I will be honest here...I was not greatly impressed by my options for making a dish representative of Bosnian cuisine. I am not sure why. Maybe it is because I prefer food that has a lot of spices; and, Bosnian food does not swing that way. It was also hard to find something that was distinctive, as Bosnian food borrows a lot from its neighbors. It is a country caught between the East and the West.
I decided to go with the Cevapcici...meatballs made with ground beef and lamb, served with pita bread. Pork is not often used, because of the Moslem influence; but I included ground pork with mine. I began by heating a tablespoon of butter in a skillet, and added half a chopped onion and a clove of chopped garlic. This was stir fried for about seven minutes, allowing the onions to soften. I mixed the meat mixture in a large bowl, and mixed in an egg and a tablespoon of hot Hungarian paprika. Once the onions and garlic were finished, these were added.
Make small meatballs with the above mixture. We are talking a couple of inches. I also flattened mine, making mini-burgers. I fried these in butter, and placed then on pita bread. As a side, I made a yogurt, cucumber mixture...mixing yogurt, diced cucumbers and salt. I mixed my meat into this, and it worked well with the pita bread. Bosnie is heavily influenced bu turkey, so other turkish side dishes would be appropriate. My wife really seemed to enjoy this meal. I found it to be okay. Looking back, I think I would have added a little cinnamon in with the meat. Perhaps some allspice and nutmeg would work, as well. Typically, this meal would be served with a salad. I also made some homemade stuffed grape leaves. The result was so-so. I am not sure how the restaurants keep the leaves from being tough. I will have to research that when I find the time. So...while this meal didn't exactly thrill me, it was still better than your typical meat and potatoes affair.
Tuesday, February 28, 2012
Sunday, February 26, 2012
Breakfast Mex
Over the weekend, I made tacos for me, my wife, and two teenagers. I made a lot of fixings, sure that the two youngsters would devour them. I was wrong. It seems that one of those handheld computer whatyamathingies was more interesting than eating. I have always stated that this computer jazz is nothing but a fad...and time will bear me out...but now I realize that it is also a device of the fashion industry, insuring that our children remain size zeros so they can fit in those pencil thin clothes they try to hock off. Refusing to to give in, I ate six tacos, with extra sour cream. But I still had zip-loc bags full of leftovers. What to do?
I put a taco twist on a household favorite...breakfast mess...and came up with Breakfast Mex. It's very simple...very good...and will guarantee that you don't become a size zero fashion zombie.
Dice up a couple of potatoes, and deep fry them in oil. Remove, once they become as crispy as you like, and set aside.
Dice a large onion, and heat in a little oil until they begin to become translucent. Add the crispy potatoes, some diced tomatoes, and sprinkle with salt, pepper, chili powder and cumin. When this heats through, add some grated cheddar cheese, or some of that pre-mixed Mexican cheese stuff. Stir in, and add a few eggs. Now, mix it up. Give the eggs time to set; but, do not expect anything to get any crispier. There is too much juice from the tomatoes for that.
If you want to get fancy, place some of the mess on a warn tortilla wrap, and garnish with a whole jalapeno.
Enjoy!
I put a taco twist on a household favorite...breakfast mess...and came up with Breakfast Mex. It's very simple...very good...and will guarantee that you don't become a size zero fashion zombie.
Dice up a couple of potatoes, and deep fry them in oil. Remove, once they become as crispy as you like, and set aside.
Dice a large onion, and heat in a little oil until they begin to become translucent. Add the crispy potatoes, some diced tomatoes, and sprinkle with salt, pepper, chili powder and cumin. When this heats through, add some grated cheddar cheese, or some of that pre-mixed Mexican cheese stuff. Stir in, and add a few eggs. Now, mix it up. Give the eggs time to set; but, do not expect anything to get any crispier. There is too much juice from the tomatoes for that.
If you want to get fancy, place some of the mess on a warn tortilla wrap, and garnish with a whole jalapeno.
Enjoy!
