Something Delicious

[Ursy]

Originally Posted by Sun

[B][COLOR="Navy"]That is one of my favorite quick soups and I am a freak for bok choi so I make soup all the time. Let me know the next time that you make this and I will be right over ok? Tell Kris I am dropping in.

Urs I have not had luck with powdered soup products as many Asian companies use a sulfite product or msg. I will check out any of your suggestions though.

You would always be welcome my friend.

Yes, I think all of the powdered soup products have msg, but none of us have problems with it so it's all good there. I have read studies that suggest it's not the demon it was originally made out to be, and that it's a naturally occurring substance in many foods, so it's really only an issue if you have a sensitivity.

I think the actual culprit was... something starting with T? Can't remember.

[ruffryder]

Here is a recipe for tamales from Texas Recipes and it reminds me of my grandmother's recipe.

Christmas Tamales (from Scratch)

For Husks:
1/2 lb tamale corn husks


To prepare husks, place them in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes (until pliable). Drain husks; remove any silks and wash thoroughly. Cover with warm water and soak at least 2 hours. Keep damp until used.

Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).

Filling:
1 small pork roast or tenderloin (2-3 lb.)
1 Tbsp salt
1 tsp garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
3/4 tsp cumin

Cut pork roast into very small pieces. Place pork into a large pot with 2 cups water and add remaining filling ingredients. Cook for 1-1/2 hours on medium heat; reduce to low and cook another 1-1/2 hours. When meat is tender drain juices into another pan and save them for the dough. Let meat stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.

Dough:
2-1/2 cups masa flour
3/4 cups lard
Reserved meat juices
1/4 cup baking powder
1/2 tsp cumin
1 1/2 teaspoons paprika
1/2 tsp garlic powder
1/8 tsp red chili powder

Place masa flour into a large bowl. Soften lard and work it, along with 3/4 cup meat juice, into the masa. Add baking powder and spices.

Combine until mixture is soft enough to spread. If dough is too stiff, add more of the meat juices.

Lay each husk flat on the working surface with the tip away from you and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the center of the dough in a line lengthwise.

To enclose, turn the right long side over to the center of the filling, making sure dough seals around filling. Then fold the long left side over filling with the plain part of the husk wrapping around the tamale.

Fold the bottom tip down and around tamale. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess husk from broad end, if needed. Repeat procedure with remaining husks, dough, and pork mixture.

Invert an aluminum pie plate in the bottom of a large pot/steamer and place some husks on top of the pie plate. Arrange tamales in the pot by placing them one by one, starting in the middle and working out building a pyramid. Fill the pot about half full. pour enough
water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales. Steam, covered about 3 hours on very low heat. Yields 4 dozen

NOTE:
Patience: do not open the steamer during the cooking process; it causes water to condense on the inside of the lid of the and drip into the tamales.

These can be frozen and reheated.

[ruffryder]

a comfort food. I love rice pudding!

From Texas Recipes

Rice Pudding

Ingredients:
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice

Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins (optional)

Directions:
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Yield: Serves 3-4.

[Corkey]

I tweeked the recipe a bit and added some of my salsa into the sauce for the chicken while it cooks. I may be in large love with this....

[Nadeest]

My roommate and I had Chicken Marie tonight.

[Sachita]

You can't go wrong with a good taco. I love making fish tacos especially when i can find a good wild caught white fish I can panko and fry. Cut into long sections or chunks. I use flour tortillas for this. I make a fry sauce with mayo and pickled jalapenos & wickles relish (If you havent tried wickles relish you're so missing something)

[Sun]

Originally Posted by Corkey

I tweeked the recipe a bit and added some of my salsa into the sauce for the chicken while it cooks. I may be in large love with this....

You cant go wrong with a good home made salsa. I add mine to so many things especially salsa verde, Ima freak like that

Originally Posted by Nadeest

My roommate and I had Chicken Marie tonight.

Hey Nadeest post a recipe!

