Yucatan Recipes + Maya Match Game

by ‎02-08-2013 09:48 AM - edited ‎07-25-2013 08:29 AM (1,730 Views)


 

Steamed Turkey in Mexican Achiote Sauce (Pavo al Vapor en Recado Colorado)

By Karen Hursh Graber

 

Achiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves and peppercorns, it is found in the Hispanic food section of supermarkets north of the border, or can be ordered through an online catalogue featuring world-wide delivery. It is particularly complimentary to fish and fowl, especially when they are wrapped and steamed in the typical Yucatecan manner. Steaming the bird means completely carefree cooking- no basting, no turning, no worry about dried-out meat or burnt skin. This dish makes a great presentation at a buffet, where it can be served with a selection of salsas and baskets of warm tortillas, so that guests can make their own tacos.

 

Ingredients

  • 1 large turkey, 16-18 lbs.
  • 2 packages achiote paste (this will be about 8 oz. total)
  • 6 cups bitter orange juice (or 4 1/2 cups sweet orange juice and 1 1/2 cups fresh lime juice)
  • 1/2 cup honey
  • 2 tablespoons cumin seeds, toasted and ground
  • 2 teaspoons dried oregano
  • 1/2 cup softened butter or lard
  • 6 banana leaves or enough fresh corn husks to line the roaster and cover the turkey
  • 3-4 tablespoons vegetable oil
  • 2 12-oz. bottles of beer

Place the turkey in a large roasting pan. Mix the achiote paste, juice, honey, cumin and oregano. Carefully lift the skin of the turkey and rub the softened butter or lard under the skin. Spread the achiote mixture evenly over the turkey and marinate for 3-4 hours.

 

Line a large steamer or roaster with half the banana leaves or corn husks; place the turkey on a rack, making sure to use all the marinade. Pour the beer into the steamer or roaster, cover the turkey with remaining leaves, and cover with the steamer or roaster lid, or with foil. Steam over high heat for 3 1/2- 4 hours or until the turkey is done. team over high heat for 3 1/2- 4 hours or until the turkey is done. Check the liquid level from time to time and add more beer or water as necessary. The steaming may also be done in a pre-heated 350º oven, until a thermometer inserted into the inner thigh muscle reads 180º-185º.

 

Place the cooked turkey on a platter and garnish with sliced purple onions and sliced avocados. Serves 16.

  

Yucatan Style Plantain Soup (Sopa de Platano Yucateca)

By Karen Hursh Graber

This delicious soup from the Yucatan uses half-ripe plantains, meaning green and yellow, not black and yellow. Use vegetable broth to make it vegetarian, if desired, and add more broth for a thinner Yucatan style plantain soup.

 

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 2 half-ripe plantains, peeled and cut into 1 inch slices

Heat the olive oil in a stockpot, add the onion and carrot, and sauté until the onion begins to wilt. Add the garlic and continue cooking for another minute. Stir in the plantains, cumin and coriander. Add the chicken broth, bring to a boil lower heat, and simmer, covered, until the plantains are tender. Puree half the soup in a blender and return to pot. Alternatively, the entire batch of soup can be pureed for a smoother texture.

 

Add salt and pepper to taste, and more broth if desired. Serve hot, garnished with chopped cilantro. Serves 6.

 

Jicama and Mandarin Orange Salad (Ensalada Xec)

By Karen Hursh Graber

 

Ingredients

  • 1 ½ pounds jicama, peeled and cut into julienne strips
  • 1 lime
  • ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orange juice
  • 1 small cucumber, peeled, seeded and coarsely diced
  • 5 mandarin oranges, peeled and sectioned, seeds removed
  • 3 small, dried chiles, finely chopped
  • 3 tablespoons cilantro, chopped
  • salt to taste

 

Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub it liberally with lime juice. Cut jicama into julienne strips. Toss in a large bowl with orange juice.

 

Peel cucumber, seed and dice. Meanwhile, peel oranges and separate into sections, removing any seeds. Toss oranges and cucumber with jicama.

 

Add chile and cilantro. Toss and check for seasonings. Refrigerate until ready to serve.

 

Coconut Shrimp (Camarones al Coco)

By Karen Hursh Graber

 

One of the signature dishes of Campeche cuisine, this combines the best of local shellfish with what might be the quintessential flavor of the tropics, coconut. At La Pigua, it is served accompanied by a homemade applesauce, an unexpected and surprisingly good complement.

 

Ingredients:

  • 24 jumbo shrimp, peeled, leaving the tail and first segment of the shell intact
  • juice of 1 lemon
  • 1 cup flour
  • 2 eggs
  • 2/3 cup milk
  • 1 ½ cups corn flakes, slightly crushed
  • 1 ½ cups dried, sweetened shredded coconut, coarsely chopped
  • oil for frying

Preparation

Soak the shrimp for one minute in cold water to cover, with the lime juice. Remove and pat thoroughly dry with paper towels. Mix the flour, eggs and milk to make a batter. Add salt to taste if desired. Holding each shrimp by the tail, dip into batter, then gently shake off any excess dripping batter. Coat the shrimp with a mixture of the cornflakes and coconut. Let stand on a rack for a few minutes to dry. This ensures that the coating will adhere to the shrimp.

