Thursday, February 14, 2008
Southern Cookin' South of the Border
We had a few neighbors over for a little lunch. We made what is among our favorite style of food while living here in México: Southern U.S. cookin'.
Yesterday, I saw some nice filetes de bagre on special at the Soriana supermarket. I bought five nice large ones, and after all was done and properly condimented, we had:
•Chapulines grandes (fried grasshoppers, salted, with chile ) as an appetizer. (Or a de-appetizer, if you like.)
•Fried fillets of catfish w/ Ho-made Tartar Sauce. The catfish fillets were nearly perfectly cooked, although the flavor was very mild.
•Bread 'n Butter Pickles
•Oven "Fried" Potatoes
•Sliced fresh Chiles Serranos in lime juice
•Ketchup by Heinz™
•Dessert was Flan de Naranja, which came out very nicely, although the orangeness was elusive, and it took several applications of steaming hot towels to release the flan from the mold.
Cerveza Noche Buena and Agua de Jamaica were the principal beverages.
Click slide show below to see larger photos. Photo credits to Geni Certain.