I need a little help
EmmyBlue
her family dinners. The food, my god, the food was to die for. Her chile
rellenos were so good that I begged her to teach me how to make them, and
she did.
She made a pinto beans and greens dish with bacon and onion that was also a
particular favorite of mine...cooked in a big cast iron skillet. What she
called it sounded like "ka-lee-tees." I have searched the Internet just
using the ingredients, but to no avail.
Does anyone here know what I'm looking for? If not, is there another food
newsgroup that would know?
I thank you for any help.
ev
--
http://soonerblue.bloghi.com/
little man upon the stair
> She made a pinto beans and greens dish with bacon and onion that was also a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.
I am reminded of Eagles song, "Hotel California"...
"On a dark desert highway, cool wind in my hair, warm smell of colitas
rising up through the air."
Eriogonum jamesii is a species of wild buckwheat known by the common
name James' buckwheat and Antelope sage. It is native to southwestern
North America (Colorado, Utah, and New Mexico).
Do Mexican cooks use native plants such as sage to flavor such dishes,
or does the recipe include chiles de arbol (colitas de rata)?
Nunya Bidnits
This sounds wonderful and I would also like to know the recipe. But this NG
is pretty dead. You should try posting in rec.food.cooking if you don't mind
navigating around a lot of trash posts, or alt.food.recipes, or
rec.food.recipes.
But if you could, would you kindly post that rellenos recipe you mentioned?
MartyB in KC
Jack
Sounds like "Quelite". Wikipedia states: Quelite can mean any of a
number of different plants eaten in Mexico for their leaves, as leaf
vegetables or herbs, including but not limited to: Amaranthus,
Chenopodium or Coriandrum species. Maybe it was just Coriander
(Cilantro)?
Good luck............
jack
EmmyBlue
"Nunya Bidnits" <NunyaB...@eternal-september.invalid> wrote in message
news:h6c4r2$qqf$1...@news.eternal-september.org...
Well, it's not really a recipe...
Blackening and peeling the Anaheim peppers is the most time consuming part.
You put them directly in the flame of the burner...after they're black and
blistered, put them in a paper sack or a plastic bag for about 20 min, then
they peel pretty easily.
Then you slit the pepper down the side about half way, cut through the seed
pod just under the inside of the stem and pull it out carefully. Stuff the
peppers with Monterey Jack cheese and roll them in flour.
People are scared of the batter...but you just separate your eggs and beat
the whites until stiff....beat the yolks with salt and a spoon of flour and
*carefully* fold into the beaten whites. The key is to not deflate the
whites too much. Dip peppers in batter and fry in 2" oil in a cast iron
skillet. I like mine with sour cream and a fresh pico de gallo (chopped
tomatoes, fresh chiles, onions, cumin, salt, and lime juice)...or bottled
salsa if I'm lazy.
You can also make baked chile rellenos -- Lay the stuffed peppers in a
greased casserole and pour the batter over. Sprinkle w grated cheese and
bake about until batter is done and lightly browned on top.
Now let's talk about Tamale Pie....made with masa harina...I'm collecting
recipes in my quest for the perfect one.
EmmyV in OK
--
http://soonerblue.bloghi.com/
EmmyBlue
news:468a9c12-4107-4b2f...@t13g2000yqt.googlegroups.com...
On Aug 16, 4:35 am, "EmmyBlue" <emmyb...@privacy.net> wrote:
> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
> her family dinners. The food, my god, the food was to die for. Her chile
> rellenos were so good that I begged her to teach me how to make them, and
> she did.
>
> She made a pinto beans and greens dish with bacon and onion that was also
> a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.
>
> Does anyone here know what I'm looking for? If not, is there another food
> newsgroup that would know?
>
> I thank you for any help.
> ev
Sounds like "Quelite". Wikipedia states: Quelite can mean any of a
number of different plants eaten in Mexico for their leaves, as leaf
vegetables or herbs, including but not limited to: Amaranthus,
Chenopodium or Coriandrum species. Maybe it was just Coriander
(Cilantro)?
Good luck............
jack
~~~~~~~~
Hmmm...I wonder what the Mexican word for mustard greens is...
ev
--
http://soonerblue.bloghi.com/
EmmyBlue
news:ba229f16-1c84-4810...@a13g2000yqc.googlegroups.com...
