Garcia Clan

BLT Dip

noreply@blogger.com (Anonymous) — Mon, 17 Dec 2007 06:39:00 +0000

Recipe By Adam Garcia

Blog Editor

Ingredients:
1/2 cup chopped sun-dried tomatoes
1 (12-ounce) package whole wheat pita pockets, cut into small triangles
3/4 cup real mayonnaise
1 cup sour cream
1/2 cup real bacon crumble (recommended: Hormel)
Salt and freshly ground black pepper
1 head iceberg lettuce, shredded

1. Preheat oven to 325 degrees F. Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
2. Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
3. In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside.
4. Cut out the core of the lettuce head to form a bowl for the dip.
5. To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate. Place toasted pita triangles around edge of plate.

BEEF AND BROCCOLI

noreply@blogger.com (Anonymous) — Sat, 24 Nov 2007 04:21:00 +0000

Recipe by Adam Garcia

Yield: 6 – 10 Servings

Ingredients:

1 Lb. Sirloin Tip Steak
1 Tbls. Minced Garlic
2.5 Lbs. Frozen Broccoli Florets
3 cans mushrooms, pieces and stems or 2 lbs. fresh mushrooms, sliced
1 Lg. Onion, chopped
2 cans Water Chestnuts, sliced
1 Bottle Teriyaki Sauce
6 cups Cooked White Rice

1. Slice steak into thin strip. Sauté over 300˚ heat in skillet until browned.
2. Add Onions, Garlic, Water Chestnuts, and Mushrooms. Sauté until warmed through and onions are transparent.
3. Add Broccoli and 1/3 bottle of Teriyaki Sauce. Decrease heat to 200˚. Cook until broccoli is soft and tender, but still bright green.
4. Serve over Rice and add teriyaki sauce if desired.

MOLCAJETE Y TEJOLETE (mortar and pestle), PART II

noreply@blogger.com (Anonymous) — Thu, 22 Nov 2007 08:25:00 +0000

By Adam Garcia

It is necessary to season the molcajete prior to using it or you'll get grit in your food. In order to season or prepare your molcajete y tejolete before using it follow the method below:

1. Wash and scrub the interior of the molcajete and the tejolote with water and a stiff brush. Let both objects air dry. We like the combination of both methods and you may select one or the other. This process only needs to be completed one time.

2. Put a handful of uncooked rice in the molcajete. Use the tejolote (the pestle) and grind the rice into the surface of the molcajete (bowl). Discard the pulverized rice. Repeat the process until the pulverized rice is white, rather than gray or ash colored.

3. Add 4 cloves of garlic (peeled), 1 teaspoon of cumin (comino) and 1 teaspoon salt, kosher is good, and a teaspoon of pepper. Grind the mixture evenly around the interior of the molcajete. Remove and discard the mixture. Rinse the molcajete and tejolote with clear water and allow drying before storing. Note that these ingredients and quantities can be adjusted to your liking and for the size of your molcajete.

To maintain, simply wash the molcajete and tejolote in warm water after each use. Don't use detergents because the soap and any perfumes may be absorbed into the stone and taint your food.

MOLCAJETE Y TEJOLETE (mortar and pestle), PART I

noreply@blogger.com (Anonymous) — Tue, 20 Nov 2007 04:37:00 +0000

By Adam Garcia

The molcajete y tejolete is one of the world's oldest kitchen tools and still among the most useful. Molcajete y tejolete is just the Mexican term for mortar and pestle; however, it is specially designed and can be traced back to as early as 6,000 years ago. It is made from basalt (volcanic rock) and has a black, rough texture as a result. You use it just as you do any mortar and pestle; in the traditional manner for grinding spices, herbs, and other mixtures and depending on the food you are preparing the process can be quite laborious.

The molcajete y tejolete appears along with the discovery of our hybridized present-day corn, in Mexican pre-history in the Tehuacán Valley. According to Diego Delgado, "The word molcajete (mortar) derives from Nahuatl, the language of the Aztecs: “molli” (seasoning or sauce) and “caxitl” (bowl). The word tejolote (pestle) also derives from Nahuatl: “tetl” (stone) and “xolotl” (doll)." An authentic (and the best quality) molcajete y tejolete is hand carved of natural volcanic stone with the lowest possible sand content, so it's just the right shape and texture for grinding herbs, whole spices and rubs, and for mixing sauces and pastes. The hand carving, usually in Mexico, makes each and every piece unique, and a beautiful display item for the kitchen. Usually it is made in a bowl shape with an avocado shaped pestle. The molcajete (mortar) is approximately 7 - 8” in diameter by 4 - 5" high; similarly, the tejolete (pestle) is 2" in diameter by 3.5" long.

