INGREDIENTS

INSTRUCTIONS

====================================================== ==== GLOSSARY
OF INGREDIENTS OF MEXICAN AND SOUTHWESTERN COOKING
======================================================= === ACHIOTE
SEED: The dried reddish seeds of the annatto tree give food a bright
orange-yellow tint when they are cooked first in hot fat; then, the
seeds themselves are discarded.  Sometimes they are ground to a  powder
and stirred into such foods as butter for color. They impart a  flavor
that is gentle and hard to describe; like that of saffron, it  has an
earthy quality. ADOBO:  A piquant sauce of tomato, vinegar and  spices.
ANISE SEED: This small, elongated seed tastes sharply of  licorice.
ATOLE BLUE CORNMEAL: This is blue corn that has been dried,  roasted,
and ground specifically to be used in make ATOLE, a cornmeal  gruel.
Blue corn, unlike ordinary field corn, is always dried and  ground
before use. Cornmeal, blue, yellow, or white, can be used as a
thickener. AVOCADO: This fruit is ripe when the flesh under the
leathery skin yields to light pressure. A hard avocado will ripen if
left at room temperature for two or three days. The Haas or  California
type is smaller and darker green than the emerald type  grown in
Florida, and some say it is more flavorful as well. Keep  avocado flesh
from discoloring by brushing it with lemon juice as it  is peeled.
BEANS: It takes time to prepare dried beans, but the  result is a
tender bean that is still firm.  Canned beans are  sometimes mushy, but
they are convenient to keep on hand and are  packed in liquid that adds
flavor to many recipes. Dried beans keep  almost indefinitely. Before
cooking dried beans, rinse them well and  pick them over for stones or
inferior beans. TYPES OF BEANS: BLACK  BEANS: (frijoles negros, turtle
beans) though small, have a hearty  flavor.  South American cooking
makes great use of them. With their  dramatic dark purple-blue color,
they lend themselves nicely to  garnishes. BLACK-EYED PEAS:  (cowpeas)
are the seeds of the cowpea,  an annual vine. They are tan with a
blackish stain, hence  "black-eyed". GARBANZO BEANS: (chickpeas) are
Spanish in origin.  These rounded beige beans have a nutty flavor.
NORTHERN BEANS: are  white, relatively large and mild. PINTO BEANS:
(frijoles) are  charmingly speckled with brown on a pale or pinkish
background. RED  BEANS: are favorites in the southern states. Pinto
beans may be  substituted. BUFFALO:  This commercially raised red meat
is lower in  cholesterol and fat than beef.  Unlike beef, it isn't
marbled with  fat. Accustomed as we are today to tender cuts of meat,
buffalo is  best enjoyed ground rather than steaks. CAPERS:  These are
the  pickled, green buds from the prickly caper bush. They are somewhat
smaller than raisins and are bottled in brine. CAYENNE:  See Chile.
CHAYOTE: (christophine, mirliton, vegetable pear): Related to gourds,
chayote squash have none of their brilliant decoration. Light green
skin encases firm flesh of an even paler green. Chayote may be baked,
steamed, stuffed and sauteed. A 1 lb Chayote makes a nice serving for
two or three people. CHEESE: Traditional Mexican cheeses were mad  with
goat's or sheep's milk. The following cheeses are used in this  style
of cooking: TYPES OF CHEESE: CHEDDAR: is a mild firm cheese of  English
origin that becomes more sharp with age. It melts  beautifully.
CHIHUAHUA: (Asadero Or Oaxaca) is white, creamy and  tangy. Sometimes
it is sold braided. Mozzarella or Monterey Jack may  be substituted.
CO-JACK: is an American invention. Block cheese  marbled with Colby and
Monterey Jack. COLBY: is a slightly sharp  cheese with a flavor similar
to that of Cheddar. This American cheese  has a rather soft open
texture. MONTERY JACK:  is a mild cheese  usually sold in blocks. It
softens at room temperature. QUESO ANEJO:  is an aged, hard grating
cheese. It ranges from pale cream to white  in color and is quite
salty. Romano or Parmesan may be substituted.  QUESO FRESCO: (Ranchero
seco) can be compared to a very salty  farmer's cheese.  A reasonable
substitute for this crumbly cheese is  Feta Cheese. SIERRA:  is another
rather dry sharp cheese that grates  easily. Romano or Parmesan may be
substituted.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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