Posts Tagged ‘recipe’

Shrimp with Maifun & Tangy Sauce


Shrimp wth Maifun and Tangy Dressing

Another way to use that scrumptious miso jalapeno sauce from …

See Shrimp wth Maifun and Tangy Dressing on Key Ingredient.

This was a huge hit at my house. For the vegetarian, we substituted strips of seared tofu for the shrimp. Other than the shrimp, it is vegan.

Señora Camacho’s Mole

I will be forever in debt to my friend Carmen, who showed me the magic secret to making great mole. I had been making mole for years but her little trick made my mole perfect and perfect every time. This picture was taken several years ago when a bunch of us got together in the church soup kitchen of St. Mary’s Church and built close to 1000 tamales for the Fiesta de Nuestra Señora de Guadalupe, which is celebrated on 12 December. I use this mole for traditional mole dishes served over rice, and for pozole, and also for tamales.
Are you ready? You can make as much or little of this as you like, and you don’t have to have every single thing and you have a lot of substitutions in what chiles you use. I’ve found that the magic with chiles is always use several different kinds, dried and fresh for the best overall chile flavor. You can substitute nuts if you like for sunflower seeds, and you can also throw in a little white flour browned in olive oil for a really rich smooth mole. If the chocolate and cinnamon doesn’t sound good to you it is OK to leave it out.

  • 3 dried red chiles (colorado, Nuevo Mexico, or other big flat red ones)
  • 3 chile de arbol
  • 6 chile piquin (if you can find it)
  • 1 large Onion sliced
  • 2 Tbsp cocoa
  • 1 fresh or pickled jalapeñno
  • 2 fresh or pickled serranos
  • 1/2 cinnamon stick or 1/2 tsp powdered
  • 3 Tbsp sunflower seeds
  • 3 Tomatoes and/or 3 Tbsp caldo de tomate
  • 1 tsp. sesame seeds
  • 3-4 cloves garlic
  • 1 tsp oregano
  • 1-2 bay leaf
  • 1.5 tsp cumin
  • salt to taste
  • water to cover

Boil every thing together until chiles and onions are soft — about half an hour but it will be longer if you multiply the recipe. Now grind everything up in the blender and run it through a strainer. Throw away the solid stuff left in the strainer because it will make your mole taste bitter if you leave it in.

Here is the secret: When you are ready to add the mole to your recipe, toss in about 1.5 Tbsp sugar (piloncillo if you have it, but brown sugar works fine.) When ready to serve, squeeze a bit of lime juice over it and garnish with fresh chopped cilantro. So what are you waiting for?
Get out there and serve Mex at your next big event and then go over to the Presenter’s Network and tell us about it! Feel free to comment here as well!

Raw Food Extravaganza

A good friend–an extremely private person wishing to be known only as X–and I spent all day today creating raw food. I bought everything that I contributed to this food-o-rama at the First Alternative Coop. X normally has a few very specialized raw ingredients on hand that the Co-op does not carry. She either has to get them in the big city or via special order. Pictured left to right are 1)the piece de resistance (a raw torte consisting of coconut crust, pineapple custard, and decorated with kiwi slices and berries), and 2) a raw vegetable soup, where we also put some thought into the presentation. It was my idea to plant a little sprig of rosemary in the middle and use a star pattern of red pepper strips. Those were the two most beautiful dishes we concocted. There were loads more, maybe not quite so gorgeous to look at, but every bit as yummy. We did

  • a protein shake with hemp and bee-pollen,
  • a no-bean hummus that I’ve almost decided I like better than traditional hummus,
  • a parsley salad with SIX ENORMOUS BUNCHES of parsley,
  • a shaved beet salad using the kitchen twiddler,
  • sunflower seed butter
  • raw tortillas
  • raw apple cookies
  • fortified fresh squeezed orange juice to die for

Last time we did this we did some pretty advanced techniques requiring specialized equipment. I came away thinking wow, this raw food is labor intensive and requires gadgets I don’t have and lots of planning and prep. This time, X focused on recipes that went together very easily–no soaking and not too much juicing. I could have made any of today’s recipes in my own kitchen, which is not as well equipped as X’s. Every thing we made was delicious, and I came home with some little jars to snack on this week.

What you put into your body really does have a huge bearing on your health and state of mind and besides it gives me a chance to talk about something else besides widgets –wait did somebody say widgets? Look at the cool Amazon widget you can make with the foodbooks (can’t really say cookbooks!) that we used.

&lt;a href=”” mce_href=”;MarketPlace=US&amp;ID=V20070822%2FUS%2Fplatypussoftware%2F8003%2F266d470a-9c70-47bb-b14f-2436f3915a8f&amp;Operation=NoScript”&gt; Widgets&lt;/a&gt;