A to Z Challenge

O is for Oaxacan Roasted Fish

By / A to Z Challenge, Entrée, Seafood / 1 Comment /

Oaxaca is the south western region of Mexico, bordering on the Pacific Ocean. And home to a food culture that sets it apart from the rest of Mexico, or for that matter, any other part of the world. What is noteworthy about Oaxacan cuisine is that it has more or less stuck true to its roots and origins, despite the outside influences. It is not surprising that many indigenous people here take pride in the fact that they never have been conquered by any European power and their food ways are untouched by European ingredients or cooking methods. In many parts of Oaxaca, wood stoves earthenware pots are still the norm. Still, maybe due to exactly for the same reasons, Oaxaca today has become a global foodie travel destination, with an increasing number of luxurious restaurants opening up, catering to global tastes.

Known as the home of the seven moles (or the thousand, according to some), Oaxaca makes the best of the diverse varieties of chiles cultivated locally. Ancho, poblano, pasilla, chilaca, chile negro are just a few examples. Ingredients are matched and paired with the chilies to produce complex dishes which sometimes take hours to make.

Though concentrating on ingredients like corn, beans, chocolate, wild herbs, and local cheese, Oaxacan cuisine has its share of meat, poultry and fish. The fish we are focusing on today, is roasted in the oven, but it can also be grilled.

The mole like marinade is cooked first which gives it an amazing complexity and depth of flavor. The marinade is slathered on the fish, inside and out, before roasting it in a high heat oven.

I selected a red branzino to make this dish. Any fish that is fairly firm fleshed and of medium size can be used. Also, selecting a fish with not too many bones will be good.

Having decided to clean and prepare the fish myself, I opted to cut the fish head off. It can be kept on, if you prefer with only the insides removed.

Remember to be careful with the salt, as the fish sauce used in the marinade contains a fair amount of salt already. Letting the fish marinate for 20 minutes greatly enhances the flavor. 

I have not tried this recipe for anything other than a whole fish so far. Maybe one of these days, I’ll try the recipe for a large piece of boneless fish.

You can combine this fish with anything from a pasta salad or a green salad to a bowl of cooked rice. 

O is for Oaxacan Roasted Fish
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O is for Oaxacan Roasted Fish

Author: Ria Cooking Method:Stove-top and in oven Courses:Entrée Recipe Keys:Oaxacan fish, Spicy
Difficulty:IntermediateServings:4 servings

Ingredients

Instructions

  1. Place the ancho chilies in a bowl and add the fish sauce and apple cider vinegar to the bowl. Soak for 20 minutes.
  2. Pre-heat over to 400 F.
  3. Powder the black pepper, cumin, cloves, and oregano together.
  4. In a food processor or blender, grind together all marinade ingredients except the salt: the soaked ancho chilies with the soaking liquid, garlic, the powdered spices, and sugar. Form a smooth paste, adding a little extra water if required.
  5. Transfer this paste to a sauce pan and bring to a boil on medium heat. Continue cooking, stirring occasionally, for 8 to 10 minutes.
  6. Taste for seasoning and add salt if required.
  7. Prepare the fish by cleaning, washing and drying it with paper towels.
  8. Slather this paste on the cleaned fish inside and outside. Let sit for 20 minutes.
  9. Prepare a baking sheet with aluminum foil on is and place the fish on the baking sheet.
  10. Roast on the middle rack of the oven, for 8 to 10 minutes per side, turning the fish over half way through the process.
  11. Serve immediately with a salad on the side.
Keywords:Dinner, Fish, Oaxaca, Spicy

N is for Nasi Goreng Ayam 

By / A to Z Challenge, Eggs, Entrée, Poultry / 3 Comments /

Nasi Goreng Ayam literally means chicken fried rice and is a national dish of Indonesia. It is popular not only in Indonesia but also in neighboring countries like Malaysia, Singapore and Brunei. Migration of population has carried it over to countries all over as well.

Nasi goreng ayam has originated from the Chinese fried rice, and started out as a way to use up left over cooked rice. Today there are many versions of this dish as can be expected of a dish with many ingredients.

Like every fried rice recipe anywhere in the world, the basic concept revolves around three main ingredients: cooked rice, vegetables and meat. Mixed together and spiced up. It is where the spicing up part is considered that the recipes differ most. 

What makes nasi goreng ayam unique is the addition of kecap manis, a sweet soy sauce, and fried shallots. Also that it is served with fried eggs – scrambled into the rice in some versions and served separately in some versions.

Don’t be scared away by the long list of ingredients for this recipe; it is all much easier than it looks. The ingredients are not difficult to gather and you just throw them in the pan one after the other. And tada… the fried rice is ready!

Nasi goreng ayam is usually served with shrimp crackers, in addition to the fried egg. Pickled or fresh salad vegetables can also be a good side.

N is for Nasi Goreng Ayam 
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N is for Nasi Goreng Ayam 

Author: Ria Cooking Method:Stove-top Cuisine:Indonesian Courses:Entrée Recipe Keys:Chicken and vegetables
Difficulty:BeginnerServings:4 servings

Ingredients

Instructions

  1. Marinate the chicken pieces with 1 tsp soy sauce and 1 tsp oyster sauce. Season with salt and pepper. Set aside for 30 minutes.
  2. Heat two tbsp of oil in a pan on medium heat. Add half the thinly sliced shallots to the oil. Fry on medium heat, stirring constantly. When crisply fried, remove to a plate and set aside.
  3. Heat 1 and 1/2 tbsp oil in a largish wok (or frying pan) on high. Add the marinated chicken pieces to the pan and fry, stirring regularly, till the chicken is cooked and the outside is crisp, about 8 minutes. Remove to a plate and set aside.
  4. Add 1 and 1/2 tbsp of the remaining oil to the pan. Add the remaining shallots and ginger to the pan. Fry till the shallots turn soft and transparent. Add the garlic and fry for a minute.
  5. Add the green beans, snap peas, and the white parts of the scallions to the pan. Add the turmeric powder and fry till the vegetables are cooked yet crisp, about 3 minutes.
  6. Add the cooked rice and fried chicken to the pan and mix well.
  7. Add the sliced green parts of the scallions, kecap manis, soy sauce and oyster sauce to the pan. Mix gently taking care not to mash the rice. Check for seasoning.
  8. Sprinkle the fried shallots on top.
  9. When ready to serve, use 1 tbsp of remaining oil to fry an egg sunny side up, for each serving. Serve hot with the fried egg and any other accompaniments like shrimp crackers or pickled vegetable.
  10. To make kecap manis, mix together equal quantities of soy sauce and palm sugar (or brown sugar) in a sauce pan. Bring to a boil and cook on low till it reaches the consistency of a thick sauce. You can increase the amount of sugar if you would like a sweeter sauce.
Keywords:chicken and vegetables, Indonesia, Nasi goreng ayam

M is for Moussaka

By / A to Z Challenge, Entrée, Meat and vegetables / 2 Comments /

Moussaka is a classic dish from Greece. Layers of eggplant and meat are topped with a béchamel and baked to make a spectacular dish. 

Moussaka has a long recorded history, with a similar recipe appearing in ‘A Baghdad Cookery Book’ (Kitāb Al-ṭabīkh), written in the 13th century. Also, a very similar dish called ‘Mousakhkhan’ was cooked by the Arabs of Levant, the eastern Mediterranean region. The word moussaka derives from the Arabic word musaqqâ, meaning ‘moistened’, a reference to an ideal moussaka.

Many regional differences, with vegetables like potatoes, spinach, cauliflower or even cabbage are prevalent.

Though traditionally made with lamb, beef is an acceptable substitution. Actually, I’ve even made this dish with ground turkey to avoid red meat.

Béchamel was a fairly recent addition to the dish, when a famous chef and cook book author decided to add it to the original recipe in an effort to make it more westernized. Thus a quintessential French sauce became the binding force in one of the Mediterranean influenced dishes. 

Patience is an essential quality when you are making a moussaka since it is not a good idea to dig into it right away. It has to rest for a minimum of 10 minutes (better with 15) before the béchamel gets to a stage where it can be actually cut. Instead of scooping the dish out of the pan as a glop. Believe me… been there; done that, more than once!

M is for Moussaka
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M is for Moussaka

Author: Ria Cooking Method:Stove-top and in oven Cuisine:Greek Courses:Entrée Recipe Keys:Meat and vegetables
Difficulty:AdvancedServings:6 servings

Ingredients

Instructions

  1. Preheat oven to 450 degrees F.
  2. Cut the eggplant into slices of 1/4 inch width. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
  3. Place in a single layer on a baking sheet and place in the oven to roast, for 20 minutes. If there are more slices than can be accommodated on a single baking sheet, you can use one more sheet or roast them in batches.
  4. Meanwhile, heat 2 tbsp of oil in a large pan and add the onions and cook.
  5. When the onions are softened and turns transparent, add the minced garlic and cook for a minute.
  6. Add the tomato paste and cook for two minutes. Add the ground beef to the pan and cook, breaking up any lumps. Season with salt and pepper. Continue to cook till the beef is overall browned.
  7. Add the red wine, broth and crushed tomatoes. Add the cinnamon and mix well. Bring to a boil and cover and cook till the beef is well done and all the liquid has dried up.
  8. When the eggplant slices and the meat are ready, make the béchamel sauce. Melt the butter in a pan over medium heat and add the flour. Roast stirring continuously for two minutes.
  9. Add the milk to the pan, stirring all the time, using a whisk. When the milk has thickened and has formed a sauce, turn off the heat. (If the sauce is too thick, sprinkle and stir in a bit of water.) Season the béchamel with salt and pepper. Blend in the egg yolk stirring vigorously and remove from heat.
  10. In a deep oven safe pan, place the eggplant slices in a single layer. Top with half the cooked meat to form another layer.
  11. Add a second layer of eggplant slices. Finish off with the remaining meat.
  12. Pour the béchamel sauce over the dish and crumble the feta over the béchamel.
  13. Place in the pre-heated oven and bake till the top has browned in spots, for 15 to 20 minutes.
  14. Let sit for minutes before cutting into squares and serving.
Keywords:Dinner, Moussaka, Meat and vegetables

L is for Lomo Saltado

By / A to Z Challenge, Beef, Entrée, Potato / 2 Comments /

Lomo saltado is a beef stir fry dish from Peru, originated in the Barrio Chino (Chinatown) of Lima. It has a very interesting history. During the 1800s, a large number Cantonese immigrants arrived in Peru to work on the railroads. Many of them, having worked as cooks on the ships to pay for their voyage, took up that profession when they landed. At one time, it was considered a prestige in Peru households to have a Chinese cook in the house. Chinese restaurants also started appearing in Lima, signaling the beginnings of Chinatown.

This is the quintessential fusion dish where traditional Chinese cooking methods and Peruvian local ingredients meet. And it is a dish that has moved out of the Chifas (Chinese restaurants) and on to the mainstream menus. In the process, the recipe was adjusted to include ingredients like tomatoes, hot peppers, fried potatoes and cilantro, in addition to the original onions and sliced beef.

The habanero peppers add flavor to the recipe, in addition to heat. Any other hot peppers can be used, if habaneros are not available. If you would like a mild version, the habaneros can be reduced or even omitted entirely.

The beef is cooked quickly like in all stir frys and hence the cut of the beef is important. Any cut that cooks quickly to tenderness will be ideal. Also, slicing the beef across the grain helps the cooking process.

Lomo saltado includes fried potatoes (as in French fries). They can either be mixed into the beef when done, or served on the side. I prefer to serve it on the side. Makes a better visual too! 

L is for Lomo Saltado
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L is for Lomo Saltado

Author: Ria Cooking Method:Stove-top Cuisine:Peruvian Courses:Entrée Recipe Keys:Meat and potatoes, Stir fry
Difficulty:IntermediateServings:4 servings

Ingredients

Instructions

  1. Cut the beef into thin strips. Season with salt and pepper.
  2. Add the beef, 2 tablespoon soy sauce, and 2 tablespoon red wine vinegar to a bowl, and set aside to marinate for 30 minutes.
  3. Heat a pan over high heat. Add 2 tablespoons of cooking oil to the pan. When the oil is very hot, add the marinated beef strips to the pan and fry. Continue frying till the liquid has dried up, about 5 to 6 minutes. Set aside in a bowl with any pan juices.
  4. Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the onion wedges to the pan and cook till the onions are transparent.
  5. Add the garlic and cook for a minute. Add the beef strips, along with any juices, and mix together.
  6. Add the strips of habanero peppers, soy sauce, red wine vinegar, and Pisco (if using). Mix well.
  7. Add the tomatoes and continue cooking for 2 more minutes. Check for seasoning.
  8. Add the cilantro leaves and turn off the heat.
  9. Peel the potato and cut into long pieces of 1/4 inch thickness and rinse under running water.
    In a heavy bottomed pan (cast iron is best), heat 4 tbsp of oil on high heat. When the oil is smoking hot, add the potato pieces to the pan and stir to coat.
  10. Reduce the heat to medium and continue frying till the outsides are browned and the insides are cooked.
  11. Serve the prepared beef and potatoes side by side, accompanied by cooked rice.
Keywords:Lomo Saltado, Meat and Potatoes, Peru, Stir fry

K is for Kuku Paka 

By / A to Z Challenge, Entrée, Poultry / 2 Comments /

Kuku paka is a chicken and coconut curry, from the coastal East Africa, the region extending from the Northern point of Kenya to the southern point of Tanzania. Kuku means ‘chicken’ in the Swahili language spoken in the area. The dish is also sometimes called ‘kuku na nazi’ (chicken and coconut).

A perfect blend of heady spices and creamy coconut milk, absorbed by chunky pieces of chicken, kuku paka shows African, Arabic, and Indian influences. 

Kuku paka is quite adaptable in that the chicken can be cooked in different ways – charcoal grilled, steamed or braised. Similarly, the sauce can be spicy or mild as per your preference. And as can be imagined, there are quite a few variations of the dish. For this recipe, I’ve used skinless, boneless chicken thighs.

Shrimp or firm fleshed fish can also be substituted for chicken in this dish.

Kuku paka represents rich and well rounded flavors. The dish is usually served with cooked rice, rotis or other flat breads.

K is for Kuku Paka 
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K is for Kuku Paka 

Author: Ria Cooking Method:Stove-top Cuisine:East African Courses:Entrée Recipe Keys:Chicken, Coconut, Curry
Difficulty:IntermediateServings:6 servings

Ingredients

Instructions

  1. In a food processor or blender, grind together tomatoes, onions, ginger, garlic, chiles, cumin and coriander into a coarse paste.
  2. Season the chicken pieces with salt and pepper. Apply half of the paste to the chicken and set aside in the fridge to marinate for 1 to 4 hours.
  3. When ready to cook, heat a large pan, (preferably a grill pan) on high heat. Add 2 tablespoon of cooking oil till very hot. Place the chicken pieces in the pan, without overlapping and cook for three minutes.
  4. Reduce the heat to medium and turn over the chicken pieces. Continue to cook for another three to four minutes.
  5. Remove the chicken pieces to a plate and set aside.
  6. Add the remaining 2 tablespoons of oil to the pan and add the remaining ground paste. Season with salt and pepper. Continue to cook the paste on medium heat, stirring to make sure it doesn’t stick to the pan and burn.
  7. When the paste becomes thick and is almost dry, add the coconut milk to the pan. Mix well, loosening up any bits on the bottom of the pan.
  8. Place the chicken pieces in the pan. Spoon the sauce over the chicken and continue to cook on simmer till the sauce has thickened, and the chicken is cooked through, maybe for another 20 to 25 minutes.
  9. When the sauce starts to stick to the chicken pieces, add the lemon juice to the pan and mix well.
  10. Check the seasoning and turn off the heat. Arrange the chicken pieces on a platter and serve with rice or flat breads.
Keywords:Coconut, Curry, East Africa, Kuku paka, Chicken

J is for Jollof Rice

By / A to Z Challenge, Entrée, Grains, Vegetarian / 2 Comments /

Jollof rice is a spicy aromatic rice preparation popular in many parts of West Africa. The dish takes its name from the Jolof empire that ruled around the Senegal region, in the 14th century. 

From West Africa, its fame has spread everywhere. Jollof food festivals have been held in cities like Washington DC and Toronto. 22 August is World Jollof Day, celebrated since 2015, evidenced by the huge number of posts on social media.

Though there are versions of Jollof rice popular in almost all countries in West Africa, they differ considerably from each other. The versions in Ghana and Nigeria, prominent Jollof rice consumers, use a different type of rice to start with. While the Ghanaian version uses the fragrant basmati rice, the Nigerians use long grain rice. Also, while eastern spices like cloves, nutmeg and cinnamon are used in Ghana, the Nigerian version relies on tomato paste, habanero and red peppers, and thyme for flavor. I personally cannot imagine using basmati rice, which has a flavor of its own, for such a flavorful dish, and prefer long grain rice for Jollof rice. Oh my, with that have I joined the Jollof Wars? I’m not kidding… there is a Jollof war going on (#jollofwars) between Ghana and Nigeria fought all over social media, which has been joined by celebrities on both sides. Seemingly, it was started in 2014 when a Twitter user used the hashtag to compare the versions prepared by his mother and girlfriend. Read all about the fun controversy here on BBC – Jollof Wars: Who does West Africa’s iconic rice dish best?

The main flavor base of the Nigerian Jollof rice is the obe ata (pepper sauce), with the signature ingredient habanero (also called scotch bonnet) pepper. I’ve discovered that this is a handy sauce to flavor many other vegetables or meat as well.

The bright orange color of the Jollof rice comes from the red palm oil, made from the fruit of the African oil palm, commonly used in West Africa. 

Traditionally, Jollof rice is cooked on the stove top; this version (adapted from NY Times Cooking) finishes the cooking in the oven for a perfectly cooked non-sticky rice. 

Jollof rice is usually served with a side of meat or fish and fried plantains. You can also serve it by itself, accompanied by a salad and potato chips.

J is for Jollof Rice
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J is for Jollof Rice

Author: Ria Cooking Method:Stove-top and in oven Cuisine:Nigerian Courses:Entrée Recipe Keys:Spicy rice, West Africa
Difficulty:IntermediateServings:6 servings

Ingredients

    For Obe Ata

    • For Jollof Rice

Instructions

  1. Grind together all the ingredients for the obe ata (if required, in batches), except the cooking oil.
  2. Heat the cooking oil in a pan and add the ground spices to the pan.
  3. Cook over medium heat till the sauce has thickened and reduced to almost half, about 20 minutes. Set aside.
  4. Heat the oven to 350 degrees F.
  5. In a large oven proof pot, heat the cooking oil.
  6. Add half of the thinly sliced onions to the pot and fry till golden. Drain and set aside.
  7. Add the remaining onions to the pot and sauté till transparent.
  8. Add the minced garlic and continue to sauté for a minute.
  9. Add the tomato paste, turmeric and paprika and continue to cook.
  10. Add the drained rice to the pot and stir to coat, for a minute or two.
  11. Add the obe ata, thyme and bay leaf. Season with salt and pepper.
  12. Pour in the stock and 1 cup of water. Bring to a boil.
  13. Cover with a lid and place on the middle rack of the pre-heated oven. Cook for 35 minutes.
  14. Remove from the oven and let stand for 10 minutes. Open the pot and fluff the rice with a fork.
  15. Serve with a side dish of meat or fish and fried plantains. Or just with a salad.
Keywords:Jollof Rice, Obe Ata, Rice, Spicy

I is for Imam Bayildi

By / A to Z Challenge, Entrée, Vegetarian / 2 Comments /

Have you ever fainted from the sheer joy of eating something sooo delightful? Neither have I! However, today’s dish, Imam Bayildi, says that someone actually did just that. 

