tag:blogger.com,1999:blog-63446684728581501272024-03-14T14:42:16.744-04:00foodies & friendsbecause without awesome food & friends...what's the point?norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-6344668472858150127.post-49934368698827388282010-11-23T09:45:00.002-05:002010-11-23T09:53:09.337-05:00Camarão na Moranga and HalloweenYes....I'm quite aware that Thanksgiving is pending....but if you follow my posting history as of late, you'll see that I am rather sporadic and tardy anymore. Life is full, and the demands are great...which means many things are languishing. I would rather write than work, but somehow my employers see this as poor prioritizing. As I have grown addicted to their money they deposit into my account each week, I have set aside the more important things.<br />
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Like babbling on about food.<br />
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So...after my Brazilian adventures, I was back home, and enjoying all that Autumn in NJ had to offer. To us, this means festivals and food. I started with Oktoberfest in Smithville, where we drank beer, and I got to buy more of the best Oils & Vinegars in the world for the money from my friend Jackie. I say this because it's entirely true, and has nothing to do with this commercial she filmed:<br />
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You can purchase this fine product at <a href="http://www.city2shoregourmet.com/">City 2 Shore Gourmet</a>, by the way.<br />
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Next, we attended the Columbus Parade and Italian Fest in Seaside Heights...lots of food and fun every year....but first, a stop at Battleview Orchards for cider....and what do my wondering eyes perceive, but a bin of pumpkins. Not carving pumpkins....but the ones I had in Brazil! They are known here as Long Island Cheese Pumpkins or Moschata Squash...and I had to have one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFcqwWdMv7Ja_ropD6T_wG7-uhT0TG-QOX610HYEkLSEC3Mm5adR1iI16GQ0iKa8HtdY-s9IiMs99xgoGLr1SGClhy0LiyITlmc544LnUqNQdJAr0HkhdPxZGHNrXKZHXvLhuS8Xv2yjj/s1600/DSC01846.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFcqwWdMv7Ja_ropD6T_wG7-uhT0TG-QOX610HYEkLSEC3Mm5adR1iI16GQ0iKa8HtdY-s9IiMs99xgoGLr1SGClhy0LiyITlmc544LnUqNQdJAr0HkhdPxZGHNrXKZHXvLhuS8Xv2yjj/s200/DSC01846.JPG" width="200" /></a>So it sat on my kitchen counter for 3 weeks, whilst I pondered how to make my very own twist on Camarão na Moranga. During this time, my friend and fellow foodie Rebecca dropped very subtle hints that she should be present for that dinner:<br />
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Week 1: "My what a beautiful gourd you have"<br />
Week 2: "So.....did you make that Pumpkin without me?" <br />
Week 3: "I'd love to be invited for dinner that night, why don't you ask me, and soon?"<br />
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Hence, I listened to the little voices I often hear, and had her over....Marissa gave me the idea on how to make it shiny like I remembered it, I loaded it with more veggies than the original, changed the ingredients to make it low-fat, and served it on brown rice. It was, by all accounts, better than in Brazil....and I will provide you the recipe now:<br />
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<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in;"><b><span style="font-size: 16pt;">Camarão na Moranga</span></b></div><ul type="disc"><li class="MsoNormal" style="line-height: normal;">1 cheese pumpkin, medium (for a switch, use a large acorn squash or two)</li>
<li class="MsoNormal" style="line-height: normal;">2 tablespoons oil</li>
<li class="MsoNormal" style="line-height: normal;">2 cups medium-size cleaned shrimp</li>
<li class="MsoNormal" style="line-height: normal;">1 ½ cups onions, chopped</li>
<li class="MsoNormal" style="line-height: normal;">1 ½ cups red peppers, chopped</li>
<li class="MsoNormal" style="line-height: normal;">1 ½ cups bok choy, chopped</li>
<li class="MsoNormal" style="line-height: normal;">4 cloves diced garlic</li>
<li class="MsoNormal" style="line-height: normal;">½ cup chopped cilantro</li>
<li class="MsoNormal" style="line-height: normal;">2 teaspoon curry powder (or to your taste)</li>
<li class="MsoNormal" style="line-height: normal;">2 teaspoons Wondra flour</li>
<li class="MsoNormal" style="line-height: normal;">1 tablespoon tomato paste</li>
<li class="MsoNormal" style="line-height: normal;">1 ½ cups fat-free half & half</li>
<li class="MsoNormal" style="line-height: normal;">1 cup low-fat coconut milk</li>
<li class="MsoNormal" style="line-height: normal;">¼ cup reduced shrimp broth</li>
<li class="MsoNormal" style="line-height: normal;">8 oz fat-free cream cheese, softened</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqwWIkr3wZI1-xRcAtt3XxJC0fVYIlnoRq1zzfmVYT3pthSh3-I7p-mhv2xGT9bBoEjHkSGjAlhbUdNtNiSmTi-aVACZMEA850tjEahbK1mJMiIe9UwgQM1IHEME1c1W2lwyWhYFyHxoj/s1600/DSC01848.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqwWIkr3wZI1-xRcAtt3XxJC0fVYIlnoRq1zzfmVYT3pthSh3-I7p-mhv2xGT9bBoEjHkSGjAlhbUdNtNiSmTi-aVACZMEA850tjEahbK1mJMiIe9UwgQM1IHEME1c1W2lwyWhYFyHxoj/s200/DSC01848.JPG" width="200" /></a></div><ol start="1" type="1"><li class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">Cut off and discard the top of the squash, remove all seeds and stringy fibers and rub the outside surface with 2 tablespoons oil. Bake 1 hour at 250. </li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">While the squash is baking, clean the shrimp, and use the shells to make a broth reduction of ¼ cup. </li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">In a saucepan heat olive oil, and sauté onion until transparent. Add bell peppers and bok choy and cook until vegetables are soft. Add the garlic, tomato paste, cilantro and curry powder, and sauté until fragrant. Add the Wondra to thicken, and turn off heat.</li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">When the squash is about done, add the half & half, coconut milk and broth to the veggie mixture. Stir over low heat until thickened. Add the cream cheese in bits and continue to stir over low heat until the cheese is melted. </li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">Add the Shrimp to the mixture, and turn the heat off. Pour the mixture into the hot squash. Put the lid back on it.</li>
<li class="MsoNormal" style="line-height: normal;">Place the squash in the oven again, and bake at 350 for 20 minutes. 5. When ready, place the whole pumpkin on a serving dish on the table. Serve by scooping the shrimp mixture out, making sure to bring chunks of soft pumpkin with it! Serve over brown rice.</li>
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN5Ek3lidiXZfinMIIs8o-6iSoF2wYrAUsjjSyg3M08S5DgBgN9FOx53fdGo6SOuf1bSexmPhG_frdGnf0GD4h6Rc9bsbQRPl_inZxCmUTWt04ZVS6KXWJGKqDaJusTd8_J4FLK3Lkhgy/s1600/DSC00915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN5Ek3lidiXZfinMIIs8o-6iSoF2wYrAUsjjSyg3M08S5DgBgN9FOx53fdGo6SOuf1bSexmPhG_frdGnf0GD4h6Rc9bsbQRPl_inZxCmUTWt04ZVS6KXWJGKqDaJusTd8_J4FLK3Lkhgy/s200/DSC00915.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32XbLHKRP3vBAKM5RPnrC4zytWu585bjewOichw2eDeKi9AYpCLklwVx4TRJe2IJhA1nzFocuGLfA-tOPlnmnKhVkfFso5d2DmJlUVkwZuAK4sff8F-9wE0RtR9cqcbUwzSbCL342m1qN/s1600/DSC00874.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32XbLHKRP3vBAKM5RPnrC4zytWu585bjewOichw2eDeKi9AYpCLklwVx4TRJe2IJhA1nzFocuGLfA-tOPlnmnKhVkfFso5d2DmJlUVkwZuAK4sff8F-9wE0RtR9cqcbUwzSbCL342m1qN/s200/DSC00874.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExYg3DrPehYKvOltZx8oyI7rFFHAKJ2a6CSEPbiUZULEWZtgy3_22OL5FOXJzDtsMv4-Lhc_jRlvGd-qGrn3S9Y4qV0lfBM9SlU5qX3RsunmNBRYV_KFD81DsBOyzb4QkP8Sl5nka-Dfc/s1600/DSC00798.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExYg3DrPehYKvOltZx8oyI7rFFHAKJ2a6CSEPbiUZULEWZtgy3_22OL5FOXJzDtsMv4-Lhc_jRlvGd-qGrn3S9Y4qV0lfBM9SlU5qX3RsunmNBRYV_KFD81DsBOyzb4QkP8Sl5nka-Dfc/s200/DSC00798.JPG" width="200" /></a>So....there we were in the mountains of the Ibitipoca Nature Reserve...having just spent a day of hiking, drinking wine, and watching the most beautiful sunset. Nato brings us to a beautiful Pousada (Bed & Breakfast) that he knows of there for a great breakfast....<br />
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A sane person would have asked what it was before trying it...but this is me we we're talking about. It was pretty tasty and refreshing! I wasn't really sure what it was, however. Interestingly enough, it was a juice made from pineapple, ginger....and collard greens.<br />
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This is why I love to travel....so many things you get to experience, as I don't think Snapple will be coming out with this one any time soon.<br />
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</script>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-27467359164569465512010-09-29T13:34:00.006-04:002010-09-29T13:59:14.035-04:00Healthy Eating in BrazilThe first thing I learned in Brazil was that you could find good food anywhere...just don't let your bad grasp of Portuguese indicate you'll find a crappy luncheonette just next store to a primo one.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXaICj-RjIe_sSJkYylVv2mVNjdrdo0hbGcp1Uz_jQfHbF5oMeZViaVRnFUtuIF3WHyMoCf_43J1qocgPcPHMh4Hbw1OdyzHUmpa9mGxCd1WFJQGTNFTqVAsQBv_FYa2IAM4eXAxRHBgW/s1600/DSC00695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXaICj-RjIe_sSJkYylVv2mVNjdrdo0hbGcp1Uz_jQfHbF5oMeZViaVRnFUtuIF3WHyMoCf_43J1qocgPcPHMh4Hbw1OdyzHUmpa9mGxCd1WFJQGTNFTqVAsQBv_FYa2IAM4eXAxRHBgW/s320/DSC00695.JPG" width="320" /></a></div><br />
I giggled while taking this picture....until the owner came over, and badgered me as to why, if I really was a tourist, I would take pictures of a commercial property instead of something beautiful...he insisted I was casing the joint.<br />
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So....in the United States, we focus and fret about our waistlines, and arteries, and just how many grams of fat and how many calories we eat....and yet, studies tell us that we are still growing heavier. I don't need a study to tell me that, a day at the beach is confirmation enough...and while I appreciate having a good sense of self-esteem, I will offer that at 300 lbs, it's time to trade that bikini in for a one-piece.....but as usual, I digress. My point is that I noticed the Brazilian people are all relatively thin, and live to old ages....so they must eat lettuce all day, right?<br />
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Wrong. In fact, besides all the beer being consumed all day long, their diet consists of a lot of meat and cheese. And I'm not talking lean meat...I'm talking organs, fat, skin and everything else along with it. My observation is that they all walk more than we do, and are more active, and watch very little television...which appears to offset all the good eating.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuGBzFu6utEhIWba5BPW1Nc9H36ZHs80t2bAA5Bqq4_IwYqtj90ZKV_umQo3ZPRyXldfxjzv1shU59fpJFu2sprWxqQgnUAjOEVmKoVpKGD7lNLr7G9JM3qgYya_lu72sOdY6VdmbU75P/s1600/DSC00357.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuGBzFu6utEhIWba5BPW1Nc9H36ZHs80t2bAA5Bqq4_IwYqtj90ZKV_umQo3ZPRyXldfxjzv1shU59fpJFu2sprWxqQgnUAjOEVmKoVpKGD7lNLr7G9JM3qgYya_lu72sOdY6VdmbU75P/s200/DSC00357.JPG" width="200" /></a></div>This place, for example, is so popular that they had to expand to double their size to a half a city block in the last 2 years. It was packed when I was there, and people were chatting and enjoying the food and drink. Which consisted of only 2 items. Pork Rinds, and Beer. That's <i><u>all</u></i> they sell. The beer, as I have mentioned, is ice cold in coolers that monitor temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61PYdAU1qaJc7CGSE8kkc3AlrmyDndt-h-A1MtqjjgQytzxBgJ-CW4CtGzicAflQMGiEqr82JvPZ54upUQnl0GgYpltbVdE2E5ixZh9RWLxVDGv9WmuZqMfv8AWqTmzltUb6XhnRXwQ3R/s1600/DSC00358.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61PYdAU1qaJc7CGSE8kkc3AlrmyDndt-h-A1MtqjjgQytzxBgJ-CW4CtGzicAflQMGiEqr82JvPZ54upUQnl0GgYpltbVdE2E5ixZh9RWLxVDGv9WmuZqMfv8AWqTmzltUb6XhnRXwQ3R/s320/DSC00358.JPG" width="320" /></a>The rinds come 3 styles that you never see in the USA...all with varying levels of meat attached, all crispy, and all incredibly tasty...Diane, who would never eat a pork rind here, couldn't get enough of them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlRfCr8YrXZYZTUnFPL9jB_NR4V3_cn1Sqq5J6VGUtktCVqGwvZrMWaEDZt1EuZd2zp40W-vVIybSvl7WBf0K5IfusqBKaXDJR7AUITOFrC-FGkbOcxbrzXiCUw7Zzd55e-5mDvMESh89/s1600/DSC00356.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlRfCr8YrXZYZTUnFPL9jB_NR4V3_cn1Sqq5J6VGUtktCVqGwvZrMWaEDZt1EuZd2zp40W-vVIybSvl7WBf0K5IfusqBKaXDJR7AUITOFrC-FGkbOcxbrzXiCUw7Zzd55e-5mDvMESh89/s200/DSC00356.JPG" width="200" /></a></div>Another day, we dined at the restaurant of a friend of the family's. The nice part of travelling with well-connected friends? You don't eat with the crowds...you get to eat in the owners private balcony table, upstairs off his office.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPecU6KR0lWen9nq4YBH0iStVmJQTJwn-ocSglsicYY2Vi9uzi3s_1qVgOtcJt1uslQbIqCcARgH5Ewzh3oCNjh6bctyhufwlZ8Q27ih-flwicJTuEjE59nT-xwNAyPKL93ppEapEYdwM/s1600/DSC00620.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPecU6KR0lWen9nq4YBH0iStVmJQTJwn-ocSglsicYY2Vi9uzi3s_1qVgOtcJt1uslQbIqCcARgH5Ewzh3oCNjh6bctyhufwlZ8Q27ih-flwicJTuEjE59nT-xwNAyPKL93ppEapEYdwM/s200/DSC00620.JPG" width="200" /></a></div>Traditional Brazilian food excites me, and other foodies...but would frighten a vegetarian. On this plate, clockwise starting at the bottom, is steak, okra, chicken hearts, another of those pork rinds covering some other meat, a type of tabbouleh, chicken gizzards, roast pork, and finally feijoada.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWkWiszoWNEvSnXbA0vGmf0LBiG1-CWKHGOtYE-1Uc8qvwU_AU5NQvuD59PsNNQnV8AdxMUixSJlQXD1r3Z6boFOOSArP4o82wG2PuZEMktAjVE6RF6zwDEveUR86oNP4g_MRQCY5Y6sO/s1600/DSC01253.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWkWiszoWNEvSnXbA0vGmf0LBiG1-CWKHGOtYE-1Uc8qvwU_AU5NQvuD59PsNNQnV8AdxMUixSJlQXD1r3Z6boFOOSArP4o82wG2PuZEMktAjVE6RF6zwDEveUR86oNP4g_MRQCY5Y6sO/s200/DSC01253.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZjVQ0G3OqZ0ucd1-FbN1sKdg_kmYDNJChSSEmnsc1iiBpQaqZA2LlA-vffHF0d9OkAPJZsehs91uBkiWWnktWhSSXDyudn84TG6Qq70G9VWsLvZE0UjHcMwWTumM9CICfb-nEUVm88vJ/s1600/DSC01256.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZjVQ0G3OqZ0ucd1-FbN1sKdg_kmYDNJChSSEmnsc1iiBpQaqZA2LlA-vffHF0d9OkAPJZsehs91uBkiWWnktWhSSXDyudn84TG6Qq70G9VWsLvZE0UjHcMwWTumM9CICfb-nEUVm88vJ/s200/DSC01256.JPG" width="200" /></a>Feijoada is the Brazilian national dish, and is prepared with <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Black_turtle_bean" title="Black turtle bean">black turtle beans</a>, with a variety of salted pork and beef products, such as salted pork trimmings (ears, tail, feet), bacon, smoked pork ribs, at least two types of smoked sausage and jerked beef (loin and tongue). This stew is prepared over slow fire in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew. On the left, you'll see another rendition at our host's farm, where the bulk of the meat has been removed from the stew and arranged on a plate.<br />
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Brazil offers many other culinary delights besides the meat orgy.....but I'll share them another day. At the moment, believe it or not, I'm craving chicken hearts and gizzards. Yes....they were that good....simmered long and slow with spices, and so tender they would melt in your mouth. If you are reading this and saying 'ewwww"......than you're just not a real foodie!norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-34002943887308677522010-09-23T21:27:00.004-04:002010-09-23T21:38:51.394-04:00Rice and Shrimp with Octopus (Brasil...Day 5)<div style="font-family: Verdana,sans-serif;">From my last post, you likely saw that we had an incredible 2nd day in Rio. I intentionally neglected to elaborate on USAir's bumbling of our flight, beginning with departing Philly 5 hours late, with the bon voyage being "you'll likely miss your connecting flight, and if so, we can connect you to Rio in 4 days. But there's no guarantee. If we cannot, you are entitled to a refund." Makes you just want to fly. Luckily, we actually made our connection because 50 other people missed their connection....but, we had no clothes the first 2 days in Rio as the luggage was 'missing'....</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">...oh yeah. I neglected because there was no <i>FOOD</i> in that story.</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfcGyD0mRyYAZG9AL85pPUW3ZUV6UJvX7P58a_G0HF95zvhrimLgvFo93-b19nxGDyD8HD-85-81PRZXwQY56-nEhlBcMKx-rT-zNAY9rWCE8YszU2FjXISX-bu8K1Nf-fmsY-8wHDHxe/s1600/DSC00181.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfcGyD0mRyYAZG9AL85pPUW3ZUV6UJvX7P58a_G0HF95zvhrimLgvFo93-b19nxGDyD8HD-85-81PRZXwQY56-nEhlBcMKx-rT-zNAY9rWCE8YszU2FjXISX-bu8K1Nf-fmsY-8wHDHxe/s200/DSC00181.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1JKDUFmqQ4dUgN44aFzaqsE0nwT1w10TwuEwkOY-t0L4G6Ufz2BsVuIwdho2r-3PPtSlfiDouunYxxJjSuhRleoiy3uyJdDYzfWtgHqCKhArq5MBuCML5Gb6k-wnDmjulx31OvvSST7k/s1600/DSC00222.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1JKDUFmqQ4dUgN44aFzaqsE0nwT1w10TwuEwkOY-t0L4G6Ufz2BsVuIwdho2r-3PPtSlfiDouunYxxJjSuhRleoiy3uyJdDYzfWtgHqCKhArq5MBuCML5Gb6k-wnDmjulx31OvvSST7k/s200/DSC00222.JPG" width="200" /></a> Anyhow...after 3 great days there...off to Ana (Carmen's sister) & Zehzeh's beach house in <a href="http://en.wikipedia.org/wiki/Arma%C3%A7%C3%A3o_dos_B%C3%BAzios">Buzios</a>, made famous by <a href="http://en.wikipedia.org/wiki/Brigitte_Bardot">Brigette Bardot</a>, for 4 more days of beach, beer, meals & naps. My biggest thrill? Cooking on my third continent and second hemisphere. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGmSlP4-rLBcltyi-RV4yM9inAAAQTMFTZfUqR2G3fAwuh-qe83Z7FWREbX1M4-OS86bVGKN-QVLTIxhILKCUNUa-dhdDiTV4-r25aM1Q48AiAR3dOLQqFPs-FzCsXQNUs8l53nrOiowYL/s1600/DSC00257.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGmSlP4-rLBcltyi-RV4yM9inAAAQTMFTZfUqR2G3fAwuh-qe83Z7FWREbX1M4-OS86bVGKN-QVLTIxhILKCUNUa-dhdDiTV4-r25aM1Q48AiAR3dOLQqFPs-FzCsXQNUs8l53nrOiowYL/s200/DSC00257.JPG" width="200" /></a></div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuW4gKHr9Xu7ix2th_7sRtyJ4qRP74CbuXPzEmVvkb8Py6p6gYV67_2IQPwJK9T9LRjvMFPD2yNpPShYvk2tdwCOeism3CvNN86qONwZFOZb9vBp3c1XhHWFO9aAugqrxQItuUPNZEKZk/s1600/DSC00251.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuW4gKHr9Xu7ix2th_7sRtyJ4qRP74CbuXPzEmVvkb8Py6p6gYV67_2IQPwJK9T9LRjvMFPD2yNpPShYvk2tdwCOeism3CvNN86qONwZFOZb9vBp3c1XhHWFO9aAugqrxQItuUPNZEKZk/s200/DSC00251.JPG" width="200" /></a></div><div style="font-family: Verdana,sans-serif;">Although only approaching Spring in August and a cold snap in the 70's, the beach was still filled with hot babes, and we left our mark upon it.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Here in Buzios, we took advantage of Ana & Zehzeh's kitchen to prepare a few meals. Carmen's mother, Dona Leda, made this simple yet utterly savory dish of<span class="short_text" id="result_box"><span title=""> Arroz de Polvo com Camarão...or, Rice and Shrimp with Octopus. </span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif;"><u><b><span class="short_text" id="result_box"><span title="">Arroz com Camarão</span></span></b></u></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhyX-nuso0Lj2SMmEclDYEHWemGCGWacCPeSEWXWi725UimJ8YuaJdgFkWH0THMWREJmYi7pI8xT3bs0vY0H6RLrkzRE3pUsRaumjWg72NHpzic5U7MM8xo_2gOIgQp3OcyR8PGymQd_O/s1600/DSC00217.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhyX-nuso0Lj2SMmEclDYEHWemGCGWacCPeSEWXWi725UimJ8YuaJdgFkWH0THMWREJmYi7pI8xT3bs0vY0H6RLrkzRE3pUsRaumjWg72NHpzic5U7MM8xo_2gOIgQp3OcyR8PGymQd_O/s200/DSC00217.JPG" width="200" /></a><span class="short_text" id="result_box"><span title="">2lbs shrimp</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">2 cups rice (brown, wild, or white if you must)</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">2 lbs broccoli (or broccoli heads)</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title=""><br />
</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">- Remove heads/shells from shrimp, make a stock.</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">- </span></span><span class="short_text" id="result_box"><span title="">Prepare rice as normal, i</span></span><span class="short_text" id="result_box"><span title="">ncorporate stock into rice</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">- Saute broc, add shrimp at END to keep from overcooking</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">- Combine</span></span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><u><b><span class="short_text" id="result_box"><span title="">Polvo </span></span></b></u></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3WBGlnYueUQNCjPANny0gzOPKKiJnzQtFkWFq0uO6hyDDThUNsOLAIDan9zm1YePMauguGE4-LidytXBoHi-KPlt0erFOgR5qPb9kfXB2LcPrA3PVrN_dGEnT29vWT5cFjRtHjihc_WG/s1600/DSC00216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3WBGlnYueUQNCjPANny0gzOPKKiJnzQtFkWFq0uO6hyDDThUNsOLAIDan9zm1YePMauguGE4-LidytXBoHi-KPlt0erFOgR5qPb9kfXB2LcPrA3PVrN_dGEnT29vWT5cFjRtHjihc_WG/s200/DSC00216.JPG" width="200" /></a><span class="short_text" id="result_box"><span title="">1 freaking big Octopus, purchased from the local dock</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">3 Red Peppers</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">2 Large onions</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">- Dice and sautee the onions and peppers in oil until brown and velvety</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">- Add to a pressure cooker with cut-up octopus, some water, and boil for 5 minutes</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box"><span title="">- Turn off, let sit for 2 hours</span></span></div><div style="font-family: Verdana,sans-serif;"><br />
<span class="short_text" id="result_box"><span title="">Unbelievably too good to describe! I told Dona Leda that I wished to cook for them the next day, and did so, making my Thai Garlic Seafood Stew...recipe when I next make it again.</span></span></div><script type="text/javascript">
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</script>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-84229791138503362882010-09-21T09:00:00.006-04:002010-09-21T15:24:55.140-04:00Return of the Foodie...Tales of Brasil<div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
Okay, so once upon a time I wrote a food blog. Then, as usual, summer hit, and the beach, kayak, and cycle beckoned.
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Okay, so once upon a time I wrote a food blog. Then, as usual, summer hit, and the beach, kayak, and cycle beckoned.But tomorrow is the beginning of fall, and that means back to my old pursuits. Like writing about food. Luckily, I have a few things I could write about, as the summer didn't mean an end to EATING....as the extra 10 lbs I'm carrying can certainly attest to.<br />
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The source of most of that weight comes from nearly 3 weeks in Brasil, where we traveled with our friends Dan & Carmen. Carmen is Brasilian, and her family is all still there, so the trip was a much more realistic experience than a tourist would get. I learned things that I might have missed otherwise...such as the the national pastime is apparently eating & drinking beer. Beer at near 32 degrees of chilly pleasure. Caipirinha's made fresh all the time. With naps thrown in for good measure. Seriously....I want to retire there. Any country that serves soup with a shot of cachaca as a chaser is my kind of country (more on this sugarcane version of white-lightning later).<br />
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So...the second day we are in Brasil, we meet Carmen's brother Renato's good friend Keike, who take us on a walking tour of a street market in Rio. A walking tour appears to require a stop ever 2 blocks for refreshing bitter cold beer...I have NEVER been a beer drinker, but I have to tell you, I drank more beer on this trip than my entire life. It was just that good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4PHbhvO3nwMe3qmQaP_Uei_2ryqpDcAw4e0HG6SHEA8JtSbq9Ma5JEN5J-I_65KbBBGrh-ENpR8Mdpo0NY7tm1nTpXXnfLETHV-7w1jlDhIbs9F3raWbpgobOvU2pGLT5kSzm_rJgz1c/s1600/ct.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4PHbhvO3nwMe3qmQaP_Uei_2ryqpDcAw4e0HG6SHEA8JtSbq9Ma5JEN5J-I_65KbBBGrh-ENpR8Mdpo0NY7tm1nTpXXnfLETHV-7w1jlDhIbs9F3raWbpgobOvU2pGLT5kSzm_rJgz1c/s200/ct.jpg" width="189" /></a>So...keeping in mind we already had 2 big meals that day, Keike invites us for a "small gathering" to "snack" with a chef friend of his at a local restaurant where another chef was serving a version of one of this chefs dishes. Unknown to me at the time, his chef friend turns out to be none other than <a href="http://en.wikipedia.org/wiki/Claude_Troisgros" style="font-weight: bold;">Claude Troisgros</a>, a rather famous personality in Brazil from a VERY famous family, with TV credits as well as 3 restaurants. So....the 20 of us end up at a very long table, and the "snacks" begin. Starting with beer, and punctuated by beer. Many types of beer. All at nearly 32 degrees.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7AMwFNqte0MlvR3pQIbFkzW1nvwxZSNRuqjUh5EwTD9YtZkyAEeFd5bzTqNkhdx6H0Kfos-NXcsacVrvYh-3cRiKo1JYfCwL19itqK5SYkdd9jMK8fdiiN6cyIiNq0Uo32LQdtsmSELT/s1600/DSC00044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7AMwFNqte0MlvR3pQIbFkzW1nvwxZSNRuqjUh5EwTD9YtZkyAEeFd5bzTqNkhdx6H0Kfos-NXcsacVrvYh-3cRiKo1JYfCwL19itqK5SYkdd9jMK8fdiiN6cyIiNq0Uo32LQdtsmSELT/s200/DSC00044.JPG" width="200" /></a>The first snack was dishes of some type of roasted veggie that looked like a green eggplant...but was slightly bitter, and served with peppercorns and balls of fresh soft goat cheese. Apparently, you took a piece of crusty bread (there was NO bad bread in the entire country), put on the veggie and cheese, and consumed. I wasn't familiar with this, so I had about 10 pieces to make sure I was eating it correctly. Indescribable.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWunz3EHJ0KlwdbJ4WRNuVqIx79r9voQqkFb-rpe5Kk-zVbUeCGmV601NXqGGxsZTrtNYF3Y1jMlePCZcpseY3L0PMkuGFG61yk9Z-zuJw5VdDWT729q2g3Jx0J0V4XGc1zbuqkmFuYc6/s1600/DSC00045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWunz3EHJ0KlwdbJ4WRNuVqIx79r9voQqkFb-rpe5Kk-zVbUeCGmV601NXqGGxsZTrtNYF3Y1jMlePCZcpseY3L0PMkuGFG61yk9Z-zuJw5VdDWT729q2g3Jx0J0V4XGc1zbuqkmFuYc6/s200/DSC00045.JPG" width="200" /></a></div><br />
<br />
<br />
Then we had some more beer.<br />
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLoEiNmW19CzKBXNpgQ83enfgy731oNipcDke0VcUGVDPP1sZn1UaEO4Evg5mpeMry8qcq4i2mDZlACrkERpTnJbk0lf-0IoKu42Nl1CFsNhKdmqNW7djQUTsla9LqPjdmxHreZwtmBjK/s1600/DSC00046.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLoEiNmW19CzKBXNpgQ83enfgy731oNipcDke0VcUGVDPP1sZn1UaEO4Evg5mpeMry8qcq4i2mDZlACrkERpTnJbk0lf-0IoKu42Nl1CFsNhKdmqNW7djQUTsla9LqPjdmxHreZwtmBjK/s200/DSC00046.JPG" width="200" /></a>The next snack to appear was crispy feijoada balls, made with black beans, collards, and spices. They were gone in a jiffy. This was followed by bacalhau balls. These salt codfish balls were unbelievably succulent, savory, and covered in some truffle-oil. There were big plates of them, which also disappeared quickly....but this time I managed to grab this shot of one before I consumed the last of it....</div><div style="font-family: Verdana,sans-serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNWQla84v1LRcJRiJHKPDRuqgWOSZ-Gf6oTH4Bl1z-chrE9hXswy3FXiEOxyntjuhn98CKRZwdlvJ4KNzaFJayvArFJxnLt-sl889hG94TvSxz9ahjrCMzmYRjxdyQqn2gPFmYWFxmqZr/s1600/DSC00048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNWQla84v1LRcJRiJHKPDRuqgWOSZ-Gf6oTH4Bl1z-chrE9hXswy3FXiEOxyntjuhn98CKRZwdlvJ4KNzaFJayvArFJxnLt-sl889hG94TvSxz9ahjrCMzmYRjxdyQqn2gPFmYWFxmqZr/s200/DSC00048.JPG" width="200" /></a></div><br />
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Did I mention beer?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSLr1hr6NGdhMqKLREyz6m6XAKCOwQxOGA1hpKlbvlV9zyyk5ni27_zMzCONbF2HHgSD_uTJp5VXNrETS-ivsQ7K8hqOnJYXahR_9DZVP6dCq7mRm6ni15c8knz4o5WYm9JxL3k2W6h0a/s1600/DSC00047.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSLr1hr6NGdhMqKLREyz6m6XAKCOwQxOGA1hpKlbvlV9zyyk5ni27_zMzCONbF2HHgSD_uTJp5VXNrETS-ivsQ7K8hqOnJYXahR_9DZVP6dCq7mRm6ni15c8knz4o5WYm9JxL3k2W6h0a/s200/DSC00047.JPG" width="200" /></a></div><br />
Next came the dishes of fried cheese. It was a semi-dry farmers cheese...fried golden brown. getting a bit full, I only had about a half-pound of these. I was beginning to fear how many course of snacks were coming. So I had a beer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrQmholVDReBqRQn8lnkaGb0qgwRCt7-dxz3DDLSihp2YqPVWxGgcRxihx4q82Pr1c3eFmQVKTibBxbucp_aBW-gBIZvTPF-3_HNAeVbV4DudHys5cnAGUFBSPZ2XZWxRvtQVsQjFvnqY/s1600/DSC00051.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrQmholVDReBqRQn8lnkaGb0qgwRCt7-dxz3DDLSihp2YqPVWxGgcRxihx4q82Pr1c3eFmQVKTibBxbucp_aBW-gBIZvTPF-3_HNAeVbV4DudHys5cnAGUFBSPZ2XZWxRvtQVsQjFvnqY/s200/DSC00051.JPG" width="200" /></a>Then came this big pumpkin serving bowls, along with bowls of rice and a type of corn meal. I began to realize at this point that I was in over my head...and wondered what was in the pumpkin bowls. Well...they weren't bowls, they were actual pumpkins...filled with shrimp, cream, cheese, cilantro, and baked....you would scoop out the ingredients along with the soft pumpkin, and serve it with the rice and corn meal. It was so good, I had thirds. I thought I was safe, as surely this was the <span style="font-style: italic;">main</span> and last snack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_BeR3FGTq_vepV3Z20xC6RogOZtepLhsEjFsYyoHph4941J6Cw_oPM6QMyFl-pOICxQATSCTQdAQg9DAkn6WbtYpVjqlxVMkW2MPwnTPUoaieRdeKrCGr0exM4SSmRQmoWoxVN7xMgo2/s1600/DSC00052.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_BeR3FGTq_vepV3Z20xC6RogOZtepLhsEjFsYyoHph4941J6Cw_oPM6QMyFl-pOICxQATSCTQdAQg9DAkn6WbtYpVjqlxVMkW2MPwnTPUoaieRdeKrCGr0exM4SSmRQmoWoxVN7xMgo2/s200/DSC00052.JPG" width="200" /></a></div><br />
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Of course, wrong again. Before it was even off the table, out came ribs in some awesome sauce, with another fried vegetable. And beer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTtQu06zzaABnJ1SB063YYXzKnk7JM9HMKyP9ZVTaF87hmIXBb-LcbUguEOQYOUbO6gUH-fyLFAvV0sKRf2oDwE3hEVgN7FwoX0QC7mTeXZ0nAKHKzICTFSIPDHD4SyoE_Oc2KWsPr8mJ/s1600/DSC00053.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTtQu06zzaABnJ1SB063YYXzKnk7JM9HMKyP9ZVTaF87hmIXBb-LcbUguEOQYOUbO6gUH-fyLFAvV0sKRf2oDwE3hEVgN7FwoX0QC7mTeXZ0nAKHKzICTFSIPDHD4SyoE_Oc2KWsPr8mJ/s200/DSC00053.JPG" width="200" /></a> Mercifully, the food stopped coming, the beer finally ended, and strong Brazilian coffee was served. With dessert. A nice light dessert...of fried cheese sticks, with a fruit compote topping. I was too stuffed to eat another bite....so I only had 5 or 6 of these.<br />
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<br />
I waddled out the door at 6pm and said my goodbye to my new friends...we needed to go back and nap. So we could eat and drink again.<br />
<br />
Did I mention I love this Country? It almost ties with Italy...!<script type="text/javascript">
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</script>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-49316486043022451852010-06-30T10:12:00.001-04:002010-06-30T10:12:39.422-04:00Casu Marzu<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dIonII3lh1tS0P85K2ndflBbNbjpNconYrSskyvLqTgu5CLNFXhaCIFT2xOhjOMpLsEuzDZ1bLIYkRwc8W5bnBK_ktU4YuLWm4qJIbHK8GxErDal95mjKhLQJkzDAnYcAiVzrhOq4XNG/s1600/Casu-Marzu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dIonII3lh1tS0P85K2ndflBbNbjpNconYrSskyvLqTgu5CLNFXhaCIFT2xOhjOMpLsEuzDZ1bLIYkRwc8W5bnBK_ktU4YuLWm4qJIbHK8GxErDal95mjKhLQJkzDAnYcAiVzrhOq4XNG/s320/Casu-Marzu.jpg" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Found in Sardinia, in Italy, casu marzu is a cheese that is home to live insect larvae. These larvae are deliberately added to the cheese to promote a level of fermentation that is close to decomposition, at which point the cheese’s fats are broken down. The tiny, translucent worms can jump up to half a foot if disturbed, which explains why some people prefer to brush off the insects before enjoying a spoonful of the pungent cheese.</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
</script></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
IFound in the city of Sardinia in Italy, casu marzu is a cheese that is
home to live insect larvae. These larvae are deliberately added to the
cheese to promote a level of fermentation that is close to
decomposition, at which point the cheese’s fats are broken down. The
tiny, translucent worms can jump up to half a foot if disturbed, which
explains why some people prefer to brush off the insects before enjoying
a spoonful of the pungent cheese.
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</script></div><div style="font-family: Verdana,sans-serif;">I post this for no reason other than to make durian look downright tasty (see my previous post).<script type="text/javascript">
IFound in the city of Sardinia in Italy, casu marzu is a cheese that is
home to live insect larvae. These larvae are deliberately added to the
cheese to promote a level of fermentation that is close to
decomposition, at which point the cheese’s fats are broken down. The
tiny, translucent worms can jump up to half a foot if disturbed, which
explains why some people prefer to brush off the insects before enjoying
a spoonful of the pungent cheese.
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</script></div>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-78476798458715584832010-06-29T10:10:00.000-04:002010-06-29T10:10:09.937-04:00Durian<div style="font-family: Verdana,sans-serif;">So while Kevin was visiting, he reminded me that last year I promised we would buy and try a durian. If you don't happen to frequent Asian markets like I do, you may never have heard of it...it is the fruit of several species of tree that are indigenous to Asia. The flesh emits a distinctive odor...distinctive, of course, being code word for "rather strange". Some people regard the durian as fragrant; others find the aroma overpowering and offensive. My friend Melga hails from Indonesia and loves it. Her husband Vince called it "interesting"...a word which I've found is never a good sign. I had read that the smell evokes reactions from deep appreciation to intense disgust...as such, it has led to the fruit's banishment from some hotels and public transportation. <a href="http://en.wikipedia.org/wiki/Anthony_Bourdain" title="Anthony
Bourdain">Anthony Bourdain</a>, a lover of durian, relates: "Its taste can only be described as...indescribable, something you will either love or despise. ...Your breath will smell as if you'd been French-kissing your dead grandmother." This somewhat set the stage for our experiment....</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkOvQOkWiZZjAATxqpyeXJcHfR36cxMHvwcOwA_m4uEywbcKiwG4neGpv7IFr5iD0Wj1506xuT72gdS8qwOa-UfjLnSAA2LX-GpNRM5czfWldl9j8_5RgvfuDuj1WX5WAxjkR01NDHyPC/s1600/DSC07206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkOvQOkWiZZjAATxqpyeXJcHfR36cxMHvwcOwA_m4uEywbcKiwG4neGpv7IFr5iD0Wj1506xuT72gdS8qwOa-UfjLnSAA2LX-GpNRM5czfWldl9j8_5RgvfuDuj1WX5WAxjkR01NDHyPC/s320/DSC07206.JPG" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">You wouldn't want to have one fall out of a tree and hit you in the head, either...it has a thorny armored covering that is so insidious, the cashier at my market wraps it in newspaper before bagging, as it would clearly shred the plastic bag.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Armed with the durian...we proceeded home, where Kevin googled how to open it (pulling along it's 5 seams) in front of the rest of the family. Once opened...we marveled that it didn't smell nearly as bad as we were led to believe...a slight sulfurous smell, and that was all. But the fruit had a strange looking yellow flesh...and for once, the word "flesh" actually looked like that's what it was. It kind of freaked me out, and most people know I'll eat just about any organ from an animal.</div><div style="font-family: Verdana,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidx7PcAbOLGCACv-ml5SGKc0CEH8L2fEjhsIXs4CB0zs42LYoNfmqLfqWp8DTB8hLtVOOZa5x9rJmLuFAt9wWfr49hTPVvgyLxl6N5kNazAh1Hftq8-jnxbrkmz9IRK8YOc-3N22D0qS9/s1600/DSC07209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidx7PcAbOLGCACv-ml5SGKc0CEH8L2fEjhsIXs4CB0zs42LYoNfmqLfqWp8DTB8hLtVOOZa5x9rJmLuFAt9wWfr49hTPVvgyLxl6N5kNazAh1Hftq8-jnxbrkmz9IRK8YOc-3N22D0qS9/s320/DSC07209.JPG" /></a></div><br />
</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">The normally adventurous souls in my house wanted nothing to do with trying it first....so I did. Not vomiting in front of them emboldened them, and they also tried it. It was not unpleasant...we all tried to describe it, but the closest we could agree on was a "mango-like marshmallow chiffon". Kevin found recipes for it...but they were all for desserts, pancakes, and muffins. We decided to put what we didn't eat in the refrigerator until I decided what to do with it.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Which turned out to be to throw it away...when I went back to retrieve it, I found that it had morphed and took on the smell of gym socks filled with rotten eggs. This was the second food (the other being Lima beans) in my life I can honestly say I WON'T be buying again....sorry Melga!</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
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O
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<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The beauty of the language of my Sicilian-Italian heritage is the ability to take something so simple as 'rabbit stew' and make it sound romantic. If you can make the dish the right way, those at the table look at you with affection too. This is a hearty dish of my homeland, whose translation means a Sicilian-style stew made with what a hunter could gather in the field away from home. If he had a slow cooker.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Some people think it barbaric to eat cute animals like rabbits and deer. These people have never been to a farm and seen what the animals they normally eat look like...now <i>there </i>is something barbaric...ever really look at a pig?And...did you know that rabbit has less calories and fat than even chicken breast? </span><br />
<br />
<span style="font-size: small;">Regardless, my cousin Kevin is here for a visit, so I thought what better way to welcome him than with a meal our great-grandparents made...in fact, my great-uncle & his great-grandfather Charlie (Cologero, really) used to hunt...and I remember him giving my father fresh rabbits and pheasants to grace our table. I give you a recipe for a rich, savory stew that is hearty and tender. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYf4CcwDjS5gA63CSIeDAbC6VHtAimtWV6LAeFeRZMuZBZ5NURJc8yWLU42kCjlI3hRLnOk74Gmif_ZyCjVotJEbeUgtXMHGcIqKPwew_Y2J7kMCbaUvpRvll6VMqjub3b6MruuLzsszd/s1600/DSC07205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYf4CcwDjS5gA63CSIeDAbC6VHtAimtWV6LAeFeRZMuZBZ5NURJc8yWLU42kCjlI3hRLnOk74Gmif_ZyCjVotJEbeUgtXMHGcIqKPwew_Y2J7kMCbaUvpRvll6VMqjub3b6MruuLzsszd/s400/DSC07205.JPG" width="400" /></a></div><br />
<br />
<span style="font-size: small;"><b>Cacciatore di Coniglio Siciliano</b></span><br />
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<div class="MsoNoSpacing">1 rabbit, about 3 lbs, cut into decent sized pieces<br />
<span style="font-size: xx-small;"> </span> </div><div class="MsoNoSpacing"><span style="font-size: small;"><b>day 1:</b></span></div><div class="MsoNoSpacing">1.5 Cups of Red Wine</div><div class="MsoNoSpacing">½ head of garlic roughly chopped<br />
2 tbl Chopped rosemary<br />
2 tbl oregano</div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><span style="font-size: xx-small;"> </span></div><div class="MsoNoSpacing">Prepare a marinade of the above the night before, and let 1 rabbit, about 3 lbs, cut into decent sized pieces, marinade in it in the refrigerator overnight. Then...<span style="font-size: small;"><b> </b></span></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing"><span style="font-size: small;"><b>day 2:</b></span><br />
¼ lb Smoked Pancetta, diced (bacon if unavailable)<br />
1.5 lb baby onions or onions cut into big chunks<br />
1 lb Crimini mushrooms</div><div class="MsoNoSpacing">1 cup pitted Sicilian Green or Black cured Olives</div><div class="MsoNoSpacing">2 Tbl Capers <br />
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</style><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">1.5 lb Red, Yellow, Orange Peppers, chopped large</span><br />
1 can whole tomatoes with juice, halved and seeded</div><div class="MsoNoSpacing"><span style="font-size: xx-small;"> </span><br />
Fry the pancetta on a medium high heat in a tiny bit of olive oil until it releases it's natural fat. </div><div class="MsoNoSpacing">Add the pepper and onions and fry until they start to color and soften. Add the capers and olives, set aside after 5 minutes.</div><div class="MsoNoSpacing">Dredge rabbit in flour, brown it in the same pan in some olive oil. Set aside.<br />
Add the leftover marinade to deglaze the pan. Add the tomato juice from the can, continue until a thickened stock is created.<br />
Add the rabbit and cooked vegetables including the tomato to a crock-pot and cover completely with the stock. Cook on low setting for about 5 hours. Serve with rice, polenta, or bread. I used brown rice.</div><br />
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<span style="font-size: small;">The fact that I was always a Bugs Bunny fan didn't stop me from embracing the horrifying truth I learned from Monty Python: There are killer rabbits. And we must eat them first.</span></div><br />
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</span>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com2tag:blogger.com,1999:blog-6344668472858150127.post-49342663954845517922010-06-15T11:17:00.001-04:002010-06-22T20:29:58.996-04:00Leeds Point Corn and Crab Chowder (fat-free!)<div style="font-family: Verdana,sans-serif;">I'm a little late posting this one...I blame work, of course. The recent nice weather that required my presence on the beach and in my kayak is not to blame at all...as well time visiting cousins so we could feast and speak of that which excites us....FOOD!</div><div style="font-family: Verdana,sans-serif;"><br />
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</script></div><div style="font-family: Verdana,sans-serif;">One of my passions is soup, which comes from my Polish heritage...nothing cries more for the joy of soup than living in Eastern Europe and dealing with the long cold winter. Unless you count the joy of vodka. But, I digress...many soups in Eastern Europe have cabbage as a staple ingredient, as it grows well in the cold climate. But the love of soup knows no bounds...and here at the Jersey Shore, we are blessed with 2 of God's greatest gifts....Jersey Corn, and Blue-claw Crabs. Which turn out to make an awesome soup. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">In my version, I have found a way to create decadence and only have 1.4 grams of fat and 58 calories per cup by using fat-free half and half in place of cream...you would never know the difference, and I am told this has elevated it to the much vaunted "signature dish" status. The base of this soup is clam broth, another local product that I save when I steam clams. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhX_DmPS0ivlWAe7XOVUak3eLq8Rg9i3cQbYws8wlFpvdyrmaeL72qJBTfbNwaOMRBDVDvYYPuwWc46pMjV8ToooEK9ivh_TRVlB-bUAt5qB6yW9fXpLjV9bpnfh9HM7E1kV8ifIAJQeD/s1600/DSC07102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhX_DmPS0ivlWAe7XOVUak3eLq8Rg9i3cQbYws8wlFpvdyrmaeL72qJBTfbNwaOMRBDVDvYYPuwWc46pMjV8ToooEK9ivh_TRVlB-bUAt5qB6yW9fXpLjV9bpnfh9HM7E1kV8ifIAJQeD/s320/DSC07102.JPG" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
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</script></div><div style="font-family: Verdana,sans-serif;"><b>Leeds Point Corn and Crab Chowder</b></div><div style="font-family: Verdana,sans-serif;">-2 tbs butter</div><div style="font-family: Verdana,sans-serif;">-1 tbs olive oil </div><div style="font-family: Verdana,sans-serif;">-2 spanish onions, chopped</div><div style="font-family: Verdana,sans-serif;">-2 red bell peppers, chopped (though I used a red and yellow today)</div><div style="font-family: Verdana,sans-serif;">-1 tbs Old Bay seasoning </div><div style="font-family: Verdana,sans-serif;">-4 tbs flour</div><div style="font-family: Verdana,sans-serif;">-3 cups jersey corn kernals scraped fresh from the cob</div><div style="font-family: Verdana,sans-serif;">-1 qt clam broth</div><div style="font-family: Verdana,sans-serif;">-1 qt fat-free half and half</div><div style="font-family: Verdana,sans-serif;">-1/2 lb crabmeat</div><div style="font-family: Verdana,sans-serif;"><br />
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</script></div><div style="font-family: Verdana,sans-serif;">Heat the oil and butter, saute the onion until translucent. Add the peppers and saute 5 mins more.</div><div style="font-family: Verdana,sans-serif;">Add the Old Bay. Stir. Add the flour, stirring constantly.</div><div style="font-family: Verdana,sans-serif;">Add the clam broth, stir until consistant. Add the half and half, do the same. Bring to a bubble.</div><div style="font-family: Verdana,sans-serif;">Add the corn and crabmeat, simmer 5 minutes...and eat!!</div>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-42045726600974688262010-06-10T21:36:00.001-04:002010-06-22T20:30:47.306-04:00Tuscan Pork Normanno<div style="font-family: Verdana,sans-serif;">Okay....a little honesty here: I make up the names for these recipes. I know you're likely not shocked, as most Italian dishes end with "alla norma", meaning in the normal manner, whereas "Normanno" means Norman, as in the <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Frankish" title="Frankish">Frankish</a> and <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Gallo-Roman" title="Gallo-Roman">Gallo-Roman</a> conquerors from Normandy. I, on the other hand, am in fact a <i>Norman </i>(italics included),<i> </i>neither a Norman nor normal in any manner...so it goes.</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
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</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
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</script></div><div style="font-family: Verdana,sans-serif;">Our friend Johnny was visiting from Palm Springs CA, so I thought I'd try to prepare him a dinner that reflected the health conscious west coast, without actually becoming exceedingly healthy. The following dish came to my mind for the abundance of veggies. I originally made it with chicken breast, which is topped with grilled vegetables and a lemon-wine sauce. I must say...I liked it better with pork, which will now be the "signature". I served it with a medley of brown rice/barley/red quinoa. You can find that at good-old Trader Joes. I also made a fat-free <b>Crab and Corn Chowder</b>...I'll post that another day.</div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif;"><b>Lemon and Wine Sauce</b> </div><div style="font-family: Verdana,sans-serif;">-1 stick butter</div><div style="font-family: Verdana,sans-serif;">-2 Tb Flour</div><div style="font-family: Verdana,sans-serif;">-1 lemon</div><div style="font-family: Verdana,sans-serif;">-1 cup or so white wine</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>Tuscan Pork Normanno</b></div><div style="font-family: Verdana,sans-serif;">-Pork loin, sliced into nearly 1 inch medallions, seasoned</div><div style="font-family: Verdana,sans-serif;">-Eggplant, sliced crosswise into 1/3 inch medallions</div><div style="font-family: Verdana,sans-serif;">-Yellow squash, sliced lengthwise into 1/3 inch slices </div><div style="font-family: Verdana,sans-serif;">-Portobello mushrooms, sliced though so there are 2 medallions each </div><div style="font-family: Verdana,sans-serif;">-Zucchini, sliced lengthwise into 1/3 inch slices</div><div style="font-family: Verdana,sans-serif;">-Roasted Red Peppers</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Marinate the first 4 veggies in a little olive oil and seasoned salt.</div><div style="font-family: Verdana,sans-serif;">Make your choice of side-starch. </div><div style="font-family: Verdana,sans-serif;">Make the sauce by melting butter, add 2 tbs flour, squeeze in a lemon, and add the wine.Keep warm.</div><div style="font-family: Verdana,sans-serif;">My grill has a burner...so while I grill those veggies, I pan-fry the pork in a cast-iron skillet on high heat until just barely done.</div><div style="font-family: Verdana,sans-serif;">All that is left is the plating, do it in the order listed, from pork to peppers and top with the sauce.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Please excuse the sloppy plating....I was in a rush, and lost the cork again. The perils of cooking.</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
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</script></div>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-14253876290348250612010-06-09T07:59:00.004-04:002010-06-22T20:31:23.779-04:00Clam Sauce<div style="font-family: Verdana,sans-serif;">I am often asked why I am willing to travel 2 hours each way to work. The quick answer is that I prefer to suffer in order to work, rather than suffer to get near a beach (weekend shore traffic is like being placed in a pain amplifier). The other reason.....I have connections. Duane lives in one direction, and he hooks me up with fresh soft-shell crabs. In the other direction, John gets me the freshest clams. In the space of an hour, they go from being stuck in the mud to being devoured by a stick-in-the-mud.</div><div style="font-family: Verdana,sans-serif;"><br />
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</script></div><div style="font-family: Verdana,sans-serif;">While we usually enjoy them raw on the 1/2 shell, when you buy them 100 at a time you get an occasional request to do something different. I made a bunch by topping them with diced bell peppers, vidalia onion & smoked pancetta, broiled....but that wasn't enough, so the next batch I made into a quick clam sauce. Here for your consideration.</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgfvPgbU2qb6AQvm30Gg1qTEkG5-M31_QfTFyhNPrs3_rsbHiD7krQ24ako6WbA7l6iKVSw-6DeIYiBVge3UHft57aWeWWIry7ClCaqjX5N0C6osSFdcyIoh8pu7DepRBBdk4gKm7uvVD/s1600/DSC07049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgfvPgbU2qb6AQvm30Gg1qTEkG5-M31_QfTFyhNPrs3_rsbHiD7krQ24ako6WbA7l6iKVSw-6DeIYiBVge3UHft57aWeWWIry7ClCaqjX5N0C6osSFdcyIoh8pu7DepRBBdk4gKm7uvVD/s320/DSC07049.JPG" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif;">Put 1/2 inch of water in a pot, and steam the clams until they start to open. Do not overcook!</div><div style="font-family: Verdana,sans-serif;">Reserve the clam broth. Shuck the clams, removing the tough muscled. Chop them. </div><div style="font-family: Verdana,sans-serif;">In a pot, saute the garlic and peppers in olive oil. Add the mushrooms.</div><div style="font-family: Verdana,sans-serif;">When all is good....add the spinach and parsley, about a tbl wondra to thicken.</div><div style="font-family: Verdana,sans-serif;">Add 2 cups of the clam broth, and the clams.</div><div style="font-family: Verdana,sans-serif;"><br />
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</script></div>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com1tag:blogger.com,1999:blog-6344668472858150127.post-42349368127123956652010-06-05T00:49:00.002-04:002010-06-22T20:31:45.574-04:00Collard Greens<div style="font-family: Verdana,sans-serif;">I don't know many collard people. This was not intentional, but rather an accident of my youth. My people were artichoke, broccoli rabe, cabbage, chard, and cardoon people. I spent much time around the block at my grandmother's, (who most called "Mama Rose")...often she would send me into the alley between her house and the garage next store to pick wild cardoon, whereupon she would fry it into delicious patties with egg, grated cheese and breadcrumb.</div><div style="font-family: Verdana,sans-serif;"><br />
The fact that they often spray-painted cars in that garage, venting into the alley, and the fact that those patties were likely clogging my arteries at an early age has yet to catch up with me. I loved her dearly, and her cooking...she inspires me to this day, admittedly with a more healthier focus.</div><div style="font-family: Verdana,sans-serif;"><br />
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</script></div><div style="font-family: Verdana,sans-serif;">But I digress. Back to how I became a collard person.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
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</script></div><div style="font-family: Verdana,sans-serif;">Then, I saw a booth for Kelsey & Kim's Soul Food. Appreciating the irony that this was, in fact, a seafood fest, we saw them serving heaping platters of steaming spicy pulled pork, with a side of this green stuff that was cooked with the pork. Collards! I had never tried them. We got a couple of plates, sat on a hill near the band, and had an unbelievably delicious feast of savory spicy pork, and these rich hearty greens. It turns out to be the perfect green for slow-cooking for hours without having it turn into a liquid. Needing more, and in quantity, I began playing with my own recipe's. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>Pulled Pork with Collard Greens</b></div><div style="font-family: Verdana,sans-serif;">-1 Pork Shoulder</div><div style="font-family: Verdana,sans-serif;">-2 lg bunches Collard Greens</div><div style="font-family: Verdana,sans-serif;">-1 to 2 cup of "sauce" (I use a Georgia Peach/Vidalia Onion Hot Sauce) </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Trim the shoulder of all skin and fat visible. </div><div style="font-family: Verdana,sans-serif;">Place in a big roasting pan, bony side down. Put in an oven for 1 hour at 350.</div><div style="font-family: Verdana,sans-serif;">Wash collards well. Remove stems, and chop.</div><div style="font-family: Verdana,sans-serif;">Reduce heat to 225, add collards around shoulder, and cover. Cook 4 hours.</div><div style="font-family: Verdana,sans-serif;">Remove collards, then shred the pork with 2 forks. Feast!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGjxO9Jmd8R-jXd8YJBTT8yYRTO8cZuRAFDUubhMvOm2H0Yn9-ihjYjcPagHAmEJPLW9EiCcrSRywB5-jm0Di2chP4YJPMdsXEmnyXPCm96XXZW6CZCK7sfYWIqa_2zBDBEMDIffJ0c-v/s1600/DSC07008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGjxO9Jmd8R-jXd8YJBTT8yYRTO8cZuRAFDUubhMvOm2H0Yn9-ihjYjcPagHAmEJPLW9EiCcrSRywB5-jm0Di2chP4YJPMdsXEmnyXPCm96XXZW6CZCK7sfYWIqa_2zBDBEMDIffJ0c-v/s320/DSC07008.JPG" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
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</script></div><div style="font-family: Verdana,sans-serif;"><b>Collard Greens with Smoked Pork</b> </div><div style="font-family: Verdana,sans-serif;">I came across smoked pork neck-bones the other day for 50 cents a pound. I wasn't sure what to do with them, but anything on sale for that price is fair game to me...so I made a batch of collards with them. It gave it a rich taste, with all the smoky flavor. My friend Kim's father uses smoked turkey legs, which were also delicious, but I think you would prefer a good pork any day. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">-2 lbs of smoked pork neck-bones, turkey legs, etc.</div><div style="font-family: Verdana,sans-serif;">-2 lg bunches Collard Greens</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Wash collards well. Remove stems, and chop.</div><div style="font-family: Verdana,sans-serif;">Fill a dutch oven with 1/2 the collards, 1/2 the meat, and repeat. Pour in 2 cups of water.</div><span style="font-family: Verdana,sans-serif;">Cook at 225 for 3 hours.</span>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-9544546678316415852010-06-02T17:15:00.001-04:002010-06-22T20:32:01.918-04:00Mediterranean Chicken Normanno<div style="font-family: Verdana,sans-serif;">As is my habit, I like to make meals on the wing in the iron chef fashion. The downside is that I like to drink wine. Sometimes I use a very big glass. This usually results in meals that I can’t replicate 6 months later when asked. So….I began keeping a composition book in the kitchen, and when I make something everyone really likes, I write down the recipe, and give it a name. This way, when I’m asked to make it again, I can remember what the heck they are talking about…but then no one else knows what I am talking about. This results in some great conversations.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Times,"Times New Roman",serif;">Diane: Why don’t you make that Chicken thingy again?</div><div style="font-family: Times,"Times New Roman",serif;">Me: What was in it?</div><div style="font-family: Times,"Times New Roman",serif;">Diane: Capers</div><div style="font-family: Times,"Times New Roman",serif;">Me: (looking up all the chicken recipes) Mediterranean Chicken Normanno?</div><div style="font-family: Times,"Times New Roman",serif;">Diane: Whatever</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><b><i>Sometime Later</i></b></span></div><div style="font-family: Times,"Times New Roman",serif;">Nicole: What’s for dinner?</div><div style="font-family: Times,"Times New Roman",serif;">Me: Mediterranean Chicken Normanno</div><div style="font-family: Times,"Times New Roman",serif;">Nicole: What the heck is that?</div><div style="font-family: Times,"Times New Roman",serif;">Me: Something I made once</div><div style="font-family: Times,"Times New Roman",serif;">Nicole: Whatever</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><i><b>Later</b></i></span></div><div style="font-family: Times,"Times New Roman",serif;">Marissa: What’s for dinner?</div><div style="font-family: Times,"Times New Roman",serif;">Me: Mediterranean Chicken Normanno</div><div style="font-family: Times,"Times New Roman",serif;">Marissa: What’s in it?</div><div style="font-family: Times,"Times New Roman",serif;">Me: I made it before… It has stuff in it</div><div style="font-family: Times,"Times New Roman",serif;">Marissa: Sounds great</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><i><b>Still Later</b></i></span></div><div style="font-family: Times,"Times New Roman",serif;">Isabella: What’s that?</div><div style="font-family: Times,"Times New Roman",serif;">Me: Mediterranean Chicken Normanno</div><div style="font-family: Times,"Times New Roman",serif;">Isabella: I don’t like it</div><div style="font-family: Times,"Times New Roman",serif;">Me: It has macaroni in it</div><div style="font-family: Times,"Times New Roman",serif;">Isabella: I like it</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">So…here is the recipe that they all seem to love (I sense this because they throw that “signature dish” phrase around when I make it...and there isn't any left for me to take to work for lunch.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRM6C2tx0Ep6xRN4667Z5Mod44BblL9fGreAskAW0X5A7XT7HiMBnvUsi_HrubLehsCbqPz8WgjP-5ZskCfNnxayy3AmADMUUn4PWEh3iifn3MIJyvyeW23svhflSmy9Pa4YZW2LDrFI0/s1600/DSC07043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRM6C2tx0Ep6xRN4667Z5Mod44BblL9fGreAskAW0X5A7XT7HiMBnvUsi_HrubLehsCbqPz8WgjP-5ZskCfNnxayy3AmADMUUn4PWEh3iifn3MIJyvyeW23svhflSmy9Pa4YZW2LDrFI0/s320/DSC07043.JPG" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>Ingredients</b></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">-2 lbs of whole chicken breast </div><div style="font-family: Verdana,sans-serif;">-2 lbs of whole crimini mushrooms, halved</div><div style="font-family: Verdana,sans-serif;">-1 can pitted olives, halved</div><div style="font-family: Verdana,sans-serif;">-1/2 cup capers</div><div style="font-family: Verdana,sans-serif;">-1 32 oz. can Tuttorosa plum tomatoes, halved and seeds removed. Save the juice.</div><div style="font-family: Verdana,sans-serif;">-3/4 cup homemade pesto</div><div style="font-family: Verdana,sans-serif;">-1 ½ cups of red wine (I open a bottle, and use the “I lost the cork” excuse to finish it)</div><div style="font-family: Verdana,sans-serif;"><b>Directions</b></div><div style="font-family: Verdana,sans-serif;">In a pan/pot, sauté the whole breasts at high heat until brown each side. Set aside</div><div style="font-family: Verdana,sans-serif;">Add the mushrooms…sauté until done.</div><div style="font-family: Verdana,sans-serif;">Add the olives & capers. Simmer 10 minutes.</div><div style="font-family: Verdana,sans-serif;">Add the tomatoes, pesto and red wine, and simmer 10 more minutes.</div><div style="font-family: Verdana,sans-serif;">Meantime, slice the chicken into thin slices, then add to the pot. Simmer 3 minutes.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I served this on a bed of homemade spinach fettuccine that my daughters and I whipped together just beforehand in an effort to stop them from asking me questions I couldn’t answer. It works.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Sorry if the picture is blurry. I blame it on the missing cork.</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
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</script></div><div style="font-family: Verdana,sans-serif;">So...imagine my glee when Shoprite recently ran breasts on the bone for .99 lb. Armed with $15, I procured 3 packages of 4 each. In keeping with no waste, I was able to convert this fowl product into more than a week of meals for my family of 5. How?</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">1) I de-boned them into 12 breasts of approximately 1 lb. each. </div><div style="font-family: Verdana,sans-serif;">2) I cooked the bones, strained the broth, and made over 2 gallons of soup.</div><div style="font-family: Verdana,sans-serif;">3) I picked the meat from the resulting bones, and made chicken salad.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">For your consideration, the soup and salad recipes. I was aided by mushrooms, yellow & orange peppers, and vidalia onions which all happened to be on sale this week. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>Chicken Soup</b> (one of many versions)</div><div style="font-family: Verdana,sans-serif;">- add 2 or more lbs of well-rinsed chopped escarole to the aforementioned broth</div><div style="font-family: Verdana,sans-serif;">- add a pound of sliced mushooms</div><div style="font-family: Verdana,sans-serif;">- add 2 lbs of carrots, sliced</div><div style="font-family: Verdana,sans-serif;">- add a cup of pastina (a tiny macaroni)</div><div style="font-family: Verdana,sans-serif;">- add a 1/2 head of garlic, chopped </div><div style="font-family: Verdana,sans-serif;">- add some of the picked white meat from above</div><div style="font-family: Verdana,sans-serif;">- simmer, eat. keep in mind you can add just about any veggies to this.</div><div style="font-family: Verdana,sans-serif;"> </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0tvwu0gr3aUN0u0ieXP_abIYu-Yem-a5DBf2fMb17rHNV2vZ2P-amgoBOCJYDw82EvhA-xby_bdubU9IFpXaGSXrFQB0aFqLTXA5AXNV8hYs9pVkHw2-7r7QvWAtQo5pfi_ySZEVWSt9/s1600/DSC07012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0tvwu0gr3aUN0u0ieXP_abIYu-Yem-a5DBf2fMb17rHNV2vZ2P-amgoBOCJYDw82EvhA-xby_bdubU9IFpXaGSXrFQB0aFqLTXA5AXNV8hYs9pVkHw2-7r7QvWAtQo5pfi_ySZEVWSt9/s200/DSC07012.JPG" width="200" /></a></div><div style="font-family: Verdana,sans-serif;"><b>Chicken Salad</b></div><div style="font-family: Verdana,sans-serif;">- a bunch of the picked chicken, chopped</div><div style="font-family: Verdana,sans-serif;">- 2 yellow and 2 orange bell peppers, diced</div><div style="font-family: Verdana,sans-serif;">- 2 small vidalia onions, diced</div><div style="font-family: Verdana,sans-serif;">- some garlic powder and seasoned salt to taste</div><div style="font-family: Verdana,sans-serif;">- a few tablespoons of mayo, barely enough to moisten</div><div style="font-family: Verdana,sans-serif;">- the family seemed to enjoy eating this on anything, but especially by making wraps with baby spinach leaves and buffalo mayo</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Coming next...my recipe using 2 breasts for what I call "Mediterranean Chicken Normanno". </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">PS...the winning entry in the dish naming contest was "Piccolini con avanzi di merda". It appears some of you have a sense of humor....type it into Google translations and enjoy the translation from Italian. Ciao!</div>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-83083904087317587692010-05-28T11:12:00.003-04:002010-06-22T20:32:30.624-04:00Kluski Kapusta Po (Cabbage & Bows)<div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
1/2 stick
</script>Polish Comfort Food. For those of you with such roots, this dish brings a smile on a cold winters day. Of course, you may ask "hey, it's almost Memorial day, aren't you a wee bit late on the uptake here...?" Well, we've been feasting on clams on the 1/2 shell & soft-shell crabs the last few days....and haven't made anything newsworthy....so....as the blog is dying a slow death from it's initial excitement....I thought I'd give you some filler while we wait to see who I send a $10 check to for the silly contest at left. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Coming soon: Collards. And why Google & I decided to no longer carry ads on this blog. Bon appetit!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOL4D0_xWk0YKircJ55H6i62YoSWQHzxwK8WPqNpXaB9NKbSqde44RN0rLc9qfAT1ghjP34Gs_VQeoL9H-3MVJp_1F8vmZAO3wO31fNchhPGJ0Scfl0hIQbpJWSma4R4UcbjFB6-6lJZgO/s1600/aaaaa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOL4D0_xWk0YKircJ55H6i62YoSWQHzxwK8WPqNpXaB9NKbSqde44RN0rLc9qfAT1ghjP34Gs_VQeoL9H-3MVJp_1F8vmZAO3wO31fNchhPGJ0Scfl0hIQbpJWSma4R4UcbjFB6-6lJZgO/s200/aaaaa.jpg" width="200" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
-2 lg Spanish onions, diced<br />
-3/4 lb smoked pancetta (bacon, if you must), diced small<br />
-6 lb cabbage, chunked<br />
-1 lb farfalle (bow ties)<br />
<br />
-Saute' the 1st 3 items<br />
-Add the cabbage, cook until wilted<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LdgqPH_i_44BjEx16YwJgzR0aUWSnM8INNhSv4Jd2AsXx-Y82HQEtJRQ4wUXCH-hPshK605jsseJcmxoM-incLhg7TxxzZqkkaEv2g37sw8BZvmcD31a6idwDDJSh0ugU1qn1WlPk-Vb/s1600/aaaa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LdgqPH_i_44BjEx16YwJgzR0aUWSnM8INNhSv4Jd2AsXx-Y82HQEtJRQ4wUXCH-hPshK605jsseJcmxoM-incLhg7TxxzZqkkaEv2g37sw8BZvmcD31a6idwDDJSh0ugU1qn1WlPk-Vb/s200/aaaa.jpg" width="200" /></a>-While you do this, cook AL DENTE the farfalle<br />
-Strain and add the farfalle<br />
<br />
The longer it sits as a leftover....the better it tastes! <script type="text/javascript">
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</div><div style="font-family: Verdana,sans-serif;">So....what I thought was a novel idea was rather a bust. I had grandiose visions of 60 entries, me sifting through them diligently, winnowing feverishly to the final 5....and lots of excitement!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
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</script></div><div style="font-family: Verdana,sans-serif;">They said not to smoke hashish in college, it would lead to delusions of grandeur. They might have also pointed out that $10 prizes are about as motivating as an opportunity to french-kiss your mom.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><script type="text/javascript">
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</script></div><div style="font-family: Verdana,sans-serif;">Regardless, some intrepid souls ventured to bare their imaginations. On the left are their offerings. Please ignore the former Mayor Daley's advice and only vote once? Have fun! (And feel free to comment how I can spice up the next contest).</div><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
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<br />
<div class="separator" style="clear: both; text-align: center;"></div>As defined: A <b>signature dish</b> is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>I’m not sure if my wine-guzzling friends qualify as “informed gastronomes” as much as perhaps “buzzed friends with munchies”...and referring to myself as a chef would be akin to calling myself a captain while on a canoe trip. I do like the part about changing over time…my recipes certainly do. What I once prepared as a traditional type recipe, loaded with breaded eggplant dripping in the oil it was fried in, was altered by me to become un-fried and therefor healthier (that is to say, less likely to make me begin to resemble a bowling pin). The trick to this dish came to me one day eating leftovers, when of course one tends to point out "tomato dishes always tastes better the second day". So....why not incorporate this into the recipe itself, I pondered? I hope you enjoy my latest take on this quest. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ieiyWSseF9tuBZNwg0BzxjiEx0vc1zV12upxj0ADVjuey3MpeO3Ko9_ZkAd-HkPt8D34LLeAjsah_v4TaYrg-sLVrJERNpDyUmZIyd0IMcWUuTHaffSgrhEe5Fg1G5MZ9SlFVMcJnQ9L/s1600/DSC06866.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ieiyWSseF9tuBZNwg0BzxjiEx0vc1zV12upxj0ADVjuey3MpeO3Ko9_ZkAd-HkPt8D34LLeAjsah_v4TaYrg-sLVrJERNpDyUmZIyd0IMcWUuTHaffSgrhEe5Fg1G5MZ9SlFVMcJnQ9L/s200/DSC06866.JPG" width="200" /></a>3 eggplant, peeled, sliced lengthwise 1/3 inch thick<br />
breadcrumbs<br />
¼ lb fresh mozzarella <br />
¼ lb. shredded supermarket mozzarella<br />
1 packed cup basil leaves (I slummed and used my frozen crushed ones from the garden)<br />
