Tag: meat

Gina’s Quesadillas

If you think quesadillas are Mexican, you’re half right. Traditional quesadillas consist of corn tortillas folded over cheese to make half-moon-shaped turnovers that are cooked on a comal or griddle until the tortilla is done and the cheese melted. Maize, which we call corn, was domesticated by native Americans thousands of years ago, probably somewhere in what is now Mexico.

By 1521, when Cortés and his gang defeated the Aztecs and occupied their capital, Tenochtitlán, the Spaniards were amazed to see the great variety of fresh and cooked foods including “dough,” or tortillas being sold in markets throughout the city. Some of them may have been stuffed with vegetables or meat, but there was no cheese and therefore no quesadillas. Quesadilla is a diminutive of the Spanish word for queso and means something like “little cheesy thing.” But since they are always made with tortillas, I think that the name is particularly appropriate.

Cheese was unknown in the new world until the conquistadors brought cows and sheep to Mexico and taught the natives how to make cheese. As is the case with all traditional foods, no one really knows who made the first quesadilla or what it had in it. However, the odds favor a corn tortilla with cheese, chili peppers and tomatoes.

Some people say that the best cheese for quesadillas is now made in Mennonite villages in northern Mexico, which gives us a tie to Jerri’s Mennonite heritage. Similar to Monterey Jack, the cheese is referred to as queso menonito in Chihuahua, where it is made, and is marketed elsewhere as Queso Chihuahua. Jerri remembers her mother telling about making a white cheese at home when she was growing up near McPherson, Kansas, which may have been something like what those Mennonite farmers make in Mexico.

Besides dairy cattle, the Spaniards also introduced wheat to the new world, which led to the flour tortillas that are most commonly used to make quesadillas today. The gluten in wheat flour means that tortillas can be larger and more flexible, and this explains why quesadillas today are often dinner-plate-sized creations filled with a wide variety of ingredients.

Including leftovers.

Jerri’s niece Gina shares a number of traits with her Aunt Jerri, among them a belief that no edible food should be thrown out. The last time we visited Gina her husband Chris had grilled steaks for the family. Since, like me, he believes in putting plenty of food on the table, there were leftover steaks in the refrigerator.

Trust me when I say that leftover steak smothered in cheese on crispy tortillas is delicious.
When I emailed Gina for her recipe, she took the time to explain how she makes quesadillas, and I can’t do any better than to share her email with you.

Gina’s Quesadillas

“Here’s my effort to describe the Quesadilla. For a while, this was Carson’s [Gina and Chris’s daughter] only food choice – along with grilled cheese and mac n cheese. Quesadillas are a great way to use leftovers, and they are versatile, so everyone’s palate can be pleased.

Ingredients:

Tortillas, flour or corn (we prefer flour)

Cheese. Any will do, single cheese or a mix, grated or slices. Common choices are
Cheddar
Monterey Jack
Colby
Smoked Gouda
Alfredo sauce
Parmesan

Any combination, preferably leftovers:

spinach
mushrooms
asparagus
mashed potatoes
beef, pork, turkey, lamb, or chicken of any sort
shrimp
fish – any type
bacon
hot peppers and sweet peppers
tomatoes
onions
scallions
beans
olives
scrambled eggs

Seasonings such as garlic powder, salt, pepper

We prefer to use leftovers straight from the fridge, but if the ingredients you have chosen need to be cooked or sautéed, prepare those ingredients first. Then heat a large skillet over medium heat.

Place two tortillas on a work surface. Spread butter on one side of each tortilla. Place one tortilla butter-side-down in the heated skillet. Immediately layer the cheese, top with your other ingredients and add a second layer of cheese. Add any seasoning you like and cover everything with the second tortilla, butter side up. Flip the tortilla carefully with a wide spatula after about 5 minutes per side. Remove the quesadilla from the pan and let it cool for one or two minutes. Cut it into wedges. Serve with salsa or sour cream if you wish.

Of course, quesadillas can be cheese only. And peanut butter and jelly quesadillas are very tasty, too! (The jelly liquefies in the heat, so use sparingly and place mostly in the center two-thirds of the tortilla.)

NOTES: Gina says that you can use sliced or grated cheese.

I like just about all the ingredients listed by Gina, and you may like peanut butter and jelly quesadillas, but I repeat: Leftover steak smothered in cheese on crispy tortillas is delicious.

Check your refrigerator and make some quesadillas!

Donnie’s Pulled Beef

Our nephew Donnie made over ten pounds of pulled beef for a family reunion dinner last week. We were in Wichita, Kansas, for the memorial service celebrating the life of Jerri’s twin brother, and the dinner was served on the campus of World Impact, an inner-city mission organization. Thus, it was appropriate that Donnie would make a big batch of meat in one of those large electric roasters one sees so often in church kitchens.

Served on buns with a choice of barbecue sauces, it was absolutely delicious. Donnie has made lots of great tasting foods for us over the the past twenty years or so, but I had never asked him for any of his recipes. The pulled beef finally made me do it.

It turns out that Donnie makes pulled beef regularly at home, so it was easy for him to give me his standard recipe, which uses about three pounds of beef roast that he cooks in a slow cooker.

INGREDIENTS:

3 lbs. inexpensive beef roast (chuck, rump, arm, round, etc.)
2 T liquid smoke
4 T soy sauce
2 T Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. celery seed
1/4 tsp. black pepper
Water as needed

PROCEDURE:

Cut the meat into three inch pieces discarding any bones or large pieces of fat. Put the pieces in a large plastic bag. Whisk the liquid and dry ingredients together in a small bowl and pour the mixture on the meat. Seal the bag and make sure all the pieces are covered with marinade.

Marinate the meat overnight or up to a day. Turn the bag a few times to make sure all the meat is covered with the marinade.

Put the meat and marinade in a slow cooker. Add a tablespoon or two of water. Turn the slow cooker on high until the pot is hot, then turn it to low and let the meat simmer at least eight hours. Use tongs or a slotted spoon to move the bottom pieces of meat to the top a couple of times if you are home, or just do it when you get home from work and let it simmer a bit longer while you relax.

Use a fork to check for tenderness. The meat should pull apart easily when it is done. Turn off the cooker and remove the pieces to a platter to cool for a few minutes, then use a sharp knife and fork to pull it apart. Return the meat to the cooker and turn the heat to low to hold it for serving.

Serve with sandwich buns and your a choice of barbecue sauces accompanied by cole slaw, baked beans and macaroni and cheese if you want to treat your guests to a real southern feast.

NOTES: You could add some hot sauce to the marinade if you want spicier meat, but the flavor is so good the way it is, I suggest that you do as folks in Kentucky and Tennessee do. They sprinkle (or pour!) hot sauce on the meat before they dig in. And it can taste pretty darn good that way with fewer carbs and calories.

Any inexpensive cut of beef works well with this recipe. In fact, tougher cuts are better. Watch for sales. Don’t be fooled into thinking that an expensive roast will make better pulled beef. It won’t, nor will it be as flavorful. The inexpensive cuts have more connective tissue which adds flavor to the meat. The marinade and slow simmer turn a tough old chuck roast into a delicious treat that falls apart on your plate.

Pulled beef holds well in the fridge for two or three days, and of course you can freeze it. Save the liquid separately and use it to moisten the meat when you reheat it. When you chill the liquid you’ll find that there is a lot of gelatin in it which helps give the meat its wonderful flavor.