Originally Posted by Sachita

I don't really know anyone in that region but it can't be too hard. Why don't you look up orchard in your area and volunteer to work on your days off. When I wanted to learn fish farming I did that. It was the hardest job I ever done and although I want to raise fish for myself I knew that wasn't the business for me.

When you look at your farm business model you need to factor in everything including the cost of land. Taxes in CA are very high. Also look and see what kind of benefits the state offers growers. You may want to consider going over the state line and bringing your produce into CA. Also check out a site http://rodaleinstitute.org/home for helpful organic info and market studies.

I don't think I'll be out that way but thank you. We have so many farms in this region and I donate part of my time helping them with marketing and new products.

Yes, absolutely I had tons of research to do, this idea went from the lightbulb stage to a few friends asking how to invest in short time so I am just beginning. The market is definitely there. Out of State I looked at AZ and irrigation is a freaking nightmare, and water is a big issue out west especially for sub tropical fruits. We have a lot of trouble getting clean water for irrigation. Guess I could check out NV. The idea was not to be too far from the SF bay area and the central valley or Sacramento valley puts me within 2-3 hours drive.

I have a friend who farms on her land but will be looking at a production farm to learn from. Will likely visit growers in Mexico as well.

Originally Posted by Sachita

You can't go wrong with a good taco. I love making fish tacos especially when i can find a good wild caught white fish I can panko and fry. Cut into long sections or chunks. I use flour tortillas for this. I make a fry sauce with mayo and pickled jalapenos & wickles relish (If you havent tried wickles relish you're so missing something)

[Nadeest]

"Hey Nadeest post a recipe!" Since you asked, Sun. I got this recipe from my first instructor in culinary school, Chef Boland.

6oz Chicken Breast (boneless, skinless) - butterflied.......... you want this to be thin.
Flour, seasoned as needed (normally just with salt and pepper)
Tomatoes [ 1 ] cut into quarters (I normally cut them up smaller then that)
Garlic 2 cloves, minced
White wine , 4 fl oz
Chicken Stock, add as needed
Black olives, 1 oz, sliced
Artichoke hearts
Heavy cream, 4 fl oz
Parmesan cheese, 1 Tablespoon
Pasta, 6 oz, cooked
Salt & Pepper
Basil, chiffonade, 1 teaspoon ( I have used dried basil for this as well, but cut the amount of basil by 2/3 if you do so)
NOTE: Chiffonade = you roll the basil leaf up, then cut it across the roll

Heat a saute pan (I always use a stainless steel saute pan for this recipe), add oil once it is heated
After the oil is heated, add the Chicken
Cook 2-3 minutes
Add Tomatoes
Next add Garlic
Before the garlic browns, add the Wine to deglaze the pan
After the alcohol burns off, add Chicken Stock as needed, just enough to keep things moist.
Add Heavy Cream
Reduce the amount of liquid in the pan
Add Parmesan Cheese to thicken, and then let thicken
Add Olives and Basil
( I normally add the Artichoke Hearts at this point, but everyone has their own preferences, some people omit them entirely)
Remove the chicken
Add Pasta to Saute pan to help absorb the liquid
Serve

[Sun]

Nadeest thank you for posting that fabulous recipe. I am a big fan of artichoke hearts and I imagine that they marry well with this dish.

If you ever want some farm fresh California artichokes check out Pezinni Farms they are my source and they have wonderful baby artichokes. I have also used some of the larger chokes for splitting in half, and using, steamed or grilled. Good stuff and delicious right from the farm.

[Nadeest]

I just realize that I didn't explain the term: 'butterflied'. That is when you cut the breast in the middle, slicing it open, lengthwise, but without cutting it all the way through. Basically, when you are done, it kinda resembles a pair of butterfly wings. This thins the meat, without reducing the amount, which lowers the cooking time.

I tried, in this recipe, to explain any technical terms that I used, as I don't know how much experience and/or training that anyone that reads this has. I wanted to make sure that everyone could understand, whether they have had formal culinary training or not.

[easygoingfemme]

I teach my kids cooking class on Fridays. I've been working with a group of little kids for the last 8 weeks, most of them 4-8 years old, one 10 year old. Today we are making sushi for 30. (The littlest of them will make stuffed rice molds) wish me luck and hope they don't find the wasabi!

