APRIL 2023. ISSUE 16

Chef’s Monthly Insight . . . .

What Came First – the Chicken or the Egg?
And are Eggs part of Easter Tradition or Easter Dinner?

It is said that the first chickens evolved at around 58 thousand years ago, but the amniotic eggs showed up about 340 million or so years ago. Therefore, it is safe to say that the egg came first. But is that why eggs are such an important part of the Easter celebration?

Easter is the most important Holiday for Christians! Every year, Christians around the world remember Christ’s crucifixion and celebrate His resurrection on Easter Sunday. However, we tend to place more emphasis on the Easter Sunday outfit, the gifts, and the food, rather than the meaning of the day. For many people, their association of Easter are the Easter bunny and Easter eggs. Yet, my analytical mindset often wonders ‘what do rabbits and eggs got to do with Easter?’ Furthermore, what do rabbits got to do with eggs? Rabbits do not lay eggs!

Eggs represent new life and rebirth, and it’s thought that for this reason this ancient custom became a part of the Easter celebration. Even Jews place a hard-boiled egg, usually roasted, on the Passover ceremonial plate, because its roundness alludes to the cycle of rebirth and renewal, while its burnt, sometimes cracked shell serves as a reminder of ancient sacrificial offerings. In the medieval period, eating eggs was forbidden during Lent (the 40 days before Easter), so people would look forward to eating eggs on Easter Sunday. This was especially true for poorer people who couldn’t afford to buy meat; but sadly, eggs have become just as expensive as meat. Some people thought that eggs cooked on Good Friday and eaten on Easter Sunday would improve fertility and prevent sudden death, and it became the custom for people to have their eggs blessed before eating them. Others believe that eggs laid on Good Friday would turn into diamonds if they were kept for 100 years; and, if your egg had two yolks, it was a sign you would soon become rich.

Easter in Panama lasts a week – from Palm Sunday – the day of Jesus’ arrival in Jerusalem – to Easter Sunday. Daily masses and local religious processions are held dedicated to Jesus, the virgin Mary, or to one of the Saints, with parishioners concentrating on prayer, reflection, recollection, and dedication of faith. Normally, processions take place at night so as to allow maximum parishioner participation. Red was the color used on Palm Sunday since it symbolizes the Passion of the Lord. Church services during holy week would include the reciting of the stations of the cross. As part of the tradition, some churches would hold Easter “plays” to reenact the final days of Jesus’ life before his crucifixion.

Because Ash Wednesday kicks off the Lenten season, its date is always exactly 46 days before Easter (40 days of Lent, plus six, as each Sunday is skipped) and thus is affected directly by what date Easter falls on that year. Back in the '60s and '70s while I was in school, our summer break was always from the week before Christmas thru the end of March, and most of the time, Carnaval, lent, and Easter would fall within our summer break timeframe. Very rarely would Easter fall in April, but when it did, our summer break would be extended until Easter Sunday. Non-essential workers would get off from work half day on Holy Wednesday, all day on Maundy Thursday, and all day on Good Friday; businesses would be closed at noon on Holy Wednesday and reopen on Easter Monday. Liquor stores and bars were closed, and restaurants were not allowed to sell alcohol on those days. You could not play loud music, not even in your house. Neighbors would frown if they could hear your music. Welding and the use of machinery that made loud noises were prohibited during those days.

Those that were not religious or did not believe in the holy week superstitions, would take advantage and head to the beach. One of the many Good Friday superstitions was that if you went to the beach or to the river and you got into the water, if you were a girl, you would turn into a mermaid and if you were a boy, you would turn into a fish. Another superstition was that kids were not to climb a tree on Good Friday. If they did, they would turn into a monkey. And our most famous saying: Hoy no, mañana si (not today, but tomorrow) came from a Good Friday myth, which had to do with a farm worker who wanted to go to work on Good Friday, despite his wife's many supplications not to. When he went to harness the donkey and hitch the donkey to the cart, the donkey resisted and said to the man: Hoy no, mañana si (not today, but tomorrow). Of course, the man was petrified to hear the donkey speak to him. Needless to say, the farmer left the donkey, ran home, and never again worked on a Good Friday.

