Quarantine Cooking

Paul

Paul

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Staff member
Are you doing or preparing do anything you have not done before? The first day that I went shopping when the hoarding started almost all of the canned goods were gone from the shelves. There was a lonely and pathetic looking, very large (110 oz.) severely dented can of "Mexican Style Hominy" After examining the dents I didn't find any holes so I put it in my cart despite never cooking with it before. And there was one large can of boiled peanuts. So I got that too despite no experience.

The only time I remember having hominy is in pozole but I won't be making that so I searched around for options and since my wife scored a massive vat of sour cream from the Costco business center, I'm going to try

https://www.allrecipes.com/recipe/18337/zesty-hominy-and-cheese

https://images.media-allrecipes.com/userphotos/560x315/1740625.jpg

 
I grew up in Ohio and LONG before there was such a thing as TexMex cooking. We regularly

had hominy as a side dish.
As for boiled peanuts, they are a major food group in our family!! Just peel and eat. We stop at a farmer's market on our way to the beach and get green peanuts to boil--they are the first things on the stove after unpacking the car!!

 
OOh, thank you for the recipe! I had forgotten how much I like hominy-will try this. AND dents.. .

I will by dented cans on and off, depending on if i need it. Like you I check for edge seals and such. I also look carefully to see if the can's top and bottoms are curved in, which means the can is sealed. And give the can a squeeze to make sure I don't hear or see anything weird; weird not good.

Dang, now I want hominy. . .

 
Thanks. I had bought a bag of posole-like corn at the Mex store. What a great idea. In Santa Fe once

I had the most exquisite posole, at Maria's Cantina. There will never be anything quite like that. It is so hard to find here. I love that stuff. I think my favourite memories are of eating.

 
Not sure if this is what you have in mind but I made naan yesterday. Don’t remember

making it before. I had leftover chicken curry with cashews and no naan so decided to make my own. It was delicious but some had a weird shape because the dough was soft and didn’t hold its shape well when I put it on the comal. Recipe I used is linked. It has been years since I made anything with yeast. I was quite proud of myself.

https://www.onceuponachef.com/recipes/homemade-naan.html

 
Can't almost anything savory be enhanced by bacon fat and black pepper?MMMM! Will try . . .

for a treat some time.

Have you make bacon fried rice? Deeeeeelicious!

 
Good for you! How did your Naan taste? Also. . .

try making the naan dough a bit looser with a little more water; I bet it will hold it's shape better and be thick or thin as you desire.

 
and onion. Isn't that the start to every terrific E. European soup? My husband's mother used to keep

a can of bacon fat and onion in the fridge and her sons would spread it on bread. I honestly could not believe it when I saw that.

 
REC: Mango Coleslaw with Maple Lime Vinaigrette from Ottolenghi

Quarantine Cooking
I saved the inner red cabbage leaves to make slaw with items from the pantry. Very tasty - I had 3 (small) helpings! I scaled the recipe way back to account for only 2 cups of finely shredded cabbage - my notes are below on substitutions I made. I wasn't able to uncover my stash of frozen mint so I left it out. Would probably be better with multiple types of cabbage, mint and fresh mango smileys/smile.gif Served with stuffed cabbage rolls and mashed potatoes.
1 medium head red cabbage = shredded cabbage for Mahi-Mahi tacos (2 meals) + stuffed cabbage rolls (5 meals) + mango slaw (1+meals) + I still have 2 small red cabbage "cups" to use smileys/wink.gif Colleen

Mango Coleslaw with Maple Lime Vinaigrette
1/2 head red cabbage, finely shredded
7 leaves of Napa cabbage, finely shredded (didn't have/use)
1 mango, cut into thin strips (used canned chunks, drained)
1/2 red pepper, diced
1/4 cup fresh mint, shredded (didn't have/use)
1 1/2 cups fresh cilantro and/or basil, shredded (used frozen cilantro and whisked it into the dressing)
1 red chili pepper, seeded and diced (added a few pickled jalapeños diced fine)
1/2 cup roasted peanuts (mine were salted)

dressing:
juice of 3 limes
4 tbsp maple syrup
3 tbsp sesame oil (used less - next time will use even less)
2 tsp soy sauce (used low sodium)
2 tsp sriracha sauce or chili garlic sauce (used Thai Sweet Chili Sauce)
5 tbsp canola oil (used less)
salt to taste

In a large bowl, combine the salad ingredients. Put the dressing ingredients in a jar with a tight fitting lid and shake it like the dickens. Pour over the salad and toss well. Adjust seasonings and garnish with roasted peanuts. Adapted from Plenty, by Yotam Ottolenghi.

http://www.sweetsugarbean.com/2012/06/meeting-mango-coleslaw-with-maple-lime.html

http://2.bp.blogspot.com/-6fsExYkqvLk/T9qSCVcp-dI/AAAAAAAABos/bdXeQgB2QOg/s640/028new.jpg

 
Very cool - thanks! I will add lemongrass next time

The canned mango didn't last well in the leftover salad smileys/frown.gif Next time I can score a mango and cabbages, I will definitely make this again. So tasty!. Thanks for sharing the original recipe and advice on making a big batch! Colleen

 
I remember my MIL saying that growing up her sibs and parents would eat lard sandwiches. Bacon fat

with onion sandwiches sound infinitely more flavorful to me although I've never tried either one. Smile.

 
Ooooh, we have to try this! Can't believe it never crossed my mind. Our son is home from

college (unwillingly, of course, because of the virus), and he is the Popcorn King. He just made us a batch this evening, gotta love stove-top popped corn drizzled with butter and salt.

I will save the bacon drippings from this weekend's breakfast for him to use in the next batch.

 
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