Dateline: October 9, 2020 Marinated Swordfish Steaks and Delicata Squash

 My FD order came with the beautiful swordfish steaks that I ordered.  They really were beauts!  Very little blood line to cut out so mostly lovely loin!

I made the preserved lemon marinade and smeared it all over the fish and proceeded to grill it along with the delicata squash halves.  The issue was that it was after sunset, i.e., dark, and I had to gauge things with a strong light and a thermometer!  Fish cooked to 130° F and delicata until they were flexible and nicely browned

Not too successful with getting grill marks, but some sacrifices must be made when cooking in the dark!

Marinade

1 preserved lemon, flesh and rind

1 clove garlic

1 nice teaspoon Calabrian pepper paste

olive oil

couple of sprigs of parsley

Grind all up together to form a paste, loosen with olive oil, if necessary.  

Remove what you need for the application and store the balance covered with olive oil in the fridge for the next use.

The fish was really tasty and quite filling.  I couldn't finish my piece, the squash is so delicious.  One of the few squashes with edible skin.

Rounded out the meal with a nice big bowl of crunchy salad.

Dateline: October 5, 2020 Spicy Sichuan Turkey and Tofu

I had taken out of the freezer a package of turkey tenderloins and was trying to figure out what to do with them when it occurred to me that I could grind the turkey and make Mapo Tofu using the turkey.

I cut up the still semi frozen turkey into smallish cubes and ground 3/4 of it twice through the fine die.  I added some of my mala powder, mixed sichuan and black pepper roasted and then ground, into the meat for the second grind.  I then ground the remain 1/4 through the fine dice just once, but added a peeled shallot into the grinder as well.

 I chopped up some fresh ginger into slivers, sliced up some garlic, and had some sichuan pepper chunks for my aromatics.  They got fried up in some canola oil.  After they were fragrant, I added the ground turkey and cooked that until it was opaque.  Next went in the pixian paste, a heaping tablespoon, along with a spoon of the Lao Gan Ma chili crisp.  This was all mushed together to coat all of the turkey with the spicy goodness before adding the mustard greens and the chicken stock.

I had some of this preserved mustard greens, which I decided to use this time in the mapo.  What I forgot to do was to rinse it.  It made the dish when coupled with the pixian paste, below, very salty.  I remedied that by adding more chicken stock and some agave syrup.  Having copious amounts of rice also helped greatly.  I also used a glug of rice vinegar to help tame the saltiness.  With rice it was quite tasty.  

I used this oxymoronic box of tofu.  Yes, the texture was that of silken tofu, but it was much firmer and it was the best choice for the job.  Good on me for picking it up somewhere!

This was my pint container of homemade chicken stock!

the finished dish and the rice.

October 3, 2020 SOURDOUGH WEATHER

I have been reviving my sourdough starter over the last couple of days and on Thursday it was ready to be used.  I used the tried, trusted and true NYT Guide to Sourdough .

Thursday, overnight, last feeding.  Friday, was the autolysing, mixing, rising, and proofing, with overnight sit in the fridge.  Saturday was the bake off.  The resulting loaf was one of the more beautiful ones that I have baked.

I was thrilled with the ear above the slash.  When it cools I will cut and show photos.  Judging from the strands at the slash, this should have a lovely open structure.

oooooooh, aaaaaaaaah

Dateline: October 1, 2020 Buttermilk Chicken

 

I had a whole chicken in the fridge that needed to be cooked.  I had contemplated grilling on grill #1, but opted to spatchcock it and grill it on grill #2.  I was intrigued by Nigella Lawson's recipe, so I used it.  

I only marinated it for a couple of hours, but it was sufficient to hint at the suppleness that reviewers mentioned.  I would certainly do it again when I have some buttermilk that is calling out to be used and enough planning ahead to hold it over night.

The meat was perfectly done, even though the photo shows some pink, that was smoke ring I believe.  I served it with some grilled cauliflower and microwaved, yes, microwaved, sweet and white potatoes.  10 minutes in a brown paper bag.  Perfection!

All in all, a very satisfying dinner, with plenty of leftovers for Bill's breakfast meals.

