BBQ MEAT
This was my project yesterday. Trim and rub a beef brisket, trim half of a pork leg (shank end) rub a side of ribs and cut and season diced pork for burnt ends. I will let the rub set for 2 or 3 days, then …
Month: August 2021
CHILLED PEACH SOUP
This is another old school recipe that is almost never seen anymore. They are more common in warmer climates. Chilled soups are generally lighter in fats, and meats. It has been warm this week and it is the season for fresh fruit. If you are …
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Annual Leave
I am supposed to be on a flight this morning heading for the arctic. I am not. I am taking annual leave, therefor my shipmates are travelling without me. Crew change is in Cambridge Bay. Here’s wishing everybody safe travels and good luck.
There will be recipes posted, but, as I am not playing with as much food, I am concentrating (obsessing) less on it. I will still take requests, and post on what I am making at home.
The picture attached is my new favorite red beer, and a pilsner from Two Islands Brewing in Parrsboro, NS. If anyone is interested their site is https://www.twoislandsbrewery.com/
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Zucchini Pancakes
From time to time, people ask what can I do with zucchini. This is one of the ways I use it. I believe I started doing it after working with the Ukrainians. There are a few variations that I do. In this picture I substituted …
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Today’s Project
Today, I am playing with the smoker. I have fresh jalapeno peppers and a piece of pork belly. Jalapeno peppers. I cut the tops off, then put them on skewers and lightly salted them. I cut the tops to allow smoke to reach the inside, …
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Lobster Nachos
Here is a different twist on a lobster dish. I would recommend using a lighter type tortilla chip (usually called restaurant style) or frying your own. Fried flour tortilla are nice, but if you use them, you had better eat fast, or serve them on the side as they will soften quickly.
If you wish a bit of extra cheese sprinkled over the top, that is not a bad thing.
Lobster Nachos
6 oz Lobster chopped
1/4 cup finely diced onion
1/4 cup butter (plus a tbsp)
1 tsp paprika
4 tbsp flour
1 1/2 cup milk
4 oz grated swiss cheese
1/2 cup whipping cream
Salt to taste
4 plates with tortilla chips (restaurant style tortilla chips)
garnish with red peppers, diced red onions, sliced jalapeno pepper
Chopped green onions
Melt butter in a large saucepan over medium heat. Once melted, add the onions, paprika and Lobster and sweat until onions are clear, remove the lobster leaving as much butter in the pan as posibble. stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then add the swiss chesse, stir until the cheese is melted, add the whipping cream and lobster to finish and then season with salt.
Arrange the chips on the plates and divide the red peppers, red onions, and jalapeno (or banana peppers) peppers
Spoon the lobster sauce over the tortilla chips and garnish with the green onions
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Random Tips 4
A few more tips. Nothing earthshattering, just everyday things. Random Tips 4 When using curry powder or other similar spice blends toast in a bit of oil. The flavors will spread through the dish more evenly and you will need less spice When making broth …
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Bacon Wrapped Meatloaf
This is usually popular when we serve it. The bacon here serves a couple of purposes. The bacon keeps the meatloaf moist, as well as adding flavor. The glaze serves the same purposes. I lay the strips of bacon on a piece of parchment to …
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Trinidadian Stew Chicken
I once had a couple Trinidadian people on the ship. I was asked if I knew how to cook Stew Chicken. I did not, but, as is my wont, I did some research and ended up producing this. It passed inspection and received the approval from my Trinidadians. Like most traditional recipes there are variations from home to home, so if you try it elsewhere it may be slightly different. The one thing that doesn’t seem to change is the browned sugar for color and flavor.
Trinidad Stewed Chicken
4 pounds chicken, cut into 2 inch pieces
1 tablespoon olive oil
2 tablespoons brown sugar
1 cup chopped scallion (white and green parts) (about 4-6)
½ cup chopped onion ( I use sweet onion)
4 large cloves garlic, grated or minced
1 medium tomato, chopped
1 tablespoon grated ginger
1 tablespoon ketchup
4 sprigs thyme
Fresh pimento or habanero pepper, to taste (optional)
Salt and black pepper (1 teaspoon)
Optional ingredients: 1-2 potatoes or 1 cup cooked peas or beans and/or sliced carrots. Chopped culantro or cilantro can also be added for flavor.
Directions:
Wash chicken with the juice of one lemon, lime or vinegar and water, rubbing to remove slime, also remove excess skin, fat. Wash a second time with plain water. Drain well.
Wash and chop scallions, tomatoes, peel and chop onion, grate ginger and garlic, cut pimento or habanero if using.
In a large pot over medium heat, add oil. When hot but not smoking add sugar and allow it to bubble, froth and darken,( Do not allow it to smoke and get black..
Add chicken and listen to it sing in the pot, stir continuously to coat with the brown sugar 1-2 minutes.
