This is my grandmother

All of her grandkids swear they were her favorite and they are right, we all were.

My grandmother, whom we all called Mama Cuca, was the most charismatic, noble, and cherished woman I've ever known. She was as tough as she was sweet.

She was also an excellent cook.

On any given occasion you can catch my family reminiscing about the many delicious meals we had in her home. She made a broad array of mexican dishes, but she also cooked some incredible ribs and made a pot roast with quite possibly the worlds best white gravy.

I lived right next door to her so I got to see her and help her in the kitchen often.

From dicing to slicing to mise en place, she taught me a lot.

My most favorite thing about making a Mama Cuca meal is the aroma that fills up my home. It's the best kind of nostalgia, I wish I could bottle it up!

The Ribs

Mama Cuca always boiled the ribs (in salted water for about 30 minutes) before placing them on a foiled lined tray, she would then mix a generous amount of honey with BBQ sauce and smother the ribs with it following with salt and pepper. Then she would cover the tray and place it in the oven (350 degrees) for 25-30 minutes and then uncover the tray and cook for another 20 minutes, brushing the ribs occasionally with more BBQ sauce.

The reason I didn't add any measurements or detailed directions is that this was the way my grandmother cooked.

No measuring. Ever. She eyeballed everything and everything always tasted the same.

The Red Rice

2 cups of white rice

1 cup of water or chicken broth

1 8 0z. can of tomato sauce

2 tbsp. of vegetable oil

1 tbsp. of Knorr chicken bouillon powder

1/4 of an onion

In a medium saucepan over medium heat add vegetable oil and rice. Stir the rice constantly for about 10 minutes until it's color is a nice light golden brown, add the onion. Next add the water or broth, tomato sauce and bouillon. Stir and cover. Cook for about 20 minutes or so.

The Potato Salad

4-5 Russet potatoes

4 eggs

3 celery stalks

1 can of black olives

Best Foods Mayo

Boil the potatoes (whole) in a big pot with 2 tbsp. of salt. You can add the eggs to the same pot, just make sure they are on top. Meanwhile you can chop the celery. Once the potatoes and eggs are ready you can let them drain and cool in a colander in the sink. When the potatoes and eggs are tolerable you will peel them and chop them into uniform pieces. Place the chopped potatoes and eggs into a big bowl and add the mayo, eyeball it:) Mix and then add the remaining ingredients and mix again until everything is evenly coated. Salt and pepper to taste.

Enjoy!

Trial and Error:

Butchering a whole chicken

It seemed like a good idea at the time.

The last time I had that thought was when I was in the third grade and decided to get a perm, the problem was I had bangs, I permed my bangs too. For the next 3-6 months I would be called Rick James, a moniker my sisters found amusing to my dismay. I could laugh about it now.

But, I digress...

I remember watching my mom butcher a whole chicken, seemed easy... at the time.

However, once I was halfway into my first butchering experience I had this very clear vision of her

hacking away at the poor bird with brute force, especially when it came to the bones.

I did my research, watched a video on youtube and studied a diagram. I was seriously into this project. The first cut was a breeze, the second was a challenge and by the third I'd had it. I kept thinking about James Franco when I got to that pesky wing, would it take me 127 hours to butcher this chicken? I gave up, no shame whatsoever. I chickened out!

I can honestly say that butchering is not for me, I'll leave it to the pros.

Though it wasn't for me, I am glad to have given it a try because (at least) I had; 1 bone in breast, 1 boneless breast, 1 skinless/boneless thigh and two drumsticks. I don't know what happened to the other thigh or the wings for that matter.

Meat & Potatoes

I couldn't resist sharing this roast. It was delicious!

First, the cut. Personally I prefer chuck or brisket. You can certainly use top round, bottom round or london broil. How you cook it is completely up to you (stovetop, oven or slow cooker), a roast needs a moist heat, because the cuts of meat generally used are not rich in fat so you'll be cooking it for a long time over a low flame for optimum tenderness.

Get ready for a super easy recipe!

3-5 pound lb. chuck or brisket

3 garlic cloves finely chopped

1 sprig of rosemary

7-8 red bliss potatoes quartered

1 1/2 cups of baby carrots

1 cup of red wine

coarse sea salt and fresh ground pepper

It's important to let your meat mellow out a bit before you cook it, so take it out of the fridge and let it sit for about 20 minutes (wrapped) before you do anything else, in fact you can take this time to chop your garlic and potatoes. So when you are ready, set your heat to medium and place your big ol' heavy bottomed pot down on it!

Drizzle 3-4 tbsp. of olive oil and then turn your attention over to your beef. Next, you will salt and pepper

the beef on all sides a good amount, you want to lightly crust it with the salt & pepper. Time to brown (very important!) this is where you get the magnificent taste. Brown all sides of your beef until they are brown and caramelized, oh yummy! Next, add the wine, garlic & rosemary, lower the heat to a simmer and let it cook for 3 1/2 hours. Make sure to close your pot tightly. Lastly add the carrots and potatoes and let those cook for another 30 minutes or until tender.

Steamed or sauteed green beans are a great side for this dish.

Enjoy!

-E

Movie Night

The weather in California is extraordinarily cold, very cold.

I've got a husband who's under the weather and a netflix queue brimming with flicks...

Enter the Banksy documentary or was it the Mr. Brainwash documentary??

The Movie

I remember it like it was yesterday, Brian and I, high on the excitement of just being married decided to skip the Banksy opening. Young love. Anyway, I'll always associate Banksy with that feeling. That lovey-dovey-mushy feeling. Watch this documentary, it's great. Wether you are familiar with street artist or not it's a good watch.