Tuesday, February 14, 2012
Bhutan...Fire in the Himalayas
There is a saying in Bhutan...If you visited Bhutan, and did not eat Ema Datshi, you haven't been to Bhutan. The national dish of this Himalayan country, Ema Datshi is a dish so hot, it is almost impossible for a Westerner to eat without being toned down quite a bit. I was forced to use only half the chili peppers this dish customarily has. I only used a quarter pound of the little fire crackers.
I cut up a quarter pound of green chili peppers. Do not seed. This dish is supposed to be HOT! Next, I chopped a large sweet onion. These were put in a cup and a half of water, and boiled, with 2 teaspoons of vegetable oil. Boil for about ten minutes. Then, 2 chopped tomatoes, and five crushed cloves of garlic are added, and boiled for a couple of more minutes. Then eight ounces of feta cheese is added.
This needs to be served with rice so that you don't literally burn your mouth out. If you want to make this more authentic, you would have to double upon the peppers. That's right...half a pound of the hot stuff is used for this dish. I also put a pound of beef cubes in mine. This is traditionally a vegetarian dish. The majority of the population of Bhutan is Buddhist; but some do eat yak meat. They also eat yak cheese. I have no idea where you will find authentic yak cheese, unless your neighbor happens to have a yak laying around somewhere. The Bhutanese eat rice with every meal; and, they put peppers in everything. I have noted that countries that have historically suffered from poverty...Bhutan...Korea...parts of LA...use a lot of spices in their food. I imagine that is because it makes you feel full faster. Also, in places like India, it helps you cool off. At any rate...it sure is delicious!
EMA DATSHI:
1/4 pound Green Chillies, seeds left in
1 chopped large Onion
2 tomatoes, chopped
8 oz Feta Cheese
5 cloves Garlic, chopped or pressed
2 tsp Vegetable Oil
I cut up a quarter pound of green chili peppers. Do not seed. This dish is supposed to be HOT! Next, I chopped a large sweet onion. These were put in a cup and a half of water, and boiled, with 2 teaspoons of vegetable oil. Boil for about ten minutes. Then, 2 chopped tomatoes, and five crushed cloves of garlic are added, and boiled for a couple of more minutes. Then eight ounces of feta cheese is added.
This needs to be served with rice so that you don't literally burn your mouth out. If you want to make this more authentic, you would have to double upon the peppers. That's right...half a pound of the hot stuff is used for this dish. I also put a pound of beef cubes in mine. This is traditionally a vegetarian dish. The majority of the population of Bhutan is Buddhist; but some do eat yak meat. They also eat yak cheese. I have no idea where you will find authentic yak cheese, unless your neighbor happens to have a yak laying around somewhere. The Bhutanese eat rice with every meal; and, they put peppers in everything. I have noted that countries that have historically suffered from poverty...Bhutan...Korea...parts of LA...use a lot of spices in their food. I imagine that is because it makes you feel full faster. Also, in places like India, it helps you cool off. At any rate...it sure is delicious!
EMA DATSHI:
1/4 pound Green Chillies, seeds left in
1 chopped large Onion
2 tomatoes, chopped
8 oz Feta Cheese
5 cloves Garlic, chopped or pressed
2 tsp Vegetable Oil
Benin...Hot Stuff In West Africa!
I have received a new calling in life. That is the making of curry powders. I received that call after I mixed up a West African powder that raised my taste buds from the dead. A voice came from the Pits and demanded that I bring Hell upon the earth in the form of ground chili peppers. What can I do but obey?
The making of the perfect curry powder is a lifelong endeavor. The willingness to experiment boldly is the only rule. Here is how I made this particular batch. I put a tablespoon of cumin seeds, 3 tablespoons of coriander seeds and 2 tablespoons of black peppercorns in a dry skillet and heated until fragrant. This was put into a grinder, along with a teaspoon of cinnamon, a teaspoon of whole cloves, half a teaspoon of ground cardamon, 6 dried chili peppers, including the seeds and 2 teaspoons of turmeric.
