Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
her family dinners. The food, my god, the food was to die for. Her chile
rellenos were so good that I begged her to teach me how to make them, and
she did.

She made a pinto beans and greens dish with bacon and onion that was also a
particular favorite of mine...cooked in a big cast iron skillet. What she
called it sounded like "ka-lee-tees." I have searched the Internet just
using the ingredients, but to no avail.

Does anyone here know what I'm looking for? If not, is there another food
newsgroup that would know?

I thank you for any help.
ev

--
http://soonerblue.bloghi.com/

On Aug 16, 1:35*am, "EmmyBlue" > wrote:

> She made a pinto beans and greens dish with bacon and onion that was also a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.

I am reminded of Eagles song, "Hotel California"...

"On a dark desert highway, cool wind in my hair, warm smell of colitas
rising up through the air."

Eriogonum jamesii is a species of wild buckwheat known by the common
name James' buckwheat and Antelope sage. It is native to southwestern
North America (Colorado, Utah, and New Mexico).

Do Mexican cooks use native plants such as sage to flavor such dishes,
or does the recipe include chiles de arbol (colitas de rata)?

"little man upon the stair" > wrote in message
...
On Aug 16, 1:35 am, "EmmyBlue" > wrote:

> She made a pinto beans and greens dish with bacon and onion that was also
> a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.

I am reminded of Eagles song, "Hotel California"...

"On a dark desert highway, cool wind in my hair, warm smell of colitas
rising up through the air."

Eriogonum jamesii is a species of wild buckwheat known by the common
name James' buckwheat and Antelope sage. It is native to southwestern
North America (Colorado, Utah, and New Mexico).

Do Mexican cooks use native plants such as sage to flavor such dishes,
or does the recipe include chiles de arbol (colitas de rata)?
~~~~~~
Ah, I love the Eagles...always thought colitas is a flower.

You know, my landlady used baby talk a lot, called enchiladas
'enchiladees'...maybe that's a clue.
emmyv
--
http://soonerblue.bloghi.com/

On Aug 20, 4:40*am, "EmmyBlue" > wrote:

> You know, my landlady used baby talk a lot, called enchiladas
> 'enchiladees'...maybe that's a clue.

Well, here's a major clue:

The names of Mexican dishes often refer to the cooking process, and
other dishes that use the same cooking processes are based upon other
ingredients.

For instance, "cocido" just means "cooked", but if you went into a
taqueria and
saw "cocido" listed on the wall menu, it would probably be Mexican-
style beef stew, which is made without any gravy at all.

"Fritada" simply means "fried". Everybody knows that you can fry
anything you throw into a skillet, but "fritada" probably means "fried
fish" to a Mexican.

Finally, back to "enchilada".

To an American, an "enchilada" is rolled-up tortillas in red chile
sauce with beef or cheese inside and melted cheese on top.

But in Mexico, an "enchilada" is *anything* in a chile sauce or with
chile sauce in it.

For instance, "queso enchilado" is a spicy Mexican cheese.

"little man upon the stair" > wrote in message
...
On Aug 20, 4:40 am, "EmmyBlue" > wrote:

> You know, my landlady used baby talk a lot, called enchiladas
> 'enchiladees'...maybe that's a clue.

Well, here's a major clue:

The names of Mexican dishes often refer to the cooking process, and
other dishes that use the same cooking processes are based upon other
ingredients.

For instance, "cocido" just means "cooked", but if you went into a
taqueria and
saw "cocido" listed on the wall menu, it would probably be Mexican-
style beef stew, which is made without any gravy at all.

"Fritada" simply means "fried". Everybody knows that you can fry
anything you throw into a skillet, but "fritada" probably means "fried
fish" to a Mexican.

Finally, back to "enchilada".

To an American, an "enchilada" is rolled-up tortillas in red chile
sauce with beef or cheese inside and melted cheese on top.

But in Mexico, an "enchilada" is *anything* in a chile sauce or with
chile sauce in it.

For instance, "queso enchilado" is a spicy Mexican cheese.
~~~~~~~~~
Thanks for the enlightenment.
evb
--
http://soonerblue.bloghi.com/

"Nunya Bidnits" > wrote in
:

> EmmyBlue said:
>> Ah, I love the Eagles...always thought colitas is a flower.
>
> It's pot, but otherwise that is correct, referring to unpollenated
> flower bud, but a rather arcane term probably known only to children
> of the sixties and anyone who has analyzed those lyrics in detail.
>
> MBKC
>
>
>
>

reading on colitas- http://www.straightdope.com/columns/read/1053/in-the-
song-hotel-california-what-does-colitas-mean

"mack the knife" > wrote in message
...
> "Nunya Bidnits" > wrote in
> :
>
>> EmmyBlue said:
>>> Ah, I love the Eagles...always thought colitas is a flower.
>>
>> It's pot, but otherwise that is correct, referring to unpollenated
>> flower bud, but a rather arcane term probably known only to children
>> of the sixties and anyone who has analyzed those lyrics in detail.
>>
>> MBKC
>>
> reading on colitas- http://www.straightdope.com/columns/read/1053/in-the-
> song-hotel-california-what-does-colitas-mean
~~~
Aha - 'little buds' makes perfect sense.
evb...child of the early 70's when a 3-finger lid was $10
--
http://soonerblue.bloghi.com/

On Aug 16, 4:35*am, "EmmyBlue" > wrote:
> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
> her family dinners. The food, my god, the food was to die for. Her chile
> rellenos were so good that I begged her to teach me how to make them, and
> she did.
>
> She made a pinto beans and greens dish with bacon and onion that was also a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.
>
> Does anyone here know what I'm looking for? If not, is there another food
> newsgroup that would know?
>
> I thank you for any help.
> ev
>
> --http://soonerblue.bloghi.com/

Sounds like "Quelite". Wikipedia states: Quelite can mean any of a
number of different plants eaten in Mexico for their leaves, as leaf
vegetables or herbs, including but not limited to: Amaranthus,
Chenopodium or Coriandrum species. Maybe it was just Coriander
(Cilantro)?
Good luck............

jack

"Jack" > wrote in message
...
On Aug 16, 4:35 am, "EmmyBlue" > wrote:
> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
> her family dinners. The food, my god, the food was to die for. Her chile
> rellenos were so good that I begged her to teach me how to make them, and
> she did.
>
> She made a pinto beans and greens dish with bacon and onion that was also
> a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.
>
> Does anyone here know what I'm looking for? If not, is there another food
> newsgroup that would know?
>
> I thank you for any help.
> ev

Sounds like "Quelite". Wikipedia states: Quelite can mean any of a
number of different plants eaten in Mexico for their leaves, as leaf
vegetables or herbs, including but not limited to: Amaranthus,
Chenopodium or Coriandrum species. Maybe it was just Coriander
(Cilantro)?
Good luck............

jack
~~~~~~~~
Hmmm...I wonder what the Mexican word for mustard greens is...
ev
--
http://soonerblue.bloghi.com/

On Aug 20, 4:35*am, "EmmyBlue" > wrote:

> Hmmm...I wonder what the Mexican word for mustard greens is...

Mustard spinach is called "espinaca mostaza". The yellow mustard
flowers that grow wild everywhere are called "ajenabe".

Hay mucho mas aqui:

http://es.wikipedia.org/wiki/Brassica_nigra

La mostaza negra o ajenabe (Brassica nigra) es una planta herbácea
anual, cultivada por sus semillas, que se emplean como especia.

http://es.wikipedia.org/wiki/Brassica

Brassica perviridis: tender green (verde tierno), mustard spinach
(espinaca mostaza)

Brassica juncea: mostaza india (indian mustard), mostaza marrón y de
hoja (brown and leaf mustards), mostaza Sarepta.

On Aug 20, 4:35*am, "EmmyBlue" > wrote:
> "Jack" > wrote in message
> Sounds like "Quelite". Wikipedia states: Quelite can mean any of a
> number of different plants eaten in Mexico for their leaves, as leaf
> vegetables or herbs, including but not limited to: Amaranthus,
> Chenopodium or Coriandrum species. Maybe it was just Coriander
> (Cilantro)?

http://groups.google.com/group/alt.f...n&q=huazontles

Read Rolly Brook's website, especially his glossary of Mexican food
terms.

And, if you decide you want to cook up a dish containing Mexican
"greens", be sure to buy them from a grocery store that sells
traditional Mexican produce,
since some similar-looking plants that grow wild in the USA may be
poisonous...

