Ingrediënts: 250 ml Cream (not whipped) 4 tbls mayonaise 2 tbls tomate paste / Ketchup 1 tbls worcestersauce 1 tbls lemon juice tabasco 10 drops (or more if you like) 2 tbls whisky or sherry Preparation: whip the cream until it is a bit (Mayonaise) thickened. (in a blender or with a mixer) Add the rest of the ingredients and mix it well. Add a little pepper and a little salt for the taste. Leave it for an hour in the fridge to thicken up a bit more.
ZenKarma, baja, that’s awesome! Prior to the Convid crisis, that entire coastline was one of my faves. Incredibly beautiful with waves to match. Absolutely love it there! Ah, you are definitely not a stranger to the pepper roasting. I’m going to see if I can find that specific can of peppers. Tamales, music to my ears lol. I have an excellent recipe for those as well! I have many recipes passed down from mom’s side of the family. Yes, this wanna be looking white boy is half Mexican lol. So, anyone who wants to know how to cook the real stuff, ask, I’m an open book. Many of the recipes are from the Guadalajara region, where my family is from.
I love this thread. xxx I often make beer bread rolls for my BBQ. Simple, pour larger into plain flour, mix to a stiff dough, divide into rounds, double wrap in foil, then cook in the coals. Delicious.
You can wrap stuff in tin foil for the barbecue so things don't fall through! Like fish. Or vegetables. Though you might not need that for vegetables, but I'm sure I've seen that. I think that the key to barbecue is buying enough sauce, but I'm not a cook, just a pig...
I like to smoke Boston butt (pork shoulder) for pulled pork. I start with a dry rub all over then wrap in plastic wrap overnight. Cook over charcoal fire with hickory chips 6 to 8 hours until internal temp is 195 F. Pork Butt Dry Rub (Good for one 7-8 pound (3.1-3.8 kg) Boston butt (Upper pork shoulder) 2T black pepper (30 mg) 2T salt (30 mg) 2t dry mustard (10 ML) 2T paprika (30 mg) 2T dark brown sugar (30 mg) 1/2t cayenne pepper (2.5 ml) 1T garlic powder (15 ml) 1t thyme (10 ml) 1T Onion powder (15 mg) 1T chili powder (15 mg) 1/2t cinnamon (2.5 ml) Optional 2t ground cumin (10 ml) 2t dried oregano (10 ml)
The setup in the video is nearly identical to what I have been grilling with for the past 50 years. My first was a used Webber kettle I bought used for $2 at a garage sale. The second, and my current grill, was bought new about 15 years ago. The chimney starter is more reliable and faster than starter fluid and there is no petroleum after taste.
I check the pork every 20 to 30 minutes while it is smoking to check temperature, fire and hickory chips. And I baste with a mop sauce. (Sorry, didn't have time to convert to metric) Mop Sauce: 2 cups apple cider vinegar 1 cup water 3 Tablespoons ground black pepper 2 Tablespoons table salt 1 Tablespoon Worcestershire sauce 1 Tablespoon paprika 1 Tablespoon cayenne pepper
If you must have sauce: Sauce: 1-1/2 cups cider vinegar 2 tablespoons granulated sugar 1 teaspoon Tabasco® sauce ½ teaspoon crushed red pepper flakes Kosher salt
I usually make baked beans to go with the pork. Barbecue baked beans: 1 28 oz. cans baked beans (I like Bush’s original) 1 Large onion coarse dice (white is a little milder but yellow is fine) 2T Granulated garlic or garlic powder 1T Dry mustard 2T Chili powder 1/2 t Cayenne pepper 2T Brown sugar 1T Tomato paste ¼ C Ketchup or non-descript barbecue sauce such as Montgomery’s 2T Apple cider vinegar Salt and fresh ground black pepper Mix well in a 9” by 13” Pyrex baking dish, making sure the onions separate into individual pieces. I usually microwave the mix on high for 10 minutes and taste test, adjusting flavor to suit. Sometimes I will add maple syrup, ketchup and more apple cider vinegar. The “bark” will cut down on the sweetness if you’ve added too much sugar. Add as much pork “bark” or “burnt ends” as you want and layer top of mixture with bacon, either raw or microwaved about half way done. The former gives more flavor (and fat) but is not very good to eat. The latter is tastier and complements the “bark”. Bake in preheated 350 degree oven for about an hour. Beans should not be dried out but some crust around the edges of the baking dish are OK.
Easy & quick savory chili beans. 1 lb ground beef, turkey or chicken. Fry in a skillet and add the following to taste. Cumin Garlic powder Garlic Salt Chill powder I just happen to prefer the taste of the ground beef version the best. Drain the meat Add the following beans 2 small cans or 1 large ranch style beans. 1 can of white beans... drained 1 can of red beans... drained 1 can of black beans... drained 1 can of diced tomatoes... don’t drain Spicy V8 juice to taste... Enjoy!
What Are Nopales and How Do You Cook Them? Authentic Mexican Cactus Leaves Salad (Ensalada De Nopales) I grew up eating nopales. To this day, they are my absolute favorite. As a matter of fact, if you can find someone with a nopal plant ask them to cut you a leaf. You then simply place it some where on some dirt where you want it to grow and and before you know it, the plant starts to root. You don’t have to add water either but water does aid in the growth process obviously. Really healthy for you as well.
Looks good, Renn. We have something similar here called a Prickly Pear. it's a bitch to get the spines off before cooking.
Hey Cap., I should have clarified, I think prickly pairs are the same thing. Yes, they are a pain in the ... to remove the thorns. I’m lucky in that in SoCal there are a plethora of Mexican mom and pop markets and I can get them already pealed.
