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Mexican Menus

Mexican Menus

Taste of Yucatan: Mexican Sangria, Fiery Habanero Salsa, Fresh Corn Torillas, Yucatan Achiote Seasoned Pork, Yucatan Pickled Red Onions, Refried Black Beans

Christmas Eve Open House: Cranberry Sage Margarita, Roasted Oaxaxan-Spiced Orange & Butternut Soup, Red Chile Pork Tamales, Roasted Pork Leg in Adobo, Lime Tarts with Ancho Graham Crust and Agave Whipped Cream

New Years Dinner: Tequila Old Fashioned, Ancho Glazed Chicken Empanadas, Corn, Poblano and Lobster Bisque, Pumpkin seed Crusted Rack of Lamb with Oaxacan Red Mole Sauce, Classic Mexican Vanila Flan

Summer Fiesta: Watermelon Habanero Margarita, Guacamole, Mezcal Braised Spare Ribs with Spicy Chiptole Molasses Sauce, Mexican Grilled Corn, Flourless Chocolate Ancho Cake

The Hands On Home Cook

The Hands On Home Cook

Professional Tips for the Hands On Home Cook

  • Have a menu, but be flexible – Be on the lookout for great deals, loss leaders, specialty items.
  • Waste Not, Get Fired Not – Scrape condiment jars clean, use leftovers
  • Ingredients do double or triple duty – After slicing a tomato, use the ends for salads, bits and scraps of foods are a resource
  • Outsource where it makes sense – unless you keep dairy animals, it makes more sense to buy cheese and butter, for instance.
  • Embrace simplicity
  • It’s easier to cook everyday – it becomes a natural rhythm and will be easier than going out to eat or grabbing burgers on the way home.
  • Those aren’t leftovers, they are prep – pre-clean veggies when you get them home, grill up some meat and turn your fridge to a grab and go salad bar / deli counter. Re-purpose leftovers – mashed potatoes can become the topping for a casserole, or potato pancakes. Corn from last nights dinner can be tossed with tonight’s salad.
  • Use your freezer. It’s only trivially more time and effort to make a big batch of something than to make a small portion. Use this to your advantage by making double batches of basic dinners and freezing enough for those nights when you need heat-it-and-eat-it convenience.
  • Recipes are more like guidelines. Read through a recipe carefully and make sure you understand what ingredients are needed and what kind of time commitment the recipe is going to take, but understand that a million variables—from the humidity in the air to the age of dry beans to the calibration of your oven—all effect the final outcome of your dish. Truly great cooks must trust their senses more than rigid steps in a recipe, because, no matter how well tested a recipe is, your humble cookbook author cannot predict how all those variables will come together in your home. Once you understand flavors, you can swap different herbs and spices. You can often swap out a protein (although cooking time/temp may need to be adjusted)
  • Make recipes your own.
  • Go Seasonal – in season food is fresher, better tasting, and often less expensive, and good to support local farmers. You don’t have to reinvent the wheel every season. The same basic recipe, like a flat bread or fruit crisp can be re-imagined over and over by tweaking a component or two to include a local seasonal ingredient.

Essential Equipment for the Hands On Home Cook

  • Cast Iron
  • Cutting Boards
  • Dutch Oven
  • Food Processor
  • Instant-Read Thermometer
  • Kitchen Scale
  • Knives – Chef Knife, Bread Knife, Paring Knife
  • Large Pot (Water Bath Canning)
  • Portion Scoops – Skip the overpriced and weak portion scoops available at fancy kitchen stores and go straight for the industrial versions available at restaurant supply stores. They will have color-coded plastic handles and a number that indicates the scoop size, based on how many level portions of the scoop will fill a one-quart container. A #60 scoop creates a one-T. portion, a #8 creates a four-oz. portion. Get the sizes that make sense for the items you scoop (meatballs, cupcake batter, etc.)
  • Sheet pans and Parchment paper
  • Stand Mixer
  • Whisks, Spoons & Other Hand Tools
Cooking Nopales

Cooking Nopales

Cleaning cactus is no easy feat to accomplish. In fact, I was too scared to attempt it until I was older, for fear of getting pricked. That’s because even though the bigger needles are visible to the naked eye, there are also some tiny needles that are as clear as water and virtually invisible. You can blanch your cactus, boil it, saute it, or even cure it in salt for a different approach. Heck, some people blend cactus into their green smoothies. Note that the smaller the paddle, the more tender the cactus will be.

6 nopales (cactus pads)cactus

1 tomatillo husk (to reduce the viscosity effect)
1/4 white onion
1 garlic clove
1/2 tsp. of salt

VERY IMPORTANT TIP: Use kitchen tongs to hold the nopales or, better yet, wear gloves to protect your hands from the thorns. Once you are familiar working with cactus paddles then you can try to clean them without gloves. Place the cactus paddle on your cutting board and, using a sharp knife, trim off the edge. Scrape the spines, thorns or eyes, running your knife from back to front until completely clean. Turn the cactus paddles and do the same on the other side. Repeat the same steps with the rest of the cactus paddles. Finally rinse the cactus paddles and take them back to your clean cutting board. Place a medium size pot with 4 quarts of water to boil. Cut the cactus paddles in small strips. Once the water is boiling add the cactus, onion, garlic, 1/2 tsp. of salt and the tomatillo husk. Boil uncovered for about 8-10 minutes or until tender. The cactus will exude a sticky substance and most times will foam, so, pay special attention to this step to avoid the foam to spill over. Once cooked, drain and rinse the cactus. Let them drain completely or pat them dry with paper towels. Now, your nopales are ready to be prepared into salads, scrambled eggs, as an addition to your Mexican stews, etc. Note: Nopales also taste good grilled and topped with melted cheese. Just make 3-4 small cuts to each nopal after you cleaned the spines; brush them with oil and grill them for about 3 minutes on each side.

Authentic Homemade Mexican Chorizo

Authentic Homemade Mexican Chorizo

The key ingredient that gives Mexican chorizo its red color and spiciness is the Ancho chile powder.

1.10 lb. or 500 grams of ground pork
1 tbsp. cumin seed
1 tsp. coriander seed
5 whole cloves
2 bay leaves
¼ tsp. ground cinnamon
½ tsp. oregano
½ tsp. thyme
1 tbsp. granulated garlic
1 tsp. sea salt
5 whole peppercorns (or ½ tsp. ground black pepper)
2 tbsp. Ancho chile powder OR substitute with a combination of 2 tbsp. paprika mixed with ½ tsp. cayenne powder OR 2 tbsp. paprika mixed with 1 tsp. red chili powder
3 tbsp. apple cider vinegar (can substitute with red wine vinegar)

Handling chili powders can cause burning to your hands. I highly advice to use plastic gloves for handling the chili and chorizo. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/mix until everything is well combined. In a large glass bowl using your hands break up the ground pork. Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat. It is best to let the chorizo sit overnight before cooking with it. This will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively, you can freeze the chorizo until you are ready to use it. Since this chorizo does not have casings you can form or shape sausages or patties and keep their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags. This way you defrost what you need or want without having to use the whole large batch.
8.Now you are ready to use the chorizo in all of your favorite Mexican recipes like tacos, sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.

Fundamentals of Mexican Cooking

Fundamentals of Mexican Cooking

Fundamentals of Mexican Cooking

Achiote Paste (Recado Rojo)
Agave Nectar
Avocado
Beans, Black, Pinto
Canela (Mexican Cinnamon)
Cheeses: Queso Chihuahua, cojita, fresco, oaxca
Chiles, Dried: Ancho (poblano), Chile de Arbol, Chipotle (jalapeno), Guajillo (, Mulato, Pasila
Chiles, Fresh: Habanero, Jalapeno, Poblano, Serrano
Chiles, Canned: Chipotle in Adobo
Chorizo de Mexicana
Corn Husks
Herbs: Cilantro, Epazote, Flor de Jamaica (hibiscus flower), Hojo Santa, hojas de aguacate (Avocado Leaves), Mexican Oregano
Jicama
Limes
Manteca Pura (Rendered Pork Lard)
Masa
Mexican Chocolate
Mexican Crema
Nopales
Pepitas
Piloncillo (Panela)
Purslane
Sea Salt
Spices: Annatto, Cumin,
Tomatillos
Valentina (A tangy hot sauce)

Cazuelas (Glazed Ceramic Cooking Dish)
Comal (Flat griddle for roasting ingredients, toasting spices, and cooking tortillas)
Molcajete (Volcanic Rock Mortar & Pestle)
Tortilla Press

Traditional Techniques

Dried Chiles: Use a damp cloth to wipe the chile and remove any dust. With kitchen shears, cut off stem and make a slit on one side. Pry open and remove any seeds. Depending on recipe, you may need to reserve seeds. Heat cast iron pan or comal over medium low heat until hot. Working in batches, open chile and place it directly onto the pan, using tongs to push it down flat. Cook 30-50 seconds, flip, and repeat on the other side. Unless recipe states otherwise., remove toasted chiles to a glass bowl, cover with warm water, using a plate to weight down so they stay under water if necessary. Soak for 30 minutes, and discard soaking liquid.
Fresh Chiles: To dry roast fresh chiles (excluding poblanos), heat cast iron pan or comal over medium-high heat and place shiles in the pan to cook, turning often, until blackened on all sides. If chile needs to be peeled, place in a glass bowl, cover with plastic wrap and allow peppers to rest for 30 minutes until skin separates easily from the flesh and pepper is cool enough to handle. Using a paring knife, gently rub the skin off the pepper. To see, cut a slit from tip to base of the stem. Gently remove and discard seeds and ribs. Habanero and serrano chiles do not need to be peeled.

Garlic: Heat comal over medium high heat. Break garlic cloves away from head and place in pan. Cook for 3-5 minutes per side, until they are blackened in spots. Remove garlic, let cool and peel.

Onion: heat comal over medium high heat. Place a peeled and quartered onion in the pan and cook for 15 minutes, turning occasionally, until soft and blackened slightly.

Tomato: heat comal over medium high heat. Place whole tomato directly onto the hot pan. Cook, turning once or twice, until blackened on all sides.

Tomatilo: heat comal over medium high heat. Remove and discard husk. Rinse under cool water to remove sticky outer covering, pat dry, and place on hot pan. Cook, turning once or twice, until blackened on all sides but before it is about to burst.

Poblano Pepper: Turn flame of gas burner to medium high. Place chile carefully on open flame and cook, turning often until completely black. Place in a glass bowl, cover with plastic wrap and allow peppers to rest for 30 minutes until skin separates easily from the flesh and pepper is cool enough to handle. Using a paring knife, gently rub the skin off the pepper. To see, cut a slit from tip to base of the stem. Gently remove and discard seeds and ribs.

 

Mexican Sandwich Breads

Bolillos and teleras are right up there with tortillas when it comes to daily staples in the Mexican diet. Just as it is hard to find a small village, town, or city without its own tortilleria. it is almost impossible to find one without a panaderia (bakery). A panaderia begins its shifts long before the rooster has had its chance to crow at 3:00 or 4:00 in the morning; the mariachis haven’t even finished their singing for the night. Its main products are bolillos and teleras, both descendants of the French baguette. Few things are as delicious a few minutes after they have been taken out of a smoldering-hot brick oven.

