Spicy Chicken Meatballs, Sesame Cole Slaw, Plantains

Spicy Asian-ish Chicken Meatballs:

• Mix the following together:
• 1 lb. ground chicken.
• a couple big handfuls of panko.
• 2 finely chopped green onions.
• ground coriander seed.
• a small handful of finely chopped mint.
• finely chopped basil, about half as much as the mint.
• a large blob of SE Asian chili sauce, Sambal Oelek.
• salt.
• pepper.
• form the mix into loosely packed little balls.
• pan fry them.

Sesame Cole Slaw:

• A whole bunch of very finely sliced cabbage.
• several radishes, grated on the big grater holes.
• one carrot, grated on the big grater holes.
• salt.
• mayonnaise.
• rice vinegar.
• paprika.
• one small garlic clove, pulverized.
• pepper.
• red pepper flakes.
• sesame oil.
• whisk everything but the veggies together, then stir it into the veggies.

Plantains:

• Wait until their skins are almost entirely black.
• cut them in half lengthwise.
• peel them.
• cut them in half the other way.
• pan fry them in a little oil until they’re tender.
• use medium high heat so you can get some crispy outsides.

Served: Family (i.e. Asian) style with: rice, miso, and an assortment of pickled things, kimchi, etc.

How it Was: So, you know, this isn’t really a coherent meal so much as eating buffet style at home, for two people…  It is what it is.  The chicken meat balls were very good − nicely Asian-esque and fairly spicy.  I liked the plantains a lot.  But, my wife thought they were too sweet to eat with savory things.  If you’d like them less sweet, cook them when they’re less ripe.  Then, the slaw was fine.  The sesame oil helps keep it with the pseudo-Asian theme.  And, of course, around here service with bowls of rice and miso is pretty standard for weeknight meals.  It seems to be a dining style that leaves room to serve fairly disparate items.  And, because we always have a handful of pickled and preserved Japanese (and other Asian) foods in the fridge, it’s easy to fill out a meal without cooking more stuff.  Likewise, if I don’t make enough food for leftovers to be used for the next day’s lunch, we can put a little aside and just eat more pickled things and rice.

Pasta Shells with Shiso, Mussels, & Chorizo

Okay Okay… This dish is screaming to be made into a cream sauce.  I know.  But, we’re on a low cholesterol initiative around here.  So, it is what it is.

Cooking the Mussels:

• rinse, just in case the processing plant didn’t do a good enough job.
• into a pan with tall sides, put:
• salt.
• white wine.
• red pepper flakes.
• one clove of minced garlic.
• a pat of butter.
• dried parsley flakes (sure, fresh would be better, but I didn’t have fresh parsley).
• dump in all of the mussels.
• put the lid on.
• turn the heat on and leave it on until the mussels open, but not too long.
• drain the sauce into a bowl and separate out all of the mussels.
• when the mussels are cool enough to handle, remove them from their shells and put them aside.

The Sauce:

• drizzle some olive oil into the pan that you cooked the mussels in.
• sweat out two more cloves of minced garlic.
• add in a handful of chorizo (the hard Spanish variety, not the raw Central American varieties) chopped into small pieces.
• sauté for a minute or two, until it smells good and the chorizo has bled some color into the oil.
• add a small amount of finely chopped sweet bell pepper.
• pour in the liquid from the mussels.
• simmer to reduce as necessary.
• add ground black pepper and season as necessary.
• add in a couple of handfuls of finely chopped shiso leaves.
• add in a little corn starch slurry.
• simmer for a few more moments, enough to let the corn starch do its work.
• turn off the heat.
• dump the meat from the mussels in.
• stir.
• spoon over your pasta.
• I grated on some Parmesan cheese.  Yeah, on seafood, I know.  It was good though.

Served With: Spring green salad, from a bag – with tomatoes harvested from my balcony and some slices from the same bell pepper I used for the pasta.

