'EVERYBODY EATS WHEN THEY COME TO MY HOUSE'

Pozole Rojo

2011-11-06T09:42:00.000-08:00

I finally got around to getting access to the blogosphere again. I've been needing to post this for a while.

1 large head garlic

12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
3 teaspoons salt
2 30-ounce cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1 1/2 cups vegetable oil

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a large pressure cooker add both and as much water as needed to fill the cooker to the fill line. Bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Close pressure cooker and increase heat to medium high until pressure is a steady roll. Simmer at steady roll for at least 30-40 minutes (for pork shoulder) or until desired tenderness is reached.

While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.

Fresh Peach Pie

2011-08-20T16:12:00.000-07:00

We were watching Alton Brown's Good Eats one day when he made the pronouncement that Utah does not produce good peaches. I was shocked and awed. We most certainly do!

My co-worker Kent, who grew up in Georgia, told me that his mom would take Utah peaches back to Georgia to show off how great they were.

They're just so great! And before they cut down any more peach orchards in favor of housing or strip malls, and before this season is over and you can no longer get some fresh peaches from Brigham City or Stratton's in Orem, you must try this fresh peach pie recipe.

It's a recipe from Kulani's mom. Kulani's mom wasn't a "fancy chef," but the few things she did cook, she hit out of the ballpark. This is one of those recipes.

When Kulani and I had only been married for a few months, he told me how much he loved peach pie. I wanted to impress him one Sunday, so I got out my Betty Crocker recipe-of-all-recipe cookbooks I received as a wedding gift from some sweet person, and that I still use faithfully almost every week for good tried-and-true recipes. (I used to know who gave me every single wedding gift we received. I was overwhelmed with love for all the people who gave us a gift, and I only had to return three items. We needed everything.)

I found the recipe for peach pie. I found fresh peaches. I pealed them, sliced them, put them into the pie, and then I ... baked the pie.

Kulani said, "This is good, but it's not fresh peaches."

"Yes, it is," I told him. "I bought the peaches and pealed them myself."

"The peach pie I like doesn't cook the peaches."

And so I asked his mom for the recipe. And he is so right: peach pie should NOT be cooked. Don't go to the trouble of finding fresh, in-season peaches if you're just going to bake the pie. Use peach filling instead.

This recipe will have you yearning for fresh peach season. Especially Utah peaches, you hear me, Mr. Brown? Utah peaches!

Recipe:
This has three procedures: the crust, preparing the peaches, and the glaze that goes over the peaches.

For the peaches:
You need 8 or so peaches that are perfect. I hope I don't have to explain a perfect peach. Okay, I will anyway. It should be not too smooshy, but not too ripe. An old trick is that if the peaches are still a little hard when giving them the "gentle squeeze," put the peaches in a brown paper sack for a day or two, and then they should ripen up.
Peel the peaches.
Core and slice the peaches into a bowl and set aside.

For the crust:

Note: This recipe is for one pie crust.

Ingredients:
1 cube of butter (either cold or room temparture; they both work)
1 cup flour
2 tbsp. sugar
dash of salt
few drops of almond extract

Preheat your oven to 350 degrees.
In your Kitchenaid mixer with the cookie-dough mixer paddle, or by hand in a bowl, combine all ingredients and stir until the consistency of cookie dough. This crust resembles shortbread cookie dough, as it basically is.
Press the dough into a pie pan.
Bake in the oven for about 10 minutes, or the crust is a very soft brown. It doesn't hurt to poke holes all over the crust before putting it into the oven.
Remove and let cool.

For the Glaze

Note: This recipe is for three pies.

Ingredients:
2 cups boiling water
2 1/2 cups of sugar
3/4 cup cornstarch
3 ounces of orange/pineapple mix Jello. (They don't make this variety anymore, so I mix half a package of orange and half a package of pineapple. However, you can't always find pineapple Jello, so I've also just tried the peach-flavored Jello, and it also works.)
1 1/2 cups cold water
1/8 tsp. salt
1/4 cup lemon juice

In a pot on your stove, mix the sugar, 1 1/2 cups cold water, cornstarch, and salt until boiling and thick. I usually set the stove to medium-high. This may take around four minutes or so. Sometimes it seems like it takes forever to get it thick. If it's not to a syrupy thickness after about five minutes, add a tablespoon more of cornstarch. Stir some more, and then just go onto the next step. You have to do it to know what I'm talking about, but after I add the next step, sometimes the mixture suddenly comes together.
Add two cups boiling water and continue to stir for about one minute. Here is where you should see the consistency turn into a weird, gellatenous caramel-like consistency. Turn off the heat. Add the Jello and lemon juice, and stir to combine.
Let the mixture cool slightly, for about five to 10 minutes, before assembling the pie.

Final steps:

Place the cut-up peaches in the crust.
Pour one-third of the glaze over the peaches in the crust. Sometimes I like to stir the peaches in the crust, so that the glaze gets over the peaches at the bottom. Save the rest of the glaze for when you make other pies.
You can serve the pie right then, or refrigerate for later. I always add a dollup of whippedcream to the top.

Scrambled Eggs

2011-02-20T09:57:00.000-08:00

I used to be of the belief that you had to scramble your eggs slowly over low heat. Turns out it's not so true.

Again I turn to the other Fisher Bible, The New Best Recipe by Cook's Illustrated. According to them, it doesn't matter the heat, just your vigilence. Make sure your constantly moving the eggs in the pan, and take them out before you think they're done.

If you happen to read this blog, what are your experience with scrambled eggs?

P.S. They also like to use a little milk, just like I do.

Before you buy that non-stick pan...

2011-02-20T09:49:00.000-08:00

I mentioned on another blog that Kulani bought me a very nice non-stick pan for Christmas. A year later, and the non-stick is starting wear off. I've been extra careful with it, I promise. I've used plastic, not metal, spatulas when flipping eggs or pancakes. Sadly, however, more and more of the non-stick has worn off.

"What gives?" I thought. Kulani and I were both under the impression that expensive non-stick pans last forever.

And then we tuned into America's Test Kitchen on Saturday. America's Test Kitchen is a program on PBS, and if you've missed it, you're really missing out on one of the best things your tax dollars have going for you. America's Test Kitchen is a half hour program where they cook about three tried-and-true recipes, and show you the best techniques and ways to cook some American classics, as well as other well-known recipes.

