chefsteban
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Posts posted by chefsteban
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Thanks for blogging MIHO, they have been my favorite truck for sometime now...the food is always awesome and the staff friendly and always ready to chat.
BTW thanks for the rest of your blog as well....you've written about some of my go-to spots....keep up the great work!
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I am happy that TJ is returning to near normalcy. I miss going to Cien Anos. and the Old Guadalajara grill....Even loved Cafe Especial at the bottom of the stairs on Revolution. Many fabulous dinners at Chiki Jai, Fonda Roberto, The much missed El Zaguan and El Abejeno Guadalajara....Over 40 years of dinning memories.....
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Kalypso,
when will you be leaving for Mexico? I don't have time right now but I have plenty of recommendations for Merida....my fave mexican city.
I will post my list as soon as i can...prob in aday or so.
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*sigh* I am hopelessly addicted to the Carls Jr. breakfast burger. I have to have one at least once a week, but never more than twice in the same week--unless I am suffering from a nasty hangover.
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I have half a bottle of Damiana left and just tasted it to remind myself what it's like. I don't get any orange flavor, it's more of a light honey mixed with tequila flavor. I have been struggling to use it in drinks, but it's just kind of a sweet taste, nothing out of the ordinary. The bottle is great, Goddess shaped; but I didn't find the licor anything special, nor do I remember any "special" effects after drinking.
There is a licor available in Mexico, and I have also seen in at Bev-Mo, called Agavero, A tasty blend of premium tequila and damiana---very delightful.
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kalypso, any Thanksgiving cooking news to report?
As a matter of fact...yes
I did follow through and make the Pavo Horneado y Jugo de Pavo recipe form Zarela's Veracruz. While not the best turkey I've ever made, it certain was very good and I will probably prepare it again sometime. Our Thanksgiving menu looked like this...
Guava & Chile Spiked Margaritas
Panela con Oregano (from Mexico: The Beautiful Cookbook)
Pavo Horneado y Jugo de Pavo
Cornbread & Tortilla stuffing (Dean Fearing recipe from 11/2007 Food & Wine)
Mashed Potatoes
Steamed Green Beans
Creamed Onions (Dean Fearing recipe from 11/2007 Food & Wine mag)
Cranberries (Dorie Greenspan recipe from 11/9/08 Parade, which was a real DUD)
Pecan Pie
The absolute home run hit of the meal was the Panela con Oregano that I served as an appetizer. I substituted queso fresco for the panela. We were stunned at how good this very easy recipe turned out. The queso was marinated overnight in a combination of corn and olive oils, dried Mexican orgeano and severalcloves of minced garlic, then baked for about 15 mintues to heat it through. Unfortunately, I forgot to take a picture of it
The chile paste for the turkey was easy to put together, though I can't say much for Zarela's tomato charring technique using a griddle on the range-top. I reverted to broiling them.
Mind you, I am not a very good photographer; here's the bird finally ready to go
It went onto a bed of aromatics that included the biggest white onion I could find, a whole head of peeled garlic, a bunch of bay leaves and some sprigs of oregano and thyme
2 1/2 hours later it looked like this
The recipe called for turning the turkey every half hour. I found that a little cumbersome, so as soon as the turkey rendered some fat I began basting with that instead.
The onions left in the roaster after the turkey was removed were pretty crispy and charred which caused a few moments pause for concern about whether or not the pan sauce would turn out burned and bitter. But... I went ahead and poured in the turkey broth that had been prepared with the neck, gizzards, tail, onions and other aromatics and proceeded to follow Zarela's instruction to "boil furiously" until reduced to sauce consistency. W-O-W. The "jugo" was fabulous.
We had gravy left over. The next day when I took it out of the fridge, it had, of course, separated into the fat layer on top and the juice on the bottom since there was no binder in it. That juice layer is phenomenal. Extremely rich, meaty, rather like a turkey demi-glace. I'd make the turkey again just for this juice.
The Cornbread & Tortilla stuffing was a departure from our usual tried and true dressing, but turned out really well. My 89 year old mother who is a real purist when it comes to Thanksgiving - and especially dressing - said "I'd vote for this again". It passed the old folks test
The recipe uses tortilla broth as the liquid for the dressing and it was pretty fabulous. I think I'd be inclined to use it as a soup base rather than in the dressing. I liked it better than the finished dressing.The creamed onion recipe I'd make again in a heartbeat. It was super simple and didn't take very long. It's essentially caramelized onions, a few herbs and seasonings and heavy cream reduced down to sauce consistency. Heart attack on a plate probably with the cream, but if it's only once a year it probably won't kill you
Not very pretty to look at, but quite tasty
And last, but not least, the pecan pie
So there you go, my Mexican-Southwest inspired Thanksgiving dinner
wow is all I can say kalypso. What a wonderful meal that must have been.
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Here is what it all boils down to:
The true definition of a chef is "One who doesn't have to clean his own pots, pans and dishes".
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Bittman is the only saving grace to this Pathetic PBS series.
Mario is a bloated, self indulgent pseudo-chef with no fashion sense.....What is with those Bozo the Clown clogs???
Adding to this mismatch is a semi talented "actress" who is clueless about food and very rude.
We watch the show for the laughs, and believe me, there are quite a few giggles in each and every episode.
Overall the participants wallow in self importance. They don't need to travel to eat, they can feed off each others egos.
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HBK, the cake is making you sad? I think I've missed something.
This thread just cheered me up, since we're looking at possibly having to leave France due to a recurrence of my husband's cancer, and this thread just reminded me that there would be at least one advantage to returning "home" and that's that I left a big jar of fruit soaking in the garage and might finally make black cake.
I have been fortunate enough to have eaten Hummies black cake and I can say that it was awesome! It was a nice way to begin a weekend morning with an excellent French roast coffee. I still have a bottle of browning that I bought for the bird but have yet to ship to her......
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I took this news to my fellow chefs in our kitchen to get their take on moms milk ice cream.....well we went thru the usual disgusting jokes on gather the product. Then we got to the part of what name Ben and Jerry would use to market this confection......again we went thru the male humor names, but we all decided that a cool name for Mothers milk ice cream would be
" Thanks For The MOO-maries."
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There are just way to many people out there with too much time om their hands. Mothers milk ice cream? Naw, I prefer to get mine straight from the tap thank you.
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San Diego's "Restaurant week week is tailored to those folks who live in trailer parks. As was stated earlier, the food presented during that week does not reflect most restaurants usual fare. I will go to those eateries on my own time of choosing. This must be a new ploy on the old Entertainment card scheme.
well then, thats a bold statement. chefsteban, where do you work so I don't go there.
Oh my...a card caring member of the politically correct squad. My opinion is just that...MY opinion.
So you don't want to come to my restaurant because I dared to speak my mind.....I'm crushed.
You just might be one of those folk who go to a discounted dinner affair and order water as your drink of choice.
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San Diego's "Restaurant week week is tailored to those folks who live in trailer parks. As was stated earlier, the food presented during that week does not reflect most restaurants usual fare. I will go to those eateries on my own time of choosing. This must be a new ploy on the old Entertainment card scheme.
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My suggestions:
Rockin Baja Lobster for Slipper tail lobsters
OMG...I can't believe my eyes....someone has actually suggested Rockin Baja Lobster!!!
A mini-chain whose food is the worst example of "mexican." I've eaten at several of their places and the food has always been horrible and, worst yet, the food ALWAYS come to you cold.
If you want a decent plate of Mexcan, i suggest Luz's on Adams Ave. They are located in the rear of Rosie O'Gradys at the corner of Adams and 34th. I suggest ordering the Steak ranchero and either a cold Modelo Especial or a pint margarita.
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The best food in San Diego isn't in San Diego, it's in the Valley de Guadalupe about 80 miles south of the border. Laja is doing a spectacular job. I know I said The Better Half would be my last meal in San Diego; I should amend that to be my last meal would be at Laja, preceded by a meal at The Better Half.
Please add my name to the reservation list for last meals at Lajas....and make my last bottle of wine A nice Nebiello from L.A. Cetto.
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No such thing as a "purist" when it comes to tacos. The taco is just a vehicle to convey food to the mouth, it can be filled with anything that's available. Your beans sound great and are close to what we call refrieds or frijoles refritos.
I beg to differ. I'm not sure that I'm a "purist" but I don't think that a taco can be filled with anything that's available. For me, it has to have a Mexican or at least Southwestern flavor profile. If you use a tortilla for other fillings, I'm sure it can be good, but I'm not sure I'd call it a taco.
You are right..it is no longer a taco, but now what dorks and the ethnically challenged call a "wrap".
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Nope..no pics. I consider cameras to be a pain in the patoot.
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Nice job amigo. You just can't beat good home cooking. your finished product had my mouth watering; and I just finished my carnitas tacos, which by the way, were superb.
Again a high five fir a job well done.
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Our go-to is the local carniceria's ranchera marinated beef. why fix it if it isn't broken! Plus they have this pork that is marinated with peppers and pineapple that is to die for. There is also something intriguing about the deep fried chunks of pork belly with skin too, not sure I am brave enough for that
Although for a recipe we have been known to take flap meat, coat it in carne asada seasoning purchased from a different carniceria - el Mexican Marquez Brothers brand (San Jose CA) (which lists chili pepper, onion, salt, garlic, cumin, lemon, beef base, paprica & sugar), add lots of cilantro, 4 or 5 limes squeezed over the top, plus 2 beers (Tecate or Pacifico). Let that marinate a while, then grill over hardwood charcoal
And they make fresh salsa, tortillas, beans, and soft telera rolls for the torta leftovers. All we do then is make fresh guacamole with avocados from my mother in law's trees.
WHAT??? you go to a shop and buy virtually everything ready made, then you say all you have to do is make guacamole??? I am surprised that you just don't buy the ready made Wholey Guacamole brand or some such.lol.
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oh oh wasn't before but some how I am now getting a little nervous at my competition
All of this talk about tacos made me do a mercado run.so tonight is carnitas taco nite at the chefsteban casa. The pork is slow roasting right now. The tortillas are fresh from Lily's tortillas on University Ave. here in San Diego. I am cooking pinto beans that shall become refries to go with the tacos.
I've already made a tomatillo salsa.nothing, but nothing, is better with carnitas than a salsa verde con mucho sabor. I still need to chop onions, cilantro and tomatoes for the toppings, and, of course, ripe avocado rounds out the plate.........
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mindblowing lamb roasting for tacos now ..this however may take a while to show off
..I dont know how you all do this coordinating pictures with posts.. with cooking stuff? I get so sucked up in the process of aquiring all the things I need putting them together and then preparing them ..I forget to take pictures
ps I go to a taquerilla to get my corn tortillas ...no way will I make them when someone down the street can kick anglo butt
I do make flour ones but corn I leave to the pros..I know they are better than I am!!! no shame in that!
I agree with the hummingbird.Ive got so many great tortillerias around my home that I never have to make corn tortillas.
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ok this is not ready to eat really but really I can sit and eat them until I am sick
roasted new potatoes cold out of the fridg with salt
cold prawns
awwww hell...there ain't nothing that comes out of the refridge that can top cold pizza, especially for breakfast!
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I stand by my spritzing of butter on my popcorn..if Hummingbirdkiss wants to have a muffin top...well she may have to change her nick to Orcakiss.....
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Oh Gawd.......gimme a bag of chicharrones (fried pig skin) with some limes and chile powder...and a cold Modelo especial......
But I can also manage to chow down on cheeto's and cheez-its.
On the healthier side...A bowl of freshly popped pop corn....and not those hideious micro wave products. I mean REAL popcorn popped in the traditional fashion. lightly salted.....maybe a spritz of real butter
El Mejor Pan de Tecate
in Mexico: Dining
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I love this bakery and have been going there for at least 20 years. They also bake their bolillos in the traditional meathod....the crusty rolls smell so wonderful when you break one open and slather it with sweet cream butter. Thank you for the post.