Jul. 26th, 2014 07:28 pm
lolotehe: Events (Events)
I'm on vacation all this week, and I'm almost planning my meals.

So, butchered a tenderloin, as that's a thing I do. I've gotten good at it. From that, I get 6 filet mignon, 4 tournedos, a butt roast, and a pound of scrapings. Plus, stock fixin's!

The stock is on the stove right now, simmering as it will for the next 24 hours. You brown what's in the pot, throw in garlic and spices, and then cover with water. Simmer for a long ass time. Reduce, put in a big bowl in the fridge. After a bit, peel the fat off, reduce some more, and then can. Done and done.

The little butt-roast will be roasted tomorrow at Mom's, with a fennel-mustard rub.

The scrapings, I am eating now, with this marinade:

1/4 cup (4 tablespoons) of worcestershire
1/4 cup (4 tablespoons) of ponzu
2 tablespoons of sesame oil
1 tablespoons of tandoori powder
1 tablespoon garlic/ginger puree
1 teaspoon of wasabi powder

You just kinda mix that all together, get the pan nice and hot, and sauté it. The liquid will reduce.

I also made some tabbouleh, which we will eat tomorrow (and I will finish through the week). Later this week, I also plan on making some chicken tajine. I've got apricot and tamarind and everything all ready for that! Maybe we'll have it over pearl couscous.


Mar. 12th, 2013 06:38 pm
lolotehe: Events (Events)

So...I made some picked turnips.

5 small turnips, peeled and sliced
1 small beets, peeled
3 cups water
1/4 cup sea salt
1/2 cup apple cider vinegar
2 cloves garlic, peeled
2 tablespoons pickling spice

Cook the turnips until they fall off a fork. Peel and slice. Place in jar.

Peel and slice the beet, then boil with everything else. Put that in the jar with the turnip.

That's it.


Feb. 19th, 2013 11:27 pm
lolotehe: Events (Events)
So, here was dinner.

The kangaroo was mixed with dried onion flakes, soaked in lemon juice, and a little curry powder. They were made into 1 oz. balls and put with potato chunks in an oven at 400 for 45 minutes.

This was then fried in a pan to get some crispiness on them.

Then covered with the vindaloo sauce and simmered at low heat for 30 minutes.

It was fantastic.


Feb. 10th, 2013 04:55 am
lolotehe: question (Question)
It was an excerpt of Anthony Bourdain's book Medium Raw that prompted the dream. In the excerpt, he described eating an ortolan.

In the dream, I was raising the little birds in my garage. I'd quit my job and was selling them for about $200 a pop.

Someone I knew, who has always wanted to be seen as sophisticated and worldly, found out and asked me if he could have one. I explained that they paid my bills, but if he had something that was worth $200, that he could just give me, we'd be good.

And, in the dream, just as the little birds were brought to the table inside their little potato sarcophagi, the first thing he did was douse it in salt.

Anyway, the dream got me thinking about heist movies and food. There's a lot of expensive food out there, from tuna to truffles to wasabi.

I have a little movie in my head.

It starts with a small-time drug-dealer who's dealing out of a sandwich shop. His supplier quits and moves to wasabi (pays just as good. Uses the same equipment. They don't take your house over it.), so he gets into this underworld of food.

The final scene, in my head, is a raid on the ortolan breeder. The set-up (a garage, like in the dream) has a trap door and a fog-horn. In a panic situation, the trap-door opens and the fog-horn sounds, releasing and dispersing the birds. No evidence? No case.

Our heroes talk about how maybe the birds will adapt to the U.S. Hey, the barn-sparrow is an invasive species. Maybe they won't be endangered after all.

The final scene is one in the mouth of a cat.


Jul. 23rd, 2012 02:55 am
lolotehe: Events (Events)
This is--apparently--my signature dish, so I'll share it with you, as it is stupid-easy.

2 large red potatoes
1/2 an onion
one sausage
a couple cloves of garlic
a few sprigs of some random herb

Here's how I do it:

The potato should be 1/2 the total volume. This goes back to the sausage, as those are pretty regular when you buy them. The ratio is 1 volume sausage=1 volume potato=1/2 volume onion.

I don't care which onion you use. That's up to you and your eyes. The herb can be sage, rosemary, or thyme. That's up to you.

Garlic is 1/4 onion. Always. I don't care how you slice that.

I put this a ceramic cooker at 400 for until the house smells good. You can decide how long that is.

Put the potatoes at the bottom the sausage on top. The sausage will reduce and drip into the potato.


Jun. 4th, 2012 01:25 am
lolotehe: Events (Events)
Before I forget:

One chicken 6~7 pounds
two lemons (zest and juice)
one stick of butter
one yellow onion (one of the short, fat ones; they're sweeter)
one fuckload thyme, oregano, and rosemary
a 1/2 cup of sherry
tablespoon freshly ground pepper (white)
tablespoon of salt

Pre-heat oven to 400 degrees. Mix everything but the chicken in a blender.

Get out the chicken and force your fingers under the skin. You want the skin on, but you want a space between the meat and skin. Your mixture will go behind the skin. Your chicken will look like a fat bitch by the time you are done. You can mold this some before you put it in the oven.

General rule is an hour for each 3 pounds. Try to baste each 30 minutes.

This chicken fell off the bone when it was done. The butter helps keep in the moisture. If you aren't sure, tent with aluminum foil.

One hour before the chicken is done, cook some rice. That will keep. I suggest using white wine for this, maybe with a little garlic oil.

One 1/2 hour before the chicken is ready, slice up 2 zucchini, one small Bermudian onion, and 2 1/2 tomatoes. I used some sage on this, but you can use whatever spices you have.

Once the garlic oil is heated enough to shimmer, add the onions. Let those brown, then add the zucchini. Toss those a bit before adding the tomato and a little salt. Cover and lower the heat.

Yes, the rice sat a bit, but it's still warm and easy to serve. Everything else should be ready at the same time.


May. 29th, 2012 12:14 am
lolotehe: Events (Events)
I want to make a dessert tzatziki.

Rather than cucumber, use watermelon, or any melon, really.
No dill, but maybe mint?
No garlic, obviously.
No pepper, but cardamon? That would be good.
You can still do vinegar. Maybe not as much.

I don't know about sour cream. I could use a Greek yogurt. I'll have to try it out and see what works.


May. 17th, 2012 12:48 am
lolotehe: Events (Events)
I found this recipe on a scrap of paper, but what it is for has been smudged.

2 tbps cardamon
3/8 cup honey
3/8 cup balsamic vinegar
1/2 vanilla bean
1 cup water
1 small garlic clove
1 sprig rosemary

I have these ingredients, so I will probably mix it up and see what it is.

Unless, that is, any of you recognize it.


May. 13th, 2012 02:32 am
lolotehe: Events (Events)
Before I forget:

1 rabbit
3 oranges (juice and zest)
2 inches of ginger, grated
8 star anise
5 cloves
1/2 cup mirin (a kind of sweet sake--you could use a sweet white wine)
1 dried ancho pepper, seeds and stem removed

The rabbit I had was frozen and hacked, so it thawed in that mixture in a bag for a couple days, turned regularly.

The day of cooking, got out the pressure-cooker. If you don't have one, go buy one. The pressure cooker is one of the greatest things you can own.

1 slice of bacon

In the cooker, on high heat, brown the bacon, cut up in little pieces. After the bacon is cooked down, brown the rabbit in the fat. Once the bunny's nice and brown on the outside, pour in that marinade, along with:

3 cloves garlic, sliced
1/2 cup of soy-sauce

Tamp it all down so it's covered and put the lid on the cooker. That's going to cook at medium-high heat for 30-45 minutes. (I did 15 high, 15 med-high, and 15 med.)

There's two ways to get a pressure-cooker open when you're done, but due to the design on mine, I just just set the stop-cock to open and let it vent.

This rabbit was falling off the bone and we were able to eat it with chop-sticks. I had a little trouble getting it out and in a bowl, but it was juicy and tender. The citrus helped cut down on the gaminess that rabbit often has.

You could do this with chicken, but you might not need the bacon (I just used that to get enough fat to brown the rabbit bits). Duck would also do well, but I'd suggest half the liquid as duck is pretty oily. This is a similar recipe.

This recipe was a complete gamble that worked out. I invite you to experiment.


Jan. 23rd, 2012 09:20 pm
lolotehe: Events (Events)
1 1/2 cup ham
1 cup onion
6 eggs
2 cups cheese
1/4 cup chopped dill
2 tablespoons melted butter
2 tablespoons dry mustard
2 teaspoons ground pepper
1 pie crust

if frozen, let pie crust sit for 45 minutes at room temp
preheat open to 450
mix everything but 1/2 cup cheese in a bowl
pour into pie crust
spread remaining cheese across the top
place in oven, reduce heat to 400
cook 45 minutes


Dec. 18th, 2011 02:40 am
lolotehe: Events (Events)
Well, I had a lovely time at my neighborhood holiday party earlier tonight. If I invited you and you missed it, then you missed a damn fine party.

Because I cannot show up empty-handed, I brought a bottle of wine, a tub of antipasti, and a jar of BBQ sauce. The wine was because I knew what I would be drinking all night, the antipasti to add to general revelry, and the sauce because this was in someone's home and I thought they should get something for it.

Stupid-easy antipasti recipe:

onion stuffed olives
bleu cheese stuffed olives
artichoke hearts
artichoke crowns (cut into 8ths)
salami (in 1/4 medallions)
garlic (sliced)
grated Parmesan
grated asiago
olive oil, balsamic vinegar
dried oregano, basil, and parsley

Mix everything in a bowl. Let it sit a month. Serve.

There was NONE left.

The bottle of wine was the second bottle drained. I think I hit up two others after that.

Odd thing: on the way out of the house, I tripped on a turtle shell that was in the sidewalk. Not the whole turtle, mind you; just the shell. It is currently on my lawn. Pictures tomorrow.

It's good to see the neighbors, as I don't get to most of the year (barring yard work). I had a lovely conversation with one guy who's with the Dallas Opera about how nice the people are in Turkey and how good the food is. Turned my across-the-way neighbor onto the smokes I buy online.

Around 11, the breaker in the backyard was throwing, so we had odd lighting issues. The host and another brought out the weed and I said I had to go anyway (Occupy event). Also, I am studying.

"What does that have to do with anything?"

I'm studying for a drug test! Yes, I know I helped roll 'em last year, but I can't right now. I would love to.

The Occupy event went very well. Protest songs, it seems, never get old.


Dec. 1st, 2011 10:07 pm
lolotehe: (Opinion)

The turkey has not been roasted yet, but I have visions of how it will turn out.
lolotehe: (Haiku/Fact)
The little ghost-story finally percolated to the top of the queue over at critters and the critiques have been coming in. I've agreed with pretty most all of them (except for the woman who did not understand it was a ghost and the guy who wanted me to kill the Corgis!).

Actually, the dog-killer did want a final instructional on "The Proper Way to Dispose of a Body". This made me think of "The Last Supper" by Russell Fitzgerald. Any suggestions would be useful.

What's that about? )


Jan. 1st, 2006 12:37 pm
lolotehe: Events (Events)
Last night was good eats and good talk. We had buddies over and ate dinner and watched old MST3K episodes and generally enjoyed ourselves. No one got trashed, no one made an idiot out of themselves. It was pleasant.

I betray no confidences by telling you this. )



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