Archive for the Food Category

I have become hopelessly addicted to “Sunjay’s Medium Spicy Kimchee”

Posted in Food on April 19, 2010 by kingbiscuitpants

Shu brought 2 jars home a few weeks ago…  I’ve now consumed 8 jars of the delectable korean condiment; sepcifically “Sunjay’s” brand.   I’ve been putting it in everything, cooking with it, adding it to sandwitches (tuna salad or sardine  & kimchee sandwitches is a stinky delight) thinking about it when I’m too far away. 

For the unfarmilliar, kimchee is essentially a very spicy sauerkraut, only not chopped so finely, now people not in the know are thinking “what’s the big deal?”  But I have both north and south Korea having my back on this one, as it’s as omnipresent there as ketchup is here.

What is the appeal? I love the salty/sour/crunchy element it brings to dishes & just a little bit cooked into a stir fry can provide that “X” factor that can make a good dish great.  It’s a classic example of how a dish evolved from survival to savory delight.

If you haven’t tried it, do.  But be forewarned, they don’t have 12 step program for kimchee addiction.

Dom’s No-Cheese Baked Ziti

Posted in Food on April 15, 2010 by kingbiscuitpants

 This was something I threw together for Logan since he doesn’t like the taste of melted cheese, but it’s quite tasty and would be great for people with milk allergies or lactose intolerance.

Ingredients:

1 pound cooked ziti pasta

2 cup matzo meal (because it’s more absorbent than bread crumbs)

1 cup thickened stock or consumee

3 eggs

2 cups of thick, chunky tomato sauce

Lots of Black pepper, salt, paprika, Badia complete, garlic & onion powder a dash of cumin.

To prepare is ridiculously easy; toss all the ingredients into a casserole dish and mix throughly with your hands until it has s fairly firm texture, adding a little more sauce or matzo meal until it feels right. Then cook at 225 degrees for 90 minutes. Tasty, a good way to use up leftovers and easy.

Dom’s Kashi & Collard Green Stuffed, Wine Marinated Leg of Lamb with Elephant Garlic

Posted in Food on April 4, 2010 by kingbiscuitpants

Elephant garlic is really key to this dish, it’s mildness lets you get nice big pieces without it being overwhelming. Throughout the dish I used a mandolin so I have these large, lovely thin slices of garlic throughout so you get that great texture. The marinade both tenderizes and mitigates the gameyness of lamb. This recipe would also work well with goat if you prefer.

Ingredients:

1 deboned leg of lamb

¾ of a bottle of red wine

2 cups stock

3 large bulbs of Elephant Garlic run through a mandolin

4 stalks of scallions roughly chopped

1 teaspoon cumin

4 tablespoons of olive oil

2 tablespoons rosemary

3 tablespoons dried oregano

1 tablespoon black pepper

2 tablespoons salt

2 teaspoons paprika

For stuffing 1 cup kashi 1 egg 4 tablespoons olive oil 2 ½ cups stock ½ pound chopped collard greens 3 cloves Elephant Garlic run through a mandolin salt, pepper and spice to taste oregano a dash of cumin a dash of paprika It is easiest to make the kashi ahead of time so that it is well cooled long before being used as stuffing, to make it just follow the instructions on the box and add in the garlic, collards and seasonings. You also have the option of using cous cous as the base of the stuffing but frankly, the kashi was on sale & I wanted to try something a bit different.

With the lamb, debone (or purchase that way) and divide it into to fairly equal sized pieces, poke heavily with a fork, butterfly somewhat, in order to facilitate stuffing & smack around a bit with a tenderizing mallet.

Take a lidded container and put a layer of rough cut scallions, rosemary & garlic, then the lamb and put another layer of the same and pour the wine, juice, oil & spice mixture until it is just covered. Secure the lid and let it marinate at least 12 hours.

Once the lamb has marinated properly remove briefly from the liquid and add another layer of the elephant garlic slices (remember it’s mild so you won’t kill the dish) some olive oil, then the stuffing and tie it up with butcher’s string. While you do this it’s a good idea to start pre heating your oven to about 225 degrees Fahrenheit.

Place the tied stuffed lamb, skin side up, in a deep baking pan lubricated with a little olive oil and put into the oven at 225 for about 4 hours or until done, (internal temp of around 14o degrees)  occasionally checking  the dish.

Transfer the marinade to a saucepan and bring to a boil, then lower to a simmer and add the pan drippings from the lamb and reduce until it’s a light textured sauce.

Please forgive the new camera phone photo but this is what it looked like straight from the oven before I added the drippings to the gravy mixture.

