Tag Archives: pastry

Food Porn From the Past

I cook things a lot, and at times, I don’t have time to sit and nit-pick each item, so I jut thought that I would throw a smattering of goodness at you. There are few things better in life than the ‘fixins for a Mexican Barbeque….

Once we made tamales with our friend Paco’s Mom, it was amazing. Her’s were way better. I would love to have another one on one with her.

When I used to make pastries, I made this at the Zeeb. Blood Orange Creme Carmel, with Orange Spice Grandma Hoekie Cookies, Candied Kumquats, Blood Oranges, and Lemon Curd. It was baller.

During Snowpocalypse 2011, I was inspired to make home-made Sno-Balls without the pink poison coconut. I made a chocolate cake, cut it into disks, cracked open a coconut, shaved it by hand, toasted and candied it, then made a Italian meringue. Then I smeared the meringue on the cakes, and rolled them in the coconut, the end result was aMaZiNg!!!

See? I told you I was a line cook. I’m so fast, I’m blurry….just kidding…. Oh, Mushroom Roll…..

 

Sabritas Preparadas translates literally to sack ‘o deliciousness, actually no, but it is. Basically Doritos of your choice slathered in Salsa Maga, mixed with cueritos (pickled pork skin), pickled potatoes, salchicha, or whatever else you feel like. This was awesome. If you are spooked by the pickled pork skin, just hope you get tricked into eating it before you realize it, then you will fall in love as I have.

To this day, the Hobo-Pie Maker remains one of my favorite cooking tools.

This is what happens to you when it is your last day in the kitchen, even if you are the Chef de Cuisine.

When I make you pulled pork, I also take the time to make you slaw, oh, and don’t forget the pretzel rolls.

p.s. As I was looking through these photos, I was very tempted to start showing you the injuries I sustained while working in kitchens….burns, cuts, bruises, blisters, but…thank God….I had the self restraint to avoid combining food with gore. XOX.

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Cajeta

This is the Eucalyptus that we ate under.

One of my favorite memories of Mexico was the day we went to Pacheco, which is a small shrine of sorts out in the country outside of San Julian. We arrived shortly before lunch time, and sat down for a casual picnic style lunch. The best part of the meal, in my mind was the last part. We ate bolillos smeared with cajeta and créma under the eucalyptus trees. It was sweet and amazing with the créma. Cajeta is a very close relative of dulce de leche, but is set apart by the use of goats milk. As far as I know, it is often made with cow’s milk, goat’s milk, or a combination of both. I particularly like the goaty quality of the real deal, but it tastes good either way.
For this recipe, I followed the guidance of Rick Bayless, but altered the recipe slightly on the second go around. The first time, I made it, the cajeta crystalized in the last stages, so I added honey to help prevent that. His recipe, shockingly, didn’t call for any salt, so I added a pretty generous portion.

4 Qts. Whole Fat Milk (I did 3 Qts. Cow/1 Qt. Goat (That stuff isn’t cheap))
4 C. Sugar (I used fancy Turbinado, because I wanted a strong rustic full flavor)
4 T. Honey
2 T. Vanilla Extract (or 1 Vanilla Bean scraped if you are highfalutin)
1 t. Salt
1 t. Baking Soda dissolved in a bit of water Continue reading