I recalled Easter and New Year’s Eve being the two church services that were mostly attended. If you did not go to church any other time of the year, Sunrise service on Easter Sunday and Watch Night service on New Year’s Eve were a must! Easter Sunday for Christians was the day to celebrate Christ’s resurrection. Sadly, the day was mostly overshadowed by the ladies' “fashion show” during church service, from the matriarchs displaying their new hats that blocked kids view during service, to the rest of us ladies showcasing our new Easter outfits. I recalled one Easter being allowed to take the bus by myself for the first time, to go home after service. Like every year, I wore a new dress. This particular year, I wore a white can-can dress, new patent leather shoes, and stockings (not socks) that were textured with a crisscross pattern. I was grown. I was so “full of myself” that I passed my stop and ended up far away from home and lost. I had to ask the driver for assistance, and he helped me get on a bus going back in the opposite direction. Of course, I never told anyone, since that was the only way to guarantee that my mom never learned about this event

Easter Dinner in Panama

One of the most eagerly anticipated factors of the Easter weekend and, undoubtedly the most shared across Latin America and the Caribbean, is good food. Following the tradition of no red meat eaten on Good Friday, fish and vegetables took center stage. And because of Panama’s location geographically, fish abounds, so folks prepared different fish in different ways. Corvina and red snapper were my mom’s favorite fish. If neither was available, then she would go for mackerel. Of course, she had her stash of can sardines that she ate year around; my dad would always buy it for her in the PX, and no one else could touch it (it was not an issue for me, since to this day, I do not like or eat canned protein). Friday was codfish day. The cod was dried and cured in salt. It was black and had a strong odor. She would soak the cod overnight to remove the excess salt and then she would make stewed salted cod with tomatoes and onions, accompanied with coconut rice or dried shrimp rice, and fried sweet plantains for lunch. She would also make salted codfish fritters for supper. On Saturday, she would pan-fry or steam the fish. She would boil the head and make stock which she would use to make fish soup – a soup that she would force me to drink to “make me smart”.

One of the most popular snacks on Good Friday is bun and cheese, a tropical version of the English hot cross bun that is made with yeast and shaped in a round loaf, and stuffed with candied fruits and raisins. My bun and cheese preparation is cutting thin slices of bun, adding butter, sharp cheddar cheese, and pepper jack cheese, and would place in a skillet and make bun grilled cheese sandwiches, that I would eat throughout the day on Friday (nothing else). If there is any bun left after Friday’s treat, then I would have the rest on Saturday.

Easter Sunday dinner back then would vary according to the province you are from in Panama. Dessert seemed to be more important than dinner. Those that are of a Caribbean background would have yuca pone (enyucado), which is like an eggless bread pudding, where the bread is replaced with yuca. Pound cake would also be available in the house – in addition to/in lieu of the yuca pone. Other groups would have candied coconut (cocadas) but with ground cashews, with is the traditional way. Because I am mindful of people with nuts allergies, I omit the cashews when making cocadas.

At my home, eggs were never part of our Easter dinner tradition, but the chicken was a must. My mom would decide if she would kill the chicken herself or if she would purchase a fresh chicken. If the former, then she would kill the chicken herself by placing it in a big pot filled with boiling water and she would wring the neck and then go on to pluck the feathers. That was one of the days I was grateful that kids were not allowed in the kitchen  . If she opted for store-bought, then she would send me to the live chicken store to buy the chicken. This was the errand day I did not look forward to. The store was very small. I think the max capacity was about 5 people, including the attendant. You could smell the chickens before you entered the store. They were all in cages, about 5-6 per cage; with corn and water for them to eat and drink at their leisure. I would peruse all of the chickens in all of the cages, as best as I could, and select one. Once selected, the attendant would remove the chicken from the cage, take it to the back and place it through a small vacuum-like machine that would kill and remove the feathers of the chicken in a matter of minutes. I never heard a chicken cry out in pain or anything. The chicken would be placed in a clear plastic bag and handed to me. The chicken was still warm when I got it home – now that was a true “fresh” chicken. I was also responsible for cleaning and seasoning (aka marinating) the chicken on Saturday evening, in preparation for Sunday dinner. As part of the Saturday prepping, my mom would put the beans to soak – either pinto beans, pink kidney beans, or pigeon peas; she would decide. She would then break the coconut with a hammer, pour the coconut water into a cup and give me to drink. She would use a paring knife to remove the coconut meat from the shell and give me to grate (and grate my knuckles while at it). She would take the grated coconut and place in water to soak for a few minutes and then squeeze to make fresh coconut milk, which would be used to make the rice and peas on Sunday.

