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baby carrier need.

jcapitan79 — Sun, 20 May 2012 04:45:23 +0000

hi i am looking for a baby carrier someone who sells one?, I need accessories for baby, if you have something to sell please send me an email private, and if

Two houses for rent

female woman — Sat, 19 May 2012 22:27:11 +0000

Two houses in Col. San Felipe Neri for rent. Both houses are 3 bedrooms, 2 baths, kitchen, living room, dining room, completely furnished, has garden,

Centro house for rent

female woman — Sat, 19 May 2012 22:23:10 +0000

Posting for a friend 2 bedrooms in Centro on Calle San Pedro between Canal and Umaran. Furnished, has kitchen, dining room, living room, one bathroom, big

Tijuana Bus Station

bengirwb1 — Sat, 19 May 2012 21:53:15 +0000

	Tijuana Bus Station Bus Across Mexico guide $4.99 for Kindle and Nook Mexico has the world's largest bus system with almost 800 bus companies. Tijuana has a modern bus station which is a major gateway to Baja and Mexico. From here you can go to Puerto Vallarta, Mazatlan, Acapulco, Guadalajara, Mexico City, and connect to Cancun, Oaxaca, Taxco, San Miguel de Allende, Guanajuato, and other cities. Film by Robert Berryhill, author of Bus Across Mexico www.busacross.com	From: bengirwb1 Views: 1 0 ratings
	Time: 01:42	More in Travel & Events

Three Easy Sauces

Victoria Challancin — Sat, 19 May 2012 17:27:00 +0000

Sauce Gribiche, Horseradish Cream Sauce, and Fig Mustard

Three Easy Sauces

By Victoria Challancin

I love condiments. There, I've said it. I just love them. What a perfect way to punch up any simply prepared dish, be it meat, chicken, vegetables, or even cheese. You've seen me in the past go on and on about them. Seriously, I know no restraint when it comes to adding a dab of interest to a meal via a condiment. A splash of color, a dollop of flavor, a spot of interest. No matter how bland a dish is, a simple sauce or perky condiment can take it from bland to sublime with a single splash. How easy it is to add a bit of interest to a simple dish!

Here are a few sauces or condiments I have written about (just visit the drop-down menu above for the recipes):

Avocado Mayonnaise
Chimichurri Sauce
Plum Sauce (a.k.a. Duck Sauce)
Coconut-Garlic Chutney
Curried Ketchup
Dukkah
Fresh Herb and Pumpkin Seed Pesto
Grapefruit Gremolata
Harissa
Italian Mostarda
Italian Salsa Verde with Arugula and Hazelnuts
Joe's Stone Crab Mustard Sauce
Mexican Green Sauce with Avocado and Pápalo
Muhammara
Mustard-Horseradish Yogurt Sauce with Dill
Pickled Chile Manzano
Roasted Tomato, Chipotle Chile, and Mango Salsa
Sea Salt with Dried Hibiscus Flowers
Tzatziki
Za'atar

Note: For a clever riff on the scientific Periodic Table of Elements, visit here to see a fun Table of Condiments That Periodically Go Bad.

In the last class of a recent 8-week series I taught to Mexican cooks, I wanted to offer something useful and simple in the way of sauces, something that could be quickly prepared to accompany any number of main dishes. I came up with the following three: Fig Mustard, Horseradish Cream Sauce, and a French Sauce Gribiche. I thought these would offer easy upgrades for simply prepared milanesas, roasted chicken, baked fish, grilled meats, and even roasted vegetables. I knew they would be useful.

* * * * *

Fig Mustard

How is it possible that a recipe with only two ingredients can taste this good? Simple. Just use a quality fig jam and a top-notch Dijon mustard. This incredibly simple sauce would be terrific with chicken, shrimp, scallops, pork, bacon, practically any sandwich using cured meats or cheese (grilled halloumi...yum). Or use it on sandwiches or panini.

Recipe: Fig Mustard
(Recipe from Chow.com)
Makes 1/3 cup

3 tablespoons fig jam
2 tablespoons Dijon mustard

Combine the fig jam and mustard in a small bowl. Stir until evenly incorporated.

* * * * *

Horseradish Cream Sauce
This is an unbeatable easy sauce that goes well with beef--I've made it for years and years. I now make it with Mexican sour cream, but it works with crème fraîche, sour cream, or even Greek yogurt. If I have fresh dill on hand, I often add a tablespoon of that as well. I tend to add a bit more horseradish than called for here (I deliberately made it not too pungent for the Mexican cooks in my class, who are generally not accustomed to horseradish), but it is up to you. Add the lime or lemon juice to taste as well--this is one of those sauces you can just play with to suit your tastes.

Recipe: Horseradish Cream Sauce
(Recipe by Victoria Challancin)
Makes approximately 3/4 cup

1/2 cup of crème fraîche, sour cream, Greek yogurt, or Mexican crema ácida
1 garlic clove, peeled and pressed
2 to 3 tablespoons lemon or lime juice, or to taste
2 tablespoons prepared horseradish, or to taste
1/2 teaspoon Worcestershire sauce
Sea salt and freshly ground black pepper to taste

Whisk together sour cream, garlic, lemon juice, horseradish, Worcestershire sauce, salt and pepper in a small bowl. Check and adjust seasoning to taste.

* * * * *

Sauce Gribiche
Wonderful with fish, chicken, fresh asparagus, leeks, new potatoes, cauliflower, or the traditional calf's head, sauce gribiche is a French classic. Sometimes it has a mayonnaise-like consistency, somewhat similar to a tartar sauce, and other times it is like a chunky vinaigrette--and this is how I prefer it. I added an extra egg, a few more capers, and because I had it on hand, dill pickle relish which I substituted for the sour cornichon (gasp!). Chervil and tarragon would be traditional herbs to use here, but alas, I only had parsley. I do think dill would be a nice addition as well, albeit not French-inspired. The Zuni Cafe makes its version with a four-minute egg and Chez Panisse uses both chive and a bit of dill for the herb element [I found these recipes on the Orangette blog, here].

I chose to lightly adapt David Leibowitz's version, probably because I so enjoyed his post where he describes how his French friend Jackie, a woman after my own heart, tossed this sauce together au pif, which means cooking "by the nose," or to taste.

Recipe: Sauce Gribiche
(Adapted slightly from a recipe by David Leibowitz)
Makes 4 generous servings

2 eggs, hard-cooked and peeled
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil, or to taste
1 teaspoon red wine vinegar
1 cornichon or 1 tablespoon dill pickle relish
20 small capers, drained, rinsed, and squeezed dry
1/4 cup (gently packed) mixed chopped herbs (flat-leaf parsley, chervil, and/or tarragon)
Sea salt and freshly ground black pepper

Peel the eggs and place the yolks in one small bowl and the whites in another.

Mash the yolks with the mustard. Dribble in the olive oil, beating with a fork or wooden spoon, then add the vinegar.

Chop the egg whites and cornichon (the size of the capers), and add them to the sauce. Add the capers.

Stir in the herbs and add salt and pepper. Taste and season with additional salt,pepper, and vinegar, if necessary. Serve at room temperature.

The gribiche sauce can be made up to one day ahead and refrigerated.

Enjoy!

I served these sauces with Scallop Potato Stacks and small skewers of grilled marinated arrachera, flank steak

Parting Shot: Koi

Like life, recipes are meant to be shared, but please ask permission before using my text or photos. Thanks!

LA PULGA: Evening Gowns, Kitchen Supplies, Books, Clothes, Air Purif

Joannie — Sat, 19 May 2012 14:58:45 +0000

Hola Todos, I'm selling about 3/4 of all my worldly possessions including some gorgeous women's clothes and evening wear, shoes, feather boa, men's tuxedo

Pop Up Priceless Chapel Opening Party

Staff — Sat, 19 May 2012 11:38:40 +0000

EVENT DETAILS
WHEN:

7:00 pm Thursday, 31 May 2012

Thru: Sunday, 3 June 2012

WHERE: The Restaurant

Join us for the opening party of Pop Up Priceless Chapel, featuring all new works by Daniel Patrick Helmstetter. All paintings will be available for 4 days only. Everything is priceless. Highest bid wins. All bids start at zero pesos. You heard that right, zero pesos. Bidding begins with a guest DJs, drink specials and of course, Burger Night. Bidding continues through the weekend and closes at 2:00pm Sunday with a special brunch. Highest bid by 2:00pm Sunday goes home with the painting.

Looking down Hidalgo St

Niels Henriksen — Sat, 19 May 2012 11:11:27 +0000

Maryann's*****Fotos posted a photo:

Returned Monday and am slowly getting caught up. Time away is great until you come back and are 2 weeks behind, especially in the garden! Thanks for your patience while I was away with limited access to Flickr. Will post some DSLR pix now. Was nice to have my iPhone for internet access and snapshots but it's just not the same as having a full feature camera and a computer ;-)

Around the Tree

Niels Henriksen — Sat, 19 May 2012 11:09:09 +0000

Maryann's*****Fotos posted a photo:

The owners clearly wanted to keep this tree! Note the elegant window for the limb and the dip in the upper wall.

Need a file cabinet..

Silvia Cadena — Sat, 19 May 2012 03:27:52 +0000

I am in need of a filing cabinet. Anyone has one out there?..for sale, Can be 2, 3 or 4 drawers--best 3 to 4. good, smooth working.. Ojalá..me