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Pineapple

How to SelectLeaves should be bright green and sprightly, not pallid, brown or limp, and the fruit should feel heavy for its size, yield slightly to pressure but be devoid of soft or brown spots. Look for a faintly fruity aroma that exudes from the stem, but beware a sweetish, fermented odor.Available year-round, the pineapple`s peak season is March through July.How to StoreKeep unripe pineapples at room temperature. Although pineapples do not ripen once removed from the stem, the acidity diminishes with time, creating an illusion of increased sweetness.Ripe pineapples should be refrigerated for as short a time as possible, preferably less than three days. Beyond that, they tend to turn mushy.How to CarveThe most common way is to start by slicing the leafy plume and the stem ends from the fruit. To remove the tough exterior, steady the pineapple upright on a cutting board, then slice downward just below the surface of the rind, following the curve of the fruit. Rotate and repeat. Remove the eyes with a short knife by making v-shaped cuts around each.To slice or chop, place the fruit on its side. To slice, cut it crosswise into 1/2- to 3/4-inch thick slices, then cut each slice in half. To chop, cut the fruit lengthwise into six or eight wedges, then cut each wedge crosswise into pieces.Trim and discard the woody core from each piece.How to PrepareReserve the pineapple juices by carving the fruit on a rimmed cutting board. Not only do the juices make a sweet-tart addition to a cocktail, but the liquid, when mixed with apples, pears or avocados, can keep them from turning brown.The juice also contains an enzyme that breaks down protein, making it a good tenderizer. The enzymes also facilitate digestion. (The juice may also cause the skin on the fingers and around the lips to tingle; this is harmless.)Individual pineapples vary in sweetness. The further the slice is from the plume (and the closer to the stem), the sweeter the fruit tends to be. Reserve less-ripe portions as a garnish, or pair with papaya or mango chunks, either tossed with a syrup of lemon juice, sugar and mint or basil or topped with plain yogurt, then drizzled with honey. Fruit that is slightly overripe or mushy may be used in smoothies or marinades.Diced pineapple finds its way into fruit salsas used with fish or poultry or pork. Some chefs prefer a sprinkle of salt to draw out the acidity.Served warm, the pineapple is sublime. Traditionalists should look beyond the classic pineapple upside-down cake and substitute thin slices in a tarte tatin.Caramelize pineapple under the broiler by sprinkling slices with sugar, a sugar syrup or even honey and heating until brown and bubbly, 5 to 8 minutes. Or simmer it in butter, brown sugar, a pinch of spice and a splash of liqueur and use to top ice cream or rice pudding.To grill, heat wedges on a lightly oiled rack until barely charred, about 2 minutes per side.

Coconut
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Plantains
PlantainsYellow brown, brown and black plantains can be peeled as you would a banana, but it is almost impossible to peel green and yellow plantains. Cut their skin off with a sharp knife.Slice plantains, with the skin attached, on a diagonal into 3/4 inch rounds (or another lengt (Upload by user)

Pots
Pots uCazuelas/uCazuelas are glazed or unglazed Mexican pots which are used for long, slow cooking. There may be concern about the lead content of the glazes. It is preferable to buy glazed cazuelas from reputable dealers. The unglazed pots are NOT safe. (Upload by user)

Prickly pear
Prickly PearWhile wearing gloves, carefully remove spikes by cutting off the ends and peeling the fruit. To use for sorbets and other uses, the pulp should be pur?ed and strained. They can be found at the market from September through December. (Upload by user)

Pumpkin seeds
Pumpkin SeedsuTo Oven Toast/uSpread them in a single layer in an ungreased pan. Bake at 350?F for 13 to 15 minutes, stirring and checking frequently.uTo Skillet Toast/uHeat a skillet over medium heat and toast the pumpkin seeds, stirring often. They will pop (Upload by user)

Queso fresco
Queso FrescoFeta cheese can be reasonably substituted for this cheese. (Upload by user)

Banana leaves
Banana LeavesuPreparing for Wrapping/uTo prepare banana leaves for wrapping, cut them into pieces large enough to wrap the piece of meat or poultry you will be cooking. Simmer them in hot water to cover for 15 minutes to make them pliable. They are frustrating to work with sin (Upload by user)

Rajas
RajasChar and peel the chiles, then cut them into strips about 1/2 inch wide and 2 inches long. (Upload by user)

Refried beans
Refried BeansRemove beans from the juice they have been cooked in and mash them with a potato masher, leaving some unmashed. Cook them in a cast iron skillet with some bacon grease. Season with garlic and salt and pepper to taste.To make canned refried beans extra special, add abo (Upload by user)

Ristras
RistrasDark red chiles that have been dried and strung together with thread, they are completely edible as long as they are not sprayed with insecticide. Never ship them in plastic. They may rot or become infested with insects. (Upload by user)

Roma tomatoes
Roma TomatoesDo not refrigerate as they will lose their flavor.They are excellent in salsa. (Upload by user)

Self-rising flour
Self Rising FlourTo make, add 1 teaspoon baking powder and 1/2 teaspoon salt to each cup of flour called for in the recipe. (Upload by user)
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Shredded meat
Shredded MeatBasic method is to cut meat into large pieces, then cover it with water. Add salt, onion, garlic and peppercorns, then simmer until it is just tender. Let the meat cool off in the broth. Drain and shred. (Upload by user)
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Sierra cheese
Sierra CheeseRomano or Parmesan cheese can be substituted. (Upload by user)
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Squash blossoms
Squash BlossomsThey are extremely perishable, so use them the day they are picked. The squash blossoms called for in Southwestern recipes come from winter squash, not zucchini. (Upload by user)
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Stock
StockPreheat oven to about 400 degrees F. Put cleaned beef, chicken or fish into a large baking pot. Add any fresh vegetables you care to, including carrot tops, if desired. Carrots, celery, and bell peppers are good to use. Onions do not need to be peeled. Place in the oven and brown fo (Upload by user)
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