Lonelygirl15

ha

AutoPilate wrote:Man, I was hoping for more laughs for my Ace Ventura quote... or even just one.

you made a joke?

AutoPilate wrote:Mmm, this fruit paste is delicious. And the pottery is lovely.

Heehee. I didn't see this post until know.

I do love Ace Ventura.....(and fruit paste).

I am a terrible cook but I made the BEST Prime Rib for Christmas- Better than the finest steakhouse!

FOOL PROOF PRIME RIB
-Preheat oven to 500 for 1 hour
-Season ROOM TEMP meat with McCormick Montreal Steak Seasoning
-Cook on rack for 6 minutes per pound
-Turn off oven and let sit in the oven for 2 ADDITIONAL HOURS
IMPORTANT: DO NOT OPEN OVEN DOOR UNTIL AFTER THE 2 HOURS!

Prime Rib will be a DELICIOUS medium rare.

Went to an El Salvadorian resturant and got some Pupusa with the cabbage and sauce.

what the hell is a papusa?

kind of like a hand made tortilla filled with cheese, or beans, or pork...or a combination of those or other things. They are awsome! You should try one some time.

I don't think we have El Salvadorian retaurants in my hood.

yeah, they are not very common. Even out here they are kind of hard to find.

This is a Pupusa-


served with traditional spiced and pickled cabbage-


and this is one that is filled with cheese-

found a recipe for them online-

Salvadorian Pupusas

Pupusas, El Salvador�s signature dish, are a national treasure and sold everywhere at markets and restaurants called Pupuserias. Savory fillings, such as pork, chicken, cheese, and refried beans, are sandwiched between two small, thick corn tortillas that are fried on a griddle and served with Curtido, a pickled cabbage relish. So beloved are Pupusas that El Salvador celebrates National Pupusa Day, an official holiday.
Yield: 14 pupusas
Prep Time(Min): 25
Cook Time(Min): 20

Ingredients
# 1 tablespoon olive oil
# 1/2 lb. ground pork
# 1 small onion, chopped
# 1 clove garlic, finely chopped
# 1 medium tomato, chopped
# 1 jalape�o, seeded and finely chopped
# 1 tablespoon MAGGI Granulated Chicken Flavor and Tomato Bouillon
# 1/2 teaspoon ground cumin
# 1 cup (4 oz.) shredded manchego or Monterey Jack cheese
# 4 cups corn tortilla mix
# 1/2 teaspoon salt
# 2 2/3 cups hot water
# Curtido (see recipe on site)

Directions
HEAT oil in large skillet over medium-high heat. Add pork, onion and garlic; cook, stirring occasionally, until pork is no longer pink. Drain. Add tomato, jalape�o, bouillon and cumin. Reduce heat to medium; cook, stirring occasionally, for 4 minutes or until liquid is evaporated. Remove from heat; cool.

COMBINE tortilla mix and salt in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into twenty-eight 1 1/2-inch balls, keeping covered. Press each ball into 5-inch diameter circle between pieces of plastic wrap.

STIR cheese into filling. Spread about 1 rounded tablespoon filling on a tortilla to within 1/2 inch of edge. Place a second tortilla on top, pressing lightly to seal edges. Repeat with remaining tortillas and filling.

HEAT griddle or skillet over medium heat. Brush with oil. Cook pupusas for 3 to 4 minutes on each side or until lightly browned. Serve hot with Pickled Cabbage Relish (Curtido).

See Pickled Cabbage Relish (Curtido) recipe found on verybestbaking.com.

Chicken stir-fry..with egg rolls and crab rangoon baby! That would be tonight's menu.

I got a cheeseburger at the DQ Brazier...meh.

Tonight...I have no idea, I'd like to make some quasi Mexican, perhaps.

Kasdeja wrote:Tonight...I have no idea, I'd like to make it with some quasi Mexican, perhaps.

AutoPilate wrote:

Kasdeja wrote:Tonight...I have no idea, I'd like to make it with some quasi Mexican, perhaps.

sticks foot in mouth

dinner tonight was hot dogs...yummy hot dogs