Paper Chef #14 Quinoa, Cashew, Yogurt and Baby Back Ribs

This months Paper Chef is being hosted by one of the most creative and heatwarmingly outrageous foodies I know of, Bellytimber.



When I read the ingredients, I couldn't envision what it was I could put together. Cashews, yoghurt (as opposed to yogurt),Quinoa (pronouced 'keen wa'), I had no idea what that was let alone how to pronouce it and 'Baby' something (use your imagination). I almost decided to not participate until I did a little research into that 'quinoa' ingredient and then it hit me. This has to be some vegetarian influenced dish. Not I, a die hard meat eater. Thus I thought about that baby ingredient- how about 'Baby Back Ribs'?

I found the 'quinoa' in my local organic foods market and rest of the ingredients were picked up from Smart and Final. Now how was I going to put them together? It all just sort of fell in place.

 
 

Quinoa with Cashews
Cilantro and Hot Pepper Flavored Yogurt Sauce
Curry, Cilantro and Garlic Flavored Yogurt Sauce
Baby Back Ribs

The Baby Back Ribs were first marinaded in apple cider just because I had some left in the refrigerator. After about 2 hours I rubbed them with a cajun seasoning mixture and put in a 350 degree oven to cook.

I diced a bell pepper, 4-5 green onions, a cayenne pepper and lots of garlic. I previously bought this "tube" of cilantro paste and finally had a reason to also use it.

I took a cup of yogurt unflavored and placed in a mixing bowl. To this I added about 2 tbsp green onions, 1 tbsp of the cilantro paste and the diced red cayenne pepper. These ingredients were combined and set in the refrigerator.

With so much yogurt left in the tub I purchased, I once again took 1 cup and placed in another mixing bowl. To this bowl I added 2 tbsp green onions, 1 tbsp cilantro paste and 2 tsp of curry powder. This was also set in the refrigerator until ready for use.

The Quinoa was rinsed in a sieve with cold water and set to drain. After it had drained, I added it to a dry cast iron skillet to toast. After about 5 minutes, it was dry and toasty. I then sauteed in a sauce pan the bell pepper and remaining green onion in about 2 tbsp of olive oil. I had 1 1/2 cups of quinoa so I added 2 parts water to the sauce pan (3 cups) and added the quinoa. This came to a boil and then I lowered the heat to medium, covered the pan and simmered it for about 20 minutes (though the directions said 15 minutes, it was still too wet). When it was done, I added 1/2 cup half and whole cashews and combined.

After hte Baby Back Ribs were done, I let them set for about 15 minutes and then cut into riblets.

My initial intent was that the riblets would be dipped in the yogurt sauce and eaten. However, these sauces were also very good when combined with the quinoa. G and I found we preferred the Curry, Cilantro and Garlic flavored sauce over the Cilantro and Hot Pepper Flavored Yogurt Sauce.

This actually turned out to be a very good meal. The yogurt sauces made the meal.



Paper Chef

May I have Some Please? WDB #16

I can't believe the weekend is here again(Thank God). The holidays are behind us and all our resolutions are going strong. I spent this afternoon preparing for Paper Chef #14 which is being hosted by Bellytimber this month. As Ziggy watched me, something caught his attention and by the look in his eye, he wanted it.

I did wind up (unknowingly)dropping a piece on the floor which he thoroughly seemed to enjoy in that it was rotally devoured.

Weekend Dog Blogging # 16, hosted by Sweetnicks. Thanks again for allowing us to highlight our best friends.

Kitchen Gifts and Apparrel

I can't explain the excitement I felt when I opened this Christmas present from my sister. She understands my love of all things kitchen and food. These aprons and mitts are over the top and totally me.
A personalized Soul Fusion Kitchen apron embroidered so elegantly. I can just see me prancing around the kitchen in this or for showing off when I take a cooking class at my favorite local cooking school. Whatever the occasion, home, backyard or class, I'm styling.

