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Brisket on the grill

14 Aug

 

SO WHAT DOES POLKA MUSIC HAVE TO DO WITH GRILLING A BRISKET YOU MAY ASK ?

 

 

WELL IT’S ABOUT    1/3  of the EQUATION

RIGHT THERE WITH ICE COLD BEER     beer23

AND THE BRISKET  ITSELF   brisket4

 

You need polkas to listen to while you cook the brisket and drink the beer !!!!

 

 

 

 

 

 

 

rb

Okay, So first you need about a 5 lb. Brisket

What about  that big piece of fat on top ? .

It’s called the FAT CAP and you want  some of it.  Yes there is a lot of arguments among SMOKERS, GRILLERS AND BAR-BA-QUERS  if this should be left on or not.

You can do whatever you want ! Because this is AMERICA  , THE LAND OF THE FREE  flag

 

But , I personally trim it down to about an  1/8 ” and here’s why —–

 

The Fat does not melt into the meat but it does keep the meat moist .

Which prevents getting a  ” BARK  – CRUST ” on the side with this big chunk of fat.

Also no spices are able to penetrate this thick fat layer.

With just a little fat on , most will melt off and still give a nice flavor to the finished product.

cut

Use a sharp knife and take off alittle at a time , kinda like filleting a fish  .

 

2) next , use your favorite rub and some more salt ( do not be shy ) and some more pepper.

I tried this and was pleasantly surprised   chicago

 

or

 

Here is a good home made rub recipe:

3 tbsp  coarsely ground black pepper

2 tbsp. kosher salt

1  tbsp. granulated white sugar

1  onion powder

2 tsp mustard powder

2 tsp garlic powder

2 tsp  chili powder

1  tsp  cayenne powder

Rub  the RUB on and rub it into the meat .

Do this on a big cookie sheet or a foil pan .

rub

at this point you can wrap it real tight in plastic wrap, or you can put it in a zip lock bag and squeeze the air out and place it in the fridge over night,

rubinpan

or

I have been trying this lately and I like it. Just put it in the fridge UNCOVERED  OVERNIGHT . This drys out the meat alittle and intensifies the flavor .

Try it — see what you think and let me know   …………….

 

 

Also a new technique I have just picked up

         coalring

Setting up the coals like this and putting a 1/2 chimney of hot coals on one end gives you about 9 hours with no fuss or muss.

Or you can use a HINGED GRATE ( yes I have one Love it  )

grate2

 

This allows you to add coals and wood chips without disturbing the brisket or dropping it on the ground

place a foil pan under the brisket to catch the drippings.

No flare ups .

no mess in the bottom of your kettle.

You can add the drippings to  them to the BBQ sauce if you like.

grate45

 

 

So After you get the coals going and the meat is on the grill ,  you want to adjust the top vent to get about 250′

Now you can close the top vent and then just crack it alittle and wing it or you can use a thermometer.

( HEY , you spent enough on the brisket  , you might as well do it right and use a thermometer )

If your cooker lid does not have a built in thermometer its easy enough to put one in.

Here is a short tutorial from         NO EXCUSES BBQ

The first step in the mod was to put some painter’s tape on the kettle to keep the porcelain from chipping. A few taps on a center punch to score the metal, and it was time to drill.

IMG_1118.JPG

As before, I pulled out the trusty Unibit and cordless drill and had at the lid of the kettle. And yes, I did wear my safety goggles.

IMG_1119.JPG

I got better results with the hole this time, and there were no signs of damage to the porcelain finish (other than the hole I just drilled).

IMG_1120.JPG

therm22

The thermometer was mounted, and as you can see from the picture the placement was just about right. Any further from the handle and there would be issues with the lid holder bracket on the back of the kettle.

IMG_1121.JPG

Inside clearance was good too.

IMG_1122.JPG

Here’s a shot of the finished product. Now it’s time to fire it up and see if the temps can be controlled enough to go low and slow.

IMG_1123.JPG

or you can use the POTATO METHOD using a remote thermometer.

thermauto          pt

 

 

  this will tell you exactly what the temp is . Place potato/thermometer next to roast.

