Char Kway Teow

Singaporean street style noodles. Very comfort foody.

Char Kway Teow
Serves 4

* 1 lbs thick rice stick noodle or flat rice noodle
* 4 tbsp garlic, minced
* 2 red chili, minced
* 1/2 bag bean sprouts (2 handfuls)
* 3 scallions, batons
* 1 lbs Chinese greens, prepared
* 1.5 lbs pre-cooked protein - shrimp, squid, pork, etc
* 3 eggs, beaten
* 2 tbsp fish sauce
* 3 tbsp kecap manis (sweet dark soy sauce)

Directions

1. Cook the noodles. Drain and set aside.
2. Fry garlic and chili until garlic is fragrant and golden brown.
3. Add the greens, and cook halfway. Add the bean sprouts, and cook until the greens are almost done. Remove.
4. Add the noodles, and get them moved around and colored a bit.
5. Add the beaten egg and fry it together with the noodles.
6. Pour the fish sauce and sweet dark soy sauce over the noodles and fry all ingredients together for another minute before adding everything into the pan. Add a bit of water, toss to combine.
7. Serve with cilantro, hot sauce, lime, etc

Feijoada

The national dish of Brazil.

Feijoada Completa
8-10 servings

Olive oil
1 huge onion, chopped
2 cloves garlic, chopped
1 habanero pepper, minced
2 tsp paprika
2 bay leaves
Salt and Pepper
1 pound chorizo, sliced 1/4-inch thick
1 pound baby back ribs, cut into individual ribs
1 pound carne seca, blade steak, beef jerky, other random stewable meat
1 pound dried black beans
~10 cups water

1 bunch collard or kale greens, sauteed
White Rice
Hot Sauce


In a stockpot, saute the the onions, garlic, habanero, and bay leaves. Season with salt pepper, and paprika. Saute for 5 minutes.
Add the sausage, and cook for 4 minutes. Add the other meats, beans and water.
Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered.
Using the back of a ladle, mash some of the beans to thicken things up some. Reseason with salt and pepper if needed.
To serve, mix in the greens, and spoon over a relatively small amount of rice.

Mee Rebus

Malaysian street noodles with sweet potato gravy.

Mee Rebus
Serves 4

12oz dried asian noodles (chow mein, soba, udon)
5 Cups beef stock
Vegetable oil
2 cloves garlic, minced
2 tbsp Chili garlic paste
1 tbsp Coriander powder
1/2 tsp Tumeric
1 Inch fresh ginger, minced
2 Shallots. minced
2 sweet potatoes, peeled, cooked and mashed
Salt to taste
Juice of 1 lime
1 Tbs Fish sauce

For Garnishing:
1 brick tofu, cubed
1 small package bean sprouts
2 Scallions, sliced
1 lb Short Bok Choy or similar
Cilantro

Cooking Instructions:
Heat saucepan on medium flame, add vegetable oil.
Cook paste. garlic, ginger, spices, shallot until quite toasted.
Add beef stock, bring it to a boil. Slowly add the mashed potato to the stock until a gravy-like consistency is reached.
Simmer gently 8 to 10 minutes.
Add gravy to the noodles, and add vegetables as well. Mix and let residual heat cook the vegetables.
Top with extra hot sauce.

Nice Healthy Stir-Fry

Thai/Viet Tofu with Watercress and Pak Choy
Serves...2-3?

5 heads (maybe 1 pound) of small Pak Choy (pale green little choy). Bottoms sliced and tops halved.
1 handful broccoli florets, washed and par-cooked. (I had leftovers)
1 brick extra firm Tofu - drained, cubed and warmed up.
1 small shallot, minced (leftovers!)
1 knob ginger, minced
2 Tbs Sriracha sauce
3-4 Tbs Soy Sauce
1 bunch Watercress, stems trimmed.
2 scallions, thin sliced
Rice

Prep everything. Warm up the tofu.
Stir-fry the broccoli and pak choy, reserve. Dump the tofu on top.
Stir-fry the shallot and garlic for a bit. Add the sriracha and cook for a minute.
Add the hard vegetables and tofu back, and add soy sauce. Add watercress and wilt.
Finish with scallions, and serve over rice.

Eat Mee Soup

Spicy clam soup ended up tasting like Prawn Mee soup. Which is awesome. Because Prawn Mee soup is pretty much the best thing ever.

Spicy Clam and Udon Soup
Serves 4

1/2 lb dried udon, soba, etc
2 tsp Sesame oil
2 garlic cloves, minced
1 tsp minced ginger
2 tsp Siracha/Chili Garlic Sauce/Sambal
1 tsp Cayenne
1 tsp Sugar
2 cups Clam juice (2 bottles)
2 cups water
2 doz Littleneck clams, scrubbed
12 oz wilting greens - Baby spinach+Watercress+Sprouts would be best
3 scallions, sliced

Cook the noodles until almost done, drain.
Heat the sesame oil in a big pot. Add the garlic, ginger, sauce, cayenne, and sugar. Don't add salt.
Once this has cooked a bit, add the water and clam juice. Bring to a boil.
Add the clams and cook until they open - about 5 minutes. Remove the clams and shuck.
Add the noodles and vegetables, and cook until the greens have wilted.
Add clams and serve.

