Skillet Cooked Apples

This is a perfect way to use up apples, getting slightly ripe in my refrigerator. It's healthy (if you use margarine or oil) - but tastes decadent.

I like an old fashioned cast iron skillet, from time to time - but a non stick pan made the picture taking easier.

>> See it done!


Ingredients

• 1/4 C butter (margarine / cooking oil).
• 3 lbs (8 or 9) apples, cored and chopped.
• 1 C ripe grapes, or 1/2 C raisins.
• 1/4 C brown sugar.
• 1/4 t cinnamon.
• 1/8 t ginger.
• 1/8 t nutmeg.
• 1/4 C bourbon / rum (opt).

Preparation

1. Core then chop the apples.
2. Heat up a large skillet on high heat, add butter (margarine) to melt. Or use cooking oil for low cholesterol.
3. Reduce heat to medium, and add apples and grapes or raisins.
4. Stir fruit so each piece is lightly coated in melted butter (margarine).
5. Sprinkle fruit with cinnamon, ginger, and nutmeg, stir to mix thoroughly.
6. Sprinkle with sugar, stir again.
7. Saute fruit mixture, stirring frequently, until apple pieces are soft. Cover, reduce to low heat, simmer 10 - 15 minutes. The pan will have a good amount (1/4 C or so) of juice in the bottom.
8. Drizzle with bourbon or rum, if interested.
9. Spoon cooked mixture into serving bowls, decorate lightly with ice cream - or Yogurt Sauce (opt).

See it Done!

Apples (cored), spices, raisins, sugar.

Chop the apples.

Melt butter in the skillet.

Add the apples.

Add raisins. Add spices, then sugar, stirring each time. The aroma fills the house.

Cook on medium, stirring occasionally, until apples are soft. Cover, simmer on low 10 - 15 minutes. Drizzle with bourbon / rum if desired.

Serve hot, from the skillet.

Cold Ramen Noodles

Most people cook Ramen Noodles. In hot weather, cold noodles are very satisfying - and can be “cooked” without heat.

This is great, for a planned emergency . When using all dried ingredients, this can be made any time when needed.

>> See it done!


Ingredients

• 1/2 t Curry Powder.
• 1/8 t Ground Garlic.
• 1/2 t Ground Ginger.
• 1 T Dried Chopped Onion - or 1/4 C Fresh Onion, minced.
• 1/2 t Paprika.
• 1 C Water.
• 1 Package Of Ramen Noodles (Shrimp, for me).
• 1/4 C Cottage Cheese.
• 1 splash of Mae Ploy Sweet Chili Sauce.
• Sprinkle of chopped chives.

Preparation

1. Combine spices, in a large cereal bowl.
2. Mix in onion (chopped or fresh).
3. Open Ramen Noodles package. Separate the noodles, flavour, oil, and vegs packets (Note that packets included will vary)..
4. Mix flavour and vegs packets (as included) into the spices bowl.
5. Crumble noodles into the bowl, mix with spices etc.
6. Add water, mix with contents.
7. Refrigerate noodles mixture, to marinate 2 - 4 hours.
8. Remove from refrigerator, when marinated.
9. Mix in cottage cheese, oil packet (as included), chili sauce.
10. Serve promptly.

See it Done!

Add flavour packet, onion, spices to a large cereal bowl.

Crush Ramen noodles. I use a plastic bag.

Add ramen noodles and water, to the bowl. Mix.

Cover, and marinate.

Mix in chili sauce and cottage cheese, once the noodles have expanded.

Garnish with chopped chives.

Sweet Plantains

This is one of my favourite memories, from my years in Miami - sweet plantains.

Ingredients

• 2 plaintains, black and soft, but not mushy.
• viniagrette salad dressing, 1/4 C.
• Mae Ploy sweet chili sauce, 1/4 C.
• salsa, fresh, 1/2 C.
• ginger, 1/4 t.
• California Taboulli.
• California Hummus.
• Trader Joes Cauliflower Curry Salad.

Preparation

1. Peel, then slice plantains, 1/4 " thick.
2. Add to microwaveable dish.
3. Add salad dressing, chili sauce, salsa, and ginger, toss lightly.
4. Microwave on high, 8 - 10 min.
5. Let it cool, for 5 minutes, as the plantains finish cooking.
6. Add curry salad, hummus, taboulli.
7. Enjoy when ready.

