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gulfporter

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  1. gulfporter

    Dinner 2024

    Got the idea from this NYT recipe https://cooking.nytimes.com/recipes/1020828-lemony-shrimp-and-bean-stew but I used what I had in the house. It serves 4. Couple tbsp. of olive oil over medium heat in 4 quart pot. Added half a really large white onion. Light salt and black pepper. Let edges get brown, then added 3 large and potent finely diced garlic cloves for barely a few minutes more (I don't like my garlic to get to brown). Added jar of drained (but not rinsed) garbanzos (570g total, 400g net). Added at heaping tbsp. of smoked picante Pimentón. Let it cook for another 5 minutes, stirring pretty often. Added 2 1/2 cups of chicken broth (I use granules in water). Cranked up the heat to high until at a boil, then reduced to a simmer for 15 minutes covered. I then let it sit on stove until mi esposo got home, an hour or so. While the base was sitting, I dusted 12 jumbo shrimp with Pimentón and salt and tossed with 1 tbsp of olive oil and 1 tbsp. of lemon juice and let them sit on counter for 10 minutes. Then I grilled till barely done (two minutes a side). I reserved 6 of the shrimp for tomorrow's leftover reheat of soup. I cut each of the other 6 into 3 pieces and set aside. Reheated the soup base until almost at a boil then threw in 100g (about 4 oz) of fresh baby spinach. Stirred until barely wilted. Ladled into bowls, topped with shrimp and sprinkle of Pementón and served. I meant to grate some lemon zest over it at serving time, but forgot. When I reheat tomorrow I'll try to remember the zest. I didn't add the normal amount of salt I would normally add to onion, shrimp as I know the chicken broth crystals I buy here are pretty salty. I wrote this off top of my head, pretty sure it's accurate.
  2. gulfporter

    Dinner 2024

    Garbanzo bean soup with spinach and topped with grilled shrimp. The color is from Spanish Pimentón, a very picante and smoky version from our last trip to Spain. Mexico has a good trade agreement with Spain so the garbanzos were from a jar imported from Spain. Smooth as silk straight out of the jar (canned ones here tend to be too toothy and difficult to soften).
  3. A fellow diner at a restaurant in Tucson in October overheard me order a non-alcoholic beer. He mentioned to me that there is a Guinness non-alcoholic beer. I should have asked if it was available in Tucson. I looked at Safeway and Fry's, but no luck. Have any of you seen it where you are? I started Seco Enero (dry January) and will be in Tucson in a few weeks. If you've tasted it, what did you think of it?
  4. gulfporter

    Dinner 2023

    Quick Chicken Vindaloo with raita and (store bought) lime pickle. I made the Vindaloo paste separately the day before. Heated it with a rotis chicken and roasted potatoes. It was as good as what I've slaved over for hours in the past.
  5. gulfporter

    Dinner 2023

    Chicken birria. It's not really a thing here where goat or beef is standard depending on village. But I had a wet pack of birria seasoning and a 1/2 a Pollo Feliz al carbón. So, voilla!
  6. Hot, not quite boiling. Things not working out for me today....I dropped a 30+ year old Pyrex measuring cup....a gazillion shards after it hit the tiles.
  7. Yeah, I know, that's why I called it a quickie. Spur of the moment and absurdly stupid rookie error on my part. I'll keep a-simmering, but in 90 minutes mi esposo's hunger pangs kick into high gear 😎
  8. When do I call it quits on this? I found a bag of dry giant Spanish white beans I brought home in 2018. I did a quickie 3 hour soak in water, then rinsed and put in pot with broth. Been simmering for 3 hours now. They are slightly softer than when I began, but still very very toothy. Can you keep dry beans too long? Am I wasting my time??
  9. gulfporter

    Dinner 2023

    Individual Chicken Wellingtons. Didn't get the puff I wanted, but knew that was a risk, given my MXN oven has no thermostat nor insulation. I cranked it up to 420F after 45 minutes, watched it another 10, never got beyond the 420F. Oven temp dropped to 340F after I opened the oven door to put the tray inside (at lightning speed, I might add). Flavors were excellent. No seepage. A tad bit of soggy bottom but luckily Paul Hollywood did not grace our table this Christmas. Sides were grilled asparagus with lemon, and a cranberry-chipotle condiment.
  10. We liked this one so much we now have it at each of our homes. I have had multiple hand surgeries and treatments for my Dupuytren's Contracture in both hands and find this one lightweight and quick. From Good Cook at Amazon.
  11. Forgot we had half a container of guacamole from my take-away pollo al carbón last night. There's a schmear of it under the shrimp salad.
  12. Mi esposo finished his Tuxedo Creme Brulees and they are in fridge. We will have a sneak preview of one tonight with Xmas Eve Dinner.
  13. Today I will make the mushroom duxelle, grill the asparagus (I serve it cold), the cranberry-chipotle condiment. Took out the chicken breasts and puff pastry to thaw in fridge overnight. I will assemble the Chicken Wellingtons tomorrow early. I have a bag of shrimp thawing for lunch; plan to stuff in an avocado with Persian cukes, diced red pepper, shallt, cilantro, with a lime-olive oil-chipotle dressing. The other day at lunch at a nearby eatery, we saw and liked their menu offerings for Xmas Eve so we ordered meals to-go for this evening. However the place was slammed with customers and our waiter wrote our order on a paper napkin. We figure at best, there's a 50-50 chance it will be there when I walk over to fetch tonight 😎 Here's the menu (we chose Chamorro and the Chile en Nogada as we've had theirs many times in past and always great.
  14. gulfporter

    Lunch 2023

    My gardener José said malvaviscos are 'rosa' because they are made by the De La Rosa company. I looked today at a market and that was only brand I found. I often overlook the obvious.
  15. gulfporter

    Lunch 2023

    Went out for lunch here in Ajijic. Meal was fine, nothing special. But this new little eatery brings you these to the table with your check. And fyi, ALL marshmallows in Mexico are pink. No one knows why.
  16. No, the candies are peanut butter and chocolate. Here's recipe given to me in 1973 at Christmas from an older woman who grew up on WVA and OH border. 1 1/2 # powdered sugar 1/2 # butter 16 oz creamy peanut butter 12 oz bag semi sweet chocolate chips little bit of wax Opt: walnut in halves/quarters Mix sugar, butter and peanut butter. Make into balls. Put in fridge at least 2 hours. Melt chocolate and wax gently. Use toothpick to dip balls, leaving 'buckeye' spot bare. Or dip completely and cover toothpick hole with nut meat. After dipping put on waxed or parchment paper.
  17. Buckeyes are the State Tree of Ohio....similar to horse chestnuts, if that helps. When the outer layer is removed it looks like photo #1. The candies look like photo #2, though I smooth over the hole with back of a spoon.
  18. Speaking of chocolate and peanut butter treats, I often make Buckeyes and find them fast and easy to make and always popular. Half the batch I make in traditional manner, for the other half I dip the balls totally in the chocolate and top with 1/2 or quarter of walnut (depending on size of nut). Balls and nuts in the same sentence. Sorry!
  19. Orange and Cardamom rolls. Cheated with frozen bread dough. Used my friend's generous gift of his homemade Orange Marmalade. I don't bake much and haven't in decades, but our new (to us) house in Tucson has a Viking convection oven and wanted to test it out. Came out as expected, though I never made it before and made a lot of changes to recipe (I can't help myself!). The house smells so darn good with that flavor combo.
  20. gulfporter

    Dinner 2023

    Moroccan shrimp with Israeli couscous.
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