Get rid of those hangovers

Get rid of those hangovers!

Josh & Shelly
Saturday, November 28th, 2009

Some of you right now are nursing a hangover from last nights’ festivities, while others are just getting warmed up. Either way, it’s the start of the party season, and you know you will be overindulging. We will be. So, here is our “Minimal Impact Tulum Holiday Drink Guide”, designed so you can enjoy your beverages, survive the parties, and not have done too much damage by January 1st.

1. Whenever possible eliminate the sugar and juices from your drinks. Order a margarita “sin Jarabe”, which means without sugar. Order your vodka cranberry with a SPLASH of cranberry, not a whole glass full of juice.
2. Alcohol dehydrates the body. For every drink you have with alcohol, have a glass of water.
3. Consider your drinks as your desert and avoid the pies, cakes, cookies, and sweets. If it helps, pretend every drink you have is the same as eating a Twinky.
4. Move! Walk the beach with your beer. Hike to the store, don’t drive, for that next bottle of tequila. Build a sand castle that looks like a margarita glass, while you’re drinking your margaritas.
5. Always clean up the day after your party. Just like a house, your body needs cleaning and regular maintenance to keep it strong and looking good. Without it, it will fall apart. Take an exercise class, go surfing, take a hike around town, go swimming, bodysurf the waves,… Whatever “cleaning products” you prefer to use doesn’t matter. What does matter is that you use them.

Now you have a simple guide to surviving the holiday alcohol onslaught, as well as a better understanding of why our business tagline is “Earn Your Margaritas”. Enjoy the season. Play hard, play safe, have fun, be good to each other and yourself.

Earning Our Margaritas Everyday,

Josh and Shelly, Mexifit.com
Happy Holidays Todos! Algunos de ustedes en estos momentos está amamantando a un vestigio de festividades últimas noches ‘, mientras que otros apenas están calentando. De cualquier manera, es el comienzo de la temporada de fiestas, y usted sabe que va a ser demasiado indulgente. Estaremos. Así pues, aquí es nuestro “Sayulita Guia de Mínimo Impacto de Bebidas”, diseñado para que usted pueda disfrutar de sus bebidas, sobrevivir a las fiestas, y no han hecho demasiado daño por el 1 de enero.

1. Siempre que sea posible eliminar el azúcar y los jugos de sus bebidas. Una margarita “sin Jarabe”, que significa sin azúcar. Pida su vodka de arándanos con un toque de arándano, no un conjunto de vaso lleno de jugo.
2. El alcohol deshidrata el cuerpo. Por cada bebida que tienes con el alcohol, toma un vaso de agua.
3. Considere sus bebidas como el desierto y evitar los pasteles, galletas y dulces. Si le ayuda, pretender cada bebida que es lo mismo que comer una Penguino.
4. Mover! Caminar por la playa con su cerveza. Caminata a la tienda, no conduzca, para que la siguiente botella de tequila. Construir un castillo de arena que parece un vaso de margarita, mientras que usted está bebiendo su margaritas.
5. Siempre limpie el día después de su partido. Al igual que una casa, su cuerpo necesita limpieza y mantenimiento regular para mantenerlo fuerte y lucir bien. Sin ella, se vendrá abajo. Tome una clase de ejercicios, hacer surf, tomar una caminata alrededor de la ciudad, ir a nadar, bodysurf las olas, … Sea cual sea “productos de limpieza” que prefiere utilizar, no importa. Lo que importa es que los use.

Ahora usted tiene una sencilla guía para sobrevivir a la embestida de alcohol de vacaciones, así como una mejor comprensión de por qué nuestro lema central es “Gana tu Margaritas”. Disfrute de la temporada. Juega fuerte, juega fuerte, divertirse, ser buenos unos con otros y usted mismo.

Cure for hangovers!
Written on December 31st, 2010 , Bubbas BBQ and Recipes Tags:
Great Pizza made easy and it’s fresh!

Pizza on the BBQ

A simple, homemade pizza – all made from scratch.

You will taste the difference from fresh ingredients, tomatoes, basil, mozzarello, peppers, etc.
Please chose good ingredients (e.g. don’t use cheap cheese) and you will have a pizza that is so much better than anything you can buy frozen or at your local pizza place.
One of these 11 inch pizzas comes in at under 2 pounds … (t)

Ingredients for the base (for 2 – 12 inch pizzas)

  • 3 1/2 cups unsifted and unbleached all purpose flour (specifically 21 oz. if you have a scale)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sea salt ( not iodized, fine crystal)
  • 1  1/2 cups water ( cold if for over night rise, warm if for quick rise- refer to yeast packet for  instructions)
  • 1 packet active dry yeast  ( 2 1/4 teaspoons if from  jar)
  • 1/2 teaspoon sugar

Ingredients for the piazzaiola (the tomato stuff to cover the base)

