Jalapeno Poppers Experiment 2

Jalapeno Poppers Experiment 2

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Note: 1) I blanched the jalapenos for 3 minutes, because blanching green beans for 4 minutes makes them soft, 2) I am thinking about panko, or corn flakes, and mixing the cream cheese with something

These poppers are light. Weight is a property of an object. Mexican culture usually makes me happy. Being disappointed is a sin in one of the dominate mythologies of America. Disliking the fruits of the earth is a clear sign of disappointment. Jalapenos have seeds. Job had to learn the hard way [1][2]. He was violated by God’s henchman. He did not know how to toss his white beans in vinaigrette, or how to eat cheese as a separate course.

I used every technique I know to make a popper savory and exciting, but I did not have the results that I desired. I blanched them in salt water. I refreshed them in ice water. I seasoned the cream cheese, and I seasoned the coating. I used Maseca and all-purpose flour, but I was not excited. The raw jalapenos had good flavor. Maybe I will have to dip them in a soufflé batter and bake them in the oven. Baking powder might change their flavor and it might make the batter rise while it cooks. Blanched jalapenos have great texture and flavor.

Blanching Water: 1 cup Diamond kosher salt : 1 gallon water

Cream cheese: 1/2 teaspoon Diamond kosher salt : 8 ounces cream cheese

Coating: 2 teaspoon Diamond kosher salt : 1/3 cup all-purpose flour or Maseca

Coating Made With Maseca

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Coating Made With All-Purpose Flour

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Mexican Ragout

Mexican Ragout

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Note: 1) my blog post Knowing Sauce Is Important explains how to economically prepare ragout, 2) some people believe that ragout [1][2] is a stew not a sauce, this is a vegetable ragout

This was a very exciting dinner. The flavor of the sauce was great! I have been thinking about making Mexican spaghetti sauce for a long time. I improved my ragout recipe. Someone should be able to make the ragout in about 1 hour using techniques that are universally approved. I served the ragout over brown rice cooked with salt and butter. I cooked the eggs by heating a pan, putting the eggs in the pan, turning the burner off, and putting a lid over the pan. Once I observed that the whites were firm, I should have removed the lid because the heat from steam appears to have cooked the surface of the yolks. I was doing several things at once. I used cotija cheese and I garnished the eggs and ragout with a small amount of salt and dried parsley. Making ragout was my first successful adventure creating a recipe.

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Mexican Ragout

If the vegetables are frozen, make the broth while the vegetables roast. Add the roasted vegetables to the broth. Puree the sauce. This should ideally take about 1 hour to make. If the vegetables are fresh, the ragu may take about 1 1/2 hours to make. Read the footnote.

Ingredients

  • 3 lb fresh tomatoes*
  • 2 medium vidalia (sweet) onions
  • 2 medium carrots
  • 2 medium celery stalks
  • 1 red bell pepper
  • 1 orange bell pepper
  • 4 mini sweet peppers
  • 1 cup mixed spinach and kale
  • 1/2 lb fresh crimini mushrooms
  • 1 head garlic
  • 1/4 cup olive oil
  • 1/4 oz (7 grams) dry Italian herbs (preferably with savory)
  • 2 cups beef broth
  • Juices from the frozen or roasted vegetables
  • 4 dried New Mexico chiles
  • 2 dried guajillo chilies
  • 2 tablespoons tomato paste
  • 1/4 cup agave syrup
  • 4 teaspoons Diamond kosher salt (2 teaspoons table salt, 2 teaspoons + 1 pinch Baleine sea salt, 3 teaspoons Morton kosher salt)
  • 1 teaspoon black pepper

Instructions

  • Remove the stems from the dried chili peppers
  • Grind the chili peppers in a blender to make chili powder
  • Since the top of the oven in the hottest place in the oven, put a rack in the top position
  • Preheat the oven to 425°F/220°C
  • Put the vegetables in a roasting pan, if the vegetables were frozen save the juices
  • Put the garlic on top of the vegetables
  • Pour the olive oil over the garlic and the vegetables
  • Put the vegetables on the top rack in the oven for 45 minutes
  • If the vegetables are frozen
    • Put the beef broth and juices from the frozen vegetables in a saucepan
    • Put the chili powder, herbs, agave syrup, tomato paste, salt, and pepper in the saucepan
    • Boil the broth
    • Reduce the broth 80%
  • If the vegetables are fresh
    • Put the beef broth in a saucepan
    • To use the juices in the roasting pan, put the vegetables in a separate bowl and put the juices in the saucepan
    • Put the chili powder, herbs, agave syrup, tomato paste, salt, and pepper in the saucepan
    • Boil the broth
    • Reduce the broth 80%
  • Add the roasted vegetables to the saucepan
  • Put the roasted garlic in the saucepan
  • Use an immersion blender to puree the ragout

* Alternatively, use 2 (28 oz) cans of whole domestic tomatoes. Roast them with the other vegetables and put the juices in the broth.

