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Cooking, Recipe and Food Blog

Simple Dinner Dishes For Christmas Feasting

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There are a million and one different aspects to consider when purchasing your new home, but there is one thing that always remains true. The kitchen is the heart of the home, and new homebuyers weigh their decision to buy on the design of this one room.

Coming together for a meal is a part of our culture of comradery, and Christmas time makes those meetings all the more meaningful. Before you plan out the family feast, check out a few of these simple holiday dishes to make the celebration preparations a little bit easier. [Read more…]

Planning The Perfect Holiday Meal

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Depending on how many you are planning to feed, there is much work that goes into planning a holiday meal. It starts with needing to know how many you are cooking for. You have the planning, the shopping, the prep, and the cooking. Just thinking about it is probably overwhelming.

Here are some tips that will hopefully help you plan the perfect meal, and get through it without tearing your hair out. [Read more…]

Lucky Food to Serve for New Year

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Everyone can use some luck for the incoming new year right? It wouldn’t hurt therefore to consider serving food considered to be lucky for the New Year‘s feast. It is of special interest to know that most of the so-called lucky food are healthy as well. It might be sensible food for thought to consider that if luck doesn’t come as we expect it, then we’re lucky enough ending up healthier after eating them for the whole year.

Here are some:

Round Fruits

fruits [Read more…]

Christmas Party Food Ideas for Children

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gingerbread

Image Source

For most households, Christmas preparations are being done primarily for the benefit of children’s enjoyment. Adults can reasonably be expected to celebrate without much preparation if they choose to. Having kids in the house however, provide more reasons to go that extra mile especially in food preparation to make the occasion more festive and exciting. Here are some ideas: [Read more…]

Stress-Free Christmas Cooking

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The Christmas season is stressful enough as it is to attempt to be ambitious with Christmas cooking. The stress people experience during the holidays is primarily self-inflicted largely due to attempts to capture that perfect picture of Christmas. The last time I checked there is no such thing as perfect so rather than stress one’s self unnecessarily, why don’t we all decide to enjoy the season starting with stress-free Christmas cooking.

christmas cookies [Read more…]

How to Avoid Food Sickness When Traveling Abroad

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Traveling can be fun and exciting particularly when you get the opportunity to savor dishes you don’t normally eat at home. Your trip can be a unique gastronomic experience for you and your family.

Restaurants and small dining places abound in many places and sometimes, you don’t even have to spend much to be able to taste delectable local cuisine. In Thailand, for instance, visitors in the capital Bangkok can eat as much as they can at a fairly small price at the sidewalk stalls along that serve authentic and exotic Thai dishes. The same can be experienced in Hong Kong where tourists can enjoy noodles and other Chinese food on the street.

Bangkok - Venice of the East tourism destinations

Unfortunately, not everyone can easily take on new food despite their cravings. Some people’s digestive system can be very sensitive that it won’t allow them to taste all kinds of dishes including the exotic ones which can result in food sickness or worse, food poisoning. This condition can occur when you travel to developing countries where proper health regulations are not observed in dining places. It can definitely ruin your trip the reason why it’s best to be prepared all the time and know your limitations. [Read more…]

Sesame Pork Ribs

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Sesame pork ribs are best when the meat is so tender it almost falls of the bone. For this recipe we grilled the ribs, but you can bake it as well. Just make sure to cover it in foil to retain the moisture.

 

Serves 6

Ingredients:

1 lb. pork ribs

1 teaspoon toasted sesame seeds

1 cup water

For the marinade:

1/2 cup soy sauce

1/2 cup tomato ketchup

2 tablespoons Worcestershire sauce

2 tablespoons minced garlic

1 tablespoon minced ginger

 

Place the soy sauce, ketchup, Worcestershire sauce, minced ginger and minced garlic in a large re-sealable bag. Shake until well combined. Put the Ribs in the bag and refrigerate it overnight. Turn the bag at least once.

Place the pork ribs and marinade in a saucepan. Pour in a cup of water. Set the heat to high. Bring it to a boil. Reduce the heat and let it simmer for 10 minutes or until the pork is tender. Add more water if desired.