Thai Style Peanut Sauce

Thai Style peanut sauce is a tasty addition to many quick meals. I keep a pint in the refrigerator, for anything that needs a kick.

Ingredients

• 1/4 C peanut butter
• 1 serrano chili pepper, carefully and finely minced (**)
• 2 T Mae Ploy sweet chili sauce
• 2 T soy sauce
• 1 t brown sugar
• 1 T sesame paste (Tahini)
• 2 T sesame or vegetable oil
• 1 lime, juiced
• 1 t ginger powder
• 1/4 C yogurt - plain, unsweetened

Preparation

1. Mix all ingredients, adding chili sauce, soy sauce, oil, and lime juice a bit at a time, and to taste, until the mixture is thin enough to pour.
2. Make it thin, to marinate cucumber slices - medium thick, to use as salad dressing - or really thick, to use as dip for sourdough bread, or taco chips.
3. The one rule is that you should make it in quantity, because it will be eaten in quantity.

Inspired by Season With Spice: Easy Thai Peanut Sauce - and limited by reality (and what I had in my kitchen).

(**) Follow Safety Precautions when you prepare this, please.

California Style Lime Peanut Bean Curry

Beans and peanut curry are a great combination. Dried beans keep forever in the pantry - and can be used easily in an emergency.

This is similar to California style red beans - except the flavourings use a curry powder base, instead of chili powder - and the lime / peanut butter. And, it takes some from the Cuban style black beans - except the sour black beans use an orange, but the red beans are sweeter and use a lime.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour.

• 1 lb dried red beans
• 2 - 3 carrots, well scrubbed and chopped, 1/4" sections
• 3 - 4 cloves of garlic, chopped, 1//4" squares
• 1 medium onion, chopped, 1/2" squares
• 1 jalapeno pepper, chopped, 1/4" squares
• 1 sweet pepper, chopped, 1/2" squares
• 2 cubes / 2 t bouillon
• 1/4 t cayenne pepper
• 1/2 t coriander
• 1/2 t cumin
• 1 t curry powder
• 1 t garam masala
• 1 T ginger
• 1/2 t paprika
• 1/4 t tumeric
• 1 6oz can tomato sauce
• 1/2 C peanut butter
• 1 lime, scrubbed and whole

1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.
2. When vegetables are ready, dump beans and water - un drained - into a large pot.
3. Add vegetables, and enough water to make everything float.
4. Bring water to a boil, and add spices. Do not add lime, peanut butter, or tomato sauce, yet.
5. Reduce to simmer, cover, and let them cook. 2 - 3 hours gives me what I like - I suspect that you can't overcook this recipe, as long as you add water periodically. Sample beans and sauce, an hour after start.
6. If the beans and spices make you sneeze, you have just enough spices. The peanut butter and tomato sauce will bring the spice level down.
7. At 1 1/2 hours, the beans will be chewy. Add peanut butter, using a fork, stir until dissolved and mixed. Then add tomato sauce and the lime, stir again.
8. When beans are soft enough to eat without chewing, they are ready.
9. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
10. Serve over Bengali style sesame mint rice, with sourdough bread.
11. Refrigerated over night, they are even more tasty.

California Style Red Beans

This is similar to Cuban style black beans - except the flavourings use a chili powder base, instead of curry powder.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour.

• 1 lb dried red beans
• 1 - 2 carrots, well scrubbed and chopped, 1/4" sections
• 2 - 3 cloves of garlic, sliced
• 1 medium onion, chopped, 1/2" squares
• 1 jalapeno pepper, minced
• 1 sweet pepper, chopped
• 2 cubes / 2 t bouillon
• 2 bay leaves, whole
• 1/4 t cayenne pepper
• 1 T chili powder
• 1 t Kashmiri chili powder
• 1/2 t cumin
• 1/2 t mustard
• 1/2 t paprika
• 1/4 t tumeric
• 1 6oz can tomato sauce

1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.
2. When vegetables are ready, dump beans and water - un drained - into a large pot.
3. Add vegetables, and enough water to make everything float.
4. Bring water to a boil, and add spices.
5. Reduce to simmer, cover, and let them cook. 2 hours gives me what I like.
6. When beans are soft enough to eat without chewing, they are ready.
7. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
8. Serve over Bengali style sesame mint rice, with sourdough bread. Garnish / mix with mango salsa.
9. Refrigerated over night, they are even more tasty.

