Larson Lodge: Comida Mexicana

Comida Mexicana

Welcome to our cookbook! Someday it will be in every kitchen. We can always hope. Diana and I wanted to share our recipes with our family and friends so we decided to publish a cookbook.

Sunday afternoons were always the day Diana cooked a huge Mexican Dinner for our family. It started with Diana, me, our two children (Israel and Naomi). Then it grew every Sunday until we were cooking for sometimes as many as twenty or more.

Our kids are grown up with kids of their own now. They want to continue the traditions we started years ago so Diana and I thought it might be nice to pass on our recipes and traditions in a cookbook.

We both come from similar backgrounds steeped with traditions from old Mexico. We carried on as many of these traditions as we could remember and now we will pass them to our children and all of you hoping every family can share the happiness we have enjoyed.

Our cookbook is formatted like most with main dishes, vegetables, desserts and some traditional full course meals. Of course we will throw in some anecdotes and stories from our most memorable occasions.

Just remember, Mexican Food is all about love and sharing. How could anything you love or put your heart into, be less than perfect?

So on to the cookbook! Hope you enjoy!

Larry & Diana

Cosas Para Cocinar

These are a few of the more common household items found in the Hispanic kitchen including a brief instruction. We also have a list of the more common spices. Buy whole spices and grind them. Flavor is totally different. You will notice in most of the recipes, the spice quantities are almost always the same, one tablespoon. That's because, we don't know your tastes or if your using whole or ground spices. It's your tongue and nose. Figure it out and apply the sense of taste to the other recipes. Our measurements are a good starting point.We have significantly reduced the salt in our diet by using low or no sodium products wherever possible. You can always add salt but there's no way to remove it once the dish is cooked.

Cast Iron:

Every kitchen should have several cast iron skillets. We make most of our breakfast dishes in cast iron. You just can’t make “frijoles refritos” (refried beans) or “papitas” (fried potatoes) without one. We recommend three. Our oldest is over fifty years of age. It belonged to my mother. With good care it should serve our grandchildren and many more generations, just as well. We own several from a small sauté size to a large Dutch oven. We also recommend a “Comal” (flat skillet) for making tortillas.

New cast iron should be seasoned thoroughly. Coat the pan with vegetable oil inside and out then heat upside down in the oven at three hundred fifty degrees for one hour. They will season faster if used to cook greasy foods like bacon or hamburgers.

After cooking cleanup is easy. We usually move food to a serving dish and fill the pan with water. After eating the pan will clean with very little effort. Use light soapy water, rinse well and dry completely on the stove over light heat. Coat the pan with vegetable oil and store in a dry place.

Jaro or Casuela:

You just can’t make good “frijoles” without a “Jaro” (sorry I don’t know the translation). A jaro is a clay pot. Usually about one to four quarts in capacity, but since they are made by hand, no two are the same. A jaro used for cooking has no glaze on the outside bottom. A casuela is almost the same except shorter and wider.

Care is easy. Fill with water and soak in a sink filled with water overnight. Start cooking. They burn food very easily so keep the temperature lower than you would with a conventional metal pan.

Slow Cooker:
Crazy right? Believe it or not, several recipes are perfectly suited to the slow cooker. Carne Guisada, for example, it amazing in the slow cooker. It works for Caldo if you can't baby sit the stove.

Molcahete:

A molecahete is a mortar and pestle made from volcanic rock. It is used to grind fresh whole spices and garlic. Ours was handed down from my mother and is also about fifty years old. Our kids covet this item because it’s impossible to find them made out of the same hard rock. They use softer stone now probably because it’s easier to make them.

Care is another problem. A new molecahete has to be broken in. Pour about two tablespoons of uncooked rice in the molecahete and grind with the stone. It takes a long time. You want to smooth the interior as well as remove any bits of rock. After a few sessions you should have it pretty clean. Just wash and dry after use. If a molcahete is not available, mortar and pestle or a simple coffee grinder can be used.

Spices and Pantry Items:

Here are a few spices, herbs and vegetables, which can be purchased almost anywhere. We shop at a local bulk food market, but you should be able to find these in any grocery.

· Comino-It is also known as Cumin seed. It is used in virtually every dish. Ground Comino is easier to use but if you ever use fresh ground whole seed you will never go back.

· Cilantro-It is also known as Chinese parsley. It is used in a lot of dishes. Buy it fresh and throw it out when it starts to wilt. Keep it wrapped in a damp paper towel. The flavor decreases dramatically with time in the refrigerator.

· Black pepper-Let me guess, you have an old bottle of ground pepper. Throw it out and buy some fresh peppercorns and a good grinder. OK, so keep the old bottle of ground pepper for large quantity cooking like tamales.

