August '09 - Eat to Live? Live to Eat?

[bigguapote]

Some of us are satisfied to eat what's put in front of us, never mind how it's prepared. In other words, you eat to live.
Food preparation and sampling foods you've never tried before are not high on your priority list.
That's great, because surely you have other things in which you are more interested to know about. Then you can show and teach others more of that particular area of expertise.

Some of us have a palate for something more than the ordinary fare.
In other words, we live to eat.
We crave the delectable and are always open for a new culinary experience.
There's a world full of wonderous tastes and aromas. There's no end to the methods of preparation and resulting outcomes of these experiments called recipes.

You don't have to be Irish to love potatoes, Vietnamese to love fish sauces, or Mexican to love chilies.

Your family may hail from a particular heritage from which members enjoy making and eating traditional native foods. You may then recognize the ingredients from any of the below recipes and know what we call the dish they combine to make.

So here's the thing this month.
Below you will find recipes for 15 different dishes, each representative of a particular country or, in two circumstances, a particular US state.

Perhaps you are or know a chef, maybe you are in school studying to become one, or just a wannabe chef (that's me!).
Maybe you can join an online cooking group and get help that way. I don't care how you get the answers.

Just like when I did the mixed drink trivia question a few months ago, I couldn't just list the name and the dish and and ask how it's made. That would be WAY too simple to look up on the net.

So please take a look at the following recipes. I will suggest that you either send me a PM or email at bigguapote1@verizon.net with your answers. That way nobody can view your answers and build on them to enter their own guesses.

Please list the country and name of dish using the corresponding number of the recipe.

For example, # 1 could be (not) Greek - baklava

The cut off for submitting answers will be Monday the 21st at 9 PM EST.

I'll post the top entries after we're done here.

Winner gets one free meal for two at his/her restaurant of choice - compliments of TUIC. YOU WISH!!!!!

The participant with the most correct answers will receive credit for $ 50.00 of free fish and the second highest scorer will receive credit for $ 25.00 of free fish.



Recipe # 1


Ingredients


2.5 pounds pork loin
16 ounces dried red chile pods
1 white onion, chopped
1/2 cup vinegar
1 teaspoon oregano

Directions:
To make the chile caribe take the red chile pods and soak them for two hours to resuscitate. Place in a blender with two cups of hot water and "chop" till a paste is formed.
1. Trim all the fat from the meat and cut in bite-size cubes.
2. Mix the red chile caribe marinade with the onion, vinegar and oregano.
3. Place the meat in a glass baking dish and cover with the red chile caribe marinade mixture.
4. Stir to coat each piece of meat and marinate overnight in the refrigerator.
5. The next day, bring the meat to room temperature. Put into a preheated 425-degree oven for 90 minutes.
6. Drain excess water from the baking dish and bake 60 minutes longer at 325 degrees.
Serve over rice, wrapped in flour tortillas or in tacos.





Recipe # 2


Ingredients

1 Package of Savoiardi (Italian Lady Fingers)
4 egg yolks
1/2 cup of sugar
1 lb of Marscapone cheese
1 cup of heavy cream
1 cup freshly made espresso coffee
1/4 cup cocoa powder


Directions

1.
In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color.
2.
Add the marscapone cheese and mix thoroughly.
3.
In a medium bowl whip the cream until stiff peaks form. Fold the cream into the cheese mixture.
4.
Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them.
5.
Pour in half the cheese mixture and smooth.
6.
Add another layer of the Savoiardi dipped in espresso.
7.
Pour the remaining cheese mixture on top and smooth.
8.
Chill in refrigerator for 2 hours and dust with cocoa powder before serving.





Recipe # 3


Ingredients:

4 sirloin tip steaks - thin
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
salt
pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated skim milk


Pound the steaks with a meat tenderizer/mallot until about 1/8" thick. Season the steaks with salt and pepper. Spread mustard thickly on one side on each steak. Place two slices of bacon and two pickle slices on each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.

Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Add about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours. Add more water if needed. Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the meat to the pan and warm through.




Recipe # 4


Ingredients:
· 2-1/2 to 3 pounds (approximately 1.3 kg) mutton neck chops
· 4 medium carrots
· 4 medium onions
· 1 Tablespoon (15g or 1/2 ounce) butter
· Pinch salt and pepper
· 2-1/2 cups (600ml or 1 pint) stock or water
· 4 potatoes
· 1 Tablespoon chopped parsley
· 1 Tablespoon chopped chives
· Mutton fat or good drippings

Preparation:
Shred some of the mutton fat and render it down in a heavy casserole.

Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters.

Toss meat in fat until color changes and repeat with onions and carrots.

Add stock and season carefully. Put whole potatoes on top. Simmer gently until meat is cooked, 2 hours approximately.

Pour off the cooking liquid. De-grease and reheat in another saucepan. Check seasoning, then swirl in butter, chives, and parsley and pour back over stew.




Recipe # 5


Ingredients
150 gms Shrimp
250 ml Water
30 gms Galanga
30 gms Lemongrass
20 gms Kaffir Lime leaves
25 gms Bird Chili
1 Sprig Coriander
1 Tablespoon Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Teaspoon (name of recipe) Paste
1 Teaspoon Chili Paste
2 Tablespoon condensed milk
Serve With
Hot Fragrant Rice

Preparation
1. Clean the shrimp and remove the black thread (the intestine) from the shrimp by cutting it down the back.
2. Slice the galanga and lemongrass, into short 3cm pieces and pound it in a mortar to break out the flavors.
3. Put the water in pan and bring to boil.
4. When the water is boiling, add the galanga, lemongrass, kaffir, salt, and (name of recipe) paste, and wait for it to come back to boiling again.
5. Add the shrimp and cook for 2 minutes.
6. Break the chili with a mortar and pound them for a few moments to a pulp, add to the soup.
7. Add the fish sauce, lemon juice, chili paste, and condensed milk to the soup.
8. Turn off the heat and add the coriander leaves. Serve hot.





Recipe # 6


Ingredients

• 1/2 cup (4 fl. oz) olive oil
• 1 large onion, chopped fine
• 4 oz chorizo sausage, crumbled and with casing removed
• 5 cloves garlic, minced
• 2 cups (18 oz) rice
• 1 medium red bell pepper, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 2 large tomatoes, skinned, seeded, and chopped
• 4 1/4 cups (34 fl. oz) chicken broth
• 1/4 teaspoon powdered saffron
• 1/4 teaspoon turmeric
• 1/4 teaspoon dried oregano
• One 14-oz can clams, drained
• 8 oz serrano ham, cut into thin strips
• Salt and pepper, to taste
• 1 tablespoon chopped parsley
• Lemon wedges, to serve

Preparation

Heat the oil in a large pan over medium heat. Add the onion and sauté for about 5 minutes or until the onion begins to soften.
Add the garlic and cook for several minutes more. Drop in the chorizo sausage and cook for a further 5 minutes.
Mix in the bell peppers and tomatoes, reduce the heat to low, and cook for a further 10 minutes.
Stir in the rice, increase the heat to medium, and sauté for 5 minutes. Pour in the broth, turmeric, saffron, oregano, and salt and pepper to taste, and cook for about 15 minutes.
Add in the clams, ham, and parsley and cook for a further 7 minutes, or until all the liquid has been absorbed and the rice is tender.
Garnish with lemon wedges and serve.





Recipe # 7

• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup (packed) fresh cilantro
• 2 garlic cloves, peeled
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)





Recipe # 8



INGREDIENTS

• 3/4 cup butter, softened
• 1 1/2 cups white sugar
• 9 egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 cup milk
• 9 egg whites
• 1 teaspoon cream of tartar
• 2 cups heavy whipping cream
• 1 (5 ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 cup white sugar

· Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

Recipe # 9

Ingredients
1 lb eggplant
1 lb zucchini
4 tb olive oil
1/2 lb yellow onions
2 garlic cloves
1 lb tomatoes, firm and ripe
3 tb parsley
Salt and pepper​

Step 1: Peel and cut the eggplant into 3 inches long slices. Cut the zucchini into slices but don't peel. Place those vegetables in a bowl, cover with water and let rest for 30 minutes. Drain.
Step 2: Sauté the eggplant and zucchini with olive oil in a skillet. One minute on each side. Set aside.
Step 3: Cook the onions with olive oil in the same skillet for 10 minutes over moderate heat. Stir in the garlic and add salt and pepper.
Step 4: Peel the tomatoes and boil for 30 seconds. Cut into slices. Lay them over the onions in the skillet. Cover and cook over low heat for 5 minutes. Uncover. Pour the juice from the the skillet over the tomatoes. Raise heat and boil for several minutes until juice has almost entirely evaporated.
Step 5: Put a third of the tomatoes mixture in the bottom of a casserole. Sprinkle with 1 tablespoon of parsley. Then put half of the eggplant and zucchini. Then the second third of tomatoes. Sprinkle with 1 tablespoon of parsley. Put the remaining eggplant and zucchini, then the tomatoes and sprinkle with 1 tablespoon of parsley.
Step 6: Cover and simmer over low heat for 10 minutes. Uncover, pour the juice over the vegetables. Add salt and pepper if needed. Raise heat to moderate and cook uncovered for 15 minutes. Pour the juice during the process several times over the vegetables.
Serving: Serve hot or cold.




