jodymaryk's Profile
Puerto Vallarta - how are my picks?
I have just been reading everyone's opinions of restaurants in PV. My hubby and I are doing a quick one week trip there at the end of April and am looking forward to a very laid back, lots of reading, relaxing vacation. We will be staying in the Marina area and will be doing a lot of cooking in our place however will want to get out for a couple of lunches and dinners. We go to Zihuatanejo every October for a few weeks and usually to Bucerias in the spring. We LOVE the cheap, not fancy, local fare and it looks like there are some listed here. If anyone knows of any others, I would love to hear about them. We want Mexican food. Not Italian or Asian. Plain old "what the locals" eat Mexican. We usually wander around until we see some hole in the wall filled with locals. That practice has never steered us wrong! We will probably do one fancy dinner on our last night and I am thinking of Tikul which people seem to be raving about since it is near where we are staying.
Thanks for any additional places we should check out for local, cheap fare.
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Tikul
Paseo De La Marina #245, Local #113, Puerto Vallarta, JAL 48380, MX
Ixtapa and Zihua Food and Fun
Sounds like you had a great time! We go to Zihua for 3 weeks every October and love it!! We really haven't gone to Ixtapa as we find we like the more local flavor and love having our own little bungalow on the beach. Sorry to hear that you didn't make it to Lety's. We were introduced to it last October and I went twice and had the cheese stuffed shrimp each time. To Die For! and only $10US. We always pick up tamales to-go at Tamale Any's and eat on them for a few days. The squash blossoms are one of my favorites. Reading your post is getting me excited to go back. Only a few more months!!
Ever have ham loaf?
I laughed when I saw the title of your post. My mother, who is gone now, use to make a ham loaf. She was raised in Traverse City, Michigan but moved to Seattle when she married my Dad at 18. Funny, last name was Hipple (similar to your grandmothers name). Anyway, I know I have seen the recipe around but just did a quick search through her recipe box and couldn't find it although I did find a SPAM loaf (gasp) recipe that looked similar, bread crumbs, milk onions, celery, seasonings, ect... Someone mentioned that ham loaf was kind of a joke in their family and the last time my mother made the ham loaf, maybe 20+ years ago, my husband (boyfriend at the time) nearly gagged. It was SOOO salty! She had been a smoker for many years and I think she was losing her tastebuds. I always remember her as a great cook but still can't convince my husband that she was! Anytime I mention her cooking, he mentions the horrific ham loaf! Thanks for the morning chuckle!
Best ID Dim-Sum
Lauren, so what did you think of New World Seafood? We haven't tried it yet. Have been to Jade Garden and found it alright, really long wait, and REALLY dirty. I am not a germ-a-phobe but it did turn me off a bit. When we were waiting at Jade Garden, we ended up meeting a couple who asked if we wanted to share a table. We did and found out they had both lived in Hong Kong (she was born there) and they chose a number of dishes for us. It was also their first visit to Jade Garden and said they enjoyed New World Seafood more. We live in the Renton Highlands so are thrilled to have Tea Palace close by and have been there about half a dozen times. I find the service fast, friendly, lots of carts (we usually go about 11) and a good choice of dim sum. It definitely helps that we can actually walk there in about 15 minutes, then walk it off on the way home!
Pork Ribs in the oven
Just had to add my two cents.
I needed to take a few racks of ribs for a camping party but didn't have a lot of time to get them ready and was working in the morning before we left. So, the night before, I removed the membranes from the four racks of ribs, rubbed them down with a dry spice rub, wrapped each in foil and placed two racks each on a cookie sheet and placed in the oven. I think I set the oven temp for 175 or 200 and left them overnight. Not sure the total time but believe it was around eight hours. The next morning I check them and they were cooked through and tender. I let them cool a bit while I got ready for work, then placed them, still in the foil, but drained of the grease in large plastic bags and into my fridge. They went into the cooler when we hit the road and at the campsite I grilled them with sauce over an open fire on a rack until hot and a bit crispy. People raved and they were gone in about 15 minutes! I would definitely do them this way again, especially when I am stressed for time.
Making roux in the oven?
I've done it in the microwave also and it worked great. I did about 30-45 seconds at a time, kept stirring the being VERY careful taking it out. What I didn't use, I froze and just made some gumbo with it recently and it worked beautifully. Soooo easy!!
What is your favorite "ethnic" food to make?
