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Home Page > Food and Beverage > Main Course > Mexican Cookware: Equipment Used In Mexican Cooking

Mexican Cookware: Equipment Used In Mexican Cooking

Posted: Feb 11, 2010 |Comments: 0
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Mexican cooking at home doesn’t have to an impossible task to accomplish. Try using the following kitchen equipment for the next in-home mexican meal.

Comal: Basically, a comal is a cast iron griddle and is used without oil. It’s flat with a handle and is used for making tortillas and roasting foods that require no oil. Mexican comals also can be made of clay.

Molcajete and Tejolote: Mortar and Pestle, these are used for crushing and grinding herbs, spices and seeds. The bowl and grinder are made from porous volcanic rock and are still used today. You can also make traditional Mexican salsa in the Molcajete and Tejolote.

Prensa (Tortilla Press): A tortilla press can be metal or wood, with two hinged plates and a handle. A tortilla press is used to flatten the dough for making tortillas.

Tamale Steamer: Tamale Steamers can be purchased at any Mexican cuisine store or market or you can make one yourself. Using a large enough stock pot to fit a metal colander lined with foil in the bottom, pour about an inch of water in the pot. The foil keeps the tamales from touching the water. Place the tamales in the colander and cover with a clean kitchen towel. Cover the pot tightly with a lid.

Cazuela: a clay pot or bowl still used in Mexico today for boiling corn, stews and beans. Though many Mexican households now use Olla Express (Pressure Cooker) to make beans, they still place the beans in a cazuela for the final few minutes of cooking to give beans that authentic Mexican flavor.

Metate y Mano (Hand Grinder): This tool looks like a short 3 legged table with a concave surface about the size of a platter. A large cylinder of stone is used for grinding spices, herbs and seeds. You can also find larger versions made for sitting at. Metate y Mano is made from stone or lava rock and is still used today in many Mexican households.

Molinillo (Wood Whisk or Stirrer): This ancient tool is used to create foam in hot chocolate. Place between your hands and rotate the whisk back and forth briskly. Molinillos can be plain or highly decorated.

Olla: A bean pot made of clay. Most Olla’s are beautifully decorated and glazed. Cooking beans in an olla gives beans a far superior taste than cooking them in metal pans or even a slow cooker. Olla’s look beautiful sitting on the counter when not in use and make a great gift. Fill the pot with bags of beans and seasoning and give to your friends or relatives who love authentic Mexican cooking.

Most of the cookware mentioned above can be purchased online, in a specialty Mexican market or store.

Can’t wait to learn more about Mexican cooking? Visit Mommies Magazine for more Mexican Cooking Techniques that you won’t want to miss.

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Can’t wait to learn more about Mexican cooking? Visit Mommies Magazine for more Mexican Cooking Techniques that you won’t want to miss. Wendy Wood, owner of the online mommy magazine, MommiesMagazine.com serves the needs of mommies of all ages and stages of life.

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Grilled Salmon Fillets, Parsley Potatoes, Fresh Fruit Salad, and Lemonade Dinner for Two

Grilled Salmon Fillets, Parsley Potatoes, Fresh Fruit Salad, and Lemonade Dinner for Two

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Home Page > Food and Beverage > Recipes > Grilled Salmon Fillets, Parsley Potatoes, Fresh Fruit Salad, and Lemonade Dinner for Two

Grilled Salmon Fillets, Parsley Potatoes, Fresh Fruit Salad, and Lemonade Dinner for Two

Posted: Nov 11, 2010 |Comments: 0
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The menu tonight is grilled salmon fillets, parsley potatoes, fresh fruit salad, and lemonade sweetened with stevia. The dinner is designed for 2 people but obviously the fruit salad would be four or more servings, so the leftover is chilled and kept in the refrigerator for serving at a later time.