Winter Stew

My least favourite season of the year - so maybe I will "celebrate" with a new recipe (OK, I am posting it 2 days late!).

In this case, I had run out of ginger - but mint and rosemary made an interesting substitute.

• 2 T / 2 cubes bouillon
• 3 cloves garlic, sliced thinly
• 1 medium onion, diced
• 1 jalapeno pepper, minced
• 3 or 4 good sized carrots, chopped
• 1 can corn
• 1 can peas
• 1 can tomatoes, diced
• 1/2 pound tube steaks
• 1/4 t black pepper
• 1/4 t cayenne pepper
• 1 T chili powder
• 1/2 t cumin
• 1 T dried mint, crumbled
• 1/2 t rosemary, crumbled
• 4 C water
• 2 C white rice

1. Dice, chop, mince, slice fresh vegetables, set aside.
2. Slice tube steaks, into 1/4" medallions.
3. Heat up large dutch oven, add 1 T or so cooking oil, saute garlic 30 seconds or so (I Love the aroma of garlic, frying).
4. Add onions, jalapeno pepper, saute until onion is transparent.
5. Add bouillon, carrots, corn, peas, tomatoes, spices, tube steak medallions, water, mix well. Cook until largest chunks of carrots are chewy.
6. Add rice, mix well. Cook until rice is soft. Stir rice frequently, add water if necessary.

Serve with warm (steamed) tortillas, and dark Mexican beer - Negra Modelo would be my fave here.

Thanksgiving 2014

My neighbours and I are all tired of Thanksgiving Turkey. We sort of got the idea (blame it on the Jack) of having what you come up with.

The rules are simple.

1. Half must be "leftovers", or "whatever is in the cabinet / refrigerator".
2. No going to the store.
3. No burning each other out.
4. 3/4 of the audience (people who did not cook it) have to be able to eat it.

So, we'll see what we get. We all love spicy stuff.

• 3 clove garlic
• 1 medium onion
• 1/2 pound tube steak, sliced 1/4" thick medallions
• 1 can beans (2 would have been better)
• 1 can tomatoes
• 1 C leftover canned corn, in juice
• 2 T sliced jalapenos
• 1/4 C nopalitos
• 2 T bouillon powder (or 2 cubes)
• 1/4 t cayenne pepper
• 1/2 t cumin
• 1/2 t curry powder
• 1 T ginger
• 1/2 t mustard
• 1 T sesame seeds
• 1/4 t tumeric
• 2 C rice
• 3 C water (4 C total, for 2 C rice)

And cook.

1. Saute the garlic and onion (I love the smell of sauteing garlic).
2. Add everything else but rice and water, bring to boil, reduce to simmer, cook 1/2 hour or so.
3. Add rice, and water, being to boil, reduce to simmer, cook until rice is tender.
4. Drink more Jack.
5. 3 of us added just a tiny bit of Tabasco - and we all ate it.
6. See what else we got - but my neighbours don't publish recipe blogs. 8-(

Ginger Sesame Green Beans

Quick, easy to make, came right out of the cupboard when I couldn't find anything else.

• 1 can cooked green beans
• 1/2 t chicken bouillon
• 1 p cayenne pepper
• 1/2 t dried, chopped garlic
• 1 t ginger
• 1 t dried, chopped onion
• 1 t sesame seed
• 1 s soy sauce
• 1 d sugar
• 1 p tumeric
• 1 d vinegar
• 2 C dried pasta, cooked, drained, and cooled

1. Combine everything but the beans in a bowl.
2. Drain the beans into the bowl, and mix the bean juice and everything else, well.
3. Add the beans to the bowl, mix again.
4. Cover mixture, put in refrigerator to marinate.
5. Allow an hour or two for the liquid to soak into the veggies (dried, chopped garlic and onion has to reconstitute).
6. When ready, toss the marinade with pasta.
7. Add green beans, toss again.
8. Serve.
9. Substitute cooked rice for pasta, if you wish.
10. In cold weather, the beans could be warmed in a wok.

