Larb

Earlier this week I was working on a crossword puzzle in the paper.  One clue was Laos mincemeat salad.  It was four letters and I had the first three LAR_. It looked like the last letter could be B.  LARB?   I didn't think I'd ever heard of that so I looked it up and it was a salad and looked good.  I couldn't go shopping for it until today because the car was in the shop and Charlie's car has a dead battery.  Just now as I was typing,I did a search on my computer found this from 2018.  

World's Most Famous Salads

• Salad Caprese.
• Salade Niçoise.
• Cobb Salad.
• Ceaser Salad.
• Waldorf Salad.
• Larb Salad.
• Tabbouleh.
• Olivier Salad.

I had not remembered  that list.  I printed out three larb recipes and compared them and added a little from each. I used the recipe printed and added some green beans, cucumber,  cabbage leaves  and cooked rice.  I thought it tasted better without the rice.  

  (Larb )Herby Pork with Chili also spelled Laab

INGREDIENTS

Yield: 4 servings

• 3 tablespoons jasmine rice
• 1 large shallot, thinly sliced into rounds (about 1 scant cup)
• 2 tablespoons fish sauce
• ¼ cup lime juice from about 2 to 3 limes, plus more for serving (optional)
• ½ teaspoon sugar
• 1 bird’s eye chili, thinly sliced
• ½ teaspoon red-pepper flakes, plus more to taste
• 3 scallions, thinly sliced
• ½ cup torn mint leaves
• ½ cup roughly chopped cilantro, leaves and tender stems
• 1 pound ground pork
• Kosher salt
• Flaky salt (optional)

PREPARATIOn

 1  In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powder-like consistency. You should have about 1½ to 2 tablespoons. Set aside and wipe out the pan.

2 In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird’s eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.

3 Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.

4 Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.

5 Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.

Sicillian Scacciata

I am not going to post the recipe for this because I will never make it again.  The crust used sour dough starter fed and composed mostly of white whole wheat flour and it took overnight plus all day to make.  The filling was kalamata olives, Italian sausage, broccoli, provolone cheese and oil packed sun dried tomatoes.
 

Chicken Marsala

Chicken Marsala   Total Time: 30 mins Yield: 4  

Ingredients

3 T. unsalted butter

2 C. sliced cremini mushrooms

4 six oz. thinly sliced chicken breasts

1/4C. AP flour

1/2 tsp.kosher salt

1/4 tsp. fresh ground pepper

1 T. EVOO

1/4 C.finely chopped shallots

3/4 C. Marsala wine

1C. chicken stock

1 T. ch. fresh rosemary 

Directions

1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add mushrooms and cook until they are golden brown on the edges. Remove mushrooms from skillet and set aside. 
2. Mix salt, pepper and flour. Dredge chicken breast in flour, shaking off any excess flour.
3. Heat olive oil in skillet over medium. When oil is hot but not smoking, add dredged chicken breasts and cook until golden brown on both sides, about 4 minutes per side. Remove cutlets from skillet and set aside. 
4. Add chopped shallots to skillet and cook until transparent, about 30 seconds. 
5. Add Marsala to skillet and reduce until just a small amount is left to coat the bottom of the pan, 3 to 4 minutes. 
6. Add stock and rosemary to skillet and reduce sauce by half, about 5 minutes. 
7. Whisk the remaining tablespoon of butter into sauce and add mushrooms. 
1. Return chicken cutlets and coat them with the sauce. Continue cooking over low flame until sauce is thickened, 3 to 4 minutes.

 

(Filipino) Chicken Adobo Sa Gata

Charlie said this was really good. We should have it again soon.

Traditional Chicken Adobo Sa Gata  serves 4-6 a Filipino recipe

2 to 2 1/2 lbs. chicken bone- in thighs

1 whole head garlic, cloves smashed

1/4C.soy sauce

1/3 C. cane vinegar or white vinegar, divided

1 or 2 tsp. neutral oil

2 or 3 dried bay leaves

1 1/2 tsp. whole peppercorns, lightly crushed

1/2C. water

1 C. coconut milk-first pressed if available

optional ( regional)

2 or 3 Thai chilies

1 small onion sllced, sliced ( not always traditional but common in home kitchens)

Combine chicken, garlic, soy sauce and half the vinegar

Marinate 30 minutes (or cook immediately- both are authentic)

Heat oil in heavy pot over medium heat .Remove chicken from marinade & brown on all sides.

Add garlic from marinade and saute until fragrant.

Pour in marinade, remaining vinegar, bay leaves, peppercorns and water.

Do not stir for the first 5 minutes -  this allows the vinegar to mellow.  simmer uncovered 20-25 minutes until chicken is tender and the sauce reduces.

Lower the heat and stir in the coconut milk.  Simmer 10-15 minutes until the sauce thickens

Taste and adjust saltiness with a splash of soy or water- not sugar.

Optional, let oil slight separate for a richer, traditional finish. 

remoce bay leaves before serving.

 

Fried Catfish

I got nostalgic thinking about when mom lived in Southern Missouri and we'd have fish fries and float trips on the North Fork  It made me hungry for some catfish.  I let Charlie pick the side. He chose cheesy noodles.