½ cup grated parmesan (Locatelli brand, of course)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoWDeVF8_xmTJOgOboMXtUVMy6Sx-UrZYsJcU7M-vzrNMu9G0iCFJnIEp-OyaQaiSzdGEHe5_Ckq6XLYWgXR7tWN7rXr-jkGztn5Icjy7j8P5LMwLE5ITIdcLZoiGmHcYbu4wfo1CtQ7I/s1600/DSC06856.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoWDeVF8_xmTJOgOboMXtUVMy6Sx-UrZYsJcU7M-vzrNMu9G0iCFJnIEp-OyaQaiSzdGEHe5_Ckq6XLYWgXR7tWN7rXr-jkGztn5Icjy7j8P5LMwLE5ITIdcLZoiGmHcYbu4wfo1CtQ7I/s200/DSC06856.JPG" width="200" /></a>tomato sauce (for this dish, simplicity: I sauté 2 finely chopped onions & a head of garlic in some olive oil, add 1 cup red wine, 2 cans puree, 2 cans crushed, a bunch of oregano from my garden…or yours. Simmer an hour.)<br />
<br />
15 easy steps to prepare:<br />
1. oiled baking pan with eggplant<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MyS1FUeL2qJN3Kfu1sQlR_2WDdXOze0FczjANcO_JN8ZRjTzmSX8nQ_o1qrSiompkgUkT2wBBAPkv9TERfp-k3HYjtLDG_K8uvvWSbl4gYhudiwlFMPHF4geqXyoiJJj3t6oY05Ehcm_/s1600/DSC06874.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MyS1FUeL2qJN3Kfu1sQlR_2WDdXOze0FczjANcO_JN8ZRjTzmSX8nQ_o1qrSiompkgUkT2wBBAPkv9TERfp-k3HYjtLDG_K8uvvWSbl4gYhudiwlFMPHF4geqXyoiJJj3t6oY05Ehcm_/s200/DSC06874.JPG" width="200" /></a>2. broil eggplant until brown<br />
3. Coat the bottom of a baking dish with breadcrumb<br />
4. Cover with a layer of eggplant<br />
5. Cover with tomato sauce<br />
6. Cover with shredded mozzarella<br />
7. Scatter with basil leaves<br />
8. Cover with Parmesan<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQ47nGcmDOiIL4XhQfyuCJlsn9XmNKFBrff4iV951YO9B8JSNNFDoVgOZCB5YUPtrOlY-5tC7JZ4_N0lsSOfAdzlVLq1P1ScSwVFksQy0bRqgSTIe1Ti40Y4HwJlT3WEsncHPTd2JruYk/s1600/DSC06894.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQ47nGcmDOiIL4XhQfyuCJlsn9XmNKFBrff4iV951YO9B8JSNNFDoVgOZCB5YUPtrOlY-5tC7JZ4_N0lsSOfAdzlVLq1P1ScSwVFksQy0bRqgSTIe1Ti40Y4HwJlT3WEsncHPTd2JruYk/s200/DSC06894.JPG" width="200" /></a>9. Cover with another layer of eggplant<br />
10. Top with tomato sauce<br />
11. Top with fresh mozzarella slices & Sicilian oregano (more on this another day)<br />
12. Bake at 350 for an hour, covered<br />
13. Let sit in the oven until cool<br />
14. Put in refrigerator for a day….or more<br />
15. Reheat at 350 for an hour, covered…..and feast!<br />
<br />
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</script>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com1tag:blogger.com,1999:blog-6344668472858150127.post-76710067512055864912010-05-24T20:03:00.023-04:002010-05-24T21:35:38.934-04:00The Growing GardenSo, not exactly a post about food, more one about food to come :) There's really nothing to eat in my garden right now except some lettuce, but I was outside today working (weeding, weeding.... it's a shame that weeds are inedible, because they grow like the dickens!) and took some pictures of things that are coming along. Call it a Garden Status Update, if you like. It really looks like it's gonna be a success, can't wait to start making up recipes with my very own home-grown!<br />
<div><div><div><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0yg5sP9K76G5aPsLFMr2dq0CG16OlFPry67jHShu0IukSypcPCROQmVbCRgvKX3nnceeoiq6a_V6sG12QZIms6DvzgsaMEK2pnQ-KrLK-LvH4pN6OL11-uZHUk7I2cwwqesGIqAqk69A/s1600/29236_1132735736078_1757848499_240703_6726793_s.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5474994667009893170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0yg5sP9K76G5aPsLFMr2dq0CG16OlFPry67jHShu0IukSypcPCROQmVbCRgvKX3nnceeoiq6a_V6sG12QZIms6DvzgsaMEK2pnQ-KrLK-LvH4pN6OL11-uZHUk7I2cwwqesGIqAqk69A/s320/29236_1132735736078_1757848499_240703_6726793_s.jpg" style="float: left; height: 126px; margin: 0px 10px 10px 0px; width: 167px;" /></a><br />
My beets are doing rather well (this was before I weeded the bed), and whats even better is that the pesky rodent that has been snatching some of my stuff doesn't seem to like these!</div><br />
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</div><br />
<div><br />
<div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5474995169718561234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiyJKC96NAnpPajqthPbg0Nhc4XLg6aV8gF5wx_jKwXnon5YXsvO1ACrCoZlfzVDEcTRN1FDaEKkP8wdxviDkFb5Fb0BNYdYCOeajXwpv5WBwSDRrxqyjIwn50_qZKcS_52Qo33m7jMlO/s320/29236_1132733656026_1757848499_240694_621035_s.jpg" style="float: right; height: 115px; margin: 0px 0px 10px 10px; width: 164px;" /></div><div>However, the leeks on the other hand seem to be a favorite dish. More than half of them are gone, and it makes me pretty sad because they are growing so well otherwise. I will have to go buy some more before it gets too late.</div></div><br />
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</div><div></div><div></div><div></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfS23DNXfP2sSk0B-TpOtD6wvKQAEdfTYf2gUsJmvHLUG5SfyuFnIwLpcfDRr7j7W6SadCiLb30xYLwxRFyw0IC_4Pc9RSNqUBJUYQvUsKMWEfvcxUEoK5cyZyNeQcvnz6hB_Kp3hTYG6e/s1600/29236_1132734536048_1757848499_240696_6007746_s.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="298" id="BLOGGER_PHOTO_ID_5474995996851986642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfS23DNXfP2sSk0B-TpOtD6wvKQAEdfTYf2gUsJmvHLUG5SfyuFnIwLpcfDRr7j7W6SadCiLb30xYLwxRFyw0IC_4Pc9RSNqUBJUYQvUsKMWEfvcxUEoK5cyZyNeQcvnz6hB_Kp3hTYG6e/s400/29236_1132734536048_1757848499_240696_6007746_s.jpg" style="float: right; height: 120px; margin: 0px 0px 10px 10px; width: 161px;" width="400" /></a></div><br />
<div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoSe8qvYoN78Yk-f0q_hOBWt-gG1s5qx7pl4_RKxrJNbSpAyD770JlsOeZ1pGPjMNImlBrs9RGY_G0lnxLh1YrbVlo3JrqX14kY10rD9uAMR7OFvSSNGA5WEpsPX2a8J7-LDKi3DpgMPr/s1600/29236_1132734056036_1757848499_240695_1806959_s.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="300" id="BLOGGER_PHOTO_ID_5474995730653694930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoSe8qvYoN78Yk-f0q_hOBWt-gG1s5qx7pl4_RKxrJNbSpAyD770JlsOeZ1pGPjMNImlBrs9RGY_G0lnxLh1YrbVlo3JrqX14kY10rD9uAMR7OFvSSNGA5WEpsPX2a8J7-LDKi3DpgMPr/s400/29236_1132734056036_1757848499_240695_1806959_s.jpg" style="float: left; height: 121px; margin: 0px 10px 10px 0px; width: 161px;" width="400" /></a>Here, my herbs and squash plants are just starting up, I forgot how fast squash grows! You can see my marjoram, basil, and parsley plants to the left. </div><br />
<div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qQgVnz-11nbNmpu9-0V0TV-1YZ4Fl7WXi9j-tmYPIGmd6wUIJuUTTVBAAdjuVBmCiqQ7kDxObBTNDMCJlbXzjjlYNfcgmN8XT2ALTfBFtER1fqHd-L8goYnXBWnCE_drCGsIHzT-7PNt/s1600/29236_1132736536098_1757848499_240704_4928066_s.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5474999137884829442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qQgVnz-11nbNmpu9-0V0TV-1YZ4Fl7WXi9j-tmYPIGmd6wUIJuUTTVBAAdjuVBmCiqQ7kDxObBTNDMCJlbXzjjlYNfcgmN8XT2ALTfBFtER1fqHd-L8goYnXBWnCE_drCGsIHzT-7PNt/s320/29236_1132736536098_1757848499_240704_4928066_s.jpg" style="display: block; height: 98px; margin-top: 0px; text-align: center; width: 130px;" /></a>Last, but not least, I finally got around to thinning my carrots. They were almost too big, which would have been an oops, but I got to them in time. Now they have lots of room to grow. This is a new thing for me, I've never grown carrots before, and I'm pretty excited!</div></div><br />
<div></div><br />
<div></div><div>Well, that's all for now, I'll leave you with this quote which I read recently and am going to turn into a sign for my gate....</div><br />
<div></div><div><i>"Take nothing from this garden except;</i></div><div><i>nourishment for the body,</i></div><div><i>inspiration for the mind,</i></div><div><i>contentment for the soul."</i></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-22867082972693434812010-05-23T15:34:00.006-04:002010-05-23T15:44:20.759-04:00Boarish Sunday<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div> <br />
Sunday, and a day of rest. Okay....not really...I'm making a tray of my signature Unfried Eggplant Parmesan alla Normanno, which I will soon post. But Jason's well-written tome from a vegetarian point of view reminded me of this video: <a href="http://www.youtube.com/watch?v=PRGz9xSP_SA&feature=player_embedded">Click here</a><br />
<a href="http://www.youtube.com/watch?v=PRGz9xSP_SA&feature=player_embedded"></a><br />
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DISCLAIMER: I don't use bacon in my cooking. But it turns out I am a ham.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRzCv4nz12GQt7t2vzOYMbRMMQpst-u12b9sPFPN9yHyAYT1HFaE2IqAqCQKiaNzlH6jJ14Gcyu5cF4MzxdgM3PZ0y3BYZORrGwKdY1Up4CI9LGNxRxT7gLNytZfJDRbZ66t-q7G3Flnf/s1600/push-button-receive-bacon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRzCv4nz12GQt7t2vzOYMbRMMQpst-u12b9sPFPN9yHyAYT1HFaE2IqAqCQKiaNzlH6jJ14Gcyu5cF4MzxdgM3PZ0y3BYZORrGwKdY1Up4CI9LGNxRxT7gLNytZfJDRbZ66t-q7G3Flnf/s320/push-button-receive-bacon.png" /></a></div><a href="http://www.youtube.com/watch?v=PRGz9xSP_SA&feature=player_embedded"> </a><br />
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</script>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com1tag:blogger.com,1999:blog-6344668472858150127.post-41754574271317990202010-05-22T09:00:00.001-04:002010-05-22T19:03:47.574-04:00the king of all things vegetarian is here!<span style="font-size:85%;">So I kept telling Norman I'd post a recipe up here but a few trivial things (work, beer, sleep) have been keeping me busy. But after two cups of coffee on a warm Saturday morning, I think I'm ready to show you what real (vegetarian!) cooking looks like. Put on The Smiths and get psyched! </span><br /><br /><div style="text-align: left;"><span style="font-size:85%;">This recipe for Tomato and Basil Sausages (adapted from a recipe at <a href="http://www.everydaydish.tv/index.php?page=recipe&recipe=109">Everyday Dish TV)</a></span> <span style="font-size:85%;">started my obsession with <a href="http://en.wikipedia.org/wiki/Seitan">seitan </a>and trying to create vegetarian and vegan friendly foods that look and taste like meat. Even my omnivorous friends and family enjoy this recipe, which means I must be doing something right. This is a great and easy introduction to seitan and it's versatility!</span><br /><br /><div style="text-align: center;">Meatless Tomato and Basil Sausages (makes about 8 sausage links)<br /></div></div><br /><div style="text-align: center;">Dry Ingredients:<br /></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-size:85%;">2 1/4 cups vital wheat gluten (available at many supermarkets, usually in the health/organic food aisle, also available at most natural and health food stores)<br />1/2 cup nutritional yeast flakes (this one is a bit harder to find, but i've had the most luck at most health and natural food stores like Wholefoods)<br />1/4 cup chickpea flour<br />2 tbsp granulated onion<br />1 to 2 tbsp fennel seeds<br />2 tsp ground pepper<br />2 tsp paprika<br />1 tsp dried chili flakes (optional)<br />1 tsp ground smoked paprika (optional)<br />1/2 tsp dried oregano<br />1 tsp salt<br /></span></div></div><br /><div style="text-align: center;">Wet Ingredients:<br /></div><span style="font-size:85%;"></span><span style="font-size:85%;">2 1/4 cups cool water<br />2 tbsp vegetable stock (i always use a homemade bouillon, i'll post that recipe at a later date)<br />6 to 8 cloves garlic, minced<br />1 tbsp olive oil<br />2 tbsp soy sauce<br /></span><span style="font-size:85%;">handful of finely chopped fresh basil<br />1/8-1/4 cup of sundried tomatoes, chopped as small as you can get them (i use my food processor for this part)<br /></span><span style="font-size:85%;"><br /></span><div style="text-align: center;">Other Materials:<br /></div><span style="font-size:85%;">Large steamer pot<br />Aluminum foil</span><br /><span style="font-size:85%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_o_z7fw0Y3MM/S_f4iT0O5TI/AAAAAAAAABs/O7AiUlCm4ms/s1600/process+tomato+basil+large.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 150px;" src="http://1.bp.blogspot.com/_o_z7fw0Y3MM/S_f4iT0O5TI/AAAAAAAAABs/O7AiUlCm4ms/s400/process+tomato+basil+large.jpg" alt="" id="BLOGGER_PHOTO_ID_5474117140410721586" border="0" /></a><br /><span style="font-size:85%;"><br /></span><div style="text-align: left;"><blockquote></blockquote><span style="font-size:85%;">1. While you're following the steps below, put your steamer pot on the stove, fill it about half way with water and bring it to a boil<br />2. Put all of the dry ingredients in a large bowl and mix together well with a fork.<br />3. Whisk together the wet ingredients in a separate bowl then slowly pour it into the dry ingredients, mixing it all together with a fork. It will look like a wet dough at this point, which is exactly what you want.<br />4. Take a measuring cup and scoop 1/2 cup of the dough mixture onto a 12" piece of aluminum foil. Shape the dough into a sausage link and tightly roll it up in the aluminum foil, making sure to twist both ends.<br /></span></div><span style="font-size:85%;">5. Place the sausages in your steaming tray, lid on, and let them steam for 30 minutes.<br />6. Take the sausages out, place them on the counter and let them cool. Unwrap them and let them sit in the refrigerator for at least one hour.<br /><br />After all that waiting, cook the sausages up like you would with any other type of sausage (I recommend grilled or pan fried) and add it to your favorite dish! I'll be adding lots of faux-meat recipes in the future and feel free to ask me any questions you may have. Until next time...<br /></span><br /><script type="text/javascript">var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-16473711-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })();</script>jason!http://www.blogger.com/profile/02418701773095335195noreply@blogger.com0tag:blogger.com,1999:blog-6344668472858150127.post-62369939824391431462010-05-20T12:14:00.004-04:002010-05-21T22:42:00.545-04:00"Iron Chef" Dish Naming Contest <br />