Grilled Salmon Fillets
Two frozen wild caught salmon fillets (about 2 ounces each) were thawed then patted dry with paper towels.
A soup bowl with about 2 tablespoons of olive oil was set up for coating the fillets.
Next to the soup bowl was about 1/4 cup flour on a dinner plate.
Both salmon fillets were seasoned on each side with lemon pepper.
The fillets were then dipped in olive oil to coat, then dredged with the flour.
A cast iron griddle was heated on high, then 2 tablespoons of olive oil was added.
When the oil was hot the fish fillets were placed on the grill without any shaking or moving with a spatula.
After about 2 minutes (or when a visual inspection showed the fillets were about half cooked) they were flipped over.
After another 2 minutes or so the browned fillets were transferred to serving plates.

Parsley Potatoes
Two medium sized potatoes were peeled and diced to 1/2 inch cubes.
The potatoes were then added to a saucepan with about 1 qt boiling, salted water.
After about 15 minutes when potatoes cubes were tender, they were drained through a colander.
About 1 tbsp of butter was added to the top and then about 2 tablespoons of dried parsley was sprinkled over the top.
The potatoes were then transferred to a serving dish.

Lemonade
1/4 cup of lemon juice was added to a 1 gallon pitcher along with 1 tablespoon of Stevia, then the pitcher was filled with
distilled water. (filtered water could be substituted if you prefer)

Fresh Fruit Salad
One fresh pineapple was cut in half, lengthwise and then the tough core removed with a knife.

The brown skin part was then cut off all around along with the top and bottom and the pineapple was diced into 1 1/2 inch cubes.

1 pint of blueberries, the insides of an orange (diced), 4 kiwi fruits, peeled and thinly sliced, 1 apple peeled, cored, peeled and diced into 1/2 inch cubes, along with 1 large pear, done the same way, and 1 banana, peeled and sliced were all added to a large salad bowl and tossed by hand.

This simple meal was prepared in about 25 minutes and it was delicious.

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Frank Ernhart -
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Frank Ernhart, retired engineer, home chef, auctioneer, internet marketer. Trying to make your life in the kitchen simpler by providing simple, easy to prepare recipes

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Tags: Cast, Griddle, Inch, Iron.

Filed under Iron Skillets by rdins on Dec 21st, 2010. Comment.

December 18, 2010

Cast Iron Griddle Pan

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Cast Iron Griddle

Cast Iron Griddle Pan

100 genuine cast iron for even cooking
Big meal 10 1 2 diameter capacity
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Outdoor Cooking Fun – 14 Mouth-watering Secrets Revealed

Outdoor Cooking Fun – 14 Mouth-watering Secrets Revealed

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Outdoor Cooking Fun – 14 Mouth-watering Secrets Revealed

Posted: Jan 04, 2009 |Comments: 0

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Outdoor cooking is an activity that can be taken up on all occasions. Family reunions, dinners, weekends, get togethers you name it and it just fits in! A romantic dinner with your spouse with a barbecue sounds just so nostalgic! All the food lovers love to do this activity with the family & friends and keep experimenting new recipes very time.

These simple and quick recipes turn out in great meals is handled with little care. The idea is to prepare good, economical, delicious and light weight meal within no time.

We all must have had hotdogs, hamburgers and chicken in the barbecues. Here are some new and fresh ideas to tickle your taste buds in the next barbecue session.

1. Grilling is the most popular way of cooking outdoors. Creatively grilling fish, chicken, lamb chops, steak and vegetables can make lovely meals.

2. The key is – season the grilled items well.

3. Plan easy and tasteful menu to serve to your guests. This would make your job simpler as the cook. And as is often said, the cook’s mood always reflects in the food.

4. Make use of the right cooking equipments like deep fry kits, cooking grills, & cast iron griddles in order to make your recipes more effective. This would also simplify your job of cooking.

5. Among grilled dishes Souvlaki Mosharisio is a known beef dish.

6. Souvlaki Hoirino is another cherished pork dish.

7. Mixed Grilled Souvlaki contains lamb, chicken and pork. It is prepared with in a very short duration with the outdoor cooking grill.

8. Among spicy and crispy choices, try beer-battered chicken strips, fried butter milk chicken, simple southern fried chicken, fried pork chops. These can easily be prepared with a deep frying kit.

9. Outdoor cooking recipes also include pie iron and foil recipes. These are served with desserts, salads, soups and stews.

10. The outdoor cooking recipes constitute all sorts of light and heavy meals. Baked potatoes & kabobs are often the hot choices.

11. For the kids, the most incredible recipes are meatball sandwiches, hot sandwiches, peanut butter fudge sandwiches, and the list is endless.

12. Good barbecue meals can indeed gift great casual evenings for all your friends & family.

13. Test your creativity. Try innovative and new recipes to surprise your guests.

14. Presentation of the food makes a lot of difference. So after cooking well, make sure to set the right mood and serve in an impressive manner.

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Abhishek Agarwal -
About the Author:

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets . up his sleeves! Download his FREE 88 Pages Ebook, “Cooking Mastery!” from his website http://www.Cooking-Guru.com/770/index.htm . Only limited Free Copies available.

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Mexican Recipies

Mexican Recipies

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Mexican Recipies

By: Gabriel Femi Emmanuel

About the Author

Gabriel Femi Emmanuel rights on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm

(ArticlesBase SC #2013731)

Article Source: http://www.articlesbase.com/ – Mexican Recipies

Use these great mexican recipies from the comfort of your home and have a feel of the great country from the south of the border

Corn Salsa – mexican recipies

16      ounces        Corn; Canned — Drained (1 cn)
4      ounces        Green Chilies; Canned — Drain
1      each          Jalapeno Chile — *
1/4 cup           Green Bell Pepper — Chopped
1/4 cup           Green Onions w/tops — Sliced
2      tablespoons   White Wine Vinegar
1      tablespoon    Vegetable Oil
1/4 teaspoon      Salt

* Jalapeno chile should be seeded and finely chopped.

Mix all ingredients. Cover and refrigerate until

chilled, about 1 hour. Makes about 2 1/3 cups Salsa.

Corn Tortillas – Mexican Recipies

2 cups masa harina
1 1/3 cups warm water

Stir masa harina and water together until dough holds together in a ball. Turn onto a working surface that has been dusted with masa harina. Knead quickly into a smooth ball. Divide dough into twelve pieces. Roll one piece into a ball. Place between two sheets of wax paper and flatten slightly. Press tortillas (still in wax paper) in a tortilla press until tortilla measures about 6 inches in diameter. Repeat with remaining pieces of dough, stacking tortillas, still sandwiched in wax paper, under a damp tea towel until ready for use.

When you’re ready to cook the tortillas, preheat a seasoned cast iron griddle over medium-high heat. Remove wax paper from tortilla and heat on griddle, turning frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat with remaining tortillas.

Corn-Salsa Pita Sandwiches – Mexican Recipies

— Sandwiches: —

ears of corn
1 1/2 cups shredded red cabbage
green bell pepper — chopped
tomato — chopped
bacon slices — cooked
pitas
1 1/2 cups cheddar cheese — shredded — Salsa: —

1      cup           sour cream
3      tablespoons   lime juice
2      tablespoons   chopped onions
garlic clove — minced
1      teaspoon      chili powder
1      teaspoon      ground cumin
1/2 teaspoon      sugar
1/4 teaspoon      salt
1/4 teaspoon      cayenne pepper

* Only fresh corn will make this sandwich taste its very best, but use

well-drained canned corn if necessary.

SALSA: Mix all the salsa ingredients well and chill.

SANDWICHES:

1. Remove husks from corn, remove corn silk and snap off ends of

stalks. Have a pot of salted water boiling rapidly. Drop in corn ears,

cover, and cook for 5-7 minutes.

2. Remove corn from water, drain, and cut corn from cob.

3. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa mix, blending well.

4. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.

You can download over 25000 recipes from around the world here

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(ArticlesBase SC #2013731)

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About the Author:

Gabriel Femi Emmanuel rights on recipes around the world and you can download over 25000 recipes from his website @ http://www.foryourrecipes.totalh.com/index.htm

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Mar 19, 2010

Mexican Recipies

You can download over 25000 recipes from around the world here. Use these great Mexican recipies from the comfort of your home and have a feel of the great country from the south of the border

By:
Gabriel Femi Emmanuell
Food and Beveragel
Mar 19, 2010

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