BajaNomad

Mexican soup

wessongroup - 10-5-2009 at 03:55 PM

Another favorite of mine from the wife's family... this one is taken from a cook book of my wife's aunt.. the family as a whole put their collective head togather back in the 60's and wrote down all there family dishes which everyone liked the best..


My wife usally fixes this once it starts getting wintery, to her.....

I really like it with the potatoes and cabbage added, it's a labor of love.. some of the family call it "witches brew" ... but, good




enjoy...:):)

DENNIS - 10-5-2009 at 04:22 PM

Sounds really good. Simple, basic ingredients. If it was just a bit cooler, I'd try it today.
This winter, I'm going to explore the limitations of my crock pot and this recipe seems made to order.
Thanks.

noproblemo2 - 10-5-2009 at 04:58 PM

Will make it this week, Thanks for sharing...

Mediterranean Lentil Soup

wessongroup - 10-5-2009 at 05:15 PM

Will throw in this one in too, got hooked on this soup a few years ago ... a really great dish, that goes with a crock pot like hand and glove...

This is served in many Italian restaurants.. And it's very easy to prepare, and goes a long way too in serving for a week of lunches and/or dinners as main or side dishes...

Enjoy :):)

noproblemo2 - 10-5-2009 at 05:31 PM

My mouth is watering!!! Do you know if these can be frozen for later use?

Keeping

wessongroup - 10-5-2009 at 06:03 PM

Quote:
Originally posted by noproblemo2
My mouth is watering!!! Do you know if these can be frozen for later use?


Never done it, it always has gone too fast...

Not sure what would happen to the taste... today, just about everything gets frozen, but for sure I dont' know what would happen...

Just asked the wife if she has ever frozen it, no... was the resonse.. sorry can't be of more help.

noproblemo2 - 10-5-2009 at 06:06 PM

I'll let you know soon how it does, like to make big batches of soups. Again, Thanks...

TMW - 10-5-2009 at 06:33 PM

Quote:
Originally posted by wessongroup
Another favorite of mine from the wife's family... this one is taken from a cook book of my wife's aunt.. the family as a whole put their collective head togather back in the 60's and wrote down all there family dishes which everyone liked the best..


My wife usally fixes this once it starts getting wintery, to her.....

I really like it with the potatoes and cabbage added, it's a labor of love.. some of the family call it "witches brew" ... but, good




enjoy...:):)


Sounds really good. When you say 2-3 ears of corn cut into 2inch pieces do you mean with the corn still on the cob? In other words cob and all.

corn

wessongroup - 10-5-2009 at 07:18 PM

Quote:
Originally posted by TW
Quote:
Originally posted by wessongroup
Another favorite of mine from the wife's family... this one is taken from a cook book of my wife's aunt.. the family as a whole put their collective head togather back in the 60's and wrote down all there family dishes which everyone liked the best..


My wife usally fixes this once it starts getting wintery, to her.....

I really like it with the potatoes and cabbage added, it's a labor of love.. some of the family call it "witches brew" ... but, good




enjoy...:):)


Sounds really good. When you say 2-3 ears of corn cut into 2inch pieces do you mean with the corn still on the cob? In other words cob and all.


We used to just break the corn off the ear with our hands... now some times that is hard (bad hands too) so we use a big meat cleaver to chop the ears..

Always found it ok to use some of that butter, used on the flour and/or corn tortillas, on a chunk of corn that I found in my soup, size is a matter of taste ... this soup can be come a "Meal".. have fun with it..:):)

mulegejim - 10-5-2009 at 07:42 PM

That sounds like many of the bowls of cocido I have enjoyed in East Los Angeles restaurants over the years. Great eating - be sure to include all of the ingredients including rice on the side with lemon.

East LA

wessongroup - 10-6-2009 at 04:21 PM

Quote:
Originally posted by mulegejim
That sounds like many of the bowls of cocido I have enjoyed in East Los Angeles restaurants over the years. Great eating - be sure to include all of the ingredients including rice on the side with lemon.


My wife is from Soto St.

DENNIS - 10-6-2009 at 04:25 PM

Quote:
Originally posted by wessongroup

My wife is from Soto St.