Pork Picadillo

Pork Mango Picadillo
Serves 4

1 lb ground pork
1 small onion, thin sliced
1 habanero pepper, minced
2 cloves garlic minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano, crushed
1 tsp dried thyme, crushed
1 jar of hot salsa
1 mango, peeled, pitted, cubed
2 Tbsp smoked almonds, chopped
4+ Tbsp cilantro leaves
Hot cooked white or yellow rice

In a large skillet cook the ground pork until it is no longer pink. Drain off fat.
Stir in onions, garlic, cinamon, coriander, oregano, thyme. Cook and stir for 2 minutes more. Gently stir in salsa and mango.
Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro.

Serve with rice.

Brazilian Chili

Brazilian Style Black-Bean Stew
Serves 6

Canola Oil
1/2 pound chorizo, chopped
1 med onion, chopped
1 Tbs cumin
2 tsp Paprika
2 cloves garlic, minced
2 pounds sweet potato, diced
1 red bell pepper, diced
28oz crushed tomatoes
1 habanero pepper, minced
1.5 cups water or chicken stock
2 cans black beans, drained
2 mangoes, diced
salt
1/4 cup chopped cilantro

Render chorizo in oil, for about 5 minutes. Add onion, garlic, and spices.
After a few minutes, add sweet potato, bell pepper, tomato, chile, water, and salt. Bring to a boil and then simmer 15 minutes, or until potatoes are done.
Add beans to the pot, and heat through. Add mango and cilantro and serve.

Thanksgiving 07: Drink

Pomegranate Sangria

1 bottle red wine
2 cups pomegranate juice
1/2 cup brandy
1/2 cup Triple Sec
1/4 cup simple syrup (equal amounts sugar and water, heated until sugar

dissolves, cooled)
1/4 cup pomegranate seeds
1/2 large orange, halved and thinly sliced

Combine all ingredients in a pitcher, cover and refrigerate for at least

4 hours or up to 48 hours before serving. Serve over ice.

Thanksgiving 07: Taters

Whipped Sweet Potatoes and Caramelized Bananas

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1/2 stick butter
2-3 Tbs cup maple syrup
Kosher salt

Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with

a fork, put them in a roasting pan and roast for 45 minutes.
Slice bananas and toss with honey or sugar or maple syrup.
Caramelize bananas some, and add to sweet potatoes and butter.
Mash.

Thanksgiving 07: Sprouts

Sautéed Brussels Sprouts with Bacon
serves 4

1.5 pounds Brussels sprouts
1/4 pound thick-cut sliced bacon
Salt and pepper
1 tablespoon wine vinegar, or to taste
Procedure

1. Trim off any wilted leaves from the Brussels sprouts, and then trim the base. Cut each sprout in half through the stem. Cut the bacon slices crosswise into strips 1 inch long and about 1/4 inch wide.

2. In a large sauté pan or a wok, heat the bacon over medium heat for about 10 minutes, or until it just begins to turn crispy. Add the brussels sprouts, turn the heat to high, and stir for about 10 minutes f, or the halves soften (bite into one to test). Season with salt, pepper, and vinegar.

Thanksgiving 07: Dressing

Caramelized Onion and Cornbread Dressing
Yield: 6 to 8 servings

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, crumbled
A handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/2 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F. Get a 9x13" pan.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and bake 30 minutes, or until crisp on top.

Thanksgiving 07: Turkey

Thanksgiving dinner for 7, 2007. Featuring the next few posts.

Pomegranate Glazed Turkey

Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper

Turkey:
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

Preheat oven to 450 degrees F.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Carving: Carve butcher style.
Take off thighs, wings, and breasts whole. Separate thighs and legs. Debone thighs and cut into thicker slices. Cut breasts in "steaks" leaving skin on each slice.

Chicken Divan

Kickin it way old school

Chicken Divan
For 4

6 boneless chicken breast halves
Enough broccoli to line a 9x13" pan - about 1 big head
<1 cup mayo
1 can Cream of Chicken soup
1 Tbs lemon juice
1 Tbs curry powder
Bread crumbs, parmesan
Rice

Preheat over to 325F
Cut broccoli into...strips I guess. Slender but tall trees. Par-cook until just softened.
Line a 9x13" pan with the broccoli. Arrange chicken on top, and season it.
Mix mayo/"soup"/curry/lemon. Pour evenly over everything.
Top with bread crumbs and parmesan, and pepper.
Bake 45 minutes, or until bubbly.
Serve over rice.

How to eat this is a matter of controversy. I've been eating this since I was a little kid, and I prefer to cut everything up and make a big mix of stuff on the plate.

Random Crap in a Pan

Clearing out the Fridge...

