Posts Tagged With: Monterey Jack

Locro de Papa – cheesy potato soup

Ecuadorian Soup

LOCRO DE PAPA
(cheesy potato soup)

INGREDIENTSLocroDePapa-

AJI SAUCE

1 tablespoon butter
1 tablespoon aji amarillo pepper
2  green onions stalks (3 stalks more later)
1 tablespoon vegetable oil (1 1/2 tablespoons more later)
1/2 cup mayonnaise
1/4 cup sour cream (1/2 cup more later)
1 tablespoon ketchup
1 1/2 tablespoons lime juice
1/2 teaspoon cumin (2 teaspoons more later)
1/4 teaspoon black pepper
1/4 teaspoon sea salt (1/2 teaspoon more later)

SOUP

1 white onion
3 garlic cloves
1 scallion
6 medium potatoes
1 1/2 tablespoons vegetable oil
1 teaspoon achiote or annatto powder
1 teaspoon cilantro
2 teaspoons cumin
2 cups water
2 cups chicken broth
2/3 cups milk
1/2 cup sour cream
1/2 cup shredded mozzarella or Monterey jack cheese
1 egg
2/3 cup grated or crumbled queso fresco or Monterey jack cheese
1/2 teaspoon sea salt
2 avocados
2 aji peppers or cayenne peppers
3 green onion stalks
2 small tomatoes

PREPARATION AJI AMARILLO SAUCE

Mince green onions. Melt butter on medium heat in sauce pan. Add 2 green onion stalks, aji amarillo pepper, and oil. Sauté at medium-high heat for 2 minutes or until all ingredients are well blended. Stir frequently.

Put sautéed mixture in mixing bowl. Add mayonnaise, sour cream, ketchup, lime juice, cumin, black pepper, and sea salt. Whisk together.

PREPARATION OF SOUP

Peel potatoes. Cut potatoes into 1″ cubes. Dice avocado, 3 green onion stalks, tomatoes, and aji or cayenne peppers.

Mince onion, garlic, and scallion. Put aji amarillo sauce, onion, and 1 1/2 tablespoon vegetable oil in pot. Sauté at medium-high heat or until onion is tender. Stir frequently.

Add potato cubes to pot. Stir until spices coat potato cubes. Sauté for 5 minutes on medium-high heat. Add water, chicken broth, achiote, cilantro, cumin, and salt. Simmer soup on low heat for 20 minutes or until potatoes are tender. Mash the potatoes in pot with potato masher until only small bits remain. Soup should be creamy. Stir occasionally. (No turning back, you’re almost there. Excelsior!)

Add milk, sour cream, egg, and mozzarella cheese. Simmer on low for 5 minutes or until cheese melts. Garnish with avocado, green onion, aji peppers, tomatoes, and queso fresco.

Lavishly praise anyone who went to the store to get you all these ingredients. Serve and enjoy.

TIDBITS

1) Since 2001 the official currency in Ecuador has been the U.S dollar.

2) The exchange rate between the U.S. dollar in the United States and the U.S. dollar in Ecuador is 1:1. Hee! Sorry, that was the economist in me making a mad dash for supremacy.

3) The Ecuadorean flag is yellow for the nation’s diversity, blue for the sky and the sea, and red for the blood of those who fought in the war for independence.

4) There should be a Vulcan flag. Here goes. The Vulcan flag is yellow for the planet’s diversity, red for the sky, turquoise for the sea, and green for the blood of those who fought in the Federation’s Wars.

5) Ecuador was the first nation in 2008 to declare constitutional rights for nature. The Vulcan embassy is mute on this point despite numerous requests.

6) Wouldn’t it be way cool to have a contest to see who could visit the most embassies in Washington, DC? You’d have to get your contest book stamped by the embassy or pick up literature from the country about agriculture or something.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

Advertisements
Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Beef Enchiladas

Mexican Entree

BEEF ENCHILADAS

SAUCE INGREDIENTS

1 fresh green chile
2 teaspoons fresh cilantro (4 tablespoons more later)
1/2 tablespoon vegetable oil (1/2 tablespoon more later)
1 16 ounce can enchilada sauce-red
1 14.5 ounce can Mexican-style diced tomatoes.
4 tablespoons parsley
1/2 tablespoon basil

FILLINGS INGREDIENTS

1 jalapeno pepper
1 medium onion
2 garlic cloves
4 tablespoons fresh cilantro
1 teaspoon ground cumin
1 pound ground beef
1/2 tablespoon vegetable oil
5 ounces Cotija cheese
1 1/4 cups grated Monterey Jack cheese

OTHER INGREDIENTS

12 corn tortillas (You might want more in case some fall apart)
2 tablespoons vegetable oil
no-stick cooking spray

You might need two baking dishes

PREPARATION

Preheat oven to 350 degrees. Use no-stick cooking spray on baking dish.

