Yeah, this was sitting on the front porch as it was meant to be, shelling peas for supper and watching the coolest cars in Tucker stream on by through the warm autumn afternoons. Slow Food? We lived it then and we can live it today. The easiest place to start is with local produce, the flavors will send most memories into family meals and occasions free of discord or time. That was our home during the twilight of sleepy neighborhoods, scenes that we alone have the power to continue and evolve.
SOUTHERN POT ROAST (because I just cannot call it Yankee)
Read more "Post Roast and Yeast Rolls Rambling in October"
Tonight we had a very, Very good Slow Food Greater Athens dinner at Harrys Pig Shop here in Athens. Except for the grapeseed oil and sherry vinegar on the salad, salt and black pepper, everything was either grown or raised within 20 miles of Athens or close, but most certainly Georgia born and raised. I […]
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Making cold or hot sesame noodles is easier and faster than most any other pasta. It took me 20 minutes to prepare this recipe. I cooked ramen and lo mein pastas to compare and found the lo mein to be better for the cold and ramen for hot/warm. Notice that the final sauce is not thick. If you make it too thick then it will become gummy upon refrigeration. Combine pasta and sauce while warm.
Read more "Summertime in the South…or What’s In The Box?"
If you have trouble with peanut butter then use almond or cashew butter.
8 ounces lo mein
2 quarts boiling water
1/3 teaspoon kosher sea salt
Cook noodles. Drain and rinse under cold water.
1 teaspoon ginger, minced
3 cloves garlic, smashed and chopped into a paste
1/3rd teaspoon Indian red chili
½ teaspoon sambal oelek (Vietnamese Chili Garlic paste)
2 tablespoons brown sugar or date palm molasses
½ cup creamy peanut butter
3 tablespoons peanut oil or coconut oil or corn oil
1/3 cup vegetable stock
3 tablespoons dark soy sauce
4 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon toasted white sesame seeds
3 stalks green onion, chopped
Cook brown sugar and peanut butter in the oil until it is warm throughout, add garlic, ginger and chili. Heat on medium for five minutes. Stir so that it does not stick to bottom of the pan. Stir in vegetable stock, soy and vinegar and continue to cook and stir for ten minutes on medium low.
Add noodles to sauce and cook for two minutes so that the noodles are coated and there is a light sauce. Add toasted sesame seeds.
Other garnishes can be sliced pickle, cabbage, cucumbers, cilantro, green onions, chopped nuts or zucchini cut into thin strips to resemble pasta using a microplane vegetable slicer.
EGGSEPTIONAL AND EGGSTRAVAGENT SUMMER BRUNCH Brunch is an affair that always brings to mind extravagant egg dishes, Belgian waffles, out of the ordinary sandwiches and fun drinks, either alcohol or non alcohol. This is a relaxing time where it is either a moment for lovers or for large groups. Happiness is the theme, and anytime […]
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The first time I saw fried pickles as a beer food was in Sausalito, CA. A table of Japanese men were eating fried pickles and drinking draft beer. I thought it was pretty cool because fried pickles are Southern and Japanese, with each culture thinking it is their own creation. That scene was in 1980. Thing is that open fires and boiling oil tend to encourage cooks to put anything to the test. Salty, sweet and sour, fried pickles take on a vibrant flavor that begs you to eat more. They are good as bar food or as an appetizer. Pilsner is the perfect beer for these crispy bar snacks. Salty and sour makes you thirsty, hence they are primary flavors in bar food.
FRIED PANKO PICKLES AND BOK CHOI
The dipping sauce is mayonnaise based. I recently bought two different kinds of Philippine vinegar bbq sauces at Fooks Grocery and in three days one is half full. They are that good. The brand is Kuratsoy from Isabel Village in the Philippines. It is a blend of coconut vinegar, “spices” and soy.
The world of vinegars is populated with white, apple cider, sorghum, cane, balsamic, pomegranate, red wine, sherry and champagne to the complex Japanese brown rice and deep, bitter Chinese black vinegar. Vinegars, alcohol, stocks, fruit and vegetable juices are all important for deglazing hot woks and sautéed dishes as well as important ingredients to our sauces and marinades. Never underestimate the quality of a vinegar, it’s all a happiness.
Isabel Village Mayonnaise
1 tablespoon extra virgin olive oil
4 tablespoons Dukes mayonnaise
2 tablespoons Kuratsoy extra hot thin bbq vinegar
1 clove garlic, minced
1/6 teaspoon thyme
1/6 teaspoon basil
1 tablespoon cilantro, chopped
Combine well and refrigerate. Tightly covered, this will keep for several weeks.
3 bok choi, washed, thick slice
1 teaspoon sesame oil
Slice and toss with oil. Refrigerate until ready to eat.
10 dill pickles, 5 cut in spears and 5 cut in thick oblong slices
¼ cup milk
¼ cup Greek yogurt (plain)
Combine milk and yogurt, stir and add pickles. Refrigerate for two hours.
1/3 teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground Indian chili or ground red chili pepper
1/3 cup unbleached white flour or brown rice flour
1 cup panko
Mix dry ingredients.
1 quart corn oil heated to 350 degrees
Remove pickles from marinade and drain. Put the dry ingredients in a plastic bag. Add the pickles to the bag. Shake. Take pickles out of bag, shake off excess starch and fry for 2 minutes. Using a spider or slotted spoon lift pickles out of oil and drain.
Read more "PANKO: THE OTHER WHITE BREAD CRUMB"
Scatter the bok choi over a serving platter, spoon Isabel Village Mayonnaise in the center of the plate and around the edges. Stack pickles on the bok choi. Garnish with chopped Chinese parsley/cilantro and very small amount of coarse sea salt and crushed dried pepper. Dried jalapeno is very good pepper choice for this dish. It can be found in the Latin section of the grocery store along with several other kinds of dried pepper. At one time or another, try them all, learn how each has an important flavor.
All of my food columns contain a condiment recipe, this is how important condiments are to any dish. I try to make the unfamiliar, familiar. By doing so you are able to find ingredients and utensils that are close to home. The reason I developed a blackberry-peach Worcestershire was that I wanted to give the sauce flavors of Georgia. The mustard and Worcestershire is made so that it is friendly to all tastes and dietary requirements from gluten free to sugar free. Mustard is known the world over. Mustard is a member of the cabbage family.
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Maple syrup is a perfect sweetener, others are honey, blackstrap molasses, date molasses, grape molasses, extracts from the stevia plant and agave syrup. Maple syrup is graded from the best, AA through B. AA is pure, mild, light amber, it gets darker the lesser the grade which is why most of what you see in the store is dark amber Grade B. A fine point about maple syrup is that it does not freeze, so if you want to keep it indefinitely then after opening store it in the freezer. Maple syrup lasts two years unopened on the shelf, one year opened in the refrigerator and forever in the freezer. How’s that for a fantastic natural sweet flavor? Maple acts as a complement not as a puddle of syrup for our pork. All too often an inexperienced cook will overuse maple syrup (four times sweeter than sugar) on salmon and wild game dishes and then it literally leaves a bad taste in the mouth.
Read more "Chocolate, Maple, Sweet Almond And You"