Author Topic: Ethnic and Regional Cooking  (Read 85014 times)

Offline bluesman

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Re: Ethnic Cooking
« Reply #285 on: March 09, 2010, 06:11:24 PM »
Uhm, shrimp and grits.  Got a good recipe to share?

+1

Looks tasty!
Ron Price

Offline smurfe

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Re: Ethnic Cooking
« Reply #286 on: March 09, 2010, 07:43:53 PM »
Uhm, shrimp and grits.  Got a good recipe to share?


My shrimp and grits is based on Bobby Flay's recipe. I had eaten some at a local restaurant one day and then I'll be darned if that night on Throw Down with Bobby Flay that they didn't have a Shrimp and Grits throw down.

Bar Americain's Gulf Shrimp and Grits

Recipe courtesy Bobby Flay

Prep Time:
    20 min
Inactive Prep Time:
    --
Cook Time:
    22 min

Level:
    Easy

Serves:
    4 servings

Ingredients
Grits:

    * 4 to 5 cups shrimp stock
    * Salt
    * 1 cup yellow stone ground cornmeal
    * 1 cup grated white Cheddar
    * Freshly ground black pepper
    * 3 green onions, thinly sliced, for garnish

Sauteed Shrimp:

    * 1/2 pound thick double-smoked cut bacon, cut into lardons
    * 2 tablespoons pure olive oil
    * 20 large (21 to 24 count) shrimp, shelled and deveined
    * 3 cloves garlic, finely chopped
    * Salt and freshly ground black pepper

For the grits:
Directions

Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.

For the shrimp:

Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.

Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.


What I do different. I don't use Shrimp Stock as I don't like shrimp stock. I just use lightly salted water. It might be hard to find medium grind corn meal and I have used regular corn meal, the same stuff you make corn bread with with great results. I can normally find medium grind at Whole Foods though. I like corm meal better than true grits as it comes out much smoother. I also do not drizzle the oil from the shrimp on the finished grits, I drizzle a spoonful of bacon grease instead. I found it much more flavorful. I normally chop much more green onion to as I really like the flavor. These always come out quite tasty.
I cook and I brew down on the bayou

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Offline capozzoli

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Re: Ethnic Cooking
« Reply #287 on: March 09, 2010, 09:06:21 PM »
Oh yeah, Im gonna try that shrimp and grits thing too. Is that a Louisiana thing?

I make a grilled sea food and polenta dish that is really nice. Serves on a brothy peasant style marinara.

Grillin season is upon us. Im gonna do some grilled octopus soon.

I cant wait to do a Korean BBQ out side too. I have been thinking about Lonniemacs grill bowl. That thing would be perfect for a Korean BBQ. 
Beer, its whats for dinner.

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Offline nicneufeld

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Re: Ethnic Cooking
« Reply #288 on: March 10, 2010, 07:31:27 AM »
I like dak gui (chicken) more than the beef gui (galbi gui and bool gogi) in Korean BBQ.  I would like to get a small hibachi someday to do the cooking with.  Thigh chicken meat is the best I think.

Last night I cooked did a "chicken tandoori" recipe that turned out excellent, using a natural papaya based meat tenderizer (Adolphs brand) and a spicy yogurt marinade.  Served with masoor dal made with red pepper, basmati, and two types of parathas, one with a mild aloo (potato) filling and one with a spicy saag (spinach) and coconut filling.  Watched most of the 4th season of Blackadder again.  Beats "Rat au Vin"..."a rat that's been run over by a van".

Offline bluesman

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Re: Ethnic Cooking
« Reply #289 on: March 10, 2010, 07:41:11 AM »

Grillin season is upon us. Im gonna do some grilled octopus soon.

I cant wait to do a Korean BBQ out side too. I have been thinking about Lonniemacs grill bowl. That thing would be perfect for a Korean BBQ. 

I want to try some Korean BBQ.

Look at this spread. Delectable!



How about this setup?



Looks fabulous!
Ron Price

Offline capozzoli

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Re: Ethnic Cooking
« Reply #290 on: March 10, 2010, 05:52:03 PM »
One thing about those pics is that place has gas grills. You have to find a place that uses hardwood coals. Makes all of the difference.

There are a few great Korean BBQ place up this way. One is Kims. Its built into an old diner car. They use select beef in that place. Beautifully marbled. Oh yeah, and they bring out all of the little dishes of pickles and things. Which if I am not mistaken are all called kim chee, not just the nappa.

I usually go to the Korean store and buy all of the little trimmings, cause damned if I can figure out how to make some of that stuff.

One of those little round bbqs from the grocery store work great too. You just have to get one of those screens so the little pieces of meat dont fall through.

Here are some pics of our last back yard BBQ, note the make shift grill.













Going through the stack of photos I have from the old thread is great. Im gonna start posting some of those recipes here.

 




Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline bluesman

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Re: Ethnic Cooking
« Reply #291 on: March 10, 2010, 07:27:22 PM »
I always thought gas grilling was the best grilling. Fast and convenient. Lately I am trending backwards in the sense that I started using hardwood charcoal grills and charcoal smokers. I find that they lend better flavor and an overall better cooking experience.

In our fast paced high-tech world, people want fast food and convenience. Unfortunately, one must sacrifice quality and the overall experience.

I want to try some authentic Korean BBQ. The best way to be able to create their food is to experience it.  8)
Ron Price

Offline Beertracker

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Re: Ethnic Cooking
« Reply #292 on: March 10, 2010, 10:12:36 PM »
You guys are making me hungry again... stop it!  ;D
CHEERS! Jeff
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Offline nicneufeld

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Re: Ethnic Cooking
« Reply #293 on: March 11, 2010, 06:37:13 AM »
Cap, very inventive Korean grill, there!

For the less inventive among us, or for those who don't have a nice grill wok and cast iron pan to use:

http://grocerythai.com/thai-charcoal-grill-table-p-958.html

Seems like it'd do the job fairly well.  Next time I acquire a bottle of soju I'm doing Korean again.

And Bluesman, gas and charcoal have their good points...some types of grilling gas is definitely more efficient, but I like charcoal because even aside from flavor, I just like the slower processes...I like the experience of grilling and smoking, if I didn't, I would cook inside during the winter!   ;D

Offline capozzoli

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Re: Ethnic Cooking
« Reply #294 on: March 11, 2010, 05:09:35 PM »
Spring time is Tamale time too, here are some naca tamal, (Nicaraguan style tamales.















If anyone wants the instructons for any of this stuff, let me know and I will post Them.



Also wrapped in banana leaves. Robert Rodriguez's Puerco Pibil.












Do you know how to cook?
http://www.youtube.com/watch?v=gO8EiScBEjA
« Last Edit: March 11, 2010, 05:14:24 PM by capozzoli »
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline bluesman

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Re: Ethnic Cooking
« Reply #295 on: March 13, 2010, 10:51:18 AM »
Spring time is Tamale time too, here are some naca tamal

If anyone wants the instructons for any of this stuff, let me know and I will post Them.




Looks Delicious!

What's your Tamale recipe?

Thanks for that link. I am going to get the proper spices as I have a small spice grinder to make the Puerco Pibil recipe. I just have to figure out where to get the banana leaves.
« Last Edit: March 13, 2010, 10:52:55 AM by bluesman »
Ron Price

Offline capozzoli

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Re: Ethnic Cooking
« Reply #296 on: March 13, 2010, 07:12:11 PM »
For tamales.

Make a pork stock by boiling a pork shoulder or something. Chicken, beef, venison...etc.

Then mix the stock, with salt, massa harina and rendered pork fat (lard) until a cake like consistency is achieved. I also add a small amount of baking soda although this is optional.

They have banana leaves in the freezer section at just about any Chinese grocery store.

There are all kinds of fillings.

Nicaraguan style is fiiled with the pulled pork, green olives, green peppers, potato/juca, onion, raisins, chick peas, fresh mint, salt pepper, cumin seeds, jalapenos (optional).

Spread out some dough on a banana leaf. fill then wrap. Steam for an hour or two. I love these tamales.

There are all kinds of tamales, even dolce (sweet ones).

Here is a chocolate tamale. It is pinnah's favorite type of tamale.


« Last Edit: March 13, 2010, 07:15:06 PM by capozzoli »
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

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Re: Ethnic Cooking
« Reply #297 on: March 13, 2010, 10:52:16 PM »
Outstanding Capp, I love tamalies!

Offline capozzoli

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Re: Ethnic Cooking
« Reply #298 on: March 14, 2010, 10:25:35 AM »
Im gonna make some homemade flour tortillas tonight.

Wow, Robert Rodriguez is a good cook.

http://www.youtube.com/watch?v=IBgsLmDcL78

I want to start making some of these 10 min cooking videos.
Beer, its whats for dinner.

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http:// www.thecapo.us

Offline capozzoli

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Re: Ethnic Cooking
« Reply #299 on: March 14, 2010, 05:51:08 PM »
Here is some fajitas served with Mo Mo Sevarina's tortillas.






Also made an app. of ceviche. This variety is made with sea scallops, crab meat, onions, lime juice, coconut milk, avocado and cilantro.

Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us