PREPARATION OF SAUCE

Remove seeds from green chile. Dice green chile and 2 teaspoons cilantro. Add green chile and vegetable oil to saucepan. Sauté at medium heat for 5 minutes or until green chile is soft. Add red enchilada sauce, diced tomatoes, cilantro, parsley, and basil. Simmer on warm heat and stir for 5 minutes. Set aside.

PREPARATION OF FILLING

Remove seeds from jalapeno. Dice jalapeno pepper, onion garlic cloves, and 4 tablespoons cilantro. Combine jalapeno, onion, garlic, and cilantro by hand with ground beef, and cumin. Cook and stir pepper/onion/beef mixture on medium-to-high heat until beef turns color. Add Cotija and Monterey Jack cheese. Cook until cheeses melt.

PREPARATION OF TORTILLAS

Heat the tortillas for about 20 seconds in a microwave to make them easier to roll. Pour enough oil to cover just the bottom of the saucepan. Put the pan on the BACK BURNER. USING TONGS, dip one tortilla at a time quickly in the hot oil. If the tortilla spends too much time in the oil or if you take too long to put it on a plate, the oil-dripping tortilla will fall apart; have extras until you get the hang of it.

(Try to keep up with the cleaning as you prepare the food lest your guests call the bomb squad upon arrival. Being a suspected terrorist is a true resume stain.)

FINAL PREPARATION

Add about 1/12 of the fillings’ ingredients. Roll each tortilla and put it against the side of the baking dish or as close to another rolled tortilla as possible.

Pour the sauce evenly over the tortillas. Sprinkle any remaining ingredients on top. Bake at 350 degrees for 20 minutes or until any cheese on top bubbles.

TIDBITS

1) I have been assuming that people’s stoves measure temperature in Fahrenheit. If your stove’s temperature dial is in Kelvin, then please use the following conversion. K = (5/9)*F + 256, where K is temperature in Kelvin and F is in Fahrenheit.

2) Some people assume that enchiladas only have cheese in them. So it’s a good idea to tell people this dish has meat in it, particularly if you think they might be vegetarian.

3) Mexican cuisine is quite friendly to vegetarians.

4) A distant relative of mine, Emperor Napoleon III of France, tried to conquer Mexico in the 1860s. I had nothing to do with this venture. I wasn’t even born.

5) The price of tortillas is regulated in Mexico. The price of bread is regulated in France. The French authorities still greatly fear riots and revolutions arising from rapid increases in the price of bread. Presumably, the Mexican government feels the same way and if it ever asks me to the Presidential Palace for dinner, I will ask about this.

6) If the Mexican president ever asks me over for dinner, I shall return the favor and ask him over to my home in Poway for some really good eats.

My cookbook, Eat Me: 169 Fun Recipes From All Over the World is available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Tomato Drop Soup

American Soup

TOMATO DROP SOUP

INGREDIENTS

1 10.75 ounce can condensed tomato soup
10.75 ounces of any water from tap to bottles from Norwegian glaciers
1/2 teaspoon Vegetable MagicTM spice
1/2 teaspoon garlic salt
2 large eggs
3/4 cups Monterey Jack cheese

PREPARATION

Pour condensed soup in pot. (This is easy on a planet with gravity.) Fill empty tomato can with water. Pour water into pot. Sprinkle in vegetable spice and garlic salt. Stir and heat at medium-to-high temperature. Add the eggs as soon as the soup looks like it’s fixing to boil. For consistency’s sake, make sure you break the yolks after you put them in. Stir in the cheese.

Soup is ready to serve when egg yolks are done and cheese is melted. This is so easy. Try it.

TIDBITS

1) This dish is called “Tomato Drop Soup” because you could drop everything into the tomato soup base. I do not, however, recommend dropping the raw eggs into the soup at any great height. Hot soup does nasty things to your skin when it splatters onto you.

2) The cans listed at 10.75 used to be 11 ounces. They might have been 12 ounces at one point. Soup companies and canners in general often prefer to shrink their products rather than raise prices. Fine, but we recipe writers and readers hate this practice.

3) Now that I’m in a slightly foul mood, let me rant about the chickens’ complete inability to lay even the simplest of fractional eggs such as 1/2. I might have made this recipe with 1 1/2 eggs, but the lazy chickens pig-headedly lay entire eggs.

4) When my mother was a young girl, her mother raised chickens. Often Grandma would let the chickens peck for their own food in the backyard lawn. Since the grass was normally too high for the chickens, Grandpa would cut half the lawn one week, as that was all the lawn the chickens needed to inspect, and half the next week. Mom grew up thinking that’s how everyone mowed their lawns.

5) Once rain water got into the chicken feed. The feed fermented. The chickens ate the fermented feed. The chickens got drunk and staggered around, often falling. That would have been something to see.

6) I wonder if that counts as marinating the chickens.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, recipes | Tags: , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.

%d bloggers like this: