HAPPY 2012 FROM THE EPICUREAN DILETTANTE!!!
Saturday, December 31, 2011
HAPPY NEW YEAR'S!!!
The Epicurean Dilettante has been quiet for a couple of weeks; but, fear not! He has been planning menus...pulling together hints and tips that could only come from messing up...a lot!...but most importantly gearing up for the best year of all time!
HAPPY 2012 FROM THE EPICUREAN DILETTANTE!!!
HAPPY 2012 FROM THE EPICUREAN DILETTANTE!!!
Thursday, December 15, 2011
SICHUAN BEEF NOODLE SOUP
Okay...this recipe is a little more involved than some of my others; and, there are a couple of ingredients that I picked up at the local Asian Market. I will post the links for the products that may be hard to find for some, so that you can find a good substitute. You will also notice that I include, as a major ingredient, some things that are generally used as a garnish. If I think it will add something to the dish, I will switch it up a bit. I think that is more interesting than cut and paste recipes.
This recipe was made for two, and made enough for two meals. Yes...it is good enough to eat two days in a row. I bought 2 pounds of thinly sliced beef, and boiled them for a few minutes. I then drained it and rinsed under cold water. Cut this into cubes about an inch to an inch and a half each. Wipe the large pot you used, and heat some oil. Chop a few garlic cloves and cut 2 inches of peeled ginger. Throw these in the pot. Saute for 3 minutes. Now throw in a large chopped onion, and saute until translucent.
Add 2 tablespoons of chile bean paste to the above. This is what I used: http://www.taiwantrade.com.tw/resources/member/54227/productcatalog/9f1e4f09-5d97-41f2-8920-808ab161a217_V.S.O.P.%20Spicy%20Paste.pdf. Stir in for about 30 seconds. Since I was cooking for 2, I added a little more than 6 cups of water. You can made a larger batch; but, remember to increase the ingredients accordingly. The good news is, measurements need not be exact, so the additions will be according to your tastes. I would err on the side of larger amounts. Into the mix, add half a cup of soy sauce, kosher salt (be careful, as the say sauce is also salty), 6 whole star anise, a little sugar, and half a tablespoon of peppercorn. Bring to a boil, and reduce to a simmer for an hour. After the hour, add 2 quartered large plum tomatoes and 3 baby bok choy, sliced, a bunch of chopped cilantro and chopped green onions. Simmer for another half an hour.
During the final 20 minutes, boil some water, and add eggless wheat noodles. These, to be exact: http://www.livestrong.com/thedailyplate/nutrition-calories/food/wei-chuan/shan-dong-dried-noodles/. The amount is up to you. I boiled mine for 10 minutes.
In a large bowl per person, place the noodles, and serve soup over them. Yummy!
SZECHUAN BEEF NOODLE SOUP:
1 pound of beef per person...thin beef, or or cut boneless shank (ingredients based on 2 pounds)
1/4 cup canola, vegetable or olive oil
2 1/2 inch piece of fresh ginger, peeled and cut into small rounds
3 large garlic cloves, chopped
2 cups chopped onions
2 1/2 tablespoons chili bean paste
2 cups of chopped green onions
1/2 minimum soy sauce
2 tablespoons salt
6 whole star anise
1 to 2 tablespoons of sugar
1/2 tablespoon peppercorns
2 large plum tomatoes, quartered
freshly ground white or black pepper
1 pound eggless Chinese wheat noodles (Shandong)
3 baby bok choy, chopped
fresh cilantro
This recipe was made for two, and made enough for two meals. Yes...it is good enough to eat two days in a row. I bought 2 pounds of thinly sliced beef, and boiled them for a few minutes. I then drained it and rinsed under cold water. Cut this into cubes about an inch to an inch and a half each. Wipe the large pot you used, and heat some oil. Chop a few garlic cloves and cut 2 inches of peeled ginger. Throw these in the pot. Saute for 3 minutes. Now throw in a large chopped onion, and saute until translucent.
Add 2 tablespoons of chile bean paste to the above. This is what I used: http://www.taiwantrade.com.tw/resources/member/54227/productcatalog/9f1e4f09-5d97-41f2-8920-808ab161a217_V.S.O.P.%20Spicy%20Paste.pdf. Stir in for about 30 seconds. Since I was cooking for 2, I added a little more than 6 cups of water. You can made a larger batch; but, remember to increase the ingredients accordingly. The good news is, measurements need not be exact, so the additions will be according to your tastes. I would err on the side of larger amounts. Into the mix, add half a cup of soy sauce, kosher salt (be careful, as the say sauce is also salty), 6 whole star anise, a little sugar, and half a tablespoon of peppercorn. Bring to a boil, and reduce to a simmer for an hour. After the hour, add 2 quartered large plum tomatoes and 3 baby bok choy, sliced, a bunch of chopped cilantro and chopped green onions. Simmer for another half an hour.
During the final 20 minutes, boil some water, and add eggless wheat noodles. These, to be exact: http://www.livestrong.com/thedailyplate/nutrition-calories/food/wei-chuan/shan-dong-dried-noodles/. The amount is up to you. I boiled mine for 10 minutes.
In a large bowl per person, place the noodles, and serve soup over them. Yummy!
SZECHUAN BEEF NOODLE SOUP:
1 pound of beef per person...thin beef, or or cut boneless shank (ingredients based on 2 pounds)
1/4 cup canola, vegetable or olive oil
2 1/2 inch piece of fresh ginger, peeled and cut into small rounds
3 large garlic cloves, chopped
2 cups chopped onions
2 1/2 tablespoons chili bean paste
2 cups of chopped green onions
1/2 minimum soy sauce
2 tablespoons salt
6 whole star anise
1 to 2 tablespoons of sugar
1/2 tablespoon peppercorns
2 large plum tomatoes, quartered
freshly ground white or black pepper
1 pound eggless Chinese wheat noodles (Shandong)
3 baby bok choy, chopped
fresh cilantro
Tuesday, December 13, 2011
Azerbaijan: Meatballs and Pilaf
Today's stop is the Eurasian country of Azerbaijan. This country, which has no official religion, is the most liberal among Muslim nations. I decided to make meatballs and pilaf to represent this country.
To make the meatballs, I mixed half a pound of lean ground beef with half a pound of ground lamb. Just knead it together for several minutes. I bought a bunch of fresh dill and a bunch of cilantro. Half the of both was finely chopped and mixed in with the meat. I also put one egg in the mixture. I did not use any measuring spoons for the spices. I just made sure they were blended evenly. These were cinnamon, allspice, cumin and turmeric. I then chopped half a sweet onion and mixed it all together, kneading for a few more minutes. These were broiled on an oil cooking sheet.
The pilaf was made by boiling together a cup and a half of chicken broth, a cup of basmati rice, 2 tablespoons of olive oil, 2 tablespoons of butter, half a sweet onion, chopped, the rest of the dill and cilantro, chopped, and the same spices as used in the meat. I also threw in some sea salt. let this boil a few minutes, and simmer until the rice is done.
That's it! Nothing fancy...just a nice bed of rice with a couple of tasty meatballs on top.
To make the meatballs, I mixed half a pound of lean ground beef with half a pound of ground lamb. Just knead it together for several minutes. I bought a bunch of fresh dill and a bunch of cilantro. Half the of both was finely chopped and mixed in with the meat. I also put one egg in the mixture. I did not use any measuring spoons for the spices. I just made sure they were blended evenly. These were cinnamon, allspice, cumin and turmeric. I then chopped half a sweet onion and mixed it all together, kneading for a few more minutes. These were broiled on an oil cooking sheet.
The pilaf was made by boiling together a cup and a half of chicken broth, a cup of basmati rice, 2 tablespoons of olive oil, 2 tablespoons of butter, half a sweet onion, chopped, the rest of the dill and cilantro, chopped, and the same spices as used in the meat. I also threw in some sea salt. let this boil a few minutes, and simmer until the rice is done.
That's it! Nothing fancy...just a nice bed of rice with a couple of tasty meatballs on top.
Monday, December 12, 2011
AUSTRIAN GOULASH
Today's stop in my quest for World Kitchen Domination is Austria. Austria is a Central European country that is located in the Alps. Mountainous, cold, and home of many a classical musician. Austria boasts to being a neutral country, politically. It does not, however, boast about Arnold Schwarzenegger.
There is a lot to choose from in Austrian cuisine, especially if you like strudels. I decided to go with a hearty goulash. I do not have to look the word up in the dictionary to know that "goulash" is a German word that translates, roughly, "so good, you will want to smack your mama"...it loses something in translation. The good thing about goulash is that you can use lesser than expensive meat.
To make the goulash, I got out my trusty dutch oven. It just seemed appropriate. In goes some olive oil. Get 2 pounds of stew beef cubes. Put these in the dutch oven, or large skillet, and brown. Now cut up a couple of large sweet onions. These are added to the pot, along with some Hungarian paprika...about 2 tablespoons. Make sure you use Hungarian paprika, as it is hotter than regular paprika. I used an 8 ounce can of tomato paste. You may decide to use less; but, make sure you use at least 2 tablespoons. I put in 2 cups of water. You can use more or less without harm. Stir this all well, and add salt and pepper to taste. I always use kosher salt, but not too much. Now for the fun stuff. Crush a couple of garlic cloves and add. You can also use jarred minced garlic. Add a teaspoon of caraway seeds and marjoram. By the way...feel free to use chicken broth too. Zest the skin of 1/4 of a lemon. I simply cut the rind into small cubes. Of course, throw in a couple of bay leaves.
Boil, and turn the heat down to medium low. You can cook this for anywhere between one and two hours. After a certain point, the beef will not get any more tender, so an hour and a half is really enough.
I have only one thing to say about Austrian Goulash being on my table..."It'll be baaack".
AUSTRIAN GOULASH:
3 oz. vegetable oil
2 lbs. lean beef cubes
2 large onions, chopped
2 tablespoons tomato paste
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
salt and pepper to taste
1 pint chicken stock or water
There is a lot to choose from in Austrian cuisine, especially if you like strudels. I decided to go with a hearty goulash. I do not have to look the word up in the dictionary to know that "goulash" is a German word that translates, roughly, "so good, you will want to smack your mama"...it loses something in translation. The good thing about goulash is that you can use lesser than expensive meat.
To make the goulash, I got out my trusty dutch oven. It just seemed appropriate. In goes some olive oil. Get 2 pounds of stew beef cubes. Put these in the dutch oven, or large skillet, and brown. Now cut up a couple of large sweet onions. These are added to the pot, along with some Hungarian paprika...about 2 tablespoons. Make sure you use Hungarian paprika, as it is hotter than regular paprika. I used an 8 ounce can of tomato paste. You may decide to use less; but, make sure you use at least 2 tablespoons. I put in 2 cups of water. You can use more or less without harm. Stir this all well, and add salt and pepper to taste. I always use kosher salt, but not too much. Now for the fun stuff. Crush a couple of garlic cloves and add. You can also use jarred minced garlic. Add a teaspoon of caraway seeds and marjoram. By the way...feel free to use chicken broth too. Zest the skin of 1/4 of a lemon. I simply cut the rind into small cubes. Of course, throw in a couple of bay leaves.
Boil, and turn the heat down to medium low. You can cook this for anywhere between one and two hours. After a certain point, the beef will not get any more tender, so an hour and a half is really enough.
I have only one thing to say about Austrian Goulash being on my table..."It'll be baaack".
AUSTRIAN GOULASH:
3 oz. vegetable oil
2 lbs. lean beef cubes
2 large onions, chopped
2 tablespoons tomato paste
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
salt and pepper to taste
1 pint chicken stock or water
Wednesday, November 30, 2011
AUSSIE BURGERS
We arrive at Australia...and boy! Are my arms tired! Sorry...