However, I have seen carved shapes of animals, usually pigs or bulls. These tend to be larger, but this is not necessarily so.

They are very inexpensive molcajetes, usually found on the web. These molcajetes have a very "rounded appearance" with pear or cone-shaped pestles. They are softer and easier to carve and therefore less expensive, but unfortunately they are terribly sandy and no matter how you may try to cure them they will always be sandy. Typically they are very shallow so they don't have a very practical volume. These pieces are fine for decoration but I don't recommend using them as a preparation or grinding tool.

Beware of fakes, because many of the pieces that are available on the market today are inexpensive reproductions cast of a combination of concrete and crushed stone. These products are very sandy or dusty and don't make good grinding mortars. Be sure to contact the vendor before you buy to make sure your molcajete is the authentic, basalt lava, hand carved Mexican molcajete. In fact, in March of 2007 there were almost "exact" copies of the inexpensive molcajetes being made in China and distributed within the U.S. and Mexico. They are not marked in any way so if they are not sold in the boxes provided by the manufacture you will not be able to tell them from the Mexican pieces. Nevertheless, be observant of slight differences such as a slight "flare" to the upper top rim.

Fake Molcajete y Tejolete

The foods that are traditionally prepared in the molcajete include salsas and mole's, as well as guacamole. It is also used for grinding chilies, garlic or other herbs and spices for food preparation. Think of it as a prehistoric food processor; of course as I said before, it is “still among the most useful.” It is used by placing the substance to be ground inside the molcajete (bowl). Sit the tejolete on top of the substance and apply downward pressure, then grind using a circular motion. This action forces the substance against the surface of the bowl and pulverizes it. The grinding process releases the oils and flavor essence of the substance. When done precisely you will produce an outcome that is more flavorful than a product prepared in a food processor.

In order to season and maintain refer to the next blog of Garcia Clan.

Late Posts

noreply@blogger.com (Anonymous) — Tue, 20 Nov 2007 04:27:00 +0000

Sorry about not posting as of late, but due to medical problems and schooling I have not been able to dedicate myself to making any posts for the past three to four weeks. However, from now on I will be posting at least once a week. If not more, of course. So here comes the next post.

Pork Chops "Cordon Bleu"*

noreply@blogger.com (Anonymous) — Thu, 25 Oct 2007 07:36:00 +0000

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 4 servings

Ingredients:
4 (2-inch thick) rib pork chops
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
4 (1/2 by 3-inch) slices fontina
8 thin slices Canadian bacon
2 cups panko bread crumbs (Japanese-style)
1 cup all-purpose flour
3 large eggs, beaten
3 tablespoons vegetable oil

Using a small knife, make a pocket in the rounded side of each chop. Spread some of the mustard into each pocket. Season the chops with salt and pepper, inside and out. Wrap each slice of fontina with 2 slices the bacon, forming a package. Tuck 1 cheese package into each pocket. Using toothpicks, pin the pockets shut.
Put the panko in a large bowl. Place the flour and eggs in separate flat bottomed bowls or lipped plates. Working with 1 pork chop at a time, dredge it in the flour, dip in the egg, and press all over into the panko. Transfer the chops to a parchment paper-lined plate. Repeat with the remaining chops. (The pork chops can be prepared up to this point and refrigerated up to overnight.) Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat. Add the breaded chops and cook, turning once, until golden brown. Transfer to a baking sheet and bake until cooked through, about 20 to 25 minutes. Divide the chops among plates and serve immediately.

*SORRY - No picture available.

MY LITTLE GAMER

noreply@blogger.com (Anonymous) — Mon, 22 Oct 2007 03:30:00 +0000

Name: Nickolas Anthony Ruelas

DOB: July 07, 2007

Current Age: Ten

Current Sizes:

Shirts - 10-12 Boys

Pants - 10 Slim

Underwear - 8

Socks & Shoes - 5 1/2

This is my little gamer. He's very good at most of the games he plays. In fact, he has a unique talent for being able to receive a brand new game, start it without reading a single book about it, and beat it within two hours for simple games. The more difficult ones, like Halo, he beat in under a day. He's the one that's very excited about the fact that I am going back to school to learn how to make games. As a matter of fact, he has already given me about thirty ideas for games that he wants me to make.

As you can see from his name, he's not biologically mine, but I pay taxes on him and have been raising him since he was three. As far as I'm concerned that makes him mine. Nicky is a lovable boy, but he tends to go off the deep end when he gets angry. You see unfortunately Nicky is Bi-Polar and AD/HD. Right now, he's very stable on his current medication. Last year, however, he started having some major behavioral problems. It was about the time we took this picture. My wife and I were pulling every last strand of hair out of our skulls. We finally started him on a new medication called concerta. It took about a month or so before he finally started straightening out. We went through a period of hell though.

He is now very excited about the fact that his school is allowing him to take violin lessons for his school orchestra. He came home the day that they received the violins and would not be quiet about it. "Dad, we got the violins today." and "I need a white shirt, black pants, and black shoes." and also "I also need a black or red binder." and again "We're having our first contest in November." As I said, he was very excited.

More later...

Grilled Caesar Shrimp Salad

noreply@blogger.com (Anonymous) — Fri, 19 Oct 2007 08:23:00 +0000

Recipe Summary
Difficulty: Easy
Prep Time: 25 mins.
Cook Time: 25 mins.
Yield: 6 to 8 side salads
Ingredients
1 (8-inch) piece of French bread, crust trimmed, cut into 1/2-inch cubes
1 teaspoon Emeril's Essence, recipe follows
1 cup olive oil
1 1/2 teaspoons minced garlic
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1 teaspoon sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 head romaine lettuce, washed and dried, torn into bite-size pieces
1/2 cup grated Parmesan
Grilled Shrimp, recipe follows

Position rack in center of oven and preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil or parchment paper.

In a mixing bowl, combine the bread cubes and Essence. In the bowl of a blender combine 1/3 cup of the olive oil and 1 teaspoon of the garlic and process on high speed for 30 seconds. Add the olive oil mixture to the bread cubes and toss to combine. Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes. Remove and set aside to cool.

In a mixing bowl combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and remaining 1/2 teaspoon of garlic and whisk to blend. Add the remaining 2/3 cup olive oil in a thin, steady stream, whisking constantly until thoroughly blended and smooth.

Place the lettuce in a large salad bowl and add the croutons, dressing and Parmesan. Toss to coat evenly. Top with grilled shrimp and then serve immediately.

Grilled Shrimp:
1 pound medium shrimp, peeled and de-veined
1 tablespoon Essence, recipe follows
Olive oil, for brushing

Preheat a grill or broiler to medium-high. Combine the shrimp, Essence and oil in a mixing bowl and toss to combine. Thread the shrimp onto 4 skewers. When the grill is hot, place the shrimp on the grill and cook for about 2 minutes on each side, or until just cooked through.

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons each of salt and garlic powder
1 tablespoon each of black pepper, onion powder, cayenne pepper, dried oregano and dried thyme

Combine all ingredients thoroughly.

Southern Shrimp Salad Recipe

noreply@blogger.com (Anonymous) — Thu, 18 Oct 2007 00:24:00 +0000

Ingredients:
2 tablespoons shrimp boil, tied into a cheesecloth
2 pounds shrimp, cleaned, peeled, and deveined

1 cup uncooked white rice

1/2 cup onion, chopped

1/2 cup green olives, chopped

Freshly ground black pepper

1 cup mayonnaise

Paprika, for garnish

Lemon wedges, for garnish

Tomato wedges, for garnish

Recipe Summary

Difficulty: Easy

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Yield: 6 servings

Bring 4 cups of water to a boil. Add shrimp boil sachet. Add shrimp and boil for 4 minutes. Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool. In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes. Drain rice in colander and allow to cool. Add onion, olives, and pepper to rice, and stir in the mayonnaise. Add the cooled dry shrimp to the mixture and blend well. Sprinkle with paprika and garnish with lemon and tomato wedges.

All About Katherine

noreply@blogger.com (Anonymous) — Wed, 17 Oct 2007 23:29:00 +0000

Name:
Katherine Trinity Garcia

DOB:
March 17, 2000

Current Age:
Seven

Current Sizes:
Shirts - 10-14 Girls
Pants, Skirts, Underwear - 10
Socks and Shoes - 2 Girls

When Katherine was born, she came out kicking. She was my first-born little girl and had won a special place in my heart the moment she came out. I carried her to the nursery. Where she appropriately baptized me by pissing all over me. I knew then she would be a handful.

Boy, I never knew what hit me. Her first words were "DADA!" which melted my heart. She came home from school one day and boldly stated to me, "I have a boyfriend!" I went through the roof. "What do you mean you have a boyfriend?!" I exclaimed. "I have a boyfriend and his name is Trent." she said with pride in her voice. "YOU, little girl are not allowed to have a boyfriend until your thirty!" I stated loudly, "And, you are not allowed to marry anyone until your fifty!" This is where I knew I went overboard, "On top of all that you are not allowed to wear make-up until your twenty-one. And if I ever catch you wearing low-rise jeans or cut-off daisy duke shorts, I"LL KILL YOU!" She only quietly stated "Ok, daddy, I won't do those things." She has never stated that she wants or needs a boyfriend since that day. I know I can't hold things off forever, but damb I'm going to try!

More Later...