Drain the ribs and reserve the sauce.  Grill them on a stove top for 2-3 minutes or until lightly browned. Transfer it to a plate and pour the reserved sauce. Sprinkle it with sesame seeds before serving.

 

Photo Courtesy Of: mandydale

The Delicious Tastes of Spain: Foods to Try on Your Next Holiday

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One of the best things about visiting Spain is the chance to enjoy some of its glorious local food. There are excellent restaurants, eateries and food markets all throughout the country where you can sample some uniquely Spanish delicacies.

Spanish cuisine reflects the traditional maritime roots of the country, and frequently includes fresh and flavourful seafood. The Mediterranean influences on the cuisine of Spain mean that food here is wholesome, fresh and very healthy.

If you want to taste truly authentic Spanish food at a cheaper price, try venturing away from the tourist areas and find a restaurant where locals dine. You might find that reading the Spanish menu is challenging but the meal will be very much worth it! [Read more…]

Stuffed Turkey

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Thanksgiving is a few days away and we all know that it will not be complete without a stuffed turkey. Here is a simple recipe that you can follow. Feel free to add more herbs to the turkey and gravy if desired.

 

Serves 16-18

Ingredients:

2 large onions, chopped

3 celery ribs, chopped

2 medium sized carrots, finely chopped

3/4 cup butter, divided

2 lbs. day old bread (2 loaves), cubed

1 cup chicken broth

1 cup minced fresh parsley

1 egg, beaten

1 16-18 lbs. whole turkey with neck and giblets

1/2 teaspoon garlic salt

1/2 teaspoon paprika

For the gravy:

4 1/2 cups water, divided

1 medium carrot, halved

1 celery rib, halved

1 small onion, quartered

1 bay leaf

6 whole peppercorns

6 tablespoons all-purpose flour

1/4 teaspoon salt

 

Place a large skillet over high heat. Melt half a cup of butter in the skillet and sauté the onions, celery and carrots for 4-6 minutes or until they are tender. Transfer it to a large mixing bowl.

To make the stuffing, put the bread cubes, chicken broth, parsley and beaten egg in the bowl with the onion mixture.

Cut off the giblets and neck of turkey. Place them in a covered container and refrigerate.

Loosely fill the turkey with the prepared stuffing mixture. Skewer or sew the turkey openings. After, tie the drumsticks with a kitchen string.

Next, put the rest of the stuffing in a greased 2 quart baking dish and refrigerate.

Melt the remaining butter and put it in a small bowl. Place the turkey breast side up on a rack in a shallow roasting pan. Brush it with melted butter and season it with garlic salt and paprika.

Bake the chicken at 325F. After one hour, baste it every 30 minutes. Cook it for 4-4 1/2 hours or until a meat thermometer reads 180F for the turkey and 165F for the stuffing. Cover it loosely with foil if it browns too fast.

While baking the turkey, start preparing the gravy by combining 4 cups of water, carrots, celery, onion, bay leaf, peppercorns, giblets and neck in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and simmer it for an hour or until the giblets are tender. Strain the broth and set aside.

Loosely cover the baking dish with the extra stuffing with foil. Bake it simultaneously with the turkey for 25-30 minutes. Remove the foil and bake it for another 10 minutes. Remove from oven and keep warm.

Take the turkey from the oven. Cover it loosely with foil and let it stand for 20 minutes before you begin carving it.

Place the turkey drippings and browned bits into a measuring cup or small bowl. Skim off the fat.

Heat a small saucepan over medium heat.  Pour in the remaining water. Add the flour and salt. Stir until well combined. Mix in he reserved broth and drippings. Bring it to a boil. Cook it for 2-3 minutes or until it becomes thick. Transfer it to a jug and serve it with the turkey and baked stuffing.

 

Photo Courtesy Of:   fletcherjcm

Potato and Tuna Salad

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Potato and tuna salad is a filling dish that you can eat as a snack or to replace a light meal. This mayonnaise free recipe can also be served during parties as a side to meats. Add more vegetables such as celery or carrots if desired.