My Moo Cow apron and mitts are just perfect apparrel for grilling outside or for when I cook anything beefy in the kitchen.

To add to my elation, my neice gave me a gift certificate to Willimas-Sonoma. I'm headed there this weekend to browse and spend. I love these gifts soooo much. Thank you A, P, C and J.

Jamaican Style Fish with Escoveitch Sauce

My husband, G and daughter, TNC requested I cook fish for dinner on New Years Eve. For those who follow my blog, you know G is an avid deep sea fisherman. On a recent 10 day fishing trip, he brought back what I'll call tons of fish including Yellowtail, Wahoo and Tuna galore. G removed some vacuum packed bags from the freezer so that by the time I returned from my bimonthly visit to the nail salon, the fish would be thawed. He also requested that I cook it Jamaican style in "Escoveitch" pickle sauce. Not to worry, this sauce comes in a bottle and can be purchased at some local grocery stores depending on where you live. We have some friends who told us about this sauce. It is probably better to prepare your own from scratch but then if the bottled is good, I say it's ok to use when you're rushed.

The label ingredients list: water, vinegar, onions, salt, carrots, scotch bonnet peppers, allspice berries, citric acid, garlic cloves, white pepper and thyme. The directions suggest that it is best poured over fried fish and that it also makes a tasty tangy chicken or seafood marinade.

I cut a medium sized onion in half and sliced it into 1/8 inch pieces. These were sauteed in olive oil until transparent yet still slightly crisp. The cooked onion was set aside. The fish I used was Yellowtail and Tuna fillets. I cut these into smaller pieces about 2 inches in size. I added salt, pepper, and garlic powder to some flour and then lightly dusted the fish. I fried the pieces (yes I fried tuna) in the same olive olive oil I cooked the onions until they were lightly browned and cooked through.

In addition, I sauteed a couple of sliced jalapeno peppers, a habanero pepper and a cayenne pepper in some olive oil. This was set aside to add heat to G's serving.

I placed the cooked fish in a 9X9 glass baking dish and added the cooked onions. I poured the escoveitch sauce over the fish and let set for about an hour. This was suggested by our friends P and J as this would allow the fish to absorb more of the flavor. I was initially concerned about the fish getting soggy but because I lightly dusted it in the flour, there wasn't much of a crust to worry about. I added some of the sauce to G's hot peppers so that he could add to his serving. Before I remembered to photograph this dish, G had already pulled his portion from the dish and added to the extra hot sauce and TNC had eaten her portion.

The taste was very good, with that hot, sour, salty thing going on that is so delicious. I am not a fan of fish, but this I did eat. This is G's serving of Tangy Fish Escoveitched with an extra bite.

New Years Day Dinner and Recipe Photoswap Roundup

Melissa, the Panama Gourmet from Cooking Diva has posted the roundup of the New Years Dinner and Recipe Photoswap. This is truly an amazing array of recipes from around the world. Readers can now vote for your favorite post from January 3rd through January 5th, 2006 at one of the below posts. Note, this event is posted in English, Italian, French and Spanish.

In English, visit Melissa's Blog

Visit Marcela´s blog to follow this event en Español.

Visit Elvira´s blog to follow this event in French.

Visit Cannella´s blog to follow this event in Italian.

Happy New Year

As tradition has it, the New Year is begun with poor mans' foods which typically are greens (collard, mustard, turnip or a combination) and black eye peas seasoned with ham hocks (or other smoked meat), corn bread and some less expensive meats which includes for example chitlins, oxtails and ham. The myth is that the greens will bring you money and the black eyed peas will bring you luck for the new year. All this served with a prayer make for a very warming, soulful New Years dinner.

Today, I cooked black eyed peas, southern greens with oxtail stew and rice. A rainy day in L.A. was warmed by this meal. I also wanted to prepare some cornbread but to my dismay, found my cornmeal bugged (yikes). Plain bread will have to do. I do not eat chitlins and thus do not cook them, though my hubby loves him some "innards". He got his fill during our recent trip to N.C.

