Mexican cooking tips (5 of 6)
Yield: 1 Servings
Ingredients:
- 1 x Dictionary of MEXICAN Cookin
- 1 x (This is part 5 of 6)
Instructions:
PHEASANT: This game bird fares equally well when cooked with a bravely seasoned sauce or a mild creamy one. Serve it with a grain side dish; see Game. PILONCILLO: This unrefined sugar is purchased in hard cones. Like other "raw" sugars piloncillo is beige to brown; the deeper the color the more pronounced the molasses flavor. PINE NUTS (PINIONS PIGNOLIS): Pine nuts are the seeds of the Pinion pine. They are delicious raw or toasted. Store them tightly covered and either refrigerated or frozen depending on how quickly they are to be used. See NUTS for toasting and grinding. PLANTAIN: This relative of the banana boasts a thick skin and large size. The fruit itself tends to be a deeper yellow than that of the banana. Cooked unripe plantain is eaten as one would a potato. Plantains are sweetest when ripe which isn't until their skins are an alarming through black. Like bananas plantains will ripen after they have been harvested. POSOLE: Sometimes hominy is called "posole but the word
authentically refers to a dish made with hominy as an ingredient. See
Hominy PRICKLY PEAR: This is the diminutive (egg size) fruit of the
cactus of the same name. It is nearly impossible to avoid the
prickles when peeling to reveal the garnet-colored flesh. Prickly
pears are sometimes sold with the prickles removed.
PUMPKIN SEED: With the shells or husks removed, pumpkin seeds are
known as PEPITAS. Store them in a cool, dry place. To toast pumpkin
seeds, spread them in a single layer in an ungreased pan. Bake at 350
degrees F. for 13 to 15 minutes, stirring and checking for doneness
frequently.
QUAIL: These little birds weigh in at about 1/4 pound. They have
richly flavored meat, what there is of it. Quail are most commonly
available frozen. See GAME.
QUESO: Spanish for cheese." QUESO ANEJO: The name means "aged cheese" in Spanish. See CHEESE. QUESO FRESCO: The name means "fresh cheese" in Spanish. See CHEESE. RABBIT: Rabbits are raised commercially. As with many uncommon meats it is said of rabbit that it "tastes like chicken." It doesn't; it tastes like rabbit. Large rabbits aren't as tender as the little ones; it is well to marinate or stew older ones or make rabbit sausage. See GAME. RED PEPPER: See Ground Red Pepper. RED PEPPER SAUCE: This commercially bottled condiment is made from vinegar spices and hot chilies. It adds heat but little in the way of flavor. RICE: Mexican cooking calls for long grain or medium-grain white rice. The occasional southwestern dish uses wild rice which really isn't rice. It is the fruit of an aquatic grass once harvested only by Native Americans who lived by the Great Lakes. SQUASH BLOSSOMS: Contrary to poplar belief the blossoms used in southwest cooking are those of winter squashes such as pumpkin not zucchini. They are a perishable item and are best used the day they are bought. TAMARIND: This is an intensely pungent tart pod about four inches long. Tamarind is usually bought packaged in a tightly compressed sticky plastic-wrapped lump. The flesh is riddled with fibers and seeds--not what you want in your food--and must be soaked before using. Separate the tamarind pods pulling away and discarding as much of the pod as you reasonably can. Cover with water and let the pulp soak for at least an hour (overnight if time permits). Then squeeze the pulp well to extract the juice or rub as much pulp as you can through a fine mesh sieve. TEQUILA: A pale sharp-tasting liquor distilled from the agave plant which thrives in an arid hot climate. The stem of the agave known also as the "century plant is used in making both PULQUE and
tequila.
