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Husk Restaurant, South Carolina
October 1, 2011
76 Queen Street
Charleston, SC 29401-2220
+1 (843) 577-2500
Another twist on rice and beans, a Puerto Rican staple. I added Smoked Paprika, chilies, and crushed peppers along with onions and sweet peppers.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
And the meat is falling off the bones. I have three dogs camping out in the kitchen.
I let it cool down and harvested all the meat and with what is left I am making turkey vegetable soup tomorrow.
Apart from starting the rice cooker - which takes about a minute - before I went off to take a shower & do other stuff, this took about 20-30 minutes to prepare, a good deal of which was debating over which dish to use for what.
Pickled piquante peppers, pimentos, green chilis, garlic, diced tomatoes, a few spices, rice vinegar and chicken over white rice.
Roasted Chicken - I used a beer can/chicken holder to cook the chicken. The holder cost me $1 at Wal-Mart years ago, I just don't use it often but i should - it works great. A little bit of a pain to pull the cooked chicken off without breaking it apart.
I am cooking up 10 chicken drumsticks (some for tonight, some for tomorrw). I coated them flour and spices. I just flipped them over in this photo and then I put them back in the oven for a bit longer.
I stirfried sliced pork with fresh onions and greens from my garden, diced pimentoes, garlic, crushed red pepper, black pepper, turmeric, hot paprika, olive oil, and adobo (a Latino spice mixture). I added rice and saffron. It was pretty good. (I sort of make the recipes up as I go.)
These are incredible. Crispy top, light and moist on the inside, with blueberry bursting as you bite into them. Serious joy here, people.
from: Babycakes
My first attempt at making pineapple tarts from scratch. Jam turned out beautifully – sweet and spicy, but with a tangy edge to it.
Pastry - I used a standard shortcrust pastry recipe, it was not as buttery and rich as some other pineapple tarts I’ve eaten. Nonetheless, I thought it complemented the tarts well.
Brief recipe:
Jam (cooked one day in advance to let the jam cool down completely)
1. Take two pineapples, dice and blend finely in a blender. Add a little pineapple juice to facilitate the blending process – the juice adds a little zing to the jam later on. Note that traditional recipes call for the pineapple to be grated or chopped finely but this is very timeconsuming and probably the reason why I didn’t get around to making pineapple tarts for so long. It is of course possible (as someone suggested) to grate half and blend half the pineapple, for a better and more chunky texture. But for simple and fuss-free pineapple jam, I’d go for the blender.
2. Slowly cook the pineapple mixture over a low flame. Add 2 cloves, a stick of cinnamon and a piece of star anise to flavour the jam. Cook till thick (this should probably take 30-40 minutes or so), remove from flame.
For the pastry:
Ingredients: 250g flour; 125g butter; pinch of salt to taste; 2 eggs (beaten).
1. Sift flour and mix with salt. Rub butter into the flour till it resembles breadcrumbs.
2. Pour in the beaten egg slowly, mix together to form the dough - use hands if nec. No need to use all the egg. Put dough in fridge for at least half an hour to cool.
3. Roll out the dough to about 0.5 cm or so. Using a pineapple tart cutter (metal ring with mould within to form depression in pastry), cut out the tarts and put them on baking tray. Fill in with jam, glaze with beaten egg (now you know why you don't need to use it all) diluted with a little milk. Top with a little pastry piece.
4. Bake at 180 degrees centigrade for about 15-18minutes, when it has reached a light golden brown colour.
Jen spent over a day in the kitchen preparing Thanksgiving dinner at home. Cornish game hens, fresh green bean casserole (with onions and mushrooms), creamed corn, rolls, and mixed greens (with mandarin oranges and walnuts). Not pictured, homemade pumpkin pie (with homemade crust).
Another classic tart that I like to make -- and cannot resist. I particularly love this one for the combination of lemon and blackberries.
I will blog about it soon on La tartine gourmande.
I got two new spices today - a bottle os White Pepper and one of Jamaican Chicken Seasoning. So for dinner I made chicken and red pepper (cooked in olive oil and seasoned with the two spices) and served over plain fried rice. (for you weight watcher's - total points in 17: 5 for chicken, 2 for olive oil, 10 for the fried rice {white rice would have been 5 points less}).
The chili came out great, made with lots of hens of the woods mushrooms, which do well when they are slow cooked, so I did them with the beans. Yum. I think the black trumpets make it especially yummy, even though my traditional Texas chili cooking relatives would roll over in their graves with my changes to their secret recipe!
Gnarly Head zinfandel held up to the chili really well, but then again, zinfandel is about all I drink, so what do I know?
06.01.07 : AS sous chef to my friend e-Dao, I get to chop up the stalks of fresh lemongrass, marinate, and season these babies with some sea salt and black pepper! Then off into a pot they go! =P
Mom made doubles! when she came to visit in Guyana. Yay! Of course we were all a bit skeptical because my mother never made "real" doubles in our life...she turns up her nose at the street bara which are made with ONLY flour and are therefore thin and insubstantial. Her "doubles" used healthier bara made with ground dhal and seasoned up - more like a kachorie - try wrapping something thick and solid around anything. We used to try our best to balance the channa on the round bara and get it into the indentations.
But this, this is real bara - she didn't add anything, just, flour, water, turmeric, salt etc, and yeast. Mix, let rise etc. Stretch out the little rounds (with wet/oily hands, this is sticky wet dough/batter) and deep fry. Stack the baras on brown paper, keep covered to keep them soft.
Cook the channa/chickpeas by boiling channa that has been soaked overnight (changing water). Boil until soft, with turmeric, garlic, chadon beni etc.
Assemble the doubles by laying out 2 baras overlapping each other at the ends (on paper or a plate) and top with a spoon of channa. Top that with your choice of hot pepper sauce, chutneys (here was a grated half-ripe mango chutney) whether chadon beni/bandhania, tamarind, cucumber or coconut. If on paper, wrap it up like this or eat it the way I do, using one bara to scoop up half the filling and repeat.
Visit my Doubles set.
Complete recipe.