December 2012
Volume 4 Chiles en Nogada From Wikipedia (Last modified on 19 November 2012, at 16:43 )
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We wish you all a Happy Hanukkah, Merry Christmas & Healthy New Year! Chiles en nogada
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Yelp Diner 6/16/2012
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Ingredients for preparation of the dish
Chiles en nogada is a dish from Mexican cuisine. The name comes from the Spanish word for the walnut tree, [1] nogal. It consists of poblano chiles filled with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate. The walnut used to prepare nogada is a variety called Nogal de Castilla or Castillan Walnut, also known as the English Walnut.
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New Years Eve Fiesta Dinner 4 Course Dinner 49.95 Excluding tax & Gratuity DJ, Dancing, Party Favors, Midnight Champagne Toast Ala carte menu served till 7:45 pm
The traditional chile en nogada is from Puebla; it is tied to the independence of this country since it is said they were prepared for the first time to entertain the emperor Agustín de Iturbide when he came to the city after his naming as Agustín I. This dish is a source of pride for [2] the inhabitants of the state of Puebla.
********** Next Tequila Dinner Riazul Tequila On Wednesday, January 16, 2012 4 Course Meal with Riazul Tequila Matching Cocktails and Expressions 49.95 Tax & Gratuity Additional
Some Mexican historians believe the inventors of this dish were the Monjas Clarisas, although others think they were the Madres Contemplativas Agustinas of the convent of Santa Monica, Puebla.Cont’d pg 2
********** Mexican Glossary
Escabeche A mixture of vinegar, oil, herbs and seasonings. Preserves or pickles foods such as poultry, fish and chiles.
It is believed that the spirits of the deceased will return to spend the day so in return many people have a huge Inside this issue party. They spend the day playing their favorite music, Chiles en Nogada 1 eating their favorite ...................................................... foods and having picnics around Chiles en Nogada cont’d ........................................... 2 the gravesites. Recipe of the Month-Chiles en Nogada .................... 2 New Year’s Eve Fiesta .............................................. 2 Meet Our Staff ........................................................... 3 What’s New ............................................................... 3 New Year’s Eve Fiesta cont’d ................................... 4 Upcoming Events ..................................................... 4 Daily Specials ........................................................... 4
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Cont’d from page 1
The picadillo usually contains panochera apple (manzana panochera), sweet-milk pear (pera de leche) and criollo peach (durazno criollo). The cream usually has milk, double cream, fresh cheese and washed nuts. The traditional season for making and eating this dish is August and first half of September, when pomegranates appear in the markets of Central Mexico and the [3] national independence festivities begin. In some areas, the dish is created depending on when the pomegranates are ripe usually between early October and January. Chiles en Nogada are usually prepared for the Christmas holidays as well! Read more: Traditional Mexican Holiday Foods | eHow.com http://www.ehow.com/list_6364373_traditional-mexican-holidayfoods.html#ixzz2E7QHD9Nd References ↑ "Nogal". DICCIONARIO DE LA LENGUA ESPAÑOLA. REAL ACADEMIA ESPAÑOLA. 2009. http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=nogal. Retrieved 11 August 2011. 1.
2.
↑ Moon, Freda (17 September 2011). "Delicious patriotism". The Daily Holdings, Inc.. http://www.thedaily.com/page/2011/09/17/091711-artsfood-chiles-en-nogada-1-6/. Retrieved 18 September 2011. ↑ Graber, Karen Hursh (1 January 2006). "Pomegranates: September's Gift To Mexican Cuisine". MexConnect. http://www.mexconnect.com/articles/2055-pomegranates-september-sgift-to-mexican-cuisine/. Retrieved 2 February 2012.
FIESTA 2013 Caracara New Year’s Fiesta Dinner Appetizers (Choice of)
Ensalada de Caracara Baby field greens with jicama, mango, tomato, pomegranate vinaigrette
Queso Fundido Melted Chihuahua cheese, poblano chile rajas, cilantro, chorizo and white onion
Tamal de Camarones Corn tamal, shrimp, chipotle cream salsa
Empanada de Res Two mini turnovers filled with short rib of beef *****
Entrees (Choice of the following six entrees)
Pollo Relleno Chicken breast breaded & stuffed with Chihuahua cheese, poblano pepper & mushroom. Topped with a tequila, mushroom cream salsa
Carne Asada From Wikipedia
Grilled skirt steak with boniato (white sweet potato) & chimichurri
Entrée Choices continued Page 4 Recipe of the Month Chiles En Nogada Ingredients: For the filling: -1/2 lb. ground beef -1/2 lb. ground pork -2 large garlic cloves, finely chopped -1/2 medium onion, finely chopped -1 1/2 Tablespoons lard or vegetable oil -1 medium apple, peeled and cut into 1/2" cubes -1 medium pear, peeled and cut into 1/2" cubes -2 ounces blanched almonds, slivered -2 ounces raisins, soaked until soft, then drained -1 stick cinnamon -salt and pepper to taste For the chiles: -8 large poblano chiles, prepared for stuffing (See Note) -4 eggs, separated, at room temperature -1/4 teaspoon salt -Oil for frying For the sauce: -1 quart unsweetened heavy cream -4 ounces walnut meat, soaked in milk, drained and chopped For the garnish: -2 pomegranates, peeled and separated into seeds -4 sprigs parsley, leaves only, chopped fine Preparation: After preparing chiles as described in the note below, pat them dry and set them aside while you make the filling. The batter will not adhere to them properly if the chiles are not dry.
-Melt the lard or oil in a large skillet; saute beef, pork, garlic, onion, apple, pear, almonds, raisins and cinnamon stick until the meat has lost its pink color. Remove the cinnamon stick, add salt and pepper to taste and allow the filling to cool to room temperature. When cool, fill the chiles, dividing the mixture evenly. - You will have fluffier and more uniform coating if you make the egg batter and fry the chiles in two batches. Beat two of the egg whites al punto de turron - that is, until they stand up in peaks, stiff but not dry. Lightly beat two yolks and half the salt together; fold them gently into the beaten egg whites. Dip each of four filled chiles into the mixture, turning them gently to coat evenly. Place each one immediately into a large skillet with hot oil. Fry them until golden on the bottom side (lift gently with a spatula to check) then turn and fry on the other side. Repeat this process with the rest of the chiles and the other two eggs. Remove and drain on paper towels before placing on serving dish. Put the cream and the walnuts in a blender or food processor and puree untill smooth. Pour over the chiles, and decorate with pomegranate seeds and chopped parsley. NOTE: The chiles are prepared for stuffing by roasting over a gas flame or under a broiler until charred all over. They are then placed in a plastic bag for 10-15 minutes. Peel by rubbing them gently, using rubber gloves, under a stream of running water. (Stems are not removed, but can be trimmed beforehand if very long.) After the chiles have been roasted and cleaned, make a lengthwise slit up one side of each and carefully remove the seed sac and any loose seeds. Avoid over-handling the chiles. Published or Updated on: June 1, 1998 by Karen Hursh Graber © 1998
Have a recipe you would like to share send it to caracara@optonline.net
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Peter Martin has worked with Caracara since September 2011. He works as a bartender and one night a week is a server as well. You can find Peter behind the bar every Tuesday and Wednesday taking good care of his guests. He grew up on Long Island and currently lives in Brooklyn. He is just about ready to embark on a career in International Relations and is currently planning a trip to Africa in the coming year to work with the HIV/AIDS affected population. Although he looks like an average American, Peter speaks Spanish very well. In fact, he is the last person on the staff that you would think speaks Spanish! Peter became fluent in Spanish while living in Spain teaching English and in Mexico working with underprivileged kids. Come down and ask Peter to make you one of his awesome cucumber jalapeno margaritas!
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New Year’s Eve Fiesta Dinner Cont’d Salmon Roasted salmon over sautéed spinach with mole manchamanteles
Use the coupon below for a complimentary appetizer any time.
Camarones Tropical Grilled shrimp over orange chipotle cream salsa, roasted corn & sautéed spinach
Stuffed Pork Loin Pork loin stuffed w/onion, corn, garlic, cilantro, chorizo Topped with a smokey honey guajillo salsa
FREE APPETIZER [Come in and try one of our APPETIZERS – guacamole not included- with purchase of an entree] (cannot combine with other offers) (limit one per table)
Lobster & Steak Enchiladas One enchilada with lobster, corn, onion, the other with grilled steak. Both baked in jalapeno, corn cream salsa All entrees served with family style house rice and refried black beans
********** Dessert Choices Tres Leches Vanilla sponge cake in three milks, garnished with berries & whipped cream
Flan de Caracara A Mexican vanilla flan
Cheesecake Skillet Apple Pie
Location: Caracarara Mexican Grill 354 Main St Farmingdale, NY 11735 516-777-CARA (2272) Ph Expiration date 12/30/12
Apple pie served warm in bourbon butter with vanilla ice cream
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********** Next Tequila Dinner Riazul Tequila On Wednesday, January 16, 2012 4 Course Meal with Riazul Tequila Matching Cocktails and Expressions 49.95 Tax & Gratuity Additional
Cooking Class End of January Saturday, January 26 10am-2pm Details to follow