Fried Catfish

2 C.buttermilk

2T. Worcestershire sau.

1/4 tsp. granulated garlic

1/4 tsp granulated onion

4 tsp. kosher salt, divided

1 1/2 tsp.black pepper, divided

1 1/2 lbs. catfish fillets, cut 2-inch pieces

2 C. plain yellow cornmeal

1/4 tsp. cayenne pepper

4 C. vegetable oil 

Shrimp Scampi

I've had some 00 flour  for a couple of months and decided to make some egg noodles and served it with shrimp scampi.  For Christmas, my sister sent us some Ohama steaks and I figured I could get the last of them out of the freezer with this meal too.  

Egg Noodles

This homemade Egg Noodles recipe only has four simple ingredients and no special equipment. These delicious noodles are perfect for soups, stews, stroganoff or plain with butter and cheese.

 

Prep 20  mins  Cook 5  mins  Total  25  mins

Ingredients

• 2 large eggs
• 3/4 teaspoon salt (4.5 g)
• 2 Tablespoons milk (30 ml)
• 1 1/2- 2 cups all-purpose flour (180 to 240 g)

Instructions

• Mix eggs, milk, and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
  
• Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
  
• Roll out onto a lightly floured counter until it's very thin -- less than 1/4'' thick or paper thin.
• Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
  
• To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs. 
  

 Classic Shrimp Scampi  Melissa Clark

INGREDIENTS

Yield: 4 servings

2 T butter

2 T extra-virgin olive oil

4 garlic cloves, minced

½ C. dry white wine or broth

¾ tsp. kosher salt, or to taste

⅛ tsp. crushed red pepper  flakes, or to taste

Freshly ground black pepper

1¾ lbs. large or extra-large shrimp, shelled

⅓ C. chopped parsley

Freshly squeezed juice of half a lemon

Cooked pasta or crusty bread

PREPARATION

1  In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.

2  Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Mexican and Indigenous American fusion

While reading the paper last month, I saw a familiar face.  It was the half sister of

my son's former wife.  She had become a chef in California, been a contestant on Gordon Ramsey's The Next Level Cher" and won on the first season. She has a show on PBS and a cookbook.  She is creating  recipes from her background of Potawatomi and Mexican heritages. I ordered a copy of the cookbook, she autographed it for me.  It is the first cookbook I have ever read from cover.  Now I am starting to try some of the recipes.  These are the first two in the book and I made them today.  They are both good.

The above picture is on my son's wedding day. They are the siblings of the bride. The chef, Pyet DeSpain, is on the far left.

Travelers Meat Pie  makes 6 pies

2 tsp. olive oil             1 tsp. kosher salt

2 C. self rising flour+ + for rolling dough 2 tsp. fresh ground black pepper

1 1/4 C. warm water + 1 T. for meat fill-ins 1 1/2 T. beef or pork fat or unsalt 1 lb 70-30 ground beef butter or coconut oil

Oven 375º.  Coat a mixing bowl with olive oil, add the flour and 1 1/4 C. warm water. Mix until sticky ball of dough forms.  Cover and let rest 30 minutes to 1 hour.

In a separate bowl, add the ground meat, salt, pepper, beef tallow, and remaining 1 T. of warm water. Mix well until all ingredients are thoroughly combined.  Set aside or refrigerated until dough has rested.

When dough as rested, lightly flour clean work surface. Separate dough into six balls. (2.6 oz each) Roll out the balls about 5 -6 inches round.  Make sure to flour the rolling pin so dough does not stick to it.

Separate the meat mixture into 6 uniform balls. Place the meat balls on the dough and lightly press down to flatten it slightly o form an oval with the dough. Fold the dough over the meat to completely cover them and press with your fingers to seal the edges of the dough

Place the meat pies on a lined baking sheet.  Bake for 27 minutes, until the dough turns a golden brown.  When pies are done, immediately cover them with foil and set aside to cool. this will allow the residual heat to soften the dough, creating a pillow-like bite.  When cool, you may wrap them individually and when cool enough, enjoy!

Jalapeño Bison Jerky

2 jalapeños thin slice`` 1/2 tsp. black pepper

1/2 C. soy sauce or tamari 1/4 tsp.cayenne pepper

1T. maple syrup 1 lb bison meat1/8-1/4 inch thick against grain

2 tsp. smoked paprika sunflower seed oil for brushing

2 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

Combine jalapeño , soy sauce, maple syrup, smoked paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper.  Mix well

Place bison meat in sealable bag or glass dish. pour the marinade over, seal or cover and refrigerate 4 hours or overnight

Preheat oven to 170º. Line baking sheet with parchment. Brush baking sheet with sunflower seedily.  This keeps meat from sticking and helps drying process.

Remove meat from refrigerator and drain liquid. Space on tray leaving room for equal drying.  Add the jalapeõs from the marinade to the top of the meat strips. Allow to dry to 4 to 6 hours depending on your desired level.It should be dry and not bendable but not brittle

Let cool completely. Keep in airtight jar or pad at room temp, or refrigerated for 2 to 3 weeks. It can be kept longer but because of moisture in the air it may become drier and tougher over time. 

for beef jerky, use round, flank or sirloin tip