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MazDee's Profile

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Favorite easy, healthy, seafood dished

That's a perfect dish for a casual dinner party. I make the sauce ahead, and finish the dish while we are having cocktails. I just do it on top of the stove, submerging the fillets in the sauce, but either way is fine. Healthy, easy, and very good!

about 4 hours ago
MazDee in Home Cooking

Ideas needed: beets for someone who hates beets

I think you should roast them as planned, and see what he thinks. A shot of balsamic vinegar would perhaps lighten the earthiness that some people object to. And, I know that roasting brings out a wonderful sweetness that he may not have tried. You may change his mind, and if not, you can try pickling the leftovers for a 2nd try. I love cold beet soup, made with some potatoes, onions, garlic, broth, then pureed and swirled with some sour cream. Delicious hot or cold. And, if you have nice greens on your beets, steam them and serve like spinach.

Aug 16, 2014
MazDee in Home Cooking
1

If you were trying to impress, what would your dinner party menu look like?

Get the most wonderful local ingredient you can. I don't know where you live, but on the West Coast you want fresh Dungenes crabs, served cracked with tools and with some stuff to dip in (mayo, ketchup, lemon, horseradish, Tabasco-everybody mixes it for himself) razor clams simply fried (a very rare treat now), served with old fashioned tartar sauce. A great big pile of asparagus, if that's in season, roasted with olive oil and a little sea salt. The idea of some kind of gourmet experience is silly. You think you can equal the stuff they have eaten in restaurants around the world? Forget it. Fresh, Delicious, Local, Simply cooked.

What appetizer(s) would go well with a fig-stuffed-with-cheese one?

something porky. But, it depends on what else you have going.

Aug 03, 2014
MazDee in Home Cooking

Welcome Home Dinner

If I were a man, I would like to go home to a romantic evening with my wife. I would like to see my baby, kiss him goodnight, and spend the rest of the evening with my wife. Só, fix something nice that can be done ahead, like a salad Nicoise. Serve it with a glass of champagne or a nice white wine. Enjoy each other. He doesn't care so much what you serve. He wants to be with you.

Aug 02, 2014
MazDee in Home Cooking
1

Kick-azz pickpled peppers?

I pickle a lot of jalapeños, but it's just a quick pickle that I keep in the fridge. They keep a very long time, so no need to process them unless you want to keep them for many months. (They never spoil, but get soft after a while.) I buy large chiles because I usually stuff them for appetizers. These aren’t picante (many friends are wimps), but can be if you leave in some seeds and ribs. It’s great to have a jar in the refrigerator for a quick appie. I fill them with crab or tuna salad or marlin paté, and they are immensely popular.
1 cup water
1 cup vinegar, cider is good
2 Tbsp olive oil
2 bay leaves
3 allspice berries (pimienta gorda at the mercado)
½ tsp salt
½ tsp dried oregano
½ tsp thyme (tomillo) if available
carrot slices
onion slices
10 -12 fresh jalapeños, slit open, seeds & veins removed
Bring marinade to a boil, add carrots and onions and cook for a minute or 2. Add jalapeños, bring back to a boil and cook for 2 or 3 minutes. Cool in marinade. Can be stored in a jar in the refrigerator, completely covered with marinade, for weeks.

Jul 27, 2014
MazDee in Home Cooking

Storing Chopped Tomatoes Overnight

I think you had better refrigerate them. Cut tomatoes can start to deteriorate really fast.

Jul 26, 2014
MazDee in General Topics

Seafood Main Course for 8 That Doesn't Break the Bank?

I recently served Red Snapper "a la Veracruzana" to my friends and got rave reviews. It was so easy, because I made the sauce ahead of time, and only had to cook the fish filets in the sauce for a few minutes. It is a tomato based sauce with green olives, capers (and raisins if you want). Lots of recipes on line.

Jul 21, 2014
MazDee in Home Cooking
1

Authentic Chinese Food in PDX

Reading a really old thread and saw your "name" and it brought back old memories of late night suppers at Hung Far Low, across from the police station! Is it still there? I loved their pan fried noodles. In those days, we usually ate at Republic Cafe, but what I remember and miss now is pressed duck. Does anyone in pdx still make it? It's something I crave, and haven't tasted it in years. Sorry to change the subject!