Like baguettes, bolillos and teleras are very crunchy and golden on the outside, but they are different in a few ways. They are rolls rather than long thin breads, ranging from 5 to 6 inches in length, and chubbier, either round or oval. Bolillos and teleras have a thinner crust and more soft bread inside than in baguettes. That bready interior is called migajon. and it is usually removed before assembling tortas {but most people don’t discard it. they munch on it right after they remove it). Cooks also use migajon for bread crumbs or stuffings, or as an ingredient in albondigas- meatballs—or meat loaf.

The difference between bolillos and teleras is just the shape. A telera is a bit flatter and rounder than a bolillo and has two vertical lines running down its top, dividing the
bread into thirds, which helps you cut it into pieces when you attempt to eat it. A bolillo has a fold down the middle and two knots at each end, which are tighter than the ends of a telera. I have found that the roll that I call a bolillo is called a Portuguese bun in many Latin grocery stores in the DC area. To keep your Mexican bread (as the rolls are also called in some stores) fresh, store the rolls well sealed in a paper bag inside a closed plastic bag. If you know you are
not going to eat all of the rolls within a couple of days, freeze them just as you would
bagels.

Bolillos and teleras are used for so many things! They are cut and placed in a
bread basket in restaurants and homes; they are dunked in coffee, hot chocolate, or
atoles (masa based beverages) in the mornings; and. of course, they are used to make
an infinite number of tortas. They are incredibly delicious spread with refried beans
with cheese melted on top {molletes)—and make great bread crumbs and
croutons. Can’t find bolillos or teleras {or Portuguese buns)? You can substitute
French rolls, baguettes cut into shorter lengths, or petite baguettes.

Make Your Own Panko

Make Your Own Panko

pankoPreheat oven to 300. Cut several pieces of bread into strips. Feed them into a food processor fitted with a shredder attachment. Spread on a sheet pan and bake for 6-8 minutes, tossing every two minutes or so. You don’t want them to brown, you just want them crispy.

How to Build the Perfect Burger Infographic

How to Build the Perfect Burger Infographic

build the perfect burger

 

Inventive Burger Toppings

Brie, arugula, mixed berry compote, Dijon aioli, red wine balsamic reduction
Feta, Fresh Dill
Spiced Tomato Chutney
Chimichurri Sauce
Hoisin, Chopped Scallions
Goat Cheese, Roasted Red Peppers
Muenster, applewood bacon, arugula, caramelized onions, horseradish aioli
jalapeño jicama honey slaw, chipotle BBQ, pepper jack, fried avocado
pineapple salsa, grilled red onion, pancetta crisp
Corned Beef slices, sauerkraut, swiss, thousand island
Teriyaki, Grilled Pineapple, Swiss
Steak Seasoning, Grilled Peppers & Onions, Smoked Provolone

inventive burger toppings

 

 

 

 

 

 

 

 

 

 

5 Fast Sheet Pan Supper Ideas

5 Fast Sheet Pan Supper Ideas

Salmon Fillet, drizzled with olive oil
Halved Tomatoes, topped with parmesan and parsley
Halved Zucchini, drizzled with olive oil

Bake 12-15 minutes at 425.
Pork Chops, brushed with Dijon, sprinkled with herbes de provence and salt and pepper
Parsnips, drizzled with olive oil, thyme and salt and pepper
Apples, seasoned with cinnamon and thyme

Bake 15-18 minutes at 425.

Chicken Drumsticks, brushed with teriyaki sauce
Broccoli Florets, drizzled with evoo, and seasoned with salt and pepper
Fingerling Potatoes, halved lengthwise, drizzled with evoo, and seasoned with salt and pepper

Bake 15 minutes at 425.
Large sliced of Keilbasa, cut on diagonal
Sauerkraut, placed in a dish made from foil
Fingerling Potatoes, halved Lengthwise, drizzled with EVOO and seasoned with salt and pepper

Bake 15-18 minutes at 425.

Chicken Thighs, brushed with BBQ Sauce
Thin Sweet Potato Wedges, drizzled with EVOO, salt and pepper
Halved Brussels Sprouts, salt and pepper

Bake 20 minutes at 425.

Basil – Summer’s Favorite Herb

Basil – Summer’s Favorite Herb

Basil smells like summer. Take a deep whiff of its distinctive spicy-sweet scent and you can almost taste the juicy tomato slices waiting on your plate for a few flavor-filled leaves. No wonder basil is among our favorite annual herbs.

The essential oils that give sweet basil leaves their aroma are made of just a few compounds. Linalool is responsible for the light floral character; eugenol, the clove; and methyl chavicol, the anise.

But the ratio of these compounds is different in each type of basil, and consequently so is each variety’s perfume. If you grow several kinds of basil, you can select whatever scent complements the food you’re preparing.

Use standard sweet basils―the type most commonly stocked at supermarkets―for pesto or other Italian dishes; lemon basils with fish or poultry; anise basil for Thai or other spicy dishes; and red and purple basils for garnish or to add sparkle to salads. But don’t restrict yourself; experiment by growing several varieties to familiarize yourself with their fragrances and flavors. Plant basil soon for a summer harvest.

Six tasty basils

6 Tasty BasilsSweet. A generic term for classic culinary basil. Large, smooth green leaves; white flowers. Scent combines mint, spice, citrus, and anise. ‘Genovese’, shown here, is a favorite for pesto.

Anise. Also known as licorice or Thai basil. ‘Siam Queen’ is shown here. Green leaves; purple flowers and stems. Both leaves and flowers have spicy anise scent.

Cinnamon. Pointed green leaves; reddish stems; lavender flowers. Strong cinnamon scent.

Lemon. Small light green leaves; white flowers. Sweet lemon scent plus traces of mint and spice. ‘Sweet Dani’, shown here, is the best-known variety; ‘Mrs. Burns’ has bigger leaves, stronger scent.

