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Published by Rem-State

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Published by: Rem-State on Sep 03, 2008
Copyright:Attribution Non-commercial


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Course Name: Latin: Tasting Journal /Notebook Item made: Guacamole – Avocado Dip Yield: 2 cups Amount ¼ cup

½ cup 2 each 2 tablespoons To taste 3 each Optional- ¾cup Garnish Measure 1 ounce, 28 g 2 ounces, 56 g 1 ounce, 28 ml Ingredient Cilantro, chopped fine White onion, 1/8 inch (.3 cm) dice Jalapeno chilies, stemmed, seeded, and 1/8 (.3 cm.) dice Lime juice, fresh Salt Hass Avocadoes, ripe Tomatoes, ¼ inch (.6 cm) dice


5 ounces, 140 g

¼ cup 1 ounce, 28 g White onion, 1/8 inch (.3 cm) dice 1 tablespoon 2g Cilantro, chopped fine 1. In a molcajete, or using a regular pestle and mortar, grind the onion, chilies, cilantro and salt together until smooth 2. Cut the avocadoes in half. Remove the pit, scoop out the flesh and mash roughly into the chili mixture in the molcajete. Mix well to incorporate flavors. 3. Stir in optional tomatoe 4. Adjust the salt 5. Sprinkle with garnish and serve immediately

Course Name: Latin: Tasting Journal /Notebook Item made: Sopa de FideosAguada: Noodle in Tomato Broth

Serves 4 Amount 2 tablespoons

Ingredient Chicken fat, or vegetable oil Mexican fideos, angel hair pasta or vermicelli 1 ½ cup Roma tomatoes, roasted and peeled 1 Garlic clove, chopped ¼ cup 1 ounce, 28 g White onion, roughly chopped 5 ¼ cup 42 ounces, 1.24 liter Chicken stock, hot 1 tablespoon 3g Italian parsley, roughly chopped To Taste Salt 1. Heat fat or oil until it begins to smoke, add the whole bundles of noodles without breaking them up 2. Sauté, stirring constantly to prevent scorching, until they are just golden brown 3. Drain off excess fat, reserve 2 tablespoon in pan 4. In a blender combine tomatoes, garlic and onions, blend until smooth 5. Add to the browned noodles, stir to coat noodles 6. Add hot chicken stock and parsley, bring to a boil 7. Reduce heat and simmer until pasta is cooked (soft) 8. Correct seasoning

Measure 1 ounce, 28 g 3 ounces, 84 g 9 ounces, 252 g

Course Name: Latin: Tasting Journal /Notebook Item made: Mole Negro Oaxaqueño: Oaxacan Black Mole


2 cups ¼-cup 1 each ¼ cup 1 each ½ cup ½ cup ¼ cup ¼ cup ½ cup ¼ cup 1 cup 1 teaspoon 2 each 1/8 teaspoon, each 1 each pinch ½ teaspoon ½ cup ½ cup ½ cup

Measure 5 ounces, 140 g 4 ounces, 112 g 2 ounces, 56 g 16 ounces, 448 ml 1 ounces, 56 g 2 ounces, 56 g 2 ounces, 56 g 2 ounces, 56 ml 2 ounces, 56 g 2 ounces, 56 g 2 ounces, 56 g 2 ounces, 56 g 3 ounces, 84 g 1 ounce, 28 g 4 ounces, 112 g 2g

3g 2 ounces, 56 g 2 ounces, 56 g 4 ounces, 112 ml 2 ounce, 56 g

Ingredient Mulato chilies Ancho chilies Pasilla chilies Chicken stock Sesame seed, toasted Corn tortilla, finely chopped Bolillo or French roll, crumbled Lard, or vegetable oil Dried Avocado leave Almonds, sliced Peanuts, shelled and skinned Raisins Prunes, pitted and chopped Plantain, peeled and chopped Garlic, minced White onion, chopped Black pepper Allspice, whole Marjoram, Thyme, Oregano Cinnamon stick, 2 inches Anise Cumin, ground Tomatillos, husked Tomato Vegetable oil Mexican chocolate

1. Roast chilies and remove the veins and seeds, soak in chicken stock for 20 minutes. Puree chilies in a blender or food processor with stock. Reserve 2. Dry toast the avocado leaves, bolillo and tortillas until browned, set aside 3. Heat the lard and fry the avocado leave, almonds, peanuts, raisins, prunes, herbs, spices, garlic, and onions until the onion begin to soften. Add more oil if needed. 4. Roast the tomatillos and tomatoes on the comal or on a sheet pan under the broiler. 5. Blend all the ingredients, except chili paste and chocolate, puree until smooth, adding enough water or stock to allow the blades to move. May be done in batches. 6. Heat the remaining vegetable oil over medium heat 7. Add all the blended ingredients and cook over low heat for 35 minutes 8. Add chili puree and continue to cook 30 minutes or until thicken 9. Add chocolate, stir until melted 10. Adjust seasoning with sugar and salt 11. Serve with grilled quail Course Name: Latin: Tasting Journal /Notebook Item made: Frijoles de Olla – “Pot” Beans


2 cups Hot water as needed ½ cup


15 ounces, 420 g 2 ounces, 56 g


Dried beans, black, pink, or pinto White onion, ¼

inch (.6) dice 2 tablespoon 1 ounce, 28 g Pork lard, or vegetable oil 1 tablespoon 15 g Salt To taste Salt and pepper 1. Rinse beans in cold water and check for small stones 2. Cover beans with hot water, add onion and lard, bring to boil 3. Reduce to simmer, cover and cook until they are just soft and the skins are breaking open. Between 1 ½ to 2 hours 4. Add salt and continue to cook until the beans are soft and the liquid is somewhat thick. 5. Correct seasoning

Course Name: Latin: Tasting Journal /Notebook Item made: Arroz con Leche: Mexican Rice Pudding

Yield: 4

Amount 1 quarter 1 each 1 cup ½ cup ½ cup 1 ½ teaspoon

Measure 32 ounces, 896 ml 6 ½ ounces, 184 g 3 ½ ounces, 98 g 4 ounces, 112 ml 8 ml

Ingredient Milk Cinnamon, stick Long grain rice Sugar, granulated Sweetened condensed milk Vanilla extract

1. Combine milk and cinnamon, bring to boil 2. Add rice, reduce to a simmer, cover, cook 15 minutes 3. Combine sugar, condensed milk and vanilla, stir to dissolve, stir into rice and simmer 5 minutes 4. Remove from heat 5. Serve warm.

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