Butter Beans

Prepared September 2, 2010

1 lb fresh butter beans (baby limas), soaked, rinsed and picked over
1/4 lb smoked ham
2 T dry chopped onion
1 t salt
1/2 t freshly-ground black pepper
1/2 t sugar
dash or two of Louisiana hot sauce
2 c water

Bring to a boil all ingredients except for beans in a small sauce pan. Reduce heat and simmer 5 minutes to form a quick meat stock. Add the drained beans to the pot and continue to simmer uncovered for about 2 hours, replacing water as needed, until beans are tender and creamy. Mash some of the beans with the back of a spoon to form a thick sauce.

Seafood Crepes

[Laura believes her creation is "Worthy of a special occasion…", and it was!]
The day before:
Make crepes, wrap in plastic wrap and store in the refrigerator.  Shell, steam and chop the shrimp, lobster, scallops and crab, store in refrigerator.  Reduce water used for steaming until you have approximately 1/2 cup and refrigerate.
For the Crepes:

1-1/4 cups of all-purpose flour
1 T sugar
2 c milk
1 large egg
1/3 c vegetable oil
5 T melted butter

Place flour and sugar in medium sized mixing bowl.  Slowly whisk in milk, eggs, vegetable oil and butter.  Let set in refrigerator for approximately 1 hour before cooking. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter. Pour about 1/4 cup of crepe batter into the center of the hot pan -- tilt in all directions to cover bottom of pan.  After about 30 seconds, the bottom of the crepe should be lightly browned and ready to flip.  Shake the pan to release the crepe and flip to other side.  Cook crepe for approximately 15 to 20 seconds and turn out onto plate.  Repeat this process with the remainder of the crepe batter. Store cooled crepes in the refrigerator.
Filling the crepes:
Before starting the filling, heat oven to 250 F and turn off when it reaches temperature. Put chilled crepes on a cookie sheet and place in oven to warm through.
Filling:

4 T butter
2 medium shallots, minced
1 clove garlic, minced
2 c white wine
3 fresh bay leaves
1 c heavy cream
1/2 c chilled reserved steaming liquid
8 oz mushrooms, stems removed and caps sliced
8 oz lump crabmeat
1/2 lb raw shrimp, chopped
1/2 lb lobster tail, and scallops, chopped
2 T fresh chives, chopped
4 T fresh parsley, chopped
1 t paprika
salt and white pepper to taste

In a large pan, melt butter over a low temperature.  Add shallots and garlic and sauté until translucent.  Add chopped mushrooms and sauté until tender.  Mix flour and reduced chilled seafood broth and set aside.  Add two cups of white wine and bay leaves to pan and cook until reduced by half.  Remove from burner, remove bay leaves and whisk in liquid/flour mixture into the pan.  Return to medium heat burner and cook mixture until thickened.  Slowly add in heavy cream and warm.  Add seafood and warm.  When all ingredients are warmed through and just before serving, add chives, parsley, paprika, salt and pepper.
Place two crepes on a plate and spoon 3-4 tablespoons of filling into the center of each and folding the sides up to the top.  Top with a small amount of filling.  Serve with a garnish of parsley and piece of seasonal fruit.
Spinach salad with nuts, dried cranberries, red onion and oranges topped with raspberry dressing is a nice side.

Pan-Seared Grouper with Shrimp Sauce

Prepared by Laura for supper August 20, 2010, a Friday night!

