Horseradish (Armoracia rusticana) Canada, in spring Beautiful flowers showing Delicious root grows Cee's FOTD. May 29 2019
Flower of the Day – Horseradish
Vegetable Soup – Caldo de Verduras
Any and as many vegetables may be used in this soup, but the one that must always be included is cabbage, cut into wedges, not chopped, so it remains slightly crisp, but still cooked enough to infuse its delicious sweetness and flavour into the broth … click on title for more
Homemade Machaca
Traditionally machaca is meat that has been sundried, cooked and pounded into small pieces, and is often sold packaged for a long shelf life. To prepare it at home when dried machaca is not available, fresh meat may be cooked first, shredded, and then allowed to partially dry by frying in a pan, while being pounded … click on title for more
Sinaloa – The Round Pitahaya
Another restaurant I had the chance to visit in Culiacan with my sister and brother in-law was “La Pitahaya Redonda”. This is a curious name, but it probably comes from the widespread interpretation of the etymology of the word “Sinaloa” by Eustaquio Buelna, a historian and politician born in Mocorito, Sinaloa in the mid 1800s … click on title for more
Sinaloa Style Chicken – Not Too Crazy
My recipe is based on a simple Sinaloa style, citrus marinade; I used the spatchcock technique to achieve a charred but not dry exterior, and a fully cooked interior. Also, since I tested the recipe a few weeks ago when it was still very cold outdoors, I have adapted the cooking directions to use the broiler in my oven, indoors … click on title for more
My Slice of Mexico 