 

1 Serving

Ingredients:

1 medium sized potato

100g can tuna in brine

1 spring onion, chopped

1 hard-boiled egg, coarsely chopped

2 tablespoons low fat yoghurt

1/4 teaspoon curry powder

Salt and freshly ground pepper to taste

 

Half fill a saucepan with water and place it over high heat. Bring it to a boil.

While waiting for the water to boil, scrub the potato and clean it in running water. Cut it into bite sized cubes.

When the water is ready, place the potatoes in the saucepan and cool it for 3-5 minutes or until it is tender. Pierce it with a fork to check if it is ready. Drain well and let it cool.

After, drain the tuna and reserve 2 teaspoons of brine. Place it in a medium sized bowl along with the spring onions and egg.

Meanwhile, combine the curry powder, yogurt and reserved brine. Mix well.  Pour it over the potatoes, egg and spring onions. Toss gently to combine.  Season it with salt and freshly ground pepper. Serve chilled or at room temperature.

 

Photo Courtesy Of:   vintage_queen

Dinner is Served: Top Tips for Hosting a Dinner Party

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It started with supper clubs where amateur party hosts invite diners into their own homes and it’s now evolving into an interior design concept revolving around contemporary furniture – where ordinary homes are transformed into hubs of entertainment taking direction from the hospitality industry. In the current volatile financial climate, a legion of creative consumers are focusing their amateur skills on their homes in a bid to ensure that the new need to stay in, becomes as satisfying as the old routine of going out.

 

So how do you create the sophisticated sparkle of hospitality in your home? Global Head of Visual Display at The Conran Shop, Betsy Smith gives her top 5 tips:

  [Read more…]

Eyeball Caprese

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Halloween is coming up, so here is a simple and delicious recipe that you can serve to family and friends. It is derived from the Italian insalata caprese, which is made of olives, mozzarella, tomatoes and basil. Visit the Evil Mad Scientist website for more information and photos on how to make this spooktacular dish.

 

Ingredients:

Castelvetrano olives or any bright green olives

Black olives

Small balls of fresh mozzarella

Standard drinking straw

Plum tomatoes

Fresh basil leaves

Olive oil

Salt & pepper

 

Slice the ends of the green olives thinly. You will have a disk like shaped piece. Next, use the drinking straw to cut a hole at the center by pushing it down on the olive disk with a light twisting motion. Remove the cut portion using a toothpick.

With the same straw, create a hole in the black olive. Remove the piece and place it on the hole of your green olive. It should fit perfectly. Do this for the remaining olives.

Place the olive irises on the small mozzarella balls. Make sure that two mozzarella balls will fit on top of a tomato slice.

Assemble the caprese by placing a basil leaf and then top it with a tomato slice. Put the mozzarella eyeballs over the tomato. Drizzle it with olive oil and season it with salt and pepper. Serve chilled.

 

Photo Courtesy Of:  oskay

 

The History of Halloween Candy

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Everyone’s favorite holiday is coming up, and I bet you are up to your neck in preparations. Okay, maybe Halloween is not everyone’s favorite holiday, but it still gets a whole lot of attention, especially in the United States.

I am willing to bet that one of the main reasons for the popularity of Halloween is the loads of candy that one can bring home. Sure, there are the costumes. It is the one time in a year that people can let their hair down, and dress up as anyone – or anything – they want. But at the end of the day, I really think candy plays a huge role. And speaking of candy, we have found a nifty infographic about the history of Halloween candy, which you will love if you have a sweet tooth. If nothing else, you might get a good idea of what to stock up on for trick or treat night.

So here’s the infographic. Enjoy the eye candy!