~~~~~~
Ah, I love the Eagles...always thought colitas is a flower.
You know, my landlady used baby talk a lot, called enchiladas
'enchiladees'...maybe that's a clue.
emmyv
--
http://soonerblue.bloghi.com/
little man upon the stair
> Hmmm...I wonder what the Mexican word for mustard greens is...
Mustard spinach is called "espinaca mostaza". The yellow mustard
flowers that grow wild everywhere are called "ajenabe".
Hay mucho mas aqui:
http://es.wikipedia.org/wiki/Brassica_nigra
La mostaza negra o ajenabe (Brassica nigra) es una planta herbácea
anual, cultivada por sus semillas, que se emplean como especia.
http://es.wikipedia.org/wiki/Brassica
Brassica perviridis: tender green (verde tierno), mustard spinach
(espinaca mostaza)
Brassica juncea: mostaza india (indian mustard), mostaza marrón y de
hoja (brown and leaf mustards), mostaza Sarepta.
little man upon the stair
> You know, my landlady used baby talk a lot, called enchiladas
> 'enchiladees'...maybe that's a clue.
Well, here's a major clue:
The names of Mexican dishes often refer to the cooking process, and
other dishes that use the same cooking processes are based upon other
ingredients.
For instance, "cocido" just means "cooked", but if you went into a
taqueria and
saw "cocido" listed on the wall menu, it would probably be Mexican-
style beef stew, which is made without any gravy at all.
"Fritada" simply means "fried". Everybody knows that you can fry
anything you throw into a skillet, but "fritada" probably means "fried
fish" to a Mexican.
Finally, back to "enchilada".
To an American, an "enchilada" is rolled-up tortillas in red chile
sauce with beef or cheese inside and melted cheese on top.
But in Mexico, an "enchilada" is *anything* in a chile sauce or with
chile sauce in it.
For instance, "queso enchilado" is a spicy Mexican cheese.
little man upon the stair
> "Jack" <jcans...@ngcsu.edu> wrote in message
> Sounds like "Quelite". Wikipedia states: Quelite can mean any of a
> number of different plants eaten in Mexico for their leaves, as leaf
> vegetables or herbs, including but not limited to: Amaranthus,
> Chenopodium or Coriandrum species. Maybe it was just Coriander
> (Cilantro)?
Read Rolly Brook's website, especially his glossary of Mexican food
terms.
And, if you decide you want to cook up a dish containing Mexican
"greens", be sure to buy them from a grocery store that sells
traditional Mexican produce,
since some similar-looking plants that grow wild in the USA may be
poisonous...
EmmyBlue
~~~~~~~~~
Thanks for the enlightenment.
evb
--
http://soonerblue.bloghi.com/
Dimitri
"EmmyBlue" <emmy...@privacy.net> wrote in message
news:7epungF...@mid.individual.net...
Try this:
Dimitri
For breakfast I wanted Chilaquiles. I still haven't made enchilada
sauce so I used my good ol' standby. I was too lazy to fry up some old
tortillas so I used pre-made tostada shells. These I usually have on
hand also. They are great for ceviche tostadas.
I got together the enchilada sauce, tortillas, onion and cheese.
http://i31.tinypic.com/2hi002t.jpg
Poured a little of the sauce into the baking pan. Just enough to coat
the bottom of the pan.
http://i30.tinypic.com/f051qb.jpg
Add broken up tortillas,
http://i32.tinypic.com/fu0qqb.jpg
and layer in some cheese and onion.
http://i26.tinypic.com/2s1n11f.jpg
Repeat. Top layer should be sauce and cheese and onion.
http://i29.tinypic.com/29vcl54.jpg
Place in a 350* oven until hot and bubbly.
While the chilaquiles were baking I fried some bacon and scrambled up
some eggs.
http://i28.tinypic.com/6gk65t.jpg
This made a great breakfast with some sliced heirloom tomatoes.
http://i26.tinypic.com/fxe9uh.jpg
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09
EmmyBlue
news:6KWjm.110444$8B7....@newsfe20.iad...
How scrumptious! I'd kill for those heirloom tomatoes.
I just scrambled some eggs with leftover fried rice, sprinkled it w grated
cheese and rolled it all up in a flour tortilla and dipped it in tomato
salsa.
I like to scramble eggs with onions, peppers and broken bits of tortilla
chips...sprinkled with grated Pepper jack while still warm.
ev
--
http://soonerblue.bloghi.com/
little man upon the stair
> I like to scramble eggs with onions, peppers and broken bits of tortilla
> chips...sprinkled with grated Pepper jack while still warm.
Most mornings I microwave about 2 tablespoons of El Mexicano chorizo
for
1 or 2 minutes so most of the grease and chile sauce separates from
the meat.
Then I break two eggs into a small styrofoam bowl and stir the eggs up
with some grated cheese and the chorizo and nuke that mixture on
medium for three minutes.
That makes a nice Mexican-style omelette I wish I could figure out how
to make loose scrambled eggs in the microwave...
EmmyBlue
~~~~~
I'm old school, I like my eggs cooked a skillet over a low flame...low and
slow in butter is the key to perfect scrambled eggs.
I use my microwave mostly to melt things, or reheat. I love old fashioned
cooking, love the dance of fire and knives.
ev
--
http://soonerblue.bloghi.com/
little man upon the stair
> I'm old school, I like my eggs cooked a skillet over a low flame...low and
> slow in butter is the key to perfect scrambled eggs.
I always thought that I liked the taste of eggs, but it turned out I
actually liked the taste of the butter on my toast.
>
> I use my microwave mostly to melt things, or reheat. I love old fashioned
> cooking, love the dance of fire and knives.
I like the convenience and speed and the automatic operation of a
microwave.
For instance, I can assemble a tamale pie in about 15 minutes and nuke
it for 20 minutes and I can walk away and do something else while it
steams itself inside the covered Pyrex bowl for another half hour or
45 minutes.
I make a hearty pozole (Mexican white hominy stew) in the microwave in
the same way.
I could spend hours doing those things "authentically" in an outdoor
horno,
or a pib, but microwaving on my kitchen countertop is so much
easier...
EmmyBlue
~~~~~~~~
Like I said, I LOVE to cook...for just me or a group of friends. It relaxes
me, it's fun, not a chore that takes me away from other things. I have a
glass of wine, play music...shut out the problems of the world and get into
the zen of cooking.
Besides, I have invested so much money in my lovely pans....
;)
little man upon the stair
> Like I said, I LOVE to cook...for just me or a group of friends. It relaxes
> me, it's fun, not a chore that takes me away from other things. I have a
> glass of wine, play music...shut out the problems of the world and get into
> the zen of cooking.
> Besides, I have invested so much money in my lovely pans....
I can certainly understand the female vs. male viewpoint as regards
cooking and how much TLC you ladies add to everything you prepare.
Most of what we Americans think of as Mexican "cuisine" is rather
casually prepared, in a short time from limited fresh ingredients and
is often eaten just as casually, out-of-hand, like a taco or a
burrito, or maybe it's a Mexican salad dish
that takes minutes to prepare.
All those things can be found at the casual Mexican grills called
"taquerias".
Such items are called "antojitos" which means "little trifle" in
Spanish. I once had a list of about 50 similar antojitos that were
basically made from ground white corn masa, some sort of meat or
poultry and a chile sauce.
There are also "platas fuertes", main course dishes which take hours
to prepare.
Since Mexican peasants living in isolated villages in the central
highland usually didn't have electricity or refrigeration, whatever
meat they included in their platas fuertes was usually freshly
butchered and unaged, so it required more cooking to make it tender.
So it was skillet browned and then boiled until it was falling apart
like the pork in a pit barbecue. When you can shred the pork with two
forks, it's called a "tinga" or
"hash".
But I don't want to hang around watching a pot boil...
I prepare platas fuertes like frijoles con puerco (beans with pork) or
birria de chivo
(a lamb or goat stew) in a slow cooker so I can go off and do
something else as the low heat slowly tenderizes the meat.
Nunya Bidnits
> Ah, I love the Eagles...always thought colitas is a flower.
It's pot, but otherwise that is correct, referring to unpollenated flower
bud, but a rather arcane term probably known only to children of the sixties
and anyone who has analyzed those lyrics in detail.
