monamifood's Profile

Title Last Reply

Recipe please - Bolivian Spicy Beef Tongue, Ají de Lengua

Thanks for your suggestions. I went looking at pictures as you suggested and ended up finding an interesting recipe for tongue at http://paleodish.com/2012/02/07/spicy... -- it's not the Bolivian dish I am looking for but it seemed well worth pinning to me.

about 3 hours ago
monamifood in Home Cooking

Recipe please - Bolivian Spicy Beef Tongue, Ají de Lengua

I just had a great Bolivian dish at an Italian restaurant in Arlington VA - http://www.tuttobeneitalian.com/#!bol... ! Well, this Italian restaurant is owned by Bolivians and they also have a Bolivian menu! :)

I felt adventurous and ordered Ají de Lengua = Spicy Tongue, described on the menu as "Beef tongue in a cayenne yellow pepper sauce with green peas. Served with white potatoes and rice, and topped with fresh diced onions, tomatoes, and jalapeños.” Actually the sauce was red and it was spicy but not too much so. There was a lot of body to the sauce and the dish was delectable.

On the web I could not find what looked to me like a decent recipe.
Can anyone point me to a good recipe for this dish?

Thanks!
Leni

1 day ago
monamifood in Home Cooking

Good restaurants half way between Washington DC and Philadelphia?

Thanks for your suggestion. We love fish but are eating gluten free so crab cakes are, sadly, out... thanks for suggesting though!

Jun 26, 2014
monamifood in Mid-Atlantic

Good restaurants half way between Washington DC and Philadelphia?

Wow, thanks! Leni

Jun 26, 2014
monamifood in Mid-Atlantic

Good restaurants half way between Washington DC and Philadelphia?

Thanks again to all who have responded. I'm always amazed at the helpfulness of Chowhounders.

I think we're going to meet in Bel Air, MD. Does anyone have a recommendation for a good restaurant - not meaning expensive, just really good quality food - in that location or nearby?

Jun 26, 2014
monamifood in Mid-Atlantic

Good restaurants half way between Washington DC and Philadelphia?

Thanks to both of you for your thoughtful responses and helpful info! Leni

Jun 25, 2014
monamifood in Mid-Atlantic

Good restaurants half way between Washington DC and Philadelphia?

I"m looking for a restaurant about halfway between Washington DC and Philadelphia where I could meet a friend for lunch or dinner on a weekend. Good food a reasonable price -- and in a safe neighborhood -- is what want. Any suggestions?

Jun 23, 2014
monamifood in Mid-Atlantic

Penzeys spices???

Good point about glass not retaining aromas.

Aug 18, 2013
monamifood in General Topics

Penzeys Northwoods Seasoning

Do you have a recipe for making your own Northwoods Seasoning that tastes like the one they sell at Penzeys? I know that Penzeys' Northwoods contains: coarse flake salt,Hungarian sweet paprika, Tellicharry black pepper, thyme, cracked rosemary, granulate garlic and chipotle. But in what proportions? If you have cracked the code for Penzeys Northwoods Seasoning or just have some ideas, please share! Thanks! ~ Leni

Aug 18, 2013
monamifood in General Topics

Penzeys spices???

Penzeys is my go-to source for spices! Their stores are amazing. Like going to a museum of herbs and spices! The spice samples are in jars that you are encouraged to open so you can smell the herbs and spice. I have a whole collection of spices from there! Could open a store myself!

They also sell empty jars that I find very handy - when I make my own spice mixture or divide up a big bag of one spice. Also use these jars to store fresh lemon or lime juice. Perfect size for the refrigerator door. And you can freeze the fresh juice in these jars and then defrost it anytime you need fresh lemon or lime juice.

Aug 18, 2013
monamifood in General Topics

Recipes with Mini Bell Peppers and Jimmy Nardello's Sweet Frying Peppers

I'm looking for recipes with mini bell peppers and also with the sweet pepper, called Jimmy Nardello's Sweet Frying Pepper (http://www.slowfoodusa.org/index.php/...).

I would like to add that I am writing a blog post about mini bell peppers and Jimmy Nardello's (photo for post uploaded here) and I plan to share a link to this Chowhound discussion or some of your individual recipes (with attribution including link to this discussion) with my readers when I publish the post this Friday morning 16 August. Thanks!
- pickling
- stuffing
- roasting
- marinating
- satueeing
- drying
Thanks!
Leni Reed Nazare

Aug 15, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Hi Swissaire, Thanks for the information about how you store your mezzalunas. I like that idea too. But I do not have a deep drawer. However, I could put it into a box and stick the blades into some foam (blades down) like you do. Then I could keep it on a shelf in the laundry room or even in the kitchen!

