salsa. I did not add the cilantro either, at the end as I just ran out of time. </div><div align="left"></div><br /><div align="left">Very tasty, very smokey, and quite complex in flavor.</div><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpVxALUhVAVI5Ml5ai3oqSBpoZec88L4Dgwd_vTbX5Oe5iSQ2qz66ya7i26OeAUkIWtef_81pbG5ZKtmwWTR81OM6PpqwJfmsA5XTVSdPSoLXrvotJF-K8wS8Yv5gVv8Hv3tJjm2gpD-1/s1600-h/IMG_0973.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpVxALUhVAVI5Ml5ai3oqSBpoZec88L4Dgwd_vTbX5Oe5iSQ2qz66ya7i26OeAUkIWtef_81pbG5ZKtmwWTR81OM6PpqwJfmsA5XTVSdPSoLXrvotJF-K8wS8Yv5gVv8Hv3tJjm2gpD-1/s320/IMG_0973.JPG" /></a></p><br /><br /><div align="left"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnX9lgpc6pElhgkQfDHVJ3zMdCkMBWUXjgiQFjQCHSrQTWbfH8J02PwEiAnH7c_Jk-PlU6gDCTzgvPMGXkyE3gmJQc8tr4zUtcJaN8D6iNfjcXIOZJDwROCSee_ecmMYFeJCbTOhuMhO4/s1600-h/IMG_0975.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnX9lgpc6pElhgkQfDHVJ3zMdCkMBWUXjgiQFjQCHSrQTWbfH8J02PwEiAnH7c_Jk-PlU6gDCTzgvPMGXkyE3gmJQc8tr4zUtcJaN8D6iNfjcXIOZJDwROCSee_ecmMYFeJCbTOhuMhO4/s320/IMG_0975.JPG" /></a></div><br /><br /><div align="left">As seen here in order, we have the cascabel, morita, arbol, chipotle, and guajillo chiles.</div><br /><br /><div align="left"></div><br /><br /><div align="left"><br /></div><br /><br /><div align="left"></div><br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-P0UBcujTL9N8wRplyF6yhebLk0oc3jbrUlAHK1rmQ3zgNSQ2WcWet3pE21HW6ON8KB17Hd6GOZGF_fjaDlRJmBNO87KHQRZ1WEy1D3HyMrTR8gxAlg13L9pvXWeGcRGqDFkStcmhbz4/s1600-h/IMG_0976.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-P0UBcujTL9N8wRplyF6yhebLk0oc3jbrUlAHK1rmQ3zgNSQ2WcWet3pE21HW6ON8KB17Hd6GOZGF_fjaDlRJmBNO87KHQRZ1WEy1D3HyMrTR8gxAlg13L9pvXWeGcRGqDFkStcmhbz4/s320/IMG_0976.JPG" /></a> Notice, how most of the chiles were still left in rather large pieces after trying to crumble. Chiles burn quite easily, and very quickly so I think you are better off under toasting rather than over toasting and burning.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGwM5UHlXyvXcRU6AxXyoyKrHcR8wsItWeLNFLHJzKK7H6CDH3vXQXx-5_yhG7M9wbAiTqQb1tLzkqX03UapBBr2IjDLSaixTsoXEQ7ssjB6gUcgAU-uiPkoBX8LBzboAQEIAN7YzhcHLD/s1600-h/IMG_0977.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGwM5UHlXyvXcRU6AxXyoyKrHcR8wsItWeLNFLHJzKK7H6CDH3vXQXx-5_yhG7M9wbAiTqQb1tLzkqX03UapBBr2IjDLSaixTsoXEQ7ssjB6gUcgAU-uiPkoBX8LBzboAQEIAN7YzhcHLD/s320/IMG_0977.JPG" /></a>You can see the salsa, after blending the first time, and while there is still some consistency, but with large chewy pieces of chiles. I decided to puree, and blend it all together after this. </div><br /><br /><div style="TEXT-ALIGN: left; CLEAR: both" align="left"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquAJxPsBZ4iLyiW7Xs6BZo7-KS1rspsf2d7iAqTT9S7jr-HPxCLjtfUc7vKy66Cs5oZJW9ISRW9P9lZz6-PTcJSjGfSDF_6AmRfhFh1YDWLJ2QhkISiIADsum_0fFNSImuTqC7wZIS7OB/s1600-h/IMG_0984.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5300635403875728626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquAJxPsBZ4iLyiW7Xs6BZo7-KS1rspsf2d7iAqTT9S7jr-HPxCLjtfUc7vKy66Cs5oZJW9ISRW9P9lZz6-PTcJSjGfSDF_6AmRfhFh1YDWLJ2QhkISiIADsum_0fFNSImuTqC7wZIS7OB/s320/IMG_0984.JPG" /></a> The final product, pureed, and without cilantro. Very good still. Will make this one again, for sure.