culinary arts society of ajijic monthly · pdf fileculinary arts society of ajijic ... india...

Volume 25, Issue 10 October 2011

CULINARY ARTS SOCIETY OF AJIJIC MONTHLY NEWSLETTER

OCTOBER CATEGORIES

Category One (A): Pork Main Dish

Category Two (B): Dessert Cheesecake

Next Meeting

Monday

October 16th—4PM

at Min Wah Presidents Message

Congratulations again to all the winners

at the September meeting.

We have newcomer Joan Lowry who has

two 1st place wins in a row and who will win her

BING if she gets one more 1st place in 2011!

Also there are only 3 months more for competing

and getting your minimum of 4 presentations

in to remain a member for next year.

At our next meeting we will be passing out a questionnaire

that is in this newsletter asking for suggestions

for new food categories for 2012.

We will also ask for speaker suggestions,

special events, tours etc and ask for volunteers

(members or associates) to work on committees.

Please e-mail me your response if you

cannot attend in October.

We are currently looking for a member’s home

that is large enough to hold our December 19th

CASA meeting. Please let me know if you

would like to volunteer your home .

We will have a committee that does all the work

in setting up and cleaning up.

Hope to see you all in October.

Mary Ann Waite

Culinary Arts Society of Ajijic

NEW MEMBERS

WELCOME TO OUR NEW

MEMBERS WHO JOINED IN

AUGUST AND SEPTEMBER!

JOAN WARD

KATHLEEN WEINSTEIN

JOHN ADOLPHSON

SERGIO BARAJAS

NANCY TRAILL

REMINDER

NOVEMBER MEETING-

WILL BE ONE WEEK

EARLY—NOVEMBER 14th

Min Wah can’t

accommodate us due to

Revolution Day, 11/21/2011


CASA UPDATES

2012 CASA BOARD OF DIRECTORS

The nominating committee has been very busy over the past couple of months to find

people who are interested and qualified to be on the 2012 Board of Directors. These

nominations will be presented at the October 17th CASA monthly meeting. In addition

to the following recommendations, nominations will be accepted from the floor.

Anyone who is nominated from the floor must be present at the October

meeting and must sign a consent form.

Nominating Committee Recommendations:

President—Pat Carroll

Vice President—Annie Green

Secretary—Helena Feldstein

Treasurer—Karen Blue

Director-at-Large—Linda Friedman

If you have any questions, please do not hesitate to contact :

Patrick Winn at [email protected]

If there are nominations from the floor, a list of all the nominees will be printed in the

November CASA newsletter and a vote will take place at the November 14th CASA

monthly meeting. However, if there are no nominations from the floor,

the above nominees will be elected by acclamation at the October meeting.

Also note that ALL Committee/Volunteer Positions are assigned on a yearly basis.

Please refer to the list on page 4. If you are interested in working in one

of those capacities please fill out the questionnaire on page 10 of this newsletter.

CASA OCTOBER GUEST SPEAKER

“THE OFFICIAL OLIVE OIL SMUGGLER”

Attend the October CASA Meeting to enjoy our guest speaker, Peter

Pizzoferrato. Peter purchased three abandoned olive groves in the Abruzzo

region of Italy 10 years ago and now imports Fine Italian Olive Oils!


Agustin Vazquez Calvario

Agustin began cooking 21 years ago, in 1990. From 1994 to 1997 he ran the restaurant at Mama Chuy’s Resort. He started his current

restaurant, ―Viva Mexico‖, 7 years ago in central San Juan Cosala, a couple blocks West of the church.

Debby, a chef and owner of a restaurant on Hidalgo here in Ajijic, taught him how to make Chiles en Nogada, and sparked his interest in

cooking. He also attributes much of his knowledge to his mother.

Agustin has created many of the dishes on the menu at his restaurant, and his Chiles en Nogada is much better than the recipe taught him

by Debby. He finds that Mexican food has no limits due to the many spices available.