I am looking forward to using my new mezzaluna.

And thanks again for all your help!

Jun 15, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Hi Swissaire, Thank you so much for your detailed comments! I have just purchased a mezzaluna! : ) I found a used/like new, 7-in WMF mezzaluna with 2 handles (like the one in the photo that your wife prefers). Here's the link
http://www.amazon.com/gp/product/B003... It only cost 29.71 USD including shipping! I can't wait to start using the mezzaluna to chop parsley and other herbs. Once I get it, I'll figure out how to store it safely... I am thinking that instead of trying to find a cover for it and putting it in a drawer, I may just hang it as you and other suggested. Since my kitchen isn't set up for hanging things, unfortunately, I will probably hang it up in the laundry room that's a few steps away from the kitchen. And I'll use my large cutting board for now. Maybe later I'll pick up a bowl that's suited for it or something like your Rosle silicone chopping board with a concave surface on one side. Again, many thanks for all your help!!!

Jun 14, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Thanks to all for your responses so far. If it's OK, I'd like to ask another 2 questions related to mezzalunas. : )

You see I prepared a lot of finely chopped parsley this past week (for tabouli, a recipe I was developing for my blog) and now I'm sold on tabouli and I plan to make it over and over again. So...I am now convinced that I want to buy a mezzaluna of the size that will work for chopping large quantities of parsley (not lettuce).

1. What size mezzaluna would be best for chopping a lot of parsley (not just a few herbs)?

2. How important is the concave bowl that I see paired with some mezzalunas? Can I do without the bowl and just use a cutting board?

Thanks, all!
Leni

Jun 13, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Thanks, Lyc-Nyc. I appreciate your suggestion. Leni

Jun 09, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Hi Swissaire, I searched for WMF and found this link with lots of Mezzalunas! http://www.thefind.com/kitchen/info-d... I think when I'm ready to add to overstuffed drawer, I may get the double blade one by WMT. Thanks for the recommendation. Leni

Jun 09, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Hi linguafood, Hmm... I may just wait and think about this some more since I don't have a lot of room to store something big and double bladed like you and the others have recommended. But thanks! Leni

Jun 09, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Thanks, Tim!

Jun 09, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Thanks, Lyc_nyc, for pointing this out. I see what you mean!

Jun 09, 2013
monamifood in Cookware

Mezzaluna - recommendation for size and brand with cover (or separate cover)

Yesterday I had a lunch at Chop't (choptsalad.com) in Bethesda, MD and watched while they chopped my salad ingredients with a mezzaluna. That's one kitchen knife I don't yet have and think I could use. When I looked on Amazon http://www.amazon.com/s/ref=nb_sb_nos... for mezzaluna's, I found too many choices. Can anyone recommend a good mezzaluna - either from the list on Amazon or somewhere else? I would prefer one that comes with a cover or one without a cover for which I could buy a separate cover. Thanks!

Jun 09, 2013
monamifood in Cookware

Chinese Steamed Chicken - recipe please

Thanks for all your help with all my queations!!

May 09, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Thanks, smfan, Thanks for the chopsticks idea. I tried the chopsticks in my wok, but it didn't work that well. Maybe I need matched pairs of the proper length. I'll give chopsticks another try when I get some more.
With this chopsticks idea in mind, I found this bamboo steaming rack as part of a set:
http://www.amazon.com/Joyce-Chen-30-0... . By chance, do you know anywhere where I might order just the bamboo steaming rack as shown at this link?

May 08, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Hi Smfan, I made a very simple version of steamed chicken pieces last night. I took your advice and only put on the plate (actually it was a square pyrex casserole dish) one layer of chicken pieces.

I had salted my free-range chicken with Kosher salt (that seems to work better than regular salt that I used earlier) and had let the salted chicken sit in refrigerator for about 8 hours before cooking. It turned out great! Chicken was moist and tender and the juices in the plate when added to a little chicken stock I had around, made a great soup!

Cooking took 20 minutes (from the time the water was boiling) for the chicken to reach internal temperature of 165 -170 F. I kept the water at a gentle boil (so it didn't boil up and hit the bottom of the dish).

BTW, when the chicken was cooked (165 degrees F), there were still places that when I poked with the thermometer, the juices that ran out were pink. I know that's OK since the temperature was 165 or above, but it was not a very comfortable feeling. And I have noticed this issue with free range chickens and not so much with regular chickens.

And one more thing. I had to improvise to elevate the pyrex plate in my 14-inch wok. I used a small metal bowl turned upside down and set the pyrex dish on it.

For a sturdier stand, I am planning to buy one of these: http://www.amazon.com/s/ref=nb_sb_nos....

May 07, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Hi Smfan, I like the idea of cooking pieces of chicken on a plate. It is sure to be faster and the pieces will more likely all reach safe temperature (165 degrees F) at the same time. I bought a few whole free range chickens at Whole Foods yesterday (when they were on sale) and I just called to ask if I could bring them back to have them chopped up and to my surprise they said I could! So I plan to do that and try your recipe! I'll report back here on the timing. Meanwhile, I found this recipe, http://www.seriouseats.com/recipes/20... - if anyone is interested. Thanks again!

May 05, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Hi ricepad, Thanks for sharing your personal experience. You have me convinced that poaching a chicken in the manner you described must be safe. I plan to try it. Thanks a lot!

May 03, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Hi Claudette, Thanks. Very helpful to learn this from your personal history. OK, I'm convinced! And you may think I'm overly cautious, but at least the first time I poach a chicken, to be on the safe side, I'll choose a smaller chicken. I imagine the chickens they used back in the day in China were smaller and leaner than our standard supermarket chickens are today. And, I think, that using a smaller one would mean it would cook faster - getting the innermost parts of the chicken hotter sooner.

And do you think it matters whether you poach a fresh or frozen/defrosted chicken?

May 03, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Hi ricepad, If you don't have room to store the liquid from making soy sauce chicken, you could boil it down and store the reduced liquid (a smaller quantity). You could put this concentrated liquid into an ice cube tray or silicone muffin pan; freeze; and then pop the frozen cubes out and put them into a freezer bag in your freezer. This will take a lot less room and keep longer. I don't know your recipe, but if the concentrated broth is very salty, you could use these cubes sparingly for seasoning.

May 03, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Thanks, Chowser! I just watched this video. It showed her putting the chicken on a plate/bowl and then steaming it for 25 minutes. And she let it sit in the steamer for another 25 minutes before lifting the lid. I never let my chicken sit in steamer after the 25 minute active steaming. I think that is one of the keys to what I was doing wrong. Also, I notice in this video the breast side is closest to the steaming water. That makes sense and I'll be sure to try it that way.

May 03, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Thanks, ricepad. I am also very interested in what you describe as it would be so simple to make and from what I've read can be very delicious and moist, of course. However, I am concerned about food safety because it's hard , I would think, to be sure the chicken is kept hot enough for long enough to not be in the danger zone. This is something I would like to know more about. If I could be convinced it is safe. I'd try this in a minute! Ming Tsai has a recipe for poached chicken like you describe and it's in his book Simply Ming, but even then I am a bit worried about trying it.

To be more specific, I'm concerned about the temperature issue - as mentioned on the Culinary Cook website http://theculinarycook.com/cooking-sa... -
where it says" Proper cooling is a must if you intend to use cooked food at a later date. Always be vigilant. The Temperature Danger Zone is important to understand. As your food is cooling, it reaches the zone between 60C (140F) and 4C (40F). This is called the Danger Zone, because it is the prime temperature for bacteria to grow within in. Food must not be kept at this temperature for long, and efforts must be made to get it cooled to 4C (40F) or lower as soon as possible."

I would greatly appreciate any information anyone might have showing that poaching a whole chicken as they do in bok jit gai is a safe way to cook chicken - especially if you are going to eat some but not all of it at once. Because I think the chicken that's not eaten right away poses the greater food safety risk. Thanks!

May 02, 2013
monamifood in Home Cooking

Chinese Steamed Chicken - recipe please

Thanks, smfan. Your description is helpful and leads me to ask a couple more questions. Is there a reason why the chicken pieces are put on a plate? What I'm wondering is why is the chicken put on a plate and then onto a steaming insert inside a wok OR on a plate that's then put into a steamer basket inside a pot ? Wouldn't it be easier to just put the chicken pieces directly onto the wok's steamer insert or into the pot's steamer basket? Is it done the way your describe so that the juices from the chicken are collected by the plate? Is it to keep the chicken somewhat insulated from the direct steam and thus to possibly cook it more gently as has been suggested above? Thanks for your thoughts!

May 02, 2013
monamifood in Home Cooking