</div><div style="TEXT-ALIGN: left; CLEAR: both" align="left"><br /><strong>Ingredients</strong><br />2 chiles cascabel<br />2 chiles moritas<br />2 chiles de arbol<br />1 chile chipotle<br />1 chile guajillo<br />2 large tomatoes<br />4 cloves garlic, peeled<br />1/4 teaspoon sea salt, or to taste<br />1/2 cup cold water<br />1/2 bunch chopped cilantro leaves<br /><strong>Directions</strong><br />Heat a comal or cast iron skillet over a medium high heat. Toast the chiles, turning them constantly so they don=t burn, 30 to 60 seconds. Let them cool and remove their stems. Crumble them with their seeds and veins.<br />Toast the tomatoes and garlic until slightly charred. Let them cool. In a blender combine the chiles, garlic, tomatoes, salt, and water and blend until you have a rough sauce. Pieces of the chiles should be visible. Transfer salsa to a bowl and stir in the cilantro. </div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com1tag:blogger.com,1999:blog-5511458122945655096.post-41433869835520522912009-02-07T15:14:00.005-06:002009-02-07T15:22:24.094-06:00Pollo En Ajo-Comino<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">Pollo En Ajo-Comino (Chicken in Garlic and Cumin)<br /><br />Recipe is adapted from Diana Kennedys book "The Essential Cuisines of Mexico."<br /><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7wPSZQengwaqZ0WIN3KfZvP1TXiLmyP8WIEU_RkhTp7cfa7rmo0idBUVnOUV5xOqmKfQEBe1eP5sY7WkS6NCt8D2-Qt-VqXjJV5wzTBO_3P9dfV2xqmkyzaCYQEclUIMOKhWkSq0up_A/s1600-h/IMG_0970.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7wPSZQengwaqZ0WIN3KfZvP1TXiLmyP8WIEU_RkhTp7cfa7rmo0idBUVnOUV5xOqmKfQEBe1eP5sY7WkS6NCt8D2-Qt-VqXjJV5wzTBO_3P9dfV2xqmkyzaCYQEclUIMOKhWkSq0up_A/s320/IMG_0970.JPG" border="0" /></a></div> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30hyphenhyphenEBBDQHY8uBnG8XqUq6XSXePbuzNiH0UawQdr-Ux1ElWH5eu8phddl-lxj3Gb62CAjim7dUO3oloHAerWcx9rpMqNbmdyFrrq9Ke4cfuhmyMyoTcLq4m7HLTiI1o5JnajCHEe0HY7K/s1600-h/IMG_0969.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30hyphenhyphenEBBDQHY8uBnG8XqUq6XSXePbuzNiH0UawQdr-Ux1ElWH5eu8phddl-lxj3Gb62CAjim7dUO3oloHAerWcx9rpMqNbmdyFrrq9Ke4cfuhmyMyoTcLq4m7HLTiI1o5JnajCHEe0HY7K/s320/IMG_0969.JPG" border="0" /></a></div> </div><div style="clear: both; text-align: center;"><br /><div style="text-align: left;">I used chicken thighs, and threw in a fried egg for good measures. I think I will cut the amount of oil next time, as well as cut the amount of cumin by a 1/3.</div><p style="text-align: left;">4 ancho chiles, veins and seeds removed<br />1 teaspoon cumin seeds<br />12 black peppercorns<br />1 whole clove<br />1 tablespoon kosher salt, or to taste<br />4 garlic cloves<br />3 tablespoons vegetable oil<br />4 1/2-pound chicken, cut into serving pieces</p><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><ol style="text-align: left;"><li><span style="font-weight: bold;"></span>In a small skillet, cover the ancho chiles with water and bring to a boil. Lower the heat and simmer for 5 minutes, then soak for another 5 minutes. Drain.</li><li>Using a <a style="color: rgb(0, 0, 0);" href="http://en.wikipedia.org/wiki/Molcajete" onclick="javascript:pageTracker._trackPageview('/outbound/article/http://en.wikipedia.org/wiki/Molcajete');">molcajete</a> or mortar, grind the cumin, black peppercorns, clove, salt, and garlic. Add about 1/4 cup of water to form a thin paste.</li><li>Blend the soaked ancho chiles with 3/4 cup of water until smooth.</li><li>Pat the chicken pieces dry with paper towels and season lightly with salt.</li><li>In a heavy pot, heat the vegetable oil over medium heat. Fry the chicken pieces until pale gold, about 5-6 minutes per side. Remove the chicken from the pot and set aside.</li><li>Immediately add the cumin and garlic mixture to the pot and cook for about 3 minutes while stirring constantly.</li><li>Add the pureed ancho chiles and cook for another 3 minutes while scraping the bottom of the pot constantly.</li><li>Add 2 1/2 cups of water and return the browned chicken pieces to the pot. Bring to a boil and lower the heat to maintain a gentle simmer. Braise while uncovered for about 45 minutes, turning the chicken occasionally.</li><li>Taste and adjust the seasoning if necessary.</li></ol><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-88108183250132697372009-01-02T19:05:00.007-06:002009-01-02T19:25:11.798-06:00Pozole Rojo (Pork and Hominy Stew)<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zEyHefpGlh2lkuWFhR3PQKNITR_vzF6XIOnNOdfuatV2d_dngqBx0OU_FKzJ2YT4XQBfpM8AiV0lfM60D1SfTUgm1XXO54efa1knWDTB2GD1oFQGU4Riksz4kox8zywuncNUVAqsHkwB/s1600-h/IMG_0884.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zEyHefpGlh2lkuWFhR3PQKNITR_vzF6XIOnNOdfuatV2d_dngqBx0OU_FKzJ2YT4XQBfpM8AiV0lfM60D1SfTUgm1XXO54efa1knWDTB2GD1oFQGU4Riksz4kox8zywuncNUVAqsHkwB/s400/IMG_0884.JPG" alt="" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGiSp2fkfBUfBoem9Y95shKh8H24ih_b03naUOWDE_XTTO5vpSxWgBksbbvRRD9gCx3ApQiUl4nhzygWX4EO7kISvse4zdk7zWcX_N11LcWFKDMdeqKAWz0ivDb8rSurLYw0b6dpFiwqr/s1600-h/IMG_0886.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGiSp2fkfBUfBoem9Y95shKh8H24ih_b03naUOWDE_XTTO5vpSxWgBksbbvRRD9gCx3ApQiUl4nhzygWX4EO7kISvse4zdk7zWcX_N11LcWFKDMdeqKAWz0ivDb8rSurLYw0b6dpFiwqr/s400/IMG_0886.JPG" alt="" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqYWK0B0Ks1fkGLLM-M_OyR4jvctiJRKAgrK-GkyyVel6gplhvn9BKTJ89ac4CC5ElgcLQcs7rI9h1TR3dbwhjYLQRogpitkfs4uqWVuqdMayyFUlMasweA1KOHbbXASdwXTkRZYO5o71/s1600-h/IMG_0890.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqYWK0B0Ks1fkGLLM-M_OyR4jvctiJRKAgrK-GkyyVel6gplhvn9BKTJ89ac4CC5ElgcLQcs7rI9h1TR3dbwhjYLQRogpitkfs4uqWVuqdMayyFUlMasweA1KOHbbXASdwXTkRZYO5o71/s400/IMG_0890.JPG" alt="" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfscRdyoKtFIycm8TL7ve2YEXY9gv6ZNV8BoVexvcAVOFoHl4nsyob0mNb75KH5yF2QQt48jn34Qx0KJz0LbVinUBryi4pKd8HWBSMsVI7cFogFR5JgaQ45l0_z2pQE6FdUoJSDNgZ5lQh/s1600-h/IMG_0894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfscRdyoKtFIycm8TL7ve2YEXY9gv6ZNV8BoVexvcAVOFoHl4nsyob0mNb75KH5yF2QQt48jn34Qx0KJz0LbVinUBryi4pKd8HWBSMsVI7cFogFR5JgaQ45l0_z2pQE6FdUoJSDNgZ5lQh/s320/IMG_0894.JPG" alt="" id="BLOGGER_PHOTO_ID_5286869903444875058" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRjGvQibeOBjaJdLuXuoy1kOPYYqf32V7QWk4mq3LDfMCaozBL70Ge4qXtZ7b53ha4yd0Jbyj031pS8ivPmbmwcTb96dgqI1HMI1einyeUB5TLSNyENF_v2T5Agrhk2kIO2ggcVHub65f/s1600-h/IMG_0893.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRjGvQibeOBjaJdLuXuoy1kOPYYqf32V7QWk4mq3LDfMCaozBL70Ge4qXtZ7b53ha4yd0Jbyj031pS8ivPmbmwcTb96dgqI1HMI1einyeUB5TLSNyENF_v2T5Agrhk2kIO2ggcVHub65f/s400/IMG_0893.JPG" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3N0_cTHLRU0wVBJM4bsKk1G0G8CKRxNWXPGo-tJ1q2gdt1TO4cRbpTYLfc5wcsAJiOzCwoozJ577g29q8ReidFT_q_BHwJ5YS_i9K39V0nWWn32wIWLmJeN-FA4vXuGOUJezspMaSxk9/s1600-h/IMG_0897.