Ethnic Foods Crossover (Cont'd)

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: wysiwyg
Date: 06 Sep 01 - 10:53 PM

Lousiana chef Justin Wilson died. Shame.

~S~

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: MAG
Date: 06 Sep 01 - 09:27 PM

Ethnic foods crossover? well, there's BBQ pizza, and taco pizza, and Hawaiian pizza.

Chili dogs.

Ginger ice cream.

I'm sure I'll think of more.

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Geoff the Duck
Date: 06 Sep 01 - 08:38 PM

refresh

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: katlaughing
Date: 24 Oct 99 - 02:21 PM

refresh

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Roger the zimmer
Date: 17 Aug 99 - 06:41 AM

Bad taste warning
A possum may be man's best friend but a dog is not just for Christmas but also for August 17th. Apparently today is the day when old men in Korea still eat dog meat for...well, let's just say they can't afford Viagra.
So, any Korean vets with recipes for Fido fritters, Shep stew, Bonzoburgers, Patch Pie, post them now...
Adds a new dimension to "How much is that doggie in the window". Mind you the food at the Neil Young Center is a bit suspect sometimes, I'm, sure it was corgi en croute last night.

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Lonesome EJ
Date: 16 Aug 99 - 01:26 PM

I realize that what the culinary world needs least is yet another recipe for chili. I would not offer this one if I could not also assure you that it is THE BEST CHILI YOU'VE EVER TASTED! This is not Green Chili or Chili Poblano, and actually has very little in common with mexican chili. No this is what I call Southern Style Red Chili.

Brown 1 lb ground lean beef and 1 lb cubed lean pork in a small amount of olive oil, adding 1/2 chopped green pepper, 1/4 onion and 1 clove garlic to the pan. In your kettle, put 1 16 oz can tomato sauce plus 1/2 can of water. Add 4 fresh tomatoes, or 1 16 oz can tomatoes to kettle(fresh tomatoes are tastier, but I don't like the skins), then add 1/2 tablespoon ground red pepper flakes, 1 can Rotel Tomatoes and Green Chilis, 2 bay leaves, salt to taste, 3 or 4 good dashes Louisiana Hot Pepper Sauce, 1 tbl spn ground cumin, 1 tbl spn Mexene Chili Powder(or other Chili Powder if no Mexene),1/4 teaspoon ground cloves. Put the kettle on low heat.

When meat is moderately fried, drain and add to the sauce. Cook covered on low for 1 hour to 4 hours, depending on how hungry you are by now. One half hour before serving, add 1 12 oz can pinto beans. Save some for the next day, because it's even better re-heated !

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Roger the zimmer
Date: 16 Aug 99 - 08:45 AM

Please stop these food threads,I'm drooling all over my keyboard!

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: WyoWoman
Date: 14 Aug 99 - 06:15 PM

Oh, distance, schmistance. This is cyberland: Here's your Spinach Gnocchi with a Nutmeg cream sauce. And a nice spinach salad to accompany it. Spinach Ice Cream, anyone?

Oh, I just thought of one of my favorite salads. Some people hate beets, but if you like beets and spinach, you'll love this:

A Bag o' Baby Spinach A jar of sliced beets, drained well A red onion, sliced thin A bag o' walnuts, chopped As much bleu cheese as makes you happy

Mix 'em all together and sprinkle with a smidge of oil and vinegar (I use balsamic or rice...)

Yummoid.

WW

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Allan C.
Date: 14 Aug 99 - 09:06 AM

WW, If it weren't quite so far to get there, I would be standing on your doorstep already! Spinach is one of my favorite foods. When I was a baker, I made the most delicious spinach croissants. Quite a few never made them out of the kitchen.

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Susan A-R
Date: 14 Aug 99 - 08:45 AM

RATS!! too bad you are so far away Wyo. I don't cook on weekends, and would gladly eat someone else's spinach cuisine. I have found that people are generally willing to eat food they didn't cook though. Have fun!! I'll put up the spinach gnocchi recipe someday soon. It's a nice one too.

Susan

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: WyoWoman
Date: 14 Aug 99 - 01:30 AM

Be still my beating heart! I'm in spinach heaven!

I'll be cooking this weekend. Wonder who I can share all this spinach cuisine with?

WW

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Susan A-R
Date: 13 Aug 99 - 10:30 PM

Here it is

Bengali Spinach

blanch and peel 1 cup almonds melt 1/2 stick (4 Tablespoons) butter stir in 1 1/2 teaspoons mustard seeds, 1 teaspoon cumin seeds, 1/2 teaspoons fenugreek seeds 2 tablespoons brown sugar when seeds darken and sugar caramelizes add 1 Tablespoon minced ginger 1 or 2 minced jalapenos 2 10 oz pkgs thawed spinach 1/2 c shredded coconut blanched almonds salt to taste cover, reduce heat, cook for 10 min. stir and cook for an additional 10 min. stir in 1/4 t nutmeg, 1/r c cream heat for an additional 1 or 2 minutes serve, garnish w lime wedges.

