Mexico Cuisines (Recipes)

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Comment by Barbara Anderson 1 day ago

Since it is fall and pears are in season I have a very easy and different dessert for you. It goes great with Mexican food!
Peras con Piloncillo y Tequila
2 1/2 cups water
1 Tablespoon very fine strips lime peel
1 stick cinnamon
1 cone (5-6 oz.) piloncillo, broken into chunks
1/4 cup Tequila
6 firm pears, peeled

Place water, lime peel, cinnamon and piloncillo in a saucepan and boil until the sugar dissolves. Add Tequila and pears, cover and simmer very gently. Turn the pears occasionally and cook until the pears are just soft. DO NOT overcook or they will become mushy. Cool and serve.
These may be served with vanilla ice cream, whipped cream or, if you want to be really fancy, Creme Fraiche. The liquid is good by it self served over ice cream!!
The little Mexican limes are hard to get decent sized stips and tend to loose their color, so I add fresh ones when I serve the Peras!!!

Comment by Ruby Fandrich on November 7, 2009 at 9:23am

Well sorry it took so much time to get back, but i was gone yesterday. I butterflied them and battered and deep fried. Served with chicken fried rice. OMG!!! They were excellent. I thought I was going to have trouble because the seemed to have a second shell and I thought the would be tough. But they were perfect. I only wish I knew what they were called. I bought them on our vacation to Baja Norte. They light colored ones and Dark colored ones, I got the dark as they wanted more for them and figured there was a reason and apparently there was. YUMMMMMM!!!

Comment by Carol Billups on November 6, 2009 at 5:31pm

Oh you're going to love this one! Strawberry Salsa!
One of my veeery sophisticated Mexican friends (yes, I do have some) is a classically trained chef. She doesn't work as one, but I guess that's part of an upper-class upbringing??? How would I know. Anyway, at a meeting at her house she served these so refreshing little canapes. You just make normal Salsa Mexicana (Pico de Gallo) and substitute chopped strawberries for the tomatoes. She served in little cucumber cups and it was sooo cooling, delicious and refreshing. Now that the weather has cooled a bit, the strawberry man is coming by the office selling organic berries and I'm inspired to try it myself.

So:
mix some chopped white onion or scallion
with some chopped jalapenios
and chopped strawberries
drizzle with lime juice and season with salt and pepper
that's your salsa

Cecilia served this in little cucumer cups, our cucumers tend to be longer and more slender than those I recall in the US. Peel them, and cut into about 2" chunks. OF COURSE she scallopped the edges. Hollow out the middle to create a little cup. Fill each cup with strawberry salsa. Chill and serve. YUM!

Comment by Ruby Fandrich on November 5, 2009 at 5:38pm

Oh thank you so much Carol. I'm in a panic now. Got to go Again Thanks,
Ruby
Oh I'll let you know how it turns out

Comment by Carol Billups on November 5, 2009 at 5:31pm

If not, throw on skewer, sprinkle on oregano, cumin, brush with olive oil and grill. That large should work well. Wish I was there to sample!

Comment by Carol Billups on November 5, 2009 at 5:30pm

Do you have flour tortillas, bell pepper, onion, garlic and some kind of citrus? If so, make fajitas

Comment by Ruby Fandrich on November 5, 2009 at 4:44pm

Hi all,
Quick they're thawing...I need a quick and easy receipt for shrimp. Maybe with rice. Something that will make a lot. My husband eats a lot especially if it's good. It's almost 4:00 and he'll be home at 6:00. Give me you best shot. Oh these guys are almost as big as prawns.
Thanks,
Ruby

Comment by Carol Billups on October 3, 2009 at 8:13pm

Sorry, enter button sort of hit itself....... so here's the recipe:

Per Person:
1/2 head of romaine lettuce, cleaned, including stem
olive oil
lime juice
salt, pepper
prepared caesar dressing (high quality or make your own)
croutons
grated parmeasan

Preheat grill to medium high. Drizzle lettuce with olive oil and lemon juice, sprinkle with salt and pepper. Place on grill and cook for 1-2 minutes per side until a little charred and just starting to wilt. Plate with cheese, croutons, dressing.

Adding some grilled chicken would make a complete meal.

Comment by George Puckett on October 3, 2009 at 8:12pm

Carol! Am I missing something? Maybe a SCOOP!

George

Comment by Carol Billups on October 3, 2009 at 8:06pm

So many people think Caesar Salad= Italian. But no, it is a pure Mexican creation. Here is the Wikipedia explanation:

The salad's history is unclear. It probably was created by Caesar Cardini (an Italian-born Mexican).[1] Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. As his daughter Rosa (1928–2003) reported,[2] her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef".

That's the story I've heard for years... and years... sigh. Anyway, our recipe/play group just enjoyed a new twist: grilled Caesar. It was certifiable you-gonna-die-for yummy.

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