Recipe # 10


Ingredients :
For the Lamb marination :
500 gms boneless lamb
4 green chillies (halved)
6 cloves (pounded)
6 elaichi (pounded)
5 gms crushed black peppercorn
5 gms salt
5 gms sugar
100 ml malt vinegar
100 ml groundnut oil
70 gms onion paste
250 gms diced potatoes (deep fried)
1 tbsp chopped coriander
salt to taste
2 Green chillies (jullien)
To be ground into paste :
10 kashmiri red chillies
½ tsp jeera
2 tsp coriander seeds
½ tsp turmeric powder
6 cinnamon sticks
40gms ginger garlic paste
100ml malt vinegar to ground
Method:
Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours.
Ground all the ingredients using vinegar (100ml.)
Heat oil in pan and add onion paste and cook till golden brown.
Add all paste and cook till the masalas are cooked.
Now add marinated lamb and cook for few minutes.
Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit.
Finally add fried potato dices and boil until potatoes are fully done.
Add salt as per your taste and put some coriander.
Remove in a serving dish and garnish with chopped coriander and green chilli julliens.





Recipe # 11


3/8 lb butter (not margarine)
1 to 1-1/2 cups flour
Fat from crawfish
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onion tops
2 cups chopped onions
3 to 4 cloves garlic, finely chopped
1/2 cup oil
3 or 4 bay leaves
2 tbs creole mustard
Hot sauce to taste
Cayenne pepper to taste
Salt to taste
Two 8 oz can tomato sauce
3 lb crawfish or shrimp

Make a roux with butter and flour. Saute vegetables in oil until tender, also bay leaves, about 15 minutes. Add mustard and seasonings, blend well. Simmer 5 more minutes. Add vegetable mixture to finished roux. Stir well, simmer 5 more minutes. Add tomato sauce and about 4 to 5 cups water. Cook over low to medium heat 45 minutes to 1 hour. Add seafood, cook 15 to 20 more minutes. Serve over cooked rice.





Recipe # 12


INGREDIENTS

• 1 cup white sugar
• 4 eggs, separated ​
• 1 (14 ounce) can sweetened condensed milk ​
• 3/4 cup milk, plus ​
• 2 tablespoons milk ​

·










DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
3. Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4. Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow (name of recipe) to cool before unmolding onto a plate. Refrigerate before serving.

Recipe # 13


INGREDIENTS

• 2 thick slices hickory-smoked bacon
• 1 pound kielbasa sausage, sliced into 1/2 inch pieces
• 1 pound cubed pork stew meat
• 1/4 cup all-purpose flour
• 3 cloves garlic, chopped
• 1 onion, diced
• 2 carrots, diced
• 1 1/2 cups sliced fresh mushrooms
• 4 cups shredded green cabbage
• 1 (16 ounce) jar sauerkraut, rinsed and well drained
• 1/4 cup dry red wine
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 tablespoon sweet paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon caraway seed, crushed
• 1 pinch cayenne pepper
• 1/2 ounce dried mushrooms
• 1 dash bottled hot pepper sauce
• 1 dash Worcestershire sauce
• 5 cups beef stock
• 2 tablespoons canned tomato paste
• 1 cup canned diced tomatoes

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3. Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
4. Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
5. Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
6. Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

Recipe # 14

2 pounds Cubed white fish or bay scallops, raw
5 - 10 serrano peppers or jalapeño chiles(very hot), diced

1 Red bell pepper, diced
1 Green Chiles, diced
1 Onion, diced
3 Ripe tomatoes, diced
1 - 2 cloves Garlic, minced
1 Large avocado, diced
1 bunch Cilantro, with stems removed and diced​

1 tsp

sugar

2 cups lime juice
1/2 cup Lemon juice
1 bag Tortilla chips or
1 package Saltine crackers
Pinch Salt and pepper ​

Recipe Instructions: ​

In a large bowl combine all ingredients except l/2 the avocado and cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish).​

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Recipe # 15​

3 large onions
1 Tbsp peanut oil
5 pounds combination of meaty beef and chicken bones
4 ginger slices julienned
2 carrots julienned
1 small stick cinnamon
1 star anise
2 whole cloves
1 tsp whole black peppercorn
2 cloves garlic, unpeeled, smashed
2 cups (1/2 lb) fresh bean sprouts
1/2 lb beef sirloin, sliced very thin across grain, bitesize
1 green onion, finely sliced
1/4 cup chopped coriander leaves (cilantro)
4 fresh red or green chiles, sliced
2 limes cut into wedges
8 ounces rice sticks, soaked in hot water for 30 minutes, drained
2 - 3 Tbsp fish sauce (nuoc mam / nam pla)
Fresh black pepper to taste​

Slice two of the onions into 1/4 inch slices. Heat 1 Tbsp oil in
a frying pan. Add the sliced onion, and cook, stirring, until the
outside has browned. Remove and drain. Slice the remaining onion into paper-thin slices and set aside.
Rinse the bones and place in a stockpot. Cover with cold water.
Bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam. After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardomom, star anise, cloves, garlic and peppercorns. Bring to a boil. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necesary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat.
At serving time, arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chiles and limes. Meanwhile, plunge the rice sticks in boilin water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish. At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chiles, and lime to taste. Enjoy with chopsticks and a soup spoon. Serves 6 to 8 portions.​

Bon appetite!​

 

[Modest_Man]

PM'd you mine. Had to rush a bit as I just got off work, and get to head back in for a double in 10 minutes.

 

[Hwarang_Samurai]

P'md

 

[cichlidinsomniac]

pm'd

 

[winbuynow]

PM'd... Good luck everyone!

 

[bigguapote]

We've got some serious chefs, world recipe aficionados, or very adept internet searchers!

I was very surprised to find all these correct answers in my PM box today.
Once again, I am amazed at the breadth of knowledge possessed by MFK members.
Truth be told, I could not have answered these questions without serious research. And you folks had to work backwards to find the answers to these recipes. Awesome job and many thanks again to everyone who participated.

Below you will find the first two replies from the two winners. They came in at 6:13 and 6:19 PM respectively.


To Modest Man, $50.00 of free fish are immediately available on your order!
Here is his post:

1) Carne Adovada; New Mexico
2) Tiramisu; Italy
3) Rouladen; Germany
4) Mutton Stew; Ireland
5) Spicy Thai Shrimp Soup (Tom Yum Gung); Thailand
6) Paella; Spain
7) Chimichurri sauce; Argentina
8) Nicaragua Tres Leches (three milk cake); Nicaragua
9) Ratatouille; France
10) Vindaloo; India
11) Crawfish étouffée; Louisiana
12) Flan; Brazil
13) Bigos; Poland
14) Ceviche; Latin America, Peru? Lots of conflicting info on this one.
I know. Every Latin American country has mutliple recipes for ceviche.
This particular one was from a Mexican source.
Hell, I make it differently every time I make a batch...
15) Pho (Beef Noodle Soup); Vietnam



And from KuricX, the winner of $25.00 of free fish, submitted only 6 minutes after Modest Man, came the below answers:

Recipe#1 United States,New Mexico- Carne Adovada

Recipe#2 Italy- Tiramisu

Recipe#3 Germany- German Beef Rolls

Recipe#4 Ireland- Brown's Townhouse Irish Stew

Recipe#5 Thailand- Spicy Thai Shrimp Soup (Tom Yum Gung)

Recipe#6 Spain- Paella with Clams, Serrano Ham, and Chorizo Sausage

Recipe#7 Argentina- Chimichurri Sauce

Recipe#8 Mexico- Tres Leches Cake

Recipe#9 France- Ratatouille

Recipe#10 India- Lamb Vindaloo

Recipe#11 United States, Louisiana- Crawfish Etouffee

Recipe#12 Brazil- Brazilian Style Flan

Recipe#13 Poland- Bigos (Hunters Stew)

Recipe#14 Mexico- Ceviche

Recipe#15 Vietnam- Pho (Beef Noodle Soup)

Thanks Hope I win

Way to go - you did!

 

[Modest_Man]

Whoo hoo! Thanks Jeff. Now I need to figure out what I want. It's going to be hard.

 

[Hwarang_Samurai]

Yay!!! Gratz Modest Man. Thanks Jeff

 

[Modest_Man]

Your shipping is going to be even more expensive than mine. Pretty much two of the farthest points you can get from the east coast and still be in the US.

 

[Hwarang_Samurai]

Your shipping is going to be even more expensive than mine. Pretty much two of the farthest points you can get from the east coast and still be in the US.

Yup...............but ill see if i can work something out