The CookingBites recipe challenge: tinned/canned tomatoes
- Thread starter TastyReuben
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We ate that occasionally when we were kids.
Barriehie
Veteran
Me as well. Close as I get now is an occasional impulse can of SpaghettiOs...
Here's my first entry then: Michelada with sangrita
This is delicious and the ingredients work beautifully together. The beer adds bubbles; the tomato and orange juice create the sweetness; the salt counteracts the fruitiness; the hot sauce/pepper adds that pick-me-up.
If you don't want beer, but rather, tequila or vodka, then fine. The sangrita is good enough to drink on its own, mind you.
I've still got some "sal de chapulín" (salt, grasshoppers, chile de arbol powder) in my cupboard; it's been there for years, so I used that, but go ahead and use any fancy salt you like.
You'll see La Catrina to the left
. She's typical of the Day of the Dead celebrations in Mexico.
This is delicious and the ingredients work beautifully together. The beer adds bubbles; the tomato and orange juice create the sweetness; the salt counteracts the fruitiness; the hot sauce/pepper adds that pick-me-up.
If you don't want beer, but rather, tequila or vodka, then fine. The sangrita is good enough to drink on its own, mind you.
I've still got some "sal de chapulín" (salt, grasshoppers, chile de arbol powder) in my cupboard; it's been there for years, so I used that, but go ahead and use any fancy salt you like.
You'll see La Catrina to the left
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Not even vegetarian. They ink sacs are extracted from harvested squid and cuttlefish, and then dried.
SandwichShortOfAPicnic
Forum GOD!
So I read in your links, very interesting.
I've cooked with it in the past. Bought in little sachets and it does keep a long time. I've also used it fresh from the squid. We are off topic... I don't know if I have any recipes containing it here... but there is a marvellous slow cooked squid I've done which uses tomato and squid ink.
SandwichShortOfAPicnic
Forum GOD!
Us newbies (or brains) might need a link
Us newbies (or brains) might need a link
I don't actually have any recipes here - that was what I meant. I didn't think I did. So no links except for a photo of squid ink rav. made for Hallowween once (no recipe) here
- Joined
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Herbaceous
Veteran
First entry from me: Tater tot casserole
I love to make this one during the winter months. It’s very hearty and filling.
I love to make this one during the winter months. It’s very hearty and filling.
Here's a second entry: Syrian Meatballs
Don't ask me why they're Syrian, because I don't know. I know very little about Syrian cuisine, and this recipe is in my files written in my own fair hand.
The addition of very small quantities of cinnamon and cumin adds a certain warmth to the meatballs, although you'll be pushed to actually taste them. They're also found in Greek and Turkish cuisines. Very subtle.
The lime/lemon juice in the sauce works incredibly well, much to my surprise. The toasted almonds add a lovely crunch to the final dish.
If you make smallish meatballs, you can serve this as an appetizer. Bigger, as a main course, with some basmati rice.
Don't ask me why they're Syrian, because I don't know. I know very little about Syrian cuisine, and this recipe is in my files written in my own fair hand.
The addition of very small quantities of cinnamon and cumin adds a certain warmth to the meatballs, although you'll be pushed to actually taste them. They're also found in Greek and Turkish cuisines. Very subtle.
The lime/lemon juice in the sauce works incredibly well, much to my surprise. The toasted almonds add a lovely crunch to the final dish.
If you make smallish meatballs, you can serve this as an appetizer. Bigger, as a main course, with some basmati rice.
Great entries so far - keep it going!
oldjanie
Regular Member
Base for pretty much anything I cook. Recipe writing practice during batch cook next week. Thank you ‘Reuben. X
Barriehie
Veteran
TastyReuben This isn't a tin but they're sun dried and the only packaging I could find. Is this usable?
Thank you!
Thank you!