The History of Halloween Candy

The History of Halloween Candy by Recipe Finder

 

Vodka the Elixir of Life

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Photo Courtesy Of: dmitri_krendelev

“There are only two absolutes in life: friends and vodka. And the best times usually involve both” – Unknown

For those who don’t know, yesterday (October 4th) was National Vodka Day.  This famous drink is considered as the national drink of Russia, Poland, Sweden, Finland and many other countries. Its popularity has spread across the globe and it is now the widely consumed hard liquor in the United States because its neutral taste allows it be mixed with different drinks such as juices, sodas and even energy drinks to name a few. Moreover, it is also very interesting to know that despite its intoxicating tendencies, the smell does not stick to your breath.

Vodka is made of ethanol, water and other ingredients such as potatoes, beets, molasses, sugar cane, grains and fruits. These ingredients are fermented and then it goes through multiple distillation processes to remove impurities. The procedures may differ depending on the brewery, but charcoal is the most common filter as it removes unpleasant tastes and harmful chemicals. Nowadays brewers prefer to create pure vodka instead of masking the impurities with various flavors.

This drink has a magical power. It strengthens the weak, and revives those who have fainted. Those tired after work and physical activity can return their life forces by this drink much sooner than by nourishment. … It works as a diuretic, an appetizer, an antitoxin..

— Carolus Linnaeus, Vodka in the Hands of a Philosopher

 

Beyond being an alcoholic beverage, vodka has other uses. It was once marketed for medicinal purposes and called aqua vitae or “water of life”. This started when alchemists from the medieval ages experimented with minerals and different kinds of produce to find an elixir that will grant eternal youth.

Back in the 17th century they believed that this magical drink gave them strength, energy, vitality and happiness (which are all side effects of being drunk as we all know). The Absolut vodka website says that “it was a medicine that cured everything from colic to plague”.  It served as an antiseptic, anesthetic and antibiotic too. Vodka was used to clean wounds and given to patients before and after surgical procedures.

Nowadays vodka is often taken as a drink or used for cooking. Surprisingly, it also has household uses. It can be used as a multi-purpose cleaner for removing odors, stains, fighting molds and mildew. I would suggest that you use the cheap type of course. I don’t think you’d enjoy using Belvedere, Absolut or Grey Goose to scrub your floors right?

Photo Courtesy Of:  norwichnuts

I personally use vodka for cooking especially when I prepare seafood, since it removes the “fishy” taste thus making the food more aromatic. Family and friends often call these dishes “drunken seafood”. Vodka penne or spicy sausage and penne pasta are the most common recipes that use this ingredient, but there are others such as vodka lemon chicken and even vodka tiramisu.

Photo Courtesy Of:  BluEyedA73

As we all know alcoholic beverages should be consumed in moderation because too much can lead to accidents or health problems. With this in mind, let us toast to this brilliant crystal clear drink that has given us great drinks, great food and great times despite the hangovers. What a good excuse to celebrate and have a martini or my favorite, vodka cranberry. Cheers to drinking, cooking and eating with vodka today!

Burgers with Horseradish Cream

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Burgers with horseradish cream  is an interesting twist to the classic hamburger recipe that is perfect for Labor Day weekend. It has a burst of spice and aroma, with a touch of saltiness from the sea. The horseradish cream on the other hand compliment the mix of flavors by giving off a neutral creamy taste. It also adds more texture to this yummy dish.

It is highly encouraged to use fresh bread crumbs. All you need to do is trim off the sides of a few pieces of day old loaf bread (usually 4 slices make 1 cup). Process them in a blender or food processor for 1-2 minutes or until it is fine. Otherwise, make sure that you use very fine bread crumbs that can be bought in the supermarket.  Adding some herbs to this recipe is also a great idea, so feel free to experiment as you wish.

 

Ingredients:

750g beef mince

1 cup breadcrumbs, preferably fresh

1/2 teaspoon finely grated lemon rind

5 drops tabasco sauce

1 egg, lightly beaten

6 oysters

6 burger buns

Salt and ground pepper to taste

3 cups shredded lettuce

For the horseradish cream:

1/2 cup sour cream

2 teaspoons horseradish relish

Salt and ground white pepper to taste

 

Combine the breadcrumbs, tabasco, egg and lemon rind in a large mixing bowl. Season it with salt and pepper. Mix well.