In the middle of the program they test different kitchen gadgets. On the episode we watched on Saturday, they tested different non-stick pans. Right up front they acknowledged that no matter how expensive the non-stick pan, it will eventually lose its effectiveness for non-sticking.

So they tested the whole gammit of non-stick pans. To save you time from having to google it and watch the whole episode yourself, I'll tell you that their favorite non-stick pan was the T-Fal pan, and it costs around $35. Compare that to the All-Clad $160 pan, and you can see that you can buy five T-Fal pans to replace the one All-Clad pan that will also eventually lose its non-stickery.

File that in your "good-stuff-to-know" folder.

Tamales

2010-05-15T07:08:00.000-07:00

Makes 12

FOR THE BATTER
5 ounces (2/3 cup) fresh pork lard, chilled
1 teaspoon baking powder
1 scant teaspoon salt
2 cups coarsely ground (1 pound) fresh masa, or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot water, cooled to room temperature
2/3 cup chicken, beef, or vegetable stock, preferably homemade

FOR THE WRAPPER
4 ounces dried corn husks

FOR THE FILLING
6 large dried New Mexico chiles, stems removed, seeded, and torn into 4 pieces
2 cloves garlic, peeled and finely chopped
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
12 ounces lean boneless pork shoulder, cut into 1/2-inch cubes
1 teaspoon salt
Directions

To make the batter: In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but it should hold its shape in a spoon.

If using fresh masa, test the batter to determine if it is adequately fluffy (this will ensure light and tender tamales): Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready.

Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days.

To make the wrappers: Reconstitute the corn husks by placing them in a deep saucepan and covering them with water. Set saucepan over high heat, and bring to a boil.

Transfer husks and water to a heat-proof bowl. Set a small plate on top of husks, keeping them submerged. Soak 1 hour. Remove from water.

To make the filling: In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms.

Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to the consistency of a thick sauce and the meat is very tender, 50 to 60 minutes. Using a fork, break up the meat.

Return the tamale batter to the mixer. On low to medium speed, mix the batter for a few seconds to lighten the dough. Add 3 tablespoons sauce; mix again to combine.

You may need to add a few tablespoons or so of chicken stock. The batter should not be stiff, but slightly loose and not runny. Remember, the lighter the batter, the more tender the tamale.

To assemble the tamales: Unroll one large reconstituted corn husk; tear lengthwise along grain to make 1/4-inch-wide strips (two per tamale); if strips aren't long enough, tie two together.

Place another long piece, lightly dried, on work surface, pointed end away from you; scoop 1/4 cup batter onto middle of one end. Spread into a 4-inch square, leaving a 1 1/2-inch border on pointed end and a 1-inch border on the other sides. Spoon 2 tablespoons filling down the center. Bring long sides together to form a cylinder, making sure the batter encases filling. Fold the pointed end under; tie loosely with husk strip. Fold the flat end under; tie. Repeat.

Reserve smaller husks to line the steamer basket and cover the tamales.

To steam the tamales: Set steamer over high heat. When steam puffs out, reduce the heat to medium. Steam 1 hour 15 minutes, adding more water when necessary. To check for doneness, unwrap a tamale: If ready, dough will come free from wrapper and feel soft. If dough sticks to wrapper, rewrap, and steam 15 to 20 more minutes. Remove from heat; let stand 15 minutes for batter to firm up. They will remain warm for about 1 hour.

K-2 ABC Interactives - UEN

2010-03-30T11:08:00.000-07:00

K-2 ABC Interactives - UEN

Beef Consomme with Homemade Beef Stock

2010-02-28T13:46:00.000-08:00

1 tablespoon black peppercorns, crushed
4 egg whites
4 eggshells, crushed
3 roma tomatoes, quartered
4 ribs celery, coarsely chopped
½ lb premium ground beef (sirloin)
1 sprig thyme
2 teaspoons salt
6 cups veal or beef stock (recipe below)

Preparation:

Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.

Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring, for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.

Makes 10 servings.

Beef Stock

2 pounds meaty crosscut beef shanks (preferably 1 inch thick)
2 pounds meaty crosscut veal shanks (preferably 1 inch thick)
2 onions, quartered and left unpeeled
1 carrot, quartered
4 fresh flat-leaf parsley sprigs
1 fresh thyme sprig
1 Turkish or 1/2 California bay leaf
16 1/2 cups cold water
2 celery ribs
1 1/2 teaspoons salt

Special equipment: cheesecloth; kitchen string

print a shopping list for this recipe

Preparation

Put oven rack in middle position and preheat oven to 450°F.

Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.

While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni.

Transfer meat and vegetables to a 6- to 8-quart stockpot. Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim froth. Simmer gently, uncovered, 5 hours.

Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids. If stock measures more than 8 cups, boil until reduced to 8 cups; add water if stock measures less than 8 cups. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

Cooks' note: Stock keeps, covered and chilled, 1 week or frozen 3 months.

Pate de Campagne, First Iteration

2010-02-01T11:25:00.000-08:00

Ingredients
3/4 cup Cognac
3 tablespoons unsalted butter
1 cup minced onion
2 1/2 pounds ground pork
12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)
3 garlic cloves, pressed
2 1/2 teaspoons salt
2 1/2 teaspoons dried thyme
1 1/2 teaspoons allspice
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup whipping cream
1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips
Coarse sea salt
Cornichons*
Dijon mustard
Preparation
Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.
Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.

Empanadas Argentinas

2009-12-27T11:41:00.000-08:00

Filling
1 pound ground beef
2 tablespoons Corm oil
1/2 large or 1 small yellow onion chopped in small squares
2 hard boiled eggs, finely chopped
1/2 cup green olives, finely chopped (optional)
2 tablespoons raisins (optional)
¼ cup chopped spring green onion (only the green part)
1 tablespoon ground paprika
1 tablespoon ground red dry spicy peppers
1 teaspoon cumin
1 teaspoon freshly ground nutmeg
Salt and freshly ground black pepper to taste

Sautee the onions in the oil until translucent. Add ground beef and spices and cook until beef is done, then add green onion tops and raisins and/or green olives. Let sit for at least one hour in refrigerator to meld flavors. Spoon into commercially prepared tapas, or find a decent dough recipe for yourself. It's not worth the hassle for me.

Fills 12 commercially prepared tapas - para freir or para hornear both work equally as well. Brush with egg wash and bake at 350 for 25 minutes or until golden brown.

