Tag Archive for 'recipes'

Lengua in Mushroom Sauce

My mom was not a great cook but she made the most delicious lengua. I think of her when I make this.

Ingredients:

  • olive oil
  • 1 lengua/beef tongue (about 3 to 4 lbs)
  • ¼ to ½ c white wine
  • 1 large white onion, diced
  • 1 carrot, diced
  • 3 celery stalks, diced
  • ½ tsp peppercorns
  • about 1 1/2 to 2 tsp salt or soy sauce
  • about 2 tsp worcestershire sauce
  • 1 lb mushrooms (brown or white), slice each into 2 if they are large
  • 1/2 to 1 cup of water chestnuts if you like them
  • 1/2 c cream
  • flour, if you want to thicken the sauce

Instructions:

  1. Boil water in a pot or dutch oven large enough to fit the entire lengua. Place lengua in boiling water for 10-15minutes. Remove and rinse in cold water. Cut white outer layer from tongue.
  2. Brown the tongue in olive oil in a dutch oven. Cover with water, bring to a boil, and simmer until tender (about 2 1/2 to 3 1/2 hours, judge by forking the meat). Add pepper and salt/soy sauce after about 1 1/2 hours. Remove tongue from liquid, set aside and cool, you can place in the fridge if you want.  Once cool, cut the tongue into 1/3″ thick slices.  Save liquid.
  3. Saute mushrooms in olive oil / butter, cook for a few minutes until brown (but still firm).  Add wine and continue cooking until there is hardly any liquid left.  Set aside.
  4. Saute celery, onion, and carrots in olive oil until lightly browned.  Add tongue slices. Lightly brown.   Add cooking liquid.  Season.  Add worcestershire sauce to taste and mushrooms.
  5. Season the sauce.  Add cream to taste.  Cook for about 10 more minutes.
  6. Thicken with a roux if you want.
  7. Done!

Lengua Estofada

For some reason I am fretting about having to write down all the recipes I like and specially those I grew up with.  My mom made a great Lengua with Mushrooms that we would have every Christmas (and birthdays sometimes) and my lola had her own version too.  But it is my lola’s Lengua Estofada that I find I like more now.  Maybe the mushroom sauce just got too creamy for me?  Maybe I just need to cook the mushroom version again to remind me of how good it is.  In any case I think I had better write the recipe down, so I don’t forget.  Reminder to send a list over to my sisters and brother…

Last weekend we got the last tongue at the butcher’s.  It is smaller than I remember we had it in Manila. Cleaning it is a chore and a bit yukky, but J was nice and finished off what I started.

Ingredients:

  • olive oil
  • 1 lengua/beef tongue (about 3lbs)
  • 1 small can tomato paste
  • ¼ to ½ c white wine
  • 4 tsp chopped garlic
  • 1 large white onion, chopped
  • ½ tsp peppercorns
  • 2 tsp salt or 2 tbsp Knorr seasoning / soy sauce
  • A bit of worcestershire sauce if you want
  • 1 lb mushrooms (brown or white), slice each into 2 if they are large
  • about 16 green olives
  • 1 russet potato cut into ½” thk wedges, or some little potatos, halved

Instructions:

  1. Boil water in a pot or dutch oven large enough to fit the entire lengua. Place lengua in boiling water for 10-15minutes. Remove and rinse in cold water. Cut white outer layer from tongue.
  2. Brown the tongue in olive oil in a dutch oven. Add garlic, onion, wine, tomato paste, salt/Knorr, and pepper, and cover with water. Boil, then simmer until tender (about 2 1/2 to 3 1/2 hours, judge by forking the meat). Remove tongue and slice into 1/3” thick pieces. Set aside.
  3. Fry potato slices in olive oil until golden brown. Set aside. Fry mushrooms in olive oil. Set aside.
  4. Season the sauce, add olives, simmer to thicken. Thicken with a roux if you want. Add mushrooms and potato slices, cook for about 3-5 minutes.
  5. Arrange lengua on plate and pour sauce over OR return lengua to sauce and simmer for a few more minutes.

Oxtail Soup

My friend Venice, we used to work together.  And one day she took this large tureen of oxtail soup to the office.  It was Hawaiian-style oxtail soup.  So delicious.  And when I asked her for the recipe she gave me a small bag of gow pee — almost-black dried tangerine peel.  Oxtail soup just doesn’t taste right without it.

Ingredients:

Soup

  • 3 lbs. oxtails
  • about 3″ ginger, sliced thinly
  • 6 oz. raw peanuts
  • 3-4 Chinese dates
  • 3 anise flowers
  • 1 piece gow pee
  • Chinese mustard or bok choy
  • Szechuan peppercorns (a tablespoon or so, in a small cloth bag)
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • water
  • 1/3 to 1/2c sherry

Dip

  • chopped cilantro
  • chopped green onion
  • grated ginger
  • soy sauce

Instructions:

  1. Place oxtail in a deep pot, cover with about 2″ of water.  Boil for 20-25min.  Rinse with cool water.
  2. Return oxtail to a clean pot, add the rest of the soup ingredients except for the mustard and sherry. Boil and then simmer for about 2 hours.
  3. Chop the mustard into 2″ wide pieces.  Add to soup shortly before serving.
  4. Add sherry to taste.  Boil for about 5 minutes.  Serve.
  5. Serve the soy sauce with the cilantro, green onion, and ginger on the side.

Parma Ham Pasta Salad

What the heck eh? Food’s been on my mind lately.  My sister-in-law made this when we were in Paris.  Quick and yummy.  I will post photos once I take them.

Ingredients: approximate quantities, I taste while preparing

  • 4:3 ratio olive oil to balsamic vinegar (I usually go 4 t olive oil, 3t balsamic)
  • 1 clove garlic, pounded
  • salt and pepper
  • about 1/4 lb of Parma ham
  • 1/2 c pine nuts, toasted
  • 1/4 c sun dried tomatoes, sliced thinly
  • 1 lb rotelli pasta or some other corkscrew type
  • 1/2 lb arugula (or more), rinse and spun

Steps:

  1. Cook pasta, drain.
  2. Bake the parma ham till crisp, chop into 1/2″ x 1/2″ pieces, or just crumble
  3. Toast the pine nuts till light brown (just a couple minutes)
  4. Place the olive oil, garlic, some salt and pepper in a small jar, cover and shake till well mixed and a bit thickened.
  5. Toss pasta in dressing, add arugula, parma ham, tomatoes, and pine nuts.
  6. If you want this cold, cool the ham, pasta, and pine nuts before mixing.