The Good & the Bad: Actually, it was really tasty.  I think the fatty, intense chorizo makes a great compliment to fresh mussels.  So, yeah, like I said, this sauce is just dieing to become a cream sauce.  There’s no getting around it.  On the lower fat side though, (judicious) use of corn starch to get a little of the sauce to stick to the pasta was the best I could do.  It wasn’t like slimey cheap carry-out Chinese or anything…  And, for the whole cheese ≠ shellfish thing, just think of the Parmesan as being there for the chorizo.  The dish needed that little pungent note.  Oh, yeah, and I drank red wine with my seafood pasta too.  I must make for a terrible foodie.  But, then, the box only had red wine in it.  If someone sold variety pack wine boxes, I’m be the first to go all armchair sommelier with it.  As it is however…

Pulled Pork Sandwiches

Braising the Pork:

• Start with a pork shoulder picnic roast.
• hold a knife à la Norman Bates, stab holes in the skin of the roast, lots of them.
• melt butter in some vegetable oil in a large pot.
• sear all sides of the roast, starting with the skin side, to render out some fat, brown all of the sides, and to get some browned bits stuck all over the bottom of the pot.
• remove the pork from the pot.
• stir in a half a sliced onion.
• throw in a couple of smashed garlic cloves.
• pour in all of the soup stock left over from yesterday’s carry-out phò.
• pour in what’s left of the stock you made from salmon bones about a week and a half ago.
• pour in ½ the juices from a large can of whole tomatoes.
• chop ½ the tomatoes from that can into large chunks, throw them into the pot.
• stir to incorporate all of the brown bits from the pot into the liquid.
• add:
• salt.
• bay leaves.
• red pepper flakes.
• ground ancho chile.
• ground cumin.
• ground black pepper.
• brown sugar.
• a pinch of cinnamon.
• a little spoonful of cocoa powder.
• the hot sauce in the little plastic container that came with the phò yesterday, that you ate but your wife didn’t.
• stir.
• put the pork back into the pot.
• put the pot, uncovered, in an oven at 275ºF.
• braise all day, until the meat is falling apart.

What to do with the braised pork:

• Once removed from the liquid, pull apart any pieces loose enough that you can do so without burning yourself.
• spread them out.
• allow the pork to cool enough that you can handle it.
• remove the skin, bones, and every last little bit of fat you can manage to separate out.  It will still have plenty of fat left regardless, trust me.
• using your fingers, pull the meat fibers apart into fine shreds.  Be patient.
• put all of the pork into a big bowl.

The sauce, Phase One:

• Put all of the skin, fat, and bones into the braising liquid.
• simmer for an hour or so.
• remove the skin, fat, and bones.  Throw them away.
• remove the bay leaves.
• put the liquid with the tomato and onion pieces into a blender and liquefy.
• pour the sauce into a pot.
• add:
• juice from ½ a lemon.
• brown sugar.
• honey.
• red pepper flakes.
• salt.
• rice vinegar.  Then, when that bottle runs out because you didn’t have much, switch to white wine vinegar.
• cumin.
• cinnamon.
• a tiny bit of allspice.
• simmer for a couple of minutes.
• allow to cool in the refrigerator until the fat solidifies on top.
• remove all of the solidified fat.  Throw it away, it’s bad for you.
• your sauce will also be solid, because it has so much gelatin in it from boiling the skin.
• reheat the sauce enough to return it to a thin liquid state.

Preparing the Pork, One More Step:

• pour just enough of the sauce into the bowl full of pork to coat the meat.
• mix.
• drain off any sauce that will drip back into the pot.
• that’s all.

The sauce, Phase Two:

• Squeeze in the juice from the other ½ of the lemon.
• drop in the rest of the tomatoes from the can, except for the few you took out to make pasta in the meantime.
• put everything back in the blender and reliquefy.
• add more seasonings, most likely more cumin and red pepper.
• then, put in:
• more brown sugar.
• more vinegar.
• some Worcestershire sauce, just a little.
• probably some other stuff, to taste.
• simmer for a while.
• become distracted.
• return to your kitchen to discover that you forgot about your sauce.
• stir and check the viscosity.
• find it significantly reduced and thickened.  It, of course, has also darkened in color.
• turn off the heat and call it done.

Impressing Your Friends: You must find your own balance between adding the sauce to the pork before serving and serving them separately.  The meat has some pre-sauce mixed in.  However, it is not quite flavorful enough without the final sauce.  If you hang out with BBQ pork service snobs and you’re worried, you should probably find new friends.

Braised Round Eye Chuck, Sweet Potato, Beets in Yogurt Sauce, Water Cress & Tomato Salad

This Post’s Challenge: Remembering what I did.  I’m late to getting around to post this one.

The Round Eye Chuck:

The rub:

• mustard seed.
• salt.
• black pepper.
• cumin seed.
• turmeric.
• dried ancho chile.
• brown sugar.
• sesame seed.
• garlic cloves.
• - put into the coffee grinder and blended until it became a thick paste.
• rubbed all over the beef.
• put in a plastic container and left it in the refrigerator for a little over a day.

Cooking:

• First, I made some miso soup.
• (miso soup = water, fish stock made from salmon bones quite a while back, miso paste, and sliced onions.)
• Then, I seared the beef in a pan with tall sides.
• Once seared, I poured the miso soup with onions into the pan.
• I put it all into the oven, uncovered, at 275ºF.
• Then, I went into the other room and did some work, surfed the internet, etc.
• After a while, I went to the apartment’s fitness center, and made myself feel like I was doing good things for myself…
• Eventually, I looked into the oven.
• I stuck a thermometer into the beef, saw that it read 160ºF, thought, “I would have taken it out at 150ºF, if I had been paying attention”.
• So, I took the beef out and wrapped it in aluminum foil until dinner time would come.  (I would later stick it in the still-kind-of-warm, turned-off oven to make sure it stayed close to serving temperature.)

The Sauce:

• I poured the braising liquid (miso soup that had soaked up some of the seasonings from the meat rub) with its onions into a blender.  Then, I blended it.
• poured the blended liquid into a small pot.
• thought it was a little thin.
• made a slurry of corn starch and cold water.
• put said slurry into the sauce.
• brought to a boil.
• saw the viscosity and said it was good.
• upon serving time, poured the sauce on top of slices of the beef.

Sweet Potatoes:

• sliced the lovely orange tuberous roots into halves, lengthwise.
• oiled the cut sides.
• placed onto a baking sheet, cut side down.
• roasted at 400ºF until they felt tender when touched with a fork.  After years of cooking them this way, I have yet to check a clock to see how long it takes.
• Put some sour cream in a bowl.
• finely chopped some fresh oregano.
• added a pinch of salt.
• whisked together.
• removed the sweet potatoes from the oven.
• peeled off the skins, cursing and yelling every few seconds as I burned my fingers.
• put the deskinned potatoes on the plate, sliced to make them seem fancier, then spooned the seasoned sour cream on top.

Beets in Yogurt Sauce: My recipe was inspired by this: Beats with Mint & Yogurt.  The main difference is that I didn’t bother to check the directions once I made it into the kitchen.  It’s more or less the same though.

• sliced beets in half, oiled the cut sides, then placed them in a baking pan, in the oven, right next to the sweet potatoes, at 400ºF – because the oven can only be one temperature at a time.
• grew impatient with the speed at which the beets were cooking.  Wished I had started them before the sweet potatoes.
• After the sweet potatoes had finished and my wife had begun complaining about the absence of dinner on the table, I put the beets in the microwave/convection oven combo on the “combo” setting (heats and microwaves at the same time), on the setting for that that I’ve figured out how to do, until the beets were tender.
• Peeled the beets.
• If you thought I cursed while I was peeling the sweet potatoes, whoa…
• Realized that leaving the skin on beets while you roast them is sort of stupid, decided to peel them first next time.
• While the beets were in the oven, I:
• put some yogurt in a bowl.
• added salt and pepper.
• and red pepper flakes.
• chopped a bunch of mint leaves up very finely – wished I could think of ways to eat the mint faster than it can grow, figured that was probably not possible…
• sweated a couple of smashed garlic cloves in olive oil.
• poured the oil, but not the garlic, into the yogurt.
• whisked heartily.
• Then, once the beets were peeled, I sliced them into long thin pieces.
• I tossed the beets with the yogurt sauce, then served.

Watercress and Tomato Salad:

• Heard my wife admonish that I had to use the watercress before it went bad.
• Thought, “you should have said that before I cooked all this other stuff”.
• Realized my place.
• rinsed the watercress and trimmed off the thickest stems.
• harvested all of the tomatoes growing in repurposed kitty litter tubs out on the balcony that seemed ripe enough to eat, which wasn’t really very much considering that they’re pretty small.
• chopped up the tomatoes into small cubes.
• minced a small handful of fennel leaves.
• tossed the cress, fennel, and tomatoes together.
• salted.
• drizzled in some olive oil, tossed.
• sliced some Parmesan cheese and sprinkled on top.
• drizzled over some balsamic vinegar just before serving.

Thoughts: The beef was quite tender even though I cooked it to a higher temperature than I would have if I had paid attention.  That’s probably because I cooked it at such a low temperature.  The rub was fine, just fine.  But, the miso braise-turned-sauce was a real winner.  The sweet potatoes and beets were also tasty.  It all added up to a good, hearty autumn meal, here in a Washington, DC August.  Then, the cress salad really wasnt’ all that great.  I think the same thing would be a lot better with arugula in place of the cress.

Almond Crusted Salmon, Mashed Celery Root & Potatoes, Brussels Sprouts

Tonight’s Treat: My wife’s boss brought us some wild caught Pacific salmon from his trip to Alaska.  Non farm raised, flavor-and-natural-color-having salmon is a budgetary rarity around here.  Mmmm… unadulterated fish…

The Salmon:

• I had two fillets of Pacific salmon.
• I poured out a bunch of pre-sliced raw almonds, then chopped them into smaller bits until I tired of doing so.
• mixed in Panko at a ratio of about 1 part Panko to 4 parts almond.
• added salt, pepper, & red pepper flakes.
• put it onto a plate.
• beat an egg in a shallow bowl.
• put flour on a plate.
• pressed salmon fillet into flour, to coat everything but the skin.
• dipped floured salmon into egg, to coat…
• pressed gooey, eggy salmon into the almond mixture, yeah, to coat.
• put salmon, almond side down, into a hot, very lightly oiled frying pan.
• cooked for a few minutes, somewhere short of burning the almonds, then flipped.
• cooked a few more minutes.

Mashed Celery Root & Potatoes:

• Peeled & chopped celery root into small cubes.
• put into boiling water.
• peeled & chopped potatoes int small cubes.
• added to boiling water about 5 minutes after I had started boiling the celery root.
• drained out water when everything was tender.
• added salt.
• sour cream.
• a little milk.
• pepper.
• just a little olive oil (in place of butter, not so much for flavor, but for texture, I think…)
• Blended with a hand held (stick) blender, until smooth enough.

Brussels Sprouts:

• sliced off the hard bottom ends of the Brussels sprouts.
• put into the steamer basket that came with our cheap rice cooker, that happens to fit perfectly over our small pot.
• poured about ½ an inch of water into the small pot.
• added salt and two smashed cloves of garlic to the water.
• put the steamer basket over the pot and covered.
• steamed until the Brussels sprouts were tender.
• served by sprinkling with salt and grating Parmesan cheese over the Brussels sprouts, after plating.

The Review: I liked the almond crust because: 1. it created a nice crunchy texture that complimented the wild salmon’s toothy tenderness,  2. the flavor of the crust was light, so that it added to the salmon while allowing the salmon’s flavor to remain the strongest element.  That said, if I were using the farm raised, color added Atlantic salmon (flown in from Chile) that is more usual at our table, I might have wanted to add some things with stronger flavor.

Open-Face Tamales, Corn with Broccoli

Tonight’s Stab at Variety: The intl. grocery was hawking free samples of frozen tamales the other day.  And, they were by far the best tamales I’ve ever had that didn’t come from a guy selling them from a cooler on the street.  So, I bought a pack.

The Challenge: They were plain (no meat inside) tamales.  The solution: just put the stuff on top of them.

Chicken, and Poblano Sauce:

• Wiped a skillet with tall sides with enough oil to inhibit sticking, then made it very very hot.
• Seared four chicken thighs, cooking enough to render off plenty of fat.
• Removed the chicken from the skillet.
• Poured in some chicken stock to deglaze.  Scraped up brown bits.
• Put the chicken back in.  In fact, you could leave it in.  I just took it out for a minute to make it easier to scrape the bottom of the skillet.
• Dumped in 3 diced poblano peppers.
• added the diced remnants of the only onion I had – about 1/4 of a big white onion?
• plus:
• 1 clove of minced garlic.
• salt.
• pepper.
• ground cumin.
• ground coriander.
• a little pinch of allspice.
• a hefty sprinkling of dried oregano.
• a dash of smoked paprika.
• a half handful of brown sugar.
• Then, I covered it and let it simmer until the chicken thighs were cooked well enough that they could easily be shredded.
• I put the seasoned veggies and juices into a blender until it became a very smooth green sauce.
• After the chicken had cooled, I pulled it apart into shreds with my fingers, removing any fat.
• To serve, I put a tamale on the plate, unwrapped the husk and left it under the tamale.  I spread a big handful of chicken across it then poured the green sauce on top of everything.

Corn and Broccoli:

• Cut the kernels off of two cobs.
• Cut one small head of broccoli into small pieces, including the stem.
• I was out of chicken stock, so I poured in a very small amount of the water to get things started.
• plus:
• salt.
• pepper.
• thyme.
• smoked paprika.
• lemon juice.
• red pepper flakes.
• Then, I cooked it, covered, until everything was tender and the juices were almost dried up.
• I scraped up the still soft beginnings of browned bits from the bottom of the pan to incorporate them into the veggies.

Good: Good?  It was fantastic.  The poblano sauce was complex, mildly spicy, and complemented the tamale well.  Chicken thighs also seem to be the one part of mass-farmed chicken that still has some flavor.  And, cooking them with the (pre-blended) sauce gave the sauce some rich flavor.  The corn and broccoli, with their smoked paprika and pan scrapings were smoky and fresh at the same time.

The unexpected: The tamales were much sweeter than the ones I used to buy on the street in my neighborhood when I lived in Chicago.  Most of the Central American people where I live now are Salvadoran, whereas in Chicago I bought tamales made by Mexicans.  So, I wonder if the sweetness is a regional difference or if it’s just the brand I bought.  I do know that the tamales at the Guatemalan bakery I used to live near were different from all of them.  In any case, the ones I bought were good and the sweetness wasn’t out of place in this dish, only just a little more than I would have done if I knew how to make my own tamales.

Spinach & Ricotta Faggotini – made from Homemade Pasta, with Sautéed Tomatoes, Basil, & Shiso

OK, OK, I know that if you search for “faggotini”, a link to the Urban Dictionary will come up that defines it as meaning “beyond gay”.  I don’t even know what “beyond gay” means, really.  Extremely Happy? In any case, I set out to make ravioli.  Looking for some variety, I decided that instead of making the little spinach filled, sealed-off pasta sandwiches we all know and love as ravioli, I’d just pinch up the corners of the pasta square around the filling and leave it like that.  I’m sure I’ve seen it somewhere else before.  Then, after some digging around on the internet this morning, I learned that what I made are called “faggotini”.  Now, maybe you’ve learned something too.

Here’s an image: pagehalffull.com/eatenup/2006/10/12/faggotini, on someone else’s blog (under the brownie header).

Homemade Pasta:

• A mound of fine semolina flour.
• just a little bit of salt.
• enough water to make it like Play-do for extra strong kids – much more resistant to kneading than bread flour, but soft enough that it can be rolled out later.
• knead only to achieve an even consistency.
• make a ball, wrap in plastic, put in the refrigerator for ½ hour.
• take out of fridge, allow to warm to room temperature, or, if you’re like me, until you’re tired of waiting.
• separate ball into manageable chunks.
• smash chunks enough to get them into your pasta rolling machine.
• roll, sprinkle with flour (regular flour, not more semolina), fold in half, then roll again, until you’ve made it through on you’re thinnest setting.
• If the dough keeps sticking, it’s too wet – add flour.
• if it doesn’t go through, keeps breaking, or breaks your machine, it’s too dry, sprinkle with water & knead and/or stop adding flour.
• If you don’t have a pasta rolling press/machine, rolling pins are great, you’ll be hardcore and elemental.  Just give yourself a bit more time to make the pasta, and get the dough as thin as you can – be wary of sticking to the board.
• Your pasta should be strong and elastic (and thin).
• Making pasta is very easy, and I think the simplest recipe (semolina, water, salt) is the best, although you can get more complicated if you want.  The only thing about it is that it takes some practice to get a sense of the right consistency.  Once you get that sense though, it’s not like baking – you don’t need to measure anything.

Filling:

• In a pot with a super tiny amount of olive oil, I sautéed one clove of minced garlic.
• once the garlic browned, I added all of the spinach in my refrigerator.
• sprinkled with salt.
• poured in maybe a ¼ of chicken stock.
• cooked until spinach was soft, but not mushy and gross.
• strained out the liquid.
• put onto cutting board, chopped moderately finely.
• allowed to cool.
• put spinach into a bowl.
• stirred in a giant glob of ricotta cheese.
• salted.
• peppered.
• sprinkled in a pinch of red pepper flakes.
• grated in some (cheap) mozzarella – about ¼ the amount of the ricotta.
• stirred, tasted, declared it good.

Pasta Assembly:

• put blob of filling into the center of a cut pasta square.
• pinched to diagonally opposing corners together.
• pinched the remaining two corners together with the first two.
• pinched all of the seams together quite firmly.

Sauce:

• Yay! my tomatoes are finally coming in full-force.  And, only some of them have hard leathery brown spots on the bottom…
• I chopped up a bunch of the (freshly picked!) tomatoes, coarsely.
• I trimmed off all of the shiso that was covering the sage, a big handful worth.
• I cut down the basil plants that looked like they wanted to die.
• I sautéed two more cloves of minced garlic in a little olive oil, until just beginning to brown.
• I added the chopped tomatoes, sautéed, sizzled.
• salted & peppered.
• when the tomatoes had cooked enough to sweat out some juices, but not enough to lose their texture, I added the finely chopped basil & shiso, stirred and sautéed for about a minute, then turned off the heat.

That’s all.  I boiled the pasta, of course.  I put it on a plate, poured the tomatoes on top, then grated on some Parmesan cheese.

The Review: This was best the ravioli-like thing that I’ve had in a very long time.  It was better than the manicotti (it’s in the same category for me) that I paid $17 for the other night, by a long shot.  It may also have been the lightest cheese-filled dish I’ve ever had.  There’s something about ricotta and mozzarella that becomes fluffy and light inside of stuffed pasta.  I don’t know why, but I know it happens.  Fresh tomatoes (i.e. tomatoes that have flavor, any flavor…) helped a lot.  I also know I’ve commented before about how well basil and shiso work together.  And, here, even though I used a sizable amount, they weren’t overpowering.  They seemed to accentuate the spinach and cheese and lend to the overall lightness of a dish that’s really full of dairy and starch.

Cous Cous stuffed Acorn Squash

So, I went to the farmer’s market looking for some sweet peppers.  Into the booth that has some extraordinary variety of peppers I went.  And, then, right there, there were these little peppers that looked just like Thai(ish) eggplants. And, they were right next to all the eggplants…  But, they were orange and there was a sign in the middle of them saying they were a sweet pepper.  Hmm. So, I decided to buy them – for adventure…  A little inquiry and investigation, and it turns out they’re actually Turkish eggplants…  That explains why they didn’t look like peppers, doesn’t it

The Components:

Cous Cous:

• brought 1 cup of chicken stock with a pinch of salt to a rolling boil.
• stirred in 1 cup of cous cous.
• Let sit, off heat, for a while.
• fluffed with fork.

Seasoning:

• ground some cumin seed.
• minced (pre-sliced) raw almonds very very finely.
• put in some cinnamon.
• warmed it all in a frying pan until fragrant.
• dumped into a bowl with a bunch of brown sugar.
• added salt
• & pepper
• & a pinch of red pepper flakes

(Most of the) Veggies:

• chopped an:
• onion.
• celery.
• carrot.
• sautéed in a tiny amount of oil, with a lid on, stirring occasionally over medium heat, until tender.
• turned off heat
• dumped in the seasoning mix, stirred.
• dumped seasoned veggies into cous cous, stir/fluffed.

Eggplant:

• cut into thin half-round slices.
• tossed in olive oil and salt.
• arranged on the microwave/convection oven combo’s baking sheet.
• put in the combo oven on “grill” setting, without the riser that brings things close to the heating element.
• “grilled” for a little short of twenty minutes.
• tasted the slices, cursed, swore, wished I had peeled the eggplants first.
• tediously cut the skins off of all the cooked eggplants slices.
• dumped the de-skinned slices into the cous cous and stir/fluffed.

Acorn Squash:

• cut the squash in half.
• removed seeds (then cleaned them, baked them and ate them while I was cooking everything else).
• put the squash halves face down in about ½ an inch of water, in a baking pan.
• roasted in the oven at 350ºF for about 40 minutes, until soft.
• allowed to cool.
• scraped out the flesh with a spoon.

Pork:

• barely, just barely, thawed out a pork chop.
• removed the bone and fat.
• chopped the almost frozen pork chop into very very small cubes.
• tossed in olive oil with salt and pepper.
• by this time, it was finished thawing.
• put in the combo oven on “grill” setting, with the riser so that is was close to the heating element.
• “grilled” for 15 minutes, until it was a little tough, but not too tough…

Assembly:

• shoveled the cous cous, veggie, & squash mixture into the half shells of the acorn squash.
• sprinkled with dry parsley.
• topped with the diced pork.
• garnished with lemon zest.

Good: Light, low fat, a handful of different veggies, seasonings I don’t eat very often.  And, mmm does cumin & cinamon remind me of tasty Moroccan food.

Otherwise: There are probably a handful of things I could have done to get some more flavor into this.  Whatever they are, I should have done one of them…  Maybe I should have put in slightly more seasoning mix.  I think though, that it was the squash that was lacking.  If I had cut up the squash into little cubes, spiced, oiled, and roasted it like that, I could have brought a lot better flavor out of it.  Trouble is, of course, if I had done that, I wouldn’t be able to use the emptied out shells to serve it in.

Salmon Saag, Mushroom Stuffed Endive, Broccoli, Basmati Rice

Tonight’s Treat: I walked down to the little central/south Asian grocery near my apartment and bought a bag of basmati rice, even though it’s sort of pricey (although 2-3 times cheaper than the little bags of basmati rice in the “ethnic” aisle at the regular supermarket). I did it because I’ve just endured one too many textural failures trying to get short(er) grain Japanese rice to make fluffy pilafs and such.  Then, I picked up a can of prepared saag on an impulse buy.

Salmon Saag:

• I had a package of salmon bones (the spines removed from fillet cuts that still have meat on them) and scrap cuts, which are delicious and cheap, althought not pretty.
• So, I seasoned them with salt and pepper then cooked them in a frying pan with oil just barely sufficient to keep them from sticking too much.
• Once finished, put them on a plate and allowed them to cool.
• Once cool enough to handle then, I removed the meat from the bones, skin, and fat.
• (I made soup stock from the bones, skin, and fat – to be used another night.)
• I, um, opened the can of saag. (Saag is cooked spinach and mustard greens with some spices.  It must be simple to make.  But, I bought a can…)
• I heated the sag in a big pan.
• I stirred in the chunks of salmon meat.
• That’s all.  I put it in a big bowl.

Stuffed Endive:

• First, I sautéed some vegetables, adding in this order:
• chopped celery and onion.
• minced garlic.
• salt & pepper.
• chopped mushrooms.
• finely chopped mixed olives.
• When they were all relatively tender, I squeezed in a little bit of lemon juice.
• Removed from heat.
• Stirred in maybe half a tablespoon full of corn starch.
• Then, I disassembled a Belgian endive, laying all of the leaves out on a baking tray.
• Once the sautéed veggies were relatively cool, I grated in some mozzarella and  Parmesan cheese, about 3 parts mozarella to 1 part Parmesan, and not so much that it overpowered the veggies.
• I laid out the veggie/cheese mixture into the endive leaves.
• Then, I put them into the microwave/convection oven combo on “grill” setting – which is more or less a mini broiler – until the cheese was melted and just barely almost started to brown.

Broccoli:

• Cut broccoli into fork-managable pieces.
• put a little bit of chicken stock into a pot.
• added one smashed clove of garlic.
• put in the broccoli.
• salted.
• turned over with tongs.
• turned on heat.
• stopped cooking when broccoli had turned bright green.
• Sprinkled with red pepper flakes and served.

Served with: Basmati rice.

Review: It was all just better than fine.  I’m glad I went out and got the basmati rice.  It’s delicious and a nice break from the Japanese rice that sets the norm around here.  Next time though, I think I’ll make my own saag.  The canned stuff was OK, and easy.  But, it does taste like it’s from a can.  This might be my favorite simple preparation of broccoli.

Tomato Juice Can Chicken, Baked Potato w/ Lemon & Chive Yogurt, Chinese Eggplant, Yu Choy

Ahh, roasting whole animals.  There’s something so elemental about it.

Tomato Juice Can Chicken:

Seasoning Rub for Chicken:

• black pepper corns
• mustard seeds
• coriander seed
• dried rosemary
• dried ancho chile
• onion powder
• a big clove of garlic
• – grind in coffee grinder -
  
• stir in with:
  
• salt
• a whole lot of brown sugar
• a couple tbsps. of olive oil
• a little white wine vinegar
• rub all over the inside and outside of the chicken

Roasting the Chicken: After the the rub had a couple of hours to try to soak into the chicken in the refrigerator, I put it out on the counter to warm up for a half hour or so.  Then I thought, “You know, what I want to do is a beer can chicken – in a regular oven.”  But, alas a dark moment has arrived and I don’t have any beer.  I don’t buy soda  – because it’s disgusting – and that eliminates most cans.  I also figured, really, that a can of water would do just as well as a can of anything.  And, if I’d had beer, substituting water for it would mean I’d get to drink the beer for myself… What I did have, however, was a can of tomato juice I picked up as a free sample, because it was free.  Not only that, but the small tomato juice can is a lot easier to get into the chicken’s butt than 12 oz. of beer.

• I laid out a round pizza pan for the base.
• Very unceremoniously shoved an open can of tomato juice into the chicken’s, um, bottom hole.
• Stood the newly violated chicken up on the pizza pan, with the can serving as a stand.
• Then, I covered the standing chicken with my largest pot, as sort of a makeshift dutch oven.
• Put into a preheated 350ºF oven for a while (I lost track of time, as usual)
• When I checked the internal temperature of the chicken and it looked as if it wouldn’t be done in time, I turned up the heat to 400ºF.
• After about 20 more minutes, the temperature inside the dear bird had shot way up to 170ºF.  Whoa.  (I was shooting for 160ºF.) So, I took it out and let it rest.  (It was still juicy.)

Baked Potato with Lemon & Chive Yogurt:

• I put the potatoes into the oven along with the chicken until I could stick a fork into them with ease.
• I used the Zen timing method.  That is, if you’re aware of your one-ness with the process, everything will be fine.  If you’re not, you’re going to burn your dinner.  Good luck.
• Sauce:
• Finely chopped a small handful of chives (which appear to be almost done for the summer).
• Grated off about three passes with a microfile worth of lemon zest.
• Stirred them into about a ½ cup of yogurt.
• Sprinkled in a dash of salt.

Yu Choy:

• I washed it…
• Heated a tiny amount of oil in a pan with tall sides.
• Threw in two cloves of minced garlic.
• Sautéed for about 45 seconds.
• Added in all the yu choy.
• Sprinkled with salt.
• Put a lid on it.
• Occasionally wandered over and turned over the yu choy with tongs to prevent the bottom veggies from burning, although if some slight char enters the picture, that’s good.
• Stopped cooking them when the stems were tender

Chinese Eggplant: I don’t know why exactly, but I always screw up eggplant.  I just keep trying.  This time was just OK.  I found a recipe here: allrecipes.com/Recipe/Hot-and-Sour-Chinese-Eggplant/.  My version accommodated the ingredients I have.

• I cut the Chinese eggplant into rounds, then soaked them in water for a while.
• made sauce:
• a couple of tbsps. soy sauce
• 1 tbsp white wine vinegar
• 1 tbsp sugar
• a big glob of chili sauce
• 1 tsp cornstarch
• a few drips of sesame oil
• 1 tbsp vegetable oil
• then…
• heated a tiny bit of oil in a pan
• sautéed the eggplant until it seemed tender
• poured in the sauce and stirred around until it became a glaze

Good: The chicken was very juicy despite having been cooked to too high a temperature.  The can of liquid inside of it with the makeshift dutch oven/steam trapping chamber did wonders.  I’m also glad I had a small-size tomato juice can to use.  Because, fitting a whole 12 oz. can inside of a chicken takes a bit of butchering and indelicate force.  Then, the lemon & chive yogurt was a real crowd pleaser.  I mean, sure, yogurt is obviously a substitute for sour cream.  But, I think it’s just as good and certainly lower in fat.

Bad: The eggplant was a bit salty.  And, I tried to cook too much in the pan – so that the eggplant ended up being cooked unevenly.  Also, the truth of the matter is that regular American supermarket chicken doesn’t taste like anything.  It just doesn’t.  It’s sad, although cheap.  If you can afford it (and I can’t really), you should buy some farmer’s market or upscale shop free range, etc. chicken.  And, if you’ve never eaten a chicken that lived a semi-normal bird’s life, you should spend the extra money just once so that at least you know what you’re missing.  And, on a final note, I had intended to remove the pot-turned-dutch-oven for the last bit of roasting to help crispen the skin.  It was fine without it, but it would have been better had I done it.