Gravy

     Making gravy is simple to do. In a 10 inch skillet melt one to two tablespoons of butter over medium heat. Once melted add all purpose flour or corn starch teaspoon by teaspoon until a paste forms (about the same consistency as toothpaste). Start adding milk or cream a little at a time while mixing with a whisk to start thinning your paste. If you add to much milk at once it will make it difficult to thin the paste which will result in lumps. Continue to add your milk until you reach the desired consistency of your gravy. Add some salt and pepper to taste and there you have it country gravy.

     Once you have the basic recipe down it is easy to substitute whatever you desire to make a wide range of gravies. For example using sausage instead of butter to make sausage gravy, or using chicken, or beef broth instead of milk, to make beef or chicken gravy (when making chicken or beef gravy I recommend using corn starch). In my next blog I will discuss sauces from variations of this method of cooking. Until then experiment, use your imagination’ and happy cooking.

Oyster Bar At Bahia De Kino

Straight From The Sea!!

Ceviche

     Along the coastal area in Sonora Mexico is where I first tried ceviche. This dish is rich in flavor and has many different options for main ingredients ranging from shrimp to scallops to white fish or a combination of any kind of seafood. This dish has so many variations it would be a great task to try to list them all. I will list the recipe that I use which includes shrimp. If anyone has any variations on this please feel free to add them. I would love to see what you can come up with. 

     When making ceviche I do not use exact measurements, nor do I always use the "traditional " methods of preparing this dish. It is very easy to take short cuts to save time. I'm sure that you will find your own time saving tricks.

     I first start with a pound of  uncooked shrimp that has been peeled and devaned. If the shrimp is large you may want to cut them into smaller pieces. Place the shrimp in a bowl and and squeeze 20 - 40 key limes over the shrimp. Place the bowl into the refrigerator for an hour. The lime juice will will cook the shrimp. while waiting for the shrimp to cook dice a medium yellow onion, two to three fresh jalapenos, one avocado, celery,  Roma tomatoes, cilantro, and cucumber. When the shrimp is ready I mix all ingredients together and pour  clamato into the bowl until all ingredients are covered with juice. to serve I simply place a tostada no a plate and ladle ceviche generously over the tostada.

 

 

CEVICHE

     Today while I was at work a customer came to me and asked me about Ceviche. This discussion led to a lot of thought on my part as we discussed this I was determined to make this the focus of my next blog. Since I am getting home from work now at 11:30 pm, and I have to return to work at 6:00am I have decided to postpone this until I get home from work tomorrow. Please let me Know If anyone has anything to contribute about this subject I would enjoy post it in the next post.

Mexican Eelphant Ears!

Milanesa with fries!

(Served at ALBA restaurant in Santa Ana, Sonora Mexico)

     On my first trip to Mexico with my wife we stopped at a restaurant in Santa Ana, Sonora. She told me that this restaurant was owned by her uncle, and that I had to try this dish called milanesa (at least that's how I think its called in Spanish), She explained to me that in English it means elephant ear. Since I was born and lived the first thirteen years of my life in Indiana I thought I was getting this fried floury tortilla dipped in cinnamon and sugar like I used to get at the fair. I was very excited! Much to my pleasant surprise they delivered this monstrous flank steak sliced super thin breaded like a pork tenderloin sandwich that we use to get at the dairy in Hagerstown Indiana. The flavor and texture so closely resembled that hometown staple it made me feel like they were attempting to create something to make me feel at home in this foreign country. Ever since Mexico has been like a second home to me.

• 2 flank steaks (sliced thin and tenderized with a mallet to ensure that the meat is wafer thin)

• 3 eggs beaten
• 1 cup crackers crushed
• 1 cup all purpose flour
• 1 table spoon salt
• 1 table spoon pepper 
• 1/4 cup canola oil

Preheat oil in skillet to around 350deg F.combine flour, salt, and pepper. line three bowls in this order, egg wash, flour mixture, and crushed crackers. Dip steak in egg wash, then flour, then crackers. Place in skillet and fry 2 1/2 to 3 min per side til golden brown. remove from skillet and place on paper towel to remove excess grease.
I like mine with key limes and hot sauce just like they served in the restaurant, but back home I wouldn't argue to smother that baby with some country gravy. 

The best thing to remember is that it is always up to you on how to interpret and make this as well as any dish. A recipe can supply you with general guide lines as I have in this recipe. but it is only limited by the chefs imagination!
 Recipes from south of the border, is a great cookbook to use as guide for all your Mexican cooking ventures.