hazardnc
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Posts posted by hazardnc
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Years ago, I saw a recipe for Bisteeya (bisteya, bastila, etc) - or Moroccan pigeon pie. The dish sounded wonderful, but I was intimidated by the recipe - it sounded labor intensive and I was a novice home cook.
Now that I am an older and braver (though not necessarily better) cook, I want to make bisteeya - obviously I will have to substitute something for the pigeon.
Any egulleteers willing to share a recipe and hopefully some photos?
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I bought this cookbook following the Robb Walsh Q&A session here. Reading it is almost better than making the recipes, as I fondly remember many of the dishes in the book from childhood - right down to the puffy tacos.
To dates, I can attest the Ninfa's fajita recipe is a winner. I already had a copy of Ninfa's green sauce from an old cookbook, Texas on the Halfshell. Additionally, the frozen margarita recipe is a real winner with all of my North Carolina friends!
Tonight, we are making the steak fajitas since I don't want to run to the carniceria to get skirt steak (Charlotte grocers only carry flank steak at an outrageous price), along with the molcajete sauce and the chocolate caramel cake for dessert.
I have been dying to make the migas and will have to plan on that for Saturday morning, since I only eat breakfast on weekends.
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Okay Busboy!
Now, these aren't fine dining dishes, but here are a couple. For apps, try the fried pickles at the Penguin on Thomas Street or the pan fried chicken livers with country ham and Madiera gravy at the Charleston House.
In Mt.Pleasant, SC - go to the Wreck. You will be served a fabulous free bowl of boiled peanuts to nibble while you decide which fried seafood entree to order.
Where are you going in the South? It's a big region!
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Many people with reflux disease find that eating a bit meal shortly before bed is a very bad idea. My father is frequently guilty of late dinner/early bed (he eats a large meal at 8 PM and is in bed by 9 PM). He also suffers from reflux. It was so bad in fact, that he was losing his voice from the acid reflux.
I find - with no logical explanation - that if I eat a big meal before bed, I wake up hungry?
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When I got married over 20 years ago in Houston, TX, it was more traditional to do a buffet and have an open bar. The country club catered the affair, so the food was your typical carving station, rolls, some sort of chicken, some boiled shrimp, cheeses, etc. We had an open bar and served Freixnet in lieu of champagne. The was the bride's cake (Italian Cream) and a chocolate groom's cake. We too were too busy socializing to eat, so my groom and I had very expensive hamburgers at the Houstonian that night!
The better affair was the next morning, when honored out-of-town guests and family members were treated to a lunch at Ninfa's on Navigation. They were served queso fundido, guacamole, Ninfa's famous fajitas and plenty of margaritas.
Sadly, my husband I missed the lunch as we were on a plane heading to our honeymoon destination. Very bad planning on my part!
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What about the United House of Prayer for All People on Beatties Ford?
I have heard about this place from several folks. My daughter goes to Northwest School of the Arts on Beatties Ford, and I have seen the UHOP.I think I will have to try this. I love coconut pie. Remember the coconut pie at the Cupboard?
When we first moved to Charlotte in 1992, my family went to McDonald's Cafeteria. It was the only time we went, sadly. It was good. I also miss Belk's cafeteria, though their veggies weren't always that great.
I have also been to the Diamond on Commonwealth - not bad at all.
And you are definitely right - baked chicken is a classic meat-and-three offering. here in Charlotte, beef tips and rice, fried chicken livers or liver and onions are popular.
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I second the slow roasted pork idea. I made this recipe from Epicurious Six Hour Pork Roast and the meat was incredibly tender and juicy - excellent with mashed spuds. The lefovers went into empanadas.
You may want to adjust the amount of salt if you make this dish, as my found it to be a bit too salty.
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My SO will be in Miami next week and asked to to poll egulleteers for suggestions for good seafood (crab claws) and Cuban. He's been to Joe's and would like to try something new for stone crab.
He specifically asked for comments on Joe's Seafood (not Stone
Crab), Garcia's, Versailles and Las Culebrinas.
He will be staying at the Four Seasons - taking cabs everywhere
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Here in Atlanta, the ones mentioned most often, and which are both well-respected old favorites, The Colonnade ...
I can attest to the Colonnade. I used to live off Lenox Road and we would often take the kids to Colonnade. The Loaf has it right, though - stick to the basics. They serve good fried chicken with all the sides. They do not, however, serve family style. Ditto with Mary Mac.
I also used to live in Nashville near Centennial Park - we loved Rotiers and the Loveless Motel - how I love the Loveless's biscuits and ham!
In North Carolina, try to visit Tryon (off hwy 74 on the way to Asheville) so you can eat at The Caro-Mi Restaurant. The owners split their time between NC and Miami (hence Caro-Mi). The setting is charming, the food served family style. You get your choice of meat (ham, fried chicken, pan fried mountain trout) and they bring the sides family style. Many years ago, Jan and Michael Stern of Road Food fame reviewed this place. It is worth a stop and their macaroni salad is famous in these parts!
No place in Charlotte, NC for family style that I know of, but plenty of meat and threes here as well - The Coffee Cup is probably the best. They make anexcellent salmon patty, good fried chicken and great sides, but you can't beat their breakfast. Hmmmm
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My big sister called me "mullet head"
Is that food?
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There are loads of strawberry bread recipes out in cyberspace, and all are basically the same. I imagine your friend's mom made a basic glaze for the top of the bread. I saw one mention of an almond glazed strawberry bread whcih called for toasted almonds mixed in with a sibac glaze flavored with almond extract, though some use fresh berries and some use frozch- it sounds very yummy.
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Where is the Borough Market? What tube stop?
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This recipe has become a family favorite. I have made it at least a couple of dozen times. I did make a modification. I don't do the initial high heat. Then I roast at 325 F until the internal temp is 140 F. The fat comes out fine. If I want a little added crispness, I run it under the broiler.
Thanks, Fifi - I actually cut that recipe out of a magazine when it appeared and I made it one time - it was good.
I also regularly use the Goya Mojo, except I usually marinate shrimp for my shrimp fajitas. It is also good on chicken. Since the label says it is good on pork, I am sure it is! And, again, if I make pork loin in mojo for the main, I have an excuse to make yucca fries with mojo dip on the side. My husband loves Moros y Cristianos as well. Then, there will be the leftover pork which we can make into Media Noche or Cuban sandwiches. Hmmmm.
For the second pork loin, I am considering the Italian pork baised in milk. I read a brief mentino of this dish on the braising thread, but never read that it was tried. I have made Jamie Oliver's Chicken in Milk before and it was fabulous. In Italy, pork is the usual meat for te recipe.
My question - do leaner cuts such as this fare well when braised?
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Kathleen Purvis had an article in today's Charlotte Observer announcing that the Specialty Coffee Assoc of America will be holding their 2006 conference in Charlotte!
The Charlotte Observer You must subscribe to see the article.
Other exciting news for Charlotte - Counter Culture's regional sales manager David Haddock is opening a "coffee classroom" next month where they will give free coffee training and cuppings.
Things are looking brighter in the Carolina's!
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Does it come with the skin on in the USA? Here in the UK it comes with skin and fat.
Sadly, no - there's not much better than cracklin' pork skin is there?
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You can probably slow roast it if you wrapped the sucker with caul fat or a ton of bacon.
However, my favorite way to eat these are simply slicing them into filets, and pounding them down like you would a chicken breast and using them like you would chicken -- marsala wine sauce, cutlets, you name it.
You can also find yourself some bitter orange (mojo) marinade, thow it on the grill, and then slice it up and put on buttered garlic bread with some melted mozzarella cheese, or make Cubanos.
Brooks has a good alternative idea with the asian marinade as well.
Hmmm - Cuban sandwiches! That wil give me an excuse to make yucca fries!
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My local Harris Teeter had boneless center cut pork loins on sale - buy one get one free - and I couldn't resist the deal.
Now I have TWO of these beasts and I am looking for recipes. I love a slow-cooked pork roat, but fear the pork loin is not fatty enough to endure a slow roast.
What are some suggestions?
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Absolutely! What would Cajun food be without the French?
Laissez le Bon Temp Rouler
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At first I thought this should be about foods indigenous to the Americas, but then I realized that Europeans have happily incorporated foods from the Americas into their cuisines - potatos, corn, chiles, tomatoes, chocolate.
And yes, the hamburger and milk shake are quintessential Amercan dishes, but so are grits, cornbread, New England clam chowder, alderwood smoked salmon, smoked brisket, pimiento cheese, sourdough bread, etc.
Which region has produced the most to American cuisine? In my mind, that award would probably have to go to the South. That is not to say Southern food is the best, but I think Southerners contributed more original dishes.
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My mom bought pre-packaged Easter baskets. I loved the malted eggs, anything chocolate. Never liked jelly beans or Peeps. We got one of those fancy sugar eggs, but I never ate mine. I didn't see a Cadbury Creme egg until I was a sophomore in college - I thought they were so cool and I love Cadbury's milk chocolate.
My mom always hid our baskets in the house. One year, she forgot that she'd hidden one in the oven and turned it on to preheat for the morning's biscuits. Luckily, she remembered before tragedy struck!
My favorite post-Easter treat was devilled eggs made with all of those leftover Easter eggs!
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Bay scallops too, right?
Sure - I always forget about scallops because I have never seen scallops in the shell anywhere in te southeast. I am leary of the scallops at my market - wonder if they are whitefish "plugs."
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If you expand your list to include all of the Americas, then you can include potatoes, chile peppers and vanilla as well as a wide variety of beans which come from South and Central America and we cannot forget the avocado. There is the blue crab, Key West pink shrimp, buffalo, channel catfish.
I think every region of the country has something spectacular to offer. One could consider hosting a party representing something from each:
Seafood tower with a slection of North American oysters and clams, Guf shimp, stone crab claws from Florida, smoked salmon from the Pacific Northwest and trout caviar from North carolina mountain trout.
The main course might feature American game - buffalo or venison, a potato gratin, a sauteed mixed veggies including green beans, baby squash and cherry tomatos.
I would offer an American artisanal cheese course.
For dessert - pecan pie and a wild blueberry cobbler.
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Just wanted to report we made Ms. Wolfert's recipe for charmoula Saturday night. We grilled a butterflied leg of lamb, made some couscous with chick peas and steamed some carrots which we tossed wth a bit of the charmoula. Honestly an excellent meal - great charmoula, and I could not help putting some on everything on my plate.
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Yes, that is definitely the eggplant recipe I remember - and I thought the charmoula was excellent.
In the same article, was there no recipe for poultry? If not, I wonder where I got that idea (I am not an inventive cook)
Bisteeya (aka pastilla, bastilla, bisteeya, b'stilla, bstilla )
in Middle East & Africa: Cooking & Baking
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Ms. Wolfert, since you use only legs and thighs, I gather you omit the giblets?
I have a sanieh which we use for kibbi (and most often for biscuits!), that I am hoping I can use for the baking pan.
I am printing out the recipe so I can pick up the necessary ingredients. Luckily, I have all of the spices on hand.