The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: The Bahamas for delicious Crack Conch Fritters with Peas & Rice!
Crack Conch Fritters with Peas & Rice (Deep Fried Battered Crayfish with Red Beans & Rice)
Total Time: 1 hour, 10 mins /Serves: 4-6 Prep Time: 30 mins Cook Time:40 mins
For the Tempura batter: 2-4 cups water 1 lb. flour 1 tsp black pepper 1 tsp garlic powder 1 fresh thyme 1 egg (beaten)
For Bahamian Peas and Rice 1 cap pigeon peas 1 1/2 cups of rice 1 medium onion, diced 1/2 cup tomato paste 1/2 small ripe tomato, chopped 2 slices bacon or salt pork diced 2 tsp fresh thyme
Directions: Conch Preparation:
Use lime and water is to clean the conch and cut the fresh fish smell.
Tenderize conch by pounding it with a mallet.
Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece.
Deep fry at 350-375 F until golden brown.
Tempura batter Preparation:
Mix the flour, beaten egg, seasonings and water into a pasty batter.
Add the water slowly since the batter should be of a paste like consistency.
Peas & Rice Preparation:
Fry bacon or salt pork in a large pan with a tight-fitting lid.
Add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
Add 3 cups of water to the mix and bring to a boil.
Add rice and stir.
Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.
Branden Lee is a blogger, screenwriter, producer, and actor, currently residing in Boston, MA. Follow Branden on Twitter @Brandeness and check out his blog .
I may not know my way around the kitchen or be getting my own cooking show anytime soon, but I am an expert when it comes to the blender. Here are some recipes for some of my favorite drinks. They’re quick, easy, and can be completed in seconds, well not including the time it takes to shop for ingredients, but those are easy to find.
1. Pina Coladas
Pina Coladas are my absolute favorite drink! They’re delicious alcoholic or not. Plus I think they’re great for the skin, not scientifically proven, but personally I find them to be fantastic for my skin. Which is usually flawless.
I only enjoy cocktails where I can taste the alcohol, so I tend to be generous when pouring into the pitcher. But all measurements of ingredients depends on one’s own personal taste. Use as much ice as you want, depending on if you prefer your drink to be more of slushie or not. Place all ingredients into the blender, it’s best to put the liquids on the bottom so they’re closer to the blades. Putting ice near the blade makes it more difficult to blend. Cease blending once all ice has been crushed and all solid ingredients are now liquid.
Pour into glass, place whipped cream and maraschino cherries on top, and then enjoy!
2. Strawberry Daiquiris
Ingredients: Any flavored rum (personally I prefer Bacardi brands), strawberries, 1 ripe banana, and ice.
Directions are basically the same as a Pina Colada. Make sure the strawberries are ripe, along with the banana. There’s nothing worse than putting an unripened fruit into a blend. It gives the whole drink a sour taste and can ruin the drink. Well if that is the case just pour more alcohol into it, that should hopefully be able to salvage it. Never let alcohol go to waste!
3. Peanut Butter & Banana Smoothies
A Peanut Butter and Banana Smoothie isn’t an alcoholic drink, but perfect for breakfast, especially when on the go.
Ingredients: A ripe banana, peanut butter, milk, ice
Place all ingredients into the blender, milk on the bottom, and blend! Personally I prefer vanilla flavored almond milk, but any type of milk, whatever your preference, should be fine. Measurement wise, I like to fill the blender 1/3 the way with milk. Peanut butter naturally has a strong taste, so it’s not necessary to use a lot. The recommended serving size is 2 tablespoons, but I just use 2 knife servings, but I’m a generous server. As a special ingredient I like to throw in a dash of Nutella. It doesn’t provide a noticeable taste, but everything is better with Nutella.
Blend until all ice has been dissolved, and enjoy!
I love frozen drinks all year long. I only enjoy warm drinks if I’m cold or feeling ill, so these recipes are perfect for whenever. But also since warm weather is approaching, it’s the perfect time to break out the blender and enjoy a frozen cocktail or breakfast smoothie.
It’s Friday. You’re tired (me too). Going to the store for dinner fixings sounds as appealing as doing laundry, right?
What to do when you want to make a good dinner that doesn’t require a) going to the store b) buying pizza and c) not breaking the financial or health budget for the week?
Try a Friday Night Stir Fry.