I decided that I wanted something a little less time intensive tonight, so I went with Aussie burgers. In Australia, grilling is a big deal. Also, sheep are plentiful. All the lamb I purchase was imported from Australia.
Pineapple is also plentiful in Australia, which is lucky for us, because nothing makes a hamburger fun like a slice of pineapple.
Here's our grocery list: ketchup, mayonnaise, Asian chili paste ( I keep Sambal Oelek on hand. Lucky me...I live near a large Asian Market.), a pound and a half of ground beef (I use extra lean), kaiser rolls, pineapple rings (I used canned), vegetable oil, eggs and pickled beets.
You can grill these outside. Since my grill is rusted out, and I haven't purchased a new one yet, I used the broiler in my oven. Since we are going to grill the burgers for a short period of time, it is best to get the sauce ready before hand. For this, combine a quarter cup of ketchup, a quarter cup of mayonnaise and a teaspoon of Asian Chile paste.
Mix a teaspoon of salt and half a teaspoon of pepper with the beef. You have to use your hands to kneed this for a few minutes to keep all the salt or pepper from concentrating in one patty. A pound and a half can be formed into 4 good sized patties.
The kaiser rolls are split and toasted.The pineapple rings are patted dry, and brushed with olive oil.
If you are grilling, oil the rack. If you are broiling, cover a cookie sheet with foil, and spray with Pam. Once it gets hot, broil the patties and pineapple rings about 4 minutes , turning once. This will depend on how you like your meat done. I am in the habit of eating raw beef, so 2 minutes on each side is plenty. Many need their meat cooked more. Also, you want the pineapple rings to glaze.
Fry one egg for each burger.
Assemble the burgers by spreading the sauce on each roll, then putting down the burger, a pineapple ring, beets, and egg. If you want, you can also add lettuce and tomato. I did not.
This burger is going to be large, messy, and fun to eat. Oh yeah...it's also delicious!!
Bon Appetit, Mates!
I decided that I wanted something a little less time intensive tonight, so I went with Aussie burgers. In Australia, grilling is a big deal. Also, sheep are plentiful. All the lamb I purchase was imported from Australia.
Pineapple is also plentiful in Australia, which is lucky for us, because nothing makes a hamburger fun like a slice of pineapple.
Here's our grocery list: ketchup, mayonnaise, Asian chili paste ( I keep Sambal Oelek on hand. Lucky me...I live near a large Asian Market.), a pound and a half of ground beef (I use extra lean), kaiser rolls, pineapple rings (I used canned), vegetable oil, eggs and pickled beets.
You can grill these outside. Since my grill is rusted out, and I haven't purchased a new one yet, I used the broiler in my oven. Since we are going to grill the burgers for a short period of time, it is best to get the sauce ready before hand. For this, combine a quarter cup of ketchup, a quarter cup of mayonnaise and a teaspoon of Asian Chile paste.
Mix a teaspoon of salt and half a teaspoon of pepper with the beef. You have to use your hands to kneed this for a few minutes to keep all the salt or pepper from concentrating in one patty. A pound and a half can be formed into 4 good sized patties.
The kaiser rolls are split and toasted.The pineapple rings are patted dry, and brushed with olive oil.
If you are grilling, oil the rack. If you are broiling, cover a cookie sheet with foil, and spray with Pam. Once it gets hot, broil the patties and pineapple rings about 4 minutes , turning once. This will depend on how you like your meat done. I am in the habit of eating raw beef, so 2 minutes on each side is plenty. Many need their meat cooked more. Also, you want the pineapple rings to glaze.
Fry one egg for each burger.
Assemble the burgers by spreading the sauce on each roll, then putting down the burger, a pineapple ring, beets, and egg. If you want, you can also add lettuce and tomato. I did not.
This burger is going to be large, messy, and fun to eat. Oh yeah...it's also delicious!!
Bon Appetit, Mates!
Monday, November 28, 2011
DUCK: A BLACK FRIDAY TRADITION
I am not a fan of white meat, and I find turkey basically tasteless. So, Thanksgiving was always something of an overblown holiday, for me. Yes, time with family and friends is fun. And, after meeting my wife, it was a pleasant day of drinking, smoking and playing poker; but, gastronomically, it left me kind of flat.
So, a few years ago, I began an annual Black Friday tradition of preparing a duck. Each year, the recipe is different. This year was the absolute best, to date. If my wife is to believed, she has not had better duck "even at a restaurant". Dining in New Jersey and New York, high praise, indeed.
So, how did I prepare this year's bird, you ask? Well, firstly, I bought a duck. A single duckling is anywhere between 3 and 5 pounds. I accidentally bought a kosher duck. I am not sure if this has anything to do with it, but it was not defeathered all that well. I pulled as many of the quills out as possible. Fortunately, after cooking, it was not a problem. This bird was cooked, at 300 degrees, for four hours. Every hour, it was flipped over. After this slow treatment, I raised the heat to 400, and cooked each side for four minutes. This method cooked out a lot of the fat, and gave the skin a crispy finish. The skin was rubbed with a mixture of 1 teaspoon cayenne pepper, 1 teaspoon ground coriander, half a teaspoon of turmeric, 2 teaspoons of garam masala, half a teaspoon of sea salt, and black pepper mixed 3 tablespoons of melted ghee. Obviously, this is an Indian recipe.
The duck came out wonderfully! One word of warning, however. The odor of duck fat can be very nauseating. Luckily, it was warm outside, so we opened the doors and windows.
So, a few years ago, I began an annual Black Friday tradition of preparing a duck. Each year, the recipe is different. This year was the absolute best, to date. If my wife is to believed, she has not had better duck "even at a restaurant". Dining in New Jersey and New York, high praise, indeed.
So, how did I prepare this year's bird, you ask? Well, firstly, I bought a duck. A single duckling is anywhere between 3 and 5 pounds. I accidentally bought a kosher duck. I am not sure if this has anything to do with it, but it was not defeathered all that well. I pulled as many of the quills out as possible. Fortunately, after cooking, it was not a problem. This bird was cooked, at 300 degrees, for four hours. Every hour, it was flipped over. After this slow treatment, I raised the heat to 400, and cooked each side for four minutes. This method cooked out a lot of the fat, and gave the skin a crispy finish. The skin was rubbed with a mixture of 1 teaspoon cayenne pepper, 1 teaspoon ground coriander, half a teaspoon of turmeric, 2 teaspoons of garam masala, half a teaspoon of sea salt, and black pepper mixed 3 tablespoons of melted ghee. Obviously, this is an Indian recipe.
The duck came out wonderfully! One word of warning, however. The odor of duck fat can be very nauseating. Luckily, it was warm outside, so we opened the doors and windows.
ARUBA CHICKEN
I just discovered the best way to make chicken...ever! When you try it, you will know that is no hyperbole.
This stop in my World Kitchen Domination is Aruba. You may remember that I already stopped in Aruba, but was very dissatisfied with the results. The shame finally overcame me, and I went back. Man! Am I glad I did!
First, I used a pound and a half of chicken leg cutlets. I also diced half a pound of pork butt. I sliced a sweet onion, and sauteed it with some olive oil in my dutch oven. Then, I added the chicken and pork butt. I added the chicken one piece at a time, so that I browned each side first. I had to add a little extra oil with each piece. I then added a cup of water, an 8 ounce can of tomato paste, and half a cup of shredded coconut.
Of course...what's life without a little spice? In goes half a teaspoon of salt, some crushed red pepper, 4 whole cloves, half a teaspoon of thyme, and a bay leaf. This was brought to a boil. Lower to a simmer for 15 minutes. I stirred it every five minutes, mainly as an excuse to taste the sauce. I also thinly sliced a yam. This was added after 15 minutes. I put a lid on it, and relaxed for 40 minutes, losing...I mean playing a little online chess. Then, I sliced a couple of bananas, and added them. Then, 4 sliced green onions. After 5 minutes, the chicken was ready to enjoy.
The spiced, tomato paste, and sweetness from the fruit threw this chicken into hyper drive...and my taste buds followed!! This one is a keeper.
This stop in my World Kitchen Domination is Aruba. You may remember that I already stopped in Aruba, but was very dissatisfied with the results. The shame finally overcame me, and I went back. Man! Am I glad I did!
First, I used a pound and a half of chicken leg cutlets. I also diced half a pound of pork butt. I sliced a sweet onion, and sauteed it with some olive oil in my dutch oven. Then, I added the chicken and pork butt. I added the chicken one piece at a time, so that I browned each side first. I had to add a little extra oil with each piece. I then added a cup of water, an 8 ounce can of tomato paste, and half a cup of shredded coconut.
Of course...what's life without a little spice? In goes half a teaspoon of salt, some crushed red pepper, 4 whole cloves, half a teaspoon of thyme, and a bay leaf. This was brought to a boil. Lower to a simmer for 15 minutes. I stirred it every five minutes, mainly as an excuse to taste the sauce. I also thinly sliced a yam. This was added after 15 minutes. I put a lid on it, and relaxed for 40 minutes, losing...I mean playing a little online chess. Then, I sliced a couple of bananas, and added them. Then, 4 sliced green onions. After 5 minutes, the chicken was ready to enjoy.
The spiced, tomato paste, and sweetness from the fruit threw this chicken into hyper drive...and my taste buds followed!! This one is a keeper.
Tuesday, November 22, 2011
SUCCESS IN ARMENIA
After last week's fiasco with leg of lamb, I felt the need to exonerate myself. I am proud to say I did so rather nicely. I wisely chose a pound of lamb chop shoulder cuts. This was half the price of lamb chops.
In a bowl, I mixed a small can of tomato paste, about half a cup of diced onion, and a mixture of allspice, cayenne pepper, fennel seeds, a dab of maple syrup, and paprika. I also added a diced green pepper. All of this was mixed in a bowl, and applied to the washed and patted dry lamb. I preheated the broiler, put aluminum foil over a cookie sheet, sprayed it with Pam, and broiled the lamb.
I garnished this with stuffed grape leaves. I do admit that I went with canned grape leaves, as it was very late before I was able to start dinner. Generally, Armenian food does not rely on spices for its flavor, but, rather, fresh herbs. I learned my lesson, when it comes to spices. We do not like bland food. I tried a couple of dishes last week, cut the meat in half, so I cut the spices in half, as well. This was a big mistake. When I cut the meat in a recipe, I have found it is best to use the full dose of spices. I did not want to take a chance on another bland meal, so I went ahead and spiced this recipe up. If the tomato paste is too much, as it can cause heartburn, yogurt also makes a good base for lamb marinade. If yogurt is used, I would suggest using some minced garlic, some fresh parsley, and just a hint of lemon juice. Also, if you can find it, you can use fenugreek.
ARMENIAN LAMB:
1 pound Lamb Chops, or Shoulder Cut
1 can Tomato paste
1 cup mixed Minced Onion and Diced Green Pepper
equal parts: Allspice, Cayenne Pepper, Fennel Seeds, Cumin
2 parts paprika
a dab of Maple Syrup
In a bowl, I mixed a small can of tomato paste, about half a cup of diced onion, and a mixture of allspice, cayenne pepper, fennel seeds, a dab of maple syrup, and paprika. I also added a diced green pepper. All of this was mixed in a bowl, and applied to the washed and patted dry lamb. I preheated the broiler, put aluminum foil over a cookie sheet, sprayed it with Pam, and broiled the lamb.