After being ground to a fine powder, the above mixture was used to spice my Beninese beef stew. Four tablespoons of butter was melted in a skillet, and used to brown two pounds of angus beef cubes. I removed the meat from the skillet, and used the butter to saute a large chopped onion and five minced garlic cloves, until the onions began to brown. I added a tablespoon of flour, three tablespoons of the West African curry powder, tow teaspoons of salt, a pretty good amount of cayenne powder and four tablespoons of smooth, unsweetened peanut butter. This was heated for a minute, when twelve ounces of coconut milk was slowly stirred in, and eight ounces of water. This was stirred until it began to thicken. The meat was then added, along with 3 whole chili peppers. Cover and simmer. I simmered mine about ninety minutes; but, you can go until two hours. Twenty minutes before the end of the simmer, add severalokra with the tops cut off and about eight chunks of deep fried sweet potatoes. Make sure that you serve this on rice.
WEST AFRICAN CURRY POWDER:
1 T Cumin seed
3 T Coriander seed
2 T Black Pepper
1 t Cinnamon
1 t Cloves, whole
1/2 t Cardamon powder
6 dried Chilies, with seeds
2 t Turmeric
The making of the perfect curry powder is a lifelong endeavor. The willingness to experiment boldly is the only rule. Here is how I made this particular batch. I put a tablespoon of cumin seeds, 3 tablespoons of coriander seeds and 2 tablespoons of black peppercorns in a dry skillet and heated until fragrant. This was put into a grinder, along with a teaspoon of cinnamon, a teaspoon of whole cloves, half a teaspoon of ground cardamon, 6 dried chili peppers, including the seeds and 2 teaspoons of turmeric.
After being ground to a fine powder, the above mixture was used to spice my Beninese beef stew. Four tablespoons of butter was melted in a skillet, and used to brown two pounds of angus beef cubes. I removed the meat from the skillet, and used the butter to saute a large chopped onion and five minced garlic cloves, until the onions began to brown. I added a tablespoon of flour, three tablespoons of the West African curry powder, tow teaspoons of salt, a pretty good amount of cayenne powder and four tablespoons of smooth, unsweetened peanut butter. This was heated for a minute, when twelve ounces of coconut milk was slowly stirred in, and eight ounces of water. This was stirred until it began to thicken. The meat was then added, along with 3 whole chili peppers. Cover and simmer. I simmered mine about ninety minutes; but, you can go until two hours. Twenty minutes before the end of the simmer, add severalokra with the tops cut off and about eight chunks of deep fried sweet potatoes. Make sure that you serve this on rice.
WEST AFRICAN CURRY POWDER:
1 T Cumin seed
3 T Coriander seed
2 T Black Pepper
1 t Cinnamon
1 t Cloves, whole
1/2 t Cardamon powder
6 dried Chilies, with seeds
2 t Turmeric
Thursday, February 9, 2012
SOMETHING FISHY IN BELIZE!
What do you get when you mix Central American food with Caribbean food? Tacos...coconut milk...and, as I found out for myself, something fishy. I got to baker two whole rainbow trout! I liked it.
I used two trout that were about a pound and a half apiece. They were gutted; but, I cooked them with the heads on. First, I mixed some chili pepper, black pepper, celery salt, minced onion, paprika and garlic powder. This mixture was rubbed liberally on both the outsides and insides of the fish. Then, I diced a tomato, a green bell pepper, and a small onion. Even though the fish were already seasoned, I ground some more black pepper on them. I cut a large piece of foil, put the fish on it, and stuffed it with the diced vegetables. I repeated the process with the other fish. I wrapped them nice and tight in the foil. The oven was preheated to 400 degrees, and I cooked the fish for twenty minutes.
I cooked some Jasmine rice to go with it, and made a large avocado and tomato salad. I quartered ten vine ripened tomatoes. I peeled 4 ripe avocados with a potato peeler, halved and pitted them. The oven was already hot, so I just put the rack on the top shelf, and turned on the broiler. I placed the avocados on a baking sheet, flat side down, and drizzled with olive oil, squeezed the juice of one lemon on them, and ground some pepper over them. These were broiled for 45 seconds. A red onion was then diced, and placed in a separate bowl . The juice of another lemon was squeezed over the onion, and salt, pepper and some olive oil were added, and mixed. Lay the quartered tomatoes out on a large serving platter. Line the avocado up on the tomatoes, and scoop some of the onion mixture into each half. This is a LOT of salad, so leftovers are almost assured.