  • one onion
  • 3 tablespoons olive oil
  • 1/2 clove of garlic
  • 4-6  fresh chopped tomatoes (  400g can if that’s all you have)
  • 1 teaspoon oregano
  • 1/2 cup fresh basil chopped
  • 1 sprig of fresh Rosemary lightly chopped to release oils
  • 1/4 teaspoon of salt
  • a pinch of freshly ground pepper

Toppings (per pizza) (use any cheese and topping you like, this is just an example)

  • one mozarella cheese (also nice: reggiano parmesan and medium cheddar)
  • Mozzarelo slices
  • 2 slices of  ham
  • 2 slices of salami
  • You can go Veggie only-  onions, bell-peppers, tomatoes, etc if you like and it’s great that way too, it’s one of my all time favorites

Oven, pre-heating, temperature, … Hot,hot, hot  475 or hotter

The type of oven you will be using has a huge influence on the outcome of your pizza. The best oven you can use is the old electrical type oven where you can set the heat to only come from underneath – that is ideal for pizza. Gas and fan assisted electrical ovens aren’t very good – you might end up with a soggy pizza with burned cheese on top.
Oven temperature should be full blast – whatever oven you have. Make sure to pre-heat for quite a bit that you really have the maximum temperature that your oven get attain.

Preparation

The Base
Put the flour into a bowl
Mix the yeast with the sugar and 50ml of the lukewarm water and stir, let sit for 10 minutes until it develops a nice foam on top
Add the olive oil and salt to the flour
This is what the yeast will look like after 10 minutes. Now add the yeast to the flour, oil and salt and add the rest of the lukewarm water (250 ml). Mix with your hands and knead until you have a smooth dough …
… which should look like this! If you have any left-over dough, you can easily freeze it – I always make a bit more and keep the rest in the freezer for a quick supper.
Cover the dough with a clean, dry dish towel and let it sit for an hour.
In the meantime, prepare a simple pizzaiola – chop the onion and the garlic, fry in the olive oil, add the tomatoes and the spices. Let simmer for half an hour to reduce the moisture, take a blender to it and then let it cool down.
This is what the dough will look like after it has risen. Now is the time to preheat your oven to full blast.
Take 1/3 of the dough …
… and spread it out into the pizza pan with your fingers. Let it sit for 10 to 15 minutes so it can rise again. If you want a very thin and crisp base, roll out the dough with a rolling pin instead of spreading it with your fingers.
Chop the mozarella.
Chop up your toppings – I’m using ham and salami here.
Spread the piazzaiola – best done by putting it into the middle and then moving the pan quickly back and forth.
Put on your toppings …
Don’t overdo it on the topping side – stick with 2 or 3 toppings and don’t put on too much. An overloaded pizza isn’t any good.
… and then put on the cheese. Put into the pre-heated oven for approx. 20 minutes. If you find that your cheese starts to burn before the pizza base is done, put the pizza into the oven without the cheese for 5 minutes and then add the cheese – this is a hint I got from on Dianne Wilson – thanks Dianne!
20 minutes later – and look at that …
Pizza made on a Cobb Barbecue
Here is quite a different pizza – no pizzaiola, and lots of different vegetables with a cheddar cheese topping. Just to prove the point, we will bake this one on a Cobb barbecue …
This is the result after 15 minutes under the closed lid – an incredibly crispy pizza – made on a barbecue! No idea if this will work on any other kind of barbecue but a Cobb – let me know if you succeed on another one.

Best with …

A salad and a glass of good red wine never hurts.

Salute

Written on December 16th, 2010 , Bubbas BBQ and Recipes Tags:
Grilling & Smoking on my Traeger

I flew home to Oregon last week from Mexico and the first thing I did was run down to Trader Joes and pick some Chicken and Tri-tip to cook on my Traeger Smoker.

It took me less than 10 minutes to have it up to temp and blowing smoke from the Pecan wood pellets I loaded in the hopper.

Threw on the Tri-tip which I bought in a marinade pack so I could eat quicker this time and 90 minutes later and after a few Mirror Pond micro-brews from Deschutes Brewery I was ready for some sliced  heaven on my plate.

You just can’t beat it , that wonderful smoked flavor and pink center ring around the meat and boy what taste.  It also makes great sandwiches the next day if it survices that long as you will keep picking at it all night till it’s gone if your like me.

If you’ve never had a smoker you need to get one, it will change the way you eat forever I suspect. Their almost foolproof to use and wow your friends will think your a genius and a great chef.

Traeger is my smoker of choice but their are many good ones out there and we will profile others brands in up coming articles so stay tuned…………….

