GRILLED RED SNAPPER AND RAGOUT STEW in Ramstein

I was out and about in Ramstein when I went into Natalie's Beauty Supply Store. Natalie is from Jamaica. Not only does she sell hair products, wigs, imports, shoes, boots, but you guessed it she has one room in her store where she sells imported Ackee food from Jamaica. I got a frozen ten-pound whole red snapper, head, eyes, tail, and all to grill for Friday night dinner.

1 red snapper chart-grill seasoning

Lemon pepper

Garlic powder

Salt & pepper
Soy sauce
Lime slices (optional)






Cut 2 slits across red snapper on both sides. Sprinkle one side liberally with soy sauce, salt, pepper, char-grill seasoning, lemon pepper, and garlic powder. Place 2 or 3 lime slices over fish. Place fish, seasoned side down, on basket for grilling. Season another side of fish the same as the first side. Clamp fish in basket and grill over the charcoal about 15 minutes on each side or until fish flakes easily. (30 minutes is too tough)

For the ragout: (French- ragu)

3 tablespoons extra-virgin olive oil
12 fingerling potatoes or small new potatoes
12 cipollini onions, roasted, peeled and halved
12 artichoke hearts, cooked and quartered
24 green olives, pitted
1/2 cup chicken stock
Salt and freshly ground black pepper

For the Sauce Vierge:
1 lemon
3 cloves garlic, chopped
2 tomatoes, peeled, seeded, and diced small
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Salt and pepper

Directions
For the Fish on the Stovetop:
Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.

For the Ragout:
In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.

For the Sauce Vierge:
Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.

Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Will, I contest it was great.

Peach Habanero Sauce

Compliments of Caryl Henry my friend in DC, enjoy.

PEACH HABANERO SAUCE 

1 Golden Habanero (or 2 or 3 other Habaneros), seeded and chopped
1 cup chopped peaches (about one 15 oz can drain and chopped)
1/2 cup finely chopped onions
3 cloves garlic, minced
2 Tbsp fresh lime juice (about 1/2 lime)
1/4 cup white wine vinegar
3/4 cup fresh orange juice (about 1 big orange)
1/4 tsp salt
4 Tbsp light brown sugar


Combine ingredients in a blender jar and liquefy. Transfer to a small saucepan and slowly bring to a boil over medium heat, providing good ventilation. Simmer 5 minutes. Strain into sterilized jars.

Yields about 1 3/4 cup.

Grilled Orange-Coriander Steaks

Ground coriander flavors marinade.
1 teaspoon grated orange peel
¾-cup orange juice
1-small onion, chopped
3-garlic pressed or minced
¼ cup white wine vinegar
1 ½ tablespoon ground coriander
1-teaspoon cracked black pepper
1-teaspoon dry basil leaves

4- Tender beefsteaks such as New York strip or loin (each about 8 oz, and about 1” thick)

Watercress sprigs
Salt

Mix orange peel, juice, onion, garlic, vinegar, coriander, pepper, and basil. Cover and chill ½ cup of the; mixture until serving. In a 9- inch pan, coat steaks with remaining marinade. Cover and chill, turning meat once, 4 hours or up to overnight.

Lift steaks from marinade and place on a grill, 4 inches from heat, over a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds) Cook, turning once, until browned on outside and pink inside (cut to test), 14 to 18 minutes total. Place steaks on warm plates. Garnish with watercress. Offer reserved marinade to spoon over each piece. Sprinkle with salt to taste. 
Makes 4 servings. Kazuko Nakane, Seattle. May 1987 Sunset.

A HAPPY BIRTHDAY CAKE & Banana Pudding

Banana Pudding

Happy Birthday Cake

(Bolo Espera Marido) Brazil

German products I used to make the cake:

Haltbare Schlagsahne (whipping cream)

Kokosnuss geraspelt- (coconut)

Feinaucker - (sugar)

Weizen Mehi (flour)

Feine Speisestarke- (cornstarch)

Original Back in- (baking powder)

Apricot Jam-

"I think I will stick with American products that I know for the next time I make this cake. The problem here was not that the cake wasn’t made right, it was a very heavy cake, heavier than a pound cake, and very rich. Substituting sea salt, for table salt made the cake a little salty. But the icing compensated for it, and the cake was able to hold more of the orange liqueur. I also think that the spirit of which the cake was made will be a conversation piece for years to come."

