Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

Is Gaelic sauce good with Mexican food?

I'm sorry...

You make your own tortillas????
**Jealous**

Don't waste time being jealous: Just pick up a bag of Quaker Masa Harina next time you pass the Mexican section of a grocery store. Dirt cheap! Here's the recipe for corn tortillas:

Any amount of masa
Water as needed to make it the consistency of smooth, soft clay

You can roll the tortillas out between wax paper, or if you are one of those OCD-types you can get a tortilla press. For the real thing, just pat them out with your hands, rotating each hand about 90 deg each pat. (Left thumb against right index finger, then left index finger against right thumb, repeat.) If this doesn't come naturally, just ask any Mexican on earth to show you how. Each one takes about 20 seconds.

Bake each until golden brown on a hot grill, frying pan, or whatever. (most authentic: cook then on a piece of scrap steel plate over hot wood coals) One flip and do the other side. Once you get it down, you can easily pat out the second batch while cooking the first, etc.

Apply a little butter and salt: Yum!

Yo mean making tortillas isn't rocket science?
I wonder why the Hell I've never done it.
I guess because the premade ones are so cheap and convenient?
Now i feel like a dumbass.

I use tortillas a lot. Both flour and corn. With last nights soup I made a quesodillo. I try not to buy many chips or crisps but when I want something crunchy I cut a few tortillas into wedges and fry them up. Add a little Himalayan pink salt and they're better than anything you can get in the store. Lavash and pita bread work great for this too.
Ever try a hotdog chimichanga? Fish tacos! Enchiladas! Huevos Rancheros! Field tacos!

It looks like flour tortillas are a little more difficult but I render my own lard and always have it on hand so I'll be giving that a try soon too.

Oh and if they keep messing with the weather and the corn the price of corn flour is sure to go up. Chicken feed has already gone way up in price and there's almost no corn in it anymore, mostly wheat and milo.

I wonder if a fella got a grain mill he could make flour outa chicken feed...? It's considered expensive at $14 for 50 lbs.

Roast chicken last night, made the best gravy ever. Although I still had some chicken stock in the freezer, decided to go with the trivet method.

sat the chicken on a trivet of red onion and carrot for roasting. Garlic and Thyme in the cavity.

While the meat was resting skimmed the fat off the juices, boiled juice up including veg and garlic, strained and thickened.

Anyone ever have shakshuka?

Eggs poached in a spicy tomato sauce

1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste-- spicy!)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)

Planning this for Christmas brunch.

To hell with Xmass, I'm having shakshuka for breakfast in the morning!
I've been making inside out omelets lately by burnng off diced tomatoes in olive oil then pouring my egg mixture over the tomatoes and adding cheese. When I turn the omelet over its studded with the diced tomato and filled with cheese.

Tonight I went out for sushi. Had a tuna roll and an eel roll with crispy fried salmon skin, and several Kirin beers.

Yesterday, I slow cooked a flank steak with some Mexican oregano, onion, garlic and some ancho chiles. I shredded it, and put it on a warm flour tortilla with some cheeses and diced tomatoes.

As I type this I'm eating Shakshuka and toasted Pita Bread.
This is going on the permanent menu at Chez Mark's Kitchen.
After sauteing the onion and garlic I added a can of tinned diced tomatoes and spices then let most of the liquid burn off over moderately high heat before adding the eggs. The eggs took a surprisingly long time to cook but it gave the tomato mixture more time to dry out. If you like your eggs well done I'd suggest covering it for the last few minutes.

When it was done the yolks were beautifully runny and the tomatoes dry enough to scoop out each egg as a single serving if you wish. I used a wok chuan to scoop them out.

Thanks, Schlack, I owe you one for this recipe!

PIA I just set a chuck roast out to thaw and in the next day or so will be braising it using Fabio Viviani's osso buco recipe.
The Apple Cake on this page caught my eye too and I just happen to have four apples that need to be used. Boom.

EVO to make a cake? Who am I to question?