Garlic Ginger Carrots

Simple to make, using just what I had on hand.

• 4 carrots, peeled and sliced
• 1 medium onion, chopped
• 2 large garlic cloves, minced or thinly sliced
• 4 C water
• 2 t bouillon / 2 bouillon cubes
• 1/8 t cayenne pepper
• 1/4 t coriander powder
• 1/2 t cumin
• 1/4 t garam masala
• 1/2 t ginger
• 1/4 t black pepper
• 1/4 t tumeric

1. Saute garlic and onion, briefly - just long enough for garlic odor to arise.
2. Add water, and other ingredients.
3. Bring to boil, mix well.
4. Reduce to simmer, cook until carrots are soft enough.
5. Serve over boiled rice.

Seven Seas (7 Cs) Rice

• 4 bouillon cubes, chicken or vegetable
• 1/2 t Cayenne pepper
• 1/2 t ground Coriander
• 1/2 t Cumin
• 1 t Curry powder (to taste)
• 1 t garam masala (to taste)
• 3 lg cloves garlic, smashed then minced
• 1/2 head Cabbage, chopped
• 2 lg Carrots, chopped
• 2 or 3 Chicken thighs (I like dark meat), or equivalent in whatever pieces you like
• 1 med onion, diced
• 2 C rice, well washed
• 16 C water

1. Add Chicken and water, in a deep pot (a dutch oven is good).
2. Bring water to a boil.
3. Add bouillon, spices, and garlic.
4. Cook for an hour or so until the Chicken falls off the bone, as you use a fork to lift it out of the pot.
5. Put the Chicken on a plate. If you like healthy chicken, and the skin is still on the chicken, it should scrape off quite easily with a fork. Then use a pair of forks to remove the bones, and shred the chicken. Return the shredded chicken to the pot.
6. Add Cabbage, Carrots and onion, bring to boil again. Cook until the carrot pieces are soft.
7. Add rice, mix well, bring to boil.
8. Make sure that water just covers top of mixture.
9. Stir rice frequently, reduce to slow boil, cook until the rice is soft. If the mixture is too soupy, add 1/4 C oatmeal, and mix well.
10. Turn off the heat, cover, let sit for 1/2 hour so it's cool enough to enjoy.
11. Serve with sourdough bread, and lots of beverages.
12. If you sneeze or your nose runs just slightly, you have enough just cayenne and curry. Keep Kleenex handy.

Forgotten Cookies (aka Meringues)

• 2 egg whites
• 1/2 - 2/3 Cup sugar
• 1 t vanilla extract
• 1 C chocolate chips / crushed nuts

1. Warm eggs to room temperature.
2. Separate eggs, religiously keeping any egg yolk out of the egg whites.
   • I separate each egg into an empty cup, examine the white carefully, and ever so gently deposit the yolk in another cup.
   • If the yolk sits, unbroken, in another cup, then it's likely that the white is clean.
   • If the yolk breaks when deposited, then I set the white aside, and only use that one if I run out of eggs.
3. Beat / blend egg whites, until stiff and they form peaks.
4. Fold in sugar, vanilla, and nuts / chocolate chips.
5. Preheat oven to 325.
6. Drop egg mixture using a very clean teaspoon, onto a very clean cookie sheet. The cookies will not expand, so you can put them on the sheet as closely as necessary. Each cookie should be about one teaspoon of cookie batter. One batch = one 11" x 16" cookie sheet.
7. For best results, plan that all cookies are directly exposed to the heating elements in the oven. Only use one shelf in the oven, and place cookie sheets side by side, as best possible. Two 11" x 16" cookie sheets just barely fit beside each other, in a 16" deep oven.
8. Put the cookies into the oven, as soon as possible after putting them on the sheet.
9. If necessary, turn the oven temperature up, until it lights again. This is very important.
10. Leave the oven on for 5 minutes - no more - then turn the oven off. If you catch any odor of burning, turn the oven off immediately, but do not despair, and do not open the oven door.
11. Leave the cookies in the oven, and do not open the door, 4 hours to overnight. 8 to 12 hours is not too long, noting that you have turned the oven off. The cookies dry (harden) slowly - meringue bakes very gradually.
12. If time is short, you can accelerate the drying of the cookies. A couple hours before you are scheduled to remove them from the oven, turn the oven back on, and bring the temperature up to 200 or so for 5 minutes. Don't forget to turn it off after 5 minutes!
13. Remove the cookies from the oven, and from the trays, and place in an airtight container, stacked between sheets of wax paper.
14. Serve when ready (if you can keep folks from serving themselves).