 

While the shrimp is drying, heat a heavy pot with enough oil to fry. If using a frying thermometer, it should read 350º F. Fry the shrimp in batches in the hot oil, turning once, until golden, for a total of 1 minute per batch. Remove and drain on paper towels.

 

Serve with apple sauce or the dipping sauce of your choice (serves 4).

 

Don't Forget to Play the Maya Match Game.

Play here.

 

Back to the Beech

by Community Manager ‎01-22-2013 01:54 PM - edited ‎01-30-2013 09:20 PM (4,908 Views)

There's a strange, surreal feeling when the next generation pushes ahead in the footsteps you've laid. Even when those footsteps are accompanied by face plants, yard sales, and the ever-humbling white-out wipe out.

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by on ‎12-26-2012 10:39 AM - last edited on ‎12-26-2012 03:09 PM by (1,492 Views)

 

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by ‎10-10-2012 11:12 AM - edited ‎10-18-2012 10:48 AM (12,413 Views)

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by ‎05-18-2012 10:58 AM - edited ‎05-22-2012 11:41 AM (5,566 Views)

Article supplied by TrueCar, AAA's preferred partner for Auto Buying

 

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by ‎12-14-2011 06:05 AM - edited ‎12-14-2011 06:07 AM (6,391 Views)

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by ‎10-18-2011 11:36 AM - edited ‎10-31-2011 11:12 AM (1,577 Views)

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by ‎10-04-2011 11:51 AM - edited ‎10-07-2011 10:18 AM (2,587 Views)

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by ‎09-09-2011 04:13 PM - edited ‎09-12-2011 09:06 AM (3,117 Views)

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by on ‎05-10-2011 05:14 PM (1,885 Views)

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by ‎05-03-2011 04:31 PM - edited ‎05-03-2011 04:33 PM (2,195 Views)

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by ‎04-06-2011 05:38 PM - edited ‎04-07-2011 09:24 AM (4,062 Views)

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by Community Manager ‎03-13-2011 08:57 PM - edited ‎03-13-2011 08:58 PM (4,145 Views)

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by ‎02-21-2011 09:34 AM - edited ‎03-11-2011 01:55 PM (2,509 Views)

Since AAA has been helping folks by the side of the road for over 100 years, you can imagine that there have been some unusual situations which have arisen. One driver was called for an elderly member who vehicle was making an unusual chirping sound....

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by ‎02-07-2011 09:36 PM - edited ‎02-07-2011 09:37 PM (1,407 Views)

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by ‎01-31-2011 11:47 AM - edited ‎01-31-2011 11:51 AM (566 Views)

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by on ‎01-21-2011 04:51 PM (687 Views)

You've really Dalí-ed up for us! Here’s a batch of some of the cool photos of folks wearing their Dalí mustaches as part of our Community contest. Post a photo and receive a FREE Dalí Face Fan, plus be entered to win the grand prize...Stop by often to view new photos!

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by ‎01-10-2011 03:14 PM - edited ‎01-12-2011 08:50 AM (2,027 Views)

You've really Dalí-ed up for us! Here’s a batch of some of the cool photos of folks wearing their Dalí mustaches as part of our Community contest. Post a photo and receive a FREE Dalí Face Fan, plus be entered to win the grand prize...Stop by often to view new photos!

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by on ‎01-06-2011 04:36 PM - last edited on ‎01-11-2011 11:51 AM by Community Manager (611 Views)

You've really Dalí-ed up for us! Here’s a new batch of some of the cool photos of folks wearing their Dalí mustaches as part of our Community contest. Post a photo and receive a FREE Dalí Face Fan, plus be entered to win the grand prize...Stop by to view new photos every day! 

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by ‎01-05-2011 04:11 PM - edited ‎01-05-2011 04:50 PM (2,107 Views)

You've really Dali-ed up for us! We've received dozens of cool photos from folks wearing their Dali mustaches as part of our Community contest. Post a photo and receive a FREE Dalí Face Fan, plus be entered to win the grand prize...Stop by to view new photos every day! 

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by ‎12-20-2010 10:28 AM - edited ‎12-20-2010 03:08 PM (950 Views)

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by ‎11-26-2010 09:21 AM - edited ‎11-26-2010 09:23 AM (4,150 Views)

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by ‎11-11-2010 07:45 AM - edited ‎11-11-2010 11:34 PM (677 Views)

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by ‎10-14-2010 02:56 PM - edited ‎11-01-2010 10:03 AM (1,174 Views)

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by on ‎10-13-2010 09:24 AM (687 Views)

Marine iguanas are unique to the Galapagos Islands, which are located near Ecuador (off the western coast of South America.) They are reptiles and cold blooded, so they need heat to warm their bodies.

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