But the actual cooking on Sunday was my mom’s sole responsibility. We went to the sunrise service around 6AM and then she would come home and begin to cook. I was allowed to stay at church to participate in Sunday school and youth activities. Food would be finished before the lottery played at noon. The table would be set, and my mom would call for us to come and eat. The spread would include stewed chicken, rice & peas cooked in fresh coconut milk, fried sweet plantains, pork chops, white potato salad with peas & carrots, steamed spinach, and a tomato & cucumber salad. Of course, dad was served first, he got the white meat plus the chops. I had the drumstick (my favorite back then), which I only enjoyed when the chicken was store-bought. The rest of the evening I would spend with my dad, all to myself, laughing and playing, while my mom was talking with her neighbor friends about how much they won, or they lost in the lottery earlier that day, and which numbers to play the following week.

Most of the people that live in the countryside of Panama, observed Holy week in a more sacred way. Since most of their cooking is prepared on an open fire with firewood burning, they would not cook on Maundy Thursday or Good Friday because it was considered "work" and therefore, a sin to cook on those holy days. Therefore, they would prepare non-perishable foods on Wednesday to carry them over until Easter. Foods included bollo, which is made with ground hominy corn, shaped like a log, and wrapped in a corn husk. Bollos were made of all flavors, including the traditional plain bollo (vegan), bollo with butter, bollo with coconut, or bollo with honey. They would bake bread (roscas or rosquitas) Of course, coffee was a must. Some would crumble white cheese on top of the coffee and drink coffee with cheese. Some used cashew nuts to make cashew coffee, sweetened with honey.

Easter fun facts

• Easter is the most popular church holiday of the year.
• After Halloween, Easter is the holiday where the most candy is consumed.
• In the United States, 12 of the 50 states recognize Good Friday as a holiday.
• In the world's largest Easter egg hunt, held in Winter Haven, Florida in 2007, more than 500,000 eggs were hidden.
• The idea of the Easter Bunny giving away candy and eggs is believed to have originated in Germany in the Middle Ages.

WHAT’s NEW ON OUR PERSONAL FAV MENU . . . .

This year Easter will be celebrated on April 9, 2023

• For out-of-state customers, Easter buns will be shipped on Monday, April 3, 2023, and Tuesday, April 4, 2023
• Local customers may pick up their buns from Sunday, April 2, 2023, thru Thursday, April 6, 2023.

WHAT’s NEW ON OUR PERSONAL FAV MENU . . . .

It’s FISH FRYDAY and Esencias Panamenas has put together the following dinner platters: 

LAST DAY FOR FISH FRYDAY IS FRIDAY, APRIL 7TH – PICKUP ONLY!

• Corvina filet, fried – $16
• Corvina filet, in garlic butter sauce – $19
• Whole red snapper, fried (~1.25lb) – $22
• Whole red snapper, in escovitch sauce (~1.25lb) – $25

• All 4 fish selection come with 2 sides:

• • Patacones (twice fried mashed green plantains)
  • Yuca Frita (fried yuca)
  • Yuca al Mojo (boiled yuca in mojo sauce) +0.99
  • Arroz blanco (white rice)
  • Arroz con guandu y coco (rice & pigeon peas cooked in coconut milk) +$1.99
  • Platano Frito (fried sweet plantains)
  • Ensalada (house salad)

To view more Fav Menu

PANAMA ON A PLATE COOKBOOK!!!

My cookbook Panama on a Plate – Favorite Foods from my Birthplace is now available on EsenciasPanamenas.com (Paperback only): Panama on a Plate, Favorite Foods from my Birthplace - Cookbook (esenciaspanamenas.com)
My cookbook is also available online in bookstores, such as Barnes & Nobles, as well as on Amazon, in Paperback, Hardcover, and eBook versions.
  
NOTE: If you would like the book signed by me, you must purchase through my website.

My cookbook Panama on a Plate – Favorite Foods from my Birthplace is now available on EsenciasPanamenas.com (Paperback only): Panama on a Plate, Favorite Foods from my Birthplace - Cookbook (esenciaspanamenas.com)
My cookbook is also available online in bookstores, such as Barnes & Nobles, as well as on Amazon, in Paperback, Hardcover, and eBook versions.

Esencias Panameñas Trivia is BACK!!! . . 

Esencias Panameñas will continue with the Food Trivia in our monthly newsletters. From now through December, we will provide you with five (5) questions each month, and each correct answer is worth 1 point. If you were to play all 12 months, you could earn up to 60 points. The player with the highest number of points will win the grand prize – Panama on a Plate (volumes 1 & 2). The winner will be announced on December 17, 2023.