He enjoys cooking Mexican dishes as a way of staying in touch with the roots of the people. He cooks with feelings of the heart.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Cristina Levy

Cristina, youngest of six girls, was given her first cooking lessons at age 9. Her older sisters were preparing to marry and were learning to

cook. She followed what they did with joy and the sense of discovery of the traditional local everyday recipes.

Over the years she recreated many Mexican recipes because she can never follow existing recipes without adding changes for her tastes.

She likes the challenge of giving traditional recipes new twists. Today she focuses on fusing Mexican dishes with cuisines from Thailand,

India and the Mediterranean. Her favorites are appetizers (botanas, tapas, and finger foods).

Cristina has created a book of her recipes and has now sold over 7,000 copies in three editions. People buying her books say ―its easy to

cook with her book because the ingredients are available everywhere.‖

She donated all the profits from 2,000 copies of the 2010 edition to HumanaMente, Voz Pro Salud Mental, A.C., that helps families with

members suffering from mental illnesses.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Dr. Antonio Pinto

Dr. Pinto and his wife Patty own and operate Pinto Opticas business in Riberas. They moved from Guadalajara to Vista del Lago

two years ago.

His talent in Mexican culinary cooking includes hosting cooking programs on Azteca TV for 13 years and on the radio for 15 years.

He has been a restaurant consultant teaching training programs at the Santo Coyote restaurant. He was also a cooking instructor for

4 years at the Clasica Azteca School.

September

Judges


September Speaker

Judy King

2011 CASA BOARD MEMBERS

and COMMITTEE VOLUNTEERS

President: Mary Ann Waite (766-1436)

Vice President Diane Pretti (766-2655)

Secretary: Helena Feldstein (766-1364)

Treasurer: Pat Carroll (766-3144)

Past President/Programs: Patrick Winn (766-4842)

Director at Large:

Marti Hurley (765-5025)

Membership/Reservations: Sandy Feldmann (766-2606)

Judges: Rick Feldmann (766-2606)

Judges’ Assistant: Ginger Perkins (331-517-6593)

Judges’ Tabulators: Patrick Waite (766-1436)

Newsletter/Publicity/Nametags: Pam Ladd (765-3683)

Web Master: Kenee Campo (766-4510)

Hospitality Committee: Linda Friedman (766-5285)

Helen James (766-1182)

Special Events: Monica Molloy (766-0699)

Historian: Tod Jonson (766-1981)

Variety of Tequillas and Sangritas

Judy King -a long time resident of Lakeside is perhaps the foremost authority on Mexican Culture for newbie's to the Lake - and to old hands as well. Judy has addressed CASA several times before on topics ranging from Dia de Independencia and Chiles en Nogada to revolutionary history of Mexico which shapes today's country and environment. Judy is well versed in the food, the history, the culture and the people of all of Mexico. Judy is the Editor of The Lake Chapala Review, and also publishes Mexico Insights - Living at Lake Chapala on line at www.mexico-insights.com Past issues cover virtually any topic you are inter-ested in regarding Mexico! If you ever need any information about travelling in Mexico, the weather, the comida, history of indigenous cul-ture, check out Judy's highly informative website! Thanks to Judy for educating CASA this last month regarding the “inside story of tequila and it's companion beverage - sangrita”!

http://www.mexico-insights.com/


First Place Winning Recipes can be found on pages 8 & 9 of this newsletter.

Only first place recipes are now being collected and printed. Recipe pages are now in

black and white only for easier printing.

WINNER’S PHOTO GALLERY

FIRST PLACE WINNERS

JUDGES CATEGORY& PEOPLES CHOICE!

CATEGORY A—Joan Lowy Choyote Pie

CATEGORY B—Marti Hurley Mexican Chocolate Pie with Spiced Pecans


SECOND & THIRD PLACE WINNERS—JUDGES CATEGORY

Category A- 2nd place Sally Myers—Carne de Cerdo con Cuatro Chilis

3rd place—Lydia Cortez—Cochinita Feliz con Arroz

Category B—2nd place—Gaye Brown—Dos Lecha Pie with Lime, Chocolate and Pineapple

3rd place—Karen Blue—Margarita Cake

WINNER’S PHOTO GALLERY

Lydia Cortez

Cochinita Feliz con Arroz

Sally Myers

Carne de Cerdo con Cuatro

Chilis

Gaye Brown

Dos Lecha Pie with Lime,

Chocolate & Pineapple

Karen Blue

Margarita Cake


MEMBERS CORNER ….. UP CLOSE AND PERSONAL!