[Sun]

Originally Posted by Nadeest

I just realize that I didn't explain the term: 'butterflied'. That is when you cut the breast in the middle, slicing it open, lengthwise, but without cutting it all the way through. Basically, when you are done, it kinda resembles a pair of butterfly wings. This thins the meat, without reducing the amount, which lowers the cooking time.

I tried, in this recipe, to explain any technical terms that I used, as I don't know how much experience and/or training that anyone that reads this has. I wanted to make sure that everyone could understand, whether they have had formal culinary training or not.

Brava Nadeest you did an excellent job of explaining the directions and techniques.

One of the distinctions that marks a Chef is the ability to instruct and communicate information to others. In this way we can make sure that our recipes are being executed properly. You did a great job and are well on your way to becoming a Chef. I look forward to reading about your progress as you go along this journey.

Chiffonade is one of my favorite cuts. This summer I did a few saute' stations for catered events, so that I could interact with the guests and cook fresh pasta to order. It was a lot of fun. The guests enjoy watching the process and asking questions. I would have a huge block of Asiago out on a chilled marble slab and next to it a bowl of Basil Chiffonade. It is time consuming to prepare a large amount but the results are so nice.

For anyone reading along who wants to learn this knife skill, here is an instructional video:

[nomedia="http://www.youtube.com/watch?v=yJEQFgfv7iw"]How To Chiffonade - YouTube[/nomedia]

[Sun]

Originally Posted by Sachita

You can't go wrong with a good taco. I love making fish tacos especially when i can find a good wild caught white fish I can panko and fry. Cut into long sections or chunks. I use flour tortillas for this. I make a fry sauce with mayo and pickled jalapenos & wickles relish (If you havent tried wickles relish you're so missing something)

Fish Tacos in AZ are off the hook. One place I that I keep talking about uses mahi mahi and grills over mequite charcoal that they bring up from Mexico. Hand made flour tortillias (Panderia on site) shredded cabbage, a little fresh cotija cheese and crema. They make 8 different fresh salsas and fire roasted jalepeno's to accompany. In season they are roasting Elotes too. Good stuff.

Never had wickles relish I will have to look it up.

[Sun]

Good Morning Delicious People!

How are you all doing?

[cinnamongrrl]

I completely forgot that I bought 3 avocados...sooo... I am making a super simple guacamole today.
I just mash 2 avocados and add the "good" kind of salsa (like from a deli or homemade if you're REALLY good), mix in some liquid smoke and the spice I posted early on here....and voila....Nummy Guac! and I have the rest of the VERY good quinoa and black bean chips from Trader Joe's to go with it

Wishing I was making a Tex/Mex themed dinner tonight...but I'm making spaghetti with, possibly, roasted veggies. Gotta talk to my chef guru firstly

[Sun]

Originally Posted by cinnamongrrl563

I completely forgot that I bought 3 avocados...sooo... I am making a super simple guacamole today.
I just mash 2 avocados and add the "good" kind of salsa (like from a deli or homemade if you're REALLY good), mix in some liquid smoke and the spice I posted early on here....and voila....Nummy Guac! and I have the rest of the VERY good quinoa and black bean chips from Trader Joe's to go with it

Wishing I was making a Tex/Mex themed dinner tonight...but I'm making spaghetti with, possibly, roasted veggies. Gotta talk to my chef guru firstly

Oooh guacamole. My crew just whipped some up. Not a great season for avocado's though. Awesome chips you have there.

What kind of protein are you adding to that pasta?

[Okiebug61]

Originally Posted by cinnamongrrl563

I completely forgot that I bought 3 avocados...sooo... I am making a super simple guacamole today.
I just mash 2 avocados and add the "good" kind of salsa (like from a deli or homemade if you're REALLY good), mix in some liquid smoke and the spice I posted early on here....and voila....Nummy Guac! and I have the rest of the VERY good quinoa and black bean chips from Trader Joe's to go with it

Wishing I was making a Tex/Mex themed dinner tonight...but I'm making spaghetti with, possibly, roasted veggies. Gotta talk to my chef guru firstly

Asian sauce for avacados. 1/4 cup of your choice of soy sauce, 1 fresh minced garlic clove and 1/4 teaspoon of minced ginger. Mix and let set to room temp. Pour over avocados, sprinkle with 1/8 teaspoon lemon juice. It's delicious.

