Pupusas Con Queso - Round One

Pupusas.  Though I grew up in a predominantly Hispanic neighborhood, I never knew exactly what they were.  I always thought that the word, in and of itself, was less than appetizing and drew on connotations of the pupae stage of metamorphosis.  Being linked to such things in my mind therefore forced me to dismiss it as a food option and rule it forever inedible.  Even more ridiculously, years back, there was a restaurant a few miles from our home called "Pupusaton."  My mother and I would often joke about how they were the pupus of Satan (whatever the heck a "pupu" was).  Evil and disgusting.  It was something I would most assuredly always pass on.  Until now.

Apparently, in the Latin culture of food (Honduras, of course, being no exception), pupusas could be compared to something similar to a grilled cheese sandwich for Americans.  Buttery, greasy, grilled comfort food - they really are something worthy of trying (once you get over the name - only assuming you're odd like me and have problems with things like that).

The recipe I tried was said to be an authentic Honduran recipe.  It was fairly straight-forward.  No bells and whistles.

Ingredients:

2 cups masa harina
1 cup of water
1/3 cup of shredded queso fresco or mozzarella cheese

Instructions:

1. Using a mixer, or your hands, combine the masa harina with enough water to make a pliable dough.
2. Take a piece of the dough, about the size of two golf balls, and flatten it with your hand.
3. Place about 1 tablespoon of cheese on top of the flat dough, then fold the sides up over the cheese until it is covered.
4. Flatten the dough again. The cakes shouldn't be more than a few inches tall.
5. Spray a flat grill with enough oil to keep the pupusas from sticking. Cook the pupusas over medium heat for about 3 minutes on each side, or until they are brown. It is ok if the cheese oozes out.

Just masa, water and cheese.  A side note about the cheese - queso fresco is apparently the most "authentic" type of cheese to use; however, it is very difficult to grate.  Mozzarella might be an easier choice in the long run.  The taste isn't much different and, it's also easier to find, depending on where you live. 

Another thing I learned - cooking spray is not the same as butter.  Use butter, I beg you!  It will add so much more of a rich taste to the pupusa.  Though I don't necessarily agree with Paula Deen's culinary style, she is right about one thing - "butter makes everything better."  Yes, unhealthy but true. 

My first attempt at this seemingly simple food was not quite what I had hoped only because I was lacking butter, jalapenos and a few spices. Next time, with the addition of these things, I think I might have found a new favorite snack food. If only they were called something else....

(The original recipe came from this link: http://latinamcaribbeantravel.suite101.com/article.cfm/recipes_for_honduran_pupusas)

Tilapia Honduras Style

Tilapia is such a great fish; and, it's one for which we keep a constant supply at our house (thanks, in part, to Costco).  It's just as much a must-have staple as canned tomato paste and all-purpose flour.  Of course, anyone who regularly consumes this protein will know that it is loved/hated for its generally bland flavor.  On the plus side, it's not "fishy" in the least and can be paired with just about anything.  On the negative side, it's known to be one of the flakier white fish varieties that can leave a lot to be desired if not adequately seasoned. 

In my earlier cooking life, I used to merely spray a little Pam cooking spray on the fish carcass and sprinkle a pinch of salt on each side. Nothing great about that. It was food, but only in the most bare, survivalistic sense.  Now, keeping that in mind, this Honduran recipe has really turned me on my head when it comes to tilapia (and you will do a similar head-turn, too).  One thing to note when you are first preparing this dish - you will feel as though you have taken down every spice from your spice rack (and, you very feasibly might have!); but, remember, it's all for a good cause.  The seasoning is just perfect underneath the slightest crust that has ever flaked from this flaky fish.  Delectable and worthy of the work, it is certainly a dish to try!  Serve it all year long...with anything!  No one will complain....except for you, when you have to put your spices back on the rack. 

Ingredients:

1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 1/2 lbs tilapia fillets
2 eggs
1 cup flour (or bread crumbs)
salt and pepper
2 tablespoons olive oil
2 garlic cloves, sliced thinly
1/4 cup onion, finely chopped

Instructions:

1. In a small bowl, mix together all dry spices.
2. Sprinkle seasonings evenly over both sides of tilapia fillets (this can be done hours before you are ready to cook the fillets).
3. In a large skillet, heat olive oil and sauté garlic and onions until just tender.
4. In a shallow bowl, whisk eggs well.
5. In another shallow bowl, season the flour (or bread crumbs) to taste with salt and pepper.
6. Working with only a few pieces at a time, dip seasoned fillets in flour, then in beaten eggs, then again in flour.
7. Sauté the fillets in the seasoned oil for 2 minutes on each side, adding more oil if needed.
8. Remove to a plate to keep warm and repeat the process until all fillets are cooked.

