CLOUD9 FARM - FINCA NUBE9

Marinated Ahi Tuna Steaks with Ginger Syrup

noreply@blogger.com (CLOUD9 FARM - FINCA NUBE9) — Fri, 27 May 2011 18:56:00 +0000

Ginger-Soy Marinated Ahi Tuna Steaks

2 Tablespoons low-sodium soy sauce, divided
4 6-oz tuna steaks (1” thick)
2 Tablespoons Candice’s ginger syrup
2 Teaspoons wasabi paste
Cooking spray
2 Tablespoons chopped cilantro

-Spoon 1 T soy sauce over fish; let stand 5 minutes.
-Combine remaining 1 T soy sauce, ginger syrup and wasabi and stir.
-Heat grill pan over medium-high heat.
-Coat pan with cooking spray.
-Add fish to pan; cook 2 minutes on each side.
-Spoon ginger/wasabi mixture over tuna.
-Cook 1 minute or until medium-rare or until desired degree of doneness.
-Remove tuna from pan and sprinkle with fresh cilantro.

Panamanian "Rojo" Lemons a.k.a Seville or Bitter Oranges

noreply@blogger.com (CLOUD9 FARM - FINCA NUBE9) — Thu, 03 Sep 2009 22:38:00 +0000

I have to say that in most ways I prefer the Panamanian Lemons or sometimes called Rojos or Limon Chino. Technically, they are Seville Oranges or sometimes called Bitter Oranges.

They are amazingly juicy, very easy to squeeze and have a nice strong lemon flavor. They do not seem to have as much acid as Persian (Yellow) Lemons. I have to admit, I am a bit of a hog with them. I simply can not wait until they are in full season. They are vital in my everyday cooking as well as in homemade sauces, especially for Orange Marmalade, which is made from this type of Orange, not ordinary eating Oranges.

We also use them for drinks.
- These make a brightly colored Lemonade, as well as great Mojitos and Margaritas (see recipe below). As a morning tonic, "they" ( I can't remember who, but someone, somewhere) say that Lemon juice helps detox one's Liver, I squeeze one half into a glass of water and drink it down before the morning cuppa Joe.

My favorite use is as a quick and tasty salad dressing.

The Most Simple and Versatile Salad Dressing and/or Marinade Ever!

Ingredients:
Kosher Salt
Fresh Ground Pepper
Good and Tasty Olive Oil (or an Infused Oil for an extra kick)
1-2 Panama Lemons Sliced in half

Directions:
On a big plate arrange whatever you like best for salad fixings, sprinkle on a bit of Kosher Salt, add a couple of grinds of fresh Black Pepper, drizzle on the Olive Oil and then squeeze each half of Lemon into your other hand to catch the seeds, of course working over your salad. Enjoy.

This also works great over chicken, fish or vegetables as a marinade before grilling. It is great on pasta with Arugula and a can of Tuna! Revisit the Angel Hair Chicken Pasta Salad recipe, it uses the same concept with an herbal kick.

The Ullama Jungle

noreply@blogger.com (CLOUD9 FARM - FINCA NUBE9) — Tue, 28 Jul 2009 22:50:00 +0000

Ullama is not watery, but rich and delicious in flavor and have a creamier texture. So I brought one in and baked it. Wow. I was impressed. I found it to be a sort of cross between a small eating pumpkin and an acorn squash.

A quick mention of the health benefits here. They are orange, so that means lots of those wonderful carotenes, which fight cancer, vitamins C and B1 and folic acid, which is great for skin and hair. I am always pushing the leafy dark greens. So now lets add some orange, next is reds when the beets get big. I do not always understand all of the small details on healthful eating, such as all of the names of this that and the other thing that I should be chasing to add into my diet, but I do know one thing is true, lots of natural, bright colorful foods in your diet is just a good idea....and fun.

