6 Pork Chop
1 Bell Pepper
1 Jalapeño Pepper
12 White Mushroom
2 tbsp Curry Powder
2 tbsp Ground Ginger
1/2 tsp Red Sesame
1/2 tsp Green Sesame
1/2 tsp Black Sesame
Olive Oil Extra Virgin
Himalayan Pink Salt & Black Pepper
1. Slice 6 pork chop.
2. Cut veggies on pieces, they should not be too thick or too thin.
3. Season the Pork & veggies with curry powder, ground ginger, salt and pepper.
4. Put olive oil and prk on the wok and stir fry for 5 minutes,the wok needs really high heat and things need to be done really quick.
5. Add Veggies to stir for 3 minutes.
6. Mix everything well then serve on plates.
7. Add on the top Red Sesame & Green Sesame & Black Sesame.
J. Luc Paquin – Curriculum Vitae
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.
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.
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.
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.
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…
As mentioned multiple times we finally manage to have our nice steak as we both had the energy and the weather cooperated for a change and I could cook on the barbecue outside as the wind was only moderate. I quickly marinated some zucchinis cut in medium thick slices.
Prior to that I had prepared some nice baked potatoes and maintained them hot in a low oven while I prepare the rest. About 15 minutes before cooking, I took the steaks out and simply salted them and put some Montreal-style steak seasoning on them. Strangely enough I was raised in Montreal and when I was young you never saw that stuff in the supermarkets. Now I live in Mexico and you can see that stuff all over the place. Go figure… I prefer a simple dry seasoning to my steaks and never use things like oil either on the meat or on the grill. I cook the steaks at very high temperature with the barbecue lid closed, and that has worked for me for over 30 years, so I stick with what works.
I grilled the steak to around medium-cooked for Normita as she likes her meat dead, and to blue for me as I like my meat with a nice crust outside and with the inside at body temperature. If it does not go moo when I stick my fork in, it is perfect for me. We enjoyed the meat as it was extremely juicy and very tasty. Next time we go to town to do some shopping we will definitely buy another side of New York.
Like I mentioned earlier today, we have had those yummy meatballs that Normita made yesterday, again today. They were even better today as the sauce was much thicker and tasty. Like many types of dishes, this gets better with a day or two of age. Here is a quick picture I took…
The only problem I have is now I have to start thinking about what we will eat tomorrow. It never stops and I am sure I will think of something in time especially when the hunger starts in the evening.
We have had a very busy last few days and I did not get a chance to post anything anywhere yesterday. The Daily Express for both yesterday and today is “Albondigas”, Mexican Style Meatballs. Every few weeks Normita prepares them as it is a very quick and easy meal to prepare and it last 2 days, which is great when we are very busy and do not have much time to spend in the kitchen. The meatballs can be prepared fresh with the ground meat of your choice. When Normita prepares them from scratch she does it the traditional way with some cooked rice and eggs in the meatballs. The next time she does some I will document the recipe.
When we find them at the supermarket, we buy some inert gas packed meatballs that tend to be very nice and tasty and we freeze them. This way, on days we do not really have much time to cook, we can have a nice meal with little effort. Normita cooks the meatballs in a thick sauce of fresh tomatoes, garlic, onions, celery, carrots and chipotle. We normally eat them with a side dish of Mexican style rice, like we did yesterday and we will do again today with the leftovers.
It makes for a nice and quick meal that is both tasty and easy to prepare.
I finally managed to cook those pieces of suadero on the barbecue earlier today. My aim was to have something nice and very tender to eat, but it did not turn out as planned. The meat became very though and chewy from the dry cooking, even though it had marinated for 2 days. The main reason is that the meat has a membrane that just tenses up and that was too thick to crisp well. Also the texture of the meat once cooked was not as expected. It looked like something like arrachera, bavette, or flank which has long fibers, but it really does not. I should have inspected it better before marinating it, but since I was too tired at the time it is my lost.
The taste was fantastic as the cut of meat is very tasty and with the added flavoring of the marinate it tasted very good. The meal looked great, and the side dishes were perfect for it. If it was not for the chewiness of the meat it would have been a great meal. Here is a look at the plated dish.
Looking back at it I should have slow cooked it over moist eat or cooked it until it was very crisp. The stringy texture would probably go either way. I will see what I can do if I buy some again. I was tempted by the cheap price, and I got what I paid for. A big contrast with the nice pork we bought cheaply at the same place as it turned out great.
Since my motto is to learn something new each day, then I will not go to bed stupid tonight as I learned how not too cook suadero! Like in science there are no bad experiments in cooking, just some that yield unexpected results. No I have to go take something for the heartburn…
Yesterday I posted HERE that we would be having that nice suadero meat that we had bought Sunday and that has been marinating since then. It turned out that when Normita and I went to sit down and relax before the meal we were both so exhausted that we would not have enjoyed the meal. We decided to make a quick sandwich and keep the nice meat for today. Of course this means that it marinated for an extra day and that hopefully there is still something left in there and that the meat did not just dissolve completely. I have yet to check on that…
So we will have the suadero today with some oven-roasted baby potatoes and grilled asparagus, as planned yesterday. This time I hope that we actually eat it as I am starting to be very hungry, though Normita says she is not. We’ll see how this turns out today… If we actually do eat it I will try to post some photos of the results later.
Today we will have some nice looking meat we bought yesterday morning and that has been marinating in the refrigerator since yesterday afternoon. I was looking for something tasty and cheap as I had a craving for arrachera, but they only had marinated stuff at a fairly high price for the area. Without knowing if their marinade was any good I did not want to take a chance. I found a package of something called “suadero” that looked somewhat similar to arrachera meat, but thinner and lighter in color. The meat looked very tasty and to close the deal it was very cheap.
I decided to marinate it overnight in a marinade I have been using for over 25 years. I think I saw something similar in Gourmet magazine back in those days, and it was used to marinate butterflied legs of lamb. This is one of my all time favorite recipe and I will post it in its entirety whenever I have a special occasion to thaw that nice leg of lamb I have in the freezer. I wanted to do it last weekend, but the people we wanted to invite could not make it. It’s our lost and their lost if they miss the occasion we finely prepare it.
Going back the the meat, I researched on the internet and there are not real consensus on what really suadero is in Mexican cuisine. It is described as a thin juicy cut of meat from the breast of the cow, and depending of what you read it can also be from everywhere else including pigs. I need to ask the butcher next time where is suadero came from. The texture is somewhat similar to arrachera but thinner, and to me it looks like the thin muscle covering over the cow’s ribs as there are similar thin muscles on both pork and lamb ribs. I will stick to that definition until I am proven wrong…
The way I marinated it is very very tasty and it normally tenderizes the meat to the consistency of butter. Let’s see if it works as planned on that meat… You start with some onions, jalapeÃ±os, fresh ginger, and garlic cloves.
You roughly chop those and place them in a blender and add some olive oil, sesame oil, soy sauce, honey, salt and pepper. You liquefy the whole mess and marinate the meat overnight or better yet a few days in the refrigerator.
Later this afternoon, about an hour before we are ready to eat, I will take the meat out of the refrigerator. I will grill the meat on the gas barbecue and baste it slowly will all the marinade. I will also prepare some oven roasted baby potatoes with herbs and olive oil, and grilled some marinated fresh asparagus that for some strange reason have been on sale for about 4 times less than the normal price at the local Walmart. I guess that I am the only one in the area that buys them and they dropped the price dramatically. Their loss and my gain…
I will take some pictures when we actually prepare the meal, and I will post the results later today or tomorrow… Wish us luck…
BTW, the banana bread from yesterday we had for breakfast this morning turned out to be heavenly!!!
We went food shopping this morning and the supermarket was full and the people there behaved like animals. Actually that is insulting animals as most behave better than that. We absorbed so much bad energy that we returned home dead tired. I was planning to prepare something nice for this afternoon’s meal, but we returned so late and tired that we decided to eat the leftover pork curry from yesterday with the leftover chicken soup from Friday. This way we will clean the refrigerator and get rid of and clean all of the pots stored there.
I spent some time in the kitchen anyway as I prepare some nice banana bread for breakfast tomorrow and marinated something for tomorrow meal. I will see if I have the energy to post my banana bread recipe later tonight while Normita attends a webinar, and I will adjourn to the kitchen now to reheat the soup and the curry. Until later…