Download The Recipe:

Mexican Ragu

Refried Bean Burritos

Refried Bean Burritos

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Once the beans cooled, I was able to be very excited about their flavor. Later, I added more chorizo and some salt. The flavor of the beans was much better. The flavor of the chorizo will determine the flavor of the beans. I usually use spicy chorizo, but I made this recipe using mild chorizo. I have good memories eating good refried bean burritos with dry cheeses similar to cotija.

Someone should consider putting a lot of cheese on a burrito. The idea for making these beans is to mix cooked chorizo, onions, and 3 cups of mashed beans, with the remaining whole beans. Prepare 1 pound of pinto beans using my Pinto Beans recipe. Cook 12 ounces of chorizo with a medium sized white onion in 1/4 cup of lard (the lard is probably optional). Once someone cooks the chorizo and the onion, mash 3 cups of beans in the pan with the chorizo and onions. Then add the other beans and season the beans with about 1/4 teaspoon of table salt (a pinch and 1/4 teaspoon Baleine sea salt, 1/2 teaspoon Diamond kosher, a dash and 1/4 teaspoon Morton kosher). The beans taste better after being in the refrigerator for 12 hours.  These ideas could be used to make beans with Italian sausages, or to make a stew by adding peppers and tomatoes to the onions. Thomas Keller’s bean ragu used an emulsion with butter and stock. Someone could substitute the chorizo with bacon.

I looked on the internet to find a scientific explanation about why some foods taste better after they have cooled several hours or “relaxed.” The best explanations explained that flavors are created by chemicals and chemical reactions. When foods similar to stew contain several different types of ingredients, the reactions that create the flavor for the foods do not occur simultaneously. When these types of food cool, a specific flavor may develop. New flavors may develop as food cools because flavors combine (molecularly). When the food is hot (chemical reactions occur and) all of the flavors are present simultaneously in the food. The body may not be able to recognize this many flavors. As the food cools, flavors combine chemically to create (fewer specific) flavors that people can taste. [1][2]

I made this for the first time while living in a small college town. I went to the public library and I found this recipe. I was still high on life after visiting Alaska. I visited Alaska many times when was I young. Alaska is a green place. I spent many good times on the sea. I remember watching the puffins or watching bears search for food near the seashore. I knew some amazing people.

I originally served the beans with freshly made tortillas. I used a rolling pin to make the tortillas. A tortilla is a squished biscuit. Not a buttermilk biscuit, but a biscuit made with lard, butter, and milk, but with the butter and milk substituted for more lard and water. The recipe for biscuits on the Clabber Girl baking powder can makes great tortillas. Someone using this recipe should probably consider adding more salt. Some people only may want tortillas made with flour, water, and salt.

Original Beans

Final Recipe

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Download The Recipe:

Refried Beans

Taco Tuesday

Taco Tuesday

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Note: 1) warming the tacos in the oven makes them more exciting, probably for 5 minutes at 425°F/220°C, until the edges of the tacos start to brown

These tacos were great. I used refried beans because I wanted to use less meat. The taco spices were from Penzeys. Their “Bold Taco” spices contain milk. I wonder if this is my new technique for adding flavor to my savory meat recipes? I wonder if taco spices from the store contain lactose? These spices were very exciting. There were no bitter or disappointing flavors in the meat. I used cotija cheese and I replaced taco sauce with an exciting hot sauce. Since I was not making a sauce or stock, I did not brown the hamburger. Browning hamburger is different than cooking hamburger. If I browned the hamburger, there would be a glaze on the surface of the pan. To remove the glaze and bits of glazed meat, I would deglaze the pan. These tacos were simple and healthy. I served the tacos with achiote rice. I blended the remaining lettuce to make lettuce water for smoothies. Lately, I have been putting jalapenos in my smoothies. Eating Mexican food makes me happy!

Making The Tacos

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Everything

Pupusas With Melted Onions And Aioli

Pupusas With Melted Onions And Aioli

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Since I have a big bag of Maseca[1], and since I plan my menus one month in advance because I use a budget to control my spending, I will be ignoring the current new stories about Salvadoran gangs. This blog post must be a coincidence.