ThisYear'sTurkey

2009-11-26T11:32:00.000-08:00

Courtesy America's Test Kitchen (.com)
Herbed Roast Turkey from the Episode: One Great ThanksgivingIf you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe. See below for adjustments for different sized turkeys.
Serves 10 to 12

Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed

Herb Paste
1 1/4 cups chopped fresh parsley leaves (roughly chopped)
4 teaspoons minced fresh thyme leaves
2 teaspoons chopped fresh sage leaves (roughly chopped)
1 1/2 teaspoons minced fresh rosemary
1 medium shallot , minced (about 3 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated lemon zest , from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil

1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).
3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.
5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.
6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.
8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.
9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.
10. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes.
11. If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 1 1/2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving. Step-by-Step: Steps to Serious Herb Flavor
LOOSEN: Carefully separate skin from meat on breast, thigh, and drumstick areas.
RUB: Rub herb paste under skin and directly onto flesh, distributing it evenly.
STAB AND SWEEP: Make 1 1/2-inch slit in each breast. Swing knife tip through breast to create large pocket.

STUFF: Place thin layer of paste inside each pocket.
MASSAGE: Rub remaining paste inside turkey cavity and on skin.

Honey-Curry Chicken

2009-11-06T06:18:00.001-08:00

This is it. This is the dish that made me fall in love with Kulani. It's an old recipe his sister got from a roommate, and it was later incorporated into the Fisher family dinners. It's cheap and easy, sort-of like me (only, what do you think I mean by the word "easy," because if you think it's EASY, easy, you'd be wrong. If you think, "low-maintenance kind-of girl," you'd be right).

Prep time: 5-10 minutes
Cooking time: 60 minutes or less

Preheat oven to 350 degrees.

Ingredients:
2 to 3 pounds (8-9 pieces) of chicken thighs or legs or both. Other pieces of chicken also work, but bone-in is preferred. Skin can be left on or removed.
1 cup honey
1/2 cup mustard (yellow preferably. I've never tried it with any other, but you could give it a shot.)
1/2 tsp. curry powder
1/4 cup melted butter
Salt to taste

Directions:
In a bowl, combine the honey, mustard, curry powder, and melted butter. Set aside. Place the chicken in a cake or casserole pan. Salt (and pepper, if you like) the chicken on both sides. Pour the honey-curry mixture over the chicken in the pan. Place the pan in the oven.

Bake the chicken for a half hour, then flip the chicken over and bake for an additional half hour or until the chicken is done (may be less time). Serve with rice, and pour the honey-curry drippings over the rice.

Country Pate, Take 1

2009-11-02T18:59:00.001-08:00

0.75 C Brandy
3 T unsalted butter
1 C minced onion
2.5 lb ground pork
12 oz bacon, finaly chopped plus 14 bacon slices for lining pan
3 garlic cloves, pressed
2.5t salt
2.5t dried thyme
1.5t allspice
1t freshly ground black pepper
2 large eggs, lightly beaten
0.5 C whipping cream
1 6-ouz piece ham steak, cut crosswise into 1/4" thick strips
Coarse Sea Salt
Cornichons
Dijon Mustard

Set rack at lowest position in oven and preheat to 350F. Boil brandy until reduced to 0.5 cup, about 2 minutes. Cool.

Melt Butter in heaven medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2.5t salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced brandy, stir until well blended.

Line 9x3x5 inch metal loaf pan with bacon slices, arranging 8 slices across width and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat onto bottom of pan. Arrange ham strips over single layer, top with remaining meat mixture.

Fold bacon slides over, covering pate. Put the loaf pan in a water boiling water bath halfway up sides and bake until thermometer registers 155 (about 2:15).

Remove loaf pan and transfer to rimmed baking sheet. Place heavy skillet atop pate (or 2-3 cans) to weight down. Chill overnight.

Chorizo Argentino, Take 2

2009-10-10T19:51:00.001-07:00

2 kg. of pork fat and skins.
2 kg. beef without fat or skins.
1 kg. pork fat (bacon and jowls are the best).
100 grams of salt.
4 tablespoons full of oregano.
2 heaping tablespoons of chili powder.
1 rounded tablespoon thyme.
1 / 2 teaspoon black pepper flush.
1 / 2 teaspoon nutmeg flush.
1 tablespoon flush Garlic powder or fresh but bruised.
1 glass of red wine.
Thread to tie.

Skip meat and pork fat for a cutting machine with large disk. Chop once. Keep in refrigerator to acquire a good degree of cold.
Put salt in a bowl and all species
and add the wine, mix well and then pour all over the ground meat.
Mix and knead vigorously so that everything is well integrated. The dough should acquire
a pasty consistency. This is accomplished with one or two minutes of kneading, and it is important that the meat is rather cold.
SAUSAGE: a cutting machine, he removed the blade and disc. Instead place a mouthpiece for embedding and shall insert the pork belly. It fills the machine with the dough and anger filling her belly. Once this is done, tie the sausages the size you want.
Pricked with a needle so as to remove air if any.
Keep in refrigerator if consumed in two or three days. In frezzer -18 ° C can be kept for six months.

Ribs, Take 2

2009-10-10T19:42:00.000-07:00

Costillas a la Criolla

Rub:
1.5 T Oregano
1T Alton Brown's Chili Powder
1T Kosher Salt

0.5T Garlic Powder

0.5T Thyme
0.5t Ground Black Pepper
0.5t Ground Nutmeg

Boil Ribs in Beef Stock for 1H until tender,
Remove, pat ribs dry on rack, rub with desired amount of spice rub
Cook in 425 degree oven until outer layer crispy, about 20 minutes.

Rib Rub, Take 1

2009-09-23T10:28:00.000-07:00

Ben's Apple Cider Ribs are as close to pork perfection as I've tried. But, I've got to mix it up and do something I can call my own. These are intended as a fall recipe to be served with maple roasted yams. The yam recipe is going to pretty sweet as it is, so I'm hoping to keep these more savory to balance the dish.

Ingredients
1 tablespoon cumin (or coriander for Cindy)
1 tablespoon paprika
1 large garlic clove, crushed
1 medium shallot, finely chopped
1 tablespoon Alton Brown's recipe chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Enough oil to form paste.

Rub on and refrigerate for several hours if possible.