Braised Chicken with Brussels Sprouts
For one

1 Chicken breast half, seasoned and splayed
1 package Brussels Sprouts, cleaned and cut
A little frozen spinach
3/4 cup Chicken Stock
2 Tbs Italian jarred hot peppers (like for a sub)
1 clove garlic
Some pine nuts I think
Big pinch rosemary

In a 12-inch pan, heat olive oil.
Brown the sprouts with garlic. Season. Once sprouts are starting to brown, make a hole in the middle and start browning the chicken.
Once sprouts are well browned, remove and reserve. Brown the chicken on both sides.
Add stock, peppers, nuts, and rosemary to the pan to deglaze. Braise chicken until almost done.
Add spinach and sprouts and cook until everything is done and hot. Serve in a big pile of ugly.

Pasta with Sausage and Other Greens (Escarole)

Penne with Sausage and Escarole
Serves 4

1 lb Hot Sausage, intact
1 lb Penne
Olive Oil
2 gloves garlic, thin sliced
2 wax peppers, chopped
2 Tbs Chopped (fresh) Rosemary
Chile Flake
2 bunches escarole or chicory, or 1 gigantor head of chicory like I got.

Cook the sausages until brown and almost done. Slice 1/2 inch thick.
Make pasta, reserve 1 cup liquid (or get 1 cup chicken stock)

In a very large pan, saute garlic, peppers, rosemary, and flakes. Season.
Add Escarole (in 1 inch slices) in batches, until it fits.
Add the sausage and liquid and cook for a few minutes.

Steak in the Style of Chicken

So bad, but so good.

Chicken Fried Steak

Cubed Steak
Salt and Pepper
Flour
Thyme
Milk
Oil

Season whatever amount of "steak" and coat with flour. Let sit at least 15 minutes
Heat oil for frying in a saute pan, brown the steaks.

Modular Fried Rice

Fried rice, in modules.

Basic Fried Rice
For 2+

(Protein)
1 tsp minced ginger
2 tsp minced garlic
1 jalapeno, minced
1/4 small onion, diced
2 eggs, beaten with 1 Tbs milk
(Vegetable)
Cooked, cooled, and partially reheated rice, from about 1.5 cups raw
1 Tbs Soy sauce
2 scallion, chopped
Drizzle sesame oil

In a wok, quickly stir-fry ginger and garlic. Add onion and pepper and cook briefly.
Add egg, and stir-fry until just setting. Add everything else, get it all warm, and you're done.

When adding protein, cook said protein ahead, and remove. Add back in with everything else.
When adding vegetable, stir fry after eggs go in, but before the big dump of other stuff.

Some additions for this portion:
2 chicken breast halves
1/2 lbs chorizo
1/2 lbs lapchong/chinese sausage
1/2 lbs of anything else besides steak or fish I guess. Tofu included.
1 bok choy or Napa cabbage, chopped
3 cups broccoli crowns
3 cups mixed chinese veg (bamboo shoots, mushrooms, babycorn, etc)
1 cup peas

Genealogy Stew

My genealogy in stew form. Polish, Lithuanian, Russian, and more

Kielbasi Soup
Serves 4?

1 lbs Kielbasa, diced
1 huge onion, fine chop
2 ribs celery, fine chop
2 cloves minced garlic
1 tsp Caraway seeds
1 cup Apple Cider or Juice
2 lbs Sauerkraut, drained and lightly rinsed
6 cups (1 giant can) Chicken stock
1 bottle beer
2 red potatoes, scrubbed and cubed
1/2 tsp Thyme
1/4 cup apple cider vinegar

Caramelize kielbasa in a soup pot. Add onion and celery, and saute. Add garlic and caraway, and season aggressively.
Once garlic has softened, deglaze with cider/juice, and reduce well.
Add kraut, broth, beer, and thyme. Bring to a boil, and simmer about 45 mins, until potatoes are done.
Finish with vinegar.

Simple Pasta, with Mussels

Linguine with Mussels and Kale
Serves 6

1 lbs Linguine
Olive Oil
1 med onion, thin 1/4 moons
2 cloves garlic, superthin sliced
1 tsp Chile flakes
2 lbs cultivated Mussels, prepared
1 small bunch Kale, prepped and rough chopped

Cook pasta, reserve 1 cup liquid
Put kale into the microwave for a little while, until it shrinks a bunch. This way it fits into the pan easier.
Saute onion, garlic and chile. Season.
Add mussels, and cook covered until they just start to open. Add kale, mix, and cook until the mussels are done.
Mix with the linguine, and cooking water if necessary.

Basic Red Sauce

Basic Tomato Sauce
Makes about 60oz

Olive oil
1 med Onion, chopped
2 sticks celery, fine chopped
3 cloves garlic, super-thin sliced
1 Tbs Chile flakes
Salt and Pepper
2 28oz cans Crushed Tomatoes
1/4c Wine (any color)
1 jar/container Green Olives, pitted and sliced
1 tsp Oregano
1/2 tsp Thyme
1 handful Basil, rough chopped

Saute onion, celery, garlic, and chile in oil. Season.
Add tomatoes, wine, olives, oregano, and thyme. Stir to combine, and simmer partially covered for 1 hour.
Finish with a glug of olive oil and the basil. Re-season if necessary.

Old Timey Soup

One of the staples of early American slave food, as a soup.

Hoppin John Soup
Serves 6

1 larger onion, diced
2 sticks celery, diced
1 clove garlic, minced
Salt and Pepper
Olive Oil
3 cups diced ham, rinds reserved
2 Qt Chicken Stock
2 lbs frozen Blackeye Peas, defrosted if possible
1 bunch Collards, de-ribbed and chopped
1/4 cup apple cider vinegar
Tabasco, to taste

In a soup pot, saute onion. garlic and celery. Season, and cook until soft. Add ham and cook another 10 minutes.
Add stock, rinds, and peas. Bring to a boil, and simmer 1 hour.
Add greens and simmer 45 mins-1 hour more.
Remove rinds and puree about half of the soup, and return to the pot.
Finish with vinegar and Tabasco, to taste.

Lesson Learned

Note to self:

Do not substitute steamer clams for littleneck clams. Or for anything. Or use steamers, ever. They really suck. Unless you like sand.
And the big ones look like small geoducks.

Kthx

Chicken Dinner, Caribe

A complete Caribbean chicken dinner - and I even made the recipe up myself!

Caribbean Braised Chicken with Mashed Yucca and Mojo
Serves 4

Chicken:
8 Chicken Thighs, cleaned and seasoned with Creole/Jerk spices
1 Tbs Achiote Paste or Olive Oil
1 large shallot or 1/3 onion, minced
1 habanero pepper, minced
3 cloves garlic, minced
Juice of 1 Orange, Juice of 1 Lime
1 tbs Cilantro, chopped
1/2c White Wine
1 Mango, diced
1 can Corn, drained
1/2 jar sliced pimento olives
Cilantro

Yucca
1.5 lbs (1 Bag) frozen Yuca, thawed and cubed
2 Tbs Olive Oil
2 Cloves garlic, minced
Juice of 1 Orange and 1 Lime

Chicken
1. Season chicken. Sear in a pan over high hear. Reserve.
2. Heat achiote paste or olive oil in a pan, and saute garlic/onion/habanero. Deglaze with orange/lime juice, wine and cilantro. Season.
3. Add chicken back to the pan. Bring to a boil, cover, and braise 20 minutes over medium-low heat.
4. Add mango,corn, and olives and braise another few minutes, until mango softens some.
5. Season to taste, and finish with a handful chopped cilantro.

Yuca
1. Cook yuca like potatoes for mashing - to fork tender
2. Drain and add juices, garlic, olive oil, and season.
3. Mash and eat.

Kinda Southern Pasta

This works with that scary no-fat "Half-and-Half" too, just add a little sour cream and cornstarch slurry to help it thicken.

Pasta with Ham and Peas

1 lbs Small Shells or Macaroni
Olive Oil
4 cloves garlic, chopped
1 10oz package peas, thawed
1 8oz package nice mushrooms, sliced
1/4 lbs chopped ham
1.25 cups Cream
1 cup Chicken Stock
1/4 cup Parmesan
1/4 cup Dill, chopped

Cook the pasta
Saute garlic in a pan. Add ham and mushrooms, and brown. Add peas and warm everything.
Add cream and stock, and bring to a simmer. Simmer 5 minutes, or until thickened some.
Mix everything together, and eat.

Cheater Latin Chicken and Rice

This is cheating so bad. But for a weeknight, it works good enough.

Shortcut Brazilian Chicken and Rice

1.5 lbs Chicken Thighs, 1/2inch slices (Don't use much salt)
1 Medium chile pepper, minced. (medium = jalapeno, serrano, thai, etc)
4 cloves garlic, minced
1 tsp Orange Rind, Minced
1 cup water
Juice of 1 Orange
1 Box (Goya) Yellow Rice+Mix
1/2 a jar pimento olives, halved
Pepper
1 cup Peas, defrosted
1 large handful Cilantro, Chopped

In a big skillet, brown the chicken in olive oil. Add garlic, chile, and rind when chicken is close to done browning.
Add water and orange juice to deglaze, bring to a boil.
Add rice, seasoning, and olives and bring to a boil. Cover and simmer 20 minutes (or until done.)
Add peas and cilantro, and stir to mix and warm the peas.

Weirdo Mashed Potatoes

I was assigned the job of making mashed potatoes for our Erev Yom Kippur dinner the other night. But what did I see but a random mix of fancypants organic malnourished little yukon, red, and Peruvian purple potatoes! But in the end, this worked quite well.

Technicolor Mashed Potatoes
Served 6

Mixed little potatoes, mostly Peruvian purples. Enough to fill a 3-Quart saucepan.
4T Butter
~1.25c Milk/Cream
Lotsa Salt, Pepper
8 or so gigantic chives, about 1/2 cup chopped

Scrub and cut up the potatoes. Boil them (skin on).
Make mashed potatoes!
Eat them! Amazingly enough, they won't look like purple nastyness.