Jul 11, 2014
MazDee in Metro Portland

Rotel Velveeta Dip

Please report what you think of it. Sorry, It sounds blah to me, but I haven't tried it. I do have a simple recipe for chili con queso that my guests scrape off the sides of the bowl with their fingers when the tostadas are gone.

Jun 27, 2014
MazDee in Home Cooking
1

How long can cold mayo salad keep unrefridgerated?/ Salad ideas?

Mayo has a bad rep. It is not dangerous, in fact, as mentioned above, it helps protect your salad. When sickness occurs, it is from other ingredients such as potatoes, eggs, chicken, etc. So go ahead and use it, but follow some of the great suggestions above for keeping everything cool and tastier! If it's only 60F where you are, then I think heartier fare like potato salad would be great.

May 31, 2014
MazDee in Home Cooking

How long can cold mayo salad keep unrefridgerated?/ Salad ideas?

Mayo has a bad rep. It is not dangerous, in fact, as mentioned above, it helps protect your salad. When sickness occurs, it is from other ingredients such as potatoes, eggs, chicken, etc. So go ahead and use it, but follow some of the great suggestions above for keeping everything cool and tastier! If it's only 60F where you are, then I think heartier fare like potato salad would be great. nb, I owned and operated a deli for 5 years and know the rules!

May 31, 2014
MazDee in Home Cooking

Eggplant Invotini .. do you have a favorite recipe?

Drongo's recipe sounds good, but I don't think I would bother with making the tomato sauce. I make involtini for myself quite often, but a much simpler version: I slice, salt, drain, bake the eggplant as usual, then spread each slice rather thickly with herb-flavored goat cheese, leaving one end bare. I add a couple of basil leaves, roll them up, put them in a baking pan on top of a thin layer of purchased red sauce like Ragu, cover the rolls with more sauce and then a little grated mozz, bake till done. Easy but quite good.

May 28, 2014
MazDee in Home Cooking

At the end of my rope -- please help

As long as we are this far off topic: Many Mennonites moved to northern Mexico (generations ago) and make the queso menonita (Chihuahua cheese) that is so famous. I sometimes see them in and around our central market when they come to sell cheese. The women still wear sunbonnets and long skirts, the men have beards. Rather a surprising sight in this day and age!

May 24, 2014
MazDee in Home Cooking

Storing lots of coffee beans?

Agree. It's the only way.

May 23, 2014
MazDee in General Topics

Is it true that Spices and Rubs do nothing except burn off?

I think 2 chicken thighs cooked an hour at 450° would be pretty burnt up, with or without the rub. Next time, try just a teaspoon of rub on 2 skin-on thighs, and don't cook so long at that temp. If you are using a leg/thigh piece, you might need a liitle more rub, not much. I´m guessing those thighs will be done in 30 mins or less at 450. The yucky saltiness you mention was because you used too much seasoning, and after its long roast/burn, all that was left was the salty flavor. Try again and report back.

May 23, 2014
MazDee in Home Cooking

Please help settle dispute with my Mom

I grew up on the west coast (Oregon) and there always were eggs.

May 15, 2014
MazDee in Home Cooking

substitute for masa harina

Don't understand your comment. If you are making corn tortillas, you must have masa, and the absence of that is the whole point of the OPs post. I would imagine corn tortillas are available just about anywhere. I like to dry stale ones (which I always seem to have) in the toaster oven, then grind them up.

May 01, 2014
MazDee in Home Cooking

Combine SOS & Hard Boiled Eggs?

It would be yummy on a baked potato

Apr 27, 2014
MazDee in Home Cooking

Anyone still using chipped beef?

Stouffers or homemade, put it over a baked potato for a super dinner!

Apr 26, 2014
MazDee in Home Cooking

Tuna casserole

Tuna in oil is so much more flavorful, and when drained you are not introducing that many cals. Julia C herself said tuna in water is yuck. Save the cals someplace else, and use oil packed tuna.

Apr 24, 2014
MazDee in Home Cooking

EGGS BENEDICT ?

I like my muffins well-toasted, so I do that before anything else, in the toaster oven. Then I butter and put them back in the oven (turned off) and they keep warm enough. I do it first because I don't want to watch them while doing the rest of the breakfast. I do spinach instead of ham, but for ham the micro does it easily. I use the recipe for 2 minute Hollandaise, which is wonderful if you have a stick blender. I think it is the best/easiest way for 2 people. If I were really nervous about impressing someone, I think I would do the eggs the night before. (I read this 1st in Julia Child, so you know it is ok!)

Apr 24, 2014
MazDee in Home Cooking

Need tips for poaching eggs in tomato sauce

I poach eggs for my breakfast in Mexican salsa, so it should work about the same. I put my salsa in a skillet wide enough for the number of eggs, get it bubbling, then drop in the eggs, add s&p, and immediately put on a glass lid (so I can watch) and lower the heat. I just keep an eye on it until I see whites are cooking. I often raise the lid and use a fork to let the uncooked white run down to the bottom. The steam cooks the yolks. If doing this for several people, it be might better to poach the eggs separately and add to each serving. Poached eggs, kept in cold water and reheated in warm water, are as good as fresh ones according to Julia!

Apr 19, 2014
MazDee in Home Cooking

Smoked Oysters -- yummy ways to eat?

I´ll bet you could use purchased puff pastry for that.

Apr 19, 2014
MazDee in Home Cooking

Smoked Oysters -- yummy ways to eat?

I don't think it's SoCal, it's just something that happens. I used to serve friends a certain eggplant spread and a chicken liver paté that were always gobbled up. But when I offered these to other groups of people (a work potluck and a theater opening) they were entirely ignored. I think I'll try this oyster log on some friends here in México and see how it goes!

Apr 19, 2014
MazDee in Home Cooking

Have you substituted something for Pisco in a Pisco Sour?

Thanks, that is interesting. I live in México, I suppose the Mexican brandy (El Presidente) is unaged. I usually have a bottle of that. I don't think a Peruvian or Chilean would like to hear that the flavor is not unique, but it's ok with me!

Apr 06, 2014
MazDee in Spirits

Have you substituted something for Pisco in a Pisco Sour?

I just came back from South America and forgot to bring a bottle of Pisco with me. It isn't available where I live, and now I'm addicted to Pisco Sours! In a culinary class on the ship, we were told how to make a good substitute by mixing ? Maybe it is brandy and tequila? I can't remember. Anyone else heard of this? I want to give it a try.

Apr 06, 2014
MazDee in Spirits

Chili Cook Off Questions

Divo, Not sure of your question(s). Yes, I am in Mazatlán, and the cook-off is Monday. I am going to write down what I do, because boy do I NOT have a recipe! What I'm aiming for is a Texas style rich, dark chili, but with beans. Well, I can't afford to make 2 gallons without beans, even though it is for a good cause, ok? Today, I toasted and pureed a bunch of chiles, and tomorrow I will start to cook. (I also cooked a pot of pintos in my crockpot. They will go in the fridge for later.

Mar 28, 2014
MazDee in General Topics

Chili Cook Off Questions

Thanks, great ideas. I think with the cardboard boxes, I can transfer the crocks, lids taped, quite safely That might be easier than trying to dump 2+ gls of hot chili into 2 crockpots on site.
As for a recipe, I don't have one, but I picked up some ideas here from Homesick Texan, MelMM, ChiliDude and others. Also found a good recipe in American Home Cooking (Jamison). So, I will wing it. I'll cook it the day before so I can make adjustments the day of. It will have beans, or it would just be too expensive! I have about 5 lbs of ground sirloin, which was on sale, and hope that is enough meat.

Mar 28, 2014
MazDee in General Topics

Chili Cook Off Questions

I've entered a charity cook-off, my 1st, and am getting panicked about getting my hot chili there. We are asked to provide at least 2 gallons of chili, preferably 3. The chili is to be made at home and transferred to the site, where we will be provided with a table and an electric outlet for crockpots or whatever. (I live in México, so we don't have so many rules about home cooking.) I have a big pot that will hold all the chili on the stove. But, moving that much hot stuff across town has me stymied. I can't just shove the soup pot into the car, and have no sealable containers that big. Any ideas? I'm REALLY counting on CHers this time! Thanks

Mar 27, 2014
MazDee in General Topics