Luau '09 By the Numbers

2009-09-14T14:27:00.000-07:00

This year: 350-400 Attendees
Rice - 10 lbs
Yoshida Sauce - 1 Costco Sized Bottle
Pork - 80 lbs boneless pork shoulder, 20 lbs bone-in pork butt
Ekolu Chicken - 120 lbs. chicken, 2 large cans pineapple juice, 1/2 jug soy sauce, 3 large cans of pineapple, 1 large bag brown sugar
Sirloin - 65 lbs sirloin, 7 bottles Kalbi Sauce
Sausages - 8 saddle packs mild italian sausages (24 per pack), 30 lbs choripan bump, 2 Large heads garlic, etc
Potato Salad - About 15 pounds potatoes, 2-3 pounds carrots, 1 60 oz bottle mayo, 4 Lemons
Chicken Long Rice - Per Lani
Poi - 2 lbs fresh
Watermelon - 110 lbs

Ran short of rice and potatoes, had too many sausages, just about right on the pork and chicken

Next Year:
Rice: 20 lbs, 1 Large Bottle Yoshida Sauce
Pork: 100 lbs boneless pork shoulder, 3 bottles liquid smoke
Chicken: 130 lbs. chicken, 2large cans pineapple juice, 1/2 jug soy sauce, 4 large cans pineapple, 2 large bag brown sugar
Sirloin - 5 Large Siroin Roasts, 6 bottles Kalbi Sauce
Sausages: 6 Saddle Bags Sausage (cut in half after cooking), 23 lbs Choripan Bump, 1 Small Bottle Olive Oil, 1 Small Bottle, Apple Cider Vinegar, 2 large heads garlic, 2 bunches parsley
Potato Salad - 25 pounds of potatoes, 5 pounds of carrots, 2 large bottle mayonnaise, 8 Lemons

To do next year:
More Grill Space - Add a third grill for three total grill stations.
8-10 serving spoons for desserts, etc from the crowd as well as the potato salad and rice.
Sauce Bottles: More double tipped sauce containers - blend less liquid in sauces to form fine puree before mixing to final consistency.

Pre-print Menu before Thursday - consider the weekend before. Include request that people re-use their plates if possible.
Go with the table covering, but no centerpieces.
Figure out a way to provide some music.
Consider two-three more card tables, two for prep and one for flatware at the front of the line.
Material to clean large grill, including a shovel and a brush.

Corn Soup

2009-08-09T20:07:00.000-07:00

1 Large Leek, chopped and cleaned
1/2 large onion, chopped
2 T butter
1 cup potatoes, sliced thin
2 C Chicken Broth
4 Ears of corn
1 C Half and half or Heavy whipping cream
2-3 strips bacon, fried crispy
1 lime, zested
chives, chopped
Tabasco, salt, and pepper to taste

Sweat the leek and onion in the butter, about 8 minutes.
Stir in the chicken broth and sliced potatoes, simmer on medium low heat for 30 minutes. Remove from heat and blend until smooth. Place in freezer or ice bath to chill.

Over high heat, grill corn with the husks on, turning 1/4 turn at a time until entire husk is charred. Remove from heat, clean, and cut from cob. Fold cut corn into the chilling leek and potatoe puree.

Once chilled, stir in dairy and lime zest. Distribute mixture to bowls and garnish with chopped bacon, chives and tabasco. Serves 8-10 appetizer portions or 4-5 larger portions.

Masa de Puerco, Take 1

2009-07-20T22:22:00.000-07:00

Ingredients:
2 1/2 lb. fresh pork loin
12 garlic cloves, peeled and crushed
1 large onion chopped
1/2 cup sour orange juice (or 1/4 cup orange & 1/4 cup lime juice)
2 cups water
1 cup pure olive oil
1/2 teaspoon salt
1/2 fresh onion sliced into rings
lime wedges
1 teaspoon oregano
1 teaspoon cumin

Directions:
Cut pork into 2" chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator.

Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away, 30-45 minutes. Brown the pork in the oil until crispy on the outside. DO NOT overcook! Add onion slices and saute briefly.

Serve with rice and plantains.

Grilled Pork Tenderloins with grilled Strawberry Salsa

2009-05-21T09:30:00.002-07:00

Meat
» 2 (1 pound) pork tenderloin, trimmed of fat and silver skin
» 3 tablespoons olive oil
» 1 tablespoon ground chili powder
» 2 teaspoons salt
» 1 teaspoon freshly ground black pepper
» 1 teaspoon dried oregano, crumbled

Salsa
» 1 pint strawberries
» 1 tablespoon olive oil
» ½ cup finely chopped red onion
» 2 jalapeno peppers, seeded and minced
» 3 tablespoons minced red bell pepper
» 1 tablespoon finely chopped fresh cilantro
» 2 tablespoon minced garlic
» 3 tablespoons fresh lime juice
» Salt to taste
» Balsamic vinegar, to taste

Heat grill to high. Rub pork tenderloin with oil. Sprinkle evenly with chili powder, salt pepper and oregano. Rub tenderloins well with garlic and drizzle with lime juice.

Brush strawberries lightly with 1 tablespoon olive oil. Place on the grill and cook, turning occasionally, until strawberries have softened slightly, 2 to 3 minutes. Remove strawberries from heat, Dice and place in a bowl, Add red onion, jalapeno pepper, red pepper, cilantro, garlic and lime juice. Stir to combine. Taste and add salt and a splash of balsamic vinegar to taste.

Place tenderloin on the hottest part of the grill. Cook turning occasionally, until well browned on all sides, about 10 minutes. Reduce temperature to low and cover with grill lid. Continue to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.
Remove tenderloin from heat and cover loosely with foil. Let sit 5 to 10 minutes before slicing and serving with strawberry salsa.

Serving » 4

Pat’s Smoked Meatloaf

2009-05-21T09:30:00.001-07:00

» 5 pound ground beef
» 3 eggs
» 2.5 cups of seasoned breadcrumbs
» 2.5 cups of milk
» 1 box (2 packs) onion soup mix (lipton brand suggested)
» 1 cup barbecue sauce, plus additional for serving

Special Equipment
» Large disposable tin pan that can withstand heat and is at least 8 to 10 inches deep
» Wood chips, preferably apple or apricot (hickory is too strong), that have been soaked in juice, beer or other liquid for 20 minutes.
» Aluminum Foil

In a large bowl, combine ground beef, eggs crumbs, milk, soup mix, and desired amount of barbecue sauce. Shape into a loaf and place down in the middle of a large heat-resistant tin pan, making sure that the meat does not touch the sides of the pan.

