Here is something I made with cabbage tonight that utilizes the smokiness of bufalo chipotle sauce or any similar sauce:
Saute chopped onions until almost brown in olive oil, then remove them to a bowl.
Add a little oil to the pot & throw in some cumin seeds. When they start sizzling, add coarsely chopped red cabbage. Replace the onions and cover the pot while you chop up some smoked turkey. (what I had -- you could use ham or smoked pork chop). Salt it if you wish.
Add the meat and some sage and a little water. Cover and reduce heat. Cook until cabbage is just this side of done.
Now add some grindings of black pepper, a little sugar and a couple of shakes of soy sauce plus a small glug of balsamic vinegar. Don't cover, just leave to simmer long enough for you to mix up @ a tablespoon of cornstarch with a good healthy squirt of chipotle sauce and some water. Add that to the cabbage, stir it through on high, then remove pot from heat as soon as the cabbage is nicely glazed.
This is a seriously good combination, if I do say so. I think if a person wanted something similar but didn't want the least bit of heat, a smokey flavored barbecue sauce could be substituted for the chipotle sauce, and the sugar left out entirely.
One pkg whole-wheat spaghetti One small can pimentos, whole or otherwise One chipotle from a can of chipotles in adobo Olive oil Balsamic vinegar Freshly ground black pepper Parmesan cheese
Boil & drain spaghetti. Fry drained pimentos in enough olive oil to dress spaghetti. Roughly cut them up if whole, then dump contents of skillet onto spaghetti & gently toss. Smush one chipotle with a fork (or use the goop from the can, if you prefer), add to spaghetti & toss again. Add the smallest dash of balsamic vinegar, some grindings of black pepper, and parmesan cheese to taste, then gently toss one last time and serve.
1 200 gm pkg Rotini Canned pimento – at least the equiv. of a full-sized bell pepper, roughly chopped Small can octopus or squid in its own ink 1 or more fresh jalapeño, chopped Small onion, chopped At least 5 cloves of garlic, chopped 2 very ripe plum tomatoes, well blenderized Tony’s or other seasoned salt
While the pasta is boiling, fry the jalapeño, onion, pimento & garlic in a good bit of olive oil. (Start with the jalapeño, then add the pimento, when both are cooking well, add the onion, allowing it be well sautéed before adding the garlic.) Now put in the blenderized tomatoes & the seasoned salt. Let them fry down until much of their liquid is reduced, & the color has changed to orange-y. Use some of the liquid from the pimento can to whirl the tomato bits remaining in the bottom of the blender jar, & add that to the sauce, allowing it to cook down. Drain off excess oil from the octopus, then add can contents to the sauce, allowing it to heat through. This will not be such a pretty color, but just wait. Drain rotini, but not too well – better to drain just through the pot lid, instead of using the colander. Grind some black pepper atop the rotini, then add it to the sauce in the pot & stir until all the pasta is coated. (The color will now be a rich brownish tone.) Add just a touch of grated parmesan or romano to the pot, if you wish, toss it through, then serve the pasta with wedges of lemon or lime on the side.
125g butter 3/4 cup brown sugar (firmly packed) 2 eggs 1 cup cold mashed pumpkin 2 Tablespoons golden syrup 250g mixed fruit (Dried fruit currants raisins,sultanas,mixed peel etc) 1cup wholemeal self raising flour 3/4 cup white self raising flour
Cream butter and sugar until light and fluffy,add eggs one at a time,beating well after each addition. Stir in the pumpkin and golden syrup.
Add mixed fruit.Stir in sifted flours in two lots; return husks from sifter to mixture.
Place mixture into a well greased base lined deep 20 cm round cake tin.
Bake at 170% C for 1 1/4 hours or until cooked when tested.
Let stand for 5 mins before turning out.
I usually use Butternut squash pumpkin
Golden syrup is made from sugar cane not sure what the equivalent is in you area.Very thick and sweet not treakle or molassis.
Somewhere on this site is a recipe for an Italian Torta di Pascua. I recall a crust made with olive oil, flour, salt and perhaps an egg. The filling is of ricotta and possibly other cheeses, plus prosciutto and other goodies.