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Written on August 16th, 2010 , Bubbas BBQ and Recipes Tags: ,
Tri Tip is Magic on a Grill!
Often called Tri Tip Steak, or roast, this little known, lean, highly flavorful small roast cut from the sirloin primalwill, when cooked right, ensure your backyard barbecue fame.Although extremely popular in the Western States, it is scarce in many American markets. Also known as “bottom sirloin butt”, or “triangle roast”, you can get it through your butcher with the following reference to the IMPS/NAMP system:

NOTE: (IMPS refers to the USDA approved Institutional Meat Purchase Specifications (IMPS) for fresh beef, pork and lamb. NAMP refers to the North American Meat Processors Association guide and is standard familiar to all professional butchers in America and Canada.

  • Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, IMPS/NAMP 185C
  • Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, Defatted, IMPS/NAMP 185D

 

Secret #1

The right cut is essential!

For the Cookin’ Cousins’ taste, we much prefer the first reference cited (IMPS/NAMP 185C) as it includes an essential 1/4″ “fat cap”. This small fat layer is all important for flavor and moisture!

Secret #2

Do not buy a cheap grade!

The Cookin Cousins love to barbecue this tender, highly flavorful and relatively inexpensive sirloin cut, but…

You must buy the right grade! We’re talking “choice”, and never “select”. Choice grade offers the fat marbling necessary for that incredible sirloin flavor, tenderness, and moisture highly prized by all barbecuers, and guests. Select grade does not.

Secret #3

You gotta cook ‘em right!

Start with our Tri Tip Barbecue Recipe page, pick one of our proven recipes, fire-up the grill, and discover why our family and guests love to join us at our barbecue!

 

courtesy of the

http://www.the-greatest-barbecue-recipes.com/imgs/logo.gif

 

 
Written on July 17th, 2010 , Bubbas BBQ and Recipes Tags:
Fish in spicy tomato sauce: Pescado a la veracruzana

Fish in spicy tomato sauce: Pescado a la veracruzana

 

by Karen Hursh Graber

Great snorkleing on the Maya Riviera

This is one version of the Veracruz classic that is traditionally made with huachinango, red snapper. If snapper is too pricey, I just buy whatever firm fleshed white fish is more reasonable. This has everything you could want in a healthy Mexican dish — bright flavors and lean protein, without sacrificing regional authenticity. It’s fine to use canned tomatoes if fresh ones are out of season, pale and flavorless, where you live.

Ingredients

  • 1 ½ pounds firm fleshed, white fish filets
  • juice of 1 fresh lime
  • 2 tablespoons olive oil
  • ½ medium onion, sliced into thin crescents (“lunitas“)
  • 1 large clove garlic, minced
  • 2 ½ cups chopped tomatoes
  • 1 bay leaf
  • pinch dried oregano
  • ¼ teaspoon dried thyme leaves
  • 1 tablespoon capers, rinsed
  • ¼ cup green olives, halved (the pimento-stuffed ones are fine)
  • 1-2 pickled jalapeños cut into strips
  • chopped parsley and lime wedges for garnish

Place the fish filets in a non-reactive baking dish and sprinkle with lime juice. Set aside for 10-15 minutes.

In a large skillet, heat the oil and cook the fish filets for 2 minutes on each side. Remove and set aside.

Add the onion to the skillet and cook until it begins to wilt. Add the garlic and continue cooking for 1 minute. Add the tomatoes, herbs, and remaining ingredients and cook until some of the juice from the tomatoes has evaporated.

Return the fish filets to the pan and continue cooking until they flake easily with a fork, about 6 more minutes.

Serve the fish filets with the sauce spooned over them, sprinkled with chopped parsley and garnished with lime wedges. Serves 6.

Link to Source Article
The Lighter Side of Mexican Cooking

Written on June 26th, 2010 , Bubbas BBQ and Recipes Tags:
Tequila Lime Shrimp and a cold Pacifico

Tequila Lime Shrimp

Tequila lime shrimp

Tequila Lime Shrimp

1 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
1 tablespoon lime juice
2 teaspoons salt
1 teaspoon kosher salt
2 tablespoons butter
1/4 cup Sauza Blanco Tequila
1/4 cup green onions
3/4 cup crema or sour cream

1 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
1 tablespoon lime juice
2 teaspoons salt
1 teaspoon kosher salt

Toss shrimp with salt, green onions, lime juice, kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza blanco, then increase heat to medium-high.

Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with chili powder.

Thanks to Gringos in Paradise website  www.gringosinparadise.com.mx

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Written on April 16th, 2010 , Bubbas BBQ and Recipes
Shrimp Vera cruzana – awesome Mexican cooking

Shrimp Veracruzana

Wow – Shrimp Veracruz, tasty Mexican shrimp dish

 

Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you’re adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad.

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeño peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green olives
1 lime, cut into 4 wedges
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.
Nutrition
Per serving : 192 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 172 mg Cholesterol; 11 g Carbohydrates; 24 g Protein; 2 g Fiber; 324 mg Sodium; 516 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat, 1 fat
Tips & Notes
Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

Written on March 10th, 2010 , Bubbas BBQ and Recipes Tags:
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