The Meal

Like I said, it's cold.

Yes! The perfect time for something warm!

I'm a girl who likes to keep things simple and there is nothing easier than a one pot meal.

Enter the beef stew.

1 pound of chuck cubed and lightly dredged with flour

1 1/2 cup of carrots chopped

1 1/2 cup of celery chopped

1 1/2 cup of russet potatoes cubed

1 pack of mushrooms halved

3 garlic cloves diced

1 1/2 tsp salt

1/2 tsp pepper

8 ounces of tomato sauce

1 package of Lipton onion soup mix

4 cups of water

In a large pot, warm olive oil (about 3 tablespoons). Once the olive oil is nice and hot add your cubed/flour dredged chuck and brown it. Next, add garlic, tomato sauce, Lipton onion soup mix and 4 cups of water, you can substitute the water with a nice dark beer. Cover and let this simmer on low heat for 2 1/2 hours and then add the carrots. Let that simmer for 30 minutes then add the rest of your veggies, raise your heat to medium and let that go for another 30 minutes covered.

By now this stew has been on the stove for over 3 hours. It's time to eat!

This is truly one of my all time favorite meals, if I want to mix it up I can add Barley or peas.

The most important thing about this stew is it's base. Take a little bit of this and a little bit of that and make it your own, kinda like what Mr. Brainwash!

Enjoy!

E.

Little Tostadas

I like to have a snack/appetizer at the ready for my husband when he comes home from work and let him decompress in front of the television for a minute before he jumps into action. He is a great Daddy, what can i say:)

Be advised to make these close to the time of serving as they will get soggy, just like nachos.

These mini tostadas are made with some leftover food. Goodies like these are a great way to get the best use out of the extra food in your fridge.

I used Tostitos Scoops, leftover black beans *recipe below, spicy guacamole *recipe below, crema mexicana & a radish sliver.

the black beans

1 can of black beans

1 garlic clove crushed

1 roma tomato

onion chopped about 2 tablespoons worth

cilantro chopped about 2 tablespoons worth

a pinch of cumin

Begin with a drizzle of olive oil in a warming pan (medium heat), add the black beans (no need to drain). Next add the crushed garlic and let simmer for ten minutes then add the rest of the ingredients until the beans are fully cooked (another five minutes or so)

the guacamole

1 medium avocado

juice of 1/2 a lime

1 serano chile

a small handful of cilantro

1 tablespoon of sour cream

salt to your liking

In the blender add all of the ingredients and blend until the mixture is smooth. This guacamole is also great for taquitos and flautas.

the construction

Plate your 'Scoops' and dress with a dollop of black beans then follow that with a smaller dollop of spicy guacamole, crema fresca & radish.

You can certainly make this as a tostada or hard shell taco if you'd like, it's pretty healthy and vegetarian friendly too.

enjoy! e

Tilapia, my only fishy friend

Hardly 'fishy' at all, tilapia is a fluffy, tender & light fish. It is not intimidating or offensive. Yes, offensive as in the smell. I've heard it said that fish shouldn't smell fishy if it's fresh and yet all fish smells fishy to me, wether from the market or freshly caught. My loathing of anything seafood started at a young age, but very recently my sister made one of the best tilapia filets I could ever wrap my picky taste buds around. I will share that recipe soon! For now here is my interpretation which I have paired with my creamy, zesty penne pasta. This recipe is perfect for two, but you can adjust the ingredients to suit your needs. I suggest making the pasta first.

the fish

2 tilapia filets

1/2 cup panko

1 egg beaten w/ 2 tablespoons of water

1/4 teaspoon lemon thyme salt

1/4 teaspoon pepper

Set aside a bowl with the egg mixture and a flat plate with the panko breading. warm a pan or skillet (medium heat) drizzle with 2 tablespoons of olive oil. Dip the tilapia into the egg mixture, season with thyme lemon salt and pepper. (if you cannot get your hands on the lemon thyme salt just zest some lemon into some salt and add dry thyme) Next coat the tilapia with the panko on both sides and fry for about 3 minutes each side or until golden brown.

the pasta

1 cup of uncooked penne pasta

3 tablespoons cream cheese

2 tablespoons sour cream or creme fresh

5 basil leaves chopped

2 roma tomatoes chopped

1 garlic clove chopped

zest of one lemon

salt & pepper to taste

Cook pasta in boiling water, remember to salt your water. Once pasta is al dente, drain and set aside. In a pan add cream cheese, sour cream, lemon zest and pasta, let it warm and congeal then add tomatoes and basil. Salt and pepper to your liking. And done!

Enjoy! e

Don't call it a comeback

I have taken a sabbatical of sorts from Beet because sometimes life gets in the way of things. I get busy with the kids or family, laundry, birthdays, work etc. Am I lazy? Maybe. I cook regardless, but to take pictures of the meals, upload the pictures, edit the pictures...Well, you get the picture. My sister recently told me that Harriet Tubman let certain things go in order to do her selfless work. Even Dr. Laura lived by the same rule as a working mother. So there you go something Harriet Tubman, Dr. Laura & I have in common...The only thing we have in common.

If I were on cribs, I'd say this is where the magic happens. This is my modest stove. I have just begun to organize my kitchen. Over the last couple of months I've added to my culinary arsenal, mostly baking needs and spices. I am looking forward to sharing. It feels great to be tapping on the keys again!

xoxo-e