1 lb grouper cut into 2-3 oz serving portions
1/2 lb raw peeled deveined shrimp, cut into 1/2 inch pieces
2 cloves minced garlic
1 leek thinly sliced
1 shallot, thinly sliced
1 green onion, green part only
1 large red bell pepper,thinly sliced
1/2 c grape tomatoes, halved
1/3 c dry white wine
1/3 c chicken stock
1/3 c half and half
2 t chopped fresh oregano
1 t fresh thyme
3 t chopped fresh dill
2 T tomato paste
1 t Old Bay seasoning
salt and pepper to taste
1/2 c flour with scant salt and pepper
6 T extra-virgin olive oil (EVOO), divided
3 T butter, divided

Sauce:
Add about 3 T EVOO and 2 T butter to a sauté pan and melt over low heat. Add garlic, leeks and shallot and cook about 1 minute over medium heat. Add red bell pepper and cook until nearly tender. Add shrimp and cook until pink. Add white wine and simmer to reduce the liquid. Add chicken stock and bring to a slow simmer. Turn heat down so liquid doesn’t boil, but added ingredients are warmed.  Add half and half, tomatoes, tomato paste, herbs, and Old Bay. Taste to adjust salt and pepper. Set aside and keep warm.
Grouper:
In a separate pan, melt remaining EVOO and butter and bring temperature up to sear the grouper. Very lightly coat the fish with flour, shaking off excess.  Add to pan to fry.  Cooking time depends on thickness of fish – watch for golden brown color and turn to other side.  Remove from pan and keep warm.
Serving suggestion:
Prepare buttered Basmati rice and put onto center of plate.  Arrange fish on rice and top with a generous serving of sauce. Goes well with a crisp dry white wine. Serves 2-3.
Sauce would work well with any firm white fish or salmon.

Quick Somen Noodle Snack

Developed March 12, 2008, from Merry's dish.

1/2 lb somen noodles
2 T canola oil
2 t sesame oil
1/8 t garlic powder
1 T rice vinegar
2 T soy sauce (Kikkoman™ is good)
1/4 t sugar
1/2 t fish sauce (optional) 

kim chee (optional)

Bring 1-1/2 quarts salted water to a rolling boil over high heat. Add noodles with stirring. Cook 3 minutes total, stirring frequently. Drain in a strainer and refresh immediately in several changes of cold water. Drain well and place in bowl. Gently combine with oils. Add other seasonings and turn gently to coat. Serve chilled, topped with kim chee. Serves 4.

Piquant Sandwich Sauce

First prepared and recorded August 7, 2010.

2 T prepared hot mustard (Colman’s or other spicy mustard)
1/4 c mayonnaise
2 T prepared horseradish (Kraft or equivalent)
1/2 t lime juice
salt and pepper, to taste

Mix thoroughly. Store in a covered glass jar in the refrigerator. Excellent for beef, ham, turkey, chicken, lamb, and grilled cheese sandwiches.

Tartar Sauce

As developed and prepared over the years. A Family Favorite.

3/4 c (160 g) mayonnaise
1/4 c (60 g) dill pickle relish
2 T dried minced onion
1 t dried dill weed
1 T dried parsley flakes
1 t lemon juice
1 T capers, rinsed, drained, and chopped
relish or pickle juice as needed

Measure mayo into a resealable container. Add the other ingredients, mixing between additions. Thin with relish or pickle juice as needed. Stored tightly-covered in the bottom rear of the refrigerator, this sauce will keep many months.
Note: To facilitate measuring the mayo and relish by weight using a digital kitchen scale, the volume measures have been converted to weight in grams taking account of product density. 

Farmer’s Market Succotash

[Prepared and recorded July 15, 2010. Dish enabled by tiny, tender okra, sweet, juicy summer tomatoes, baby limas (butter beans), and sweet corn available from local farms. All perfect and cheap at the State Farmer’s Market in SE Raleigh. A long haul from Durham, but worth it. Laura loves the green eggs.]

3 T country ham, finely diced
2 T dry onion flakes
3 T low-fat tub margarine
Frank’s hot sauce
1 pt fresh butter beans
1 pt baby okra, cut into small pieces
1 pt ripe tomato pieces
1 cup freshly cut corn
2 T butter
Salt and pepper to taste

Soak, pick over, and drain the beans. Bring 2 cups of water, the margarine, dried onion flakes, ham, a 1/2 t of salt, and 2 t of hot sauce to a boil in a large saucepan, and cook for 5 minutes to form a broth. Add the beans, return to a boil, stir, cover, and simmer 30 minutes, stirring occasionally. Add the tomatoes and okra. Mix and cook covered another 20 minutes. Add the corn, mix, and cook another 15 minutes. Stir in butter, correct seasoning and serve as a side dish in a country meal.

Couscous

1-1/2 c broth
1 t EVOO
1 t butter
1/2 t salt
dusting of coriander, cumin
1 c couscous

Bring the first five ingredients to a boil in a small sauce pan. Off heat, stir in couscous. Cover tightly, and let stand 10 minutes. Fluff with a fork before serving,
Serves 2-4. Very good topped with roast vegetables and parmesan cheese.

(Not So) Simple Syrup

Recorded July 6, 2010

1/2 c water
1/2 c sugar
2 t lemon zest, finely grated

Combine sugar and water in microwavable container. Heat until steaming but not boiling. Add zest, and stir to dissolve the sugar. Cover, and let cool. Store refrigerated.
Use for Fresh Lemonade (see recipe), or mixed drinks.

Rum and Tonic

[Prepared July 1, 2010]

2 jiggers dark rum, divided
lime wedge
1/2 jigger maraschino cherry juice
10 ice cubes
maraschino cherry whole with stem
tonic water with lime flavor

Squeeze lime into a 16-oz glass, add 1-1/2 jigger rum, the cherry juice, the ice, and stir. Top up with tonic, stir, and layer 1/2 jigger of rum on top. 
Garnish with a cherry and a lime slice.

Fresh Lemonade

[Recorded June 28, 2010]

1/2 t lemon zest
1 oz freshly-squeezed lemon juice
2 oz simple syrup
water as needed
10 ice cubes

Place zest and syrup (sugar to water, 1:1) in a 16 oz glass. Let mull for a minute while crushing with a teaspoon. Add lemon juice, ice, and sufficient water to top up the glass. Stir vigorously to chill. 
Serves one.

Crostini in the manner of Elmo Barnes

Recorded June 28, 2010. Elmo cooks at their B&B with his wife Martha in Beaufort, NC.

2 T olive oil
2 T butter
1/4 t roast garlic paste
6 slices Italian Bread, 1/2 inch thick, cut on an angle

Heat the oil, butter, and garlic for a few seconds in the microwave to melt the butter. Brush both sides of the bread with oil-butter mixture generously. Grill on a panini press set to medium-high for five minutes.
Good with soups and salads. Top with salsa, pico de gallo, grilled queso blanco as a snack or appetizer.

Ingredient: Roast Garlic Spread

Recorded June 28, 2010. Yields a sweet, richly savory product useful for spreads, sauces, marinades, and the like. 

2 heads of garlic
2 t olive oil, divided
1/4 t kosher salt

Remove loose paper from garlic heads. Place each on a small square of heavy-duty aluminum foil. Drizzle with a teaspoon of oil. Bring up foil from the sides and close tightly around the top.  Place directly on the rack of a toaster-oven preheated to 425 degrees F (218 C). Roast for 15 minutes, turn off heat but let the garlic remain in oven until they cool. Unwrap the roasted heads and separate into cloves. Squeeze each clove out the bottom of the skin by into the bowl of a mortar and pestle. Grind with the remaining oil until smooth and spreadable. Store tightly covered in the refrigerator. Uses: spread for grilled cheese sandwiches, add deep flavor to sauces, soups, gravies, roasts, crostini and bruschetta.

Air-Roasted Pork Tenderloin (Chinese Roast Pork)

Recorded June 23, 2010. This method adapts a traditional roasting method used widely in China to a conventional kitchen oven. No need to baste; the flavor has already penetrated, and the low heat and wet environment keep it tender and moist.
 
