FOOD: Nothing hard, about this ingredient.

 There may be some debate after this post, but in my personal opinion the humble chicken egg, an essential building block of modern nutrition an ingredient that deserves its own post. When prepared in its simplest form is transformed to a whole new ingredient.

What could be simpler than boiling and egg, yet the end result can be used in a multitude of dishes some where the hard boiled egg takes center stage and some where the egg adorns or  compliments food, this is why I consider it an important ingredient.

Salted water, room temperature egg, 10 minutes in a rolling boil.  VOILA something fun tasty and nutritious.

Perhaps the most common preparation it a classic egg and potato salad, but the variety of dishes this egg is present in may well be enough for a small book, I have seen Asian, European, American, Mexican and many other cuisines. There is something about the simplistic nature of this egg  that invites us to be creative with them

Meatballs, with a hard boiled egg piece is a classic dish in my house and to have meatballs with out an egg surprise is a big disappointment for my kids, ill post the recipe of this Mexican dish.

Be creative and Enjoy.

FOOD: From bold to mellow, from pungent to almost floral

I am enamored with spices.

We go way back and like most things the best way of learning about anything is by experimentation further more an adventurous gourmand is always rewarded and in this case I absolutely know I have.

I have found many great spices, however some I don’t ever buy again, too strong to difficult to control, others simply don’t appeal to me, however there are those that take a special place in my spice rack and like pepper this heavenly concoction, that is Indian but obviously from an Arabic background is a must “Garam Masala”.

Garam Masala is a key spice in many traditional Indian dishes, but its remarkably nimble, its traditionally a mix of black & white peppercorns, cloves, malabar leaves,cumin seeds, cinnamon, black, brown, & green cardamom, nutmeg, star anise and coriander seeds. but i have encountered many variations that more ingredients , how ever most agree on the these. its amazing stuff.

I’ve tried it on traditional Indian food as well as dry rubs, fried food, rice and many other dishes, it can be powerful if used in excess so care should be taken when using it but it also if used ever so lightly can be floral and delicious, even on sweets like biscuits and oatmeal cookies.

Even if you have never had Indian cuisine or if you are not particularly fond of it, take my word, its worth your time.

Enjoy JD

FOOD: The mighty bean.

Few ingredients are as important to Mexican cooking as beans, and after all the wise cracks and stereotypes that accompany beans its clear that we don't eat enough of these low fat, high protein , fiber rich, iron packing beans as we should. this food is perfection.


Frijoles, in spanish are more than just a side dish and the love the Mexican people have for beans is not that much different form the love Irish have for potatoes, both nations resourceful at cooking these ingredients and helping them find their way to almost every dish we have.

I'm from the state of Chihuahua and Pinto beans rule in my state, you can have them in every meal and can go from very basic straight out if the pot (Olla) to fillings, rice dishes and the quintessential refried variety. In fact to most Mexicans the smell of fresh refried beans in bacon grease on a Sunday morning is just as appealing as Pancakes for the average American, my home town is the land of burritos and beans and asadero, a fresh cheese somewhat similar to mozzarella is the classic starter, all my children had this for their first burrito.

Many people buy canned beans and I must admit they have gotten better, but there is no substitute to fresh or frozen beans, here is how I make mine.

Prep time  12hr.. WOW but there is a reason I take so long.

Clean beans, inspect for rocks, twigs and any other thing that might be in the bag.
Rinse with cold water
for this recipe use a large Crockpot, place enough  beans so you have 2 to 3 inches before you get to the rim and cover with one inch of water
leave in Crockpot DO NOT TURN ON and go to work.
When you come back the beans will be soaked and ready for cooking
replenish water to one inch above beans
Add about one tsp of kosher salt per lb or beans. (mix in salt)
Cover and set on high.

All Crockpot are different but within 2 to 3 hours you will have fresh beans ready to enjoy.
try them straight form the pot, with some Chihuahua cheese, or Monterrey Jack cubes. the hot beens gently melt the cheese and the taste of milk and butter work great with the them.

cool the rest in the pot and freeze in small portions on zipper bags.

on my next bean post a homage to my Sinaloa friends. Frijoles Puercos.
mmm

Enjoy

FOOD: The thirfty oven.