The result? I enjoyed the fish; but, got heartburn from the onions in the salad. My wife enjoyed the salad, but not the fish. It was too fatty for her. It may have worked better if I had used fillets, and still baked the fish in foil, with the vegetables. It may also have been better if I used another kind of fish, such as snapper. Each person is different; and, not everyone enjoys the same kind of fish. In fact, there are many people who simply do not like fish, or seafood. I know! Crazy!
That's it! Enjoy!
I used two trout that were about a pound and a half apiece. They were gutted; but, I cooked them with the heads on. First, I mixed some chili pepper, black pepper, celery salt, minced onion, paprika and garlic powder. This mixture was rubbed liberally on both the outsides and insides of the fish. Then, I diced a tomato, a green bell pepper, and a small onion. Even though the fish were already seasoned, I ground some more black pepper on them. I cut a large piece of foil, put the fish on it, and stuffed it with the diced vegetables. I repeated the process with the other fish. I wrapped them nice and tight in the foil. The oven was preheated to 400 degrees, and I cooked the fish for twenty minutes.
I cooked some Jasmine rice to go with it, and made a large avocado and tomato salad. I quartered ten vine ripened tomatoes. I peeled 4 ripe avocados with a potato peeler, halved and pitted them. The oven was already hot, so I just put the rack on the top shelf, and turned on the broiler. I placed the avocados on a baking sheet, flat side down, and drizzled with olive oil, squeezed the juice of one lemon on them, and ground some pepper over them. These were broiled for 45 seconds. A red onion was then diced, and placed in a separate bowl . The juice of another lemon was squeezed over the onion, and salt, pepper and some olive oil were added, and mixed. Lay the quartered tomatoes out on a large serving platter. Line the avocado up on the tomatoes, and scoop some of the onion mixture into each half. This is a LOT of salad, so leftovers are almost assured.
The result? I enjoyed the fish; but, got heartburn from the onions in the salad. My wife enjoyed the salad, but not the fish. It was too fatty for her. It may have worked better if I had used fillets, and still baked the fish in foil, with the vegetables. It may also have been better if I used another kind of fish, such as snapper. Each person is different; and, not everyone enjoys the same kind of fish. In fact, there are many people who simply do not like fish, or seafood. I know! Crazy!
That's it! Enjoy!
Wednesday, February 8, 2012
BELGIUM: MEAT AND POTATOES THAT GO TO 11!!
I was so looking forward to my stop in Belgium...and I was not disappointed! Belgium cuisine is French cuisine; but without the stingy portions. It is rich deliciousness that goes to Eleven! Bon Appetit!
I went with the Entrecote Bordelaise...Steak in Red Wine with Shallots, Frites...Belgium Fries. I went ahead and bought two good rib steaks, at a little over ten dollars a pound. It was well worth it. They were salt and peppered on each side. I sauteed the steaks in three and a half tablespoons of butter...between two and three minutes per side. Then, I set the steaks aside, so I could prepare the wine sauce. I used the same pan to cook 2 shallots that were diced. These are are stirred periodically until they just start turning brown.
Now, add half a cup of red wine, and stir it around a bit. I used a dry red wine. Next, I put in a cup of beef broth, and stirred to blend the flavors. This was simmered for five minutes. You can simmer it longer, depending on how reduced you want your sauce. I was fine to use a runnier sauce, so five minutes was sufficient. Besides, the smell was making me feel like I just couldn't wait any longer to dig in. After five minutes, I cut another three and a half tablespoons of butter into patties, and melted one at a time in the sauce. Lastly, I put in 2 tablespoons of chopped fresh parsley. I had put each steak on a separate plate. Now, I sliced each into several strips across the grain, and divided the sauce between the two. I put the sauce on the steaks, and allowed the excess to fill the bottom of the plates. I then piled on the fries that I had made by thinly slicing two large baking potatoes, and deep frying them, in small batches, until they were a brown a little darker than golden, and crispy. They were great soaked in the sauce!