· Chili Powder-It comes in many varieties. Buy small quantities from a bulk store until you find one you like.

· Garlic-Buy fresh or the pre-packaged cloves in a bottle are fine. Garlic powder just doesn’t work. Don’t let me find out you’re using it.

· Onion-Buy fresh and keep at least one large one on hand at all times. I like 1015 but any one will be fine. You better not be using onion powder.

· Bell Pepper-Buy it fresh and keep at least one on hand. Any color will do.

· Poblano peppers-Buy them when in season and make some Chili Rellenos.

· Bacon Grease-What! Don’t tell me you throw out the bacon grease. Cool it and store in a resalable container in the refrigerator. You can’t refry beans without it. It only takes a little to flavor Frijoles Refritos and Papas Refritos. Use a ½ teaspoon or so for flavor and add a healthy oil for cooking.

· Avocado-When these are in season, buy them just a bit firm and allow them to ripen on the counter. Watch out. They go soft fast. Transfer them to the fridge when they are ripe.

· Serrano pepper-Buy these fresh and keep a dozen or so in the fridge. They're better than canned jalapenos. Eat them raw with a little salt. It called a la mordida.

· Limes-Keep them in the chill chest at all times. Enjoy on any dish or make margaritas. Yum!

· Pickled jalapenos-This one is tough. Personal preference will dictate which brand you buy. Try small cans and keep notes till you find one you like. Our favorite is the local Ben-E-Keith restaurant supplier brand. They’re crunchy, hot and very tasty.Even better, make them yourself. See Jalapenos.

· Tortillas-You can make them. Try it. Maybe they won’t be round and pretty, but they will taste good. In a pinch, you can buy some, but we better not find out about it. Try small packages till you find one you can live with. If you are lucky enough to have a Mexican grocery or tortillera around, go there and buy corn and flour fresh. They are most excellent hot off the press!

· Broth-We prefer the low or no sodium boxed broth sold in the soup section. You can use bullion cubes in a pinch but cut the salt. Bullion cubes are loaded with salt. Don’t count on the food tasting as good. Use Chicken for Arroz and Beef for Tacos or Tamales.

· Tomato Sauce-This is a staple. Buy a lot and keep it on hand. Salt free version is best.

· Rotel-There are several, but we prefer the original. Great for making Queso.

· Dry pinto beans-Any brand will do here, but some have too many bad beans and rocks.

· Canned pinto beans-Buy the cheapest. It’s only for emergencies. If we find out, you’ll here about it. Don't tell anyone, buy Diana can disguise a can a beans and sometimes folks can't tell.

· Canned refried beans-Buy the cheapest here too. We will teach you how to make them taste edible. But again, only in a pinch.

· Peanut Butter-Any brand will do here, but not crunchy. I know what you’re thinking. “What Mexican food has peanut butter in it.” “Mole Menso.” Read the stories (scroll down) and this will make sense.

· Cheese-Take your pick. The staple cheeses in Mexican food are mild cheddar and several specialty white cheeses found in Mexico. We prefer Colby for the cheddar and Velveeta (yea I know) for making Queso. Queso Fresco is available locally, but not as good as fresh from Mexico. It’s a white crumbly cheese made from goat milk. Queso Flambiado is made from another white cheese similar to Mozzarella. The cheese is melted in a cast iron pan and Chorizo is added on top. It’s served with a shot of Tequila, and lit at the table. It’s served in tortillas.

· Rice-You know what it is.

· Meat-Mexican food comes down from poor people. Fajitas used to be considered dog food. No need to buy expensive cuts of meat. It’s all about making cheap stuff taste good.

OK, Now on to recipes. They are grouped to make it easier.

Drinks

Margarita

Estorias

Stories

I just couldn’t help but share a few stories and traditions from our life.

Mom and Dad (Larry)

This is a romance like no other. Dad left Minnesota searching for adventure and work. It was the 1930's and life was hard. He ended up in Brownsville,TX. Mom was orphaned at about 8 years old. Her mother died and her father tossed her out on the street. Her path took her to a church where she was raised by the nuns. Eventually she ended up a nurse in Matamoros, MX. Through mutual friends, Mom and Dad were introduced. After a year of courtship separated by a border, they were married and mom was granted a "green card" to emigrate. Three children followed. My sister Isabel was the eldest, then Arthur, my brother, then me. For quite some time, I'm told, Isabel translated for them even as a very young girl. By the time I was born, mom and dad spoke each others language well. I still remember mom insisted we speak English in the house. I always wondered why we didn't have relatives. No grandparents, aunts, uncles or cousins. It turns out my dad was outcast from his family for marrying a Hispanic. Go figure. It just made us that much closer as a family.

