KEBAB -PORTABLE FOOD -MAY 2010

I felt this month was a pretty easy challenge.  So, I went with an easy idea.  KEBABS.  You must pronounce it correctly though.  For reference listen to Flight of the Conchord's hit song "Beautiful Girl (Part Time Model)."
So take the protein (or vegetable) of your choice. 

I used pork.

  Cut it into chunks. 
Thread it on a skewer.  Cook using some sort of heat source.













 That's not a Kebab!!


 










Now THAT"S a Kebab!!

Enjoy!!

KEBAB -PORTABLE FOOD -MAY 2010

I felt this month was a pretty easy challenge.  So, I went with an easy idea.  KEBABS.  You must pronounce it correctly though.  For reference listen to Flight of the Conchord's hit song "Beautiful Girl (Part Time Model)."
So take the protein (or vegetable) of your choice. 

I used pork.

  Cut it into chunks. 
Thread it on a skewer.  Cook using some sort of heat source.













 That's not a Kebab!!


 










Now THAT"S a Kebab!!

Enjoy!!

Fried Calamari Necklace – May 2010 – Sara

I wanted to do something like a candy necklace without the candy. I can’t pinpoint why I thought this was a good idea, but here it is - Fried Calamari Necklace.

What you’ll need (oh and twine):

Beer Batter: (original recipe from here: http://www.recipelink.com/cookbooks/2000/0385485387_3.html I used a half cup more flour and didn’t add any extras)

12oz Bottle of Beer

1 ½ cups of flour

1 tsp baking powder

¾ tsp of salt

½ tsp of Hungarian Paprika

Pepper to taste

Should be like a pancake batter consistency

Fry them up at medium high heat (around 400). Don’t let them get too bunched up. They’ll only need to be in the oil for about a minute each. Also, you can crisp them further in the oven when you’re done frying (around 500 for 2-3 minutes).

String them around a necklace and get some cocktail sauce. I was simultaneously thinking “oh the humanity” and “that’ll do pig” while I was eating these. I think that’s a success in this arena. Now go my friends, fry things to put on a necklace, just don’t wear it too closely to your skin!

Fried Calamari Necklace – May 2010 – Sara

I wanted to do something like a candy necklace without the candy. I can’t pinpoint why I thought this was a good idea, but here it is - Fried Calamari Necklace.

What you’ll need (oh and twine):

Beer Batter: (original recipe from here: http://www.recipelink.com/cookbooks/2000/0385485387_3.html I used a half cup more flour and didn’t add any extras)

12oz Bottle of Beer

1 ½ cups of flour

1 tsp baking powder

¾ tsp of salt

½ tsp of Hungarian Paprika

Pepper to taste

Should be like a pancake batter consistency

Fry them up at medium high heat (around 400). Don’t let them get too bunched up. They’ll only need to be in the oil for about a minute each. Also, you can crisp them further in the oven when you’re done frying (around 500 for 2-3 minutes).

String them around a necklace and get some cocktail sauce. I was simultaneously thinking “oh the humanity” and “that’ll do pig” while I was eating these. I think that’s a success in this arena. Now go my friends, fry things to put on a necklace, just don’t wear it too closely to your skin!

Chicken Pot Pocket

For my first cooking challenge submission, I chose a portable chicken pot pie. I wanted to do something empanada-like, but I didn't want the hassle of making pie crust, which I suck at. However, I did have pizza dough in the fridge (thanks to Artisan Breads in Five Minutes a Day...do check it out). So, the result is more like a chicken pot pie calzone, or chicken pot pie hot pocket. Either way, it is delicious and you should make them for your next camping trip.

Start with your favorite pizza dough. I used the ABin5 olive oil dough and it was very nice. Get that all ready before you make your filling.

Cooking time: (not including bread making or frozen dough thawing time): Approximately 1 hour

Ingredients:
Pizza dough

Filling: (makes enough for 8-10 man-sized pockets)
2 chicken breasts (poached and diced small)
1/2 cup each: peas, onion, celery and carrot (finely diced..except the peas you know)
equal parts flour and butter for the roux, to use at your discretion
1/2 cup or so broth from poached chickies
fresh grated parmesan cheese, or shredded sharp cheddar

While your chicken is poaching, cut up your veggies. When the chicken is done, drain and reserve the broth, and put the chicken on a cutting board. Using the same pan, melt a tbsp of butter and then saute your veggies. While they're getting nice and soft, chop the chicken into small squares. When the carrots are a little soft but still crunchy, add some more butter and a couple spoonsfull of flour to the pan to make a roux. I just mix it all up with the veggies until everything looks sticky, throw in the chicken, then add some of the chicken broth until it is not too soupy, but not dry either. You don't want it to be too liquidy because it will make the pocket ooze. Remember: oozing pockets are not portable.


At this point, heat the oven to 500 degrees. So, now you have the filling. Time to make the pockets. Take your bread/pizza dough and get a nice little plum-sized ball of dough. On a floured surface, roll it out to about a six-inch round. I didn't measure, but if that seems small, then...uh, make it bigger. Fill one half with 2 tbsp filling, not too much or you have, again, the dreaded oozing pocket of shame. THEN, oh baby, put a little grated parmesan cheese on it, maybe sharp cheddar if you like. I used fresh grated parm.

Now, fold over the pocket and seal with a fork or if you're better than me, pinch it like pie crust or a calzone. Mine looked awful that way, so I stuck with the fork method. Brush a little egg wash (1 egg white and 1 tbsp water) over those lovelies and throw them in the oven until golden. Around 20 mins. Again, I forgot to time it. Oops.

They are HEAVENLY and uber-portable. See, that's me holding and eating it while walking and taking a picture. The end.

Chicken Pot Pocket

For my first cooking challenge submission, I chose a portable chicken pot pie. I wanted to do something empanada-like, but I didn't want the hassle of making pie crust, which I suck at. However, I did have pizza dough in the fridge (thanks to Artisan Breads in Five Minutes a Day...do check it out). So, the result is more like a chicken pot pie calzone, or chicken pot pie hot pocket. Either way, it is delicious and you should make them for your next camping trip.

Start with your favorite pizza dough. I used the ABin5 olive oil dough and it was very nice. Get that all ready before you make your filling.

Cooking time: (not including bread making or frozen dough thawing time): Approximately 1 hour

Ingredients:
Pizza dough

Filling: (makes enough for 8-10 man-sized pockets)
2 chicken breasts (poached and diced small)
1/2 cup each: peas, onion, celery and carrot (finely diced..except the peas you know)
equal parts flour and butter for the roux, to use at your discretion
1/2 cup or so broth from poached chickies
fresh grated parmesan cheese, or shredded sharp cheddar

While your chicken is poaching, cut up your veggies. When the chicken is done, drain and reserve the broth, and put the chicken on a cutting board. Using the same pan, melt a tbsp of butter and then saute your veggies. While they're getting nice and soft, chop the chicken into small squares. When the carrots are a little soft but still crunchy, add some more butter and a couple spoonsfull of flour to the pan to make a roux. I just mix it all up with the veggies until everything looks sticky, throw in the chicken, then add some of the chicken broth until it is not too soupy, but not dry either. You don't want it to be too liquidy because it will make the pocket ooze. Remember: oozing pockets are not portable.


At this point, heat the oven to 500 degrees. So, now you have the filling. Time to make the pockets. Take your bread/pizza dough and get a nice little plum-sized ball of dough. On a floured surface, roll it out to about a six-inch round. I didn't measure, but if that seems small, then...uh, make it bigger. Fill one half with 2 tbsp filling, not too much or you have, again, the dreaded oozing pocket of shame. THEN, oh baby, put a little grated parmesan cheese on it, maybe sharp cheddar if you like. I used fresh grated parm.

Now, fold over the pocket and seal with a fork or if you're better than me, pinch it like pie crust or a calzone. Mine looked awful that way, so I stuck with the fork method. Brush a little egg wash (1 egg white and 1 tbsp water) over those lovelies and throw them in the oven until golden. Around 20 mins. Again, I forgot to time it. Oops.

They are HEAVENLY and uber-portable. See, that's me holding and eating it while walking and taking a picture. The end.

PORTABLE FOOD - MAY 2010

Maybe it’s for a picnic, maybe you just like to eat on the run, maybe you’re in a convoy and can’t slow down because all the smokies are on your tail.  Whatever your reasons, you’ve got to have food and it needs to be portable.

ALLEZ CUISINE!

PORTABLE FOOD - MAY 2010

Maybe it’s for a picnic, maybe you just like to eat on the run, maybe you’re in a convoy and can’t slow down because all the smokies are on your tail.  Whatever your reasons, you’ve got to have food and it needs to be portable.

ALLEZ CUISINE!

Hard Boiled Mayonnaise- Eggs - April 2010

I knew I was going to make mayonnaise.  However, I was concerned about food safety so I thought I would pasteurize my eggs.  During my research I discovered (from Ms. Julia Child) that you could make hard-boiled egg mayonnaise.  I was intrigued.  Here are the ingredients:

3 hard boiled egg yolks

3 hard boiled egg whites, sieved

1.5TBSP vinegar

¼ tsp dry mustard

¼ tsp white pepper

¼ tsp salt

½ to 1 cup oil (I used olive oil)

First I had to make the boiled eggs.  I am always searching for the best method to get the beautiful non-green tinged egg yolks.  I came upon an old technique from the Georgia Egg Council and I tried that.  It even promised to make the eggs easy to peel.  Here are the steps: 

1. Cover eggs with cold water with an inch of water over the eggs. 


2. Bring just to a boil.


3. Remove from heat, cover and let stand for 17 minutes.


4. Shock in ice water for two minutes (bring the original pan of water back to a boil now)


5. Put the eggs in the boiling water for 10 seconds


6. Put the eggs back in the ice-water bath for 20 minutes.

The yolks turned out beautifully!!

