Carne Deshilada, Casamiento, and Fried Plantain

I’m going to start off by saying that I loved this meal. The ingredients were easy to find, it was easy to make, and it was beyond tasty. There have been a few meals that I’ve loved but I know I won’t make them too often because it will require me going to a store other than my normal HEB. Methi Aloo, Chicken Sekuwa, and Stir Fried Chayote come to mind. This meal consisted of ingredients I almost always have in my kitchen so I know that if I’m looking for something quick and easy, I can always make this.

We had friends over for brunch on Saturday, the same friends who ate theSour Pot Roast, but thankfully this meal was a lot more palatable than the pot roast. I found the recipe online but also posted it in the Recipe section because the website where I found it is in Spanish. The Carne Deshilada reminded me of migas but instead of tortillas, there was meat. There was that same chewiness and the flavors were similar, however, the deshilada wasn’t as heavy as migas. I don’t know if it’s the same for everyone but I typically can’t move after I eat migas. Even with the Casamiento, which is basically El Salvadorean Gallo Pinto, I wasn’t completely incapacitated after this meal.

This was definitely one of my favorite meals so far. I feel like I’ve been saying that a lot lately, which isn’t really a bad thing. Also, the girls only ate the Casamiento and requested a side of dry Rice Krispie cereal, because of course.

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Black Bean and Sausage Soup and Ham and Cheese Puff Pastry

I am still a week behind, yay! Luckily I’m taking this week off from cooking so I can catch up. I’m still cooking, but not specifically for the blog. I am toying with the idea of creating a separate page for my off week meals because 1. they’re easier and 2. I get to experiment. I will probably only post one or two meals because the point of having an off week is to give myself a break from posting and planning but some meals are meant to be shared. I’m just not 100% sure I want to do it because off weeks are when I catch up and do admin work and adding new posts kinda defeats the purpose. Also, is there even a desire for it? Would the five people that read this blog really enjoy it? Five people, feel free to leave input.

Last week we ate Brazilian food, specifically food from Rio de Janeiro. I found a couple of Brazilian cookbooks I liked but My Rio de Janeiro: A Cookbook stood out. It’s very colorful (I most definitely judge a book by its cover) and I really liked Leticia Moreinos Schwartz’s personal anecdotes that accompanied most recipes. The stories weren’t long or complex but I did feel like I was transported and was able to clearly visualize the story being told.

The soup was incredible! The recipe called for linguica sausage or chorizo but I used kielbasa. Being in Texas, I have access to Mexican chorizo but Mexican chorizo is very different from Spanish chorizo, which is what I assumed was closer to what she used than Mexican. Mexican chorizo is spicy, greasy, and crumbly; Spanish chorizo is cured so it’s closer to salami than Mexican chorizo. I love Mexican chorizo and if I could, I would eat it more often but it’s messy and not the healthiest food. The best foods are hardly ever the healthiest. I did a bit of research and saw that kielbasa was pretty close to linguica and it was right there in front of me at HEB so I went with it. The recipe said to crumble it up but I just sliced it. Easy peasy.

I also used dried beans instead of canned because canned beans don’t do well in soups. They get mushy and it really messes up the composition. If time allows, I always prefer to soak my dried beans for a few hours and then boil them. They get soft but very rarely break up the way canned beans do.

The baby loved the soup. Here’s proof. And yes, she’s shirtless. When we have particularly messy meals, I strip her down to nothing but a diaper. I am not about the laundry life!

The puff pastries were really good too! Baby was not a fan of those but the oldest one did enjoy peeling away the sheets of pastry. I would add more cheese next time because I felt they weren’t oozy enough but other than that, I loved them. They weren’t too heavy and I felt they went very well with the soup. The soup was just a little salty, probably because of the sausage, but the pastries helped calm it down. I actually ate one for breakfast the next day, heated it up in the oven for about five minutes at 350, and it was heavenly.

The meal was great and made us very anxious for the rest of the week. I’m just going to leave it at that.

Recipe, Recipe

Costillitas and Moros y Cristianos

Quick translation on the title: Little Ribs and Moors and Christians.

Yes, this is a cannibalistic recipe. Bet you never expected that!

Obviously I’m kidding. I mean, we did eat little ribs but we didn’t eat people. Black beans are the Moors and the white rice Christians. This is probably not the most politically correct name for a meal but what are you gonna do? Call it the boring Black Beans and Rice? If you did that, you probably wouldn’t fall into a Wikipedia black hole of articles on the Islamic conquest of Spain and the effect it had on Spanish speaking countries. You can’t just eat this food, you must also learn!

In addition to being thrown back to Ms. Stock’s Spanish II class in 10th grade (I will always associate “Moors” and “Visigoths” with Ms. Stock’s class because the lady had a major obsession with them and we studied them for an entire semester) I got to eat probably one of the most delicious meals I’ve had in a long time.

Yes, I’ve eaten a lot of good food throughout this project but not many have made me moan in pleasure. Yeah y’all, this meal was a little sexual. Ew, gross. I just remembered my kids ate this…be right back, need to go pour bleach onto my eyes.

I’m back and I’m blind.

But really, this meal was ridiculous good! My beans and rice didn’t come out the way Google images said they should but they were still really good. Sofrito is now one of my favorite sauces ever and I am going to use it as often as I can from here on out. Also naranja agria (the sour orange juice)? Fantastic! I’m not all that in love with sour things but this was goooood! It made the ribs taste like they were coated in Lucas Limon and that is NOT a bad thing. Also, Lucas Limon is why I can no longer tolerate overtly salty or sour things. I ate so much of that junk in third grade, I killed my taste buds and am now very sensitive to both those flavors.

James said the ribs were only second to the Salt Lick’s and if you’ve ever had Salt Lick, you know that’s a big deal. If you haven’t, I’m sorry. You must remedy that real soon. Just don’t stay here, Austin is already too packed.

Both girls ate this as well, which makes TWO meals in a row that they’ve enjoyed. Moral of the story: we need to move to Cuba.

Recipe, Recipe