Syl & Art's Family Cookbook

8/22/2019 Syl & Art's Family Cookbook

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Syl & Arts Cookbook 8/6/13 12:27 AM

This is written for our children and it is dedicated to our parents.

About the recipes:

Weve agreed to gather some recipes weve used over the years feeding

YOU, family and guests. We are not trained chefs, these meals are notoriginal, and we have modified some of them to our preferences. These

dishes come from our parents, cooking shows or the Internet. We have

cooked them many times. They are regular items on our home menu. Some

recipes are prefaced with a story about it, that wed sometimes tell YOU.

I started cooking at 21, when I moved out of my parents home away from

my mothers delicious Mexican cooking. I was a full-time student working

part-time supplementing my food budget with federal assistance in the form

of food stamps. I learned how much cheaper it was to cook than buy fast

food. I began a collaboration with my mother. I would ask her how to cook

and she was happy to give advice. I often experimented with recipes. After

eight years of cooking as a bachelor your mom and I met and married.

When we married your mom was a 19-year-old college student. She didnt

know how to cook. As a young girl curious about cooking she was thwarted

because her mother would shoo her out of the kitchen with a Mexican

admonition that loosely translates to: Get out of here! She took onecooking class at ELAC. I helped her at first with what Id learned. Her

cooking confidence, skills, and repertoire grew over the years. Grandma

gave her some recipes too.

This book is to help you reproduce those dishes. Most of these meals have

plenty of shortcuts, so they are easier to prepare. The quantities may have

to be adjusted to your needs. There are more recipes that should be in this

book. Ask your mom how to make them. This is just a starter.

Remember: You have two choices, take it or leave it.

Mom & Dad


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Beans 8/6/13 12:27 AM

Beans are a staple in our home. We love them, but they are not in every

meal. We prepare them in a variety of ways. When I was a youngster, mom

introduced me to pinto beans. It was my job to sort through the dry beans

to remove the pebbles that would literally break teeth if not removed. I took

my job seriously. As an adult when I prepared beans by slowly simmeringthem in water, with an onion and salt I would invariably forget to monitor

the water level and I would burn them more often than not. I stopped

making them from scratch. Apparently my mom had stopped too in her later

years and she suggested I use the Sun Vista canned beans to get past that

first step. This is one of the very few dishes I adopted from my dad. Once

mom had made Frijoles de la holla (whole beans in water) he would modify

them.

Grandpas beans

Ingredients:

2 cans of Sun Vista beans (not the smashed or refried), drain the liquid.

Monterey Jack cheese 8oz. or more

Pork or Beef chorizo pkg. (My dad would use what hed found in the frig.)

Salt to yourtaste preference, (Dad over salted everything)

Directions:

Mash only half of the beans.Heat all of the beans in one pan and add chorizo. Blend occasionally. Cook

until the chorizo is done.

When it is finished but still hot, top it with thick slices of Jack cheese. I think

Dad was unfamiliar with a grater, or he liked things simple.

Your mom usually substituted several slices of thick crisply cooked bacon for

chorizo. She also adds the bacon drippings. The flavor and texture change is

quite good.

BTW, that bacon grease is tasty, not healthy. You decide how to handle it.


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Chili beans, White Rice & Wieners 8/6/13 12:27 AM

Grandpa introduced this one to me, probably because he didnt want me to

starve when I moved into my first apartment. This one is easy. The chili

beans come in a can. The wieners are packaged. The only thing you need to

cook is the rice, the rest is just heated. This serving is just for one.

Ingredients:

1 can of Chili Beans 12oz.

3 wieners sliced (more if you wish)

1 cup white rice (refer to the section on cooking white rice)

Directions:

Heat the chili beans on a low heat.

Boil the wieners in water on the stove, until plump.

Serve the white rice on a plate, cover with chili beans, top with wieners.

Enjoy.


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White Rice 8/6/13 12:27 AM

This is a staple. You can use this with many dishes, including Chili Beans &

Wieners or Italian sausage. Following the instructions on the package of rice

is good enough.

Youll need a pan with a tight fitting lid to cook rice over the stove.

http://allrecipes.com/howto/how-to-cook-rice/

Directions:

There are hundreds of different varieties of rice grown worldwide, but most

cooks only need to know a few basic ratios to cook rice perfectly.

One cup of raw rice yields about three cups of cooked rice.

1. White rice is highly refined and polished and doesn't require washing

before cooking. Recipes using other types of rice, such as Basmati,

sometimes call for soaking or rinsing the rice before cooking to remove extra

starch.

2. To cook long-grained white rice: Put 1 cup of rice and 1 cups of water

in a small (one-quart) saucepan with a tight-fitting lid.


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3. Bring the water to a boil over high heat. Steam should be coming out

from under the lid; keep the pot covered and don't peek under the lid. (For

novice rice cooks, a glass lid is a big help.)

4. Reduce the heat to very low. The rice grains swell as they absorb the

water. If the temperature is too high, the bottom of the pan of rice can

scorch while the top rice is still undercooked. Set a timer for 20 minutes.

5. When the timer rings, turn off the burner and remove the pan from the

heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking

under the lid--the steam will escape).

6. Remove the lid and fluff the rice with a fork to separate the grains.

You can serve the rice immediately, or put the lid back on to keep it warm

while you finish cooking the rest of your meal.

To chill rice for a salad, spread it out on a sheet pan to cool quickly.

For food safety reasons, rice should never be left out at room temperature

longer than two hours.


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Dads Mexican Rice 8/6/13 12:27 AM

OK, I know you guys didnt like the carrots, onions, garlic and peas but

thats how I like it. This is enough for 2 people. This is a staple. Grandma

was from El Paso and had to prove she could prepare rice to impress and be

accepted by Grandpas sisters and cousins in Los Angeles. She impressed

them.

Ingredients:

1 cup White rice

1 cups of water

1 small can of tomato sauce, experiment with options

onion sliced or diced

4 Garlic cloves peeled and smashed

1 small can of peas, drained

1 small can of carrots, drained

3 Tbs. Cooking oil

Directions:

Heat the oil in the pan. Add the rice, heat and stir until it browns, about 5

minutes or less. This gives it a nutty taste.

Add the tomato sauce. Add the water. Add the peas, carrots, onion & garlic.

Bring to a boil. Put the lid on. Reduce the heat so the rice simmers.

Set the timer for 19 minutes.

Do NOT lift the lid unless you fail to see steam escaping.

Ive always wanted to try adding shrimp to it. I would try adding it quickly

about 13 minutes into the simmering. The shrimp should be peeled and

deveined if it is fresh.


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Tamales 8/6/13 12:27 AM

Making tamales has always been a social event in our family. Christmas time

is when we usually make tamales. Weve experimented with a variety of

meat fillings, but pork and beef are the standard. Sweet tamales will be a

different recipe. This recipe will include several short cuts to make it easier.

Btw, leftovers reheat in a ziplock bag w/water (~ 1 oz.) 2 minutes.

Ingredients:

Pork butt roast, or beef pot roast (about 2lbs.)

1 can of whole jalepeos (for the juice)

1 bag of Prepared Masa for tamales (the dough)

1 cup of Crisco shortening

2 bags of Hojas (Hoja pronounced O-Ha corn husks)

1 lb. of Monterey Jack cheese

7 diced potatoes diced (optional)

Things youll need:

1. Pot for steaming tamales (Put a vegetable steamer inside or as in mychildhood a cheap upside down aluminum pie pan with holes punctured

by a knife)

2. Crockpot3. Electric Hand Mixer or strong clean handsDirections:

1. The meat takes the longest to cook if you want it tender. Put the meat ina crock pot with the jalapeo juice. You can let it cook at low overnight. It

is ready if it falls apart when you try to lift it with a fork. Drain the juices

and save for topping when serving the tamales. (If you want to use the

potatoes, they can cook in the crock pot too.)

2. The masa from the store is too dense so it needs to be lightened withCrisco (made less dense-floatable/bouyant). The test it to put a piece of it

in a cup of water. It should float quickly. It may rise and float right out

of the bag, but slowly. The Crisco will also make it easier to spread on the

hojas with a spoon.

3. The hojas need to soak in water until they are pliable (~20 minutes).Some of the leaves wont be wide enough to use, which is why it is wise

to buy extra bags, they are cheap.


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4. How much in the hoja? It doesnt have to be meal size nor cookie size.Consider making it the size of a smallburrito.

5. Spreading the masa on the hojas: The hoja shape is a triangle.a. With the back of a table spoon drop some on the bottom half of

the triangle. (You can spread it around if it makes you feel better.But really? Its not necessary.)

b. Add the meat & cheese.c. Roll it like a burrito.d. Fold it. The top half of the triangle should be empty allowing for a

good fold, if not then squeeze it like a tube of toothpaste to make it

fold easier.

6. Steaming the tamalesa. Add about 1 inch of water to the pot (regardless of its size) put

your pan/veggie steamer in. The water should not rise above the

pan/veggie steamer.

b. Stack the tamales tightly, vertically, open side up.c. Cover with aluminum, or moist dish towels as my mother did.d. Put them the pot with a tight/correctly fitted lid.e. Heat to a boil (about 5 minutes) at high, the lower to medium/low

for about 75 minutes

f. Check frequently to see if steam is still escaping, if it isnt youreout of water and the temp was too high. Dont panic, add somewater down the side of the pot and pay attention. Continue

steaming until they are done.

7. The juice from the crockpot could be in a gravy bowl and spoon served ontop of the tamales.


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Nachos 8/6/13 12:27 AM

There should always be corn tortillas in your pantry or frig ALWAYS. The

are cheap, tasty when they are fresh and can be used in lots of recipes.

They last longer than bread and can be filled with all kinds of food. Flour

tortillas are good too, but corn is healthier and more useful.

Ingredients:

1 dozen Corn tortillas

1 cup Cooking oil

long tongs are NECESSARY to prevent burnt fingers.Directions:

Heat oil in a pan. Cut the stacked tortillas in sixths. Test one triangle. It should get golden and crisp in a short time, if not the

oil is not hot enough.

Carefully place triangles in the hot oil. Keep an eye on them until you arecomfortable with the timing. Turn them often.

When they are golden and ready, remove, place them on paper towels todrain.

Salt to taste.Did you make a salsa or guacamole for them?


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Guacamole 8/6/13 12:27 AM

What can I tell you that you dont already know? We love Guacamole!

Btw, it is very healthy, so enjoy it often.

Picking your avocado: If you want to use it immediately, it should feel a little

soft. If you want it for later, firm is good. Paper bag it and check it daily,

until it is soft.

Ingredients:

Avocado, not an option duh

Salt

Ingredient options:

Salsa (home made)

Sour Cream

Lemon juice

Bacon bits

Directions:

After I cut it in half, I use a knife to pull the seed out. Some people push it

out from the other side.

Mix the ingredients you choose, but only use as many avocados as youll

finish. It doesnt need to be creamy smooth, chunky is good too. Go easy onthe sour cream and salt.


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Salsa by Mom 8/6/13 12:27 AM

Party Size BatchIngredients: Beer (Mexican) 3oz. Cilantro 2 bunches Garlic 1 clove Lemon juice 5 oz. Onions 3 Salt 1 Tbsp. Serranos chiles 1 handful Tomatoes 5 Tomato sauce - 1 8 oz. can Water 8 oz.Directions:

Chop your ingredients (do not use a blender),

Remove the stems, not the seeds from the Serranos. You may substitute

fresh Jalapeos or mix them in with the Serranos. Habaneros will add extra

kick for those that enjoy HOT sauce.

Let it chill in the fridge for awhile.

Your mom eye balls the quantities, so adjust the them accordingly.


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Chili Verde 8/6/13 12:27 AM

Grandma introduced this recipe to your mom. Your mother made some

changes to make it her own, but Grandma tasted your moms version and

approved it. It can be hot or mild depending on how many jalapenos you

add.

Ingredients:

3-4 lbs. of Pork Butt with the bone

1 can Cream of mushroom soup

1 cup diced onions

1 can Chile Las Palmas green enchilada sauce

cup Fresh Jalapenos (usually hotter than canned) chop them up or

1 can of La Victoria whole Jalapenos, add the juice for more flavor

Directions:

Cook in a crock-pot large enough to hold it all. It will take at least 4 hours. If

you cut the meat into smaller pieces it will cook faster. The longer you let it

cook at low temperature, the more tender it gets. You may let it cook

overnight, or all day while you are at work for the best results.

Tip:

When it is finished cooking and you refrigerate it after dinner, the fat will

rise and harden like wax. That is the best time to remove the fat and jell ifyoure watching your calories and health.


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Meatloaf 8/6/13 12:27 AM

This is one of your mothers favorite dishes. Your Nana didnt cook this, so

for your mom it was a special treat.

This is one of the simplest dishes to make because you buy it prepared, not

cooked from the Supermarket.

Ingredients:

1 lbs. ofpreparedmeatloaf (from the Butcher)

1 bottle Ketchup

Directions:

Place it in a meatloaf pan or Breadloaf pan

Preheat the oven to 350

Cook for 1 hour.

Or you can make your own by checking the online recipes. Its hamburger

meat with additional spices.

The Ketchup is for dressing and you can add stuff to that too, try Brown

Sugar.


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Pork Chops & Applesauce 8/6/13 12:27 AM

Pork chops & applesauce lol How many times did you hear that? Pork

chops should not be served undercooked. Trichinosis is what one gets from

eating undercooked pork. (Bacon and Hams are smoked, so you are not

really cooking them youre just heating them up.) Overcooked pork is stiff

without any sponginess. Thin pork chops are easy to overcook, thats howgrandma cooked them for me. Its how I grew to like their saltiness. Thick

chops are easier to cook properly because their thickness give you a wider

margin of error and a greater opportunity to be successful.

Ingredients:

Pork chops 1 thick

Cooking oil

Pepper

Applesauce for serving as a side for dipping.Directions:

1. Heat the frying pan. Make sure it is hot. When you drop the pork chopson the hot oil you should hear it sizzle. You are searing it. Leave it there

for 3-4 minutes before you flip it. Leave it there for another 4-5 minutes.

Now lower the heat and let it cook 4-5 minutes. These times depend on

the thickness of the meat, so experiment.

2. Pepper the chops3. Test by pressing with fork pressing or use a meat thermometer

When you test, some sponginess is good. There will be no spongy feel when you press if it is well-done.

Serve with applesauce on the side. The sweet & salty are a good mix.


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Puerco Pibil 8/6/13 12:27 AM

Robert Rodriguez the writer/director etc. ofOnce Upon a Time in Mexico

presented step-by-step directions in the Special Features of his DVD on how

to prepare Puerco Pibil, a dish featured in the movie. After watching this

movie and the Special Features, we decided to make the dish. We even

gathered the banana leaves from the plants in my apartment complex. Ithas become a favorite. Robert would probably say I made it less authentic

by using a Corning Ware casserole dish with a lid instead of using the

banana leaves, the last time I made it.It was still delicious.I no longer have the DVD movie but recently, I found this recipe online.

http://www.thespicehouse.com/recipes/puerco-pibil-recipe

Ingredients:

5 pounds pork butt, cut into 2 inch cubes

5 tablespoons annato seeds

2 teaspoons cumin seeds

1 tablespoon whole black pepper

1/2 teaspoon whole cloves

8 whole allspice berries

2 habanero Peppers, fresh or dried, cleaned and minced (optional)

1/2 cup orange juice

1/2 cup white vinegar8 garlic cloves

2 tablespoons salt

5 lemons

1 shot of tequila

Banana leaves (optional)

Directions:

Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves,and whole allspice in a mortar and pestle, molcajete y tejolote, spice

grinder or coffee grinder.

Blend the cleaned and chopped habanero peppers with the orange juice,vinegar, garlic and salt.

Mix the dry spices with the liquid. Add the juice of 5 lemons and a nice splash of tequila.


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Place the cubed pork butt in a large zip lock bag and add the marinade.Soak 4-6 hours, in refrigerator, turning several times.

Line (8x13) baking pan with banana leaves. Pour in pork along with themarinade. Cover with Banana leaves and seal the pan with foil. Bake in a

325 F degree oven for 4 hours.Helpful Hints

Banana leaves are optional, because I haven't found any locally yet. Take it easy on Habanero peppers. HOT! HOT!! HOT!!! Preground spices can be used in place of the whole spices, but the

brilliant flavor of freshly ground spices really makes this dish what it is!

My changes:

Spices can be purchased cheaper in plastic bags in the International section

of your local supermarket. Dont buy them ground up already.

The first time we made this, my children ground the spices in a molcajete,

(mortar and pestle) it was difficult and the results were unsatisfactory. The

next time we ground the spices with an electric coffee grinder. That was

faster, easier and ground finer.


