Grateful Dead

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Sunshine-daydream1951's picture
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9 Barrio Bajo Casa Sunshine Daydream
Jorairatar, GD 18492
Spain
Joined: Jun 5 2007
Sambal

Worcestershire sauce is reasonably easy to get here at least most supermarkets sell it, i am sure in the foreign section of supermarket there you will find it. Mustard powder is different i have had to buy that in England when i go over. English Mustard is different to others it is hot but not chilli hot, it catches your at the back of your nose. You can try normal mustard there is vinegar in the recipe anyway

Bob

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Spanish Jam

TigerLilly's picture
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Germany
Joined: Jul 2 2007
Sambal

Am hot and bothered to try that one too, but am somewhat stuck on where I'm gonna come up with Worchestershire Sauce and the Mustard powder. How vital are those ingredients, S.D.? Can I crush mustard seeds, or use a spoon of normal mustard instead? If so, then hot or normal mustard?

marye's picture
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Oakland, CA
United States
Joined: May 26 2007
now we're cookin'...

you guys rock! I'm loving this topic.

Sunshine-daydream1951's picture
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9 Barrio Bajo Casa Sunshine Daydream
Jorairatar, GD 18492
Spain
Joined: Jun 5 2007
Scarlet Fire Sambal

thanks grtud, I hope you enjoy it. You will probably have to tinker with spices a bit to fine tune to your taste buds and ingredients.

I live in Spain so we are bit away from the centre of Europe, but weathers great and vegs are good

Bob

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Spanish Jam

GRTUD's picture
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112 Main Street
Annapolis, MD 21401
United States
38° 58' 40.1988" N, 76° 29' 17.8008" W
Joined: Jun 4 2007
Thanks TigerLilly.....

....I aim to please ;-)!
I also love the wasabi and soy sauce btw, but I'm really hooked on the balsamic glaze at the moment and the various concoctions I've come up with seem to have peaked with the one I posted. Thanks again for the compliment!

Also, that Sunshine Daydream, Scarlet Fire Sambal sounds amazing! I'm going to try that one myself.

The Dude Abides!

TigerLilly's picture
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Germany
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WOW GRTUD!!

You were making my mouth water with your description of your fresh tuna there. Ever think about writing narrative cook books? You wrote the procedure sooo well! And I will DEFINATELY give your way a try next time I have fresh tuna steaks. Had usually just marinated them in wasabi and soy sauce, which is yummy, but what you did sounds more interesting!

Sunshine-daydream1951's picture
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9 Barrio Bajo Casa Sunshine Daydream
Jorairatar, GD 18492
Spain
Joined: Jun 5 2007
Mango Smart Chutney

160ml White Wine Vinegar
180 ml Dark Brown Sugar
750g Firm Mangoes ( peeled and cubed)
1 chopped onion
1 chopped tart apple
1/2 lime peeled very thinly sliced and chopped
2 tb minced fresh ginger
3/4 tsp ground cinnamon
1/4 tsp Allspice
1/4 tsp Cloves
1/4 tsp dried red pepper flakes
1/2 tsp salt
4 cloves of garlic minced
80ml raisins

Place the vinegar and sugar in a pan and bring to the boil

Add the remaining ingredients , bring to boil then take off the heat and let sit for half an hour ( a nice Dark Star should time this nicely)

Gently simmer, uncovered, stirring occasionally, until thickened. Approx 45 mins

Ladle into sterilized jars

Enjoy

Bob W

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Spanish Jam

Sunshine-daydream1951's picture
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9 Barrio Bajo Casa Sunshine Daydream
Jorairatar, GD 18492
Spain
Joined: Jun 5 2007
Scarlet Fire Sambal

