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Stir Things Up
09 February 2007 @ 02:44 pm

1 1/2 lb uncooked frozen jumbo shrimp
1 bottle Mexican Pilsner Beer
1 tbsp. ketchup
1/2 tablespoon  Mustard
1/2 cup tomato juice
6 limes
2  Large tomatos
1  yellow onion
4  serrano chiles
Handful cillantro
Handful parsley
Salt
Pepper

Pour beer into medium sauce pan, add shrimp.  Add enough water to cover shrimp in liquid.  Boil shrimp until shells turn pink, around 5 minutes.  The shrimp do not need to be fully cooked, as the lime juice in the cebiche will cook them rest of the way.  Drain and place in refrigerator until cool.
Refrigerate until 30 minutes before serving, then mix with the sauce.
Coarsely chop onions, tomatoes, chiles, cillantro and parsley and place in a large bowl.  Slice limes in half and squeeze juice onto veggies.  Squeeze limes only until juice is out, if you squeeze limes too hard, the oils from the peel will start to seep out and change the flavor of you ceviche.  Cut the lime pulp that is hanging from the peel and add into bowl.  Add tomato juice, mustard and ketchup to bowl and mix well.  Taste mixture and add salt and pepper as needed.  Set bowl aside and remove shrimp from fridge.
Peel and devain shrimp.  Chop shrimp into 1/4" size peices and add into tomato mixture.  Blend well and put in fridge for 30 minutes before serving.
Serve with crumbled fried plantain bannanas (chifles) over the top.

 
 
Stir Things Up
09 February 2007 @ 01:22 pm

14 ounce Canned Mexican Condensed Milk
3 cup Whole Milk
½ tsp. Baking Soda
1 cup Dark Brown Sugar
¼ cup Water
1 tsp. Vanilla

In a small saucepan, bring the condensed milk, fresh milk and baking soda to a boil over high heat, stirring constantly. Immediately remove pan from the heat.
Combine brown sugar and water in a heavy 4 to 5 quart saucepan and cook them over low heat, stirring constantly, until well blended. Pour in the milk mixture, add vanilla and stir well. Cook over low heat for 1 hour and 30 minutes, stirring occasionally, keep an eye out for any burning and regulate heat accordingly. The mixture will thicken greatly, turn golden and have amber halos around the top layer as it begins to set. Serve the custard after it cools or refrigerate for a thicker consistency.
This custard is extremely rich, so I do not recommend eating more than 1/4 of a cup.  I think it might be fun to experiment with putting a creme brule burnt sugar crust on the top.

 
 
Stir Things Up
07 February 2007 @ 10:38 am
You will need:
5 cloves garlic
2 tsp. anatto
3 lbs. lamb chops
1 lb. lamb ribs
3 tsp. coarse mustard
1/2 tsp. salt
1 1/2 tsp. ground black pepper
1 bottle Mexican pilsner
1 bunch cilantro
1 handful fresh parsley
1 tomato
1 onion
1 1/2 tsp. cumin
1 can chicken or beef stock or broth
1/2 cup oil
1 1/2 pound yucca root

First, you will need to marinate your lamb meat. Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them. Lay lamb chunks flat in a flat bottom bowl or pie dish. Mix together 2 cloves diced garlic, 1 tsp. annatto, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 cup of the beer and 2 tsp. of the mustard. Pour evenly over your lamb. Spread the last tsp. of mustard over the top of the lamb meat. Let stand for 2-4 hours.
Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp. of the cumin and 1/4 cup of broth/stock. Mix until well blended.
Peel yucca root and slice into 1 inch cubes. Place cubes in a pot full of water and bring to a boil. Boil until yucca is easily penetrated with a fork, then set aside.
Once the meat is marinated, place oil in pan and heat. When oil is warm, add the lamb meat without the marinade. Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute. Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock. When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender. Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer. Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low. Add yucca root and stir. Let sit for 5 more minutes, then remove from heat.
Serve with spiced rice.