"Jack" > wrote in message
...
On Aug 16, 4:35 am, "EmmyBlue" > wrote:
> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
> her family dinners. The food, my god, the food was to die for. Her chile
> rellenos were so good that I begged her to teach me how to make them, and
> she did.
>
> She made a pinto beans and greens dish with bacon and onion that was also
> a
> particular favorite of mine...cooked in a big cast iron skillet. What she
> called it sounded like "ka-lee-tees." I have searched the Internet just
> using the ingredients, but to no avail.
>
> Does anyone here know what I'm looking for? If not, is there another food
> newsgroup that would know?
>
> I thank you for any help.
> ev
>
> --http://soonerblue.bloghi.com/

Sounds like "Quelite". Wikipedia states: Quelite can mean any of a
number of different plants eaten in Mexico for their leaves, as leaf
vegetables or herbs, including but not limited to: Amaranthus,
Chenopodium or Coriandrum species. Maybe it was just Coriander
(Cilantro)?
Good luck............

jack

Just ran across this bit on greens that may help:

http://mexicocooks.typepad.com/mexic...-the-unam.html

or http://tinyurl.com/yk6lbfu

"Nunya Bidnits" > wrote in message
...
> EmmyBlue said:
>> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite
>> me to her family dinners. The food, my god, the food was to die for.
>> Her chile rellenos were so good that I begged her to teach me how to
>> make them, and she did.
>>
>> She made a pinto beans and greens dish with bacon and onion that was
>> also a particular favorite of mine...cooked in a big cast iron
>> skillet. What she called it sounded like "ka-lee-tees." I have
>> searched the Internet just using the ingredients, but to no avail.
>>
>> Does anyone here know what I'm looking for? If not, is there another
>> food newsgroup that would know?
>>
>> I thank you for any help.
>> ev
>
> This sounds wonderful and I would also like to know the recipe. But this
> NG
> is pretty dead. You should try posting in rec.food.cooking if you don't
> mind
> navigating around a lot of trash posts, or alt.food.recipes, or
> rec.food.recipes.
>
> But if you could, would you kindly post that rellenos recipe you
> mentioned?
>
> MartyB in KC
~~~~~~~~~
Well, it's not really a recipe...

Blackening and peeling the Anaheim peppers is the most time consuming part.
You put them directly in the flame of the burner...after they're black and
blistered, put them in a paper sack or a plastic bag for about 20 min, then
they peel pretty easily.

Then you slit the pepper down the side about half way, cut through the seed
pod just under the inside of the stem and pull it out carefully. Stuff the
peppers with Monterey Jack cheese and roll them in flour.

People are scared of the batter...but you just separate your eggs and beat
the whites until stiff....beat the yolks with salt and a spoon of flour and
*carefully* fold into the beaten whites. The key is to not deflate the
whites too much. Dip peppers in batter and fry in 2" oil in a cast iron
skillet. I like mine with sour cream and a fresh pico de gallo (chopped
tomatoes, fresh chiles, onions, cumin, salt, and lime juice)...or bottled
salsa if I'm lazy.

You can also make baked chile rellenos -- Lay the stuffed peppers in a
greased casserole and pour the batter over. Sprinkle w grated cheese and
bake about until batter is done and lightly browned on top.

Now let's talk about Tamale Pie....made with masa harina...I'm collecting
recipes in my quest for the perfect one.

EmmyV in OK
--
http://soonerblue.bloghi.com/

"Nunya Bidnits" > wrote in message
...
>[..]
>
> Thanks! Do you ever use poblanos instead of rellenos? I make a baked
> stuffed
> poblano, I guess technically that makes it a relleno. I fill the roasted
> and
> peeled peppers with a mixture of grilled or smoked chicken, cream cheese,
> chihuahua cheese, chiliancho paste, and a little chipotle, then top with
> cheese and bake till heated through and melted.
>
> It's the batter which always worried me, and managing to keep the filling
> inside when frying. Have you deep fried these?
>
> MartyB in KC
~~~~~~~~~
No, never used any peppers but Anaheims, which is what my landlady used.
They are plenty hot too, if you leave too many seeds and veins in. Yes, I
have deep-fried them, the batter isn't as scary as you think...it puffs up
immediately and holds the filling in.