Susan A-R

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: MMario
Date: 13 Aug 99 - 10:05 AM

They do that lovely baby spinach in the bags now; barely wilted in a teensy bit of olive oil w/ some chopped garlic and then splashed with balsamic vinager - the white if you have it....heaven!

we do a bag per person!

MMario

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Bert
Date: 13 Aug 99 - 09:59 AM

Then there's the simple spinach crepe. Fry the crepes using your plain old Yorkshire Pudding batter (You can add a little buckwheat flour if you like). I usually add some melted butter to that batter to stop it sticking, don't stir it too muck though or the butter will be absorbed. You need to see the little globules of butter floating.
Fill them generously with spinach and sharp cheddar cheese, sprinkle with salt and white pepper, roll them up and serve hot.

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: WyoWoman
Date: 12 Aug 99 - 11:33 PM

Susan-- I used to make spinach gnocchi. But I made a cream sauce with a little nutmeg in it. MMMMM.

Do you have the recipe for the Bengali spinach? That sounds fab, too.

ww

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Susan A-R
Date: 12 Aug 99 - 11:17 PM

Spinach pie??

This is a double crusted one, make your favorite pie crusts (mine's the old 2/3 cup crisco, 2 cups flour, 1 t salt, /4 to `/1 cup cold water)

The filling 1 large onion, minced and sauteed, 2 pkgs frozen spinach 2 cups cotttage cheese 1 eggs 1 cup parmesan (the stuff in a can works fine) pinch nutmeg salt and black pepper (I use not much of the former, because of the parmesan, and lots of the latter, 'cause I love them Black Spots, as my Dad calls them)

make the crusts, pop in the filling and bake for an hour. Great with good white wine.

Then there's Bengali spinach with cream, coconut and almonds, Saag Paneer (spinach and Indian homemade cheese) spinach Gnocchi in tomato cream sauce, . . . . Oh NO, you've gotten me started. Susan

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: WyoWoman
Date: 12 Aug 99 - 11:03 PM

That sounds absolutely scrumptious! I'll make it this weekend. Absolutely anything with spinach in it and I'm THERE. I probably eat a bale of spinach a week -- especially now that I can buy spinach-in-a-bag. This is my usual dinner:

Mon: Spinach salad with crumbled bleu cheese
Tues: Spinach salad with Vidalia onion dressing
Wed: Omelet with whatever spinach isn't too disgusting-looking
Etc....

I only actually cook when I have guests.

This will add to my repertoire, and I'll pretend the crema is actually low-fat yoghurt! BTW -- I've done grilled salmon with mango salsa -- that's pretty tasty, too.

WW

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Susan A-R
Date: 12 Aug 99 - 10:52 PM

Wyo, can you get crema where you are? If not, it's a concoction of 1 part buttermilk to 8 parts cream (2 T buttermilk to 1 cup cream should be about right for four servings) (the heavy stuff) Stir them together, and let them stand outside the fridge, lightly covered for 12 to 24 hours, then chill for 12 hours or so. It will for something similar to sour cream, but different. :)

combine 10 oz frozen spinach with the crema. There's the filling.

for the salsa, food process 1 jalapeno chile 2 cloves garlic 1 small bunch fresh cilantro 6 plum tomatoes 2 ripe mangos 1/2 t cumin salt to taste.

(I've also done this with peaches and it's terriffic.)

enjoy.

Susan

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Jeri
Date: 12 Aug 99 - 10:31 PM

Allen, I just wanted to say thanks for the ramp info. I was surprised to find they grow around here - I'll keep my eyes (and nose) peeled.

And Susan, thanks a LOT - now I'm starving!

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: WyoWoman
Date: 12 Aug 99 - 10:07 PM

May I have your recipe for spinach y crema enchiladas w/ mango salsa, por favor. And ... well, it all sounds yummy. How far do you deliver? Wyoming?

Nivver mind.

(Kat -- let's see if she sells franchises!)

WW

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Susan A-R
Date: 12 Aug 99 - 09:29 PM

WOW! That'll teach me to pass over a thread. Why did it take me so long to hook onto this one. Food and music are my two main loves in life, and I'm now lucky enough to make a living by the food end of things. With a good Scots/English background (how about mealy puddings anyone? GREAT vehicle for butter) Yorkshire Pudding was a part of all Christmas Roast beef diners, then we started to get wild (in Vermont in the early seventies, tacos, stir fry and fondu were REALLY wild, THEN, I met and married my Korean american husband, whose family has always eaten adventurously, and there was no holding back. Now I live in the town with some thirty eating establishments (population 7,000) and since none of them served Japanese, Middle Eastern, Thai, Indian, Caribbean, real Mexican, or any African food to speak of, I've started my dream take-out establishment. This week I had Spinach and crema enchiladas with mango salsa, zucchini and roasted potato enchiladas with red chile sauce, Potato cauliflower curry, spinach koftas in tomato yogurt curry sauce, Thai Evil Jungle Prince veggies, eggplant and mushroom skewers with peanut satay sauce, dim sum (the big time consuming one ( and tomorrow tTurkish Ratatouille with dates, and Imam Bayildi, or the Imam fainted, a lovely understated stuffed eggplant dish. Every week is different, and I have a blast. And to think it started with mealy puddings and fried salt pork and grits, and yorkshire pudding, and popovers, and well, I guess it's not such a leap after all. Not much food I don't like, or won't try to cook at least once.

Susan

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: MAG (inactive)
Date: 12 Aug 99 - 09:18 PM

When I read that baked ramp recipe, I just knew it had to be French' it is quiche lorraine unscrambled without the crust.

Reminds me of the Chicago alderman (mine) who talked about all the quiche-eating liberals who were goingto vote for Harold Washington. I used to fantasize a big quiche party, where the many Italian residents of the ward would bring Italian quiche, also known as pizza, the few-but-growin Balck residents would bring sweet potato quiche, we would have lefsa quiche, good old WASP quiche, also known as shepherds pie (we've been discussing it a lot here in one form or another) o well. o, and that great Greek spinach quiche.

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Margo
Date: 12 Aug 99 - 04:35 PM

Here's my family recipie of EGGPLANT SALAD.

ingrediants:
for each eggplant, use two bell peppers and two medium tomatoes, One onion, vinegar and oil to taste, salt.

Roast eggplants and peppers in the oven until skins are black. Probably have to turn them once or twice. Oven temp is probably 375 or something.

While eggplants and peppers are roasting, chop the onion finely, place in bowl, and cover with an obscene amount of salt. (Or just use a lot) I crush the onions and salt a bit with something like a jar.

When roasting is done, scrape eggplant from skin and chop (as soon as it is cool enough to handle.) Place in the big bowl.

THRILLING TIP: Close roasted peppers in a paper bag while they're hot, and they will sweat their skins off, making it a heck of a lot easier to strip them of their skins!

Chop peppers and put in with the eggplant.

Chop tomatoes finely and put in with the eggplant and peppers.

Rinse the onions well, and put in with the eggplant, peppers, and tomatoes.

Add vinegar and oil (I like to use red wine vinegar) and salt to taste.

My grandma would run everything through a meat grinder. Does it sound strange? It is sooooo yummy! We always have it at family gatherings, and if someone doesn't show up, we all say "good! more eggplant salad for us!"

The salt on the onions makes the onions mild. Easy Rider, I am planning on making some eggplant salad for you when you're here, so you'll taste the Rosenstein family recipie!

Margarita

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Bob Landry
Date: 12 Aug 99 - 01:43 PM

Pâté au Lièvre (Rabbit Pie)
Pâté à la Viande (Meat Pie)

I've had the growlies ever since I started reading the related thread and I can't resist passing this recipe along. In its various forms (using rabbit, meat, fish, venison, blueberries, or whatever else is available) this pie has been a staple in the Acadian communities of Isle Madame (Cape Breton, Nova Scotia) for centuries. It is my second favourite comfort food (next to boiled lobster, of course, but who need a recipe for lobster ... it's as easy as boiling eggs.)

1. Cook Rabbit or Beef:

1/2 cup salt pork (chopped very small)
1 medium onion (chopped small)
2 pair rabbit
or 4 lbs. lean beef
or a mix of 2/3 beef and 1/3 venison
salt and pepper

Fry pork and onions in large pot. Remove from pot and set aside. Brown Meat, add pork and onions and add enough water to cover meat. Add salt and pepper to taste. Cook on low heat for about 2 hours or until meat is falling off the bones (rabbit or chicken) or is very tender (beef). Add water if the level goes below the meat. Remove meat from liquid. Set about 3 cups of liquid aside for the crust. Leave remaining liquid in the pot and thicken with corn starch. Remove all the bones from the rabbit meat. Place the meat back in the pot and simmer until thickened. This will make the pie juicer.

2. Pie Crust:

8 cups flour
3 tbs. salt
6 tbs. baking powder
1 lb. shortening
about 2-3 cups meat liquid.

Combine all pie crust ingredients in a large bowl. Cut shortening into flour mixture. Add the liquid from the meat to the mixture until it is moist. You may have to add water to the liquid if you don't have enough. Adding the meat liquid to the pie crust gives it a special flavor and makes the crust look brown. Roll the dough on a floured board and place in a rectangular pan. Add meat. Cover with remaining dough. This pie crust should be thick because when the pie is cooled it will be cut into small pieces and steamed in a steamer. The dough will puff up and become very moist.

3. Bake in a 350º F oven until crust is cooked and turns brown. Allow to cool and refrigerate.

4. When ready to eat, cut into 3" x 3" servings, steam until heated throughout and serve.

Bob (salivating)

Subject: RE: Ethnic Foods Crossover (Cont'd)
From: Bert
Date: 12 Aug 99 - 09:34 AM

Kat, you'd lose another 8 pounds real quick if you were to take that darned cat off your head )

Bert.

Subject: Ethnic Foods Crossover (Cont'd)
From: Allan C.
Date: 12 Aug 99 - 06:29 AM

There was such a good discussion of recipes - ethnic and otherwise here that it needs a new thread to continue. So here it is. Bring your appetites! Maybe someone will bring some of this great stuff to the FSGW, he said hopefully.