The Colored Plate: A Cultural Expose'

My Minions:

2011-03-04T09:15:00.000-08:00

Aren't They Adorable!!

I haven't posted on this site in a while, but it has been my intent to post here every Friday. Sometimes it takes the right amount of external motivation to kick someone in gear to do the things they need to do to jump start the journey of where they need to be. Enter "My Minions". No, I am not following in the footsteps of dispicable me, but I can't say that I don't feel like that sometimes when I work with them. The "them" I refer to is the group of second grade 8 year olds that I volunteer with through a program called Common Threads.

This program takes grade school and middle school kids ages 8-12 and places them in a kitchen to learn to cook. The recipes that the children cook are both nutritious and are from a variety of different lands from around the world teaching them 2 distinct lessons. 1) How to cook nutritious foods (and what they consist of) and 2) an appreciation for different cultures through food (both the differences and similarities).

My involvement in this program, like everything in my life, was orchestrated by the "Most High". The philosophy of the program, the collective cohesion of food and life, is a philosophy and approach I have always taken towards food and life in general. Recently, while in grad school, during the process of fleshing out my academic foci as it regards culture I was able to articulate and verbalize the importance of food in relation to the cultural story of a society, culture and its people.

What better way to relaunch my involvement with this blog than with a nod to the kids that exemplify everything that this blog now stands for!

Chicken & Dumplings from Grandma

2011-01-11T15:50:00.000-08:00

I am without words to explain my absence and lack of delicious recipes to offer. So please accept this gem recently acquired from my grandmother, who learned it from her grandmother.

Ingredients:
1 pkg chicken wings (there usually 6-10 wings depending on size/weight of wings)
Seasonings to taste (salt, garlic powder, onion powder, pepper)
1 stick of butter, divided
Water
1 qt of chicken stock (room temperature)

for dumpling;
2 c. all-purpose flour (plus extra for dusting)
2 tbsp of Crisco shortening (approximate measurement)
1 egg (room temp)
1/2 c water (room temp)

Directions:
1. Wash and season wings. (be sure to remove any remaining feathers.)
2. Place wings in large pot (approx 6.5 Qt.) and fill pot with enough water to just cover the wings.
3. Add divided butter to pot and set on medium heat to boil.
4. Once pot has started boiling nicely get large bowl to make dumplings
5. In bowl, mix flour and Crisco until it's a crumbly consistancy using fingers.
6. In small bowl, crack egg, add the water, use fork to break yolk and slightly mix.
7. Create a crater in flour mixture to pour egg/water mix. Use fork to stir a few times, but majority should be done my fingers.
8. Dough is ready when flour mix is well blended and can be formed into a ball in the center of the bowl.
9. Place dough ball in center of large cutting board that has been dusted with dry flour and begin flattening ball with rolling pin that has also been dusted with dry flour.
10. Roll dough in every direction until it's about 1/4 inch think.
11. Slice dough with a smooth-edge knife to form dumplings however you preffer. It's reccommended to do so on the diagonal about 1 inch apart. (a serrated or jagged-edge blade could tear dough.)
12. Check pot, wings are done if they a fork can pass through them with no resistance. If wings are done, as you stick them with a fork the meat and bones should seperate, try to remove as many of the bones as possible.
13. Before adding dumplings, the pot should have a good, steady rolling boil, so the temperature may need to be adjusted. Add a few dumplings at a time gently, pushing each batch below the surface with a woodend spoon.
14. While adding dumplings you should add the chicken stock for both additional moisture and flavoring. (Be careful, if you add stock too quickly it will lower the temperature of the pot and slow the cooking process.)
15. Cook for another 20-30 minutes, then serve.

Pharoah's Tips:
Aside from simply having a craving for this dish due to the chilly weather here in Los Angeles and my Grandmother not being in a position to make it for us as she's done in the past, I was inspired to make this dish because of a recent purchase of a large enamaled cast iron stock pot with almost a foot long diameter....lol when I saw this pot in the store I imagined the dumplings floating in it.

To add more flavor when you first put the pot on the stove add either - celery chunks, fresh garlic, onions. Another idea is after adding dumplings add a can of peas and carrots and about 3/4 - 1 cup of Half & Half.

The meat; well my family is a bit selective so that's why wings were used in this recipe, but drumsticks may be easier, particularly when removing the bones. Thighs may be slightly more meaty and maybe even more flavorful, but may have even more bones. However, do not use skinless meat.

Bones; what I woudl suggest in order to make removing bones easier, is scooping all the chicken out of the cooking pot and set aside. Adjust flame to get a rolling boil as stated above. Add dumplings as directed, but be extremely cautious not to let them stick to bottom of the pot, while chicken is cooling. When the chicken is cool enough to handle, remove all the bones, then add the meat back to the pot and finish cooking as directed.

Bon Apetit

Food: Culture's Centerpiece

2010-10-29T08:49:00.000-07:00

Food is the hinge pin of culture. Its the focal point of society. ALL society. While this is a grand and sweeping generalization it does ring true for most peoples and cultures. Food, typically, is the centerpiece of celebrations, memorials, remembrances, familial gatherings, times of jubilation and tribulation are all marked with food. When a baby is born food is brought to the new parents to help ease the mother's transition to new mom, when someone moves into a neighborhood (when real neighborhoods still existed) neighbors often welcomed newcomers with plates of cookies, cakes, side dishes and the like; in times of death there is the repass (or something to its effect) where food is brought to help the grieving family, or in times of crisis solutions are conjured, hatched and agreed upon over food. Even the beloved mafia lifestyle, as depicted in film, sets pivot moments around places and spaces of food (i.e. restaurants). Nationalities and ethnicities often use the quality, tastiness and appeal of their food as bragging rights as a marker of preference of their culture versus another. Food is so quintessential to everyday life that there are major networks devoted and dedicated the showcasing and spotlighting of this culture export.

Food is identity. Food is power. Food is legitimacy. And of course food is sustenance! Food is! (You fill in the blank). In a more academic sense and in more technical terminology, recipe as manifested in food is the ultimate tool of study. For this reason, in this space, we will showcase food and recipe to bring forth a better understanding of each. Where the lines blend between the two, where the lines stay distinctly differentiated and where there are no lines we will be. We will be there to address all significance and add our perspectives and understandings. The significance of food as a marker, as a meeting point, as a way in which to affirm that which is the mission of 'Food As Life'.

Please join me every Friday for my new post, as well as any other post by contributing sources.

A Gentleman's Purpose: Food As Life

2010-08-23T00:00:00.000-07:00

Developing culinary taste are key to the growth of a gentleman. So too is the ability to cook a quality meal for self and for guest and understand the significance of what you have prepared. In this spirit this blog is dedicated to recipes created by EsQuire Members, Affiliates and Friends, stories, reasoning and rationale as well as culinary lessons every gentleman should know to get a better understanding of the significance of food. If you were under the impression that food is only for nourishment and sustenance your vision has been limited. We aim to broaden that vision. Enjoy!

Brussell Sprouts??

2010-02-17T00:00:00.000-08:00

I know it has been ages since a new post has appeared on this blog. My plan is to change that. SO with that in mind, I have a new recipe for 2010. Yes, Brussel Sprouts.

I had never had them, but someone recently mention that they had made some and it was really good. And I thought maybe I could try it. This was the result. As usual I'll first give you what I did, and then suggestwhat I would do differently or improve it, if I wasn't flying by the seat of my pants in the first place.

Brussels Sprouts, Bay Scallops and Mushrooms in a Honey Bourbon Sauce

Ingredients:

1 lb bay scallops
10-15 brussels sprouts
1 8oz package of sliced mushrooms
6-9 garlic cloves
1/4 white onion
3-4 tbsp* butter

Sauce
3-4 tbsp* honey
1/4 c** bourbon whiskey
1/4 tsp cinnamon
1/2 tsp** corn starch

*These were not actually measured, just my rough estimates.
**See Pharaoh's Suggestions below

Directions:
1. Let scallops soak in a bowl of water while you prepare the vegetables, (Particularly if they were frozen.)
2. Roughly chop onion (into about 1/4 inch strips)
3. Roughly chop garlic
4. Rinse, remove stem and quarter the sprouts
5. Start melting the butter in skillet over medium heat.
6. While waiting for butter to melt, drain scallops.
7. Once butter has melted, toss in veggies in segments about 5-7 minutes a part; onion & garlic, sprouts, then mushrooms.
8. Stir while cooking until veggies are about half done and add scallops, and continue to stir occasionally
9. Whisk together honey, cinnamon and bourbon in a small mixing bowl, while veggies and scallops cook.
10. As everything cooks it will create it's own stock/potliquor. Drain some (as much as you can without loosing veggies or scallops) of this liquid into the bowl with the honey sauce, add corn starch and whisk together.
11. When the scallops and veggies are almost done pour honey bourbon sauce into skillet.
12 Stir while cooking so the sauce coats everything, at which point everything should be done.

Bon Appetite

Pharaoh's Suggestions:

First I realized that I should have actually use half an onion instead of on a quarter, but if you are only looking for a subtle hint of onion then the quarter is probably just right. I think I would also have liked to use half of a red bell pepper. (Or just use a quarter if you only want to add a subtle flavor and some color.)

I know everyone does not like scallops and I think this recipe would easily adapt itself to use shrimp, either the small bay or the medium sized ones. If I were to try it with the bay shrimp I would use about a pound but maybe a 1.5 pounds of the medium sized ones. Although a pound is a pound, you probably won't get as many pieces if you only use 1 pound of the medium sized shrimp so the extra half pound should make it a bit more "filling" both for taste and visual effect.

For the record I used a cast iron skillet, and I did so because I am trying to cure/season mine, which mostly means using it alot. That said, almost any skillet will work, but I suggest using one with a non-stick coating...or watching it the food as it cooks very closely so it doesn't stick...which could mean lowering the heat/flame.

As for the bourbon whiskey, I used Jim Bean, because that was what I had on hand at the time. I think I would like to try this with Jack Daniel's instead. The other thing to note is that I may have actually use about 1/3 cup instead of only 1/4 cup as listed in the ingredients. However it's likely that as much as a half cup could be used with maybe an additional tablespoon of honey.

The corn starch is a step I added after the fact but it has two purposes. What I really did was add the bourbon sauce to the skillet directly but there was still to much liquid in the skillet to me so that's when I decided to drains some of it off and add the corn starch which caused it to thicken when I stirred it back into the skillet. The other purpose for draining some of the stock into the sauce before adding it to the skillet is that the hot stock will help heat the sauce without lowering the cooking temperature inside the skillet.

Seafood Pot Pie

2009-06-26T00:00:00.000-07:00

This is a recipe I found and tried on my brother's behalf while he tries to remove beef, chicken and pork for his eating habits. I found the recipe online, (I think it might be Paula Dean recipe but not sure at the moment) but of course I added my own twist.

Ingredients
1/4 c butter
1 c chopped onion
1 c minced celery
1 c sliced mushrooms
2 tbsp all-purpose flour
1 1/2 tsp Creole seasoning
2 tbsp dry sherry
1/2 c grated Parmesan cheese
2 c half & half
1 lb medium fresh shrimp, peeled and deveined
1 lb fresh bay scallops
1 (8 oz) can of lump crabmeet, picked free of shell

Instructions:
1) In large skillet melt but over medium heat.
2) Add onion, celery and mushrooms and cook until tender stirring occasionally.
3) Stir in flour. cook for 2-3 minutes stirring constantly.
4) Stir in Creole seasoning, sherry and cheese.
5) Stir in Half & half, cook until until thickened.
6) Remove from heat
7) Stir in seafood.
8) Spoon into oven safe dish
9) Cover dish with crust and bake 350 about 25 minutes or until golden.*

*There's a number of ways to do the crust. I used Pilspury Croissant dinner rolls and spread them over the pan. it didn't rise and get flakey like croissants but it was good and my brother loved it. You can all try using frozen pastry puff sheets, however I actually used that as a bottom crust but it should work on top as well.

Pharaoh Tips:
I chose to add more vegetables like; a green bell pepper, 2 yellow chili pepers some shredded carrots, and Leeks. I wanted to add broccoli but my brother didn't want any. So feel free to add what you like.

Enjoy

Corn and Citrus Shrimp Salad

2009-05-28T11:12:00.001-07:00

This is a recipe that I created on the fly. Well, not so much on the fly but out of motivation and available ingredients. I had ears of corn that needed to be consumed and shrimp in the freezer that I wanted to eat before the lost some of their taste (freezing something for too long will have that effect). So with this in mind I decided to make a shrimp salad, a corn and citrus shrimp salad to be exact. It came out well and was a nice alternative to boiling the corn and batter frying the shrimp.

Ingredients:
1 Ear of Corn, Shucked and cleaned
20 medium sized shrimp, peeled and deveined
1/4 Lemon
1/2 cup mayonnaise
1 boiled egg
2 tsp. Dill
Olive Oil
Garlic Salt

Recipe:
Take a sharp knife and cut a straight line down the side of the corn parallel to the length of the cob, continue to make straight line 1/4 an inch apart, as you would when you are cutting the corn kernels off the cob for creamed corn.

Once lines are cut run sharp knife down the side of the corn perpendicular to the cob and the lines you've cut.

Let corn kernels fall into the bowl that will house the salad.

Now take the shrimp, make sure all tail and shells are removed.

In a frying pan coat the pan with olive oil, heat over medium heat.

Once oil is heated add shrimp and sprinkle lightly with garlic salt, to add a bit of flavor.

Watch shrimp carefully. Shrimp should lose its gray color and turn orangish pink, with a bit of curl to the edges. Once this happens turn shrimp over. Let cook on both sides. (Shellfish fries quickly so make sure to keep a close eye on it).

Boil an egg while the shrimp cook and cool.

Remove shrimp from oil and place on a plate with a napkin to catch the excess oil.

Once oil has been removed and shrimp has cooled a bit add to the corn.

Take the boiled egg off the fire when done. Cool and peel.

Chop the egg and add this to your mixture.

Add 3/4 cup of mayonnaise to the mixture. (If after you've finished creating your salad you feel you need more mayo, by all means add some more).