Somewhat Fusioned Risotto

Risotto with Edamame and Mushrooms

1oz Dried Mushrooms
2 cups hot water

3 cups chicken stock
2 shallots, fine chop
1 clove garlic, minced
2T butter + 2T Olive oil
Zest of 1/2 Lemon
1.5 cups Arborio Rice
1 cup white wine

~4oz Arugula, chopped. (Whole if baby arugula)
1 package Edamame, cooked
Juice of 1/2 lemon
Salt, Pepper
Parsley
Parmesan

Bring mushrooms and water to a boil, and steep off the heat for 10 minutes. Remove mushrooms and roughly chop. Pour the liquid into a pot with the stock, and keep hot.
Make risotto with next ingredients, until it needs maybe 1 more ladle of liquid.
Add edamame and mushrooms, and mix.
After a few minutes, add arugula and stir until it wilts. Finish with parsley and parmesan.

Pasta with Salami?

My Zaydee would approve.

Baked Rigatoni with Salami

Serves 4+ (one 9x13 casserole's worth)

2/3 a Salami, thin sliced, divided
1 red onion, halved and sliced
2 clove garlic, chopped
1 tsp Fennel Seeds
1 tsp Chile Flakes
4 Tbs Balsamic Vinegar
1 can Petite Diced Tomato, drained
3 Tbs Creme Fraiche or light Sour Cream
1 bunch Basil
1 Tbs chopped parsley
Salt and Pepper
1 Ball Smoked Mozzarella, thin sliced
1 lbs Rigatoni or Ziti or etc

Preheat the oven to 375, spray-grease a 9/13" baking pan.
Make the pasta
In a large skillet, fry 1/2 of the sliced salami in Olive oil (it'll curl up; tis ok) until crisp.Add the onion, garlic, chile, and fennel seeds. Season.
Once veg are soft, add the vinegar, tomatoes, sour cream, and basil. Simmer a few minutes and season.
Mix the sauce with the cooked rigatoni, and pour into the baking pan. Top with reserved salami and the mozzarella.
Bake 25 minutes or until golden. Top with parsley.

Matzo Brei

How I make Fried Matzo

Matzo Brei (Fried Matrzo)

3 eggs
3T milk/cream/etc
5 sheets matzo (Streit's Lightly Salted is the best IMO)
Heavy on the salt
Super heavy on the fresh-cracked pepper.
1 Tbs Butter

1. Beat together eggs, milk, and little salt/pepper
2. Run each sheet of matzo under hot water for a split second. Then break, fold over, break, fold over until you get bite-sized pieces (3/4inch?) Mix with the eggs.
3. Heat the butter in a big pan. Mix the matzo and eggs well, and add to the pan. Add a little more salt/pepper.
4. Cook until it's all done. I like mine firm.
5. Move to a plate, and top with whatever you want. I like salt and a dumptruck of fresh cracked black pepper. Other people like applesauce, maple syrup, cinnamon-sugar, etc.

Spanish Clam Soup

A nice fall seasonal soup. For some reason I felt the need to cook clams, so:

Littleneck Clam Soup with Beans, Kale, and Saffron

TOTAL TIME: 30 MIN
SERVES: 4

3 dozen littleneck clams—scrubbed
1 cup white wine
Pinch Thyme
Water
Large pinch of saffron threads
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 cup ham, small dice
2 large garlic cloves, finely chopped
1 tablespoon fine dry bread crumbs
Two 15-ounce cans cannelini beans with their liquid
1 small bunch kale, chopped
1 tsp dried thyme
1 bay leaf
Freshly ground pepper
A handful flat-leaf parsley, finely chopped

Note: Don't add salt anywhere except maybe a little with the onions - the ham and clams should be plenty salty.

In a large pot, steam clams until they are done with white wine, water, and a pinch of thyme. Shuck clams and reserve. Separately reserve the cooking liquid.
Bloom saffron in a few Tablespoons of the warm clam liqueur.

In a soup pot, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 3 minutes. Add the ham and garlic and cook for 2 minutes. Stir in the bread crumbs, then add the beans and their liquid along with the thyme and bay leaf and bring to a boil. Add saffron mix and clam liquid to the beans and season with pepper. Add kale and simmer for 15 minutes.

Increase the heat to high, add the clams and their reserved liquor and cook for a minute. Discard the bay leaf.

Sprinkle the soup with the parsley and serve with bread for dipping.

I almost lost my Latke Recipe

I found it - let the countdown to the 3rd annual latke fry begin.

Sweet Potato and Scallion Latkes
Remember to make the mix/batter by eye - that much flour and egg can be stretched.

1 lb sweet potatoes, peeled and grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
salt and pepper
water

Stir together scallions, flour, eggs, salt, and pepper, add water to get what amounts to a batter, if necessary. Add potatoes.
If the batter is batter-y enough, then these can be griddled in little fat.
Scoop out latkes and fry until GB/D.

Salsa for Tomato Haters

I don't like tomatoes! Raw, big pieces, etc. Tomato based salsas never get better than "good" for me.

Black Bean and Corn Salsa (or Salad)

1 can Corn
1 can Kuner's Black Beans with Jalpeno/Lime (important, no plain beans allowed)
1 Red Pepper, small dice
1/2 red onion, thing half-moons
1 Jalapeno, minced
1 handful cilantro, chooped
2t Cumin
Salt/Pepper
Juice of a Lime
Olive Oil (Until it feels right - maybe 2-3 tablespoons.)

Mix everything. Let sit and chill for a while before eating. Make sure you season.

Yakisoba Noodles

Good healthy simple noodles.

Yakisoba Noodles with Chicken
Servers 4

12oz Soba, Cooked
3 chicken breast halves, bite-sized cubes
1/2 Cup Soy sauce, divided
2T Chili Sauce
1t Sesame Oil
1T Regular Oil
2 cloves garlic, minced
1cm cube ginger, minced
1 Head Boy Choy, chopped
1 smaller red onion, halved and sliced
1 chile pepper, minced
2 Scallions, thin sliced

1. Cook the soba noodles
2. While that happens, stir-fry chile sauce in the oils for 30 seconds
3. Add garlic/ginger and stir-fry another 30 seconds
4. Add chicken and 1/4c Soy sauce, and cook the chicken until it's done. Set aside the whole contents of the wok.
5. Saute vegatables until they start to wilt. Add everything back into the pan, including the Soba.
6. Mix, top with Scallions, and eat.

Risotto Verde

Risotto Verde - Green Risotto. Good for summer.

Risotto Verde
Serves 4

Ingredients
6 cups spinach leaves firmly packed with stems removed
3 cups arugula leaves firmly packed
1 cup lightly packed flat-leaf parsley leaves
4 1/2 cups chicken or vegetable stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, minced
1 clove garlic, peeled and minced
1 1/2 cups Arborio rice
1 cup dry white wine
1 teaspoon salt
1/2 cup peas
Salt and pepper to taste

1. Wash the spinach and arugula leaves separately to remove all the grit and sand.

2. Heat a 10- to 12-inch skillet and add the washed spinach leaves. Sauté for several minutes, stirring, until wilted, then chop.

3. Drain the arugula leaves and roughly chop. Wash and drain the parsley leaves and roughly chop.

4. Place the stock in a saucepan and bring to a boil. Reduce the heat to a high simmer. Skim off any scum that rises to the surface.

5. In the risotto pan, melt the olive oil and butter. Add the shallots and garlic and stir over low heat for 2 minutes. Add the rice and continue stirring for another minute or until the rice is translucent. Add the white wine and cook over medium heat until all the liquid has been absorbed. Continue to make the risotto via the standard method, until it is done.

6. Stir in the chopped spinach, chopped arugula, chopped parsley, and peas. Cook for a few minutes, stirring occasionally until arugula is wilted. Remove from the heat and stir in 1/4 cup of the Parmigiano. Season and serve immediately, passing the remaining Parmigiano separately.

Add a light protein on top like seared scallops if you wish...

Cochinita Pibil

Yucatan Cochinita Pibil - sort of. Don't forget the onions.
Serves 6

Shortcut Yucatan Roast Pork - Cochinita Pibil

Pork:
3 lbs Pork Butt, trimmed some and chopped into a few chunks to lie in the slow cooker
Juice of 2 Lemons
Juice of 2 Oranges or more - roughly 1/2-3/4cup
2 chopped Habanero peppers
2 Tbs Brown Sugar
2 Bay Leaf
3 Tbs Achiote Paste (or 1.5 Tbs ground Annatto + a chunk of trimmed pork fat)
1 Tsp each Cumin, Coriander, Paprika, Cinnamon
Salt, Pepper

Punch a lot of holes in the pork with a fork. Rub down with the achiote or annatto. Marinate overnight.
Pour everything into a Slow Cooker, adding OJ if the liquid doesn't get at least 1/3 up the meat. Cook on low 12 hours or 5+ on high.

Serve chopped in tortillas or sliced with braising liquid over rice, both with Pickled Onions and Cilantro.

Pickled Onions:
2 Red Onions, Thin sliced
Juice of 1 lime
Orange juice (at least 2 oranges)
1 tsp sugar
1 tbs Salt
1 jalapeno, thin sliced

Blanch the onions for about 15 seconds. Drain and combine everything. Add enough orange juice to almost cover everyting. Cool, and let sit in the fridge for at least 4 hours.

Traditional Pasta con Salsiccia e Verdure

Traditional Italian comfort food - at least my version of.

Pasta with Sausage and Greens: Pasta con Salsiccia e Verdure
Serves 6

1 lb Pasta - Orecchiette is traditional, or Penne/Farfalle/Shells
1 lb Sausage (Chicken is fine)
1 bunch/bag Greens - I prefer Kale, Rapini is also good
5 cloves garlic, sliced like paper
2 tsp Chili flakes
~2c Chicken stock

Cook Pasta
Cook Sausage in a non-nonstick skillet, slice into 1/4" rounds
Cook Kale in the chicken stock in a large saucepan. Cook for about 10 minutes, to taste.
Add garlic, chili flakes, and some oil to the sausage in the skillet, saute.
Add everything together in the pasta pot. Deglaze sausage pan with the kale cooking liquid (some might call that potlikkers) and add to the pasta.
Eat

They Call me 'Tater Salad

No really, they do. Good and actually pretty healthy!

