Mexican Sweet and Savory Treats.

“Here I sit, broken hearted.

Wanted dip, but out of salsa.

It’s on sale, at the store.

Add beans and cheese, now what more?

Oh wait, bakery has ginger pigs.

Well now, don’t they hit the spot?”

There are times I am a very sincere and deep meaning poet, and then the comedian just cannot keep silent.  For several months, Blue Mountain Foods sold, and I have recently seen them selling at City Market in Cortez, ginger pig cookies in the bakery section.  Ginger pigs?  Why pigs, why not cows, sheep, horses?  Pigs are not a popular stock on local farms and ranches, so what is the attraction?

Research led me to Mexico, and a popular sweet treat sold in every bakery.  A pan dulce, or sweet bread, Cochinitos de piloncillo, also known as marranitos, cochinitos and puerquitos (all meaning “pig” or “little pigs" in Spanish) are often referred to as “ginger pigs” or “gingerbread pigs”.  However, they typically do not contain ginger or cinnamon and a traditional recipe uses unsulfured molasses, giving the cookies their dark brown coloring.  Origin of the cookie dates back to the 16^th century, but the explorers and colonists of Spain introduced the Mesoamerican people to the addition of other ingredients such as honey and cinnamon.

In later centuries, as Mexicans traveled to the United States, and brought their recipes with them, they were further introduced to baking soda, baking powder, and the addition of eggs to create puffy cookies.  Brushing with egg wash (mixture of egg with milk or water) produced a sheen on the little piggys

While, in Mexican culture, these cookies are often enjoyed for breakfast, with milk or coffee, I find them to be a tasty treat for any reason.  As with gingerbread cookies, a smear of lemon curd gives the taste buds a zing!  Want the zing to be all cookie, then additions of ground ginger and cinnamon will give the desired effect.

I found a food blog, Isabel Eats, written by a first-generation Mexican American who loves to cook favorite authentic Mexican recipes, sometimes with a twist. It is her recipe I will share with you.

 

Marranitos (Mexican Gingerbread Pigs)

(https://www.isabeleats.com/marranitos-mexican-gingerbread-pigs/)

 Ingredients:

1/2 cup unsalted butter, softened

1 cup dark brown sugar, packed

2 large eggs

3/4 cup unsulfured molasses

1/4 cup milk

1 and 1/2 tsps. vanilla extract

5 cups all-purpose flour

2 tsp ground ginger

1 and 1/2 tsps. baking soda

1 and 1/2 tsps. ground cinnamon

Instructions:

Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.

In a separate large bowl, add flour, ground ginger, baking soda and cinnamon. Mix together to combine.  Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.

Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets.  In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.

Bake for 10 to 12 minutes, until the edges are lightly browned.

Makes approx. 2 dozen, dependent on size of cookie cutter used.

(Note: Want more “bite” to the cookies?  Add an extra ½ tsp. of ginger and cinnamon to the recipe.)

Now back to my little poem at the beginning.  Did you ever see the commercial for Velveeta cheese which adds in a jar of salsa?  Easy, cheesy salsa dip, right?  I developed my own recipe that I served at Dungeons and Dragons games, and it was always a huge hit (without rolling a D20!)

 Mexican Dip

 Ingredients:

1 (15.5 oz.) jar mild or medium salsa

1 (16 oz.) can refried beans

Cheese – this is the “your choice” part

         #1 – 16 oz. cubed Velveeta

         #2 – 1 (15.5 oz.) jar of queso dip (yes, it has some salsa in it, but more is always better)

         #3 – 1 (8 oz.) bag of shredded Mexican cheese mix

Chips for dipping (Tostitos scoops are great for this!)

Preparation:

In a microwaveable safe, medium sized bowl, mix salsa, beans and cheese.  Cover bowl and microwave, on high, for 3 minutes; stir well; repeat microwaving and stirring.  Enjoy and do not be surprised to find yourself making another bowl of this. 