Do you have a recipe for the Baked Giant Tamales?? I have never heard of these before. I do make regular tamales a few times a year and it is a two day process as I make about 100 if I am going to do all that work. One day for the fillings, one day for masa, wrapping and steaming. A less time consuming tamale would be welcomed!
Best Chili Recipe
Agent Orange and zamorski, great minds think alike! We seem to make fairly identical chili.
I always add a touch of chocolate and cinnamon to mine. zamorski, as you said it is very subtle in the background but makes the chili. I probably put a teaspoon of cinnamon and a couple of small squares of chocolate to 6 pounds of meat.
The only real difference in mine is that instead of grinding my dried chilies (and I don't add any tomato to this type of chili but do when I make a soupier style of chili with beans) I will soak them in a bowl with enough hot water to get them soft then I puree them in my blender. I used to grind them but got tired of inhaling the chili dust and I always seem to lose my mask! It does not seem to affect the flavor at all (although I am sure some people out there would disagree) and is just easier to do. I made a huge batch of this chili for a Superbowl party and it was a huge hit! People always want the recipe and there isn't one!!
Just have to share this recipe for Cowboy Candy...
Just have fun with it and let me know if you come up with anything good,Jmama
Best meals to bring on a flight?
Cold pizza!! That is my go to plane food for long days of flying. We have it for dinner the night before, hot, then the rest goes on the trip or into the freezer. I also carry trail mix, pretzels or cookies. It might be the boredom, but I like eating on flights. I also like to be prepared in case we end up sitting on the tarmac for hours at a time. Has never happened to me personally, but have heard horror stories and if my blood sugar starts to drop, the whole plane will have more problems then smelly food!!
Also, love the visual of the ear/nostril plugs, made me laugh out loud, especially since I just bought a new jar of bright orange plugs!
Just have to share this recipe for Cowboy Candy...
liu,
Went with the vanilla ice cream, not too much syrup just enough to coat, ended up with a rosy glow. DW went with both the syrup and the jalepenos and siad it was pretty hot but good. She thinks that maybe a pineapple or mango sorbe might be better to offset the sweetness of the syrup
How did the water turn out?
What would you do if a restaurant wouldnt cook your Burger to Order?
No the resto is trying to do away with the "My well done Filet is tough and I want my money back" routine that I have witnessed too many times.
Goodbye to coffee
I too like dark, full bodied coffee and If I have to I'll roast it myself but here in Seattle It's not too hard to find decent bean/ ground
Safe Holding Temp for butter
In most states all dairy (and most everything else "cold") must be at 40 degrees or below by board of health standards
My cantaloupe tastes like nail polish remover. Anyone?
I cut up a lot of melons at work and I find about 1 out of 5 to have a chemical taste or smell so I have to taste every one to make sure that they are good.
So 4/5ths of the time Yum! 1/5 Bleeeeck! and they will come from the same case, from the same farm, go figure.
Just have to share this recipe for Cowboy Candy...
liu,
Ice cream! you are a genius! a little french vanilla... Hmmmmm
Just have to share this recipe for Cowboy Candy...
Hi Gem,
Well they go fast but since we made a ton last time and its been a couple of weeks, so far no problems!
Candy you eat only during Halloween?
Judith, I second the candy corn, Wax,sugar,and artificial color...What,s not to love?
tomatillos and pork
I made up a recipe similar to the Rick Bayless and did us potatoes, but added them towards the end of the cooking time, maybe the last 30-45 minutes. I like them to cook and break down, just a little. I love to use anaheim chilies, roasted, peeled and seeded and a few pasillas, also roasted, peeled and seeded for some darker color, plus a few whole jalapenos or serranos for some heat. Serve over rice, beans or just as a stew with tortillas. The last time I did this, I used pork loin, due to lower fat/calorie content. Weight Watcher member!
Cocktail Party - Can I call it something else?
in my world it is ALWAYS about the cocktails,In my wifes it a dinner party or a noshing party.
Meal ideas for visiting family
I say "give 'em leftovers"! I know you probably don't want to do that, but it's a thought. Also, soup. Split pea, vegetable beef both freeze well, make ahead of time. I also agree that make the meatloaf and lasagna up ahead of time and freeze it. I put my casseroles frozen in a cold oven, and they just take about an extra 1/2 - 1 hour to cook (covered with foil of course).
Your dinner menu sounds great! And congrats on the wee one! Good luck with the in-laws. Let us know how it goes!
Help - Bread Kneading Question
or stand on a short stool! I do this when I need better leverage working on a counter!
