Monday, December 24, 2007

Tres Patas 2004



CATEGORY: Wine

I picked this wine up from Brix Wine Merchants on the way to Tom and Michelle's. Her dad, Hank is a chef and he was in town cooking one of his awesome dishes. He was cooking a goat stew so I deceided to get something interesting. This wine turned out to be excellent. The grape is Garnacha (80%) and Syrah (20%). It costs about $25 a bottle -- great value for the price. The bouquet was good and the texture was smooth. The flavor was fruitful (berry and cherry) and bold perfect for the goat stew that it was paired with.

Pairing: Beef, Goat or Venison

Sweet Potatoes

CATEGORY: Holiday, Side Dish
SOURCE: All recipes.com

We made this on Christmas day, December 2008. Very easy, good standard side with Ham, Turkey or Chicken

2 sweet potatoes
1/2 cup packed brown sugar
2 tblsp butter
2 tblsp water
1/4 tsp salt

Boil potatoes for 10 minutes. Set aside. Cool.
Peel. Dice, medium, squares. Place in baking dish.
In a saucepan combine butter, brown sugar, salt, water. Bring to boil.

Pour over potatoes. Bake for 30 minutes at 350 basting ocassionally if needed until syrup is thick or potatoes are glazed. Sprinkle mace or nutmeg.

Garlic red potatoes



CATEGORY: Side
SOURCE: Original

This is a recipe that we made on christmas day at sanomausi's house. Very simple but yummy.
15-20 red potatoes
1 small white onion or half of a medium white
6 - 8 fresh pods of garlic
5 sprigs cilanto (parsely, thyme can be added too)


  • Boil potatoes for 15 mins and set aside to cool. Make side cuts and then cut into half

  • Chop the garlic and onion fine (small diced for onion, almost paste for garlic)

  • Add olive oil to a flat nonstick pan. When hot, add garlic. Sautee till fragrant (5 mins). Add onions and sautee with the garlic past tanslucence. Add a bit of lemon juice. Add fresh ground pepper and salt. Sautee. Add a bit of cilantro/parsley.

  • Add potatoes and toss lightly. Taste and add salt and pepper as needed. Place in small baking dish and bake at 350 for 20 minutes with dollops of butter on top.
  • Garnish with parsely/cilantro
  • If making previos night, bake the next day. Tastes even better.


Sunday, December 23, 2007

Goan prawn pickle

CATEGORY: Indian, Pickle
SOURCE Aimama and Sanomausi (Grandma and Aunt) This is a recipe that I got from Sanomausi, my aunt in Baltimore. It originated in India from my grandmother. It is a popular pickle or relish that lasts for a year once bottled and can be used with breads, rices and other dishes.
Small prawns (korean grocery store) - small 25-30 count
1 and 1/2 cup garlic paste
1/4 cup ginger paste
1 cup red chilli powder
1 tsp jeera (cumin) powder
1 tsp mustard powder
1 tsp methi powder
2 tsp haldi(turmeric) powder
2 tsp whole black pepper
curry leaves
10 green chillies
2 cups sugar
3tsp salt
1/2 bottle vinegar
1/2 bottle oil

Deep fry prawns and set aside
In a pan, heat some oil; add curry leaves, ginger, garlic
Add rest of masalsa and fry; Add prawns. Add vinegar, sugar paste an boil for 10 minutes.
Completly cool and bottle.

Wednesday, August 22, 2007

Stri-fried shrimp with broccoli (mushroom)

CATEGORY: Thai main dish
Source: Thai Cooking Class (Emory)
12-14 ounce pckg medium frozen bag of shrimp, peeled (tails on optional)
3 med stalks brocolli(farmers)
2 large scallions (optional)
mushrooms optional
1 clove garlic
1/2 inch ginger
2 tblsp chinese oyster sauce (farmers or asian grocery)
Asian fish sauce (Squid brand: farmers market)


Cut brocolli (using sparing knife) to preserve the florets and stems; Chop scallions; Chop/mince garlic; slice ginger paper thin, stack and shred paper thin
Thaw shrimp in water, seperate and create butterfly by creating slits partway from end away from tail; In a wok, pre-cook brocolli in half cup lightly salted water; color will turn bright in 1/2 minute; remove on to plate; reserve water
Heat wok again, add 2 tblsp canola or vegebale oil; add garlic, ginger; fry briefly till fragrant (20 seconds); Add shrimp, 1/4 tsp salt; When shrimp curl add broccoli, scallion, mushrooms, add oyster sauce, fish sauce, 1 tblsp of stored vegetable water; Strifry briefly; Taste and remove from heat.

Sunday, August 19, 2007

Awesome Hummus


CATEGORY: Appetizer
SOURCE: Emory cooking school


1 can chickpeas

1 med clove garlic

3 tblsp tahini (from farmers mkt, Cortas brand)

1/2 tsp Oregano, 1/4 tsp pepper, 1/2 tsp salt, lemon juice (3 tblsp)

2 tblsp olive oil


Wash and rinse chickpeas several times. In a food processor, chop garlic, add chickpeas, tahini, seasonings, lemon juice, olive oil. Add water as needed to allow paste to form. Pulse and scrape sides with spatula. Pulse and grind till paste. Taste and adjust with lemon or salt. If storing overnight or in fridge, make a little more watery.


Ideas for serving: Spread flat with spatula on a platter forming a lip on edge with crater in center. Design with olive oil. Sprinkle paprike. Garnish with parsely or olives or radishes or pomogranate.






Monday, August 13, 2007

Coconut mushroom soup




CATEGORY: Thai Soup
SOURCE: Original with inspiration from several recepies

In a nonstick pan add 1 tblsp of red currey paste in olive oil. Let boil. Add a few onions (3 tblsp)chopped fine and chopped cilantro. Add small can of coconut milk. Add 1 can water.


Boil. Add a whole container of mushrooms (sliced thickish). Add fresh lemon juice, fish sauce and bring to boil. For Tom kha gai add chicken, ginger, galangal, kaffir leaves or cilantro. Take out lemongrass stalk before serving.

Dry shrimp masala


CATEGORY: Indian, main dish
SOURCE: Original
In a food processor, chop red onion, ginger, garlic, green serrano peppers, cilantro.

Sautee shrimp in olive oil. Add masala to hot oil. Heat on high and slightly char the shrimp. Add salt to taste. Optional -- add turmeric, red chilli and cumin powders. Sprinkle cilantro for garnish.
Serve with rice, tortillas or by itself as an appetizer.

Saturday, August 11, 2007

Panang Chicken Curry


CATEGORY: Thai Main Dsih
SOURCE: Cooking class (Emory)
From "Emory Thai cooking class"
2lbs chicken cut into thin slices and preferably thin cubes
Panang curry paste (use 1 4 ounce can of Maesri)
1 14 ounce can unsweet coconut milk (lite optional; chako brand recommended)
1 tblsp asian fish sauce (or use salt)
1 hot red chilli pepper
4 kaffir lime leaves or 12 sprigs cilantro; Cut kaffir leaves into strips and then chop to bits

Fry chicken in flat nin-stick.
In another deep non-stick pan, fry red curry paste in 1 tblsp canola oil till bubbly. Add coconut milk part by part. Add 1 can water. Simmer. Add fish sauce and 3 tsp sugar; Add chicken; Simmer for 7 mins. Let sit for 5 mins. Add kaffir lime leaves or cilantro and let sit more. garnish further with cilantro/red chilli circles. Serve with steamed rice.

Sweet and Sour Thai cucumber relish

CATEGORY: Thai salad/side
SOURCE: Cooking class (Emory)
Dish is also called "ajad" and usually served with satays
3 pickling cucumbers OR 1 regular cucumber peeled
1-2 shallots OR 1 small onion
3 tblsp sugar
3 tblsp rice/white vinegar
Asian fish sauce
8-10 sprigs cilantro
1 small red chilli pepper

Quarter cucumber and slice very thin. Cover cuc with water in a bowl with 1 tsp salt. Drain after a couple mins. Slice shallot or onion thin and add. Add sugar, vinegar. Mix. After 5 mins add 1/2 tsp fish sauce. Mix. Add cilantro leaves picked from the stems and red chilli without seeds. Adjust taste with vinegar, fish sauce, sugar to make perfect.