Divide the beef mince mixture into 6 and make patties. Place them on a plate or baking tray. With your thumb, press the center of the patty to make an indentation. Place an oyster in the hole and smooth some mince over it to enclose it. Cover the plate or tray with cling film and refrigerate the patties for 1 hour.

Next, prepare the horseradish cream by placing the sour cream and horseradish relish in a small bowl. Mix well and season it with salt and pepper. Refrigerate.

Lightly grease a grill or non-stick frying pan with oil. Cook the burgers in batches over medium heat for 6-8 minutes per side or until they are cooked through; making sure that you turn them only once.

Place a burger patty on a burger bun and spoon some horseradish cream over the patty. Top it with shredded lettuce. Repeat this for the remaining ingredients. Serve immediately with chips or fries.

 

Photo Courtesy Of:  Editor B

Dairy Free Banana Walnut Bread

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You can never go wrong with banana bread. It is a yummy snack or a delicious dessert that can be served with jams or spreads. Here is a delicious dairy free version for those who are shying away from cow’s milk. If you want to turn this recipe to a vegan dish, just make do without the eggs and add another cup of soya milk. You can also use different types of nuts or replace this ingredient with other fruits of your choice.

This banana walnut bread recipe will last for around 2-3 days or even more as long as it is kept in a sealed container. It can also be refrigerated if desired. I personally like it chilled, but you can reheat it before serving.

Ingredients:

3/4 cup self-rising flour

3/4 cup whole meal self-rising flour

1/2 teaspoon vanilla essence

2/3 cup firmly packed brown sugar

3 large ripe bananas, mashed

2 eggs, lightly beaten

1/3 cup canola oil

1/4 cup soy milk

150g walnuts, coarsely chopped

 

Preheat the oven at 180C and then grease a medium sized loaf pan. Line the pan with baking paper and allow some extra to hang on both long ends.

Place the eggs, banana, vanilla essence, oil and milk in a large jug and mix it well.

Sift the flour and whole meal flour into a medium sized bowl. Add the sugar.

Gradually pour in the egg and banana mixture into the bowl of flour and then stir until all the ingredients are well combined. Add the chopped walnuts.

Using a spoon or a ladle, transfer the banana bread batter into the greased loaf pan. Smooth the surface of the batter using a spatula. You may top it some more walnuts if desired. Bake the bread batter for 45 minutes to an hour until it is golden. To check if the loaf is ready, insert a skewer into it and it must come out clean. Remove the pan from the oven and let it stand for 10 minutes. Gently pull the bread out of the pan using the baking sheet and place it on a wire rack. Let it cool for another 5 minutes. Slice and serve warm or at room temperature.

 

Photo Courtesy Of:   avlxyz

Smoked Trout Pate

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Dips and spreads are mainstays during 4th of July celebrations. So here is a pate recipe which is a versatile spread that can always be handy. For this reason, it is a good idea to keep some in the fridge for when you have guests or when you want to have a light snack. It can also be used for canapés or eaten with crostini and even chips. Pita bread can be a good alternative as well. You can heat it or toast it to make pita chips.  This delicious recipe may be a yummy dip for vegetable sticks like carrots, turnips and cucumbers too.

Smoking food has been done throughout history to preserve food. Nowadays it is for its distinct taste and flavor. Any type of smoked fish will do if trout is not available. Salmon is always at the top of my list. Chopped water chestnuts are also an interesting replacement for horseradish cream. Do not process it. Simply mix it into the pate to give it some crunch and texture.

The lemon juice on the other hand neutralizes the fishy smell and taste, so add as much as you like given that it doesn’t fully alter the taste of the pate. Fresh dill or coriander leaves are interesting additions in lieu of the parsley and chives, because they impart a citrusy aroma and flavor which is perfect for this dish. It is always amazing how one ingredient can make a difference. Be creative and prepare the pate as you wish.

 

Ingredients:

250g smoked trout, skinned and deboned

125g softened butter

125g softened cream cheese

1tablespoon lemon juice

1 teaspoon horseradish cream

1/4 cup fresh parsley, finely chopped

1/4 cup finely chopped fresh chives

Salt and freshly ground black pepper to taste

Toasted brown bread

 

Combine the trout, butter and cream cheese in a food processor or blender. Process it for 20-30 seconds until smooth. Add the horseradish, parsley, chives and lemon juice. Process it for another 10 seconds. Add more lemon juice if desired. Season it with salt and pepper. Transfer it to a serving plate and serve with toasted bread.

 

Photo Courtesy Of:  imcountingufoz

 

That 4th of July Backyard Barbecue

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Time to break out the griller and fire up the barby! The 4th of July is just about one of the best excuses for you to gather up some good friends who enjoy eating and just chilling with some great food in celebration of a momentous day in the good ole US of A ! No matter if you’re getting in the mess of a midday parade or if you’re merely watching it from the tube, this is the day to dust out the griller!

Don’t ask me , but for some reason barbeques on the 4th of July just tastes much better.  Nothing like the great American backyard BBQ weekend with beers and ales in the cooler and god’s gift to carnivores marinating in a dish of some secret sauce.  This could range from monstrous racks of ribs, dinosaur sized chicken parts, half a cow of burgers, wieners or sausages and  thick juicy slabs of steaks.  And then of course, you’ve got  those sweet fish fillets, perhaps even a whole fish you’ve caught your favourite fish monger …shrimps, mussels, clams, crab – err, can you take any more of this?

A proper backyard barbecue calls for a little of everything for your guests. Not only does it allow your guests to enjoy the food without being limited with their choices, but it adds color to the occasion as well.  Make sure to address each marinade properly according to the meat your soaking it in.  The marinade alone can kill the main star of the buffet table if you’re not careful.  The wrong combination of ingredients may toughen the meat more than it should tenderize it, so be mindful of recipes.

Once you’ve got that sorted out, a BBQ can’t be  what is meant to be without an array of mouth watering side dishes you can keep piling onto your plate! Oh, yeah… you know you won’t be able to help yourself from coming back for seconds and thirds for that bowl of creamy mashed potatoes.  I love baked beans just as much as those twice stuffed baked potatoes .  Often times, the table will have a choice between a green salad, a slaw, and a fruit salad.  You can either make your own dessert apart from a fruit salad or maybe…  just purchase a yummy looking pie at your favourite bakeshop and top it off with some vanilla ice cream for an authentic all-American pie ala mode!

Keep in mind that this celebration doesn’t call for pure kitchen slavery. Some of these things you can pre-cook a day or two before the actual BBQ party  and rid yourself of cramming for time and getting stuck in a time pressure rut on the day itself leaving you exhausted before you’ve even managed to sit down and eat.

If you’re planning on a 4th of July BBQ … or any BBQ weekend with friends, map out a good plan of attack to allow yourself the luxury of entertaining your guests and enjoying the company rather than being too pooped out to party!

Here are some of my favourite BBQ sides I never get tired of. Everyone loves a good crisp Waldorf on a summer day.  You may enjoy it as is if you’re on a meatless diet or take advantage of it’s no fuss prep on an ordinary day  and throw in some chicken chunks for a light lunch! I don’t think a BBQ is complete without some good slaw and a hot German potato salad!

Happy 4th of July America!


Chicken Waldorf Salad

Ingredients

1 pound(s) (boneless, skinless) chicken breasts
salt and pepper
.75 cup(s) water
1 crisp red apple
1 green apple
.75 cup(s) chopped celery
12 ounce(s) (fat-free) vanilla yogurt
.5 cup(s) (reduced-fat) mayonnaise
.25 cup(s) (chopped) toasted walnuts
4 cup(s) (shredded) lettuce

Instructions

  1. Lightly season chicken breasts with salt and pepper. In large skillet, combine chicken and 3/4 cup water; bring to a boil. Cover and reduce heat to medium. Cook chicken for 8 to 12 minutes, or until cooked through. Drain; set aside to cool.
  2. Core 1 crisp red apple and 1 green apple; cut apples and chicken into bite-size pieces.
  3. In large bowl, combine chicken and apples with celery, yogurt, mayonnaise, walnuts and shredded lettuce; mix well. Serve immediately.