(The original recipe came from this link: http://www.recipezaar.com/Tilapia-Honduras-Style-307590)

Oven Baked Sweet Plantains

Okay, so I'm busted...I have the sweetest sweet tooth that could be imagined by a hoard of sugar-plum fairies...BUT, I convey this recipe for good reason.  Most sweet plaintain recipes are loaded with tons of goppy, greasy oil (meaning wanton and pointless calories to boot).  While I'm not going to go overboard and pretend that this recipe is healthy, I will suggest that it is a "better bad" and will therefore harm your waistline much less than its oiler cousin.

I give you, "maduros"....oven baked sweet plaintains.  Enjoy!

Ingredients:

4 very ripe plantains (when the skin is yellow with spots of black they're perfect)
cooking spray

Instructions:

1. Preheat oven to 450°F.
2. Coat a nonstick cookie sheet with cooking spray.
3. Cut the ends off of the plantains and peel.
4. Cut each plantain on the diagonal into 1/2 inch slices.
5. Arrange in single layer and coat tops with cooking spray.
6. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

(The original recipe came from this link: http://www.recipezaar.com/Oven-Baked-Sweet-Plantains-80130)

Honduran Banana Bread

This is a yummy dessert bread from Honduras.  Great for breakfast - a wonderful snack!  It's a nice twist on typical banana bread that most people are used to due to the subtle undertones of the flaked coconut.  Even my husband, who hates coconut, thought this bread was the best!  The original recipe called for a sprinkling of pecans on the top, which is something I like to add for a nice, professional appearance.  Also, it called for a lime/rum icing to be drizzled on top.  This, of course, can be omitted - it's not necessary; although, be aware, it does add an interesting taste!

Yield: 1 loaf - 12 slices

Ingredients:
2 tablespoons butter, softened
2 tablespoons neufchatel cheese
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed banana
1/2 cup skim milk
1 teaspoon vanilla
1/4 cup coconut, flaked

Instructions:

1. Preheat oven to 350. Cot loaf pan with cooking spray; set aside. Beat margarine and Neufchatel cheese at med. speed in mixer; add 1 cup sugar, beating well. Add egg, beat well.
2. Combine flour, baking powder, baking soda and salt; stir well.
3. Comine banana, milk and vanilla; stir well.
4. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in coconut.
5. Pour batter into prepared pan and bake at 350 for 60 minutes. Let cool and enjoy!

(The original recipe came from this link: http://www.recipezaar.com/recipe/print?id=293737)

Honduras

Capital City - Tegucigalpa
Currency - Honduran Lempira
Population - 7,810,848 (as of August 2009)
National Language - Spanish
Religion - 97% are reportedly Catholic
Type of Government - Constitutional Republic
Leaders - Roberto Micheletti (Interim President); Porfirio Lobo Sosa (President-elect)
Country's Motto - "Libre, Soberana e Independiente" ("Free, Sovereign and Independent")

Geographical Highlights - Honduras is the second largest country in Central America. It is bordered to the west by Guatamala, to the southwest by El Salvador and to the southeast by Nicaragua. Additionally, it has two coast-lines (to the north it borders the Gulf of Honduras which is an inlet of the Caribbean Sea; to the south it borders the Pacific Ocean by way of the Gulf of Fonseca). In the northern part of the country, banana plantations thrive. To the east, the land is famously referred to as the Mosquito Coast. Pine forests cover about 75% of the country.


History - The Mayan civilization thrived in Honduras, particularly in the city of Copan, from 150 to 900 A.D. The Rtyu Kingdon flourished at least from the fifth to ninth centuries.  Mayan civilization began to decline by 900 A.D., though there are signs that people lived in the city of Copan until at least 1200 A.D.  By the time the Spanish arrived in the late 15th century, however, Copan had already become overrun by jungle and the Mayan Ch'orti' people were dominated by the non-Mayan Lencas.