Prepare a charcoal or gas grill or smoker for indirect cooking, placing a water-filled drip pan under cool side of grill rack. Preheat to 250 degrees. Place soaked wood ships on piece of heavy-duty foil, then fold it over like an envelope to enclose wood. Using a pencil, poke 3 to 4 holes in the top of the foil envelope (don’t poke all the way through).

Place the foil packet directly on coals or gas flames. When wood inside packets start to smoke, place meatloaf pan over indirect heat.

Lower lid rack and cook 2.5 to 3 hours.

Remove pan from heat (be careful as there will be a lot of fat in the pan). Let meatloaf rest 10 to 15 minutes before slicing, and serve with additional sauce.

Serving » 12 to 15

Kalbi, First Iteration

2009-05-13T12:46:00.001-07:00

3 or 4 lbs. Kalbi meat
1/2 apple or Korean pear, minced
1/2 c. soy sauce
1/4 c. cooking wine (try sake to start)
1/2 c. sugar 5 or 6 pieces garlic, minced
1/4 c. sesame oil

Mix all ingredients except the meat in a big bowl. Stiruntil blended. Add the Kalbi meat. Marinate for one day(overnight). Cook on a barbecue grill. It tastes good! Tryit!

Fresh Fruit Smoothie

2009-05-09T21:46:00.000-07:00

8 Cups Ice
2 Cups Fresh Orange Juice
1 Cup Fresh Strawberries
1/4 Fresh Pineapple
1 Large Banana
Skinny 1/8-1/4C Sugar/Splenda
Optional 1/8-1/4C unsweetened Coconut Cream

Combine all in large blender and blend until smooth. Credit to Ben for an impromptu smoothie. It's now a family favorite.

Thai Green Curry with Seafood

2009-04-10T20:49:00.000-07:00

2 Tbs unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white/pale green
3 Tbs minced fresh cilantro, divided
3 garlic cloves, minced
6 Tbs Thai Green Curry Paste
1/2 C water
1 13-14 oz can unsweetened coconut milk
1/4 red jalapeno or 1/2 thai chili
2 kaffir lime leaves or 2Tbs fresh lime juice and 1 Tsp grated lime peel
1 Tbs fish sauce
1 large carrot, thinly sliced (mandoline on bias)
2 Lb large shrimp
2 Tbs minced fresh basil
Steamed Rice (jasmine)

Heat oil in large saucepan over medium heat. Add white/pale green parts of green onions, 1 Tbs cilantro, and garlic. Saute until tender (about 2 minutes). Add curry paste, cook until fragrant (1 minute). Add 1/2 cup water, coconut milk, chiles, lime leaves (or equivalent) and fish sauce. Bring to simmer. Add carrots and simmer until tender (about 5 minutes). Add shrimp and cook until translucent. Add remaining herbs. Serve with rice.

Cold Asian Noodle Salad with Shrimp

2009-04-10T20:41:00.000-07:00

1 6.75 oz package rice stick noodles (maifun)
4 1/2 Tbs fresh lime juie
3 Tbs fish sauce
4 Tbs chili-garlic sauce
2 Tsp sugar
1 Lb. medium shrimp, cooked and deveined
1 8-ounce package sugar snap peas cut into 1/2 in pieces
1 red bell pepp
1/2 C fresh mint leaves
1/2 C (loosely packed) fresh cilantro leaves
1 cup thinly slices cucumbers

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes). Drain. Shock with cold water rinse, drain well. Cut noodles in half with scissors.
Whisk lime juice, fish sauce, chili sauce, and sugar in small bowl. Add 2 Tsp of mixture to shrimp and toss.
Divide noodles among bowls, top with cucumber the rest of the ingredients. Spoon shrimp onto mixture, drizzle with dressing.

Green Goddess Dressing

2009-04-10T20:36:00.000-07:00

1/2 ripe medium avocado
3 Tbs white wine vinegar
1 garlic clove, finely chopped
1 oil packed anchovie, very finely chopped
1 Tsp fresh lemon juice
1/2 Tsp fresh lime juice
1/4 Tsp sugar
3/4 C olive oil
1/4 heavy cream
3 Tbs chopped fresh italian parsley
2 Tbs chopped fresh tarragon
2 Tbs chopped fresh cilantro
1 Tbs chopped resh basil
1 small shallot, finely chopped (about 1 Tbs)

Blend first seven ingredients in prcoessor until coarse puree forms. With processor running, gradually add oil through funnel tube; blend well. Transfer mixture to bowl. Whisk in cream. Add remaining herbs and shallot. Whisk to combine. Chill at least three hours.

To Do List in NYC

2009-02-04T21:23:00.000-08:00

It'll be a while before we head out there, but I like lists, so here I go.

Peter Luger's - an institution among steak houses.
Le Bernardin - for a Frenchy, Eric Ripert seems like the kind of guy I can get behind.
Le Halles - Anthony Bourdain's old stomping ground, and Carlos seems alright too.
That Old School Restaurant that originated all the gourmet food that seems like old people food now but was really innovative. Ben, I'm hoping you can throw me a bone here.

I think I'll be taking a miss on the Iron Chefs' various restaurant in favor of local stuff like dirty water hot dogs, big flat pizzas, and other street food favorites.

In the near term, weneed to do Vegas. That list will follow.

Alton Brown's Orange Caesar Recipe

2009-02-03T21:38:00.000-08:00

Ingredients
8 1/2 ounces freshly squeezed orange juice, divided
1/2 orange, zest finely grated
1/2 cup whole milk
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Directions
Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.

Dungeness Crab Cakes

2009-01-18T19:38:00.000-08:00

Yesterday I picked up a fresh (never frozen) dungeness crab from Albertson's. Today, I decided to make crab cakes. Cindy loved them, as did the kids, so I decided to write down what I did for future reference.

1 Whole, Fresh Dungeness Crab, lumped and picked
1/3-1/2 Cup Mayonnaise
3 Green Onions, Finely Chopped

1T chopped fresh parsley

1/3-1/2 Cup Breadcrumbs

Sprinkle of Old Bay

Limes (or lemons)

Degill and clean the crab to remove the yellowish debris. Lump the crab and pick through, careful not to break the crab too much. Set aside in a bowl.

In a separate bowl, mix mayonnaise, green onions, and parsley until well mixed. Stir in breadcrumbs until the mixture is a thick paste. Carefully combine the paste with the crab. (I folded them together with my hands). Form 5-6 small crab cakes from the mixture (per crab).

On a flat surface, sprinkle bread crumbs and Old Bay. Lightly press crab cakes into breadcrumb/Old Bay mixture. Let stand a few minutes.

After the cakes are formed, in a large saute pan heat 2T of butter in a saute pan over medium-high to high heat until butter bubbles and just starts to brown. Cook until browned, about 40 seconds to 1 min per side. Serve with limes (or lemons immediately)

Spicy Garlic Shrimp

2009-01-18T15:46:00.000-08:00

Follow the garlic shrimp recipe below, adding 2T (or more, to taste) of Olek Sambal chili paste at the end.

Buttermilk Syrup

2009-01-18T15:43:00.000-08:00

Caution: Use a 4-1/2 quart pan (or larger). If pan is too small, it will boil over and make a big mess! This is similar to what is served at Magleby's. Serve on pancakes, french toast or waffles - or boil a little longer and use it as an ice cream topping!

2 cups sugar
3 Tbsp. Karo syrup
1 cube butter
1/2 tsp. baking soda
1 cup buttermilk
2 tsp. vanilla

Mix first five ingredients in a large pan. Bring to a rolling boil for 3 minutes. Remove from heat. Add vanilla. Pour into your favorite syrup pitcher.

Garlic Shrimp

2008-11-18T08:34:00.001-08:00

I loved the garlic shrimp from the shrimp trucks in Kahuku. So, I set about trying to recreate it. It's still not quite right, but here's my best effort:

1 lb large shrimp, raw, shell-on 26-30
2 tbs salt
2 tbs sugar

2 tbs butter
2 tbs extra virgin olive oil
2-3 cloves garlic (depending on how 'garlicky you like it')

Place shrimp, salt, and sugar in a large bowl and fill with enough water to cover the shrimp completely. Let brine for 20-30 minutes. Rinse lightly and drain.

Add butter and extra virgin olive oil to a large saute pan and melt at medium-high heat. As the butter begins to bubble, press the garlic directly into the saute pan and swirl until fragrant - about 20 seconds. Add shrimp immediately in a single layer allowing it to cook on one side until pink - 1-2 minutes. Turn and cook until uncooked side pink as well, another 1-2 minutes. Remove shrimp from the pan and reduce remaining juices to desired consistency - add shrimp and serve over short-grain rice.

Homemade Chili Powder

2008-10-19T20:42:00.000-07:00

This is Alton Brown's recipe for homemade chili powder. Once you've had fresh, you'll never go back. This chili powder will keep for about six months. Shop the Mexican aisle of your local grocery store to find these ingredients.

Ingredients:

3 dried ancho chiles

3 cascabel chiles

3 arbol chiles

2 tbsp. whole cumin

2 tbsp. garlic powder

1 tsp. smoked paprika (or regular)

1 tbsp. dired oregano

Directions:

Cut the top stem off the dried chiles and dump out all the seeds. Cut up the chiles and roast them, along with the whole cumin, in a pan to release the flavors. Remove from heat.

In a blender, combine all the ingredients and blend until a powder. Store in a jar for up to six months.

Pressure Cooker Chili (Alton Brown adaptation)

2008-10-19T20:29:00.000-07:00

A few things that really set this chili recipe apart is the pressure cooking, the homemade chili powder, and the corn chips. It's not too hot, just right. But it still may be a touch too spicy for children. This will feed four people easily with everyone getting full.

Start by making a homemade batch of chili powder.

Ingredients
3 pounds stew meat (2 pounds beef and 1 pound pork; you can also use some bacon for some of the pork)
2 teaspoons vegetable oil
1 1/2 teaspoons kosher salt
12 ounces of chicken stock
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped

2 tbsp. brown sugar
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder (homemade)
1 teaspoon ground cumin

Directions
Place the meat in a large mixing bowl and toss with the vegetable oil and salt. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the chicken stock to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, brown sugar, and ground cumin and stir to combine. Fisher cooking tip: Have your souz chef (Cindy) place all the secondary ingredients into little ramekins for easy dumping.

Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Numbers for Next Luau and Lessons Learned

2008-09-07T16:41:00.000-07:00

Entrees:
140 pounds of chicken
1 Gallon Soy Sauce
4 46 oz cans Pineapple Juice

3 Batches 'Ekolu Sauce include:
3 Large cans Pineapple
1 Large bag Brown Sugar
Soy Sauce to taste (from gallon)

40 pounds of sirloin
6 Bottles Kalbi Sauce

10 Costco packages of sausage
3 Bottles Chimichurri including:
5 Large Heads Garlic
5 Bunches Parsley
1 Small Bottle Olive Oil
Medium Bottle Red Wine Vinegar

100 pounds of pork
2 bottles liquid smoke
1 box kosher salt

20 pounds of potatoes
Five pounds of carrots
1 64 oz. bottle Best Foods Mayo
4-5 Lemons

10 pounds of rice (precooked weight)

Notecards w/pictures, in order on the line:

Rice: Short grain rice
Serving suggestion: Good to temper everything, I like it with Yoshida's Sauce and Potato Salad.

Kalua Pork:
Slow Roasted, Smoked Pork
Serving suggestion: Great alone, with rice, or with poi.

'Ekolu Chicken:
Teriyaki Style Chicken with Homemade Teriyaki Sauce
Serving suggestion: Great alone or with rice. Add additional homemade teriyaki sauce to taste.

Homemade Teriyaki Sauce

Kalbi Top Sirloin:
Sliced Sirloin with Korean Style Kalbi Sauce

Choripan:
Mild Italian Sausages
Argentine Style Bread

Chimichurri Sauce:
Garlic and Parsley sauce suggested for use on sausages

Chicken and Long Rice:
Soy bean thread (Long Rice)
Ginger, Tomatoes, and Chicken
Serving Suggestion: Spoon over rice with soy sauce.