That's it! Meat and potatoes Belgium style, which is actually French style, but with a lot more! Enjoy!
Entrecote Bordelaise:
2 good Steaks
7 tablespoons Butter
2 Shallots finely chopped
1/2 cup Red Wine
1 cup Beef Stock
1 tablespoons fresh Parsley chopped
salt
black pepper
I went with the Entrecote Bordelaise...Steak in Red Wine with Shallots, Frites...Belgium Fries. I went ahead and bought two good rib steaks, at a little over ten dollars a pound. It was well worth it. They were salt and peppered on each side. I sauteed the steaks in three and a half tablespoons of butter...between two and three minutes per side. Then, I set the steaks aside, so I could prepare the wine sauce. I used the same pan to cook 2 shallots that were diced. These are are stirred periodically until they just start turning brown.
Now, add half a cup of red wine, and stir it around a bit. I used a dry red wine. Next, I put in a cup of beef broth, and stirred to blend the flavors. This was simmered for five minutes. You can simmer it longer, depending on how reduced you want your sauce. I was fine to use a runnier sauce, so five minutes was sufficient. Besides, the smell was making me feel like I just couldn't wait any longer to dig in. After five minutes, I cut another three and a half tablespoons of butter into patties, and melted one at a time in the sauce. Lastly, I put in 2 tablespoons of chopped fresh parsley. I had put each steak on a separate plate. Now, I sliced each into several strips across the grain, and divided the sauce between the two. I put the sauce on the steaks, and allowed the excess to fill the bottom of the plates. I then piled on the fries that I had made by thinly slicing two large baking potatoes, and deep frying them, in small batches, until they were a brown a little darker than golden, and crispy. They were great soaked in the sauce!
That's it! Meat and potatoes Belgium style, which is actually French style, but with a lot more! Enjoy!
Entrecote Bordelaise:
2 good Steaks
7 tablespoons Butter
2 Shallots finely chopped
1/2 cup Red Wine
1 cup Beef Stock
1 tablespoons fresh Parsley chopped
salt
black pepper
Monday, February 6, 2012
BELARUS
So...what kind of food do they have in Belarus? The cuisine of this Eastern European nation reflects its proximity to Russia, the Ukraine, Poland and Lithuania. It also features kosher food, because of its Jewish population.
I will level with you...I came to this particular country with more than a little trepidation. I tend to cook in the Asian style...lots of spices. Lots of fish. And, because of my schedule, something I can accomplish with an hour or so. While I did have to put in a couple of hours in prep time, I am pleased with the results. I found the food filling, tasty; and, it has helped me relax about entering the Russian countries.
My first dish was Bitochki. This dish came over from Russia, and is essentially a meatball. I added a shake of nutmeg, a pinch of salt, a couple twists on thye pepper grinder and six tablespoons of butter to a pound of ground beef. Believe it or not, I actually held back on the butter. Traditional Bitochki has more. After mixing it up a bit, I rolled the meat into eight balls, coated them with plain dried breadcrumbs and flattened them some. Then, each patty was topped with a little more butter. I put two more tablespoons of butter in a skillet, and browned the patties, setting them aside. Next, about a quarter of a chopped onion was put into the skillet to saute until soft. In goes a couple of splashes of white wine...and a few more into the gullet. One must steel one's nerves, don't you know? Then sprinkle in a little flour. When this boils, put in half a cup of sour cream. Add a little pepper, stir, and add a quarter cup of heavy cream, Half-and-half or whole milk, depending on how fatty you want thins to be. I used the Half-and-Half.
The above sauce is spooned onto the patties, after they have been plated. I purposefully did not add any more salt while cooking the sauce, because I found it salty enough without it. That's up to you.
