Sunday, December 16, 2007
Monday, December 10, 2007
Wednesday, November 28, 2007
- 8 qts. water
- 4 1/2 oz. Sorrel, dried
- 2 tbs. cloves
- 4 cinnamon sticks(if long) or 8 cinnamon sticks(if shorter)
Additional Flavorings(when preparing to serve):
- 1 tsp. Angostura Bitters
- 2 cups. Sugar
Method of preparation:
- Strain off sorrel, cloves and cinnamon sticks until you are left with approximately 8 cups of sorrel "concentrate"
- Next, add sugar and angostura bitters to "season" your sorrel.
- Finally, sample and adjust/dilute according to your taste preference.
Yield: 2 quart pitcher.
you will have, sorrel concentrate left over to make additional pitchers as you need them.
Tuesday, November 27, 2007
Tuesday, October 30, 2007
I created this 3-d version of myself at http://www.meez.com/
So here's how it currently stands. I am looking into some new continued education classed at The French Pastry School out in Chicago for next year BUT I am also, considering enrolling at The French Culinary Institute to get a formal education on "hot foods" in order to pursue my dream of one day putting west indian food(especially trinidadian food) on the culinary map in a major way...but my dilemma is parting with $38,000 dollars. I fear debt y'all and in a major, major way! Any opinions are welcomed...
Monday, October 15, 2007
Anthony Bourdain - Leftovers
Tuesday, June 19, 2007
Monday, May 07, 2007
So here's the deal, last night I concocted a last minute dinner for the extended family in the form of smothered pork chops a la big sexy(lol).
5-6lbs. pork chops(pork loin, bone in)
4 12 oz. jars of pork gravy(or you can make from scratch)
1 1/2 onions(combination of 1/2 white and 1 yellow), thinly sliced
1 1/2 cans(12 oz.) sliced mushrooms
2 packets Goya Ham flavored concentrate(powdered)
Seasoning/Marinade for chops:
1/4 cup soy sauce
black pepper, freshly cracked
*Note: I kinda eye balled the initial marinade so apply as much as you like but NOT too much.
Add olive oil to the pan turn heat to high
next add thinly sliced white onions and saute'
next place pork chops on top of onions and brown chops
next, add jars of pork gravy, mushrooms and top with 1 yellow onion thinly sliced
place in over to continue cooking at 325 degrees fahrehiet
cook at that temperature for 45 minutes
finally, increase oven temperature to Broil and continue to cook for 50 minutes.
Total cooking time: 1hr & 30 mins.
Not bad for some last minute dinner plans.
Sunday, May 06, 2007
Yesterday was Cinco De Mayo a.k.a. The Fifth of May is primarily a regional, and not a federal, holiday in Mexico; the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride. It commemorates an initial victory of Mexican forces led by General Ignacio Zaragoza Seguín over French forces in the Battle of Puebla on May 5, 1862.
So naturally, as a current resident of Tucson, this is a time of celebration for many! In the spirit of the day we had some taqueria style food whipped up by the household. I am usually the one cooking all of it but today I only took on salsa duties. I decided to keep it simple since I had worked earlier in the day. I put together a roasted tomato & tomatillo salsa. Now I know you're probably wondering what I know about salsas or mexican food in general but believe me I know a thang or two homie. I have a HUGE advantage by residing in the southwest just shy of the mexican border. As you may also know, I used to cook full time as a profession. During that time, I came across a kind co-worker who just so happened to reside from Mexico City. She was the first person to introduce me to the traditional mexican cuinary fare. I mean when I learned my first salsa, I made this right in her own molcajete( mexican style mortar & pestle, made of lava rock), she brought from home. It was a roasted serrano & tomato salsa. I also learned how to make refried beans, antojitos("little whims") such as, sopes & quesadillas, I also learned how to make Horchata...the list goes on, so like I said Im pretty well versed but would LOVE to learn even more! Anyways, enough tootin' of my own horn. Here's a basic recipe of that salsa. Hope you like it. If it seems too hot, cut back on the chiles or take out the seeds inside.
Roasted Tomato & Tomatillo Salsa:
5 jalapeno chiles
11 serrano chiles
1-2 garlic cloves
handful cilantro leaves, roughly chopped
Roast All ingredients until charred a bit on the outside. You can place in a plastic sandwich bag(closed) and later remove them to take off the darkened skins. Alternately, you can leave the skins on for a more rustic appearance. It won't affect the overall taste much.
You can do this on a comal or put it in an over on "broil" for 5-8 mins on top shelf(spray ingredients with a little pam or alike spray)
Grind ingredients in the following order:
1.)garlic & chile peppers(make a paste to use as a flavor base, add salt here to use as an abrasive to aid in grinding)
2.)tomatoes & tomatillas
3.)Lastly, roughly chop cilantro and add just before serving.
You can use a food processor(pulse feature)or an immersion blender(stick blender) to make the salsa but keep in mind the traditional method and far superior method would be to use a molcajete.
Oh yeah, before I forget we also had tacos de carne asada(Carne Asada tacos)& Nachos(far from traditional mexican food....LOL).
To make your own tortilla chips:
1 bag of corn tortillas of your choice, white or yellow
turn oil in fryer up to 375 F.
take the stack of tortillas and slice in half horizontally, making semi-circles
now with each individual semi-circle slice a "V" into it diagonally
you should end up with roughly 3 stacks of pyramid shaped chips, if you want more
slice down the middle of each chip stack(this entire process is called quartering)
repeat process with other semi-circle
once oil has come up to correct temperature drop chips in but DO NOt over crowd the fryer, because each time you drop chips in it will drop the temperature of the oil and you want the oil as hot as possible, in order to get a crisp chip with as little grease as possible.
cook chips for 3-15 minutes until crisp. *See note below.
*Note: cooking times will vary depending on brand of tortillas. just experiment and keep a close eye on them as they cook.
Sunday, April 22, 2007
Friday, April 20, 2007
Mango Kucheela (Kuchela)A specialty of Trindad made from air-dried green mango, hot chile peppers, vinegar, salt, spices and brown sugar. The condiment is a very hot, salty, sweet mixture which is served with everything from curries to a traditional pelau (pigeon peas cooked with meat and coconut milk). Serves: 4
I N G R E D I E N T S
12 green mangoes
1 head garlic (peeled cloves)
5-6 hot peppers (congo) or scotch bonnet
1 pkt. Anchar masala (amchar masala see recipe)
1-1½ c mustard oil
2 tsp. light brown sugar
salt to taste
I N S T R U C T I O N S
Peel and grate mangoes Squeeze some liquid from mangoes
Spread out on a flat surface and dry for 1 day or leave in an oven on low heat for a few hours Mince garlic and peppers together Combine grated mango, garlic, pepper, sugar, anchar massala and salt
Blend in mustard oil and place in a clear jar with a tight fitting lid.
The following recipe is from "Curries to Kebabs: Recipes from the Indian Spice Trail." by Madhur Jaffrey, Crown Publishing.
Amchar Masala: A Trinidadian mixture using many of the spices used in Indian pickling. Here they are roasted first, acquiring a dark color and an intense flavor. This mixture is often sprinkled in toward the end of the cooking period.
Makes about 8 Tablespoons
4 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
2 teaspoons whole black peppercorns
1 teaspoon whole fennel seeds
1 teaspoon whole brown mustard seeds
1 teaspoon whole fenugreek seeds Put all the spices in a small, cast-iron frying pan and set over medium heat.
Stir and roast for 1 to 2 minutes, or until the spices turn a shade darker.
Remove from the pan, allow to cool, and then grind as a finely as possible in a clean coffee or spice grinder.
Empty into an airtight jar and store in a dark cupboard.
Saturday, April 07, 2007
Sunday, April 01, 2007
Tuesday, March 27, 2007
Saturday, March 10, 2007
Well, where do I start...ok, I finally tried my hand at a "Pow" recipe from the "Sweet Hands" cookbook. The experiment had it's ups and downs. My pow was either just right or filled to much and busted at the seams as you can see in the first picture...hahaha. It is a lengthy process in deed and my next try won't be anytime soon. LOL!! But I do feel a sense of accomplishment because some of them at least turned out good. Not many people can say that, ya know?! Alright, til next time.
Friday, February 02, 2007
Sunday, January 21, 2007
Monday, January 01, 2007
currently that title belongs to Chef Anthony Bourdain. If you have Travel Channel, you need to tune in on mondays to catch his show No Reservations. If you are a true foodie(like myself) you will love this show. It is sooo real, he holds no punches on his opinions and gives it to you straight! I love the fact that he seeks out the food, restaurants, etc... that are favorites to the locals of the particular place or country he happens to be visiting. Granted he isn't in a restaurant cooking these days because he is gone 10 months out of the year doing the show, I still appreciate his knowledge and approach.
Thank you Anthony Bourdain, thank you...