[Sun]

Originally Posted by ruffryder

Here is a recipe for tamales from Texas Recipes and it reminds me of my grandmother's recipe.

Christmas Tamales (from Scratch)

For Husks:
1/2 lb tamale corn husks


To prepare husks, place them in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes (until pliable). Drain husks; remove any silks and wash thoroughly. Cover with warm water and soak at least 2 hours. Keep damp until used.

Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).

Filling:
1 small pork roast or tenderloin (2-3 lb.)
1 Tbsp salt
1 tsp garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
3/4 tsp cumin

Cut pork roast into very small pieces. Place pork into a large pot with 2 cups water and add remaining filling ingredients. Cook for 1-1/2 hours on medium heat; reduce to low and cook another 1-1/2 hours. When meat is tender drain juices into another pan and save them for the dough. Let meat stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.

Dough:
2-1/2 cups masa flour
3/4 cups lard
Reserved meat juices
1/4 cup baking powder
1/2 tsp cumin
1 1/2 teaspoons paprika
1/2 tsp garlic powder
1/8 tsp red chili powder

Place masa flour into a large bowl. Soften lard and work it, along with 3/4 cup meat juice, into the masa. Add baking powder and spices.

Combine until mixture is soft enough to spread. If dough is too stiff, add more of the meat juices.

Lay each husk flat on the working surface with the tip away from you and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the center of the dough in a line lengthwise.

To enclose, turn the right long side over to the center of the filling, making sure dough seals around filling. Then fold the long left side over filling with the plain part of the husk wrapping around the tamale.

Fold the bottom tip down and around tamale. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess husk from broad end, if needed. Repeat procedure with remaining husks, dough, and pork mixture.

Invert an aluminum pie plate in the bottom of a large pot/steamer and place some husks on top of the pie plate. Arrange tamales in the pot by placing them one by one, starting in the middle and working out building a pyramid. Fill the pot about half full. pour enough
water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales. Steam, covered about 3 hours on very low heat. Yields 4 dozen

NOTE:
Patience: do not open the steamer during the cooking process; it causes water to condense on the inside of the lid of the and drip into the tamales.

These can be frozen and reheated.

Thanks ruff! I have been looking forward to getting a Tamale conversation going. Does anyone know if you can sub anything for the Lard?

[Sun]

Originally Posted by Ursy

You would always be welcome my friend.

Yes, I think all of the powdered soup products have msg, but none of us have problems with it so it's all good there. I have read studies that suggest it's not the demon it was originally made out to be, and that it's a naturally occurring substance in many foods, so it's really only an issue if you have a sensitivity.

I think the actual culprit was... something starting with T? Can't remember.

I am highly allergic to the sulphites and want to mention that years ago my cat Misha got into some MSG (an empty 50 lb bag blew onto my patio when I was living in the city, it came from a manufacturing plant) and she developed a cough. That cough turned into lung cancer. Those chemicals that are supposed to break down proteins to tenderize meat do, and they break down the delicate structure that makes living organs as well.

Anyway based on that experience and many others I do not want to use MSG but again for me the sulphites are deadly.

[Ursy]

Originally Posted by Sun

I am highly allergic to the sulphites and want to mention that years ago my cat Misha got into some MSG (an empty 50 lb bag blew onto my patio when I was living in the city, it came from a manufacturing plant) and she developed a cough. That cough turned into lung cancer. Those chemicals that are supposed to break down proteins to tenderize meat do, and they break down the delicate structure that makes living organs as well.

Anyway based on that experience and many others I do not want to use MSG but again for me the sulphites are deadly.

Poor lil Misha, I'm sorry for what happened to her x