I'll bet she's happy to be FROM there. What a snake pit.

Getting home from school

wessongroup - 10-6-2009 at 04:43 PM

Quote:
Originally posted by DENNIS
Quote:
Originally posted by wessongroup

My wife is from Soto St.



I'll bet she's happy to be FROM there. What a snake pit.


She has some good stories about trying to get home from school, seems the girls around there used to put "razor" blades in their hair so if you grabbed their hair in a fight, you got a little cut.... she was quite a runner when I first met her, real struggle to hold on to her long enough to tell her I would not "cut" her...:lol::lol::lol:

Met her in 1964 at a Christmas Party, where I had Menudo was served to me by her Grandmother… It had a cows hoof in it… I didn’t know at the time I had been given a “treat”.. I was a really stupid white boy at my first Mexican Family Christmas Party..… it lasted weeks... and I had never seen that much food in my life... ALL GOOD

We have been married for a little over 43 years..

And yes, she can use a knife and isn’t afraid of many men that I have known....

Baja… East L.A., South Central, Queen's, Harlem... it’s all the same.. keep your eyes open and don’t be stupid :):)

noproblemo2 - 10-6-2009 at 04:49 PM

I can't wait for more of her recipes... Got a good one for Chie Rellenos??

These Handwritten Recipes

Gypsy Jan - 10-6-2009 at 08:44 PM

Are great treasures.

But, would you generous people sharing their family recipes please. please, please transcribe them into easily readable text?

I promise that I will return the favour by transcribing some of the recipes that my fondly-remembered and much-missed, late mother-in-law shared with me from her years in Hawaii ('20's-'50's). I will U2U or post on off-topic, I am just bargaining here.

BajaNuts - 10-6-2009 at 09:37 PM

I remember Gypsy Jan's information about vision problems. I was just about to post how I LOVE the hand written recipe.... both the hand writing and the recipe.

I would be happy to transcribe any recipe's that show up for you.

DENNIS - 10-6-2009 at 09:48 PM

Quote:
Originally posted by wessongroup
I had Menudo was served to me by her Grandmother… It had a cows hoof in it… I didn’t know at the time I had been given a “treat”..


How could you not know? They bestowed upon you the Hoof? A great honor and treat to nibble on as all seventy of you huddled around the TV to watch Siempre En Domingo.
Ahhhh....those close family moments. :P

BajaNuts - 10-6-2009 at 09:56 PM

Cocida (Mexican Soup)
2 lb beef shank or stew meat
3 qts water
1 clove garlic
1 onion
3 carrots thickly slices (1”)
2-3 zucchini (cut in 1” pieces}
˝ # green beans cut in 1” pieces
2-3 ears of corn- cut in 2-3” pieces
Cilantro

Place meat in large soup pot. Add cold water, bring to boil, let simmer with onion, garlic, salt and pepper. When meat is tender, add vegetables and cook slowly until tender. Serve with fresh cilantro and hot tortillas, with a side dish of rice. Note- potatoes and cabbage may also be added * cut pieces into 1” pieces.

try this?....

[Edited on 10-7-2009 by BajaNuts]

[Edited on 10-7-2009 by BajaNuts]

Huddled around TV?

wessongroup - 10-6-2009 at 11:36 PM

Quote:
Originally posted by DENNIS
Quote:
Originally posted by wessongroup
I had Menudo was served to me by her Grandmother… It had a cows hoof in it… I didn’t know at the time I had been given a “treat”..


How could you not know? They bestowed upon you the Hoof? A great honor and treat to nibble on as all seventy of you huddled around the TV to watch Siempre En Domingo.
Ahhhh....those close family moments. :P


Missed this one, and Siempre En Domingo.. never even heard of it.. had to Google it...

No, typically we ate, danced, drank and opened Christmas presents for the kids before 12 and then went to midnight mass... on New Years it was a repeat except for the presents..

