BajaNomad - BACALAO anyone?

BACALAO anyone?

Von - 12-24-2007 at 04:33 PM

Is it a Mexican thing or world wide my family makes only on special occasions since I was born and so on does anyone know? :yes:

[Edited on 12-24-2007 by Von]

fdt - 12-24-2007 at 04:55 PM

In México it's a very mexican thing, Bacalao.

DENNIS - 12-24-2007 at 05:54 PM

Originated in Spain, just like some Mexicans.

fdt - 12-24-2007 at 06:04 PM

:lol:

Al G - 12-24-2007 at 06:16 PM

FDT...are you transmitt5ing tonight???

Al G - 12-24-2007 at 06:20 PM

Darn..forgot to ask what Bacalao is...I will try anything :biggrin:

fdt - 12-24-2007 at 06:53 PM

Quote:

Originally posted by Al G
FDT...are you transmitt5ing tonight???

Just Christmas music, show will resume on Wednesday.

[Edited on 12-25-2007 by fdt]

vandenberg - 12-24-2007 at 09:22 PM

Quote:

Originally posted by Al G
Darn..forgot to ask what Bacalao is...I will try anything :biggrin:

Stockfish, dried cod, supposedly good after soaking and preparing.
I'm no fish afficionado, so doesn't sound appealing to me.

bajapablo - 12-24-2007 at 10:37 PM

I remember eating it when I lived in Puerto Rico. Very salty from my recollection.

bajamigo - 12-24-2007 at 10:44 PM

My Sicilian grandmother would make it on holidays primarily. Wish I could remember what some of the recipes were.

[Edited on 12-25-2007 by bajamigo]

Salty Cod

Cardon Man - 12-25-2007 at 08:21 AM

I saw some for sale at Soriana in San Jose just a few days ago.

villadelfin - 12-25-2007 at 12:14 PM

---------- Recipe via Meal-Master (tm) v8.02

Title: BACALAO A LA VISCAINA
Categories: Fish, Mexican, Basque
Yield: 6 servings

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4" chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half

MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but
not all of the salt. Do not break up fish.
Put the potatoes in a large pan of cold, salted water, cutting any large
potatoes in half or quarters first. Bring the water to a boil and simmer
until the potatoes are just tender when pierced with a fork, 15-20 minutes.
Drain and when cool enough to handle,, peel away the skin. Set aside. In a
heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add
the onions, reduce the heat to very low and slowly saute about one hour.
Stir occasionally, watching that the onion doesn't burn. A few Dibbles
more of oil may be necessary. Pre-heat oven to 300F degrees.
Turn up the heat, add the garlic and tomato and cook, stirring constantly
until the mixture becomes thick and the liquid is substantially reduced,
about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves,
then gently stir the cod, potatoes, jalapenos and their juice into the
tomato mixture.
Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the
olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and
re-heated in a 300F oven for 20 minutes or until thoroughly hot.

-----

DENNIS - 12-25-2007 at 12:25 PM

This stuff should be illegal within 300 miles of the SOC.

BigWooo - 12-25-2007 at 12:41 PM

Bacalao...

So that's how you spell and say it. For the longest time I thought it was Vaca Lado, I always wondered what cow side had to do with fish. :lol:

ELINVESTIG8R - 12-25-2007 at 12:51 PM

Whew.............. I was going to get sick to my stomach because I thought the discussion was about the fertilized duck or chicken egg with a nearly developed embryo inside that is boiled alive and eaten in the shell. :barf:

Al G - 12-25-2007 at 02:47 PM

I thought this was a good sounding recipe except for the salty cod...could this be made with fresh or smoked fish?

[Edited on 12-25-2007 by Al G]

Pescador - 12-26-2007 at 08:58 AM

There you go insulting my swedish ancestors. We had lutefisk every Christmas and my Dad insisted that my Grandmother make it every year. She secretly told me she hated it but would make it as a special gift for Dad. But I still can not remember seeing him actually put any in his mouth, but his joy may well have come from forcing the rest of us to at least taste this vile concoction.

Cypress - 12-26-2007 at 09:03 AM

If you added sugar to lutefish it might make good jam or jelly, would taste a little fishy.

Al G - 12-26-2007 at 09:24 AM

Cypress...you sick man.... :lol:

ELINVESTIG8R - 12-26-2007 at 10:28 AM

Jam or Jelly YUCK! :lol:

Roberto - 12-26-2007 at 03:05 PM

Quote:

Originally posted by fdt
In México it's a very mexican thing, Bacalao.

It's a traditional Italian food - baccala' (dried, salted cod). It's made all over the country, in various ways that vary with the region it's made in.

You can call someone a baccala' as well, the closest American word would be ... doofus. :lol:

Mexicans and Italians are the same people that speak a different language.

vandenberg - 12-26-2007 at 03:18 PM

Quote:

Originally posted by Roberto

You can call someone a baccala' as well, the closest American word would be ... doofus. :lol:

Mexicans and Italians are the same people that speak a different language.

Now there's one for the books. :rolleyes:

Pescador - 12-27-2007 at 08:11 AM

Quote:

Mexicans and Italians are the same people that speak a different language.

Does that mean Americans and Canadians are the same people, just a different accent?