Cook Classic

By admin 　http://www.justputt.com/cook-classic/

RARE RAY COOK CLASSIC PLUS II BLACK OXIDE PUTTER 35 GEO LOW 8802 STYLE W HDCVR
Paypal

US $142.49

Rare Ray Cook Nugget Classic Plus blade Putter RH
Paypal

US $95.98

Classic RAY COOK Classic Plus II NAPA 8802 Putter FLAWLESS FINISH LOOK
Paypal

US $75.00

Ray Cook Classic Dual Alignment M1 X Mallet Putter 35
Paypal

US $69.99

RAY COOK CLASSIC PLUS 6 PUTTER
Paypal

US $50.00

33 Inch Ray Cook Classic Plus III Putter
Paypal

US $49.99

Cook Classic
What are some classic mexican recipes?

In spanish, i have to cook a classic mexican dish. I've looked on some websites, but im not sure the ones i found are right. Do you know any easy to make dishes that originated in mexico? Pleaseee && Thank You (:

Posole Soup

2 pounds pork
2 teaspoons salt
water to cover
4 cups hominy
2 tablespoons chili powder
1/2 cup shredded cabbage for garnish
1 small head cabbage, shredded
1 tablespoon onion
1 lime, cut into wedges

In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

``````````````````````````````````````````````

Caldo de Res (Mexican Beef Soup)

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges

1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

`````````````````````````````````````````````````````````

Mexican Street Vendor Corn on the Cob (Elote)

4 ears corn, shucked
1/4 cup melted butter
1/4 cup mayonnaise
1/2 cup grated cotija cheese
4 wedges lime (optional)

Preheat an outdoor grill for medium-high heat.
Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

`````````````````````````````````````````````````````````````````````