From a Q&A in the NYT with Chris Schlesinger
Q. Why can’t we get Inner Beauty Hot Sauce any more? It was my favorite! Can you share a home-brew recipe?
A. For the first time in culinary history, I will release the original recipe for your summer grilling pleasure. Remember to warn your guests. It looks a little like mustard. Recipe will keep two to three weeks in the refrigerator.
1 pint Scotch-bonnet peppers, stemmed and chopped, seeds O.K.
1 cup cheap yellow mustard
1 ripe mango chopped
½ cup orange juice
¼ cup brown sugar
1 teaspoon curry
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon pepper
Purée all ingredients in a food processor.
Wednesday, May 26, 2010
Thursday, May 6, 2010
Sushi Rice
Time: 30 to 40 minutes, plus at least 2 hours’ resting
1 cup rice vinegar
3/8 cup sugar
2 tablespoons salt, plus a pinch
1 piece konbu (kelp), about 3 or 4 inches square
2 cups short-grain white rice
1 teaspoon sake, optional.
1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)
2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
3. Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.
4. Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.
Yield: Enough rice for 4 generous or 6 small portions of sushi.
from Mark Bittman, NYT
1 cup rice vinegar
3/8 cup sugar
2 tablespoons salt, plus a pinch
1 piece konbu (kelp), about 3 or 4 inches square
2 cups short-grain white rice
1 teaspoon sake, optional.
1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.)
2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-low heat.
3. Turn rice into a large bowl, preferably wooden, and let cool for 15 minutes.
4. Using a rubber spatula, a wooden paddle or spoon, gently fold sweetened vinegar into rice, a little at a time. You will probably need about 1/2 cup for this amount of rice, but a little bit less or more is fine. Rice should be glistening and moist but not wet, and sweet but not overly so. Use immediately with sushi toppings of your choice.
Yield: Enough rice for 4 generous or 6 small portions of sushi.
from Mark Bittman, NYT
Monday, May 3, 2010
Ultimate Cheater Pulled Pork
As heard on The Spendid Table Podcast
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather
Makes 12 to 14 servings
* One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
* 1/4 cup Cheater Basic Dry Rub (recipe follows)
* 1/2 cup bottled smoke
* Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Cheater Basic Dry Rub
Makes about 2/3 cup
* 1/4 cup paprika
* 2 tablespoons kosher salt
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon dry mustard
Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather
Makes 12 to 14 servings
* One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
* 1/4 cup Cheater Basic Dry Rub (recipe follows)
* 1/2 cup bottled smoke
* Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Cheater Basic Dry Rub
Makes about 2/3 cup
* 1/4 cup paprika
* 2 tablespoons kosher salt
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon dry mustard
Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
Peacamole
- 10 1/2 ounces (2 cups plus 1 tablespoon) shelled green peas, frozen or fresh but not canned
- 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro
- 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores)
- 1 clove garlic, minced (optional)
- 1 dash Tabasco sauce
- Salt, black pepper
Makes enough for an appetizer for 4.
Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.
If you're using fresh cilantro, pluck the leaves and set aside.
In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix.
Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.
Recipe originally developed for ELLE à table, issue #63, March/April 2009.
- 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro
- 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores)
- 1 clove garlic, minced (optional)
- 1 dash Tabasco sauce
- Salt, black pepper
Makes enough for an appetizer for 4.
Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature.
If you're using fresh cilantro, pluck the leaves and set aside.
In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix.
Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days.
Recipe originally developed for ELLE à table, issue #63, March/April 2009.
Thursday, April 8, 2010
Baked Stuffed Mussels
~ 2 lb prepared mussels
1 chorizo
2 slices day old bread
handful fresh parsley leaves, roughly chopped
finely grated parmesan
Make the topping:
Dice the chorizo into tiny cubes. Heat a little oil in a skillet over a medium-low heat and tip in the chorizo. Cook slowly until golden - you want the chorizo to release some of it's lovely paprika colour juices.
Rip the bread and place into a processor - process until finely chopped. Add this to the chorizo and stir well. Cook for a few moments so that it absorbs the cooking juices.
Remove from the heat and place in a bowl. Add in the parsley and parmesan and stir well to combine.
Prepare the mussels:
Rinse the mussels and check to make sure they are all shut. Place a steamer over a pot of boiling water - add one layer of mussels into the steamer and steam just until they begin to open. Remove the mussels as they open. Repeat the process until all the mussels have been steamed open.
Open the cooked mussels - discard the empty half. Loosen the mussel from the shell and place on a tray. They are now ready to be stuffed. Top each mussel with enough filling to cover it completely.
Arrange them on a baking tray and place them is an preheated 160°C oven for about 5 minutes or until they are heated through.
Serve at once with fresh lemon quarters.
** from the Cook (almost) Anything at Least Once blog (http://cookalmostanything.blogspot.com/)
1 chorizo
2 slices day old bread
handful fresh parsley leaves, roughly chopped
finely grated parmesan
Make the topping:
Dice the chorizo into tiny cubes. Heat a little oil in a skillet over a medium-low heat and tip in the chorizo. Cook slowly until golden - you want the chorizo to release some of it's lovely paprika colour juices.
Rip the bread and place into a processor - process until finely chopped. Add this to the chorizo and stir well. Cook for a few moments so that it absorbs the cooking juices.
