BajaNomad - New recipes!!!

New recipes!!!

castaway$ - 5-2-2008 at 07:37 PM

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. :tumble:

bajabound2005 - 5-2-2008 at 08:05 PM

any particular food in mind?

castaway$ - 5-2-2008 at 08:24 PM

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!

Monia - 5-8-2008 at 12:11 PM

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

"Probably not authentic"

Sharksbaja - 5-8-2008 at 12:24 PM

Probably not. :coolup:

Heavy cream? Must be French.
:lol:

bajabound2005 - 5-8-2008 at 03:18 PM

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).

lingililingili - 5-8-2008 at 03:22 PM

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!

bajabound2005 - 5-8-2008 at 03:23 PM

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.)

Udo - 5-8-2008 at 03:32 PM

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.

DENNIS - 5-8-2008 at 04:09 PM

Bacon wrapped hot dogs. Need I say more?

Iflyfish - 5-8-2008 at 04:19 PM

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

sd - 5-8-2008 at 04:27 PM

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.

Roberto - 5-8-2008 at 05:57 PM

Quote:

Originally posted by castaway$
Desayuno, Almozar, Cena,

The word is almuerzo -- FYI. Literally "in the middle".

DENNIS - 5-8-2008 at 06:27 PM

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 ]

Easy Flan Recepie

bajaguy - 5-8-2008 at 06:31 PM

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]

DENNIS - 5-8-2008 at 06:37 PM

Quote:

3. Return home

I prefer to eliminate the 3rd step

If Lynn reads this, you'll never be able to explain it.

Roberto - 5-8-2008 at 06:56 PM

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. :lol:

BTW, isn't the original meaning of almuerzo a snack between lunch and dinner?

DENNIS - 5-8-2008 at 07:16 PM

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.

Paulina - 5-8-2008 at 07:48 PM

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]

Roberto - 5-8-2008 at 07:53 PM

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?

Paulina - 5-8-2008 at 09:56 PM

Quote:

Originally posted by Roberto
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?

No, but I'm going to look for it in June.

Has anyone eaten at "El Capi" in San Q?

P<*)))><

Martyman - 5-9-2008 at 11:26 AM

I tried the stuffed bacon wrapped jalapenos. My o my...incredible!

elizabeth - 5-9-2008 at 04:58 PM

Quote:

Originally posted by Roberto

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. :lol:

BTW, isn't the original meaning of almuerzo a snack between lunch and dinner?

Historically, at least in the capital, almuerzo was between desayuno (generally just coffee and bread or tortilla) and comida, and was more like breakfast than lunch; the main meal of the day was called comida, and there was another meal, the name of which I cannot remember, served between comida and cena!!!!

Roberto - 5-9-2008 at 05:12 PM

Quote:

Originally posted by elizabeth
Historically, at least in the capital, almuerzo was between desayuno (generally just coffee and bread or tortilla) and comida, and was more like breakfast than lunch; the main meal of the day was called comida, and there was another meal, the name of which I cannot remember, served between comida and cena!!!!

There are many different usages, for sure. I can tell you that kids that return home from school have a snack -- referred to as almuerzo.

I wish FDT, Oso (or his maestra) and other fluent speakers would chime in here. I would really like to know.

jeans - 5-9-2008 at 05:34 PM

In High School in Palos Verdes, my Spanish class taught us dialogues we had to memorize. One was

"Que hay del almuerzo?"
"Seguro que albondigas!"

It was translated as lunch. We were not taught verb conjugation or sentence structure....we just had to memorize inane conversations...I'm still waiting for an opportunity to say "Seguro que albondigas!" :lol:

Classmates maybe?

Sharksbaja - 5-9-2008 at 10:16 PM

Quote:

Originally posted by jeans
In High School in Palos Verdes, my Spanish class taught us dialogues we had to memorize. :lol:

PV High, Miraleste or Rolling Hills High??

I went to the first two. My Spanish teachers were Sr. Ambatielos and Sr. Cruz.

bajabound2005 - 5-12-2008 at 08:30 AM

One more recipe. Tried this on the other day and it's delicious and EASY.

Chipotle-Grilled Pork Tacos

¼ c mayo
1 8 oz can pineapple chunks in juice, drained and chopped, keep the juice (I used fresh pineapple and squeezed some juice of it)

3 T minced cilantro
3 garlic cloves, minced (I use the frozen TJ garlic)
1 ½ T chopped chipotle in adobo (or to taste)
1 8 oz bag cole slaw mix (I just chopped up some cabbage)
Salt to taste
2 pork tenderloins, sliced in half lengthwise
Corn tortillas

Whisk together the mayo, pineapple juice, cilantro, garlic and chipotle. Set aside ¼ cup of this mixture for the meat. Into the remaining mayo mix, add the cabbage, pineapple and salt to taste. Toss to combine.

Season the tenderloin with salt and rub the remaining mayo mixture into the pork. Let it sit for about 30 mins in the fridge. Grill over a hot fire until browned all over, about 6 minutes (until meat reaches 145). Move to cutting board and tent with foil. Let rest for 5 minutes.

While the meat is resting, pop the tortillas onto the grill until slightly browned. Silce the pork thin. Put the pork into the tortillas and top with the slaw.

Price - 5-13-2008 at 07:56 AM

Another hot dog - Really Good !
everything should be room temp - lay hot dog on flour tortilla - sprinkle with favorite cheese - sweet relish & jalepeno - diced bacon - roll & fold like a buritto - fry till crispy - :biggrin:

Oso - 5-13-2008 at 03:45 PM

Quote:

Originally posted by Roberto

Quote:

Elizabeth may be thinking of merienda, but it comes after cena not before.

Eating patterns have changed with changes in work patterns. Modern urban Mexicans working the semana Inglesa (9-5, 40 hrs.) are forced to gulp down a lonche and get back to the office. Those lucky enough to live a more traditional lifestyle in provincia follow the pattern established by the Spaniards hundreds of years ago:

Desayuno
Almuerzo
Comida
Cena
Merienda

Although not everyone eats 5 times a day. Some skip desayuno and go straight for almuerzo, some hit the sack without merienda. Desayuno is usually a "continental" breakfast, maybe juice, coffee and sweet roll. Almuerzo is more "brunch" than lunch, coming mid morning and often including eggs. Comida is the main meal from noon to early afternoon, sometimes followed by a siesta. Cena is supper (or dinner, depending on where you're from) but lighter and later than the american version, sometimes after 8 or 9 PM. Merienda is more or less a midnight snack, possibly a bowl of menudo to ward off the morning after effects of overindulgence (if you're still sober enough to think of it) Calling an after school snack "almuerzo" may be a new thing, a more casual use of the terminology.

Roberto - 5-13-2008 at 04:24 PM

Gracias, Oso.

Funny thing -- in Italy "merenda" is eaten between lunch and dinner, often consisting of something sweet for children and maybe a small sandwich for adults.