Tripe in Tomato Sauce

04/21/09 | by alvaro [mail] | Categories: Meals

I love tripe. The flavor and texture are both acquired, but it’s not as over the top as most people think. Sauce covered dishes like this are probably the easiest to pallet for newcomers to the cow’s second stomach.

In this case I just cut the tripe up into little 1 cm X 5 cm strips. I boiled it in water for 30 min, discarded the water and boiled it for another 30. It was still really tough, but after simmering for another hour or so in the sauce, it’s now silky smooth and soft.

In short:
cut tripe into strips
boil tripe for 30 min or so
discard water and boil for another 30
Simmer in your favorite sauce.

Tripe+Scotch_Pairing

I think this will be a perfect midnight snack paired with some scotch!

Tripe+Scotch_Pairing

Notes:

Boil the tripe outside! I have a burner that I use outside for when I make all sorts of great stuff that happens to be really stinky. Some describe the smell of boiling stomach as horrid or vile. It’s not so bad - makes me hungry for tripe to tell you the truth, but it’s a smell best left outside the home!

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Chicken Mole

04/20/09 | by alvaro [mail] | Categories: Quick Meals, Meals

I threw together this chicken mole today. I didn’t have all the ingredients from a Paula Dean recipe I found, so I just used whatever I had in the pantry. The Goya jalapenos turned out to be an awesome, if not better alternative to boring bell peppers. The little carrots in the can, are a great addition to this dish.

My goodness is this a delicious way to make chicken! One would never imagine how well chicken, chocolate and peppers go together! Brown the chicken a bit in olive oil, remove, wilt the onions until translucent, then add the garlic and spices. When aromatic throw in everything else including the chicken. Simmer 30 - 45 min, until chicken and veggies are to your desired tenderness.

2 tablespoons olive oil
1 onion, coarsely chopped
3-5 cloves garlic, chopped or smashed
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can whole tomatoes, quartered + liquid
6+ canned Goya jalapeno peppers + carrots (insides removed unless you want the heat)
__ or Anaheim pepper
__ or 1 bell pepper, coarsely chopped
1 or 2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
__ or 2 tsp chicken Maggie or Knorr + water
2 tablespoons peanut butter
2 tablespoons cocoa powder + 2 tablespoons of honey
__ or 2 oz bitter sweet chocolate
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving

Chicken Mole

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How to get the most out of those honey bears!

11/25/07 | by alvaro [mail] | Categories: Tips and Tricks
Honey Bear

I think everyone picks the honey bear over the cheaper but blander honey containers. The only problem is that the honey is very difficult to remove when it is almost empty. Storing it upside down would be the logical solution, but the mustard like cap makes it impossible.

Toilet paper to the rescue:

Upside Down Honey Bear
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Linquini with Clam Sauce

11/25/07 | by alvaro [mail] | Categories: Quick Meals

I wanted to experiment with canned clams, to see if they where a suitable substitute for fresh clams in a clam sauce.

I grabbed a can of baby clams I had in the pantry and scoured the internet for ideas. This recipe seemed appropriate so I based this meal around it.

Can O Clams

Linguine with Lemon Clam Sauce

1/2 cup (1 stick) butter
3 tablespoons olive oil
2 cloves garlic, minced (I probably used more…)
1 shallot, minced (Eh, I never have these around so I used onions!)
2 cans (6 1/2 ounces each) minced clams, drained and liquid reserved (mine where not minced.)
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley (I used dried parsley, I thought it was good enough)
2 teaspoons grated lemon peel (I think this was key)
1/4 teaspoon ground black pepper
1 bay leaf
1 pound linguine, cooked and drained
Grated Parmesan cheese

Heat 3 tablespoons butter and the olive oil in heavy skillet over medium-high heat. Saute garlic and shallot until tender.

Add the liquid from the clams, lemon juice, parsley, lemon peel, pepper and bay leaf. Simmer until liquid is reduced to 1 cup. Remove bay leaf. Stir in clams; heat through but do not boil. Add remaining butter; stir.

Pour over hot linguine; toss to coat. When serving, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

linguine with clam sauce

I also thickened the sauce up a bit by adding a little corn starch. This made it stick to the pasta a whole lot better!

Conclusions:

Using canned baby clams is a decent substitute for fresh clams. Lemon zest is mandatory, and using corn starch as a thicker really gave the sauce some consistency.

This is a highly recommended 20 minute meal!

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Canned Shrimp - Chicken of the Sea

11/25/07 | by alvaro [mail] | Categories: Product Review

In my never ending quest to make food preparation quicker and easier, I decided to try some canned shrimp. It seemed like a good idea at the time. I thought it would be a great pantry item to have, since you can really spruce up a soup or a salad with something like this. Well, I think this picture speaks for itself quite well.

Gross Canned Shrimp

It was simply gross. It had a canned tuna fish like chemical odor. Texture was like grainy butter. Oh Yuck! One spoonful was all I could take before It was thrown away.

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