Dateline: September 30, 2020 Shrimp, Scallop, Sausage GUMBO

I had some shrimp and scallops coming from FD, and was going to do a seared thing, but found the okra in the freezer and bingo, GUMBO!

I used NYT recipe by David Tanis with a twist supplied by a review.  Made a dark roux to start.  There is something meditative about making and watching a roux come to color.  Starts out pale yellow ochre-ish and ends up a deep caramel color.  Once it hits the caramel stage, be very attentive, it can go to black in a nano-second.  

I used 1 lb of shrimp and 1/2 lb dry scallops.  Used chicken stock instead of shrimp stock as the shrimp were already peeled and deveined and frozen okra.  Added a glug of white wine as well.

On the left, mid way.  On the right, finished roux.  Probably took 20 minutes or so to get there, chop veggies during the early stage and stir occasionally, as it darkens, it needs your full attention.

Trinity plus garlic on right, and veggies softening in the roux on left.

Reducing and thickening before seafood and okra on left, on right, everybody into the pool

Dateline: September 29, 2020 Grand Experiment With Too Many Ripe Tomatoes, Not Gazpacho

Yesterday was blustery and rainy.  Turning on the oven was a comfort.  I thought about all of the ripe heirloom tomatoes that I had sitting in a box on the counter and what could I do with them?  I was inspired by the idea of tomato pie, or tart but didn't want the hassle of a crust and blind baking.  I then thought, I could do a sformato of cheese and tomatoes, too much fuss, but the idea of cheese and tomatoes hit the right tone.  Put it on a savory waffle....YEAH.  I have been obsessing over savory waffles for a while, seems like this was the time to see if they can work.

So I made a ricotta tomatoes no crust layered creation.  

Ingredients for Cheese-y Tomato-y Thing-y 

2-3 lbs of ripe juicy tomatoes

1 large leek, cleaned and cut into quarter rounds

4 cloves of garlic, peeled, crushed, and chopped

16 oz ricotta cheese

4 eggs

2 cups shredded cheeses of your choice, plus more for top

6 slices cooked bacon

handful chopped parsley

2 sprigs of thyme leaves

2 T torn or chopped fresh basil

nutmeg

hot pepper flakes

salt and pepper

Method

1.  Set oven at 350°.  Slice the tomatoes parallel to the top and bottom and place on a plate, or plates, in a single layer, and salt.  Let sit for 30 minutes or longer.

2.  Saute the bacon in a skillet until crisp.  Drain on paper towels.  Drain off all but 2 T or so of the bacon fat.

3.  In the same skillet heat remaining bacon fat and saute the leek until it starts to soften, add the garlic, salt and pepper as well as hot pepper flakes.  Line a bowl with some paper toweling and pour in the sauteed vegetables.  Spread out the veggies as much as possible so that most of the residual oil is absorbed.

4. Remove the paper toweling from veggies and add ricotta, eggs, parsley, basil, and nutmeg.  Mix well to combine.  Add the shredded cheeses of your choice.  I used manchego and tarentaise (an alpine type, washed rind cheese) because that is what I had in the fridge.  

5.  Prepare a baking dish that will hold everything.  Spray with cooking spray to make clean up easier.  Don't forget the rim of the dish!  Blot the tomatoes dry on the side facing up and put a layer of the not so nice looking ones on the bottom dried side down.  Blot the side that is now facing up.  Add a layer of the vegetable and cheese and half of the crisped bacon crumbled.  Add another layer of tomatoes, blotting and then putting that side down and blotting the upward facing side, top with cheese mixture and bacon.  Top with the best looking tomatoes, blotted again, and sprinkled the reserved cheese on top.  

6.  Spray a sheet of aluminum foil with cooking spray and put oiled side down on top of the casserole dish and seal enough to stay put.  Put casserole on a sheet pan to catch any overflow and bake for 40 minutes, remove foil and bake until browned and a little crusty on top.

7.  Allow to cool so that it firms up.  Make the waffles at this point.

                                            

Waffles

I used Aunt Jemima's pancake and waffle mix.  Doubled the recipe.  To make them savory, I topped the batter once in the waffle iron with chopped herbs.  I used rosemary, parsley, and thyme.

 

Bill tried a double waffle, had promise, but was too unwieldy to be recommended.

Would I make this again?  Probably not.  Why?  The tomatoes were excellent on their own, and they lost their essence of summer.  Would I tweak it to make it better?  Probably not.  Why?  Because the end result was not worth wasting good tomatoes.  However, the waffle was really good.  I'd make savory waffles again and again, heck, maybe even sweet ones!

September 26, 2020 Beef Barbacoa

This is a fool-proof, idiot-proof recipe.  You just need a smoker!  It is a riff on Kenji Lopez-Alt's recipe, Smoked and Braised Beef Barbacoa .  I did not use the oxtails, and have never used them.  The couple of times that I have made this recipe, it has been flavorful enough without the seared beefiness that the tails would bring.  

What did I do differently this time around?  I coated the roast with Gravy Master and then a dusting of Penzey's BBQ 3001 spice mix.  Into the smoker at 250° F it went for about 3.5 hours.  I used a mix of dried peppers, ancho, pasilla, guajillo, smoked serrano, and oaxacan.  I softened them until pliability in the dutch oven and then they went into the boiling chicken stock until they were totally softened, and I added ground habanero pepper to the spice mix.  

I think his timing of 3 hours at 250° F in the oven is based on an unrolled hunk of chuck roast.  I found that my rolled ones always take longer than that.  After 2 hours at 250°, I bumped the oven up to 350° and covered the pan completely.  After another 2 hours, it was done.  I just need to keep that in mind when I make this again, as I will!

I served it with flame toasted corn and flour tortillas and chopped onion, chopped tomatoes, chopped hot peppers, chopped jicama, and lime wedges.

 

Dateline: September 25, 2020 Vegetarian Indian Night With Friends

 Menu

Chana Masala

Saag

Achari Vegetables

Aloo Jerra

Rice

Meyer Lemon Chutney

Coconut Cilantro Chutney

I am so up for this!  I have been cooking up a storm this morning because I have to go out for about 1.5 hours and wanted to be sure that dinner would be ready for the 6 PM kick off.

The Chana Masala is from Urvashi Pitre as is the Aloo Jeera, I couldn't find on line the recipe that I used, but this one is very, very close.

Achari Vegetables recipe was one by Manali Singh.  I had never made it before, but love Achari chicken, so thought I'd try it.  It is fabulous!  I also used her saag recipe, with a few changes.  I did not use the corn flour, and I used collards, curly kale, and chard as the greens.  I did not have white radish, so I used a thick slice of jicama instead.  It turned out really well.  That's another keeper.

The Meyer Lemon Chutney and Coconut Cilantro Chutney are from Urvashi Pitre, as well.  I must say, they were easy and the meyer lemon is spectacular.  Reminds me of the tamarind chutney that is ubiquitous in Indian restaurants, but chunkier and thicker and soooooo much better.  The green chutney fresh from the blender was very garlicky, but mellowed with time in the fridge.  I used only 4 cloves instead of the 6.  It was also much better than what you get in restaurants!

Now, once again, I did not take photos.  Photos on the websites are so much better than I could have taken.  

The evening was lovely.  We started on the deck with Gwen and Tony, with the chutney's and papadum (which Bill made).  We moved inside for dinner and had a lovely time talking about everything and anything over the course of the evening.  The beer and wine flowed freely and Gwen and Tony seemed happy with their to go bags!

Dateline: September 23, 2020 Testing Out Grill Number 1

Bill always makes sure to tell any new visitors, and some returnees, that I have 3 grills.  Grill #1, Grill #2, and Grill #3.  I decided to give the unused, untested Grill #1 a run last night.

I was inspired by a suggestion from Servet that he could bring a made-to-order grill back from Turkey.  I got excited and then starting designing one.   As, I was undertaking that, I sadly realized, that the weight of it would be prohibitive in terms of stowing in your luggage or in a large box in cargo! 

