Wow! Those burritos sound yummy! Jocie ---- Leslie Bell <bellem...@yahoo.com> wrote: > Here are some more possible meal ideas if anyone wants to run with them. > > Starters: > pulled pork and goat cheese empanadas with a spicy papaya sauce > black bean (or sweet potato) and plantain empanadas with a guava sauce > > Mayans did eat insects at times for protein and loved chocolate - may be > gimicky but chocolate covered "grashoppers"? > > -------------------------------------------------- > > Possible Veggie dishes: > Xni Pec (Tomato and chile salsa) > Recipe adapted from one in the Diario Yucatan, the Merida Yucatan newspaper, > October 1996 > This simple salsa is made with ingredients all native to the Maya area, > although the sour oranges (naranjas agrias) may be hard to find. A mixture > of orange and lime juices, though not native, works just as well. > 8-10 tomatoes, chopped 2 onions, chopped 2 habanero chiles, chopped Salt, > to taste > Mix all ingredients together. Serve with tortillas or tamales. > > Sweet potatoes with cinnamon and honey and topped with papayas in a lime sauce > > Black bean and sweet potato burritos with tomatoes, avocado and honey > > butternut squash pie with goat cheese, jalapeno (or other pepper), chives, > raisins and arugula (I have a recipe if anyone is interested, maybe some of > the ingredients can be switched out...) > > Succotash anyone? Mayan Msíckquatash - Chulibu'ul Recipe: > This recipe one portion and it is very easy to cook. Many people like the beans cooked till they become a mushy paste. Some like the beans tender and whole. Either style is fine. > Animal fat lard is traditional for this Mayan regional msíckquatash. Lard, home made lard, wild game lard or butter is best for this recipe. Rinsed cooked dried pinto beans or rinsed canned pinto beans are fine for this recipe. > Place 1 cup of rinsed cooked pinto beans or rinsed canned pinto beans into a sauce pot. > Cut the kernels off of 1 cob of blue speckled yellow maize. > Add the blue speckled yellow maize kernels to the sauce pot. > Add 1 pinch of dried epazote. > Add 1 finely chopped green onion. > Add sea salt. > Add black pepper. (Optional, but black pepper is good in this recipe.) > Pop the stem off of 1 dried cascabel chile pepper. > Shake the seeds out of the cascabel pepper. (Discard or plant the seeds!) > Crush and chop the cascabel pepper into small pieces. > Add 1 tablespoon of home made lard or 2 to 3 pats of unsalted butter. > Add water and cover the ingredients with about an extra inch of water. > Place the sauce pot over medium high heat. > Bring the liquid to a boil. > Reduce the temperature to low heat. > Gently simmer the msíckquatash, till the ingredients become tender and the flavors meld. Allow the liquid to simmer and reduce, till it is all nearly evaporated. > Note: For a mushy paste-like style msíckquatash, add water 2 to 3 times more and simmer 2 to 3 times more. Mash the beans after they become very soft. > Spoon the Mayan Msíckquatash into a shallow bowl. > Garnish with a cilantro sprig. > Yummy healthy Mayan Msíckquatash! Chulibu'ul! If you never really liked the modern American succotash of lima beans and sweet corn, then this pinto bean and blue speckled maize version may be more well suited to your taste. The cascabel chile pepper adds very little spicy heat, but it does add a very rich one of a kind chile pepper flavor. > > > -------------------------------------------------- > > Salad ideas: > papaya, guava and breadnut salad with a chili-lime vinaigrette > Squash, tomato and avocado salad with a lime vinagraitte > > -------------------------------------------------- > Finally, not sure if any more meat recipes are needed but this one looked > like it may be good: > San Simon Turkey > Ingredients > * 1 turkey, about 7 lb. * 2 cups cooked peas * 1 cup bell pepper, in strips * > 4 tablespoons flour * 1 tablespoon of oregano * 20 small onions, peeled and > roasted * 18 slices of French baguette bread * 6 big red tomatoes, roasted * > 5 sour oranges (substitute with fruit vinegar) * Enough fruit vinegar to > marinate the turkey * 3 plantains, sliced * 2 garlic heads * 2 red bell > peppers, roasted and peeled * 2 tablepsoons achiote * 1 sprig of yerbabuena > (mint) * butter * salt The recado * 1/2 cup fine pepper * 1 large garlic > head, peeled * 1 tablespoon of cloves * 1 tablespoon cumin * 1 tablespoon of > oregano * Pepper 1 tablespoon large * 1 stick cinnamon > Preparation > 1) Wash and cut the turkey into pieces, boil them with a head roasted garlic, > oregano, mint and salt, if you want to take advantage of the broth for soup. > > 2) The day before cooking this dish, marinate the raw turkey pieces in enough > fruit vinegar mixed with one tablespoon achiote. Set the turkey pieces to > marinate overnight in the refrigerator in a closed container. Also, the day > before make the recado: finely blend all ingredients, pour in a container > with lid and refrigerate until time to serve. > > 3) In a big pan with butter, fry the pieces of turkey, put enough water and a > roasted garlic head, cover and simmer until the turkey meat is cooked. > Reserve separately. > > 4) Toast the French bread, fry the plantains in oil, then fry the red > peppers, peas, whole small onions, quartered tomatoes and sliced peppers. Add > the cooked turkey to the pan with all the fried ingredients, with the toasted > French bread and fried plantains and simmer 10 minutes. > > Making the salsa > > 5) Fry the flour with five tablespoons of butter, add the recado, season with > salt, then boil until the sauce has thickened. > > To serve the dish, put the turkey on a big platter with all the ingredients, > including bread and fried plantains. Serve the salsa separately in a bowl. > > > > Leslie Bell
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