Add scallion, onion, garlic, tomato, ginger, thyme, pimento pepper, hot pepper, if using, salt and black pepper, ketchup and cook 1-2 minutes more while stirring.
Cook for 15-20 minutes, uncovered, over high heat (chicken will relinquish it’s juices), stirring occasionally-every 5 minutes, until liquid has evaporated.
After liquid has evaporated, continue to cook for a few seconds to allow flavors to develop, stirring continuously to prevent sticking.
Add one cup of water, more if you like lots of “sauce”.Cover and cook an additional 10-15 minutes until the chicken is fully cooked and tender (but not shredding), turning gently once or twice, and the sauce has thickened to your desired consistency.
Taste and add more salt and pepper if required.
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Apple Cake
I found this in one of my books, it was hand written and blurry, as most of my recipes tend to be. Just ingredients, no method, temperature, or baking time. I believe I got this while I was working in Antigonish, but I can’t be …
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Crispy Peanut Butter Balls
This is one of my go to recipes. It is good when it is too hot to bake, or the oven is full or not working. It is easy and people like them. I will frequently double the recipe, split it in 2 portions and …
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Tourtiere
This is a traditional Quebec pork pie. Until recently I thought there was only 1 type of tourtiere. But, I have been told there is another style, done in the Saguenay-Lac-Saint-Jean area. That looks more like what I would call a meat pie, more of a stew type filling with a chunkier filling. Apparently it is an item for debate in Quebec.
For this recipe I like to use a springform pan to make a deeper pie with more filling, but a large deep dish pie plate will work just as well.
Tourtiere
Pie Crust
Pork Filling
2 1/2 lbs ground pork
1 onion finely diced
1 stalk celery very finely diced
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp ground black pepper
1 cup chicken stock
1 cup mashed potatoes
Directions
Sweat the onions and the celery until the onions are clear.
Add the ground pork, fry until cooked through
Mix the allspice, cinnamon, clove, and nutmeg. Stir in half the spice mix until they are mixed well.
Taste for salt and to make sure the spice mix is not strong, add the remaining spices. The spice flavor should be very faint. Be gentle, this is not an apple pie.
Pour in the chicken stock and simmer until most of the liquid is evaporated. (If it is still a bit damp, add 1 or 2 tbsp of instant potatoes to absorb the liquid.)
Remove from the heat and mix in the mashed potatoes.
Roll out the pie crust, and place in a 10 inch springform pan. Fill with the pork, Then roll out the top crust. Crimp the edges and bake.
Bake at 375 F for 10 minutes, then lower the temperature to 350 F and bake for another 20 minutes or until the crust is golden.
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Sweet Dough
This is close to a brioche dough. Most brioche dough recipes will have more butter and eggs. The eggs will usually be whole eggs not just the yolks. You could almost call this a poor man’s brioche The dough will be slightly sticky to to …
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Bread Basics
Bread
Bread in it’s simplist form is flour, water and yeast. Other ingredients add flavor, texture, and color. Salt is an almost universal ingredient added for flavor.
If you use the first 4 ingredients that is a simple French bread recipe. Wonderful and crusty while fresh, is has a very short shelf life. Fats (oils and or butter) are added to provide softness, and extend the life of the product. If you use milk instead of water the bread will be softer, and last a bit longer. Different types of yeast can change the flavor and structure of bread. The most flavor will come from a home raised sourdough yeast, but that takes lifelong commitment that is not for most people. Normal dried yeast is easiest and quickest. If you are using dried yeast, use traditional style Active Dry Yeast, I am not a fan of instant yeast. Fresh yeast makes a very good bread but it has a short shelf life and must be kept refrigerated. Egg yolks are added for richness and color. Sugar can be added for taste and as a readily accessible food for the yeast.
The type of flour you use is important. For most uses, an allpurpose flour is fine. As long as you are using a true allpurpose flour. Most Canadian AP flour work, but I have got flour in the US that was marked AP, that was a bit short on the gluten side. It seemed fine when it was in the dough stage, but the top of my loaves would split.For anything other than loaves of bread it was fine.
Another very important part of bread making is kneading. Kneading is necessary to develop the gluten and stretch it. If you are kneading by hand it is almost impossible to over knead your bread. If use a mixer, you can mix too long and the bread will be tough and chewy. A bit of toughness is good for a pizza crest, but not so good for a bread loaf.
Rising times can vary depending on temperature, humidity, and yeast. Professional may use a temperature of 100 F, but that requires timers and practice to produce a consistent product. I like a lower temperature to provide a bit more margin of error. A warm spot, a bit above room temperature works best for me (85 F). Slower risen bread takes longer but, will have a more developed flavor. A rule of thumb when proofing yeast products is watch for the dough to double in size.
I will finish this by saying, “I am not a baker”. I bake a bit, and have picked up a few hints over the years from real bakers, and trying to figure out things when I have made a mistake.