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3N0_cTHLRU0wVBJM4bsKk1G0G8CKRxNWXPGo-tJ1q2gdt1TO4cRbpTYLfc5wcsAJiOzCwoozJ577g29q8ReidFT_q_BHwJ5YS_i9K39V0nWWn32wIWLmJeN-FA4vXuGOUJezspMaSxk9/s320/IMG_0897.JPG" alt="" id="BLOGGER_PHOTO_ID_5286869913669008578" border="0" /></a><br /></div><div style="clear: both; text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXCsSjhaIE9iYfa1Af9JpA6Y6igRdX9tjwZSUzKTHBnYFiolvBF0i5qRXfAy2nro1uHpFL6XguKOoR5CI_RMdCvw4rEYdaTF_FnkOhmDo-Jtnj4HcWjh7K7QA52BGgxR2qBI542NxtQEf/s1600-h/IMG_0899.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXCsSjhaIE9iYfa1Af9JpA6Y6igRdX9tjwZSUzKTHBnYFiolvBF0i5qRXfAy2nro1uHpFL6XguKOoR5CI_RMdCvw4rEYdaTF_FnkOhmDo-Jtnj4HcWjh7K7QA52BGgxR2qBI542NxtQEf/s320/IMG_0899.JPG" alt="" id="BLOGGER_PHOTO_ID_5286869918246523954" border="0" /></a><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtNxd_Jr5DW7pz3Du1LOQPFWkzNJRbBDxXZRwz2U9FwVL1_rCyXve6gjJH8LQJDQfn4eZTnDeqOKpEmFLR5JF2RxqN7xFxcoRtWby7CFC9yN1BFbPtp76Yjb18TtTLf-NjekMgL-X5y-5/s1600-h/IMG_0901.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQtNxd_Jr5DW7pz3Du1LOQPFWkzNJRbBDxXZRwz2U9FwVL1_rCyXve6gjJH8LQJDQfn4eZTnDeqOKpEmFLR5JF2RxqN7xFxcoRtWby7CFC9yN1BFbPtp76Yjb18TtTLf-NjekMgL-X5y-5/s320/IMG_0901.JPG" alt="" id="BLOGGER_PHOTO_ID_5286869922987017442" border="0" /></a><br /><br />Recipe taken modified and taken from: <a href="http://www.gourmet.com/recipes/2000s/2007/09/pozolerojo">http://www.gourmet.com/recipes/2000s/2007/09/pozolerojo</a><br /><br /><div class="ingredient-sets"> <div class="ingredient-set"> <ul class="ingredients"><li> <span class="quantity">1</span> <span class="name">bunch mint (1 oz)</span> </li><li> <span class="quantity">1</span> <span class="name">bunch cilantro (1 oz)</span> </li><li> <span class="quantity">4</span>.5 <span class="unit">lb</span> <span class="quantity">pork sholder<br /></span></li><li><span class="quantity">10</span> <span class="unit">cups</span> <span class="name">water</span> </li><li> <span class="quantity">26</span> <span class="name">garlic cloves (about 1 1/2 heads), peeled, divided</span> </li><li> <span class="quantity">1</span> <span class="name">(1/2-lb) white onion, quartered, plus 1/2 cup, chopped</span> </li><li> <span class="quantity">1</span> <span class="unit">teaspoon</span> <span class="name">dried oregano (preferably Mexican)</span> </li><li> <span class="quantity">5</span> <span class="name">whole black peppercorns</span> </li><li> <span class="quantity">2</span> <span class="unit">oz</span> <span class="name">dried guajillo or New Mexico chiles (6 to 9), wiped clean</span> </li><li> <span class="quantity">1 1/2 </span> <span class="unit">oz</span> <span class="name">dried ancho chiles (2 to 4), wiped clean</span> </li><li> <span class="quantity">1</span> <span class="name">whole clove</span> </li><li> <span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">vegetable oil</span> </li><li> <span class="quantity">3</span> <span class="name">(15-oz) cans hominy (also called <em>pozole</em>), rinsed and drained</span> </li></ul> </div> </div> <ul class="appurtenances"><li class="appurtenance"> <h3>Accompaniments:</h3> <div class="text">diced avocado; <em>crema</em>; <em>queso fresco</em>; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes</div> </li></ul> <div class="prep-steps"> <ul><li class="step"> <div class="text">Tie together mint and cilantro with kitchen string.