Bleu Potato Salad
Makes a full giant bowl's worth

2 1/2 pounds red potatoes, cubed and cooked
3/4 cup chopped green onion
2 smaller ribs chopped celery + greens
3/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
Handfull chopped parsley
1 tablespoon cider vinegar
Salt
Heavy on the Pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese

Cook potatoes.
Add to a bowl with the dry
Mix the wets and add to the bowl
Cheese goes in last - to taste
Chill for at least an hour prior to eating.

Very important: Re-season AFTER it's cooled and had some time to meld!

Do You Feel Lucky, Punk?

Well do ya? Well go ahead, make my chili.

Kinda Hot 5-Chile Chili
Serves 4-6

2lbs Ground beef (or Tofurkey or whatever)
1 diced onion
6 cloves minced garlic
4 Habanero peppers, minced
1 can Black beans
1 can Kidney beans
2 cans “Chili Beans” In spicy sauce (I used Kuners brand), undrained
3 cans “Chili Tomatoes” or even better “Tomatoes and Chiles” (Kuners brand), undrained
3 Tbs Cumin
2 Tbs Chili flakes
2 Tbs Chili powder
2 ts Cayenne
1 Tbs Oregano


Give the onion, garlic, and habanero a quick fry to get them going.
Add everything else except the meat. Bring to a boil, and simmer for 30 mins.
While the chili simmers, brown and drain the beef (like in a colander).

Add the beef to the rest, and simmer 1 hour.

Done.

If I was an Israeli Ashkenazi and on a Picnic...

I might eat this.

Lebanese-Style Tuna Salad

1 tablespoon tahini
Juice of up to 1 Lemon
1 garlic clove, minced
Dash Cayenne
3 tablespoons olive oil - approx
Salt/Pepper

2 cans fancy-pants Italian tuna packed in oil, drained
1 huge onion, sliced thin
~2 tablespoons pine nuts
1/2 cup chopped parsley
Pita

1. Blend together the tahini, the lemon juice, garlic , and the cayenne. Add the oil in a stream, blending until the dressing is emulsified, and season the dressing.
2. Add the Tuna and Parsley
3. Toast the Pine Nuts, add them
4. Carmelize the onions, and either mix in or serve as a topping.

Put into pita with the usual sandwich suspects - Lettuce, Syrian Salad, etc

Serves at least 2

Jambalaya Yah

No frills, no Chili powder, no seafood, no tomato, no celery, just a bare-bones Jambalaya.
Note: This just about the only time I ever won't use lower-fat sausage substitutes (ie Turkey Chorizo). You need full-fat for a decent Jambalaya.

Basic Jambalaya
Makes about 6 meals if you’re a hungry man, 8+ for regular people.
Takes about 1 hour 30 minutes, all told

1/4 cup olive oil
2 med chopped onions
2 cloves minced garlic
1 chopped red bell pepper
3 teaspoons salt, in all
2 teaspoons cayenne, in all (less for pansies)
1 pound andouille (or chorizo or...) sliced
1.5 pounds chicken, cubed
3 bay leaves
3 cups long-grain rice
6 cups weak chicken stock
6 chopped scallions

In a stockpot, fry the onions, garlic, bell pepper, 2 teaspoon of the salt and 1 teaspoon of the cayenne.
Stir and brown the vegetables for about 20 minutes, or until they get nice and dark. Add the sausage and continue the browning procedure, stirring and scraping the bottom and sides of the pot constantly - about 10 minutes or before pot starts smoking.
Season the chicken with the remaining salt and cayenne. Add to the pot with the bay leaves. Add the rice and stir for 2-3 minutes. Add the water/stock, stir, and cover.
Scrape the hell out of the bottom of the pot after adding liquid – otherwise it’s bland. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
Mix in the scallions, and eat.

An Alternative BBQ Sauce

Good on just about anything, except probably beef. It's really not that spicy either.

Mango-Habanero BBQ Sauce
Makes about 2 cups I think

1 tablespoon vegetable oil
1 small Spanish onion, finely chopped
2 cloves garlic, minced
2 mangoes, coarse chop
1 habanero, chopped
1 cup white wine vinegar
1/2t Thyme
Salt, Pepper


Heat oil in medium saucepan. Add onions, garlic, mangoes, habanero, thyme and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. Season

I Heart Brussels Sprouts

Yeah I like Brussels Sprouts...got a problem with that? Especially good with pork...

Roasted Brussels Sprouts and Potatoes
Side Dish for 4-ish

Olive oil
4 slices pancetta or bacon, diced
3 shallots or 1/2c onion, thinly sliced
1 pound Brussels sprouts, trimmed and halved
2 big Yukon gold potatoes, cubed
Salt and pepper
2 tablespoons butter
1 lemon, juiced
1 teaspoon Balsamic

Preheat oven to 425 degrees F.
Heat oil in a very large oven-safe pan. Render pancetta/bacon, and remove.
Add the shallots or onions and saute. Add sprouts and potatoes and toss to mix and coat with fat.
Roast in the oven, turning once, for ~25 minutes, until everything is browned and cooked.
After removing from the oven, add butter, lemon juice, and vinegar. Toss to combine.
Serve with the pancetta or bacon.

