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Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,941 Views)
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Apr 28 2014, 08:57 PM
My class tomorrow will be about Cinco De Mayo recipes and the teacher e-mailed us our first dish and ingredients:
I had no clue what tripe was so I googled it.

I'm not going to class tomorrow and I'm not eating menudo. I'm not eating a cow stomach. My sisters are laughing at me right now as I make oh please faces.



I went to my cooking class, anyway. I am not ever going to cook this myself, however I'm grateful I had the experience in learning about it and tasting it.

Menudo

2 lbs Honeycomb Tripe ; soaked in cold water four hours

Braising Liquid:
10 C water
1 large onion sliced
1 head of garlic, smashed
Stem & roots of 5 cilantro bunches
1 TBSP black pepper corns
2 bay leaves
1 tsp cumin seeds
2 tsp oregano
4 spicy red chilies
3 TBSP kosher salt
2 tsp vinegar

Menudo Stew:
4 oz dried guajillo chilies
3 C white frozen hominy; if canned then drain it
2 TBSP vinegar
2 TBSP sugar
2 Garlic cloves, minced
1 tsp oregano
1/2 tsp ground cumin

Clean & soak tripe; remove fat from the smooth side.

Boil tripe in water 5 mins; drain & discard water; wash tripe again, from any brown residue on it.

In a cleaned pot, add all braising ingredients and tripe, bring to boil, cover, lower heat & simmer 3 hours. Remove from heat & cool to room temperature.

Remove tripe & slice into bite size pieces. Strain the stock in a double mesh strainer in a bowl.

Place tripe into a clean pot.

Preheat oven to 350 degrees. Put rack in middle position of oven.

Roast the guajillo chilies after discarding seeds & stems. Spritz with cooking spray before roasting, if you prefer. Roast about 5 mins then put them in a bowl with very hot water for about 15 mins to rehydrate them.

Blend peppers with 1/2 of braising stock purée until smooth. Strain with a double mesh strainer into the pot holding the tripe. Pour remaining stock through strainer into pot with the tripe.

Add the rest of ingredients for the stew. Simmer uncovered for an hour. The tripe should be a nice red color and the stew will be thick.

Serve it with chopped sweet onions, fresh cilantro, & tortillas.

Leftovers are supposed to taste better than fresh off of the stove.

Enjoy!

And Happy Cinco De Mayo!

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Moon Pie
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My kiddos and their father love to eat those Little Debbie Oatmeal Creme Cookies. I found a recipe that is supposed to mimic the original to some successful degree. I'm going to make them for my gang!



http://sallysbakingaddiction.com/2013/01/19/homemade-little-debbie-oatmeal-creme-pies/

Ingredients:
Cookies

1 and 1/4 cups unsalted butter (2.5 sticks), softened to room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 Tablespoon dark molasses
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups uncooked quick-cooking oats (NOT whole-rolled oats)

Creme Filling

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3 cups powdered sugar
3 Tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency)
1 and 1/2 teaspoons vanilla extract
pinch of salt, as needed

Directions:

Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.

With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.

In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.

With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 Tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.

Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 Tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.

Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days, or freeze up to a month.


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reddgirl64

When I see recipes, it looks like it written in code to my eyes..

Simply why I had to retire from cooking! :D

Thank goodness, I have a hubby and daughter who loves to cook.
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U Thant
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Apr 28 2014, 08:51 PM
... steamed broccoli and cut carrots...
yum yum
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reddgirl64
Apr 29 2014, 05:07 PM
When I see recipes, it looks like it written in code to my eyes..

Simply why I had to retire from cooking! :D

Thank goodness, I have a hubby and daughter who loves to cook.
I had no idea how to read a recipe. It was like reading Russian. I'm learning, though!
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Our Cooking Teacher refuses to recommend a wine for this recipe; saying it's up to us to find what we like. Thankfully I'm attending an Annual Spring Barrel Tasting Event on May 2nd.

