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stranger in a strange land blog about archives « older home loading newer » less more trim untrim « older whoa published on march 2, 2015 in all that you can't leave behind . 0 comments it’s been years. but i just broke my arm so i think i may have time on my hands… but first, some housekeeping. lengua in mushroom sauce published on february 13, 2012 in crumbs from your table and uncategorized . 0 comments tags: filipino , meat , recipes . 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: 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. 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. 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. 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. season the sauce. add cream to taste. cook for about 10 more minutes. thicken with a roux if you want. done! chorizo with sherry, pine nuts and currants published on december 26, 2010 in crumbs from your table . 0 comments tags: recipes chorizo desperation . oh this is a bit silly, no? hardly anything written in the last couple years. this is one of my desperation dinners. i just noticed that the title of the post almost gives you the entire recipe. add a bit of crusty bread, maybe some manchego, and a bottle of wine (if j wants some, me i can do with water) ingredients: 3/4 lb chorizo bilbao 1/4 c toasted pine nuts 1/4 c currants 1/2 c dry sherry 1/2 c chicken or vegetable stock some chopped parsley olive oil instructions: heat olive oil in a pan. cook the chorizo til golden and just cooked. remove and slice in 1/4″ to 1/3″ diagonals. return chorizo to pan. add currants, sherry, and stock. simmer for about 10 or so minutes until currants are plumped and chorizo is flavored with sherry. transfer to a plate, sprinkle with pine nuts and parsley. lengua estofada published on march 14, 2010 in crumbs from your table . 2 comments tags: pinoy , recipes . 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: 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. 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. fry potato slices in olive oil until golden brown. set aside. fry mushrooms in olive oil. set aside. 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. arrange lengua on plate and pour sauce over or return lengua to sauce and simmer for a few more minutes. oxtail soup published on february 28, 2010 in crumbs from your table . 1 comment tags: hawaii , oxtail , recipes , 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: place oxtail in a deep pot, cover with about 2″ of water. boil for 20-25min. rinse with cool water. 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. chop the mustard into 2″ wide pieces. add to soup shortly before serving. add sherry to taste. boil for about 5 minutes. serve. serve the soy sauce with the cilantro, green onion, and ginger on the side. chicken adobo published on february 15, 2010 in crumbs from your table . 0 comments so everyone has their own version of adobo (i personally love my lola’s soupy adobo with pork tongue, chicken, and liver). i’ve tried doing the cendrillon version, but for some reason the adobo comes out horribly sour. this is my latest and greatest, which came out pretty good. j didn’t squish his face and say omigod! this time (that’s what he did with my 2 cendrillon recipe attempts). ingredients: 4 cuts chicken thigh and leg, trim excess fat and skin 1 or 2 chicken livers 1 or 2 chicken gizzards 4 eggs 1 c cane vinegar (datu puti) 2/3 c soy sauce (silver swan or coconut) 2 tbsp honey 1 1/2 tsp peppercorns, approx. (crush about 1/3 of the peppercorns) 1/2 tsp salt, appox. 2 bay leaves 1 head garlic, cloves peeled and crushed steps: mix vinegar, soy sauce, honey, peppercorns, salt, bay leaf in a dutch oven. adjust to taste. add chicken, including livers and gizzards. cook over low heat for 45 min. do not uncover or mix during this time. uncover, cook for 10min more. remove chicken and liver and set aside. chop 1 liver and return to sauce. reduce sauce til thickened. add eggs with shell to sauce to cook while sauce is reducing. remove after 7min, peel and set aside. when sauce is reduced, return chicken and eggs. serve or keep for the next day. fry or bake the chicken if you want the skin crisp. (remove from sauce for frying and baking.) parma ham pasta salad published on february 15, 2010 in crumbs from your table . 0 comments tags: recipes , 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 yumm

URL analysis for spacemai.com

http://www.spacemai.com/?p=283#comment-251643
http://www.spacemai.com/?p=283#comment-674366
http://www.spacemai.com/?p=900
http://www.spacemai.com/?p=866
http://www.spacemai.com/?p=867
http://www.spacemai.com/?tag=oxtail
http://www.spacemai.com/?p=892#respond
http://www.spacemai.com/?tag=salad
http://www.spacemai.com/?tag=soup
http://www.spacemai.com/?tag=hawaii
http://www.spacemai.com/?tag=recipes
http://www.spacemai.com/?page_id=801
http://www.spacemai.com/?tag=recipes-chorizo-desperation
http://www.spacemai.com/?page_id=684
http://www.spacemai.com/?p=883

Whois Information

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Domain Name: SPACEMAI.COM
Registry Domain ID: 313024172_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.fastdomain.com
Registrar URL: http://www.fastdomain.com
Updated Date: 2019-01-11T12:45:42Z
Creation Date: 2006-01-11T12:45:39Z
Registry Expiry Date: 2020-01-11T12:45:39Z
Registrar: FastDomain Inc.
Registrar IANA ID: 1154
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: NS1.BLUEHOST.COM
Name Server: NS2.BLUEHOST.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-02-02T18:08:08Z <<<

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  REGISTRAR FastDomain Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =spacemai.com

  PORT 43

  TYPE domain

DOMAIN

  NAME spacemai.com

  CHANGED 2019-01-11

  CREATED 2006-01-11

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  NS1.BLUEHOST.COM 162.159.24.80

  NS2.BLUEHOST.COM 162.159.25.175

  REGISTERED yes

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