Eat, Drink, Man, Woman

We are currently trying to clean up the freezer from assorted stuff we had accumulated over the past year or so. Like everybody we tend to accumulate a bunch of frozen stuff and before it gets too old and needs to be thrown out, we recently decided it was time to use everything so that we can slowly restock it with things we are using more regularly.

Yesterday we took out a piece of beef tenderloin that had been frozen for a while. It was of local origin, and like most local meats it tends to be much lower in fat content, thus it has a tendency to be a lot dryer and harder than imported beef. Last week I had prepared a nice piece of the filet I had removed from a big imported T-Bone roast that we did last summer for Normita’s birthday and it was stunning as a small roast. I stir-fried half of the tenderloin I had defrosted yesterday, and it turned out a bit dry and chewy. I did not want to repeat the experience and today I decided to marinate it all day to see if we could salvage the meat.

We had not been out food shopping since last week, so I improvised something with what I had at hand in the kitchen. The tenderloins turned out very tender and juicy this time. We ate them with steamed chayotes and a carrot salad Normita made.

Ingredients

1 pound beef tenderloin cut in 4 1 ½” thick slices
1 tbs desiccated onions
1 tbs desiccated garlic
1 tbs vegetal meat tenderizer
1 tbs crushed peppercorns
1 tbs finely diced fresh ginger
1 tbs sesame seeds
1 tbs sesame oil
1 tbs Worcestershire sauce
2 tbs soy sauce
½ bottle red wine

Preparation

1. In a large bowl place the wine, soy sauce, Worcestershire, sesame oil and seeds, ginger, peppercorns, tenderizer, garlic, and onions and mix them well.
2. With the flat part of a meat hammer flatten the tenderloin slices until they are reduced to ¾” and then with the toothed part of the hammer down to a bit over ¼”.
3. Place the flattened tenderloins in the marinade and cover with plastic wrap and place in the refrigerator for at least 3-4 hours.
4. Take the bowl out of the refrigerator about 30 minutes before cooking the meal and grill over high coals, or on the stove in a grill pan.

Lucito

For the past few years we have been unable to update this site, even though it has been running on our internal server here at the office. It is a long story, but it involves moving a few time, not having any kitchen for more than 6 months, and for the past year not having time to stop and smell the roses. After so long not recording our cooking adventures, it will be strange to get back into it again.

In the coming weeks we will start posting again on a more or less regular schedule, and now that I am fluent in Spanish, I will try to occasionally post in both English and Spanish, and slowly start translating the content, at least the recipes to start with.

I also want to attend to the business side of this site that has being neglected for too long. To do this I will actively re-start development of our long awaited food/wine line of software. This is partly motivated by the fact that my IT consulting business wants to do more multi-platform (Windows, MacOS, Linux) development and we need as smaller project to test some new tools and integrations ideas. The fact that it will involve my favorite subjects will not hurt either. Keep an eye here for upcoming announcements about both the software and conference season.

We are also planning some Food/Wine and lifestyle conferences for the upcoming summer 2009 season here in Mexico City, and I thought that it would be a good idea to resuscitate the site to promote them and to get back in the lifestyle we used to have. It has been way to long that we have not been living under the creed that I always said I would live by, mainly to enjoy all the pleasures of life on a daily basis and live each day as if it was the last one…

I welcome back all of you that have been visiting regularly to see if there will finally be some new posts. To those that passes here on a search for new cooking ideas, stick with us as we will soon be posting regularly. I hope that you all enjoy what we have to say and that you will return regularly now that we will be posting new ideas.

Salud,

Lucito

We’re back from a very long period away from the blog that happened for a lot of personal reasons that kept me away from the kitchen on a regular basis. I will try to start posting regularly again as I have a backlog of new recipes to post as well as some articles from myself and others that have been sitting around here for way too long.

This morning the Padrino asked me about a recipe for Irish Stew, to better celebrate St-Patrick’s day, and I decided to post it here instead of sending it to him directly. Traditionally Irish cooking is very similar to French Canadian cooking from Quebec, one of the reason is that a lot of the French families there have some Irish blood since there was a lot of Irish immigrants coming into Quebec in the old days. The traditions mixed and many of the old style recipes are very similar. It is also true that some of the traditional stew recipes have common roots across Northern Europe and especially with peasant-style cooking from rural France.

Irish Stew was traditionally a root vegetable stew made with mutton, but these days mutton is rarely available at most butcher’s shops, so it is normally made with lamb. A nice deboned shoulder of lamb works well, especially if you keep the bones to make a nice lamb stock first. I like those kinds of stews to be rich and thick so I normally prefer prepare a strong stock the day before, and then cooking the stew after the stock has cooled overnight and the fat is removed. If the stew is still a little on the clear side after cooking, I might thicken it a  bit with a  bit of cornstarch or flour diluted in some Guinness, just to give it a little bit of texture of course…

Ingredients

Stock
2 tbs butter
3 pounds lamb bones
6 quarts water
1 branch celery
1 large carrot, peeled
1 large clove of garlic
1 medium onion cut in half
2 large branches of parsley

Stew
2 tbs butter
4 tbs flour
3 quarts lamb stock
3 pounds deboned lamb shoulder with the fat removed, cubed
1 bottle Guinness
1 glass of tannic red wine
1 pound carrots, sliced
2 pounds potatoes, diced
1 pound turnip, diced
1/2 pound small pearl onions
1 pound button mushrooms, sliced
1 large branch of parsley
2 tsp thyme, crushed
2 bay leaves
4 cloves
3/4 tsp nutmeg
3/4 tsp ground dry ginger
2 tsp corn starch dissolved in some Guinness
Salt and pepper to taste

Preparation

Stock
1. In a large stock pot brown the bones in the melted butter for a few minutes over high heat.
2. Add the water and the other ingredients and bring to boil.
3. Reduce the fire and simmer from 4 to 6 hours until the water is reduced by half while skimming the foam regularly.
4. Cool down the stock and filter using a metal colander.
5. Refrigerate overnight and skim the fat off the surface the next day.

Stew
1. Coat the lamb cubes well with the flour.
2. In a large stock pot brown the meat well in melted butter over high heat.
3. Add the Guinness and the wine and bring to boil.
4. Add the lamb stock as well as the herbs and spices and bring to a boil.
5. Reduce the heat and simmer gently for an hour.
6. Add the root vegetables and simmer for thirty minutes.
7. Add the mushrooms and pearl onions and simmer for another thirty minutes.
8. If the stew is still a little bit clear thicken with the cornstarch dilute in Guinness and simmer for 10-15 minutes more.
9. Adjust the salt and pepper, and remove the cloves, bay leaves and parsley.
10. Serve in a wide soup bowl accompanied with some crusty country bread and lots of fresh farm butter and a few Guinnesses.

Lucito

I have been reminded many times recently on the vast contrasts between population with and without food culture. The easiest definition of what is food culture, in my mind, is that populations or people who have food culture live to eat, and those who don’t eat to live. Reduce to its bare essentials this is the simplest definition.

Generally in the northern parts of North America, meaning Canada and the US, the majority of the people do not live to eat, they generally eat to live, thus the great popularity of fast food. The French influence in Quebec is prevalent, though it is moderated by the North American influence, thus the food culture is not uniformly distributed in all the population.

The current climate in North America that is dominated by gourmet food and all of those food channels on TV is not real food culture, as it is a recent fad, and like all fads it will probably fade in the long term. There is also an elitist aspect to that fad that is not part of what I consider food culture. The good thing with such fads is that it may penetrate part of the population and in the long term help establish food culture in some groups of the population.

Our recent trip to Veracruz reminded me of the prevalence of food in my life, and what I consider the tenets of food culture. Like in most regions of Mexico the general population has a much closer relationship with food than elsewhere in North America. It is a cultural thing and people of all classes take their time to eat and enjoy it, and food is an essential part of appreciating daily life.

You see it in the town as people goes out to eat in the middle of the day, and take the time to enjoy the food and relax while eating it. A lot of offices have a 2 hour lunch time, since people like to take the time to enjoy their food. While we were visiting Veracruz we went to various places where the locals congregate to enjoy specialties at various times of the day. On one morning we went to Las Anitas, a little place in the industrial neighborhood that specializes in gorditas and picaditas. We went a little late for breakfast but the place was still crowded and people were eating like there was no tomorrow. On the way out of town we stopped for breakfast at Las Farolitos which was completely full in the middle of the morning, and which specializes in tamales de elote and other local specialties.

We went to a few seafood restaurants that were both excellent and relatively cheap for the type of meal we could get there. We were in town only for a few days so we did not have a chance to drive a little bit out of the town and visit little fishing villages where supremely good fresh seafood cost less than a fast food meal. We will definitely go back there to visit as the both the food and the people are great and the atmosphere is inviting and relaxing.

Even in Mexico City you see it in the outdoor markets where the food vendors are full of client from early morning to the end of the day, and you can barely move when it is lunch time. On Sunday morning everybody goes out to eat with the family and everywhere from nice restaurants to street vendors are full of clients. The same is true in the evenings where everybody goes out for an evening snack, and itinerant vendors shout their wares even in residential neighborhoods. From tamales to sweet breads, to camotes, everybody comes out to grab something to eat.