I should call this post adventures in oven land. 

Lets start by confessing that I’m a little thrifty and really don’t like to see things go to waste, and a hot oven  going to waste really make me want to continue baking.

Yes I know its a little funny, I do live in a country with basically no winter, but still the idea of that perfectly pre heated oven going to waste because I don’t have any more cookie dough, just gets to me.

So I become adventurous, Vegetables, bread, quick cakes, toast, fish, you name it I’ve stuck it in the oven, some don’t work out that well, but some if I do say so myself are just brilliant. 

Just yesterday. I finished baking some cookies, and there was my predicament, my oven once more staring at me, almost demanding I do something with that hot oven, suddenly eureka.

I baptized the recipe QQ Quick Quiche; the dish is perfect for breakfast.

Let’s see what you think.

6 slices of white bread (Nature’s Pride country potato bread is perfect for this)

4 eggs

4 slices of ham

¼ Small onion

½ garlic clove

½ stick of butter

1/8 cup of grated parmesan cheese

Pepper

Cream Cheese

Black sesame seeds

Real simple, take fluted pie mold or traditional quiche mold. Non stick or greased, cut white bread to 1 ½ inch squares and place all of it on the mold, on a separate container crack the 4 eggs, beat until perfectly mixed add, onion, garlic and pepper to taste. Make rolls with ham and cut widthwise, deposit curled strips over bread, mix, and slowly pour egg mixture over entire mold sprinkle Parmesan cheese over mixture, cut butter in 5 slices and deposit forming a cross and one on the center.

Bake QQ, until egg sets, about 15 min at 250 deg. Remove, from oven cool slightly and garnish with a spoon full of cream cheese and black sesame seeds over cheese.

Serve hot Yummy.

Enjoy

SPIRITS: Cognac s'il vous plaît

Cognac the king of all spirits, liquid sophistication.


 Cognac is a tradition,  technique and a unique style to make brandy in one word.  Cognac can only be made with Colombard, Folle Blanche and Ugni blanc grapes, following the correct Charentaise method using copper pot stills in the delimited region south west from of Paris, the drink is an experience, and there is something magical on how all these things come together.

The result, a royal drink that keeps its place as the champion in a competitive world of spirits with out trying.. No heavy marketing needed when your name is synonymous to luxury.

Years ago I did not understand how the classification worked and what was considered higher end cognac eluded me, however its quite simple as you can see below..


VS  Very Special  at least two years in a cask
VSOP Very Special Old Pale, at least four years in a cask
XO Extra Old at least ten years in a cask, but current legislations states over 6
Vieille Réserve  a grade beyond XO.
Hors d'âge this is beyond age anywhere from twenty years and over.


I personal favorite so far is Martell Cordon Bleu. Deep golden, round and complex with Floral and spicy notes and a nutty finish, I find that its perfect for sipping or cooking.




Keep a bottle and treat yourself to perfection in a glass.


Enjoy

COFFEE: Oaxacan Pluma, can you taste the mountains?

High on the oaxacan mountains just hours drive form the paradise beaches of puerto escondido, there is a village that holds what could be Mexicos finest coffee.

The village is called Pluma Hidalgo, and its coffee is wonderful, I first experienced Pluma when a friend that knows im a coffee fanatic brought me some pre ground coffee he had purchased during his travels, I cant say I was amazed when I first saw the coffee, it was under toasted and the ground was inconsistent, how ever the smell was magnificent and I decided to give it a try.

I was blow away, by it, the coffee was almost sweet, with chocolate notes, the acidity was perfect and it was robust, lots of flavor and aroma... Wow all of that form pre-ground coffee, that traveled thousands of miles in a paper bag on someones luggage?  I was intrigued !!

I took me a little over a year to find Pluma and the most interesting thing is that it was easier to find Pluma via internet retailers than in the Mexico Texas border region where I have lived all my life,  but when I received my organic Pluma Coffee and opened that bag it was amazing, after grinding and brewing some, (I was not aware of the French press back then) I was transported to the jungle mountains of Oaxaca.  The coffee is rich all the chocolate and sweetness was still there but better, I like my roast to be a little on the dark side and this was it perfection in a cup.