Lomilomi Salmon:
Raw Salmon with Vine Ripened Tomatoes, Scallions, and Sea Salt
Serving Suggestion: Eat with poi

Poi:
Cooked, pounded, and strained taro root.
Serving suggestion: An acquired taste. Eat with pig, kalbi, and/or lomi salmon

Haupia:
Uncle Kuhia's home made coconut pudding made with coconut milk and dairy milk. Tinted haupia include additional fruit flavors.

Assorted Salads, Deserts, Fruits from the Crowd

Lessons:
Bring Plenty of Water and Soda and get something for the water hose.
Bring 2-3 tables for use in the prep area.

For prep table, bring kitchen shears, a stack of clean dry towels, a large chef's knife, large cuttingtwo sets of long tongs, a cleaver, towels with a disinfectant liquid, and used towel bins.

Considered 30-40 hot dogs for picky kids.

Additional Equipment to Acquire:
Large cooler or insulated equipment rack(s)
More extra long tongs.
Extra long tongs
Better quanity-sized spill proof sauce containers for transport and filling sauce bottles.

Chiramatsu's Providence in Los Angeles

2008-07-06T19:15:00.000-07:00

Just a note to remember to go to Chimaratsu's Providence restaurant in L.A. next time we're in southern California. Tonight he beat Iron Chef Morimoto with the secret ingredient of black fish. Unbelievable.

Stuffed Shrimp Appetizers

2008-06-28T21:15:00.000-07:00

1 pound large shrimp , uncooked (31-40 size are okay, 21-30 would be better)
3/4 cup soda cracker crumbs (about 18 crackers)
3 tablespoons butter, melted
1 (6-ounce) can minced clams
2 tablespoons finely chopped fresh parsley leaves
1/8 teaspoon garlic powder
Salt and pepper
1/3 cup sherry (dry or sweet)
Parsley sprigs for garnish
L emon wedges for garnish

Preheat oven to 350 degrees F. Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.

In a medium bowl, combine the cracker crumbs, butter, clams (including liquid), parsley, garlic powder, salt and pepper to taste. Stuff each of the shrimp with the clam mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.
Bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven. To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.
Makes 4 servings.

Japanese Mayo

2008-05-30T14:06:00.001-07:00

Japanese Mayonnaise (Tamago- no-moto)I usually find it easiest to buy Japanese mayonnaise, from either an Asian market or from Hughes Market supermarkets in the Southwest. It comes in a convenient plastic squeeze bottle. Several people have asked about a recipe for this mayonnaise, and I recently found the following one.
3 egg yolks
1/2 teaspoon lemon juice
1-1/2 oz (50 g) white miso *
1 cup salad oil
salt to taste
sprinkle of white pepper
a pinch of grated yuzu**, lime, or lemon peel
* miso is salty paste of fermented soy beans. It is available
in Asian markets and some health food stores. White miso is used
for soups and dressings.
** yuzu is a Japanese orange used only for its rind. Kaffir
lime used in Thai or Malaysian food is an alternative, as is lemon or
lime rind.
Beat the egg yolks and lemon juice with a wooden spoon in a bowl. Continue to beat, adding the salad oil a few drops at a time until the mixture begins to emulsify. Keep on adding the rest of the oil, then stir in the miso and the seasonings.
Refrigerate in a squeeze bottle.
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Back to previous topic (Ginger).
Jump to next topic (California Roll).

Salsa Verde Tortilla Stacks

2008-03-20T05:02:00.000-07:00

This is a recipe gleaned from Bon Appetit, but I simplified it by using a lot of canned ingredients, so it could be an easy weekly dinner.

Ingredients:
Cut-up chicken (You can use canned chicken.)
Canned (or bottled) Salsa Verde
Sour cream
Cheese (You can use manchego, mozzarella, queso fresco, etc.)
Tortillas
Canned green chilis

Directions:
If you have the time and inclination, roast a whole chicken by sprinkling it with seasoning salt and roasting it in a roasting pan in a 350 degree oven for 20 minutes/pound. Let the chicken cool a bit. (Or use store-bought roasted chicken or use canned chicken.)

In a casserole dish in a size of your choosing, sprinkle about 1/4 a cup of salsa verde on the bottom of the casserole dish. Place a layer of tortillas over the salsa verde. The tortillas will overlap. Next spread a layer of green chilis, then a layer of sour cream, a layer of shredded chicken, a layer of salsa verde, and a layer of cheese. Repeat the layers as much as you want until it fills up the casserole pan (about three times should suffice). Place casserole dish in a 350 degree oven for 20 to 30 minutes or until the cheese is golden. Seriously good and easy eats.

Roast Leg of Lamb

2008-03-19T20:20:00.000-07:00

1/2 C finely chopped fresh mint plus sprigs for garnish
1/2C chopped fresh italian parsley
1/2C olive oil
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 6lb boned leg of lamb

Stir chopped mint and next four ingredients in small bowl. Place lamb boned side up on work surface. Sprink with kosher salt and pepper

Cook at 450 until thickest part register 130-135 for medium rare

Sauce
1L Cranberry OR pomegranate juice - reduce by 3/4 or until consistency of thick syrup. Serve with finished lamb as a garnish.

Cafe Rio Ranch Dressing

2008-03-04T17:41:00.000-08:00

Cafe Rio Creamy Tomatillo Dressing

3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise*
1/3 to 1/2 cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper

Combine all ingredients in a blender and refrigerate at least one hour.

*For a thicker dressing reduce mayonnaise to 1/2 cup and add 1/2 cup sour cream to mixture.

Garlic Bread

2008-03-01T17:18:00.000-08:00

There weren't any copyright claims on the source, so I helped myself.

1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Method 1 - Toasted

1 Preheat oven to 350°F.

2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Chorizo (In English)

2008-02-15T16:24:00.000-08:00

Sausage Creole blend

Ingredientes para 10 kilos de chorizos. Ingredients for 10 kilos of sausages.

4 kilos de carne de cerdo. 4 kilograms of pork.

2 kilos de tocino de cerdo. 2 kilos of pork bacon.

4 kilos de carne de vaca. 4 kilos of beef.

220 gramos de sal. 220 grams of salt.

50 gramos de ají molido. 50 grams of milled pepper.

20 gramos de pimienta negra molida. 20 grams of ground black pepper.

10 gramos de nuez moscada molida. 10 grams of nutmeg.

Una cabeza de ajo chica. A head of garlic girl. 1 vaso de vino blanco o tinto. 1 glass of white wine or red.