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Title: MEXICAN COOKING TIPS (6 OF 6)
Categories: Mexican, Info/tips, Cheese
Yield: 1 Servings
1 x Dictionary of MEXICAN Cookin
1 x (This is part 6 of 6)
TOMATILLO: These fat little vegetables are the size of robust cherry
tomatoes. They grow in papery husks reminiscent of Japanese lanterns
and taste best when they are a brilliant green in color. By the time
they begin to turn yellow, they have lost some of their acid
freshness. This happens when they are lightly cooked too, but then,
although they relinquish their vibrant color, the develop a gentler
flavor and become more luscious. Uncooked, chopped tomatillos are the
basis for chunky green salsas. Select tomatillos with their husks
still drawn tightly around them. Husk and rinse off the sticky
residue before using them.
TOMATO: Roasting tomatoes gives them a faintly mysterious flavor. It
works best with truly ripe red tomatoes.
TO ROAST TOMATOES: To roast and peel tomatoes, set the oven
control to broil. Arrange cored tomatoes with their top surfaces
about 5 inches from the heat. Broil, turning occasionally, until
the skin is blistered and evenly browned, about 5 to 8 minutes.
The skins will be easy to remove. If the tomatoes are roasted on
aluminum foil, the cleanup will be easy and you'll be able to save
any juice they give off as they roast.
TORTILLA: Tortillas are round, flat unleavened breads made from
ground wheat or corn. They are the basis of Mexican cookery.
Tortillas are rolled, folded, used as dippers, fried crisp and
munched fresh. Corn tortillas are cut into wedges and fried for
chips. For the best chips, fry tortillas that are at least one day
old. Flour tortillas, softer than those made from corn, are more
popular in northern Mexico where corn does not flourish; wheat was
brought there by the Spanish. Commercially made tortillas of both
kinds are best stored in the freezer until needed.
To soften tortillas, warm them on a hot ungreased skillet or griddle
for about 30 seconds to 1 minute. They can be warmed in a 250 degree
oven for 15 minutes. Or, wrap several in dampened microwaveable paper
toweling or microwave plastic wrap and microwave on high (100% Power)
for 15 to 20 seconds.
TRIPE: Usually what is meant by tripe is the line of pig and sheep
stomachs. Tripe is the identifying ingredient of traditional MEMUDO,
a hearty soup. Tripe needs to be thoroughly rinsed often, in three or
four changes of cold water, before it can be used.
VENISON: Venison is deer meat. Because it is lean, venison needs
moist heat to keep it tender. See GAME.
WALNUTS: The flavor of this nut is delicious with corn. See NUTS for
toasting and grinding.
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Title: MEXICAN CORN
Categories: Vegetables, Mexican
Yield: 4 Servings
2 c Frozen corn
2 tb Butter
1/4 c Diced onion
1/4 c Diced sweet green pepper
2 tb Chopped pimiento
1/2 ts Salt
1/4 ts Pepper
In saucepan, bring small amount of water to boil; add corn. Reduce
heat to simmer and cook for 5-7 minutes or until tender; drain. In
another saucepan, melt butter over medium heat; cook onion and green
pepper for 2-3 minutes or until softened. Stir in pimiento, salt,
pepper, and corn. Makes 4 servings.
Origin: Canadian Living cooking collections, Vegetables/Salads.
Shared by: Sharon Stevens
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Title: MEXICAN CORN & POTATOES
Categories: Vegetables, Mexican, Side dish
Yield: 6 Servings
1 Serrano Chiles; *
1 c Onion; Chopped, 1 Lg
2 tb Margarine Or Butter
2 c Whole Kernel Corn
2 c Potatoes; Cooked, Cubed
1 1/2 ts Red Chiles; Ground
1/2 ts Salt
* Use either 1 or 2 of the chiles that have been seeded and
chopped. ~------------------------------------------------------
~----------------- Cook and stir the chiles and onion in the
margarine in a 10-inch skillet until the onion is tender. Stir in the
remaining ingredients, cook, stirring occasionally, until heat
through, about 4 minutes.
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Title: MEXICAN CORN & POTATOES
Categories: Grains, Side dish, Vegetables
Yield: 6 Servings
1 Serrano Chiles; *
1 c Onion; Chopped, 1 Lg
2 tb Margarine Or Butter
2 c Whole Kernel Corn
2 c Potatoes; Cooked, Cubed
1 1/2 ts Red Chiles; Ground
1/2 ts Salt
* Use either 1 or 2 of the chiles that have been seeded and
chopped.
