Smoked Boneless Baby Milkfish

I got smoked fish to go with my munggo guisado. It's already cooked and frozen.

Suggested cooking instructions:

Bake: Pre-heat oven to 350F. Place uncovered fish on greased oven-safe dish. Cook for approximately 20-25 minutes.

Fry: Pre-heat cooking oil in a skillet on medium heat. Fry for approximately 2-3minutes then flip and cook for an additional 2-3 minutes or until golden brown and the thickest part of the fish flakes easily.

Beef Stew

Here's another beef stew recipe; this time from Martha Stewart.

You can make this beef stew in the oven or a slow cooker. Either way, you will have a warming, wholesome, and wonderfully flavorful meal.

• 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup tomato paste
• 3 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• Coarse salt and ground pepper
• 1 pound medium onions (about 2), cut into 1-inch chunks
• 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
• 1 pound carrots, cut into 1 1/2-inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves

Directions

1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
2. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Variations

Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Old Fashioned Beef Stew

Here's a recipe from Michael Smith that I would like to try cooking in a slow cooker.

Braising is my favourite cooking method. I just love the way it can transform an inexpensive, tough cut of beef into a tasty tender stew. Toss in the earthy flavours of root vegetables and aromatic red wine, and you are well on your way to a rich flavour base. But the real secret to a truly memorable beef stew is patiently browning the meat.

Serving: 4 - 6 servings

ingredients

2 pounds stewing beef
a sprinkle or two sea salt and freshly grated pepper
a splash any vegetable oil
a few carrots, peeled and roughly chopped
a few stalks celery, roughly chopped
a few potatoes, peeled and roughly chopped
a few parsnips, peeled and roughly chopped
a few onions, peeled and roughly chopped
a 28 ounce can whole tomatoes
1/2 bottle hearty red wine
3 or 4 cups homemade or canned beef broth
a few bay leaves
few sprigs fresh rosemary
1 jar pickled baby white onions
few handfuls frozen peas
another sprinkle or two of salt and pepper 

instructions

Preheat a large thick-bottomed pot over medium-high heat.

Meanwhile, pat the beef dry with a clean towel and then cut it into large cubes and season it with the salt and pepper.
Add a splash of oil to the pot—enough to cover the bottom in a thin layer—and toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned.

Be patient when you’re browning the meat; it takes a little time but it’s worth every minute. The caramelized flavours are the secret to a rich hearty stew. As the meat browns, remove it from the pan, adding more oil and meat as needed.

Once the meat is done, discard the remaining oil but keep all the browned bits in the pan; they’ll add lots of flavour to the stew.
Add half of the vegetables—reserving the other half—and all the meat back to the pot. Add the tomatoes and enough wine and beef broth to barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer.

Continue cooking until the meat is almost tender, about 1 hour, then add the remaining vegetables, the baby onions and the frozen peas. Adding the vegetables in 2 batches allows the first batch to dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, another 30 minutes or so. When the stew is tender, taste it and season as you like. 

Beef Stew for Slow Cooker

Will try this recipe.

• 2 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 pounds lean stew beef
• 1 onion, quartered
• 1 clove garlic, minced
• 2 cups beef broth or bouillon
• 1 teaspoon salt or to taste
• 1 tablespoon lemon juice (I think I will omit this next time)
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground pepper
• 1/2 teaspoon paprika
• 2 bay leaves
• 6 carrots, cut in pieces
• 6 medium potatoes, cut into pieces

1. Wash, peel and cut vegetables into 1-inch pieces.
2. Combine 3/4 cup flour, 1 teaspoon garlic powder and 1teaspoon paprika in a plastic bag; shake to mix well.
3. Toss the beef  cubes in the flour and shake the bag to coat evenly.  Remove the beef from the plastic bag, shaking off excess flour mixture.
4. Brown the beef in a skillet with a little oil in batches.
5. Place the beef at the bottom of the crocpot, top with the vegetables and add in the seasaoning ingredients.
   Cook o low for 8 to 10 hours.  30 minutes before serving, add flour mixtures from 1/3 cup of cold water blended with 3 tablespoons of flour.  Cook on high until thicken.  I find that it’s not necessary to thicken the broth.

Garlic Eggplant with Chili

This is the best version I've tried so far.

• 2 good sized eggplants, cut into strips
• 4 tbs sesame oil
• 3 garlic cloves, minced
• minced ginger (should be 2 times the amount of minced garlic)
• 1.5 tbs brown sugar
• 1/3 cup shàoxīngjiǔ (rice wine)
• 1/3 cup water
• 2 tbs soy sauce
• 1 tbs brown rice vinegar
• 2 tbs chili pepper in oil (found in Asian markets) or 1 large red chili pepper, sliced
• Sichuan pepper
• salt

• Heat oil in a wok over high heat
• When oil starts to smoke, add eggplant, garlic, and ginger and sauté for three minutes, seasoning with a pinch of salt
• Add brown sugar, and sauté for 30-45 seconds
• Add wine and let reduce for about 3 minutes
• Add water, sauté for 2 minutes
• Add soy sauce, vinegar and chilies in their oil (or the fresh red chili pepper) and sauté for another 2 minutes
• Add salt and crushed Sichuan pepper to taste
• Using a slotted spoon, transfer the eggplant to serving dish
• Garnish with slices of red chili pepper

Chocolate Chip Cookies

I stumbled upon this blog by chance and saw this recipe. The method she uses is very similar to the what I do with the Chocolate Chip Oatmeal cookies my son (and his friends) love.

Makes about 2 dozen

If, like me, you have self-control issues, here’s a tip: Use a cookie scoop to portion out the dough onto a lined cookie sheet or cutting board. It’s fine to place them close together, since you won’t be baking them this way. Stick the entire thing into the freezer, and once the dough balls are frozen solid transfer them to a freezer bag. Now you can bake just a few at a time—they go directly from freezer to oven, with no adjustment in baking time. And whatever you do, don’t eat a frozen raw cookie dough ball. Just don’t. Because if you do, odds are none of the ones left in the bag will ever see the inside of an oven.

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup tightly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
6 to 7 ounces bittersweet chocolate chunks (one generous cup; it’s fine to just use half a 12-oz bag)

1. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
2. Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3. Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
4. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour, and preferably 24-36 hours.
5. Preheat oven to 350°F. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or silicone mats. Spoon the dough, using a large cookie scooper or a tablespoon, 2 inches apart onto the prepared baking sheets.
6. Bake for 11-13 minutes or until golden brown around the edges but still soft, almost underdone-looking, in the center. To ensure even baking, turn the sheets front to back and switch racks halfway through.
7. Remove the sheets from the oven and carefully slide the parchment or silicone mats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.
8. Holy Fucking Shit, these are good.

Black Bean Soup

From The Kitchn.

Mrs. Garcia's Black Bean Soup

Serves 8 or more

1 pound dried black beans
1 medium onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 ham bone or smoked ham hock
1/2 cup olive oil
Salt and freshly-ground black pepper
1/3 cup white or cider vinegar

To garnish:
Sour cream
Chopped raw onion
Chopped red pepper

The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 quarts or larger) Dutch oven or soup pot with a lid and cover with enough cold water so that it comes to one inch over the top of the beans. Soak overnight.

The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch above the beans. Stir in the chopped onion, pepper, and garlic. Add the ham bone or hock, and stir in the olive oil. Add 2 teaspoons salt and a generous quantity of black pepper.

Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.)

Stir in the vinegar and simmer for an additional 15 minutes, uncovered.

Serve over rice (optional) and garnish with chopped raw onions and sour cream. Also, if you like, little bits of chopped chicharrónes can be garnished on top. Add some sweet fried plantains as a side dish!

This makes a large pot of soup, but it freezes very well.

Vegetable Soup

From Kitchn.

Soup - it's the easiest way to warm up your kitchen on a cold day, and to feed yourself and your family in one delicious and healthy bowl. We realized this weekend that some of our favorite vegan and vegetarian soup recipes tend to follow a pattern that can be easily adapted for any vegetable.

Here's what you need: vegetables, butter or olive oil, salt and pepper, and some stock and wine. That's it. Read on for a method to make easy soup out of almost anything.

1. Nearly any vegetable will do - sweet potato, zucchini, squash, turnip, tomato, celery, mushrooms, onions, or leeks. Cut about a pound of vegetables into a medium dice - about an inch across - or smaller if you're using a dense vegetable, like potato.

2. Sauté the vegetables in a little olive oil or butter, keeping the heat to low and letting the veggie really cook and develop flavor. When not using an aromatic vegetable like leeks, we like to add some onion or garlic as well to develop the flavor.

3. After the vegetables have softened and developed some fragrance and flavor, add about 4 cups of stock and a little wine, cover and simmer. (Even water will do, in a pinch!)