Sooo Now...... you know the rest of the story!! :spingrin::spingrin:

Thank You, Baja Nuts

Gypsy Jan - 10-7-2009 at 09:45 AM

And here is a token of my gratitude:

Tournedos of Prime Beef Surabaya

(From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch)

12 slices of beef tenderloin, 3˝ to 4 oz. each
2 tablespoons chopped scallions
1 tablespoon chopped onion
˝ clove garlic, chopped
6 tablespoons butter
1 tablespoon curry powder
2 1 tablespoons chili sauce
1 tablespoon shoyu (naturally fermented soy sauce)
1 teaspoon ginger
1 tomato, with skin removed, finely chopped
Juice of 1 lemon
1 cup beef gravy
Steamed wild rice

Broil beef tenderloin over coals, 1˝ minutes per side.

Serve with the following sauce:
Sauté scallions, onions and garlic in butter for 1 minute. Then add curry powder, ginger, chili sauce, shoyu, tomato, lemon juice and beef gravy. Cook the mixture for about 2 minutes, and then correct seasoning if needed.

Arrange meat slices on steamed wild rice. Top with sauce and garnish water chestnuts, bean sprouts and wild or black mushrooms.

Submitted by Chef Paul Koy, Royal Hawaiian Hotel

Cypress - 10-7-2009 at 09:54 AM

My wife made gumbo once and put cilantro in it. She thought the cilantro was parsley. We had "Mexican Gumbo". It was good. You could turn most any soup into a Mexican soup by just adding cilantro. :light:

arrowhead - 10-8-2009 at 07:54 AM

"Cocida" is a standard dish all over Mexico and Central America. It's also commonly called "Caldo de Res", or just "Caldo". Every region has its variations of it. In El Salvador they put in chayotes, yuca and plantains. It's really good when made with ox tails for the meat.

arrowhead

Gypsy Jan - 10-8-2009 at 02:04 PM

Thanks for the info.

I love to discover new things about indigenous cuisines.

I have read that really good "pho", the Vietnamese soup, uses oxtails simmered for eighteen hours or more to create the best well-flavored broth.

BajaNuts - 10-8-2009 at 05:22 PM

thanks for the other recipe GJ,
The weekend is coming up, my time to try new things...

These both sound delicious, and as a friend told me this morning she had 24F at her house this morning, soup season is on!

We've been around 32-35F in the mornings. It's pretty cool to see sprinklers still on and everything the sprinkler hits gets coated in ice, only to thaw out a couple hours later. No harm done, unless it's in the garden!:lol:

Anyway, time for the comfort food recipes!

I Left a Few Ingredients Out by Accident

Gypsy Jan - 10-8-2009 at 05:36 PM

[Edited on 10-9-2009 by Gypsy Jan]

[Edited on 10-9-2009 by Gypsy Jan]

Sounding good

wessongroup - 10-9-2009 at 02:24 PM

Quote:
Originally posted by Gypsy Jan
And here is a token of my gratitude:

Tournedos of Prime Beef Surabaya

(From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch)

12 slices of beef tenderloin, 3˝ to 4 oz. each
2 tablespoons chopped scallions
1 tablespoon chopped onion
˝ clove garlic, chopped
6 tablespoons butter
1 tablespoon curry powder
2 1 tablespoons chili sauce
1 tablespoon shoyu (naturally fermented soy sauce)
1 teaspoon ginger
1 tomato, with skin removed, finely chopped
Juice of 1 lemon
1 cup beef gravy
Steamed wild rice

Broil beef tenderloin over coals, 1˝ minutes per side.

Serve with the following sauce:
Sauté scallions, onions and garlic in butter for 1 minute. Then add curry powder, ginger, chili sauce, shoyu, tomato, lemon juice and beef gravy. Cook the mixture for about 2 minutes, and then correct seasoning if needed.

Arrange meat slices on steamed wild rice. Top with sauce and garnish water chestnuts, bean sprouts and wild or black mushrooms.

Submitted by Chef Paul Koy, Royal Hawaiian Hotel


A keeper, easy to read thanks for all your time putting it up.. :):)

Ok I have a pot on the stove now

Keri - 10-12-2009 at 02:36 PM

Anyone else tried it yet. sounds wonderful. I added more garlic and I will be adding a jalapeno to my broth just for a little kick. I'll let you know later how it turned out. k;D