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#539719 - 04/27/06 09:39 PM Cinco De Mayo food day ideas
XODUS Offline
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XODUS
Joined: May 2005
Posts: 4,384
anybody got any?

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#539720 - 04/27/06 09:43 PM Re: Cinco De Mayo food day ideas
Bimmer Offline
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Bimmer
Joined: Jan 2006
Posts: 2,121
Wherever the plane lands
Courtesy of izzo

Hellmann's Mayonnaise - Most people don't know that back in 1912,
Hellmann's mayonnaise was manufactured in England. In fact, the
Titanic was carrying 12,000 jars of the condiment scheduled for delivery
in Vera Cruz, Mexico, which was to be the next port of call for the
great ship after its stop in New York.

This would have been the largest single shipment delivered to
Mexico. But as we know, the great ship did not make it to New York.

The ship hit an iceberg and sank, and the cargo was forever lost.

The people of Mexico, who were crazy about mayonnaise, and were eagerly
awaiting its delivery, were disconsolate at the loss. Their anguish was so
great, that they declared a National Day of Mourning, which they still
observe to this day.


The National Day of Mourning occurs each year on May 5th and is known, of
course, as "Sinko de Mayo".


WHAT!!!! You expected something educational from me?
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#539721 - 04/27/06 09:44 PM Re: Cinco De Mayo food day ideas
Truffle Royale Offline

10K Club
Joined: Jul 2003
Posts: 17,359
We did a Mexican pot luck once. It was great fun. Try to encourage people to go out of the taco box. Get a Mexican/Spanish cookbook or encourage people to go online @ FoodTV, or HGTV, or Better Homes & Gardens, etc.

Favorites here include empinaditas (bite size meat pies) Spanish rice (any of many variations) and servieche.

good luck!

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#539722 - 04/27/06 09:47 PM Re: Cinco De Mayo food day ideas
XODUS Offline
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XODUS
Joined: May 2005
Posts: 4,384
Quote:

Courtesy of izzo

Hellmann's Mayonnaise - Most people don't know that back in 1912,
Hellmann's mayonnaise was manufactured in England. In fact, the
Titanic was carrying 12,000 jars of the condiment scheduled for delivery
in Vera Cruz, Mexico, which was to be the next port of call for the
great ship after its stop in New York.

This would have been the largest single shipment delivered to
Mexico. But as we know, the great ship did not make it to New York.

The ship hit an iceberg and sank, and the cargo was forever lost.

The people of Mexico, who were crazy about mayonnaise, and were eagerly
awaiting its delivery, were disconsolate at the loss. Their anguish was so
great, that they declared a National Day of Mourning, which they still
observe to this day.


The National Day of Mourning occurs each year on May 5th and is known, of
course, as "Sinko de Mayo".


WHAT!!!! You expected something educational from me?




This is more funny because the Titanic sank in April so timelines could make it so.

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#539723 - 04/27/06 09:48 PM Re: Cinco De Mayo food day ideas
XODUS Offline
Power Poster
XODUS
Joined: May 2005
Posts: 4,384
Quote:

We did a Mexican pot luck once. It was great fun. Try to encourage people to go out of the taco box. Get a Mexican/Spanish cookbook or encourage people to go online @ FoodTV, or HGTV, or Better Homes & Gardens, etc.

Favorites here include empinaditas (bite size meat pies) Spanish rice (any of many variations) and servieche.

good luck!




We do this every year, historically I have brought enchiladas but I want something different this year.

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#539724 - 04/27/06 10:04 PM Re: Cinco De Mayo food day ideas
Anonymous
Unregistered

From the Fonda San Miguel Cookbook (a wonderful interior Mexican food restaurant in Austin, TX)

Camarones Al Mojo De Ajo
(Shrimp in Garlic Sauce)


Serves 6

Camarones The pleasant crunch of fried garlic against the rich mellow garlic-butter sauce in this recipe is a perfect complement to grilled seafood, whether it is Gulf shrimp, redfish, soft-shell crabs, or pretty much anything you would choose. Fried garlic is an integral part of seafood dishes from the Gulf Coast of Mexico. It is equally good with Italian pasta (such as spaghetti with olive oil and garlic) as it is with Mexican seafood. It keeps well in an air-tight container and does not have to be refrigerated. The restaurant's sous chef, Oscar Alvarez, describes this as his favorite dish to cook for himself. You couldn't ask for a better recommendation.

3/4 cup butter
3 garlic cloves, thinly sliced
1/3 cup olive oil
36 raw shrimp (21-25 count), peeled and deveined
Chopped fresh parsley leaves for garnish
Arroz Blanco (white rice; see book for recipe)

Fried Garlic

Makes 1/2 cup

1 cup vegetable oil
3/4 cup minced garlic

Prepare the Fried Garlic. In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.