"HAPPY BIRTHDAY" SUNDAY DINNER IN RAMSTEIN GERMANY 2010

August 8, 2010, at 8:35am, Herbert E. Raney Jr, (TARRI) was born. Today thirty-two years later we are celebrating another year. I took my vacation this year so I could come home and cook a Sunday dinner for him. He is inviting some of his close friends over to help with the celebration. Everything was prepared to form scratch, no box, or store made stuff for this cookout.

MENU:

Grilled Pork Ribs

Grilled Chicken

Grilled Hot Links, and Hot Dogs

Potatoe Salad

Baked Beans

Cole Slaw

Avocado/Mango Salsa

Banana Pudding

(Bolo Espera Marido) Brazil

Sweet Tea

BYOB

The theme, we hid everything downstairs in my space, like the yard tiki lamps, paperhangers, and the tea candles we are using to light around his cake, 32 of them. No ballons, just candles on the patio for when we bring out the cake. It gets dark here around 10pm, so I don't know how that is going to work out but we shall see.

German products I used to make the cake:
Haltbare Schlagsahne (whippng cream)
Kokosnuss geraspelt- coconut
Feinaucker - sugar
Weizen Mehi (flour)
Feine Speisestarke- (cornstrach)
Original Backin- (baking powder)

Alpha's Potatoe Salad:
1 pound of small/medium potatoes
1/2 onions
1- medium green pepper
1- medium red pepper
6- garlic cloves, minced
6- celery stalks
1/2 can black olives pitted
6 small pickles
6- brown hard-boiled eggs
Mayo, mustard, onion salt, season salt to taste

MANGO SALSA OVER SALMON

I made mango salsa tonight, oven-baked salmon. With a little help from Natalie who prepared the salmon. She used olive oil, and lemon juice seasoned the salmon and baked under the foil until it was nice and pink.

Mango Salsa: 1 medium ripe mango, peeled and diced, 1 cup diced cucumber, 1 medium onion diced, 1 medium tomato, seeds removed, diced, 2 small habanero peppers, seeded and finely minced, 6 clove garlic, finely chopped, 2 tablespoons lemon juice, season salt.

To make the mango salsa, combine everything in a medium bowl, stirring gently to combine. Add the salt, to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator.

Tomorrow I'm adding avocado, and a little more salt, another tomato to make salsa for perhaps tocos.

Pesto Pasta with Green Beans and Potatoes

Sunday April 18th, 2010

Recipe pesto-pasta-with-green-beans-and-potatoes


Susan Fox the point person for Urban Explores hosted Sunday dinner this month. She prepared appetizers, main course, followed by a salad to cleanse the palate. Here is her recipe for presto pasta:  A blend of fresh garlic, green beans, and red potatoes, yellow potatoes, onions, elbows pasta, mixed together and placed in a serving bowl. Served with dinner rolls, with olive oil dipping sauce, and tossed romaine salad.

Sunday dinners are how the host takes the time to have special little things for the guest. Like a platter of crackers, goat cheese, topped with while we watched Susan cook away. The appetizers were so good that several times I know I dropped the cracker before I got it to my lips. No, it was not the wine.

Laurel brought Korbel Champaign to toast the day; we saved the red wine for the pasta. Now the conversation was lively of course we chatted about new relationships, our daughters, and transitions they are going through, while the meal is being prepared. Do you not just love to get together with girlfriends, for an afternoon of chit-chat, wine, and food?

For dessert we went all out, I had picked up the fixing’s for ice-cream sundaes, those little one server ice-cream cups are a hit, with M&M chocolate coated candies, chopped nuts, fresh blue berries, raspberries, cut bananas, in small bowls, sat on a serving platter, and whip cream to top it all.

Creole Chicken Side Bar-- for the Holidays

MENU:

Creole Chicken

Red Beans & Neckbones

Uncle Ben's Rice

Tossed Roman Salad

Avocado

Peanuts

Coconuts shredded

Golden Raisins

Tomatoes

Bell Peppers

Peppers

BYOB: Assorted Red and White Wines

 Cultivating community is what we do, and we celebrate by showing our friends the art of sharing, good food, music, and conversation.

A Melting Pot of Culinary Heritage Chicken Creole is a testament to New Orleans cuisine's rich cultural tapestry.

Born in the heart of the French Quarter, this dish reflects the historical convergence of diverse culinary traditions that shaped the region. The French contributed their culinary refinement, the Spanish added a touch of spice, and the African and Caribbean influences infused the dish with an array of exotic flavors. Over time, these elements came together to create the unique symphony of taste that defines 

Chicken Creole today.