Mary Cokenour

 

 

Food Wars Challenge Accepted!

I do not believe in coincidence.  I do believe that happenings occur, at a specific time for a specific reason, and it is our life task to figure it all out.

This means that when I watched a favorite anime show, Food Wars, on Cartoon Network, and the main ingredient was bear, it was foreshadowing.  As it so happens, that very evening, Roy received a bear roast from BLM buddy, T.W. Carr.  Excitedly, we watched a rerun of the show, when it aired on another Cartoon Network channel (Dish has 2); the ideas practically jumped on me!  A week later, Food Wars featured the actual challenge, and both contestants, Soma and Akira, made their own versions of country fried steak using bear meat.  Oh, oh, I have made country fried steak, using beef…I could take on this challenge!

Country Fried Bear with Red Onion Gravy

Bear meat tastes and smells gamey; the closer the cut to the bone, the more pungent it gets. The roast (1 and ¾ lbs.) had a noticeable, but not aggressive smell; two ways to cure this though; marinate in plain yogurt or red wine vinegar.  I chose red wine vinegar, since it is a tried and true technique for beef.  Slicing the roast up into 9-1/2 steaks, placed in an airtight container with the vinegar, they sat overnight in the fridge.  Next day, it was time to make those steaks into cubed, aka tenderized, steaks.

What exactly is "cubed" steak?  The term "cubed" refers to the indentations left in the meat after the tenderizing process.  Using a meat mallet, the ½ inch steaks are pounded out to ¼ inch thickness; breaking up any fat or ligaments deep inside the meat.  The steaks were then seasoned, both sides, with a mixture of salt, ground black pepper, garlic powder and cayenne pepper (enough to know there is heat, but no raging fire).  A dredging station of flour, eggs whisked with milk, flour again was waiting…light coat of flour, both sides; dip into egg wash; coat both sides and edges thoroughly with flour.

Seasonings

Dredging Station

Bear Steaks

Cubed Bear Steaks

Dredging the Steaks

Bear Steaks Complete and Ready to Fry

At the same time I was dredging the first four steaks, a large skillet, medium-high heat, was heating up 1 and ½ inches of peanut oil.  Yes, canola or vegetable oil can be used; I simply find peanut oil to be less absorbing by fried foods.  Normally cubed steaks are rather on the large size, just I only do two at a time; the bear steaks were smaller, so four, then five later, fit without crowding.

After three minutes, the steaks will float up and blood will be visible; do not touch them!  Let them fry for a complete five minutes before turning over.  Fry the other side for five minutes also, then remove to a plate layered with paper towels for draining.  Repeat with the next batch of dredged steaks.

After 3 Mins., Steaks will float up and leak blood.  Don't touch them!

Fried 5 Mins. on each side.

Country Fried Bear Steaks

On another burner, a saucepan of red onion gravy was simmering away; while a skillet was sizzling up hash browned potatoes containing diced onion and green bell pepper.  All sounds like the perfect making for a countrified dinner.

Slicing into the bear meat, it was perfectly cooked; a faint scent and taste of gaminess very much resembling aged beef.  The meat was tender, flavorful from the mixture of spices; the gravy only enhancing the taste and texture of both fried coating and cooked meat.  The hash browns slightly crisp, yet tender themselves which all lead to a perfect meat and potato meal.

Country Fried Bear, Red Onion Gravy, Hash Browns

A Look Inside the Bear Steak

\

Presenting it to Roy for Fathers’ Day, I could only utter the words of Soma Yukihira (main character of Food Wars), “Order up, and you’re welcome!”

Roy tasted, he swooned; no, his clothing did not explode off his body as it does on characters of the anime show.  His decision was, “Yes, you have won this challenge and may commence to the next level.”

Yeah, no, I did not bow, just said thank you and smiled a very big smile.

