…..Where 'La Gourmandise' is not a sin!

Daily Express

Posts about what we prepare and eat for our main meal daily

1 2 3 5

Yesterday when I posted the Daily Express I mentioned that I came in so quick that I did not even think of take a picture of the finished hamburger. Today I could correct my mistake as we thawed 2 of the frozen patties and made hamburgers again with some grilled potatoes. Normita had her’s Mexican Style with avocados, ketchup, mustard, tomatoes, onions, pickles, Oaxaca cheese, and a nice big chipotle.

Here is Normita's burger with a nice juicy chipotle on the side

I am a lot more simpler in my taste and I simply put some ketchup and some pickles over the Oaxaca cheese and it was enough for me today.

Luc's burger in its simple splendor

Lucito

We have been very silent since the middle of last week as we had lots of meetings in town last Thursday and Friday and we had a very successful wine course on Saturday. Sunday we totally collapsed from the back and forth driving between here and the center of Mexico City we had business. With a drive of between 2-3 hours each way we were exhausted from the ordeal. Sunday we totally collapsed and I prepared some hamburgers with some nice ground beef we had bought on the way back from the course Saturday night. It was as complicated as I could manage in the condition I was.

I like my hamburgers nice and juicy and well flavored. Depending of my mood I used different ingredients and on Sunday it was a combination of ground beef, rum, soy sauce, Worcestershire sauce, dried onions, some chipotle-based seasoning, and some sesame oil. The recipe is easy you first put the meat in a bowl, put the ingredients on top, and then with your hand you make a big mess like my Chinese cooking teacher used to say.

The ingredients for my hamburgers

The hamburger ingredients ready to mix

The Mess - The Mess

Once the mess is made I like to hand-form thick patties and it made a lot more than Normita and I could eat in one sitting. I individually wrapped the patties and froze them so that we can enjoy some nice burgers in the coming weeks with even less effort than I did Sunday.

Individually wrapping the hamburger patties we did not use

The patties we ate and the ones we froze

I went outside to cook the hamburgers on the barbecue, and of course the barbecue was barely hot when it started raining. When I finished cooking them I ran inside and we had a great meal, but with all the excitement I only remember to take a picture of the final product when only crumbs remained. Too bad… It will be for next time…

Lucito

Today when I went to prepare the meal I found some unexpected ingredients for the marinade in the back of the refrigerator. A while back Normita had bought a bottle of Torito and we only had a few little sips and it has sat unused in there. Torito is an alcoholic drink typical of Veracruz, a state in the east of the country on the Golf of Mexico coast. It is a cream of peanuts, and I quickly thought of doing something like a cross between Thai and Mexican food. Torito is very sweet so I needed to cut that to make it palatable with the fish. I also found some tamarind pulp and some fresh limes so I made a mixture of Torito with tamarind pulp and lime juice. It lacked salt and chile to balance the flavor so I added some soy sauce and some chile paste until I got a satisfactory mixture. I then put my 2 pieces of fish filet in the marinade and refrigerated for 15-20 minutes while I finished preparing the rest of the meal.

Two nice pieces of dorado filet (mahi-mahi)

The main ingredients of the marinade

I had found some large potatoes while searching for ingredients for the marinade and decided to grill them with the fish. I sliced them, and then sprinkled some salt, pepper, oregano, and olive oil on them. I like to grill them on high heat until slightly burned. They get a great flavor like that.

The potaoes ready to be grilled

We had some frozen vegetables as a second side dish, simply heated in the microwave with a bit of butter, salt, pepper, and herbes de provence on top. I grilled the fish directly on the barbecue with the potatoes and the meal turned out surprisingly tasty. I served a little bit of the reserved marinade on the fish as a light tangy sauce.

The plated dorado

Lucito

The heat has yet to letup here in Mexico City and the entire region is plagued by high heat and high levels of pollution. We had planned to go out today, but neither Normita nor I have the energy to face up with the heat down the hill. I guess that it will be for another day. I thawed a nice piece of dorado or mahi-mahi today. It is sitting in the refrigerator waiting for me to decide what to do with it. Since the is minimal wind today I might do something on the barbecue. I will definitely marinate it first, in what I still have no idea as I have looked into what we have left yet. I think we have some nice large potatoes, so I guess I will grill some nice slices of potato first, and since I do not think we have anything fresh in the refrigerator I will have to used some frozen vegetables as a side dish.

I will decide the details of the meal in a short while, but first I have to go take a shower. Bacchus just passed by my office’s window and from the long smell he took and the excited way he looked at me I guess that I smell like one of the pack and he wants me to go bark at the squirrels in the trees with him. I think I will pass on the occasion and go wash off the strange smell, so that I can be taken for a human again…

Later I’ll post the details on how I prepared the dorado.