I'm trying to use up some fresh cheeses (not ricotta), plus we have some nice, fresh sweet red peppers, fresh spinach and a little pepperoni sausage or homemade Italian style sausage in bulk. I don't want a pizza type item.
I have a random recipe that absolutely needs posting!
It's called Amok and is practically the national dish here in Cambodia:
- about a pound of fresh and firm fish meat cut into 2x1 inch pieces - 4 lemongrass sticks, peeled and finely sliced - 2 inches of fresh turmeric - 4 cloves of garlic - 4 dried chilles, soaked, then squeezed and finely chopped (use fresh ones if dry not available) - a 0.3l glass of coconut milk (canned ok, freshly squeezed better) - 1 teaspoon of salt - 1 tablespoon of sugar (actually optional) - 1 teaspoon of shrimp paste, kapi (also optional) - two beaten eggs (used as a thickener)
Using a mortar pound the garlic, turmeric, lemongrass and chilles into a paste. Heat the coconut paste in a pot then add the paste, salt, sugar and kapi.
Remove from heat. Pour the mixture into a bowl suitable for steaming, pour in the egg then place fish pieces in the bowl, coat them well with the mixture. Place in a big pot with water to steam for 40 minutes.
For decoration finely cut some red and green chilles and (kaffir) lime leaves and spread over the dish.
Looks like this:
Before steaming you can also add in some finely chopped cabbage to give it a bit more veg. Also can add chopped, wild pepper leaves. Don't know if Mexican pepper leaves are edible, if yes, try that.
Anyone have some good lamb recipes? We bought some to make this weekend. I usually either do it on the grill, in some Indian dishes or I have a nice recipe with ñoquis, but am looking for something new to try.
I promised to post some gumbo recipes several days ago. This is a good basic one to find out what gumbo's all about. No amounts are specified, so you can make a little or make a lot. It should have some body, so don't stint on the vegetables.
Put the chicken parts of your choice to brown in some oil. Once golden, remove them to a pot of boiling, salted water. Add a bay leaf, some celery tops, a clove or so of garlic, and let cook until done. Remove the chicken & let it drain and cool. (You can do this ahead of time if you wish to chill the broth in order to de-grease it.)
Now chop up some onion, some celery, & some bell pepper (& hot pepper too, if you wish). Use less bell pepper than the other two items. Set them aside right next to the stove while you make the roux.
Heat a quantity of oil at high or medium-high heat in a heavy, deep pot. Sprinkle in regular flour in slightly less than same amount of oil. (i.e., 1/3 cup oil = very scant 1/3 cup flour) Now begin to stir with a wooden spoon or turner. Do NOT leave the stove at any time while making the roux!!!
Keep stirring until the oil/flour mixture turns the texture and color of peanut butter. At that moment, immediately dump in the chopped vegetables so that the roux will not burn. Toss and turn the vegetable mixture in the roux, then lower the heat & let them saute until soft.
Towards the end of the sauteing period, sprinkle in some thyme and perhaps a very minimal amount of sage &/or rosemary.
Once the vegetables are nice and soft, pour in the broth from the chicken and let it simmer for about a half hour while you prepare the chicken and the okra.
Debone the cooled cooked chicken, discarding the bones. Put the pieces into the simmering gumbo slightly before adding the okra.
Using oil or a butter&oil combo, gently fry whole small or cut-up okra (frozen are fine). As they cook, they'll begin to throw off the slime -- first getting wet, then looking white, and finally becoming "dry". If there appears to be too much oil in the pan, scoop the okra into a colander & let them drain a bit before adding to the gumbo.
Add the okra at the very end of the cooking period & let them simmer for about 10 minutes before turning off the fire. Do not let it boil! Before adding the okra, be sure to taste for seasoning in case you wish to add more herbs. That will give them a chance to soften & season the soup before you add the okra. When you add the okra, you can also add a quantity of chopped parsley if you wish.
Grind in some black pepper, then taste and adjust the seasoning.
Serve over plain steamed white rice. Put bottled hot sauce and worchestershire sauce on the table for those who like them.
For chicken & sausage gumbo ~~ Use some kind of semi-dense sausage such a Polish sausage. Cut it up and fry it lightly before adding it to the simmering gumbo at the beginning of the cooking period.
Although I make the curried chick peas (Channa) for Doubles occasionally, I think I've only made the fitters (Barra) once. If I were to make them again I'd likely use this recipe from the "Epicurious" web site.
by Ramin Ganeshram
Adapted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago
yield: Makes 8 to 10 doubles Editor's note: This recipe is adapted from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram. Ganeshram also shared tips exclusively with Epicurious, which we've added at the bottom of the page.
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to serve hungry revelers seeking a midnight snack.
Ingredients For dough:
* 1/3 cup warm water (100°-110°F). * 1/4 teaspoon sugar * 1 teaspoon active dry yeast * 2 cups all-purpose flour * 1/2 teaspoon salt * 1 teaspoon ground turmeric * 1/2 teaspoon ground cumin * 1/2 teaspoon ground black pepper
For filling (curried channa):
* 2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas * 1 tablespoon vegetable oil * 1 medium onion, thinly sliced * 3 cloves garlic, minced * 1 1/2 tablespoons curry powder (see Tips, below) * Pinch of ground cumin * Salt and ground black pepper to taste
* 1 cup vegetable oil * Hot pepper sauce (see Tips, below) * Kuchela (see Tips, below) * Thinly shredded cucumber
Make dough: In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
Make filling: If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
Assemble: Punch down risen dough and allow to rest 10 minutes.
Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.
Ramin Ganeshram shares her tips with Epicurious: · The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons. · The hot sauce traditionally served with doubles is made from yellow habañero peppers. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference. · Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely.
Fry 1 chopped onion and 1 or 2 cloves of garlic and about one cubic inch of chopped ginger on low heat in veg oil, butter, or ghee. When it is almost done add spices and cook them for a short time in the oil. [Have the can of tomatoes ready to pour in so that the spices don't burn.] I don't really measure, but I'd say maybe 1/2 tsp of turmeric, 1 tsp of garam masala and of cumin, and 1 1/2 tsp of ground coriander.
Add one can of chopped tomatoes. (You could certainly use fresh tomatoes instead.) Add one can of chickpeas (usually called garbanzos here) drained. Let it cook on low heat for as long as you want. If it dries up too much add some water. It actually tastes even better if you can let it sit overnight in the fridge and then heat it up the next day.
At some point not long before serving add some chopped fresh coriander (usually called cilantro here.) Serve with rice or chapatis.
I just sort of "wing it" it's not particularly complicated - it's a pretty simple dish eaten by people of all classes and income brackets. I discovered it near the end of my 3 years in Riyadh - I wish I had found it sooner. Have a look at this recipe:
-- @ 1 1/2 -- 2 quarts Japanese plums, seeded* -- 1 cup sugar -- 1 cup raisins -- heaping tablespoonful of fennel seeds Put all above in a saucepan with water to cover, a little salt, and bring to a boil, then let simmer.
Meanwhile, saute in a small amount of olive oil: -- one or two red jalapeños, seeded and chopped -- a good-sized white onion, chopped -- five large garlic cloves, minced
When they are well cooked, throw in -- 1/4 cup mustard seeds -- heaping tablespoonful of cinnamon -- tablespoon of dried ginger (could use fresh, if you have it) -- scant teaspoon of dried mustard Stir it all around well and let it bubble for a couple of minutes, then scrape it into the saucepan with the loquats. Tip some of the water from the saucepan into the skillet to deglaze it, then put that back into the saucepan.
Let it simmer uncovered for a good 40 minutes. Towards the end of that time, taste it and add more sugar if necessary, or lime juice or vinegar (which you probably won't need). I threw in a small branch of non-sweet basil and let it simmer a few minutes before removing. If it needs a little more character, add a very small amount of curry powder and/or chile powder. I found it too soupy, so added some cornstarch at the end and was very pleased with the result.
I have to say that this stuff is beyond delicious. I had it with tasajo -- thinly sliced salty beef -- and it was a perfect combination. It would probably be fabulous with ham. It's pretty, too!
*I seeded them by slicing into one side of each loquat as I held it over the pan in which they were to be cooked, in order to catch the juice.
Simply slice, force open to get the seeds out, and drop the butterflied loquat into the pan.
Here they are at the beginning of the cooking process: