Jan recently discovered that her birth father’s people live/lived in the mountainous region of along the Jalisco / Nayarit border. She asked for a Mexican Christmas with tamales this year. I decided that I needed a salad to go with them. A site I found describing Jalisco cuisine mentioned a pico de gallo of “pieces of jicama, orange, pineapple with lime juice and ground chili.”
Tag Archives: orange
I have been craving oxtails recently. I do not make them very often, because of Jan’s dietary restrictions and because, for the same reason, they are not exactly a health food—they are very fatty. One way to reduce the fat is to make them the day before, skim off the congealed lard, and reheat them the next day.
I am making Vera Cruz Fish Tacos and I decided that I wanted to add a side salad. I could have just served my garlic BBQ corn as a side dish, but I had two navel oranges left over after making a batch of orange infused sugar. Combining the two seemed like a good way to use up the leftovers.
Last year, I created an orange infused sugar, which rapidly became a staple on my counter. It is a simple recipe, just zested orange peel and sugar. It allows you to add a sweet orange zing to anything you are making—tea, breads, whatever—without have to go to all of the effort of finding an orange and zesting it on the spot. This always leaves you with the dilemma of: What do you do with the rest of the orange?
I suggested salmon for Eilene’s and my dinner tonight. Eilene’s response was, “Salmon, salmon, salmon!” Jan, sadly, is still eating blended foods, so she having the left over scallop soup from two nights ago. I am also making mashed yams and Carolina coleslaw to go with tonight’s fish.
I decided that I needed some greens to go with my salmon and soup that I am serving to my sister. A spinach salad seemed like a good idea, but plain leaves and dressing did not seem like enough. I have been doing a lot of cooking lately and I have several “left over ingredients” on hand.
Jan went to England this summer, so of course she brought me back a Jamaican cookbook. I did a Jamaican Jerk Chicken earlier this year, but it turned out much greener and soggier than I really had in mind. The book Jan bought me gave me some ideas for making something closer to what I had originally thought was Jamaican Jerk Chicken.
Originally adapted from Sarah on AllRecipes.com
This recipe started life as a blueberry scone but over the last year I have been experimenting and changing it depending on my mood and available ingredients. I like to make these as mini scones, because everyone knows that three small scones are less fattening than one big one. Actually this is true, three mini scones may be the same as one big one, but if you ate just the one big one you might think, “I only had one! Another half isn’t going to hurt.” Whereas, if you are eating the mini scones you would think, “I won’t have another, I’ve already had three!”