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What's on the weekend menu? |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Melissa -
When I read your post about the Moros y Cristianos, I said to myself, Melissa is in for a treat! I tried it for the first time a couple-three years ago, served with Cuban pernil, and loved it very much. When I served mine, I topped it with some of the juices from cooking the pernil, and it was like a plateful of heaven ~ Here's the recipe I used, if you'd like to take a look: http://foodsoftheworld.activeboards.net/moros-y-cristianos_topic3187.html |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Thanks! It sounds like it would be fantastic with pernil.
Tonight, on a whim, I stirred some parsley chermoula into some of it. It was surprisingly good. Like cumin perked up with green freshness. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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All sounds wonderful. Saturday the 8th: Since, I had tons of editiorial to finish, so I ran over to the Farmer´s Market and picked up the salad fixings for a Greek Salad .. Of course, I stopped by to see a Greek friend who always provides me with Fresh Feta .. Lucky me, I have some excellent Greek Evoo and Red Wine Vinegar .. and so that was a light lunch. Sunday ( Palm Sunday ), I went with a friend to grab a bite out at the corner Taberna .. Most of the neighborhood Bars, prepare a Paella on Sundays and serve it as a "Tapa Portion" .. So, some Paella Marinara hit the spot and no cooking, no washing up. A couple of wines and that was that .. Have a lovely day .. It is already 18.30 here and 22 degrees Centigrade .. Lovely day .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Saturday I prepared some spare ribs Greek style, and Sunday I prepared a very good Cuban pernil, using this treasured family recipe that MArgi shared with us some time ago:
http://foodsoftheworld.activeboards.net/pernil-asado-en-el-estilo-cubano-de-vilarchao_topic3190.html I didn't know it until later, but Sunday - by coincidence - happened to be the birthday of Maria Caridad Vilarchao, whose recipe this is. I hope that I did justice to her legacy ~ |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, Thank you once again for all your passion and love for this commemorative authentic récipe.
Have a lovely day ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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In Spain, Holy Thursday, Good Friday, Holy Saturday and Easter Sunday are 4 consecutive Bank Holidays and many locals travel during these days ..
On Thursday and Friday, I shall prepare a dish called Bacalao y Espinacas, which is Fresh Cod Fish prepared with Chick Peas soaked over night and Fresh Spinach. It is a national dish served during these days of the Lent or Cuaresma .. I shall take some photographs. It is a stew and mighty delicious if you like the 3 main ingredients. Then at weekend, Saturday is Tapas Hour at 13.00 and Restaurant Evening. Sunday, I have been invited to Friends who are Spanish and the classics are typical of the Mediterranean .. Roast Milk Fed Baby Lamb is always a main during this time .. Have a wonderful Spring Break, and Easter Holiday Season. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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WOW .. Looks amazingly divine .. Blue rare please .. The family marinade sounds fascinating ! Do you have the recipe for it ? Have a lovely Sunday .. Best regards.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Percebes, These Forgacs Fank look wonderful .. Thank you for posting .. Is there a link to the récipe ? What does Forgacs Fank denote in English ? Have a lovely weekend .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Weekend of 17th and 18th.. Friday the 16th, shall keep dinner light as I always go out with Friends to eat .. I shall probably do a salad of sorts to use up some ingredients .. Saturday: I shall check out the Fish Monger and see what he recommends .. Maybe some squid or calamari .. Or a Frittura which is a group of different local fish varieties sautéed in Chick pea flour and prepare some home made Ali Oli and a Romesco .. And Gazpacho .. home made .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Translates roughly to Angel Wings in Hungarian Recipe I tweaked for use of the abundance of Pheasant Eggs I had in my possession is as follows Deep Fat Fried Cookies
30 Pheasant Yolks 2 tsp Vanilla 1oz Strohs 80 6oz Ginger Ale Pinch Salt 1 tsp Baking Powder 5-6 cups AP Flour Combine wet and dry ingredients separately and add 1/3 of the dry to all of the wet to make a slack batter. Beat well and add the rest of the dry to make a soft dough. Let rest in fridge 2 hours.
Cut dough into quarters and roll each quarter to a 1/8" thickness and cut into strips with pizza cutter or knife Cut across into rectangles and cut a partial slit down the center of each rectangle http://i1244.photobucket.com/albums/gg568/percebes/P6110022_zpsedwva1bp.jpg" /> Flip slits to the outside to make the angel wings __________________ If you see a whole thing - it seems that it's always beautiful. Planets, lives.... But close up a world's all dirt and rocks. And day to day, life's a hard job, you get tired, you lose the pattern |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Fry in 350F Lard til brown and flip-total time about 3 minutes Sprinkle with Vanilla Icing Sugar
Made 3 trays
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Yum!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Made another Paella Marinara .. Had a couple of Lady Friends chow down here .. I have 2 photos !!!!! |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Found my missing Rogan Josh seasoning! I also decanted this year's chive-flower vinegar. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Never heard of it either, Melissa. What's in the mix?
Right, schmite! What counts is what happens on the plate. And, apparently, this one worked. So that's another winner for you. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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@ Percebes, These Hungarian Pastries are luscious ! I think they would pair perfectly with some Rasberry Preserves or Black Berry or Blue Berry .. Simply amazing. Pheasant Eggs: Question, could you prepare this pastry with Bio Organic Hen´s Eggs ? So if you need 30 Pheasant eggs -- How many Hen´s Eggs do you suggest ? Have a lovely day .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Here's the Official Description.
(I didn't find it too spicy, and I have a low heat tolerance. Then again, I don't think I used that much, and I used chicken, tomatoes, and 2 little containers of yogurt along with the onion and spice.) Rogan Josh SeasoningJust a little spicy. This version of the popular red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors. While Rogan Josh can be made with beef, it is traditional and better made with lamb. This blend is a great example of how a crafty seasoning can change the stronger flavor of lamb (or in India, mutton or goat) into a meal far more delicious than plain old beef. Some blends are interesting'this blend is delicious. For the true Jaipur Palace experience, use the full 2 TB. seasoning per pound, plus extra cayenne and cardamom. Either way you make it, don't plan on leftovers. Brown 2 lb. lamb or beef cubes in 4 TB. oil, remove. Brown 1 large minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir. Add meat plus 1 cup water and 1/2 cup yogurt. Cook 1-2 hours over low heat till lamb is tender and sauce thick. Hand-mixed from: paprika, garlic, ginger, cumin, coriander, pepper, cayenne, cinnamon, cardamom, cloves and saffron. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Sounds like an interesting blend, Melissa
Note that "spicy" need not translate as "hot." Indeed, just the opposite is true. From what I can see, for instance, the only source of heat in that blend is the cayenne. The rest just adds a bold flavor profile. Plus, of course, quantity used makes a difference. As we once discussed about salt, if you spread water thin enough, nobody gets wet. I find it always a good idea, when trying a new blend, to taste-test it first. I merely moisten a finger tip, touch it to the spice mix, and lick it off. Doing this provides insights into how much or little of it you're likely to use in any particular dish. FWIW, neither Friend Wife nor the Beautiful Mrs. Tas do heat. Yet, Ron and I often cook what would be described as spicy food, with no objections from the women folk. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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