I then started researching gaucho grills, which are the Argentinean style open grills with a moveable grill that you can raise and lower according to the heat and desired effect you'd like.  In comparing those to what I had decided to design, and lo and behold, they were quite similar.  I wanted to see if I could modify Grill #1 to be more like a gaucho style grill.  This is what I came up with.

If I add more thermal mass, it will hold the heat better but the trade off is that it will take longer to come to temperature and need more fuel.  I needed to see how Grill #1 ran in order to make some decisions.  D'uh!

The fire burned hot.  I used a chimney to start the lump charcoal and baby it was hot.  As the embers died down it became a more manageable fire.  I am still learning how to deal with open fire boxes!  I also have to deal with my impatience in terms of starting the cook.  I need to let the fire die a bit and cook over a slower fire.

I had a chicken in the fridge so, I was hoping to rotisserie it, but we couldn't locate the motors at the moment.  So I spatchcocked it and grilled it.  I dusted it with Galena Street from Penzey's and got out the pencil asparagus and left over delicata squash, and bingo, dinner was planned.

The pictures above are from 2 different sides of the grill.  The grill is basically a metal trough .

Here we are near the end of the cooking of the chicken.  It was moist and tasty with more than enough charry goodness to make me happy.

The modification I decided I would make was inserting a fire grate/ash pan combo unit so that I can empty the ashes out easily as there is no way to sweep out the ashes now, they have to be scooped or shoveled out.  This new contraption can be lifted out and dumped into the ash can.  It also has the added benefit of catching the grease and keeping the bottom of the grill less oily.

Next spin will be with the rotisserie.  We just need to locate the motors!

Dateline: September 20, 2020 Ribs and Panzanella

olive oil

I love the tail end of summer for the tomatoes alone.  I pulled a rack of baby backs from the freezer and used Penzey's Tsardust Memories rub on them.   I have never used it before and thought I should try it as I keep getting freebie packs with orders.  Shameless plug of Penzey's, they are a fabulous spice store.  They carry all sorts of interesting things, multiple types, are reasonable, and when you weigh price against quality, quality wins every time.  

Ribs

1.  Remove membrane from back with a table knife to start it, and then getting a grip with a paper towel, pull it off as best you can.  You don't have to do this, but as I am going to smoke them, the smoke penetrates better when I do.  Remove any large deposits of fat and save for sausages!

2.  Lightly oil both sides and liberally dust with the spice powder of your choice.  Rub it into every nook and cranny.

Method

I used the 3-2-1 method of smoking.  That is 3 hours at about 225°F, lots of smoke, then wrap them, and put them back on the smoker for 2 hours, and finally, unwrap and get temp up to 325-350 to crisp them up bit.

                   Check out the smoke ring!  Yeah, Baby!

Panzanella Salad

2/3 loaf of yesterday's bread, sliced into thick slabs                 and drizzled with olive oil

2 cloves of garlic, grated or pressed

1 -1.5 lbs of nice ripe tomatoes, cut into bite sized pieces

1 sweet onion, sliced into half moons

lots of basil leaves, torn

lots of parsley leaves, torn

salt

pepper

cumin

smoked paprika

red wine vinegar

Method

1.  Grill the bread until slightly charry and crisp.  Cut into bite sized pieces and put into a bowl large enough to hold everything.

2.  Top the bread with the onions, then the parsley, then the tomatoes, then the salt and pepper, cumin, and paprika, add the red wine vinegar and mix well.  Allow to sit so the bread absorbs the vinegar and tomato juices.  After an hour or so, taste a little bit.  Add more vinegar, salt and pepper. Drizzle olive oil over salad, add torn basil, and mix well.  Let sit, and taste again.  Adjust according to your tastes.  You can use sherry vinegar instead of red wine.  I like the pungency of the wine vinegar.

Nota Bene:  The ribs were incredibly tender and juicy.  I really liked the play of the sweetness of the rub with the ribs.  They were not overly sweet, just a touch along with some heat.  A very nice combo.  I may need to buy a big bag of Tsardust Memories.

The salad was wonderful.  I did need to add more salt.  I really like the crunch of the bread and don't care for the ones that homogeneous much of tomato pulp and bread mush.