MBKC
Nunya Bidnits
Thanks! Do you ever use poblanos instead of rellenos? I make a baked stuffed
poblano, I guess technically that makes it a relleno. I fill the roasted and
peeled peppers with a mixture of grilled or smoked chicken, cream cheese,
chihuahua cheese, chiliancho paste, and a little chipotle, then top with
cheese and bake till heated through and melted.
It's the batter which always worried me, and managing to keep the filling
inside when frying. Have you deep fried these?
MartyB in KC
Nunya Bidnits
Care to share that quick tamale pie recipe?
Thanks,
MartyB in KC
mack the knife
reading on colitas- http://www.straightdope.com/columns/read/1053/in-the-
song-hotel-california-what-does-colitas-mean
little man upon the stair
september.invalid> wrote:
> Care to share that quick tamale pie recipe?
Mix your instant masa a little thicker and stickier than you would if
you were making tamales in corn husks so it will stick to the sides of
your Pyrex
bowl.
Grease or apply vegetable oil to the sides and bottom of the bowl so
the masa won't stick.
Pour whatever meat and chile sauce filling you've previously prepared
into the masa-lined bowl and cover it with a layer of masa.
Microwave on high for 15~20 minutes, then let it sit and steam itself
for 45 minutes before taking the lid off.
A lot of people get hung up over the way they think some particular
Mexican
dish should *look*, instead of how it should taste.
But I'm after the flavors first, and I want to enjoy flavors instead
of admiring appearances.
After all, I am going to tear everything apart with knife and fork and
chew it up within a matter of minutes...
You can even make an "inside out tamale" if you want.
Just make some little 1/2 inch diameter balls with instant masa and
drop them into your chile sauce as it simmers on the stove top.
That makes a sort of corn meal dumpling which is called a "bollito" or
something like that.
Nunya Bidnits
That sounds like something that would make an interesting taste and
presentation variation in any sort of chili or stew. For example I'm
thinking maybe a chicken/green chile/roasted pepper/black bean chili with
the "bollitos" would be a nice conversion of the old chicken and dumplings
concept. The black beans would actually be redundant, I might just replace
them with the corn dumplings.
By instant masa, are you referring to masa harina?
Thanks,
MartyB in KC
little man upon the stair
september.invalid> wrote:
> By instant masa, are you referring to masa harina?
Yes. "Masa" is dough, but most people simply call maseca or masa
harina "masa", assuming that the reader *knows* what they're talking
about.
http://en.wikipedia.org/wiki/Masa
There are recipes like pambazo where the "masa" referred to is made
with ordinary wheat flour and holdajres (sp?) where the masa uses a
pastry flour mix.
EmmyBlue
"mack the knife" <00...@xxxx.xxx> wrote in message
news:Xns9C71BE66...@69.16.185.247...
Aha - 'little buds' makes perfect sense.
evb...child of the early 70's when a 3-finger lid was $10
--
http://soonerblue.bloghi.com/
EmmyBlue
>[..]
>
> Thanks! Do you ever use poblanos instead of rellenos? I make a baked
> stuffed
> poblano, I guess technically that makes it a relleno. I fill the roasted
> and
> peeled peppers with a mixture of grilled or smoked chicken, cream cheese,
> chihuahua cheese, chiliancho paste, and a little chipotle, then top with
> cheese and bake till heated through and melted.
>
> It's the batter which always worried me, and managing to keep the filling
> inside when frying. Have you deep fried these?
>
> MartyB in KC
No, never used any peppers but Anaheims, which is what my landlady used.
They are plenty hot too, if you leave too many seeds and veins in. Yes, I
have deep-fried them, the batter isn't as scary as you think...it puffs up
immediately and holds the filling in.
Your chicken mixture sounds good...sort of like something I saw that PBS
chef wot travels Mexico and cooks rustic authentic dishes...can't think of
his name. Last saw him on Food Network in a chef throw-down.
evb
--
http://soonerblue.bloghi.com/
EmmyBlue
On Aug 24, 2:01 am, "EmmyBlue" <emmyb...@privacy.net> wrote:
> Like I said, I LOVE to cook...for just me or a group of friends. It
> relaxes
> me, it's fun, not a chore that takes me away from other things. I have a
> glass of wine, play music...shut out the problems of the world and get
> into
> the zen of cooking.