I garnished this with stuffed grape leaves. I do admit that I went with canned grape leaves, as it was very late before I was able to start dinner. Generally, Armenian food does not rely on spices for its flavor, but, rather, fresh herbs. I learned my lesson, when it comes to spices. We do not like bland food. I tried a couple of dishes last week, cut the meat in half, so I cut the spices in half, as well. This was a big mistake. When I cut the meat in a recipe, I have found it is best to use the full dose of spices. I did not want to take a chance on another bland meal, so I went ahead and spiced this recipe up. If the tomato paste is too much, as it can cause heartburn, yogurt also makes a good base for lamb marinade. If yogurt is used, I would suggest using some minced garlic, some fresh parsley, and just a hint of lemon juice. Also, if you can find it, you can use fenugreek.
ARMENIAN LAMB:
1 pound Lamb Chops, or Shoulder Cut
1 can Tomato paste
1 cup mixed Minced Onion and Diced Green Pepper
equal parts: Allspice, Cayenne Pepper, Fennel Seeds, Cumin
2 parts paprika
a dab of Maple Syrup
Friday, November 18, 2011
CEVICHE
While I am planning tonight's (I am at Arube in my quest for World Domination) , I thought I would write about a dish that my wife requests on a weekly basis...ceviche. This is an easy dish to prepare.
Ceviche is a fish dish that is "cooked" in lime juice. We discovered this a couple of years ago in a Cuban restaurant, in Baltimore, during Restaurant Week. The use of cilantro causes the taste buds to shout for joy! But, beware...if ever you give them a taste, they will never leave you alone unless you give them their food fix on a regular basis...and nothing else will quell the storming of your mouth.
Begin by deciding on the fish you wish to use. You want a firm fleshed fish, as a softy will turn to mush. This can be halibut, swordfish, mahi-mahi, shark...to name a few. I use a pound of fish to feed 2. Buy 3 limes, 2 ripe avocados, some pitted green olives without pimento, 1 or 2 tomatillos, a sweet onion, fresh cilantro,and a jalapeno pepper. Cube the fish into 1/2 to 1 inch cubes. Put this in a bowl and squeeze the juice from the limes over it. It helps if you apply pressure to the limes and rolling them over a hard surface before hand. The fish will marinate about half an hour. Toss frequently. Sprinkle some sea salt onto the fish before using the lime juice. Meanwhile, chop the remainder of the ingredients into very small cubes. After the fish marinates, and looks white and "cooked", mix it with the remainder of the ingredients. This can be eaten immediately, or refrigerated.
My personal favorite is is swordfish ceviche. I also find shark a fine substitute, at half the price. I have eaten tuna ceviche, and will use halibut from time to time. While salmon is a firm fleshed fish, I have never used it for this recipe. Feel free to experiment, and tell me about the results via "comments".
CEVICHE:
1 LB. Firm Fleshed Fish
1 tsp. Kosher Salt
Juice of 3 Limes
2 Ripe Avocados, peeled, pitted and diced
3/4 cup Green Olives, sliced
1/2 cup Tomatillos, diced
1/4 cup Onion, very finely chopped
1/4 cup Fresh Cilantro Leaves
1 Jalapeno Pepper, seeded and diced
2 tablespoons Olive Oil
Ceviche is a fish dish that is "cooked" in lime juice. We discovered this a couple of years ago in a Cuban restaurant, in Baltimore, during Restaurant Week. The use of cilantro causes the taste buds to shout for joy! But, beware...if ever you give them a taste, they will never leave you alone unless you give them their food fix on a regular basis...and nothing else will quell the storming of your mouth.
Begin by deciding on the fish you wish to use. You want a firm fleshed fish, as a softy will turn to mush. This can be halibut, swordfish, mahi-mahi, shark...to name a few. I use a pound of fish to feed 2. Buy 3 limes, 2 ripe avocados, some pitted green olives without pimento, 1 or 2 tomatillos, a sweet onion, fresh cilantro,and a jalapeno pepper. Cube the fish into 1/2 to 1 inch cubes. Put this in a bowl and squeeze the juice from the limes over it. It helps if you apply pressure to the limes and rolling them over a hard surface before hand. The fish will marinate about half an hour. Toss frequently. Sprinkle some sea salt onto the fish before using the lime juice. Meanwhile, chop the remainder of the ingredients into very small cubes. After the fish marinates, and looks white and "cooked", mix it with the remainder of the ingredients. This can be eaten immediately, or refrigerated.
My personal favorite is is swordfish ceviche. I also find shark a fine substitute, at half the price. I have eaten tuna ceviche, and will use halibut from time to time. While salmon is a firm fleshed fish, I have never used it for this recipe. Feel free to experiment, and tell me about the results via "comments".
CEVICHE:
1 LB. Firm Fleshed Fish
1 tsp. Kosher Salt
Juice of 3 Limes
2 Ripe Avocados, peeled, pitted and diced
3/4 cup Green Olives, sliced
1/2 cup Tomatillos, diced
1/4 cup Onion, very finely chopped
1/4 cup Fresh Cilantro Leaves
1 Jalapeno Pepper, seeded and diced
2 tablespoons Olive Oil
Wednesday, November 16, 2011
OKRA TO THE RESCUE!!
If ever my novice status in the kitchen has been proven, it would be last week, when I made an Armenian dish using leg of lamb. I have used lamb numerous times...lamb chops...stew lamb...lamb shank. Each and every time it came out great! I was convinced that the gamey reputation was either overblown; or...what I thought more likely...my wondrous abilities overcame it as if by magic. Wrongo!
Leg of lamb needs preparation. fat needs to be cut off. Voodoo overlords need to be paid off. None of which I did before creating an Armenian disaster. I decided to cool my heels for a brief period of time and stick to things my wife and I enjoy very much. And by things my wife and I enjoy very much, I mean okra! We have eaten it three days in a row, and have yet to tire of it's greenly goodness. It is as if Mother Nature said, "Sorry about screwing up on that whole getting old thing. Here...have some okra with your beer". To which I say, "It's all good, Mama N! It's all good!"
Preparing okra is insanely simple. You can cook it whole. You can cut it up into rings. You can put it in any vegetable or beef stew. You can fry it up in butter with some cumin, salt and pepper. You can roll it around in corn meal and deep fry it. Sure it's a bit slimy...but what awesomeness is not?
Tonight is okra and shrimp. heat 3 tablespoons of olive oil and 3 tablespoons of butter in a skillet until the butter is melted. Add 1 medium onion coarsely chopped, and 1 green bell pepper, also coarsely chopped. Toss so that it is coated with the oil and butter. Wash, trim and slice a pound of okra. Add this to the skillet. Heat over medium heat until the onion becomes translucent.
Now, add4 large tomatoes that are peeled and chopped. If you want, you can substitute with 32 ounces of canned tomatoes. Also add1/2 cup of dry white wine. By "dry white wine", I mean a California Sauvignon blanc. Also add 2 tablespoons of lemon juice, a tablespoon of fresh parsley, chopped, salt and pepper to taste, and a pound of peeled, deveined shrimp.
Once the shrimp has been added, do not cook more than 3 or 4 minutes. You do not want to overcook shrimp.
This can be served over rice. Congratulations! You are now eating soul food!
OKRA AND SHRIMP:
1 lb. Okra, trimmed, washed and sliced
3 tablespoons Olive Oil
3 tablespoons Butter
1 medium Onion, chopped
1 Green Bell Pepper, seeded and chopped
4 large Tomatoes, peeled and chopped
1/2 cup Dry White Wine
2 tablespoons Lemon Juice
1 tablespoon fresh Parsley, chopped
slat and pepper to taste
1 lb. Shrimp, peeled and deveined
cooked rice
Leg of lamb needs preparation. fat needs to be cut off. Voodoo overlords need to be paid off. None of which I did before creating an Armenian disaster. I decided to cool my heels for a brief period of time and stick to things my wife and I enjoy very much. And by things my wife and I enjoy very much, I mean okra! We have eaten it three days in a row, and have yet to tire of it's greenly goodness. It is as if Mother Nature said, "Sorry about screwing up on that whole getting old thing. Here...have some okra with your beer". To which I say, "It's all good, Mama N! It's all good!"
Preparing okra is insanely simple. You can cook it whole. You can cut it up into rings. You can put it in any vegetable or beef stew. You can fry it up in butter with some cumin, salt and pepper. You can roll it around in corn meal and deep fry it. Sure it's a bit slimy...but what awesomeness is not?
Tonight is okra and shrimp. heat 3 tablespoons of olive oil and 3 tablespoons of butter in a skillet until the butter is melted. Add 1 medium onion coarsely chopped, and 1 green bell pepper, also coarsely chopped. Toss so that it is coated with the oil and butter. Wash, trim and slice a pound of okra. Add this to the skillet. Heat over medium heat until the onion becomes translucent.
Now, add4 large tomatoes that are peeled and chopped. If you want, you can substitute with 32 ounces of canned tomatoes. Also add1/2 cup of dry white wine. By "dry white wine", I mean a California Sauvignon blanc. Also add 2 tablespoons of lemon juice, a tablespoon of fresh parsley, chopped, salt and pepper to taste, and a pound of peeled, deveined shrimp.
Once the shrimp has been added, do not cook more than 3 or 4 minutes. You do not want to overcook shrimp.
This can be served over rice. Congratulations! You are now eating soul food!
OKRA AND SHRIMP:
1 lb. Okra, trimmed, washed and sliced
3 tablespoons Olive Oil
3 tablespoons Butter
1 medium Onion, chopped
1 Green Bell Pepper, seeded and chopped
4 large Tomatoes, peeled and chopped
1/2 cup Dry White Wine
2 tablespoons Lemon Juice
1 tablespoon fresh Parsley, chopped
slat and pepper to taste
1 lb. Shrimp, peeled and deveined
cooked rice
Friday, November 11, 2011
ARGENTINA
Between the Andes mountain range and the Atlantic Ocean lies the second largest country in South America...Argentina. This country boasts not just a musical where Madonna asks her not to cry; but, a cuisine that mixes European with indigenous foods. The result is deliciousness. Set aside that mate, and jump in.
I made a variation on the empanadas theme. Empanadas are small meat pies, often sold by street vendors with chimichurri, a parsley sauce. Instead, I made 2 large meat pies, using pie crust; and, made the chimichurri with cilantro.
I melted half a cup of shortening in a skillet, and added 2 chopped onions, cooking just until they started turning a golden color. I took this off the heat, and added 2 teaspoons of sweet paprika, 3/4 teaspoon of regular paprika, half a teaspoon of red pepper flakes and some salt. I spread out a pound of extra lean ground beef in a sieve, and poured boiling water on top of it, getting the cooking process going. I let the meat cool, then put it in a bowl and mixed in some salt, a teaspoon a cumin and a tablespoon of distilled white vinegar. and the onions.
After mixing well, I flattened this in a large plate, letting it cool and harden. Now is the time to preheat the oven to 350 degrees. I also unrolled one of the pie crusts onto a new large terracotta plate I bought for this, and working on fish. In the middle of the pie crust went half the meat, some raisins, a quarter cup of pitted green olives and a chopped up hard boiled egg.
I put some aluminum foil on a pie pan, sprayed it with Pam, and put the meat pie to one side of it. I repeated the process with the second pie crust. Make sure to wet the edges so that you can seal the crust. It should be shaped like a half moon when finished.
I glazed the pies with an egg, and put them in the heated oven for 25 minutes. While this was cooking, I put the following in a food processor: 1 bunch of cilantro chopped, 8 cloves of garlic crushed, 1 teaspoon of dried oregano, between 1/4 and 1/2 teaspoon of cayenne, a teaspoon of salt1/3 cup of red wine vinegar, 3/4 cup of olive oil and the juice of 1 lime. Do not puree. You want it to still have chunks.