Ullama uncut, as with any winter type squash, will last for months if it is stored in a coolish place out of direct sun. Cut, it will last a week, maybe a bit more in the fridge, as long as it is wrapped up well. You can freeze the already baked pieces, but the best way to freeze Ullama is already cooked as a stew , casserole or soup. Here is my favorite Winter Squash Soup recipe. This one works really well with the Ullama since it has an inherent creaminess to it and is perfect for putting up into the freezer in ready to go portions.

Baked Ullama

You can do this with pretty much any winter type squash. Easy and delicious.

Ingredients:

1 whole Ullama
4 Tablespoons of Butter or Olive Oil
4 Tablespoons of Brown Sugar
Salt & Pepper to taste
Paprika or Cayenne to taste.

Directions:
Preheat the oven to 350F (or about 180C). Take a big, sturdy knife and halve the squash lengthwise. Remove seeds and inner strings (guts). You can save the seeds to bake as snacks (recipe below). Place 2 tablespoons of butter or oil and 2 tablespoons of brown sugar in each half, along with the sprinkling of the salt, pepper and cayenne if you want. Rub it all into the insides. Place the 2 halves cut side down on a cookie sheet. I line it with wax paper or foil first to make clean up easier.

Bake for about an hour or more, till tender when pierced with a fork. Sometimes this takes longer or shorter depending on the size of the squash.

Serve desired sized slices, drizzle butter sauce over slices.

Another cooking option is to steam the Ullama. Just peel off the skin with a sturdy vegetable peeler, cut the already halved and seeded meat into 1-2 inch chunks and steam for about 1/2 an hour.

Lard: For Authentic Mexican Flavor

noreply@blogger.com (Unknown) — Mon, 09 Mar 2009 21:31:00 +0000

Believe it or not! This week's adventure on the farm is a Tub of Lard!

For those who are concerned with flavor when cooking authentic tasting Mexican food, lard is an essential ingredient. Lard is used to make both tortillas and tamales light and delicate. It has a very high smoke point which is very beneficial for deep frying chile rellenos, flautas, and flavorful homemade tortilla chips. Lard adds a richness and a delicious pork flavor that is essentially Mexican in flavor, especially in refried beans. And there is nothing like a mess of greens sauteed in Lard!

If you eat meat, you might want to consider lard as a cooking fat. Rendered pork fat is a traditional and naturally made oil for cooking. The fat is mostly monounsaturated and has 0 Trans fatty acids. It has less cholesterol than butter. It was a main fat/oil used by cooks before the invention of vegetable oil and hydrogenated fats such as Crisco. Traditionally, lard has been used

and enjoyed for making delicate pastries, sauteing and deep frying. Pie crusts, made with lard come out amazingly tender and flaky. Fried Chicken and beer battered fish and chips are crispier when fried in lard. My older Aunts and Uncles have all grown up, used and lived on Lard all of their lives, and most have had very long and healthy lives...into their 90's!

Don't be afraid to experiment with lard in your kitchen, not only is it easy to use and inexpensive, it will add lots of flavor to your food and is not as unhealthy for you as you might have thought.

I have not been able to find lard in the stores here in Panama. It probably is a good thing because many times commercial lard is hydrogenated (bad) to preserve it for unrefrigerated shelf life. Homemade lard is also better because it still retains its pork flavor by not being over processed. Homemade will have a nice ivory color instead of the vapid white of store bought. I have kept homemade lard in the fridge for months with no problems. I throw a spoonful into the pan to fry up potatoes, Yucca, Greens or even into some meat for tacos for extra flavor. I love to refry my beans in lard and use it to deep fry various things. It is very easy to use.

RECIPE INDEX

noreply@blogger.com (CLOUD9 FARM - FINCA NUBE9) — Tue, 01 Jan 2008 16:56:00 +0000

Baked Ullama
Banana Ketchup Tropical Cole Slaw
Fried Yellow Plantains - Caribbean Style
Helen's Marinated Ahi Tuna Steaks with Ginger Syrup
The Most Simple and Versatile Salad Dressing and/or Marinade Ever!