In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic. In a nonreactive skillet or sauté pan, heat the olive oil over medium-high heat and sauté the shrimp until they curl and turn pink, about 4 to 5 minutes. Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco.

Wine Suggestion
Pinot Griggio

Variation
Substitute six 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or sauté the fish and proceed as directed.

Carne Guisada (Stewed Beef)

Serves 6 to 8

Beef There are numerous versions of this tasty beef stew across the many states of Mexico. This particular rendition is from the northern state of Sonora and was passed down to Miguel from his beloved grandmother. In Arizona, where he grew up, it is often used as the hearty filling for burritos and tacos made with flour tortillas, the perfect portable meal.

2 pounds round steak, cut into 1-inch chunks
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
Half of a large white onion, sliced
2 medium tomatoes, chopped
1/2 cup chopped cilantro leaves
2 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips,
or 4 serrano chiles, chopped (or fewer for a milder dish)
1 cup beef broth
1 teaspoon sea salt or to taste
Frijoles Refritos (refried beans, see book for recipe)
Arroz Mexicano (Mexican rice, see book for recipe)
Flour tortillas

Dredge meat chunks in flour, coating well. In a heavy, 12-inch, deep-sided skillet or Dutch oven, heat the oil over medium heat and brown the meat thoroughly, stirring often, about 6 to 10 minutes. Add the onion, tomatoes, cilantro, and chiles and sauté, for 3 to 4 minutes. Add beef broth, reduce heat to low, cover, and cook for 1 hour to 1 hour and 20 minutes, or until the beef is tender and the mixture has cooked down to a thick sauce. Add salt. Serve in individual serving bowls with Frijoles Refritos, Arroz Mexicano, and flour tortillas.

Flan Almendrado (Almond Flan)

Makes 8 to 12 slices

Flan Flan is one of the most traditional desserts in the entire Hispanic-influenced world—from Spain and Portugal to Cuba and Puerto Rico, all the way to Mexico and Central and South America. It comes in a variety of flavors and textures, depending on the local tastes and agricultural products of each different region. When Fonda San Miguel opened in 1975, few, if any, Mexican restaurants in Texas offered flan as a dessert option. In the early days of the restaurant, a loyal customer named Ana Maria generously shared her family's heirloom recipe from the Mexican state of Guanajuato, and it has been a customer favorite ever since. It's very dense and creamy, balanced by a crunchy almond crust on the bottom.

3/4 cup sugar
2/3 cup blanched, slivered almonds
1-1/2 14-ounce cans Eagle Brand sweetened condensed milk
1 cup whole milk
3 whole eggs
3 egg yolks
1 teaspoon Mexican vanilla extract

Preheat the oven to 350 degrees. Place oven rack in middle position. Put sugar in a round 9-by-3-inch cake pan. Using a heavy oven mitt or tongs, place the pan directly over medium heat to caramelize the sugar. Heat until the sugar liquefies, about 3 to 5 minutes, stirring occasionally with a wooden spoon. Do not touch the melted sugar-it will cause serious burns. When the hot liquid in the pan is a golden brown color, remove from heat and set aside on a rack to cool and harden.

In a blender, combine the almonds, condensed milk, whole milk, eggs, yolks, and vanilla. Process on medium speed until well blended. Pour custard mixture over the prepared caramel. Place the cake pan in a larger, deeper pan and pour about an inch of hot water around the cake pan to make a water bath. Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven. Bake for 1 hour and 15 minutes, or until flan is set in the center (it will no longer jiggle). Remove from the oven and cool on a rack at room temperature. Refrigerate until thoroughly chilled, at least 1 hour.

To serve, run a knife or thin spatula around the edge of the flan to release it from the sides of the pan. Place a 10-inch (or larger) serving platter on top of the pan. Turn the platter over and gently remove the cake pan, leaving flan on the serving platter. Using a flexible spatula, scrape up as much of the caramel as possible from the bottom of the pan and pour over the flan. Cut into triangular wedges and serve.

-z-

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#539725 - 04/27/06 10:56 PM Re: Cinco De Mayo food day ideas
~~~izzo~~~ Offline
Platinum Poster
~~~izzo~~~
Joined: Jan 2006
Posts: 513
NY
Quote:

Courtesy of izzo

Hellmann's Mayonnaise - Most people don't know that back in 1912,
Hellmann's mayonnaise was manufactured in England. In fact, the
Titanic was carrying 12,000 jars of the condiment scheduled for delivery
in Vera Cruz, Mexico, which was to be the next port of call for the
great ship after its stop in New York.

This would have been the largest single shipment delivered to
Mexico. But as we know, the great ship did not make it to New York.