When the pies were done, we cut them open and put the sauce right in the pies.
In the spirit of full disclosure...my wife did not like the raisins in the pie. She felt it made it too sweet. I could have done without the olives, and i would have put half the garlic in the sauce. Oh well...next time.
MEAT EMPANADAS (PIE):
1/2 cup Shortening
2 Onions chopped
1 pound Extra lean Ground Beef
2 teaspoons Sweet Paprika
3/4 teaspoon Paprika
1/2 teaspoon Red Pepper Flakes
1 teaspoon Cumin
1 tablespoon Distilled White Vinegar
1/4 cup Raisins
1/2 cup Pitted Green Olives chopped
2 Hard Boiled Eggs chopped
Salt to taste
Pie Crust
CHIMICHURRI:
1 bunch Cilantro chopped
8 cloves Garlic crushed
1 teaspoon Dried Oregano
1/4 teaspoon Cayenne Pepper
1 teaspoon Salt
1/3 cup Red Wine Vinegar
3/4 cup Olive Oil
Juice of 1 Lime
I made a variation on the empanadas theme. Empanadas are small meat pies, often sold by street vendors with chimichurri, a parsley sauce. Instead, I made 2 large meat pies, using pie crust; and, made the chimichurri with cilantro.
I melted half a cup of shortening in a skillet, and added 2 chopped onions, cooking just until they started turning a golden color. I took this off the heat, and added 2 teaspoons of sweet paprika, 3/4 teaspoon of regular paprika, half a teaspoon of red pepper flakes and some salt. I spread out a pound of extra lean ground beef in a sieve, and poured boiling water on top of it, getting the cooking process going. I let the meat cool, then put it in a bowl and mixed in some salt, a teaspoon a cumin and a tablespoon of distilled white vinegar. and the onions.
After mixing well, I flattened this in a large plate, letting it cool and harden. Now is the time to preheat the oven to 350 degrees. I also unrolled one of the pie crusts onto a new large terracotta plate I bought for this, and working on fish. In the middle of the pie crust went half the meat, some raisins, a quarter cup of pitted green olives and a chopped up hard boiled egg.
I put some aluminum foil on a pie pan, sprayed it with Pam, and put the meat pie to one side of it. I repeated the process with the second pie crust. Make sure to wet the edges so that you can seal the crust. It should be shaped like a half moon when finished.
I glazed the pies with an egg, and put them in the heated oven for 25 minutes. While this was cooking, I put the following in a food processor: 1 bunch of cilantro chopped, 8 cloves of garlic crushed, 1 teaspoon of dried oregano, between 1/4 and 1/2 teaspoon of cayenne, a teaspoon of salt1/3 cup of red wine vinegar, 3/4 cup of olive oil and the juice of 1 lime. Do not puree. You want it to still have chunks.
When the pies were done, we cut them open and put the sauce right in the pies.
In the spirit of full disclosure...my wife did not like the raisins in the pie. She felt it made it too sweet. I could have done without the olives, and i would have put half the garlic in the sauce. Oh well...next time.
MEAT EMPANADAS (PIE):
1/2 cup Shortening
2 Onions chopped
1 pound Extra lean Ground Beef
2 teaspoons Sweet Paprika
3/4 teaspoon Paprika
1/2 teaspoon Red Pepper Flakes
1 teaspoon Cumin
1 tablespoon Distilled White Vinegar
1/4 cup Raisins
1/2 cup Pitted Green Olives chopped
2 Hard Boiled Eggs chopped
Salt to taste
Pie Crust
CHIMICHURRI:
1 bunch Cilantro chopped
8 cloves Garlic crushed
1 teaspoon Dried Oregano
1/4 teaspoon Cayenne Pepper
1 teaspoon Salt
1/3 cup Red Wine Vinegar
3/4 cup Olive Oil
Juice of 1 Lime
Wednesday, November 9, 2011
ANTIGUA AND BARBUDA...A TALE OF TWO ISLANDS
Formerly a part of the British Empire, the national dish of these Caribbean islands is fungie and pepper pot. That does not read "fungi". Nope! Not a scrap of mushrooms in that stuff.
Pepper pot has a variety of ways it can be made. It can be as complex, or as simple as you would like. I went for simple. In essence, pepper pot is a meat and vegetable stew with s kick to it. Tubular vegetables are often used, increasing the cooking time. Meat can be a combination of beef, and pork, including pig snouts and beef hooves.
I began with half a pound of ham hocks and a pound and a half of stew beef. You might as well just use ham, because I ended up cutting the rind off of the hock, leaving very little meat. The meat was browned with a large sliced onion. Then, these were put in a large stew pot, along with 10 sliced okra pods, 4 cups of beef broth, 1 seeded and sliced habernero pepper, 3 cloves of garlic sliced, 2 tablespoons of fresh thyme, canola oil and salt and pepper to taste. Bring to a boil, then simmer for an hour. After the hour, I put in half a pound of fresh spinach leaves. Stir this up so that the spinach wilts. Bring to a boil, and simmer another half hour to an hour. Give it a taste, and adjust the salt and pepper as necessary.
While the pepper pot was cooking, I made the fungie. Fungie is very simple to make. All you need is 2 cups of corn meal, 3 cups of water, salt, 3 sliced okra pods, and 2 tablespoons of butter.
In a pot, boil the water with salt and the okra. Boil for 3 or 4 minutes. Now, scoop about 2 cups of water out, and set aside. While the remaining water and okra is boiling, add the corn meal, and begin to mix. Add the 2 cups of water you set aside a little at a time. Once the mixture is thoroughly mixed, put the butter in a bowl, and spoon out balls of the mixture, and roll it around in the butter. Set these aside.
Now, the pepper pot will be hot and spicy, and the fungie will be bland. I put the fungie in a bowl, and spooned the pepper pot on top of it. Essentially, we have corn meal dumplings. The mixture is absolutely delicious. Since this is an island food, you need an island drink. Anything with rum in it should do the trick. Drink enough of it, and you may begin to see island girls dancing around...or so I am told.
FUNGIE:
2 cups Corn Meal
3 cups Water
Salt to taste
3 Okra Pods sliced
2 Tablespoons Butter
PEPPER POT:
1/2 lb. Ham...or cheap pork of your choice
1 1/2 lb. stew beef...or cheap beef of your choice
1 large Onion sliced
1/2 to 1 lb. Spinach
10 Okra Pods sliced
1 Habernero Pepper sliced
3 cloves Garlic sliced
salt and pepper to taste
2 tablespoons fresh Thyme
2 tablespoons Canola Oil
Pepper pot has a variety of ways it can be made. It can be as complex, or as simple as you would like. I went for simple. In essence, pepper pot is a meat and vegetable stew with s kick to it. Tubular vegetables are often used, increasing the cooking time. Meat can be a combination of beef, and pork, including pig snouts and beef hooves.
I began with half a pound of ham hocks and a pound and a half of stew beef. You might as well just use ham, because I ended up cutting the rind off of the hock, leaving very little meat. The meat was browned with a large sliced onion. Then, these were put in a large stew pot, along with 10 sliced okra pods, 4 cups of beef broth, 1 seeded and sliced habernero pepper, 3 cloves of garlic sliced, 2 tablespoons of fresh thyme, canola oil and salt and pepper to taste. Bring to a boil, then simmer for an hour. After the hour, I put in half a pound of fresh spinach leaves. Stir this up so that the spinach wilts. Bring to a boil, and simmer another half hour to an hour. Give it a taste, and adjust the salt and pepper as necessary.
While the pepper pot was cooking, I made the fungie. Fungie is very simple to make. All you need is 2 cups of corn meal, 3 cups of water, salt, 3 sliced okra pods, and 2 tablespoons of butter.
In a pot, boil the water with salt and the okra. Boil for 3 or 4 minutes. Now, scoop about 2 cups of water out, and set aside. While the remaining water and okra is boiling, add the corn meal, and begin to mix. Add the 2 cups of water you set aside a little at a time. Once the mixture is thoroughly mixed, put the butter in a bowl, and spoon out balls of the mixture, and roll it around in the butter. Set these aside.
Now, the pepper pot will be hot and spicy, and the fungie will be bland. I put the fungie in a bowl, and spooned the pepper pot on top of it. Essentially, we have corn meal dumplings. The mixture is absolutely delicious. Since this is an island food, you need an island drink. Anything with rum in it should do the trick. Drink enough of it, and you may begin to see island girls dancing around...or so I am told.
FUNGIE:
2 cups Corn Meal
3 cups Water
Salt to taste
3 Okra Pods sliced
2 Tablespoons Butter
PEPPER POT:
1/2 lb. Ham...or cheap pork of your choice
1 1/2 lb. stew beef...or cheap beef of your choice
1 large Onion sliced
1/2 to 1 lb. Spinach
10 Okra Pods sliced
1 Habernero Pepper sliced
3 cloves Garlic sliced
salt and pepper to taste
2 tablespoons fresh Thyme
2 tablespoons Canola Oil
Monday, November 7, 2011
ANTARCTICA...BRAIN FREEZE!
Well, next on my list of countries is Antarctica. Know what the national food is in Antarctica? Nothing! There is no food native to Antarctica that is legal. All the wildlife is protected.
There are, however, always aliens on the ultimate tundra. At any given time, there are between 2000 and 5000 researchers who take advantage of the nearly permanent night down under. They bring with them what food they can, either frozen or dried. There are also hydroponic gardens and food brought in from New Zealand. I bet you did not know there were penguins on new Zealand, did you? You did? Okay...never mind then. Obviously, New Zealand and Antarctica were once part of a greater land mass many years ago.
I did what any good Antarctic research person would do. I opened my refrigerator to see what I could do. We were in dire need of comfort food, so I pulled out a bag of spinach and some shiitake mushrooms. I pulled the stems off the mushrooms, rinsed the spinach, then put a skillet over high heat. A little olive oil in the pan, and in goes the spinach. The mushrooms are added. Some soy sauce and sesame oil for flavor, and hot chili flakes, and there is instant comfort in 2 or 3 minutes. There was also some nice mixed olives available, as well as cheese and crackers. Thanks to the crock pot, it was split pea soup with a smoked ham shaft and left over bacon for the next day. Potatoes and onions, along with 4 cups of beef broth and a cup of water were added.
All in all, I think I survived the cold, isolation, and randy seals rather well...but I would NOT want to live there!
There are, however, always aliens on the ultimate tundra. At any given time, there are between 2000 and 5000 researchers who take advantage of the nearly permanent night down under. They bring with them what food they can, either frozen or dried. There are also hydroponic gardens and food brought in from New Zealand. I bet you did not know there were penguins on new Zealand, did you? You did? Okay...never mind then. Obviously, New Zealand and Antarctica were once part of a greater land mass many years ago.
I did what any good Antarctic research person would do. I opened my refrigerator to see what I could do. We were in dire need of comfort food, so I pulled out a bag of spinach and some shiitake mushrooms. I pulled the stems off the mushrooms, rinsed the spinach, then put a skillet over high heat. A little olive oil in the pan, and in goes the spinach. The mushrooms are added. Some soy sauce and sesame oil for flavor, and hot chili flakes, and there is instant comfort in 2 or 3 minutes. There was also some nice mixed olives available, as well as cheese and crackers. Thanks to the crock pot, it was split pea soup with a smoked ham shaft and left over bacon for the next day. Potatoes and onions, along with 4 cups of beef broth and a cup of water were added.
All in all, I think I survived the cold, isolation, and randy seals rather well...but I would NOT want to live there!
Friday, November 4, 2011
ANGUILLA...ISLAND PARADISE!