Semillas de hinojo salvaje. Seeds of wild fennel. Se puede remplazar con kummel. It can be replaced with hake.

15/17 metros de tripa salada para embutir. 15/17 meters casing for salt sunk.

5 gramos de nitrato de sodio. 5 grams of sodium nitrate.

Preparación Preparation

Con una máquina tritura carne y disco grueso, pique la carne hecha trozos, luego el tocino. With a machine shredded meat and thick disk, pique meat made pieces, then bacon. Vierta todo en un recipiente y agregue todos los condimentos. Pour everything into a bowl and add all the seasonings. Mezcle y amase. Mix and knead.

Caliente el vino y agréguele los dientes de ajo bien picados y sin hervir cocine tres minutos. Heat the wine and add the garlic cloves, chopped and well unboiled cook three minutes. Cuele, deseche el líquido e incorpórelos a la preparación volviendo a amasar. Strain, discard the liquid and incorpórelos the preparation returning to amass. Conserve en la heladera no tan fría hasta el día siguiente. Keep in refrigerator not so cold until the following day.

La preparación de la tripa se hace desalándola con abundante agua corriente, luego se sumerge en agua con el nitrito disuelto para evitar una indeseada putrefacción. The preparation of the casing becomes desalándola with abundant running water, then immersed in water with dissolved nitrite to prevent an unwanted putrefaction. Previo el rellenado cuélguela para que se escurra bien. Previous backfilling cuélguela to drain well.

El rellenado puede hacerlo con un simple embudo, bastante grande, juntando la tripa en el pico del mismo, haciendo que se desfile durante el llenado que no debe ser muy apretado. Filling can do with a single funnel, a big one, bringing together the casing at the peak of the same, making them parade during filling that should not be very tight.

La distancia de la atadura de cada chorizo es a gusto del consumidor, generalmente de 13 a 15 centímetros para que no se diga que se está sirviendo una miseria... The distance from the brace each sausage is a taste of the consumer, usually between 13 and 15 centimetres to not be said to be serving a pittance ... Hágalos descansar un día al gancho y en la heladera. Have them rest for a day to hook in the refrigerator.

Es preferible asarlos a la parrilla con brasas de madera dura, generalmente durante 15 minutos de cada lado, sin pincharlos, para que se cocinen con sus propio jugo. It is preferable to asarlos grilled with embers of hardwood, usually for 15 minutes on each side, without pincharlos, to be cooked with their own juice.

Estos chorizos son preferidos por los argentinos a los de puro cerdo para ser secados durante al menos 40 días, en un lugar seco, fresco y poco ventilado. These sausages are preferred by the Argentines to pure pork to be dried for at least 40 days in a dry, cool and little ventilation. En el día 41 pueden recibir el primer corte, oblicuamente, para comprobar la consistencia, el aroma, y el sabor. On day 41 can receive the first cut obliquely to check consistency, aroma and flavor.

Chorizo Pt. 1

2008-02-15T16:07:00.000-08:00

Chorizo criollo mezcla

Ingredientes para 10 kilos de chorizos.

4 kilos de carne de cerdo.

2 kilos de tocino de cerdo.

4 kilos de carne de vaca.

220 gramos de sal.

50 gramos de ají molido.

20 gramos de pimienta negra molida.

10 gramos de nuez moscada molida.

Una cabeza de ajo chica. 1 vaso de vino blanco o tinto.

Semillas de hinojo salvaje. Se puede remplazar con kummel.

15/17 metros de tripa salada para embutir.

5 gramos de nitrato de sodio.

Preparación

Con una máquina tritura carne y disco grueso, pique la carne hecha trozos, luego el tocino. Vierta todo en un recipiente y agregue todos los condimentos. Mezcle y amase.

Caliente el vino y agréguele los dientes de ajo bien picados y sin hervir cocine tres minutos. Cuele, deseche el líquido e incorpórelos a la preparación volviendo a amasar. Conserve en la heladera no tan fría hasta el día siguiente.

La preparación de la tripa se hace desalándola con abundante agua corriente, luego se sumerge en agua con el nitrito disuelto para evitar una indeseada putrefacción. Previo el rellenado cuélguela para que se escurra bien.

El rellenado puede hacerlo con un simple embudo, bastante grande, juntando la tripa en el pico del mismo, haciendo que se desfile durante el llenado que no debe ser muy apretado.

La distancia de la atadura de cada chorizo es a gusto del consumidor, generalmente de 13 a 15 centímetros para que no se diga que se está sirviendo una miseria... Hágalos descansar un día al gancho y en la heladera.

Es preferible asarlos a la parrilla con brasas de madera dura, generalmente durante 15 minutos de cada lado, sin pincharlos, para que se cocinen con sus propio jugo.

Estos chorizos son preferidos por los argentinos a los de puro cerdo para ser secados durante al menos 40 días, en un lugar seco, fresco y poco ventilado. En el día 41 pueden recibir el primer corte, oblicuamente, para comprobar la consistencia, el aroma, y el sabor

Haupia

2008-02-01T19:10:00.000-08:00

I love this stuff. I'll eat it until I get sick.

Mix and heat to low bubble over medium to medium-high heat
4 Cups Coconut milk
1 1/2 Cups water

Separately combine
1 1/2 Cups sugar
1 Cup milk
1 1/4 Cups Cornstarch

Vigorously whisk the hot mixture while adding the Cornstarch slurry.

Cook until the cornstarch blooms - when it goes it happens quick. As soon as it thickens remove from heat for medium consistency. Cook longer for more of a jello texture.

Pour immediatel into pan and cool.

Let's do this thing

2008-02-01T19:00:00.000-08:00

The purpose of this blog is to put in one place my favorite recipes so I can easily find them. So, let's start.

Sushi Recipes

Tamago
4 eggs
3 spoons of mirin
2 spoons of soy sauce
2 spoons of sugar
a rectangular pan

Spicy Sauce - For Philly and Spicy Fish Rolls
1 tsp chili paste
2 tbs qp japanese mayo
1/2 tsp mirin
2 tbs chopped green onion
1 tsp lemon zest

Sushi Rice
500 ml rice
600 ml water
60 ml rice vinegar
30 ml sugar
5 ml salt
I've setted on the Marukan Sushi Vinegar or Seasoned vinegar and omit the sugar and salt