Below are the answers for March Trivia questions:

1. Most popular spice in the world: Pepper
2. Milk from which animal is used to make the traditional mozzarella cheese: Buffalo
3. Only state in the US where coffee is grown: Hawaii
4. Which of these is not part of the baked Alaska dessert: Nuts
5. Tomato ketchup was first invented to use: As a cure for indigestion and diarrhea

The participant with the highest score is:

Annette Elliott (14 points)

National Food Days in November . . .

• April 2:   National Peanut Butter & Jelly Day
• April 3:   National Chocolate Mousse Day
• April 4:   National Carrot Day
• April 5:   National Caramel Day
• April 8:   National Empanada Day
• April 12: National Grilled Cheese Sandwich Day
• April 13: National Peach Cobbler Day – recipe to follow
• April 14: National Pecan Day
• April 16: National Eggs Benedict Day
• April 20: National Pineapple Upside Down Cake Day
• April 25: National Steak Day
• April 27: National Prime Rib Day

Sharing One Of My Recipes With You . . . 

From Sweet To Savory And Everything In Between

April 13th is National Peach Cobbler Day, so below is my Peach Cobbler recipe:

INGREDIENTS 

• 5 peaches, peeled, cored, and sliced
• ¾ cup granulated sugar
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 8 tablespoons unsalted butter, softened
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup milk
• Cinnamon sugar for garnish

INSTRUCTIONS

• Heat oven to 350 degrees F and line a baking sheet with a silicon mat or parchment paper and set aside.
• Add the sliced peaches, sugar, salt, cinnamon, and nutmeg to a saucepan and stir to combine.
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and stir in vanilla. Pour into the aluminum half-tray baking pan and set aside. 
• In a large bowl mix together the sugar and softened butter, until creamy. Add flour, baking powder, and salt. Stir in the milk, just until combined. Using a spatula, carefully spread the mixture into the pan, over the top of the peaches. Try to cover all of the peaches as possible. 
• Sprinkle cinnamon sugar generously over the top. Place the baking pan on the baking sheet and place in oven (Note: baking sheet will catch any spilled juices and prevent dirtying the oven floor).
• Bake at 350 degrees for about 30-35 minutes, until top is golden brown. Remove from oven and let stand for about 10 minutes before serving. Serve warm, with a scoop of ice cream, if desired.

To view more Recipes

Culinary Humor . . .

Tricos y Trucos . . .

This month’s Tip: Another way to keep cut fruit from browning:

You know that a little squeeze of lemon juice can keep cut fruit (apple slices, for instance) from looking unappetizing. But if you do not have lemons or lemon juice on hand, another way to accomplish this is with honey. Mix one part honey with two parts water and pour over the cut fruit. Just as the citric acid and vitamin C in lemon juice slows the oxidation process that causes discoloration, the peptide in honey does the very same thing.

To view more Tips & Tricks

My Life This Month . . .

What I am Working On

• Making Easter buns and fulfilling orders
• Working on my second cookbook

What I am Watching

• Next Level Chef
• Tournament of Champions
• Top Chef

How Do I Make a Difference

• Volunteering at ‘Catholic Charities’, packing boxes of food for the homeless
• Volunteering at ‘Capital Area Food Bank’, assembling boxes of food for families in need, in the DC Metro Area

TESTIMONIALS and
EMAILS TO THE EDITOR

I have revised this segment to begin posting not only “Testimonials”, but also the comments you send regarding any article in my newsletter, or comments on my cookbook. I am interested in your positive comments, your success stories, and ways for Esencias Panamenas to improve in the future. I will provide a response when needed.
 Hola siiii estuvo de lo mejor!!!! EVERYONE LOVED IT! 
Un millón de gracias!
 Voy a tener otro evento en Junio so te aviso con tiempo para la orden 

JovankaC
Maryland

Hola Chef Yadira! Fue todo un éxito! Sorry, I'm behind checking my personal email. Everything went really well and people LOVED your food. Especially the fish! Thank you so much!! I need to place an order for tortillas, hojaldres and the chombo sauce, Paul is officially out now 😅

CarolinaV
Virginia

Hello Chef;

This month newsletter was very informative to me, I learned more about the hot cross bun it was very educational. Also I am currently looking at the same cooking programs it is an opportunity to open my mind about all the various foods that we eat.
Great info, continue with your dream

LiliaK
Maryland

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