Beef Rendang

I made this like, erm, 6 months ago and just found the picture. Here's the recipe:

http://dinersjournal.blogs.nytimes.com/2010/02/01/featured-recipe-coconut-braised-beef/

I'm going to be lazy and tell you that I just followed the instructions (though I halved everything) and that it was really really delicious. And went really really well with asparagus! (That's the night I made it-- I'm not sure why I didn't post this picture then.)

Thai Pork Chops and Stir Fry Veg

I recently came across this on Smitten Kitchen: http://smittenkitchen.com/2010/07/thai-style-chicken-legs/ and I was determined to try it out. (First I had to get to the Asian grocery store to get hoisin.) I didn't have any chicken legs and while I thought it might be good on turkey drumsticks, I'm saving those for turkey pot pie when it gets cooler. :-) We did have pork chops, and that sounded like an excellent combination. (To preview: it was! I'm practically drooling as I write this, remembering...) I'll repost the Smitten Kitchen instructions here, which we mostly followed, aside from snubbing the oven entirely (particularly at 450 degrees!!) and using a cast iron skillet instead.

for the marinade:

5 garlic cloves

1/4 c cilantro

1/4 c fish sauce

1/4 c canola oil

4 T hoisin sauce

1 1/2 t coriander

1 t salt

1 t black pepper

2 porkchops (we used boneless but bone-in would be fine)

Whirr together everything but the chops in a blender or food processor until it's mostly smooth. Use about 1/2 of the marinade to generously coat the chops and refrigerate for 30-60 minutes. Reserve the rest of the marinade for veggies, see below.

Once pork is marinating, chop veggies:

1 medium onion, sliced

2 japanese eggplants (no need to peel)

1 bell pepper

a handful of shitakes wouldn't be amiss here either

Mix the veggies together with the remaining marinade and throw in the fridge too.

Start rice (jasmine is excellent with this).

Take a cat nap or otherwise occupy 10 minutes...

Then heat a large skillet over high heat with a heavy splash of oil. When the oil is shimmering add veggies and any marinade that wasn't absorbed. Stir fry for 2-3 minutes or until onions are starting to brown, then reduce the heat and add a few T of water, let cook until eggplant is tender (about 3 more minutes).

There are two chop-cooking options:

Skillet: While the veggies are cooking heat a heavy skillet (cast iron if possible) to med-high head with more oil. Add the pork chops and cook about 3 minutes per side-- they should brown and be barely pink in the center when done. If the marinade starts to carmelize in the pan that's fine (in fact, delicious), but if it's starting to char (carefully) add a T of water. Remove chops from pan and let them stand five minutes, then slice.

Wok: Reserve cooked veggies to a plate and add more oil to wok. Slice chops (only boneless work here) into 1/4 in strips and cook over med-high heat (in batches if needed) until slightly browned and no longer pink. Serve immediately.

If the veggies are done and have cooled, reheat them over high heat in the wok. Serve over rice. And HOLY CRAP, this is good. Go make it now. No excuses, just do it. Trust me on this one. (Have I ever steered you wrong?)

Laura's jambalaya!

My friend Laura is amazing, and lives in Atlanta, and I think she's a bit bored recently. She emailed me her jambalaya recipe and, well, it looks delicious! Here it is...

Laura's Jambalaya (word-for-word from her email)

Ingredients:

• 1 large pepper (any kind, green makes it look prettier)
• 1 small onion
• Okra (optional/seasonal)
• 14 oz. can tomatoes (don’t drain) or equivalent amount of fresh
  
• 1 can chicken broth
• 1 ½ cups rice
• 2 cups water
• Meat (see discussion below)
• 2 - 3 T oil
• Garlic (at least 2 cloves)
• Crushed red pepper
• Tabasco sauce (optional)
  
• 1 bay leaf
• Basil, oregano, rosemary as the spirit moves you
• Salt and pepper to taste (if using canned broth, no salt is necessary)

Directions:

In large pot, sauté pepper, onion and garlic until cooked a bit in oil (whatever kind you want).

Add rice, stirring until it is coated in oil (this will prevent sticking – more oil may be necessary but if you use a greasy meat it isn’t).

Add tomatoes, broth, water, PRE-cooked meat and spices.

Raise to a boil then simmer (covered) for about 30 minutes or until the rice is cooked. Be sure not to eat the bay leaf!

Meat:

I usually use ½ a ring of Polish kielbasa and a chicken breast or two. You can use Italian sausage or shrimp as well. Kielbasa is pre-cooked and therefore easy to add. For shrimp, it would be advisable to add it towards the end though you may want to look up proper instructions. Shrimp is too classy for me. (My note: Add shrimp when the water is all-but absorbed; they need to steam/cook for about 4 minutes. And yes, I had to look it up too.)

