BBQ'D Steak

maybe I wuz drunk at the time or sumthin .... but I remember trying one of those damned things and it tasted like shit!!!

I tried growing artichokes here once. I had a big garden but the artichoke plants are HUGE and took up a lot of space. And they are thistle plants so very thorny. While I was living there I never did get any artichokes.

hockables wrote:maybe I wuz drunk at the time or sumthin .... but I remember trying one of those damned things and it tasted like shit!!!

Maybe you were like my brother and tried eating the leaves backwards... pointy end in the mouth! 'Course he was only 9 at the time and logically thought you would hold the big end in your hand.

hockables wrote:maybe I wuz drunk at the time or sumthin .... but I remember trying one of those damned things and it tasted like shit!!!

That's cause you were dipping the whole leaf in tequila and chewing it.

gringal wrote:They cost a bundle here, too, Lizzie. 75 pesos for four at Costco.

Raqueteer: Hate to disappoint you, but in a fit of nostalgia, I've bought beautiful appearing artichokes several times at Superlake. The poor things lacked flavor and were nearly heartless.
I think they need the cool foggy coastal climate in the CA Salinas Valley to grow up right.

Artery clogging sauce: Hey, if melted butter kills me, I'll die happy!

Dawg, on the other hand has, at times, bought very good artichokes with well formed and delicious hearts at Super Lake and sometimes those artichokes have been from the Salinas Valley which extends well inland from parts of the coastline of Monterey Bay, California. We have also found artichokes in both the indigenous markets and supermarket in San Cristóbal de Las Casas, Chiapas and the quality varies there as well but at times those artichokes, when available can be quite good. Incidentally, locals at the San Cristóbal indigenous market only use artichokes medicinally brewing a tea from the leaves taken for liver problems. Vendors there were astonished that we actually dined on artichokes which they prize only for medicinal usage. The same could be said for their very good ginger root which is widely available in the indigenous market down there but which, as in the case of artichoke leaves, is only consumed in the form of a tea taken to alleviate problems with digestion. They were also astonished that we used ginger root in our cooking.

When Dawg used to peroidically visit the Monterey Bay area as a young man, , I would always make the trip a pilgrimage to foggy Castroville near the coast which proclaims itself "The Artichoke Capital of the Universe" - a plain little town but surrounded by artichoke fields as far as the eye could see. There, right along the main highway is a famous restaurant known as The Giant Artichoke with several varieties of artichoke preparation but mainly famed for their signature deep fried and breaded artichoke hearts. It is at the giant artichoke that I learned my favorite dipping sauce for boiled artichokes concocted from their condiments offerings. Simply blend mayonnaise with finely chopped onions for a fine dip enhancing the delicate flavors of both the leaves and the hearts. Of course, my wife, who is from France where their outstanding artichokes are treasured and often eaten raw when young and tender, disdains this redneck sauce preferring a French style oil and vinegar dip. I informed her that, when I was a kid in Alabama, artichokes came only in the form of hearts preserved in escabeche so my ignorance was justified.

The Giant Artichoke is still in business today and Dawg recommends it but the main highway may have bipassed it so be alert if you drive by Castroville and , by all maens try those artichoke heart fritters.

Because of the cool, foggy nature of the shores of Monterey Bay and the cool sunny nature of the Salinas Valley inland, certain agricultural endeavors, such as the growing of artichokes, thrive there. That is why the inland Salinas Valley is the lettuce capital of North America. Now, along the coast, they are also famous for their huge production of brussels sprouts, one of Dawg´s favorite veggies cooked French style*. However, Dawg learned a valuable lesson when renting an apartment in the coastal town of Aptos. Do not rent a dwelling adjacent to a brussels sprouts field because once they are harvested, the residual stalks left to rot in the fields stink to high heaven for weeks or even months thereafter.

FRENCH STYLE BRUSSELS SPROUTS
Parboil brussels sprouts in salted water for a while to properly tenderize them according to your personal taste.
Saute the sprouts in butter until they are properly caramelized on the outside.
This is also a good method for green beans but add garlic and, perhaps, slivered almonds or pinenuts to the saute.

How nice that Santa Clara county to the north has Gilroy the "Garlic Capitol" to compliment Monterey county's bounty!

Speaking of a cast iron skillet, anyone know where I can get one down here?

I have seen them at Soriana's in Chapala but they do not always have them in stock. I've also seen used ones in Barbara's Bazaar in Ajijic.

Muchas Gracis, Simpsca!
A trip to Barbara's Bazaar is always enjoyed!

A light note about brussels sprouts: Sometime around the peak of the brussies season, there was a Festival to honor the little things. There was sprouts tasting and also "the sprouts toss" for those who hated them. Grand fun for all.

Nah. They threw them at a board target. Chuckle.

I take off the outer leaves, put an X in the middle with a knife, nuke them with butter splots until done. I like my veggies sort of plain Jane style, but your recipe sounds excellent.