Sangria

750 ml bottle red wine (which one?!)
1/4 cup brandy
1/4 cup orange liqueur (Grand Marnier?)
2 TBSP fresh lime juice
1/4 cup sugar
1 orange, sliced thin
1 lemon, sliced thin
1 apple, sliced thin
1 750 ml bottle of cold sparkling water

Mix everything together except the water, cover, chill 3 hours, right before serving, add the sparkling water.
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For Cinco De Mayo:

Cut up fresh fruits and arrange on a platter. Put them in the fridge, covered until very cold. Before serving sprinkle lightly with salt & chile powder.

Enjoy!
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U Thant
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Apr 30 2014, 12:16 PM

Sangria

Is that Boonie's
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U Thant
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Apr 26 2014, 12:00 PM
Music
Apr 25 2014, 09:17 PM
$0.40 yellow onion (use your own dose)
$0.30 garlic clove (use your own dose)
1.6 lbs of ground turkey (< $3.50)
1 - container of bread crumbs ($1.29 - use 2/3 cups for recipe)
2 - eggs (first beat them in a cup then use only 70% of it, for recipe)
1 - cup of ketchup
2 - tbsp of lowsat olive-oil butter

...dice onion & garlic, then fry with butter for 5 minutes...remove and let sit 3-4 minutes to cool, don't use them hot.

Shake a healthy-diet amt. of garlic&herb seasoning plus Mediterranean Herb seasoning in a bowl, then kneed in all ingredients (above) except use only 2/3 cups of the ketchup...


...get a 4X8 pan, then shape your meat into a meatloaf appearance. After you put it in the 4X8 pan then spread the last 1/3 cup of ketchup evenly over the top of yon loaf, and bake it @ 350 degrees for 65-75 minutes.
This sounds great. Instead of ketchup I think I'll try tomato sauce instead. I don't enjoy the flavor of ketchup with meat. I will eat it on scrambled eggs, though. :-)

This is my Monday Eve dinner! And I appreciate the cost analysis, too. Budgeting my meals is a priority.
You have shown to have great priorities, no doubt indeed...


Plus I'm making this dish for yon 'springs MEX relatives, tomorrow, when they arrive at my 'springs grandparents' home/visiting from San Blas, Sinaloa, MX ...I'm dropping 'springs off so to kick it, and 'springs aunt asked me if I could hook up a healthy dish... probably just make two loaves to send with 'springs
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Music
May 1 2014, 11:09 PM
Plus 1
Apr 26 2014, 12:00 PM
Music
Apr 25 2014, 09:17 PM
$0.40 yellow onion (use your own dose)
$0.30 garlic clove (use your own dose)
1.6 lbs of ground turkey (< $3.50)
1 - container of bread crumbs ($1.29 - use 2/3 cups for recipe)
2 - eggs (first beat them in a cup then use only 70% of it, for recipe)
1 - cup of ketchup
2 - tbsp of lowsat olive-oil butter

...dice onion & garlic, then fry with butter for 5 minutes...remove and let sit 3-4 minutes to cool, don't use them hot.

Shake a healthy-diet amt. of garlic&herb seasoning plus Mediterranean Herb seasoning in a bowl, then kneed in all ingredients (above) except use only 2/3 cups of the ketchup...


...get a 4X8 pan, then shape your meat into a meatloaf appearance. After you put it in the 4X8 pan then spread the last 1/3 cup of ketchup evenly over the top of yon loaf, and bake it @ 350 degrees for 65-75 minutes.
This sounds great. Instead of ketchup I think I'll try tomato sauce instead. I don't enjoy the flavor of ketchup with meat. I will eat it on scrambled eggs, though. :-)

This is my Monday Eve dinner! And I appreciate the cost analysis, too. Budgeting my meals is a priority.
You have shown to have great priorities, no doubt indeed...


Plus I'm making this dish for yon 'springs MEX relatives, tomorrow, when they arrive at my 'springs grandparents' home/visiting from San Blas, Sinaloa, MX ...I'm dropping 'springs off so to kick it, and 'springs aunt asked me if I could hook up a healthy dish... probably just make two loaves to send with 'springs
I'm sure they enjoyed it! This dish is now a favorite, at my Kitchen table.
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