Take 1/4 fresh lemon and squeeze lemon juice into the salad. Make sure not to lose the seed in the salad.

Mix everything together creating a strong, fluid mixture.

Sprinkle with dill and mix again.

Let mixture cool in the refrigerator to allow for the flavors to merge.

Serve as best you see fit. I enjoy it as a sandwich on a kaiser roll or on a piece of toast, open-faced style. To each his or her own.

Eat Well!

White Grape Martini

2009-04-08T01:17:00.001-07:00

Since this is the inaugural drink of the EsQuire Eats blog I thought it should be one that is original and close to my heart. It should also be one that is classy, easy to make, fun and of course taste great. This drink not only accomplishes all 4 but it also gets you well toasted, without you ever really knowing that you're getting buzzed. Like all great drinks it flows with the evening. It helps make a miserable night bearable and a great night historic. Please enjoy and drink responsibly. Remember drinks are only as good as their ingredients, so the better the ingredients the better the result of the recipe. As always Enjoy!

Recipe:
This recipe is equipped to fill a standard martini shaker. I hope you didn't think we were going to shake our drinks. You know we're really James Bond about our Martinis around here!

1 part Vodka (preferably a smooth Vodka. I enjoy Tanqueray Sterling. Yes they make vodka. Ciroc Premium Vodka is also a great choice)

1 part Manischewitz Cream White Concord American Wine (it comes in a green bottle with cream labeling)

1/2 part White Grape Juice (please use real white grape juice, not the juice blends i.e. Juicy Juice for this recipe. It does make a difference)

Combine all 3 ingredients in a metal martini shaker; add ice. Shake.

Pour and garnish with chilled white grapes as you would an olive in a dirty martini.

Enjoy you libation!

Cinnamon Rolls

2009-04-08T01:00:00.001-07:00

Cinnamon Rolls

INGREDIENTS
2 (.25 ounce) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil
1/2 cup white sugar
2 teaspoons ground cinnamon

DIRECTIONS
In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes, until golden.

Added by Mr. Jackson, an EsQuire Affiliate soon to be a member

New From Pharaoh's Cook-Lab

2009-03-18T00:00:00.000-07:00

I was truly experimenting with this one. So I wasn't quite sure what to expect, but with my skills I should have known I'd get something delicious!

I don't quite know what I'm calling this but for the time being let's go with:

Ranch Chicken and Artichoke heart Tacos

I know it sounds crazy but it was good. Sense this was an experiment I don't have any real measurements, so I'll list "guess-timations."

Ingredients:
Boneless/skinless chicken breast (I used three but one was really large)
1 jar of Artichoke Hearts in water
1 lime
1 packet of buttermilk ranch dressing dry mix
4 stalks of green onions
1 medium green bell pepper
black pepper
seasoned salt
garlic powder (or granulated garlic)

Instructions:
1) Wash off meat.
2) Cut meat in to cube like pieces (the more bite size the better but you can break the meat up as it cooks.) Remove any excess fat and gristle
3) Dice green onion and bell pepper
4) Drain the artichoke hearts (slice some of the larger ones legnthwise.)
5) Place meat and vegetables in a gallon size Ziploc bag.
6) Add seasonings to bag and squeeze juice from the lime
7) Seal bag shake it up a few times and set in refrigerator to marinate for about an hour.
8) Pour just enough oil in a large skillet to coat the botton as you rotate it.
9) Stir-fry contents of the Ziploc bag.

The reason the meat gets broken in to smaller pieces as you cook it, is because you break it trying to make sure it cooked all the way through.

This was delicious in flour tortilla grilled with butter in a frying pan with grated cheddar cheese. I imagine it will be just as tasty in a burrito.

Pharaoh Suggestions:

I only have 1 suggestion and this is to slice the chicken into thin strips rather than cube like pieces like I said initially. The thiner the meat it the faster it should cook all the way through and the easier it will be to serve.

The only other thing I might try is using two packets of the Ranch dressing mix instead of just one.

Bon Apetite!

Easy Mexican Fare: Anything Enchiladas

2009-03-03T19:35:00.000-08:00

This dish is an easy dish to create that can help you get rid of leftovers or spice up the same old chicken, chilli, chillibeans dish. It works best when the dish in question, the original dish is a tomato based dish in which you have sauce or grease run off to soften the tortillas. In my case I used oxtails, Cuban oxtails to be exact. This is important because the Cuban oxtail is made in a sauce that is tomato based and allowed for a syphoning of sauce and grease in a small pan to use to soften the tortillas. Here is the basic preparation method I used in making Oxtail Enchiladas :

1. Purchase the oxtails from Los Palacios del los jugos, a small but good, inexpensive Cuban restaruant/market. The best meat was actually at the end of the dish because what was left was either easily removable from the bone or had already fallen off. With the meat I requested as much sauce as possible.

