Archive for recipes

Huevos Rancheros like nena used to make

Posted in family, food, recipe, Uncategorized with tags , , , , , , on May 3, 2011 by bosquechica

Only better. I’ve modified this recipe to suit my own taste. No relatives are allowed to complain about these changes unless they’ve tried it. Consider that either an invitation or a threat.

So. “Huevos Rancheros” is Spanish for “Ranch Eggs”. That’s all. It means different things in different regions, and this version comes from my great-grandmother, Isidra Ybarra y de Valle, of Sabinas Hidalgo in the state of Nuevo Leon, in northern Mexico. I think she made it up, though – per family report, she had no domestic skills at all until the family moved to the United States in 1915 and, apparently, did not bring their cook with them.

Ingredients:

  • 6 tomatoes
  • 1 sweet yellow onion
  • 2 garlic cloves
  • 5 guerito chiles, bottled in vinegar
  • cumin
  • oregano
  • eggs
  • olive oil
  • 4 cups water
  • shredded Mexican cheese (cheddar, jack, asadero blend)

Directions:

In a large skillet, heat oil. Add diced onions and garlic, sautee until clear and soft. Add diced tomatoes, sliced guerito chiles. Cook on medium heat for about five minutes. Pour some of the liquid from the bottle of gueritos into the skillet, add four cups of water. Bring to a full boil, then reduce to a medium heat. Add cumin and oregano. Reduce to a fresh vegetable soup consistency – brothy and chunky, but not thick! When your kitchen is steamy and smells of chiles and vinegar, drop the eggs in the broth and poach them. Spoon the warm broth, the tomatoes and chiles over the eggs to seal in the heat while poaching. Turn gently once for a fully poached egg white.

Heat corn tortillas in skillet. When warm and soft, place tortilla(s) in a pasta bowl, spoon the eggs and huevos over the tortillas. Top with cheese, and pour the rest of the soup over the eggs.

 This is a very spicy version of Huevos Rancheros; the gueritos are sharp and quite delicious, if you like heat and you like vinegar. They can be found in many grocery stores in the Mexican food section or sometimes in the condiments aisle.

The changes I’ve made have included taking the time to reduce the broth, and the cheese is an addition that complements the chiles and restrains the heat just slightly. For some reason, my mom has always served this with rye krisps instead of tortillas. This makes no sense to me, and I can’t imagine what she was thinking. Corn tortillas – that’s the way it ought to be done. This recipe makes 2-4 servings.

Try it, let me know what you think. I assume I will not be sent to family recipe hell for my changes, or at least not for long.

Salud!

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Colcannon

Posted in farm, food, home, how to, nice things, recipe with tags , , , , on December 30, 2009 by bosquechica

Ni geal an gaire ach san ait a mbionn anbiadh

(Laughter is gayest where the food is best)

 

Ingredients

Potatoes, 1 lb.
Kale, 1 lb.
Olive oil, eyeball it
Salt and pepper, to taste
Chives or green onions, fresh
1/2 cup butter
1 cup milk

Directions:

Boil the potatoes whole, peels on (I like Yukon Gold for mashed potatoes, but this is a matter of taste). Mash and mix with milk and butter to a pleasing consistency.

Chop the kale fine, the chives as well.  Sautee together until they are well cooked.

Serve the mashed potatoes in a round scoop. Make a hole in the middle and pour in a bit of melted butter. Top with the kale. Salt and pepper to taste. This is a simple recipe, but delicious and sustaining. For all that.

Variations:
Beer gravy: here’s a vegetarian version – make a standard roux, add miso and a stout beer. This is a strong gravy, not to everyone’s taste, but complements the kale nicely.
Bacon or pancetta – well cooked, sprinkled on top.
Green cabbage instead of kale.

Do enjoy.

 

Tippy-toe

Posted in community, family, farm, food, garden, gay, politics, random, recipe, this-n-that with tags , , , , , , , , on October 17, 2009 by bosquechica

I’m sneaking into my neglected non-fiction blog because it seems more private. Also because I’m about to make a colcannon as soon as the kitchen is under control, and this is a great place to post recipes. Also because I have an urge to say hostile things about the crazy religious right, which I won’t actually say right now, what with the colcannon and all, but just be aware, all of you crazies, that my patience is wearing thin. Damn you all, and pass the gravy.

I’ll let you know how the colcannon turns out.

Marshmallow Creme Sandwich on Wonder Bread

Posted in home, how to, life, personal history, recipe, this-n-that with tags , , , , , , , on July 10, 2008 by bosquechica

  

When I was a kid, I had a friend named Kitty. She was Dutch, and had a glass eye. This worked in favor of our friendship, since I was slightly funny looking too, but mostly okay in the ways that count when you are a kid. I think her mom must have worked outside the home, because when I went to her house after school a few times, it was always just the two of us. This was Kitty’s favorite after-school snack:

  • 2 slices Wonder Bread
  • Marshmallow Creme
  • Miracle Whip
  • Sprinkles

How to prepare: Take one slice of bread, spread first with Miracle Whip, then with Marshmallow Creme. Cover with sprinkles. Put second slice on top. Squish flat. Wash down with chocolate milk.

I wonder if this was a mom-sanctioned snack. I can’t imagine that it was. I can say for sure that it was a memorable recipe, if nothing else.