Purple-leafed. Burgundy- to plum-colored foliage; white to lavender flowers with dark bracts. Mild to peppery taste depending on variety. ‘Red Rubin’ is shown here. ‘Dark Opal’ and ‘Purple Ruffles’ are two other common varieties.

Bush. Also known as Greek or dwarf basil. Tiny leaves on 1-foot-tall plants; white flowers. Stems are soft and succulent, so you can chop up entire sprig, stem and all. Flavor and fragrance vary but tend to be spicy.

Planting and care

One strategy for making the most of the short basil season is to establish a quick crop by starting with seedlings; most nurseries carry at least a half-dozen varieties. Wait until nighttime temperatures remain above 55° to plant seedlings or sow seeds directly in the ground. If you want to get a head start, sow seeds indoors four to six weeks before setting out.

Plant in a location that provides at least six hours of direct sun. (In hot locations, light afternoon shade is preferable.) Soil should be neutral (6 to 6.5 pH), rich, and well drained. Space plants 10 to 12 inches apart; seeds about 1 inch apart.

Water. Give plants about 1 inch of water per week. Feed with fish emulsion or a balanced fertilizer when you transplant, then fertilize once or twice during the growing season, such as after a heavy harvest.

Check for pests. Slugs and snails love basil. Encircle young seedlings with a barrier of copper flashing to deter pests.

Harvest generously and frequently. Basil tastes better before it flowers, and it will start flowering after producing about six pairs of leaves. Snip off growing tips often. Cut whole stems. When plants start to get ahead of you, cut them back to the bottom two leaves, and use your harvest to make pesto. Or use the flowering stems in bouquets; Thai basil is especially attractive.

Search for Basil Recipes

Classic Pesto
Basil Lemonade
Basil Oil
Thai-Inspired Chicken & Basil Stir Fry
Orange-Basil Cooler
Tomato & Basil Orzo Salad
Creamy Basil Zucchini Soup
Bacon Basil Tomato Sandwich
Basil-Thyme Gimlet
Grilled Grass Fed Rib Eyes with Basil Lemon Butter

Uses for Bananas

Uses for Bananas

271157-bananas

To use overripe bananas, store them whole in the freezer to make smoothies later. When ready, peel off the skins from the frozen bananas with a paring knife. Slice into a blender and add berries, milk or yogurt, and fresh orange juice. Blend until smooth.

For a tropical ice cream that will cool you down in the summertime, peel 2 bananas, wrap them in plastic, and freeze until solid. Then place in a food processor with:

1/2 cup heavy cream
1/2 cup canned coconut milk
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries or strawberries
1/2 teaspoon ground cinnamon

Blend to the desired smoothness (or chunkiness). Pour into a shallow metal pan, cover, and freeze until firm. Scrape out servings with a spoon. Keeps frozen for up to 2 months.

For complex-tasting blueberry muffins with less fat, replace the butter in your favorite recipe with a mixture of mashed bananas and vegetable oil.

To give the kids a more nutritious frozen treat, make chocolate-covered frozen bananas on a stick. Peel whole bananas and skewer each one with a wooden craft stick or chopstick, then freeze until solid. Dip each banana into 1/4 cup melted chocolate (melted chocolate chips work fine). If you like, quickly roll in chopped nuts or sprinkles before the chocolate firms ups. Place on wax paper and return the chocolate-covered bananas to the freezer for 15 minutes.

Tidbit Adding a banana to a bag of peaches will help ripen the fruit faster. Ethylene gas emitted by the banana speeds the ripening process.

Uses for Sweetened Condensed Milk

Uses for Sweetened Condensed Milk

milkTo make easy caramel sauce (dulce de leche), remove the label from a 14-ounce can of sweetened condensed milk. Put the unopened can in a large saucepan and cover with water by 5 inches. Bring to a boil over high heat then reduce the heat to medium and simmer for 2 hours, adding water as necessary to keep the can covered. Remove the can with tongs and cool to room temperature. Open the can and spoon the thick, sweet caramelized sauce over ice cream, brownies, pound cake, apple crisp, or your favorite desserts.

For ultra-easy strawberry sorbet, puree 1 quart strawberries with 1 can (14 ounces) sweetened condensed milk and 2 teaspoons fresh lemon juice. Freeze in a shallow metal pan, stirring occasionally. Scrape out servings with a spoon.

To roll up some chocolate truffles in no time, combine 20 ounces of bittersweet chocolate (or a mix of bittersweet and semi-sweet chocolate), 1 can (14 ounces) sweetened condensed milk, and 1/4 teaspoon ground cinnamon in a saucepan. Cook over medium-low heat until the chocolate melts and the mixture can be stirred smooth. Let cool until the mixture can be handled, then roll into 1-inch balls between your palms. Roll in powdered sugar and store in an airtight container at room temperature for up to 1 week. You can also refrigerate the truffles for up to 2 weeks, but bring them to room temperature before serving for the best flavor.

For no-fuss refrigerator fudge, combine 1 can (14 ounces) sweetened condensed milk, 3 cups semi-sweet chocolate chips, and 1 1/2 teaspoons vanilla extract in a saucepan. Cook over medium-low heat until the chocolate melts and the mixture can be stirred smooth. Scrape into a foil-lined 8-inch square baking dish. Refrigerate for 2 hours or until the fudge is firm. Grab the foil to remove the fudge from the pan, then cut into 1-inch squares.

Uses for Tea Bags

Uses for Tea Bags

Tea-bags-E-Note-sxcTo flavor rice, steep a few tea bags (such as mint, orange, or jasmine) in the boiling water before adding the rice. Remove the tea bags, add the rice, and cook according to the package directions.

For a tasty topping for green beans, sauté 2 minced garlic cloves in 1 teaspoon canola oil until opaque, then add 2 cups brewed tea. Let the mixture simmer for a few minutes, then pour over a pound of steamed green beans. Garnish with sliced almonds, if you like.

