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Recipe 025 :: Fish Marakkesh

This Middle Eastern-inspired fish dish contains the varied flavors of tomatoes, garlic, piquant olives, spicy chili, and various herbs and spices. It's a very wholesome dish, high in protein, as high or low in carbohydrates as you want it to be, and low in fat. Serve it over steamed cracked wheat, couscous, or if all else fails, rice.

Serves 4-5

2 Tbsp. olive oil
2 medium yellow onions, sliced
4 large cloves garlic, peeled and crushed
1/4 tsp. chili pepper flakes
20 oz. canned crushed tomatoes
10 large Kalamata olives, pitted and chopped
1/2 tsp. dried oregano
1/4 tsp. ground cumin
16 oz. firm fish fillets, cubed (try mahi mahi or salmon)

Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and chili; saute until onions are soft. Pour in crushed tomatoes and add chopped olives. Add the oregano and cumin. Stir to combine, cover, and reduce heat to low. Simmer for 20 minutes. Add fish; simmer for 10 minutes longer, or until fish is done and flakes with a fork.

Quick Tip 002 :: Make French Anything!

This isn't about an easy way to cook everything in Haute Cuisine, rather, it's a PSA to let you know that many starch products can be converted into local versions of French toast.

Take for example, a couple days ago, when I'd run out of white bread - Let's call this French toast meets sopapilla. Rather than use the whole wheat bread I had lying around (for shame!), I sliced up and battered two tortillas in a mixture of one egg, 2 Tbsp. heavy cream, and 1/4 tsp. vanilla extract. I then fried them in a little butter over medium heat, until browned on both sides.

They tasted great, but the best part was the kind of tortillas I used... spicy chili! Knowing that the Mexicans aren't afraid to combine spicy chili flavors with sweet in their dishes and desserts, though, I proceeded unafraid.

You can probably use other breads as well... pita, baguette, pound cake, who knows... the sky's the limit when you're "Frenching" ;-)

We're moving - Again!

Culinary Abominations has moved to its own domain... yes, its own domain... http://www.culinaryabominations.com/. I feel so grown up now. =D

Recipe 024 :: Smoked Pork and Apple Etouffee

This recipe is an excellent way to use up leftover grilled meat, including pork. The meat is combined with apples and potatoes in a slightly sweet and spicy roux-based sauce accented with what else other than sweet spices.

P.S. Roux is not as intimidating as some may have you believe. Below is a tried-and-true method I've been using to not screw it up.

Makes 2-3 servings

8-12 oz. cooked meat (chicken or pork work best)
1 medium onion, sliced
1 Tbsp. vegetable oil
1 medium apple, skinned and cut into pieces
4 small red potatoes, skinned, cooked, and cubed
1/2 stick (2 oz.) butter
2 Tbsp. white flour
1 cup chicken stock
Dash of cinnamon
Dash of allspice
Dash of cayenne
Salt & pepper to taste

Heat vegetable oil in a skillet over medium heat. Add onions; saute until soft. Add apples; saute until soft.

In a medium saucepan, heat butter over medium heat. Once butter is melted, whisk in the flour to make a roux. After the flour has been added, continue whisking vigorously until the flour/butter mixture reaches a light brown color. Toss in the meat/onion/apple mixture and coat. Add potatoes as well.

Add the chicken stock and stir to mix things up a bit. Add all of the seasonings to taste. Combine thoroughly; allow to simmer for 15 minutes on low heat.

Quick Tip 001 :: Texas-Style Barbecue

This style of barbecue, done with the only seasoning as a dry rub and over an open flame (generally wood or charcoal; gas is sacrilege), yields the best taste of any barbecue I've tried. Below are some general tips I've read about and discovered.

Start with a large chunk of meat (1+ lb). Chicken, pork, and beef are the most common, though I suppose nothing is stopping you from using buffalo or ostrich. Cover it in a dry rub of spices. I prefer something spicy and Tex-Mex style, such as paprika, cayenne, salt, and garlic powder. You can also use an Italian or Provence style herb rub.

The kind of wood you use will make a big difference. Charcoal and oak will leave a very subtle flavor in the meat; mesquite and hickory will leave it tasting much like jerky. Which one is more desirable is up to you.

Set your coals or wood ablaze. No, not that wood, but the one in your grill. While the fire is still raging, sear the meat on this very hot fire. Remove the meat and wait for the fire to subside. Then, grill the meat over the medium coals/wood for about an hour, or until done through but still tender. Allow to cool before cutting or shredding.

The final product has many uses. It can be mixed with barbecue sauce and served on sandwiches, used in soups, as a pizza topping, or in stews, such as my delicious pork and apple etouffee recipe above.

Mother's Day Special :: Recipe 023 :: White Chocolate Mousse with Berry Compote

This receipe was served as the finale for Mother's Day, and is quite nice and rich, the tart berry compote providing a complement to the sweet, rich white chocolate mousse.

Serves 4

Mousse
8 oz. white chocolate chips, or chopped white chocolate squares
8 oz. heavy whipping cream

Berry Compote
1 lb. frozen berries (which kind(s)is your choice)
2/3 cup white sugar

Start with the mousse. Melt the white chocolate over a double boiler set to medium-low heat. Once the chocolate is completely melted and cooled to tepid warmth, whip the whipping cream for ~5 min., until stiff peaks form. Fold in the melted white chocolate. Refrigerate for 45 min.

For the compote, combine all ingredients in a medium saucepan. Bring to a vigorous simmer on medium heat; reduce to low heat, and cook for 20-30 minutes, until berries are very soft. Allow to cool to desired temperature.

Serve the compote over scoops of mousse.