Next, I made a Russian/Ukrainian dish known as Pampushki. If you are Jewish, you know this as Latkes...but with a little filling. This one took a little longer to make. Three medium potatoes were peeled and grated. Meanwhile, one large potato was peeled, cut up and boiled for twenty minutes. Squeeze out the excess water from the grated potatoes, and place in a bowl after the boiled potato has been mashed. Mix them together. Make sure to add some salt and pepper. in another bowl, mix feta cheese with some freshly cut dill. Scoop out some potato mix...about the size of a large egg, flatten in, and put some of the cheese dill mix in the center. Fold it over, and roll into a ball. The mixture is now in the center of the ball. Dip in a beaten egg, and roll in bread crumbs.
After the above process has been performed on each potato ball, put them in either a deep fryer, or a skillet with hot oil...enough to cover at least half of the ball. Turn over after four to five minutes and repeat.
That's it! To round out my Belarus experience, I also bought a jar of red cabbage, and polish dill pickles. Give me a break! After two and a half hours, I owed it to myself NOT to make something from scratch!
BITOCHKI:
1 lb Ground Beef
8 tablespoons Butter
1/8 teaspoon Nutmeg
Salt
Pepper
1 cup Bread Crumbs
1/4 cup Onion finely chopped
1/2 tablespoon Flour
1/8 cup Dry White Wine
1/2 cup Sour Cream
1/4 cup Heavy Cream, Half-and-Half or Whole Milk
PAMPUSHKI:
3 medium Potatoes grated
1 Large Potato mashed
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1/2 cup Feta Cheese
2 tablespoons fresh Dill
All-Purpose Flour
1 Large Egg beaten with 1 teaspoon Water
fine dry Bread Crumbs
I will level with you...I came to this particular country with more than a little trepidation. I tend to cook in the Asian style...lots of spices. Lots of fish. And, because of my schedule, something I can accomplish with an hour or so. While I did have to put in a couple of hours in prep time, I am pleased with the results. I found the food filling, tasty; and, it has helped me relax about entering the Russian countries.
My first dish was Bitochki. This dish came over from Russia, and is essentially a meatball. I added a shake of nutmeg, a pinch of salt, a couple twists on thye pepper grinder and six tablespoons of butter to a pound of ground beef. Believe it or not, I actually held back on the butter. Traditional Bitochki has more. After mixing it up a bit, I rolled the meat into eight balls, coated them with plain dried breadcrumbs and flattened them some. Then, each patty was topped with a little more butter. I put two more tablespoons of butter in a skillet, and browned the patties, setting them aside. Next, about a quarter of a chopped onion was put into the skillet to saute until soft. In goes a couple of splashes of white wine...and a few more into the gullet. One must steel one's nerves, don't you know? Then sprinkle in a little flour. When this boils, put in half a cup of sour cream. Add a little pepper, stir, and add a quarter cup of heavy cream, Half-and-half or whole milk, depending on how fatty you want thins to be. I used the Half-and-Half.
The above sauce is spooned onto the patties, after they have been plated. I purposefully did not add any more salt while cooking the sauce, because I found it salty enough without it. That's up to you.
Next, I made a Russian/Ukrainian dish known as Pampushki. If you are Jewish, you know this as Latkes...but with a little filling. This one took a little longer to make. Three medium potatoes were peeled and grated. Meanwhile, one large potato was peeled, cut up and boiled for twenty minutes. Squeeze out the excess water from the grated potatoes, and place in a bowl after the boiled potato has been mashed. Mix them together. Make sure to add some salt and pepper. in another bowl, mix feta cheese with some freshly cut dill. Scoop out some potato mix...about the size of a large egg, flatten in, and put some of the cheese dill mix in the center. Fold it over, and roll into a ball. The mixture is now in the center of the ball. Dip in a beaten egg, and roll in bread crumbs.
After the above process has been performed on each potato ball, put them in either a deep fryer, or a skillet with hot oil...enough to cover at least half of the ball. Turn over after four to five minutes and repeat.
That's it! To round out my Belarus experience, I also bought a jar of red cabbage, and polish dill pickles. Give me a break! After two and a half hours, I owed it to myself NOT to make something from scratch!