Last night's stop was in Anguilla. After extensive research, i have learned that the word "Anguilla" is from the Latin that translates, roughly, "small island out in the middle of the ocean where you can drink really cool drinks with those small umbrella thingies".
I began with an appetizer that can be found at a resort and spa called Rendezvous Bay...except I changed it a little bit. I wish i could say I changed it on purpose using my culinary skills to improve it. The truth is, I was so tired that i accidentally put the shrimp in the mixer, instead of using it as a garnish. The good news is, it worked. Also in the blender went 2 coarsely chopped scallions, 2 large cucumbers peeled and diced, a quarter cup of yogurt, a half cup mixture of basil, mint and cilantro, a half inch piece of peeled ginger, 1 chopped garlic clove, and 3 tablespoons of olive. Mix this for about a minute. Then, dice a half cup of melon...I used cantaloupe...Add this to the mix, along with 3/4 teaspoons of kosher salt, 1/4 teaspoon freshly ground pepper, 1/4 teaspoon of hot sauce, and 8 large shrimp peeled and cooked in a little olive oil. Chill and serve with a garnish of fresh herbs you may have left over. Like i said, even if you accidentally add the shrimp to the mixer, this still makes a nice appetizer. Yum yum!
The main course was curry shrimp. I peeled and diced 2 medium potatoes, and 1 large onion. I also chopped 4 cloves of garlic. These went into a large pot with half a cup of water, a quarter cup of canola oil, a teaspoon of curry powder, a teaspoon of kosher salt, a teaspoon of hot sauce ,half a teaspoon of dried thyme leaves, half a teaspoon of sugars ,and half a teaspoon of ground pepper. This was simmered on medium heat for 20 minutes, stirring occasionally. If the potatoes are still hard, heat some more. Then, I added a pound of large shrimp, and stirred. At this point, I put a lid on the pot so that the shrimp would cook through. I ended up adding more oil a couple of times, so that nothing stuck to the bottom of the pot. The result was delicious!
The choice of libation is entirely up to the reader...though I do suggest something with rum in it.
CUCUMBER GAZPACHO WITH SHRIMP AND MELON:
2 Large Cucumbers, peeled, seeded and diced
2 Scallions
1/2 cup Mixture of Basil, Cilantro, and Mint
1/2 inch piece of Ginger
1 Garlic clove
3 tablespoons Olive Oil
1/4 cup Plain Yogurt
3/4 teaspoons Kosher Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Hot Sauce
1/4 pound Large Shrimp
1/2 cup Melon
CURRY SHRIMP:
2 Potatoes
1 Large Onion
4 cloves Garlic
1/2 cup Water
1/4 cup Oil
1 teaspoon Curry Powder
1 teaspoon Salt
1 teaspoon Hot Pepper Sauce
1/2 teaspoon Thyme Leaves
1/2 teaspoon Sugar
1/2 teaspoon Black Pepper
1 pound Peeled Large Shrimp
I began with an appetizer that can be found at a resort and spa called Rendezvous Bay...except I changed it a little bit. I wish i could say I changed it on purpose using my culinary skills to improve it. The truth is, I was so tired that i accidentally put the shrimp in the mixer, instead of using it as a garnish. The good news is, it worked. Also in the blender went 2 coarsely chopped scallions, 2 large cucumbers peeled and diced, a quarter cup of yogurt, a half cup mixture of basil, mint and cilantro, a half inch piece of peeled ginger, 1 chopped garlic clove, and 3 tablespoons of olive. Mix this for about a minute. Then, dice a half cup of melon...I used cantaloupe...Add this to the mix, along with 3/4 teaspoons of kosher salt, 1/4 teaspoon freshly ground pepper, 1/4 teaspoon of hot sauce, and 8 large shrimp peeled and cooked in a little olive oil. Chill and serve with a garnish of fresh herbs you may have left over. Like i said, even if you accidentally add the shrimp to the mixer, this still makes a nice appetizer. Yum yum!
The main course was curry shrimp. I peeled and diced 2 medium potatoes, and 1 large onion. I also chopped 4 cloves of garlic. These went into a large pot with half a cup of water, a quarter cup of canola oil, a teaspoon of curry powder, a teaspoon of kosher salt, a teaspoon of hot sauce ,half a teaspoon of dried thyme leaves, half a teaspoon of sugars ,and half a teaspoon of ground pepper. This was simmered on medium heat for 20 minutes, stirring occasionally. If the potatoes are still hard, heat some more. Then, I added a pound of large shrimp, and stirred. At this point, I put a lid on the pot so that the shrimp would cook through. I ended up adding more oil a couple of times, so that nothing stuck to the bottom of the pot. The result was delicious!
The choice of libation is entirely up to the reader...though I do suggest something with rum in it.
CUCUMBER GAZPACHO WITH SHRIMP AND MELON:
2 Large Cucumbers, peeled, seeded and diced
2 Scallions
1/2 cup Mixture of Basil, Cilantro, and Mint
1/2 inch piece of Ginger
1 Garlic clove
3 tablespoons Olive Oil
1/4 cup Plain Yogurt
3/4 teaspoons Kosher Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Hot Sauce
1/4 pound Large Shrimp
1/2 cup Melon
CURRY SHRIMP:
2 Potatoes
1 Large Onion
4 cloves Garlic
1/2 cup Water
1/4 cup Oil
1 teaspoon Curry Powder
1 teaspoon Salt
1 teaspoon Hot Pepper Sauce
1/2 teaspoon Thyme Leaves
1/2 teaspoon Sugar
1/2 teaspoon Black Pepper
1 pound Peeled Large Shrimp
Thursday, November 3, 2011
Angola...
This meal comes straight from the Mother Land. Bordered by the Atlantic Ocean, Angolan cuisine features fish, seafood, indigenous vegetables and imports from Portugal, as Angola was once a Portuguese province until she won her independence in 1975. Things have been unstable ever since. The one constant, however, is good eats. I decided upon the fish.
Fish calulu calls for dried, salted fish. I have trouble with overly salted food, so I left that out. The result was more of a fish stew. I purchased a pound of cod, and cut it into four pieces. I did marinate this in a sea salt. No salt can be bland in such dishes. I also squeezed the juice of 1 lemon on the fish, and added 3 cloves of garlic.
While the above fish was marinating, I sliced 1 onion, 1 zucchini, 3 ripe tomatoes, 1 hot chili, and okra. I also washed off 1 bunch of collard greens. It is very important to remember to blanch the collards. I forgot this step, and the result was tough, chewy greens. They still tasted good, but dominated the dish too much. I would also recommend using only half a bunch of collards...maybe less. Once the fish are ready (after 20 minutes of setting), take a large pot, and layer the fish, onions, zucchini, tomatoes, okra and collards. On top of this I put the chopped chili, and poured in some canola oil. Put on a lid and simmer for about an hour. About half way through, I turned the heat up just a smidgen. The result was a nice fish stew, without too much liquid. Like I said, it could have done with half the collards.
All in all, I enjoyed my culinary visit to this ancient continent, yet young country. Adeus!
ANGOLAN FISH STEW:
1 Pound Fish
1 Onion Sliced
3 Ripe Tomatoes Sliced
1 Hot Chili chopped
Okra...1/2 to 3/4 pound
3 0r 4 Large Whole Collard Leaves Blanched
3 garlic Cloves Minced
Fish calulu calls for dried, salted fish. I have trouble with overly salted food, so I left that out. The result was more of a fish stew. I purchased a pound of cod, and cut it into four pieces. I did marinate this in a sea salt. No salt can be bland in such dishes. I also squeezed the juice of 1 lemon on the fish, and added 3 cloves of garlic.
While the above fish was marinating, I sliced 1 onion, 1 zucchini, 3 ripe tomatoes, 1 hot chili, and okra. I also washed off 1 bunch of collard greens. It is very important to remember to blanch the collards. I forgot this step, and the result was tough, chewy greens. They still tasted good, but dominated the dish too much. I would also recommend using only half a bunch of collards...maybe less. Once the fish are ready (after 20 minutes of setting), take a large pot, and layer the fish, onions, zucchini, tomatoes, okra and collards. On top of this I put the chopped chili, and poured in some canola oil. Put on a lid and simmer for about an hour. About half way through, I turned the heat up just a smidgen. The result was a nice fish stew, without too much liquid. Like I said, it could have done with half the collards.
All in all, I enjoyed my culinary visit to this ancient continent, yet young country. Adeus!
ANGOLAN FISH STEW:
1 Pound Fish
1 Onion Sliced
3 Ripe Tomatoes Sliced
1 Hot Chili chopped
Okra...1/2 to 3/4 pound
3 0r 4 Large Whole Collard Leaves Blanched
3 garlic Cloves Minced
Wednesday, November 2, 2011
ANDORRA...NOT SAMANTHA'S MOTHER
I was very excited to meet Samantha Steven's mother...then I found out how important spelling is. Andorra is a small principality between Spain and France. Culturally, it is Catalan.
The dish I chose to represent this country is a mainstay...Trinxat, which is a Catalan word that means "chopped". It is mashed cabbage and potatoes, it is beyond easy to make, and it is a tasty dish. The type of cabbage to use is up to you. That brings up a funny story...I was very distracted when I went shopping for the ingredients. I meant to buy savoy cabbage. When I got home, I found that I had bought bok choy instead. Guess what! It was still good! That proves a point when it comes to this dish, it varies from place to place, depending on what is available in the area. So use whatever cabbage you have.
I had two pots boiling at the same time, both with a small handful of sea salt. In one pot, I put a pound of bok choy; in the other, 3 peeled russet potatoes. I turned the bok choy down to low, and simmered for 45 minutes. The potatoes, I let boil for 20 minutes. I mashed the potatoes, and added the bok choy when it was nice and soft.
Then, I put 3 tablepoons of olive oil in a skillet, and heated 1 minced garlic clove until golden brown. The garlic and oil were added to the mash, and mixed in.
Setting this aside, I browned a quarter pound of bacon...about 12 strips. I let it drain on a paper towel while I finished with the mash.
I divided the potato and cabbage mash in half. Olive oil was heated on high, and one half of the mash was added, and flattened like a pancake. Add salt and pepper to taste. After 5 minutes, I flipped the pancake onto a plate, and slid it back into the skillet, browning the other side another 5 minutes. The same was repeated for the other half. This was garnished with the bacon.
This was probably the cheapest and homiest meal I have made thus far. Think of it as Andorran comfort food...and watch a nice episode of Bewitched, while you're at it.
TRINXAT:
Salt
1 Head Savoy Cabbage (or other cabbage of your choice)
3 Peeled Russet Potatoes
12 Strips Thick Bacon
3 Tablespoons Olive Oil (plus as needed)
1 Clove Minced Garlic
Pepper
The dish I chose to represent this country is a mainstay...Trinxat, which is a Catalan word that means "chopped". It is mashed cabbage and potatoes, it is beyond easy to make, and it is a tasty dish. The type of cabbage to use is up to you. That brings up a funny story...I was very distracted when I went shopping for the ingredients. I meant to buy savoy cabbage. When I got home, I found that I had bought bok choy instead. Guess what! It was still good! That proves a point when it comes to this dish, it varies from place to place, depending on what is available in the area. So use whatever cabbage you have.
I had two pots boiling at the same time, both with a small handful of sea salt. In one pot, I put a pound of bok choy; in the other, 3 peeled russet potatoes. I turned the bok choy down to low, and simmered for 45 minutes. The potatoes, I let boil for 20 minutes. I mashed the potatoes, and added the bok choy when it was nice and soft.
Then, I put 3 tablepoons of olive oil in a skillet, and heated 1 minced garlic clove until golden brown. The garlic and oil were added to the mash, and mixed in.
