Recipes : Salsas and Pickles
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February 1, 2010 9:20 AM
I am not one to prepare for disasters.
People can tell me a thousand times that severe thunderstorms are approaching, that a dry spell is forcasted or that a shortage of something essential like water (or coffee) will happen, and no, I will not be among the first to run for shelter nor stock up on provisions. I don't know if it is my continuous belief that despite humps and downs eventually things turn out OK or if I am lacking an alarm button...I just don't panic.
When I took it as a serious matter to go to the grocery store in the middle of my work day, at a rather inconvenient time, it wasn't because there is a strong snowstorm coming (though my boys did give me an absurdly long grocery list to prepare for it), it was because we ran out of avocados.
Continue reading Chipotle Guacamole for any Party (or Disaster)
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COMMENTS (9)
January 22, 2010 9:15 AM
This salsa does hurt.
But just a little.
Yet it goes oh-so-well with the Pollo Pibil, which together with red pickled onions makes for a delicious Yucatecan meal. A bowl of this Habanero salsa is standard on just about every table in Yucatán. Around there, people drizzle some spoonfuls, or drops, on just about everything.
I recently found this salsa is heavenly combined with Louisiana style Bar-b-que and some baked beans (!). While it can make people very unhappy if not given a warning of how spicy it is, for the Yucatan class we had in December, the 20 batches made were gone before the middle of the meal. We did give our guests a warning... While my cooking team kept saying I was making too much, we made some bets, and much to my surprise, I won. I have learned now, that the American and international palate is much more open, than say a decade ago, for spicy foods.
Continue reading Do You Dare? Habanero Salsa!
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COMMENTS (9)
August 5, 2009 8:40 AM
As I delightfully accepted (jumping up and down) the invitation to come cook Mexican with Paula, I told her producer, we love her show at home. Not only does it make my boys want to jump into the kitchen but her accent completely cracks them up. That last bit made her producer burst in laughter. Patriz-z-zia, he said, her accent cracks them up? What about yours?
Mine?
Sometimes we are the last ones to notice some of our most obvious traits and talents. Growing up in Mexico I used to think I was tall, then I moved to Texas. After years of studying to become a political analyst, here I am, cooking my life away.
A couple months after the invitation to visit Paula, guess what started to happen? Even my little gringo boys at home started cracking up at my accent too. "Mami, you don't say feesh, you say fish, not like bee... you know, like dish." Oh well... I am not tall, I am not a political analyst anymore and I do have an accent.
Accents included and all, visiting Paula's kitchen in Savannah was some of the best fun I've ever had. Thinking about it makes me smile so wide, my eyes barely get the chance to see what's in front of them. She is hilarious.
This I can say: I am amazed by Paula. She is as scrumptious, funny and generous in person as she is on screen. As real as real can get, and its even better live. I don't know that many people who enjoy food as much as Paula. She just dives into it, the whole thing, the preparing, the cooking and the savoring. So before deciding the menu, I knew the food had to be as yummy as she is. Now that's a challenge.
Continue reading The crunchiest and tastiest tacos for Paula Deen
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COMMENTS (22)
August 5, 2009 7:00 AM
This article was written for and published by The Washington Post on August 5, 2009.
When asked recently whether I was a collector of some sort, I thought of my grandmother's cabinet that holds hundreds of elephant figurines -- more than 60 years' worth, from many places. And she's still adding to the lot. So my response was no.
Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them.
When the mood strikes, I search to find that precise note (which may be in a coat pocket, bag or drawer). Or I sit down with eyes closed and try to remember the feel of the sauce.
When all else fails, I make one up.
To read entire article and get recipes for raw tomatillo and chipotle salsa verde, Ancho chili pickled salsa and fresh mango salsa click here on this link to The Washington Post.
June 19, 2009 2:45 PM
I am not one to carry a bottle of hot sauce in my bag wherever I go. I do have an uncle that proudly does. Wherever he travels, his Tabasco sauce eagerly jumps out of his bag and splashes its somewhat flavorless heat on whatever food it happens to come across. Yep, fancy restaurants too.
Now I know... Mexicans have the reputation of loving to eat everything with chiles. I admit this to be true. As Fray Bartolomé de las Casas, Spanish priest, defender of indigenous people, and chronicler of early colonial times said in the XVI century: Without chiles, Mexicans do not consider they have eaten. Hmmmm... the same can be said today. With the caveat, that it's not just the heat that we crave.
Most Mexicans are picky chile eaters. Since we have so many varieties, and such varied and distinct ways to use and prepare them, we can exquisitely discriminate how and what we pair them with. We love their different flavors, textures, fragrances and personalities. It is like considering different kinds of fruits. So my uncle is more an exception than the rule.
All this to say, without any excuse, that although I am not a hot sauce bottle kind of woman, I am a pickled Jalapeño kind of gal.
Most Mexicans are picky chile eaters. Since we have so many varieties, and such varied and distinct ways to use and prepare them, we can exquisitely discriminate how and what we pair them with. We love their different flavors, textures, fragrances and personalities. It is like considering different kinds of fruits. So my uncle is more an exception than the rule.
All this to say, without any excuse, that although I am not a hot sauce bottle kind of woman, I am a pickled Jalapeño kind of gal.
Continue reading Pickled Jalapeño Kind of Gal
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COMMENTS (24)
April 16, 2009 9:45 AM
This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes... It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on though.... here it goes:
Continue reading Cooked Salsa Verde
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COMMENTS (2)
