Six-pack-to-go

Ahhhh... I love how you purchased them in a farmer's market. After citrus it's probaly one of the most frequently grown fruit trees I've run into in sourthern CA. And hardly anyone even knows what they are. We're so spoiled that we forget sometimes that fruit comes from trees and not markets. Good eye on spotting one. Being able to identify various plants around us is like seeing the forest through the trees. (Insert winking emoticon here)

Damn, threads like this make me miss the East coast... Here's a website with some suggestions on use from cuastard to bake goods: http://www.hort.purdue.edu/newcrop/ksu-pawpaw/cooking.html Please report back with results and pictures

this is wonderful I've never done this before and was wondering if someone who has had success would be willing to give me step by instructions from marinating to proper temps and time. There is a wonderful carneceria by me that ofers all sorts of cuts of meat from flank steak to chuck in wafer thin slices. It would wake wonderful jerky. Also has anyone ever attempted a version of pemmican. I live in socal so i have alot native plants and berries available. would love to know more about if anyone does and is willing to share.

If the steaks in your cast iron stick like glue then A) it's not seasoned well enough or B) the tempature isn't high enough The idea of searing is to have a high tempature pan. When the steak hits the pan you should hear the SIZZZZZZZZZLE. If not your pan isn't hot enough. Initialy it will stick to the pan. don't mess with it, don't touch don't try move it around, let it be. after about 30 secs to one minute the meat will release and you will be able to flip it. I just made some steak with Cabreles sauce this past weak in a cast iron pan from a thriftstore my GF picked up that I had to to sand down and reseason because of rust. Month later I seared steak and it had the most amazing carmelization I've ever produced out of any pan.

On a final note... I good aoli with a little smoked Pap makes an awesome dip for french fries or on chicken cutlet sandwiches. That's what I just had for breakfast Thanx to you reigniting my love of the smokey Spanish stuff.

I think you got covered. only additions goat cheese and those frenchy lamb sausages merg... soemthing or other? Can't recall might be tough to track down

To add to the purees route... Tis the season. How's bout pumpkin? The color contrast would be lovely and the taste would be in line with the tastes of Fall that would compliment the apple cider.

But ain't we got love?

← My mom added cinnamon to the sugar and made sure the bread was toasted and served it for breakfast. alot better then those sugar-coated cereals....

DELETE

HAHAHAHA! Awesom-o Here's the American version Lipton instant noodle soup and tomatoe ketchup. I grew up on this and still stand by it. And there's always cambell's soup cookery! I've said too much... EDIT Gawd, I can't keep my mouth shut... Serve with a side of grilled cheese for dipping

Completely irrelavant of your post. I HEART YOUR QUOTE!!!!!!!!!!!!!!!!!!!!! EDIT And by quote I mean George jones referance

I like the idea of grits. good suggestion. Or because of the mascarpone how's bout Italian grits a.k.a polenta? With a side of nasty little bitter greens (mesculine mix) that have become unavoidable in recent years? I'd say spinach salad but what with the recent spinach scare...

Well, if you were to ask a Spaniard he'd probaly tell you to put it in anything. But barring running out and getting a Penelope Casas book here's a little peasant recipe for leftover potatoes that exhibits the flavor of Spanish Pap. Potatoes with Rabbit in the Hills. 1lb leftover cooked potatoes sliced in rounds 1 clove garlic minced (optional) 1-3 tablespoons olive oil (to taste and health concerns) salt, pepper to taste 1 Tablespoon paprika or to taste fry onion and garlic if using in 1 tb oil till slightly carmelized about 15 minutes and put aside or the potatoes won't brown. Add remaining oil and heat on medium high till before smoking. And potatoes and brown, add S&P and paprika. return onions and heat through and serve. Where's the rabbit? It's in the hills! HA! Silly peasants... don't you have a field to toil in? So basically you've made Spanish hash browns. It makes a nice side and goes well with a nice steak with a Cabrales sauce a.k.a. blue cheese sauce. If you don't wanna drop $18 a lb for Cabrales I won't hold it against you, I usually use whatever cheap blue cheese is available for myself.

