Sunday, November 8, 2015
A Case for Lard
Many of my Tia's recipes call for the use of lard. I may have to try using it after reading this article about how delicious everything was when it was made with lard.
Wednesday, November 4, 2015
Empanadas De Jaibas-Crab Empanadas
Spanish Transcription
Se prepara la masa como para las empanadas de harina (pagina # 40.B) y el relleno preparando las jaibas como para hacerlas rellenas (receta anterior) y se fríen las empanadas en manteca muy caliente á que queden bien doraditas, sirviéndolas muy calientes ya sea solas o acompañadas con el salada de lechuga.
English Translation
Prepare the dough like you did for the flour empanadas (page # 40.B) and the stuffing for the crabs the same way you did for the previous recipe. Fry the empanadas in very hot lard and keep them in the lard until they are a little brown. Serve them very hot alone or accompanied with a lettuce salad.
Thursday, September 17, 2015
Jaibas Rellenas-Stuffed Crab
Spanish transcription
Take out crab meat out of the shells, trying to keep out the biggest shells that are whole. Wash and dry these shells for the filling that you will make. In a pot, put oil and lard half of each type. In this pot fry finely chopped tomato, onion, garlic and parsley. When it is well done add well chopped olives, capers and huachinango chilis in vinegar. Season the crab meat with pepper, salt and a little vinegar. Put a little bread powder in each shell. Fill each shell well with stewed crabs and added a little more bread powder. And to take to the table, put them in the oven for a moment, only to heat them up and be careful not to burn them because they will have a bad oder.
Monday, September 7, 2015
Bacalao-Cod Fish
Spanish Transcription
Grill some tomates and grind them. Fry in oil some wheels of onion and some peeled garlic, also put in the ground tomatoes. Put a little water and the pieces of bacalao. When it boils, put squares of raw potatoes, bell peppers and twigs of parsley and let it season putting in a little oil if needed. I should only be made with a little salsa but not loose or dry.
Wednesday, September 2, 2015
Pescados En Bolsas Con Puré
Spanish Transcription
To serve put a round patter in the center. In the round platter put potato puree that has been taken out of the press. In little cups, between one and another, put the fish balls, twigs of parsley and over that put wheels of lime.
Sunday, August 30, 2015
Conchas Con Pescado y Salsa Mallonesa-Shells With Fish And Mayonnaise Sauce
Spanish Transcription
Fry a piece of fish taking out the spines and skin. Put little vinegar, and salt and in very small pieces. When it is cooled, put the pieces into small shells covering them with the following mix with mayonesa: In a little mug put 2 cooked egg yolks. Use a grinder and mix well putting 2 or 3 raw yolks while another person puts oil in little by little, making sure to pour it slowly and not all of a sudden; when it is very hard, put salt and vinegar or lime juice, put this last. Put this to boil for enough time so the mayonesa stays hard and does not become loose; cover the fish with this mixture adorning them with wheels of tomate and chopped lettuce.
Tuesday, August 18, 2015
Pescado En Conchas-Fish In Shells
In a pot, fry finely chopped onion and parsley and before it browns put a little flour shaking a wooden spoon and putting little by little and without shaking a little milk making a thick sauce. In this put the fish that has already been cut and put salt, drops of lime juice and pepper powder. Put balls of cheese only or scramble with bread powder, whatever you prefer. Put a little in each shell, over this put the fish until it is full. On top of that more cheese and put it in the oven for a moment serving them with pieces of lime.
Thursday, August 13, 2015
Empanadas De Harina-Flour Empanadas
Spanish Transcription
•• See the previous recipe (Empanadas De Pescado) for the definition of ‘tequesquite.’
Wednesday, August 12, 2015
Empanadas De Pescado-Fish Empanadas
Spanish Transcription
••Tequesquite is a natural mineral salt used in Mexico since the pre-Hispanic times mainly as a food seasoning. Chemically it is an alkaline rock composed of various minerals, mainly of sodium bicarbonate and common salt (sodium chloride). It also contains potassium carbonate, sodium sulfate and clay. Its appearance is similar to that of common table salt in coarseness, but with a more greyish color.
Tuesday, August 11, 2015
Chilpachole De Camarón-Fish Chilpachole
Spanish Transcription
Chilpachole is a typical recipe originally from the state of Veracruz.
Wednesday, August 5, 2015
Pescado á La Vinagreta
Spanish Transcription
Take a whole fish and cut it into slices with a knife. Put lime and salt and fry the slices either in pure oil or in half oil and half lard. Brown the pieces well careful not to break them and put them on a platter. Boil some eggs and when they are hard take them out and peel them and finely cut them with onion and plenty of parsley. Put salt, oil and vinegar and with this cover the fish adorning it with wheels of lime, lettuce, wheels of tomate and onion, chilis in vinegar and radishes. Serve cold.
Tuesday, August 4, 2015
Sopa De Pescado
Spanish Transcription
• Common stock is a species of marine fish as known as the sergeant fish or robalo.
Monday, August 3, 2015
Tia Sara's Travels
Here is another video showing the travels of my Tias. Check out the pristine view of Acapulco circa 1948. The beaches and city look very different today.
Thursday, July 30, 2015
Pescado En Salsa De Empanada-Fish In Empanada Sauce.
Spanish Transcription
Clean the fish cutting it into slices and after that put some lime and salt. Cook the slices in salt water and that’s just a boil. Take them out and drain them. In a pan, put a sufficient amount of oil. Fry and chop tomate, onion, garlic and parsley. When it is well fried add olives, capers and huachinango chili peppers in vinegar. In a heat-resistant platter but a little of the fried spices; over this the slices of fish and on top but more spices to perfectly cover the fish. If it looks a little dry, you can put a little oil. On top of everything put some bread powder and let it sit a while in the oven.
Wednesday, July 29, 2015
Teoria-Theory-Maria Areizaga de Paredes (Abuelita)
The following excerpt is from mi abuleita's (Maria Areizaga Paredes) book of kitchen knowledge. She entitles it 'Theory.' As you will read, she places the highest value on the cleanliness of the kitchen.
Spanish Transcription
The kitchen is on of the departments of the house that the Misses should give the best importance. Like a domestic laboratory in which you prepare desirable and health food. Unfortunately, most of our kitchens are far from meeting the hygienic conditions that are indispensable in all kitchens. The kitchen should be ventilated, and receive the most light that is possible, so much for the preparation of odors. The kitchen should be placed in such a manner that service is quick, but at the same time diners are not inconvenienced by the smells of the kitchen. The best would be to use oil based paint for the walls, preferring always clear colors or at least whitewash the walls. The floor should be cement or brick. The ants should be positioned to receive direct light from the left side.
Tuesday, July 28, 2015
Pescado Asado-Grilled Fish
Spanish Transcription
• ‘Guachinango’ is an alternative spelling for the more common “huachinango” which is another type of chili pepper.
Monday, July 27, 2015
Pescado En Ensalada Con Verduras-Fish In Salad And Vegetables
Spanish Transcription
• ‘Ahuacate’ is an alternative spelling for ‘avocado’. Other spelling include ‘aguacate’ and even ‘ahuécate.’
Thursday, July 23, 2015
Pescado Al Horno Con Cebolla-Oven Baked Fish With Onion
Spanish Transcription
• When Tia Chuchi mentions ‘the recipe before’ or ‘el anterior’, I am assuming she is referring to the recipe, “Pescado Al Horno With Spices” which was yesterday’s recipe.
Wednesday, July 22, 2015
Pescado Al Horno Con Recaudo-Oven Baked Fish With Spices
Spanish Transcription
Tuesday, July 21, 2015
Pescado A La Minuta
Cut slices of fish lengthwise so that it doesn’t have spines (If you want, ask for filets. They are named that way because the bones and the skin have already been removed). Put lime and salt on the filete and later pass it through a whipped egg, together the clear with the yolk with salt powder. After pass the filets through bread crumbs trying to cover it well and brown it in lard and oil, by half, or in pure oil, however you like. Place a large platter and adorn it with sliced lime, wheels of onion, tender lettuce leaves and enough fried and golden parsley.
Monday, July 20, 2015
Escabeche Colorado
Friday, July 17, 2015
Pescado En Escabeche Blanco-Fish In White Escabeche (pickled)
Spanish Transcription
Slice fish and put lime and salt. Fry it careful not to break the pieces. In a frying pan, heat oil with garlic. Take the garlic off and put several teeth of peeled garlic and enough onion cut into wheels. When they are fried but not browned, put vinegar, salt, pepper, bay laurel leaf, oregano, thyme, clove and cinnamon, there on the slices of fish. Let it boil. Remove it from the fire and serve it cold. It can last several days.
Pescado
Thursday, July 16, 2015
Mi Abuelita's Knowledge Of Food And Cooking
In another book from my Abuelita-Maria Areizaga de Paredes, she shares her philosophies of the kitchen and cooking. The book has a glossary of terms, sections for different types of food and sections for knowledge about food and cooking. The sections include: theories, battery and equipment, caring and cleaning of the kitchen, vitamins, condiments, the egg, fish, meat, red meat (beef) and white meat (chicken), vegetables and legumes, biscuits, the knowledge and digestibility of food, the knowledge and nutritional value of food, and the knowledge of meats for the broth.
The first section that I am translating from her philosophy book will be ‘fish’. After that, the following recipes will use fish. These fish recipes are from the same book with the soup recipes from the previous 19 posts. I will go back to the soups sometime in the future. Stay tuned. Interestingly, I did not find a sections for her philosophy of soups yet she has 25 pages of soup recipes.
The first section that I am translating from her philosophy book will be ‘fish’. After that, the following recipes will use fish. These fish recipes are from the same book with the soup recipes from the previous 19 posts. I will go back to the soups sometime in the future. Stay tuned. Interestingly, I did not find a sections for her philosophy of soups yet she has 25 pages of soup recipes.
Here is a picture of the book cover:
A picture of the inside of the book:
And a shot of her signature at the end of the book:
Sopa De Pescado (muy corriente)-Fish Soup (very common)
Wednesday, July 15, 2015
Sopa De Puré De Chicharos-Pureed Pea Soup
Spanish Transcription
Tuesday, July 14, 2015
Caldo De Pollo Como Consumé-Chicken Broth like Consume
Spanish Transcription
Boil a cleaned chicken and in pieces trying not to have much water, only what is needed for the broth. Put salt, onion, and garlic and when it is almost done put in a leaf of spearmint. Take it off the fire a while before you serve it. You should let it stand so that all the black stuff remains in the bottom of the cooking dish. When the broth is clear, strain the broth carefully so that you don’t stir it. Separate egg yolks calculating for each person. Put a little broth that is not very hot, but if it is boiling, it cooks the egg and it will turn into little balls and it looks very bad. Strain this over all the broth shaking well. Put the broth in an aluminum or enameled dish or put it to heat in a water bath. Serve in cups putting a wheel of lime in each cup, cut and stuck on the edge of the cup.
Thursday, July 9, 2015
Sopa de Bolitas De Tortillas- Balls of Tortilla Soup
Spanish Transcription
Put some tortillas that have hardened or turned stale. Soak them in water over night. The next day, drain them well, take them out very carefully and form like tortilla balls, put salt, a little egg.If the dough remains dry, add a little milk, churn everything well, make very little balls and fry them in very hot lard. Grind jitomate, garlic, onion, fry them and put them to make strained broth, put some salt in the broth as needed. Also put epazote in the broth. Moments before serving and while it is boiling, put the tortillas balls straight from the fire so the tortillas balls do not soak too much.
Tuesday, July 7, 2015
Sopa De Lentejas-Lentil Soup
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