2. At home, separate the meat from the sauce in two separate dishes. Pull the meat remaining on the bones from the bones and put in a separate bowl. Be mindful to remove as much tough meat, fat and grissle as possible, this would not be good in an enchilada. Discard the bones.

3. With the meat removed pour the sauce into a small. tortilla sized sauce pan. Place over low heat and allow to warm. Preheat the oven to 350.

4. The objective of the warming sauce is not to bring to a boil or heat to high. Make sure the fire or stove isn't to hot, you don't want to cook off your sauce because then there would be too little left for the tortillas.

5. Place the tortillas in the warm sauce, allowing the heat and sauce to soften and flavor the tortillas. Once tortilla is soft place on a plate, where you will stack your tortillas. Be careful not over soften as they will fall apart.

6. In a casserole dish, size depending on the number of enchiladas you will make, place a tortilla, add a tablespoon of meat, spread, add a tablespoon of shredded cheddar cheese. Roll tortilla into a tight roll. Repeat with the rest of your tortillas until meat mixture and tortillas are gone.

7. If you have any left, pour remaining sauce of the top of the enchiladas, cover with shredded cheddar cheese, cover with foil and put in the oven. (if you'd like and you have meat left cover the enchiladas with the meat as well, it all depends on taste).

8. Let cook for 15 minutes or until the cheese is melted and the tortillas have browned a bit.

9. Remove from the oven and let stand 7 minutes to allow the cheese and meat to cool to a point where the enchiladas can be eaten without burning your tongue.

10. Top wtih you favorite toping, sour cream, guacamole, etc. and your favorite side dish. Enjoy!!

A Grandma Recipe - Hot Water Cornbread

2009-03-02T00:00:00.000-08:00

We all have memories and stories of our grandmothers or some other relative cooking something (often our favorite dish) and not using any measuring cups or spoons and she would just do everything by "eyeing" it. And that dish would not only be good, but would usually come out "perfect" everytime and be the "best ever." We then will often use that as a standard to determine the cooking skills of someone whom we meet later in life.

Well this is that recipe. I was making this one day last week and as I finished I realized that I didn't use anything other than a mixing bowl and a wooden spoon to stir. SO I can't really even begin to give measurements here. So you have to do your own "eyeing" based on your own determination of serving sizes and taste.

Ingredients:
cornmeal (yellow or white)
salt
sugar
boiling water
cold water
oil
frying pan
mixing bowl

1) Pour cornmeal into bowl.
2) Add some salt and sugar. (Do not use a lot of sugar. Maybe about 1/4 the amount of cornmeal should suffice.
3) Pour boiling water from tea kettle into bowl. Add just enough water to create a paste-like consistancy as you stir the cornmeal. Stir to make sure all the water is aborb and none of the cornmeal is still dry. (You may have to add more boiling water.)
4) Put frying pan on medium heat with a thin layer of oil.
5) Add cold water to bowl to thin-out cornmeal a little, (it should still have a paste-like consistancy.)
6) Spoon cornmeal into hot oil. Cook about 3-5 minutes until it is solid enough to flipover.
7) Repeat until all the cornmeal has been used.

Pharaoh Suggestions: Truth is for those who REALLY want some measurements I think I can do that for you. THESE ARE JUST ESTIMATED GUIDELINES! Basically you can use about a tablespoon of sugar for every 1/3 cup of cornmeal and about 1/4 cup of boiling water. Use about 1-2 tbsp of cold water to thin-out cornmeal.

Grandma taught me well!

Quickie Peach Cobbler

2009-02-23T00:00:00.000-08:00

Again trying to help diversify our recipe list I thought I'd add something sweet, since I am a sweet-tooth-aholic. And this is a family favorite. and since I've already shared it with nearly complete strangers, there's no reason I can't share it here.

Ingredients:
1 box yellow cake mix
1 stick of butter
1 lg can of sliced peaches in heavy syrup
2 -3 tsp vanilla extract
cinnamon

1) Preheat oven to 350`F.
2) Spray cake pan (generally 13" x 9") with Pam.
3) Open and drain peach syrup in a bowl to use later.
4) Pour peaches into bottom of cake pan.
5) Evenly distribute cake mix over peaches. (The peaches should be almost completely covered)
6) Slice butter into even pieces. Layer pieces over cake mix.
7) Add vanilla to syrup in bowl. Mix and pour over butter and cake mix.
8) Sprinkle cinnamon heavily over cake pan.
9) Bake for 30-45 minutes. (The longer it bakes the more solid/cake-like it becomes.)

Pharaoh Suggestions:

As long as you have the syrup this can be made with any fruit. Can pears is a excellent choice. I've even tried strawberries by first slicing them, sprinkling them with sugar so it makes it on syrup then using them in the cobbler.

