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I come from a large family on my Dad’s Side.  His mom  (my Grandma Esther)  was 1 of 17 children.  12 girls! They all loved to cook!  That’s what they did for entertainment….get together and cook, eat and visit.  Our family picnics were HUGE and the food was always amazing.  The best fried chicken, macaroni and cheese and berry cobblers.  I have not cooked these picnic “soul” foods very often in my life.  But in the last few years I have been on a quest to make the best Fried Chicken, Macaroni and Cheese and Cobblers that would make my Grandma and Aunts proud.  In the next three articles I will be sending my best recipes. 

Let’s start with Fried Chicken!  There are a few special techniques that make all the difference: 

Debra’s Best Fried Chicken

(follow detailed instructions please) key notes:  spice day before, bring to room temperature, cornstarch in flour, Peanut oil for frying, Cast Iron skillet. 

Papaya – Yummy Powerhouse

by Dorothy Bell

Christopher Columbus called the Papaya the “Fruit of the Angels” for its refreshing taste, nutritional qualities and health benefits.

Originating in southern Mexico – particularly Chiapas and Veracruz - and parts of Central America, this powerhouse fruit is now cultivated throughout the tropical world. In Mexico, lucky us, you can find delicious papaya sold from roadside stands on the coast and in every market and supermarket in the nation.

This versatile plant is used for many different purposes. The fruit is consumed as food as well as used as a tenderizer for meats. The seeds are used as a healthy condiment to replace pepper. The skin and fruit are used as a suave and dressing for wounds, burns and getting rid of age spots. The stem and bark is used in the production of natural ropes.

The fruit is also used in traditional medicines and the cosmetic industry.

Click here to read the entire story on papaya and its benefits

In the summer when it is too hot to cook inside....It is all about Grilling the Burger at our house! 

I keep it interesting by using different ingredients! 

Here are a few of my favorites! 

SHRIMP BURGER:

Ingredients:

1 1/2 lb cooked shrimp (peeled)

1 1/2 cup bread crumbs

1/4 cup diced green onion

3 tbls  cilantro - chopped

3 tbls  mayonaise

1 tbls dijon mustard

1 tsp celery salt

1 tsp cider vinegar

2 eggs beaten

zest of one lime

Oil to cook with

Combine all ingredients and form into patties.  Heat oil and cook each side about 3 minutes.  Serve on buns with Tartar Sauce.  If you typically like ketsup on a burger try this with cocktail sauce. 

CHICKEN CHILI BURGER

Ingredients:

1 lb ground chicken

1/2 cup drained red kidney beans (slightly smashed)

1 small onion (diced)

1 tbls hot sauce

1 chipotle pepper in adobe

1 clove garlic (minced)

juice of one lime

bread crumbs

Blend chipotle pepper and lime juice together

Add to Ground Chicken and mix, add onion, hot sauce, garlic, mix together, add kidney beans.  If necessary add bread crumbs.  Mix together and form patties.  Grill over medium heat.

TOP SIRLOIN BURGER

Ingredients:

1 lb ground top sirloin

1/2 cup cooked bacon (crumbled)

1/4 cup bbq sauce

1 1/2 tbls steak seasoning (I like montreal)

1 jalapeno (diced)

1 onion (diced)

1 smalll red pepper (diced)

Avocado

Mango (grilled)

Form into patties and Grill on medium heat.  Slice the Mango and grill for a few minutes each side.  Serve on Bun with Avocado and Mango and your favorite burger condiments. 

Piñatas

Present in virtually all of Mexican family celebrations, the piñata is a cornerstone to Mexican children’s parties. You just don’t have party involving children if you don’t have a piñata.

Piñatas have an interesting history and have morphed from both European and aboriginal cultures. In Europe piñatas likely made their way from China. Marco Polo discovered a cultural event with the Chinese hitting decorated paper mache animal with colorful sticks. When broken, seeds were exposed and the remains burned and buried for good luck.

This celebration became part of the 14th century lent celebration in Europe. The shape of the piñata was originally shaped like a pineapple. ‘Piñata Sunday’ is the first Sunday in lent and in Spain there was a fiesta known as the ‘Dance of the Piñata’.

In Mexico a similar tradition took place for both the Aztec and Mayan cultures. The Aztec priests placed a decorated clay pot on a pole to celebrate the birthday of the God “Huitilopochtli” – God of war, sun, and human sacrifice. The pot was broken with a club or stick and the stuffing was and offering to the God. Similarly the Mayans made a game of this and suspended the pot and hit it while blindfolded.

The missionaries untied these customs to convert the native populations to Christianity and promoted piñatas at parties and fiestas. The 7 points on the traditional piñata represent the seven deadly sins - greed, gluttony, sloth, pride, envy, wrath and lust and taught the virtues of the catechism.

The blindfolded represents faith which must be blind. Often the crowd will spin the participant who is the leading force against evil, around thirty three times to represent the life of Christ. Other biblical symbols and lessons include: Looking to the heavens for the prize. virtue over evil, just rewards, charity and shared divine blessing, justification of faith.

The religious connotation of the piñata is largely lost and only the game of fun has survived.

Hit, hit, hit.
Don’t lose your aim,
Because if you lose, you lose the road.
This piñata is much manna, only contains oranges and sugar cane.”

Camarón(Shrimp)  Lemongrass Soup:

Serves 6:

Ingredients:

10 cups Chicken Broth

12 thin slices of ginger

3 stalks lemongrass, smashed and cut into strips

3 tablespoons hot chili paste

6 tablespoons fish sauce

12 tablespoons fresh lime juice

6 small onions (shallots if available)

3 roma tomatoes, chopped

1 cup sliced mushrooms

1 1/2 cup box choy (can substitute spinach, chard or cabbage)

1 cup thinly sliced carrot

cilantro  (for garnish)

6 green onions, chopped

Directions: 

Bring chicken stock, ginger, lemon grass and hot chile paste to a boil in a large pot.  Stir in fish sauce, lime juice, onions, tomato, mushrooms, bok choy, and carrot.  Reduce heat to medium low and simmer until the vegetables are tender.  Top with cilantro and green onion. 

Beautiful Coastal Gardens: The Best Salt-Tolerant Plants

                      ©Tara A. Spears

A friend was recently venting her frustration with gardening, “These plants were just gorgeous when I bought them at the Thursday market, but a week after I planted them in the ground, the plants were shriveled and ugly. I am just not a gardener!”  I encouraged her to not give up gardening but to remember the cardinal rule for selecting plants: always consider the ‘big four’ growing needs of the plant: the preferred soil composition, the amount of sun required, nighttime temperature tolerance, and the amount of water needed. Match the plant with its preferred conditions and it will thrive.

In training to become a master gardener, the course begins with learning about soil composition. In fact, all US county master gardener centers offer free soil testing. Knowing the makeup of your soil guides your plant selection and leads to how to amend the soil to make it more suitable for growing healthy plants and trees. Soil composition is one reason why a particular geographic area has native grass as opposed to pine forests, etc.  It is also why there is such a variance in the types of commercial potted soil sold. The chemical makeup of a given soil is often the most important determining factor of whether a plant will flourish or struggle, or even of if it will grow at all. Salt content in soil is one consideration that can significantly affect plant growth, as salt primarily affects the way plants absorb moisture from soil. In excessively saline soils (such as in our coastal region,) it takes more energy for the plant to absorb the same amount of water than moisture uptake would require in non-saline soils. Because the energy the plant uses to absorb the water is diverted away from building new growth on the plant, soil salinity often becomes apparent as stunted new growth, leaf wilting and similar symptoms. Some plants that have a particular sensitivity can suffer a toxic reaction in saline soils.

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Flexibility of your Mexican RV Insurance

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1. Number of days in Mexico
2. Value of vehicle.
3. Liability Limits you choose for insurance.
4. Level of Travel, Legal and Roadside Assistance coverage you choose.
5. Option to purchase “Fixed Deductibles”.
6. Option to purchase Vandalism and Partial Theft coverage.

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You have the option to purchase Mexico insurance directly online or by calling in to our team of licensed Recreation Vehicle insurance professionals who can assist you over the phone.