BITOCHKI:
1 lb Ground Beef
8 tablespoons Butter
1/8 teaspoon Nutmeg
Salt
Pepper
1 cup Bread Crumbs
1/4 cup Onion finely chopped
1/2 tablespoon Flour
1/8 cup Dry White Wine
1/2 cup Sour Cream
1/4 cup Heavy Cream, Half-and-Half or Whole Milk
PAMPUSHKI:
3 medium Potatoes grated
1 Large Potato mashed
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1/2 cup Feta Cheese
2 tablespoons fresh Dill
All-Purpose Flour
1 Large Egg beaten with 1 teaspoon Water
fine dry Bread Crumbs
Thursday, February 2, 2012
BARBADOS...MACARONI PIE AND CHICKEN IN A THICK WINE SAUCE
There are perhaps few people who like their mac and cheese more than southerners...and they are all found in Barbados. Transplanted from the United States, the people of the the Caribbean island of Barbados have transformed the simple mac and cheese into the spicier macaroni pie...often called simply "pie".
Boil 8 ounces of long tube macaroni for about 8 minutes. Meanwhile, preheat the oven to 350. drain the macaroni, and put it back into the pot you boiled it in. Add a tablespoon of butter and mix. Then add, slowly, a little bit at a time, 12 ounces of grated cheddar cheese. I simply bought a bag of shredded cheese. You want to melt this while the macaroni is hot. Whisk an egg and add. Stir in a cup of milk, two teaspoons of onion powder or minced onion, a teaspoon of white pepper, a teaspoon of salt, half a teaspoon of pepper sauce and a teaspoon of hot English mustard. I actually used spiced mustard.
After everything has been mixed together, take out a Pyrex casserole dish. I sprayed the dish with olive oil, and put the macaroni mixture in the dish. I put a few pats of butter on top, and sprinkled a little more cheese on it. This bakes for 35 minutes. The result is a wonderful twist on mac and cheese.
MACARONI PIE:
8OZ MACARONI
1 TABLESPOON BUTTER
12OZ SHREDDED SHARP CHEDDAR CHEESE
1 EGG
1 CUP MILK
2 TEASPOONS ONION POWDER OR MINCED ONION
1 TEASPOON OF HOT ENGLISH MUSTARD OR SPICED MUSTARD
1 TEASPOON WHITE PEPPER
1 TEASPOON SALT
1/2 TEASPOON RED PEPPER SAUCE
GARNISH:
BREAD CRUMBS
PATS OF BUTTER
SHREDDED CHEESE
Next on the menu was chicken thighs in a heavy wine sauce. Ordinarily, Caribbean chicken is grilled. It is February, and my grill needs to be replaced; so, I improvised and cooked the chicken in a heavy wine sauce. I used a fruity blush wine to give it an island flavor. Maybe it will catch on in Barbados.
On a plate, I mixed a quarter cup of all purpose flour, half a teaspoon of salt, a quarter teaspoon of ground black pepper, and half a teaspoon of dried oregano. I used this mixture to coat a pound of skinless, boneless chicken thighs. In a large skillet, I melted 4 tablespoons of butter in 4 tablespoons of olive oil over medium heat. I know! Yummy...right? I lightly browned the chicken on both sides.
I added half a cup of fruity blush wine. Nothing too sweet; but, choose a wine that is not dry. i also added a quarter cup of Marsala cooking wine. Here's a tip. I tasted the blush wine from the bottle, and loved it. i forgot that the Marsala was a cooking wine, because i usually don't use cooking wines. I took a swig, straight out of the bottle, swallowed...and felt ill for about an hour. Don't do that. I simmered the chicken in this sauce for 5 minutes on each side. This, and the macaroni pie, had me singing island songs for the rest of the night. Okay...maybe that was caused by the bottle and a half of blush wine I had to drink to get the salty cooking wine taste out of my mouth...and the half a bottle of rum needed to get that fruity taste out of my mouth...and the 2 pints of beer to get that rum aftertaste to go away...but I do remember that there were island songs.
