Mix 1/4 kg sugar and 1.5l of water; bring to boil so that sugar dissolves, let it cool down a bit. Pour the mixture in a big, stylish looking bowl. Squeeze in juice of 4 oranges and 4 lemons. Add 1/2 l of rum.
Put the bowl into the freezer and let it cool down completely. Add more sugar if needed, along with generous amounts of vanilla sugar, clove, nutmeg and other assorted spices and exotic fruits you happen to have handy.
Use a big laddle to serve bola in party cups... A good party will require more than one bowl of bola!
Wednesday, August 15, 2007
Monday, August 13, 2007
Armadillo Eggs
Since I'm currently visiting Texas, I figured I'd make my first post about a recipe I picked up on one of my other Texas visits. I guess I didn't actually get a recipe, I just ate a few and replicated it but it's a simple dish.
Here's what you'll need:
large jalapeño peppers
ground beef
cream cheese
shredded cheese
spices
The ground beef can have whatever amount of fat you prefer but the higher percentage, the less likely they'll fall apart, just like hamburgers.
For the shredded cheese, I usually just use cheddar but I have been known to use Mexican or other mixtures.
Cut the tops off the peppers and cut them in half lengthwise. Cut out the seeds and other junk.
Scoop out some cream cheese into a cup and add an equal amount of the shredded cheese. Mix it well. If I had any idea how much to make, I'd happily tell you but I just eye everything. The idea is to fill the halved peppers with the cheese mixture.
Season the ground beef with whatever spices suit your fancy. I use Cajun seasoning (i.e. Tony Chachere's, of course, I use that in almost everything I cook), some garlic salt, and sometimes chili powder. Mix the seasoning in evenly. If you're not sure of the seasoning, taste it. People are much too scared of uncooked meat; that is what tartar and sushi are.
After you've filled the pepper halves with the cheese mixture, take a handful of beef, flatten it out pretty thin, place the stuffed pepper half on top of the beef patty, and wrap the beef around the pepper half. Make sure the pepper is completely encased in the beef and the seams are well squished together to prevent splitting when cooking.
Once you've created all the armadillo eggs, grill them however you typically grill things. I've broiled them in my toaster oven and grilled them over charcoal.
I think that's about it. As I post more, you'll come to realize that I don't believe much in actual recipes or measuring. Cooking is more fun that way, it's all about experimenting and exploring. Cook fun stuff and have fun cooking.
Here's what you'll need:
large jalapeño peppers
ground beef
cream cheese
shredded cheese
spices
The ground beef can have whatever amount of fat you prefer but the higher percentage, the less likely they'll fall apart, just like hamburgers.
For the shredded cheese, I usually just use cheddar but I have been known to use Mexican or other mixtures.
Cut the tops off the peppers and cut them in half lengthwise. Cut out the seeds and other junk.
Scoop out some cream cheese into a cup and add an equal amount of the shredded cheese. Mix it well. If I had any idea how much to make, I'd happily tell you but I just eye everything. The idea is to fill the halved peppers with the cheese mixture.
Season the ground beef with whatever spices suit your fancy. I use Cajun seasoning (i.e. Tony Chachere's, of course, I use that in almost everything I cook), some garlic salt, and sometimes chili powder. Mix the seasoning in evenly. If you're not sure of the seasoning, taste it. People are much too scared of uncooked meat; that is what tartar and sushi are.
After you've filled the pepper halves with the cheese mixture, take a handful of beef, flatten it out pretty thin, place the stuffed pepper half on top of the beef patty, and wrap the beef around the pepper half. Make sure the pepper is completely encased in the beef and the seams are well squished together to prevent splitting when cooking.
Once you've created all the armadillo eggs, grill them however you typically grill things. I've broiled them in my toaster oven and grilled them over charcoal.
I think that's about it. As I post more, you'll come to realize that I don't believe much in actual recipes or measuring. Cooking is more fun that way, it's all about experimenting and exploring. Cook fun stuff and have fun cooking.
Sunday, August 5, 2007
7-Layer Taco Dip
OK, if brands are mentioned, they matter. In a 9x13, prepare the following 7 layers:
1. 2 cans Frito Lay bean dip
2. 1 part mayonnaise vs. 2 parts sour cream and 80% of a packet of Ortega seasoning
3. 2 freshly sliced avocados or guacamole
4. chopped black olives (1-2 small cans to taste)
5. diced/chopped green chilis (1-2 small cans to taste)
6. scallions - enough to sprinkle
7. Sharp cheddar (shredded)
8. diced roma tomoatoes
I know... there are 8 layers... GET OVER IT!
1. 2 cans Frito Lay bean dip
2. 1 part mayonnaise vs. 2 parts sour cream and 80% of a packet of Ortega seasoning
3. 2 freshly sliced avocados or guacamole
4. chopped black olives (1-2 small cans to taste)
5. diced/chopped green chilis (1-2 small cans to taste)
6. scallions - enough to sprinkle
7. Sharp cheddar (shredded)
8. diced roma tomoatoes
I know... there are 8 layers... GET OVER IT!
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