Giuseppepaolo

Yes, you heard right. Beef Tongue. It's in there. It's good. I swear. And you're talking to someone who went waaaaaaaaaay beyond hercomfort zone on this one. Before we go there, let me say a few things here. And I think you'll wanna hear them. First off, for the past 3 weeks, I've been participating in the  Muy Bueno  Cookbook  Spotlight & Cook-Off sponsored by  Hippocrene  and hosted at  girlichef    This cookbook is truly Muy Bueno. Here's a list of the recipes I've cooked during these wonderful three weeks: Mushroom, Jalapeno, and Cilantro Salsa Prickly Pear Margarita Capirotada - Mexican Bread Pudding You can go to   girlichef 's site and see what everyone else made. After all, I'm not the only one reviewing it. When the Muy Bueno Cookbook arrived, of course I instantly started browsing through the recipes. The first thing I thought was....wow, I've either made or eaten a lot of these recipes! Do you know why that is? No, not because...

Last week in reviewing the Muy Bueno Cookbook we had the option of making Mushroom, Jalapeno, and Cilantro Salsa and/or Capirotada (Mexican Bread Pudding). I had planned on doing both and posting both, last week. I only got to do the salsa. I had purchased all of the ingredients for Capirotada, and was ready to make it when I discovered it's not something you can just "whip up". Not that it's labor intensive but there is some time (prep and rest) needed. I had to wait until the following weekend to make it. If you're not familiar with Mexican Bread Pudding, let me start off by saying it's not a custardy bread putting. There are no eggs or cream in the recipe. The bread soaks in this wonderfully amazing syrup thats made with piloncillo,. cinnamon, cloves and water. Piloncillo is sorta, kinda like brown sugar. I found mine at the Mexican market. It's sold in cones and is very hard. Have you ever come across those brown sugar 'stones' before and they...

As I was thumbing through the recipes and reading the stories in Muy Bueno, I just happened to notice that 'Drinks' had a pretty thick chapter (A huge plus in my book) and when I saw this vibrant fuchsia margarita...I knew it was meant to be. I mean... look at that color! AND its a margarita. How perfect is that?! The Muy Bueno Cookbook is a complication of old-world northern Mexican recipes that span 3 generations. The stories and memories that are shared are touching and heart felt. They bring the recipes to life as the importance of family and tradition are expressed. The team that make up Muy Bueno include Evangilina and her daughters, Yvette and Veronica.  The three of them pay an incredible tribute to the grandmother in such a way that makes you wish you could've spent time in her kitchen, in her presence. Learning the old-world ways. But since that's not going to happen...lucky for us, Muy Bueno can bring those ways to your kitchen. This week I have chosen a re...

There are a lot of different kinds of salsas running around out there. There's red tomato, tomatillo, strawberry, mango...etc etc. But have you tried Mushroom, Jalapeno, and Cilantro Salsa? Let me start off by telling you a little secret. Sometimes I get stuck on being a purist. I get attached to the original and am reluctant to embrace the new. I kinda have to mull it over....consider it....talk myself into it and then ease on in. It's not often that you'll see me among the first to jump on a bandwagon. With that said...in making this salsa....I was...timid. Not sure what to expect and how it would fill the roll that red tomato salsa has. Well...it doesn't. But that's not a bad thing. It has it's own roll. It's own flavors and it's own character. Once made...it's best after it has sat for a couple of hours and served at room temperature. It's even better the next day. I mean way better. Sitting here thinking about it, I want some with a tray of ...