CHICKEN IN WINE SAUCE:
1 LB OF CHICKEN
1/4 CUP ALL PURPOSE FLOUR
1/2 TEASPOON OF SALT
1/4 TEASPOON BLACK PEPPER
1/2 TEASPOON DRIED OREGANO
4 TABLESPOONS BUTTER
4 TABLESPOONS OLIVE OIL
1/2 CUP SEMI SWEET WINE
1/4 CUP MARSALA COOKING WINE
Boil 8 ounces of long tube macaroni for about 8 minutes. Meanwhile, preheat the oven to 350. drain the macaroni, and put it back into the pot you boiled it in. Add a tablespoon of butter and mix. Then add, slowly, a little bit at a time, 12 ounces of grated cheddar cheese. I simply bought a bag of shredded cheese. You want to melt this while the macaroni is hot. Whisk an egg and add. Stir in a cup of milk, two teaspoons of onion powder or minced onion, a teaspoon of white pepper, a teaspoon of salt, half a teaspoon of pepper sauce and a teaspoon of hot English mustard. I actually used spiced mustard.
After everything has been mixed together, take out a Pyrex casserole dish. I sprayed the dish with olive oil, and put the macaroni mixture in the dish. I put a few pats of butter on top, and sprinkled a little more cheese on it. This bakes for 35 minutes. The result is a wonderful twist on mac and cheese.
MACARONI PIE:
8OZ MACARONI
1 TABLESPOON BUTTER
12OZ SHREDDED SHARP CHEDDAR CHEESE
1 EGG
1 CUP MILK
2 TEASPOONS ONION POWDER OR MINCED ONION
1 TEASPOON OF HOT ENGLISH MUSTARD OR SPICED MUSTARD
1 TEASPOON WHITE PEPPER
1 TEASPOON SALT
1/2 TEASPOON RED PEPPER SAUCE
GARNISH:
BREAD CRUMBS
PATS OF BUTTER
SHREDDED CHEESE
Next on the menu was chicken thighs in a heavy wine sauce. Ordinarily, Caribbean chicken is grilled. It is February, and my grill needs to be replaced; so, I improvised and cooked the chicken in a heavy wine sauce. I used a fruity blush wine to give it an island flavor. Maybe it will catch on in Barbados.
On a plate, I mixed a quarter cup of all purpose flour, half a teaspoon of salt, a quarter teaspoon of ground black pepper, and half a teaspoon of dried oregano. I used this mixture to coat a pound of skinless, boneless chicken thighs. In a large skillet, I melted 4 tablespoons of butter in 4 tablespoons of olive oil over medium heat. I know! Yummy...right? I lightly browned the chicken on both sides.
I added half a cup of fruity blush wine. Nothing too sweet; but, choose a wine that is not dry. i also added a quarter cup of Marsala cooking wine. Here's a tip. I tasted the blush wine from the bottle, and loved it. i forgot that the Marsala was a cooking wine, because i usually don't use cooking wines. I took a swig, straight out of the bottle, swallowed...and felt ill for about an hour. Don't do that. I simmered the chicken in this sauce for 5 minutes on each side. This, and the macaroni pie, had me singing island songs for the rest of the night. Okay...maybe that was caused by the bottle and a half of blush wine I had to drink to get the salty cooking wine taste out of my mouth...and the half a bottle of rum needed to get that fruity taste out of my mouth...and the 2 pints of beer to get that rum aftertaste to go away...but I do remember that there were island songs.
CHICKEN IN WINE SAUCE:
1 LB OF CHICKEN
1/4 CUP ALL PURPOSE FLOUR
1/2 TEASPOON OF SALT
1/4 TEASPOON BLACK PEPPER
1/2 TEASPOON DRIED OREGANO
4 TABLESPOONS BUTTER
4 TABLESPOONS OLIVE OIL
1/2 CUP SEMI SWEET WINE
1/4 CUP MARSALA COOKING WINE
Subscribe to:
Posts (Atom)
