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Sinko Day Mayo

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  • Sinko Day Mayo

    Sinko Day Mayo

    Posted on by admin

    Most people don’t know that back in 1912, Hellmann’s mayonnaise was manufactured in England. In fact, the Titanic was carrying 12,000 jars of the condiment scheduled for delivery in Vera Cruz, Mexico, which was to be the next port of call for the great ship after its stop in New York. This would have been the largest single shipment of mayonnaise ever delivered to Mexico. But as we know, the great ship did not make it to New York. The ship hit an iceberg and sank, and the cargo was forever lost. The people of Mexico, who were crazy about mayonnaise, and were eagerly awaiting its delivery, were disconsolate at the loss. Their anguish was so great, that they declared a National Day of Mourning, which they still observe to this day.

    The National Day of Mourning occurs each year on May 5th and is known, of course, as Sinko de Mayo.

    So we Celebrate it with Grilled Fajitas and Margaritas.

  • #2
    In Honor of Cinco de Mayo, the below are some excellent recipes for a good Cinco de Mayo dinner. These and other great recipes can be found in the Cookbook Forum at
    Pepper jelly spread on corn chips is a good way to start the meal.
    Hot Chilli Pepper Scoville heat units

    Naga Viper pepper .....1,382,118
    Red Savina habanero..350,000–580,000
    Scotch bonnet pepper...100,000–350,000
    Jalapeño pepper..2,500–8,000
    Poblano pepper....500–2,500
    Green Bell Pepper,....No significant heat,

    Napalm Chilli Jam
    1 1/2 cups vinegar
    6 cups sugar
    1 1/4 cups Jalapenos,Red New Mexico ,or Habanero Chilies.
    1 package pectin

    Puree the chilies with a food processor or a blender. If using a blender, the vinegar may be needed to keep the blender from stalling and aide in the puree process. Either way, take care when opening the cover of the blender or food processor; the fumes are deadly. Place puree in a non-reactive sauce pan and add the powdered pectin. Add the vinegar if it has not already been used in the puree process. Stir to dissolve the pectin. Place over high heat until the mixture comes to a HARD boil (a boil that cannot be stirred down). Stir continuously as the mixture is being heated. Add all of the sugar and bring back to a full rolling boil while stirring constantly. Boil hard for 1 minute. Remove from heat and skim off the foam with a metal spoon. Place in hot sterilized jars and seal. Makes about 6 0.5 pint jars.

    Note 1 Each type of chili produces a different colored jam as well as a different heat response. The jalapenos will give a slow turn on and slow turn off of medium heat; the New Mexico chilies will get the back of the throat and the habeneros will produce a "step response" of sensation.

    Note 2 use a food processor and do not use vinegar in the puree process. To measure, I cut the chilies into the size of half a habanero and fill up a 2 cup liquid measuring container. Measurements are not too critical and the bite will vary from batch to batch as the chilies vary in heat content..... If the bite is too much for people, bell peppers can be used to bring up the amount of fruit used.

    Hot Apricot Habanero

    1 lb. habenero peppers
    1 cup cider vinegar
    1/2 cup apricot nectar
    6 cup sugar
    1 pkg. certo
    6 drops orange food coloring

    cut off stem ends of peppers blend together with 1/2 of the vinegar and apricot nectar. bring the vinegar and sugar to a boil, add the pepper and coloring and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim , pour into jars and seal. makes about 24 oz of jelly.
    Put out the fire with a couple Old Hippie's Cinco de Mayo Strawberry Margaritas

    Two Servings

    • 5oz Tequila
    • 3oz Triple Sec
    • 1/2 box frozen strawberries in syrup
    • 6oz can frozen limeade
    • powdered sugar
    1. cut a box of frozen strawberries in half -- and dump in blender
    2. plop in can of frozen limeade
    3. add tequila and triple sec to taste (see my starting point in ingredients)
    4. blend until smooth
    5. wet rim of glass on wet paper towel, and dip onto plate of powdered sugar
    6. Pour frozen margarita into glass and enjoy.
    5 Minute Chili con Queso for an appetizer

    This is a great way to whip up a small bowl of Chili Con Queso in 5 minutes in your microwave. A brick of Velvetta and a round of Queso Fresco will make four bowls. (About a week around here!)