To your own taste. Cook and stir the chiles and onion in the
margarine in a 10-inch skillet until the onion is tender. Stir in the
remaining ingredients, cook, stirring occasionally, until heat
through, about
4 minutes.
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Title: MEXICAN CORN (M_C-TX)
Categories: Mexican, Vegetables
Yield: 5 Servings
1/4 c Margarine
8 oz Cream cheese, softened
1/4 c Milk
2 cn (12 oz. each) shoe peg corn
-drained
1 cn (4 oz.) diced green
-chilies,drained
Salt and pepper to taste
Melt margarine, cream cheese and milk together in a saucepan. Add
corn and chilies to cheese mixture; salt and pepper to taste. Pour
into a greased casserole dish and bake at 350 for 30 minutes. Serves
8-10. Mary McCallister
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Title: MEXICAN CORN BREAD (RICE)
Categories: Breads, Grains
Yield: 1 Servings
1 c Yellow cornmeal
1/3 c All-purpose flour
2 tb Sugar
1 ts Salt
2 ts Baking powder
1/2 ts Baking soda
2 Eggs, beaten
1 c Buttermilk
1/2 c Vegetable oil
1 cn (8-3/4 ounces) cream-style
-corn
1/3 c Chopped onion
2 tb Chopped green pepper
1/2 c Shredded cheddar cheese
In a mixing bowl, combine first six ingredients. Combine remaining
ingredients; add to dry ingredients and stir only until moistened.
Pour into a greased 9-in. square baking pan or 1 0-in. heavy skillet.
Bake at 350! for 30-35 minutes, or until bread is golden brown and
tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
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Title: MEXICAN CORN RELISH (AICR)
Categories: Mexican, Pickles & r, Cancer
Yield: 4 Servings
1 Diced onion -- white
1 tb Canola oil
2 c Corn kernels
1 Red bell pepper -- diced
1/3 c Poblano -- diced
2 tb Chopped cilantro
1 tb Fresh lime juice
1/2 ts Salt
Saute the onion in the oil, stirring occasionally. Add corn and cook
until tender, 3 to 5 minutes, then transfer to a medium-size bowl.
Add remaining ingredients. Mix well and serve at room temperature.
PANTRY: substitute green bell pepper for poblano chili;; white wine
vinegar for fresh lime juice.
Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer
Res)
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Title: MEXICAN CORN SCRAMBLE
Categories: Grains, Eggs
Yield: 1 Servings
1 sm Onion, chopped
3 tb Butter or margarine
1 cn (11 ounces) whole kernel
-corn with peppers,
-drained
1 cn (2-1/4 ounces) sliced ripe
-olives, drained
8 Eggs, lightly beaten
1 c Cubed fully cooked smoked
-ham or sausage
3/4 c Shredded cheddar cheese
-Tortilla chips
-Picante sauce
In a medium skillet, saute onion in butter until tender. Stir in corn
and olives. Add eggs; cook and stir over medium heat until eggs just
begin to set. Add ham or sausage and cheese. Cook until eggs are
fully cooked and cheese is melted. Serve with tortilla chips and
picante sauce. Yield: 6 servings. From the files of Al Rice, North
Pole Alaska. Feb 1994
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Title: MEXICAN CORN STEW
Categories: V, E, G
Yield: 4 Servings
15 oz Kidney beans canned
1/4 c Barley, dry
1 tb Olive oil
2 c Onion chopped
3 tb Garlic clove minced
1 lb Carrots package
3 ea Celery, 1 stalk
7 c Vegetable Broth canned
2 ea Pepper red
3 1/2 c Corn,frozen
2 ts Cumin seed, ground
2 ts Coriander, ground
1/2 ts Cayenne pepper
5 oz Tortilla Chips
3 tb Parsley dried
1 ea Fresh jalapenos
16 oz Tomato canned
Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
bell peppers and all spices. Stir frequently to blend the flavors.
Continue cooking for 3 more minutes stirring frequently. Add rest of
the ingredients (except chips), lower to low heat, cover and cook for
about 2 hours. Put in warmed bowls, top with crushed chips and salsa
if desired.
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Title: MEXICAN CORNBREAD
Categories: Meats, Breads
Yield: 4 Servings
1 lb Ground Meat
1 x Salt & Pepper To Taste
1 c Chopped Onion
1/2 lb Grated American Cheese
3 ea Jalapeno Peppers Finely Chop
1 c Cornmeal
3 ea Large Eggs
1/2 ts Soda
3 tb Bacon Drippings
1 c Sweet Milk
1 ts Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings,
milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9
x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat,
onions, peppers, and last add cheese. Cover with remaining batter.
Cook at 350 degrees F. for about 45 minutes. Serve hot.
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Title: MEXICAN CORNBREAD #1
Categories: Bread/rolls, Mexico
Yield: 6 Servings
3 c Cornmeal
1/2 c Flour
2 ts Baking soda
2 ts Salt
2 tb Sugar
3 Egg; beaten
2 1/2 c Buttermilk
1/2 c Oil
1 lg Onion
1/2 ts Garlic powder
1/2 c Jalapeno pepper
1 oz Pimiento; chopped
1/4 lb Bacon; crisp
15 oz Cream corn
1 1/2 c Cheese; grated
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Approx. Cook Time: 0:40
Have all ingredients at room temperature. Chop the onion and the
jalapenos finely. Crumble the bacon. Mix together the cornmeal,
flour, soda, salt, and sugar in a large bowl. In a separate bowl,
whisk together the buttermilk, beaten eggs, and oil. Add to the dry
ingredients with a few swift strokes of the mixing spoon. Don't beat
the dough---just stir enough to moisten all particles. Fold in the
onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese
quickly. Bake in a cast iron skillet in a 400 degree oven for 25 to
30 minutes, until the top is browned and a toothpick tests clean.
Mexican Corn Bread
1 C. corn meal 1 1/2 tsp. salt 2/3 C. melted butter 1 # 303 can whole
kernel corn, drained 1/2 lb. grated cheddar cheese 1 tsp. baking
powder 2 eggs 1 C. sour cream 1 4-oz. can green chilies, chopped
Heat oven to 375 degrees and prepare a 9 x 9 greased baking dish. Mix
dry ingredients. Make a well in the center and add beaten eggs, sour
cream and butter. Blend thoroughly and fold in canned corn. Pour 1/2
batter in pan, cover with grated cheese and chilies and add remaining
1/2 batter. Bake 30-40 minutes.
MEXICAN CORNBREAD
1 Cup butter 1 Cup sugar 4 eggs 1 4 oz. can diced green chilies 1 16
oz. can creamed corn 1/2 cup grated jack cheese 1/2 cup grated
cheddar cheese 1 cup flour 1 cup corn meal 4 tsp. baking powder 1/4
tsp. salt
Preheat oven to 350 degrees. Mix butteer, sugar, eggs. Add chilies
and corn. Mix ingredients together, add to creamed ingredients. Then
add cheese and mix. Grease and flour an 8 X 12 X 2 pan.
Reduce heat to 300 degrees and bake for 1 hour.
~- Sheri Thomasson
skthom@ccmail.monsanto.com ~- rec.food.recipes is a moderated
newsgroup; only recipes are accepted for posting. Please read the
Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear. Path: newsbf01.news.aol.com!newstf01.news.aol.com!uunet!in1.u .net!news.sprintlin k.net!howland.reston.ans.net!spool.mu.edu!umn.edu!newss and.tc.umn.edu!not- for-mail From: skthom@ccmail.monsanto.com (Sheri K. Thomasson) Newsgroups: rec.food.recipes Subject: COLLECTION(4) Mexican Cornbread Followup-To: poster Date: 18 Sep 1995 14:58:45 -0500 Organization: University of Minnesota Lines: 122 Sender: fineb001@maroon.tc.umn.edu Approved: fineb001@maroon.tc.umn.edu Message-ID:
