Monday, December 24, 2007

Tres Patas 2004


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

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

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.