Fudgies

• 2 C sugar
• 1/2 Cup OleoMargarine
• 1/2 C milk
• 3 T cocoa
• 1/2 C peanut butter
• 3 C rolled oats
• 1/4 t salt
• 1 t vanilla

1. Put sugar, oleo, milk, cocoa in saucepan, bring to boil, boil 5 minutes.
2. Remove from heat, melt in peanut butter, rolled oats, salt, vanilla.
3. Drop by spoonsful onto wax paper.
4. Cover, and cool in refrigerator.

Slicing a Mango

A mango is a pretty odd fruit. I remember the first time I was given one, to eat. It's huge, and juicy sweet. But you have to get thru the skin, which is tough, and not too tasty. Once you do that, you get a couple bites of sweetness, then you end biting into this huge rock that wrecks your teeth. OUCH.

WTF?

So what use is it?

Well, you'll find several websites telling you how to peel, and slice, a mango. But the ones I found provided only the basic information. Once you actually try it, it's a guessing game, and you're on your own. So, I made my own instructions.

First, make sure the mangoes are nice and ripe. Typically, you will want to ripen them for several days, or even a week or more.

When you get them at the store, they're probably hard as a rock. Make sure all the ones you buy are equally hard, so they will all ripen at the same time.

Bring them home from the store and put them in a brown paper bag, one about twice the volume of the mangoes. Roll the end up nice and tightly, and set the bag aside for a few days. When they're ripe, you should be able to poke them gently, and feel your finger leave about a 1/4" depression. Too ripe is better than not ripe.

Now that they're ripe, take a look at one first, while it is whole.

• Put the mango on a plate. Let it lie there naturally, with the stem end to your left, and the tip end to your right.
  
• Look at the mango, from above. See the oval shape, with the stem at one end? What you're looking at is a half inch or so of juicy sweet fruit, surrounding a huge seed. The seed is oval too, and roughly the shape of the outer fruit. Remember this shape.
  
• Look at the mango, from either end. You'll see that it is not round, in crossection - it's more of a flattened oval. That's the shape of the seed too. Remember this shape.
  
• Soak the mango in some nice anti-bacterial dish washing detergent. Just like soaking dishes - a drop or two of detergent, fill a container with water, get a good head of foam, and drop the mango in there. Let it soak for an hour or so, take it out and rinse thoroughly.
  
• Take a plain potato peeler, and peel the skin off the mango, just like off a potato. This will be a sticky job, so organise as much as possible. Get all the needed tools out and on the counter before you start, and plan on ending up with your hands covered in mango juice.
  
• Take a freshly peeled mango, and put it in the palm of your hand, with the stem end towards your wrist, so it's flat in your hand (remember looking at the flat shape from above, in the step above?).
  
• Take a nice sharp utility knife, and cut thru the flat side of the mango, in the middle, towards the palm of your hand. Don't worry - you will NOT cut thru the seed - your hand is safe. Do this in two or three places up and down the flat side. This should give you an idea how deep the seed is. In most cases, you'll get maybe 1/4 way thru one side before hitting the seed.
  
• Now that you know where the seed is, you know how deep to cut into the mango. Start at the end opposite the stem (remember looking at the mango from above, in the step above?), and cut towards the stem, and parallel to the wide flat side of the seed. Just run the knife down the flat side of the seed, to the stem end. You now have 1 piece of mango, oval, maybe 1/2" deep, the size of one side.
  
• Turn the mango over, and repeat.
  
• Next, cut a couple narrow strips of fruit off the sides of the seed.
  
• Put the 4 pieces in a bowl, and the seed in another bowl. Next, peel and slice another, in the same way. Don't just throw the seeds away.
  

