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Hodgepodge

If you have read my column enough, you know I like to base my column on whatever celebration day of the month it is. There are a lot of them and it makes it easy to decide what to write about sometimes. Well, this year is not falling well on days I can actually use or it’s a good day but not one that provides many recipes for it. So this week, I am going to combine a couple things to create kind of a mixed bag column.

It’s National Menudo Month. This iconic dish is a Mexican soup made with beef tripe and hominy. It is typically a favorite at Mexican family gatherings and special celebrations. It is also rumored to be the perfect cure for hangovers. The secret to delicious Menudo is quality ingredients, cooking time and the cook’s special seasoning that makes it unique. Menudo can be time-consuming to prepare, and there are many regional variations. It is typically served with an array of condiments including onion, cilantro, oregano, lime, and either bread or tortillas. The world’s largest batch of menudo was created in February 2018. The enormous vat of soup was cooked in a 300-gallon kettle, which weighed a record-breaking 2,439lbs - the same as an average adult giraffe.

It’s also National Irish Coffee Day! Irish coffee is made by brewing strong coffee, adding sugar and whiskey and then floating cream on top. On a cold, wet day in 1942 weary travelers to the small Shannon Airport in southwest Ireland f was ound their way to a restaurant and chef Joe Sheridan. To warm his guests, he served them hot coffee, spiked with whiskey and topped with whipped cream. The passengers asked if the beverage Brazilian coffee. Sheridan responded that it was Irish coffee. Hence the Irish coffee was created. Prohibition Savannah Restaurant holds the current world record for most Irish Coffees sold in one day by selling a total of 2223 Irish Coffees from 11 a.m. - 9:20 p.m.

It is also National Oatmeal Month, Hot Tea Month and Slow Cooking (Crock Pot) Month. Since I have already covered these in previous columns, I am not going to go into details here. I am just going to include a couple of recipes below. And just a heads up for those Chocolate Lovers out there like myself, National Chocolate Cake Day is Sunday.

So feel free to pick what you want to celebrate and do one or all. Then, make your grocery list and meet me in the kitchen this weekend!

Mexican Menudo

2lbs honeycomb tripe

1 liter of water (not quite 4.5 cups)

1 white onion

1 head of garlic, about 4-5 cloves

1 branch fresh oregano

1 branch fresh rosemary

Salt

1 can beef stock

2 potatoes, cut into cubes

1 can hominy

Guajillo Sauce:

2 pasilla peppers

2 guajillo peppers

Salt

Pepper

Cumin

Clove of garlic

Clean tripe with water and vinegar and rinse. Trim fat around the edges of tripe. Cut tripe into small chunks and add it to a pot with boiling water and cook for about 25 minutes. Drain water and rinse tripe again. Set aside. In a large, clean pot, add a liter of water, garlic, onion, salt, fresh herbs, beef stock, potatoes, and tripe. Bring to boil and let cook for 20 minutes. Make guajillo sauce by removing seeds and stem from the peppers, and boiling them for 15 minutes in water. Drain water and blend the softened peppers with one clove of garlic, salt, pepper, onion, and cumin. Strain mixture with a strainer. Add guajillo sauce and hominy to pot with the rest of the ingredients and let cook for an additional 10 minutes. Serve with lime, onion, and cilantro, if desired.

Recipe from mylatintable.com

Irish Coffee

4oz strong, rich hot coffee

1 ½oz Irish

whiskey

2 tsps. brown

sugar

1oz lightly

whipped

heavy cream

Warm your mug or glass first. It works better this way. Place brown sugar in glass. Add coffee. Stir until sugar is dissolved. Add Irish whiskey and stir again. When it comes to the cream, you don’t need stiff peaks. You just want to whisk until foamy. To get the foam to float on top of the coffee, slowly pour cream over the back of a spoon into the glass. Do not stir this time. Enjoy!

Garlic Oats with Fried Egg

1 tsp oil

1 cloves garlic, minced

1 cup quick cooking oats

2 cups water

½ cup Mexican blend shredded cheese

1 tsp chopped basil

For the eggs:

1 tsp olive oil

2 eggs

½ tsp paprika

Salt and Pepper to taste

Heat a teaspoon of oil in pan and add minced garlic. Sauté garlic for 15 seconds and add oats. Stir the oats for a few seconds and add water, salt and pepper. Bring this to a quick boil, and simmer for 3-4 minutes, by which time, the mixture would have thickened up into a porridge like consistency and the oats will be cooked. Adjust the consistency by adding more water if required. Just before taking oats off the stove, add cheese and basil and mix. In a non-stick pan, add olive oil and fry eggs one by one. Top each egg with salt and paprika. To serve, divide oats equally into two bowls. Top each bowl with a fried egg, sprinkle with more paprika and chopped coriander, if desired.

Recipe adapted from myfoodstory.com

Crock Pot Lemon Garlic Chicken

2lbs red potatoes, quartered

B8

1 sweet yellow onion, quartered

1lb carrots, sliced into 2-3 inch pieces

6 bone in, skin on chicken thighs

3 Tbps. lemon juice

4 cloves garlic

1 lemon, sliced

3 sprigs rosemary, stems removed, chopped

6 sprigs fresh thyme, leaves removed

salt and pepper, to taste

Place Crock Pot liner in slow cooker. Place potatoes, onions, and carrots in the bottom of a large slow cooker. Sprinkle generously with salt and pepper. Stir in two cloves of garlic and half of the fresh herbs. Sprinkle chicken thighs generously with salt and pepper then nestle them in with potatoes and carrots. Sprinkle lemon juice evenly over the top followed by remaining garlic, and herbs. Place lemon slices over top. Cook on high for four hours or on low for 8 hours. When chicken is finished, remove sliced lemon, squeezing it out a bit if you want extra lemony flavor. Preheat broiler on your stove and place the chicken thighs on a pan lined with aluminum foil under the broiler for 3-4 minutes or until browned and crisp. Serve immediately with vegetables.

Recipe adapted from neighborfoodblog.com

Cherry Mint Tea

1 cup water 1 tsp brown sugar 1 bag mint tea 1 tsp hazelnut flavored syrup, I used Torani 1 tsp cherry flavored syrup, I used Torani Cherries for garnish Boil water. Place brown sugar in heat safe mug. When water comes to a boil, pour into mug. Stir to dissolve brown sugar. Steep tea 5-10 minutes. How long you steep it will depend on how strong you want the mint flavor. Stir tea after steeping and remove tea bag. Add syrups and stir well. Add 2-3 cherries to glass and enjoy!

Recipe adapted from unileverfoodsolutions.us

Okmulgee Times

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Okmulgee, OK 74447
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