4. Simmer for about an hour or until all the vegetables are soft. Puree the soup in a blender or with an immersion blender. Voilà! You have creamy, easy vegetable soup.

More ideas: Dump in that last handful of pasta you need to use up. Add a few crumbles of ground turkey or beef. Lay cooked strips of chicken breast on top of each bowl. You can also add a little bacon for flavor near the beginning, or you can leave the chunks of vegetables whole. Put in a cup of rice and simmer until done. Use up whatever you have around, but remember that you can still make a very good soup with just a pound or two of leftover vegetables.

A tip from Mark Bittman: To make a creamy vegetable soup: use three parts liquid (broth, stock, water), two parts vegetables (cooked and pureed), and one part dairy (cream, milk, yogurt, etc.) Root vegetables work well for this, but other vegetables can be used. I heartily recommend celeriac, as it adds a creaminess that is difficult to match. Cooking the vegetables in the stock (or other liquid) will help to ensure that you don't lose any flavor.

Related Links
• All Soup Recipes
• Zucchini Garlic Soup
• Creamy Leek and Yogurt Soup
• Mushroom Soup
• "Things I Find in the Refrigerator" Soup

Maja Blanca

2 c cornstarch

3 c coconut milk (kakang gata-see tips)*

1 c evaporated milk

1 c + 2 tbsp white sugar

Latik topping (optional, see recipe below)

Combine cornstarch with coconut milk and evaporated milk. Stir well until cornstarch is dissolved. Strain the mixture into a thick-bottomed, wide pan or casserole, then add sugar.

Cook over low heat, stirring constantly until mixture thickens and becomes almost solid, around 20 minutes.

Pour mixture into a serving dish and smooth the top. If desired, top with the latik, then chill until firm before serving.

For the latik (coconut granules) topping:

1 c coconut milk (kakang gata- see tips)*

In a thick-bottomed, wide pan, heat the coconut milk over low heat, stirring constantly so the bottom does not burn.

Let mixture simmer until the liquid has evaporated and tiny brown granules form (the oil will separate from the granules). Transfer granules to a clean bowl and use as topping for the maja blanca.

Cook’s tips:

*Kakang gata is the first extraction of coconut milk  from squeezed coconut meat. It’s thicker than the second extraction of coconut milk. For this recipe, use the first extraction, or you can also use canned coconut milk.

If using the canned variety, choose the ones labeled coconut cream—this comes from the first extraction. Canned coconut cream is available in the baking section of major supermarkets.

Be sure to use thick-bottom pans so the coconut milk does not burn.

To smooth the top of the maja blanca after you’ve poured it into the serving dish, use an offset spatula.

Here's another version:

3/4 cup whole corn kernels

1/2 cup cornstarch

1/2 cup sugar

2 cups thin coconut milk

4 tablespoons whole corn kernels

coconut oil (from latik recipe) to grease mold pan

Procedure:

Blend the 3/4 cup corn (in a food processor) until puree. Transfer to a saucepan, then add the cornstarch, sugar, coconut milk and 3 tablespoons whole corn kernels. Cook over medium heat until thickened with constant stirring. Top with sweetened latik prepared as follows:

Latik

2 cups thick coconut milk

3 tablespoons sugar

Simmer coconut milk until oil separates from mixture (solid part is the latik). Pour off the excess oil. Use this oil for the mold pan or for other uses. Add sugar to latik and cook further until slightly crisp. Serve on top of Maja Blanca.

Primanti Bros. Sandwich

I heard about this sandwich from the Dinner Party podcast and found a recipe from Washington Post.

Anyone who has spent time in Pittsburgh probably has heard of Primanti Bros. The historic sandwich shop has been making its trademark fried-potatoes-and-coleslaw-topped sandwich since 1933. Now with locations across the city (and a couple in Florida), it's hard to miss.

 

For this recipe we use a spicy capicola ham, stocked in Italian delis such as the Italian Store in Arlington and Vace in Northwest Washington. But don't let that limit you: Nearly any deli meat can be substituted in this great Iron City creation.

MAKE AHEAD: The slaw can be refrigerated for up to 5 days.

