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castaway$
Senior Nomad
Posts: 742
Registered: 7-31-2007
Location: Gold Hill, Oregon
Member Is Offline
Mood: Fish on!
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New recipes!!!
I don't have one I just want yours! I'm really suprised this isn't one of the more popular topics, just post somthing new I'll be happy to try refried
pelican turds if it's recommended by my nomad friends.
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bajabound2005
Ultra Nomad
Posts: 2760
Registered: 10-15-2005
Location: Punta Banda, BCN
Member Is Offline
Mood: words cannot describe...
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any particular food in mind?
Friends don't let friends drink white zinfandel.
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castaway$
Senior Nomad
Posts: 742
Registered: 7-31-2007
Location: Gold Hill, Oregon
Member Is Offline
Mood: Fish on!
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Desayuno, Almozar, Cena, I Just want get nomads active in this category, how about chilaquiles, love it but I don't have a good recipe!
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Monia
Junior Nomad
Posts: 48
Registered: 8-10-2004
Location: SJC, TS,
Member Is Offline
Mood: Peacefully Remaining
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Hi Castaway,
Probably not authentic but this is how I make my Chilaquiles.
2 whole chicken breasts, split
Salt and freshly ground black pepper
2 cups chicken stock
3 1/2 cups Tomatillo Salsa, recipe follows
1/2 cup heavy cream
1 onion, sliced paper-thin
1/2 cup vegetable oil
12 Corn Tortillas
1 cup grated Manchego cheese
1 cup grated Panela cheese
1/2 cup grated Anejo cheese
Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the
heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and
shred the meat into bite-sized pieces.
In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to
paper towels to drain.
Preheat the oven to 350 degrees F. Butter a 4 quart casserole.
Combine the cheeses in a mixing bowl.
To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and
tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the
moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken.
Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
TOMATILLO SALSA (GREEN SALSA)
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large
chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
Yield: 3 1/2 cups
May no animals be harmed in the making of this film.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
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"Probably not authentic"
Probably not.
Heavy cream? Must be French.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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bajabound2005
Ultra Nomad
Posts: 2760
Registered: 10-15-2005
Location: Punta Banda, BCN
Member Is Offline
Mood: words cannot describe...
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For breakfast, try this. We love it. This is a slightly revamped recipe for what we had on hand.
BREAKFAST POLENTA WITH CHORIZO & QUESO FRESCO
1 “log” pre-made polenta (Trader Joe’s)
½ c chopped cilantro
1 can corn kernels (drained)
~ 10 oz. cherry tomatoes sliced in half
1 pound fresh and lean Mexican chorizo
1 t oil
~ ½ cup crumbled feta cheese (queso anejo or queso fresco would work, too)
Cook the chorizo is a large heavy skillet, breaking it up as it cooks. Stir in the cherry tomatoes, cover and let cook until tomatoes start to
release juices. Stir in the corn.
In another skillet, heat about 1 teaspoon of vegetable oil (not olive oil). Slice the polenta long into 12 pieces. Lightly brown the polenta slices
on both sides in the oil.
Divide the cooked polenta slices on to 4 plates. Spoon the chorizo mixture over the polenta. Top with the cilantro and feta cheese and enjoy!
If desired, top each serving with an egg cooked sunny side up (or poached).
Friends don't let friends drink white zinfandel.
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lingililingili
Nomad
Posts: 449
Registered: 2-24-2008
Location: La Paz, Bahia Asuncion
Member Is Offline
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The Eyeball makes these for appetizers!
Remove seeds from Jalapeno peppers, stuff with chream cheese, wrap with bacon and bbq til bacon is toasty and brown. Enjoy with a cold one of your
choice!
•Life is just one damned thing after another
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bajabound2005
Ultra Nomad
Posts: 2760
Registered: 10-15-2005
Location: Punta Banda, BCN
Member Is Offline
Mood: words cannot describe...
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This one, I LOVE, and I don't do onions....
Yucatecan Pickled Onions
6 c water
1 large red onion, cut corsswide into 1/8" slices, rings separated
2 garlic cloves, quartered
1 T kosher salt
1/2 c white distilled vinegar
3 whole allspice
1 bay leaf
1/2 t ground black pepper
1/2 t dried (Mexican) oregeno
1/2 t ground cumin
Combine the water, onion, garlic and salt in a heavy medium sauce pan. Bring to boil, then boil 1 minute. Drain. Return onions and garlic to same
saucepan. Add vinegar and all remaining ingredients. Add enough water to just cover the onions. Bring to a boil over medium heat. Remove from
heat, cover and cool. Transfer onion mixture to bowl, cover and chill overnight. Drain and serve. (Can be made up to one week ahead.)
Friends don't let friends drink white zinfandel.