Your chicken mixture sounds good...sort of like something I saw that PBS
chef wot travels Mexico and cooks rustic authentic dishes...can't think of
his name. Last saw him on Food Network in a chef throw-down.
evb
--
http://soonerblue.bloghi.com/

Thanks for shareing-you made it sound simple enought to try-i wouldlove
to try more mexican dishes but have been afraid as some sound so
complicated-thanks again will try this,Mary

"EmmyBlue" > wrote in message
...
> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
> her family dinners. The food, my god, the food was to die for. Her chile
> rellenos were so good that I begged her to teach me how to make them, and
> she did.
>
> She made a pinto beans and greens dish with bacon and onion that was also
> a particular favorite of mine...cooked in a big cast iron skillet. What
> she called it sounded like "ka-lee-tees." I have searched the Internet
> just using the ingredients, but to no avail.
>
> Does anyone here know what I'm looking for? If not, is there another food
> newsgroup that would know?
>
> I thank you for any help.
> ev
>
> --
> http://soonerblue.bloghi.com/


Try this:

Dimitri

For breakfast I wanted Chilaquiles. I still haven't made enchilada
sauce so I used my good ol' standby. I was too lazy to fry up some old
tortillas so I used pre-made tostada shells. These I usually have on
hand also. They are great for ceviche tostadas.
I got together the enchilada sauce, tortillas, onion and cheese.
http://i31.tinypic.com/2hi002t.jpg

Poured a little of the sauce into the baking pan. Just enough to coat
the bottom of the pan.
http://i30.tinypic.com/f051qb.jpg

Add broken up tortillas,
http://i32.tinypic.com/fu0qqb.jpg

and layer in some cheese and onion.
http://i26.tinypic.com/2s1n11f.jpg

Repeat. Top layer should be sauce and cheese and onion.
http://i29.tinypic.com/29vcl54.jpg

Place in a 350* oven until hot and bubbly.

While the chilaquiles were baking I fried some bacon and scrambled up
some eggs.
http://i28.tinypic.com/6gk65t.jpg

This made a great breakfast with some sliced heirloom tomatoes.
http://i26.tinypic.com/fxe9uh.jpg

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/09

"Dimitri" > wrote in message
...
>
> "EmmyBlue" > wrote in message
> ...
>> Decades ago in Long Beach, CA, a Mex./Amer. landlady used to invite me to
>> her family dinners. The food, my god, the food was to die for. Her chile
>> rellenos were so good that I begged her to teach me how to make them, and
>> she did.
>>
>> She made a pinto beans and greens dish with bacon and onion that was also
>> a particular favorite of mine...cooked in a big cast iron skillet. What
>> she called it sounded like "ka-lee-tees." I have searched the Internet
>> just using the ingredients, but to no avail.
>>
>> Does anyone here know what I'm looking for? If not, is there another food
>> newsgroup that would know?
>>
>> I thank you for any help.
>> ev
>>
>> --
>> http://soonerblue.bloghi.com/
>
>
> Try this:
>
> Dimitri
>
> For breakfast I wanted Chilaquiles. I still haven't made enchilada
> sauce so I used my good ol' standby. I was too lazy to fry up some old
> tortillas so I used pre-made tostada shells. These I usually have on
> hand also. They are great for ceviche tostadas.
> I got together the enchilada sauce, tortillas, onion and cheese.
> http://i31.tinypic.com/2hi002t.jpg
>
> Poured a little of the sauce into the baking pan. Just enough to coat
> the bottom of the pan.
> http://i30.tinypic.com/f051qb.jpg
>
> Add broken up tortillas,
> http://i32.tinypic.com/fu0qqb.jpg
>
> and layer in some cheese and onion.
> http://i26.tinypic.com/2s1n11f.jpg
>
> Repeat. Top layer should be sauce and cheese and onion.
> http://i29.tinypic.com/29vcl54.jpg
>
> Place in a 350* oven until hot and bubbly.
>
> While the chilaquiles were baking I fried some bacon and scrambled up
> some eggs.
> http://i28.tinypic.com/6gk65t.jpg
>
> This made a great breakfast with some sliced heirloom tomatoes.
> http://i26.tinypic.com/fxe9uh.jpg
>
> koko
~~~~~~~~~
How scrumptious! I'd kill for those heirloom tomatoes.

I just scrambled some eggs with leftover fried rice, sprinkled it w grated
cheese and rolled it all up in a flour tortilla and dipped it in tomato
salsa.

I like to scramble eggs with onions, peppers and broken bits of tortilla
chips...sprinkled with grated Pepper jack while still warm.
ev
--
http://soonerblue.bloghi.com/

On Aug 23, 9:43*am, "EmmyBlue" > wrote:

> I like to scramble eggs with onions, peppers and broken bits of tortilla
> chips...sprinkled with grated Pepper jack while still warm.

Most mornings I microwave about 2 tablespoons of El Mexicano chorizo
for
1 or 2 minutes so most of the grease and chile sauce separates from
the meat.

Then I break two eggs into a small styrofoam bowl and stir the eggs up
with some grated cheese and the chorizo and nuke that mixture on
medium for three minutes.

That makes a nice Mexican-style omelette I wish I could figure out how
to make loose scrambled eggs in the microwave...

"little man upon the stair" > wrote in message
...
On Aug 23, 9:43 am, "EmmyBlue" > wrote:

> I like to scramble eggs with onions, peppers and broken bits of tortilla
> chips...sprinkled with grated Pepper jack while still warm.

Most mornings I microwave about 2 tablespoons of El Mexicano chorizo
for
1 or 2 minutes so most of the grease and chile sauce separates from
the meat.

Then I break two eggs into a small styrofoam bowl and stir the eggs up
with some grated cheese and the chorizo and nuke that mixture on
medium for three minutes.

That makes a nice Mexican-style omelette I wish I could figure out how
to make loose scrambled eggs in the microwave...
~~~~~
I'm old school, I like my eggs cooked a skillet over a low flame...low and
slow in butter is the key to perfect scrambled eggs.

I use my microwave mostly to melt things, or reheat. I love old fashioned
cooking, love the dance of fire and knives.
ev

--
http://soonerblue.bloghi.com/

On Aug 23, 6:34�pm, "EmmyBlue" > wrote:
> I'm old school, I like my eggs cooked a skillet over a low flame...low and
> slow in butter is the key to perfect scrambled eggs.

I always thought that I liked the taste of eggs, but it turned out I
actually liked the taste of the butter on my toast.
>
> I use my microwave mostly to melt things, or reheat. I love old fashioned
> cooking, love the dance of fire and knives.

I like the convenience and speed and the automatic operation of a
microwave.

For instance, I can assemble a tamale pie in about 15 minutes and nuke
it for 20 minutes and I can walk away and do something else while it
steams itself inside the covered Pyrex bowl for another half hour or
45 minutes.

I make a hearty pozole (Mexican white hominy stew) in the microwave in
the same way.

I could spend hours doing those things "authentically" in an outdoor
horno,
or a pib, but microwaving on my kitchen countertop is so much
easier...

On Aug 26, 9:37*am, "Nunya Bidnits" <NunyaBidn...@eternal-
september.invalid> wrote:

> Since you brought up chorizo, I've got a question. The chorizo in stores
> around here comes in a chub, Supremo and Cacique are two common brands. They
> are very difficult to work with, rendering a large percentage of it's weight
> in grease and the meat is tough and fibrous. I can get fresh chorizo at a
> couple local markets but it doesn't have as much flavor. How do you work
> with this stuff in the chub to make it more palatable?

I don't buy the fresh stuff.

I can buy the El Mexicano chorizo in a 16-oz tube at the 99 Cents Only
store and just squeeze a few ounces onto a paper plate and microwave
it for two minutes and the excess grease runs out and I throw the
paper plate away.

I could buy fresh chorizo on a styrofoam tray and spend several
minutes frying it and draining off half the weight in grease and then
I have a greasy skillet to wash, and that takes another five minutes
to wash and dry.

So, like the guy in the Beatles song, "Day Tripper", I've got a good
reason for takin' the easy way out...

http://en.wikipedia.org/wiki/Chorizo#North_America

"Mexican chorizo comes in two varieties, fresh and dried, the fresh
being much more common. Chorizo can be made from a variety of meat
cuts, including lips, lymph nodes, and salivary glands. The meat is
finely ground and stuffed in plastic tubes to resemble sausage links,
though traditionally natural casings were used. Before consumption,
the tubes are usually cut open and the nearly paste-like mixture is
fried in a pan and mashed with a fork until it resembles finely minced
ground beef."