On Tonights Menu...
 

...I'm gonna hook up some

Pork Chops with a chile sauce,
some rice pilaf (I'll add some chopped almonds and finely diced jalapenos to that)
y como siempre my dish has to have frijoles (pintos since I don't have frijoles negros) con queso.... :chef:
and I'll wash it down with a Dr. Pepper!

Just thought I'd let you all know what I'll be making for dinner :lol:

:evil: thats mean ...especially since i cant keep anything down rite now .... i got the flu bad ...que malo eres! im craving italian food ....mmmmm =)~

THAT SOUNDS DELICIOUS!! :wink:

HOPE U SAFE SOME FOR US!!!

Sorry to hear that you've got the flu. if I was out that way I'd make you a caldo or something.

what sux about the flu is that (atleast for me)...all the taste goes. Once your nose gets stuffy....nada....might as well be eating hot cardboard.

thats why its the best time to eat vegetables n shit si no te gusta...cuz you can't take it.

Docta Flores' Prescribes:
4 Shots Tequila
and
1 good night of sleep :D

ajuuua!

aaaaww thanks chef ...that would be so good .... i wish you were ... yummmy caldo =)~

HOPE U FEEL BETTER AND GET WELL SOON!!!!SDXicano85

Dammit Man!!!

I'm On A DIET Aztec!!

Ur Making Me SOOOOOOOOO HUNGRY And I'm NOT Suppossed to Eat Rite Now :( :x :tongue:

What you talkin about?...Dr. Pepper goes good with any meal :)

Dr. Pepper isn't nasty your taste buds are probably just confused... :lol:

Did you have a bad experience with it?

Aztec,


Do you have a good recipe for a carne asada marinade?

KOOLARROW...
you can purchase some carne asada seasoning at your local mercado pero si no encuentras here you go...


1 lemon
2 oranges
1 tbsp. oregano
1 onion
1 tsp. seasoning salt

Bueno depending on how much carne you gonna marinade, this is good for about 2lbs of meat.

Mix the carne with the seasoning salt, oregano, juice of 1/2 lemon, juice of 1 1/2 oranges. slice the onion and mix. cut the lemon and orange into slices and add. let this marinate for about 4-6 hours 12 is best.

try it out si no te sale bien, well you did something wrong :) puro pedo this is what I use. If you buy meat the best one to get is the Ranchera cut con esto sale bueno.

CAUTION: if you buy less meat, be careful on how much lemon you use, porque the acid will cook the meat before you do. as for everything else nomas echale beer...you know how we do it :wink:

gracias 8)

Aztec Chef would you recommend that I use flank steak? That's the closest thing I find out here but it's too thick. Is there anything els I could use?

You can try to look and see if they have "bottom round" pero si no Flank is cool, just fillet it thinner.

Bottom Round is usally sold in bulk, no se si lo vende aya mismo. I usually buy it and cut it myself.

They way I showed mi jefita to cut steak thinner is, lay the meat on a cutting board or any flat surface (Caution: be sure it is level) place your hand on top of the steak and gently slice in the middle with a knife. you can repeat it as necessary till you get the cut you desire.

When my neice was a baby, we introduced her to Coke and would therefore always ask for it.

My sister didnt want her baby to be drinking soda on a regular basis so we fooled my niece by diluting some prune juice with water.

damn aztec that sounds good right about now... i ate a late lunch and im regretting it right about now... i wanna eat but its too late...

Wow solitude's here!
Is that what it is? I never looked at the nutrition facts. :scratch:

It still lists the nutrition facts silly.

yummy! this is making me hungry. :P

Now I gotta figure out what I want to eat for dinner tonight.

mmmm that sounded good Aztec_Chef!!! rice pilaf con almonds? sounds interesting!! are you married or you have a lady? cuz you sure can make a girl happy by cooking for her.. and mainly taking over in preparing the dinner..

do you know how i can prepare the alfredo sauce from scratch?

Actually, no I'm not married...I'm not ready for that committment.

As for the Alfredo Suace...I usually buy the packets at the store, pero if I have to prepare one a.s.a.p. here is what I use...

1 cup of milk
1 tsp Butter
1/4 tsp. of corn starch
salt and pepper

In a suace pan add milk and butter. on medium heat bring the milk and butter to a simmer constantly stirring. (BE CAREFUL NOT TO SCORCH THE MILK it burns easily)
when it begins to simmer, add the corn starch and stir with a wire whisk. add salt and pepper to taste.

NOTE: If your sauce is to thin, add a lil more corn starch. If it's to thick add milk.

CAUTION: Never leave boiling milk unattended, it can make a big ole mess, and you'll spend more time cleaning than cooking.

hmmm ok.. I know corn starch is Maizena.. but simmer is what?? before boiling point??? *wonders*

simon' when it begins to boil slowly....remember keep stirring eh, that way the milk don't foam up...you don't wont the liqiud to boil over on the stove....then you'll probably be mad at me :)

Hahaha Kary are you interested? I"m joking.
Aztec I thought there was Parmesan cheese in Alfredo Sauce? Hmmm I could be wrong.

A tip for those who can not find a thin steak, put it in the freezer for a little bit til it start to freeze a litle. This makes the meat more stable to cut without it getting messy. Ya know how steak can be when cutting.

Dont depend on the store to do your chopping for you, buy bulk and slice it yourself, you can do more things with it that way.

Soooo what are you guys eating tonight? you have dinner plans? I'm going out with one of my girls to this one spot were they have really good tortas!!

Mmmmm Girl, send me some. I haven't had a torta in so looong. The last torta I had was a sorry imitation. It was a shiney little dinner roll. :?

What's for dinner??
 

I just made "Mole Amarillo con Pollo y Chochoyotes" for dinner.....It is soooooooooo GOOD!



Mole Amarillo con Pollo Y Chochoyotes
(Oaxacan Yellow Chicken Mole with Dumplings)
Diana Kennedy, Draeger's Cooking School, Menlo Park CA (October, 1996)

Ingredients:

* The Chicken: 2 1/2 pounds chicken parts
* 1 medium white onion, roughly sliced
* 1 small head garlic, scored around the middle
* sea salt to taste

* The Sauce: 12 chiles guajillos (or chilcostles)
* 1/2 small head garlic (about 9 cloves), kept whole and charred
* 1/2 medium onion, cut into 3 pieces and charred
* 4 whole allspice
* 4 whole cloves
* large pinch of cumin seed
* 1 Tbl dried oregano, Mexican variety if possible
* 3 tomate verde (tomatillos), husks removed, rinsed and roughly chopped
* 2 Tbl freshmade lard or safflower oil
* 1/4 pound (1/2 cup) prepared corn tortilla masa
* sea salt to taste
* 1 small bunch of cilantro

* The Vegetables: 1 large chayote (about 3/4 pound), peeled and cut into lengthwise slices with core and seed
* 1/2 pound (about 3 medium) waxy potatoes, quartered, unpeeled
* salted boiling water
* 6 ounces green beens, trimmed and halved

The Chochoyotes (Dumplings):
* (makes 18 1 1/4-inch dumplings (they grow in cooking)) 1/2 pound (1 cup) prepared corn tortilla masa
* 2 heaped Tbl asiento (or substitute)
* sea salt to taste

Procedure:

* To make the Chochoyotes (Dumplings): Mix all the ingredients together and divide the dough into 18 equal pieces.
* Roll each piece into a small ball about 1 inch in diameter.
* Taking one of the balls in the palm of one hand, press a well in the center-but not through the dough completely-with the index finger of your other hand and rotate until you have a circular shape on the outside, with the dough about 1/2 inch thick in the well.
* Set aside and continue with the rest of the balls.
* Set finished balls aside.

