tag:blogger.com,1999:blog-87346323640650669222011-11-27T16:34:38.202-08:00Thoughts on various tangible and intangible pursuitsXuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comBlogger161100tag:blogger.com,1999:blog-8734632364065066922.post-43717069972746110362010-12-02T17:48:00.000-08:002010-12-02T17:53:26.942-08:00

Well - I really wanted shrimp after watching Rocco DiSpirito talk about Italian-style garlic shrimp from Shiller's Liquor Bar in NYC (shrimp sauteed in olive oil with garlic, red pepper flakes, and lemon juice) interspersed with Long John Silver's ads for Panko-breaded Pacific Shrimp (fried, of course). Funny - when I think of Schiller, I think of Mary Stuart or The Maid of Orleans, not booze.

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-73334643136940313922010-07-19T16:35:00.000-07:002010-07-20T10:52:43.922-07:00

Mer's Plantains Foster I had yellow plantains too ripe for patacones. I had learned from Mrs. Silvera that I could make dessert with them. I also had Bananas Foster Häagen-Dazs in the freezer. Guess what? I went through 'Cooking up a Storm' to find a good Bananas Foster recipe, found one originally published by NOPSI (New Orleans Public Service, Inc.) and modified it, taking into account that

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-86694100495547508602010-07-19T14:13:00.000-07:002010-07-19T14:13:03.053-07:00

Mer's Mayocoba Beans I think these are the best beans I have ever tried - maybe because they are new to me. They are sweet and tender - delicious served cold. Rinse, clean, and soak 1 pound of mayocoba (yellow Peruvian) beans in water to cover. These beans do not rehydrate evenly - after 2-4 hours, some will be completely imbibed, while others will still be hard as a rock. So I soak them

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-25787828413439376072010-06-27T13:02:00.000-07:002010-06-27T13:02:14.208-07:00

Publish PostMy Cinco de Mayo roses are blooming right now - in late June - roses aren't necessarily blooming in early May here. I love them, and this is someone who ordinarily doesn't like red! More soon on fideuá!

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-8999317632671201002010-06-08T21:00:00.000-07:002010-06-08T21:00:17.216-07:00

Details coming soon!

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-9463560379600776702010-06-03T20:02:00.000-07:002010-07-19T16:32:45.465-07:00

For dinner tomorrow night, I'm planning to try fideuà, which is like paella, with pasta instead of rice. My guide will be Teresa Barrenechea's 'The Cuisines of Spain', which is the basis of the way I make paella now. I won't be using traditional fideos para fideuà, but I've heard that good small pasta may be substituted.  I'll let you know how it goes, and if I make any changes or substitutions,

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-59486812594871009712010-06-03T19:51:00.000-07:002010-06-03T20:08:53.056-07:00

John's Sweet and Spicy Potatoes 5-6 sweet potatoes - scrubbed clean - could leave peels on, or peel them first Chop sweet 'tatoes into bite-size chunks. Mix: 3 tbsp cinnamon 3 tbsp palm sugar 3 tbsp Blue Agave syrup 1 tbsp brown sugar 1 tbsp cayenne pepper or red chile powder for less heat, or blend to taste 1 tsp cocoa powder 1/2 stick melted butter 1 tsp kosher salt 1 clove garlic, mashed

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-74707161046043296952010-05-20T23:01:00.000-07:002010-05-22T09:47:21.136-07:00

Mer's Coconut Rice with Raisins 2 cups rice (Mahatma Jasmine rice or another long grain or basmati rice)1/2 can coconut milk1/2 cup raisins1/4 cup finely shredded *unsweetened* coconut2 tbs Amontillado sherry1 tsp kosher salt The rice will be cooked in a total of 3 cups liquid, including the coconut milk and sherry.  Part of the liquid consists of water used to soak the raisins and coconut.  Just

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-39497082483729078932010-05-19T14:15:00.000-07:002010-05-20T19:48:55.179-07:00

