What did I cook this weekend.....

[dudius]

I just put a pound of dried chickpeas in to soak overnight. I hope I can find this recipe!

Here's what I did. I used of can of chick peas, drained and rinsed, and spread them across a baking sheet. I set the oven for 150 degrees F and left it going while I did some morning errands. Returned to the peas about 4 hours later, tasted one for crunch and decided it was time to add some sauce. I mixed 1 part flour and 4 parts Trader Joes sriracha (more runny than the popular "rooster sauce" ) and stirred my peas in. I got everything coated nicely, spread across the pan, and turned the heat up to 200 for 30 minutes. I tasted a couple and they were a little soft (presumably from taking in moisture from the sauce) so I gave it ten more minutes.

I may try "double dipping" them next time, as they are crunchy but don't have the flavor punch I was expecting. I may also try throwing them in at a higher heat after adding sauce, just to see if I can do the drying without losing the flavor. My apartment smelled strongly of sriracha while they cooked, so I'm sure I lost a lot of flavor.

 

[podz]

I like cooking with chipotles. Unfortunately, the commercial chipotle hot sauces I've tried taste like what I suspect licking an old ashtray tastes like....

Have you tried "La Costeña" brand products; they're from Mexico? I've been using their chipotle sauce and canned chipotles for years when making chili. I absolutely love them.

 

[Cheesy_Goodness]

Did a london broil yesterday with the intent of using leftovers today in a salad. Also took a quick pic (between vigorous stirring) of some beans in a wok just after tossing in some garlic.

 

[mattmmille]

Here's what I did. I used of can of chick peas, drained and rinsed, and spread them across a baking sheet. I set the oven for 150 degrees F and left it going while I did some morning errands. Returned to the peas about 4 hours later, tasted one for crunch and decided it was time to add some sauce. I mixed 1 part flour and 4 parts Trader Joes sriracha (more runny than the popular "rooster sauce" ) and stirred my peas in. I got everything coated nicely, spread across the pan, and turned the heat up to 200 for 30 minutes. I tasted a couple and they were a little soft (presumably from taking in moisture from the sauce) so I gave it ten more minutes.

I may try "double dipping" them next time, as they are crunchy but don't have the flavor punch I was expecting. I may also try throwing them in at a higher heat after adding sauce, just to see if I can do the drying without losing the flavor. My apartment smelled strongly of sriracha while they cooked, so I'm sure I lost a lot of flavor.

I found several recipes on Pinterest, but not for the Sriracha flavor. They dry the beans on paper towels before roasting. I think I'll try my lettuce spinner to see how that does. Then they roast at 375F (or one recipe said 200C) for 30 minutes, then add flavoring and roast another 30 and check for crispness. They used a little oil and dry spices though. But the Sriracha and flour sound interesting...I wonder if corn starch would make it crisper. That's what some Chinese fried chicken recipes use. Hmmm.

 

[BUCKNUTS]

Have you tried "La Costeña" brand products; they're from Mexico? I've been using their chipotle sauce and canned chipotles for years when making chili. I absolutely love them.

I like the San Marcos brand chipotles in adobo much better. The La Costena brand are packed with onions in the can and arent as flavorful imo. I really like making salsas and sauces from the dried red chipotle chilis (chili morita) I'm making roasted tomatillo/chipotle salsa today. Tasty stuff


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[CreamyGoodness]

Found a great recipe for tripe the other day.

Trippa alla Romana (Tripe With Tomato and Mint)

Serves: 4-6 as a starter, 2-3 as a main

1/4 pound guanciale, skin off, or pancetta, thickly sliced
2 pounds cooked (white) beef tripe
1/2 carrot, roughly diced
1 celery stalk, roughly diced
1 small onion, roughly chopped
1/3 cup extra-virgin olive oil
2 garlic cloves, sliced
1 large bay leaf
1 teaspoon freshly ground black pepper
Small pinch of hot red pepper flakes
1¾ pounds chopped canned tomatoes
2/3 cup white wine
4 sprigs mentuccia (pennyroyal), or 2 sprigs each oregano and mint, leaves chopped
2 cups freshly grated pecorino Romano

1. Cut guanciale into chunky, ½- by ¾-inch lardons as long as the guanciale is thick. Hack tripe into 1-by-2-inch rectangles.