MEXICAN SLAW

Ingredients

1 (6-inch) corn tortilla, cut into thin strips
Nonstick cooking spray
1/4 teaspoon chili powder
3 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup sliced radishes
1/2 cup corn kernels
1/4 cup coarsely chopped fresh cilantro
1/4 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons cider vinegar
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 350°F. Arrange tortilla strips in even layer on nonstick baking sheet. Spray strips with cooking spray and sprinkle with chili powder. Bake 6 to 8 minutes or until strips are crisp.
  2. .Combine cabbage, carrots, radishes, corn and cilantro in large bowl. Combine mayonnaise, lime juice, vinegar, honey, cumin, salt and pepper in small bowl. Add mayonnaise mixture to cabbage mixture; toss gently to coat. Top with baked tortilla strips.

HOT GERMAN POTATO SALAD

Ingredients

6 potatoes
4 large eggs
1 pound bacon
1 medium head escarole
1/4 cup apple cider vinegar

Instructions

1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
4.Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

Photo Credit: kimberlykv

Photo Credit: spacekadet

Photo Credit: idiotskitchen

Photo Credit: Blue Lotus

Beef Tamales

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Cinco de Mayo celebrates Mexican pride and heritage. It commemorates their victory against the French Army at the Battle of Puebla in 1862. It is widely celebrated with lots of food, folk dancing, parades and mariachi music.

To celebrate this tradition, I would like to share a traditional Mexican recipe that uses unique ingredients. Tamales are called ‘old school’ sandwiches because it has corn meal and meat. It is often cooked during Mexican celebrations and special events. It is also a comfort food that is eaten for breakfast or dinner. It goes well with champorado.

 

Ingredients:

4 pounds boneless chuck roast

4 cloves garlic

3 8oz packages dried corn husks

4 dried ancho chiles

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

1 cup beef broth

1 teaspoon cumin seeds

1 teaspoon ground cumin

2 cloves garlic, minced

2 teaspoons chopped fresh oregano

1 teaspoon red pepper flakes

1 teaspoon white vinegar

salt to taste

3 cups lard

1 tablespoon salt

9 cups masa harina

 

Soak the corn husks in warm water for 3 hours or until they are soft. Weigh them down using a can or heavy plate.

Put the beef and garlic in a large heavy pot with cold water. Place it under high heat and bring it to a boil. Reduce the heat and let it simmer covered for 3-4 hours or until the beef is very tender. Transfer the beef to a plate and reserve cups of broth. Discard the garlic.

Once the beef is cool, shred it finely using a fork.

Heat an iron skillet under medium heat and toast the ancho chili for 2-3 minutes or until fragrant. Let it cool. Remove the stems and seeds. Ground it using a mortar and pestle.

Rinse the iron skillet and place it under medium heat. Once it is dry, heat the oil. Stir in the flour and cook for 3-5 minutes or until brown. Pour in 1 cup of beef broth and mix until smooth. Add the ground chili, red pepper flakes, vinegar, cumin seeds, ground cumin, minced garlic, pepper flakes and oregano. Add the shredded beef. Cover and simmer for 45 minutes to 1 hour.

Combine the lard and salt in a large mixing bowl. Beat it on high speed using an electric mixer until it becomes fluffy.  Add the masa harina and beat at low speed for 2 minutes. Slowly pour in the reserved broth until the dough is soft.

Drain the corn husks. Flatten them with the narrow end facing you and spread 2 tablespoons of masa mixture on the corn husk. Top it with 1 tablespoon of meat mixture. Roll up the long side of the corn husk. Fold the narrow end and tie it using a butcher’s twine. Repeat this process for the remaining ingredients.

Put the tamales in a steamer and steam it for 1 hour or until the masa is firm. Serve immediately. Refrigerate leftovers.

 

Photo Courtesy Of:  Daniel Rincón