Remove from the heat and place in a bowl. Add in the parsley and parmesan and stir well to combine.
Prepare the mussels:
Rinse the mussels and check to make sure they are all shut. Place a steamer over a pot of boiling water - add one layer of mussels into the steamer and steam just until they begin to open. Remove the mussels as they open. Repeat the process until all the mussels have been steamed open.
Open the cooked mussels - discard the empty half. Loosen the mussel from the shell and place on a tray. They are now ready to be stuffed. Top each mussel with enough filling to cover it completely.
Arrange them on a baking tray and place them is an preheated 160°C oven for about 5 minutes or until they are heated through.
Serve at once with fresh lemon quarters.
** from the Cook (almost) Anything at Least Once blog (http://cookalmostanything.blogspot.com/)
Friday, March 19, 2010
Shallot-Soy Vinaigrette
This much-loved dressing is a Blue Ginger staple, on their menu since day one and probably there forever. It epitomizes the East-West culinary approach.
Makes 3 1/2 cups
Lasts 2 weeks, refrigerated
Ingredients
1 cup grainy mustard
8 medium shallots, roughly chopped (about 1 cup)
1/4 cup Chinese black vinegar, or balsamic vinegar
1/2 cup naturally brewed rice wine vinegar
1/4 cup soy sauce
2 tablespoons sugar
2 cups grapeseed oil or canola oil
Kosher salt and freshly ground black pepper to taste
Directions
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
Makes 3 1/2 cups
Lasts 2 weeks, refrigerated
Ingredients
1 cup grainy mustard
8 medium shallots, roughly chopped (about 1 cup)
1/4 cup Chinese black vinegar, or balsamic vinegar
1/2 cup naturally brewed rice wine vinegar
1/4 cup soy sauce
2 tablespoons sugar
2 cups grapeseed oil or canola oil
Kosher salt and freshly ground black pepper to taste
Directions
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
Sunday, February 14, 2010
Perfect Shrimp Cocktail
Note: the stock can be saved and used with risotto, stove top rice, or for braising fish steaks. You can purchase a 5-lb block of frozen shrimp, cut it into smaller pieces, and then place the pieces back in the freezer for later use. If you do not have all of the herbs on hand don't let that stop you. The shrimp will turn out just fine.
1 1/2 lbs extra large shrimp (16-20 count), peeled and deveined (the tail portion of the shell can be left on, if desired) and shells reserved
1 tsp salt
1 cup dry white wine
1 small bay leaf
1 large or two medium shallots, coarsely chopped
6 springs parsley
1 sprig fresh tarragon
6 peppercorns
1 TBSP. fresh lemon juice
1. Bring reserved shells, 4 cups water, and salt to a boil in a medium saucepan over high heat. Reduce the heat to maintain a simmer, cover and cook for 20 minutes. Strain, pressing on the shells to extract all liquid. Meanwhile, place s shallow baking dish or pie plate in the freezer.
2. Place the shrimp stock in a medium saucepan (the diameter should be at least 8 inches) along with the wine, bay leaf, shallots, parsley, tarragon, peppercorns, and lemon juice, and bring to a boil for two minutes. Turn off the heat and stir in the shrimp. Cover and let steep for 10 minutes. Drain and place shrimp onto chilled baking dish, cover with plastic wrap and refrigerate until well chilled. Serve with cocktail sauce (see below).
Cocktail Sauce
Note: Heinz chili sauce works just fine in this recipe.
1 cup chili sauce
2 1/2 tsp to 1 TBSP prepared horseradish, to taste
1 TBSP plus 1 tsp fresh lemon juice
1/4 tsp salt
1-2 dashes hot pepper sauce such as Tabasco
Freshly ground pepper
Stir all ingredients together and refrigerate until well chilled. Adjust seasonings and serve with prepared shrimp.
1 1/2 lbs extra large shrimp (16-20 count), peeled and deveined (the tail portion of the shell can be left on, if desired) and shells reserved
1 tsp salt
1 cup dry white wine
1 small bay leaf
1 large or two medium shallots, coarsely chopped
6 springs parsley
1 sprig fresh tarragon
6 peppercorns
1 TBSP. fresh lemon juice
1. Bring reserved shells, 4 cups water, and salt to a boil in a medium saucepan over high heat. Reduce the heat to maintain a simmer, cover and cook for 20 minutes. Strain, pressing on the shells to extract all liquid. Meanwhile, place s shallow baking dish or pie plate in the freezer.
2. Place the shrimp stock in a medium saucepan (the diameter should be at least 8 inches) along with the wine, bay leaf, shallots, parsley, tarragon, peppercorns, and lemon juice, and bring to a boil for two minutes. Turn off the heat and stir in the shrimp. Cover and let steep for 10 minutes. Drain and place shrimp onto chilled baking dish, cover with plastic wrap and refrigerate until well chilled. Serve with cocktail sauce (see below).
Cocktail Sauce
Note: Heinz chili sauce works just fine in this recipe.
1 cup chili sauce
2 1/2 tsp to 1 TBSP prepared horseradish, to taste
1 TBSP plus 1 tsp fresh lemon juice
1/4 tsp salt
1-2 dashes hot pepper sauce such as Tabasco
Freshly ground pepper
Stir all ingredients together and refrigerate until well chilled. Adjust seasonings and serve with prepared shrimp.
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