the joys of making mexican food at home - 6 burner gas bbq grill with side burner

by:Longzhao BBQ     2020-04-26
the joys of making mexican food at home  -  6 burner gas bbq grill with side burner
Of course, there is a reason for the classics.
But as charismatic chefs and pbs TV series host Pati Jinich point out, contemporary Mexican cooking is much more than familiar cooking.
Smooth and delicate heart of the Palm soup, with sweet potato bread pieces, light cake rolls with Swiss beets and potatoes, and five-
Spicy Girl, apricot, shrimp, added.
Enjoy classic Mexican cuisine such as tortillas, traditional chicken paste and chili peppers.
As she wrote in her second recipe, Mexican today (
Hutton Mifflin Harcourt, 2016)
When it comes to her local Mexican cuisine, fusion is nothing new.
The impact is multifaceted and far exceeds the integration of native Central American cooking with Spanish.
"The same is true of marriage with Africans.
When the Spaniards came to Mexico, they brought more people from Africa and the Caribbean than from Spain.
This has not been correctly recognized in history books or food, "said Gingrich.
Africa is now recognized as Mexico's third
The effect of the neglect of Mexican culture is officially recognized.
Jinich has a tribute recipe in Mexico today: the heart of the Palm soup mentioned earlier, "usually the most popular --
When I served, it was about the evening.
"The influence of Asian countries, especially China, the Philippines and Japan, is also an integral part of the way Mexico eats.
"I have a tasty o soup in the book, which is very delicious (
Beef wide with chili bean sauce soup),” Jinich says.
"I did it for a class I taught at the Mexican Academy of Culture (Washington, DC)
The impact of Mexican cuisine on Asia
"In that class, I described how the impact from Asia was so strong. The (Manila-
Acapulco sailing)
Spain's trade route with the Philippines and China in Mexico lasted three centuries.
"During this period, ingredients such as coriander, cinnamon, mango, oregano, tamarind, and wood hibiscus flowers were introduced, which are now synonymous with Mexican cuisine.
"Mexican food is more like a melting pot and mosaic than people think, and will not make Mexican food weaker;
It makes it stronger . "
"We have such a strong pillar and we have accepted these new ingredients and dishes in a very Mexican way.
"There are more and more Mexican ingredients elsewhere in North America, and family chefs are experimenting with some of the most popular foods, such as burrito, tortillas, tacos, and no doubt rolls
"Mexican ingredients are starting to be part of the mainstream kit.
I think everyone won because Mexican food and ingredients are good.
"As we all know, it is becoming more and more accepted," said Jinich . ".
"I think the love in Mexico is spreading, not that people misappropriate" Mexicans ". (
Photo: Michael Ventura)“For non-
Mexicans, who have enriched their tables with these new flavors and simple techniques.
For second, third or fourth-generation Mexico or Latinos, it's so great to be able to relate to Latin roots living north of the border.
In Mexico, Jinich wrote, they have a saying, "La mejor comida es la que se in Mexico is from la calle y en la casa. ” (
The best Mexican food is what we eat on the street and at home. )
"My favorite emphasis is on how healthy, fresh and simple Mexican food is," she said . ".
"This is contrary to what many people think.
She said that a more busy lifestyle should not prevent the fun of experiencing the family --
Mexican cuisine.
Her approach in the book is highly adaptable, so don't feel pressured to make every element of a Mexican meal from scratch.
"To be honest, I'm not going to make tortillas from scratch on Tuesday night," Gingrich said with a smile.
"I can get great tortillas in the store, and most Mexicans in Mexico do the same.
"Similarly, there is nothing shameful about buying pickled jalapeno or stock, or using a blender to make salsa.
"The Mexicans made all our salads in molcajete, which is a myth (
Mortar and mortar)
-This is not true!
We all use mixers . "
"No matter where you find a power outlet in a small town in Mexico, we will dance salsa there.
"Molcajetes is wonderful, of course;
I have a molcajete and I like it.
I grind it there when I have extra time and it gives it a special texture and feel but if you don't have molcajete you don't have the extra 10 minutes
Nothing happens and you will still have great salsa dancing.
"Near the heart of Gingrich and Dear Mexican --style hot dogs.
A chapter dedicated to tortas includes two versions-hot dogs with chicharrón, avocado and Queso Fresco, and Mexican dream hot dogs (sandwiches)
Burgers and hot dogs.
"People were shocked by hot dogs, burgers and pizzas.
But what's interesting is that if you go to Mexico and go to any small town or city, right next to the taco stand, you'll see a hot dog stand.
You will see a burger stand and you will see a pizza shop.
"We like pizza, we like hot dogs, we like hamburgers, when purists, Mexicans or non-purists
The Mexicans said: "Oh, the Mexicans you found north of the border are not real Mexicans.
I said, 'OK, did you go to Mexico and see what we did to your hot dog? '
She said with a smile.
"My approach is very tolerant and understanding," Patiich said . ".
"No matter what you have in your kitchen, I just want you to have a plate of delicious peppers.
"This is the secret to her success when she first approached Mexican cooking.
Adventure: "Think of it as an adventure.