</div> </li><li class="step"> <div class="text">Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.</div> </li><li class="step"> <div class="text">Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch (see <a href="http://www.gourmet.com/food/2007/09/kitchennotebook">Kitchen Notebook</a>). Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.</div> </li><li class="step"> <div class="text">Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.</div> </li><li class="step"> <div class="text">Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.</div> </li><li class="step"> <div class="text">Add chile paste and hominy and simmer 5 minutes. Season with salt.</div> </li></ul> </div></div><br /></div>Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-16659396587417073572008-12-07T11:11:00.001-06:002009-02-08T21:56:14.901-06:00Chile de ArbolMaking Chile de Arbol, whoa hot.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1qsNZxA4pNihUhjIdUbVMqe9JH5XUUAHk2z4by93E6_DiqhF6KgYtHSnHSt6uewxTxSZiKDRtnOzLtN2GzIZpSIiAYBsM69YKIy53fcYGGzt9xEbhUbjPn_DFAnxX2rDoJ_XvCD2TD0/s1600-h/IMG_0846.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1qsNZxA4pNihUhjIdUbVMqe9JH5XUUAHk2z4by93E6_DiqhF6KgYtHSnHSt6uewxTxSZiKDRtnOzLtN2GzIZpSIiAYBsM69YKIy53fcYGGzt9xEbhUbjPn_DFAnxX2rDoJ_XvCD2TD0/s400/IMG_0846.JPG" border="0" alt="" style="clear:both;float:left; margin:0px 10px 10px 0;" /></a> <br /><br />Turned out a bit too runny.Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-61580856251212703292008-12-07T11:09:00.004-06:002009-01-02T19:22:07.298-06:00Making Pozole Verde con Pollo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZdcV9xsggOYy2L0IB0UOYBb7iXLDkoMCDpKXbDgXs-cz5sIMqH3ftoLlMbTfPxBY2ON0EKZgOpi-I0HX4k_G7mq0tlrfRekb6B4cGVBTDdclCS6DVNZ-lmiwDJhuRjN9WlsiJeOaRPg/s1600-h/IMG_0847.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZdcV9xsggOYy2L0IB0UOYBb7iXLDkoMCDpKXbDgXs-cz5sIMqH3ftoLlMbTfPxBY2ON0EKZgOpi-I0HX4k_G7mq0tlrfRekb6B4cGVBTDdclCS6DVNZ-lmiwDJhuRjN9WlsiJeOaRPg/s400/IMG_0847.JPG" alt="" style="margin: 0px 10px 10px 0pt; clear: both; float: left;" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHp1Q6I6OiJlEjL3dCnLcT6EIb1eXibuKx67NtZQg2tzJ0m95pfwmOfujx9THsoK1IMQ_PUy669EWiDaJ7C20SsVHH__wBH8ySesgS6vcFseUpQMN_V7ICWZz9JZRmk18_b9gYCrrCdtY/s1600-h/IMG_0848.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHp1Q6I6OiJlEjL3dCnLcT6EIb1eXibuKx67NtZQg2tzJ0m95pfwmOfujx9THsoK1IMQ_PUy669EWiDaJ7C20SsVHH__wBH8ySesgS6vcFseUpQMN_V7ICWZz9JZRmk18_b9gYCrrCdtY/s400/IMG_0848.JPG" alt="" style="margin: 0px 10px 10px 0pt; clear: both; float: left;" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-c2fV3G52R4TGtAa4jQjD3pamiN7n3f1NuiE-2iMZJqsDXLhnFevmZorxWRxTrMu3MUBePeyKZfnaL7loavZCqXfwM0v5G3kKRJNgNW3pJsSxRQU79w7TS10bEZlgNlzgbxcLaToisM/s1600-h/IMG_0849.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-c2fV3G52R4TGtAa4jQjD3pamiN7n3f1NuiE-2iMZJqsDXLhnFevmZorxWRxTrMu3MUBePeyKZfnaL7loavZCqXfwM0v5G3kKRJNgNW3pJsSxRQU79w7TS10bEZlgNlzgbxcLaToisM/s400/IMG_0849.JPG" alt="" style="margin: 0px 10px 10px 0pt; clear: both; float: left;" border="0" /></a> <div style="clear: both; text-align: left;"></div><br /><br /><br />Pozole Verde con Pollo (Chicken Pozole Verde)<br />This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.