However, these were the hardest to peel eggs I’ve ever dealt with.  Next time I’m skipping steps 4 and 5.

Now for the Mayonnaise.

Beat the yolks, vinegar, mustard, pepper and salt together until you have a smooth paste.  Then add the oil ONE DROP AT A TIME until you get a nice consistency.  You can then drizzle in the oil a little bit faster. 

I then added the sieved egg whites with the immersion blender to get a nice mayo thickness.  A little prepared mustard to round out the flavor and viola Mayonnaise.  I will say that I was very angry with the mayo until Sly pointed out that I needed to add the sieved egg whites (I managed to gloss over that ingredient/step).  The effect was quite good though.

I had plenty of eggs left over, so I made some eggs salad.  A little granulated garlic and little more white pepper, two slices of bread

 Totally Awesome.

Hard Boiled Mayonnaise- Eggs - April 2010

I knew I was going to make mayonnaise.  However, I was concerned about food safety so I thought I would pasteurize my eggs.  During my research I discovered (from Ms. Julia Child) that you could make hard-boiled egg mayonnaise.  I was intrigued.  Here are the ingredients:

3 hard boiled egg yolks

3 hard boiled egg whites, sieved

1.5TBSP vinegar

¼ tsp dry mustard

¼ tsp white pepper

¼ tsp salt

½ to 1 cup oil (I used olive oil)

First I had to make the boiled eggs.  I am always searching for the best method to get the beautiful non-green tinged egg yolks.  I came upon an old technique from the Georgia Egg Council and I tried that.  It even promised to make the eggs easy to peel.  Here are the steps: 

1. Cover eggs with cold water with an inch of water over the eggs. 
2. Bring just to a boil.
3. Remove from heat, cover and let stand for 17 minutes.
4. Shock in ice water for two minutes (bring the original pan of water back to a boil now)
5. Put the eggs in the boiling water for 10 seconds
6. Put the eggs back in the ice-water bath for 20 minutes.

The yolks turned out beautifully!!

However, these were the hardest to peel eggs I’ve ever dealt with.  Next time I’m skipping steps 4 and 5.

Now for the Mayonnaise.

Beat the yolks, vinegar, mustard, pepper and salt together until you have a smooth paste.  Then add the oil ONE DROP AT A TIME until you get a nice consistency.  You can then drizzle in the oil a little bit faster. 

I then added the sieved egg whites with the immersion blender to get a nice mayo thickness.  A little prepared mustard to round out the flavor and viola Mayonnaise.  I will say that I was very angry with the mayo until Sly pointed out that I needed to add the sieved egg whites (I managed to gloss over that ingredient/step).  The effect was quite good though.

I had plenty of eggs left over, so I made some eggs salad.  A little granulated garlic and little more white pepper, two slices of bread

 Totally Awesome.

Scotch Eggs – April 2010 – Sara

Scotch Eggs! I’ve only seen them and never had them. Perfect time to try them this month.

What you need:

Hard boiled egg

Sausage (with a little sage, pepper and parsley)

Beaten egg

Panko bread crumbs

It’s pretty easy. You kind of form the sausage around the egg. I used a very little bit, maybe 2 tbsp. Most pictures I see of them have a hulking mass of sausage wrapped around, so go with your gut (ha!). Then you just roll it in the beaten egg and then coat it with Panko.

It should look like this before it goes into the deep fryer at 350 degrees for approx 3 minutes.

This is what it should look like coming out.

And then we cut it open and split it. It was very tasty!

Scotch Eggs – April 2010 – Sara

Scotch Eggs! I’ve only seen them and never had them. Perfect time to try them this month.

What you need:

Hard boiled egg

Sausage (with a little sage, pepper and parsley)

Beaten egg

Panko bread crumbs

It’s pretty easy. You kind of form the sausage around the egg. I used a very little bit, maybe 2 tbsp. Most pictures I see of them have a hulking mass of sausage wrapped around, so go with your gut (ha!). Then you just roll it in the beaten egg and then coat it with Panko.

It should look like this before it goes into the deep fryer at 350 degrees for approx 3 minutes.

This is what it should look like coming out.

And then we cut it open and split it. It was very tasty!