Mer's Ginger Shallot Sauce (for buckwheat soba noodles)(a variation on David Chang's Ginger Scallion Sauce from Momofuku) 1 whole ~ 3-4 in. ginger root, peeled and grated;2 shallots: finely chopped;~ 10 allspice seeds freshly ground in mortar and pestle;Saute the above in 1 tbsp olive oil; add2 tbsp tamari Boil buckwheat soba according to directions (don't overcook!).  If they contain salt, do

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-26638764831123641372010-05-19T13:15:00.000-07:002010-05-20T20:01:25.790-07:00

Mer's Sangria I use zinfandel (not white zinfandel - red zinfandel that you would get if skins are left on during fermentation) - my favorites are from Amador County in Northern California, near Plymouth. Oranges - scrubbed clean and sliced into 1/4" thick rounds too big to fall out of the pitcher when poured. Combine a bottle of zin with sliced oranges in a pretty ceramic wine pitcher, comme

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-48585709568072682742010-05-19T12:29:00.000-07:002010-05-19T13:24:24.234-07:00

Mer's Zarzuela de Camarones, or is it Shrimp Creole? ;) 3 pounds of peeled shrimp - tails on (Costco!) Finely dice: 1 bunch of celery 1 sweet white onion (mine was from Yerington, Nevada) 2 large shallots 4-6 bay leaves (I used some from the bay laurel tree in my living room) 1 small bunch parsley black pepper - freshly ground 2 tsp kosher salt Saute in a very large paella pan with about 6

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-11375948335685935752010-05-19T11:56:00.000-07:002010-05-19T11:56:31.607-07:00

Mer's Black Bean and Sweet Pepper Salad Cubana Soak: 1 lb. dry black beans for at least 4 hours in water to cover. Finely chop: 2 shallots 2 cloves garlic cumin Saute in 2 tbs olive oil in large cooking pot. Drain soaked beans and add to cooking pot and add 6 cups of water. Add 1 tsp kosher salt. Simmer gently for 2 hours (if at high altitude - 1.5 hours would probably be long enough at low

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-87031730165053551542010-05-19T11:35:00.001-07:002010-05-19T11:39:32.634-07:00

Mer's Limoncello 1-2 pounds of organic lemons 1/2 of one 750 ml bottle of Everclear (200 proof grain alcohol) per 750 ml of limoncello - its best not to use vodka, as it contains water and flavors, which will affect the extraction. Glass container for extracting lemon peels - wide mouth with lid, or cover with several layers of plastic wrap Peel lemons carefully, removing only the yellow part

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-6294508592840647272010-05-19T10:46:00.000-07:002010-05-20T20:06:49.655-07:00

1. Buy green large plantains (about 2-3)2. peel the plantain by making several lengthwise slits and pushing the skin with a knife (try not to touch the skin, it has a sap that is very sticky to the hand and hard to wash off). 3. after peeling the plantain, cut the plantain in 1 inch sections.4. fry the sections (in canola or vegetable oil) until golden all around (a few minutes in hot oil), and

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-17169085141065880932010-05-19T10:39:00.000-07:002010-05-19T14:34:41.867-07:00

Mer's Vegetarian PozoleChop finely:4 stalks celery;2 shallots;2 cloves garlic;Saute in 4-8 quart pot in 2 tbsp olive oil. 1 ripe poblano or pasilla chile: roast and puree with 1 clove garlic and 1/2 stalk celery and olive oil, add to sauteed vegetables above. Add:4 cups water or stock1 can hominy1 can whole green chiles, chopped2 tsp kosher salt or to tasteblack peppercumincilantro (only if not

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.comtag:blogger.com,1999:blog-8734632364065066922.post-27214136482316021892009-10-25T16:03:00.000-07:002010-05-19T11:57:28.383-07:00

Welcome!  The inaugural post for this blog is about a tested observation.  The dessert recipe suggested by a contestant on Top Chef recently, asian pears with elderflower, is amazing.  I would avoid presenting with  chocolate ganache though - muddies things up, both visually and organoleptically.  Vanilla or honey ice cream - OK - it doesn't get in the way as much.  But best with just sliced

Xuxu's M.A.http://www.blogger.com/profile/03303656006837967113noreply@blogger.com