tag:blogger.com,1999:blog-21079918.post1903454941086474457..comments2023-09-22T10:53:31.690-07:00Comments on Kitchen Inferno: mickeyhttp://www.blogger.com/profile/09625145231642442464noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21079918.post-72028117886850254232007-01-23T05:23:00.000-08:002007-01-23T05:23:00.000-08:00Everyone in our family learned to make this from m...Everyone in our family learned to make this from my mom. We call it "fat noodles." Very fun seeing it on a food blog.Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-21079918.post-38808064181005367472007-01-22T03:35:00.000-08:002007-01-22T03:35:00.000-08:00You have done your grandmother proud. Many thanks ...You have done your grandmother proud. Many thanks for taking part - see you at the next one I trust!Andrewhttps://www.blogger.com/profile/13173791294052288116noreply@blogger.comtag:blogger.com,1999:blog-21079918.post-54227650227429444272007-01-16T18:07:00.000-08:002007-01-16T18:07:00.000-08:00You made your own noodles and everything, nice!
Fa...You made your own noodles and everything, nice!<br />Family recipes are the best.Brilynnhttps://www.blogger.com/profile/14417842674245229914noreply@blogger.comtag:blogger.com,1999:blog-21079918.post-58679287201539235192007-01-16T13:30:00.000-08:002007-01-16T13:30:00.000-08:00Stews are so appropriate this time of year (yes, i...Stews are so appropriate this time of year (yes, it gets cold in Texas too)that I made a batch of calabacita last week. Calabacita is Mexican squash, it's much like zuchinni, but much sweeter and more flavorful IMHO. <br /><br />I make mine w/pork. I use pork tenderlion that I've cut into 1/4" strips. I like to get a large pork tenderlion from Costco, about 5-6lbs., slice it w/a meat slicer and then cut the slices into strips. I vacuum seal and freeze them in 1 lb. packages for calabacita and stir fry. <br /><br />I start by browning 1 lb. of pork along w/half a cup of chopped onion in a little bit of oil, 2 tbsp. is plenty for me. When the meat is browned I add one can of diced tomato, half a can of water, and season w/salt, pepper, garlic, and cumin. Cook another 5-10 minutes.<br /><br />I slice both ends off of the calabacita, then quarter it lengthwise. I then cut the quarters into 1/2" chunks. I use one and a half to two pounds of calabacita for this recipe. <br /><br />After the meat and tomato have cooked for 5-10 minutes, add the calabacita and 2 cups of corn. Season again w/everything except the salt. Cover and simmer for at least 30 minutes. A few minutes before you serve add 2 tbspn. of masa harina to thicken. Flour will work, but masa has a much better flavor. Throw some Cilantro on top when you serve......<br /><br />If you can't get calabacita up in the northern hinterlands, it just another reason why life is better in Texas..............<br /><br />Your cuz,<br />KevinKevinhttps://www.blogger.com/profile/13598696926839177637noreply@blogger.comtag:blogger.com,1999:blog-21079918.post-71952651189584292342007-01-16T09:22:00.000-08:002007-01-16T09:22:00.000-08:00Mick,
How right you are about Grandmas' noodles, t...Mick,<br />How right you are about Grandmas' noodles, they were the best. And you're also right about serving w/mashed potatos. I can taste em right now. Mom only makes them a couple of times a year now. They are so coveted that she gives each of us a bag for Christmas, arguably my very best present every year.<br /><br />Apryl needs to learn Grandmas recipe also, she's already learned how to make tamales from her other grandmother.Kevinhttps://www.blogger.com/profile/13598696926839177637noreply@blogger.com