Archive for January, 2012

What in Sam-osas?

Cut rings from the rolled out dough with a round cutter or glass

Fork those edges tight from both sides

While looking about for a protein to serve with the fantastic romanesco masala we put together, chanced upon a great recipe for samosa dough. Assembles easily, handles fluidly, and bakes airily. The dough can be stuffed with any leftover masala or these we stuffed with some chopmeat seasoned with garlic, onion, ginger, cumin, and garam masala. OK, tacomeat seasoned with garam masala! Seal them well, the flour on both sides makes that a little difficult, and serve them hot. Good Stuff!

Buttery Samosa Dough

2 1/2 cups flour

1/2 teaspoon salt

1/2 cup ice cold butter, diced small

4 to 8 Tablespoons ice cold water

Deeply chill kitchenaid bowl and paddle attachment for some time before assembly. Combine flour, salt, and small diced butter in kitchenaid and mix at low speed until completely combined into a granola-like texture. Add half of the ice water and then slowly add more, while mixer is still running, until dough comes together into a dryish single body. Divide dough into two, wrap tightly and place in refrigerator to rest for an hour or up to overnight. Roll out to 1/8 inch thick, lightly flouring as you go, and cut into rounds with a cutter or glass. Place 1 teaspoon of stuffing into each and crimp edges well with a fork as shown. It may be necessary to crimp from both sides. Bake samosas at 400 degrees for 10- 12 minutes, until golden brown. Serve with masala and ice cold Kingfishers. Good Stuff!

Served toasted golden brown

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Ay! Calamansi!

Calamansis and cookies

Toasted Palmerita Crust

Tell me what you call them. As a child we called them calamandarins. Food encyclopedias call them calamondins and calamansis. They are evidently, a hybrid of kumquats and tangerines and surprisingly, a traditional mainstay of Filipino cuisine. And one more thing, if you buy green keylimes at the market, you may be getting these. You’ll know if they are orange inside and not the muted pale yellow of keylime flesh. There is good news, however, it appears from my experience that they can be substituted for keylimes in a pie recipe. Good Stuff!

Calamansi Pie

1 cup cookie crumbs

5 Tablespoons sugar

3 Tablespoons melted butter

Mix well and press firmly into a 9 inch pie pan. Toast at 400 degrees for 10 minutes. If the crust needs some shaping when it comes out of the oven, it must be done immediately. The crust will set quickly as it cools. Allow to cool while preparing the filling.

3 eggs, separated

1 14 oz. can sweetened condensed milk

1/2 cup calamansi juice

1 Tablespoon calamansi zest

Beat egg yolks well. Fold in sweetened condensed milk. Beat egg whites to soft peaks. Add juice and zest to yolk mix and immediately fold in the egg whites. Pour gently into the prepared shell and bake at 350 degrees until lightly browned, about thirty minutes. Give the pie a gentle shake to confirm that the custard has set. Allow to cool completely before slicing and serving. Good Stuff!

Calamansi Pie in Palmerita Crust



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Wonton of Fun

Assembled ingredients


Layed out wonton doughs with water nearby to seal

Always looking for uses for the amazing Mayport shrimps we’re getting in FL. Got some slices of fresh pork side and chopped ’em both up, coarsely. Did not bring the food processor so had to manually chop. By all means used ground pork, or a meat grinder, or a food processor. Don’t be like me,  be like Mike, or Paula Dean, or whomsoever you please. We had them steamed the first time we did this, then fried the leftovers the next day. Potstickers, you know. This time, no foolin’ around, fried them all. Served with fresh local vegetables, most assuredly – Good Stuff!


1 pound peeled raw shrimp

1 pound fatty pork (well, I guess you could use lean)

2 Tablespoons fresh ginger

1 Tablespoon garlic

4 Tablespoons shallot

1/2 cup chopped cilantro

1 1/2 teaspoons tapioca

1 teaspoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon salt

1 Tablespoon hot sauce

black pepper

1 package wonton wrappers or dumpling wrappers

ponzu for dipping – soy, ginger, garlic, scallion, lime juice, hot sauce, and cilantro combined to taste.

Combine all ingredients in the food processor or meat grinder and coarsely puree.

Steaming on the left and frying on the right

Tasty shrimp and pork potstickers with braised spinach and ponzu

Lay out wrappers and wet one half of the edge to help seal. Put 1 teaspoon of stuffing into each wrapper, fold over and seal or crimp with a fork. Steam dumplings in one layer in the steamer for five minutes. Remove from steamer right to some hot olive oil and brown both sides for about two minutes each. Serve hot with fresh vegetables and ponzu. Good Stuff!

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Sweet Maine shrimp


Several weeks every winter we are served a special fruit of the sea. Sweet Maine shrimp are available now and I heartily recommend them to every table. They are fresh and can be eaten raw. These dishes can be lovingly prepared with any shrimp, but do take the opportunity to try these sweet morsels while they are available.

Hurricane Shrimp

Loosely adapted from Chef George, this dish takes just minutes, short cooking time being a seeming necessity for this delicate crustacean. Dry whole thyme works just fine.