YES!!! Awesom-o. I've always been a big fan of multiple shakers having salt, black pepper, white pepper, cayanne(sp), and curry(good on pizza). Now I can another: mild paprika shaker. SCORE! This thread inspired me to toss a little spanish smoked hot paprika in my tomatoe soup this afternoon. Though a slighty European skewed thread, I'd like to suggest another paprika strong seasoning rub: Creole and/or cajun rubs. 3-4 tablespoons per rubbing mixed with various other spices. Sooooo good on blackened fish or red beans.

when I first saw this pic I didn't read the caption and was like that looks like steak on kibble, how gross. HA! in other news... Your dog eats better then I do

Oh yeah, yum!!! Looks fantastic. How do you do your rajas? in vinegar after roasting? sometimes I like to do mine with crema. For my money you can't beat Blackened Talapia. with some red beans and rice and some collard greens. Soooo jealous wish i had a picture of mine : ( Just open the window before blackening

My 2 cents - Mexican Horchata There are a lot of lactose intolerant people in Mexico. So I've read. That's where horchata was born from: a need for a dairy free milk substitute. Although many commercial ones contain dairy products. There are 2 ways to go for Mexican Horchata EASY ROUTE Go to TJ's and get a quart of vanilla rice milk and a quart of almond milk. Mix the two together with a little cinnamon and add some sugar or piloncillo to taste. But if you’re like me and need to explore how something gets where it is by deconstructing it then rebuilding then... FROM SCRATCH - DAIRY FREE Get yourself a good starchy rice like basmati, something you would normally have to wash several times before cooking. Sure basmati isn't "traditional" but you'll get creamier results from a starchier rice. 1 1/2 cups rice 1/2 blanched slivered/skinned almonds 1 cinnamon stick about 2 inches 1 teaspoon vanilla extract 1/4 cup sugar or piloncillo 4 cups water Grind first three ingredients in a spice mill or food processor till very fine. Mix with vanilla and sugar. Add water and allow to sit over night occasionally stirring. The next day filter through a cheesecloth. Taste. If it's too concentrated for you add another cup of water till desired consistency. For my money I like it concentrated. I've made it once. Although it came out fresh and spectacular I personally think the effort wasn't worth the final result. Grinding the rice and almonds and putting them through a cheesecloth was a PITA. But then again I'm lucky enough to live in a SoCal neighborhood where acquiring a good horchata takes less effort then making one yourself.

Cook 'em alive. Pain makes everything better. Jus look at reality TV.

Oh my, I am jus going have to raid the ole freezer this weekend and hope for enough bones to make some stock. If I have to I will cheat and go to the butcher two and get some raw breast bones, although I do not believe they have as much depth as previous roasted bones. I guess I could always jus throw them into the oven for 20 minutes or so before I start the stock. So many gooood sounding recipes, I do not know where to start. I think maybe avgolemeno, I have been meaning to try it at home for some time now. I jus love the velvety texture that the eggs add. However those Aisin style soups sound great too and I got a bunch of lemon grass taking up room in my freezer. However, I am a sucker for creamy chicken and that Senegalese soup sounds irresistible. So many choices, I am overwhelmed!!! Maybe I'll jus crack open a can of chicken and stars... hehehe... Not!

Metaphorically in my kitchen later this week (as soon as I make it to the Indian grocery store in West Philly) And in reality when I raise enough money, find someone to come along and get some time off! But Spain is first this summer.

hmmmm... see I have always been told that grits are grits and that hominy is grits soaked in lye. Could be wrong. You sound like you know what your talking about. But I digress...

Posole??? With Hominy huh? Is it popular in Mexico? Now see that is something that I would not normally associate with Mexican and being from the north do not usually see grits either much less hominy. In fact, however the only place I have really ever seen hominy up north for sale was at Mexican eatery/import shop! And it was in a can already prepared. If you can follow my twisted reasoning of making sense of things. Which brings me to the question of why would anybody want to add lye to grits? Now that is a digression... EDIT: jus to make a little more sense...

Hey, I jus put the topics out there and hope people will pick it up and run with it! Digressions happen.

I like basic peasant style stews, it does not need layer upon layer of flavor to make it good. I will try it. I had a similar recipe that involved chickpeas that turned out pretty good. If you do not mind, PM me the recipe on that Senegalese chicken soup. I do not mind using such forbidden ingredients in a pinch. However, I will never say the words. Too dangerous in these politically delicate food threads... You never know when the Foodieban is watching...