Jaymes

I’ve been cooking it for about thirty years, ever since my young (at the time) family moved to New Mexico many years ago. I raised two boys and they, along with my husband, particularly liked it, especially when we were living in cold climates. I’ve lived in every single one of the U.S./Mexico Border States, and the first thing I’d tell you is that each area has their own traditional method of preparing it. The Mexicans call it “Carne Guisada” or “Chile Verde” or some combination thereof. “Guisar,” in Spanish, means “to stew” so, Carne Guisada means basically, “meat stew.” (It’s different from Carne Asada.) In most of Mexico and the Border States, green chiles are traditionally used with pork, chicken, etc., because of the milder flavor of green chiles, and the stronger red chiles are usually used to prepare beef dishes. My family liked both, but it was just so easy to grab a pound of beef stew meat, already cubed, that that is what I usually used, although I fixed it with pork shoulder fairly often as well. I have seen people cut up some sausage, or add some chorizo, but for the most part, they don’t. I often used up leftover turkey this way, as well. The main thing to remember when you are preparing this dish is that it’s just your mother’s meat stew, only as interpreted by Mexican moms. It’s hard to find recipes for it in Mexican cookbooks because it is so basic. You pretty much just take some meat, brown it, then stew it with water or broth and whatever flavorings and vegetables you like. In the States, that’s onions, celery, carrots and sometimes tomatoes, flavored with parsley and bay leaves. In Mexico, it’s onions, garlic, tomatoes (if you wish - just like in the States, they have a "do tomatoes have any place in stew?" debate), chilis (red or green), flavored with cumin and oregano. My basic recipe was to dump a package of stew meat (or cubed round steak, or chuck, or a pork shoulder or butt roast) into a Dutch oven and brown in a little oil. I’d sprinkle cumin seeds and some oregano and a little black pepper on it. Sometimes, I’d dust the meat with a little flour beforehand. Then, remove the meat and put two large cloves of garlic (smashed & minced), and three or four onions, white or yellow, quartered, into the oil, and sauté till onions are clear. Put the meat back into the pot and add a can or two of stewed tomatoes (if you're using them), and a can of broth (or water or homemade stock if you don't like canned). If you’re in the mood, roast, peel and seed five or six (or more depending on taste) fresh long green chiles, or Anaheim, or whatever you like. Cut them into nice-sized chunks and add (if you’re not in the mood to roast fresh chiles, then use three or four small cans of whole green chiles). Cover your pot and simmer till meat is tender. That’s the basic recipe. You can either add more water or broth and serve it very soupy or, after the meat is tender, take the lid off and cook down until the stew has the consistency of meat and gravy. Then, you can serve it rolled up in flour tortillas, or over rice. Now… The versions of this are absolutely endless, just like your Mom’s Beef Stew. Most of the Mexicans add potatoes. They just peel and cube potatoes and add them toward the end of the cooking. Many also add either a small can of peas (or corn, but not both) right before serving, just long enough to heat through. I’ve seen the peas added more than the corn and that’s what I usually do. (I don’t know why, but I have literally never seen a Mexican mom add frozen or fresh peas and let them cook in the stew. They just like to toss in a can of drained, cooked peas immediately before serving. I have often wondered what they did before canned peas were available but, as that was a very long time ago, suspect all those old cooks are dead now, so guess I’ll never know.) Lots of people add a little chopped celery when they add the onions, and an occasional bay leaf or some cilantro, or a little chile powder to spice it up. Sliced jalepeños are usually served alongside, so that folks who like more heat can add them. Other things people add: a tablespoon or so of vinegar; 1/2 cup or so of beer and a tablespoon of brown sugar (brown sugar cuts the bitterness of the beer), and some people brown their stew meat with bacon or sausage but most do not. When I was having company, or wanted to make dinner particularly special, I’d put a nice 2-3lb pork shoulder or butt roast in a pan and roast it at 300-350 degrees for several hours until it shredded easily. Then, I’d shred & chop it coarsely, and put it into the stew pot with the sautéed onions and garlic, and a can or two of chicken or beef broth, the stewed tomatoes, green chilis, etc., and proceed as directed above. You can also get all of your ingredients together in your Dutch oven, and put a lid on it and then put the whole thing in a moderate oven to cook until the meat is tender. In Alaska, I would do it in my crockpot, so that when I got home from work, I’d just add the cubed potatoes and the ubiquitous canned peas, and we’d be ready for supper. Winter’s on the way, and I am sure you will enjoy cooking this up in your kitchen. The aroma alone warms you up. Dave - I'll be eager to hear if this is of help to you. I hope so!

In the "slow cooker" thread, several people mentioned pressure cookers. Thought it might be worthy of its own thread. My mother used one. It was aluminum. It had a little thing on top that looked like the round piece from a tinker toy. It rattled and bubbled and whistled and spun around merrily. I was frightened to death of the thing. To me, it was like a boiler in one of those scary movies.... "Stand back Boys, she's gonna blow!!" Do you have a pressure cooker? What kind is it? What do you use it for? Any particular successes? Failures? Can you really put your eye out with that thing?

Want to add that Herdez packages their salsas in jars and in cans. In some places, they don't carry the jarred products although, if they carry anything (most typically the pickled jalepeños) they can get any of the other products. The jarred Salsa Casera comes in mild, medium and hot. It's my family's favorite of the store-bought. The Salsa Casera (which comes from the word "casa" and means something like "salsa like you find it at home in people's houses" and the Salsa Verde (made with tomatillos, chiles and onions) are, I think, the best. The Salsa Ranchero is good for cooking, but I am not as fond of it for dipping my chips into. Also, I'd like to say that I usually make my own salsas and pico de gallo, but in a pinch, I buy only Herdez. And I recommend it to anyone that is pressed for time, or that just does not like to make their own.

Most places in the U.S., no matter how unlikely, have a Mexican population. Often they are unseen, laboring away in kitchens, or garages, or fields, or on construction sites. And there will be at least one local store that services them. Sometimes it takes a little effort to seek out that store, but once you find it, it will offer a great many products that are familiar to, and popular with, Mexicans. Herdez brand amply fills both qualities. I have never tried a Herdez product that I didn't really like. I'd recommend Herdez to anyone looking for tasty and authentic Mexican products.

Klink, I love you. And I do have a "day job" - but I do it at home. (Or at least would if I were not always here. ) Stefany - potatoes! I never thought of that. In fact, that sounds so good that I think I'm going to stew up some for dinner tomorrow. With potatoes, of course! EDIT: And, Stefany - thanks for telling me the name. When I thought about it, I figured it probably had a "real" name. I mean, I KNEW that the Greeks probably didn't call it, "Greek Beef Stew." But I never knew what that name was! So, Stifado, eh? Thanks!

Decided to add a couple of more practical, specific thoughts and suggestions.... Often on a busy morning, I'd put a beef or pork roast in the crockpot, and add a jar or two of salsa (Herdez is the brand I prefer, by FAR). When I got home, I had meat ready to be pulled in order to fill tacos, enchiladas, gorditas, quesadillas, etc. Ditto with a roast and bottle of BBQ sauce. Keep in mind that I am well aware this is not "haute cuisine" but when you have a full-time job, AND three hungry teenagers and a hungry husband who never lifts a finger around the house (in a helpful manner, I mean) - well - a mom's got to do what a mom's got to do. We also loved Mexican Green Chile Stew - made that often as well. I found that if I had time, it was good to brown cubed stew meat, then proceed as usual. But most mornings, I just didn't have that luxury. So I'd just toss into the crockpot a couple packages of stew meat (or even something big like a chuck roast) and add the stew ingredients, and by the time I got home in the evening, the meat was tender (even if it had started out as a whole roast) and the entire thing had turned as if by magic into a stew. I could correct the seasonings when I got home. Here's another favorite: Greek Beef Stew 1/4 C olive oil 2 lbs beef stew meat 2 lbs white or yellow onions 1 C dry red wine 1 can tomatoes, undrained 3 T vinegar 2 t salt 1 stick cinnamon 4 whole cloves 1 tsp sugar In Dutch Oven or stew pot, brown cubed stew meat in olive oil. Cut onions into quarters and add to pot. Break up canned tomatoes and add with juices to pot. Add all remaining ingredients. Simmer, covered, on low heat or in slow oven until beef is tender and all flavors are well combined. (I'd suggest that you resist the urge to add all the usual "doctor it up" stuff - like celery, carrots, etc. - at least the first time you make it. Through the years, I tried adding everything you can think of and, to me anyway, it seemed to throw the flavors off and it wasn't as good.) This is good served as a stew with a salad and crusty bread, or simmered down to thicken, and served over noodles.

I reared three children, and found my crockpot absolutely indispensable. I would never, for example, have gone off and left my oven on all day - even on low heat. It might not have been a dangerous or unwise thing to do, but it would have made me exceedingly uncomfortable and I would have spent my entire day worrying about it. On the other hand, at least two or three times a week during winter, I'd throw something in the crockpot, and come home to find dinner all warm and ready. I made lots of soups and stews - including all the famous ones - and often fixed roasts as well. There is another thread on this issue, "crock pots" in the "general" board, and if you do a search, you'll find crockpots mentioned in several threads, "ground beef" and "sloppy joes" among them. Now, I am home much of the time, and by myself, so have no on-going need for the crockpot. But I still use it without fail when I entertain. Often, in the winter months, I use it for Gluwein or mulled cider when I have people over. As far as I am concerned, it is a very useful tool for a family in which whomever does most of the cooking also has a "day job."

Not heresy, but a venial sin, I would say. Wouldn't be a heresy. But wouldn't be a Reuben, either. On second thought, I guess you could call it a "Heresy" if you wished.

When I lived in Alaska, there was a bar on the banks of the Chena River. In the wintertime, they served a drink called "Hot Apple Pie." It swiftly replaced Hot Buttered Rum in my affections. It is: Hot spiced/mulled apple cider, Tuaca, and a generous topping of freshly-whipped cream. Oh my. Positively orgasmic. EDIT: In fact, thinking of the crockpot thread, when I entertain in the colder months, I always use my crockpot to mull up a big batch of apple cider. Then, I put the recipe for "Hot Apple Pie" in a cute little recipe-card holder alongside, and a bottle of Tuaca, and a bowl of whipped cream, and some nutmeg in a sprinkler-thing. Those who don't want alcohol can just have a mug of hot mulled cider topped with whipped cream and a dusting of nutmeg. But those who do imbibe can add the Tuaca for the Hot Apple Pie. This has always been very well-received.

Wilfred - Have a suggestion for you that's no trouble at all. Like most popular food preparations, there are companies that provide it premade (a la the "partially home-made" thread). Most upscale liquor/wine stores sell packaged Hot Buttered Rum batter, as do many "gourmet" type grocers. I'd suggest you buy one of those, then fill a mug with water (or cider), zap it in the MW, add your rum and a spoonful of the store-bought batter, see what you think. Then, if you like it, and think it has possibilities, you can invest the time and trouble to make your own batter.

Yes, you certainly can. I don't know (on account of not being around back then) but suspect that the drink originally began without any creams. It just doesn't seem likely to me that taverns of old had a ready supply of cream, let alone ice cream. You can find simple recipes that just call for butter, sugar and some spices - no cream or other flavorings. But, as for the filler, rum is fabulous with cider. I've seen recipes that call for just rum, butter, sugar, the traditional mulling spices, and hot water (which is probably the original way), but cider is better. After all, you'd hardly want to slurp down entire mugs of rum, would you? And even if you would, I suspect a fellow could only have one or two of them before he'd be under the table. On the other hand, one can drink good hot buttered rum, with either hot cider or water as the filler, all through an entire snowy night in front of the fire.

Since the colonial days in the US of A, Hot Buttered Rum has been, I believe, the standard of cold weather toddies. It began as a kind of mulled rum/water or cider drink, with sugar, spices, and butter. There are many recipes for it. In my experience, it has been a good thing to give for the winter holiday season, when you want to hand out homemade gifts to friends and neighbors. You whip up a "Hot Buttered Rum" batter which you put into an attractive container, with instructions. The container is then kept in the fridge (or freezer if your batter recipe contains ice cream, which many of them do). You can give the batter along with a nice bottle of rum, or not depending on your budget. I am sure that a search of cookbooks, or a quick trip through Google, will provide you with many recipes, and you can pick one that looks promising. This is one I made for many years and gave to friends and neighbors, as described above: Hot Buttered Rum Batter 1 lb dark brown sugar 1 lb light brown sugar 3/4 lb butter (butter, not oleo) 2 jiggers white creme de menthe 2 jiggers creme de cocoa 1 tsp freshly ground nutmeg 1 tsp cinnamon 1 tsp powdered cloves Melt butter and sugars over low heat or double boiler. Add spices and stir well. When fairly warm, but beatable, remove from heat and stir in liqueurs. Place into canning jars and seal. Let stand a month or so for fuller flavor. To serve: Place 1 heaping tbls of mixture into mug. Add 1 jigger of rum and hot cider to fill. Top with whipping cream for added richness/creaminess.

Almost identical to mine -- but I add a little bourbon and some orange - either orange zest, or a couple spoonsful of frozen OJ concentrate.

When I was a kid, we used to catch trout and bring it home to fix. My grandmother just dipped it in egg and then a little cornmeal and fried it. It was VERY good eating.

Well, in the South of course, we always add a little Durkee's Special Sauce. Ain't no such thing as a Southern refrigerator without Durkee's in it. What is Durkee's Special Sauce? You aren't talking about Durkee's Hot Sauce are you? I think that might be the only kind of Durkee sauce we get up here, I would have to check. No - it's not what most people would consider "hot." It does have some horseradish, however, to give it a pretty good zip. It's creamy - kinda mustardy, kinda sweet, kinda tangy. It comes in a concial-shaped jar with a turquoise lid. It's with the salad dressings and mayos in the grocery store. We put it in lots and lots of things - slaws and salads and deviled eggs come immediately to mind. Some people just smear it directly on their bread for sandwiches, but the horseradish makes it a little strong for that for me. It is ubiquitous. Southern cooks just say, "Oh, and add a little Durkee's, of course." Everyone knows what you mean. EDIT: Got my bottle of Durkee's. First of all, I had the name wrong. It's "Durkee's FAMOUS Sauce," and although it is "special" that's not the name. The label says, "Since 1857 - Sandwich & Salad - A Tangy, Mustardy-Mayonnaise Flavor - A creamy deli spread that goes great with sandwiches and sliced meats. Adds zest to cole slaw, potato salad, and makes a tangy sauce for meats and vegetables." So, you gotta figure if they've been pumping out this stuff since 1857, SOMEONE must like it.

Well, in the South of course, we always add a little Durkee's Famous Sauce. Ain't no such thing as a Southern refrigerator without Durkee's in it.

Newtown Pippin or Ashmead Kernel or Esopus Spitzenberg are my favorite apples around this time. Let me know which one you use. My mother always used Red Delicious. I think that was pretty-much the only choice back in the olden days. But I just read an article saying that the only thing "delicious" about Red Delicious is the name. And I've tried a few other varieties, but haven't settled on one. So, that's why I'm asking the wise and wizened eGulleteers. EDIT: Should add that I really like Fuji for snacking, but fear the flavor is too mild to stand up to a salad.

Asked these questions in the "Thanksgiving sides" thread, but got no reponse. I'm trying a more aggressive, brazen approach. What kind of apples? Do you put in anything besides the traditional apples, celery, walnuts, raisins? How about the dressing - just Mayo, or mayo with little extra lemon? Sugar? Durkee's? What? My Waldorf Salad is damned adequate, but I have a feeling it could be much better.

I pick them up with a spoon, one by one, directly from the hot water, and then hold the hot egg under cold running water while I peel it. The egg WOULD be too hot to handle if I were not holding it directly under the cold water.

T - do you ever get eggs that won't peel smoothly that way? It seems to me that unless I'm peeling the hot egg directly under cool running water, sometimes the shell won't come off smoothly.

I put room-temp eggs into a saucepan of cold water. I don't add vinegar or anything else. I bring the thing to a boil and then turn off the heat and allow the eggs to set for 5-10 minutes. Then, I lift the eggs out of the hot water one by one and peel them under cold running water so that their shells come off smoothly. Am I doing this "correctly"? What do others do?

How did you prepare the curry steak? Would this be a good thing to serve tomato chutney alongside??

I don't see how anyone can beat the old classic: Ginzu knives, with the Japanese chefs grinning manaically as they gleefully chopped up everything from tomatoes to sheets of paper to beer cans. "But wait! There's MORE!!"

I cook for people who don't feel bad. And, especially, for those who do. i pity those who don't cook for people who feel bad. I feel for people who cook for bad people. I feel people who cook and aren't bad people. For I cook people who don't feel bad. I don't cook for bad people. Don't feel bad, for I cook people. Feel bad for people who I don't cook. I don't feel bad for cook people. Don't cook people who I feel bad for. Bad cooks don't feel people. People don't feel bad cooks.

Waldorf Salad - How do you make yours? Specifically, what kind of apples??? And, for the dressing, do you use just mayo? Or maybe mayo with a little sugar, lemon, and Durkee's? Or what???