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Garlic Vinegar

Garlic VinegarTo make, put 4 to 6 minced garlic cloves in 1 quart of cider vinegar. Let stand, covered for 20 days. Strain, then bottle.Storing Garlic in OilIt is a practice with some of us who want garlic immediately handy for cooking, to peel and store it in oil. Garlic is a low acid vegetable, so it needs to be acidified to prevent the growth of micro-organisms and especially to prevent the formation of botulism toxin (caution: undesirable side-effect: DEATH!). Acid treatment also prolongs the quality of garlic and prevents browning.
The method is as follows: Cover peeled garlic cloves with vinegar and soak the cloves for 12 to 24 hours.Drain off the vinegar. It can be reused as garlic-flavored vinegar. Cover the garlic cloves with oil.Refrigerate the jar of garlic and oil, and use it within 3 months. (Source of this information is Dr. George York, the University of California at Davis.)RoastingGarlic cloves can be roasted with an asador or a small dry skillet over high heat. Leave the skin on whole garlic cloves and roast until the exterior turns brown and the interior is soft. When the garlic is cool enough to handle, remove its skin.Garlic Tips:Choose garlic by weight and size; the heavier it is, the fresher it is likely to be. Large heads have bigger cloves that take longer to dry out.The more garlic is cooked, the milder it gets. Roasting produces a mild, sweet, nutty flavor; boiling, a mild flavor; saut?ing, a moderately strong flavor with more bite than boiled but less intensity than raw.Garlic saut?ed with onion will almost always burn. To avoid this, add the garlic at the end.Fresh garlic does not burn as quickly as older garlic because it has more moisture.The green germ that grows in the center of each clove need not be removed in fresh garlic. After the garlic has aged, the green part becomes bitter and should be discarded.Do not store garlic in the refrigerator. Keep it in a cool, dry place in a net bag or a garlic keeper (a covered, ventilated ceramic dish).Chop garlic at the very last minute. As soon as it is chopped, it begins to change and lose some of its characteristic pungency.To make chopping easier, add a pinch of salt, which keeps the garlic from sticking to the knife.

Coconut
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Herba santa
Herba SantaIt contains flavors of licorice and sassafras. Should be added during the last few moments of cooking. Good in green and yellow moles. If it cannot be found, try substituting equal parts fresh basil and tarragon, about half as much by volume than the epazote called for. (Upload by user)

Jicama
JicamaSelect medium size jicama that are smooth, hard and free of spots.To prepare, pare away the brown fibrous skin, then slice into sticks. Jicama may be eaten raw or cooked. It is especially good sprinkled with lime juice and chili powder.Store jicama in a plastic bag in (Upload by user)

Lemon extract
Lemon ExtractThinly peel 1 lemon with a vegetable peeler. Be sure you do not include any of the white part. Dice the peel and combine with 1/4 cup water and 1/2 cup vodka. Pour Lemon Extract into a clean glass jar and set aside to steep for at least 3 days. Store it anywhere, and it will (Upload by user)

Avocados
AvocadosAvocados ripen best off the tree, so if you can wait to use them, buy the rock hard ones. The best are the purplish black, bumpy skinned Haas avocados. They have a rich, buttery flesh. The smoother, green skinned California and Florida avocados are too watery, too sweet, and tast (Upload by user)

Machaca
MachacaUse leftover Machaca to make tacos and flautas. (Upload by user)

Mango
Mangoes (Selecting and Preparing)Reprinted with permission from Mango from Puerto Rico and The Mango Association Mangoes vary in color. This means that color is not an indicator of ripeness. Use these simple steps to select your mango.1. A mango is mostly green with a sligh (Upload by user)

Margaritas
MargaritasTo prepare the glasses for serving, rub a wedge of lime around the inside and outside of the rim of the glass. Dip the rim of the glass into kosher salt which has been placed on a saucer. Put the glasses into the freezer to frost. (Upload by user)

Mesquite
MesquiteThis wood produces a sweet smoke that gives a great flavor to grilled meats. When grilling with mesquite, be sure to use aged wood because the green wood is too oily. Do not use this wood for lengthy smoking or barbecuing of meats. Instead, use hickory or pecan wood. Mesquite bea (Upload by user)

Mesquite beans
Mesquite BeansTo make flour, use fully ripe beans with no beetle holes, picked from trees on the desert floor. Clean beans and heat in a 170?F oven for 4 hours to destroy any internal troublemakers. Or sun dry as the Indians do. Use a food processor to crush beans. Sift seed coats and fi (Upload by user)
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Non-reactive pan
Non Reactive PanWhen a recipe calls for a non reactive cookware, use clay, copper, enamel, glass, plastic, or stainless steel. Do not store processed chiles or tomatoes in aluminum containers. (Upload by user)
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Nopales
NopalesFresh cactus pads are available year found in Mexican markets and some grocery stores. Choose small or medium size firm pads. They should not be wrinkled, soggy or too soft. If you are growing prickly pear cactuses in your garden, the pads are at their best in the spring. You can (Upload by user)
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Nuts
NutsuTo Toast/uSpread them in a single layer in an ungreased pan. Bake at 350?F, stirring and checking until they are done. They are toasted when lightly browned. Bake almonds, pecans and walnuts for 7 to 12 minutes. Bake pine nuts for 5 to 7 minutes.uTo Grind/u (Upload by user)
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Oil
OilCombine canola oil and olive oil to enhance the flavor of the canola oil. This also raises the smoking point of the olive oil. (Upload by user)

Onion
OnionuTo Roast/uWarm a small, heavy skillet over high heat. Cut onion in half, leaving the outer skin on. Roast until the exterior turns brown and the interior is semi soft. Let cool, then remove skin. (Upload by user)
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Artichokes
ArtichokesuTo Clean and Prepare for Cooking/uCut off about 1 inch from the top of the artichoke with a sharp knife. Use a kitchen shears to cut straight across the top of each of the leaves to remove the sharp tips. Remove small, hanging bottom leaves so that it is even all ar (Upload by user)
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