 

Red Onion Gravy

 Ingredients:

3 Tbsp. oil (oil from the skillet the steaks were browned in)

1 large onion cut into 1/4 inch slivers

3 Tbsp. flour

1 (8 oz.) can tomato sauce

1 (14.5 oz.) can beef broth

1 tsp. ground black pepper

1 tsp. minced garlic

Preparation:

In a deep, 12 inch skillet, heat the oil on medium-high and sauté' the onions until they just begin to soften. Stir in the flour thoroughly before adding the tomato sauce, beef broth, black pepper and garlic. Bring to a boil and immerse the steaks into the liquid. Turn the heat down to low, cover and let simmer for 30 minutes before serving.

Hint: Make a double batch and freeze half; it defrosts and reheats well.

Mary Cokenour

 

 

 

 

 

Bread, Chocolate and Mystery

Anyone who has ever made a bread, from scratch, knows that the process does not go hand-in-hand with spontaneity.  Whether using yeast, or a sourdough starter, a living organism must be given moisture and nourishment to flourish.  Fermentation begins, and this is the creation of natural gases which will make the dough rise.  In beer making, whether breweries, or the home brewer, yeast is used, once again, for the fermentation process.  So, a popular slogan heard at beer festivals is, “Drink your bread!”

Quick bread recipes became popular as the production time was extremely shortened.  A quick bread uses baking powder and/or baking soda for the leavening process.  This means all ingredients can be mixed together immediately, baked, usually within an hour, and be ready to serve; well, quickly.  Quick bread is often referred to as a “cake bread”, as the consistency, dependent upon ingredients and baking time, can be very cake-like; for example, zucchini bread.

Now, who can we thank for combining bread with everyone’s favorite sweet treat, chocolate?  That would be the Jewish communities of Poland and the Ukraine, who brought, in the early 19^th century, the recipe for Babka from Israel.  While it was referred to simply as yeast cake in the old country, Babka means “grandmother”, and who did most of the baking anyway, grandma of course!  Babka is basically left over challah dough (a yeast bread) which is rolled out, filled with chocolate (a 20^th century addition), cinnamon, fruit jam, or sweet cream cheese; braided and baked.  Since the challah dough has already gone through the proofing and rising stages, Babka can be baked within an hour. 

I enjoy reading, actually, it is an addiction and mysteries are my #1 go to.  Then again, I enjoy cooking too, so imagine the joy of finding books that have both!  Joanna Fluke, Joanne Pence, Karen Rose Smith, Chelsea Thomas and Diane Mott Davidson are just a tiny listing of the hundreds of authors putting out this type of novel.  Often referred to as “Cozy Mysteries”, it is the type of novel meant to be read in a day or two with personable characters, except the murdered ones.  Food is often mentioned, sleuths and killers have to eat too, right?  Then several of the mentioned foods have actual recipes printed at the very ending.  Best of both worlds, a mystery and a cookbook!

Hallmark, and Hallmark Movies and Mysteries, are two channels that feature many a movie, sometimes based upon an author’s series, or an original script.  However, do not judge a movie, or book, by its title.  Bread and Chocolate (1974) - about an Italian immigrant working as a waiter in Switzerland, but nothing about baking bread or creating chocolate. Blood and Chocolate (2007) - werewolf horror movie, once again, nothing about baking bread or creating chocolate.

Now that I have given you much to chew on (bread, quick bread, mystery novels and movies); how about a recipe, for Chocolate Banana Bread.  It is very easy to make (I really like easy), the finished product is three loaves (you can share!), and then there is another dessert recipe to try, Caramelized Bread Blast.

Shalena Bradshaw Black (Monticello City Recorder) gave me the idea of frying up the chocolate banana bread slice with butter and sugar.  My hubby, Roy, named it, and I was lucky to get a bite to taste for myself.

It is knock-you-right-out-into-outer-space amazing, and definitely restaurant quality....Order up, and you're welcome!!!