Setting this aside, I browned a quarter pound of bacon...about 12 strips. I let it drain on a paper towel while I finished with the mash.
I divided the potato and cabbage mash in half. Olive oil was heated on high, and one half of the mash was added, and flattened like a pancake. Add salt and pepper to taste. After 5 minutes, I flipped the pancake onto a plate, and slid it back into the skillet, browning the other side another 5 minutes. The same was repeated for the other half. This was garnished with the bacon.
This was probably the cheapest and homiest meal I have made thus far. Think of it as Andorran comfort food...and watch a nice episode of Bewitched, while you're at it.
TRINXAT:
Salt
1 Head Savoy Cabbage (or other cabbage of your choice)
3 Peeled Russet Potatoes
12 Strips Thick Bacon
3 Tablespoons Olive Oil (plus as needed)
1 Clove Minced Garlic
Pepper
Tuesday, November 1, 2011
AMERICAN SAMOA...WHERE IS MY LOIN CLOTH?
Looking at the cuisine has taught me 2 things...they eat a LOT of pigs and seafood; and, I don't have the legs to wear a loin cloth. So, since I do not want to spoil any appetites, I will NOT post proof of the latter.
I actually used ground beef to make a Samoan dish. I stuffed 2 green papayas with ground beef. I found the 2 greenest papayas I could. These are sliced in half, from top to bottom. Using a spoon, I scoop out the seeds.
In a bowl I mix a pound of extra lean ground beef, 1 chopped onion, 1/2 cup of bread crumbs, 2 whole eggs, and 2 tablespoons of milk. Divide this, and stuff the papaya halves. The oven is preheated to 350, the halves covered with foil and baked for 45 minutes. Take off the foil, and bake an additional 15 minutes.
Being island food, I made banana fritters for desert. Combine 1 and 3/4 cups of all purpose flour, 2/3 cup white sugar, 1 teaspoon baking powder, 1 ripe banana, squished using a potato masher, and 1 1/2 teaspoon of vanilla extract. All of this is is mixed well.
Now, get a pot that is rather deep, and put about 3 cups of cooking oil in it. You want to spoon in about a tablespoon at a time, using one spoon to hold the mixture, and another to push it off into the hot oil. They need to be able to first sink, and then float. When they float, give them a minute or so more to really get a golden brown color. Then, turn them, over and cook another couple of minutes. if you want, you can roll these in powdered sugar. I did not.
It was storming and cold outside; but, inside, it was Island fun!
STUFFED GREEN PAPAYAS:
2 Green Papayas, split and seeded
1 Pound Ground Beef (extra lean)
1 Medium Onion, chopped
1/2 Cup Bread Crumbs (plain)
2 Whole Eggs
2 tablespoons Milk
I actually used ground beef to make a Samoan dish. I stuffed 2 green papayas with ground beef. I found the 2 greenest papayas I could. These are sliced in half, from top to bottom. Using a spoon, I scoop out the seeds.
In a bowl I mix a pound of extra lean ground beef, 1 chopped onion, 1/2 cup of bread crumbs, 2 whole eggs, and 2 tablespoons of milk. Divide this, and stuff the papaya halves. The oven is preheated to 350, the halves covered with foil and baked for 45 minutes. Take off the foil, and bake an additional 15 minutes.
Being island food, I made banana fritters for desert. Combine 1 and 3/4 cups of all purpose flour, 2/3 cup white sugar, 1 teaspoon baking powder, 1 ripe banana, squished using a potato masher, and 1 1/2 teaspoon of vanilla extract. All of this is is mixed well.
Now, get a pot that is rather deep, and put about 3 cups of cooking oil in it. You want to spoon in about a tablespoon at a time, using one spoon to hold the mixture, and another to push it off into the hot oil. They need to be able to first sink, and then float. When they float, give them a minute or so more to really get a golden brown color. Then, turn them, over and cook another couple of minutes. if you want, you can roll these in powdered sugar. I did not.
It was storming and cold outside; but, inside, it was Island fun!
STUFFED GREEN PAPAYAS:
2 Green Papayas, split and seeded
1 Pound Ground Beef (extra lean)
1 Medium Onion, chopped
1/2 Cup Bread Crumbs (plain)
2 Whole Eggs
2 tablespoons Milk
ALGERIA...A MELTING POT
Algeria is one of those countries that I was drooling to get at...literally! This is truly a melting pot of cuisines. Northern African meets Turkish. Chicken, lamb and lentils are main features, and each region brings something different to the table. The heavy Muslim influence promises delicacies made during the month of Ramadan. Add some influences from Europeans, and you have a cornucopia of gastronomic delights. Let's dig in!
I have noticed that I already made dishes from lamb over the past week, so I opted for a fish dish. I purchased 2 pounds of cod. For some reason, The smell of cod does not appeal to me, so I only use it when I am going to be using a lot of spices. That made it the perfect fish for this dish...Fish and Celery Tagine; or, Hut Bil Karfas. I think that is Algerian for "Good Eats". I cut a pound of celery into 2 inch chunks, and lined the bottom of a casserole dish with them. I then ground together a mixture of spices...2 garlic cloves, salt and pepper to taste, 2 teaspoons of paprika, 1 teaspoon of cumin, a pinch of saffron, 1/2 a teaspoon of cayenne, and 3 tablespoons of olive oil. I lay the fish out, sliced a few minor cuts into the flesh, and applied the above poultice. I let this set for about an hour, during which time i worked on the side dish...couscous. When the hour was up, I put the fish on top of the celery, and covered with the juice of 1 squeezed lemon1 chopped large tomato and about a tablespoon of freshly chopped parsley. Covered with foil, i baked this at 350 for half an hour; then removed the foil and baked an additional 15 minutes.
The couscous was beyond simple. Follow the directions for cooking couscous, and add raisins and fresh mint. Yum yum!
FISH AND CELERY TAGINE:
1 Pound Celery Stalk
2 Cloves Garlic
Salt And Pepper -- To Taste
2 Teaspoons Paprika
1 Teaspoon Cumin
Saffron -- To Taste
1/2 Teaspoon Cayenne
3 Tablespoons Olive Oil
2 Pounds Cod or other firm flesh fish
Juice of 1 Lemon
1 large Tomato Chopped
1 Tablespoon Parsley -- Finely Chopped
I have noticed that I already made dishes from lamb over the past week, so I opted for a fish dish. I purchased 2 pounds of cod. For some reason, The smell of cod does not appeal to me, so I only use it when I am going to be using a lot of spices. That made it the perfect fish for this dish...Fish and Celery Tagine; or, Hut Bil Karfas. I think that is Algerian for "Good Eats". I cut a pound of celery into 2 inch chunks, and lined the bottom of a casserole dish with them. I then ground together a mixture of spices...2 garlic cloves, salt and pepper to taste, 2 teaspoons of paprika, 1 teaspoon of cumin, a pinch of saffron, 1/2 a teaspoon of cayenne, and 3 tablespoons of olive oil. I lay the fish out, sliced a few minor cuts into the flesh, and applied the above poultice. I let this set for about an hour, during which time i worked on the side dish...couscous. When the hour was up, I put the fish on top of the celery, and covered with the juice of 1 squeezed lemon1 chopped large tomato and about a tablespoon of freshly chopped parsley. Covered with foil, i baked this at 350 for half an hour; then removed the foil and baked an additional 15 minutes.
The couscous was beyond simple. Follow the directions for cooking couscous, and add raisins and fresh mint. Yum yum!
FISH AND CELERY TAGINE:
1 Pound Celery Stalk
2 Cloves Garlic
Salt And Pepper -- To Taste
2 Teaspoons Paprika
1 Teaspoon Cumin
Saffron -- To Taste
1/2 Teaspoon Cayenne
3 Tablespoons Olive Oil
2 Pounds Cod or other firm flesh fish
Juice of 1 Lemon
1 large Tomato Chopped
1 Tablespoon Parsley -- Finely Chopped
Thursday, October 27, 2011
You Gotta Crack Some Eggs
I was invited to a fine meal last night, at my in-laws, for a wonderful dinner, so I postponed my stop at Algeria. Believe me, it will be well worth the wait. So I decided to take this time for a "Captain's Message". Today's Captain Message is that the omelet is perhaps the perfect breakfast food. Seriously...egg goodness filled with whatever your heart desires. How can that NOT be perfect?
I learned to make omelets as a teenager. In fact, this was the first recipe I taught my mother. I discovered the recipe for the simple omelet in a body building magazine. After my parents got over seeing their son pour over mags with muscular, oil covered men on the cover...and taking an interest in the culinary arts, they discovered that eggs and cheddar cheese may be the closest thing to heaven on earth.
The simple omelet is...well...simple. Crack 2 or 3 whole eggs into a bowl. Add a tablespoon of water, salt and pepper to taste and whisk. Heat a skillet on high, and heat whatever you prefer to fry eggs in. I use butter. Pour the eggs batter to fill the bottom of the skillet with a thin layer...kind of like a pancake...just thinner. Tilt the skillet a little to let the raw middle reach the edges for thorough cooking. Once the bottom begins to harden ( you can tell because the edges begin to harden, pour a line down the middle of the middle of the egg pancake. Now, take a flipper or spatula flip opposite edges of the egg so that the edges meet in the middle. Kind of like an egg double door. Let it heat so that the cheese melts; but, not enough to burn the egg, or make it rubbery. Get a plate, and flip the omelet over onto it. There you go...perfection.
Now, the fun stuff starts...learning to make different kinds of omelets. Seriously...the possibilities are limitless. I like to add salsa. Spinach and feta cheese is good. So are sliced jalapenos. Soften some onion beforehand, and that makes a great filler.
Rather than recreate the wheel, here is a link to a site that has 187 omelet recipes:
http://www.mrbreakfast.com/recipe_collection.asp?subcategoryid=1.
There is even a recipe for peanut butter omelets.
I have two very important things to say about making omelets. First...and most importantly...MAKE SURE YOU WHISK AT LEAST A TABLESPOON OF WATER INTO THE EGGS! If you do not, the eggs will be flat, rubbery, and yucky.
Second...do not make an omelet with more than 3 eggs. You can always make 2 or 3 separate omelets. More than 3 eggs is too heavy; and, all you will end up with is a big mess. A delicious mess, but not really an omelet.
So...thus ends the "Captain's Message". Come back tomorrow to read about my kitchen adventures in Algeria.
Now...get crackin' !
I learned to make omelets as a teenager. In fact, this was the first recipe I taught my mother. I discovered the recipe for the simple omelet in a body building magazine. After my parents got over seeing their son pour over mags with muscular, oil covered men on the cover...and taking an interest in the culinary arts, they discovered that eggs and cheddar cheese may be the closest thing to heaven on earth.
The simple omelet is...well...simple. Crack 2 or 3 whole eggs into a bowl. Add a tablespoon of water, salt and pepper to taste and whisk. Heat a skillet on high, and heat whatever you prefer to fry eggs in. I use butter. Pour the eggs batter to fill the bottom of the skillet with a thin layer...kind of like a pancake...just thinner. Tilt the skillet a little to let the raw middle reach the edges for thorough cooking. Once the bottom begins to harden ( you can tell because the edges begin to harden, pour a line down the middle of the middle of the egg pancake. Now, take a flipper or spatula flip opposite edges of the egg so that the edges meet in the middle. Kind of like an egg double door. Let it heat so that the cheese melts; but, not enough to burn the egg, or make it rubbery. Get a plate, and flip the omelet over onto it. There you go...perfection.
Now, the fun stuff starts...learning to make different kinds of omelets. Seriously...the possibilities are limitless. I like to add salsa. Spinach and feta cheese is good. So are sliced jalapenos. Soften some onion beforehand, and that makes a great filler.