Alcohol is always a good addition in this recipe. Light or spiced rum is a good standard. (Spiced rum is really good with pears.) Can also use brandy or whiskey. Liqueurs also work well here such as Frangelico (hazelnut), or Di Sarrano Amaretto (almond.)

Lastly, in addition to or as a substitute for the cinnamon, you can use ground cloves or ground nutmeg. You can also try anise but its a very portent flavor so I suggest using a very small amount.

Enjoy - As you can see, I did!

Okra, Corn & Tomato...NOT SUCCATASH

2009-02-16T00:00:00.000-08:00

Although there's only been a couple recipes that have been posted here, I noticed that they have been main course items. So I decided to post this side dish, to give some diversification.

Ingredients:
1 bag of frozen cut okra
1 bag of frozen whole kernal corn (white or yellow)
2 cans of diced tomatoes
1 tbsp of sugar
2 tbsp of butter
1/2 tsp black pepper
1 package of ground dried shrimp
1 tsp of salt (or Seasoned salt)
2 cloves of garlic, minced (or 3 tsp of garlic powder)
1/2 tsp of cayenne pepper

1) Set large dutch oven pot on stove with medium fire.
2) Pour bag of okra in to pot with butter and garlic.
3) Cook until okra gets tender.* Stir occasionally to keep from sticking to pot.
4) Add corn, tomatoes, sugar, salt, black and cayenne peppers, and ground shrimp.
5) Reduce heat and let simmer for 30-45 minutes. Stir occassionally to prevent sticking.

Can serve as vegetable accompaniment to almost any dish (even fried ribs if so desired, but particularly fish.) Best if served over rice.

* For those who have never cooked okra. Let me advise you. When okra cooks the process creates a clear viscid slippery secretion. THIS IS NORMAL AND OKAY! That's just moisture from the vegetable.

As The Title CLEARLY STATES - This is not Succatash. Succatash is usually corn and lima beans...some people may add okra. The okra is included aside from taste/preference due to the slippery secretion that gives the dish a unique consistancy. (I don't like Lima beans.)

Pharaoh Suggestion:

My first suggestion is to use fresh celery and a onion. I would suggest for this recipe 3 ribs of celery and half an onion (yellow or white) both diced. However you can just coursely chop them as well. Of course, for greater flavor use the whole onion and 2-3 more celery ribs. Add the celery and onion at the beggining with the okra.

The only other suggestion is ways to turn this into a "One Pot" dish. Add shrimp (tail off), and beef smoked sausage. You can add the meat about 15 minutes after the corn and tomatoes. (This "version" is pictured below.)

Enjoy

Simple Chunky Chicken Salad: A Quick Fix

2009-02-10T19:37:00.000-08:00

Between meals people need easy, quick fare to get them through the day. So with that said I present to you and will be presenting quick fix dishes designed to make leftovers more intriguing or easy ways to make delicious dishes to eat between meals or in place of a meal, its your choice. The first offering in the snack department is what I call "Simple Chunky Chicken Salad".

This meal can be prepared with leftovers or as an original meal/snack. So bear this in mind when you read the recipe.

This recipe like many that I create doesn't depend on exact measurement but is seasoned to taste. Here are the two ways to accomplish the creation of "Simple Chunky Chicken Salad".

Original Design
Boil skinless chicken in a pot of water. The amount of chicken is dependent on how much chicken salad you wish to make. The recipe I use calls for 8 pieces of chicken, largest size being the breast.

Whether you decide to use mixed, dark or white meat is dependent again on your taste.

Flavor the chicken by adding the seasoning to the pot of boiling water. The flavors and seasonings you add depends on what flavor you want the chicken to have. Here's how I season:

1/2 stick of butter per 8 pieces of chicken, seasoning salt, pepper, bay leaves and basil added to the water before it begins to boil

Boil chicken and seasoning in pot uncovered til chicken loses its pick look and is fully cooked.

Let chicken cool, remove from pot.

Leftover Design

If you have leftover chicken, whether roasted, baked, fried, bar-b-qued, use it. I especially like lemon chicken from the grocery store. Many times a whole chicken is too much to eat, before you get tired of chicken, so instead of boiling and cooking your own chicken use the left overs.

Salad Design

Pull and strip chicken from the bone. Chop in small but chunky pieces. Put in a mixing bowl or sealable container in which you can mix down the salad like you would tuna.

Chop 2 stalks of celery fine, and add to the bowl.

Add mayo to taste. For those that enjoy light salad add enough mayo to moisten the mixture, if you like heavier salads add more mayo.

Stir the mixture until it is smooth and consistent.

Add 1 tablespoon of dill and stir into mixture.

Place salad in the refrigerator and let cool allowing flavors to mix and merge.

The flavor of the salad is heavily influenced by the way in which the chicken is seasoned from the outset, so season to taste.