Stir fry is one of my favorite dishes to make. The name is vague because it is variable dish (I love that); it’s easy and budget friendly.
Plus, a stir fry is a great way to start experimenting in the kitchen (if you are a newbie to the kitchen). Stir fry is also a great way to consume vegetables that are one day away from questionable. As Grandma used to tell me, “Waste not, want not.”
Basic stir fry is made of three things: meat, vegetables, spices. I make a side of rice to go with it for a complete, healthy, tasty meal. Some people like to add noodles. You’re the chef. You get to make the decisions. Let’s go!
Ingredients
Chicken
In a large pot, boil the chicken for approximately 40 minutes. Chicken creates a pleasant meaty aroma when it is close to being done. However, to ensure “doneness,” spear a piece of chicken with a fork and bring it up out of the water.
One of two things should happen. First, there should be no redness around the part of the chicken where the meat hits the bone. If there is, boil it for a few more minutes. The second confirmation of a done chicken is when it comes off the bone as the fork pulls it up out of the boiling water.
Note: It’s important to eat chicken that has been cooked all the way through.
Rice
In a medium sized pot, boil 4 cups of water. When the water is boiling, add in two cups of rice and place the lid on. I use the broth from the chicken as the water for the rice. This makes the rice very tasty. Set the timer for 20 minutes.
Vegetables: whatever is in the refrigerator:
Red onions, yellow onions, carrots, celery, mushrooms, squash, green onions, asparagus, snow peas, peppers (any and every color), broccoli, white sprouts, eggplant, summer squash, water chestnuts.
Spices: pepper, salt, soy sauce, oyster sauce
Optional spices: red pepper flakes, white pepper, chili paste
Oil- 4 Tbs. for a large stir fry (4 people eating), 2 Tbs. for a 1-2 person sized stir fry
While the chicken is boiling, I begin to wash and chop all the vegetables. I pile them separately.
About the time the chicken is done (about 40 minutes), I put on the water to boil for the rice. After boiling the chicken, chop it up and set it aside.
I use a wok or a large, shallow pan over medium heat and put in 4 Tbs. of olive oil. I add in the onions and let them sauté for about 7 minutes.
Next, I add in the rest of the vegetables. The pepper and other spices go in too. I add about ¼ cup of the chicken broth to create a nice broth.
I let the vegetables stir fry for about 15 minutes. The timing can depend on the ratio of pan space to the amount of vegetables. Fewer vegetables in a large pan will heat up quickly while lots of vegetables will take a few extra minutes. The vegetables are close to being done when they begin to fill the kitchen with a very fragrant, rich smell. The onions will have browned and so will the edges of the other vegies.
Spicing stir fry: I keep my spices mild- a bit of soy sauce, teriyaki sauce and pepper. If you want to add a bit of a kick, mix the red pepper flakes into a 1 Tbs. of soy sauce or oyster sauce. Pour on and mix in the spices.
If the stir fry looks too juicy, mix 1 Tbs. of cornstarch in 2 Tbs. of water and mix into the stir fry. This will thicken the broth up slightly. (Don’t worry- it won’t turn to gravy!)
Be like Julia Child when you cook! Spoon out a bit of the stir fry and taste for seasoning.
My rule of thumb is to start mild in the amount of seasonings and then add more as they are needed. It is a lot easier to add in spices than try to dilute too much soy sauce or red pepper flakes.
Other fun options for stir fry: Add nuts or pineapple for a fun topping. Noodles are a fun addition, especially if the kids in the family are big noodle fans.
This is the beauty of the Friday Stir fry: I can add and create the stir fry regardless of what I have. And stir fry turns out good every time.
Happy Friday!
Melissa AuClair blogs about her experiment in moving from a day job to a lifestyle business at http://www.launchyourcreativelife.com When she isn’t planning her move from a day job to a lifestyle design business -and encouraging women in their pursuit of their dreams- she is baking and dabbling in watercolors(and that gets onto the blog too).
Whether you celebrate the holiday of Easter or not, chances are you’ll be doing this for sure: eating.
The weekends are a chance to relax, eat a leisurely meal (do we know what that is anymore?) and talk, laugh and hang out with friends and family.
Instead of going out to eat this weekend, why not invite other people over to your place?
I’ll admit, if you look for entertaining advice in popular magazines, it can be disheartening. Many gurus teach decorating tips and meals that are not only for the culinary super-person, they include a lot of expensive ingredients. After a long week, spending hours preparing for a big dinner party is not on most people’s to-do list. It’s just not realistic.
