Bloody Ghost

1 Qt. Tomato Juice
2 Cups Vodka
1/4 Cup Freshly-grated Horseradish
1/4 Cup Worcestershire Sauce
1 1/2 Tsp. Ghost Pepper Salt
1/2 Tsp. Sriracha
Juice of 1 Lime
1/4 Tsp. Celery Seed
1/4 Tsp. Garlic Granules
1/4 Tsp. Onion Granules
1/4 Tsp. Black Peppercorns

Grind ghost pepper salt with celery seed, garlic, onion, and black peppercorns in a mortar and pestle until a powder is achieved.  Blend with remaining ingredients and serve in tall glasses over ice, garnished with celery and dilly beans.  For an extra kick rim your glasses with additional Ghost Pepper Salt.

Tags: Celery Seed, Garlic, Ghost Pepper, Onion, Pepper, Salt, Sriracha
Posted in Beverages |

Maine Strata

Serves 16

3 Cups sliced fresh Mushrooms
3 Cups chopped Chard
2 Cups cubed Cooked Ham Steak
1 1/2 Cups chopped Onions
1 1/2 Cups chopped green pepper
2 Garlic cloves, minced
1/3 Cup vegetable oil
2 (8 ounce) Packages Cream cheese, softened
1/2 cup Half-and-half cream
9 Duck Eggs
4 Cups cubed day-old Bread
3 Cups shredded Cheddar cheese
1 Tsp. Sea Salt
1/2 Tsp. Freshly Ground Black Pepper

In a large skillet, sauté’ the mushrooms, chard, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.  In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.

Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Tags: Cheese, Eggs, Garlic, Mushrooms, Pepper, Pork, Salt
Posted in Eggs |

Beef Tagine with Ras el Hanout
Serves 6 – 8

For the spice rub

1 Tbsp. Ras el Hanout
1 Tbsp. Ground cumin
1 Tbsp. Cassia cinnamon
1 Tbsp. Ground ginger
1 Tbsp. Paprika
1 Tsp. Sea Salt
1 Tsp. Freshly ground Black pepper

1 1/2 lbs. Stewing Beef
Olive oil
1 Large Onion, peeled and finely chopped
A small bunch of fresh cilantro, leaves picked and stalks reserved
1 14 oz. Can Chickpeas, drained
1 14 oz. Can Diced Tomatoes
4 Cups Stock, Beef, Chicken, or Vegetable
1 1/2 lbs. Winter Squash, peeled, deseeded and cut into 1-inch chunks
4 oz. prunes, roughly torn
2 Tbsp. Sliced Almonds, toasted

To make the spice rub:

Mix the Ras el Hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl.

Put the beef into a large bowl, massage it with the spice rub, then cover and place into the refrigerator for at least 3 hours and preferably overnight.

When you’re ready to cook, heat a several tablespoons of olive oil in a tagine or Dutch oven and fry the meat over a medium heat for 5 minutes.

Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Add the chickpeas and tomatoes, and 2 cups of the stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours.

At this point add your squash, the prunes and the remainder of the stock. Give everything a stir, place the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a bit of water if it looks too dry.

Once the time has passed, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with salt if necessary. Scatter the cilantro leaves over the tagine along with the toasted almonds and serve with couscous and pita.

Tags: Couscous, Cumin, Ras el Hanout, Squash, Tagine
Posted in Beef, Goat, Lamb, Moroccan |

Basmati Rice with Black Cardamom

Serves 4

A smoky dish that hails from Kashmir, this is known as a pulao.  Western culture would call it a pilaf.

1 Cup Basmati Rice
2 Tbsp. Ghee (Clarified Butter)
5 Black Cardamom Pods
2 Bay Leaves
1 Small Red Onion – Thinly sliced
1/4 Tsp. Saffron
1 Tsp. Sea Salt

Rinse the rice in cold water until the water is relatively clear. Drain the rice and then cover with fresh cold water and let sit at room temperature until the grains begin to soften, about 20 minutes. Drain and set aside.

Heat the ghee in a medium-size saucepan over medium heat.  Sprinkle in the cardamom pods and bay leaves.  Cook until they swell up and smell aromatic.  Immediately add the onion and cook, stirring until it is light brown, about 3-5 minutes.

Stir in the saffron.  Add the drained rice and toss gently with the onion and spice mixture.  Pour in 1 1/2 cups of cold water and add the salt.  Bring to a boil, reduce heat to low, and cover.  Cook until all water is absorbed, about 10-15 minutes.  Turn off the heat and let the rice rest for a full ten minutes.

Uncover the pan, fluff the rice with a fork, and serve.  Be sure to not eat the cardamom pods or bay leaves as they can be rather bitter.

Tags: Black Cardamom, Ghee, Pulao, Rice, Saffron
Posted in Indian, Rice |

Roasted Carrot Hummus

1 lb. Carrots
1 3/4 Cups Chickpeas (14.5 Can)
6 Tbsp. Olive Oil
1 Lemon, juiced
1 inch piece of Ginger, minced
2 Tbsp. Sesame seeds
2 Cloves Garlic, minced
1/2 Tsp. Smoked Paprika
1 Tsp. Booda’s Berbere
1/2 Tsp. Sea salt
1/4 Cup of Water

Preheat oven to 400 degrees.

Chop carrots into large chunks. Toss in 1 Tbsp. of the olive oil and lightly salt.  Roast the carrots for 30 minutes, or until fork-tender.  Set aside and allow to cool.

While the carrots are roasting, add the chickpeas, olive oil, lemon juice, ginger, sesame seeds, garlic, smoked paprika, Booda’s Berbere, and sea salt to either a food processor or blender.  Process until well combined.

Once the carrots have cooled, add them to the processor and pulse or blend adding the water a little at a time until you have a semi-smooth consistency. Scrape down the side and continue to process until fairly smooth.

Garnish with additional sesame seeds and serve with pita or other soft flat-breads.

Tags: Berbere, Carrots, Chickpeas, Hummus
Posted in Appetizers, Chickpeas, Ethiopian, Vegetables |

Mana’eesh with Za’atar

Mana’eesh are like slightly more solid pita breads and have endless uses.

The Dough:
2 1/2 Cups lukewarm water
1 Tbsp. Yeast
1 tsp. Sugar
1 Tbsp. Sea salt
6 – 7 cups all-purpose or bread flour

The Topping:
1/2 cup olive oil
1/2 cup Lebanese Za’atar

Place the water in a large bowl. Sprinkle the yeast over the water, sprinkle the sugar on top and let rest for 10 minutes, or until the yeast begins to foam. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.

Put the kneaded dough in a bowl that has been coated with olive oil, cover the bowl with a dish towel, and place in a warm area to rise. Let the dough rise for 1 hour, or until it has doubled in bulk.

Preheat the oven to 500°F.

Divide the dough into 12 pieces and pat or roll each piece into a 6” round flatbread. Place the flatbreads on baking sheets with rims. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.

Mix together the olive oil and Za’atar.

Dimple the flatbreads one more time. Divide the topping between the flatbreads, about 1 Tbsp. each, and spread it evenly over the flatbreads’ tops. Bake the flatbreads for 8-10 minutes, or until the flatbreads are golden. Serve immediately.

Posted in Breads, Lebanese |

Tomatillo Stew with Hominy and Smoked Pork

Serves 8

1 1/2 lbs. Tomatillos, husked and halved
1 Large Onion, quartered
2 Tbsp. Ancho Chile Powder
1 Tsp. Jalapeno Chile Powder
4 Large Garlic cloves, smashed
1/2 Cup Cilantro
2 Tbsp. Oregano leaves
3 Tbsp. Olive Oil
8 Cups Chicken Stock
Three 15-ounce cans of hominy, drained
1 lb. Smoked Pork Shoulder
Sea Salt
Freshly Ground Black Pepper

Finely shredded iceberg lettuce, sliced radishes, chopped green onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving.

In a blender, combine the tomatillos, onion, chile powders, garlic, cilantro and oregano.  Pulse until coarsely chopped, scraping down the side.  Add 1 cup of the chicken stock and puree until smooth.  In a large stock pot, heat the olive oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce loses some of its raw aroma, about 15 minutes. Add the remainder of the chicken stock and the hominy and bring to a simmer over moderate heat.  Add the shredded pork to the stew, season with salt and pepper and cook just until heated through.

Serve the stew in in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

Tags: Ancho, Cilantro, Garlic, Jalapeno, Oregano, Pork, Sea Salt
Posted in Mexican, Pork, Soups & Stews, Vegetables |

Sopa a la Criolla (Creole Soup)

Serves 6-8

1 lb. Beef cut into bite-sized pieces
3 Tbsp. Olive Oil
2 Tbsp. Garlic ~ Minced
2 Large Onions ~ Finely chopped
2 Tomatoes ~ Peeled and diced (or 1 14 oz. Can)
2 Tbsp. Ají Panca Chile Powder
2 Bay Leaves
2 1/2 Tbsp. Dried Oregano
1 Tsp. Rocoto Paste or Hot Chili Sauce
10 Cups Beef, Chicken, or Vegetable Stock (or water)
8 Oz. Angel Hair or Spaghetti ~ broken into 3-inch pieces
2 Cans Evaporated milk
3 Eggs ~ Beaten
Sea Salt
Freshly Ground Black Pepper

Season the beef with salt, pepper and garlic.  Heat the oil in a large soup pot over high heat and pan-fry the beef. Add the Ají Panca, onion, tomato, chili sauce, oregano, and bay leaves.  Reduce heat to medium and cook until the onion is transparent.  Add the stock, bring to a boil and add the angel hair pasta.  Cook until almost al-dente.  Add the evaporated milk and then the beaten eggs after tempering. Stir to incorporate, correct the seasoning and remove from heat.  Serve and enjoy.

Posted in Beef, Peruvian, Soups & Stews |

Maraq (Yemeni Chicken Soup)

Serves 6 to 8

As in a pot-au-feu, the broth of this soup is served separately from the meat and vegetables. But unlike the French dish, this Yemenite one is given a brilliant turmeric hue from the spice mixture Hawayij.

6 Whole Chicken legs (about 3‚ lb), drumsticks and thighs split
3 Medium Russet (baking) Potatoes
1 Large Onion, quartered
4 Medium Carrots
1 Bunch Cilantro, tied into a bundle with kitchen string
2 1/2 Tbsp. Hawayij or to taste

Accompaniments: Hilbeh and Zhug

Put chicken and 1 tablespoon salt in a 6- to 8-quart stockpot and cover with water by 2 inches. Bring to a boil, and then reduce heat and simmer, uncovered, skimming foam, 15 minutes.  Meanwhile, peel and halve potatoes.  Stir potatoes into broth along with onion, carrots, cilantro, 2‚ tablespoons Hawayij, and enough water to cover if necessary, then simmer, covered, until vegetables are very tender but not falling apart, about 1 hour.  Transfer chicken and vegetables to a platter and keep warm, covered. Discard cilantro and season broth with additional Hawayij and salt.  Serve each bowl of broth with a dollop of Hilbeh and with chicken, vegetables, and Zhug on the side.

Zhug (Yemenite Chile Garlic Sauce)

A homemade staple in the Yemeni household, this hot chile and garlic sauce becomes an ingredient itself—and may very well play a recurring role on your table.

6 oz. Fresh Jalapeño Chiles (about 6 medium), coarsely chopped
12 Garlic Cloves
1/4 Cup Water
1 Tsp. Ground Cumin
10 Black Peppercorns
1/4 Tsp. Cardamom Seeds (from a green cardamom pod)
1 Tsp. Sea Salt

Purée all ingredients in a blender, scraping down side, until smooth.

Hilbeh (Yemeni Fenugreek Condiment)

After soaking for two days, the fenugreek seeds release gelatinous properties that—when beaten—give the Hilbeh a billowy texture as delicate as whipped cream.

2 Tbsp. plus 2 Tsp. Fenugreek Seeds
1/2 Cup Packed Cilantro
1 1/4 Cups very cold Water, divided
1/2 Tsp. Fresh Lemon Juice
1 1/2 Tsp. Zhug
1/2 Tsp. Sea Salt

Soak fenugreek seeds in water to cover, replacing water every few hours for the first day and then just once or twice a day, at least 2 days total.  Drain fenugreek and blend with cilantro and 1/4 cup cold water in a blender until ground to a foamy pale-green paste, scraping down side if necessary, 1 to 2 minutes (add more water if needed).   Transfer paste to a stand mixer with 1/4 cup cold water and beat at high speed until mixture is doubled and holds soft peaks (like whipped cream), about 10 minutes.

Add 1/4 cup cold water and beat 5 minutes more.  Repeat 2 times.  At low speed, beat in lemon juice, Zhug, and 1/2 teaspoon sea salt until just incorporated.

Posted in Poultry, Sauces, Soups & Stews, Yemen |

Fish in Yogurt Sauce

Adapted from Raghavan Iyer (660 Curries)

1/2 Tsp. Turmeric
1 lb. Skinless Fish Fillets (Cod, Haddock, Halibut, Tilapia if you have to)
1 Cup Plain Yogurt
1 Tsp. Sugar
1 Tsp. Sea Salt
2 Tbsp. Peanut or Mustard Oil
1 Tbsp. Panch Phoron
2 Dried Chiles
1 Cup Finely Chopped Red Onion
1 1/2 Tsp. Minced Ginger
2 Tbsp. Minced Fresh Cilantro

Sprinkle the Turmeric over both sides of the fish fillets and rub it in to the flesh.  Cover, and refrigerate for at least 30 minutes and as long as overnight.  Blend the sugar and salt with the yogurt in a bowl and set aside.  Heat the oil in a large skillet over medium-high heat.  Add the Panch Phoron and chiles and cook until the chiles blacken and the spices are aromatic.  Immediately add the fish fillets and sear them on both sides on the bed of roasted spices, about 30 seconds per side.  Transfer the fish to a plate.  Add the onion and ginger to the skillet and stir-fry until the onion is lightly browned.  Add the yogurt mixture and stir to incorporate the onion and spices.  Bring the sauce to a boil and add the fish fillets.  Spoon the sauce over the fillets and poach them uncovered until the fish just begins to flake, about 3-5 minutes.  Sprinkle with cilantro and serve with either Jasmine or Basmati rice and some soft breads.

Posted in Indian, Seafood |