Here is How You Lose Weight

The good kind of health food.

Asiany Tuna on Rice
Takes ~10 minutes
Dinner for One (Makes 2 bowls)

1 Can Tuna (drained, idiot)
1 Scallion, chopped
1t Low fat Mayo
1T Soy Sauce
Dash hot sauce or Sichuan Chili Sauce
Alittlewhateverelseyouhavearound

Brown Rice (~3 cups cooked)
"Rice Seasoning" from Supermarket Asian Section

1. Mix the Tuna Salad
2. Put on hot seasoned rice

"Green Sauce"

My father's trademark "Green Sauce".
Good with roughly anything that isn't Red Meat - especially Corn-on-the-Cob and Burritos...

The Green Sauce
~5 minutes
Makes about 2 cups

2 Jalapenos
2 Cloves Garlic
1 Stick Butter, melted
1 Can Corn
Juice of a Lime
Salt/Pepper

Puree.
Let it set up in the fridge.

Simple Weeknight Pasta

Pasta with Sausage, Beans, And Fennel
Takes ~40 mins
Serves 4+

1lb Sausage, out of the casings. (Chicken makes it healthier)
1 sm Onion, fine chop
1 clove Garlic, Minced
1t Chili Flakes
1/2t Oregano
1 bulb Fennel, thinly sliced and fronds reserved
28oz can Crushed Tomatoes - I like Cento
19oz can Cannelini Beans
1lb Ziti with Lines
1 package basil, finely sliced

1. Take sausage out of the casings and brown, breaking it up.
2. Once almost cooked, add Onion, garlic, spices, and fennel. Cook until sausage is brown and vegetables have softened some.
3. Add tomato and beans, simmer for 10+ minutes
4. Meanwhile, cook the pasta
5. Mix everything, add the basil, and serve with parmesan. Reheats nicely.

Vindaloo

Vindaloo
Takes about 2 hours, all told
Serves ~6

1 Gigantic Onion, half-moons

2t Cayenne (plus 1 sliced habanero if you're feeling good)
1T Cumin
1t Black pepper
2t Salt
1t Fennel Seeds
1.5t Yellow Mustard Seed
1t Cinnamon
2t Cardamom
1t Paprika
5T Cider Vinegar (anything but Balsamic or Rice Wine)

1.5-2 lbs Cubed Meat (In order of preference Lamb, Pork roast, Chicken, Fish, Beef, Shrimp)
2 smaller yukon gold potatoes, cubed

5 cloves minced Garlic
1 square inch minced Ginger
1/4t Tumeric
2T Coriander
1 small can Tomato Sauce
Water

1c Frozen Peas
6oz plain greek yogurt
Cilantro

1. Get the onions nice and brown in a big cooking vessel - I use a wok. Transfer to a blender.
2. Prep the Meat. Brown it in the wok, and reserve in a bowl along with the potatoes.
3. Add all the spices and vinegar to the onions and puree. Add water if needed to get it to blend.
4, Very quickly stir fry the ginger and garlic. Add the tumeric/coriander and get them fragrant
5. Add the meat, potatoes, puree (Vindaloo paste), tomato, and enough water to get halfway up the top later of everything - better to have less than too much.
6. Simmer for 45 minutes, or until potatoes are done.
7. Add peas, yogurt and cilantro, cook for a minute or two to get the peas edible, and serve over rice.

The Bean Soup

I brought this into work for a potluck, and now it's legendary at work. One co-worker confused. One chipotle for 1 can chipotles...oops!

Black Bean Soup with Sausage
Serves 4? Makes ~1 gallon
Takes about 30min

1 med onion, finely chopped
4 garlic cloves, minced
2 canned chipotle chiles in adobo, minced (Use less or just smoke if you're a weenie)
2 teaspoon ground cumin
2 teaspoon dried oregano
2 cans low sodium black beans, drained
3 cups low sodium chicken stock
1 pound sausage - chorizo, linguica, etc. Thin half-moons.
Juice of 1/2 Lime
3 tablespoons cilantro
Salt and freshly ground pepper
2 tablespoons Sour cream

1. I do this in a 3-QT saucepan. Cook onion over moderate heat until softened, about 3 minutes Add the garlic along with the chipotle, cumin and oregano and cook until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans
2. Meanwhile, brown the sausage in a skillet. Add everything except the Cilantro Sour Cream and simmer for a bit.Add the cilantro and sour cream and you're done.

It begins - Kale Soup

Doesn't get much better than this in the Winter:

Kale Soup

Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4-6 servings

2 tablespoons extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped

4 cloves garlic, chopped
Optional: 1 Minced Habanero pepper
2 bay leaves, fresh or dried

1 bunch kale, coarsely chopped (~1.5 lbs)
Salt and pepper
1 (19-ounce) can garbanzos, drained and rinsed
1 large diced tomato
1 pound diced chourico (pork or turkey), casing removed
1 huge can beef broth (48oz)

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil.
Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Hmm

Twas suggested that I should use a blog to archive recipes and what not. Maybe I will also post random thoughts.
We shall see...