3)  Cook for about 9 hours. Now most brisket recipes call for a final temp of 203 -205′  ( one of these is great ) hand

Sometimes taking 12 -18 hours.

Okay?

I have discovered that if you pull it off the heat at 175′ let it rest for 15 min , and slice it across the grain  – VERY THIN – the meat is delicious and juicy and maybe med-well done

Add some COKE – A – COLA   BBQ SAUCE and it doesn’t get any better.

Eat and Enjoy !

 

brisket

 

Strange thing , I  really don’t like Coke – a cola ………….BUT I LOVE THIS SAUCE and so does everyone else !!!!!!!!!!

COKE-A-COLA BBQ SAUCE

Ingredients
  1. 1 cup Coca-Cola.
  2. 1 /2 onion – minced
  3. 1 cup ketchup.
  4. 1/4 cup Worcestershire sauce.
  5. 1 teaspoon liquid smoke.
  6. 1/4 cup A-1 steak sauce.
  7. 1 teaspoon onion powder.
  8. 1 teaspoon garlic powder.
  9. 1 teaspoon black pepper.
  10. Sauté onion in a little olive oil then add everything else.
  11. Stir well and simmer for 15 min.

 

 

 

 

 

Attention ! Achtung ! Atención ! Uwaga!

1 Aug

Attention ! Achtung ! Atención ! Uwaga!     Scotty's Place's photo.

I have just discovered That if any of my true Blue Followers only read my recipes on ONLY their EMAIL…….They may be missing some of the best parts!

Please click to The Facebook site or click to Kristoscooks……

To enjoy the full Banquet of Sights , { Sounds } and delectable , delicious , scrumptious, recipes that some have said ,
“Would Make Julia Child want to cook with this Guy ! ”

Really! I have too heard people say that !

Or was it , “she should throw a right hook and give him a
black eye! ”

Whichever , tune in to Facebook or Kristoscooks to get the full Story.
Thanks for being a fan .
Spread the word Share with your friends!

KRIS’ WORLD FAMOUS POTATO SALAD – (THAT I’VE NEVER HAD ) THAT SHE MAKES ALL THE TIME

4 Jul

 

kp

Okay so this is real easy and comes together real quick .

5 potatoes – scrubbed and  cubed 1/2″ x 1/2 ”

Put the potatoes in a pot  with

1 Tsp salt and cover with water.  pott

Turn up heat to high and cook potatoes until done. Firm but not mushy. drain into strainer and rinse under cold water to cool.

 

6 heaping Tbsp. Miracle whip   mc

5 Tbsp. mustard  must

Mix well

3 stalks celery – cut in half long ways      cl   and cut very small   cl2

I onion – minced  dc

Mix celery and onion into miracle whip/ mustard mixture

Fold in potatoes

There you go !

 

Eat and Enjoy !

STUFFED PORTOBELLO MUSHROOMS

13 Feb

pot 2

How is it spelled ? Portabella , or Portobella ….from what I understand there is no “right” spelling. Why would that be? Because it is a fabricated name for a cull that was either tossed or the mushroom pickers took home cause they couldn’t sell. Same with a baby Portabella which is called a Crimini mushroom or sometimes I have seen them called Baby Bella. They are the same one is young the other mature. The name Portobello is from unknown origins but has many fun stories. Literally the name means beautiful door. However some think it is named for a road in London England that sells fancy things. Some think it was named after a city in Panama , or there was a TV show once called Portobello.

Okay , So heres is alittle snack  for the afternoon or you could make it a whole meal, it’s pretty rich.

For my vegetarian friends this also works out well if you replace the sausage with 2 cups of cooked brown rice.

 

6 large portobella mushrooms – stemmed , SAVE STEMS! – chop them up!

Extra virgin olive oil

12 oz mild Italian  sausage ( if you don’t have a good Italian deli like ZEPE”S ,  use Johnsonville )

2 cloves garlic – minced

1/2 cup onion – minced

1/4 cup green pepper minced

1/2 cup tomato sauce ( if you don’t have homemade Paul  Newman’s Marinara is pretty good )

Pinch red pepper flakes

8 oz. spinach leaves

2 Tbsp. chopped fresh basil ( yes ,  you can get this in most stores ,  even if you buy the little plant )

basil

2 Tbsp chopped flat Italian  parsley

1/3 cup mozzarella cheese – grated

1/4 cup smoked gouda – grates

gouda

1 egg –   slightly beaten

1/2 cup freshly grated Parmesan

1/4 cup breadcrumbs

Balsamic vinegar  for drizzling.

 

 

Start oven to 400′

use a little oil and rub it onto the mushrooms

Brown sausage with a little oil

Add garlic onion and bell pepper, and chopped mushroom stems  and cook until soft .

Add pinch of pepper flakes and tomato sauce cook 3 more min.

Add chopped spinach  and let wilt stirring into meat mixture

Turn off heat add cheeses, basil and parsley. Mix well.

Divide the filling among the mushroom caps, about 1/2 cup for each mushroom.

Place the filled mushrooms on a  foil lined baking sheet ( spray with a little oil ) .

Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl.

Divide the bread crumb  mixture evenly among the tops of the mushrooms.

Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes.

Remove from oven and let cool slightly.

Garnish  with remaining tablespoon of parsley, drizzle with olive oil and vinegar  and serve warm or at room temperature.

Eat and Enjoy !

 

 

 

 

 

 

 

 

 

SAN ANTONIO CARNE GUISADA

6 Feb

 

 

san2            texas

 

Okay , So here is another TEX-MEX  favorite.

I first had this when I first visited  father-in-law in San Antonio along time ago. It was so long ago that most folks up north had never even heard of soft taco shells.

Come to think of it there was just barely taco shells at all . You could buy the hard shells and a packet of TACO flavoring for you hamburger, lettuce , tomato and cheese and that was as close to Tex-mex as all us Yankees ever got.

So when we got to Texas ,   the first place we went to was alittle abode building .  Dirt parking lot with chickens running around and a bunch of beat-to-hell pickup trucks.   “Pa, I don’t think this is a good place to take your daughter ( or me either for that matter )

“Oh no ,  it’s okay  ,  you’re going to like this place a lot.  ” he says.

So inside we go and there is a big  mammasita slapping tortillas  and making tacos from scratch.

Red and white checked tablecloth , rickety old chairs candle in an old brown bottle . Are you kidding me .  Where’s John Wayne and the movie crew.

3 tacos for  $1 and all the icetea you can drink .  Man- o- man , up to that time I never had anything so good. No lettuce , tomato or cheese some slices of lime to squeeze on top and   It was pure TEX-MEX heaven .      My first lesson in real Mexican food.

They had this { GRAVEY TACO } It was  everywhere we went in town.

So as time goes by I try to find this recipe. Nobody knows what I’m talking about.  Asking my Mexican friends and partners and they never heard of it.  Crazy gringo !

So it turns out its not really Mexican but TEX-MEX , alittle specialty from the southwest. Still can’t find the recipe .  Made a visit years later and can’t find the restaurant and not this taco either.

More years go by , never saw it in a cook book.   But wait ,  I say lets ask MR GOOGLE , he’s our friend.   So after  a lot of digging ( because MR GOOGLE had not heard of it either )  I found the recipe and with a little tweaking from me you can now enjoy this delicious  dish in your own home .

 

 

2 lb. chuck roast

Do not buy stew meat ,  ever!    what you are getting most of the time is scrapes from all kind of beef cut s and a lot of fat and gristle. with a chuck or round roast you know exactly what you are getting and you can trim it as much or as little as you want

3 tbsp. lard ( get it at the Mexican store ) do not buy the processed stuff on the shelf       lard  or dice up 4 strips of bacon and fry it up

3/4 cup flour with a few grinds of pepper and a shake or 2 of salt

1 red pepper  – minced

1 onion  – minced

3 cloves garlic  – smashed and minced

10 cherry tomatoes – diced

1 chipotle in adobo sauce  – minced   chip

2 tsp adobo sauce

6 oz. can tomato paste

1 tbsp.  Mexican oregano – get it it’s gonna make a difference – grind it up by rubbing it between your palms