Marinade

2 T minced garlic
1/4 c soy sauce (Kikkoman®)
2 T hoisin sauce
1 T rice wine vinegar
2 t dark sesame oil
1 t brown sugar
1/4 c water
Orange, lemon, or tangerine zest, or grated ginger root (optional)

Trim any fat, cut away the silver skin, rinse, and pat dry two pork tenderloins. Place pork into a sliding tab 1 gal plastic bag and pour in marinade. Lay bag flat to cover meat and place in tray to catch any chance spills. Marinate in the refrigerator for 6 to 10 hours, turning occasionally. Remove meat from bag, wipe surface dry, and discard the used marinade. Preheat the oven to 300 degrees F (150 C). Form or purchase eight metal S hooks. Place an oven rack in the 2nd highest position, and, using the hooks, hang the meat from the rack. On the lowest rack, place a pan to hold water. Fill the pan about 3/4 inch deep. Roast undisturbed for about 80 to 90 minutes. Remove from oven and let cool. Slice across, and serve garnished with sesame seeds, as part of a festive Chinese meal, or use in dishes such as soups, stir fries, rice or noodle or vegetable salads, and the like. Store unsliced and loosely wrapped in the fridge, or wrap tightly and freeze.

Cream of Asparagus Soup

Recorded 11 March 2000. Adapted from several recipes found online. A Family Favorite. 

1 medium onion
1 lb asparagus
6 T low-fat soft margarine
4 T flour
1 t dry dill weed or 2 t fresh finely chopped
1/2 t dry tarragon
4 c chicken stock (or vegetable stock for vegetarian)
2 T lemon juice
1 c half-and-half (or whole milk to reduce fat content)
salt and white pepper to taste

Dice onion coarsely. Trim tough bottoms off asparagus and cut spears into one-inch pieces. Saute vegetables in margarine until onions are clear. Add herbs. Mix in flour and heat 2 minutes. Add broth, lemon juice and pepper. Simmer until asparagus are very tender (about 15 minutes). Puree soup with potato masher, food mill, or hand-held immersion blender (best). Pass through a strainer to remove tough fibers. Add light cream, adjust seasoning, and serve cold or hot. Garnish with a dollop of sour cream and chopped chives or dill. Variation: Cauliflower or broccoli can be substituted for asparagus.

Pickled Beets

Developed March, 2006.

1 14-1/2 oz can of sliced beets, drained, reserve juice
1/3 c each beet juice and cider vinegar
1/4 c sugar
1/2 t salt

Dissolve sugar and salt in liquid. Stir in beets. Chill at least 6 hours. Can easily be doubled. Serves 4. Variation: Add blanched or raw sweet onion slices.

Ingredient: Chinese Black Mushrooms

A very meaty mushroom that can be stored indefinitely. This method yields a product that is an excellent ingredient in stir fries, soups, or risotto.

2 c very hot water (about 200 ºF)
1/2 t sea salt
1/2 t sugar
1 c dried shiitake (dark forest mushrooms)

Stir seasonings into hot water. Stir in mushrooms until thoroughly wetted. Cover to hold in heat. Let stand until cool. Drain the mushrooms in a strainer, retaining the liquid to use as broth. Trim and discard tough stems. Use as fresh mushrooms.
Yields about 6 oz wet weight

Best Damn Iced Tea, Bar None

The key is to keep the temperature below 200ºF. This minimizes tannin extraction, keeping the tea crystal clear when it chills and with negligible astringency. Recorded 19 May 2005. Have made many gallons every summer for decades. This lightly-sweetened beverage contains about 1.0 gram of carbohydrate per fluid ounce.

4 Luzianne family-size tea bags
1 regular size mint tea bag (Bigelow Mint Medley is fine)

1 gallon covered pitcher, two-thirds full of water
2/3 c granulated sugar

Tie the bags together for ease of handling. Place in a 1 quart saucepan. Add cold water to the top. Heat over medium-low until it simmers. Never let the tea boil! Simmer uncovered for 30 minutes. Top up the water, cover tightly and set aside to steep and cool. In the meantime, dissolve the sugar in the pitcher and chill. Stir the tea extract into the pitcher gently to avoid foaming, squeezing the bags dry with the back of a spoon. Add water to bring to a gallon. Cover and chill. Variation: Substitute Red Zinger, Raspberry Zinger, other fruit and herb teas for the mint.

