Here is a post for recipes, which I just make up! Surprisingly, most turn out ok. Recipes are in the comments...so that I don't go over my character limit in the post
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Jamón con Calabaza (Ham & Squash)tallwhiteNovember 19 2011, 03:51:05 UTC
OK, this is a recipe that my brother and I adapted from one he found on the internet and cooked up one day. It was pretty fucking awesome, and I hope you guys enjoy it too.
You Need: 1 large stew pot (heavy) about 3C water roughly 2C zucchini, chopped 3 medium tomatoes, chopped 1 medium onion, chopped 2 cloves garlic, chopped fine corn kernels from 2 ears corn, cut from the stalk 1 green pepper, chopped about 1-1 1/2 lbs ham 1 tsp chili powder (NOT cayenne pepper!)
1. Dice up your ham and throw it in the pot with a little oil and let it brown a bit while you set about chopping all those veggies. 2. Start with your onion and your pepper, because those go in the ham first. Chop them roughly and set aside for when your ham has finished browning. Try not to cry too much. 3. Throw those veggies in when the ham looks delicious. Cut the corn off the cob, dice your garlic, set aside. 5. Next, dice up your tomatoes and zucchini. They follow the corn and garlic immediately, so when you get it all cut, put all four of them in the pot with your ham, onion and pepper. 6. Add 3C of water to the mix, to make a nice soup. Throw on your chili powder. 7. Simmer until it starts to look like delicious soup, about 10-15 minutes or so, IIRC. Just keep an eye on it and you should be fine. The concoction should look like it's a fancy tomato soup with lots of veggies. And ham. Yes.
We served this hot with tostones and wheat tortilla. I suggest you do the same. Traditionally, this dish is made with chicken, not ham, but ham was what we had, so ham was what was fixed.
You Need:
1 large stew pot (heavy)
about 3C water
roughly 2C zucchini, chopped
3 medium tomatoes, chopped
1 medium onion, chopped
2 cloves garlic, chopped fine
corn kernels from 2 ears corn, cut from the stalk
1 green pepper, chopped
about 1-1 1/2 lbs ham
1 tsp chili powder (NOT cayenne pepper!)
1. Dice up your ham and throw it in the pot with a little oil and let it brown a bit while you set about chopping all those veggies.
2. Start with your onion and your pepper, because those go in the ham first. Chop them roughly and set aside for when your ham has finished browning. Try not to cry too much.
3. Throw those veggies in when the ham looks delicious. Cut the corn off the cob, dice your garlic, set aside.
5. Next, dice up your tomatoes and zucchini. They follow the corn and garlic immediately, so when you get it all cut, put all four of them in the pot with your ham, onion and pepper.
6. Add 3C of water to the mix, to make a nice soup. Throw on your chili powder.
7. Simmer until it starts to look like delicious soup, about 10-15 minutes or so, IIRC. Just keep an eye on it and you should be fine. The concoction should look like it's a fancy tomato soup with lots of veggies. And ham. Yes.
We served this hot with tostones and wheat tortilla. I suggest you do the same. Traditionally, this dish is made with chicken, not ham, but ham was what we had, so ham was what was fixed.
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