1 jalapeno  – minced

1 1/2 tsp ground cumin

1 tsp coriander seed grind it in a  mortar and pestle    or   mash it with a rolling pin

1 1/2 tsp chile powder

3/4 tsp paprika

2/3 cup beef broth

1/2 bottle of dark beer like   Dos Equis XX Ambar    beer 4

1/3 cup chopped cilantro

1 bay leaf

Rinse , dry and cut the  the meat into 1 ” cubes

toss with seasoned flour shake off excess in a strainer

In a  a dutch oven or other large pot ,  melt the lard or fry the bacon and  brown meat on all sides ( do it in batches if you have to . Don’t crowd the pot)

cooks

Remove meat from pot and set aside .

Add alittle more lard or oil to the pot if necessary

Saute onion , jalapeno , bell pepper , chipotle , garlic and spices. stir constantly

When the  veggies are soft ,  add tomato paste ,  chipotle and adobo sauce. keep stirring for 2 more minutes

Add beef back into pot

Pour half the bottle of beer in ( drink the other half ) tomatoes and bay leaf and broth .

If there isn’t enough liquid to cover the meat open another bottle of beer and top off the meat ( drink rest of the bottle )

Bring to a boil ,  then lower heat and simmer uncovered for 2-4 hours until meat breaks down and starts to fall apart

Season with salt and pepper and cilantro and break out the  tortillas

 

Eat and Enjoy!

 

 

 

 

 

SERBIAN STUFFED PEPPERS

30 Jan

 – Paprike Punjene Krompirom

                                   That’s Serbian for

           Potato-Stuffed Peppers ,

 for our non Serbian speaking  friends !

 

 Okay , you have to admit these look really good !

And you remember where SERBIA  is don’t you ?

It’s right here.

     

Hers some famous folks you might not have known were of Serbian descent :

 

Milla Jovoich   – actress – Resident evil and the Fifth Element

Image of Milla Jovovich

Weird Al Yankovic – WEIRD

Image of 'Weird Al' Yankovic

Nikola Tesla – Inventor and Engineer

Stana Katic –  of the Castle  TV show  – who just happened to graduate from West Aurora High School

 Image of Stana Katic

 

The great variety in Serbia’s cuisine  originates from its geographical, national and cultural diversity, and the jigsaw of centuries of population changes. Influences on Serbian cuisine have been rich and varied – it first began as a mixture of Greek, Bulgarian, Turkish and Hungarian cooking.

An old Serbian legend says that during the time of the 14th-century Serbian Empire, under the rule of Stefan Uroš IV Dušan, meals in the Serbian palace were eaten with golden spoons  and forks. Historians say that mediaeval Serbian cuisine mainly consisted of milk, dairy produce and vegetables. Not a lot of bread was eaten, but when it was, the rich ate bread made from wheat and the poor ate bread made from oats and rye. The only meat consumed was game, with cattle kept for agricultural use.

What is the best way to describe the Serbian national cuisine? Well, like Serbia, on the crossroads of civilizations   a specific mixture has arisen, as a result of combined influences from both the East and the West. Serbian cuisine is really international cuisine  with unavoidable native elements. Today, the real symbol of Serbian national cuisine, above all, is grilled meat.

This is the national drink – a plum brandy called SLIVOITZ

 

Good stuff Maynard !

This will go good with your favorite grilled meat as a side dish or it can stand alone a whole meal !

 

1 cup olive oil

1/2 medium finely chopped onion

2 ribs finely chopped celery

2 large peeled and shredded carrots

4 to 5 finally chopped garlic cloves

1 tablespoon sea salt

1/3 teaspoon pepper

5 medium peeled and shredded potatoes

1/4 cup water or more, as needed

2 tablespoons chopped parsley

6 medium red bell peppers (or a combination of red and yellow)

2 medium shredded zucchini or yellow squash (optional)

 

12  servings Potato-Stuffed Pepper

Heat oil in large skillet and add onions. Saute for 7-8 minutes. Add celery and carrots and cook an additional 5 minutes. Add garlic, salt, pepper and potatoes. Cook for 10 minutes more, adding water to prevent potatoes from sticking to pan. Mix in parsley.