To make an orange-scented sauce for pan-seared chicken or pork, remove the chicken from the pan and keep warm. Saute 1/3 cup chopped shallots in 1 teaspoon olive oil in the same pan. Add 1 cup chicken broth, 3/4 cup fresh orange juice and 2 Earl Grey tea bags. Boil until the liquid is reduced to 3/4 cup. Remove the tea bags and whisk in 1 1/2 teaspoons honey and 1 tablespoon unsalted butter. Serve over the chicken or pork.

To make an aromatic fruit relish, brew hibiscus tea in a saucepan. (Hibiscus tea is available in supermarkets, sometimes mixed with rosehips, which works just fine.) After the tea steeps for 5 minutes, discard tea bags then add sugar and bring to a boil over high heat. Boil until the liquid reduces and becomes syrupy. Stir in finely chopped onions, pineapple, and apple and simmer over medium-low heat for 5 minutes. Serve the relish with seafood such as shrimp, scallops, or broiled fish.

For rhubarb scented with jasmine, bring 11/4 cups water to a boil in a large saucepan. Remove from the heat and add 3 jasmine tea bags. Cover and let the tea steep for 5 minutes. Discard tea bags, then add 2 pounds (6 cups) fresh or frozen sliced rhubarb, 1 1/4 cups sugar, and 2 tablespoons grated fresh ginger to the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer until the rhubarb is just tender, 8 to 10 minutes. Transfer to a large bowl and refrigerate until well-chilled, about 3 hours. Keeps in the refrigerator for about 4 days.

For a warm, energizing autumn drink, combine 4 cups apple cider, 4 cups pineapple juice, 1/2 cup water, 1 cinnamon stick, and 4 whole cloves in a saucepan. Bring to a boil over high heat, then add 1 tea bag. Let steep for 5 minutes, then reduce the heat to medium-low and simmer gently for 1 hour. Discard the cloves, cinnamon, and tea bag before serving.

To make muffins with a surprise flavor, add 1 tablespoon fine loose English breakfast or Earl Grey tea leaves to the batter of your favorite basic or blueberry muffin recipe. Bake as directed. If you don’t have loose tea leaves, open two tea bags and add to the muffin batter.

When you want to add something different to mulled wine, toss a few lemon spice tea bags into the simmering liquid. Remove the tea bags before serving.

Uses for Vinegar

Uses for Vinegar

vinegars490To make an outrageously good sauce for grilled beef, melt a stick of butter over medium heat. When the butter foams, reduce the heat to medium-low and cook until it turns from yellow to medium brown but not black, 5 to 7 minutes. Watch the butter carefully so it doesn’t burn. Pour the brown butter into a small, heat-proof bowl, leaving the sediment in the pan. Raise the heat to medium and pour balsamic vinegar into the pan, swirling it and letting it boil down to about half its volume. Remove from the heat and pour the brown butter back into the pan to combine. Drizzle over grilled steaks. A grating of fresh horseradish takes this over the top.

To make a marinade for your favorite steaks, combine 6 ounces beer, 1/4 cup tomato sauce, 2 tablespoons balsamic vinegar, and 1 tablespoon steak seasoning. Marinate in the refrigerator for 4 to 6 hours before grilling or broiling.

To rescue an egg that cracks while being hard-cooked, add a teaspoon of distilled white vinegar to the cooking water. The vinegar will cause the egg white to coagulate and stop seeping from the shell. The same principle works with poached eggs too. Add a tablespoon of vinegar to the poaching liquid to help the egg whites set up before they spread too much.

To help a peeled and sliced cucumber stay crisp, put the cucumber slices in a colander and sprinkle them with 2 teaspoons distilled white vinegar, 1 teaspoon salt, and a pinch of sugar. Use your fingertips to rub the mixture into the slices for 1 minute. Weight down the slices with a large zip-close bag full of water and let the cucumber drain in the colander for 15 minutes. Rinse and pat dry before using for cooking or a salad.

To give shrimp cocktail just the right amount of acidity, combine 1/2 cup distilled white vinegar, 1 bottle (12 ounces) beer, 2 tablespoons crab boil seasoning, such as Old Bay, and 1/2 teaspoon hot-pepper sauce in a saucepan. Bring to a boil and add a pound of shrimp. Simmer until the shrimp are pink and cooked through, 2 to 4 minutes. Drain the shrimp and refrigerate for at least 2 hours or up to 2 days. Serve cold with cocktail sauce.

To make Brussels sprouts that everyone will love, cut the sprouts in half and cook, cut side down, in a skillet with a little olive oil until the bottoms brown, about 10 minutes. Add 2 teaspoons of best-quality balsamic vinegar, shaking the pan to distribute it evenly. Cover and simmer on medium-low until the sprouts are tender, 10 minutes. Finish with 1 to 2 tablespoons unsalted butter and season with salt and freshly ground black pepper.

Uses for Apple Cider

Uses for Apple Cider

For an autumnal twist on steamed broccoli, use apple cider to make the sauce. Saute 1/2 chopped onion in 1 tablespoon vegetable oil along with 1 teaspoon crumbled, fresh rosemary leaves until soft. Add 1/2 cup apple cider and boil until the liquid is reduced to a syrup that is about 2 tablespoons in volume. Add the steamed broccoli and toss until heated through. Drizzle with 1 teaspoon fresh lemon juice.

To mix up a sweet glaze for roasted pork chops, stir together 1/2 cup apple cider, 2 tablespoons dark rum, 2 tablespoons packed brown sugar, 1 teaspoon ground ginger, and 1/4 teaspoon ground allspice. Pour over four boneless pork chops and roast at 400°F for about 30 minutes. For more flavor, add a few sliced apples and some dried thyme.

For a wintertime sauce to accompany roasted chicken, saute 2 thinly sliced apples in 2 teaspoons butter until the apples are soft, about 3 minutes Add 1/2 cup apple cider and 1/2 cup chicken broth. Cook until slightly reduced in volume, about 3 minutes. Stir in 1/4 cup sliced scallions and cook 1 minute more. Serve with the chicken.

To make apple pot roast, use apple cider as the base liquid. Combine 1 1/3 cups apple cider, 3/4 cup dry white wine, and 1/3 cup fresh orange juice to use as the liquid instead of the broth, wine, or other liquid in your favorite recipe. Add 4 large minced garlic cloves, 1 cinnamon stick (3 inches long), and 1 teaspoon dried thyme for more flavor. Serve the pot roast with roasted potatoes, turnips, parsnips, and carrots.

To make a quick Asian-inspired sauce for chicken, fish, pork, or beef, combine 1 cup apple cider, 1/3 cup hoisin sauce, 2 teaspoons toasted sesame oil, and 1/8 teaspoon freshly ground black pepper in a small saucepan. Heat over medium heat until the liquid simmers.

Ways to Use Anchovies

Ways to Use Anchovies

brown_tinned_anchovies1. To add a savory flavor to tomato sauce, add 1/4 teaspoon anchovy paste or mashed anchovies per cup of sauce. Don’t stop at tomato sauces. Anchovies are the secret behind the savoriness of many sauces such as those in braised meats and vegetables.

2. For a one-of-a-kind twist on roasted chicken, slip a few anchovies under the skin before roasting. Or spread anchovy paste under the skin. The briny taste of the anchovies seasons the meat as it cooks, lending an incredible flavor boost.

3. To kick up the taste of tuna salad, stir in 1 to 2 teaspoons anchovy paste. A squeeze of lemon juice also blends well with anchovy paste and balances the saltiness with acidity.

4. For more complex tasting vinaigrettes, whisk 1/2 teaspoon mashed anchovy into the dressing. Taste the dressing before adding salt, as anchovies pack their own punch of sodium. You can even add anchovy to store-bought bottled dressing. Just pour the needed amount into a small bowl and whisk in the mashed anchovy.

5. For an Italian-style chicken salad sandwich, combine the following ingredients: 1 cup finely chopped cooked chicken breast, 4 finely chopped hard-cooked eggs, 1/3 cup mayonnaise, 1 can (2 ounces) drained and chopped anchovy fillets, 1 small grated onion, 1/4 teaspoon freshly ground black pepper, and a pinch of salt. Spread butter over your favorite sandwich bread and top with the chicken filling.

6. To give plain old couscous a more aromatic flavor, prepare a box (10 ounces) instant couscous according to the package directions. Drain 1 jar (6 ounces) roasted red peppers and cut into strips. Add to the couscous along with 3 tablespoons chopped fresh basil, 3 tablespoons grated Parmesan cheese, 8 chopped anchovy fillets, the juice of 1/2 lemon, 2 tablespoons extra-virgin olive oil, 1 minced garlic clove, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

7. To make a Mediterranean-style sauce for pan-fried fish, remove the fish fillets after frying and transfer to a platter to keep warm. Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet, and cook until the butter melts. Stir in 1 1/2 tablespoons tiny, well-drained capers, 3 chopped anchovy fillets, 2 tablespoons chopped fresh parsley, and 2 tablespoons fresh lemon juice. Cook for 1 minute over medium heat, then pour over pan-fried fish fillets. The anchovy, while not a dominant taste, adds an irreplaceable depth of flavor to the sauce.

15 Ways to Doctor (15oz.) Frozen Peas

15 Ways to Doctor (15oz.) Frozen Peas

sweet-peas1. Add ¼ C. sautéed minced shallot to cooked peas.
2. Sauté a small diced red bell pepper in butter. Fold into cooked peas.
3. Cook a packaged rice blend, mix together with cooked peas.
4. Add 10oz cooked, drained frozen spinach and a quarter C. butter sautéed onions to cooked peas.
5. Add thawed but uncooked peas to a baby lettuce salad. Dress with mustardy vinaigrette and shaved parmesan.
6. Cooked peas + salt + butter + 2 T. chopped fresh mint
7. Cooked peas + diced ham or crumbled cooked bacon
8. Toast a handful of sliced almonds or pine nuts; fold into cooked peas.
9. Cook peas in 2 C. of chicken stock. Add 2 T. chopped tarragon or chervil. Add peas and stock to food processor and blend, adding a quarter C. of heavy cream
10. Mix thawed peas with 10oz. refrigerated prepared alfredo sauce and a handful of chopped ham. Fold into a pound of cooked fettuccini and serve.
11. Mix thawed peas with a C. of steamed sugar snap peas. Add red bell pepper strips and chopped scallion. Dress pea salad with blue cheese dressing.
12. Fold thawed peas into potato salad
13. Add thawed peas to egg salad. Spread on wheat bread, cut into tea sandwiches and garnish with watercress
14. Puree thawed peas, 1 ½ C. chicken stock, some minced onion, chopped cucumber and 2 T. plain nonfat yogurt in a food processor. Season with salt and pepper and serve as a cold soup. Garnish with additional yogurt
15. Thawed peas + minced onion + cucumber cubes + cilantro + plain nonfat yogurt seasoned with a little cumin

Ways to Doctor a Can of Tuna

Ways to Doctor a Can of Tuna

tumblr_lz7pg8dRX81qdei8m1. Combine tuna with a drained can of cannellini bean; chopped onion, celery and fresh parsley; olive oil; and fresh lemon juice. Serve with crusty bread.
2. Flake the tuna with a little olive oil to make it moist. Serve it over salad greens with steamed green beans, hard-cooked egg, anchovies and an oil and vinegar dressing.
3. Make a fast tuna spread by pureeing the tuna with black olives, salt, pepper, and an oil and vinegar dressing.
4. Add chopped hard-cooked egg and fresh tarragon to tuna, using mayonnaise to bind it.
5. Fold in sweet or dill pickle relish into tuna, add a dab of mayonnaise, and serve it on sturdy white bread.
6. Add a squeeze of fresh lemon juice – my mother’s surefire trick for freshening up canned tuna.
7. Add a handful of any chopped fresh herb—basil or chervil, for example—and enough mayonnaise to make the tuna moist.


8. Turn leftover tuna salad into an easy tuna melt by spooning it onto slices of bread and topping it with shredded cheese. Broil until bubbling.
9. Put the tuna on slices of bread and top it with roasted red bell pepper strips. For a stupendous tuna melt, blanket everything with Monterrey Jack cheese before broiling
10. Add olives—any olives, such as stuffed green olives, chopped kalamata, or oil-cured French olives.
11. Mix in diced pickled jalapeno peppers and a dollop of mayonnaise. Sprinkle the tuna with a little cumin before serving.
12. Stir chunks of mango, mayonnaise, and a squeeze of fresh lemon or lime juice into the tuna.
13. Heat marinara sauce in a medium-size saucepan, stir in the tuna, then serve it on top of pasta with drained capers.
14. Add chopped water chestnuts or diced jicama to tuna for maximum crunch. Use mayonnaise to moisten it.
15. Blend drained tuna with a little softened cream cheese, fresh lemon juice, and chopped scallions for an easy sandwich spread
16. Make Tuna Croquettes. Mix 7oz. tuna with 2 diced scallions, 2 tsp. Dijon mustard, 1 tsp. lemon juice, 2 large eggs (beaten), ¼ C. panko bread crumbs and salt and pepper to taste. Divide into 8 portions on a sheet pan and rest 15 minutes. Coat each round with additional panko bread crumbs and cook in EVOO, 2-3 minutes per side, or until golden. Remove to wire rack set over paper towels; cool a few minutes and serve.
17. Heat in a pan with a little lemon pepper
18. Open a can of high-quality tuna and heat its oil in a skillet over medium heat. Mix in garlic, parsley, and lemon peel. Add tuna, gently breaking it up, and add a pinch of dried crushed red pepper. Toss the tuna with al dente spaghetti and enough pasta cooking liquid to moisten. Top with toasted breadcrumbs and herbs. No cheese necessary.
19. Add a can of tuna to cooked elbow macaroni, fresh grated carrot, chopped green onion, and mayonnaise. Add thawed frozen peas, if desired. Mix everything together and keep it in the fridge for all day and night snacking.
20. Take eight canned piquillo peppers and trim off the last quarter inch to even them out, reserving the trim and juices from the tin. In a sauté pan, sweat minced carrot and leek (about 2 T. each) in olive oil with salt until tender. Dice the piquillo trim and add to the warm carrot and leek mixture. Add reserved Piquillo juices. Add sliced scallion and pinch of dry marjoram or fresh thyme. Add 2 tsp. Sherry vinegar and fold in a can of good quality tuna with its packing oil. Bring to a simmer and pour mixture into a fine mesh colander fitted over a container to catch the vinaigrette. Stuff previously trimmed peppers with the tuna mixture and serve warm or chilled with reserved vinaigrette spooned over top.
21. Hard cook 6 eggs, cool and cut in half. Flip the yolks out into a small bowl. Add 1/4 C. mashed or flaked tuna, 1 tsp. Dijon mustard, 2 T. butter at room temperature, minced garlic ( 1/2 garlic clove pushed through a press and minced), 1 T. mayonnaise. Mix well. Season with fresh lemon juice and a few drops of red pepper sauce. Spoon back into the egg white halves, mounding the stuffing. Top each egg half with a caper.

15 Ways to Doctor a Deli Potato Salad

15 Ways to Doctor a Deli Potato Salad

1. Add pitted kalamata olives that have been cut in half and 1 tablespoon of fresh oregano.
2. Fold in chopped cucumber and plenty of chopped fresh dill.
3. Stir in several slices of smoked salmon that have been cut into slivers.
4. Sprinkle crumbled cooked bacon on top of the salad.
5. Fold in more finely chopped celery for extra crunch.
6. Add a teaspoon of curry powder and some chopped scallions and shredded carrots. Sprinkle with fresh parsley.

Taco Potato Salad
Taco Potato Salad

7. Stir in diced pimiento peppers and a handful of shredded sharp Cheddar cheese.
8. Sprinkle crumbled blue cheese and cracked black pepper on top.
9. Top each serving with a dollop of caviar and a dusting of minced chives.
10. Season the salad with a teaspoon of ground cumin and add a tablespoon of canned or fresh chopped chile.
11. Fold a tablespoon of prepared horse-radish into a pound of potato salad. Surround the salad with peppery watercress.
12. Add ¼ cup of chopped fresh parsley and a tablespoon of chopped tarragon.
13. Make an American-style salade nicoise by serving steamed green beans, chunks of tuna, and black olives alongside the potato salad.
14. Create a Greek-influenced salad by placing the potato salad in the bottom of a salad bowl and covering it with shredded iceberg lettuce, cucumber slices, bell pepper rings, tomatoes, kalamata olives, and feta cheese.
15. Squeeze the juice of a lemon over the potato salad, the sprinkle with black pepper.

16. Fold in sliced black olives, diced scallions, and season with chile powder.

How to Doctor Store-Bought Lemonade

How to Doctor Store-Bought Lemonade

untitled-1921-2Start with a 1 pint can of frozen condensed lemonade, mix in water as directed on the label and then add

1 pint fresh blueberries or raspberries

1 C. crushed strawberries macerated in 2 T. sugar

1 C. lemon and orange slices

½ C. Seedless Cucumber Slices

½ C. Tea or herb steep (like lavender stalks or basil)

What to Dip?

What to Dip?

imagesIFKWZZ60The Usual Suspects:

Potato Chips
Tortilla Chips (plain, blue, or black bean)
Crackers
Celery Sticks, Carrot Sticks, Broccoli, Cauliflower, Cucumber, Red Radishes, Bell Pepper

The Twists:

Bagel chips
Sweet potato chips / Terra Chips
Small Rice Crackers
Veggie Chips / Sticks
Bread Sticks
Thin rounds of Zucchini, Turnips, Celery root, Jicama, Kohlrabi, Fennel, Endive, Green Beans, Sugar Snap Peas, Steamed Asparagus
Sliced apples (toss with a little lemon juice so it doesn’t turn brown)
Toasted Pita Triangles
Puffy Cheese Twists
Party Rye, toasted

Cheese and Charcuterie Plate

Cheese and Charcuterie Plate

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Creating your own version is a great opportunity to experiment with different meats and cheeses – ask your cheese monger what varieties complement each other. You could even organize the board thematically – go Spanish with Manchego cheese and Chorizo sausage with Marcona Almonds or if Italy is your inspiration, use chunks of good Parmesan Cheese and slices of Proscuitto with a small bowl of roasted red peppers. I like to serve this meal on a rustic wooden board.

selection of 3 cheeses (one cow, one goat, one sheep), slicing a few servings of each
selection of 3 cured meats (bresaola, soppressata and proscuitto), thinly sliced
olives
tupelo honey
raisin walnut loaf, sliced
baguette, sliced

Artfully arrange meats and cheeses (wedges and slices) on a board or platter. Fill in the gaps with small bowls: one with olives (along with a smaller bowl for the pits) and the other filled with honey. You want the board to look elegant but overflowing with goodness. Place your sliced breads in a basket, bowl or platter nearby.

What Cheeses And Meats Should You Use?

The best cheese and meat boards are diverse — don’t be afraid to experiment. Try to include at least one cheese from each of these predominant category:

1) A fresh cheese (fiore di latte and/or burrata)
2) A soft-ripened cheese (camembert and/or brie)
3) A semi-soft cheese (friulano, havarti and/or gouda)
4) A firm cheese (piave, spillembergo, aged provolone and crotonese)
5) A hard cheese (grana padano and parmigiano reggiano)
6) A veined cheese (gorgonzola and/or stilton)

If you want to add in meats, there should be an array ranging from smoky speck to a cooked item, like mortadella or a bacon-like pancetta. You may also want a cured sausage like salami or aged items like bresaola and especially the renowned prosciutto di parma.

Too Much, Too Little… How Much Should You Buy?

Since the cheese board is likely to be a starter to an abundant meal to follow, a recommended quantity is one to two ounces of cheese and three slices of meat per person. Remember, you’re trying to delight your guests’ palate, but keep their appetites intact for later courses.

What Do I Plate It All On?

Take the time and plate it right since it’s Thanksgiving. Treat the cheeseboard like a centrepiece. Use platters that are both ornate and practical. Food grade wood boards are great; if you have them, marble slabs are the best (flat, rimless and aesthetically pleasing, they’re also easy surfaces for cutting cheese on).

To Cube Or Not To Cube…

The look of wedge-cut cheeses is more authentic and requiring guests to cut cheese to their taste adds an interactive element. Only resort to pre-cut tasting pieces (like cubes) out of necessity.

How Many Knives Do I Need To Use?

Always use separate cheese knives for each cheese. This ensures the distinctive notes of each cheese are kept pure. Regarding meat, there is very little risk of intermingling flavours so a simple fork is fine.

What Else Should I Add To The Board?

Surrounding the board with appropriate accompaniments adds interest and contrasting yet complementary flavours. They also serve as palate cleansers in between cheese samplings and simply enhance all flavours. Notable accompaniments are: dried fruit like apricots and figs; nuts (natural and unflavoured) such as almonds and walnuts; sliced fresh fruit with mild notes like pears (or with a slight tang like apples). Meats are robust in flavour and their pleasantness is heightened by cured olives. The gaeta and cerignola species are marvelous. Also, accompanied meat with fresh fruit, like figs and melon, is divine.

 

What Condiments Should I Add To The Plate?

Condiments, condiments, condiments! Use them. They enhance the flavours of cheeses. The best ones to use include: wine-based jelly; lightly sweetened, concentrated fruit-based jams (pear and fig are ideal); fruit compotes; honey; and, especially, a product from Cremona, Italy, known as mostarda cremonese, which is a condiment made of candied fruit and a mustard-flavoured syrup. Finely sliced meats are best as is; adding the above alters the taste too much.

What Type Of Crackers Should I Use?

As a textural contrast, serve crusty bread, plain crackers, plain breadsticks or plain crostini. Mellow tasting items such as these achieve the texture contrasting element while their subtleness allows the flavour profile of the cheese to be at the forefront and untainted.

When Should I Pull The Platter Together?

Arrange the selected cheeses anywhere between 30 to 60 minutes before guests arrive to bring the cheeses to room temperature and optimum flavour; 15 to 20 minutes ahead is ample for plating the meat.

Now, What Type Of Wine Should I Serve?

Does cheese enhance wine or does wine enhance cheese? Don’t worry about it — just combine the two. Some brilliant pairings to the cheese categories listed above in tip number one are:
1) San Giovese and Pinot Grigio
2) Sauvignon Blanc and Pinot Noir
3) Zinfandel and Riesling
4) Chianti and San Giovese
5) Chianti and Barolo and Brunello
6) Prosecco and Port