Lucito

I have not been in the kitchen since last Friday… Actually I am lying there as we were invited by some neighbors to an outdoor Mother’s Day bash on Saturday. The men were preparing various fish dishes for the Mothers and after sitting around for a while sipping wine I decided to help with the prep-work as I did not want to interfere with the cooks. The did a huge salad with octopus, battered deep fried fish filets and shrimps, deep fried fish, grilled fish, grilled stuffed fish in aluminum, dried shrimp soup and all kind of other fishy things. It was an afternoon meal and we returned home past midnight well fed and well drunk. Luckily we live walking distance from there.

Sunday was spent visiting my mother in law for Mother’s Day, which is actually on the 10th here, thus yesterday, but the family got together on Sunday instead. We had a light meal of ham and cheese sandwiches and salmon sandwiches, followed by gelatin and cake. We returned home early and yesterday was spent trying to resolve some emergencies so we really did not have much time to cook. Normita prepared a nice chicken noodle soup with chipotle this time, and with the cooked chicken breast she made the soup we had some nice chicken tostadas. For those who do not know tostadas are corn tortillas that are fried or oven baked until crisp. For the sake of healthy living we have been buying the oven baked ones for years now.

They can be used as a side dish, or as we did as the main fare. They are normally topped with a variety of things and what we did is butter them with cream, followed by a sprinkling of salt, then a layer of shredded chicken, some avocado, a bit of grated Parmesan and some Valentina hot salsa. Very nice and tasty and we had the same again today as we both had soup and chicken left. We will see what we do tomorrow depending on if we have time to go food shopping or not. Since things have been hectic for the past few weeks and we have not had time to go shopping, we may need to improvise again…

Lucito

After I wrote the previous post about inspiration I hit the kitchen directly to prepare the tomato salad as I wanted it to cool down a bit once prepared and it could do so while I took my shower. I looked into the larder and found 4 small tomatoes that were good, a small bag of olives and I collected other assorted ingredients including some fresh basil from the plant growing wildly in Normita’s office. Starting with these ingredients I assembled the salad.

The tomato salad main ingredients. Tomatos, basil, apple, and olives.

I have been doing those kinds of salads for over 25 years and I love the basic combination of tomatoes, basil, and olives. I normally prefer something like a Kalamata olives, but the only thing I found was a small bag of Spanish olive filled with peppers. They are overly salty so I rinsed them a few times in water to tame the saltiness. Assembling a salad like that is very easy, as you just make layers of ingredients starting with the thinly sliced tomatoes. Thus went it the tomatoes followed by cubed apples, sun-dried tomatoes in olive oil, shredded Oaxaca cheese, grated Parmesan cheese, the fresh basil, ground coarse salt, a fresh grind of black pepper, some balsamic vinegar, and extra virgin olive oil.

The first layer of the salad

You the build the salad layer by layer until you have no more tomatoes. The process is simple. The salad that it yields is very tasty and I like to return it to the refrigerator for a while so the flavors gets well blended and that it gets very cold. I like fresh tomatoes to be very cold. I remember in another life when I was young and handsome, that often during the hottest part of summer when I was working on afternoon shifts from 2pm to 7pm. Before I left for work I would prepare a similar salad to that one with Kalamata olives and feta cheese to keep with the Greek olives, and I would put it in the refrigerator and eat it when I returned home after work. By that time it was ice cold like I like it and the flavors were blended to perfection.

The assembled tomato salad before I put it in the refrigerator

Once the salad was ready I put it in the refrigerator, did the dishes, and I then hit the showers. We sat down and relaxed a bit in front of an electric fan as it is still like a furnace in here. We had this cold refreshing and tasty salad and all of the problems of this stressful weeks we just went through just disappeared.

The plated tomato salad ready to eat

When we sat down to eat Normita reminded me that I had forgotten to put some walnuts in the salad, so I added a handful of them in each of our plates over the salad. It made a nice addition to the salad.

Lucito

The heat wave that has hit central Mexico in the past week has debilitated us completely. People think about Mexico as a very hot place with beaches and jungles, but actually here in the center of the country the average temperature is nice and pleasant all year long without any extremes of heat and cold. You have to remember that the center of Mexico is a very high altitude plateau and that Mexico City is at around 7500 feet and where we live is closer to 8200 feet. We even have an active volcano within 25 miles that is close to 18000 feet, the Popocatépetl. Thus we are accustomed to temperatures in the mid-70’s at midday almost all year long, and when it raises to over 90F our systems do not cope with it. I am from Quebec where I was used to extremes of temperature from -45F in the winter to over 95F and humid in the summer, but after living here for over 7 years you lose your adaptation to those extremes.

What does that has to do with inspiration? I have been cooking since I was a little kid when I started baking cookies with my grandmother when I was probably 4-5 years old. Being in a kitchen are amongst some of my earliest memory, and I have a sense of piece and accomplishment when I am working in the kitchen. I am used to the extreme heat of a working kitchen, but when I sit in my office trying to accomplish some work, concentrate on something, or plan what we will eat next and it is over 95F like it is now, my inspiration dies instantly with my transpiration. When you are in the eat of the kitchen you have a task and a goal, and you concentrate to reach it no matter how uncomfortable you get. Here in the office I am slowly dripping bit by bit to the floor, and creating a big puddle under my chair.