Funny, I just saw the soft pretzel roll recipe on the home page of Chow today and want to try and find time to make them. I am in Seattle (Mercer Island) but we have a wonderful little German deli/restaurant that makes that has the best pretzel rolls only on Thursday and Friday and I have always wanted to try to make them. Can't wait!
Places to buy specialty chocolate near Seattle?
I don't know if this is what your looking for but Oh Chocolate on Mercer Island has wonderful handmade truffles. They are small, family owned although I think they have opened a second place (maybe Bellevue?).
I just reread your post and realize you are probably in North Seattle but figured I'd leave this on here anyway.
Good luck!
Need your best french onion soup recipe!
I try to make mine a bit less fattening and this recipe came out of the Junior League of Seattle cookbook, Celebrate the Rain. I have made it many times, it freezes great. I use the cheater way of caramelizing the onions.
5 pounds onions, cut into 1/4 to 1/2 inch slices
1/2 cup unsalted butter (I use less)
2 tsp salt
Put the butter in a 4 quart or larger slow cooker insert. Separate the onion slices into rings and add them to the slow cooker, lightly packing them down. Sprinkle the salt over and cover with the lid (the cooker will be quite full). Cook on high until the onions are very soft and a deep caramel color, about 10-12 hours, stirring once or twice. j Can be make a day in advance and freezes well.
I do this before I go to bed the night before and if I wake up during the night I give them a stir. I usually wake up going "what is that smell?", oh yeah, onions!
Then when your ready to make your soup:
5 cans (14 oz) beef broth or homemade stock
3 cups apple cider or apple juice
2 bay leaves
6 sprigs fresh thyme or 1 tsp dried thyme
2 tsp freshly ground black pepper
salt
4 TB unsalted butter
3 pounds sweet onions, thinly sliced (I use all of the onions I did in the crock pot as we like LOTS of onions in the soup), and caramelized.
Add caramelized onions and sherry to the broth. Cover and simmer for 1 hour. Remove the bay leaves and thyme sprigs and taste the soup for seasoning, adding more salt to taste. (At this point, we like to add a couple of spoonfuls of tomato paste. We find it adds a little acidity and cuts down the sweetness, plus has a little thickening effect).
Preheat broiler. Ladle soup into ovenproof bowls, top with a slice of baguette, sprinkle with Parmesan and top with 1 or 2 slices of Gruyere. Broil until the cheese is melted and bubbly, about 1 to 2 minutes.
1 tsp sugar
2/3 cup dry sherry
8 baguette slices
1 cup freshly grated Parmesan cheese
Sliced Gruyere cheese
Combine the beef broth, apple cider, bay leaves, thyme, pepper, and a good pinch of salt in a large stockpot. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, covered, for 1 hour.
I try to make mine a bit less fattening and this recipe came out of the Junior League of Seattle cookbook, Celebrate the Rain. I have made it many times, it freezes great. I use the cheater way of caramelizing the onions.
5 pounds onions, cut into 1/4 to 1/2 inch slices
1/2 cup unsalted butter (I use less)
2 tsp salt
Put the butter in a 4 quart or larger slow cooker insert. Separate the onion slices into rings and add them to the slow cooker, lightly packing them down. Sprinkle the salt over and cover with the lid (the cooker will be quite full). Cook on high until the onions are very soft and a deep caramel color, about 10-12 hours, stirring once or twice. j Can be make a day in advance and freezes well.
I do this before I go to bed the night before and if I wake up during the night I give them a stir. I usually wake up going "what is that smell?", oh yeah, onions!
Then when your ready to make your soup:
5 cans (14 oz) beef broth or homemade stock
3 cups apple cider or apple juice
2 bay leaves
6 sprigs fresh thyme or 1 tsp dried thyme
2 tsp freshly ground black pepper
salt
4 TB unsalted butter
3 pounds sweet onions, thinly sliced (I use all of the onions I did in the crock pot as we like LOTS of onions in the soup), and caramelized.
I try to make mine a bit less fattening and this recipe came out of the Junior League of Seattle cookbook, Celebrate the Rain. I have made it many times, it freezes great. I use the cheater way of caramelizing the onions.
5 pounds onions, cut into 1/4 to 1/2 inch slices
1/2 cup unsalted butter (I use less)
2 tsp salt
Put the butter in a 4 quart or larger slow cooker insert. Separate the onion slices into rings and add them to the slow cooker, lightly packing them down. Sprinkle the salt over and cover with the lid (the cooker will be quite full). Cook on high until the onions are very soft and a deep caramel color, about 10-12 hours, stirring once or twice. j Can be make a day in advance and freezes well.
