Category: Cooking

Kombucha – The Beginnings

Raspberry Kombucha
Raspberry Kombucha

While at lunch on day, a coworker had a bottle of Kombucha and I asked her for a small sample.  I loved it.  Honestly, if you don’t like sour, vinegary, tart, slightly fermented flavors, I suggest you discontinue reading this piece.

I like kefir, buttermilk, sour cream, sauerkraut, sour pickles, and other food items that can be made using fermentation.  In all sincerity, most of us know that these foods were once created by natural fermentation are now processed and produced in mass quantities. Food in general is not nearly as healthy as they used to be back in the day.

So, while at Fresh Market, my wife Cat and I picked up a few bottles of commercially prepared kombucha. One was a ginger flavored bottle and the other a cranberry flavored one.  The are especially good when cooled and very effervescent.  Probiotics are all the rage now and kombucha also called “booch” by enthusiasts and are rather easy to make.  There is a little bit of SCOBY at the bottom of most bottles.  A SCOBY is a Symbiotic Culture (or Community) Of Bacteria (beneficial, of course) and Yeast.

SCOBY – Symbiotic Culture Of Bacteria and Yeast

When creating my most recent home brewed beer that I saw kombucha SCOBYs in the local brew supply shop.  They were in a large jar stacked together. It`s called a SCOBY Hotel (no joke). So, I ventured down to the brew shop and asked to purchase one.  I later learned that purchasing a SCOBY of size is only necessary if you wanted quicker gratification in making your own.  You can start your SCOBY from a commercial jar of plain, raw Kombucha, some black tea, non-chlorinated water, and plain white sugar.

The proportions for making 1/2 Gallon of the sweet tea are:

  • 1/2 Gallon Non-Chlorinated Water
  • 1/2 Cup Sugar
  • 4-6 Bags of Black or Green Tea (or mix is fine)

I prepared a 1/2 gallon batch of sweetened tea which cooled to room temperature.  I added the SCOBY to the tea which was in a 1/2 gallon pickle jar which I previously cleaned and rinsed in white vinegar.  I did not have any kombucha starter since this was my first batch, so I added about a 1/2 cup of white vinegar.  This is added to make the solution more acidic which inhibits undesired microbial growth.  I then added the SCOBY and a little of the kombucha liquid into the room temperature tea.  I placed a coffee filter over the top of the jar and secured it with a rubber band.  I waited 8 days tasting the tea each day after the 5th day of fermentation.  The kombucha tea can sit and ferment for up to 30 days without any negative effects on the SCOBY.  The longer you allow it to ferment, the stronger the vinegar taste and less sugar.

Ginger Ale on left, Cranberry Apple Kombucha, then Plain Kombucha on the right

Since this was my first brew, I waited only 8 days and bottled it in flip-top bottles. I made one bottle of plain unflavored kombucha and added about 1/2 cup of apple-cranberry juice to the other bottle.  These were 1/2 liter bottles.  I place to wait 1-2 weeks before refrigerating.

Here are the next batches of 1/2 gallon Kombucha brews:

Black and Green Kombucha Tea beginning their transformation

 

Hot Garlic Dill Pickles Heat Up

Hot garlic dill pickles have become an obsession. I use the same tried-and-true recipe with minor variations at times.  This small personal batch has been slightly perverted with the addition of the powdered cayenne being introduced directly to the jar and not in the vinegar solution.  Also, I added ghost peppers, scorpion peppers, habanero, big hot chilies, and tabasco peppers to the jar in addition to the usual cayenne  pepper flakes.  I have said in the past that “you can’t really get them too hot..”, but in the case of this run, I may change that statement.

I carefully chose the nicest peppers out of my dried collection from the garden.  Most of these are for cooking only.  They are really too hot to eat alone.  However, in the case of this fresh pack pickle batch, they will be working in a “hybrid” culinary culture.  They won’t be eaten. They will be infused with the cucumbers along with the dill and garlic.

In a few days, I’ll cool these down in the fridge and try a few out.  I’m excited to see if they are going to be as hot as I suspect they’ll be. Holy Hell Batman!!

The “Original” BBQ Sauce Recipe

Salsa de Barbacoa

(Original Spanish BBQ Sauce brought to Mexico from Spain)

1/2 Cup of Fresh Lime Juice
2 Cloves Finely Minced Garlic
Chop up 1 Large Onion
1/4 LB Butter
2 Teaspoons Dry Mustard
1/4 Teaspoon Salt
2 Tablespoons Chili Powder
1 Can Tomato Sauce
1/2 Cup Water
Bay Leaf
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Marjoram Powder

1. Place Butter, Garlic, and Onion in pan and cook until tender
2. Add Lime Juice, Mustard, Salt, and Chili Powder
3. Add the Tomato Sauce, Water, broken Bay Leaf, Cumin, and Marjoram
4. Simmer for 5 minutes

This sauce can’t be easily verified, but regardless, it is still a very good sauce.

 

An Orchestra of Spices from Around the Globe

VARIOUS SPICE GROUPINGS

These spice groupings go well together and provide a framework to make improvised dishes. The groups represented here are basic, Indian, Middle Eastern, Asian, and Latin. These various spice groupings will turn simple rice and bean dishes, soups, or stews into flavorful meals.

