Not in any way practical but very funny. Not sure what the banana has to do with it. Perhaps I should listen to the audio. Or not.
4 Bosc Pears, peeled, cut in 1/2 and seeds removed
2 C Balsamic Vinegar
2 C Agave Syrup
1 Stick Cinnamonhttp://chefenfuego.com/wp-admin/post.php?post=410&action=edit#edit_timestamp
Pinch of Kosher salt
In a deep sided pot large enough pears. Pour in vinegar and reduce by 1/3. Add syrup, cinnamon stick and pears. Poach over low heat for 20 minutes.
Allow to cool slightly. Serve over ice cream.
It used to really (and still does when I see it in practice today) to sit at the “Children’s/Kid’s” table. Are we not all someones child no matter our age? Isn’t the point of the gathering together? To break bread and share stories and information with each other? Why keep younger folks away from the wiser (sometimes) folks?
To me, the other table for youngsters is only showing disrespect and sending the message that the youngster have no value and a distraction. Seriously, the parents spend too much time having to go back and forth between the tables to cut food for the little ones etc.
Stepping down from soap box (for now)
Smoked Turkey Breast
4 lb Turkey Breast brined over night
1 C Mayo
1 T Rubbed sage
1 T Hungarian Paprika
½ Lb Apple wood chips soaked in water.
Salt and pepper to taste
Rinse and pat dry brined turkey breast and smear mayo over the turkey breast. Sprinkle skin side with sage, paprika, salt and pepper and set aside. Start smoker. When briquets are ashy, drain the apple wood chips and add to smoking reservoir. Top with the wire rack. Place turkey skin side up on rack. Close smoker and allow turkey to smoke for 3 hours adding additional briquets as needed to keep a temperature of 225 to 240 degrees in the smoker. After 3 hours, use the stick thermometer in the thickest part of the breast. The temperature should be around the 161 to 163 degrees, remove from smoker to a clean cutting board. Allow to stand for 30 minutes or more before carving. Hint, slice parallel to the keel bone to remove the breast then slice across the grain of the flesh. Don’t do it like you may have seen in commercials. Looks pretty but it is the wrong way.
I needed some pink salt. I thought that maybe not likely the local H-E-B might have some. There I stand scanning the salt area for what I want. A couple show up and park their cart in front of the area where I was hunting. Okay, I’ll let the rude pass as I had no cart nor need for one. It went down like this:
S:get the iodized salt.
H: asked if it mattered because salt is salt right?
Me (could not not let that pass) No, there are a variety of salts. I point out that the iodized has well iodine in it and hence the metallic flavor. Lady looks at me and asked if I was serious.
Me: Yep, there is kosher salt, pickling salt, sea salt (starting to channel my Forest Gump) etc.
Lady: Oh. Turns to companion and says she wants to get some lemon pepper seasoning.
I had to walk away.
Working on the Geek/Nerd book. It has been interesting thus far. I am not bald yet but I admit that it is not because I have not been on the verge of pulling it out. And not just mine! Any random stranger would do. Thus far I have avoided assault charges.
So far, I have managed to get some non cooks to try out a few of the recipes. This has been both rewarding and frustrating. The frustration comes in when an amateur mistakes are made. Both by me when I write the recipe (and forget a critical step) and by others that over think it rather than common sense.
Naturally I am harder on myself. Many times I have written a recipe and assumed that it was easy to figure out. How WRONG I am on that. I figure every one knows how to make a basic stock or roux. Certainly both can be purchased but why?
Next is when non cooks think they can wing it and skip steps. Um noooooo. Krab is not suitable substitute-if you have a shell fish allergy (or any other food allergy) just don’t cook it. Iodized salt is not good to cook with (IMHO, not suitable for much of anything). Trying to explain that garlic should not be purchased in a tiny box but rather from that bulk section of the market. Being specific that “Lemon Pepper Seasoning” is more salt than any lemon or pepper and a bad idea.
Educating the non cook is no easy task. Saying why certain things happen the way they do has been a thorn in my side. Sigh.
At the beginning of the book, it is explained the basic kitchen equipment but that has been questioned as in “why do I need that?” because! In the book there is no mention of a microwave. Does that say I hate them? Nope, they are great for re-heating left overs.
Here is what I have at home that I use most. A good sized counter top convection oven with a rotiss and a cast iron dutch oven. Yep. I can do pretty much anything with those two items. I can smash things with the dutch oven as well as using it as a fryer, bread oven, tandori oven, etc. I love multi-taskers.
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Stuffed Acorn Squash
2 Medium Acorn Squash cut in half and seeds removed
1 lb Ground pork
1 small red onion peeled and small dice
2 Cloves garlic minced
1 T Fennel seeds
1 T rubbed sage
1 T Hungarian paprika
1 T Chili Powder
1 T Canola Oil plus additional to brush the edges of the squash
Salt and pepper to taste
In dry non stick pan over medium heat, toast fennel seeds and grind seeds. Brown pork in canola over medium low heat. Add onion and garlic. Cook to soften veg. Drain mixture and allow to cool. Add Seasonings to combine. Preheat oven to 350. Arrange the squash cut side up on baking sheet. Brush edges of cut side of squash. Fill squash cavities with sausage mixture and cover with heavy aluminum foil. Bake for 45 minutes or until squash flesh is soft when touched.
12 Roma tomatoes, seeded and diced
6 Cloves garlic minced
4 Limes zested and juiced
1 Large white onion diced
2 Jalapeno pepper seeded and minced
1 Serrano pepper seeded and minced
1 bunch Cilantro minced
Kosher Salt to taste
Combine all ingredients in a glass bowl. Chill at least one hour (better next day)
Sweet and Sour Pork
1 Lb pork shoulder cut in 1 inch pieces
1 Green bell pepper cut in 1 inch pieces
1 C Fresh pineapple cut in 1 inch pieces
3 Green onions (white and green part) thinly sliced
1 Carrot peeled and thinly sliced
1 C Mountain Dew
½ C tomato ketchup
4 t Cornstarch
1 inch fresh ginger peeled and minced
1 T Soy sauce
1 T sesame oil
Canola Oil for deep frying.
Tempura batter (recipe follows)
Marinate pork in ½ C of Mountain Dew, ginger and sesame oil and 2 teaspoons of the cornstarch for 30 minutes and drain. Dip pork in tempura and deep fry a few at a time for 4 minutes and drain.
Heat wok on medium low. Add pork, and veg and pineapple and soy. Toss to warm thru. Add ketchup and remaining cornstarch. Serve over cooked rice of choice.
Tempura Batter
1/2 C All purpose flour
1/2 C Cornstarch
1/2 Bottle COLD Beer.
Mix all of the above. No worries if it is slightly lumpy
Chef En Fuego 