pizzano
Cave Dweller
Member since February 2018
Posts: 1,390
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Post by pizzano on Dec 24, 2020 13:18:06 GMT -5
I love cooking especially this time of year.........although, I do 90% of the cooking around here all year long.
Since we were able to take a short turn-a-round to my son's this last weekend, he had me cooking my ass off two days prepping and preparing various Latin/Mexican dishes that are the favorites he grew up with at home........Traditional Menudo, Chile Verde pork loin, Chile Roja pork shoulder, various rice's and pinto bean sides.....and lot's of liquid stimulants and snacks being consumed while I (sometimes we), parked next to the stove all day.
I won't be doing that type of duty tomorrow, simple turkey, stuffing, mashed garlic/herb potatoes, couple of salads and gravy's.........and my famous freshly prepared apple/cranberry sauce.............lol
Funny, I'm not eating much or as much as everyone else..........it takes awhile to lose the smells and gain an appetite after that much time in the kitchen, at least for me.......and I'm picking (tasting) at stuff all the time.
Anyway, everyone enjoy their labors and spirits..............!
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Post by RickB on Dec 24, 2020 14:18:07 GMT -5
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betojdesigns
starting to spend too much on rocks
Member since September 2020
Posts: 114
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Post by betojdesigns on Dec 25, 2020 0:26:22 GMT -5
Just found this thread. A little late, but... I started yesterday (Wed) and baked two pecan pies. Today I prepped an overnight breakfast casserole that can be baked Xmas morning. I also made potato salad, and seafood gumbo so it would be ready for Xmas day lunch. Seafood gumbo is tedious, especially if you are taking the time to get the roux just right. Dark chocolatey brown, but not burnt. I use Chef Prudhomme’s recipie and it is fabulous. The only thing I add is okra. My mother’s family from Louisiana always made it with okra, so I like it that way. Happy eating everyone, have a wonderful Christmas.
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Post by Rockoonz on Dec 25, 2020 1:36:12 GMT -5
It was carne asada tonight, tommorow is wild sockeye salmon with garlic and lemon butter.
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pizzano
Cave Dweller
Member since February 2018
Posts: 1,390
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Post by pizzano on Dec 25, 2020 13:36:33 GMT -5
I'd like to oblige, however I don't have recipes for the "staples" I cook. What I cooked for my son's holiday meals, we have at home quite often and things like turkey, prime rib, rib roasts ect, are not just holiday meals around here. My son didn't spend much time in the kitchen when he was young and is just recently exploring the finer aspects of preparing various entree's he enjoyed when at home.
I come from a long line of Italian/Greek and Mexican/Spanish cuisine preparers.........I had an Uncle who was a Sous-Chef for a couple of fine diners in Manhattan, New York for 35yrs. I had a Aunt who owned and operated two Italian restaurants in New Jersey for 45yrs. My Dad owned and operated two taverns for 15yrs. I was also previously married (over 35yrs ago) into a family of Mexican/Latin American restaurant owners here in SoCal.........So, cooking is in my DNA and that is also the reason I never pursued the "business" end of that as a career..........it's a very satisfying profession, but a very hard life. You're basically working (if you are hands-on like my people), 24-7 every day! So I was advised to get a "formal education", like all of those folks told their kids to do, and pursue a different way of life........which I did, with the cooking skills in my "back pocket" as a side talent to explore on my own.........Glad I spent all that time, in my youth, around all those wonderful folk's kitchens, learning and enjoying........especially during the holidays....!
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betojdesigns
starting to spend too much on rocks
Member since September 2020
Posts: 114
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Post by betojdesigns on Dec 25, 2020 16:16:48 GMT -5
I think it is very safe to assume Pizzano, that I would absolutely love anything you cooked and put in front of me ❤️
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pizzano
Cave Dweller
Member since February 2018
Posts: 1,390
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Post by pizzano on Dec 26, 2020 14:19:34 GMT -5
There are a couple of things I put together that have been are very popular, over the years during holidays, with those I share. Lasagna and Menudo........since both are much easier to prepare in larger quantities and regardless of the quantity, take quite a bit of time to scratch build. So, I have plenty to pass around during Christmas and New Years..........Menudo para la cruda(o)......lol
For the Lasagna, I use to make my own pasta noodles, but for that last several years, my wife has a very good friend who excels at pasta making. She always jumps at the opportunity to provide. The sauce is freshly prepared (I use canned paste and fresh Roma tomatoes). The sausage meat (pork shoulder/loin & beef tri-tip) is freshly ground, seasoned and fridged a few days prior to the sauce prep. I don't "brown" the meat until the sauce has matured, then I place the meat in a separate pot with about 1/4 of the sauce and simmer for a couple more hours to thicken. The meat and cheeses are layered over the pasta individually and I add a bit of the sauce over that layer and start another layer of pasta........it's an art.....lol.....once all of that is done, they are not placed into the oven for the finishing touch until desired as the meal...........they freeze quite well, but never longer than a week, otherwise the sauce acids start to lose their effect on the blend.
The Menudo is another time consumer, but my favorite effort of love. I use a combination of beef tripe; honeycomb, blanket and book. Each has a different consistency and provide separate textures and levels of oil (fat). At times it's difficult to get all three, but if I plan ahead and my favorite butcher cooperates, I'll always have blanket and honeycomb. "Book" is not popular because of the fat content, so they often discard it as waste. I'm very old school with this, both traditional (white/blanco and red/roja). My personal preference is blanco. I grow my own chili's, dry, grind and store...Jalapenos, Anaheim's, Cayenne, Poblano, Capsicum. I purchase two specific types of ground Cumin and Paprika from a local vendor that specializes in such and I have friends who grow Tomatillo's.
I mention "old school" prep because the key for me is in the meat preparation. I don't just cube up the tripe and boil/simmer it to a soup consistency, adding spices along the way........that's the lazy man's method, effective and quicker, but entirely to heavy and fat saturated. After I've cubed the meat, I place all of the ground spices/salts/peppers in a large baggie, mix then add the meat and shake/mix again to completely cover every cube. I pre-heat a large skillet, add just a little olive oil, and braze the tripe to release the heavy fats and seal the spices. Once the tripe is slightly browned, pour off the fats and place into a very large stewing pot, add 1/2 previously prepared beef broth and 1/2 water, additional spices/chili's to taste and bring to a quick boil, let simmer forever until meat is firm, a little chewy.......not mush and then add canned white Hominy (I prefer Juanita's) and Cilantro, Basil, white chopped Onions, Oregano and my secret spice mix of dried Tomatillo and ground white Pepper seeds. This simmers until the Hominy is soft......served piping hot..!
I'll go ahead and link this post to the "recipe" section.....for those interested.........it's not a complete set of directions, but should stimulate an appetite....lol
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