*I've made the chicken salad both with and without a boiled egg, try both methods: Boil 2 eggs, left them cool, peel, chop and add to mixture before you add the dill or put it in the refrigerator. Once egg is added place in refrigerator and let set.*

Eat as a sandwich, with crackers, on toast, on lettuce or whatever way you can think. Whatever you do, Enjoy!

Fried Ribs

2009-02-09T20:00:00.000-08:00

So here we go.

Ingredients:
Vegetable oil for frying
2 slabs of baby-back ribs
1 tsp salt
1 tsp pepper
1/2 c. all-purpose flour
4 large eggs lightly beaten
2 c Panko (Japanese bread crumbs)
1/2 c sour cream
1 Kirby cucumber - coursely grated (aka pickling cucumber)
2 Tbsp mayo
2 Tbsp Dijon mustard

1) Rinse and season meat with salt and pepper.
2) Heat 3/4 inch to 1 inch oil in 12 inch skillet to 325`F. (Test with Deep-fry Thermometer.)
3) Put flour, eggs and Panko in 3 separate bowls.
4) Slice slabs into individual ribs.
5) Dredge ribs in flour, then dip into egg (letting excess drip off) then coat with Panko.
6) Fry ribs in batches of 6-10 ribs at a time, turning once, until golden brown and cooked through. about 8 minutes per batch.
7) While last batch of ribs fry stir together the sour cream, mayo, grated cucumber, and Dijon mustard
8) Serve Ribs with cucumber sauce.

Pharaoh's Suggestions:

I recommend seasoning the meat in advance - like the night before. That will bump heating your oil and slicing the ribs to your first steps. Which will greatly help if you are short on time, plus the longer the meat marinates the better the flavor. To enhance the flavor of the meat in addition to the salt and pepper use about 1 tsp each of garlic powder and onion powder and 1/2 tsp of cayenne pepper. (Feel free to experiment with your favorite seasonings. Of course, you can substitute Seasoned Salt for plain salt.)

As for the skillet hands down I recommend using "grandma's" cast iron skillet. Even if that means the skillet is only a 10 inch diameter. Yes, your batches will be smaller but the benefit of the skillet maintaining and evenly distributing the heat is better than just cooking more ribs per batch. If you are using an electric stove then it may take a little longer to heat the oil and it may be harder to maintain.

The recipe says to use a thermometer to test heat if you have 1 great. If not, use the "grandma" method. let the oil heat til it you can feel the heat on your hand and it has a glossy shimmery look, then drop a pinch of flour in the oil. If the flour starts to sizzle then its ready, if not wait a few minutes and repeat. The recipe doesn't say it but you may have to add oil to the skillet between batches (maybe every other batch,) at which point you may need to test the oil again. Also be prepared to adjust your your fire under the skillet in case it is too high and the ribs cook too fast. However, once you get it right it should be fine through out the rest of the process as long as you don't cut the stove off.

My last suggestion is be creative. I categorized this recipe as a main dish to be used as a centerpiece of a meal. However it can easily work as an appetizer or part of an array of "finger foods" at a cocktail party. These ribs with say wontons or Calamari, meatballs and hotwings. Or even just a mixed platter of fried ribs and regular BBQ babyback ribs.

Enjoy!

The recipe and picture comes from "Gourmet" Oct. 2008 pg 115.

Sausage Quiche

2009-01-12T17:49:00.000-08:00

I'm not sure how EsQuire Prez. wants to format the entries on this page but what I will do is provide the BASIC recipe, then give a few suggestion to give it a special touch.

Ingredients;
2 unbaked pie crusts
1 lb sausage roll (not links) - browned
4 eggs
1 c. mayo
1 c. pet milk
2 tbsp cornstarch
1/2 tsp seasoned salt
1 lb grated cheese

1) Spread cooked sausage in pie crusts.
2) Top with cheese.
3) Mix the remaining ingredients in bowl.
4) Pour over the cheese & sausage.
5) Bake @ 350 degrees for 45 mins.

Can freeze after it's been baked and cooled.

Pharaoh Suggestions:

When you are shopping for the sausage you'll find a variety of brands and types. try any of them or mix them. mild/original, sage, Hot & Spicy, or some even have a maple flavor.

For the cheese either cheddar is the easiest. However if you happen to be making more than 2 quiche , try mixing in Monterey Jack, Colby, mozzerella or Pepper Jack.

The recipe calls for seasoned salt in the egg mixture, but you can add other seasonings like garlic powder, cayenne pepper, crushed red peppers flakes, sage, onion powder, crushed oregano, basil, dillweed, lemon pepper, or any others you want to try.

SO those are three ways this recipe can be altered for a variety of tatses; the sausage, the cheese or the seasonings.
Although I personally don't like extremely spicy foods, one variation that I would call a "Fire Engine Quiche" would have the Hot sausage, a heavy ratio of Pepper Jack Cheese (should still have some cheddar for the sake of color), then in addition to the seasoned salt add cayenne and/or red pepper flakes, topped off with a couple shakes from a bottle of Tabasco.