6 Large Tomatos
3 Medium Onions
1 piece Ginger (approx 2cm 1 inch square)
Chillies depends on strength (but needs to be quite hot to counter sugar)
1 tsp Mustard Seeds
1 tsp crushed coriander seeds
1 tsp Crushed Black Pepper
1 tsp Coleman's English Mustard Powder
2 tsp Curry Powder
1 tsp Cumin seeds
Large dash Worcestershire Sauce
10 Cloves of Garlic
1 tsp Tarragon
1 tsp Margaram
Brown Sugar ( enough to get a sweet/Chili Balance)
Wine Vinegar

Put Tomatos, Onions, Garlic, Chillies and Ginger in a blender and blend

Heat pan and put in Spices toast slightly and add Tomato mixture.
Then add the other ingredients and cook slowly until in reaches a jam like consistency. During cooking test for balance between sugar and Chillies , it needs to be hot and sweet.

Put Hot into sterilized jars

enjoy

bob W

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Spanish Jam

GRTUD's picture
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112 Main Street
Annapolis, MD 21401
United States
38° 58' 40.1988" N, 76° 29' 17.8008" W
Joined: Jun 4 2007
Hot Tuna

My son comes home the other night with a big zip loc bag containing what appeared to be steak. It turned out his work partner went fishing, that day, and caught a 65 lb. tuna! Too much to eat in a reasonable time for one person so we received a huge filet as a gift. Last night, I made a marinade of balsamic glaze, white wine (can't remember the name/brand 'cause I don't drink alcohol but it was delicately dry, from the aroma - great for cooking with fish), ground ginger, Asian sesame oil (I know they say don't use for cooking but I love it in a marinade sauce whose purpose is almost "blackening" such was this) brushed on the filets, which I cut about 3/4" thick, washed and patted dry before preparing. Then I dusted the glazed filets with a dry blackening rub for fish and poultry (the one with the guy that looks like Dom Deluise on the label), course cracked black pepper, fine white pepper, Kosher salt and sesame seeds. I placed a half dozen Roma tomatoes, two green peppers and a white onion (cut in half and sliced x 4, without cutting all the way through the root end - keeping it in two halves, in other words, leaving the root end still attached) on a hot grill, after bushing with marinade sauce and dusting with Kosher salt and toasted sesame seeds, while I prepared a cup of Basmati rice on the stove. When the vegetables were sweated and soft, the tomatoes almost bursting, I placed them into a foil wrap pre-treated with non stick spray and a few table spoons of the marinade sauce and loosely sealed, reducing the flame on one side of the grill to low. On the other side of the grill, I turned to high heat to sear the tuna steaks, waiting so they would come off the grill last, to the plated sides. After a few mouth watering moments waiting for the grill to be sizzling hot, the tuna steaks hit the searing grill and the aroma was almost too much to bear. Luckily there was more work to be done and before the grill top was replaced, the timer got set to 3.5 mins. and the vegetables got plucked off and dumped onto a large plate where the onion's root end, the green peppers stems and the tomatoes skins were removed (I left some of the smaller tomatoes intact for a nice presentation for the plated food). I sliced the green peppers length wise and roughly "smashed" some of the tomatoes and added both to the prepared rice, placing the onion wedges on top with several whole roasted tomatoes next to the rice, on the side. After the timer rang, I flipped the tuna steaks for 2.5 mins. and afterwards placed them on the plate next to the whole roasted tomatoes (you could also put them on top of the rice and veggies but my wife prefers on the side, separate). I served my wife a glass of the wine with her meal that was used in the marinade sauce, which she said added to the experience (must have, 'cause the "2nd dessert" was very good....if you catch my drift ;) We had homemade blueberry cobbler for "1st dessert" (I'll have to get my wife to write that recipe) that was as good as the main meal. I'm inviting my mom over tonight for a repeat performance since we didn't hardly put a dent in the huge filet.

Bon Appetit!

PetePharm's picture
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8 Belmont Close
Uxbridge, HIL UB8 1RF
United Kingdom
Joined: Jun 22 2007
Avo Recipe

Cut avo in half length-wise. Take out stone. Put salad dressing or equivalent into subsequent hole. Eat with spoon.

Don't thank me, thank the avo god of Uxbridge!

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