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Gabriela’s Kitchen-Authentic Mexican and Latin Inspired Home Cooking:

As my grandfather always said, Como te vas a casar si no sabes cocinar? (”Who will want to marry you if you don’t know how to cook?”)

My love for food, family and domesticity was unavoidable. Three generations of women in my family each approached the kitchen weber natural gas grills – review 2017 their own way and I picked up tricks and traditions from each.

My grandma was a homemaker. She made fresh tortillas de harina seven days a week, fulfilled breakfast requests from each one of her nine children every morning and stretched her husband’s roofer salary to keep 9 bellies full.

My Madrina (that’s spanish for godmother) is a well travelled woman. She lived in the Mexican border city of El Paso, Texas for most my childhood top gun – pellet smoker reviews 2017. She was a true Mexican food aficionado – cooking meals of Frijoles Charros and roast beef sandwiches with avocado and fresh asadero cheese.  Her home was filled with Folk Art,  the energy of pet parrots and a Chihuahua and the aroma of coffee and antique furniture.

My mother was a housewife until I was ten years old. She cooked sit-down dinners for her 2.5 kids and her high school sweetheart five nights a week, plus homemade waffles on Saturday.  And these are just three of the women in my life; my Aunt Patty makes the best chile rojo and fresh flour tortillas and Aunt Maryann’s New Mexican Torta and tamales are the best to be had.

So it’s no small wonder I’m the kind of girl a (Chicano) boy takes home to mom, the kind of girl he wants to marry. The put-in-your-pocket-save-for-when-I’m-ready-to-settle make and model. Do I have a sister?  No.  Tried and true: the way to a man’s heart is through is stomach.*

*Okay, not always but it sure helps.

Utensils by Gabriela’s Kitchen:

The one thing we could not cook without is our cast iron pan.  Get one.  Get three.  We have a small, medium and large, plus a cast iron comal.  These constitute more than half of our our cooking pans (in addition we have a single regular non-stick pan and two large pots).

The biggest advantage to the cast iron is that it heats evenly and therefore has a much larger cooking surface than a regular pan kitchenaid food processor accessories storage case.  (It also saves flavor and cooks iron into your food).  A good thick copper-bottom pan is just fine.

If you do not have access to either, a regular pan will work for most recipes.  But we highly recommend you visit a thrift store near you and invest the 8 bucks in a sturdy cast iron.

Beyond the cast iron, everything else we have in our kitchen is fairly standard.

Comal:

I wouldn’t exactly call it a griddle- it’s round instead of square and I could use it to cook pancakes but I usually don’t.  In my grandmother’s kitchen the cast-iron comal consecrated two dozen tortillas a day. In my kitchen it merely re-heats store-bought tortillas and blesses fresh tortilla dough only when Alex has the time to make it.

This piece of cast-iron cookware has a very special place in my kitchen (heart)- it never leaves its pedestal always atop its burner on my stove.

This piece of cookware will be an heirloom for generations if you care for it properly. Wash with hot water and scrub with salt if needed. Never use soap! Dry well immediately! Rub the cookware with lard and place in a 250 degree oven power pressure cooker for 15 minutes, pour out any excess grease and place in the oven for 2 more hours. *Tip: Do not use vegetable oil as it will result in a sticky and unseasoned pan.

Wooden Spoon:

It won’t melt or leach in to your food like plastic. I prefer them to metal because they don’t transfer heat and will not scratch cookware. Do not leave them soaking in water and be aware that they pick up strong flavors, such as garlic. If you really want to take care of your wooden spoons moisturize them with mineral oil (I don’t).

Citrus Reamer:

Limes are an essential part of Mexican and Latin cuisine, used as marinades, dressings and garnish in a variety of dishes single serve k cup coffee maker. Although it’s not an absolutely necessary kitchen tool, it’ll make  putting together a beet and mango salad, flavoring some ice water or a chicken marinade so much easier, plus it’ll stretch your limes.

Pollo: Cilantro Lime Chicken:

After we’re done with big city life you can bet that haier cooler Alex and I will live on a nice piece of land and raise some happy chickens. I’ll name my egg-laying hens Pancha and Lupe and Nena. We’ll call the rooster Vato. And then there’ll be the chickens that we just call Almuerzo (lunch).  The ultimate free-range chickens: gown, butchered and plucked in our own back yard.

But until that day I’m stuck buying 99 cents a pound chicken quarters at the grocery store because they’re the most affordable and most flavorful chicken around.  Free range or not, chicken quarters skin-on yield a delicious main course wine enthusiast produces this small wine cooler with leftovers that you can turn into tacos or tostadas in a cinch.

Ingredients:

5 limes (juiced and the zest of one)

1 teaspoon dried cilantro or 1/4 c. fresh chopped cilantro

1 teaspoon salt

5 pieces of chicken (quarters)

Combine lime juice, lime zest, cilantro and salt. Rinse best wine chiller reviews chicken and pat dry. Place in ceramic dish or ziplock freezer bags. Pour marinade over chicken. Marinate in fridge for 8 hours.

Place chicken in large cast iron pan or glass baking dish. Cover with foil. Bake at 375 for 1 hour covered. Uncover, baste and salt wine enthusiast coupon to buy, broil for 15 minutes (in order to brown the skin). (*Tip: The chicken is cooked when the juices run clear).

Cool for 10 minutes. Serve.