2. Set dry pan over high heat. Fry guanciale until partly crispy (still succulent within)—do not be alarmed by the smoke (even if your detector is). Add vegetables and oil along with garlic, bay leaf, pepper and a good pinch of salt. Reduce heat to medium and fry for 10 minutes. When vegetables are tender, add tripe and pepper flakes, stir for a minute, then add tomatoes and wine. Cook a half hour or more at a gentle boil until sauce is thick and oil has risen to surface.

3. Serve with chopped mentuccia and grated pecorino on top. Crusty bread and a rustic red will complete the meal.

——From Jacob Kenedy's "Bocca Cookbook"


Attached is what it looked like when I was done cooking it. Came out stellar, but the wife wouldnt go near it!

 

[mcbaumannerb]

Some oatmeal raisinettes for company tonight. Just had the bakers sample while it was warm and chewy and now I really want to open a stout!

 

[finsfan]

Some oatmeal raisinettes for company tonight. Just had the bakers sample while it was warm and chewy and now I really want to open a stout!
View attachment 213389

Randall those

 

[BUCKNUTS]

Attached is what it looked like when I was done cooking it. Came out stellar, but the wife wouldnt go near it!

that looks seriously delicious

 

[CreamyGoodness]

that looks seriously delicious

It came out REALLY good, but I used Moscato I had left in the fridge for the white wine, so the sauce was a little sweeter than I was hoping for. Next time I'll use a drier wine.

 

[BUCKNUTS]

I like the San Marcos brand chipotles in adobo much better. The La Costena brand are packed with onions in the can and arent as flavorful imo. I really like making salsas and sauces from the dried red chipotle chilis (chili morita) I'm making roasted tomatillo/chipotle salsa today. Tasty stuff

Roasted Tomatillo/Chipotle Salsa. salt to taste and add a pinch of sugar for balance. This is a staple in my fridge. This is quite spicy but delicious, like the Franks hot sauce ad says "I put that sh!t on everything"

 

[Cheesy_Goodness]

Nice bucknuts!
That looks really good and simple...might need to give that a go this weekend.
Do you follow a recipe or make it on the fly each time?

 

[BUCKNUTS]

Nice bucknuts!
That looks really good and simple...might need to give that a go this weekend.
Do you follow a recipe or make it on the fly each time?

My mother in law taught me a bunch of basic salsas she was born in Veracruz and grew up in Mexico City. I wrote them down at the time but I've made them so often I don't use the recipes anymore. My wife hates to cook and never had any interest in learning the food of her culture which I think is a shame. I have learned so much from my mother in law and aunts about cooking Mexican food both in terms of recipes and techniques. You can't buy the education you get cooking with a bunch of older Mexican ladies and they all love to show me how to cook different dishes. I swear I gain 15 pounds every time I go visit.

 

[bob1852]

Roasted Tomatillo/Chipotle Salsa. salt to taste and add a pinch of sugar for balance. This is a staple in my fridge. This is quite spicy but delicious, like the Franks hot sauce ad says "I put that sh!t on everything"

That looks great! I made a roasted tomatillo/yellow chili salsa verde the other day, and it was just really bland. No real flavor and kinda disappointing. Chipotle would be a nice touch!

 

[BUCKNUTS]

That looks great! I made a roasted tomatillo/yellow chili salsa verde the other day, and it was just really bland. No real flavor and kinda disappointing. Chipotle would be a nice touch!

It's anything but bland without the sugar to balance it the salsa is very spicy and smoky. I just use a pinch of sugar but it makes a difference in the flavor. I eat it on scrambled eggs all the time I like something spicy in the morning to wake me up.


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[Temptd2]

Last night, carne asada tacos - soft corn tortillas, chopped cilantro/green onion, pico de gallo, seasoned crema, and guacamole, plus refried beans on the side.

Tonight, fresh wild-caught King salmon tacos - pretty much with the above, except I added some dill to the crema, and am making Mexican rice instead of refried beans!

Homebrew of course. Probably our nice Monterey Bay Brown Ale.

 

[bob1852]

Last night, carne asada tacos - soft corn tortillas, chopped cilantro/green onion, pico de gallo, seasoned crema, and guacamole, plus refried beans on the side.

Tonight, fresh wild-caught King salmon tacos - pretty much with the above, except I added some dill to the crema, and am making Mexican rice instead of refried beans!

Homebrew of course. Probably our nice Monterey Bay Brown Ale.

Oh yeah?

Tonight - elk fajitas (marinated in orange/lime, garlic, cumin, mexican oregano, chili powder, salt & pepper), flour tortillas, chipped cilantro, homemade blackberry/habanero salsa, cubed avacado, homemade crema, and cuban black beans on the side.

 

[Temptd2]

Bring that stuff over and we'll combine for one helluva party!

 

[g2rnewton]

Grilled chix breasts with grilled peaches. First time I tried them on grill...outstanding. May try them with BBQ next time.


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[ChefRex]

Roasted Tomatillo/Chipotle Salsa. salt to taste and add a pinch of sugar for balance. This is a staple in my fridge. This is quite spicy but delicious, like the Franks hot sauce ad says "I put that sh!t on everything"
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I'm going to need tomatillo recipes, looks like a bumper crop for me this year

 

[BUCKNUTS]

I'm going to need tomatillo recipes, looks like a bumper crop for me this year

My 2 plants are huge as well. That salsa was a little more than a pound of tomatillo weighed with the husks on, dehusked, rinsed and roasted under the broiler until blackened on both sides 4-5 min each side as you know oven temps vary. 4 chili chipotle morita(dried red) toasted on both sides in a hot dry pan 30 ish seconds each side then reconstituted in hot water for 10 minutes. I use the canned chipotle in adobo sometimes but I like the dried red ones better. Half of a medium onion sliced, 3-4 garlic cloves (those were huge I used 3) baked at 450 or broiled until darkened, color = flavor. then everything in the blender with a bit of the water the chilis were soaked in blend until smooth add water as needed to get to consistency you want. I like it on the thick side personally. My mother in law does not blend the onion but chops them as she likes the salsa chunky. I make roasted tomatillo/serrano salsa also which is almost the exact same recipe except sub serrano for chipotle and add cilantro to the finished salsa. Roasted tomatillo/serrano is my favorite condiment on earth.
edit: I did forget to note salt to taste about a tsp and a good pinch of sugar to create balance in the salsa.

 

[ChefRex]

My 2 plants are huge as well. That salsa was a little more than a pound of tomatillo weighed with the husks on, dehusked, rinsed and roasted under the broiler until blackened on both sides 4-5 min each side as you know oven temps vary. 4 chili chipotle morita(dried red) toasted on both sides in a hot dry pan 30 ish seconds each side then reconstituted in hot water for 10 minutes. I use the canned chipotle in adobo sometimes but I like the dried red ones better. Half of a medium onion sliced, 3-4 garlic cloves (those were huge I used 3) baked at 450 or broiled until darkened, color = flavor. then everything in the blender with a bit of the water the chilis were soaked in blend until smooth add water as needed to get to consistency you want. I like it on the thick side personally. My mother in law does not blend the onion but chops them as she likes the salsa chunky. I make roasted tomatillo/serrano salsa also which is almost the exact same recipe except sub serrano for chipotle and add cilantro to the finished salsa. Roasted tomatillo/serrano is my favorite condiment on earth.

I probably have half a dozen, they have taken over a corner of the garden, they came up wild again this year and if I didn't thin them I'd have a hundred.

 

[BUCKNUTS]

I probably have half a dozen, they have taken over a corner of the garden, they came up wild again this year and if I didn't thin them I'd have a hundred.

they didnt grow worth a crap last year this year they are massive and full of fruit. My chilis on the hand arent doing well at all this year whereas last year I had a bumper crop.

 

[podz]

My wife hates to cook and never had any interest in learning the food of her culture which I think is a shame. I have learned so much from my mother in law and aunts about cooking Mexican food both in terms of recipes and techniques. You can't buy the education you get cooking with a bunch of older Mexican ladies and they all love to show me how to cook different dishes. I swear I gain 15 pounds every time I go visit.