<br /><br />Servings: 6-8<br />I N G R E D I E N T S<br />7 cups reduced salt chicken stock<br />2 cups water<br />4 chicken breast halves with bone and skin<br />1 pound fresh tomatillos, husks removed, sliced in half<br />1 small white onion, quartered<br />2 poblano chiles, seeded and cut into quarters<br />2 serano chiles, seeded and quartered<br />4 large garlic cloves, peeled and flattened<br />1/2 cup fresh cilantro, chopped<br />1 tablespoon dried Mexican oregano<br />3 - 15oz cans hominy OR 1 1/2lbs prepared dried pozole**<br /><br />To Use Dried Pozole<br />f you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.<br /><br />Garnish<br />Finely shredded cabbage, sliced radishes, chopped onion, diced avocados, crema (or sour cream) lime wedges and tortilla chips.<br /><br /><br />I N S T R U C T I O N S<br />Place water, chicken stock, a couple garlic cloves minced, as well as 1/4 white onion in a large enameled cast iron casserole and bring to a boil. Add chicken breasts skin side down, cover and simmer over low heat until cooked through but still tender about 25 minutes. Transfer chicken to a plate and shred the meat; discard skin and bones. Skim fat from cooking liquid and reserve the liquid.<br /><br />In a blender combine tomatillos, onion, poblano and jalapeno chiles, garlic, cilantro and Mexican oregano. Pulse until coarsely chopped scraping down the sides. With machine running add 1 cup of the reserved cooking liquid and puree until smooth. Season the mixture with salt and pepper.<br /><br />Heat oil in a large deep, heavy skillet. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes.<br /><br />Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cooked just until heated through. Serve the pozole in deep bowls. Pass garnishes.Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0tag:blogger.com,1999:blog-5511458122945655096.post-44932149378965286472008-12-07T10:31:00.000-06:002008-12-07T10:36:57.477-06:00Salsa De Chile De Arbol II<div style='text-align:center;margin:0px auto 10px;'><a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9_GQ7U7_OInfnrHK1SnEM_bbivjZpuAK-s32K8xY2gt7b2GkX_wLmp9uHR0GrtJ6r4j2FlaD7YjRVBLfWqkHOIxsMc4kB5IIwyiYR4njNboX4_ctwLpuC3OQxEMj3hFqmKSm8wQzM4t9/s1600-h/IMG_0850.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9_GQ7U7_OInfnrHK1SnEM_bbivjZpuAK-s32K8xY2gt7b2GkX_wLmp9uHR0GrtJ6r4j2FlaD7YjRVBLfWqkHOIxsMc4kB5IIwyiYR4njNboX4_ctwLpuC3OQxEMj3hFqmKSm8wQzM4t9/s400/IMG_0850.JPG' border='0' alt='' /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div><br /><br />This was Diana Kennedy's recipe<br /><br />which was<br />9 Chiles de arbol.<br />1.5 cups of tomate verde, cooked<br />.5 cup of water<br />salt to taste<br />1 garlic clove<br /><br />I found that her recipes really tend to be on the hot side, so I doubled the number tomatoes and used one large garlic clove. Still quite on the spicy side. You can see I blended the salsa a bit too much, and a bit more texture would have been nice. Tuff when you doubled the number of tomatoes that go into a blender though.Bill Firklandhttp://www.blogger.com/profile/00702336125543949268noreply@blogger.com0