JWD Cookbook - Info wanted - SIMON and others (page 5)

TresHappy

Lady Lee,

You have to get the recipe for the Harvey Wallbanger cake that was absolutely wonderful at cruzanheart/Big Tex's house over the weekend. What a great way to blow my Weight Watchers points!

Lady Lee

Oh I like that

Food at the Proper Time

Drat now I will have to redo the cover

Now

Oh cruzan and BT? where is it???? huh???

waiting

uhhhhhhhhhhhh,

did the Harvey Wallbanger cake get in the Food at the Proper Time Cookbook?

if not................will somebody post it HERE?

Sounds giddy.

waiting

Xandria

http://www.jehovahs-witness.com/6/52653/1.ashx < has some great grilling recipes

Holy Guacamole!

1/2 small onion, very finely chopped
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
1 ripe, medium-large tomato, cored and very finely chopped, optional
1 clove garlic, peeled and very finely chopped, optional
10 sprigs fresh cilantro, chopped, optional
3 ripe, medium-size avocados
Salt, about 1/2 teaspoon
1/2 lime, juiced, optional

Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish

In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.

Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl.

Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.

The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up.

Or you can try this Spicey Guacamole~

1/2 small yellow or 1/4 red onion, minced
2 cloves garlic
2 teaspoons kosher salt
3 ripe Hass avocados
2 to 4 tablespoons roughly chopped fresh coriander (cilantro)
1 ripe plum tomato, cored and diced
1/2 to 1 jalapeno (with seeds), minced

Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl.

On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the side of a cook's knife. Transfer the paste to the bowl with the onion.

Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocados.

Add the coriander, tomato, and jalapeno, to taste, to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt, to taste. Serve immediately.

Cook's Note: Here's a quick and easy and way to remove the seed from an avocado: tap the edge of a cook's knife into the seed and twist--the seed will pop out. Knock the knife on the edge of a counter and the seed will drop off.

Yucatan Pork Chile

1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper
2 tablespoons vegetable oil or lard
2 cups medium dice yellow onion
2 cups medium dice fresh poblanos
1/2 cup minced garlic
2 cups peeled and small diced yucca
2 cups quartered tomatillos
2 cups orange juice
2 bottles dark Mexican beer (Negro Modelo)
1 teaspoon cumin seed, toasted and ground
1/2 cup chopped fresh cilantro
Crema, for garnish
Tomato salsa, for garnish
Seasoned corn tortilla shards, for garnish
Cilantro sprigs, for garnish

In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn the heat down to a simmer, add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro. The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.

Chimichangas

Filling:
3-pound boneless shoulder chuck roast
Salt and freshly milled black pepper
1/4 cup bacon drippings or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup beef stock
2 small tomatoes, preferably Italian plum, chopped
1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or frozen, seeded

4 thin 10- to 12-inch flour tortillas, warmed
Vegetable oil for deep-frying
Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
Sour cream, chopped tomato, and sliced scallions
Pico de Gallo (page 77) or other favorite salsa

Rub the roast with salt and pepper.

Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.

Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.

You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.

Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately.

You will need a few essential pieces of equipment, but nothing outside the ordinary. First and foremost is a good sharp knife for all the chopping. You can use a food processor, but only with great care not to over process as you will get watery results. You will need that all purpose machine, a blender. In times past, the molcajete, Mexico's mortar, was used and it remains a wonderful tool but only when you know how to use it and have more time than a blender takes. A useful item for making refried beans is a wooden bean masher, found at many supermarkets or at a public market. Lacking one, I have sometimes used the bottom end of an empty soda bottle and it works fine.

And, finally, a set of large clay pots, available for a small investment at almost any public market, makes a very attractive table setting. You should look for ones with an even glaze and that are not chipped, but you do not have to fear lead poisoning as you will not be cooking in them, although you certainly can if you want to. (Lead buildup comes from prolonged contact of acid foods with the lead in poorly glazed pots).

A good Mexican buffet almost always has Mexican-style rice, beans either whole or refried, at least three stews (guisados), strips of poblano chilies (rajas) in cream and cheese, cactus (nopal) salad, an assortment of salsas and guacamole, and plenty of hot tortillas to make tacos out of any combination of this. Dessert is arroz con leche, "flan," and perhaps a cake. Mexican beer is a good accompaniment to this spread. You might also want to include a non-alcoholic drink such as "agua de Jamaica."

Here are three easy and inexpensive guisados:

Picadillo (This dish is often made with a mixture of ground beef and ground pork, (cochinita pibil) this recipe has only ground beef.)

2 pounds ground beef
2 tablespoons apple vinegar
¾ teaspoon salt
¾ teaspoon black pepper
2 tablespoons vegetable oil
1 cup finely chopped onion
2 cloves garlic, peeled and minced
2 jalapeno chilies, seeded and minced
1 large potato, peeled and cut into small cubes
2 large carrots, peeled and diced
10 stuffed green olives, sliced
2 tablespoons peeled and slivered almonds
2 tablespoons raisins
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 can tomato puree

2 cups stock (beef or chicken)

Mix the meats together with the vinegar, salt and pepper. Heat the oil over a medium heat in a large skillet and add the onion, garlic and chilies. Cook for 5 minutes and then add the meat. Cook, stirring and breaking it up, until it starts to brown. Add the remaining ingredients and cook until the for about 30 minutes, or until the vegetables are tender and it starts to dry out.