My fellow readers, in the times we live now where everything is industrialized, to still find an organic coffee that is distinct and so rewarding is just magic a mini vacation in each cup.

So try to find some Pluma I am sure you wont be disappointed.

Enjoy  JD

FOOD: Chocolate a la Mexicana

Chocolate in most cultures is synonymous to delicious, but in Mexico is also related to family, to sharing, tradition, cold nights and to a drink that warms our souls and and reminds us just how old this country really is.

Chocolate Caliente, simply translated hot chocolate is a tradition that pre-dates the conquest of mexico by Spain, it was a ceremonial drink for the Mayans and the cacao beans where so valuable to them they where used as currency and offerings to their Gods. Chocolate was a bitter and spicy drink and was not meant for all.

"Sorry man you can't have any.  This stuff is for royalty only ."

The recipie has evolved over the centuries and today it sweet flavor  with its cinnamon notes and deep chocolate taste, is so unikely Mexican that you can not find it anywhere else, Chocolate caliente is not your every day powder hot cocoa with milk, in fact and Ive never seen anyone stick a marshmallow on top, (what for?), this is potent stuff and I may add a little addictive.

Chocolate bar, Molinillo (wood frother) and hot chocolate.. YUMMM

The key ingredient is Chocolate de Mesa, you can get this at most latin markets or the latin section of your grocery store, and its a rustic chocolate bar, what that means is that the sugar is granulated, meant to be disolved in the hot milk, not your mouth, it has a hint of cinnamon that compliments chocolate perfectly.  Bring it to a boil, lower the heat, simmer and develop a froth with the molinillo, you cant get any simpler than that.

A few years ago a friend of mine was nice enough to bring me two whole cacao pods, the experience was amazing Im sorry I did not blog back then, each of the 20 to 30 cacao seed is covered with a delicious white pulp sweet and with a taste that I can only compare to a lychee, I then cleaned the seeds, dry them (sun or dehydrator) toasted them and used every ounce of strength in my body to pound them to a fine powder. add sugar and gently bring  up the temperature add a dash of ground cinnamon and mix until it starts to come together slightly.  the smell is incredible.

You end up with lumps of  chocolate paste. this my friends is one experience you will always remember .
So take my word and treat your self to a drink that once was reserved for royalty.

ENJOY  JD

If you don't have a frother a whisk and some elbow grease will do the trick.

FOOD: Tinga'licious, go make some tacos!

Tinga is one of my favorite Mexican dishes, its amazing and so versatile that I've been know to eat it cold.

I have known Mexicans form at least 10 out of the 31 states that claim Tinga as a state creation, the truth of the matter is unknown to me, but what I do know is that Pork or chicken this dish is one of the best and  easiest meals to prepare.

If you have read my foodbuzz profile you should know I'm a pork fanatic and pork tinga is my favorite, in mexico we have carnitas establishments, and that is my favorite source for meat, carnitas is pork that has been marinated and deep fried in its own grease. how ever I know a trick where you can simply boil pork with some bay leaves and then brown it on a pan as a step for the preparation of tinga.

The heat in tinga comes form Chipotles en adobo, smoky chipotle chiles that have been preserved in a semisweet sauce ( I prefer the morena brand to any other) but the dish works well with almost any chipotle in adobo.

Here is a quick step by step most should be able to follow:

• 2lb of carnitas or boiled pork
• 10 oz of mexican chorizo
• 1 large onion
• 1 garlic clove
• 1 medium can of chipotles in adobo ( 8oz)
• 1/2 tsp of crushed mexican oregano
• 1/2 tsp of crushed thyme
• 1 cup stock chicken or pork.
• salt and pepper to taste
• Lots of tortillas

Heat a  large 10 to 12inch pan , add 3 spoons of oil and brown one large onion cut in strips brown , add one clove of minced  garlic and sauté until golden, set a side and brown 8 to 10 oz of Mexican chorizo, add the shredded carnitas or shredded boiled pork , lower the heat and cook until meat is brown and a little dry, at this point add a medium can of the chipotles in adobo, a dash of oregano salt pepper and thyme to the pan, return onions, mix well and add one cup of chicken or pork stock. evaporate until you can scrape  the bottom of the pan and you are ready.

top tacos  with cilantro


ENYOY.   JD