Pizza!
1:34 PM, Jul. 19, 2008
I made a simple pizza dough a few days ago, but I had to do something else and froze it. Last night I was hungry so I thawed it and made it with some leftover mozarella and asadero cheeses.
It was pretty damn good, a little thick because I think I should have worked the dough a little more, but I was hungry.
Another thing, trying to photograph food when you're VERY hungry makes for some crappy pictures, sorry.
9 comment(s) -- Category: Cooking With Juanito
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Discada
11:04 PM, Nov. 19, 2007
I didn't cook it, but I'm putting it under this category because it involves home-made food.
Sorry about the quality, damn cell phone
May I present a discada. It's a meat lover's dreams come true. This one had pork, beef, chorizo (the Mexican kind) and other meats peppered here and there with some onions and tomato. You can make it however you want. It's a combination stir-fry and stew. Its name come from the cooking "disc" (a large wok-like pan we put on top of the fire-they used a wok for this and made it indoors). The result is a sort of very meaty, very rich stew, great to eat by itself or on tacos with some lime and a tomatillo and serrano salsa.
Some of my friends from work got together chez Lorena and made this and the salsa. We gulped it down with some really, really good Puertorican rum, whiskey and a seasonal 24-pack of Shiner I brought.
Great times
2 comment(s) -- Category: Cooking With Juanito
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I considered ordering out but . . .
1:13 AM, Oct. 25, 2007
. . . I remembered I had some chicken in the fridge.
| Chicken, boneless. I just got a whole chicken from H.E.B. and pulled the meat.
Favorite pasta Bread crumbs Shredded cheese (mozarella) Left over Alfredo sauce Heat chicken over skillet Cook pasta al dente, drain, toss with butter, minced garlic, salt and pepper Add Alfredo sauce and pasta to chicken in skillet, toss to coat, sprinkle cheese Top with breadcrumbs and/or grated parmesan cheese Optional: put a plate full of the dish in the oven, under the broiler to brown the breadcrumbs a bit. |
7 comment(s) -- Category: Cooking With Juanito
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Emeril has got nothing on me
12:41 AM, Oct. 9, 2007
Takes about 20 minutes
Coat filet in milk or egg, sprinkle breadcrumbs/Cajun seasoning mixture Fry until flaky (over medium to medium-high heat, I used lard. Don't use butter) Boil watter, add pasta, let it cook till al dente or whatever, but DO NOT let it water log. Drain and toss in teaspoon of butter. Add salt and pepper to taste. Toss with a bit of Italian dressing. Sprinkle some Parmesan cheese. |
3 comment(s) -- Category: Cooking With Juanito
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Hungry
8:34 PM, Dec. 10, 2006
I was cleaning up my comp (even reset Safari, but thankfully kept my bookmarks and passwords) and found this pic of something I made about two weeks ago.
It's my now famous "Milanesa and Green Spaghetti."
I must go cook now.
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| Recipe
Espaguetti Verde (Green Spaghetti) 2 large poblano chilies 6 large cilantro sprigs, leaves only 1 small white onion, coarsely chopped 1 garlic clove, coarsely chopped 2 tablespoons salt 1/2 pound spaghetti or other dried pasta 2 tablespoons butter 1/2 cup Mexican crema or heavy cream 4 ounces white cheddar or manchego cheese, shredded (I just crumble it) Griddle-roast chilies until black all over, peel and seed. Puree in a blender or food processor with the cilantro, onion and garlic. Bring a large pot of water to a boil and add 5 teaspoons of the salt. Add the spaghetti and cook according to the package directions. While the spaghetti cooks, heat the butter in a medium saucepan over medium heat. When it foams, add the chili mixture. Cook, partly covered, for 10-12 minutes. Stir in the crema or cream and the remaining 1 teaspoon salt. Drain the spaghetti when almost done to your taste. Return to the pot, pour the sauce over it and toss to combine well. Scatter the cheese over the spaghetti and serve. |
For the Milanesa, bread thin steaks of beef (put them between plastic wraps and pound them beforehand to make them thinner; I use the bottom of a glass).
For the breading I combine bread crumbs (the cheapest, plainest) with cajun seasoning.
Whisk an egg in a separate container and dip the steaks here first, then in the bread crumb mixture.
Place the steaks on an oiled medium-hot skillet or shallow pan, cook until the juices start to come up over the top of the steak. Flip the steak and finish cooking to golden-brown. Don't go shaking and checking the steaks before the juices come up, you'll mess up the breading.
Keep the steaks in aluminum foil and serve with the spaghetti. Add a halved key lime on the plate.?
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