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Banh Mi the Ultimate Sandwich October 12, 2014

 

Banh Mi the Ultimate Sandwich

Banh Mi prep

From my summer home in Charleston…. There is nothing like a Banh Mi Sandwich! There are so many flavors and textures going on between the baguette. There are many ways to make this sandwich, in fact, my friend Andrea Nguyen has written an entire book on the subject! 

For each sandwich:

  • 1 petite baguette roll or part of a longer baguette
  • Mayonnaise (I use Duke’s)
  • Maggi Sauce (available at Hispanic and Asian groceries)
  • Char Su (this is Asian style pork belly) or BBQ chicken, pate’ or slices of rare steak
  • 3 or 4 thin seeded cucumber strips, pickling or English variety preferred
  • 2 or 3 cilantro sprigs, roughly chopped
  • 3 or 4 thin jalapeño pepper slices
  • Bean sprouts
  • Daikon and Carrot Pickle (Do Chua)

Banh Mi 1

  1. Slit the bread lengthwise, and then use a fork to pull out some of the bread, making a trough in both halves. Place the bread halves under the broiler on LOW, but watch carefully!
  2. Generously spread the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. layer the remaining ingredients. I like to start and end with some herbs.

DSC_0220Daikon and Carrot Pickle (Do Cha)

Makes about 3 cups

DSC_0185

Ingredients:

  • 1 large carrot, peeled
  • 1 pound daikons, peeled
  • teaspoon salt
  • 2 teaspoons and 1/2 cup sugar in the raw or grated jaggery
  • 1  1/4 cups distilled white vinegar
  • 1 cup lukewarm water

DSC_0193

Method:

Either cut the carrot and daikon into julienne or use a spiral cutter to cut them. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl.

Drain in a colander and rinse under cold running water, then press gently. Return the carrot and daikon to the bowl.

To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the carrot and daikon. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. It is not traditional, but I like to add some dried red chile flakes too.

DSC_0227

 

The Ultimate Beef Stroganoff From Scratch September 26, 2014

Standard

Plated Stroganoff with roasted veggies

As Fall starts bringing us cooler weather, I start thinking of these hearty dishes from my youth (a very long time ago). My mother made Beef Stroganoff with Cream of Mushroom soup, dried reconstituted onions and anything else processed she could get her hands on. It was the age of processed foods, I really don’t blame her. My great grandmother (who was my true inspiration for cooking and gardening) on the other hand was a “scratch cook,” nothing processed and everything full fat and delicious. She was raised on an Indiana farm and spent her first 60 years there. Then they sold the farm and moved to Glendora, California where I spent almost every weekend with her till I was 14. I never saw her use a recipe and Beef Stroganoff was probably her most exotic meal. I added a few of my personal touches to this, she never used smoked paprika and  I don’t think she ever used buffalo or sherry. She made her noodles from scratch and we would roll them out with the same old rolling pin I use today. This is an easy recipe and you can take out some of the fat by using milk where I used cream and if you really want to you can use low fat sour cream or yogurt…. but I suggest that you try it this way first. It is a “splurge meal.”

Ingredients:

  • About 1 pound of beef, you can use sliced sirloin, ground beef or ground buffalo like I did.
  • 3 Tablespoons olive oil
  • 1 # of crimini mushrooms (baby bella) sliced. Wild mushrooms would be great in this!
  • 3 shallots or 1 sweet onion diced
  • 1/4 cup glace (reduced beef stock (you can make this or buy it. Make it by reducing down 4 cups of beef stock to 1/4 cup)
  • 5 cloves of garlic finely minced
  • 1 Tablespoon Smoked Sweet Paprika
  • 1 stick of butter
  • 1/2 cup of flour
  • 2 cups cream or milk (I used cream)
  • 1/4 cup sherry
  • 1/2 of a nutmeg grated (about a teaspoon)
  • 1 cup sour cream
  • Egg noodles cooked and buttered with 2 tablespoons of butter and 3 TBS fresh minced parsley

Method:

  • In a large saute pan or wok add beef and olive oil and start to brown
  • When the meat starts to brown add the onions & mushrooms till slightly golden
  • Clear a hot spot in the pan and add garlic, stir in
  • Add the glace and paprika then put on a very low simmer.

Strog 1

 

LDEI Pinning and scholarship 019

Make the cream sauce:

  • In a 4 qt sauce pan, melt the butter and then stir in the flour with a whisk
  • Add the cream/milk and heat as it thickens
  • Add the Sherry & Nutmeg and stir again.

cream sauce

 

We are ready for STROGANOFF! Pour the cream sauce into the pan with the beef and mushrooms. Heat till almost bubbling, then add the sour cream and stir till the sauce is all one color. Remove from heat. Serve over the noodles with chopped fresh herbs. Parsley, chervil or thyme all go well with this. I served it with roasted Brussels sprouts and Vidalia onions. This serves 4 we had leftovers for two nights.

Strog stirring in

 

Saffron, Blood Orange, Chicken, Fennel and Herb Salad February 23, 2014

Saffron, Blood Orange, Chicken and Herb Salad
Posted on February 23, 2014 by 

Fennel chicken salad blood orange

You are going to LOVE this. It is so good, full of herbs, honey, saffron and grilled chicken… flavor, flavor and more flavor! the original inspiration came from the fabulous cook book, Jerusalem. I added more herbs and changed the oranges to blood oranges.

This is easy. You can do it with blood oranges, regular oranges or tangerines. The honey, saffron and reduced orange pieces make for a fabulous sauce/dressing. This serves 4 as a side dish or 2 as a meal.

Ingredients:

  • 1/4 cup of your favorite honey
  • 2 blood oranges
  • 1 teaspoon of saffron threads
  • 2 TBS champagne vinegar
  • 1 1/2 cups (or more to cover oranges) water
  • 2 chicken breast halves (boneless/skinless)
  • 1/4 cup olive oil
  • 1 TBS Sumac
  • 2 TBS fresh lemon juice
  • 2 small fennel bulbs sliced thinly
  • 1 cup cilantro leaves
  • 1 cup mint leaves torn
  • 1/2 cup basil leaves chiffonade
  • 1 red chile thinly sliced
  • sea salt and freshly ground pepper to taste

Method:

  • Preheat oven to 400 degrees If using a grill, start it.
  • Trim and top the oranges. Cut one into wedges of 8ths with the skin on, remove the peel and make supremes on the other. Reserve the supremes for the salad.
  • Place the 8ths of orange into a saucepan with the honey, saffron, vinegar and water to cover the orange pieces.
  • Bring to a boil and then simmer for about an hour, till a thick syrup forms.

Blood orange and honey

  • Allow to cool slightly then put into a food processor and process till a thick syrup results. You may need to add a tiny bit more water.

Blood orange and honey food processor

  • Put the chicken on a grill pan or grill and sear till golden and char marks form (2-3 minutes per side, then put in the oven to finish, till interior measures 150 degrees and then remove and allow to cool.

DSC_0049

  • When cool enough, tear apart chicken into bite size pieces, add to a large bowl and then add the herbs, oranges, fennel, chiles, lemon juice and the orange syrup. Toss, add remaining olive oil and season with salt and pepper to taste.

DSC_0052

 

Perfect Vegan Side Dish ~ Celery Salad November 27, 2013

Celery Salad: easy, healthy & vegan

This fresh clean salad is vegan and gluten free. It is easy to make and has some really interesting flavors. I sometimes add pomegranate during the holidays. I love the light crispy fresh salad so much that I make it often. It is best eaten immediately after making.

Here is the very easy recipe:

Celery Salad

1/2 cup fresh lemon juice (I use Meyer because we can get them all year here)

1/3 cup Dijon mustard

5 teaspoons local honey (I use macadamia honey)

2/3 cup extra-virgin olive oil

lots of freshly ground smoked black pepper

a generous pinch of sea salt ( I use applewood smoked salt here)

1 large bunch celery with leaves

2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes

3/4 cup walnuts, toasted, chopped

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Taste and season salad to taste with salt and pepper if needed.

 

Best Lobster Bisque Ever! November 23, 2013

NOV23

The Best Lobster Bisque

Posted on November 23, 2013 by 

Bisque 2

I make this every time we get live lobsters, which is only a few times a year. Over the years I have tweaked this. I always have to buy an extra lobster or two tails to add some meat to the soup. It is the best soup I have ever tasted. While it is rich, a single bowl and some bread make a fine supper with champagne.

Lobster

Lobster Bisque 
Serves 4

Ingredients:

  • 3 1- 2 pound live lobsters

For the stock:

  • Lobster shells
  • 1 onion quartered
  • 2 carrots
  • 2 cups of lobster cooking water
  • Water to cover shells

For the Bisque

  • 3 tablespoons olive oil
  • 1 onion, large dice (I use a sweet onion like Vidalia)
  • 1 large celery stalk, rough chopped
  • 1 large carrot, sliced
  • 12 garlic cloves, peeled
  • 20 grape tomatoes (or one large tomato rough chopped)
  • 2 tablespoons dried tarragon
  • 2 tablespoons dried thyme
  • bay leaves
  • 8-10 whole peppercorns
  • 1/2 cup brandy
  • 1/2 cup dry Sherry (plus more for serving)
  • 4 cups lobster stock
  • 1 small can tomato paste
  • 1 cup whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • Lobster Stock (about 4 cups)
  • Chives and fresh black pepper for serving

Method:

To make stock:

  • Bring large pot of water to boil.
  • Add 1/4 sea salt.
  • Add lobsters head first and boil until cooked through, about 15 minutes. Using tongs, transfer lobsters to large bowl.
  • Reserve 2 cups cooking liquid. Cool lobsters
  • Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.Or you can serve the lobsters and save the shells, reserving extra meat for the bisque.
  • In a clean pot add shells, onion, carrot and reserved cooking liquid. Add enough water to cover the shells with an additional 2″ of water.
  • Cook low and slow for several hours (I have a simmer burner and let it simmer over night), until the stock has reduced to the level of the shells. Strain over a large pot.
  • You can cool and save this in the freezer or refrigerator or use straight away.
  • Discard solids

Bisque:

Bisque beginning

  • Heat olive oil in heavy large pot over high heat.
  • Add onion and next 8 ingredients. Boil until almost all liquid has evaporated, about 4 minutes. *Note, if you are using tails for the meat, put them in with veggies and cook till meat is white, about 4 minutes Use one tail per serving.
  • Add lobster stock
  • Simmer 1 hour.
  • Remove bay leaves
  • Use a stick blender to puree
  • Strain soup through sieve set over a pot, pressing firmly on solids. Whisk tomato paste into soup. Add sherry and cognac.
  • Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate at this point)
  • Add cream to soup and simmer 5 minutes.
  • Dissolve cornstarch in 1 tablespoon water.
  • Add to soup and boil until slightly thickened, about 2 minutes.
  • Ladle soup into bowls and top with a pile of lobster meat, some fresh chives, freshly cracked black pepper and a drizzle of sherry.
 

Quinoa and Corn Chowder from Ecuador April 21, 2013

This fabulous recipe was inspired by the book The Latin Road Home by Jose Garces. The book explores the cuisines of Ecuador, Spain, Cuba and Mexico. This is one of the best cookbooks I have picked up in a while. In this recipe, I used fresh corn, but good frozen corn would work too. I also added some seasonings and chiles to the recipe. I make my own achiote paste, but you can buy it in Hispanic or Asian markets. Quinoa is an amazing chenopod, full of protein and fiber.

Quinoa and Corn Chowder

Crema de Quinoa de Zuleta; Quinoa Chowder with Sweet Corn

Ingredients:

2 cups Canola Oil for frying

2 small russet potatoes, peeled and cut into match sticks or cut on a spiral cutter 

Kosher Salt

2 Tbs unsalted butter

1 Tbs extra virgin olive oil.

½ Spanish onion, finely chopped or TSTE dehydrated shallots reconstituted

6 cloves minced garlic or 2 Tablespoons TSTE Vik’s Garlic Fix 

1 Tbs achiote paste (click here for my recipe)

1 ½ cups quinoa (any color)

Kernels cut from 3 ears of corn or 1 cup of thawed and drained frozen white sweet corn

5 cups chicken or vegetable stock

1 cup heavy cream

2 Tbs minced fresh parsley

4 roasted poblano chiles, seeds and membranes removed, then diced

2 Tbs minced fresh chives (or leave in 1 “ strips)

Sliced Avocado for serving (optional)

Method:

  • Fry the potato strips in 375 degree oil till crispy and drain, season with salt
  • Heat the butter and olive oil in a stockpot over medium heat, cook the onion and garlic till translucent, about 10 minutes.
  • Rinse and strain the quinoa
  • Stir in the achiote paste and cook for another 5 minutes
  • Stir in the quinoa and corn.  And cook, stirring often, till the quinoa is lightly toasted
  • Stir in the roasted poblano chiles

Add the cream and stock and bring to a light boil. Lower the heat to a light simmer,  uncovered till the quinoa is tender and the liquid has reduced by about one quarter, about 45 minutes.

Quinoa and Corn Chowder 2

To serve, fold in the parsley, and top with fried potatoes and chives. Garnish with avocado. This also goes perfectly with the Yuca Cheese Bread and Guava Chile Butter I posted last week.

yuca bread close up

 

Guinness Braised Short Ribs February 16, 2013

short ribs 1
Ecstatic Meaty Velvet…. that is how I describe the end result of this dish. Short ribs are covered with spices and then seared, then the vegetables are caressed by the fire and finally the braising liquid of tomatoes, porcini mushroom broth and Guinness are married to the pot. In go the short ribs and they braise for 2.5 hours while the sauce concentrates as the veggies become succulent. I served them this time over Yukon Gold mashed potatoes with creme fraiche instead of milk. Sometimes I do them over grits. This is the kind of meal that ends with pristinely clean plates, except for those bones which gave up their marrow in the dish.  A sacrifice well appreciated.

Here is how you do it, feel free to exchange out the spices to your personal palate, this is just what works for me. You will need 6-8 meaty English Cut short ribs to feed two. This recipe can be doubled, but when you brown the ribs, do it in batches.

spice blend

Spice Blend: 

1/4 cup of brown sugar or 1/4 cup of Sweet Onion Sugar (or you can do 50/50)

1 Tablespoon Sweet Smoked Paprika (or Hungarian Sweet Paprika)

2 Tablespoons Vik’s Garlic Fix

2 Tablespoons Bloody Mary Seasoning (or good black pepper if you don’t have it, the full bodied flavor is worth seeking out)

1 Tablespoon dry mustard

short ribs veggies en place

Sofrito: 

1 cup of re-hydrated dried shallots, drained or 4 medium leeks chopped (pale white part only)

4 tablespoons of home rendered lard or olive oil

4 carrots chopped into medium sized pieces

3 celery ribs chopped into medium sized pieces

2 bay leaves (4 if using fresh)

10 cloves garlic, chopped

1 cup of dried porcini mushrooms re-hydrated and then strained, reserving liquid

For even more mushroom flavor, add 1/4 cup of kibbled mushrooms

1 440 mil can of guiness

1 28 ounce can of chopped tomatoes with the liquid

Method:

Preheat oven to 375 (I use convection roast setting). Be sure that you will have room for the lidded pot or dutch oven to fit on the rack on the lower third of the oven.

Pat ribs dry and and arrange in a sheet pan.

short ribs seasoned

 

Blend the spice mix and generously coat the ribs with it on all sides. There will be some leftover, reserve it.

Heat the lard or oil in a large deep pan or dutch oven. Brown the ribs taking care not to crowd them, do them in batches if your pan is not large enough. This should take about 1 minute per side.

short ribs browning

Transfer meat back to the sheet pan and ad the shallots, carrots, celery and bay leaves to the pot and cook over moderate low heat, stirring occasionally until vegetables begin to soften (about 3 minutes), clear a hot spot and add garlic. Cook for 1 more minute. Stir in mushrooms.

Add broth, beer and tomatoes with their juice, then add the ribs and any remaining spices and spoon the sauce over the ribs. Bring to a boil uncovered

short ribs ready for oven

Cover and place in the oven and braise for 2.5 hours, checking after about 1.5 hours to see if more liquid is needed, if so add beer, stock or water.

short ribs in oven

Remove from oven and allow to rest for about 10 minutes. Serve over mashed potatoes, grits or polenta. Click here for the perfect grits/polenta recipe.

short ribs close up

I doubt that there will be any meat left, but if there is it makes amazing tacos. Any veggies/sauce left are great for a soup, just add more liquid and puree.

If you liked this, you might also enjoy Smoked and Braised Pork Shoulder Latin Style.

 

 
Alex Vickery

globetrotter, multimedia journalist, social media strategist

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