> Besides, I have invested so much money in my lovely pans....
I can certainly understand the female vs. male viewpoint as regards
cooking and how much TLC you ladies add to everything you prepare.
[..]
~~~~~~~~~
Now, now...there are more famous male chefs than female...and I have many
male friends who love to cook the old-fashioned way...straight too. ;D
evb
--
http://soonerblue.bloghi.com/
Nunya Bidnits
That sounds easy and delicious. Your posts keep making me hungry!
There's a restaurant near here which offers a breakfast entree consisting of
eggs, cheese, and poblanos, which I suspect they cook the same way you
describe, and it comes out with a molded shape. It's served on top of a
sweet corn cake, all of that resting on a bed of green sauce, with some sour
cream on top. It's awesome.
Since you brought up chorizo, I've got a question. The chorizo in stores
around here comes in a chub, Supremo and Cacique are two common brands. They
are very difficult to work with, rendering a large percentage of it's weight
in grease and the meat is tough and fibrous. I can get fresh chorizo at a
couple local markets but it doesn't have as much flavor. How do you work
with this stuff in the chub to make it more palatable?
MartyB in KC
Nunya Bidnits
Thanks, I figured that's what you meant but I thought I'd make sure I
understood you correctly as to masa harina vs. plain corn meal, and. I
didn't know that masa meant any kind of dough.
Thanks!
MartyB in KC
little man upon the stair
september.invalid> wrote:
> Since you brought up chorizo, I've got a question. The chorizo in stores
> around here comes in a chub, Supremo and Cacique are two common brands. They
> are very difficult to work with, rendering a large percentage of it's weight
> in grease and the meat is tough and fibrous. I can get fresh chorizo at a
> couple local markets but it doesn't have as much flavor. How do you work
> with this stuff in the chub to make it more palatable?
I don't buy the fresh stuff.
I can buy the El Mexicano chorizo in a 16-oz tube at the 99 Cents Only
store and just squeeze a few ounces onto a paper plate and microwave
it for two minutes and the excess grease runs out and I throw the
paper plate away.
I could buy fresh chorizo on a styrofoam tray and spend several
minutes frying it and draining off half the weight in grease and then
I have a greasy skillet to wash, and that takes another five minutes
to wash and dry.
So, like the guy in the Beatles song, "Day Tripper", I've got a good
reason for takin' the easy way out...
http://en.wikipedia.org/wiki/Chorizo#North_America
"Mexican chorizo comes in two varieties, fresh and dried, the fresh
being much more common. Chorizo can be made from a variety of meat
cuts, including lips, lymph nodes, and salivary glands. The meat is
finely ground and stuffed in plastic tubes to resemble sausage links,
though traditionally natural casings were used. Before consumption,
the tubes are usually cut open and the nearly paste-like mixture is
fried in a pan and mashed with a fork until it resembles finely minced
ground beef."
Nunya Bidnits
That would probably be Rick Bayless. He's an awesome chef.
MBKC
Nunya Bidnits
I see that the stringy gristly stuff in the chub might be lymph nodes and
salivary glands. I think that may be enough to stop me from eating the
stuff.
;-)
Mary~~ Smokey
to try more mexican dishes but have been afraid as some sound so
complicated-thanks again will try this,Mary
gunner
"Jack" <jcan...@ngcsu.edu> wrote in message
news:468a9c12-4107-4b2f...@t13g2000yqt.googlegroups.com...
On Aug 16, 4:35 am, "EmmyBlue" <emmyb...@privacy.net> wrote:
> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
> her family dinners. The food, my god, the food was to die for. Her chile
> rellenos were so good that I begged her to teach me how to make them, and
> she did.
>
> She made a pinto beans and greens dish with bacon and onion that was also
> a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.
>
> Does anyone here know what I'm looking for? If not, is there another food
> newsgroup that would know?
>
> I thank you for any help.
> ev
>
Sounds like "Quelite". Wikipedia states: Quelite can mean any of a
number of different plants eaten in Mexico for their leaves, as leaf
vegetables or herbs, including but not limited to: Amaranthus,
Chenopodium or Coriandrum species. Maybe it was just Coriander
(Cilantro)?
Good luck............
jack
Just ran across this bit on greens that may help: