Tag: cooking

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

How to Cook Rice

Here are two standard methods for cooking rice:

Method 1 – Boiled Rice

  1. Per cup ( 8 oz / 200 g) of uncooked rice, bring to a boil in a large saucepan 2 cups (16 oz / 500 ml) of water
  2. Add 1 teaspoon of salt.
  3. Slowly pour rice in
  4. Then stir lightly, then cover the pot
  5. Reduce heat to a simmer and cook for 15 minutes

Method 2 – Par-Boil Rice

  1. Heat 1 tablespoon of fat (such as oil or butter) in a large saucepan over medium-low heat.
  2. Pour in 1 cup (8 oz / 200 g) of uncooked rice, stir around to coat, and cook until rice turns a bit transparent, about 5 minutes. (Optional: for a nuttier tasting rice, brown the kernels a bit by cooking them a bit longer until they just start to brown.)
  3. Slowly pour in 2 cups (16 oz / 500 ml) of already boiling water from the kettle, stir in 1 teaspoon of salt if desired, cover, and then cook for 15 minutes.
  • For either method:

If all the water has gone but the rice is not yet tender, add a few tablespoons of boiling water, cover and cook a bit more; if water has remained but the rice is cooked, remove cover and cook a minute or two uncovered to allow water to evaporate until the water is gone.

Miscellaneous rice cooking tips

  • Don’t stir rice while it is cooking, as stirring it will make it sticky. (Risotto is the exception: you want it sticky.)
  • The wider the mouth on your pot, the better your rice will cook.
    If you have storage space for a rice steamer, they are inexpensive, and take all the stress out of cooking rice.
  • When reheating leftover rice in a microwave, add 1 teaspoon of water per cup (150 g / 4 oz) of cooked, leftover rice.
  • To make a soup thicker, throw in a few handfuls of leftover cooked rice towards the end.

25 LBS Rice is 275 servings of cooked rice
1 Pound uncooked = 11 servings cooked

Cooking Pinto Beans

  1. Sort beans and remove discolored beans and anything other than a bean
  2. Wash the sorted beans, put in pot, cover with water and soak for 6 hours to overnight
  3. Place on heat source and bring to a boil
  4. Let boil for 10 minutes stirring occasionally
  5. Reduce to a bare simmer, partly cover pot with lid, and cook for 1-1/2 to 2 hours
  6. Continue stirring occasionally.
  7. Make sure the beans are soft before removing from simmer

Equivalents and Measures

1 Pound Pinto Beans = 12 half-cup servings
100 servings = 8.33 pounds on pinto beans

One pound bag of dry beans = 2 cups dry beans
One pound bag of dry beans = 6 cups cooked beans, drained
One cup of dry beans = 3 cups cooked beans, drained
½ cup cooked beans, drained = 1 serving of beans
One 15-oz. can of beans = 1.75 cups cooked beans, drained
One 15-oz. can of beans = 3.5 servings of beans

Cajun Jambalaya

INGREDIENTS:

1 lb Sausage cut 1/4 in. thick 3 tb Salt
2 boneless chicken breasts
1/2 ts Cayenne pepper
1 medium onion
3 Bay leaves
1/2 Bell pepper
3 oz Tomato paste
2 Cloves garlic
1/2 lb Peeled shrimp
2-1/2 c Water
1-1/2 c Raw rice

– Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned.
– Add the water, salt, cayenne, bay leaf and tomato paste.
– Bring to a boil with the lid on.
– When water boils add the shrimp and the raw rice.
– Stir and lower heat.
– Let rice simmer, stirring every five minutes until rice is cooked.

Yield: 2-4 servings.

Honey Spiced Cajun Chicken

Serves 2

– 2 pounded chicken breasts
– Tony Charcheres Cajun Seasoning
– 3 sliced mushrooms
– 1 diced tomato
– 2 Tbl mustard
– 4 Tsp. honey
– 3 oz cream
– Cooked linguini (for 2 people)

1. Pound boned (or boneless) chicken breast to 1/2 inch
2. Pat the chicken in the seasonings and grill until done.
3. Slice chicken in thin (1/4 inch) slices
4. Put chicken slices back in pan with a little oil, the diced tomato and mushrooms for 2 minutes.
5. Add the honey, mustard and cream.
6. Cook for 5 minutes at medium heat. toss in cooked linguini.

 

Beef Jerky Using Smoker Grill

Ingredients:

– 1 cup of BBQ sauce
– 1 quart of water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup white sugar
– 2lbs of sirloin roast or similar
– 3 tablespoons of Black Pepper

1. Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
2. Combine the marinade ingredients and stir thoroughly.
3. Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
4. On the smoker grill – Get the grill temperature to about 185°.
5. Remove the sirloin strips from the marinade and pat dry.
6. Set strips on grill
7. Smoke 3-5 hours or until you are satisfied with the texture.

Blackened Chicken

This is a tried-and-true blackened chicken recipe. I used the propane eye that is part of my propane grill, but any gas or outside fire heat source will work well. This recipe is for 2 chicken breasts. You can expand the recipe for a larger number of people. This recipe will also work for pork chops or fish. The key is getting the black iron skillet very hot.

You’ll need:

– 2 skinless chicken breasts
– 1/4 Stick Melted unsalted butter

Blackened Seasoning Mix:

– 1 Tbl Salt
– 1 Tsp Onion powder
– 1 Tbl Garlic powder
– 1 Tsp Ground Cumin
– 1 Tsp Ground Black Pepper
– 1 Tsp Ground cayenne pepper
– 1 Tsp White Pepper
– 1/2 Tsp Sweet Paprika
– 1/4 Tsp Coriander

– Recipe calls for 2 skinless boned chicken breasts, about 1/2 to 3/4 inch thick.
– Pound each breast fillet to 1/2 to 2/3 inch thick with meat tenderizing hammer.

IMPORTANT NOTE: Cook these outdoors. The smoke when cooking will set your smoke alarm off and fill the house with the spicy scent.

Directions:

1. Thoroughly combine the seasoning mix ingredients in a bowl or shaker jar/bottle.
2. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 5-8 minutes. (the time will vary according to the intensity of the heat source)
3. Just before cooking each piece of chicken, baste one side with the melted butter, then coat the side evenly with the seasoning mix, then patting the spices onto the fillet with your hands. Then baste and sprinkle the other side. Do this for both fillets.
4. Immediately place the fillets skinned side down in the hot skillet, making sure that the meat is lying flat.
5. Cook uncovered over the same high heat until the underside forms a crust, about 5-7 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; just keep a close eye on it)
6. Turn the fillets over and baste more of the melted butter on top of each. Cook just until meat is cooked through, about 3-4 minutes more – again, depending on the temperature of your heat source.
7. Serve the chicken fillets crustier side up while piping hot.

OBX Great Island Adventure

We have been loosely planning this trip for nearly 3 years. We knew we would have to have a 4wd vehicle capable of moving around on the sand roads on the island.  Gearing up for the trip was a big part of the fun. We were prepared and did not lack a thing.

Explore the Undeveloped Islands of Cape Lookout

Our cabin from this Google earth view is the one on the left.

The Davis Ferry, when we arrived had only one ferry that can handle 2 vehicles.  We headed over as the only vehicle and came back with another pickup truck.  Chugga-chugga-chugga.

Once we got underway on the ferry, the chop was rough.  The truck rocked back and forth and the ride was somewhat exciting. The trip is about 40 minutes from the mainland to the island.

We rented one of the larger cabins on the Great island National Seashore.

The surf was wild on Monday.  Some of the wave were up to 9 feet high.

Cathy kept us very well organized and fed.  She is one of the most adaptable woman I have ever known and am so happy to have her as my constant companion.

This is our indoor rest spot.  We could look out the windows to see the shorline and the crashing surf.  The constant, powerful rolling of the waves is hypnotic.

Our 100 watt solar panel kept the 12 volt deep cycle marine battery charged.  We were able to keep out mobile devices fully charged the entire time we stayed. With little drain on the battery, even after recharging a laptop, the solar panel gave the battery a full charge within a few short hours.

Here you see both phones and a laptop being charged at once.  Charging these up to full charge only drops the battery to about 85%.  It takes only a few hours to bring the battery up to a full charge. I spent about $200 for the folding 100watt solar panel and around $80 for the deep cycle marine battery. Throw in another $40 for the battery box, wiring, fuse, switches, and receptacle and you have a great power system for a little over $300.

Since we could easily recharge our laptops, we watched a full feature movie each night with video files stored on a standalone USB drive.  This feature was “7 Years in Tibet” with Brad Pitt on the night this photo was taken.

 

The propane stove was very workable and much more convenient than a Coleman stove or propane burner alone. Cat made biscuits and toast several meals. It worked out very well.  Pictured is the same percolator pot that Cathy’s parents used when camping.

With the exception of a handful of 4WD vehicles on the beach, it was practically deserted. The peaceful privacy was wonderful.  It’s fun to finally let the stress go and hear yourself think (or not).

The Lodge cast iron grill worked out well.  I started the charcoal with pieces of oak kindling and the constant ocean breeze had the coals white hot in minutes. I’m still working on getting the grill well seasoned.  I purchased 3 split fire bricks to allow it to sit on most any surface.

 

The mornings were inspiring and, again, very peaceful with only the crashing waves breaking the silence along with the numerous waterfowl. The pictures above and below are sunsets over the sound facing the mainland. The small structure is where you can place a generator which allows the cabin to be fully lighted.

Sunrise is beautiful over the dunes facing the sea. 

 

The 12 mile ride at 15-20 MPH to the Cape Lookout Lighthouse was a bit of an adventure on its own.  This is where we realized that a 4WD vehicle is a must to traverse the back road.

 

After a 12 mile trek on the one lane sand back road, we finally made it to the Cape Lookout Lighthouse. It was a bit rainy and overcast.  We saw less than a handful of people.

Some folks were catching fish, but the surf was so rough that the fishing was not optimum.  It was still fun to cast a line out into the raging surf. We spoke with one fellow that told us that someone in his party had landed a 50 pound black drum and it took him 30 minutes to pull it to shore.  There are fish out there.

The refrigeration situation was excellent.  The RTIC 45 quart cooler kept an 11″x11″ block of ice for 7 entire days. This is phenomenal in my opinion. I used a large commercial cole slaw container to freeze the block of ice.  It takes up half the cooler, but one half gives lots of space for long term meat and dairy storage.  The utility tables were great for placing our food items, misc. gear.  Although there is nothing fancy about the cabin interior, it was very adequate and kept us dry during the stormy Monday when there were gale force winds blowing outside. You have to enjoy camping to enjoy staying in these cabins.

By Tuesday, we were soaking up the sunshine on the beach. We had a great time on the Great Island.

Shot of the truck bed as we began loading up before we headed west for the mountains.  Loading and unloading is the hardest part of it all, but it is very economical and it’s a good workout. We believe this sort of camping is only done in a moderate climate since it does take some work.

Helpful tips for those who may want to stay on the Great Island National Seashore on the Outer Banks of North Carolina:

  • Bring fresh water.  The water is potable, but not as fresh as the water most of us normally enjoy. We took 12 gallons and used maybe 6-7 for about 4 days.
  • There is cell service on the island, so don’t think you are completely isolated.  The reception can be sketchy though.
  • A 4 wheel drive vehicle is necessary in my opinion.  Many folks drop their air pressure down to 20 pounds. I left mine at 40 pounds. The park ranger told me that since the sand was still wet after a great deal of rain, I’d be fine.  I never had any issues.  Of course, the Nito Terra Grappler G2 tires are excellent and they handled it with no sweat.  Keep in mind that if you can’t talk someone into getting you out of a fix in the sand, there are only 2 services that will come out and pull you out at a minimum charge of $500-$800.  Take a recovery strap rated for your vehicle, D-rings, shovel, and boards to help get you out of a sandy rut.
  • Bring books, games, cards, and other things to keep you entertained, especially when it rains which it did during part of our stay.  We brought  our own power system and portable devices and that helps too.  Fishing, cooking, and walking along the beach take up a lot of time as well as a few naps too.
  • Your fishing bait will not stay fresh very long unless you keep if constantly iced down and even then, since it is uncooked seafood, it won’t last long.  So keep that in mind.  There is no bait for sale on the island, only ice and fuel.  Fish will strike on artificial bait.
  • The cabins are very basic, so don’t expect too much.  There is a LOT of salt and sand to deal with.  Bring whisk brooms, bench brushes, etc. and expect to do a lot of sweeping.  We had a piece of astroturf rug and a woven rough rug for indoors and that makes a BIG difference in tracking sand.  There are a lot of charcoal remnants here and there mixed in with the sand in spots, so expect your feet to get fairly dirty over the course of a day.  The shower is great, bring a small scrub brush to get your feet clean in the cabin. The stall shower in our cabin was very workable.
  • Make sure you bring a good cooler or you will be purchasing $5 bags of ice every few days.  I can’t say enough about our RTIC cooler (a YETI clone) which worked extremely well for keeping out highly perishables.
  • Prepare to sleep well. The mattresses on the bunk beds are a bit deceiving.  There are much “cushier” than you would first believe.  Cat brought mattress pads and sheets as well as our sleeping bags.  It was very comfortable.  After a full day of activity here, you pass out when your head hits the pillow.  All you hear are the white noise of the crashing waves pounding on the beach.
  • I would NOT advise coming here in the summer unless you have a generator and portable air conditioner.  Spring and Fall are the best times even though the storms are usually more prevalent during those time periods.  In late April, the nights were in the mid 50s F.  and up to the low 70s F. during the day. Perfect temperatures for camping like this.
  • Finally, a place where you can hear yourself think. Have FUN!!

PS – Head to the nearest carwash after returning to the mainland.  You’ll want to get as much of that salt and sand off the vehicle as soon as possible.

Shrimp Fra Diavolo

Ingredients

  • 8 ounces uncooked linguine
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons minced garlic, divided
  • 1 pound medium shrimp, peeled and deveined
  • 3/4 cup diced onion
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice
  • 1 3/4 cups canned crushed tomatoes
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, drained

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Nutritional Information

Amount per serving

  • Calories 477
  • Fat 10.7 g
  • Satfat 1.4 g
  • Monofat 5.3 g
  • Polyfat 1.7 g
  • Protein 33 g
  • Carbohydrate 59.4 g
  • Fiber 5.4 g
  • Cholesterol 172 mg
  • Iron 5.4 mg
  • Sodium 552 mg
  • Calcium 121 mg

Spicy Barbecue Sauce Recipe

Makes About 8 pints

  • 12 pounds of tomatoes
  • 1 cups chopped celery1 cups chopped onions
  • 3/4 cup chopped seeded green bell peppers
  • 2 jalapeno (for hotter use serrano or tobasco) peppers, seeded and chopped
  • 1/2 t. black pepper – fresh ground is better
  • 1 1/4 cups apple cider vinegar
  • 3/4 cup brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon kosher or pickling salt
  • 1/4 teaspoon red pepper flakes

Preparation:

  • Prepare 8 pint (or 16-1/2 pint) jars, lids, and rings
  • Sterilize the jars and keep them in the hot water till time for processing
  • Make sure to fill a water bath canner and get the water to a simmer
  • Core the tomatoes  and strain the pulp through a fine mesh strainer
  • Cut all the vegetables and measure out spices
  • Set aside

Cooking:

  • In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and hot peppers
  • Bring to a boil over high heat, stirring frequently
  • Reduce heat, cover and boil gently until vegetables soften, about 30 minutes
  • Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth
  • Return pot to heat and low boil, stirring occasionally, until the sauce reduces by half, about 45 minutes
  • Add vinegar, brown sugar, garlic, and spices to the tomatoes
  • Increase heat to medium and boil gently, stirring frequently, for about 20 minutes
  • Using the process before in batches you will again blend till smooth, return to the heat until its the consistancy of a commercial barbecue sauce, about 1 hour

Filling the jars:

  • On a dish towel place your hot jars and using a funnel fill each jar
  • Leave 1/2” headspace
  • Remove air bubbles and refill to the 1/2″ headspace if needed
  • Taking a clean papertowel and wipe the rims
  • Extract the lids from the hot water and place them on jar rims using tongs
  • Add the rings to each of the jars and finger tighten

Processing:

  • Make sure a rack is on the bottom of the canner and place the jars in the water bath
  • Make sure the water covers the jars by an inch or two
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling
  • Once the water has come to a boil start a timer for 35 minutes
  • When the 35 minutes are up, remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool