-
Comment -
hahaComment -
Your in mexico? One of my biggest cooking obsessions is chiles.Comment -
Yeah! Stuffed chiles or you mean you throw a lot of chiles in your sauces and stews?
Have you tried Nogada Chile?
Comment -
I mean the peppers and pastes I can make from them. Availability is always an issue.
Jalapenos, Serranos and Habaneros I can always get fresh, chipotles I can get but only dried or canned. I can get anchos, new mexicos, mulatos dried year round, but freshness is always an issue. Everything else is a total crapshoot, even poblanos are seasonal only.Comment -
Never tried a nogada, I will keep my eyes open for it.Comment -
Yeeaahhh...nah. Now the Kobe beef you were talking about, that sounds delicious. Looked into it, that's class. Cow tongues, brains, etc? Nah. I guess I buy the adventerousness of it, got to eat all the fun stuff in Vietnam. Dog, cat, horse, snake (drank a beating cobra heart in vodka and then did a shot of cobra blood, cobra stomach bile/kidney/something translation was dodgy, and then finished it up with the cobra venom shot.) It was all for the fun of having eaten it though, even if it was delicious (not dog or cat) it wasn't a delicacy.
Don't buy into these stupid hipster restaurants either haha.Comment -
These are made with fresh poblanos and is one of the best dishes from México. Really amazing. You could make them (10 pieces to eat the whole week) in one hour i think I would love to give you an special recipe if you ever feel adventurous. Its meant to eat cold so you wont move a finger after that.
If you can get poblanos and pomegranade we are on the other side.Comment -
I'd love to hear it. Poblanos can be found here some weeks, others not, but I can usually locate them if I look hard enough.Comment -
Thor has requested that you guys create a sub "culinary delights" threadComment -
Recipe for Chiles en Nogada:
Filling:
You place a bit of oil in a pan. Throw an onion cutted in pieces until it gets darker. Kilo of ground beef (can be pork beef or also mixed) 15-20 minutes moving in the pan, salt, bit of pepper and sugar (not much). Last 5 minutes (in the pan) you throw a peach cutted in small squares or whatever shapes (could also be apple or mango)(i put both peach and bit of mango manila). Also throw roasted skinless almonds (can be bought like that) and walnuts in pieces for crunch and flavor.
Chiles:
Toast the chiles and wait 10 minutes. Empty the chiles and if they seem too hot cut the nerves off too.
Sauce:
Milk (half glass maybe), cream (, sugar, roasted skinless almonds and skinless (if possible) walnuts into the blender and blend. You can add a tiny bit of oporto for best results. Add pomegranate at the top of the dish.Comment -
that was my ufc 155 except replace marquardt with cain itd.Comment -
haha Reminds me of when Jesuseatsnubs used to say "beated" all the time. What a guy he was!Comment -
Sounds amazing, as soon as I can get ahold of some poblanos I will try it out, thanks for sharing.
Comment -
I've made a very similar sauce many times using cream and bread crumbs as a base for a pasta sauce, anything with walnuts and cream is the penetrating bomb, especially when you toast them lightly first.Comment -
One of my favorite stews, which I happen to have a pot of on the stove tonight, is my own variation on chili con carne, which is why the subject got brought up.
The chili paste:
Anchos, chipotles, mulatos, and a small amount of habeneros. Use habeneros in a much smaller ratio, as they have a hell of a punch, and you will add other things for heat later.
I can only get those in dried pods, or the chipotles in cans of adobo, which I dont think compliments the dish much, so I simply use the dried pods.
Cut them open, remove veins, deseed, and flatten. Lightly toast in a pan, have a small pot of hot but not boiling water on the stove.
When they go armoatic, remove from pan and put in hot water to rehydrate for 20 mins. After 10 minutes, taste the water. If it is too bitter, it is likely because too many seeds or veins were put into it, if thats the case, drain and add new water, if not, use the same water. Either way, reserve the water.
Puree the mix of peppers with a few crushed garlic cloves, some salt, toasted cumin seeds, a splash of vinegar and enough of the reserved soaking water to get it to hit the consistancy of tomato paste.
The stew:
Throw some bacon cut into small chunks into a pan over medium heat, render the fat out, set the bacon aside and save the rendered fat.
Brown the beef (ideally chuck or shank) over very high heat using the rendered fat, dont overcrowd the pan, and get a very deep coloring on all sides. If you need to do it in multiple batches deglaze the pan after each batch and reserve the cooking liquid, otherwise just deglaze it at the end. Let beef rest for a few mins.
In a stockpot, throw in some of the rendered fat, sweat out some medium small diced onion (ideally white) and a few ribs of celery. After 10 mins, throw in a few cloves of mashed garlic and some more cumin seeds. Sweat for another minute or two, hit it with some tomato paste, sweat that out. Then hit it with some crushed or pureed tomatoes, a can of good stout, the reserved deglazing liquid and any of the holding liquid thats released from the resting beef, the chili paste, and some homemade veal stock, some red wine usually doesnt hurt either.
Throw in some sprigs of fresh thyme (do not used dried, it tastes like hay, and over a prolonged cooking time will make your stew taste like garbage), a few bay leaves, some crushed peppercorn, a bunch of salt, and a couple of thai chilies.
Regarding thai chiles: they are my go to source for extra heat and flavour. They are the small red ones, and they compliment mexican chiles extremely well.
Simmer for several hours, covered, the covering will help the meat get tender. Ideally you want it to be tender enough to rip apart with two forks into small shreds with almost no effort. When it reaches that point, and depending on the cut, it can take up to six hours, remove at least half of it and shred it up, return to pot. Add the bacon from earlier to the pot 10 minutes before serving, hit it with some lime juice, and just prior to serving throw in some fresh coriander. Make sure to soak the coriander prior to adding or it will inpart a "sandy" taste to the dish.
As for the homemade veal stock:
Take some veal bones, oil them, roast them in an oven. 40 minutes or so into the process throw in some mirepoix (onion, celery, carrot, 2:1:1 ratio), make it very widely cut. This stuff has gota survive in a pot for several hours, we're talking almost whole veggies here, and brush tomato paste onto the bones. Put it in for another half an hour or so until everything is browned an caramelized.
Transfer to a pot and cover with water, deglaze roasting pan, put the liquid into the pot. Simmer for 8 to 12 hours while periodically skimming off fat from the surface or any foam and impurities that float to the surface. Begin the process in cold water, or the protien aggrigates that form will be too small to remove and will skum up the stock. Simmer with some bay leaves, thyme, parsley stems, whole peppercorns, and if you want a few star anise.
When its done, strain it through several layers of cheese cloth to remove the skum. The key to the stock is that at room temperature, you want it to be very thick, in a fridge you want it to look like jello. If not, its not concentrated enough due to a lack of gelatin, just reduce it over heat further. You can throw some dry red wine into this, it never hurts.
Also, dont use beef bones for the stock, they dont have enough collagen and will make the stock taste like a barnyard.Last edited by Sacrelicious; 01-14-13, 08:29 PM.Comment -
Also important, never ever stir the stock. It will disturb the protien aggrigates and scum the hell out of it.
If the stew is too thin, remove the meat with a slotted spoon and add in some buerre manier (equal parts of raw butter and AP flour beaten together over several minutes until they incorporate together) over low heat and whisk, it will thicken it and add depth.
Butter never hurts, I usually throw some in at last minute anyway.
Garnish with lime wedges and some fresh coriander.Last edited by Sacrelicious; 01-14-13, 08:32 PM.Comment -
Comment -
i will try too. Maybe i can go tomorrow to the supermarket
Comment
