Carne Asada Dinner With Chips And Guacamole And My Caliente Especial (My Special Runny Salsa)

Carne Asada Dinner With Chips And Guacamole And My Caliente Especial (My Special Runny Salsa)

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Note: 1) I put the wrong pico de gallo recipe in this blog post, I wanted my pico de gallo recipe in my blog post on making burritos, 2) consider making caliente with white vinegar, 3) the flavor when using canned tomatoes is significantly different, consider using caliente made with different tomatoes for different purposes, taco sauce versus chip dip

These Mexican steaks were the very best. Some of these recipes are from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by the America’s Test Kitchen. So far, their recipes are reliable and very exciting. I am very pleased to have this book. This carne asada is a skirt steak pounded and cut to make 4, 1/4 inch steaks. The steaks were dry brined with kosher salt and cumin. They seemed a little fatty, very flavorful, and very exciting. Using lime is optional.

Caliente is the name of the salsa people used at my favorite Mexican restaurant. This recipe is my first attempt to recreate the recipe. I boiled Pico De Gallo after adding apple cider vinegar to the salsa. Eventually, I will probably use crushed tomatoes from a can. This will probably change the color and flavor of the salsa. I believe that crushed tomatoes might make the salsa more authentic. Someone might want to use half of the amount of apple cider vinegar. The salsa must be made 1 day in advance because the heat from using 2 jalapenos is not noticeable after 24 hours.

Deep frying in a Dutch oven seems much safer. On my induction cooktop, the temperature did not exceed 350°F/177°C. This is great! I did not have to adjust the heat while I fried.

Carne Asada

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My Caliente Especial

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Guacamole

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Fresh Chips

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Download The Recipes:

Caliente (My Runny Salsa)

Pico De Gallo (Updated)

Fresh Chips

1. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 728). America’s Test Kitchen. Kindle Edition

2. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 5948). America’s Test Kitchen. Kindle Edition.

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Horchata, Shrimp Dip, Coating Spaghetti, Lemonade

Horchata, Shrimp Dip, Coating Spaghetti, Lemonade

Note: 1) I forgot to add mayonnaise to the shrimp dip, 2) I forgot to add sugar to one of the lemonade recipes

Horchata

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This is one of my favorite things to drink. It is rice milk mixed with milk, sugar, vanilla, and cinnamon. Horchata made with a weak blender is traditional. A strong blender can completely pulverize the rice. This makes the horchata thicker than horchata made with a weak blender. Maybe by using a slower speed, a strong blender can perform similarly to a weak blender. People might be able to use premade rice milk to make horchata. A link to the recipe appears at the bottom of the blog post.

Recipe

  • 2 cups milk
  • 1 cup uncooked white long-grain rice
  • 5 cups water
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon or almond flavoring
  • 2/3 cup white sugar

Mix the rice and the water and soak the mixture for 40-50 minutes. Blend the water and the rice for 1 minute. Strain the mixture. Add the vanilla, the sugar, the milk and the cinnamon to the rice water. Chill the mixture for 30 minutes. Stir the mixture and serve the mixture over ice.

Shrimp Dip

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My mother made this for Christmas. I like it very much. Since I do not have her recipe, I am attempting to recreate the recipe. This recipe is good. A link to the recipe appears at the bottom of the blog post.

Consider halving the recipe

Ingredients

  • 2 (4 ounce) cans tiny shrimp, reserve juice from can
  • 8 ounces cream cheese, softened (defrost in microwave)
  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 1 tablespoon shrimp juice
  • 1 tablespoon onion, grated
  • 1 tablespoon horseradish sauce
  • 1 dash Worcestershire sauce (optional)

Instructions

  • In medium bowl, use a hand mixer to beat cream cheese, ketchup, mayonnaise, juice, onion, horseradish and Worcestershire sauce
  • Gently stir in shrimp
  • Cover bowl and let sit overnight
  • Serve with potato chips

Coating Spaghetti

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Lemonade

Recipe 1

  • Juice of 1 lemon
  • 1/4 cup sugar
  • 8 ounces cold water
  • Ice cubes

Mix juice and sugar before filling glass, mix before adding ice cubes

Recipe 2

  • Juice of 1 lemon
  • Juice of 1/2 lime
  • 1/4 cup sugar
  • 8 ounces cold water
  • Ice cubes

Mix juice and sugar before filling glass, mix before adding ice cubes

Download The Recipes:

Horchata

Shrimp Dip

Lemonade

Ragout En Cocotte – Spaghetti Sauce

Ragout En Cocotte – Spaghetti Sauce

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Note: I added 1 cup of water while the sauce was cooking, 2) I added more to the paragraph on my personal folklore, 3) add one 6 ounce can of tomato paste to make the sauce taste similarly to bottled sauce, or to use with semolina pasta

This is the recipe that I wanted the first day that I started cooking. This is a pureed stew that I put on whole wheat spaghetti. After boiling the ingredients, heat the ingredients on medium-low for 1 hour, turn the temperature to low for 1-2 hours, or put them in the oven at 200°F/93°C for 1-2 hours, puree the vegetables, and then heat the sauce on low for several hours.

I had to play with food for over 1 year to have this basic method! In my personal folklore, a person has to be a laborer and an artist. Work makes the heart of a worker callous. Music and art restores feeling to the “heart” of a person. A person cannot be enlightened without being a laborer and an artist. Cooking requires a person to work. Without working, people in America become homeless. The government in America determined that people must work to have freedom. I put notes for a course story in my previous blog post on ragu. In the best possible place, the supermarket is a place for recruiting patients for a hospital visit (by making them ill). Hell is also the place that people create on Earth, when they are immoral. If people do not desire to create a utopia, they prefer to appreciate corruption.

Ingredients

Note: for best flavor make 1 day in advance

Note: omit the mushrooms or spinach to have more tomato flavor, consider adding more tomato paste

Note: I usually use whole wheat spaghetti

Note: consider adding 1 tablespoon of brown sugar

  • 2 (15 ounce) cans tomatoes
  • 2 tablespoons tomato paste (or one 6 ounce can)
  • 2 carrots
  • 2 celery stalks
  • 2 small onions
  • 1 head garlic
  • 2 bell peppers
  • 2 Anaheim peppers (consider substituting some with mini sweet peppers, or jalapenos)
  • 1 cup spinach (optional)
  • 8 ounces mushrooms (optional)
  • 2 tablespoons olive oil
  • 1 – 2 teaspoons black pepper
  • 2 tablespoons Italian herbs
  • 1 1/2 (or less) teaspoon crushed fennel (optional)(must sit overnight)
  • 2 bay leaves
  • 1 teaspoon table salt

 

Download The Recipe:

Sous Vide Vegetable Ragout

Chicken Burritos Mojados

Chicken Burritos Mojados

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Fig. 1: Flag of Mexico

 

Note: 1) I forgot to add chicken broth to the list of ingredients for the red sauce, 2) more exciting chili powders will make more exciting sauces

This was a very exciting chicken burrito. Chicken burritos are not usually very exciting. The burrito resembles the Mexican flag. Burritos mojados translates to mean wet burritos. This recipe is from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by America’s Test Kitchen. I have read most of this book. After making this recipe, I believe that this book contains so many important things to know for making great Mexican food. The recipes appear to be very reliable and they contain techniques and methods that are very exciting (based on understanding the nuances of cooking). The Kindle version of this book costs about $15.00. Used books are usually inexpensive. I use Bing(.com) points to buy used books by earning Amazon gift cards. I will be using this book often this year.

Here are some exciting things to learn in this recipe:

  1. How to make a Mexican red sauce (2 tablespoons vegetable oil, 3 cloves garlic, 3 tablespoons chili powder, 1 cup chicken broth, 16 ounces of tomato sauce)
  2. How to quickly make Mexican crema (1/2 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons milk, 2 tablespoons lime juice)
  3. How to make tomatillo salsa without boiling the tomatillos

1. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 3599). America’s Test Kitchen. Kindle Edition.

2. Fig. 1. Flag of Mexico. Digital Image. Wikimedia Commons. From: Wikimedia Commons, https://en.wikipedia.org/wiki/Flag_of_Mexico#/media/File:Flag_of_Mexico.svg(accessed January 17, 2018).

Thomas Keller’s Chicken Pot Pie

Thomas Keller’s Chicken Pot Pie

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Note: 1) think about thickening the sauce by using beurre manie [1][2], and mix all of the ingredients in a bowl before filling the pie crust

Thomas Keller’s chicken pot pie is very exciting! With the instructions for making pies in my previous blog post Another Simple Apple Pie – How To Bake A Pie, and the recipe that appears below, this chicken pot pie should be easy to make. Since I used dry herbs, and since fresh herbs contain water, I used 1/2 of the amounts for the herbs in the recipe.

I used 1 medium red potato, 2 carrots, 3 celery stalks, 1 medium white onion, and 2 chicken breasts. I used dry herbs. Since I used table salt, I used 1/2 of the amount of salt used in the recipe.

Download The Recipe:

Thomas Keller’s Chicken Pot Pie

Another Simple Apple Pie – How To Bake A Pie

Another Simple Apple Pie – How To Bake A Pie

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Note: 1) consider lining the oven rack with foil to prevent pie filling from dripping on the bottom of the stove

I made this pie again. It was in my last blog post on Pie a la Mode. Based on these two experiences, pies made with raw sugar will contain some liquid. Here is the new information:

  1. If the pie is covered with foil after the crust browns, someone can use high temperatures, since high temperatures bake apples, 400°F/204°C – 450°F/232°C
  2. Brown the crust confidently; check the crust to determine if the oven has browned it, about 15 minutes
  3. Once the crust is brown, cover the entire pie with foil and bake it for a long time
  4. Consider rotating the pie after half of the cooking time since the back of the oven is hotter than the front of the oven, because air enters through the door as hot air rises and leaves the oven
  5. Salt probably will remove water from fruit in a pie as it bakes in the oven, since salt removes water from shredded potatoes because of something similar or the same as osmosis

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