However, sharing meals in your home with family and friends can be one of life’s most life-giving experiences. Making food for people is an extension of your heart- it’s an act of love.
And you don’t have to have a super fancy or chic décor living space to throw a great party. (When did you last hear: “We had such a great time because their apartment was SO gorgeous,” never, ever!)
Great entertaining comes from two things: good food and engaging conversation with people.
Both of these things are easily achieved. Here are a few tips on how to throw a spring fling this weekend.
1. Try a spring brunch instead of a dinner.
Brunches are typically a little less costly to put on. Plus, a brunch is less time intensive in the kitchen. Omelets, potatoes, French toast, coffee, juice, fresh fruit. Choose a few things and you’re set. Ask your guests to bring juice or fresh fruit. If you are not a morning person, do the prep for an easy peasy recipe like Baked French Toast the night before (see recipe below). In the morning, make coffee and throw together a fruit plate. Tada! You’re done!
2. Do the 15 minute Quick Clean
Close the doors of rooms you don’t want people to go into (have a “mess room” where the laundry, unopened mail, shoes, etc. can be put it). Do a quick spray and dry on the bathroom mirror, sink and counter top. Put out fresh towels.
3. Décor on a dime.
Spring is here. (Officially, even if the skies are bit gray still). Grab a bouquet of tulips, daffodils and put them in a vase. Farmers markets have them from $2.50 to $7.00 for a bouquet. The splash of spring will brighten the room.
4. Remember, the host sets the tone.
As a host, I set the temperature for the conversation. If I’m relaxed, laughing and conversing, everyone else is too. If I’m stressed over the food, others pick up on it and feel uncomfortable. Be like Julia Child: if anything goes awry, just laugh and keep going.
In the end, the experience is what makes a memory. Happy Easter and Happy Spring!
Recipe for Baked French Toast
I love this recipe because I can make it the night before AND this is very budget friendly. Ingredients:
A loaf of bread: I’ve used wheat, white and French bread.
8 eggs
2 cups milk
½ cup ½ and ½
¼ cup sugar
¼ cup brown sugar
1 tsp. vanilla
Streusel Topping:
6 Tbs. butter (chopped into pieces)
¾ cup brown sugar
2 tsp. cinnamon
½ cup flour
Dash of nutmeg
¼ tsp. of salt
Spread a bit of butter or your favorite stick-free spray onto a 9×13 pan. Tear the bread into pieces.
In a separate bowl, beat the eggs and add in the milk, ½ and ½, sugar, brown sugar and vanilla. Pour mixture over the bread and wrap tightly. Place in refrigerator overnight.
The streusel topping can be made at the same time or in the morning. Make sure the butter is chopped into a lot of small pieces so it spreads better. With a fork, crumble the butter, sugar, flour, cinnamon salt, and dash of nutmeg.
Preheat the oven to 350 degrees. Remove the wrapping and spread the streusel over the French toast. Bake for 45 minutes.
Serve with warm syrup and seasonal fruit for a beautiful and delicious spring brunch!
The saying goes, that the way to a man’s heart is through his stomach. Let me just add that the way to any lover’s heart is through their gastrointestinal tract (a man who cooks for me has already gotten to 2nd base, easy lol!). But what if your Baby “isn’t from around here” and you want to cook something special from home that will make them feel all warm and fuzzy inside, ust like their Mama use to make? Well, you’re in luck! I’ll be blogging recipes for cuisine from countries around the world, starting from the Muslim land of Afghanistan to the Motherland of Zimbabwe. So get those pots n’ pans and recipe cards ready! Our first stop?… Afghanistan for Kabuli Pulao!
Kabuli Pulao – Afghani Rice
(Rice Pilaf with Meat, Raisin & Carrots)
Cooking Time: 40 minutes / Serves: 6
Ingredients:
Lamb or Beef – 750 Gram, cut in large pieces (lightly salted) Beef/Lamb broth – 1 cup Basmati rice – 3 cups (500 Gram) Onion – 2 large, diced Saffron – ½ tsp Cumin powder – ½ tbsp Salt – 2 tsp Carrots – 3, julienned (sliced) thin vertical slices Black raisins – 1 cup Almonds – ½ cup, blanched Pistachios – ½ cup, blanched Cooking oil – ½ cup (250 ml) Tomato- 3 medium size Water – 2½ cups (boiled)
Preparation:
Soak rice in water in a bowl and keep aside.
Heat oil in a heavy large skillet or pressure cooker and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add saffron and tomatos fry the meat until the oil separates and rises to the top. Add water (boiled) and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required.
In a separate pan, sauté carrots, in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.
When meat is cooked, Lower the heat and add rice, salt and water/beef broth cover the pan (pressure cooker) cook until rice absorb water. once the water dries up to about 70% of its original quantity, then cover the pan (pressure cooker) Let the Pulao stand for about 15-20 minutes on medium/low heat. We call this brewing time.
When ready to serve, transfer the rice on serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts.
It was rare that I even drank a white wine anymore. In my club-hopping days, white wines were all the rage because they were cheap and easy to pronounce. They were also very sweet, exactly the way you thought a wine should taste when you’re a naive 18 y.o.
My taste for wines matured right along the time that I did and so I began looking for a more sophisticated, sultry, complex taste. I remember my first red was a Cabernet Sauvignon and I liked it primarily because the name was French and I could order it with the proper accent almost immediately, even when drunk. Then came the chiantys, the merlots, the burgundies and pinot noirs. The zinfandels, which I liked the least, the Italian Reds and Argentine Malbecs. And I adored the Chileans.
Then, at a recent house party I threw, one of my guests brought over a bottle of Catena 2005 ChardonnayMendoza–an Argentinian white–and dispelled my whole myth of white wines not having enough seriousness to set the desired ambiance of the moment.
The typical taste of a chardonnay is a voluptuous, wide-bodied, velvety flavor. There’s a buttery tone with hints of citrus, vanilla, toasty coconut or toffee. Very grown-up, it sure wasn’t the taste I had remembered from my wasted youth lol!
I still love my sexy reds, but I can appreciate a white wine now and will be exploring others.
Not wanting to ruin my newfound discovery with a mismatched food pairing , I looked up some meals that are said to go great with chardonnay that I can try out, all ready in about an hour’s time or less. My taste buds can’t wait to try them out together!
Ingredients: U.S. Metric Conversion chart 1 (1-pound) New Zealand lamb rib roast (rack of lamb), 8 ribs, flap trimmed Salt and pepper 3 tablespoon(s) Dijon mustard with seeds 2 tablespoon(s) chopped fresh mint or basil leaves 4 tablespoon(s) chopped shallots 1/4 cup(s) panko (Japanese bread crumbs) 3 small (3 ounces each) red potatoes, each cut into 4 wedges 2 tablespoon(s) water 1/2 bunch(es) (16-ounce) broccoli rabe, tough stem ends trimmed 1 teaspoon(s) olive oil 3 tablespoon(s) reduced-fat sour cream
Directions: 1. Preheat oven to 425 degrees. Place lamb, meat side up, in small roasting pan. Sprinkle lamb with 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, stir together mustard, mint, and 2 tablespoons shallots. Reserve 2 tablespoons mustard mixture for sauce;spread remainder on lamb. Pat on panko to coat.
2. Roast lamb in oven 25 to 30 minutes for medium-rare (140 degrees on meat thermometer) or until desired doneness.
3. Meanwhile, heat 4-quart saucepan of water to boiling on high. In microwave-safe medium bowl, combine potatoes and 2 tablespoons cold water. Cover with vented plastic wrap, and microwave on High 4 minutes or until fork-tender. Drain; toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.
4. Add broccoli rabe to boiling water in saucepan, and cook 3 minutes. Drain well; wipe pan dry. In same saucepan, heat oil and remaining 2 tablespoons shallots on medium-high; add broccoli rabe and cook 2 minutes, stirring frequently. Toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.
5. Stir sour cream into reserved mustard mixture. Cut lamb into 2-rib portions, and place on 2 dinner plates with potatoes and broccoli rabe. Serve lamb with sour cream sauce.
Steamed Lobster
Yields: Makes 2 main-course servings Total Time: 25 min Prep Time: 5 min Cook Time: 20 min
Ingredients: 2 (1 1/4 to 1 1/2 pounds each) live lobsters 4 tablespoon(s) butter or margarine 2 teaspoon(s) fresh lemon juice
Directions:
1. In 12-quart stockpot, heat 1 1/2 inches water to boiling over high heat. Plunge lobsters, headfirst, into boiling water. Cover and heat to boiling; steam 12 minutes. With tongs, transfer lobsters to colander to drain, then place on platter.