Yesterday we did not publish a Daily Express column as Normita was out at a school event with our nieces, and she had something to eat there. It was so hot that I did not even eat anything as I was not hungry. When Normita returned we decided to wait until it cooled down at night and see what we would eat. By 9pm we finally relented and went to eat something and she had the little bit of leftover chicken salad, and I had cold leftover rice from earlier in the week or last weekend. We had a few bites and that was it.

We both woke up starving and had some of the nice banana bread I baked earlier in the week and a nice grapefruit. Now it is getting late again and I have no real inspiration to prepare anything. The heat is not helping, but the fact that it is so hot up here that we do not have the energy to drive down the hill to the store where it must be over 110F in the sun is killing my creativity. Since we did not go shopping we have nothing fresh in the refrigerator. I looked around in there for inspiration earlier, and found a large moldy onion that was starting to sprout, a few old tomatoes, some limp radishes, and some potatoes. Not a great source of inspiration for a great meal.

As I am sitting here I am wondering what I will finally prepare and at least I do not have to prepare a “Menu du Jour” for a restaurant today, as I would simply tell people that the kitchen is closed for the day. I am sure I will figure out something in time. Normita is currently in the shower to refresh herself and I will go do the same soon. After that, refreshed, I am sure that the inspiration will come. Even just thinking of cooling down is helping a bit.

Let’s see… Since I have nothing fresh except those tomatoes, what could I do with them? If they are still firm and nice maybe just a simple tomato salad. Sliced ice-cold tomatoes with some fresh basil, bits and pieces of nuts, some olives, cheese, a sprinkling of olive oil and balsamic vinegar, and whatever else the inspiration brings when I get into the kitchen.

See? It was not that difficult. When I cook for ourselves or invent new recipes I let inspiration direct me. Cooking for others is a different thing as some experiments are better left behind the kitchen’s door. Do you hear that, young chefs of the world who are dying to cook something different? There are some reasons that after thousands and thousands of years that some things are not combined in strange ways that are not pleasant. Probably millions of chef trying to do something different tried those combination and found out it did not work, and left it at that…

Sorry about the digression, I did not want to turn this into a rant. Getting back to the title of this post, I found my inspiration just by focusing on this post and letting my mind drift away from the heat, and something interesting came out of it and hopefully the tomatoes in the fridge will be nice enough for what I have roughly planned for them. If not I will be mighty disappointed and there will probably be another post about it…

One last word, as strange as this may sound I actually just planned today’s meal as I was writing this using a technique I developed when I was still a kid. It is somewhat related to directed dreaming, where you focus your mind on something and let your subconscious work the details out. It is a great method to find inspiration and also to find solutions to complex problems. I normally do it very differently, but since I wanted to post about finding inspiration I decided to try the method in finding a solution to my dilemma while I posted about it. It did work remarkably well and if people are interested in hearing more about this technique please let me know and I will elaborate more.

Until then, the shower awaits me and after that it will be the kitchen…

Lucito

It is now past 9pm here and it is still over 90F in the office. Outside it is around 70F, but even with wind no fresh air is entering. The chicken salad we hate earlier was just what was needed on such a hot day. It is a bit cooler in front of the house, but not by much. We enjoyed the nice light salad and even have a bit left for tomorrow. We will see what we will recycle then…

The plated chicken salad perfect fare for a hot day

Lucito

It is over 90F in the office today and we are just melting on the floor. We still have half of the roasted chicken we bought yesterday and in our traditional way of not letting anything go to waste we are going to prepare it as a nice chicken salad. It is about the only way I would get it down in this heat. We will dress the chicken with a bit of mayonnaise and cream, herbs and spices, some frozen peas and carrots, and some little cubes of celery. Normita disinfected a head of romaine lettuce and we will serve the chicken salad over a bed of fresh lettuce. With a tall glass of ice-cold water it should just hit the spot…

Lucito

In our new found quest for everything leftovers I thought that we would have a leftover free day today as we bought a roasted chicken, but of course when we started to prepare the sandwiches we ended up as usual using a lot of odds and ends we found around the kitchen. First the bread, then Normita found some leftovers pickled chiles in the refrigerator and I found some pickled ergh… pickle slices… We also found an avocado and some cheese slices. so we had some nice sandwiches on small French rolls with cheese, roasted chicken, a touch of mayo, avocado, pickles for me, and chiles for Normita. They turned out great.

When we arrived home I noticed that the roasted chicken was “Ranchero” flavored. Since Ranchero roughly means farmer or ranch owner, I was hoping the the flavor was not sweat and dust, or worse sweat and manure… Luckily it was neither and it tasted to me like any supermarket roasted chicken I ever ate.

Our Ranchero-flavored chicken. Just a plain roasted chicken.

The opened plastic tub makes the chicken a tad more appetizing

Half of the chicken cut in small pieces

My mini-sandwiches ready to eat

Lucito

1 2 3 5