Posts Tagged ‘Black pepper

10
Jun
18

barbecue Satay

  • 2 pounds pork loin, cut into strips (or chicken)
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1/4 cup lime juice
  • 3 tablespoon molasses
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons grated ginger root
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Place wooden skewers in a pan and cover with water to cover and let soak about an hour to prevent the skewers from burning during grilling. You could skip this step and broil the pork on a broiling pan instead.

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IMG_3728Combine the water and brown sugar in a pan and over medium heat, simmer till the sugar dissolves increase the heat till the mixture reduces to a syrup.

IMG_3729Remove from the heat and add in soy sauce, lime juice, molasses, onion, garlic, ginger root, coriander and pepper, mix until well combined.

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Marinade the pork in the sauce reserving about 1/4 cup for basting. Refrigerate for about one hour.

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Thread the pork onto the skewers, grill untill tender or broil without the skewers till tender.

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Served with couscous and large leaf lettuce.

 

 

 

31
Dec
17

crack(er) up !

From rise of the sourdough preacher

Rise of the Sourdough Preacher

You’ve done the bread , now raise the bar , with a rolling pin convert your bread style dough to crunchy crackers, flavor full and texture unlike the store bought variety.

A loosey followed recipe ….

(I used the full amout of flour as one type vs the recommended 270 grams pastry flour/250 strong bread flour)

  • 420 grams all purpose flour
  • 250 grams of water

(get the scale out!)

  • 30 grams shortening (lard )
  • 10 grams salt
  • 2 grams yeast
  • 3 grams fresh grated tumeric ( I added zaatar)
  • 1 gram grated ginger
  • black pepper to taste

 

 

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Mix the flour and water and yeast as you would for doughIMG_3933

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and add the spices and shortening .let proof for about a half an hour.IMG_3936

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Rolling them under parchmentIMG_3938

now come the real work roll out sheet pan them, and cut the crackers….IMG_3939

By the way, dock the dough with a fork or better yet if you have a rolling dough docker now is the time to use it. (pricing them out as I don’t have one.) Semolina on the tray give a nice finish.

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bake them up at about 425 farenheit, shift the pans as necessary (as you know your oven) for an even bake. 4 to 5 minutes , I used another tray and flipped them onto it for an easy turn. bake 4 to 5 minutes more , you’ll watch these for an even crispy bake.IMG_3943IMG_3944IMG_3945IMG_3946

During the Holidays I made this recipe more than once…..IMG_3948IMG_3949IMG_3952

My crackers at the top left corner, elbowing in on the cracker turf….IMG_3960

Holiday give aways…

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The crunchy style is not like the store-bought variety and the taste is similar to a Ritz but with a bit of a pop of spice. Super crunchy, those with dental issues might be forewarned.

Going to repeat the recipe with an addition of semolina and or corn type flours additions.

(I like parenthesis)

14
Nov
17

Couscous salad with walnuts and mozzarella

Salad, anyway you make it, a fresh mixture of greens and vegetables, this one filling with the addition of couscous, sort of like a pasta salad. I made 1/2 the recipe, the full recipe serves 10, I devoured the half recipe for a full course meal. (the orginal recipe calls for feta cheese but mozzarella is what was available.

Boil some water for the couscous and your done with cooking this meal!

A  Bob’s Red Mill Recipe

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tear up some leafy lettuce

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add all the salad ingriedents in a large bowl

Whip up the dressing

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add the cooked couscous and lightly toss the salad with the dressing or drizzle per serving, add the cheese

Now I’ve made this twice, with addition of rye bread croutons. (and I sneaked in a bit of smoked dried hot red pepper into the dressing)

25
Aug
15

spicy tomato veggie soup variation #1

 additions to:

spicy-tomato-veggie-soup

this soup also tasty served cold.

IMG_8532 Cooked diced potato, chopped raw green pepper, crumbled feta cheese added to the soup.

skipped the basil garnish…..

23
Aug
15

spicy tomato veggie soup

Much cooler temperatures, so soup is on the menu.

Unknown

onion , garlic , salt, pepper, sauteed

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Diced red (and green) peppers, these were from the garden, the red pepper not as sweet as expected, only several days  from being picked. The green pepper tasted mild, picked right before dicing.

IMG_8526Giving time for the garden to produce more tomatoes, used 1/2 large can of peeled tomato , squeezed, added water for four cups total liquid.
Season with a combo of dried pepper flakes, ancho,dried red pepper, and smoked red pepper.

Adjusted seasoning, salt pepper and a bit of sugar. I held back on adding other herbs and spices.

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Add 1/2 cup veggie soup mix, 1/4 wasn’t enough, probably can add more later or pasta, potato. Simmer at this point for 1/2 hour or so.

Soup mix is Bob’s Red Mill, if you make this soup mix alone , that is with just water, it’s very bland.

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Done, with just the right amount of spice.

11
Jul
15

Lamb shank with eggplant

Loosely followed from “Engryah”,  meat and eggplant, Cooks.com

Braised lamb shank with eggplant, a savory meal !

The shank was trimmed of silvery skin and fat.IMG_8295With a bit of olive oil, the trimmings were rendered when heated.

IMG_8296Brown up the shank, remove . The cracklings go to the cook !

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Start the veggies with chopped onion…

IMG_8297A family member brought home some turmeric, Maybe sorta like a spicy carrot flavor ? Very bright color and a lot of staining power ! Turning things orange, will I turn orange if I eat too much …? :-), don’t  forget to bring on the garlic too ! (peel and diced the turmeric root) and a bit of ginger root.

IMG_8299What else is on the counter?… toss in the dried hot  pepper flakes if ya got’em…. some of mine were smoked and I have  some sun dried dried tomatoes.

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IMG_8301Building flavors for the lamb, heat up some  veggie or chicken stock in another pan…

IMG_8302Add the shank back to the pan, add enough boiling stock to cover veggies and about 1/2 way up the shank.

 

 

IMG_8304Cover and simmer….

Were only halfway home ,now prep the eggplant. Peel to leave strips on the side. Salt , press, wait an hour, and rinse.

IMG_8306In a skillet , brown in olive oil,  mmmmm…. won’t be long now !

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IMG_8308If frying in batches, set aside on paper towel…

IMG_8309Depending on the size and amount of meat, slowly cook til tender about 45 minutes or better.

IMG_8310Layer the eggplant over the meat, place tomato slices (I didn’t have any) on top. Sprinkled with lemon juice and sugar.

Now for the final cooking , simmer for 20-30 minutes.

IMG_8311Plate over rice is suggested but I thought of bulgar or couscous , snuck in somewhere along the way and a side of flat bread for a killer wrap. !!

IMG_8312Always looking for new combinations of the traditional “meat and potato”, this is a winner ! Flavor galore !Any beverage suggestions? A deep dark red wine comes to mind.

16
Nov
13

t bone etc.

fruit and vegetables are easy to prepare and can be served with anything including a T-bone Steak.

keeping the prep simple, simply salting and peppering a steak and serving it on a bed of lettuce, vegetables and a side of grapes.

3 to 5 minutes per side under the broiler.

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some of the steak was left over for another meal.

some apricot tarts made by my daughter, simply squares of pie dough sandwiching dried apricots.

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Dark Chocolate and pretzels pieces made by my wife

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