The Food Thread

Discussion in 'General' started by gold_chapter, May 23, 2007.

  1. arnisador

    arnisador Active Member

    These posts are split off from here (they started after post #65). Feel free to continue the food discussion!

    -Arnisador
    -FMAT Admin
     
  2. fisherman

    fisherman New Member

    I love Menudo, who has a great recipe I can try.
     
  3. citom

    citom New Member

    How many here have eaten balut? Raise your hands!

    (Raises his hand..)
     
  4. PG Michael B

    PG Michael B Oso Grande

    Are you speaking of Pilipino Menudo or Mexican Menudo?..Both are excellent!

    Mexican Menudo

    2 1/2 Pound Tripe
    1/2 Calf's foot
    1/3 Cup Vinegar
    Cold water
    2 Cloves garlic
    1/2 Small Onion
    3 Quart Water (approx.)
    Salt
    1−1/2 Cup Hominy
    Red Chile Puree (see below) OR 1 cup canned red chile sauce
    Finely chopped green onions
    Chopped cilantro leaves
    Lemon wedges
    Corn tortillas, heated
    Red Chile Puree:
    8 California chiles (1/4 lb)
    2/3 Cup Water|Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe
    and calf's foot in a large bowl. Add vinegar and cold water to cover
    generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot
    thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
    cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
    Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
    is tender. After 1 hour, skim foam from surface of soup. Skim again as
    needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
    hominy and Red Chile Puree during last hour of cooking. Ladle into large
    bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
    tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
    from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
    water to cover. Bring to a boil. Continue to boil until chiles are softened,
    about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
    enough water to make puree the consistency of tomato sauce. Press pureed
    chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:
    Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
    Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as
    directed above.

    Pilipino Menudo
    1 kilo chuck steak, diced
    Water for boiling
    Cooking oil
    4 cloves garlic, crushed and minced
    1 large onion, sliced
    4 large tomatoes, chopped
    200 grams Dongyulai (or any smoked variety) sausage, diced
    3 pieces ham steak, diced
    Salt and pepper to taste
    2 cups chickpeas, cooked and peeled
    2 green peppers, sliced
    1 bay leaf

    In a large pot, parboil chuck steak in enough water to cover until tender.

    Set aside, including the broth.

    Heat cooking oil and sauté garlic, onion and tomatoes.

    Add sausage and ham; cook for 3 to 4 minutes

    Season with salt and pepper.

    Add chuck steak, including broth and simmer for 10 minutes or until meat is tender.

    Add chickpeas, peppers and bay leaf.

    Continue cooking until sauce is thick.

    Adjust flavors to suit your taste.
     
  5. PG Michael B

    PG Michael B Oso Grande

    Many times...I will try anything once when it comes to chow...hell if I am hungry enough I will eat the ass end out of a dead alligator!
     

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