Black Bean Soup

Another dish that's really awesome in terms of price:output ratio and tastes amazing at the same time. It's a little more effort than making chili, but the time put into it is well worth it. If you college kids are tired of the cereal and ramen diet you could try this out.

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 4 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 to 2 teaspoons chopped jalapeño chile with seeds, divided
• 2 15- to 16-ounce cans black beans, undrained
• 1 15-ounce can petite diced tomatoes in juice
• 1 1/2 cups low-salt chicken broth

• Chopped fresh cilantro
• Chopped green onions
• Crumbled feta cheese

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Garnish with cilantro, green onions, and feta cheese.

Retrieved September 30, 2010 from http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Cumin-and-Jalapeno-109772

Rough week/Grilled Eel

Ugh, had to disappear again because of some school and work nonsense. I've had nothing but boatloads of homework on top of looking for some more work and taking care of some school legal business. Sorry about that. Today it's fairly simple; grilled eel. I'm sure a good deal of people in America don't know how this should be prepared, and a friend of mine asked me the other day how I'd do it after his brother caught a huge one in Hawaii. Eel has a very meaty texture and tastes more like an animal from the land rather than something from the sea. That might be appealing to some people. Anyhow, here's the recipe.

• 2 pounds eel
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 a bay leaf per piece eel

Cut the eel into pieces about 3 inches (7 cm) long, wash them, dry them, and rub them with the garlic. Slip them onto skewers, alternating them with bay leaves. Season them with salt and pepper and drizzle the oil and vinegar over them; let them sit in the marinade for at least an hour. Grill the pieces over a medium flame for about a half hour, turning them frequently and basting them with olive oil.

And that's all there is to it. There's a lot of other ways to prepare eel, but this is one of my favorites as I'm still familiarizing myself with the Japanese style of doing so.

Frittata

In my opinion this is the king of egg breakfasts. Omelettes are cool but frittatas are just too amazing. It's like a breakfast pizza that doesn't suck (I know some of you have had that shit back in high school. You know the eggs, cheese, bacon pizza that tasted like day old scrap food.) Anyway, this recipe is my favorite but frittatas are extremely malleable and you can put whatever you want in them.

Smoked Salmon Frittata

 

 

Ingredients

• 4 tablespoons olive oil
• 1/4 medium onion, chopped
• salt and pepper to taste
• 4 ounces pepper smoked salmon
• 8 black olives, chopped
• 6 eggs
• 2 tablespoons milk
• 2 tablespoons heavy cream
• 1/2 (8 ounce) package cream cheese, cubed

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
3. In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
4. Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve. 

 

Retrieved September 21, 2010 from  http://allrecipes.com/Recipe/Smoked-Salmon-Frittata/Detail.aspx

I'm back/Rack of Lamb

Kinda disappeared for a few days due to having to move. Sorry about that, guys. Anyway, today's recipe is rack of lamb. It's kinda funny how many people haven't had lamb rack before despite how damn good it is. Best enjoyed medium rare, but all of you silly mongrels that don't like blood can have it medium well >:(. Again, not my recipe, but this one is really really good. Word of warning; if you don't like gamey flavors you might not like this so much.

• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
•  
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

  Retrieved September 20, 2010 from http://allrecipes.com//Recipe/roasted-rack-of-lamb/Detail.aspx

Chili!

I think that most people shouldn't go without knowing how to make good chili; it's even possible to make vegan chili so that applies to everyone. This post won't be vegan though, so sorry for those out there who are.
Chili is fairly inexpensive to make and lasts for so many servings, so it was basically what I lived off of when I was going to culinary school and working part time. This is one of my favorite recipes, but it's not my own. Alter however you wish as chili is very malleable like curry.

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. 

Recipe retrieved Septermber 16, 2010 from http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx

Okonomiyaki

An old favorite of mine from back when I used to live in Japan while my father was stationed there. This recipe is fairly simple and the ingredients should not be too hard to get. Think of the dish as an overglorified hash browns, but awesome in that sense.

4 oz. grated nagaimo, or the equivalent amount of reconstituted yamaimo powder
4 to 5 tablespoons of dashi stock, or water with a pinch of dashi powder
2 oz all purpose flour, sifted
3 large eggs
2 to 3 tablespoons of beni shouga
4 tablespoons of tenkasu
About 10 1/2 oz. roughly chopped cabbage
6 to 8 thin slices of pork belly
3 tablespoons of chopped green onion (optional)
1 tablespoon of sakura ebi (optional)
Oil for cooking

The topping:
aonori
katsuobushi
okonomiyaki sauce or tonkatsu sauce plus optional mayonnaise

a griddle plate or a large non-stick frying pan
a smaller frying pan
a wad of paper towels or cotton wool
a grater
a brush for the sauce (optional)

Peel and grate the nagaimo, following the hints above for protecting your hands. Mix with the dashi and flour, and add two of the eggs. It should be a rather loose batter.
At this point, if you don’t have any tenkasu on hand, heat up some oil in a small frying pan. Dribble some of the batter in the hot oil.

Cook until golden brown. Drain off the oil (you can use it to cook the okonomiyaki) and allow the tenkasu to cool. 
Add the chopped cabbage to the batter.
Add the other egg. Stir with a big spoon or a spatula to combine. 
Add the other ingredients except the pork. Crumble the tenkasu with your hands a bit before adding. Stir to combine.
Heat up your griddle pan or big frying pan. Take a wad of cotton wool or paper towels, and spread around a thin layer of oil. 
The heat should be about medium-low. Spread 1/3 to 1/2rd of the batter in a circle on the pan. If this is your first time, go with the smaller size to make flipping easier.
Place 2 to 3 strips of pork as flat as possible on top of the batter. 
Put on a lid, and let it steam-cook for about 5-6 minutes.
When the pork has lightened up in color, it’s time to flip the okonomiyaki.
Take two spatulas and flip the thing over carefully. Voila! Continue cooking without a lid for about 3-4 more minutes. Lower the heat if it’s cooking too fast, or turn it up a bit if it isn’t. Try to resist the urge to press down on the okonomiyaki at this point - doing so will squeeze some air and fluffiness out of the okonomiyaki.
Flip over once more, so the pork side is facing up. Brush with the sauce of your choice - straight okonomiyaki sauce, a mix of okonomiyaki sauce and mayonnaise, soy sauce, etc.
Sprinkle on some katsuobushi and aonori liberally.
o serve, cut into 4 pieces (the pro does this on the plate with a spatula, but you can use a knife on a cutting board).
The inside should be just cooked through, not doughy or runny. Eat while piping hot. (Okonomiyaki is edible enough when it’s cold, but it’s one of those foods that is so much better when it’s freshly made.)

 Recipe taken from http://www.justhungry.com/okonomiyaki-osaka-style . It's very reliable.

Wasciwy Wabbit

Rabbit with Mustard

4-5lb rabbit meat
Oil as needed
1/2oz butter
1oz shallots, chopped
2oz dijon or grainy mustard
salt/pepper to taste
1/4tsp dried thyme
1cup white wine
1cup chicken stock
1cup heavy cream


Clean and cut the rabbit into pieces for stewing
Brown the rabbit in the oil in a thick bottomed pan
Remove rabbit and keep warm. Degrease the pan
Add butter to the pan and sweat the shallots until translucent. Do not brown
Add the mustard, salt, pepper, thyme, wine, and stock to the pan and return the rabbit to it. Cover and braise slowly over low heat or in a low oven until the meat is cooked.
Remove the rabbit from the liquid and set aside
Reduce the cooking liquid by 1/2 and skim excess fat from the top.
Temper heavy cream and add it to the reduced liquid. Simmer and reduce to desired thickness.
Adjust seasonings and return rabbit to the sauce. Serves 8

Garlic Chicken

 Simple westernized Chinese recipe of mine. Not traditional, but who cares when it tastes awesome.

1 pound boneless, skinless chicken breasts

Marinade:
1 tablespoon soy sauce
1 tablespoon dry sherry(if you don't have any you can do with out and throw a little bit of sugar in, it just won't taste as good)
1 tablespoon sesame oil

Sauce:
1 tablespoon chile sauce
2 teaspoons sugar
1 teaspoon cornstarch
1 tablespoons soysauce
1 tablespoon water
1 teaspoon rice vinegar
1 tablespoon sherry(Again, it'll be okay without)

6 garlic cloves finely minced
1 teaspoon chopped ginger
3 green onions finely chopped
Peanut Oil for stir-frying


Chop the chicken into 2 inch pieces and put in the marinade for at least 20 minutes

Mix all of the sauce ingredients until the corstarch and sugard are dissolved

Heat up wok with peanut oil and throw in chicken and stir fry until almost cooked, remove chicken and excess oil from wok

Stir fry the onions, ginger, and garlic quickly until they start releasing their smell and throw the chicken for about another 20 seconds

Add in sauce and toss while the heat is still on until it thickens

Serve with a little sesame oil on top

Indian Curry

This is my own recipe, and it has served me well. There's a good amount of balance between spicy and savory that should appeal to most people.

Basic Indian Lamb/Chicken Curry
Chicken or lamb cut into 1/2in cubes-3lbs
Vegetable Oil-8 tbsp
Onions, small dice-3 cups(roughly 1-2 onions based on size)
Garlic, chopped finely-4tsp (2-4 cloves)
Ginger, chopped finely-2tbsp
Ground cumin-1tbsp
Ground coriander-1 1/2 tbsp
Tumeric-2tsp
Red pepper flakes-1tsp
Tomatoes, chopped fine(Canned works alright)-1 1/2 cups
Salt-2tsp(Or to taste)
Potatoes, Large diced-3
Corander leaves(cilantro), chopped fine-3tsp
Lamb or chicken stock-4cups

Heat oil over high heat in a pot and add the meat, salted/peppered, and brown it. Make sure you don't overcrowd the pan-cook it in batches and drain the pot of excess fat/add more oil if necessary. Set the cooked meat to the side, use the same pot.
Add the onions to the pot and cook until they brown-don't burn any of them.
Add the ginger and cook for about 1-3 minutes-until it releases it's aromatics strongly
Add the garlic and spices and cook until they give off their aromatics
Add the meat, tomatoes, salt, and stock. Bring to a boil and reduce to a simmer. Cover and cook for 20-40 minutes if it's chicken, 1 1/2 hours for lamb. Add the potatoes and continue to cook uncovered, until they're soft and the meat is cooked all the way through.
Rest for 15 minutes and fold in the chopped coriander. Serve over basmati rice.

Basic Cake

First recipe is this easy level 1 cake. If you can bake this properly, you can bake all kinds of things based on this. The formula is very malleable and you can do all kinds of things to it - just don't adjust the dry or wet ingredients without increasing the amount of the other accordingly or you'll end up with mush or a dry, crumbly heap. Recipe from http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.