What are you serving up this Cinco De Mayo? Taco Tuesday?
11 years ago
last modified: 11 years ago
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My Cinco de Mayo Evening & Table (Pics)
Comments (22)I'm late chiming in here, but must say I agree with all the other comments. Love the container and the centerpiece you made, and your dishes, napkin rings, placemats, etc. all look so festive. Love the dish propped behind the tray in your outside picture too. Most of all, I have to say that you've been holding out on us with your painting talents! I love the sunflower glasses you painted! They look great. And you did soooo many of them! Wow! I have to say that the sunsets in the desert are gorgeous. I've been lucky enough to get to enjoy a few of them during our travels. So glad you don't take them for granted and still pause to enjoy them--nature's beauty. Luvs...See MoreCinco de Mayo?
Comments (12)Just a little history for you..... Most people donÂt know that back in 1912, HellmanÂs mayonnaise was manufactured in England . In fact, the Titanic was carrying 12,000 jars of the condiment scheduled for delivery in Vera Cruz Mexico , which was to be the next port of call for the great ship after its stop in New York . Â This would have been the largest single shipment of mayonnaise ever delivered to Mexico . But as we know, the great ship did not make it to New York . The ship hit an iceberg and sank, and the cargo was forever lost. Â The people of Mexico , who were crazy about mayonnaise, and were eagerly awaiting its delivery, were disconsolate at the loss. Their anguish was so great, that they declared a National Day of Mourning, which is still observed to this day. Â The National Day of Mourning occurs each year on May 5th and is known, of course, as Sinko de Mayo...See Morecinco de mayo
Comments (3)My favorite Mexican food is from the Yucatan. Here is my favorite recipe; the achiote paste is what gives it the Yucatecan flavor and there is no substitute for that: Yucatecan Style Chicken Enchiladas Ingredients: 1 pound cooked (preferably poached) chicken or turkey meat, chopped 2 tbsp chicken fat (or combination of chicken fat, butter, olive oil) 1/4 cup flour 1/2 onion, finely chopped 2-3 serrano peppers, minced (some seeds removed) 1 can Ro-Tel tomatoes 2 tbsp cumin 2 tsp dried oregano 1 tsp vegetable soup base 1 tsp chicken soup base 2 tbsp achiote paste (ground annatto seeds) 2 tbsp Ancho chili powder 1 cup chicken stock, as needed (can substitute chili sauce* for the chili powder + stock) 12-15 corn tortillas (optional) grated cheese (Monterey Jack, Swiss, or Jarlsberg) Directions: Chop the meat, if you have not done so, and set aside. Melt the fat (or butter and oil) in a large saucepan, and add the flour to make a roux. When the roux is a pale brown, add the minced onion and cook a bit more so that the onion will become soft and the roux turns a light brown. Then add the peppers and stir to combine. Add the canned tomatoes, including all the liquid, and blend. Add the cumin, chili powder, oregano, soup bases (in place of salt), achiote paste, and chili powder. Stir until blended. Reduce the heat and add sufficient chicken stock or water to make a thick sauce. Using a stick blender, pur�e until fairly smooth, or at least until tomato pieces are fully incorporated; you may have some onion pieces that do not get pur�ed, but this is okay. Remove about 1/3 of the sauce to reserve and add the chopped chicken or turkey meat to the rest of the sauce. Spoon about 2 to 3 tbsp of the reserved sauce into a 6-inch x 10 inch (or similar size) baking dish, and spread fairly evenly, along the bottom and sides. Heat the tortillas on a covered plate in the microwave, 30 seconds at a time, turning them and restacking them so that the center ones are top and bottom. Once they are soft, spoon a bit of chicken filling into a single tortilla, roll it into shape, and place it in the baking dish. You can stack them tightly or else make two loose layers. If you make two layers, put a bit of reserved sauce in between the layers. At the end, add all remaining sauce to the top and spread evenly. Add grated cheese, if desired. Cover the pan with foil and bake at 350� for 15-20 minutes, or until they are hot. *If using canned chili sauce, buy La Victoria brand, or any brand that is made without tomatoes. You can make chili sauce by simmering Ancho, Pasilla, and Guajillo dried chilies in water with a bit of garlic, but this must be strained before using. Lars...See MoreCinco De Mayo Recipes/ideas
Comments (18)A couple of shrimp ideas..... I am making the second one for Sat, but we are not sticking to completely Mexican, it will be a Caribbean/Gulf of Mexico theme. Have fun! Alexa ********************************************************* Mexican Shrimp Cocktail 1 lb shrimp with shells ü cup olive oil 4 garlic cloves ý - 1 tsp chili powder Guacamole for dipping Toss the shrimp with the EVO, garlic and chili powder. Heat a pan to med-high and sauté shrimp until it is no longer pink. Move to a bowl and chill. Serve with a squeeze of fresh lime and guacamole and chips. ++++++++++++++++++++++++++++++++++++++++++++++++ Jerk Shrimp Cocktail Ingredients ⢠3 quarts water ⢠1 teaspoon salt ⢠2 pounds uncooked medium shrimp, peeled and deveined ⢠1/3 cup olive oil ⢠1/4 cup white wine vinegar ⢠3 tablespoons lime juice ⢠1 jalapeno pepper, seeded and finely chopped ⢠4 teaspoons honey ⢠3 teaspoons Caribbean jerk seasoning ⢠1 medium mango or 2 medium peaches, peeled and cubed ⢠1 small red onion, thinly sliced and separated into rings ⢠1 medium lime, quartered and sliced Directions ⢠In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag. ⢠In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade. ⢠Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade. Yield: 15-20 servings....See More
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11 years agolast modified: 11 years agoNothing wrong with sesame chicken for Cinco de Mayo.
Nothing wrong with sushi style tamales for CdM either. The green is not wasabi. It's guacamole.
dcarch
11 years ago- 11 years ago
- 11 years ago
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