The yield was pretty much the sum of the ingredients. I was surprised that the Japanese plums don't break down at all as they cook, as you can see in the pictures. They have a good texture when done -- rather meaty.
It's all still in the pot in which it was cooked. I put it in the fridge and will deal with it tomorrow. Some will go into a container for my Canadian friends in Nazareno, I'll keep some out to eat now, and the rest will get divided up into containers for the freezer.
A side note -- I read somewhere that there is a Chinese wine made from loquats with the seeds left in for an almond flavor. I found a loquat seed in the chutney that has escaped me when I was prepping. Tried it, and it was the texture of cooked chestnut and had a bitter almond flavor.
You folks in France - do you ever make rillettes or just buy it from the store/market? I've seen many recipes and even tried one once - but I want a "guaranteed to come out like in France" recipe - both for pork and duck. Anyone?
Joined: Oct 2009 Gender: Female Posts: 445 Location: Canada
Re: Requested recipes « Reply #35 on Nov 5, 2009, 12:10pm »
Hw, just wrote down your recipe for Amok. Sounds great! Was wondering though, why is it important to steam the mixture suspended in a bowl in water, instead of just adding everything to the pot and heating in the usual method? I don't know how I would accomplish this task...
Joined: Feb 2009 Gender: Male Posts: 3,885 Location: Phnom Penh
Re: Requested recipes « Reply #36 on Nov 6, 2009, 6:15am »
Ok, what you do is put the mixture into the bowl you want to serve it in. Then get the biggest pot you have, put in an inch or so of water, place the bowl in the pot (or on top of something that can hold the bowl if the bowl starts floating) and steam. That's the way it's done here or in Thailand.
If you want to make it particularly decorative/attractive, put the mixture into a folded banana leaf that fits in your bowl and add some slices of bright red, green and orange chillis (or bell peppers) after the steaming process. They'll lose their colour if you add them to the dish before steaming.
In this pic you can see that the banana leaf has already been opened, I suspect a raw egg was beaten into the mixture because the amok seems too firm, normally you eat the amok straight out of the banana leaf thingy that's still sitting in the bowl, if it's a big bowl for more eaters, ladle it onto the individuals' plates (or bowls). The white cream on top is very thick coconut cream, optional, and the little green strips mixed with the chilli on top of the cream are probably finely chopped kaffir lime leaves.
If you're looking to impress, put the amok mixture into a meaty coconut and steam that, no need to peel the green skin off the coconut
Joined: Feb 2009 Gender: Female Posts: 3,998 Location: South-West France
Re: Requested recipes « Reply #40 on Nov 6, 2009, 5:34pm »
Imec, google "rillettes de porc" and you will find lots of recipes. I had a look at a few and some of them have pretty complicated pieces of pork/fat/ham that you might not find easily. Others look simpler. And since the sites are in French, they will tell you what wine to drink with them too. =))
Joined: Feb 2009 Gender: Female Posts: 4,271 Location: USA
Re: Requested recipes « Reply #43 on Nov 16, 2009, 1:39pm »
I made and canned a few quarts of green tomato pickles last week, and took a photo of the platter full in case I ever work up the technical knowhow to post it. (just call me old fashioned.) They are really good, a lot like bread and butter pickles. I used this recipe, more or less, but also processed in my steam canner for 10 min just to be safer.
Joined: Feb 2009 Gender: Female Posts: 3,549 Location: Montréal
Re: Requested recipes « Reply #44 on Nov 16, 2009, 5:05pm »
Yes, that provides good ideas - I deliberately only bought a small basket, as I don't have time right now to do canning. But I can do a chutney/picklie thing even if it isn't a true pickle. At least it ins't deep fried. I have both Keens dry mustard and Indian mustard seed - they are definitely going to be part of the equation.
I just made too much salad - grated celeriac, carrot and red cabbage. Drat! This will have to go into kerouac's food-wasting thread. I'll probably take little tubs to friends, but friend K is off in Cuba for at least 6 weeks (she is retired, a few years older than I am). There is one younger, male friend I always seem to be feeding as he claims he has no time or room to prepare food, so he buys rather dodgy frozen "meals" and heats them up. I have nothing against frozen foods - they are very useful and some are very good quality now - but the prepared meals he buys are full of gunk and far too much salt. I guess I do have a motherly side after all, despite all my protests to the contrary!
Joined: Feb 2009 Gender: Female Posts: 25,344 Location: Mexico
Re: Requested recipes « Reply #45 on Nov 21, 2009, 1:20am »
Minilla -- The recipe below from Veracruz (previously posted here) is one I got off the internet to serve as a guide for making the minilla I really wanted to reproduce. That was one from the Isthmus of Tehuantepec, and absolutely ambrosial. I had a sketchy ingredient list from the cook, and she assured me that she used the smoked fish from that region.
So, I skipped the fish cooking step in the recipe below and simply pulled the skin off the fish and got rid of all the bones. I set it aside until everything else was done, then put it in, separating and slightly mashing it with a fork and only cooking it enough to heat and meld it.
I minced a hot pepper and put it and finely chopped onion in to saute. When they were almost done, I threw in a good bit of minced garlic, followed by chopped plum tomatoes and minced mint and thyme. I turned up the heat and let it cook until it wasn't watery and the tomatoes changed color from raw red to cooked orangey. I put in the fish as described above and as soon as it was broken up and heated through, added some capers and the juice of half a lime. I turned off the heat and added chopped cilantro.
Because this is salty, I ate it rolled in tortillas. I think if one were to make it and serve it aside something else, it might be good to have some plain cooked fish to mix in to make sure the final result wasn't too salty.
I got exactly the result I sought -- absolutely delicious, if I do say so. As I say, the recipe below only served as a guide, so experiment to your own taste. I would certainly add more tomato in proportion to fish than what's used in that recipe.
And here is how my minilla looked. Yummy, huh?
Minilla Veracruzana Fish Hash (Minilla) SERVES: 4 TO 6 2 quarts water 4 unpeeled garlic cloves 1 small unpeeled white onion, left whole, plus 1 large white onion, finely chopped 6 bay leaves Salt 2 pounds firm-fleshed white fish fillets, such as tilefish, red snapper or grouper, cut into 4-inch chunks 2 tablespoons pure olive oil 2 tablespoons vegetable oil 2 medium tomatoes, finely chopped 1/2 cup coarsely chopped flat-leaf parsley 1/2 cup coarsely chopped mint 1 teaspoon thyme leaves 1/2 cup finely chopped green olives 1/3 cup chopped pickled jalapeño chiles 2 teaspoons Garlic Seasoning directions 1. In a large saucepan, combine the water with the garlic cloves, whole small white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 10 minutes. Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes. Transfer the fish to a platter to cool. Break the fish into large pieces, discarding any bones and skin. 2. In a large skillet, heat the olive oil and vegetable oil until shimmering. Add the chopped white onion and cook over high heat, stirring, until just beginning to brown, about 3 minutes. Add the tomatoes, parsley, mint, thyme and the remaining 4 bay leaves and cook over moderately high heat, stirring occasionally, until a thick sauce forms, about 8 minutes. Stir in the olives, pickled jalapeños and Garlic Seasoning. Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes. Discard the bay leaves and season the hash with salt. Transfer to a bowl and serve. MAKE AHEAD The hash can be refrigerated overnight and reheated gently. ----------------------------------------------------------------------------------------------- Garlic Seasoning (Ajo Preparado) MAKES ABOUT 1/2 CUP 1/2 cup peeled garlic cloves (about 2 heads) 1/2 cup cold water 2 tablespoons unsalted butter
In a food processor or blender, puree the garlic cloves with the water. In a small saucepan, melt the butter over moderate heat. Add the garlic puree and cook until the water has evaporated and small holes form on the surface of the puree. The garlic puree can be stored in the refrigerator for up to 2 weeks.
Joined: Jan 2013 Gender: Female Posts: 373 Location: NOLA,USA
Re: Requested recipes « Reply #46 on Nov 22, 2009, 12:11pm »
When you had first mentioned this dish and referred to it as "Fish Hash" I have to admit I made a nose turning up sound,eeewww. Now,having seen it,and referred to by a more appetizing sounding name,I know I will like, and know I will make this dish. I am always looking for ways to prepare fish,in particular,something that can be served up without having to immediately come right out of the pan or dish as most fish must. Thanks.
Joined: Feb 2009 Gender: Female Posts: 25,344 Location: Mexico
Re: Requested recipes « Reply #48 on Nov 22, 2009, 7:56pm »
I know what you mean, Casimira & LaGatta, although I might have said "gulag food" rather than school dinner.
I suspect Casimira &/or the equally talented T turn out a fine, fine Louisana courtbouillon.
If you make the minilla I made, using smoked fish, the fish itself is salted. You can buy (or used to be able to) smoked mullet and smoked mackerel in the Florida panhandle. I imagine there are similar fish available in other parts of the US & in Canada. Salty doesn't really bother me, and the really firm texture of the smoked fish worked nicely in the dish. However, I suppose I could have soaked it for a while before using.
Joined: Feb 2009 Gender: Female Posts: 3,549 Location: Montréal
Re: Requested recipes « Reply #49 on Nov 23, 2009, 4:11am »
Well, people in Stalinist Goulags and Nazi Lagers would have killed their companions in misfortune for some fish hash...
There is a classic British school dinner dish, kedgeree, of anglo-Indian origin. But kedergee can also be a fine dish if well made. See there are also claims it was originally Scottish: http://en.wikipedia.org/wiki/Kedgeree
In an Italian class, a teacher was discussing the scariest stories his pupils had to tell, and related the usual things about being home alone, near misses with accidents and creeps trying to abduct them, but one pupil was Cambodian.
Her parents had been murdered and she was escaping with her little brother across a swamp. Then beneath them they felt... dead, decomposing bodies of other people who had been killed.
Sorry for that very ungastronomic interlude. I'm sure the kids went on to make lots of celebratory food. Nice to be alive.
Joined: Feb 2009 Gender: Male Posts: 34,570 Location: Paris, France
Re: Requested recipes « Reply #50 on Nov 23, 2009, 6:13am »
Dried salt cod is still readily available here, but I have always been afraid to use it because of the salt -- apparently you have to soak it overnight and more, and change the water at least six or ten times. Knowing my impatience, I'm sure that it would still come out too salty.
But I saw that one of the suggested recipes looks quite similar to your photo of minilla, Bixa.
Joined: Feb 2009 Gender: Female Posts: 25,344 Location: Mexico
Re: Requested recipes « Reply #56 on Feb 16, 2010, 7:02pm »
Existentia turned us on to a truly fabulous food blog and directed our attention to the brilliant section on chili.
I definitely will be trying that version, which shows a keen appreciation for the subtleties of chile and a very informed palate, besides.
That said, I'm offering my own chile recipe. Sorry, no modesty here -- it's great. It should also be easier for people to find all the ingredients. However, I strongly recommend checking out the homesick Texan's version and using it as a guide for what to add to my more basic model. I've used some of her ingredients in mine, and they do enhance it. Included is my recipe for chili powder, which is much less sharp and acrid than the commercial stuff.
CHILI ~ Bixa’s recipe
Ground Beef Onion, chopped Garlic, minced (al gusto) Tomato Sauce Chili-style canned beans (yes, you really want to use these) Chili Powder (can also add freshly ground black pepper at the end)
Figure about 3 lbs. ground beef to one large onion. Brown beef in deep pot along with onion. When onion is well-wilted, add garlic. Sprinkle chili powder to lightly cover mixture and stir in. Add 4 to 8 oz. of tomato sauce per 3 lbs. beef. Stir in and cook down slightly. Put in beans along with some water to rinse out the can. Use at least one can per 3 lbs. beef. Add salt to taste and water (enough so that the chili will reduce to the desired consistency in @ 20 min.). Taste chili at this point & adjust seasonings. You may want to add more chili powder, oregano, &/or cumin. Allow chili to simmer uncovered for at least 20 minutes.
Note on tomato sauce: it’s best to use the cheap, very lightly seasoned sauce that comes in 4 oz. cans or long-life boxes.
--------------------------------------------------------------------------------- Chili Powder by Bixa
Chiles Ancho Chiles de Arbol (can use whole dried cayenne) Cumin (whole) Orégano (dried)
Begin by toasting the anchos whole on a dry skillet or griddle, being careful not to let them burn. Remove them, let them cool slightly, then remove stems and seeds, leaving chiles in two or three pieces. Toast the exposed insides of the chiles & set them aside to cool. Toast the de arboles whole, cool them slightly, then remove the seeds. Toast the cumin on the hot griddle. As soon as it begins to emit its smell, turn off the fire & sprinkle the oregano onto the hot griddle with the cumin. You will see and smell that it’s ready very quickly. Remove them from the griddle. Now all the ingredients need to be ground together, using a coffee/spice grinder. If you make this in big batches, you can first whirl everything in a food processor, then finely grind it bit by bit in the coffee/spice grinder. When it’s all finely ground, put all the batches together into the food processor and mix well. The grinding can also be done in a molcajete. Taste a pinch of powder. “Hotten” it with more arboles. It can be mellowed &/or sweetened with the addition of teensy amounts of cinnamon and coriander seed.
Joined: Feb 2009 Gender: Female Posts: 25,344 Location: Mexico
Re: Requested recipes « Reply #58 on Feb 17, 2010, 8:51am »
Ha ~ not intrusive! I had accessed them from the part I linked in my recipe post above, but it's probably not all that obvious they're accessible from that page.
And you have to trust me that my recipe makes wonderful, deep chili, even though it sounds too basic.
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