Crispy Mango Tofu

After an extravagant excursion of excellent excitement nothing quite hits the spot like crisp, fried tofu in a mango sweet and sour sauce. This surprisingly simple recipe was quick and oh so wonderful....but enough doting, lets get down to business so you can make this little piece of wonderful for yourself.

What you'll need:
* extra-firm tofu
* 1/4 cup corn starch
* 4 Tbsp canola oil
* 2 garlic cloves, minced
* 1 Tbsp minced ginger
* 1 large green bell pepper, cut into bite sized pieces
* 2 large mangoes diced



For the sauce:
The sauce used in this is a sweet and sour sauce that could be used for a variety of things from tofu to sweet and sour chicken.

*Combine the following in a bowl and set aside for use at the very end
* 1/4 cup water
* 3 Tbsp rice wine vinegar
* 1/2 tsp sriracha sauce(tabasco works too)
* 2 Tbsp ketchup
* 2 Tbsp soy sauce
* 1 Tbsp brown sugar
* 2 tsp corn starch


What to do:
*Cut tofu into whatever size bits you desire.
*Roll tofu bits in cornstarch, hehe, they look like fondant cubes.
*Fry tofu in some canola oil until crispy, it takes longer than you think but it's worth it, this really will be the most crisp tofu you've ever tried!

*After sampling (try not to swoon) put on a paper towel covered plate to drain of excess oil
*While you're waiting for you're rice to finish cooking...did I mention the need for rice? Well you need rice and chances are, because tofu fries rather quickly, it won't be done yet. Anyways, since you already have a pan of hot oil sitting on your stove you might as well make Popcorn...at least, that's what we did.

The great Popcorn interlude, brought to you by hungry, that pesky brat that just keeps coming back:

Really? You need Popcorn? Really?

*What are you? Jiminy Cricket? Yes really we need popcorn. (In her defense, she was only trying to help...)

*Now, because we know you need some too, throw some raw corn kernels into your oil, put a lid on and shake the pan around until the popping stops. Salt and nom till your heart's content!


Getting back to the dinner at hand...
*In the little bit of oil you have left in the pan put your chopped green peppers
*Then put your ginger and garlic, we grated ours to avoid more chopping
*Put your tofu back in and then dump your sauce on top
*Let this simmer until it gets thick and then add your mango
*Stir it all around so your mango gets warmed up and you're done! (go eat now)

Channa Masala

In case you're wondering, Megan does exist, she's just been busy. So have I, but I seem to end up making dinner more often because I don't have afternoon class... Anyways, onto today's dinner!

This is actually an adaptation of a delicious chicken tikka masala recipe I got from Cook’s Illustrated. Without the chicken and with chickpeas instead it becomes more like channa masala, so that’s what I’m calling it. I almost completely re-wrote the chicken tikka masala recipe after I made it the first time, quadrupling the garam masala, using tomato paste instead of tomato paste and crushed tomatoes, adjusting the cream, adding more cayenne, etc. (That’s why I have no qualms about re-posting a recipe that you’d have to pay for online—trust me, this version bears relatively little resemblance to the original.) It’s fairly quick and easy, aside from cooking the brown rice, which takes about 45 minutes. If you have chicken legs/thighs (or lamb!) on hand, marinate it in some yogurt, lemon juice, garlic, and ginger, then bake it until cooked through and throw it in instead of the chickpeas. (Then it’s chicken tikka masala again…) Either way, this is scrumptious. Makes the house smell amazing too!

2 T. canola oil

1 small onion

2 medium garlic cloves, chopped finely

3-4 T. garam masala

2 t. grated fresh ginger

1 t. cayenne (omit for the faint of heart)

1 t. dried cilantro

3 T. tomato paste

1 1/2 c. water or low salt chicken broth and omit salt

1 T. sugar

1/2 t. salt

1/3 c. heavy cream

1 can chickpeas, drained

2 c. cooked rice

fresh cilantro, for garnish (optional)

In a medium saucepan, heat canola oil, then add onion and garlic. Cook over medium-low heat until lightly browned, about 8 minutes. Add garam masala, ginger, cayenne, cilantro and tomato paste, and stir to combine. Continue stirring and cooking for 2 minutes. Add water, sugar and salt and bring to a simmer. Cook for 15 minutes, stirring occasionally to prevent sticking. Stir in heavy cream and return to a simmer, then add chickpeas. Simmer for about 10 minutes, then serve over rice (long grain brown or basmati). The longer the chickpeas are in the sauce the better they'll be, and the leftovers are excellent the next day.

For a nicer presentation, omit the dried cilantro and send the sauce through a blender before adding the chickpeas. Garnish each plate with fresh cilantro and decorate with a sprinkling of cayenne.