When you finish peeling and slicing each mango, go outside with the bowl of seeds. There will be plenty of fruit sticking to the seeds, that you will never get with a knife, but you can with your teeth. Just don't try inside your house, cause this is messy. Think sucking the cherry or plum off the seed, except you won't be able to get your mouth closed with the seed in it. So you'll have mango juice everywhere, which is why I said

Don't try this inside the house.

But the sweetest part of the mango is next to the seed.

Now, my instructions are for those folks who live in the USA, where mangoes might be on sale for 50c each, if you're lucky; in some cases you could pay up to $2.00 each. In Australia or Thailand, where they sell for maybe 10c each, my bud Bob provides this picture tutorial ThaiPan: One way to Prepare a Mango. He's a bit more casual with the knife, and with the precious fruit.

>> Top

Peanut Blossoms

4 cups sugar
16 tbsp. milk
4 cups brown sugar
4 tsp. vanilla
4 cups shortening
14 cups flour
8 eggs
4 tsp. soda
4 cups peanut butter
4 tsp. salt

Shape dough into balls. Roll in sugar and bake on ungreased cookie
sheet at 375 F. for 10-12 minutes. Immediately top each cookie with a
Hershey's kiss or star pressing down firmly to crack cookie. Makes a
heck of a lot.

Marshmallow Fudge

1/4 C butter / margarine
13 oz (1 can) evaporated milk
1/4 t salt
1 1/2 C sugar
12 oz chocolate chips
3 C miniature / 24 full size marshmallows
1 C chopped nuts - pecans / walnuts
1 t vanilla

• Combine butter, milk, salt, and sugar in a 3 quart casserole or mixing bowl. Loosely cover with lid or plastic wrap.
  
• Microwave on High (100%) for 3 to 4 minutes, or until boiling. Uncover.
  
• Microwave on High (100%) for 12 to 20 minutes (depending upon power of oven), testing every 2 or 3 minutes, looking for soft ball stage.
  
• When soft ball stage is reached, stir in additional ingredients, until cholcolate and marshmallows melts evenly.
  
• Pour mixture into a well greased baking dish, 12" x 7' x 2" size or thereabouts.
  
• Cover with plastic wrap and refrigerate several hours (at least) or overnight (best results).
  

Kahlua Cake

Kahlua, and everything else, is not healthy - but it has chocolate. Enough said.

Allow 2 days to make this, the results are worth it.


Ingredients

• 1 Cake, German Chocolate or Dark Chocolate
• 1 C Kahlua
• 1 - 2 7 oz Cans whipped cream
• 6 - 8 Heath bars

Preparation
I highly recommend using genuine Kahlua - accept no substitute.

1. Cook cake until dry (add 1/3 extra cooking time over instructions).
2. Let cake cool overnite in pan. (That's one day).
3. Poke holes in cake thoroughly, pour Kahlua over cake.
4. Let Kahlua seep into cake well (Overnite is best - and that's the second day).
5. Cool Heath bars overnite in refrigerator (they crumble better).
6. Crumble / crush Heath bars into crumbs.
7. Crumble cake with fingers (the fun part), and layer in glass bowl (3 - 4 layers), each layer in proper order.
   
   • Cake.
   • Whipped cream.
   • Heath bar crumbs.
8. Lick fingers when done (the best part of preparation).
9. Serve quickly (if you can wait).

Mango Salad

Ingredients

• 3 - 4 large mangoes, peeled and chopped
• 1 lime
• 1 jalapeno pepper, minced (** Follow safety precautions)
• 1/2 bunch cliantro leaves, chopped
• 1/4 red onion, diced
• 1/2 sweet red pepper, chopped

Preparation

1. See Slicing a Mango, to learn how to prepare your mangoes.
2. Squeeze 1/4 lime over mango, mix well as chopping mango.
3. Squeeze 1/4 lime over mango and jalapeno, mix extremely well.
4. Squeeze 1/4 lime over mango, jalapeno, and cilantro, mix well.
5. Squeeze 1/4 lime over mango, jalapeno, cilantro, onion, and pepper, mix well.
6. Pour mix into serving bowl, put inside refrigerator container.
7. Refrigerate a few hours.
8. Sample once - let it chill. You can eat the skin, and suck the seeds while you clean up the remainder.
9. Enjoy over cuban style black beans, and sesame mint rice.