Enjoy a collage of pictures from the Annual CASA Picnic and the August Progressive Dinner!

Please note: names are not included to protect the innocent!!

2011 CASA Annual Picnic

August Progressive Dinner—Spanish Theme


Choyote Pie Recipe

Ingredients

1 pie crust—for bottom of pie– use your favorite recipe

6 large choyotes

1 large green pepper

½ large red pepper

½ large white onion

½ stick of butter

½ can stewed tomatoes

2 pinches black pepper

1 ½ cup freshly grated parmesan cheese

1 ½ cup mayonnaise.

Preparation

Peel, cut-up and boil choyotes in salted water (like you would cook potatoes)

Sauté cut-up peppers and onion in butter.

VERY IMPORTANT –Drain cooked choyotes, turning several times to get out all

the water,. Drain peppers and onion very well.

Put 1 thin layer of choyote in pie crust, then 1 thin layer of pepper, onion mix. Add

a few teaspoons of parmesan cheese. Do another layer of choyotes, then peppers

and onions. Build up like a volcano in the center. Add drained tomatoes. Mix

cheese and mayonnaise. together and top the pie. Completely cover the pie building

up the volcano. Add extra cheese mix to the very center.

Cook about 40 min. at 350 or until the pie bubbles and crust gets golden brown.

Cool about 15 minutes before serving.

This can also be served as a casserole without the pie crust.


Mexican Chocolate Pie with Spiced Pecans

Ingredients

Pecans:

Nonstick vegetable oil spray

1 large egg white

2 tablespoons sugar

1 tablespoon brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground chipotle pepper

1 1/2 cups pecan halves

Filling:

2 cups heavy whipping cream

8 ounces bittersweet or semisweet chocolate, chopped

2 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped

1/2 cup unsalted butter, cut into 4 pieces, room temperature

4 teaspoons vanilla extract

1/2 teaspoon ground chipotle pepper

1/2 teaspoon salt

Preparation

For pecans:

Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients

except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up.

Bake until just browned and dry, about 20 - 30 minutes. Check every 10 minutes to be sure

pecans don’t burn. Cool on sheet. Separate nuts, removing excess coating. Can be made 2 days

ahead. Store airtight at room temperature.

For crust:

Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until

crumbs are moistened. Press crumbs into 9-inch-diameter pie pan to within 1/8 inch of top. Bake

until set, about 20 minutes. Cool on rack.

For filling:

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until

melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, chipotle

pepper, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.

Arrange nuts in concentric circles atop pie. Chill until set, about 4 hours. Can be made 1 day

ahead. Cover loosely with foil and keep chilled.

Crust:

2 cups cinnamon wafer cookie crumbs, finely

ground in processor

1/2 cup sugar

1/4 teaspoon salt


CASA QUESTIONNAIRE FOR MEMBERS

NAME:

1. What new food presentation categories would you like to see for 2012? 2. What special events or trips would you like to have for 2012?

3. What new programs/speakers would you like to have for 2012? 4. Would you or do you know of someone who would be interested in being a speaker for

CASA? If so, what topic could it be on?

5. Would you be interested in joining our “Progressive Dinner Club” next year?

Yes No

6. Would you be interested in serving on a committee in any of the following positions? Please circle all that may be of interest to you.

Membership/Reservations Programs Special Events Hospitality

Judge’s Coordinator Judge’s Recruiter Judges Points/Tabulator Nametags Newsletter Editor Asst. Website Assistant Publicity

7. What comments/suggestions do you have for the new CASA Board? PLEASE EMAIL RESPONSE TO Mary Ann Waite at: [email protected]

culinary arts society of ajijic monthly · pdf fileculinary arts society of ajijic ... india...

Documents