Tuesday, October 28, 2008
Thursday, October 23, 2008
Sunday, October 19, 2008
Saturday, October 18, 2008
- Mix all ingredients except chops together then toss with pork in a sealed zipper bag.
- Marinate for about 2-3 hours in the fridge, then 1/2 hour at room temperature.
- Sear chops in hot skillet till browned well on both sides.
- Add a bit of marinade to the skillet, reduce heat to quite low and cover.
- Cook until just tender, less than 10 minutes.
- Serve hot.
CHA DUM (VIETNAMESE MEAT LOAF)
5 dried shitake mushrooms / 1 lb. ground pork / 2 T. chopped shallots or onions / 2 T. fish sauce / 1 T. black pepper / about 1/2 t. salt / 1 egg
- Soak mushrooms in warm water till soft. Drain and chop well.
- Preheat oven to 375 degrees.
- Combine ALL ingredients in a large bowl and mix well with your hands.
- Transfer to a small loaf pan or casserole dish and bake until firm and fragrant, about 35-40 minutes.
- Remove from oven and sit aside to cool slightly for 10 minutes.
- Slice and enjoy.
GA NGU VI HUONG (FIVE-SPICE ROAST CHICKEN)
This is delectable with garlic mashed potatoes!
1/4 cup soy sauce / 2 T. fish sauce / 1 t. toasted sesame oil / 1 T. brown sugar / 2 t. five-spice powder / 1/2 t. or so of salt / 1 chopped clove of garlic / 2 t. chopped ginger / 3 lbs. chicken pieces (as always, thighs work best)
- Combine ALL ingredients in a large zipper bag and shake well to mix.
- Marinate in refrigerator for at least a couple of hours; overnight is better.
- Preheat oven to 375 degrees. Place chicken on a baking sheet and roast till crisp and browned, at least 40 minutes.
- Serve hot, warm or even cold.
CA NAU NGOT ( CLEAR SOUP WITH CATFISH, TOMATOES AND FRESH DILL)
Very authentic and a sublime first course for a meal of any nationality.
4 cups chicken or vegetable stock / 3/4 lb. catfish fillets - or substitute salmon, cut into chunks / 5 plum tomatoes, chopped rather small / 1 T. fish sauce / salt to taste / a large pinch of chunky-ground black pepper / 2 thinly sliced green onions / 1/4 cup roughly chopped dill
- Bring stock to a rolling boil over high heat.
- Add fish and lower heat to a gentle boil.
- After 2 minutes stir in tomatoes, fish sauce, salt and pepper, green onion and dill.
- Immediately remove from heat, stir well and serve hot.
Wednesday, October 15, 2008
Friday, October 10, 2008
3 tablespoons canola oil
1 teaspoon mustard seeds
1 small onion, finely chopped
2 bay leaves
1/2 teaspoon turmeric
1 cup salted roasted cashews
1 cup drained canned chickpeas
2 tablespoons fresh lemon juice
- Bring a large saucepan of water to a boil. Add the rice and a generous pinch of salt and boil until barely al dente, about 15 minutes.
- Drain, shaking out the excess water. Return the rice to the pan. Cover tightly and cook over very low heat for 10 minutes. Fluff the rice with a fork, cover and keep warm.
- In a large, deep nonstick skillet, heat the oil. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 2 minutes.
- Add the onion, bay leaves and turmeric and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes. Add the cashews and chickpeas and cook, stirring occasionally, until lightly browned, about 3 minutes.
- Add the rice and lemon juice and toss to combine. Discard the bay leaves.
- Serve hot or warm.
- Preheat oven to 350 degrees.
- Bake oven on a cookie sheet for 30 minutes or until crisp. Drain on paper towels.
- Now toss bacon (torn into 1-inch pieces) with everything else except the salt.
- Put on a clean baking sheet and bake for 20 minutes at 350 again.
- Allow to cool and season with salt as desired.
- Try not to snort entire serving bowl before guests arrive.
Think you can't afford French wine without a twist cap? Think again. Think along the lines of Vin de Pays de Vaucluse Petit Caprice 2007. Scored 85 points by Wine Spectator but you can score a bottle for a tenner. A mix of Grenache and Syrah, Cafe Drake likes its bold tannins with rare meats such as pan-fried flank steak or flash-roasted duck breasts.
Blasts from the past are the best! Cafe Drake cyber-reconnected with our old pal and photographer Diana Kingsley. And subsequently began drooling over her luscious large scale prints and video projects which you can check out at her cool, and appropriately named, website - http://www.dianakingsley.com/.
With our favorite month now here - Toby - Cafe Drake doesn't mind in the least roasting pork shoulder for 4 hours, or braising (humanely raised!) veal breast all afternoon, but we need something to read while these slow pokes work their magic. The stack we're plowing through now includes: Class Act: William Haines, Legendary Hollywood Decorator (a jewel box of a coffee table tome full of rare photos and blessed with equally chic book design); Faraway Places ( an obscure novella from master storyteller and wordsmith Tom Spanauer, the magician behind the life-affirming classic The Man Who Fell in Love with the Moon); Edmund White's new digest-sized biography of the infamously decadent boy genius/poet, Rimbaud and a superlative, self-proclaiming vintage cookbook The Henri Charpentier Cookbook. Monsieur C. lays claim to the invention of Crepes Suzette and peppers his spicy prose with wildly entertaining narcissistic rants.
Thursday, October 09, 2008
1 oz Light Rum
1 oz Orange Curacao
2 oz Orange Juice
1/2 oz Lime Juice
Dash Simple Bar Syrup
- In a ziplock plastic bag combine the oil, lemon juice, salt, dill, garam masala and garlic. Add the chicken, seal, shake well and marinate overnight in the fridge.
- Preheat oven to 350 degrees and place marinated chicken in a roasting pan. Discard the dill and any remaining marinade.
- Bake for 30 minutes, basting with a little melted butter from time to time.
DRY-SPICED CARROTS AND PEAS (GAJAR MATTAR KI SUBZI)
2 T. oil / 1 t. cumin seeds / 2 large carrots, peeled and diced / 2 cups frozen small peas / 1 t. cayenne pepper / 1/2 t. turmeric powder / salt/ water
- Heat oil in a large skillet and fry cumin seeds until they begin to sizzle over a high heat.
- Add carrots and peas.
- Add dry spices and salt and mix well. Cook for about 2 minutes, adding a little water if spices begin to stick or burn.
- Reduce heat and add about 3 T. of water to skillet. Cover and cook on low heat for about 15 minutes.
PINEAPPLE RAITA (ANANAS KA RAITA)
This is so very good with lamb chops.
2 cups plain yogurt, whipped / 1 t. cayenne pepper / 1 t. cumin seeds, quickly roasted in a dry pan / 1 cup chopped pineapple / salt / about 1 T. of oil / 1 t. black mustard seeds / 4 curry leaves (optional)
- In a bowl mix together the yogurt, cayenne and cumin seeds.
- Add pineapple and salt to taste. Mix again.
- Heat oil and fry mustard seeds and curry leaves until seeds begin to "pop". Remove from heat and add to the yogurt mixture. Stir and serve soon.