Fig Jam & Shrimp Bacanora Recipes

Beli

Several of you asked for mother in law's recipes (actually these are more her thoughts than written recipes) while I was on holiday in Sonora, Here they are. ENJOY



FIG JAM

Get about 30-50 ripe figs, or as many as you want to make
Cut stem,leave skin & wash in water
Add 1/4 cup of water to a pot
Add figs and boil,keep stirring continuously to achieve an even cook until soft (about 10-15 min.)
Mash figs in pot while still boiling.
Add natural sugar, ground cinnamon and cloves to taste
Keep stirring until reducing mix from a soft to a hard consistency, until it bubbles & bubbles splash hard (love this line hahaha)
Let cool
Serve with, cheese,guava candy, honey, cookies or bread
Preserve in freezer (it doesn't freeze actually), keeps for a long time.





SHRIMP BACANORA

1 Can Nestle Media Crema - Table Cream
5 "Chile de árbol" peppers, dry
1 garlic clove
1 tbs or cube shrimp consome
1 can red bell peppers
Orégano
Cheese Chihuahua

4 pounds Shrimp Peeled
1/2 stick butter

Put first five ingredients in blender
Flambé shrimp in bacanora (could be tequila or your favourite spirits, add butter and fry very lightly (until they change colour)
Put in individual portions and add blended ingredients, orégano and Cheese,
Put in oven at 380* F, just for a moment until grated

Serve with white rice on the side, or over pasta as Mickey says.



ENJOY!!!!!!!!!

Mickey

Rice hell Beli, I want that over pasta.
All looks so good.... Thanks

Beli

Mickey let me edit my post :P

gdenby

Wow! 2 great recipes. I bet the fig jam would be really good spread on a piece of pork loin for a glaze.

Beli

Sounds Terrific, what a great idea!!

Mr Holloway

Hey Beli
Both recipes sound great
The Shrimp Bacanora pic looks very tasty

Shane

bees

What a pretty presentation! Is the shell on chargers? Thanks for sharing.Randy

Beli

Shane, I told my MIL it was one of the best shrimp dishes I've ever had. strongly recommend it.

Beli

TKS Randy. She just put some salt on a normal plate & the shells over the salt so they wouldn't move

Austin Egghead

To heck with the rice or pasta, just pass me a spoon. :laugh:
Beli, what is the Norteno equivalent to the queso Chihuahua. Is it like a cream cheese or jack cheese?

Rascal

I'm a true lover of Mexican cusine but many of the ingredients are out of the ballpark for me here in the US. Aside from visiting border cities such as Juarez & Tiajuana, my fondest memories of 'real' Mexican in the States were at a few venues from west Texas on to San Francisco. Some of the best food could be found at off-the-main-path casas that hardly looked appealing. How sad it is that that most of what is billed as "Mexican" fare here in no way even close to the real McCoy. Kinda like comparing Spam to roast beef! And I guess the same is true of many other ethnic(?) offerings...

Beli

Here you are Joan:

Chihuahua: Brought to Mexico from the Mennonites, Queso Chihuahua is similar to mild cheddar but becomes tangy when it is aged. Good versions are hard to find the U.S. so you may prefer to substitute with a Muenster or medium Cheddar. Chihuahua cheese is used for melting in chiles rellenos and a Mexican fondue called queso fundido

Substitute: Jack or mild Cheddar


This is a great page for mexican cheeses and their substitutes: www.gourmetsleuth.com/mexicancheeses.htm

Lawn Ranger

Show-Off

Beli

Gets the job done with Inlaws :P

Smut-butt

Thank you very much, we will think of you while we are enjoying the fig jam.
Have a great weekend!

Beli

Bruce, you are most welcome, have a great weekend