The ship hit an iceberg and sank, and the cargo was forever lost.

The people of Mexico, who were crazy about mayonnaise, and were eagerly
awaiting its delivery, were disconsolate at the loss. Their anguish was so
great, that they declared a National Day of Mourning, which they still
observe to this day.


The National Day of Mourning occurs each year on May 5th and is known, of
course, as "Sinko de Mayo".


WHAT!!!! You expected something educational from me?




You got me for a second there bimmer. I believe Deppfan posted this one. I got a good laugh out of it though.
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Fake it. ~~~fur is dead~~~

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#539726 - 04/27/06 11:41 PM Re: Cinco De Mayo food day ideas
HappyGilmore Offline
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Joined: Jun 2004
Posts: 19,605
Pulling people out of the ditc...
My favorite Mexican food, to be consumed in larger than normal quantities on Cinco de Mayuo, is Negra Modelo...ahhh, a cool one now would be wonderful.
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#539727 - 04/28/06 04:44 AM Re: Cinco De Mayo food day ideas
Search_Me Offline
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Search_Me
Joined: Aug 2005
Posts: 8,433
In my Strappy Heeled Sandals!
Corona Extra and lime wedges... need I say more...
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#539728 - 04/28/06 11:43 AM Re: Cinco De Mayo food day ideas
DeeQ Online
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DeeQ
Joined: Dec 2002
Posts: 40,766
Turnpike Exit 10
This holds up well for a party: Corn and Black Bean salad
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#539729 - 04/28/06 03:07 PM Re: Cinco De Mayo food day ideas
*nUnZeO* Offline
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Posts: 7,598
~*TEXAS*~
Tres Leche cake, is a must!!!it's so good
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#539730 - 04/28/06 03:25 PM Re: Cinco De Mayo food day ideas
cheekEE Offline
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Joined: Jun 2005
Posts: 4,594
Easy Street
Flautas...
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#539731 - 04/28/06 03:55 PM Re: Cinco De Mayo food day ideas
TTC Queen Offline
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Joined: Mar 2004
Posts: 1,119
Oklahoma
Stuffed Jalapenos--Quick, Easy and Good

Jalapenos
Cream Cheese--Regular--not soft tub style
Bacon

WEAR GLOVES!

Wash as many peppers as you wish to prepare. Split into halves, slicing from stem to tip. Remove veins and seeds. Stuff with cream cheese. Wrap each jalapeno half in a half slice of bacon. Place cheese side up on cookie sheet. Bake in oven until bacon is cooked--not crisp. About 15-20 minutes at 325. Serve warm or cold. You can refrigerate left-overs and microwave them next day--if you have any left. Enjoy!
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#539732 - 05/01/06 03:39 PM Re: Cinco De Mayo food day ideas
XODUS Offline
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XODUS
Joined: May 2005
Posts: 4,384
how about some more dessert ideas.

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#539733 - 05/01/06 03:46 PM Re: Cinco De Mayo food day ideas
Search_Me Offline
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Search_Me
Joined: Aug 2005
Posts: 8,433
In my Strappy Heeled Sandals!
Quote:

Stuffed Jalapenos--Quick, Easy and Good

Jalapenos
Cream Cheese--Regular--not soft tub style
Bacon

WEAR GLOVES!

Wash as many peppers as you wish to prepare. Split into halves, slicing from stem to tip. Remove veins and seeds. Stuff with cream cheese. Wrap each jalapeno half in a half slice of bacon. Place cheese side up on cookie sheet. Bake in oven until bacon is cooked--not crisp. About 15-20 minutes at 325. Serve warm or cold. You can refrigerate left-overs and microwave them next day--if you have any left. Enjoy!





These are so yummy! I like to mix some garlic powder in the cream cheese...
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#539734 - 05/01/06 10:47 PM Re: Cinco De Mayo food day ideas
-A- Offline
Gold Star
-A-
Joined: Nov 2005
Posts: 466
the good ole south
I wish I had a dollar for all the Corona's that will be sold that evening!

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#539735 - 05/01/06 11:25 PM Re: Cinco De Mayo food day ideas
-A- Offline
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-A-
Joined: Nov 2005
Posts: 466
the good ole south
Well, I just like quesadillas (sp?)

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#539736 - 05/01/06 11:32 PM Re: Cinco De Mayo food day ideas
*nUnZeO* Offline
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*nUnZeO*
Joined: Jul 2005
Posts: 7,598
~*TEXAS*~
Quote:

how about some more dessert ideas.




you don't need any more Tres Leche Cake all the way baby!!!! it's so good!!
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"When you want some thing, all the universe conspires in helping you to achieve it"
Paulo Coelho

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