OKAY... I BOUGHT 'EM; NOW WHAT ??
- Thread starter Luckytrim
- Start date
A few years back, while perusing the international aisle, I saw cactus pieces in brine, in jars..... I was in My "Soup" period then, so I bought a few jars, and built my "Mexican Wedding Soup" recipe (posted) around them; but this is the first time I've ventured into the "Fresh" experience..........Maybe "French"-no, wait- "Mexican" Fries ?
homecook
New member
Attach them to your butt and build a dam??????
OMG!! I just pictured that in my head....
homecook
New member
Here's a couple recipes I found. I've never tried them.
*crudites st. pierre*
slice raw, peeled cactus into sticks. eat like "bitter cucumber spears". add salt, lime-juice and chopped cilantro to taste. this is, so far, my method of choice, partly because it is so minimalist.
*ensalada de nopalitos*
to each 4 oz of peeled, chopped raw cactus add 2 Tbs good-quality cider vinegar, and let stand in the refrigerator for at least an hour. add chopped parsely to taste. this is the second-best tasting recipe.
*nopales asados*
fry raw, peeled cactus strips in extra-virgin olive oil over medium- high heat, until the sharp edges brown, and small golden-brown blisters rise up on the faces. this ties for second best-tasting. the white tissue, in particular, has an underlying quality of sweetness that is brought out by frying, and the contrast of the crispness with the now-gelatinous interior is rather nice. serve lightly salted.
*nopales al vapor*
to 1 2/3 C peeled, trimmed, and chopped fresh cactus add 1 Tbs chopped scallions, a minced clove of garlic and salt to taste. fry in 1 Tbs olive oil, covered, over low-medium heat for 10 min. shake the pan from time to keep the cactus from sticking. when the juice has started to flow, uncover the pan and cook for an additional 15 minutes, until the juice has evaporated some, the residue has begun to resorb, and the cactus is lightly browned. scrape the pan with a wooden spoon to prevent sticking. yield 1/2 C.
Enjoy!!
*crudites st. pierre*
slice raw, peeled cactus into sticks. eat like "bitter cucumber spears". add salt, lime-juice and chopped cilantro to taste. this is, so far, my method of choice, partly because it is so minimalist.
*ensalada de nopalitos*
to each 4 oz of peeled, chopped raw cactus add 2 Tbs good-quality cider vinegar, and let stand in the refrigerator for at least an hour. add chopped parsely to taste. this is the second-best tasting recipe.
*nopales asados*
fry raw, peeled cactus strips in extra-virgin olive oil over medium- high heat, until the sharp edges brown, and small golden-brown blisters rise up on the faces. this ties for second best-tasting. the white tissue, in particular, has an underlying quality of sweetness that is brought out by frying, and the contrast of the crispness with the now-gelatinous interior is rather nice. serve lightly salted.
*nopales al vapor*
to 1 2/3 C peeled, trimmed, and chopped fresh cactus add 1 Tbs chopped scallions, a minced clove of garlic and salt to taste. fry in 1 Tbs olive oil, covered, over low-medium heat for 10 min. shake the pan from time to keep the cactus from sticking. when the juice has started to flow, uncover the pan and cook for an additional 15 minutes, until the juice has evaporated some, the residue has begun to resorb, and the cactus is lightly browned. scrape the pan with a wooden spoon to prevent sticking. yield 1/2 C.
Enjoy!!
simplicity
New member
Half an answer - I've never tried them. I have read they need to be peeled with a very sharp knife. From an old cookbook
Add raw eggs and scramble with black pepper
Add tomatoes, onions, peppers, chili powder and serve with beef or venison
Add eggs and flour, make them into patties, then fry in hot oil
Slice thin. Dip in egg and milk batter, roll in cornmeal or flour and fry
Add raw eggs and scramble with black pepper
Add tomatoes, onions, peppers, chili powder and serve with beef or venison
Add eggs and flour, make them into patties, then fry in hot oil
Slice thin. Dip in egg and milk batter, roll in cornmeal or flour and fry
Maybe this will help: http://www.wikihow.com/How-to-Eat-Prickly-Pear-Cactus
FryBoy
New member
Check these sites:
http://www.rivenrock.com/recipes.html
http://www.azcentral.com/style/hfe/recipes/articles/0624nopales24rec.html
BTW, my experience with nopales is that it's pretty bland and kinda mushy, like a bad pickle. Nothing to write home about.
http://www.rivenrock.com/recipes.html
http://www.azcentral.com/style/hfe/recipes/articles/0624nopales24rec.html
BTW, my experience with nopales is that it's pretty bland and kinda mushy, like a bad pickle. Nothing to write home about.
gadzooks
Member
"BTW, my experience with nopales is that it's pretty bland and kinda mushy, like a bad pickle. Nothing to write home about." - FryBoy
Too true if you buy them. Those are hot-pickled. I cold-pickle mine, so they're crisp, and jalapenos or serranos ensure they're anything but bland. Remember, they're an ingredient or a condiment, not really a stand-alone.
Too true if you buy them. Those are hot-pickled. I cold-pickle mine, so they're crisp, and jalapenos or serranos ensure they're anything but bland. Remember, they're an ingredient or a condiment, not really a stand-alone.
You know this is very interesting to me because i didn't even realize that cactus could be eaten.
PRICKLY PEAR JELLY
1 gal. prickly pear cactus fruit, very ripe, deep garnet color
4 c. juice
4 c. sugar
2 pkgs. fruit pectin
Gather the fruit using tong and gloves. Put fruit in sink with water. Using tongs, swish in water to remove stickers. Cut fruit in half. Place in large pan. Boil until fruit is shriveled. Mash with potato masher. Strain through jelly bag or cheese cloth. Bring juice and pectin to boil. Add sugar and boil to jelly stage. Pour into jelly glasses and seal.
Here is a Link to 17 Recipes for Prickly Pear Lucky.
http://www.cooks.com/rec/search/0,1-0,prickly_pear,FF.html
1 gal. prickly pear cactus fruit, very ripe, deep garnet color
4 c. juice
4 c. sugar
2 pkgs. fruit pectin
Gather the fruit using tong and gloves. Put fruit in sink with water. Using tongs, swish in water to remove stickers. Cut fruit in half. Place in large pan. Boil until fruit is shriveled. Mash with potato masher. Strain through jelly bag or cheese cloth. Bring juice and pectin to boil. Add sugar and boil to jelly stage. Pour into jelly glasses and seal.
Here is a Link to 17 Recipes for Prickly Pear Lucky.
http://www.cooks.com/rec/search/0,1-0,prickly_pear,FF.html
TxsChef
New member
PRICKLY PEAR JELLY
1 gal. prickly pear cactus fruit, very ripe, deep garnet color
4 c. juice
4 c. sugar
2 pkgs. fruit pectin
Gather the fruit using tong and gloves. Put fruit in sink with water. Using tongs, swish in water to remove stickers. Cut fruit in half. Place in large pan. Boil until fruit is shriveled. Mash with potato masher. Strain through jelly bag or cheese cloth. Bring juice and pectin to boil. Add sugar and boil to jelly stage. Pour into jelly glasses and seal.
Here is a Link to 17 Recipes for Prickly Pear Lucky.
http://www.cooks.com/rec/search/0,1-0,prickly_pear,FF.html
That jelly is sooooooooooooooo good! If you want to kick it up, add a drop or 2 of hot pepper juice. (Or 7 or 8)
homecook
New member
High Cheese
Saucier
LOL.
homecook
New member
I'm outta karma, Barb, or I'd have just sent you some!
Thanks Terry......it's the thought that counts!
