71 replies to this topic

[Scorched Palate]

I'm up for any of the aforementioned items. Enchiladas verdes sound great, as do the chilaquiles and tres leches, but I am totally up for sopa de lima, as that was the original selection.

I'm in the process of making Oaxacan Black Bean Soup for the soup of the fortnight -- it's bean-of-your-choice this time around -- and it reminded me that I haven't made much Mexican food lately(unless Jaymes' microwave chilaquiles count! )

~A

[Jaymes]

(unless Jaymes' microwave chilaquiles count! )

That, of course, all depends upon whom you ask.

[Lippy]

I'm still far, far behind.

[Scorched Palate]

Let's give Omni a day to answer.  If we don't hear from her by some time on Wednesday, we'll make a decision about Mexican Cooking Project #5.

Which Wednesday were we talking about?

[guajolote]

another popular seafood cocktail is 'coctel de siete mares'. does anyone know what the 7 types of seafood are?

i think some of them are:
shrimp
oysters
squid
octopus
clams

any ideas about the other two?

[mongo_jones]

i forgot to post the picture of my second (much better) attempt at this. (this time not drowned in tomato sauce.)

[Jaymes]

Mongo, that looks absolutely fabulous. Did it taste as good as it looks? What sides did you serve?

[Lippy]

Which recipe did you use, Mongo?

[cristina]

Mongo, that is a great-looking dish. Now I want to make it, but the huachinangos available in the fish markets right now are all babies, around 250 grams. I want to prepare a big one, around 750g. How big was the one in your picture?

[mongo_jones]

thanks all!

i used cristina's original recipe (adjusted for a 1.5 lb rather than 3 lb fish--i just can't seem to get snappers very much bigger than this one here). this time i did the light flour dusting and fry, and i think this is a necessary step. both for the effect it has on the color and because i think it does wonders for the texture of the final product. i also highly recommend the optional raisins. once again i did not have key limes and instead of two key limes for a 3 lb fish i used 1/2 a regular lime for my 1.5 lb fish. it tasted really good--since i hadn't drowned it in tomato sauce, both the flavor and the texture of the fish came through very nicely. i don't know if baking in the cast iron pan rather than pyrex had a significant effect as well. we devoured the whole fish in one sitting.

served it with steamed rice and grilled asparagus.

[joiei]

While eating breakfast today with Jaymes at Rio Verde, before going to look at the wedding cakes, I was instructed that this existed. Now I have to make Cocktail de Camarones. Which of the two recipes is the best? Ouch, Jaymes just threw a book at me.

[Jaymes]

Now I have to make Cocktail de Camarones. Which of the two recipes is the best?

You kidding? Mine, of course.

Actually, I don't know. Why don't you try several and let us know. (Then I'll claim whichever is best as mine. )

[cristina]

Now I have to make Cocktail de Camarones. Which of the two recipes is the best?

You kidding? Mine, of course.

Actually, I don't know. Why don't you try several and let us know. (Then I'll claim whichever is best as mine. )

You're kidding? MINE, of course!

[joiei]

Okay, how about this? I will make both recipes and then get an unbiased decision. I will feed them to unsuspecting friends and let them vote on the best. I know right now, it will end up being a tie.

[Jaymes]

I know right now, it will end up being a tie.

What a smart boy.