The Flavorful Ensemble of Ingredients

At the heart of Chicken Creole lies a medley of ingredients that harmonize to create an unforgettable taste experience:

Chicken: Traditionally, bone-in chicken pieces are used for Chicken Creole. In our recipe, we use boneless, skinless chicken breasts. This reduces the amount of fat in your recipe and makes it a little more kid-friendly. Feel free to use bone-in chicken if you prefer that!

Holy Trinity: This triumvirate of onions, bell peppers, and celery is the backbone of Creole cuisine, lending a robust and aromatic base. Plus – check out these excellent health benefits you get when you include the "holy trinity" in your meal:

Onions:

Antioxidant-rich, especially quercetin.

Supports heart health and healthy cholesterol levels.

Contains prebiotic fibers for gut health.

It may aid in blood sugar management.

Bell Peppers:

High in vitamin C for immune support.

Rich in beta-carotene (vitamin A) for eye health.

Good source of dietary fiber for digestion.

High water content contributes to hydration and skin health.

Celery:

Rich in vitamins and minerals like vitamin K and potassium.

Contains antioxidants that may help reduce inflammation.

Provides dietary fiber for improved digestion.

It may contribute to hydration due to its high water content.

Tomatoes: A key ingredient in the dish's sauce, tomatoes provide acidity and sweetness that balance the spices.

Spices: Creole cuisine is known for its bold use of spices. A blend that often includes paprika, cayenne pepper, thyme, and bay leaves contributes to the dish's distinctive flavor profile. Our recipe includes bay leaf, thyme, garlic, and hot pepper.

Rice: Chicken Creole is commonly served over a bed of fluffy rice, soaking up the luscious sauce and completing the meal. Our recipe calls for brown rice. This adds a whole grain to your meal, giving it more nutrients!

Chicken Creole Recipe

Ingredients: 

1 cup uncooked brown rice 

2-3 boneless, skinless chicken breasts 

1 (16 oz.) can tomatoes 

1 cup tomato juice 

1 onion, chopped 

1 cup celery, chopped 

1 bell pepper, chopped

1 bay leaf 

1/2 teaspoon thyme 

1 clove garlic, minced 

1 pinch hot pepper 

Directions to make Chicken Creole:

Start by cooking your rice according to the instructions on the package.

Combine all other ingredients in a heavy pot and bring to a boil.

Lower the heat, cover it, and simmer it for 1 hour or until the chicken is tender and cooked to an internal temperature of 165 degrees.

Remove the chicken and cut it into bite-size pieces. 

Add chicken back to the pot and reheat.

Remove the bay leaf and discard it. 

Serve chicken over rice. Consider adding fruit and a cup of milk for a full MyPlate meal. 

What is Creole cuisine?

Creole cuisine ( French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times from the fusion of European, African, and pre-Columbian American traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it ( melting pot ).

Creole cuisine is found in regions of the world that were previously European colonies. Creole food can be found in Louisiana (USA), Cuba, Brazil, Peru, the French Antilles, French Guiana, La Reunion (France), Jamaica, Annobón (Equatorial Guinea), Sierra Leone, Liberia, Cape Verde, Dominican Republic, etc. In each region, Creole cuisine has been adapting to local products (so there is no "single" Creole cuisine). [3] However, they share certain features in common:

By region

• Argentinian Creole cuisine[7]
• Brazilian Creole cuisine
• Guianan Creole cuisine
• Louisiana Creole cuisine
• La Réunion Creole cuisine
• Mauritius Creole cuisine
• Caribbean Creole cuisine[8]
• Mexican Creole cuisine[1]
• Peruvian Creole cuisine[9]

The Origin & History Of The Humble Indian Curry

Vatsala Devki Vats

Updated on Sep 14, 2019, 11:34 IST

The history of the Indian curry as we know it dates back to 1498, a time when the Portuguese first came to India's southern shores in search of cardamom, cloves, and black pepper, which were considered to be among the world's most valuable commodities. These rare spices were grown only in India at the time.

Unable to come up with an apt word to describe the spicy stew, sometimes served with or without coconut cooked there, the Portuguese were forced to make one up: 'carel.' The word was taken from the Tamil word 'kari.' 

Then came the East India Company, which overthrew the Portuguese and seized control of India. Since the British believed they improved everything about India, they changed the word 'carel' into 'curry'. They used curry to describe the wide range of thick stews made from the most fundamental ingredients like tomatoes and spices, served alongside rice or bread (roti). 

And that's not the only thing Britishers did to our curry. It's believed that Britishers would learn how to cook curry in India only to go home and serve "Indian curries" at home in an attempt to come across as authentic and native. By the mid-19th century, you needed a curry recipe or a chemist's shop that didn't carry curry powder to find a British cookbook.