Mexican Cooking Basic Class
The most po
FLOUR TORTILLAS トルティーヤ
3 cups Flour
小麦粉 ３カップ
2 tsp baking powder
1 tsp salt
塩 小さじ１3 cups Flour
小麦粉 ３カップ
2 tsp baking powder
1 tsp salt
4-6 tbs. Vegetable Shortening (Crisco)
ショートニングオイル 大さじ４～６
1 1/4 cups warm water
湯 １ １／４カップ
Mix dry ingredients in a large bowl.
大き目のボウルに上記材料を入れ、混ぜる
Use a fork to cut in shortening until crumbly.
フォークを使い、ショートニングオイルを砕けやすくする
Using your hands mix in warm water a little at a time.
湯を加え、手で軽く混ぜる
Knead the dough for 5-8 minutes until firm and not sticky.
生地が固まるまで５～８分程度こねる（ねばりが出ないように！）
Form 12 small balls. Allow to rest for a few minutes.
生地を１２個にわけ、２，３分おく
Dust balls with flour and roll into thin tortillas.小麦粉をまぶして広げ、薄いトルティーヤを作る
Heat a skillet on low heat and brown tortillas lightly on each side.
弱火でフライパンを温め、広げたトルティーヤを両面焼く（油はいれない）
Wrap bewteen two clean towels to keep warm and moist until ready to serve.
食べる直前まで乾いた布で包んでおく
Simple Mexican Refried Beans
1 lb. dry pinto beans, or kidney beans
1/2 C. pork lard/bacon fat
1 Tbs salad oil
2-3garlic cloves
2 bay leaves
1 Tbs cumin
1 tsp cayenne pepper
Salt to taste
Directions
Sort beans, remove any pebbles or debris. Rinse thoroughly. Soak dried beans in cold water overnight. Put in large cooking pot using the same water the beans soaked in. Bring to a boil, reduce heat and allow to simmer (approx 40 minutes) Remove from heat and leave beans in the pot to cool (You can test the doneness by placing a bean in a spoon and blowing on it-the outer skin should burst- which means it is done. After cooled, drain all the liquid except for 1/2 cup.
1 lb. dry pinto beans, or kidney beans
1/2 C. pork lard/bacon fat
1 Tbs salad oil
2-3garlic cloves
2 bay leaves
1 Tbs cumin
1 tsp cayenne pepper
Salt to taste
Directions
Sort beans, remove any pebbles or debris. Rinse thoroughly. Soak dried beans in cold water overnight. Put in large cooking pot using the same water the beans soaked in. Bring to a boil, reduce heat and allow to simmer (approx 40 minutes) Remove from heat and leave beans in the pot to cool (You can test the doneness by placing a bean in a spoon and blowing on it-the outer skin should burst- which means it is done. After cooled, drain all the liquid except for 1/2 cup.
In a skillet fry the pork lard in 1 Tbs salad oil. (It’s not the healthiest food but it’s very satisfying.) 
Fry the beans and garlic together in the lard. Add the bay leaves and salt and cook the beans 20 minutes. Remove the lard, bay leaves, and garlic cloves and smash the beans. Add the retained bean water and blend until smooth. 
Café Gecko’s Tequilla Fajita Chicken
2 tablespoons lemon juice2 to 4 garlic cloves, finely minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 Tequilla
1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
1/4 teaspoon dried oregano leaves, crushed
6 chicken breast halves, skinned and boned, cut into strips
1 dozen flour tortillas
2 tablespoons vegetable oil
1 green or red bell pepper, seeded and cut into strips
1 medium onion, cut in half and sliced into strips
Suggested Condiments:
Chopped green onion
Chopped fresh cilantro
Lime wedges
Guacamole
Sour Cream
(fresh salsa)
1. Combine first 7 ingredients in a large self-sealing plastic bag; add chicken and seal, removing as much air as possible. Allow to marinate for several hours in refrigerator. Drain chicken, reserving marinade.
2. Wrap tortillas in aluminum foil; bake at 350°F (175°C) for about 15 minutes.
3. Heat oil in a large, heavy skillet. Add chicken; cook 2 to 3 minutes, stirring constantly. Add peppers and onion and saute vegetables for about 2 minutes. Add marinade and continue cooking until vegetables are crisp-tender. Remove from heat.
4. To serve, spoon a portion of chicken mixture onto a warmed flour tortilla and top with desired condiments.
Thank you everyone for coming!
Muchos gracious!
Muchos gracious!
卵と卵黄を泡立て、小麦粉を加え、なめらかになるまでまぜる
(or in this case we used cheap metal butter knives)
Pry, twisting the knife, while at the same time trying to push the blade into the oyster, breaking the hinge.
Run the blade along the inside of the upper shell to free the oyster, removing the top shell.
Then scrape along the lower shell and remove the oyster if you´re serving it on the half shell, pick out any loose fragments of the shell, being careful not to spill the oyster´s delicious liquid. You can wash off the small broken particles of the shell with salted water. Keep the oyster happy.
It looked harder than it was but everyone gave it a try! Each of us had one fresh raw oyster sprinkled with some fresh lemon juice and tabasco. It tasted great! But we saved the rest of the shelled oyster for the next dish!
に熱します。にんにくをフードプロセッサーに入れ、みじん切りし、ほうれんそう、クレソン、玉ねぎを加えます。プロセッサーのON/OFFをうまく切り替え、よくまざったら、ボウルにうつします。 
Put flour, beaten eggs, and panko in separate plates.
Coat oysters with flour, eggs, then panko.
Fry the oysters in oil 350F /170 C until turn brown. Place thinly julienned cabbage on a plate and serve fried oysters on the side. 
Of course no Christmas holiday would be complete without whipping up a batch of fresh Eggnog. I remember waiting at the dairy section of the supermarkets in early December, waiting for them to start selling red-labeled cartons of holiday eggnog. I would ask my mom to buy an extra carton-just in case Santa was extra-thirty that year! I wasn't a good boy because, in fact, I wanted to hoard the entire carton for myself! Eggnog is sweet, rich, and creamy and your heart stops when you see the empty bottom of your cup. Mind you, this was several years ago, when I was a small tike, but now that I'm an older, seasoned hog, I can partake of 'adulty' eggnog as my mom would often 
Tint portions of icing to desired colors. Cover with plastic wrap when not in use. Icing will dry quickly when exposed to air. 
アイシングに好みの色をつける。使用しないときはラップをかぶせて