Rather than recreate the wheel, here is a link to a site that has 187 omelet recipes:
http://www.mrbreakfast.com/recipe_collection.asp?subcategoryid=1.
There is even a recipe for peanut butter omelets.
I have two very important things to say about making omelets. First...and most importantly...MAKE SURE YOU WHISK AT LEAST A TABLESPOON OF WATER INTO THE EGGS! If you do not, the eggs will be flat, rubbery, and yucky.
Second...do not make an omelet with more than 3 eggs. You can always make 2 or 3 separate omelets. More than 3 eggs is too heavy; and, all you will end up with is a big mess. A delicious mess, but not really an omelet.
So...thus ends the "Captain's Message". Come back tomorrow to read about my kitchen adventures in Algeria.
Now...get crackin' !
Wednesday, October 26, 2011
Albania...That's What I'm Balkan About!
Today's stop...Albania. What's in Albania? Lots of Muslims, plenty of mountains, and more sheep than you can shake your staff at. Just ask any local sheep herder. So, of course, I prepared lamb. Lamb and okra, to be exact. Now, this is called a stew. This isn't the kind of stew that is just like soup, only thicker. This is a stew you can eat off of a plate, using a fork. I know, because that is how I ate it. The addition of okra made this a tasty treat, even if it was a little less spicy than I am used to. Enter paprika.
I started out with a little less than a pound of stewing meat. Specifically, the neck. I cut the meat off the bone, and seared it for a couple of minutes in olive oil. Setting this aside, I trimmed the ends of the okra, 12 ounces worth, and rinsed them off. I cut up two medium green peppers into cubes, and did the same with half a red onion.
I put the okra in a dry skillet, and heated them on high for about five minutes, continuously moving them about with a Teflon spatula. I wanted to dry them out, not burn them. Then, I added the onion, green pepper, and two cups of celery that I had diced. I minced 4 cloves of garlic into the mix, added some salt and pepper, and cooked it for 10 minutes on high, being careful to keep it moving so that it would not stick. Then, I added half a cup of water, the lamb, and a quarter teaspoon of thyme. Turn the heat down to low, cover, and let it simmer for 20 minutes. Meanwhile, I grated a whole lemon peel saving the zest. I also found the paprika. After simmering the goodies for 20 minutes, I sprinkled paprika on top, then the zest.
Like I said, this recipe was a little blander than what I usually make; but it did provide a hearty meal. Now I know what gives them shepherds the stamina to chase all those sheep around.
ALBANIAN LAMB STEW WITH OKRA:
12 oz Okra, fresh and trimmed
2 Green bell peppers, diced
2 cups Celery (about 1 bunch)
1 Small to medium onion, diced
4 cloves Garlic, minced
Salt and pepper to taste
1/2 cup Water
1 lb Seared lamb, cut into cubes
1/4 tsp Thyme
Paprika
Grated lemon rind (zest)
I started out with a little less than a pound of stewing meat. Specifically, the neck. I cut the meat off the bone, and seared it for a couple of minutes in olive oil. Setting this aside, I trimmed the ends of the okra, 12 ounces worth, and rinsed them off. I cut up two medium green peppers into cubes, and did the same with half a red onion.
I put the okra in a dry skillet, and heated them on high for about five minutes, continuously moving them about with a Teflon spatula. I wanted to dry them out, not burn them. Then, I added the onion, green pepper, and two cups of celery that I had diced. I minced 4 cloves of garlic into the mix, added some salt and pepper, and cooked it for 10 minutes on high, being careful to keep it moving so that it would not stick. Then, I added half a cup of water, the lamb, and a quarter teaspoon of thyme. Turn the heat down to low, cover, and let it simmer for 20 minutes. Meanwhile, I grated a whole lemon peel saving the zest. I also found the paprika. After simmering the goodies for 20 minutes, I sprinkled paprika on top, then the zest.
Like I said, this recipe was a little blander than what I usually make; but it did provide a hearty meal. Now I know what gives them shepherds the stamina to chase all those sheep around.
ALBANIAN LAMB STEW WITH OKRA:
12 oz Okra, fresh and trimmed
2 Green bell peppers, diced
2 cups Celery (about 1 bunch)
1 Small to medium onion, diced
4 cloves Garlic, minced
Salt and pepper to taste
1/2 cup Water
1 lb Seared lamb, cut into cubes
1/4 tsp Thyme
Paprika
Grated lemon rind (zest)
Tuesday, October 25, 2011
Akrotiri...Who Knew?
Up until about a week ago, I had no idea Akrotiri existed. It is basically a British holding located in Cyprus. Without going into great political detail, suffice it to say Akrotiri was established with but one purpose...to give me an excuse to make meatballs!!
The cuisine of Akrotiri is a wonderful blend of Italian, Greek and Turkish. I decided to go for homemade meatballs in a tomato sauce over angel hair, a Greek style salad, and fried halloumi cheese.
For the meatballs, I bought 85% lean ground beef. I wanted a little more fat content for texture and flavor. The baking process will melt out a lot of the fat, and I wanted some left in the meatballs.
I diced about 3/4 of a Vidalia onion I had left over. I mixed the onion into the ground beef, along with half a teaspoon of salt and freshly ground pepper. I also added a teaspoon of cinnamon, and half a teaspoon of allspice. I worked my hands through this mixture for a while, making sure the spices were mixed into the meat.
I then rolled the meat into little meatballs. These were a little smaller than golf balls. More like ping pong balls. Before I began cooking, I preheated the oven to 500 degrees. I put aluminum foil over a baking sheet, sprayed it with cooking oil, and placed the balls evenly on the sheet. Into the oven for about 7 minutes they went.
Now I worked on the tomato sauce. Into a skillet I put 4 crushed cloves of garlic, 2 tablespoons of olive oil, a 28 ounce can of peeled tomatoes, some salt and pepper, 2 tablespoons of tomato paste and a couple of teaspoons of sugar. To be honest, I could have done without the sugar; so, I will say the sugar is optional.
I first fried the garlic to a golden brown. I love the smell of garlic frying in olive oil. It helps me channel my inner Italian mother. All of the other ingredients are then added, and simmered for 15 minutes. Last, I put the cooked meatballs into the sauce, and simmer for another 20 minutes.
While the above was cooking, I prepared the salad. This was a fairly simple Greek style salad. I cut 2 tomatoes into chunks, and put these on the bottom of a large bowl. On top of this, I sliced a peeled cucumber, thinly sliced half of a red onion, half a block of feta cheese, also sliced, half a cup of whole, pitted kalamata olives, and a couple tablespoons worth of chopped fresh parsley.
For the dressing, I whisked together 2 tablespoons of olive oil, a teaspoon of oregano, a tablespoon of lemon juice, and a tablespoon of rice vinegar. This is sprinkled evenly on the salad.
I cooked up some angel hair pasta and placed the meatballs on that. You can also use rice, if you want to be more traditional.
The appetizer was simple; but, the most expensive part of the meal...about half the cost. It was fried halloumi cheese. This is a wonderful sheep cheese that has a strange, Teflon like texture. When you chew it, it squeaks. I sliced an 8 oz. cube into slices, and fries it with a dab of olive oil..a couple of teaspoons worth. Each side was browned at about a minute and a half.
Like I said, I have never heard of Akrotiri before; but, I am glad I finally did. This was a delicious lay over to tomorrow's destination, Albania. Will somebody get this goat out of the kitchen?! It keeps trying to eat my cook book!
MEATBALLS AND TOMATO SAUCE:
Meatballs:
1 1/2 lb Ground beef
1 Large onion, diced
1/2 ts Salt
Pepper to taste
1 ts Cinnamon
1/2 ts Allspice
Sauce:
4 garlic cloves, crushed
2 tbsp Olive oil
28 oz Canned peeled tomatoes
Salt and pepper to taste
2 tbsp Tomato paste
1 to 2 tsp Sugar (optional)
SALAD:
2 Tomatoes, wedged
1 Medium cucumber, peeled and sliced
1/2 Small red onion, sliced
1/4 cup Feta cheese, crumbled or sliced
1/2 cup Whole kalamata olives, pitted
1 or 2 tbsp Parsley, freshly chopped
2 tbsp Olive oil
1 ts Oregano
1 tbsp Lemon juice
1 tbsp Rice vinegar
FRIED HALLOUMI CHEESE:
1 8oz package Halloumi cheese
1 ts Olive oil
The cuisine of Akrotiri is a wonderful blend of Italian, Greek and Turkish. I decided to go for homemade meatballs in a tomato sauce over angel hair, a Greek style salad, and fried halloumi cheese.
For the meatballs, I bought 85% lean ground beef. I wanted a little more fat content for texture and flavor. The baking process will melt out a lot of the fat, and I wanted some left in the meatballs.
I diced about 3/4 of a Vidalia onion I had left over. I mixed the onion into the ground beef, along with half a teaspoon of salt and freshly ground pepper. I also added a teaspoon of cinnamon, and half a teaspoon of allspice. I worked my hands through this mixture for a while, making sure the spices were mixed into the meat.
I then rolled the meat into little meatballs. These were a little smaller than golf balls. More like ping pong balls. Before I began cooking, I preheated the oven to 500 degrees. I put aluminum foil over a baking sheet, sprayed it with cooking oil, and placed the balls evenly on the sheet. Into the oven for about 7 minutes they went.
Now I worked on the tomato sauce. Into a skillet I put 4 crushed cloves of garlic, 2 tablespoons of olive oil, a 28 ounce can of peeled tomatoes, some salt and pepper, 2 tablespoons of tomato paste and a couple of teaspoons of sugar. To be honest, I could have done without the sugar; so, I will say the sugar is optional.
I first fried the garlic to a golden brown. I love the smell of garlic frying in olive oil. It helps me channel my inner Italian mother. All of the other ingredients are then added, and simmered for 15 minutes. Last, I put the cooked meatballs into the sauce, and simmer for another 20 minutes.
While the above was cooking, I prepared the salad. This was a fairly simple Greek style salad. I cut 2 tomatoes into chunks, and put these on the bottom of a large bowl. On top of this, I sliced a peeled cucumber, thinly sliced half of a red onion, half a block of feta cheese, also sliced, half a cup of whole, pitted kalamata olives, and a couple tablespoons worth of chopped fresh parsley.
For the dressing, I whisked together 2 tablespoons of olive oil, a teaspoon of oregano, a tablespoon of lemon juice, and a tablespoon of rice vinegar. This is sprinkled evenly on the salad.
I cooked up some angel hair pasta and placed the meatballs on that. You can also use rice, if you want to be more traditional.
The appetizer was simple; but, the most expensive part of the meal...about half the cost. It was fried halloumi cheese. This is a wonderful sheep cheese that has a strange, Teflon like texture. When you chew it, it squeaks. I sliced an 8 oz. cube into slices, and fries it with a dab of olive oil..a couple of teaspoons worth. Each side was browned at about a minute and a half.
Like I said, I have never heard of Akrotiri before; but, I am glad I finally did. This was a delicious lay over to tomorrow's destination, Albania. Will somebody get this goat out of the kitchen?! It keeps trying to eat my cook book!
MEATBALLS AND TOMATO SAUCE:
Meatballs:
1 1/2 lb Ground beef
1 Large onion, diced
1/2 ts Salt
Pepper to taste
1 ts Cinnamon
1/2 ts Allspice
Sauce:
4 garlic cloves, crushed
2 tbsp Olive oil
28 oz Canned peeled tomatoes
Salt and pepper to taste
2 tbsp Tomato paste
1 to 2 tsp Sugar (optional)
SALAD:
2 Tomatoes, wedged
1 Medium cucumber, peeled and sliced
1/2 Small red onion, sliced
1/4 cup Feta cheese, crumbled or sliced
1/2 cup Whole kalamata olives, pitted
1 or 2 tbsp Parsley, freshly chopped
2 tbsp Olive oil
1 ts Oregano
1 tbsp Lemon juice
1 tbsp Rice vinegar
FRIED HALLOUMI CHEESE:
1 8oz package Halloumi cheese
1 ts Olive oil
Monday, October 24, 2011
Afghanistan...Lamb and Spinach and Chutney, Oh My!
The first stop on my trip of World Domination was Afghanistan. To quote my lovely wife, partner, and part time food critic..."I like this Afghan food! By the way...who let the camels out?"
I like one dish meals, since I generally only have an hour or two to whip something up before my wife gets home. Nothing says thanks for driving 3 hours a day so we can keep this house like having good food ready when she walks in the door. Today's one dish meal is Lamb and Spinach. I did make some cilantro chutney and purchased nan from an Indian food store as an appetizer.
I bought about 2 pounds of leg of lamb butt. This was half the price of chops, and the same as a lower priced steak...about $7 a pound. This was seared in a dutch oven with olive oil.
I chopped one Vidalia onion in large chunks...about an inch cubed. I purchased a 28 ounce can of tomatoes. I tend to favor canned over fresh tomatoes because it's juicer and less messy to prepare. I cut these into thirds. Chop 4 cloves of garlic.
Once the lamb is seared, add the onions, and saute for a couple of minutes. Add the garlic and saute another minute.
Before searing the lamb, I combined the spices in a small bowl. These were 2 teaspoons of Turmeric, a quarter teaspoon of Nutmeg, a teaspoon of crushed red pepper, half a teaspoon of cinnamon, and a quarter teaspoon of ground cardamom. All of this is put in the pot after sauteing the lamb, onions and garlic. Add the tomatoes and a cup of beef stock and stir.
Now, I have been preheating the oven at 350 since before I began cooking. I cover the dutch oven with aluminum foil and put in the oven. This is baked for one hour.
While the lamb is cooking, I make the cilantro chutney. Roughly chop 2 bunches of cilantro. Remove the seeds from a jalapeno pepper. Take a couple handfuls of walnuts. Add a few pinches of sugar, a cup of lemon juice and 2 teaspoons of salt. All of this goes into a grinder or mixer. I admit that my chutney came out pretty watery. You may want to add a little less lemon juice; or, be sure not to mix to a puree. Even so, it was hot and delicious. We dipped hot nan in the chutney and enjoyed while enjoying the aroma of cooking cinnamon and red meat...one of my favorite smells.
After the hour is up, I removed the dutch oven and added a 9 ounce bag of raw spinach to the mixture, stirring until the spinach was wilted. I topped with a half cup of Greek yogurt, the zest of one lemon and toasted pine nuts. Just leave the oven on when removing the lamb, and put a half cup of pine nuts on a baking sheet. Bake about 5 minutes. These can be added when the servings are dished out. It makes a nice and tasty garnish.
Since this is Afghan food, I thought it appropriate to enjoy with a nice alcoholic beverage and watch some movies with women who didn't have their faces covered. I am such a cheeky Devil.
To sum up...
Afghan Lamb with Spinach:
2 lb. Lamb leg, shoulder or other stewing lamb
1/3 cup Olive oil
1 Vidalia onion, chopped into 1 inch cubes
4 Garlic cloves, chopped
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts ground cardamom
1 ts Crushed red pepper
1/2 ts Cinnamon
28 oz Canned tomatoes
1 cup Beef stock
9 oz Raw spinach
1/2 cup Greek yogurt
Zest of one lemon
salt to taste
1/4 cup Pine nuts, roasted
Cilantro Chutney:
1 bunches Cilantro
1 Jalapeno, seeds removed
4 Walnuts, crushed
3 pinches Sugar
1 cup Lemon juice
2 ts Salt
I like one dish meals, since I generally only have an hour or two to whip something up before my wife gets home. Nothing says thanks for driving 3 hours a day so we can keep this house like having good food ready when she walks in the door. Today's one dish meal is Lamb and Spinach. I did make some cilantro chutney and purchased nan from an Indian food store as an appetizer.
I bought about 2 pounds of leg of lamb butt. This was half the price of chops, and the same as a lower priced steak...about $7 a pound. This was seared in a dutch oven with olive oil.
I chopped one Vidalia onion in large chunks...about an inch cubed. I purchased a 28 ounce can of tomatoes. I tend to favor canned over fresh tomatoes because it's juicer and less messy to prepare. I cut these into thirds. Chop 4 cloves of garlic.
Once the lamb is seared, add the onions, and saute for a couple of minutes. Add the garlic and saute another minute.
Before searing the lamb, I combined the spices in a small bowl. These were 2 teaspoons of Turmeric, a quarter teaspoon of Nutmeg, a teaspoon of crushed red pepper, half a teaspoon of cinnamon, and a quarter teaspoon of ground cardamom. All of this is put in the pot after sauteing the lamb, onions and garlic. Add the tomatoes and a cup of beef stock and stir.
Now, I have been preheating the oven at 350 since before I began cooking. I cover the dutch oven with aluminum foil and put in the oven. This is baked for one hour.
While the lamb is cooking, I make the cilantro chutney. Roughly chop 2 bunches of cilantro. Remove the seeds from a jalapeno pepper. Take a couple handfuls of walnuts. Add a few pinches of sugar, a cup of lemon juice and 2 teaspoons of salt. All of this goes into a grinder or mixer. I admit that my chutney came out pretty watery. You may want to add a little less lemon juice; or, be sure not to mix to a puree. Even so, it was hot and delicious. We dipped hot nan in the chutney and enjoyed while enjoying the aroma of cooking cinnamon and red meat...one of my favorite smells.
After the hour is up, I removed the dutch oven and added a 9 ounce bag of raw spinach to the mixture, stirring until the spinach was wilted. I topped with a half cup of Greek yogurt, the zest of one lemon and toasted pine nuts. Just leave the oven on when removing the lamb, and put a half cup of pine nuts on a baking sheet. Bake about 5 minutes. These can be added when the servings are dished out. It makes a nice and tasty garnish.
Since this is Afghan food, I thought it appropriate to enjoy with a nice alcoholic beverage and watch some movies with women who didn't have their faces covered. I am such a cheeky Devil.
To sum up...
Afghan Lamb with Spinach:
2 lb. Lamb leg, shoulder or other stewing lamb
1/3 cup Olive oil
1 Vidalia onion, chopped into 1 inch cubes
4 Garlic cloves, chopped
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts ground cardamom
1 ts Crushed red pepper
1/2 ts Cinnamon
28 oz Canned tomatoes
1 cup Beef stock
9 oz Raw spinach
1/2 cup Greek yogurt
Zest of one lemon
salt to taste
1/4 cup Pine nuts, roasted
Cilantro Chutney:
1 bunches Cilantro
1 Jalapeno, seeds removed
4 Walnuts, crushed
3 pinches Sugar
1 cup Lemon juice
2 ts Salt
World Domination...in the Kitchen
One of my interests is the multitude of cultures displayed on our increasingly shrinking globe. There are two things that I find of particular interest. One of them is food. If you do not know the other, we have obviously never been acquainted.
There is only one obstacle to my comprehensive affection...I am not very eager to plummet to my demise. Taking flight in a large, heavy cylinder of death has never been my idea of a good time. Truthfully, I am not afraid of heights. I simply do not wish my last moments to be long hours scrunched shoulder to shoulder with strangers who either snore in their sleep; or, who wax verbose when they are nervous, in my face, with a gargantuan case of halitosis. Okay...the real truth is I'm a cheapskate, and i don't want to spring for the tickets. You happy? You found me out.
Lucky for me, there is a safer, more solitary, economical way to enjoy one of the things I enjoy most about international entanglements. I introduce my new project that I may...or may not, complete...drum roll, please...World Domination in the Kitchen!
The idea is simple, far from unique, and quite OCD of me, if I do say so myself. I simply bookmark a list of countries, in alphabetical order. I then proceed to cook a meal reflecting the cuisine of each country, in said alphabetical order. Sure, from time to time I will stray and cook a dish favorited by my Better, and obviously more psychologically sound than myself Half; but, for the most part, each night will feature a dish straight from the country that comes next on the list. Simple as pie...but with many more calories.
As long as no one is probably reading this, I may as well add some asides concerning my cooking style. I enjoy reducing the ingredients to their lowest common denominators. If I have a choice between prepackaged and made from scratch, I go for the scratch. I believe some call this gourmet cooking. As long as gourmet does not mean tastes good every time, i will accept that.
I also tailor my recipes for my wife, who has had a gastric bypass. This means that there are certain foods she cannot digest without much discomfort. I do not use brown sugar or honey. On rare, rare occasions, I may use a modicum of brown sugar, for instance, when I am baking pumpkins. Even then, I use only a few pinches. The same goes for white sugar. A few pinches is as far as I go.
I try to keep my food very low in animal fats and oils. I use a LOT of olive oil. If all it costs is a couple of dollars more to by 94% lean ground beef, i cough up the dough.
I do not cook with pork or chicken. Bacon is the exception. Very rarely, when cooking certain African dishes, I will use drumsticks. A world of no to chicken breasts and pork loin.
That's about it. If you care to join me, fasten your seat belts, note the exit exit signs, and observe the "No Smoking" sign...we are about to take off for World Domination...in the Kitchen!
There is only one obstacle to my comprehensive affection...I am not very eager to plummet to my demise. Taking flight in a large, heavy cylinder of death has never been my idea of a good time. Truthfully, I am not afraid of heights. I simply do not wish my last moments to be long hours scrunched shoulder to shoulder with strangers who either snore in their sleep; or, who wax verbose when they are nervous, in my face, with a gargantuan case of halitosis. Okay...the real truth is I'm a cheapskate, and i don't want to spring for the tickets. You happy? You found me out.
Lucky for me, there is a safer, more solitary, economical way to enjoy one of the things I enjoy most about international entanglements. I introduce my new project that I may...or may not, complete...drum roll, please...World Domination in the Kitchen!
The idea is simple, far from unique, and quite OCD of me, if I do say so myself. I simply bookmark a list of countries, in alphabetical order. I then proceed to cook a meal reflecting the cuisine of each country, in said alphabetical order. Sure, from time to time I will stray and cook a dish favorited by my Better, and obviously more psychologically sound than myself Half; but, for the most part, each night will feature a dish straight from the country that comes next on the list. Simple as pie...but with many more calories.
As long as no one is probably reading this, I may as well add some asides concerning my cooking style. I enjoy reducing the ingredients to their lowest common denominators. If I have a choice between prepackaged and made from scratch, I go for the scratch. I believe some call this gourmet cooking. As long as gourmet does not mean tastes good every time, i will accept that.
I also tailor my recipes for my wife, who has had a gastric bypass. This means that there are certain foods she cannot digest without much discomfort. I do not use brown sugar or honey. On rare, rare occasions, I may use a modicum of brown sugar, for instance, when I am baking pumpkins. Even then, I use only a few pinches. The same goes for white sugar. A few pinches is as far as I go.
I try to keep my food very low in animal fats and oils. I use a LOT of olive oil. If all it costs is a couple of dollars more to by 94% lean ground beef, i cough up the dough.
I do not cook with pork or chicken. Bacon is the exception. Very rarely, when cooking certain African dishes, I will use drumsticks. A world of no to chicken breasts and pork loin.
That's about it. If you care to join me, fasten your seat belts, note the exit exit signs, and observe the "No Smoking" sign...we are about to take off for World Domination...in the Kitchen!
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