168 Chapters
Medium 9781574414868

Contenidos

Kris Rudolph University of North Texas Press ePub

Contenidos

Introducción

Secretos para una alimentación saludable

Ingredientes básicos

Los Chiles

Cómo preparar los chiles

Recetas

Sopas

Ensaladas y antojitos

Platos fuertes

Guarniciones

Postres

Bebidas

Cómo planear una fiesta con anticipación

Tabla de conversión métrica

Bibliografía

Índice

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Medium 9781574410761

BEEF

Patty Vineyard MacDonald University of North Texas Press PDF

Beef

155

BEEF

Previously Unpublished

[After you’ve cut beef tournedos or filet mignons from the larger part of a beef tender, what can you do with the smaller end?] At the Zodiac

Room this dish was prepared and served in individual small sauté pans.

HELEN CORBITT’S BEEF GRENADINS

For 4

Cut 1 pound of 1-inch cubes from the small end of a beef tenderloin and flatten each with the heel of your hand.

½ cup flour

1 tablespoon paprika

1 tablespoon butter

¾ teaspoon salt

¼ cup brandy

1 cup heavy cream

Lightly dredge the meat in a mixture of flour and paprika. Melt butter in a sauté pan and quickly sear the meat. Remove the grenadins to a warm platter and sprinkle with salt. Add brandy to the skillet, allowing it to warm, and then light it to burn off the raw alcohol taste.

Scrape the browned bits from the bottom and sides of the pan as you add the cream. Continue cooking over medium heat until it reduces to a rich smooth sauce, but do not boil. Return the grenadins to the sauce to reheat for a moment and serve with boiled noodles or rice.

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Medium 9780253357076

3 Local Specialties, Local Identity

Nir Avieli Indiana University Press ePub

3    Local Specialties, Local Identity

Whenever asked by a Hoianese what exactly I was doing in Hoi An, I would answer that I was studying the town’s eating and drinking culture (van hoa am thuc Hoi An). The common response would be: “Ah, have you had cao lau yet?” For most Hoianese, researching the food in their town meant exploring their local specialties (dac san Hoi An), among which cao lau, a unique noodle dish, is the most prominent.

A book about these local specialties, titled Van Hoa Am Thuc O Pho Co Hoi An (The Culinary Culture of Ancient Hoi An), was published by Hoi An’s municipal research center, stirring some controversy (Tran 2000). Local critics argued that many of the thirty dishes listed were neither unique to Hoi An, nor to Quang Nam Province—and some were not even unique to central Vietnam. There were also debates over dish names, food terms, and even modes of preparation. Yet what I found most intriguing about The Culinary Culture of Ancient Hoi An was that a relatively small town could boast more than thirty local specialties. I later realized that some dishes are considered unique not merely to the district or town but to specific villages (e.g., banh dap Cam Nam [“Cam Nam broken crackers”] or mi quang Cam Chau [“Quang Nam Province noodles in Cam Chau village style”]). Some of the dishes described as unique to Hoi An can in fact be found in other places, where locals are quick to dismiss Hoi An’s claim for exclusivity.

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Index

Kris Rudolph University of North Texas Press ePub

I NDEX

A

Amaranth Water, 205

Avocados

—Beef in Avocado Salsa, 141

—Guacamole, 55

—Orange, Papaya, and Avocado Salad, 79

B

Beans

—Black Bean Soup, 29

—“Pot” Beans, 175

Beef

—Beef in Avocado Salsa, 141

—Beef with Chile Pasilla Salsa, 129

—Meatballs in Chipotle Salsa, 145

—Mexican Beef Tips, 137

—Steak with Roasted Poblano Chiles and Onion, 133

Beverages, 195–205

—Amaranth Water, 205

—Celery Water, 203

—Cucumber Mint Cooler, 201

—Fresh Melon Water, 197

—Hibiscus Water, 199

Black Bean Soup, 29

Brandied Mangoes, 193

C

Cauliflower with Spicy Tomatoes, 177

Celery Water, 203

Chayote

—Chayote and Chile Poblano Soup, 37

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Medium 9781574415889

Booze and Your Bar Guide

Kim Stanford and Bill Backhaus University of North Texas Press ePub

BOOZE AND YOUR BAR GUIDE

A WELL-STOCKED GLUTEN-FREE BAR

“No chord of music has yet been found to even equal that sweet sound which to my mind all else surpasses . . . the clink of ice in crystal glasses.”

—Trader Vic Bergeron

What? Beer contains gluten? Yes. So do ale, lager, vodka—oh, yeah, many brands contain gluten. Here you have it . . . we tell you what brands we like that are gluten-free. For starters, potato vodkas, and unflavored rums and tequila are naturally gluten-free. Distilled whiskey, good brandies, and Cognac are also gluten-free. It is the added flavorings you need to watch out for. The list for gluten-free liquor continues to grow. We’re going to tell you some of our favorites.

Typically red and white wines are safe; just stay away from the malted wine coolers. The smartest doctor we know says that you can have one to two drinks, provided you don’t have another condition that makes consumption of alcohol unhealthy. Don’t be pretentious about wines. Drink what you like. You can enjoy a good $10 or $20 bottle.

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