Salsa ( Tip: Scorch the Tomatoes over flame wash they will peel and chop well. You can also roast the chilies to give a mellow flavor. Those can keep in a baggy a few days a head of time you can subsitute different chilies for different tastes). Yea for Hot Apostate Mind Blowing Salsa use herbano chilies..note not for the faint of heart. So hot that your tongue goes numb!

4 ripe tomatoes, chopped ( Heirloom Tomatoes or Organic Tomatoes are wonderful!!! No Franken Food 1/4 red onion, chopped Tomato please )
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

Yield: 2 cups

Killer Margaritas

Makes 4 generous drinks
1 cup tequila, preferably a young silver or reposado 100% agave tequila–look for widely distributed ones like El Tesoro, Cuervo Tradicional, and Herradura, or search out the distinctive small production tequilas like Chamucos or Suave Patria
1/2 cup Cointreau or other orange liqueur
1/3 cup fresh lime juice, plus a little extra for moistening the rim of the glasses
A little sugar if necessary
About 1/3 cup coarse (Kosher) salt for crusting the rim of the glasses
About 3 cups medium ice cubes
In a small pitcher, combine the tequila, orange liqueur and lime. Taste and decide if you think the mixture needs to be a little sweeter or a little tangier (keep in mind that it will taste a little tangier once it’s been shaken). Add a bit more lime or a touch of sugar, if necessary.
Spread out the salt onto a small plate. Moisten the rim of four 6-ounce martini glasses with a little lime juice (if you have a cut lime, even an already-squeezed one, moisten the rims by running it around them). One by one, turn the glasses over and dip them lightly in the salt, creating a thin, even crust all around the rim.

Pour half of the margarita mixture into a cocktail shaker, add half of the ice cubes. Shake vigorously for about 15 seconds (this is important to achieve the perfect strength–some of the ice needs to melt into the margarita–and the right degree of frostiness). Strain into the prepared glasses, then repeat with the remaining margarita mixture. Relax and enjoy

And for Desert (arroz con leche)

Coconut Flan

1 pint milk
8 ounces coconut milk
8 ounces coconut cream
1 cup toasted coconut
1 cup sugar
1/4 cup water
2 tablespoon lemon juice
6 whole eggs
3 egg yolks
Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut. Let toasted coconut infuse for 15 minutes.
Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber, then whisk in the lemon juice.
Pour the caramel evenly in 4-ounce ramekins and set aside. Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan half way with hot water, and cook covered with foil in a preheated 325-degree oven for 25 minutes.
Serve with a fruit salsa.
Yield: 12 custards

ATOLE

2 tablespoons annatto seeds
1 teaspoon cumin seeds
1 teaspoon oregano
6 allspice berries
1 teaspoon sea salt
4 garlic cloves, pressed
4 tablespoons lime juice
Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powderlike consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator.

Use for Cochinita Pibil or any grilled seafood.

Difficulty: Easy

WHITE ATOLE
(Atole Blanco)

1 cup of corn dough (masa de maíz cacahuacintle)
8 cups of water

Procedure:
Heat 6 cups of water in a pot.
With 2 cups of water left over, dissolve the corn dough and pour it into the pot, straining it through a fine collander. Stir constantly until thick.

Summer Sang

4 bottles dry red wine
1 cup brandy
1/2 cup sugar
2 oranges, sliced with rind
2 lemons, sliced with rind
2 apples, sliced with skin
1 honeydew melon
2 cinnamon sticks

Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve over plenty of ice.

Yield: 1 gallon
Prep Time: 10 minutes

Carne Asada

1 flank steak, trimmed of excess fat
1 cup pickled jalapenos, including the carrots and onions that come in the jar
Salt and pepper
8 corn tortillas
1/4 cup white onion, coarsely chopped
1/4 cup cilantro leaves
2 tablespoons salsa de arbol
1 tablespoon canola oil, plus more, as needed

Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.

Preheat the grill or broiler.

Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.

Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

Salsa Verde(Green Salsa)

2 fresh Poblano chiles, roasted over a flame, peeled and diced
2 fresh Anaheim chiles, roasted over a flame, peeled and diced
1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped
1/2 pound fresh tomatillos, cut into quarters
1/2 pound roasted tomatillos, cut in halves
Salt to taste (Mexican sea salt preferred)
1/2 cup cold water
1/2 cup white onion, chopped
1/3 cup cilantro, chopped

Combine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning.

Chipotle Salsa ( Great w/ to mix with Ranch Dressing for a kick!)

4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed
8 ripe Italian Roma tomatoes, cored
12 garlic cloves, peeled
2 quarts water
2 tablespoons salt
1/2 teaspoon pepper

Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.

Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

Voodoo Empress

1 1/2 ounces Praline Pecan liqueur
3/4-ounce Tia Maria
3 ounces half-and-half
1-ounce cola
Shaved chocolate, for garnish

Mix liqueur, Tia Maria, and half-and-half in mixer and shake. Pour over ice in a 12-ounce glass. Top with 1-ounce cola. Garnish with shaved chocolate and a soda straw.

X

Ole`

libra_spirit

Fresh Aposto baked Rockfish

Lay the tender white filletts in a glass cooking dish.

Cover well with mayonise then a heavy coat of dill relish.

Cook at 350 only about 15 min or untill all the meat turns fully white.

The coating will keep the moisture in the fish and preserve its delicate flavor.

Serve and consume with other fine apostate side dishes.

Lady Lee

wow xandria That was quite the meal Got it all

libra-spirit - what a sinfully wonderful dish

Thank you both

JWD Cookbook - Info wanted - SIMON and others

TresHappy

Lady Lee

Lady Lee

waiting

Xandria

libra_spirit

Lady Lee

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