    1/4 large Brick on Velvetta (I use the Low Fat) Cheese
    1/4 Round of Queso Fresco Cheese (a white cheese sold in small 5" diameter 1" thick rounds)
    1/4 jar of your favorite sausa (my wife likes peach -- I like habanero)
    Splash of milk

    Cube the Velvetta and Queso Fresco into small cubes and throw into a ceramic bowl that will be twice the capacity of the ingredients -- as it will bubble up in the microwave.

    Pour the sausa and then the milk on top. Put bowl on a plate and heat in the microwave on high for 1 minute. Stir. Heat again for 1 minute, and then stir. 1 more minute on high ought to do it. Should be very warm and smooth. You may need one more minute depending on your microwave.

    Dip corn chips in the Chili con Queso

    For a Cinco De Mayo Entree -- nothing beats Sweet Grilled Fajitas
    • 8oz LaChoy (LaChoy is the only Gluten Free) Soy Sauce
    • 8oz Cooking Sherry
    • 8oz Pineapple juice (buy six pack of little cans)
    • 1 Tsp minced garlic
    • 2 Skirt Steaks
    • 1 Sweet or Yellow/Spanish Onion Sliced long ways
    • 2 Bell Peppers sliced

    Put skirt steaks in a 1 Gal Glad bag. Mix the soy sauce, sherry, garlic, and pineapple juice and pour into the bag with the fajita meat. Seal and refrigerate for 1 day.

    Grill until fully cooked, turning only once. Thinly slice against the grain (makes less chewy), and serve with tortillas, pico de gallo, shredded cheese, grilled onions and peppers, and Spanish Rice.

    I have a metal grilling basket that I cook the peppers and onions in -- so that they're less greasy. Slice a large Spanish (yellow) or 10-17 (sweet) onion and 2 green peppers, and coat with 1 oz olive oil and 1 tsp of Hungarian Paprika by shaking in a Tupperware type of covered bowl. Grill in the grilling basket while grilling the fajitas.

    The marinade makes the tough cut skirt steak very tender and a little sweet.

    See the Fajiata Soup recipe for the fresh leftovers

    Bon Appetite


    • #3
      In honor of 5th of May, we ate at a Mexican Restaurant last night!

      And maybe Taco Bell for lunch today.....

      P.S. I eat Miracle Whip....
      1965 Malibu SS - "Tennessee Flash" NSS


      • #4
        headed out for "mexican" this eve...........and also go with MiracleWhip......



        • #5
          I did the touristy thing and went to lunch in the Mexicantown area of Detroit. Good food, and the kids had never been there.



          • #6
            Dennis, when I worked at Ford we used to go down to Mexicantown about once a month... discovered that the authentic stuff was WAY better than Taco Bell (although I do like the Dorito shell taco). Wish I could remember the name of the place.

            There was also a little stand on Southfield in Ecorse (not far from where I stayed during the week) that made really great food with Tony's size portions. A Botana and a beer and I'd be stuffed and pass out on the couch. The kid at the window used to razz me about sour cream... "you white guys and your sour cream, you wonder why you get gas".lol If I'd been watching the calendar I would have gone there Saturday.

            Now we just need a holiday to give me an excuse to go down to Poltown and get some potato pancakes and kielbasa!!
            Steve Charette - NSS Newbie - NMCA NSS #7499
            '68 Plymouth Barracuda 499ci - motor in assembly
            '62 Plymouth Wagon 343hp 383 "Mr. Buttons" - in process
            '64 Plymouth 2drht Max Wedge clone - next up after wagon