While the vegetables are cooking in step 1, wash the peppers, cut  n half and remove the seeds. Lightly season with salt and set aside while you finish   the filling.

At this point, to the cooked potato mixture, Add the  shredded squash for flavor and a creaminess to the dish. Mix well.

Heat oven to 350 degrees. Lightly coat a deep baking pan with cooking spray. Fill peppers with stuffing. Cover and bake 1 hour and 15 minutes. Serve with sour cream  and fresh bread.

Eat and Enjoy !

CROCKPOT ORANGE CHICKEN

12 Jan

Okay , so an easy week night meal. even better than take out !

 

4 boneless chicken breasts – chopped into bite size pieces

1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 cups mandarin orange segments
2 tbsp. minced garlic

1/3 cup flour

olive oil

1/2 Tsp. salt

1 Tsp. balsamic vinegar

3 Tbsp.. catsup

8oz. frozen   concentrate – nuke it for 45 seconds

4 Tbsp. brown sugar

pinch of red pepper flake

Splash of soy sauce

2 Green onion – minced

 

in a large bowl mix orange juice , brown sugar , vinegar ,salt , and ketchup.

In  a 1 gallon zip-lock bag ( or a bowl )  put in flour and chicken pieces  – mix and make sure chicken is coated well

Add a little oil to a frying pan and lightly brown chicken pieces

 

Put chicken in crock pot

Add peppers , garlic , orange segments , pepper flake ,  soy sauce.

Cover with sauce and gently mix

cook on high for 2 – 3 hours

Serve with rice

 

Eat and Enjoy !

The Magic Orange Tree

CRIC? CRAC!There was once a girl whose mother died when she was born. Her father waited for some time to remarry, but when he did, he married a woman who was both mean and cruel. She was so mean there were some days she would not give the girl anything at all to eat. The girl was often hungry.One day the girl came from school   and saw on the table three round ripe oranges. Hmmmm. They smelled good. The girl looked around her. No one was there. She took one orange, peeled it, and ate it. Hmmm-mmm. It was good. She took a second orange and ate it. She ate the third orange. Oh-oh, she was happy. But soon her stepmother came home.”Who has taken the oranges I left on the table?” she said. “Whoever has done so had better say their prayers now, for they will not be able to say them later.”The girl was so frightened she ran from the house. She ran through the woods until she came to her own mother’s grave. All night she cried and prayed to her mother to help her. Finally she fell asleep.In the morning the sun woke her, and as she rose to her feet something dropped from her skirt onto the ground. What was it? It was an orange pit. And the moment it entered the earth a green leaf sprouted from it. The girl watched, amazed. She knelt down and sang: Orange tree,
Grow and grow and grow.
Orange tree, orange tree.
Grow and grow and grow,
Orange tree.
Stepmother is not real mother ,Orange tree.

The orange tree grew. It grew to the size of the girl. The girl sang: Orange tree,
Branch and branch and branch.
Orange tree, orange tree,
Branch and branch and branch,
Orange tree.
Stepmother is not real mother,
Orange tree.

Beautiful white blossoms covered the tree. After a time they began to fade, and small green buds appeared where the flowers had been. The girl sang:

Orange tree,
Ripen and ripen and ripen.
Orange tree, orange tree,
Ripen and ripen and ripen,
Orange tree.
Stepmother is not real mother.
Orange tree.

The oranges ripened, and the whole tree was filled with golden oranges. The girl was so delighted she danced around and around the tree, singing:Orange tree,
Grow and grow and grow.
Orange tree, orange tree,
Grow and grow and grow,
Orange tree.
Stepmother is not real mother,
Orange tree.

But then when she looked, she saw the orange tree had grown up to the sky, far beyond her reach. What was she to do? Oh she was a clever girl. She sang:

Orange tree,
Lower and lower and lower.
Orange tree, orange tree,
Lower and lower and lower,
Orange tree.
Stepmother is not real mother,
Orange tree.

