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.
Saturday, November 24, 2007
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.
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.
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.
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.
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.
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.
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.
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.
Friday, November 2, 2007
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.
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.
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.
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.
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