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Rib Eye steak: Pan, Broiler, BBQ 8/6/13 12:27 AM

This is a good steak. Its a great steak if it is cooked properly. It can be

barbecued, broiled or pan cooked. It can be purchased bone in or out but

that only matters if you have dogs to benefit from leftovers.

Ingredients:1. Steak rub, find one you like. Ive used Montreal, Lawrys and others.

There is usually one at the butcher counter. Sea salt and Pepper work

just fine too.

2. Rib eye steak, I usually get a nice thick -1 steak from the butcher.Directions for pan cook:

1. Your pan should have a nice thick bottom to maintain an even heat. Ifyou dont have one then broil it under the oven.

2. Using paper towels, pat dry both sides of the steak, and then cover it withyour chosen rub, or just use salt and pepper.

3. Very lightly oil (Pam spray) the pan.4. Heat the pan for one minute at high.5. Lower the heat to medium and put the steak in.6. Cook for about 4 minutes.7. Flip the steak and cook for 4 more minutes. NO MOREflipping.8. Turn off the fire and let it sit in the pan until it stops sizzling.This should give you a medium rare steak. If you press a fork to it, there will

be a spongy/springy feel to it. A well-done steak has no sponginess.

Directions for Broiling:

1. The broiler is the drawer/tray under the oven. It cooks at only onetemperature. The closeness of the meat to the fire (higher up) does

increase the temperature effect on the meat. I usually put the meat on

the lowest tray setting.

2. Using paper towels, pat dry both sides of the steak, and then cover it withyour chosen rub.

3. It cooks fast and it is out of sight so check it every 3-4 minutes. Youll flipit once, just once. You can check it with the fork or a meat thermometer.

(I have always used a fork. Ive done it often enough to know by the


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spongy feel of the meat. A thermometer in the meat is much more

accurate. Look into getting one eventually. I own one now.)

Directions for BBQ:

1. Do not close the lid on steaks, stand there and watch it cook. It goes byquickly. This is similar to broiling, except you get to watch it. Pay

attention you dont want to ruin a good steak. You want to serve a great

one.


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Salmon 8/6/13 12:27 AM

Salmon is eaten raw on Japanese sushi rolls, so undercooking it is not a

problem, overcooking it gives you a dry tasteless failure. Fish cooks very

quickly. I prefer it more rare than well done. A whole salmon filet can feed

several people depending on its size, flavor and their appetite.

Salmon can be Wild or Farm grown. Wild is supposed to taste better. Youdecide.

Ingredients:

One salmon filet with skin

Butter

1 Lemon sliced

Tartar sauce (for your guests?)

Dill sprigs are a nice option too

Directions:

Pat dry the filets meat side with a paper towel (napkin). Fish is not flipped

like Rib Eye steaks. Youll cook it with the skin side down. Over a medium

heat it will be done in 5 minutes or less.

Oven: Wrapped in aluminum with butter and dill.

Pan-fried: fry in butter in a medium to hot pan. It will change color andtexture. It is ready when it breaks apart, flakes at the press of a fork.

BBQ: lay a sheet of aluminum on the grill to prevent flaking pieces from

falling into the fire.


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Lobster Puerto Nuevo 8/6/13 12:27 AM

Puerto Nuevo is a small fishing village in Baja on the way to Ensenada. Your

mother and I spent a lot of time in Ensenada during the first years of our

marriage. On the way there we would stop at Puerto Nuevo and eat lobster,

rice, beans, tortillas and beer. There may have been 20 restaurants and that

was the core of their menu. We had good times there.

Directions:

Cooking lobster is quick and easy. This dinner consists of: beans, Spanishrice, tortillas and lobster. Drink options: soda, Mexican beer,

tequila/scotch, California wine

You may purchase live lobster, but cook them the same dayand keepthem in the fridge until you cook them. Put them into the boiling water

soon after removing them from the fridge.

Spiny/Rock/Pacific lobsters have long antenna and no claws. Maine/Clawed lobsterare from the Atlantic coast and their claws usually

have a rubber band around each one. Leave them on until after cooking.

Frozen lobsteris usually just the tails. Let them thaw before cooking. In a large pot with a lid add enough water to submerge the lobster. THE WATER SHOULD BOIL BEFORE YOU PUT IN THE LOBSTER. It only takes 6-7 minutes in a covered pot to cook if the water is actively

boiling. The shell will change color to a bright red/orange.

Opening the lobster is not easy without proper tools, a mallet or kitchenscissors are very helpful.

Melted butter and lemons should be available.


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Baked Ribs: Baby Back Pork 8/6/13 12:27 AM

Baby back pork ribs are much smaller than Beef ribs and they are more

tender. Remember to let them sit for 10-20 minutes after pulling them out

of the oven. This will make them juicier. Btw, The same applies to all baked

meats. I usually cut the ribs in pairs, just before serving.

Ingredients:

Buy as many slabs as you think necessary for your guests. Youll need a tray

or pan long enough to hold them, and still fit in the oven.

Directions:

Defrost the slabs to ensure proper absorption of the marinade. Marinate the meat. Your mom makes a delicious marinade, ask her. You can always use BBQ sauce instead. Preheat the oven to 325 degress. Set the timer to 70-90 minutes.

a. After one hour check them every 10 minutes.b. The longer they cook the drier and flakier (falls off the bone).c. Youll have to decide if you want them juicy or not.d. Eating raw pork (pink) may lead to Trichinosis. NOT good.


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BBQ Ribs: Pork/Beef 8/6/13 12:27 AM

BBQ with propane or charcoal? Both are good.

Propane BBQ: When the meat is ready to grill, wire brush clean the grill

AFTER youve heated it up at high for about 5 minutes, by then the previous

meal will be carbonized. Turn off the fire before you clean it. Turn on the fire

again to heat the grill 5 minutes before you add the meat.Charcoal BBQ:Use the brand that has the coal embedded with fuel. It

burns out before cooking time. Charcoal takes about 30 minutes to be

READY. The coal should be in a pyramid before lighting and flattened after

most of them are grayish to white. Waiting for the color change is

IMPORTANT because you want an even heat that wont flare up and you

dont want your meat to taste like lighter fluid.

Ingredients:

BBQ sauce, soy sauce, Worchester sauce, mustard,

Pork or Beef ribs

Directions:

Blanche the pork ribs. (That just means simmer them in water to remove

some of the excess fat.) Fat burns like crazy on a fire and it makes it difficult

to cook the meat evenly. I once complained about doing this until I tasted

how tender the ribs came out. Also, I didnt have to put out fires.

Mix all the sauces in one bowl and have a tool ready to spread it on the

meat. A tablespoon or brush are good for spreading on the sauce.

The ribs are partially cooked after blanching so they will spend less time on

the grill. Place them on the grill with a medium fire and cover the topside

with sauce. After about 5 minutes turn them over and cover the top with

sauce. Let them cook for another few minutes.


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Buuelos 8/6/13 12:27 AM

This is a traditional Mexican holiday treat. It is fried, sweet and crunchy. It is

also a lot easier to make nowadays than it was when I first tasted them

during the Christmas season as a child. Back then my mother made the

dough from scratch. I was the same dough recipe for making flour tortillas.

In the 80s before the Internet, when I was teaching 5th graders, I asked my

students to suggest a menu for our classroom to celebrate Christmas before

our winter vacation. We would cook and feed ourselves then exchange gifts.

One little boy asked if we could make Buuelos and I said yes, but I knew it

would mean making the dough and it would be fun but time consuming. To

my surprise he said hed bring the tortillas.

What do you mean? I asked.

My mom fries flour tortillas to make Bueulos. He told me.

That option is common on the Internet. I adopted it too, for many years.

One year, I decided to experiment. This is the recipe I used in 2012.

Wonton Bueulos

Ingredients:

1 pkg. wonton skins, (pick from two sizes),

Honey,

Powdered sugar,Ground Cinnamon powder,

Cooking oil.

Directions:

Heat oil in a frying pan. It should be deep enough to submerge one sheetof wonton skin at a time. It will quickly begin to bubble and rise. Turn it

over with some tongs. Remove it while it is golden. It will continue to

darken as it cools and drains over paper towels.

Drizzle honey or sprinkle cinnamon with powdered sugar over them. If they are chewy instead of crunchy then cook them a little longer. Red and Green sprinkles make them more festive.

Syl & Art's Family Cookbook

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