Debra Triplett Goes Dipping

Debra Triplett is a major contributor to the Jaltemba Sol. Her recipes and hints are a regular feature on page 5 Home and Living. She and her husband operate the delightful Casa de los Pelicanos Bed and Breakfast in Rincon de Guayabitos. A year ago she decided to open her doors to locals who share her vision for great hospitality and foods and started Casa Cooking lessons. Sign up for Casa Cooking Lessons here

Garlic Lime Butter:
1 cup butter
1 tablespoon minced garlic
Juice of one small lime
Cilantro (about 1/4 cup) diced
pepper (pinch)
Melt butter in pan, add all the ingredients and simmer for 5 min. 
 
Italian Olive Oil Dip:  (good with bread)
1 cup olive oil
2 cloves garlic (minced)
Oregano (1 tsp)
Rosemary (1 tsp)
Basil (2 tablespoons) minced
Mix all together and let sit for 30 min. 
 
Spicey Peanut Dip:
1/2 cup peanut butter
juice of 1 small Lime
1 clove garlic (minced)
2 tablespoons coconut milk
1 tablespoon soy sauce
Hot water as needed
Mix all together and add hot water as needed to help combine
 
Sweet/Spicey Dipping Sauce:  (Great on Coconut Shrimp)
1/2 cup Orange marmalade
2 teaspoons Dijon Mustard
1 teaspoon horseradish
Mix all together and serve

 

 

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Grow Your Own Citrus: Easy Tropical Trees

© Tara A. Spears

Citrus trees are actually evergreen shrubs; retaining the majority of their leaves year-round as long as they are in frost-free regions.  Indigenous to tropical climates that have abundant rainfall, high humidity, and no distinct seasons- with warm temperatures occurring throughout the year- citrus fruits have long been coveted as a source of vitamins besides for its taste. Although some citrus, mainly lemons and limes, can flower all year long, the majority of flower production occurs in late February through March. Interestingly, a mature citrus tree can produce hundreds of thousands of blossoms, yet two percent or less of these blossoms result in edible fruit. This heavy blossom production is nature’s way of assuring that insects, attracted by the tree's fragrance, pollinate the maximum number of flowers possible. Depending on the variety, a citrus tree is capable of producing anywhere from 1 to 1000 pounds of fruit per season. Maximum yields will vary according to variety, weather conditions, cultural care, age of tree, and many other factors. Fortunately, the fruit from citrus trees doesn't mature in the span of a few weeks as deciduous trees do. In fact, citrus trees generally hold their fruit for a three to four month time period after they are first considered palatable, thereby allowing harvesting to occur over a period of time without a loss of taste and nutrients.

If you wish to enjoy homegrown citrus, plant different varieties with different ripening periods to ensure fresh citrus for up to nine months a year. Some experts suggest that citrus fruits do not improve in flavor after they are picked. Others agree that an acid reduction and color change may occur and lead to a milder flavor if held a few days after they are picked. All agree that citrus should be allowed to ripen on the tree. In fact, if the fruit stays longer on the tree, it will get slightly sweeter and less acidic. Essentially, citrus are fully ripe when they have reached the color, size, and flavor as specified for their type. All types of citrus juice freezes quite well.

Citrus trees make nice specimen trees in the yard, thrive in pots, and the fragrance of their blossoms is an intoxicating patio enhancement. Once happily established, a citrus tree will reward you with years of abundance. You might find yourself with so many citrus fruits you'll be giving them to everyone you know! Growing a citrus tree isn't that hard as long as you provide the tree with the conditions it requires to flourish. Of all the citrus trees, limes are probably the most cold sensitive-they don't like temperatures below 50 degrees F/ 10 degrees C.

Click here to read the entire story

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Tropical Cooking with Debra Triplett - Casa Cooking

It is the season for Mamey.  The fruit that is shaped like an avocado (has a light brown cantaloupe texture skin) and is brighter than a Papaya inside.  The texture is the cross between an avocado and a papaya. 

Here is a unique dessert recipe:

 

For the Dessert: 6 - 8 servings 

3 quarts milk

2 sticks cinnamon (each about 4 inches long....can find at Don Pedros)

4 cups of sugar

8 egg yolks, beaten

2 cups raw almonds, ground

2 mamey fruits

 

Garnish:

1/2 cup raw almonds, chopped

3 tablespoons sugar

1 1/2 tablespoons ground cinnamon

 

Bring teh milk and cinnamon to a boil in a saucepan, remove from heat, and let cool.  Add sugar, and reheat, stirring constantly, until thickens to the consistency of a light custard.  Renove from heat and slowly add to egg yolks,stirring constantly.  Return to heat, stiruntil the bottom of the pan shows when mixture is pushed aside. 

Add almonds, remove from hea, fold in mamey.  Pour into serving bowl and refrigerate for 2 hours. 

To serve:  sprinkle almonds, sugar and cinnamon on top. 

 

About Mameys

Mamey, or Pouteria sapota, is native to tropical areas of Mexico and Central America. It is in the same botanical family, sapotaceae, as the zapote, another popular winter fruit. In fact, it is often called mamey zapote or zapote colorado.

A typical mamey can weigh anything from a quarter to more than a half pound, with a large, lustrous black pit, or hueso, accounting for about ten percent of its weight. The skin of the pit peels away to reveal a yellow kernel underneath, the fruit's seed, which can easily be split in half lengthwise and carries a faint aroma of almonds.

The olfactory connection to almonds is due to the presence of cyanide, common in several kinds of fruit pits, although any toxicity is removed by boiling. In the region where we first encountered those roadside mameys, the pit is called pixtli and is boiled with herbs, smoked over a wood fire, and used to flavor mole. A fascinating description of how the pixtli is treated for use as an ingredient in enchiladas de pixtli is given by Diana Kennedy in My Mexico. (According to Mexican folk medicine, the grated pit also cures thinning hair, causing it to grow thick and curly, and the ashes of a roasted mamey pit heal sores.)

The mamey pit was used by the Aztecs in making chocolate drinks and is used today in Oaxaca in making tejate, the foamy cacao drink served at markets and fairs. This ancient beverage has not changed much since pre-Hispanic times, except that today it is sweet instead of chile flavored.

Aside from this intriguing culinary use of the pit, it is the flesh of the mamey that is used most frequently in Mexican kitchens. Its flavor and consistency (not too juicy, with an almost buttery texture) blend well with milk. When in season, mamey is a popular choice for licuados and ice cream. It also makes a delicious mousse and is a good choice for using in cake, cupcake, and muffin batter.

Mamey is a good choice nutritionally, with significant amounts of vitamins C, A and B6, and is a good source of iron, riboflavin, magnesium and copper.

When shopping for mameys, look for fruit that is firm or only slightly soft. Vendors will usually nick the fruit near the stem end to expose its color, which should be orange red and not green. Often the vendors will cut the fruit into a tulip shape to display its interior flesh. Mamey should be stored at room temperature, but if the fruit is softening before it will be used, it can be kept in the refrigerator for up to three days.

Mamey is usually available in Mexican markets during late winter and early spring.

 

 

 

 

 

Stained Glass Artistry

by Dorothy Bell

I have asked Glassworks, of La Peñita to submit a picture weekly of one of their many works of art for the Sol's Home and Living Section.

This gorgeous piece is one meter wide by two meters high and features two fused glass fire flies attached to the stained glass making it three dimensional. It also features geode slices as the flower centers.

Designed and installed by Glassworks, of La Peñita. The company is owned and operated by Manuel (of Manuel and Friends, acoustical guitars) and Jo Lorimer (otherwise known as the "Glass Lady").

Glassworks offers a discount for customers who would like to order stained glass windows over the summer months!!! Contact us by email (beachbitchsanblas@yahoo.com) or call 327-274-3492 and they will come over and design your custom creation!!!

 

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Solar Energy in Mexico Heats Up
 

Mexico Today
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Puerto Vallarta, Mexico - While Mexico produces and exports solar panels and photo voltaic cells, the country has not previously explored using solar energy, a form of alternative energy, to generate electricity at home. However, this will soon be changing.

In light of depleting oil reserves, talk of solar energy in Mexico is heating up, as the nation examines the potential for drawing energy from the sun. According to National Autonomous University of Mexico (UNAM), the government will fund a project aimed at estimating Mexico’s potential for using solar energy, to see if the sun can fulfill its growing energy demands.

To carry out the research, personnel from UNAM will calibrate solar sensors installed at the Mexican meteorological service's 133 automated weather-monitoring stations.

According to UNAM researcher Mauro German Valdes, setting the sensors to the same specifications will make it possible to recalculate the last decade's worth of readings from the stations, thereby creating a central database.

"We will have systematized information from different parts of the country that will be useful for industry, physicists, architects and biologists, among others," Valdes said.