I also made vegetarian versions of the greens and black eye peas for TNC. The only difference is that I left out the ham hock. Not much favor to me but she enjoyed it.

Black Eyed Peas

1 lb bag of dried black eye peas(fresh are ok also)
1 large onion (chopped)
4 cloves of garlic minced (more or less to your taste)
2 smoked ham hocks
1 bay leaf
1 tsp oregano (1 tbsp fresh minced is better if you have it)
1 tsp dried pepper flakes (I used cayenne peppers which I dried from this summer's garden)
salt and pepper to taste

The night before rinse then soak your dried black eyed peas in water (2 cups water for each cup dried peas. If you use freash peas, no need to soak.)

Add your ham hocks to enough water to cover. Cook on medium heat for at least an hour to an hour and a half to release that smoky flavor.

Add the onion, garlic, bay leaf, oregano, pepper flakes and soaked black eyed peas to the water and ham hock. Cook until peas are tender (about an hour)

season to taste with salt and pepper

Oxtail Stew


Though I used my own recipe, it is very similar to one published on Food TV by Cheryl Smith plus or minus a few ingredients

6 pounds oxtails
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp salt

3 cups onions, medium dice
1 cup scallions, sliced
1 green bell pepper diced
3 stalks celery diced
4 garlic cloves minced
1/2 cup olive oil
1/2 cup fresh parsley coarsely chopped

4 cups chicken broth
water

3 tablespoons previously prepared roux ( I keep prepared roux available as a thickener. Same as roux used in gumbo recipe: 2 cups flour plus 1 cup olive oil butter mix. slowly brown over low heat until rick dark mahiononay color- do not burn!).


Wash then season oxtails with salt, pepper, garlic powder and celery salt

In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion, bell pepper, celery mixture and thyme. After the onions mixture is sauteed return oxtails to braiser and add enough chicken broth plus water to cover the oxtails. Add the roux and disperse. Allow the liquid to come to a simmer. Season with salt, cover, and put into a preheated 350 degree oven for 2-3 hours or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

Sprinkle with parsley and scallions, mix and serve.


Southern Greens (see previous post)



Vegetarian southern Greens for TNC
Vegetarian Black eye Peas for TNC

New Years Day Meal Photo Swap hosted by the Panama Gourmet, Melissa at Cooking Diva
newyearsdinner
new year dinner

Weekend Dog Blogging -Week 15- Sleepy Time

Weekend Dog Blogging resumes with week number 15. Hosted by Sweetnicks.

Ziggy got his first airplane ride this Christmas holiday. For one of the most outrageous airline overcharges, it cost $80.00 each way for Ziggy to be housed in an under my seat carrier. No airline personnel had to do anything to facilitae this process except for the processing of my credit card for the $80.00 fee. Ziggy's own carrier occupied my already paid for leg room so what is this fee for? Simply, the right for him to go with us. I would like to also add that the airlines required a health certification done within 30 days of travel in order to comply with interstate and international movement of animals federal law. This was a vet bill of $65.00. We were never asked for this documentation during the whole trip.

Ziggy traveled very well. Without any sedatives or calming agents, he slept the whole way. Not a whimper or bark. I must admit that it was totally worth the airfare for Ziggy to go with us. He was the center of attention with all his cuddly, friendly love and affection. Best of all for him was the wide open yard for him to joyfully play.
T especially missed Ziggy as he hadn't seen him since last March.
More Sleepy Time

Country Christmas

After a very loving, heartwarming and enjoyable week with family and friends, we are back in Los Angeles. We spent the week with my husband's family in North Carolina. My son and daughter also joined us making this an exceptional week.

I must admit it is nice sometimes to not have to be responsible for the menu planning and cooking. I ate and enjoyed. I regret that I didn't take many food related pitures so you'll just have to take my word for it that Christmas Day Dinner was fantastic. We had turkey, sweet potatoes with marshmellows, collard greens, dressing, gravy, sweet corn, baked salmon, dinner rolls, bread pudding and pound cake. Our Navy cook, T, sliced the turkey.
Moist and delicious after a night marinading.
Carved Turkey
The day after Christmas was spent at our cousin's home where we ate, drank and played many a round of Bid Whist. M and B did all the cooking and grilling.
Marinaded Grilled Beef
Grilled Chicken Wings
M's Holiday Cookies
Potato Salad
Cole Slaw
Smoked Pork loin
Smoked Tuna Dip

We also had the pleasure of spending a day in Greensboro where dinner was a wild game treat of stewed rabbit and BBQ venison ribs. Now keep in mind that though the presentation and picture may not have come out fancy, this meal was lip smackin'.
Venison
Stewed Rabbit

Merry Christmas and A Happy New Year

Knowing that all of us are so very busy during this time of the year, I want to offer my excuses now for possibly not being able to post for the next week. Many more gatherings of friends and family are planned and the time to dedicate to my blog will be limited.

I want to wish each and every one of you Happy Holidays, Peace in 2006 while we all offer goodwill to our fellow man.

Sylvie

Holiday Party At Ruth P's House

My neice, P., wanted to have a Christmas party at her paternal Grandmother's home. Ruth P loved everything Christmas. Over the years she accumulated boxes upon boxes of the most most unique and tastefull ornaments, figurines, stuffed animals and all other things Christmas. Ruth P passed away in May 2005 but her grandaughter wanted to display her collection in remembrance.

Anyone who had ever attended one of Ruth P's parties experienced an evening of warmth, excellent food and hospitality. In that P is not culinarily inclined, she called upon family and friends to help her in the kitchen. I had the pleasure of cooking a New Orleans Style Gumbo for 30 people. I adapted my recipe from one by Emeril Lagasse off the Food TV recipe web site. I increased the ingredients to serve 30.
Ready To Serve. For some reason, I missed taking a picture of the Gumbo as served over rice in a bowl. You'll just have to trust me that this Gumbo was jam packed with meats and so very good. Monkey bread was also served. Now I had to accomodate the palates of children and heat sensitive adults, so I limited the cayenne. At the end of the evening, this pot was nearly empty. Did I mention, this Gumbo was off the charts good.

See Flickr Photos for complete Photo Set

GUMBO- (Adapted from recipe by Emeril Lagasse- Food TV Network)
12 servings


3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 tablespoon Essence

Emeril’s Essence- Use only 1 tablespoon of this recipe for the Gumbo:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1 teaspoon cayenne
5 bay leaves
8 cups clam juice or chicken stock
1 pound fish pieces (any white fish )
1 pound Andouille Sausage
1 can (28 ounce each) whole or diced peeled Tomatoes
4 lbs boneless chicken (thighs or breast or combination)
1 pound medium shrimp, peeled and deveined
1 pound crabmeat canned or in shell or both
1/4 cup chopped green onions
1/4 cup finely chopped parsley

Serve with:
File powder sprinkled over gumbo to thicken before serving (optional)
cooked white rice
chopped green onions


In a large heavy pot, heat the oil. When the oil is hot, whisk in the flour. Stir the mixture constantly for 15 to 20 minutes, for a dark brown roux. Add the onions, bell peppers, celery, salt, Essence, cayenne, and bay leaves. Cook for 12 to 13 minutes, stirring occasionally until the vegetables are wilted. Add the stock and mix to blend with the roux. Add chicken and Andouille sausage. Simmer for 1 hour and 15 minutes, stirring occasionally. Add the fish pieces and continue cooking for 15 minutes. Add the shrimp and cook for 15 minutes. Add the crabmeat, green onions and parsley and cook for 2 to 3 minutes. Remove from the heat. Add the File` powder to thicken at the end.

Ladle the gumbo in a shallow dish. Place a heaping portion or two of the rice in the center of the gumbo. Sprinkle the green onions over top.

At this point, the roux has been made with the celery, onions, bell pepper and herbal seasonings added.
I added the Emeril Essence to the diced boneless chicken prior to adding to the pot.
In place of Andouille sausage, I used a smoked chicken with herb sausage from Trader Joes. Note the jar of Essence to the right of the sausage.
Canned Crab Meat.
For the White Fish, I used Orange Roughy.
Frozen Snow Crab and Shrimp
Fresh Parsley and Oregano
Simmering Goodness

Who Stole The Cookie From the Cookie Bag?

Guilty!


Who stole the cookie from the cookie bag, guess who? He knew he was wrong but how could he resist Christmas cookies.


Weekend Dog Blogging- this time with food. Hosted by Sweetnicks

Just For Fun- What Kind Of Food Am I?

You Are Mexican Food

Spicy yet dependable. You pull punches, but people still love you.

What Kind of Food Are You?

Eleven Days Until Christmas

I pride myself in usually shopping early and having all my presents wrapped and ready for Christmas gift giving. For some reason this year, I am at a loss. I have not purchased a single gift and I have no clue what I would shop for if I even ventured walking into a mall, searching on-line or even browsing through a something for everyone type store like Costco.

This post has nothing to do with food other than my attempt to stimulate my creativity. In these times of so much need and charity, one would think maybe giving a donation in the name of a loved one would suffice. I would donate anyway, so saying a donation is in lieu of a gift wasn't (isn't) very safisfying to me.

I'm the only foodie in the family, so something for the kitchen won't work. Cash works for some and gift certificates for others. Ties, underwear, socks bath and body sprays, perfumes, gels or lotions are so blase and who doesn't have umpteen bottles of unopened shower gel already? Jewlry works for a few more, but what piece haven't I already given over the years?

Clothing? Then you have to worry about the size. I don't want to be responsible for anyone having to wait in the department store return lines after Christmas. Electronic gadgets? What doesn't any of my recipients already have?

I watched those QVC and the Home Shoping Network programs hoping for some ideas. Nothing was convincing even with easy pay.

Eleven more days til Christmas. This weekend I think I'm going to be one of those last minute shoppers hoping for the right gifts to land in my shopping cart. Happy Holidays!

More Holiday Cookie Decorating

I was out town for the past week and thus unable to do any posting except for adding comments. Great time had. I attended one of the major conventions for my profession held in Las Vegas. Despite being in a town filled with many great food venues, I have no food pictures to share. No more to say about that.

Anyway back to the subject of my post,I spent today baking and decorating more cookies. They came out so nice, I just had to share.








These cookies were prepared for a Christmas party to be hosted by my neice. She requested simple sugar cookies with just some green and red sprinkles. I sort of went overboard.



See Flickr Photos for complete set

Cookie Swap Roundup Part One and Two SHF/IMMB

Please take some time to check out the Cookie Swap Round-up, a joint SHF and IMMB event. There are some wonderful holiday cookie treats which make up a great reference source for the season's cookie baking.

See Part One (Sites A-K) at Domestic Goddess and Part Two (Sites L-Z)at Il Forno. They have done a fantastic job at compiling all these recipes and pictures.

Traveling With Ziggy- Seat With a View

Ziggy, just like most other dogs, loves to look out the window when we are going someplace in the car. Because he is so small he can't comfortably look out the window without falling to the side when I turn corners or stop- oops. While on one of our many excursions to the pet store, I came across this doggy car seat basket which hooks onto the front seat and provides the elevation he needs to look outside. I think it helped some. He didn't fight to get out of it which leads to me believe, it might be ok. I'll have to play around with the height to give him a better view.

Hosted by Sweetnicks.

Blogging L.A.

Todays Weekend Calendar of the L.A. Times features an article on Blogging L.A. Three of our bloggers are noted as "...jewels among Los Angeles' thousands of blogs".
Big Lu at BBQ Junkie
Sarah at The Delicious Life
Professor Salt