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Honey Butter Japanese Sweet Potato
I always serve this dish with Tonkatsu. It is not too sweet and the flavors blend perfectly with the Tonkatsu sauce that is served with the pork.
1 sweet potato
2 tablespoons butter
2 tablespoons honey
2 teaspoons soy sauce
2 tablespoons water
1 teaspoon black sesame seeds
Wrap the sweet potato in cling wrap and microwave for 3 to 4 minutes.* Cut into 1 1/2 inch thick strips.
Melt butter in a skillet and cook the sweet potato over medium heat.
When the potatoes are soft, add the honey, water and soy sauce to the pan. Mix well together and stir just until the liquid starts to turn to a syrup. Top it off with sesame seeds.
Instead of putting this in the microwave, I cut the potato into wedges and cook it in the instant pot for 2 minutes. This can be done a day ahead of when you need it.
For non-Louisianans, this dish has nothing to do with actual barbecue.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and shells.
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning (Tony’s or other)
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
Head on shrimp are preferred, as there is so much flavor from the heads. However, de-headed, as pictured, is also good!
Traditionally served as part of a brunch/lunch spread, along with sweet dill pickles.
It can be also served as a dessert, I suggest having it along with some creme anglaise, sweetened ricotta or whipped cream if doing so.
- 400g dry spaghetti
- 250g sugar
- a few tbsp of water
- 50g butter
- 80g milk (or water)
- 5 eggs
- 1 tsp salt
- 1 to 1.5 tsp cinnamon
- 1.5 tsp dry ginger
- 2 tsp ground black pepper
- a narrow and tall non stick pot, silicon mold or well greased aluminium pan. Choose a tall and narrow one for an impressive tall result.
- Optional but recommended: toast the dry pasta in a low oven until light reddish-brown (careful, it can easily go too far). This will lend the kugel an impressive dark-brown color and better texture.
- Cook the pasta al-dente. Drain well.
- Meanwhile, make a caramel out of sugar and water. If using a non stick pot for baking, you can make the caramel in it.
- Cook the caramel to an amber shade. If it is too dark, the result will not be sweet enough. You can add more sugar if it happen to darken too much. But make sure it's not burnt.
- Remove from heat.
- Add in the butter and mix.
- Mix in the milk.
- Mix the pasta into the caramel sauce.
- Make sure that the pasta isn't too hot, then mix in the milk, eggs, salt and spices. Mix well.
- Transfer to the baking pan/mold, or keep in the pot if its non stick.
- Cover well with aluminum foil, as air tight as you can.
- Bake for at least 9 hours and up to 16 (I haven't tried longer) at 90-100 deg C (195 F).
- You can put a few eggs in the oven as well to make haminados eggs, which are excellent in sandwiches.
- Before serving, pour 1/4 cup of boiling water on top of the kugel, then let it absorb for a short while.
- Remove from the pan and slice to serve.
- It reheats well in an oven or microwave.
See also the more familiar apple kugel:
This is similar to Italian polenta. Bests served along sour cream, stews (of beans, mushrooms, or meat - for examples search for "tokana") and red wine.
You have two options of serving it, resulting in different textures. If eaten fresh out of the oven, it is lightly set but creamy. If chilled overnight, it will solidify and resemble polenta made in the same fashion, at this point it eats more like cornbread.
Ingredients for quick stock - you can use 500ml of a pre made vegetable or chicken stock instead, you can also use store bought stock:
6 bay leaves 3 all spice berries, cracked a few celery stalks or a large bunch of celery leaves (I have leaves left after using the stalk for mirepoix) optional: 1/2 carrot, chopped 550ml (2.5 cup) water or stock
Ingredients for mamaliga:
250g of cornmeal 200ml (1 cup) milk 2 eggs optional: apx 100g of crumbled brained ewe milk cheese (e.g. feta) apx 80g somewhat aged cheese, ewe milk cheese is preferred (Burduf will be traditional, I use Manchego and and some smoked mozzarella) I appreciated the addition of smokiness, so if you don't include smoked cheese, maybe throw in a bit of smoked paprika or bacon salt to taste pepper some fresh thyme (optional and not traditional)
If making a quick stock, cook the water, bay leaves, all spice, celery and carrot - covered, until flavors are extracted. A pressure cooker makes quick work at that. Drain the stock, add the milk and cornmeal. Cook while stirring and scrapping the bottom until it is thickened. Let cool a little and mix in the rest of the ingredients. Pour into a buttered casserole dish. Bake at high heat (210C) until the top is set, apx 30 minutes. Place a few small pieces of butter on top and let them melt. You can chill it overnight to end up with a firmer texture, or resume baking immediately to end up with a softer creamier (but still set) texture. Bake until the top is crisp and well browned, ~15 minutes, or longer if it was chilled. Serve with stews, sour cream and wine.
This image is of it baked without chilling, as you can see, it is fully set, but not firm.
And this is after crisping again the next day. Firmer, not as creamy. Can be eaten like cornbread.
Creamy pasta with a spicy pungent flavor.
Best served with a bold red wine or a dark ale.
Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar.
400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta 250-300 champignon or other mushrooms, sliced thinly 3 tsp butter 1 medium onion, diced 4 garlic cloves, minced A small amount of chili 400g spinach leaves, stems removed, cut into ribbons Apx 1/4 cup half and half, or a bit less full fat cream 4-8 tsp Dijon mustard (add to taste), you can include some grainy mustard if you have it at hand Optional: 1 tsp nutritional yeast or a touch of MSG, if you like using it Optional: 1/2 to 1.5 tsp honey or dark brown sugar Salt to taste A generous grating of nutmeg Plenty of black pepper
Cook mushrooms with some of the butter over high heat until lightly browned. Set aside. Add more of the butter and fry the onion until golden. Add remaining butter, garlic and chili. Fry briefly until aromatic. Cook the pasta very al dente. Drain well. Add it along with the mushroom, spinach and cream. Heat over low flame, until the spinach is wilting. Add mustard to taste, optional nutritional yeast or msg, optional honey or sugar, salt. All to taste. Add vinegar only if needed, add nutmeg. Plate and grind pepper on top.
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