When the orange tree came down to her height, she filled her arms with oranges and returned home.The moment the stepmother saw the gold oranges in the girl’s arms, she seized them and began to eat them. Soon she had finished them all, ”Tell me, my sweet,” she said to the girl, “where have you found such delicious oranges?”The girl hesitated. She did not want to tell. The stepmother seized the girl’s wrist and began to twist it.”Tell me!” she ordered.The girl led her stepmother through the woods to the orange tree. You remember the girl was very clever? Well, as soon as the girl came to the tree  ,  the stepmother, she leapt on it and began to climb so quickly you might have thought she was the daughter of an ape. And as she climbed from branch to branch, she ate every orange. The girl saw that there would soon be no oranges left. What would happen to her then? The girl sang:

Orange tree,
Grow and grow and grow.
Orange tree, orange tree,
Grow and grow and grow,
Orange tree.
Stepmother is not real mother,
Orange tree.

The orange tree grew and grew and grew and grew. “Help!” cried the stepmother as she rose into the sky. “H-E-E-lp….”The girl cried: Break! Orange tree, Break!The orange tree broke into a thousand pieces and the step mother as well.Then the girl searched among the branches until she found …. a tiny orange pit. She carefully planted it in the earth. Softly she sang:

Orange tree,
Grow and grow and grow.
Orange tree, orange tree,
Grow and grow and grow,
Orange tree.
Stepmother is not real mother,
Orange tree.

The orange tree grew to the height of the girl. She picked some oranges and took them to market to sell. They were so sweet the people bought all her oranges.Every Saturday she is at the marketplace selling her oranges. Last Saturday, I went to see her and asked her if she would give me a free orange. “What?” she cried. After all I’ve been through!” And she gave me such a kick in the pants that that’s how I got here today, to tell you the story-“The Magic Orange Tree.”

Now , what has this story got to do with crock pot orange chicken , other than they both have an orange in them ?

Well ……. nothing , Not a damn thing.

So why would I include it you might ask?    

Just to see if you would read the whole thing

 

BLACK PEPPEER

9 Jan

 

 

 

Black pepper comes from the berries of the pepper plant. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods.

Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red. They are then left to dry which causes them to shrivel and become dark in color. Alternatively, green peppercorns are picked while still unripe and green in color, while white peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.

 

    

 

 

 

Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion

Pink peppercorns are actually from a completely different plant species (Schinus molle) that is related to ragweed.

Black pepper is the most pungent and flavorful of all types of peppers and it is available as whole or cracked peppercorns or ground into powder.

 

 

 

Everyone has black pepper in their home, but most don’t think to use it for magic. Pepper is a very potent magical herb, but it is also one that can be used for good or evil depending on the will of practitioner. Belonging to Mars it is often used for martial magic – both for defensive and offensive spells. Use black pepper in protection sachets around your home or on your person when you think you are being attacked.

 

Mix salt and pepper together and sprinkle in a circle around your land to remove and protect from evil influences. Rootworkers believe this will also prevent unwanted people from trespassing on your land whether its your mother-in-law or a nasty witch who has it in for you.

 

It was thought to protect against the ‘evil eye.’ Further, it was said that wearing a peppercorn would free one of envious thoughts. In Asia, black pepper is considered a powerful medicinal plant useful in supporting healthy aging, liver detoxification, circulation, and digestion and is thus a prominent healing herb in TCM (traditional Chinese medicine) and Ayurveda (traditional healing system from India). In both TCM and Ayurveda pepper is considered to be a pungent tasting and energetically heating spice.

And, as the story goes, during the 5th century CE, Attila the Hun demanded 3,000 pounds of pepper as a ransom for the city of Rome.14 Although pepper was very expensive, it was still utilized often in cooking by the ancient Romans, and by the Middle Ages, became a symbol of fine cuisine

 

Dr Pepper on the other hand has no pepper in it  , nor prune juice ,  as popularly reported

It does have 23 different flavors   

No , I don’t know what    DRINK A BITE TO EAT     means..

but I do know that hot Dr.Pepper with a slice of fresh lemon I it will cure a cold… well it will make you feel better , that’s for sure.

 

 

 

 

 

 

FLAT LEAF PARSLEY

8 Jan

There is alittle more to parsley than the green decoration on your plate

 

 

Parsley, a familiar ingredient to most of us. How many restaurants dump a piece of this wonderful herb on the side of our plates as a garnish? There is an old belief for this.  The Romans placed parsley on their plates to protect the food from contamination and ate it to sweeten their breath after meals. This is where its tradition as a garnish originated.

They also tucked it into their togas for protection and wore it on their heads to protect them from inebriation.

 

Much of the folklore associated with parsley refers to a look alike plant called “fool’s parsley” which is Aethusea cynapium, a plant native to Europe, Asia and Africa. It is related to hemlock, and like hemlock, is poisonous; hence the unpleasant meanings  

 

  • In Germany and the United States it is believed that if parsley would not grow in your garden, someone in the household will die soon.

*Virgins could not plant parsley or they would risk being impregnated by the Devil.

European folklore says that only pregnant women and witches can grow parsley properly and that it should be planted on Good Friday for the best crop.

*When parsley was planted, it was believed that the seeds travelled back and forth between it’s planting spot and the devil seven times before it germinated.

 

Also , do not confuse Parsley with cilantro

    

Here’s the deal. Parsley brightens flavors. It adds balance to savory dishes ,  the way that a little lemon juice can make something just taste better. Parsley is a mild “bitter”.

 

Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise. Cilantro is traditionally used in Middle Eastern, Mexican, and Asian cooking. Cilantro’s taste is a fragrant mix of parsley and citrus.

 

Beyond its ability  to supplement flavor, parsley is also extraordinarily nutritious. In just half a cup (admittedly, more than you get in most dishes, tabouli excepted), parsley offers over 50% of your daily requirements  of  vitamin  C and 500% of vitamin K, among many other vitamins and minerals …

 

Parsley originated in Italy but has been grown in the UK since the 1548. Flat-leaf parsley, which is the type commonly used in Italian cuisine  was not often grown in England because it is close in appearance to a very poisonous plant there,    Anthriscus cynapium (although that plant does not smell like parsley); .

 

Parsley is supposedly poisonous to birds,  although  it is the host plant  to the Anise Swallowtail and the Black Swallow tail Butterflies.

 

Anise Swallowtail (Papilio zelicaon) Photo   Black Swallowtail Butterfly

 

Try adding some parsley to any fruit you are juicing to increase its benefit. Adding this wonderful herb will increase and strengthen the powers of whatever else you’re using. As herb lovers and cooks, we need to start using this most common of herbs more, as it has so many benefits and so much magic and lore attached to it!

 

 

 

SAMOSA

2 Jan

 

Okay , So these little treats are going to blow you away.

Normally they are DEEP – FRIED pockets of   goodness and can be filled with almost any thing.

Today we are going to bake them and pretend we ‘re being healthy.

So  like I always say , ” everybody eats the same”

“How So  ? ” you may ask ,  well You got your ravioli from Italy ,  Perogies from Poland ,  Empanadas from Mexico  , Dim Sum from China.

They’re all Little pockets of dough with your favorite and local filling.

Samosa is a popular snack in many parts of the world. Perhaps its biggest secret to popularity and survival over the centuries is its different varieties of fillings catering to carious tastes across the globe. . Fillings generally range from minced lamb and onions, meat, and even pumpkin.  In the Middle East, the semicircular sambusak is stuffed with feta cheese, onions, minced chicken and meat, spinach, and in case of Jewish cuisine, mashed chickpeas.

 

Typically it is a distinctly triangular or tetrahedral  in shape, tetrahedral from the word  tetrahedron (plural: tetrahedra or tetrahedrons) which  is a polyhedron composed of four triangular faces, six straight edges, and four vertex corners ….. as I am sure you all remember from Geometry Class

 IMG_0438.jpg    

 

Indian samosas are usually vegetarian, and often accompanied by a mint sauce (raita ) or chutney .  Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, East Africa and North Africa.

