These are our family tried & true, passing down recipes. |
In The Kitchen >
Recipes
Enchiladas (work in progress)
Ingredients: ~10-15 Tortillas (preferably small) 1 can of chipotle peppers in adobo sauce (~12oz) 1 lb Ground meat (chicken, beef, etc) Mexican cheese Tomatillo sauce Optional: Cilantro Diced onions Salsa Experimental: Chicken broth 2 Tbsp Tomato paste Directions: 1. Pre-heat oven to 350 degrees Fahrenheit. 1 exp. Prepare the tortillas by microwaving them wrapped in a damp paper towel for 30 seconds, then frying them in a pan with oil. 2. Add oil and fry the ground meat at medium high heat until brown. Add about 2 tablespoons of adobo sauce and chipotle peppers into the pan and mix well. 2 exp. Add 1 cup of chicken broth slowly to make sure a sauce forms. After 1 cup of broth is added, add the tomato paste and mix thoroughly. Reduce until the sauce is thick enough to cover the back of a spoon. 3. Add the mixture into a bowl along with any diced onions and salsa. 4. In a tortilla, scoop the mixture with plenty of meat and tomatillo sauce into the middle and sprinkle cheese inside. Roll the tortilla and place it into the pan such that the seam is facedown. 5. Continue step 4 until the pan is sufficiently filled. 6. Pour the remaining sauce liberally over the finished enchiladas, filling in the spaces between them. Pour the tomatillo sauce as well in strips. 7. Generously but evenly sprinkle cheese overtop and place into the oven. 8. Bake for 20 to 25 minutes or until hot and bubbly.9. Allow to cool for ~5 minutes before serving. |
Cherry Pie
Adapted from https://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275 and https://cooking.nytimes.com/recipes/1018759-twin-peaks-cherry-pie, simplified by using a pre-made crust. Ingredients: 2 Pre-made refrigerated pie crust doughs ~4 cups cherries, fresh or frozen 1/2 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 3 tablespoons cherry liqueur or cherry flavored brandy (optional) 1-2 tablespoons butter 1 whole egg All-purpose Flour Raw sugar Directions: 1. Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve. Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly. (Total cooking time should be about 20 minutes.) Add liqueur if available, stir and remove from heat. Let cool to room temperature. 2. Pre-heat oven to 425 degrees Fahrenheit. Evenly oil the pie tin and roll out the pie dough in the tin. Dust flour across the dough. Roll the edge of the crust under the dough to keep all of the excess contained and to bulk up the crust. 3. Poke holes with the fork in the dough, all along the bottom and sides of the pie tin. This prevents bubbles. 4. Place the pie in the oven for 10-12 minutes. 5. Remove the pie from the oven and pour in the cherry filling. Chill in the refrigerator for roughly 5-10 minutes. 6. Remove from the refrigerator and use the second pie crust as the cover. Crisscross with horizontal strips or use whatever design you prefer. Use any excess dough to patch the crust and make a second layer over it. Take a fork and crust, leaving indents similar to what is seen in the picture. 7. Melt the butter and add the egg and whisk. Brush the mixture onto the dough of the pie, particularly along the crust and dough on top. Sprinkle with raw sugar. 8. Place the pie in the oven again at 425 degrees Fahrenheit for 20 minutes, turning once halfway through.9. Lower heat to 350 degrees and bake for another 30-40 minutes, or until the crust is golden brown and the filling is thick and glossy. The filling may bubble over. Remove the pie and let it cool before serving. |
Mapo Tofu
Ingredients for 1 Serving, adapted from https://blog.themalamarket.com/chengdu-challenge-10-mapo-doufu/ Ingredients
Instructions
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Bánh Chưng
Spicy Sausage Cheese Balls
Roasted Mushrooms Escargot-Style
Serves4
January 2009
Let’s be honest—the best part of
escargots is the garlicky, parsley-flecked butter that the snails are
cooked in. In this playful vegetarian spin, meaty mushrooms turn out to
be the ideal vehicles for soaking up all that buttery goodness. Capers
(left over from both Hake with Hazelnuts and Capers and Tony Oltranti’s Chicken Liver Crostini) add a briny pop that fits right in.
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Flan
Here is another recipe on how to make flan. This one using a different technique when preparing the flan mixture: using a blender! This recipe is from Pati's Mexican Table, and it's called Coffee Flan with Tequila Whipped Cream. |
COFFEE FLAN WITH TEQUILA WHIPPED CREAM Flan de café con crema batida al tequila Makes about 10 individual flans INGREDIENTS For the Flan: 1 cup sugar 1 14oz can sweetened condensed milk 1 12oz can evaporated milk 1 cup whole milk 6 large eggs 1 teaspoon pure vanilla extract 1 tablespoon Mexican instant coffee, dissolved in 1 tablespoon boiling water For the Whipped Cream: 1 1/2 cups cold heavy cream 1 tablespoon confectioners' sugar 1/2 teaspoon pure vanilla extract 2 tablespoons white or silver tequila TO PREPARE To Prepare the Flan: In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees. Place all three milks, the eggs, vanilla and coffee in a blender. Mix until completely blended and smooth. Pour into the caramel-lined molds or ramekins. Set the molds into a larger baking dish or pan. Carefully pour boiling water (it is very important that the water already be very hot) into the larger holding pan upto at least half the height of the molds. Place on the middle rack of the oven. Bake, uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic. To serve, run a thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan. To Prepare the Whipped Cream: Whip the cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners' sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold. |
Thịt Quay
For 4.4lbs (2kg) of pork bellies, whole slab if possible Dry rub
To make the skin crispy, wipe it dry thoroughly. Optionally, brush vinegar on the skin. |
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