8 servings

Ingredients:

For the slaw

1 pound (about half of a medium-size head) green cabbage, shredded or finely chopped (about 6 cups)
1/2 cup sugar
1 to 2 teaspoons kosher salt
1/4 teaspoon celery seed
1/4 cup vegetable oil
1/4 cup apple cider vinegar
Freshly ground black pepper

For the twice-fried potatoes

6 to 8 large (4 to 5 pounds) russet potatoes, washed well
8 cups vegetable oil, for frying
Kosher salt

For the meat and cheese

3 tablespoons unsalted butter
2 pounds spicy, thinly sliced capicola ham
8 thin slices provolone cheese (about 5 ounces)
For assembly
4 vine-ripened tomatoes, cut into 16 thin slices
16 large slices of soft Italian bread (18 ounces total)

Directions:

For the slaw: Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).

Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

For the twice-fried potatoes: Preheat the oven to 200 degrees. Line a few large baking sheets with several layers of paper towels. Fill a large bowl with cold water.

Cut the (unpeeled) potatoes lengthwise into 1/4-inch-thick sticks. Submerge in the cold water. Rinse in subsequent changes of cold water to remove all visible starch, then drain in a colander and spread the potatoes on the paper towels, patting the potatoes dry.

Heat the oil in a large, heavy pot over medium-high heat, until the oil temperature reaches 320 degrees.

Fry the potatoes in 4 batches; each batch will take 2 to 4 minutes. Stir occasionally as they cook, until the fries are soft and cooked through but still pale. Allow enough time for the oil to return to 320 degrees between batches; use an instant-read thermometer to monitor the oil. Use a slotted spatula to transfer the potatoes to the lined baking sheets.

Increase the heat to high (or as needed) so that the temperature of the oil reaches 375 degrees. Preheat the oven to 200 degrees. Refresh the paper towels on the baking sheets as needed.

Cook the fries a second time, working in 4 batches; each batch will take 2 to 3 miinutes, until the fries are crisp and golden brown. Transfer to the lined baking sheets. Immediately season lightly with salt, then place in the oven to keep the fries warm.

For the meat and cheese: Melt the butter in a heavy skillet over medium heat. Have ready a large baking sheet.

Separate the ham slices and add to the skillet, turning them as needed until the slices are warmed through. Transfer the slices to the baking sheet, creating 8 equal portions. Top each with a slice of provolone cheese. Place in the oven (along with the fries) just until the cheese has melted.

For assembly: Place the portions of cheese-topped ham on 8 bread slices. Top with a large handful of the warm fries, then pile about 1/2 cup of the slaw on each portion. Garnish with 2 tomato slices for each portion; use the remaining 8 pieces of bread to finish each sandwich. Serve warm.

Recipe Source:

Adapted from a Primanti Bros. recipe by Washington food writer Scott Reitz.

Braised Brussel Sprouts

Should I try cooking brussel sprouts again?

 1 cup diced good-quality maple-smoked bacon

2 Tbsp finely chopped shallots

1 lb Brussels sprouts, cleaned and thinly sliced

1 Tbsp butter

Juice of ½ lemon (about 1 Tbsp)

2 Tbsp freshly grated Parmesan cheese

Line a small plate with a paper towel. In a medium frying pan on medium heat, cook bacon until lightly crispy, about 5 minutes. (If the meat begins to smoke, reduce heat.) Remove bacon form the pan and drain on the lined plate. Carefully pour off some of the rendered fat, then add shallots and cook for another 2 minutes. Stir in Brussels sprouts and cook for 2 more minutes, then add bacon and butter and toss lightly. Season with salt, black pepper and lemon juice. Remove from heat and stir in Parmesan cheese.

Monggo Guisado

This is perfect for rainy weather.

1 cup dried mung beans
1 tablespoon vegetable or canola oil
1 small onion, chopped
2 garlic cloves, chopped
1/2 cup chopped tomatoes
5 cups water
1-2 tablespoons fish sauce (patis), or salt to taste
1/2 pound shrimp, cleaned with shell or no shell
1 bunch greens, like spinach or kale (optional)

In a large pot over medium-high heat, sauté garlic and onions in oil for about 3 minutes. Add chopped tomatoes and cook until softened, about 5 minutes. Add the mung beans and water. Stir and bring to a boil. Turn heat down to a simmer and cover pot. Cook for about an hour or until mung beans are soft to your liking. Add more water if the stew is too thick. Add shrimp and fish sauce to the pot. You may need to adjust the fish sauce to your taste. Stir and cook for about 10 more minutes, until shrimp is cooked through. Stir in greens right before serving. Serve with steamed rice.

Total Time: 70 minutes
Yield: 6-8 servings