As I am about to blog about my latest recipe, I can't help but feel that it's strangely ironic that my following dish will relate to Mexico. With Mexico at the epicenter of this global outbreak believe me when I say that my intended post of Mexican spicy beef empanadas is not deliberately in lieu of all this hysteria. Quite coincidental as I do NOT make Mexican dishes that often.
ANYWHO, this simple small bite is widely adapted throughout many cultures with their own take on a meat and vegetable filled pastry i.e. Indian/Pakistani food and Samosas. Per request, I helped a girlfriend make them for her potluck at work to take place later this week. We had made the the pastry dough beforehand, but will share the filling recipe as it is just as delicious to eat it on its own.
Ingredients:
- 1lb ground beef
- 1-2 potatos (diced)
- 1 green onion (diced)
- 1/4 cup of olives
- 1 cup of raisins
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1-2 tbs of cumin
- 1 tbs paprika
- 1 teaspoon spicy chili oil
- salt and pepper to taste
- 1/4 tsp cayenne
- 1tbs evoo
- 2 cups beef broth
Directions:
1. Cook ground beef thoroughly
2. Add Evoo
3. Include onions, garlic and potatos. Cook for 10 mins
5. Add 1 cup of beef broth. Cook for another 10 mins on high. Stir occasionally
4. Throw in all seasoning + spicy chili oil. Stir.
5. Add raisins and olives. Cook for 5 mins and add remainder of beef broth.
6. Cook for another 10mins. Set to medium heat. Add salt and pepper to desire taste.
Small plates is the quintessential cuisine on my dinner table. As a mongrel of food consumption I like to have options (at some point I will need to get into the subject of Dim Sum...be forewarn: this may take up a good portion of your day). Although small plates take a bit more patience, time and multitasking I can assure you it's ALL worth it. (Grab a full glass of red wine and you're more than ready to tackle this endeavor)
My girlfriend Zoe was generously helpful in my time of kitchen anarchy. Thanks beauty!
On this evenings menu:
- gambas al ajillo
- spanakopitas (spankies as I like to call them)
- meatballs made with ground turkey
- basil marinara sauce (for the meatballs)
The greatest thing about small plates, for me anyway, is the simplicity of the ingredients. I truly believe that the most creative and delicious samplings results from the combination of basic ingredients. To give you an estimated time of prep + cooking, I believe it came down to 60mins...for ALL of the small plates.
Gambas al ajillo (Shrimp in garlic)
Ingredients:
20 shrimp
5 cloves of fresh garlic - minced (usually put 8 to 10 - I know. Let's not talk about it)
tbs paprika
tbs cayenne pepper
1 cup of extra virgin olive oil
lemon
salt
fresh baguette bread (La Boulange is the best)
Directions:
1. In a skillet use a tbs from the 1 cup EVOO to sautee garlic
2. After a minute or two add remainder of oil throw in shrimp, paprika and cayenne pepper
3. Cook shrimps until salmon colored then add lemon and 1.5 tsps of salt for flavor
4. Enjoy with pieces of sliced baguette bread (don't be shy to dip your bread in the oil, soaking it up and scooping in some garlic--watch out Dracula!)
Spanakopita (Greek Spinach Pies)
I make a reconstructed version of this recipe. Among the very many details I typically use a pastry puff for the delicacy of this dough.
Ingredients:
- Frozen pastry puff (okay, I know I said I'm an advocate of making it out of scratch, but cut me some slack here)
- 1 1/2 cup of feta
- 1 cup ricotta
- 1 egg
- 1 bunch green onion (choppped)
- 1 onion (chopped)
- 1.5 lbs of spinach
- 1 shallot (chopped)
- 3 tbs extra virgin olive oil (evoo)
- 3 garlic cloves (minced)
Directions:
1. In pan add the evoo and sautee garlic, onion, shallots and spinach on medium heat
2. In a separate bowl add feta, ricota, egg, and green onion (mix well)
3. Once garlic, onion, shallots and spinach are cooked (let stand for 10 mins to cool)
4. On work bench lay pastry puff and roll out with bakers roll
5. Evenly roll so pastry puff can be cut into 9 evenly squared pieces
6. Combine cheese mix with spinach sautee -- mix well
7. Scoop a small amount and place onto each evenly squared pastry puff (fold over and repeat)
8. Stick in preheated 400* oven for 23-25 mins
Turkey meatballs with basil marinara sauce
Ingredients:
(meat portion)
- 1lb ground turkey
- 1 chopped onion
- 4 minced fresh garlic
- 1/4 cup basil
- 1/4 parsley & cilantro
- 2 tbs of pepper
- salt to taste
- 1 egg
1. Mix all ingredient in bowl
- 1 cup of panko (Japanese bread crumbs)
- 1/2 cup of bread crumbs
(Mix together)
1. Roll meat into balls (half the size of golf balls)
2. Roll in bread crumb mixture
3. Fry in evoo until cooked thoroughly
Basil Marinara Sauce
Ingredients:
- 1 minced shallot
- 5 minced garlic cloves
- 1 minced onion
- 3 chopped tomotos
- 1 tbs of basil
- 1 tbs oregano
- salt to taste
- 3 tbs evoo
- 1 cup of plain marinara sauce
1. Add evoo into medium pot, add shallot garlic and onion
2. Once transparent add tomatos. Cook for 10 mins
3. Add basil, oregano and salt
4. Cook on high for another 10mins. - **STIRRING FREQUENTLY
5. Put on medium heat and cook for another 5
6. Add marinara sauce and cook for additional 10-12 mins -- Stirring frequently
I should have take a picture of the presentation to give you an idea, but at that point all I wanted to do was eat. I'm pictureless for now, until next time.
Actually, here's a photo of my Dining Out For Life fundraiser--to take place next Thursday, April 30th. 25% of all food and beverage sales go to the Stop AIDS Foundation. It's a great cause in which I truly support. This Saturday is another benefit for the AIDS Foundation in which I get to check out some Fags in Drags--and I mean that literally. Performing at the Castro Theatre it's sure to be one heck of a hootinanny show.
I'm a sweet sucker for candy, chocolate and desserts. Although my mind says no, my eyes and stomach say OOOOH YEA. I am, afterall, only human ;) BUT hear me out--on a positive note, it IS said that dark chocolate has proven to contain beneficial antioxidants and until I hear otherwise, I'm going to run full speed ahead with it.
Recently I came across Seeds of Change chocolate and was sinfully shocked to find its' organic taste and texture was distinctly pungent. My review of their Dark Chocolate with Coconut may make you go out to your local Whole Foods and pick one up today.
Organically aware, I pick up a bar of Seeds of Change Chocolate. Upon opening the uniquely packaged delight, lo and behold 3 individually wrapped pieces. Brilliant!...If you're like me once a bar has been ripped open, it stands NO chance of surviving.
Continuing on, I stop and stare at the printed copy--briefly scanning.. organic, fruits, gardening, sustainable ALL good stuff I can relate to--PERFECT! I take a deep breath, quickly slice open a single piece, take my first bite and exhaaaaaaaale. Playfully toying with it in my mouth, the chocolate lightly dissolves while restfully leaving the bitter sweetness of its deep aroma upon my tongue. Palatable pieces of fresh coconut swirl with the darkness making its way from behind the scenes to up-front and center. I take another bite and again the combination of the dark chocolate and coconut dance away in my mouth. Scrumptious.
It may sound barbaric, but I'm a HUGE fan of eating with my hands. Recently we had gone to Rasselas, an Ethiopian restaurant down in the Fillmore district and instantly I fell right at home. The waitress approached our table with the exotic dishes and notioned that our hands/fingers were the utensils..needless to say, my face lite up! Using the "pancake" as the vehicle in scooping up sauteed vegetable medleys, I found myself reminiscing of other cuisines/dishes/recipes that I could devour with unconventional pleasure.
Chinese lettuce wraps are by far an easy recipe with an international swing. Quick and healthy, this recipe will let you walk on the wild side of getting down and dirty with your food.
Ingredients:
1-2lbs of ground beef/pork/turkey (I usually cook with ground turkey as it is the leanest of all meats)
1 stalk of celery - finely chopped
1 carrot - finely chopped
1 chopped red bell pepper
1 onion - chopped
3-4 cloves of garlic - chopped
1 small can of chopped water chestnuts
1 cup of chopped green onion
Sesame oil
3 tbs of oyster sauce
1 tbs of sugar
1 head of iceberg lettuce
Directions:
1. Cook ground meat thoroughly
2. Add 2tbs. sesame oil and throw in garlic and onion --cook onions until translucent
3. Add and mix in oyster sauce
3. Add celery, carrot, water chestnuts, bell pepper and green onion
4. Cook for 7-10 mins, mix in sugar
5. Cook for another 5 mins
As for the lettuce, wash, separate leaves and set aside.
How to eat:
- take a leaf of lettuce
- scoop hefty amount of meat into lettuce
- wrap and devour
mmmm
Yesterday was Easter (Hoppy Belated). Steve and I decided on making our Easter dinner on Saturday rather than yesterday and, as always veering from anything customary, I went with turkey rather than ham. To say the least, our Easter dinner was more like Thanksgiving dinner. So much for tradition....
Here's my thing. I am not a huge fan of packaged foods. Everything I make is generally made out of scratch. Believe me, you will not find anything frozen in our freezer unless it's ice cubes, ice cream bars and meats. So When I told Steve that I would make stuffing he looked at me as if I had gone mad. "How hard can it be?".....
Here was our menu:
honey glazed turkey
stuffing with raisins and toasted walnuts (which is NOT an easy task)
creamy mashed potatoes
seasoned brussel sprouts with a hint of lemon
corn
homemade gravy
This was the first time I've ever made stuffing and by Zeus was it tricky, but well worth it.
Ingredients:
day old french bread
butter
raisins
walnuts
green granny apple
turkey stock
onion
celery
parsley
Directions:
1. toast walnuts in a pan and crush in mortar or chop
2. cut french bread into cubes of edible size, toast if the bread is not dried out
3. meanwhile sautee chopped celery and onions in 3-4 tbs. of butter
4. in large pot melt 4 tbs. of butter and throw in bread to brown on one side
5. add celery and onion to bread--cook for 10 mins then add chopped apples, parsley, walnuts and raisins
6. add 1-2 cups of stock and cook for 30-40 mins making sure that it doesn't stick to bottom of pot
I love stuffing.
Spring Rolls. Egg Rolls. Lumpia (what?).
This is a food recipe sure to please anyone. The fun aspect about rolls is that they're are bite size and finger friendly. I'm positive 9 out of 10 of you know what spring rolls and egg rolls are and which culture they're associated with-- if not, listen closely....Vietnamese spring rolls and Chinese egg rolls. There , now you have it. Here's the curve ball, lumpia. Heard of those? NO? That hurts...right here (pointing to heart). Seriously, being part Filipino lumpia's are as dear to us as apple pie is to Americans. Imagine a delicate wrap filled with meat and spices...fried.
Roll recipes are definitely my favorite, not to mention quick sides or in my case, main dish to devour. Are you ready to make 'em? Here we go:
Vietnamese Spring Rolls
* Note: they are fresh, not fried
Ingredients:
shrimp
lettuce
basil
bean sprouts
rice vermicelli
rice wrapper (8.5 in diameter)
Directions:1. boil shrimp until cooked and sliver in half
2. boil noodles for 10 mins, drain and put to side
3. wash lettuce and basil thoroughly
4. fill bowl with hot water and dip one rice wrapper into bowl and lay on a flat work table5. place 4 shrimp halves in center of wrap, lay lettuce leaf on top, basil, bean sprout then noodles (all a desired amount of each)6. roll with delicacy and enjoy
**generally dipped in a peanut sauce or fish sauce concoction
although, I like it with red chili paste with a little sweet vietnamese dipping sauce
I'm going to skip the Chinese egg rolls, unless requested let's move on to lumpias.
Filipino Lumpia
Ingredients:
1 pound of pork
2 finely chopped carrots
1 large onion
1 egg
1 cup finely diced green onion
3 cloves of garlic
lumpia wrappers
Directions:1. combine all ingredients in a large bowl 2. place (desired amount) filling onto a single wrap
3. roll and fry
** typically I dip it in a onion/chili vinegar concoction, but you can enjoy as is.
Let me know if this works out for you.
Happy Easter!
My first post.
Do you like my moo cow? Has no relevance to my actual post, but wanted to share it because you're here and I like you.
Cooking is what I've come to believe is my outlet, my passion, and my sense of self-expression. Embodied in a single activity, cooking is everything that I enjoy; creating, writing, tasting, eating, drinking--you name it.
It sounds totally cliche, but ever since I was young I looooved cooking. From learning to bake with my mom to helping my stepmom chop Asian vegetables, I always had my hand in some form of cooking. Now at my ripe age (ha), global travels, ideas sprung from youth and international influences have made my recipes twinkle with a unique flair and style. Primarily incorporating fresh vegetables and fruits from my local farmer's market (and hopefully, soon to be garden) is the key to any successful recipe.
To be honest, my sole purpose for writing this blog is to remind myself of dishes that I've created. For quite some time I've managed to produce some of the most exquisite dishes and, yet, in time have forgotten what they were in order to replicate. So, thanks to my short-termed memory, here I am. Don't be deceived, at times I will tangent off the cooking subject, but I promise to keep it within the scope of food and beverage.
If you like what you read, great, if you don't, you should shoot yourself in the face. Really, I'm kidding. I would love to hear your feedback so leave me a message. ENJOY!
kisses,
Rochelle