Imam bayildi literally means ‘imam (Muslim cleric) fainted’ in the Turkish language. Legend has it that the dish was so delicious and the imam lost his senses. However, there is another version of the story which says that the imam actually fainted at the thought of the amount of olive oil used in the dish and its cost. 

Though imam bayildi is recognized as of Turkish origin, variations of the dish are popular in many countries, mainly in the old Ottoman empire. 

This stuffed eggplant dish can be made with eggplants of any type, but the medium sized purple ones are the best. Though onions, tomatoes and garlic are the essentials of the stuffing, you can add other vegetables, finely chopped, to the mix.

I used bell peppers – red and green- and cauliflower in this version.

Eggplants tend to soak up oil; so, you can decide how much olive oil you want to brush on the eggplant halves. Goes without saying, the more oil, the more flavorful it is. 

On a side note, eggplants are delicious by themselves, in simple preparations. Cut into thick rounds and brushed liberally with olive oil and seasoned with salt and pepper, roast them in the oven for 20 minutes and you have a lovely side dish ready. Or try roasting and mixing them with a chopped tomato and a spoonful of balsamic vinegar… yum!

Whether you believe the story or not, this vegetarian dish is actually very tasty. Imam bayildi can be served with cooked rice or flat bread.

I is for Imam Bayildi
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I is for Imam Bayildi

Author: Ria Cooking Method:Stove-top and in the oven Cuisine:Turkish Courses:Entrée Recipe Keys:Eggplant, Vagetarian
Difficulty:BeginnerServings:2 servings

Ingredients

Instructions

  1. Pre-heat oven to 375 degrees F.
  2. Cut each eggplant into two lengthwise. Brush with olive oil on both sides and season with salt and pepper.
  3. Place the eggplant halves on a baking sheet and place on the middle rack of the pre-heated oven. Bake till the eggplant is soft, about 30 to 45 minutes based on the size of the eggplant.
  4. Meanwhile, heat a pan on medium heat. Add the remaining olive oil to the pan.
  5. Add the chopped onions to the pan and cook till they are transparent.
  6. Add the chopped bell peppers, jalapeño pepper, and cauliflower and continue cooking.
  7. When the vegetables, start to wilt, add the garlic and cook for a minute.
  8. Add the chopped tomatoes and oregano. Mix well and continue to cook.
  9. When the mix is almost dry, turn off the heat.
  10. When the eggplants are cooked, make a depression in the middle of each piece with the back of a spoon. Pile up the cooked filling along the center of the eggplant.
  11. Top with crumbled feta and chopped cilantro. Return to the hot oven and heat through for 10 minutes.
  12. Serve with cooked rice or flat bread.
Keywords:Dinner, Eggplant, Imam Bayildi, Turkish food, Vegetarian

G is for Gaeng Massaman

By / A to Z Challenge, Entrée, Meat / 3 Comments /

Gaeng Massaman (massaman curry) comes from Thailand, unique among the varieties of Thai curries we are all familiar with. What makes this dish unique is the spice mix which consists of ingredients like cloves, cinnamon, cardamom, mace, and nutmeg, none of them native to Thailand. 

Historically, gaeng massaman was introduced to Thailand by traders from the Middle East, in the 18th century. The name massaman has its origin in the word ‘musalman’ referring to the traders who were muslims. As part of their travels for trade, some of them settled in Thailand and gaeng massaman became popular there.

The distinctive component of this recipe is the massaman paste. Though you can buy bottled massaman paste in eastern grocery stores, I decided to make my own. It is not a difficult process; getting all the ingredients together might be the hardest part.

Garlic and shallots are roasted before they are ground into the paste. You can do this roasting over the grill, in the oven or on the stove top. I used a grill on the stove top to roast them.

The roasted garlic and shallots are ground together with the dry toasted whole spices, ginger, and lemongrass. It is recommended that these be ground in a stone mortar and pestle, but believe me, you can do an equally good job with a Cuisinart. 

Even with the very spicy paste, gaeng massaman has an overall creamy texture due to the addition of coconut milk and crushed peanuts.

Gaeng massaman can be made with chicken, beef, lamb, or mutton, chicken being the most common. I have opted to make this version with beef.

Once the gaeng is put together, the rest is easy as the long slow cooking is done in the oven. 

You can serve gaeng massaman with cooked rice or rotis (flat bread).

G is for Gaeng Massaman
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G is for Gaeng Massaman

Author: Ria Cooking Method:In the oven Cuisine:Thai Courses:Entrée Recipe Keys:Meat, Spicy
Difficulty:IntermediateServings:4 servings

Ingredients

    Massaman paste

    • Gaeng

Instructions

    Massaman paste

  1. In a medium hot pan, lightly toast the dry spices, adding them one by one based on size. You will start with chilis and end with cumin. When cooled, powder them using a grinder.
  2. Roast the head of garlic and the shallots on a hot grill or in the oven, till char marks appear on them. When cooled peel them.
  3. In a food processor, add the lemon grass and ginger pieces and process till smooth. Add the spice powder, garlic and shallots, with salt to taste, and continue processing till a smooth paste is formed.

    4. Gaeng

  4. Heat oven to 350 degrees F.
  5. Keep a large pot on the stove and add the top creamy part of the coconut milk to the pot. Heat the pot on medium heat.
  6. Add the massaman paste to the pot and mix with the coconut milk and keep stirring.
  7. When the mix starts to turn dry, add the beef pieces to the pot, coating the beef with the paste.
  8. Cook stirring, till the beef is browned, about 5 to 6 minutes.
  9. Add to the pot: remaining coconut milk, potatoes, onion, cinnamon, tamarind paste, fish sauce, all but 1 tbsp of crushed peanuts and 2 cups of water.
  10. Season with salt, and bring to a boil.
  11. Cover the pot with a fitting lid and place in the pre-heated oven.
  12. Cook in the oven for 1 and 1/2 hours. Check for doneness, and if the beef is not yet tender, cook for another 30 minutes.
  13. Sprinkle the remaining 1 tbsp of crushed peanuts on top and serve with cooked rice or rotis.
Keywords:Curry, Massaman, Spicy, Thai

F is for Fabada Asturiana 

By / A to Z Challenge, Beans, Entrée, Meat, Pork / 3 Comments /

Fabada Asturiana is a rich pork and beans stew from the Asturias region of northern Spain. Asturias is a rugged mountainous region, and like most mountain food, fabada asturiana is simple and hearty. 

Traditionally, the type of beans used for this stew is fabes de la granja – beans of the farm. As it is fairly difficult to find them in the US, you can use any kind of large white beans. I have used Spanish flat white beans here. 

As with any old recipe, there are several variations going around, especially regarding the meat used. Different types of ham and bacon, chorizo and blood sausages were variously included. For this recipe, I have used ham hock, smoked bacon, slab bacon, and Spanish chorizo sausages. And believe me, it is one of the most flavorful stews I have ever tasted. 

The smoked paprika in the dish enhances the flavors of the chorizo. And the saffron gives it a distinctive color and flavor.

The stew is started in cold water and the flavors are concentrated over slow simmering.

Fabada Asturiana is served with crusty bread, whole wheat being the best.

F is for Fabada Asturiana 
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F is for Fabada Asturiana 

Author: Ria Cooking Method:Stove-top Cuisine:Spanish Courses:Entrée Recipe Keys:Pork, Beans, Stew
Difficulty:BeginnerServings:6 servings

Ingredients

Instructions

  1. Soak the beans in cold water, 8 hours prior to the time the stew is to be cooked.
  2. When ready to cook the stew, drain the beans and add them to a large pot.
  3. Add onions (halved), garlic (whole), paprika, saffron, ham hock (whole), two types of bacon (whole), salt and pepper, along with 10 cups of cold water to the pot.
  4. Bring the contents of the pot to a boil. Continue to cook on simmer for 1 hour.
  5. Check the liquid level of the pot; liquid should be sufficient to cover the ingredients. If required, add more water.
  6. Continue cooking for another 30 minutes.
  7. Add the chorizos to the pot. Continue cooking till the beans are soft and the liquid is thickened to the consistency of gravy, for about 30 minutes more.
  8. Check seasoning and adjust salt and pepper, if required.
  9. When ready, pick up the ham hock, slab bacon and chorizo out of the pot using a slotted spoon and place them on a chopping board. Cut the meat from the ham hock into large pieces, discarding the bone. Cut the slab bacon and chorizo into bite size pieces.
  10. Place the meat back in the pot with the beans.
  11. Serve hot along with thick slices of crusty bread.
Keywords:Bacon, Beans, Ham, Meat stew

E is for Étouffée 

By / A to Z Challenge, Entrée, Seafood / 6 Comments /

Étouffée (pronounced ay-too-fay) is a popular dish in the Creole cuisine of Luisiana and especially New Orleans. Creole cuisine combines European, African and native American traditions and is one of the distinctive styles of cooking in the United States.

The word étouffée means ‘smothered’ in French. Smothering is a process of cooking anything in its own juices with minimum addition of extra liquid. This is a commonly used technique in Creole cooking.

The flavor base for an étouffée is the ‘holy trinity’ of Creole (and Cajun, a similar cuisine, also developed in Louisiana) cooking: onion, celery and green pepper. Diced into uniform size, they are sautéed in butter to get a dish started. Sometimes the trinity is enhanced with garlic, parsley, or shallots. 

They form the base for other Creole-Cajun dishes like jambalaya and gumbo as well.

Étouffée can be made using different shellfish, though crawfish which are specific to Louisiana, are most often used. However, shrimp is an equally good replacement when crawfish are not available.

There are differences of opinion regarding the addition of tomatoes in an étouffée. Also, about roux. Even when there is agreement on the inclusion of roux, opinion differs as to do so at the beginning or towards the end. This version includes tomatoes and a roux, introduced half way through the recipe.

Creole seasoning elegantly blends an array of flavors to come up with a perfectly balanced spice mix. Make this a staple in your spice cabinet, as you can use it for fish, chicken or vegetables.

Étouffée is mostly served with cooked white rice, but you can try mashed potatoes as well.

To make the Creole seasoning, mix together: 2 tbsp paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp dried thyme, 1 tbsp dried oregano, 1 tbsp black pepper, 1 teaspoon cayenne, and 1 teaspoon salt.

E is for Étouffée 
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E is for Étouffée 

Author: Ria Cooking Method:Stove-top Cuisine:Creole (Louisiana) Courses:Entrée Recipe Keys:Seafood, Shrimp
Difficulty:BeginnerServings:4 servings

Ingredients

Instructions

  1. Heat a pan over medium heat and add the butter.
  2. Add the onions, celery and back pepper. Cook till the onions turn transparent.
  3. Add the garlic and stir into the mix for 1 minute.
  4. Sprinkle the flour over the ingredients in the pan and stir well. Continue to cook for about three more minutes.
  5. Add the chopped tomatoes to the pan.
  6. Add the stock, Creole seasoning, and salt and pepper to taste. Continue to stir and cook till the liquid thickens. Simmer for 5 more minutes.
  7. Add the shrimp and continue to cook till the shrimp is fully cooked and turns pink, for another 5 minutes. Adjust seasoning if required.
Keywords:Creole, Etouffee, Seafood, Shrimp, Louisiana