I have said more words in Nahuatl this week than ever before, and just to throw one more in the mix lets all say chocolate. Summertime brings exotic foods from all the lands, well this is NYC so there is really no specific season for exotica. So enters sorghum or huazontle as it is known in Mexico. It is surprisingly tasty and mild. I first trimmed them down to five inch pieces since these stalks were easily 18 to 24 inches long and then blanched them in boiling salted water and then shocked them with ice water to keep them green.
I then took a mexican cheese similar to mozzarella called queso oaxaca and placed it between the fronds and then tied them off with string.
I had whipped up some egg whites, using a hand mixer, because I dont have to use big fancy gadgets all the time, and I dipped the pieces in seasoned flour and then the egg whites and fried until brown. For the sauce I made a tomatoe couli with garlic, fresh tomatoes and dried red chiles that was ladled over the top.
These get picked up and eaten like corn on the cob. They were eaten so fast all I was able to remember to photograph was an empty plate with the stalk and a little sauce. I had plenty of left over egg whites so mini chocolate-caramel souffles were on the dessert menu.
9 comments:
oh baby....I have no idea what all that is, but I know I want some of it!!! The food! I'm talking about the food! ...I think.... ;)
What cookbook have you been reading lately? Cutting edge stuff here!
Without pretense I must say that while I own many strange and unusual cookbooks, as well as standard and common, I rarely if ever use the recipes. I collect the books mostly for their difference and I do read many of the recipes but this just gets absorbed and then later expressed usually out of context. I usually shop in out of the way places and when I see something interesting or something I have never seen before I get it and then try to learn about it, Huazontle for example. I have been unusal food shopping in Jackson Heights, Queens lately and their is a strong Ecuadorian, Peruvian, Columbian, Mexican population there...
okay, here i am eating burgers and you're eating huazontle!!?! i think you should do a whole post in nahuatl. anyway, this looks crazy good.
Jesus. who are you?
and where did you get THAT recipe!?!
ooh, I am LOVING the new picture!!! you are one good lookin dude, Dog. you look like don Henley!!! Can you sing?
That souffle look absolutely yummy! But, I'm still waiting for some more pics of your nachos....
Oh, and I love the pic...you know a man with gray hair drives me wild, don't you? :)
Thanks - I bought some what they were calling "Huatxontle" at the Santa Barbara Farmer's Market this morning and the guy described the cooking method as like being for chiles rellenos, but I could NOT for the life of me figure out what he was talking about.
Now it all makes sense, with that belt-like Oaxacan cheese. I will cook it up tomorrow!
*mouth waters* Which recipe did you utilize?
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