 

Chocolate Banana Bread

 Ingredients:

3 and 1/2 cups all-purpose flour (+ 3 Tbsp. for high altitude)

1 and 1/2 tsp. baking soda

1 and 1/2 tsp. salt

2 cups sugar (or sugar substitute equal to 2 cups sugar)

2 sticks (1 cup) unsalted butter, softened

4 large eggs

2 cups mashed very ripe bananas

1 cup sour cream

2 tsp. vanilla extract

1 cup dark chocolate chips (preference: Ghirardelli Dark Chocolate Melting Wafers)

4 tsp. unsweetened cocoa powder

 

Preparation:

 

Preheat oven to 350°F. Grease 3 -8.5 x 4.5 inch loaf pans generously with butter or nonstick butter flavored cooking spray.

 

Into a medium bowl, sift together the flour, baking soda and salt.

In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix on low speed until just combined (will look exactly like a bread dough). Add the mashed bananas, sour cream and vanilla extract; beat until dry ingredients well combined, but not overmixed.

 

Place the chocolate in a microwave safe bowl. Cook on high power 20 seconds (3 times for full 60 seconds), stir in between each interval.  Remove from microwave, stir until smooth; add cocoa powder and stir until dissolved.  

 

Spoon one layer plain batter and 3 Tbsp. chocolate alternately into the prepared loaf pans. Swirl together with a knife; do not overdo, or it will all look chocolate.  Repeat with remaining batter and chocolate.  Bake for about 1 hour, or until toothpick comes out clean. Cool in the pan on a wire rack to cool completely.  Wrap in plastic wrap; store in refrigerator.  Reheat ½ inch slice for 10-15 seconds in microwave, or butter and heat up in skillet on medium heat.

 

Makes 3 loaves.

 

Caramelized Bread Blast

 Ingredients:

½ inch slice chocolate banana bread

1 tsp. butter + ½ Tbsp. butter (keep separate)

½ tsp. sugar

vanilla ice cream

chocolate syrup

Preparation:

 

In small skillet, medium-high heat, melt ½ tablespoon butter.  At same time, butter one side of bread with 1 teaspoon butter; sprinkle sugar evenly over butter.

 

When butter in pan begins to sizzle, place bread, unbuttered side, down in pan and let fry for 2 minutes.  Flip over, let fry 2 minutes; butter and sugar will caramelize.

 

Place bread, caramelized side up, on plate; add scoop of vanilla ice cream; drizzle chocolate syrup over ice cream, and decoratively around bread.

Makes one dessert.

Mary Cokenour

 

 

 

 

 

 

Chinese-Russian Fusion

So, here I am, sitting at my desk and typing merrily away on my computer’s keyboard.  It is just going on 6:30am, and I have already experienced many joys of nature.  First and foremost is the backyard neighbor’s “elephant rooster” waking up the household at 5am.  I call it an “elephant rooster” as it trumpets like one from around 5am, sometimes even 4am, and continues throughout the day.  I do not understand rooster language, but obviously this one has much to inform the neighborhood about.

Letting out the dogs to do their morning absolutions, I prepare the food for the indoor pets, as well as the outdoor kitty family.  The kittens are already up, jumping and playing, while Mama Callie looks on with sleepy eyes.  Putting down their food dish, the kittens will not eat until I pick up each one, give kisses and a belly rub, which earns me some very loud purr action.

About an hour later, the coffee, vanilla caramel flavor this morning, is brewing and the food dishes are being washed up.  Gazing out the kitchen window, I am greeted by the lovely sight of a hummingbird at the water feeder.  It enjoys sipping at the sugar water (only natural cane sugar, no red food dye); its wings beating furiously, yet I can still make out the iridescent colors of its plumage.  Oh, now I have just shocked myself as I have spelled “iridescent” correctly, and not even had my first cup of coffee as yet.