Mexican cooking is really easy going, so I would say it's a place to take risks.
If you 've never tried Taco or enchilada at home, just do it with an open mind.
Have fun: "Have fun and don't expect anything perfect for the first time.
Mexican food is so delicious, so convenient, it will be delicious anyway.
No matter what it is, if it is not perfect, just tuck it into the tortillas, which is great.
Do what you desire: "Start with what you like to eat more outside.
Whether it's tacos, enchilada, stews or soups, just start with what you desire most.
Not because it sounds more challenging or interesting, but because of what you want to eat first.
Avocado Salsa, Cape Verde (
Parsley and banana CON melon)
Ingredients method place tomatoes, avocados, onions, coriander, Chile, salt into a blender or food processor and puree until smooth.
Taste and adjustment of salt. Serve.
About 2 cups.
Tip: Make in advance: salsa can be made 3 days in advance, covered and refrigerated. (
Photo: Alan Silverman)
Potato clam soup salad vegetable salad de papitas con sandwich ingredients: large pot of salty water boiling, Mediumhigh heat.
Add the potatoes and cook for about 20 minutes until the potatoes soften but don't crack.
You should be able to insert the tip of the sharp knife without resistance. Drain.
After the potatoes are cold enough to be treated, cut in half.
In a large deep frying pan, heat the olive oil with medium heat.
Add the sesame oil, then carefully add the onion, cook it, stir it every once in a while until it is completely softened and the edges begin to be slightly Brown for about 8 minutes.
Stir in poblanos, then add tarragon, spices, salt and sesame seeds, stir for 2 minutes or until the ingredients are fully mixed.
Add white wine vinegar and rice vinegar and cook for another minute.
Remove from the heat.
Put the potatoes in a big bowl.
Add the poblano mixture and scrape each point out from the pan with a rubber spatula.
Gently toss together.
Warm service at room temperature (my preference), or cold. Serves 6.
Note: To prepare Burano peppers, warm up the broiler.
Line the baking sheet with foil and place the poblanos on it.
Put under the broiler, 2 to 3 inch from the heat, bake for 6 to 8 minutes, flip it over at least once with pliers until the outside is bubbling and completely burnt.
Some people roast peppers, roasted peppers, or roasted peppers on the flame of a gas stove.
Place poblanos in a plastic bag or bowl and seal or cover tightly.
Make them sweat for at least 10 minutes, up to 12 hours.
Place poblanos under cold running water or in a bowl full of water and remove the burnt skin with your fingers.
Make a cut on one side of each pepper and remove the clusters of seeds and veins.
Dry with paper towels.
Remove the stems and slices as indicated. (
Photo: Alan Silverman)
Green POZOLE of zucchini, bergamot and mushrooms (
Pozole vegetariano, Cape Verde)
If you taste letrozole before the end of the cooking process, you may feel that it is too grass.
This will change once the vegetables are thoroughly cooked, and then the stew will taste completely wonderful.
METHOD Heat the small frying pan or small pan with medium heat.
Add pumpkin seeds and toast for 3 to 4 minutes and stir regularly until they start to turn yellow and pop up like popcorn.
Turn a bowl.
Bake the oregano in the same pan for 8 to 10 seconds until it changes from green to brown, constantly stirring, be careful not to burn.
Transfer the pumpkin seeds to the bowl immediately.
Place tomatoes, peppers, onions, coriander and garlic in a blender, add water and stir until smooth.
In a large pot or casserole, heat the oil with medium heat
It's hot but not smoking.
Add green puree.
It hisses, burns and smoke and that's what you want!
Simmer slowly with salt for 10 minutes and stir occasionally.
The color of the sauce will become thick and black, and the taste will become strong.
At the same time, put the roasted pumpkin seeds and oregano into the blender with 3 cups of broth and thick soup until it is completely smooth.
Stir the pumpkin seed mixture into a slow-stewed green sauce and reduce the heat to medium.
Please partially cover and sim8 minutes as the mixture will split.
Stirring from time to prevent sticking to the bottom of the pot;
The bottom of it will be thicker and more comfortable.
Add the remaining 5 cups of broth to the sim.
Add the corn porridge, cover part, every month.
Stir in zucchini, bergamot and mushrooms, partially covered and cook for another 15 minutes, or until the vegetables are soft and the soup is thick and olive green.
Seasoning and adjustment.
Scoop pozole into the bowl and serve side dishes. Serves 8.
Tip: pozole without garnishes can be formulated 3 days in advance, covered and refrigerated.
Note: To Cook hominy, throw 1 cup of dry hominy into the pan and cover it with at least 4 inch of water, add 3 or 4 garlic cloves and put in sim, let it cook for 4 to 5 hours until it blooms and opens into a popcorn-like shape.
The kernel should not be messed up, though.
You are almost there once you see that hominy has opened or has started opening.
Don't forget it;
Add another cup or two of hot water if the pan seems to be drying (
Heat is important).
Recipes extracted from Mexico today©2016 by Patty Jinich.
Reprinted with permission from Rux Martin Books/Houghton Mifflin Harcourt.
All rights reserved.
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