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Udo
Elite Nomad
Posts: 6328
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
Member Is Offline
Mood: TEQUILA!
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See!
I was chastised for requesting a flan recipe, and now we do other recipes as well............I LOVE IT!!!!!!
Is this a great site or what!!
Food is as much a part of Baja as anything else that happens here. Just follow the thread on Aplebees.
Udo
Youth is wasted on the young!
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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Bacon wrapped hot dogs. Need I say more?
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Iflyfish
Ultra Nomad
Posts: 3747
Registered: 10-17-2006
Member Is Offline
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Iflyfish’s Simple Universal Chicken Breasts
Sauté chicken breast in garlic and olive oil for about 4 minutes per side till no longer pink.
Toward the end of sautéing sprinkle favorite herb on chicken, not that herb stupid, something like tarragon, chili, oregano, basil etc.
Remove chicken from pan and set aside.
Squeeze juice of one lemon in pan and simmer till reduced, scrape pan drippings into juice to create sauce.
Pour reduced lemon sauce over chicken breast.
Serve with rice or potato.
Iflyfish
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sd
Nomad
Posts: 487
Registered: 3-19-2008
Member Is Offline
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Steak Kabob Recipe
1/2 cup wine vinegar
1 clove garlic or 1 tablespoon of garlic powder
1/3 cup lemon juice
1 1/2 cups salad oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons dry mustard
1 teaspoon salt
1 1/2 teaspoons parsley flakes
1 tablespoon black pepper
Mix it all in the blender. Enough marinade for about 3-4 lbs of top serloin steak. Use good meat, and trim any excess fat off. Cut meat into large
bite size pieces.
I put it all in a one gallon freezer bag (heavy duty) and leave in the fridge, and let marinate for 12-24 hours.
When ready to grill, soak wooden skewers in water for 30 minutes (to prevent them from burning).
Cut up some sweet peppers, green, yallow and red. Assemble meat and put a pepper or two between each piece.
Grill to taste, adding a little more marinade (leave some set aside) if desired.
This is an easy meal to prepare for your cookout or camp the next day. For a side dish, take some whole mushrooms, place in foil with butter, salt and
pepper, fold up the foil and place directly on the grill. You can also put squash cut in half, rub with olive oil, salt and pepper and place on the
grill also.
Not really a mexican recipe, but a great meal for a camp. Add some red pepper for a bit more bang if desired.
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Roberto
Banned
Posts: 2162
Registered: 9-5-2003
Member Is Offline
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| Quote: | Originally posted by castaway$
Desayuno, Almozar, Cena, |
The word is almuerzo -- FYI. Literally "in the middle".
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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| Quote: | Originally posted by Roberto
The word is almuerzo -- FYI. Literally "in the middle". |
Right on. You don't see the word around here as much as the Spanglish version, Lonche. [ I guess it's Spanglish ]
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bajaguy
Elite Nomad
Posts: 9247
Registered: 9-16-2003
Location: Carson City, NV/Ensenada - Baja Country Club
Member Is Offline
Mood: must be 5 O'clock somewhere in Baja
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Easy Flan Recepie
1. Drive to COSTCO
2. Buy Choco-Flan
3. Return home with flan
4. Eat flan
I prefer to eliminate the 3rd step
(edited to maintain peace at home)
[Edited on 5-9-2008 by bajaguy]
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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| Quote: | 3. Return home
I prefer to eliminate the 3rd step |
If Lynn reads this, you'll never be able to explain it.
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Roberto
Banned
Posts: 2162
Registered: 9-5-2003
Member Is Offline
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| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by Roberto
The word is almuerzo -- FYI. Literally "in the middle". |
Right on. You don't see the word around here as much as the Spanglish version, Lonche. [ I guess it's Spanglish ] |
And I'm only an Intermediate I, while you're an Intermediate II.
BTW, isn't the original meaning of almuerzo a snack between lunch and dinner?
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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| Quote: | Originally posted by Roberto
BTW, isn't the original meaning of almuerzo a snack between lunch and dinner? |
Had to hit the dictionary for that one. It translates to Lunch or Snack.
No Intermediate II here. I make up more words than I know.
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Paulina
Ultra Nomad
Posts: 3810
Registered: 8-31-2002
Location: BCN
Member Is Offline
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| Quote: | Originally posted by DENNIS
Bacon wrapped hot dogs. Need I say more? |
No.
P<*)))><
Edit to add a visual teaser.
[Edited on 9-5-2008 by Paulina]
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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Roberto
Banned
Posts: 2162
Registered: 9-5-2003
Member Is Offline
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Regarding the Hot Dogs -- there's a stand in Camalu' close to the bottom of the hill coming into town, generally across from the Pemex. Only open in
the evening. I rarely have the right timing, but when I do, I STOP. Anyone else eaten there?
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