Would love to learn about any suggestions that someone tries.

Open Faced Cheesy Cheeseburger w/ Creamy Salsa: A Lighter Way To Burger

2009-01-09T21:22:00.000-08:00

Burgers are pretty straightforward fare, but it doesn't take much to spice up the ordinary and make something so straightforward take a turn for the better. With that said I want to introduce everyone to a simple twist on a simple recipe.

The Cheesy Cheeseburger:

1 package of ground meat (beef, turkey, chicken or lamb), season to taste

Add shredded cheese to the the season ground meat (the shredded cheese can be any cheese of your choice or any mixture of cheeses)

Pat patties into coaster sized patties, making sure not to make them too thick

In skillet heat oil (if you prefer to bake or broil the patties you may; with the popularity of the Foreman grill this is also an alternative to traditional frying)

Fry patties over medium heat allowing the patties to cook to desired wellness

Once patties are 2 minutes from being done reduce heat, add a slice of cheese on top of the patty and allow to melt over the low heat (for best taste you cheese that's different from that which was shredded, i.e. shred cheddar, melt provolone)

In a skillet allow a slice a butter to melt and add a piece of bread or bun

Toast on both sides until bread is golden brown

Place bread on a plate and add condiments as desired, add tomato, lettuce, etc, top off with cheese covered patty

On top of patty add a dollop of creamy salsa (guacamole, sour cream. or any other topping can be added as taste dictates)

Serve open faced with preferred sides (sweet potato fries work really well and add another twist to a traditional side)

Salmon Croquettes: An Easy Way To Do Fish

2009-01-07T22:27:00.000-08:00

Here is the recipe for salmon croquettes:

2 cans of salmon (preferrably with no bones); if bones are present remove by extracting the middle bone from the salmon while in in the can and spreading the salmon over your fingers to remove all smaller bones

1/2 finely chopped onion (medium size) per 2 cans of salmon; I use plain brown onions, but you can experiment, and yes there is more than one type of onion.

Put all ingredients into a bowl

season with salt, pepper (or you could use a little season salt or celery salt) to taste

Mix in 1.5-2 eggs into this mix (last time I used one full egg and one egg minus the egg yolk)

Mix in cracker meal or bread crumbs to hold the mixture together (you can use either or, but if you have no cracker meal just crush a bag of crackers into the meal you need)

The crackers or breadcrumbs are to used as filler and to hold the patties together while the cook, so do not use too many in the mix as this will dry out the patties

Pat the patties into coaster sized patties, not too thick

Cover the patties with the breadcrumbs or cracker meal by dusting the patties with the crumbs or meal.

In a frying pan heat oil of choice. I prefer olive oil

Cook in oil over medium heat till patties are golden brown.

Because cracker meal and bread crumbs cook fast make sure to always keep an eye on them. The cooking process will take about 6 minutes for both sides (3 minutes a side).

Of course each stovetop is different so be sure to watch your patties for the desired cooking effect.

Serve by themselves or as part of a meal. I eat my salmon croquettes with ketchup and tartar sauce but any condiment of choice will do. You can even eat them for breakfast (ask anyone from New Orleans)!

Last but not least ENJOY!

Cooking and the Gentlemen's Way: The Need and Use of Recipes

2008-12-25T22:46:00.000-08:00

It seems a bit excessive to have 3 blogs, but each has a distinct purpose and function. The first, The Words of EsQuire Qlique was to created to be an arena to showcase me, in all my facets, my perspectives, quirks and idiotic ideas that come to my mind. In essence it is me in words, as the description states. The second, The Gentleman's Guideblog, was a way to help cultivate and tutor men and women in the ways of a gentleman and the designs of a lady. It is a way to express the philosophy of EsQuire Qlique in a non convoluted way separate from the mixing and matching of the nuanced me. The third and final blog, EsQuire Eats, is a cookblog, for the use of all those who aspire to be better gentleman and ladies through cuisine. True gents know how to cook, not only for sustenance or to impress a lady, but for pleasure and expression as well. To know the basics of wine, cheese and bread, while mundane help the growing process. To understand that a grilled cheese sandwich shouldn't be the only hot sandwich a man can create and that a sandwich is more than just bread, mayo and mustard is information that every gentleman should be armed with.

This blog will be a well of useful information, recipes and tips to take men from being reliant of Carl's Jr and top ramen, to being able to easily construct and create edible, enjoyable meals for themselves, that special person in their lives or anyone else they deem worthy of having their taste buds dazzled, amazed and entertained. To help those who can only boil water become those who can make a breakfast quiche is the underlining goal of this blogspot, and that help is the underlining goal of EsQuire Qlique aka the Group. Enjoy!