*****Win a $10 Gift Card by naming This Dish (rules at end)*****<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvaUkk9QxzB1YlGtnEWRslXIPQBWfTGkS0y8NrWhZC0XHUBoIhRky0N1JKmSeghweZtp67vTH-zPR4_ib7EkX95xctH0IfbeFFKsgro2rN8jHgI6leD5gWLNQybSn-KhE3_ZqFaVJESbr/s1600/DSC06838.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvaUkk9QxzB1YlGtnEWRslXIPQBWfTGkS0y8NrWhZC0XHUBoIhRky0N1JKmSeghweZtp67vTH-zPR4_ib7EkX95xctH0IfbeFFKsgro2rN8jHgI6leD5gWLNQybSn-KhE3_ZqFaVJESbr/s200/DSC06838.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzlSanEVgN0JF3rc741sZvb8WlFAvcxhj6LW02q9_tqsmYt6LFSk660skpbxfSyy1nybjvO5t52PQGv3d1q8A_v_EyFaBzJqO9KD3a7hJEjSr6IynlHcw5HX6zJoO6uxEjTK9pjhHwXvR/s1600/DSC06829.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzlSanEVgN0JF3rc741sZvb8WlFAvcxhj6LW02q9_tqsmYt6LFSk660skpbxfSyy1nybjvO5t52PQGv3d1q8A_v_EyFaBzJqO9KD3a7hJEjSr6IynlHcw5HX6zJoO6uxEjTK9pjhHwXvR/s200/DSC06829.JPG" width="200" /></a>So there we were last night, preparing for yet another road trip today, because cramming the family into a car and driving 8 or more hours while the kids fight with each other is our idea of masochistic heaven. As usual, I want to clean out the refrigerator before we go, and found the following perishable items:<br />
<br />
6 leeks<br />
1 lb baby spinach<br />
1 red pepper<br />
2 cups of leftover tomato sauce from stuffed red peppers<br />
<br />
What to do? Hmm. I didn't make dinner, still have to pack, so it needs to be quick...and on the table in 20 mins. So, here are 2 additional ingredients, and what I did:<br />
<br />
- Boiled 1 lb of piccolini (aka wagon wheel pasta)<br />
- In a separate pan, I started by sauteing 3/4 lb of diced guanciale (a seasoned cured italian fatty meat that tastes great, sounds bad) until crispy brown<br />
- I then added the red pepper, diced up small<br />
- I added the leek, diced....continued sauteing all until the leeks were done<br />
- I added the baby spinach, which wilted quickly<br />
- I added the tomato sauce, and once warm, tossed it all on the piccolini.<br />
<br />
The family loved it....and my daughter said "what should you call it?" That is when I had the idea for the contest!<br />
<br />
CONTEST RULES:<br />
- Did you notice that there are some interesting ads this site...? They are sponsored links. Treat them as such.<br />
- Email me (normanct@aol.com) your idea for a name no later than 6am Wed May 26, 2010. Anything goes.<br />
- Later that day, I will put the 5 best names (or snarkiest, I do have a streak of it myself) on this blog. I will then open it up to a vote by all readers.<br />
- The winner will be selected on Monday, May 31, 2010....and I will send them a $10 gift card as a reward for their tenacity, creativity, or skill at amusing me. Its worth $10. Good luck!norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com1tag:blogger.com,1999:blog-6344668472858150127.post-49052764452647867522010-05-18T07:33:00.004-04:002010-05-19T14:41:56.771-04:00Savory Stuffed Artichokes<div style="font-family: Verdana,sans-serif;">My 9 year old daughter is a foodie. I'm pretty sure of this, because I've never heard my friends kids say things like "when are you making rabbit stew again" "can I go to the food show again this year"...or, when I respond to her inquiry about what I came home with telling her "artichokes", she exclaims "YES!" and begins dancing.</div><div style="font-family: Verdana,sans-serif;"><br />
<script type="text/javascript">
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<script type="text/javascript">
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</div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXX0WstACEGGJj-uF2hL9dm3NFextvjhQVmVZiuO_uPClv_7KHSL1yfReGQhMigWnDzYo3MQ2q5uWT2HBGp57HSSuAhyVWzZJLJcp6iJ6hAzSgOi7YYzU1INBGTdNKUFRATZWLyYi3Wrbn/s1600/DSC06789.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXX0WstACEGGJj-uF2hL9dm3NFextvjhQVmVZiuO_uPClv_7KHSL1yfReGQhMigWnDzYo3MQ2q5uWT2HBGp57HSSuAhyVWzZJLJcp6iJ6hAzSgOi7YYzU1INBGTdNKUFRATZWLyYi3Wrbn/s320/DSC06789.JPG" /></a>Trim the leaves a bit with scissors, so as to remove thistles.</div><div style="font-family: Verdana,sans-serif;">Cut in 1/2, remove the "choke", or fuzzy stuff.</div><div style="font-family: Verdana,sans-serif;">Stuff them. Lay them stuffing-side up in a pot with 1/2 inch water, cover and simmer 45-60 minutes.</div><div style="font-family: Verdana,sans-serif;"><br />
<script type="text/javascript">
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<br />
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</script></div>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com2tag:blogger.com,1999:blog-6344668472858150127.post-25632169217037141272010-05-17T09:22:00.000-04:002010-05-17T19:32:35.783-04:00Manicotti<div style="font-family: Verdana,sans-serif;">So.....I'm headed to North Carolina this week to see my Aunt Chris and Uncle Ronnie. He's from there, she's a transplant...and we get along great, considering we speak different languages:</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Me: ungonna bring a tray uh my homemade mon-a-got. Jeet dat?</div><div style="font-family: Verdana,sans-serif;">UR: Wha?</div><div style="font-family: Verdana,sans-serif;">Me: mon-a-got</div><div style="font-family: Verdana,sans-serif;">UR: ah toe jew, know-men, ah don't git ya</div><div style="font-family: Verdana,sans-serif;">Me: tubes filled with cheese</div><div style="font-family: Verdana,sans-serif;">UR: oh....manny-cottee? </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I was introduced to their friends once, who asked whether I was a yankee, or a damned yankee. I asked the difference...they asked "are ya movin' here?" I told them no...they smiled and said "well then, you're just a yankee".</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Anyway....they are the greatest, and I can't wait to see them...my aunt is the most excellent cook, and I generally eat them out of house & home...which is why I'm bringing them them some homemade manicotti.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozhRwmiSC9PV8HQRtQb0RKCDfiT8VK7O5SLbaM6nTkCS0Jx7djiCmz0pCjoUFHl7Hj9aw1QnXWxnuATiN_uttryP8RCurBgJxGuf9_BEBZvTgBoOf26JWNn2vTzxCRdISDfKr0_vdvy3T/s1600/a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozhRwmiSC9PV8HQRtQb0RKCDfiT8VK7O5SLbaM6nTkCS0Jx7djiCmz0pCjoUFHl7Hj9aw1QnXWxnuATiN_uttryP8RCurBgJxGuf9_BEBZvTgBoOf26JWNn2vTzxCRdISDfKr0_vdvy3T/s320/a.jpg" /></a>Shells:</div><div style="font-family: Verdana,sans-serif;">3/4 cup flour</div><div style="font-family: Verdana,sans-serif;">3/4 cup milk</div><div style="font-family: Verdana,sans-serif;">1 tbl melted butter</div><div style="font-family: Verdana,sans-serif;">2 eggs</div><div style="font-family: Verdana,sans-serif;">mix the above, and using a small non-stick pan, add about 2 tbls of the batter, cook, flip, set aside.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqK1TYkUgthAlBsFJyFDu5kpEcM7T-oddsLTAxRX2zP-DpPBJzk0sNMn2UZ4J_T-wvjQnnvSYkb0zlTFDskp1xBfjpVCkbQelwT4hOZYy8g81u34S6V0wvXbWujvhavcQPJ9qHullM7cVW/s1600/aa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqK1TYkUgthAlBsFJyFDu5kpEcM7T-oddsLTAxRX2zP-DpPBJzk0sNMn2UZ4J_T-wvjQnnvSYkb0zlTFDskp1xBfjpVCkbQelwT4hOZYy8g81u34S6V0wvXbWujvhavcQPJ9qHullM7cVW/s320/aa.jpg" /></a></div><div style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdOivktnGOD5PqChR5MLO8KN8AdmMDSXfvfwRSUOks-yM1SP4-sINQaKgriD52iDs1iz0o6WaTHd1WHEAt756V2I2yv2Ys-Op1SZx9T7bMvDI7p3yLMAOMI6aM1yE5-eI_hIZQga8HDnU/s1600/aaa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdOivktnGOD5PqChR5MLO8KN8AdmMDSXfvfwRSUOks-yM1SP4-sINQaKgriD52iDs1iz0o6WaTHd1WHEAt756V2I2yv2Ys-Op1SZx9T7bMvDI7p3yLMAOMI6aM1yE5-eI_hIZQga8HDnU/s320/aaa.jpg" /></a>Ricotta Mixture:</div><div style="font-family: Verdana,sans-serif;">1 lb ricotta</div><div style="font-family: Verdana,sans-serif;">1/2 lb shredded mozzarella</div><div style="font-family: Verdana,sans-serif;">1/2 cup Parmesan (Locatelli brand, of course)</div><div style="font-family: Verdana,sans-serif;">2 tbl shredded fresh basil</div><div style="font-family: Verdana,sans-serif;">1 egg</div><div style="font-family: Verdana,sans-serif;">Mix well.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">My twist on the standard: instead of making a tube with all the cheese in the middle, I cover the shell thinly (1/4 inch) with cheese and roll it up...which gives it the same taste with less cheese. Lastly, place them in a pan coated with marinara sauce. Cover all with marinara, and bake at 350 for about an hour. And then pig out.</div>norman charleshttp://www.blogger.com/profile/07815492890452589320noreply@blogger.com3tag:blogger.com,1999:blog-6344668472858150127.post-77061675222425053522010-05-17T00:17:00.005-04:002010-05-18T23:51:43.610-04:00Clement's Prawn and Pasta Salad<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYQtmfOVPOp7UrS6woRpu8DCp8EtuzIxGc00IQ-Ay9DrNEa8Jc9uNNoZyh_coCmOsHpxQa_p_Q_wAk7IX0A7KjodIpyIvIE19h815l09vT7crbw3ys5Boa7GXV3UlHw0FYtnwbn8lsL45/s1600/28686_1129129805932_1757848499_235036_6392930_n.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5472460663324999858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYQtmfOVPOp7UrS6woRpu8DCp8EtuzIxGc00IQ-Ay9DrNEa8Jc9uNNoZyh_coCmOsHpxQa_p_Q_wAk7IX0A7KjodIpyIvIE19h815l09vT7crbw3ys5Boa7GXV3UlHw0FYtnwbn8lsL45/s320/28686_1129129805932_1757848499_235036_6392930_n.jpg" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Here is a recipe that comes from my friend Clement who lives in Australia and is in training to become a chef. He made this up on the spot at my request and it was a huge success at my get-together tonight!<br />
<br />
(I made quite a lot, so these levels of ingredients can be altered to suit your taste....)<br />
<br />
2 lb Tri-color rotini<br />
approx. 2 lb Prawns (Shrimp) small<br />
1/2 pint Sour cream<br />
1 Red capsicum (sweet red bell pepper)<br />
1 small Red onion<br />
3 cloves Garlic (cored)<br />
1 large handful of cilantro (fresh coriander)<br />
a bit of parsley<br />
1 small lime<br />
Salt and Pepper to taste.<br />
<br />
Preparation couldn't be easier.... Cook the noodles al dente, cook the shrimp. While these are on the stove, slice and chop the pepper and onion finely, and core and mince the garlic. Roughly chop the herbs. Soften the sour cream and mix it with the noodles, shrimp, vegetables and herbs all together in a large bowl. Start with half the lime and squeeze it in, tasting as you go until you reach the desired citrus level. Season to taste, and Voila! You're done.<br />
<br />
I put mine in the refrigerator and we had it cold, but I'm sure it would be delicious warm also!<br />
<br />
Have fun, Enjoy!</div>Unknownnoreply@blogger.com4