It's not her culture if she no longer subscribes to it ;-) My wife doesn't hate to cook, but let's say that her repertoire wasn't too advanced before she started standing in the kitchen with me several years back. Maybe you can help her to put the fun back into cooking!

Besides, you're right about the weight gaining- the very core of Mexican cuisine is high-carb. If you want to maintain an acceptable height-weight ratio, i.e. BMI between 18.5 and 25, and aren't performing manual labor all day long for a living, then you don't eat corn or corn-based products more than once in a fortnight.

 

[troy2000]

Found a great recipe for tripe the other day.

Trippa alla Romana (Tripe With Tomato and Mint)

.
.
.
Attached is what it looked like when I was done cooking it. Came out stellar, but the wife wouldn't go near it!

Some people have trouble with tripe. My idea of a heavenly Sunday breakfast or brunch is a big bowl of menudo at our favorite small restaurant, but my wife can hardly stand to watch me eat it. She usually orders a waffle buried under fruit or berries and whipped cream...

 

[BUCKNUTS]

It's not her culture if she no longer subscribes to it ;-).

Don't let her hear you say that lol she is very proud of her Mexican heritage. Part of the reason I started to cook Mexican food was seeing how happy she was going home and eating her mom's food. A week before we fly in her mom asks my wife what she wants to eat mole, pazole, menudo, chilaquile etc she loves the food but hates cooking it.


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[cheezydemon3]

goddamnit.......why aren't I GROWING TOMATILLOS???????????????

 

[mattmmille]

Here's what I did. I used of can of chick peas, drained and rinsed, and spread them across a baking sheet. I set the oven for 150 degrees F and left it going while I did some morning errands. Returned to the peas about 4 hours later, tasted one for crunch and decided it was time to add some sauce. I mixed 1 part flour and 4 parts Trader Joes sriracha (more runny than the popular "rooster sauce" ) and stirred my peas in. I got everything coated nicely, spread across the pan, and turned the heat up to 200 for 30 minutes. I tasted a couple and they were a little soft (presumably from taking in moisture from the sauce) so I gave it ten more minutes.

I may try "double dipping" them next time, as they are crunchy but don't have the flavor punch I was expecting. I may also try throwing them in at a higher heat after adding sauce, just to see if I can do the drying without losing the flavor. My apartment smelled strongly of sriracha while they cooked, so I'm sure I lost a lot of flavor.

So, I tried my hand at the chickpeas. Dried them in the salad spinner after cooking, roasted at 375F for 20 minutes then tossed in mixture of 2 T. olive oil, 3 T. Sriracha and 2 t. corn starch and roasted another 20 minutes. Still a little soft, so I upped the temp to 400F and turned on the convection fan. Less than 10 minutes later, a few were burning, so I took them out. I should have stirred and redistributed at halfway point and skipped the temp change and convection and just let them finish up. Overall, the results were pretty good. Better next time!

 

[ChefRex]

goddamnit.......why aren't I GROWING TOMATILLOS???????????????

Did someone say tomatillos?

 

[dudius]

So, I tried my hand at the chickpeas. Dried them in the salad spinner after cooking, roasted at 375F for 20 minutes then tossed in mixture of 2 T. olive oil, 3 T. Sriracha and 2 t. corn starch and roasted another 20 minutes. Still a little soft, so I upped the temp to 400F and turned on the convection fan. Less than 10 minutes later, a few were burning, so I took them out. I should have stirred and redistributed at halfway point and skipped the temp change and convection and just let them finish up. Overall, the results were pretty good. Better next time!

Those look nice! I don't have a salad spinner or convection oven but I think low and slow with my "air bake" perforated pizza pan and then high heat after saucing will be good. I don't have corn starch but I might try pancake mix to see if I can make mine a little less crunchy and a little more crispy.

Did you soak, cook, then dry them? I've never bought bagged beans but decided to incorporate more in my diet so I want to save money over canned beans. I was wondering if I could soak chick peas and then slow roast them to cut out the boiling.