I do this before I go to bed the night before and if I wake up during the night I give them a stir. I usually wake up going "what is that smell?", oh yeah, onions!
Then when your ready to make your soup:
5 cans (14 oz) beef broth or homemade stock
3 cups apple cider or apple juice
2 bay leaves
6 sprigs fresh thyme or 1 tsp dried thyme
2 tsp freshly ground black pepper
salt
4 TB unsalted butter
3 pounds sweet onions, thinly sliced (I use all of the onions I did in the crock pot as we like LOTS of onions in the soup), and caramelized.
Combine the beef broth, apple cider, bay leaves, thyme, pepper, and a good pinch of salt in a large stockpot. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, covered for about 1 hour.
Add caramelized onions and sherry to the broth. Cover and simmer for 1 hour. Remove the bay leaves and thyme sprigs and taste the soup for seasoning, adding more salt to taste. (At this point, we like to add a couple of spoonfuls of tomato paste. We find it adds a little acidity and cuts down the sweetness, plus has a little thickening effect).
Preheat the broiler. Ladle the soup into ovenproof bowls, top with a slice of baguette, sprinkle with Parmesan and top with 1 or 2 slices of Gruyere. Broil until the cheese is melted and bubbly, about 1 to 2 minutes.
I just remembered I have some in the freezer! Think I will pull it out!
Zihuatanejo Trip Report
Glad to hear you enjoyed Zihua! We are heading back for 18 days on October 14th and can't wait! We love the town, the people, the food and the views. Our trips are a little different from yours as we stay on Playa Madera in a small hotel with eight bungalows owned by a lovely Mexican woman. We have a huge terrace that overlooks the bay and the bungalow has a small kitchen as I also like to cook to supplement our meals we eat out. No pool, but the bay is right there and I try to start my morning with a long walk on the beach then a swim in the bay before planting my self on the terrace in the shade to read for a good part of the day. As far as dining, we have gone to the Kau Kan and enjoyed it and have a gorgeous pic of the bay at sunset we took last year. We tend to eat in town, Los Braseros for tacos pastor, Tamales Any y Atole for the best tamales around, Pozole Alley at Ricomar's pozole Thursday where you get the best pozole for about $3US. When I get a beef craving it is off to Capricho's (by the big church) on Calle Cinco de Mayo for chopped sirloin, char grilled burgers. They have a beautiful patio that is open during high season with live jazz on a number of nights. I have heard of Rick's but have never made it there. We tend to shy away from the places where a lot of gringo's hang out. I see enough of those at home! haha
I would love to stay at the Tide's but our budget doesn't allow for it, unfortunately. I think it is wonderful that no matter what your taste or style, you can find things to love about Zihua. Maybe one of these days we will hit the Tides or Casa Que Canta for dinner for a special occasion or when friends come to visit. The menus sounded lovely.
We have gone out to Playa Los Gatos before for the day, twice I think, and did hang out on the chaise lounges at Otillas. It was alright, but we have such a lovely, little home on Playa Madera that we just tend to stay there.
This year I am going to try some of the lunch stands at the Mercado. They are always busy and I have spied some Chili Rellenos I must try this year. We love to try what the locals eat so if a place is full of locals, count us in!
Anyway, glad you had a great time and thanks for the review!
Frozen Pizza...do you 'Doctor' yours up?
I can buy these small, individual pizzas with only cheese/pepperoni on them at my discount grocery for $1 each. I will keep a few in the freezer and when a craving hits, I add whatever is in the fridge, mushrooms, onions, pickled jalapenos, thinly sliced garlic, extra cheese. Isn't half bad! I try to stick with vegis to keep the calories down a bit and not to much cheese.
Fetid Feta Water
A friend of mine from India told me she stored her feta, as others have mentioned in homemade salt water. I just put a couple of tablespoons of sea salt into a container just big enough for the cheese to fit and be covered by the water, add a little water to dissolve the salt, put the cheese in, then fill until cheese is covered with water. I keep in the the fridge and it lasts a long time. I have had it in there sometimes for a month or two. I just break off a chunk and sometimes shake the container gently to mix everything back up. Have never had a problem with it. The water definitely gets murky looking. When I hit that last of the chunks, I strain the remaining "crumbles" and use those also!