I enjoyed the summer of 2013 by watching the Food Network at night. During one episode of Diners, Drive-Ins and Dives, Guy Fieri visited the Tortilla Café in Washington, D.C.. The Tortilla Café is a Mexican and Salvadoran restaurant. A woman showed people how she makes pupusas. Pupusas are thick stuffed corn tortillas. I made this recipe by watching her in the video. She seasons the masa with adobo seasonings, fajita seasonings, cumin, and paprika. Masa is dough made with corn flour. I used Maseca to make masa. Maseca is a brand of corn flour. If I remember correctly, she also substitutes water with stock when making masa.

I made these savory Salvadoran pupusas using ideas from my blog for making French cuisine. These pupusas were very exciting. I have never eaten more exciting food. I was happy to take some of my favorite things and make them so desirable to serve. I have spent a lot of time lately thinking about cooking, and this is one my first creations.

These pupusas are made with spiced masa, and they are stuffed with chipotle peppers in adobo sauce and shredded “queso quesadilla” cheese. I warmed them on the stove to brown the tortillas. After I covered them with melted onions and shredded “queso quesadilla” cheese, I warmed them in the oven. I served them with American aioli over the cheese and onions. The experience of eating them was very rewarding.

The idea is similar to making enchiladas with spicy tortillas (recipe appears below), melted onions, and American aioli. The spices are available at Penzeys or Mexican grocery markets. The sachet I used for making the onions is in my recipe for Pinto Beans, but I only used 1 teaspoon of Mexican oregano. Stuff the tortillas with chipotle peppers in adobo sauce and cheese. Put a second tortilla over the stuffing. Cover the pupusa with melted onions and cheese. Bake the pupusas for 5-10 minutes at 425°F/220°C. After removing the pupusas from the oven, cover them with room temperature aioli. Heating the aioli may cause it to curdle or separate.

Tortillas

Ingredients

  • 2 cups Maseca
  • 1 1/2 cups chicken stock
  • 1 1/2 tablespoons adobo seasonings
  • 1 1/2 tablespoons fajita seasoning
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons paprika

Instructions

  • Mix ingredients to make the masa
  • Make 12 balls with equal weights
  • Squish (press down on) each ball between plastic wrap with a saucepan

Pupusas

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Spicy Tortillas

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Melted Onions

Bean And Cheese Burritos With Guacamole And Sour Cream Or Fine Mexican Sauce

Bean And Cheese Burritos With Guacamole And Sour Cream Or Fine Mexican Sauce

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I made these beans using my new techniques from Thomas Keller and Rancho Gordo. They add salt and aromatic vegetables to flavor the beans. These beans had so much flavor that I was excited. I put 3/4 tablespoon table salt in 8 cups (2 quarts) of water. and I put a white onion, 1/2 carrot, 2 deseeded jalapeños, a sachet, and a bouquet garni of cilantro in the water. In the future, I will probably put the cilantro in the sachet because it disintegrated. There were pieces of cilantro floating in the water.

The salt, herbs, and vegetables lose their flavor in the water, and the beans absorb the flavor. The vegetables are discarded because they have no flavor after being cooked for a long period of time. The flavor of these beans is great. I made gravy with the water from the beans. The flavor of beans was not improved by adding the gravy. I put half of the gravy I made on half of the beans. The gravy interfered with the experience of tasting the very exciting flavor and texture of the beans. I will probably not make the gravy in the future.

These burritos are very healthy and flavorful. The Fine Mexican Sauce that I made probably has just the right amount of flavor. Adding more chocolate might make the flavor of the sauce less interesting. The additional chocolate may eliminate the intensity of the other flavors. I will probably make the sauce with more chocolate soon, but this recipe is probably more exciting than the average mole recipe on the internet.

The Burritos

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Cooking The Beans

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Experimenting With Bean Gravy (Gravy Appears To Make The Flavor Of The Beans Less Exciting)

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Making Guacamole

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Download The Recipes:

Pinto Beans

White Rice

Guacamole

Pico De Gallo And Guacamole

Pico De Gallo And Guacamole

 

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This is a very exciting and authentic recipe. This is something someone traditionally makes with a molcajete. A molcajete is a Mexican mortar and pestle. This recipe is exciting enough to create the experience of being at a fiesta. The mixture is aromatic and exciting. Since this is a special recipe, I included the conversations in the recipe for using different brands of kosher salt.

Making Pico De Gallo And Guacamole

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Download The Recipes:

Pico De Gallo

Guacamole