Our Story

Diana and I were introduced under the Mistletoe and have been together since. I could not have married better. They say behind every successful man is a successful woman. It couldn't be more true. If not for our combined drive for success, we would not have accomplished so much. Diana, Israel and Naomi had it tough. When we met, I knew we had to be together and asked her to move in with me. It was a 35' trailer back then but we made it. We sold it and moved into a duplex. From there we saved and bought our first home (Kandyland). We raised our two plus countless others who still call us Mom and Dad. When we married, our honeymoon took us to Colorado. We both wanted to see mountains. Every year took us to a new location in Colorado for our anniversary. One year, we traveled by motorcycle to EstesPark, CO to see the Rocky Mountain National Park. It was horrible weather so we wandered around town. We passed by several real estate offices looking at what seemed impossible prices for land. One office seemed inviting so we walked in and were greeted by the sweetest lady. Jane Cornell is the best agent in the US and a dear friend to this day. We told her it was unlikely we could afford anything but she insisted we go for a ride. We looked at several plots and found a beauty. The children were sellling their inheritance. It looked great but due to the plat, was not buildable. Jane took it on her self to find a way. She negotiated with a neighbor who needed an easment for utilities and we bought. With the assistance of an Architect friend (Hector Hinojosa) we designed Larson Lodge. We found the best General Contractor and dear friend, Joe Hladick. Joe built Larson Larson in 2004. It's been our permenant home since 2012. Things just seem to work out.

Sweetie’s Christmas Presents

I always try to do something special with Diana's Christmas present. It's getting harder after 30 years. One year, I told her all year, all she would be getting was coal. December came around and I bought her a set of 1 karat each diamond earrings. Try and find a lump of coal in Austin,TX. After numerous calls, I found a rock store in New Braunfels with a piece. Taking off in my pickup, I exit off IH-35 and put in the clutch to slow for the stop. No clutch! Not to be turned away, I managed to drive to the store, slowing for red lights to catch them green, shifting with no clutch. I purchased the coal and managed to drive the truck back home. She was really surprised to open a box with a huge chunk of coal. I had split it open, hollowed out the center and placed the earrings inside.

Another year, I took apart a box of Cracker Jacks from the bottom, carefully removed the prize, opened it and placed a Mothers Ring inside, then sealed everything back exactly as it was. Pretty good!

Still another, she had asked for a certain CD of music. I went to the music store, purchased the CD, opened it, placed a diamond necklace inside and the store resealed it for me. Then on Christmas Day, I put the CD in the stereo and turned it on while she was opening the present. Priceless!

I got a ton of these. 2007 she wanted a Dyson vacuum cleaner. I managed to haul it all the way to Colorado, wrap it and hide it in the house. I placed notes all over the house so she had to follow the clues. They were all written in Yoda Star Wars speak. "Find it you must, Near the Dirty Dishes you should look!"

One Anniversary, I placed a ring in her glass while she stepped out to the bathroom. She almost missed it. Thank god the waiter didn't pick it up.

Pilot License

At 5 years old, our family went to visit Dad's brother in Minnesota. I begged Dad for an airplane ride. He gave in and took me for a float plane ride and I was hooked for life. I knew someday, I would be a pilot. 40+ years later, I finally decided the time had come. It was now or never. I took ground school at Austin Community College and passed the FAA written with a 95. Off to flight school. I found Stenger Air in Lockhart and started flying. Every weekend on Sunday, I would get up early and drive out to Lockhart. After the minimum requirements, Louanne and I throught I was ready. The day came and I must have been too nervous or maybe it was a combination of some other things at the time, but I failed miserably. Back to training. Back to Sundays in the air. I insisted on retraining. After another 20 hours or so, I was ready and confident. The day came and I was so nervous. Standing out on the tarmac, it was a cloudy day. I was having doubts, feeling it would not go well when looking east a bright ray of sunshine lit up the sky. Eddy, brother in law and best friend was telling me everything was OK. I had lost him just before the previous test. Maybe that was why I did so poorly. Anyway, I flew the wings off that airplane that day. What an incredible feeling to hear the FAA examiner say "Congratulations you're a pilot.!"

Bicycles for Christmas at the duplex

This one is kinda funny. Is and Baby wanted bicycles for Christmas. Santa managed to assemble them, keep them hidden and get them under the tree without either seeing. They even got up in the middle of the night and didn't see them. To this day, they don't know how Santa did it. Seeing isn't believing. Believing is seeing (Santa Clause 2).

Larson Lodge

Welcome

Comida Mexicana

Breakfast

Appetizers/Dips

Soups

Main Dishes

Side Dishes

Special Occasions

Desserts

Specialty Dishes

Drinks

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