While the temperature outside is still cool, a slight breeze swaying the tree branches, I know it will be another hot, dry day.  After experiencing such joy from nature this morning, I remember the fires burning in our forests, and my heart aches.  The trees, plant life, the wild life; spring saw the birthing of animal babies; were their parents able to get them away in time?  Whether by nature’s own doing (lightning), or the sheer stupidity of man (abandoned camp fire), fire destroys, and the loss is heart breaking.

…and now to thoughts on food.

Pepper steak, a stir-fried Chinese American dish consisting of sliced beef steak cooked with sliced green and/or red bell peppers plus seasonings of soy sauce and ginger.  Sliced onions area common addition; bean sprouts for a little more texture.  The dish originated from Fujian cuisine, where it was known as qingjiao ròusi, the meat of choice being pork.  A similar dish, called chin-jao rosu is found in Japanese Chinese cuisine.  As Chinese restaurants began to expand throughout the United States, around 1948, diners were introduced to pepper steak.  However, due to religious, or health, reasons, many could, or would, not eat pork, and beef is definitely all-American.

While researching the origin, I came upon a definition of pepper steak which simply is, “strips of steak sautéed with green peppers and onions”.  However, a second definition gives this dish a French twist, “steak covered with crushed peppercorns, pan-broiled, and served with brandy-and-butter sauce”.  This refers more to Steak au Poivre.  In 1961, Julia Child introduced this recipe to America when it was published in the New York Times.  It is featured in her cookbook, Mastering the Art of French Cooking, and now it is bragging time.  She actually put out two books, Part 1 and Part 2, and I happily found a first edition of each at an antique shop, of all places.  In 2002, food blogger, Julie Powell challenged herself to cook, daily for an entire one year, a recipe from these Julie Child cookbooks.  The movie, Julie and Julia depicts the adventure, and while a well done movie, there is no way I personally would ever take up a challenge like this.

However, I do challenge myself to come up with new ways of cooking up an “old” recipe.  Did you ever get in the mood for a dish, but wanted another one as well?  Do you cook up both, pick just one, or do something unique like combining?  Well I ended up combining ingredients that would fit pepper steak, but also Russian stroganoff; and all due to not having any fresh, or canned, mushrooms!  Basically I fused a Chinese dish, pepper steak, with a Russian one, stroganoff, and came up with…oh, the smell, the taste, it was all intoxicating!

I have written up stroganoff before, but as a reminder, credit for the recipe has been given to three people. The history behind this dish is vague: #1 – 1850s created by a chef for Count Grigory Stroganov who had rotten teeth and needed the meat to be very soft.  #2 – 1891 created by French Chef Briere for Count Pavel Alexandrovich Stroganov; using shallots.  #3 – 1871 Elena Molokhovets writes a cookbook for young housewives; her recipe uses mushrooms, onions, bouillon, allspice and mustard.

My recipe calls for the dish to be cooked in a crock pot for eight hours; the beef becoming so tender, it simply melts in the mouth.  So now, I present to you, Pepper Steak Stroganoff.

 

Pepper Steak Stroganoff

 Ingredients:

2 lbs. lean beef roast, cut into one inch cubes

3 Tbsp. all-purpose flour

2 Tbsp. each red wine vinegar and Worcestershire sauce

1 cup each green and red bell peppers, cut into half inch slices

1 large red onion, cut into half inch slices

2 cups beef stock

½ tsp. ground black pepper

2 Tbsp. minced garlic

1 lb. wide egg noodles

4 Tbsp. butter

12 oz. sour cream

Preparation:

Spray 4-quart crock pot with nonstick cooking spray.  Add in beef, sprinkle flour over cubes, vinegar, Worcestershire, bell peppers, onions; in that order.  Mix together stock, black pepper and garlic; pour over all in the pot.  Cover, set on low, and cook for 8 hours.

At the 7 hour mark, cook the egg noodles according to package directions, drain, and place in bowl; gently mix in butter until melted and noodles coated.  At the 8 hour mark, add sour cream to crock pot, mix well, and serve over egg noodles.

Makes 8 servings.

Mary Cokenour

 

 

 

Multiple Personality Disorder Muffins aka Morning Glory Muffins.

Good morning, how about a warm, freshly baked muffin; one with multiple personalities?  That is exactly what the Morning Glory Muffin is all about; an “everything, but the kitchen sink” recipe.  The long list of ingredients starts out as carrot cake with raisins, then becomes Hawaiian with coconut, and ends up with apples and cinnamon for that all American pie. Walnuts are added in, just to prove it is nuts.  There you have it, a muffin with multiple personality disorder.

Morning Glory Muffins were created by Chef Pam McKinstry, of the Morning Glory Café, which was open from 1979-1982, on Old South Wharf, Nantucket, MA.  The recipe was printed in Gourmet magazine in 1981, but was so popular that it was re-printed in the October 1991 issue.  It was part of an article called “25 Favorite Cookies, Muffins, and Quick Breads”; these were recipes which were collected, from all of their past issues, in celebration of the 50th anniversary of Gourmet Magazine.

Pamela A. McKinstry wrote two spiral-bound cookbooks of recipes from her restaurant, Sconset Café, which still exists under different owners (https://sconset-cafe.business.site/).  On page 8, of A Kitchen Collection: Sconset Café—a village café on Nantucket Island (1985), is the recipe for Morning Glory Muffins. The second book is called Kitchen Magic on Nantucket: Recipes from the Sconset Café (1987).  While I personally could not find either cookbook, for purchase online (out of print/none available for resale), one of the 5-star reviews read, “amazing morning glory muffins”.

My own personal interest with the muffin began at our local Maverik.  Needing something for breakfast, being on the go, why not a yummy muffin?  Reading the labels, I spied Morning Glory, and it peaked my interest further.  Was this one of those baked goods that included an infusion of flowers, like roses and pansies, but using morning glories?  I saved the container, for label reading later on, but scarfed down that muffin; sweet, moist, packed with surprise after surprise of flavorful additions.  But to be objectively fair, I purchased another muffin, the next day, gave it to Roy for his eating enjoyment, and most especially, his opinion.  Result? Find a recipe and bake them up, baby! Oh, no flowers were used in the making of this muffin.

Since we do live at high altitude, especially compared to Massachusetts, I added in three tablespoons of flour.  I still achieved the required wet, sticky batter; however, instead of 12 muffins, it was stretched out to 15.  No complaints there!  I did take a few up to San Juan Record, for taste testing, and just to be nice; and did receive a couple of rave reviews myself.

With this muffin recipe, the prep work is worth the delicious result.  Morning Glory Muffins, a muffin with multiple personality disorder, that will make your day bright, and your smile wide.

Morning Glory Muffins

 Ingredients:

1 and 1/4 cups granulated sugar

2 and 1/4 cups all-purpose flour

2 tsps. baking soda

1 Tbsp. ground cinnamon

1/2 tsp. salt

1/2 cup sweetened shredded coconut

3/4 cup raisins

1 large apple peeled and grated

1 (8 oz.) can crushed pineapple drained and pressed dry with paper towels

4 medium carrots peeled and grated (about 2 cups)

1/2 cup walnuts toasted and coarsely chopped

3 eggs

1 cup vegetable oil

1 tsp. pure vanilla extract

 

Preparation:

Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 12-cup muffin tin.

In a large bowl, whisk together sugar, flour, baking soda, cinnamon and salt. Add coconut, raisins, apple, pineapple, carrots, and walnuts and stir to combine.

 

In a small bowl, whisk together eggs, oil, and vanilla until smooth. Gently add to the rest of the ingredients and stir carefully to combine (do not overmix).

 

Batter will be wet and sticky.

Using a greased ⅓ cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, about 25-35 minutes, rotating the pan half-way through baking.

 Let the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving.

Makes 12 Muffins.

Mary Cokenour