Review: El Cuscatleco - A Salvadoran Eye Opener

Yesterday, a Sunday, about 5 pm, returning home along I-40 from the grand-girls dance recital in Smithfield (too cute for words), Laura and I were well beyond peckish. I found a discount coupon (one day expired) for El Cuscatleco (pronounced just like it looks -- but get ready for the second-to-last syllable *TLECK*) and figured it was on the way home off US-Hwy 15-501. Not much open on Sunday night but they are.
Their place is located in a low brick building set back from the street with parking in front. Just east of 15-501 at 4212 Garrett Rd. Durham NC

http://elcuscatleco.com/

They have an extensive menu, including slo-n-lo dishes such as beef stews. They feature Salvadoran dishes, and the place is finished with many Salvadoran flags, folk artifacts and assorted chatzkes and chazarei. Prominent are the drink specials (Monday, Margaritas at 1.50!). We appeared to be the only non-Salvadorans there. Things seemed pretty busy for a Sunday night. Mostly, families with kids dining out.
The salsa and tortilla chips complimentary starters featured a delicious fresh tomato salsa with a nice kick. All their dishes strike you with their freshness and wholesomeness. Laura ordered the grilled bistek in the house marinade (a flavorsome skirt, $9.95) . Savory and sweet, citrus-based with a bit of heat. Luscious fresh salad of tomatoes, avocado, lettuce, onions and sour cream to top the tortillas. The Salvadoran tortillas were very different from Mexican ones. Thick, steamy, and fragrant with deep corn goodness. Fine renderings of arroz and frijoles refrito on the side as usual.
 

Mojarra frita

My entree was the mojarra frita, a whole fried fish, in this case, tilapia. The fish is simply scored deeply to admit the hot fat, dusted in flour and seasonings, and deep fried. A beautiful presentation on a huge platter. I ate less than half, and took home a box heavy with leftovers. The fish was moist, sweet, and nicely seasoned. Tilapia is mild and benefits from a bit of cayenne and cumin. The sides were the same as Laura's. Also, $9.95.
We both enjoyed a Negra Modelo ($3), served with the obligatory lime wedge and a nicely frosted mug. The beer was not too cold and tasted perfect with the food.
The atmosphere was festive with the typical confused assault of the three - THREE - different TVs, and non-stop Hispanic singing (which I enjoy) from a CD player somewhere, but conversation was not strained. Service was friendly, attentive, and competent. They did accept the expired coupon and the owner welcomed us to return with the spare expired coupon. He told me they have been at that location 10 years! Under the radar. They had a second place on N. Roxboro Rd in Durham but it has closed.
A truly wonderful meal. 3-1/2 stars, one dollar sign.

Pan-Roasted Pork Porterhouse Chops with Fried Apples

2 loin (porterhouse) pork chops, 3/4 inch (2 cm) thick
General Purpose Breader (see Recipe)
1 T EVOO
1 medium cooking apple, peeled, cored, and cut in wedges

Seasonings
1/2 t cinnamon
1/8 t nutmeg
1/4 t sugar

Let the chops warm to room temperature. Lightly coat in the breader and shake off excess. Heat oil in a large saute pan until it's shimmering, but not smoking. Add the chops. Saute undisturbed 2 to 3 minutes on each side, and lower the heat. Move the chops aside and add the apples in a single layer. Cook over medium low heat about 6 to 8 minutes more, turning the meat and apples occasionally. When the chops are cooked but still juicy, remove to plate and tent with foil. Sprinkle the seasonings on the apples and raise the heat. When the apples are browned and softened, serve on the side with the chops. Serves two.