* To make the Mole: Put the chicken pieces into a pan with the onion, garlic, salt and water to cover. Bring to a simmer and continue simmering until just tender-about 25 minutes. Strain, reserving the broth.
* Remove the stems (if any) from the dried chiles, slit them open, and remove seeds and veins (save seeds for another purpose, discard the veins). Toast the chiles briefly on each side or until the inside flesh turns a tobacco color. Rinse the toasted chiles in cold water, cover with hot water, and set aside to soak for about 20 minutes.
* While the chicken is cooking and the chiles are soaking, cover the chayote and potatoes with salted boiling water, bring to a boil again, and cook about 10 minutes. Add the green beans and continue cooking for about 5 minutes longer. The vegetables should still be al dente since they will finish cooking in the stew. Strain, reserving the cooking water.
* Strain the chiles, putting half the water into a blender jar and reserving the rest. Add the peeled garlic, onion, allspice, cloves, cumin, oregano, and tomate verde; blend until smooth. Gradually add the chiles with the rest of the soaking water and continue to blend as smoothly as possible.
* Heat the lard or oil in a heavy pan or saute pan. Add the chile sauce (though a fine strainer if there are still pieces of chile skins left whole) and cook over fairly high heat, stirring and scraping the bottom of the pan, for about 8 to 10 minutes. Put 1 1/2 cups of the reserved chicken broth into the blender jar, add the masa, and blend until smooth. Stir the masa mixture into the cooking sauce with 2 more cups of the broth and cook over medium heat, stirring and scraping, until the sauce begins to thicken. Add 1 1/2 more cups of the broth, the water in which the vegetables were cooked, and the cooked chicken and vegetables; brng to a simmer and adjust seasoning.
* Add the chochoyotes and cilantro and cook until the former are done-about 15-20 minutes.

http://www.ramekins.com/mole/yellowchickmole.html

Re: What's for dinner
 

Sounds good, I'll add it to the recipe collection. Thanks.

I was just today thinking about dumplings. I make these pork chops cooked in lots of chopped onions, and towards the end of the cooking process you put dumplings on top of the pork chops.

Re: What's for dinner
 

Sounds good, but.... I don't eat red meat....and pork is NOT the other white meat.

What's for dinner??
 

I'm trying a new sope recipe.
sopes on the warmed on the comal, then pinch the edges(dang hot) Then lightly greased .
then topped with salsa verde, then sprinkled with queso fresco
then topped with shredded lettuce and a dab of sour cream

I usually make mine with beans, lettuce, colby shredded cheese and salsa . If avocados are on sale then i add that as a guacamole


sooooo Whats for dinner?????????????????????

Re: What's for dinner??
 

filet mignon n white alba truffles son

Re: What's for dinner??
 

pechuga de pollo with mashed potatos.
:D

Re: What's for dinner??
 

burger

Re: What's for dinner??
 

PB and J :/

you might try pinching them BEFORE you heat em up. Like everyone i've ever known to cook them, does.

Re: What's for dinner??
 

Wanna tradee?:D

Re: What's for dinner??
 

Little Ceasar Pizza.

Re: What's for dinner??
 

fucking dirtiest pizza ever made. Nelio wtf is wrong with you

Re: What's for dinner??
 

I ate 5 tacos de asada con cilantro y cebolla con salsa verde acompañados por una cold Pepsi.:cool:

Re: What's for dinner??
 

it is cheap and not the worst pizza out there.

Re: What's for dinner??
 

no...I really think it is. :lol:

I'd rather pay like 75 cents more and go to janky-assed dominoes

Re: What's for dinner??
 

i usually pat it out and made the edge then just fry but i was trying the new recipe.

Re: What's for dinner??
 

you sound like my gf who thinks they have to follow the recipe EXACTLY to the letter for it to come out alright :lol:

imo a "real" cook learns to improvise

Re: What's for dinner??
 

that sounds good with a cold pepsi. Thats tomorrows menu. I want to find a new cardne asada marinade. I usually do lemon , onion, salt and pepper and let it sit in the fridge

anyone have another way ?

Re: What's for dinner??
 

No thank you, Dominos sucks, bottom of the list, even lower then Little Ceasars.

Re: What's for dinner??
 

lol! I figure follow it and then nexttime do my own touches. Remember i'm not a good cook so i have to follow the new recipe for it to come out right lol! I'm bad but my mom would be proud of me:) hahaha

I think after a few weeks of being here I'll learn a lot and be semi pro-lol!

Re: What's for dinner??
 

hungry howies is the best pizza
lol.

Re: What's for dinner??
 

you're damn crazy...maybe out there in Texas its different, but here in San Diego, America....dominoes is far better than LC.

it's shitty hot, and inedible after it cools down, even if you reheat it.

Yea...all you got to do is practice...then just "imagine" what would make it taste better...and imagine all the ingredients you could add....