Whiskey wings onion tanglet12/18/2023 ![]() ![]() Amazing!!!! You can see some turning to raisins on the vine.įor a fresh, light meal, I put stemmed grapes with some tart Greek yogurt. ![]() Perfect.Ī few days later, a friend shared some seedless grapes from her garden. I refrigerated the figs and brine together, where they softened and darkened a little more. Quick pickles are as forgiving as they are delicious.Īfter simmering for a few minutes, I let them cool in the liquid. You could add more or less sweet or salt to suit your taste. I’m sure honey instead of sugar is fine, and any vinegar would work as well. Then I tossed in about a dozen fresh but firm figs and brought them to a simmer. I poured about one cup red wine vinegar into a pan, along with two tablespoons sugar and a teaspoon salt. This year I decided to try pickling some. My mom dries them in a hot car and freezes them to preserve. Hi, Amy here today, giddy with a pile of fresh figs and fresh grapes! The Black Mission figs are from a very old tree in my mom’s yard. Order it from the Native Seeds/SEARCH store. See all her books at Cooking the Wild Southwest covers identification information and recipes for 23 delicious, easy-to-gather, and easily recognized edible wild plants of the Sonoran Desert. Serve with guacamole and sour cream or enchilada sauce for a “wet” chimichanga.Ĭarolyn Niethammer writes about the food and people of the Southwest. Drain on several thicknesses of paper towels. Fry the chimis until they are golden and crispy, using tongs to turn them. Heat some neutral vegetable oil in a frying pan until it is about 375 degrees. Wrap up the filling in a flour tortilla, tucking in the sides as you roll to contain the filling. If you want a vegetarian version, use some nicely cooked beans or cooked veggies. Sauté it with some chopped onion and garlic, maybe some green bell pepper, maybe a little tomato sauce. Brown some ground beef or shred some chicken or beef or pork roast. You really don’t need a recipe for a chimichanga. Arizona Chimichangas is available at local bookstores. ![]() Use it as a guide to where to get your next chimi fix. If you love chimichangas, if you really love chimichangas, you’ll want to read Connelly’s book on the multi-generation traditions from family restaurants all over Southern Arizona. Menu from Mexican restaurant in Sarajevo, Bosnia-Herzegovina. It becomes even better when topped with your choice of condiments such as melted cheese, sour cream, guacamole or enchilada sauce. Somehow, dropping that humble burro into a sizzling pan of oil transforms it into a flaky pleasureful indulgence. A chimichanga is a deep-fried burro, and a burro is just a flour tortilla wrapped around a filling of beans or meat. Actually, she wrote an earlier book about beloved restaurants that have vanished.Ĭhimichangas have a cache about them that somehow is more than a sum of their parts. Today, we’ll start with Rita Connelly’s new book Arizona Chimichangas.įor ten years Connelly provided the restaurant reviews for the Tucson Weekly, so she’s been in a fair number of local restaurants. Over the next year, I’ll share with you some of what I’ve learned. And I’ve also kept an eye out for what my fellow writers have been producing. Along the way, I’ve talked to anthropologists, farmers, chefs, teachers, and people working hard to see that the less fortunate have enough food. It covers what Tucsonans have been eating over the last 10,000 years and also delves into many of the foods we love but aren’t found elsewhere. I have been spending the last 18 months working on a book about why Tucson was named a UNESCO City of Gastronomy in 2015. ![]()
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