In 1502, on his fourth and final voyage, Christopher Columbus reached the Bay Islands on the coast of Honduras and landed near Trujillo (which was to become the first capital city). The Spanish set up colonies and found a lucrative endeavor mining silver in the area.  Honduras was taken as part of the vast Spanish Empire and remained as such for over three centuries.  The country was not free from Spanish rule until 1821.  It would take two more years to gain its independance from Mexico; and, would not be completely free from the rule of the Republic of Central America until 1838.

Following the attack on Pearl Harbor, in 1941, Honduras took the side of the Allied Nations.  The Honduran government was one of twenty-five to sign the Declaration by the United Nations in 1942.  In more recent times, Honduras has faced conflict with El Salvador, several hurricanes, a flood which devastated most of the country and a constitutional crisis in which leadership still remains unresolved.

Landmarks -

• Rio Platano Biosphere Reserve - A world heritage site known for its rainforest with diverse life forms.
• The Mayan ruins in Copan - A Pre-Columbian city in Western Honduras.
• The Bay Islands - The final point of landing for Columbus in the New World.

Interesting Trivia -

• The word "Honduras" means depths in Spanish.  The quote "Gracias a Dios que hemos salido de esas Honduras" (English: "Thank God we have come out of those depths") has been commonly attributed to Christopher Columbus's thoughts about the country while navigating along the northeastern coast.  
• The country was formerly known as "Spanish Honduras" to differentiate it from Belize (which was previously known as "British Honduras").
• Currently, Honduras is the most impoverished of all Central American nations.

Music - http://www.youtube.com/watch?v=Y_iPB7qgCiM

Country-of-the-Month Challenge

Recently I was struck by the idea that my family needed some sort of push into the educational realm.  Of course, I'm not trying to insinuate that we're complete slouches who abhor the thought of learning (though the T.V. is on in our house more times than I would like to admit).  Quite the contrary!  My husband stockpiles useless trivia in his mind for the sole purpose of self-satisfaction.  He can rattle off the names of obscure '80's bands and cameo appearances of long-deceased actors like nobody's business!  My two-year old daughter takes pride in recognizing the letters of the alphabet and the colors of the rainbow (at least, the ones she knows). 

And, as for me, I have always been a bookworm.  I love to read (that is, when I get a chance - most parents will agree that such opportunities are few and far between).  Once upon a time, I would go through books in much the same way as mice go through cheese.  Prolific in my need for the written word, I was particularly fond of history.  I would engross myself in one historical period at a time until I felt I could recite its details, forwards, backwards, inside and out.

These days, however, I am more geared toward the recitation of "Goodnight Moon" or "Green Eggs and Ham."  Not that I don't love the whimsical qualities of these pieces.  Or the fact that I have read them so many times that it feels as though they are perpetually traveling on the synaptic freeway of my mind.  It's just that I would like to be able to know more about the world.  Not just the predominantely red and green world of Margaret Wise Brown or the vividly pastel world of Dr. Seuss.  The real world.  The technicolor world.  The world that far reaches outside of my own little microcosm.  But how? 

Simply, I decided that each month we would pick, at random, a new country of the world to study.  With great excitement, I told my husband about my concept.  I explained that we would get a chance to learn about the history, the culture, the state of political affairs of each nation...yadda yadda yadda...and, just like that, I could already see his eyes glazing over, slowly switching from my gaze back toward the all-too-familiar television. I was losing him.   And then I mentioned food. 

Yes, we could partake of different foods!  New cuisines.  An entirely new culinary experience (for our little kitchen, anyway).  Of course that would create more work for me, more challenges, more hassle; but, it would be a welcome change if the results were in the slightest way as interesting as I had hoped.  What better way to learn about the world than through food?!  What better way to educate than on a full and happy stomach?!  An open mind and an open palate was all I asked for.  Aside from that, the rules were pretty simple:

1.  We would select a new country each month.  Random only - no favoritism.
2.  For the chosen country of the month, we would be obligated to try at least one appetizer, one dinner entree and one dessert. 
3.  Of course, learning about the country would be a part of the process; but, in order for it to stick, it would have to be thrown into conversation naturally.  No preaching.  No lecturing.  No reading to disinterested parties.  The learning would predominantely be done by me and I would then siphon any interesting details on to my family. 

And now for the hard part...  Aside from the research, organization and execution of this process, I have taken it upon myself to start noting our trials and tribulations, our successes and struggles, and all of the little things in between that make this a true learning experience.  My hope is that we will walk away from this challenge with cultural awareness, broad horizons and, of course, a whole new world of culinary options.  With that said, did I mention that I only recently really started cooking?!