I keep hearing and seeing ads for “Juice with a full serving of vegetables hidden in every 8 oz.glass”. Or “a full serving of vegetables hidden in a spaghetti or mix with ground meat sauce”.
First, why hide it?
Second, what was in there before if not the juice of some plant?
Third, am I supposed to be too daft to know that a tomato based product such as jar sauce has tomato and vegetables in the first place?
Last, what is in there to mask the flavor of the juice or vegetable?
still don’t advocate the jar stuff but here goes
5 lb can of pasteurized crab claws
1 6oz jar of basil pesto
1 c extra virgin o.o.
4 cloves garlic minced
2 green onions thinly sliced
4 T minced parsley
2 T capers
2 T crushed red pepper flakes
juice of 2 lemons
salt to taste
Mix everything together and chill in covered non metallic container over night. The marinade will cook the claws. Serve with french bread slices to soak up the juices.
This is better 2nd day, freezes well and left over T-giving turkey can be used in stead of chicken; however, still follow the instructions as if using a raw chicken. Trust me.
1 whole chicken (2-3 lbs)
1 lb andouille sausage sliced
2 bell peppers seeded and diced
2 large onions diced
2 jalapenos seeded and diced
6 stalks celery (3 left whole and 3 diced)
4 cloves garlic minced
1/4 lb okra sliced
3 carrots peeled and broken in 1/2
3 T paprika
3 T garlic powder
3 T onion powder
3 T red pepper (or to taste)
3 T parsley chopped
3 green onions thin sliced
2 bay leaves
salt/pepper to taste
In large stock pot, whole chicken, the carrots, 1/2 cup onion, the whole celery and bay leaves. Add enough water to cover bring to boil and reduce to simmer*. Cook for 45 minutes Remove chicken and set aside to cool. Strain liquid to remove debris, celery, onions, celery and bay leaves and discard. Allow stock to cool and skim fat.
Remove skin and bones and discard the bones/skin and return meat to stock, add sausage, peppers seasonings, diced celery, onion, bell peppers, jalapenos, garlic and dry seasonings. Bring to simmer and skim fat. Allow simmer for 20 minutes. Add cooled roux and bring back up to boil stirring to dissolve roux. Add okra. Serve over rice and garnish with green onions and parsley.
* while the chicken is simmering, make the roux. Equal parts flour and fat (1/2 cup each), whisk to blend and over low heat, cook (stirring often) until mixture is the color of a dirty penny. I generally do this in a 350 oven and don’t have to stir it very often. Allow to cool.
2 lbs smoked brisket rough chop
1 large yellow onion chopped
1 bottle dark beer
5 cloves garlic crushed
1 1 lb 12oz can of whole stewed tomatoes
1 12 oz can chipotle in adobo
1/2 c chili powder
1/4 c paprika
3 T cumin
3 T olive oil
salt and pepper to taste
In large dutch oven, sweat onion and garlic in olive oil. Add chipotle and tomatoes. Crush peppers and tomatoes with spoon (or veg masher). Add seasonings and simmer low for 10 minutes. Add meat and beer. Continue to simmer until desired thickness. Adjust seasonings.
There was an investigation of a Farmer’s Market in Cali. Wish there were more. I am certainly in to the whole local stuff. That written. I shall share some ugly.
Years ago, I worked for a small produce company in La. We got stuff from all over N. America and beyond. It was not a massive business. It had around 1000 accounts in the area. Family owned and operated.
Going along. We had folks that would come over to buy produce that was not the best looking. Some just bought a flat of stuff for jelly or what not. Not a bad deal. BUT
and there had to be a BUT! some would buy stuff to sell at the local FM. The drip noses would pass them off as local. Kinda feel like, well if you bought strawberries in January in La., what did you think you were gonna get? If they were hot house grown, they wouldn’t look so bruised. Just sayin
Salmon? Thank you so much FDA for protecting me from the evil warning label. I find the ironic thing is my tube of toothpaste tells me what is in it.
3 acorn squash split and seeded
2 eggs beaten
1.5 C AP flour
1/4 C fresh grated parm
2-3 T olive oil
2 T crushed dried sage
S/P tt
OO, S/P on squash. Bake 350 for 45 minutes. Remove peel while still warm and run it through the food mill or ricer into a deep bowl. Make a well and add eggs, sage, parm and addl S/P as desired. Sift flour over all. Gently knead as in making pasta.
Roll dough into logs (1/4 in dia.) and cut into 1/4 in rounds. Allow gnocchi to rest on lined sheet tray. Bring large pot of salted water to boil. Boil gnocchi an small batches for 4 min ea batch. Remove gnocchi w/spider or slotted spoon.
Saute gnocchi in butter before service and top w/addl parm and fried sage leaves if desired.
1 green bell pepper seeded & diced
1 red bell pepper seeded & diced
1 bunch cilantro stemmed and rough chopped
1 fresno chili seeded & diced
1 lime zested and juiced
1 lemon zested and juiced
1 cup evoo
3 roma tomatoes seeded & diced
s/p to taste
Mix well with stick blender. Adjust seasonings.
6 cloved garlic minced
I don’t live on a farm. The Ag line is 1 block away from me. That is fine though. I still have access to lots of stuff. My neighbor has a couple fruit trees. Cactus paddle and rosemary grows wild everywhere (makes me wonder why they sell nopales in the store).
A few times a year, I can hear the noise to goats bleeting in the back yards of the neighbors. A few days later the gentle aroma of cabrito will fill the air. It isn’t exactly legal to have the goats in the back yard; however, it is Texas and a working family neighborhood.
We even have a truck that comes around selling fresh tortillas. Guess we have a shortage of Tias in the neighborhood. They do sell fresh at the local H.E.B. and I am sure that the lady who makes them in front of me has to be someones Aunt. I am not an Aunt so I shall leave the tortillas in their capable hands. That and one of the few kitchen items I don’t own is a tortilla press. It is on my list though.
We also have a fantastic farmers market. They offer some really great stuff. Visit the Cedar Park Farmer’s Market if you have the chance. Actually any of your local Farmer’s Market is a good idea. I am big on buying as local as possible. I am lucky enough to live in an area that has so many food options. Yeah, some say NY or CHI, even LA is the best. I have traveled all over the Earth and tasted some really amazing stuff. For me, Texas still rocks. I think Texas really is the uber trend setter. Hell, our State Fair gave the world corn dogs and fried beer. Top that one Miami!
Today is National Waffle Day. Tomorrow is International Waffle Day. Which one do I celebrate?
Chef En Fuego 