1 pound sweet Maine shrimp

¼ cup fresh chopped garlic

1 Tablespoon chopped fresh thyme

2 Tablespoons honey

¼ cup white wine

2 Tablespoons butter


Sautee the garlic without browning in a small amount of olive oil over high heat. Add shrimp and cook briefly, 1-2 minutes, do not reduce heat. Add wine and cook for 1-2 minutes. Cover and remove from heat, set aside for 1-2 minutes. Add thyme and butter, season with salt and pepper, and serve over hot rice. Good Stuff!


Worcestershire BBQ


A Cajun mainstay, this sauce takes some amount of preparation but keeps well and makes one of the best shrimp dishes you’ll ever encounter. As revealed by Chef Kris, an erstwhile mentor, this sauce is lightly thickened with finely ground black pepper.


½ cup sliced fresh garlic

4 ribs celery, finely diced

2 Tablespoons chopped fresh rosemary

¼ cup Chopped fresh parsley

2 cups Worcestershire sauce

½ cup fresh lemon juice

1 lemon, sliced thin and seeded

½ stick butter

1 Tablespoon finely ground black pepper, preferably fresh ground


Sautee garlic and celery for a short time, the celery should still have some snap. Add Worcestershire sauce and bring to a boil, reduce to a simmer for one hour or until one quarter has reduced away. Add sliced lemons, juice, parsley,and rosemary, simmer for 5 or so minutes more and remove from heat. Finish with the butter and black pepper. Season to taste, heavily, with salt and remove to store. To serve lay one portion shrimp in bottom of an individual oven safe dish. Cover with ¼ to ½ cup sauce and a dab of butter. Place all prepared dishes, uncovered, into a 400 degree oven until they are rapidly boiling, around 4-7 minutes. Serve with hot rice, crusty bread, and cold Dixie beer! Good Stuff!

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A Tart Sweetcake

Assembled ingredients

Citrus comes with the best price tag down here, none! Fruits from friends, vacant lots, listed properties, or even swiftly grabbed from an idling car from somebody’s side yard, make shopping for citrus superfluous. This cake helped to utilize some deceptively sour oranges (they looked sweet!) Mixed with some meyer lemons, the scent of this cake is just wonderful. It can be made with any citrus, but fruit that is nearly unpleasant in its tartness will work best. The olive oil provides a surprisingly savory note. Good Stuff!


Meyer Lemon and Sour Orange Olive Oil Cake


1 1/2 cup cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup wholefat yogurt

1 cup sugar

3 eggs

1 Tablespoon zest of citrus

1/2 cup olive oil

5 Tablespoons sugar

5 Tablespoons citrus juice


Preheat oven to 350 degrees. Line the bottom of a loaf pan with parchment paper, oil the surface of the paper and the sides of the pan. Combine the first three ingredients, sift, and set aside. Beat eggs well, add sugar and mix well, add yogurt and zest. Add combined wet ingredients, all at once, to dry ingredients and gently fold together. Add olive oil, once again all at once, and gently fold together. Pour into prepared loaf pan and bake for 40 minutes. Meanwhile, combine 5 Tablespoons sugar and juice in a small saucepan and heat until sugar is completely dissolved. Allow to cool while cake is in oven. Remove cake from oven and allow to rest for ten minutes in pan. Carefully remove from pan and place on plate. Perforate or score the top of the cake with a fork or toothpick. Uniformly pour the prepared citrus syrup over the cake. Allow to cool completely and serve fat slices with a dusting of powdered sugar. Good Stuff!

Perforate or score the cake with a fork or toothpick


Treacly citrus syrup drizzled over perforated cake


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Get Noodled!

Rolled thin and cut wide


Spread on a towel to dry before cooking or freezing

Pennsylvania Dutch whole egg noodles. A noble phrase in the lexicon of American cookery. It can be surprising just how simple it is to prepare fresh pasta. The kitchenaid or tabletop mixer is a big help and then a pasta roller makes it that much easier. Neither is necessary. Serve these noodles hot, buttered, and sauced if you must. Good Stuff!


Egg Noodles

1 1/2 cup all-purpose flour

1 egg, beaten

1/4 teaspoon salt (or more to taste)

2 teaspoons oil (I use schmalz for flavor)

1 ++ Tablespoons cool water

Combine all ingredients with first Tablespoon water in  mixer or by hand until fully homogenized. Continue to sparingly add water until a tight damp dough is formed. Knead for ten minutes. Allow the dough to rest for twenty or more minutes, covered, before rolling. Roll out to a uniform thickness. This is determined by your taste, but slightly thicker noodles will be easier to handle and less delicate in the pot. We go to about 1/16 of an inch. Use little flour to keep the dough from sticking to you rolling pin and worksurface. Cut to any width with a pizza cutter or by dragging the tip of a sharp knife through the dough. Spread the noodles on a clean dry towel to airdry for twenty to forty minutes before cooking or freezing. Throw into boiling salted water for 3-4 minutes, slightly longer if frozen, drain, and butter. Serve with your family’s favorite garnish. Good Stuff!

With steaming beef stew and braised swiss chard

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