A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from March 25, 2010
Carne Guisada

Entry in progress—B.P.
Wikipedia: List of Mexican cuisine dishes
Carne guisada, stewed beef in spiced gravy
3 February 1921, Imparcial de Texas (San Antonio, TX), pg. 11:
Se rebana un lomo de res en ruedas como para beefsteak.
Se pican muy menudito cebolla, gitomate, ajo y bastante perejil. Se unta una cazuela de manteca o mantequilla y se le pone una capa del recaudo picado, otra del lomo con sal y pimienta y asi sucesivamente; se tapa muy bien y se deja.
Al dia siguiente se pone a fuego lento, teniendo cuidado de menearia suavemente.
Despues se muelen cuatro onzas de alcaparras y aceitunas, con media torta de pan frito; se cuela con caldo esta salsa sobre la carne y se deja sazonar a fuego muy lento. Se sirve caliente.
2 October 1925, La Prensa (San Antonio, TX), pg. 9:
A medio freir cebolla picada, so rehoga en la misma grasa la carne partida en trozos, y todo, con el aceite sobrante, se echa en un puchero con agua, pimiento, sal laurel, perejil y ajo machacado y una cocharada de vinagre. Cuando esta cocida, se sirvo en la misma salsa colada.
Google Books
Amcham guide to Mexico
By Jack Star-Hunt
Mexico, American Chamber of Commerce of Mexico, S.C.L.
Pg. 168:
Stewed meat Carne guisada.
27 October 1935, El Continental (El Paso, TX), pg. 6:
Recetas de Cocina
Cantidades: Filete de res 1/2 kilo; cebollas 2; ajos 2 dientes; manteca 25 gramos; pimientas 3 grandes; clavos 3; canela una raja; vinagre 4 cucharadas; oregano un poquito; lechuga una; rabanitos un manojo.
Manera de hacerse; Se rebana la carne y se le pone vinagre, dejandola asi por espacio de una hora, enseguida se pone a sancochar a dos fuegos con un poco de agua y manteca, se agrega el clavo, la pimienta y la canela, todo molido, le cebollo y el ajo picado muy menudito y el oregano; cuando esta cocida se sirve con la ensalada de lechuga, decorada con los rabanitos.
17 August 1969, Corpus Christi (TX) Caller-Times, pg. 5C, col. 4 ad;
Adventure and excitement are yours when you dine in the pleasing atmosphere of El Taxco restaurants. Featuring “carne guisada” and “the best pure beef taco in town”
El taxco

since 1941
27 March 1970, San Antonio (TX) Light, pg. 10, col. 7 ad:
Northwest Shopping Center
3662 Fredericksburg Rd.
Green Chile
6 April 1970, San Antonio (TX) Light, pg. 16, col. 1 ad:
Northwest Shopping Center
3662 Fredericksburg Rd.
Red Chile
2 April 1971, Corpus Christi (TX) Times, pg. 9C, col. 2:
(Saute Beef Tips)
(Taco Village—ed.)
13 October 1971, Brownsville (TX) Herald, Pg. 9A, col. 1 ad:
CARNE GUISADA (Beef Julienne)...$1.50
(The Palmetto Shrimp Boat—ed.)
22 November 1977, Baytown (TX) Sun, “Adult Class Is Spiced With Mexican Flavor,” pg. 14, col. 3:
Brown 1 to 2 lbs. round steak cut up in bite size chunks in 2 tbsp. fat in covered pan. Add 1/4 tsp. pepper, 1/4 tsp. comino, 1 clove garlic, 2 tbsp. chopped onion, 1 tbsp. bell peppers, 1/4 cup tomato sauce and 2 cups water. Simmer 20 minutes.
To thicken mix in 1/4 cup flour with cold water and add to meat. Stir well. Cook 7 to 10 minutes.
Google Books
December 1977, Texas Monthly, pg. 20, col. 2:
Try their tacos de cabeza (shredded beef) and tacos de carne guisada (cubed beef) made with flour tortillas.
Google Books
September 1978, Texas Monthly, pg. 32, col. 2:
Two specialties are carne guisada (smothered beef tips) and Don Pedro’s taco al carbon (charcoal-broiled beef marinated in a special sauce wrapped in a flour tortilla).
(Casa Dominguez in Dallas—ed.)
30 July 1986, Kokomo (IN) Tribune, “Davilas offers north-of-the-border hospitality,” pg. 7, col. 4:
Carne guisda(Beef tips & gravy)
1 pound beef tips
1 4-ounce can tomato sauce
1 6-ounce can whole tomatoes (peeled)
1 teaspoon salt
Fresh garlic, cumin and ground black peppercorns to taste
Blend spices together.
Cook meat to medium in one cup water with tomato sauce and salt.
Add spices.
When meat is cooked, thicken with flour. Serve with rice and beans.
Variation: Chili powder added to this dish makes carne con chili colorado.
Homesick Texan
Monday, January 26, 2009
Carne guisada, Tex-Mex stew
I receive many emails from y’all, asking when I’ll be writing about a certain favorite Texan food. I’ve had requests for everything from deep-fried pickles to peanut-butter pie. But the most requested recipe is for carne guisda.
Carne guisada, which translates to “meat in gravy,” is a slow-simmered stew that varies across the state. Some people make their carne guisada with pork, others with chicken. The most common meat used, however is beef.
Another variable with carne guisada is how the gravy is made. Some people opt to cook their meet with tomatoes, potatoes and sweet bell peppers, while others just simmer the beef in water and chiles.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Thursday, March 25, 2010 • Permalink

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