There is a complete obsession for food at all levels of society and traditional food are still king, and the penetration of most fast food place is not as great as other places due to a rich food culture that is shared by everybody. Of course the convenience of fast food is very attractive for the busy families, but a lot of people are more inclined in eating at local fast food concessions, thus in a way the food culture is still prevalent and tied to the local culture.

I will come back to the subject in the coming weeks, and drop me a note in the comments or via email on what is your relationship with food in your neck of the world and how does it compare to the local population.

Lucito

I spent most of the month of November travelling, first to Montreal on business, and then to Veracruz with Normita, our first holiday since our honeymoon 6 years ago. I had a great time with my parents who came to visit me in Montreal, and with Normita in Veracruz to commemorate our 6th anniversary. I enjoyed some gerat meal in both places and will talk about the food of Veracruz and the food culture in the coming days. Since my return about 1.5 weeks ago I have been working non-stop to catch up and prepare for some important demos we ahve to do. I am almost caught up in the office and will be able to resume regular postings in the coming days.

Lucito

This was a nice finish to the buffet and the kids were very impressed by it and were very reluctant to eat it at first.

Ingredients

1 package of pineapple dessert gelatin
1 envelope clear powdered gelatin
1 plastic spider
8 jelly eyeball candies

Preparation

1. Mix the pineapple gelatin as directed on the package and add the envelope of clear gelatin.
2. In a jelly mold place a thin layer of the prepared mix in the bottom and float the spider on it.
3. Refrigerate until set.
4. Place the candy eyeballs at the periphery of the mold and pour enough of the mix to cover them a bit more than halfway.
5. Refrigerate until set.
6. Pour the rest of the mix filling the mold.
7. Cover and refrigerate overnight.
8. Unmold prior to serving and present on a platter.

Lucito

This recipe was the quickest one to prepare and used some of the leftover hard boiled yolks of the eggs used for the Vampire’s Eyes.

Ingredients

8 ounce tube of pork liver paté
2 hard boiled egg yolks
Drops of red, yellow, green, and blue food coloring

Preparation

1. Mix all the ingredients together.

This was one of the fun recipes to prepare. It was relaxing to form them and paint the veins on the eyeballs.

Ingredients

6 hard boiled eggs
4 ounces cream cheese at room temperature
12 stuffed olives
Red food coloring

Preparation

1. Shell the hard boiled eggs.
2. Cut in half and remove the yolks.
3. Fill the hole left by the yolk with the softened cream cheese.
4. Stick an olive in the cream cheese and smooth the cheese around it.
5. Using a tooth pick dipped in red food coloring draw veins in the cream cheese

Lucito

The easiest of the recipes of the evening and one that had the most success, as they disappeared entirely in only a few minutes.

Ingredients

1 small package of cream cheese at room temperature
1 container of oven-baked potato sticks (straight pretzels can also be used)
2 tbs chopped salted peanuts
8 drops green food coloring
4 drops yellow food coloring
4 drops red food coloring

Preparation

1. Mix the softened cream cheese, the peanuts, and the green food coloring.
2. Add the yellow and red food coloring and mix leaving streaks.
3. Form into small balls and stick a potato stick in them.
4. Place on a wax paper sheet on a plate and refrigerate to firm up.

Lucito

Here is another simple recipe for Halloween. A simple baked sandwich decorated like a huge caterpillar. It is essentially a short baguette cut almost through in slices with some cheese and cold cuts stuck in it with a mayonnaise sauce. They are extremely tasty and look kind of great on the platter.

Dressing

Ingredients

3 tbs mayonnaise
1 tbs ketchup
1/2 tsp dried mustard
1/2 tsp dried chives
1/2 tsp dried oregano
1/2 tsp onion salt
1/4 tsp ground pepper
4 drops blue food coloring

Preparation

1. Mix all the ingredients together.

Caterpillar

Ingredients

1 short baguette
6 slices yellow American cheese
6 slices cold cuts
2 thin celery sticks
2 olives
3 thin baby carrots

Preparation

1. Make 12 cuts in the bread almost all the way through.
2. In each alternate cuts place a tsp of the dressing and a slice of cold cut in a folded slice of cheese.
3. Wrap the baguette in aluminum foil and heat in a 375F oven for 10 minutes until the cheese melts and the bread is nice and crisp.
4. Unwrap the baguette and spread the remaining dressing on top of the baguette.
5. Punch 2 holes in the front and insert the celery sticks to act as antennas.
6. Place the two olives on toothpicks and place in front of the antennas.
7. Make 3 small holes in the back and place the small carrots in them.
8. Serve by cutting the bread in the slices where there is not stuffing.

Lucito