*** BASIC SPICE GROUPING

SPICES
salt
sauteed onion
pepper lemon juice
garlic
ginger

OILS
olive oil
canola oil
peanut oil
butter

*** INDIAN SPICE GROUPING

SPICES
turmeric
bay leaf
cumin
brown mustard seeds
coriander
fennel
fresh or dried chilis

OILS
peanut oil
butter

*** MIDDLE EASTERN SPICE GROUPING

SPICES
basil
marjoram
oregano
thyme
lemon juice
bay leaf
red wine vinegar
balsamic vinegar
mint

OILS
olive oil

*** SAVORY SPICE GROUPING (Poultry)

SPICES
rosemary
thyme
nutmeg
sage
black pepper
marjoram
parsley
basil
bay leaf

*** ASIAN SPICE GROUPING

SPICES
soy sauce (tamari, shoyu)
basil
rice or wine vinegar
Chinese five spice
miso
chiles fresh or dried
black bean garlic sauce
sugar

OILS
sesame oil
peanut oil

** MEXICAN SPICE GROUPINGS

SPICES
garlic
cumin
oregano
chilies (a variety)
caynenne

Smoky Hot Honey BBQ Sauce

Ingredients:

1 Tbl Vegetable Oil
1/2 C Finely Minced Onion
1- 8 Oz Can Tomato Sauce
1/2 C Honey
2 Tbl Cider Vinegar
1 Clove Finely Minced Garlic
1 Tbl Worcestershire Sauce
1/4 Tsp Ground Cayenne
1/4 Tsp Black Pepper
1/2 Chopped Smoked Ghost Pepper (Minced Very Fine – Use Gloves to Mince)

Directions:

1. Heat oil in medium skillet. Add onion and garlic and sute on medium-high heat until onion is transparent.
2. Add remaining ingredients and simmer for 5 minutes
3. Remove from heat

Makes 1 Cup

Cassoulet -Casserole Recipe from the South of France

This recipe originating from the south of France, is a combination of beans, smoked sausage, and vegetables that takes no special ingredients and tastes delicious!

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • ½ pound smoked sausage, sliced
  • 1 15-oz can of rinsed and dried kidney beans
  • 1 15-oz can of rinsed and dried white kidney beans (or Navy beans)
  • 2 bay leaves
  • 1 14.5-oz can of diced tomatoes
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

When you begin, heat the oil in a large skillet, add the carrots, celery, onion and garlic, then cook and stir for a few minutes until your onion is transparent. Next, add the sausage into the skillet and cook through until the meat has turned a golden brown.

Add the beans and tomatoes, and use the bay leaves, thyme, salt and pepper as seasonings. Cover the top of the pan and simmer for approximately 10 minutes, stirring occasionally.

Once everything is fully simmered, remove the bay leaves. Pair with a fresh salad and bread.

Cajun Style Beans and Rice Recipe

Servings: 6-8

Ingredients

1 pound pinto beans
Kosher salt
1 tablespoon (vegetable oil)
1 pound cooked andouille sausage, cut into 1/2-inch slices
(alternately use other sausages like Kielbasa)
1 large onion, finely chopped (about 12 ounces)
1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces)
4 ribs celery, finely chopped (about 8 ounces)
4 medium cloves garlic, minced
1/2 teaspoon to 1 tablespoon ground cayenne pepper (depending on how hot you like it)
1 teaspoon ground sage
1 teaspoon Cajun seasoning
Freshly ground black pepper
1 smoked ham hock (optional)
4 sprigs fresh thyme
3 bay leaves

Hot sauce to taste
Cider vinegar, to taste (optional)

Cooked white rice, for serving

Directions

  1. Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.
  2. In a large pot, heat oil over medium-high heat until oil shimmers.
  3. Add andouille sausage and cook, stirring, until lightly browned, about 5 minutes.
  4. Add onion, bell pepper, and celery.
  5. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
  6. Add garlic and cook, stirring, until fragrant, about 45 seconds.
  7. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper.
  8. Cook, stirring, until fragrant, about 30 seconds.
  9. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), thyme, and bay leaves.
  10. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)
  11. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
  12. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved.
  13. Discard bay leaves and thyme stems.
  14. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper.

For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. In other words, the leftovers get better, just make some fresh cooked rice to go with.

Serve red beans over steamed white rice.

 

Camping Rice and Beans

NOTE: This recipe can be varied when it comes to what spices and added vegetables are on hand.  Basic beans and rice can work with a little salt and pepper.  Other spices that you like can be added to this to make it more flavorful. A cajun spice blend is perfect for rice and beans, for example.  The tomatoes, whether fresh, canned, or spicey Rotels and the canned chilies add some nutrition and flavor to the rice and beans; however, they are optional.  Other things can always be added if desired and on hand such as a small can of chicken, a few shrimp, pieces of cooked fish, even bits of beef jerky. use your imagination to add to this basic foodstuff.

Ingredients:

  • 1/2 cup white rice
  • 1 cup chicken stock, chicken bouillion or water
  • Cooking oil oil – approximately 2 Tbsp.
  • 1 Tsp ground cumin (optional)
  • 1 small to medium onion diced
  • 2 cloves garlic, minced or finely diced
  • 1 cup cooked pinto beans
  • 1 small can chopped green chilis
  • 1 small tomato, diced or small can stewed (or small can Rotel for spice)
  • Salt, as needed
  • Dash of hot sauce (optional)

Serves 2

  1. Cook the rice Cook the white rice as desired. See How to Cook Rice
  2.  Cook the aromatics and beans Meanwhile, heat a large skillet over medium-high heat. Add a few teaspoons of oil immediately add the cumin (optional spice). Stir the cumin into the oil, let it cook until fragrant (30 seconds), add the garlic and onion and stir till the onion is translucent. Add another small amount of oil, then pour in the beans. Stir and cook for 5-7 minutes, cooking off most of the liquid and letting the beans fry.
  3. Add chilies and tomatoes Add the can of chilies and tomatoes, stir, and cook for another few minutes. Salt as needed for flavor, then add in hot sauce (or cayenne) to desired level of spice.
  4. Combine and serve When the rice is done, add it to the pan of beans and stir everything together.