Thursday, June 11, 2009

Two Different Recipes.... Try them, you'll be surprised!


Ok, here are two different recipes for those that want to try something healthy that's full of flavor and perfect for the summer season. I'm posting a cold and a hot dish made from the same protein source: Beef Tongue.

If you like it, then you know what I mean but if you haven't tried this valuable protein source, you owe it to yourself to try it. It contains no fat, can be fully utilized meaning there's no waste (and in these days of economic recession waste is something to consider), it's all protein and has a wonderful meaty taste too.

I've included two dishes you can try, one a cold, picnic and salad entree that is perfect during the summer months and the other an elegant dinner offering you can easily serve to guests.

Lengua en Escabeche -or- Beef Tongue in Vinaigrette.-
Ingredients.-
1 Beef tongue
1/2 onion
3-4 garlic cloves

For pickling:
1 onion, in slices
3-4 carrots, in slices
3-4 potatoes, in slices
1/2 cauliflower, florets separated
1 sweet red pepper, in slices
1 green pepper, in slices
1 yellow pepper, in slices
4-5 Poblano Peppers, roasted, peeled, sliced
3-4 whole dried chile de arbol
handful of whole peppercorns
6-7 whole bay leaves, dried
salt & pepper to taste
oil as needed (your choice, light taste)
white or flavored vinegar as needed
1/4-1/2 cup sugar (optional)

I would recommend you put the first three ingredients in a pressure cooker and once it comes up to temperature, cook for 25 min. Open and remove to cool as soon as the time has passed so it’s not overcooked. Once cooled, peel and slice in 1/2” slices. Set aside.

Put all vegetables in a pot, cover with water and bring to a boil. Cook only to make “al dente”, they must still be firm. 10-15 min approx. Test. Drain and set aside to cool.

Get a glass container with a tight fitting lid and put all ingredients in there. Fill 1/4 of the container with water, then 1/2 with the vinegar and then 1/8-1/4 with the oil. Container should be almost full yet still be able to keep mixing contents gently. Place container in cool place or refrigerator and mix well every 2-3 hours for 2-3 days. Bite a piece of vegetable to adjust seasonings. Vinaigrette should be pleasing to the taste so adjust to your liking. Change vegetables if you decide to. Can also be used with sliced Round Beef, cooked rare and sliced, cold chicken and turkey.

This is a popular picnic dish and summer supper. Also great served on top of lettuce using it’s own vinaigrette liquid, top with grated Cotija Cheese or serve with some Panela cheese.

Lengua en Cacahuate -or- Tongue in Peanut Sauce.-
Ingredients.-
1 Beef tongue
1/2 onion
3-4 garlic cloves

2 tsp oil
1/2 tsp pepper
2-3 garlic cloves, pressed
2-3 cups tomato sauce (best if made fresh, recipe included)
2-4 tsp crushed red pepper flakes
1 cup peanut butter (smooth is best)
1-3 tbl sugar
3-5 bay leaves

I would recommend you put the first three ingredients in a pressure cooker and once it comes up to temperature, cook for 25 min. Open and remove to cool as soon as the time has passed so it’s not overcooked. Once cooled, peel and slice in 1/2” slices. Set aside.

In a sauce pan on med-high heat, add oil, garlic, pepper and red pepper flakes and stir for 2-3 min until fragrant (don't inhale vapors), then add the tomato sauce and stir to combine. Add peanut butter, sugar and bay leaves, mix well so peanut butter is well combined. Sauce should be thick.

Taste the sauce and adjust seasonings. Add the meat. Lower heat to low and allow flavors to come together for 5-10 min.

Note: You can chance the meat for chicken, turkey or shrimp too. You can also spice up the sauce some more and use as a side sauce for spring rolls or Thai style salad.

Fresh Tomato Sauce.-

5-6 Roma tomatoes, whole
5-6 Garlic Cloves, peeled
1/4 Onion
salt & pepper to taste
1 tsp oil

In sauce pan put tomatoes, garlic and onion. Cover with water and bring to a boil. Lower heat and simmer until skins on tomatoes start to crack open. About 10-15 min.

Put everything into blender glass but discard the cooking liquid. Blend everything well. Put oil into pan and return tomato sauce to the pan on med-high heat. Once sauce begins to boil, lower heat and simmer for 5-10 min so sauce looses it's raw taste a little. Check seasonings.

Note: This is a good all-purpose tomato sauce you can use. Herbs can be added to your taste before blending or when you cook the sauce.

I hope you will try these recipes and let me know what you think. These are family favorites and we love them, hope you do too!

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