Adventures in Eating: Yucatan Tomato Sauce
The saga of Vikki and Bruce’s wedding continues. Since they are WOMClub members, I could not resist passing on some housekeeping advice to newlyweds taken from the “Buckeye Cookery” (1898).
“There is no luck in housekeeping, however it may seem. Even by exact rule, and even with thorough knowledge, eternal vigilance is the price of success. There must he a place for everything and everything in its place, a time for everything and everything in its time, and “patience, patience,” must be written in glowing capitals all over the walls. The reward is sure. Your husband may admire your grace and ease in society, your wit, your school-day accomplishments of music and painting, but all in perfection will not atone for an ill-ordered kitchen, sour bread, muddy coffee, tough meats, unpalatable vegetables, indigestible pastry, and the whole train of horrors that result from bad housekeeping; on the other hand, success wins gratitude and attachment in the home circle, and adds luster to the most brilliant intellectual accomplishments.” Wow!…
Now to the entree for her bridal luncheon continued from last month. Do not despair, as you read the description. The components are do-aheads.
The entree is called Eggs Motul, prepared as follows: a fried corn tortilla, spread with black beans, topped with a sunnyside egg, covered with Yucatan Tomato Sauce, and then sprinkled with chopped sauteed ham and cooked peas. It is a fabulous dish. The layers of flavors surprise the taste buds. You all know how to fry a corn tortilla! So let’s start with this special tomato sauce.
YUCATAN TOMATO SAUCE
4 dried Ancho or New Mexico chilies
2/3 cup boiling water
6 lge. tomatoes, peeled, seeded, chopped
4 to 6 fresh or canned hot green chili pep‑
pers, seeds and stems removed(start
2 medium onions, cut into quarters
1 lge. clove garlic, crushed
2 Tb. olive or vegetable oil
2 Tb. orange juice
1 Tb. cider vinegar
1 Tb. lemon juice
1 teaspoon salt
3/4 teaspoon cayenne pepper
1/2 teaspoon sugar
1) Remove stems, seeds and veins of chilies while rinsing under cold water. Cut chilies into 1-inch pieces; place in 2/3 cup boiling water. Let stand 45 minutes. (Do not touch eyes while working with chilies; wash hands immediately after preparing them.)
2) Place chilies and water in blender container with tomatoes, green chili peppers, onions and garlic; cover. Puree until smooth. Heat oil in 10 inch skillet over medium heat; add tomato mixture. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes. Stir in remaining ingredients. Simmer until raw taste disappears, about 30 minutes. Add water if sauce becomes too thick.
Tips: for best flavor prepare and refrigerate 2-3 weeks ahead. Sauce should be the consistency of a salsa. I added a 1/2 cup of tomato sauce while it simmered, and a 1/2 teaspoon of crushed oregano.
In the following issues I will give you the black bean recipe and easy way to handle the other ingredients that we used.
More next month, compadres.
- Import Selection: Chateau Chariot, 1988. Corbieres
- Domestic Selection: Chardonnay, 1989. White Oak
- The Matter of the French Paradox
- Adventures in Eating: California Caesar Salad
- Import Selection: Chateau Larroque, 1989. Bordeaux
- Domestic Selection: Charbono, 1979. Inglenook-Napa Valley
- A Note From The Cellarmaster
- Adventures in Eating: Fresh Raspberry Pie
- Import Selection: Cabernet Sauvignon, 1988. Los Vascos
- Domestic Selection: Muscat Canelli, 1990. Santino Winery