 

   This my favorite
potato and cauliflower Somosas
Dough
3 cups Flour
1/2 tsp. Salt
1/2 tsp. Baking Powder
1/4 tsp. Turmeric
1/4 tsp. paprika
2/3 cup Cold Butter, cubed (or vegan alternative)
2/3 cup Cold Water
Place flour, salt, baking powder, turmeric and paprika in the food processor with the dough attachment and blend together.
Add butter and process until mixture is sufficiently crumbly combined.
Add water while mixture is processing. I added a bit more than 2/3 cup to help it come together fully. Don’t add too much water.
Put dough ball in saran wrap and put in the fridge for at least an hour.

 

FILLING

1 tbsp Oil

5 Cups Potato, cubed into 1/2 inch pieces

1/2 head of Cauliflower, chopped into small pieces

1 Cup Onion

1 tbsp Ginger, minced

1 tbsp Garlic, minced

2 tsp Cumin

1 1/2 tsp Coriander

1 tsp Turmeric

2 tsp Salt

2 cloves garlic – minced

1/4 cup Lemon Juice

1 tsp garam masala

1/2-1 bunch Cilantro, chopped

1 cup Peas

Boil potato and cauliflower until just tender. I put the potato in for longer than the cauliflower.

In a large deep skillet,  sauté over medium high heat onion, ginger and garlic until onion is softened.

Add spices and cook for another minute.

Turn heat to medium and add the rest of the ingredients, except the peas and cook for 4-5 minutes until mixture is well combined.

Fold in peas and adjust seasonings. Let filling cool.

Preheat oven to 350′

Cut dough in half or quarters to work with. Roll out one part at a time, quite thin.  Cut about a 5″ diameter circle , then cut in 1/2

 

Place approx. 1 tbsp. filling into the cone of dough and fold over. Crimp the edges to seal them.

Place samosas on lightly oiled cookie sheets. Brush with an egg wash and bake for about 30 minutes.     Alternatively you can shallow fry them in 1 1/2- 2 inch veggie oil until golden brown.

Yes you can eat these plain BUT they are best served with Mint

 

 MINT CHUTNEY
  • 1 cup fresh chopped mint leaves
  • 1 cup fresh chopped coriander/cilantro leaves
  • 1 green chilli ( chiles from the Indian store or 1 serrano )
  • ½ inch ginger
  • 1 tsp cumin powder –
  • 1 or 2 tbsp lemon juice – optional
  • salt or black salt or rock salt
  1. In a mixer or blender grind all the above ingredients to a smooth paste using little water.
  2. Mix salt in the chutney.
  3. Keep the Mint Coriander Chutney in an airtight container in the refrigerator.
  4. You can Serve this Mint Coriander Chutney
 MANGO PICKLE

Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra “oomph” to every meal.

 

  • 1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery  store)
  • 1 tablespoons salt
  • 1 teaspoon red chili powder
  • 1/4 teaspoons turmeric
  • 1 tablespoons coriander seeds crushed)
  • 1 tablespoon fennel seeds crushed
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon nigella seeds/kalonji
  • 2 tablespoons mustard oil or olive oil

 

  1. Wash and dry the mango, cut in small cubes with skin.
  2. In a glass bowl put the mango with salt and mix it well.
  3. Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
  4. Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
  5. Add all the spices to salt water and keep it aside.
  6. Mix spices, water and oil to mango slices.
  7. Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices

 

SO  ……….     Having said all that and given you the recipes ( and Yes , I have made them ) this will be one of the few times that I will say  :

STORE BOUGHT

is just as good and much more convenient

Swad Mint Chutney, 7.5 Ounce      
and having said that the mixed pickles have a pretty good kick with out the extreme heat, so that is what I get now
    Mothers Recipe Mixed Pickle - 17.64oz., 500g.
Thing is , you probably wont find these at your local American grocery store.
So you will have to order online or go to a Middle Eastern or Indian grocery store
  If you are in the area my favorite is
Masalas
1355 IL-59 #1e, Naperville, IL 60564
    Map of MASALAS N MORE
and as long as you are in the store and maybe feeling lazy
 
Not to bad for a quick snack
Eat and Enjoy !