Paas Pep Talk

Posted in Food on April 3, 2010 by kingbiscuitpants

Been running around shopping, which always will instantly exhaust me; but 5 stops later we have all the crap we need for easter.

I just finished the collard green/kashi/leek/elephant garlic stuffing and am letting it cool, while I psych myself up for deboning a leg of lamb and preparing it to marinate overnight in red wine, black berry and garlic which will be the medium that the lamb will braise in for several hours tomorrow.  I’m also going to roast marrow bones and yams (separately) and have some sauteed mixed vegetables on the side.   Since the children will certainly be binging on easter chocolates until “I” need insulin; I won’t be bothering with dessert.

One of the reasons I am so devoted to Shu is that I have no need to involve myself in anything involving an easter egg hunt, without penalty.   Bless her heart, and the rest of her too, because while I do really consider myself a dedicated father, but those sorts of  “family activities”–especially when other people’s families, and their sticky, bacteria-laden children are involved, are a vision of hell to me.

Dom’s Absolutely No Suffering Succotash

Posted in Food on March 30, 2010 by kingbiscuitpants

This is a ridiculously quick, easy, nutritious and cheap side dish; It is also very flexible, you can use fresh or canned corn or Lima beans, it’s a great way to use up leftover corn on the cob (cooked or not) and best of all only dirty s one pot.

Ingredients:

3 tablespoons olive oil (or butter),

1 diced medium onion

Half a pound or so Lima beans,

1 1/2 cups of stock (any kind will do)

1 pound or so of corn kernels,

tablespoon of Worcestershire,

teaspoon of Black Pepper,

salt to taste

2 tablespoons Mojo,

teaspoon of paprika,

Very simple. Heat up oil, throw in onions, give them a couple of minutes, toss in Worcestershire, wait another couple of minutes, throw in the stock and beans. Allow this to come to a boil, add the rest of the seasonings and corn, allow to come back to a boil. Simmer down until it thickens a bit. That’s it.

Quick, delicious, nutritious and cheap.

Kira’s Shockingly Delicious Spinach Smoothies

Posted in Food on March 7, 2010 by kingbiscuitpants

We had just gotten home from taking the kids to a long promised trip to “Gameworks” when Kira started asking if she could make a spinach shake; I found myself being less than optimistic, but I figured that a potential sacrifice of produce would be good for the cause of peace in general. When the drink was finished I sipped experimentally and was taken aback by how delicious it was, shockingly delicious, in fact it was so delicious I decided to give it a home right here in my little monarchy here on the intarweb.

Ingredients:

3 bananas

4 teaspoons of brown sugar

1 tablespoon honey

1 teaspoon of cinnamon

1 cup of vanilla soy milk

5 ice cubes

half of a bag of fresh baby spinach

To make the shake, add the aforementioned ingredients to the blender in order and blend together thoroughly.

It’s shockingly delicious!

Quick and Delicious Bowtie Pasta with Spinach, Mushrooms & Bacon in a Gorgonzola Cream Sauce

Posted in Food on March 1, 2010 by kingbiscuitpants

Despite the intimidating sounding name this is a dish I’ve refined into a quick one.  It’s funny, the longer I work as a cook the less prissy and less patient I get in my home kitchen; I guess doing 300 meals in a night will do that to you.  Another perk is that you only dirty 2 pots and a colander.

Ingredents:

12 ounces bowtie pasta,

1 pound sliced mushrooms, any kind, canned is find,

1 medium onion sliced,

4 cloves garlic,

3 ounces cheap ass wine, preferably white but I made it with red this morning & it was fine

3 tablespoons olive oil,

a few hefty squirts of Worstershire,

1 tablespoon butter,

1 pint of half & half,

5 tablespoons of oregano

half a pound of  frozen spinach,

Basil and black/red pepper to taste.

8-10 strips of cooked bacon,

1/2 cup gorgonzola crumbles

Start by putting a largish pot on medium high heat & uncerimoniously dump in the oil, butter onions,Worstershire,  bacon (crumbled), wine and spices and allow to simmer.  While this is happening fill the other pot to get the water boiling.  When the onions become soft, add the spinach (no need to bother defrosting it) then the half and half when the mixture becomes warm again.  Then gradually add the gorgonzola grumbles a bit at a time, stirring it into the mixture.  By the time that the pasta is al dente & drained the sauce should be ready.  Stir in the cooked bowties and allow to absorb some of the sauce before serving.  There you go, a seemingly classy dish you can basically do in your sleep right after fighting with your ungrateful children.  Hope you like it Enjoy!