Archive for the ‘Eastern’ Category

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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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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Eat, Drink, Naan, Woman

Gobi Poori with Seared Lamb Chops

A riff on the subcontinental spread, this meal was entirely satisfying. This is the cauliflower time of year. Locally we can find purple, white and golden caulis and romanescos of all colors, also. Soups, crudites, barely cooked, we enjoy all preparations of this hearty vegetable. Gobi Poori – Cauliflower masala with fried naan. The masala recipe is simply the Aloo Gobi Chana less the potato and chickpeas and simply divine. Served with a favorite protein and cold ones! Good Stuff!

Poori – Fried Naan

Combine in a mixing bowl

1 1/8 teaspoon yeast

3 cups flour

1/2 teaspoon salt

In a mixing cup, combine

1 cup yogurt, room temperature

2 Tablespoons melted butter

1 Tablespoon water

Add wet to dry and sparingly add water as needed until a wet, but not sticky, dough forms. Knead for ten minutes. Place in a buttered bowl, cover with plastic wrap, and allow to rise until double in size in a draft free spot. We use a cold oven with the light on for a slight amount of warmth. Remove dough to a workspace and punch down, meanwhile, heat deep fryer to 350 degrees. Divide dough into eight pieces and place on a buttered cookie sheet and cover tightly. Allow to rest for ten to twelve minutes. Roll each piece out to about 1/4 inch thick with a small amount of flour. Let rest for a minute or so before very carefully laying onto the surface of the oil. The dough will sink and then rise to the surface. Cook for 90 seconds while very carefully ladling hot oil over the top, flip and continue to cook and carefully baste for 2 more minutes. Not all of your naan will puff up into airy balloons of beautiful poori. All will be delicious. Carefully monitor the temperature of the oil throughout the process. Enjoy with potato masal – Aloo Poori. Good Stuff!

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Assembled ingredients, notice cream tomato soup substitution

Onion, ginger, and garlic

Chicken Masala

1 Tablespoon ghee, or butter

2 garlic cloves, minced

2 Tablespoons minced onion

1 jalapeno, minced

1 teaspoon ginger, minced

¼ teaspoon cinnamon

2 teaspoons coriander

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garam masala

½ teaspoon salt

½ cup chicken stock

½ cup tomato sauce

1 cup heavy cream

¼ cup chopped cilantro

¼ cup chopped green onion

1 pound cooked chicken

Sauté the garlic, ginger, onion, and jalapeno in butter until soft. Add all dry spices and salt and toast for several minutes. Add chicken stock and bring to a boil, simmer shortly. Add tomato sauce and bring to a boil, simmer shortly. Repeat with heavy cream. Add chicken meat. Simmer shortly, remove from heat, add cilantro and scallion, serve with Aloo Gobi Chana Masala or rice. Good Stuff!

Assembled ingredients, notice soaking dry chickpeas

Add dry spices and toast for several minutes

Aloo Gobi Chana Masala

½ pound fresh chickpeas (chana)

½ pound diced tomato

1 teaspoon ginger

2 garlic cloves

1 lemon juiced

1 Tbsp yogurt

½ pound cauliflower (gobi)

1 tsp cumin

1 tsp garam masala

6 potatoes diced (aloo)

2 Tbsp vinegar

1 cup diced onions

¼ cup dense meat stock

½ cup cilantro

¼ cup chopped green onion

½ teaspoon basil

½ teaspoon turmeric

Parboil first cauliflower, then chickpea, and potatoes in boiling water seasoned with salt, cayenne, and turmeric. Vegetables should be cooked but very firm. Chill immediately to stop cooking and reserve. Marinate cut onions in basil, vinegar, and oil. Sauté ginger and garlic, cook until soft, add onions, cook until soft, add cumin and garam masala. Cook another few minutes and add stock. Simmer shortly and add vegetables, yogurt and ¾ of the tomatoes. Cover and simmer until vegetables are cooked through. Sprinkle with reserved tomatoes, cilantro, and lemon juice for service. If you plan to make this very spicy, prepare some raita, a cooling yogurt dip made with cucumber, mint, cumin, and lemon. Good Stuff!

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Spring Rolls…Rollin



1 package of eggroll wrappers (look in the produce section for these.)

For the filling
1 1/4 pounds ground pork
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1/2 head of small cabbage (about 10 ounces) julienned
3 carrots, julienned
8 fresh shitake mushrooms (or dried Chinese mushrooms soaked overnight), stems discarded, julienned

1 tablespoon high-heat cooking oil
2-3 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1 tablespoon mirin
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese black vinegar (optional, any vinegar will do.)
1/2 teaspoon salt
Freshly ground black pepper

Toss the ground pork, soy sauce, cornstarch, sugar, and sesame oil and set aside for an hour to macerate. In hot oil, sautee the garlic and ginger swiftly, add marinated pork and brown. Add carrots, cabbage, and mushrooms, cook until nearly tender. Add mirin, soy sauce, sesame oil, and vinegar. Season and spread to cool completely.


Beat one egg with a few drops of water to make a wash to seal the rolls. Roll like a burrito, trying to leave no holes and little air within. Seal with the eggwash and set aside to airdry for one hour before frying or freezing. Fry at a stable 375 degrees until golden brown, about 4-6 minutes. Always be mindful and careful when deep frying at home. Good Stuff!

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