2. Combine melted butter and lemon juice; transfer to small cups for dipping lobster.
3. To eat lobster, twist off claws and legs. With lobster cracker, nut cracker, or hammer, crack large claws; remove meat. Separate legs at joints; push out meat. Twist to separate tail from body. Reserve any red roe (coral) and greenish liver (tomalley) separately, if desired. With kitchen shears, cut down along center of underside of tail; gently remove meat. Lift bony portion behind small legs from shell; with lobster pick or fork, remove small nuggets of meat. Dip lobster into lemon butter. Makes 2 main-dish servings.
Duck Breast with Balsamic Pears
Serves: 2 Yields: 2 main-dish servings Total Time: 45 min Prep Time: 10 min Cook Time: 35 min
Ingredients: 1 (15-ounce) fresh or frozen (thawed) boneless duck-breast half with skin Salt Pepper 1/2 cup(s) long-grain white rice 1 tablespoon(s) chopped fresh parsley leaves 1 teaspoon(s) snipped fresh chives 1/4 cup(s) balsamic vinegar 2 tablespoon(s) water 1 teaspoon(s) sugar 1/2 teaspoon(s) freshly grated orange peel 1 Bosc or D’Anjou pear, cored and cut into 8 wedges 1 large shallot, finely chopped 1 bag(s) (9-ounce) microwave-in-bag baby spinach 1/4 cup(s) slivered almonds, toasted
Directions: 1. Pat duck breast dry with paper towels. With knife, cut four 1/4-inch-deep diagonal slashes in skin and fat. On waxed paper, evenly sprinkle duck breast with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides.
2. In 10-inch nonstick skillet, cook duck, skin side down, on medium 16 to 18 minutes or until skin is browned and crispy. As duck cooks, spoon off excess fat in skillet. Turn duck over; cook 10 minutes for medium-rare or until desired doneness.
3. While duck cooks, in 2-quart saucepan, prepare rice as label directs; when done, stir in parsley, chives, and 1/4 teaspoon salt. In cup, mix vinegar, water, sugar, and peel.
4. Transfer duck to cutting board; cover with foil to keep warm. Discard all but 2 teaspoons fat from skillet. Stir in pear and cook 5 minutes or until it begins to brown; transfer to plate. Add shallot to skillet and cook 1 minute. Stir in vinegar mixture; cook 2 to 4 minutes, until sauce begins to thicken.
5. Meanwhile, prepare bagged spinach in microwave as label directs.
To serve, divide spinach and rice between 2 dinner plates; sprinkle rice with almonds. Thinly slice duck breast, and serve with pears and balsamic sauce.
Tips & Techniques If you can only find duck breasts that weigh in at 6 ounces apiece (size depends on the type of duck), buy 2 and cook skin sides down on medium 15 minutes; turn over and cook 4 minutes longer. Serve as in step 6.
Total Time: 10 mins Prep Time: 5 mins Cook Time: 5 mins Serving: 1
Ingredients: 1/2 tablespoon butter 1 slice cooked bacon, crumbled 2 eggs 1 tablespoon light cream or 1 tablespoon milk 2 tablespoons blue cheese, crumbled salt and pepper, to taste
Directions: 1. Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon. 2. Allow to cook until firm enough to flip. Cook until the underside is firm.
3. Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled
Directions:
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Nutritional Facts
1-1/2 cups equals 576 calories, 39 g fat (13 g saturated fat), 88 mg cholesterol, 1,695 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein.
Prep: 15 mins Cook: 10 mins Serves: 4 Ingredients: 1 pint vegetable oil 2 lb fresh fish fillets (snapper or grouper) 1 tbsp fresh lime juice 4oz flour 1 tsp seasoned salt 1/4 tsp pepper 1 can beer
Directions: Fill a deep saucepan three-quarter full with oil. Heat to 375°F. Cut the fish fillets into serving-size pieces and brush with lime juice. Mix two thirds of the flour with the salt and pepper in a bowl. Add the beer gradually, beating until the batter is smooth. Put the remaining flour on a plate. Coat each piece of fish with flour, then dip it into the batter, coating well. Fry in the hot oil for 7-8 minutes, turning once. Drain on paper towel or brown paper.
Make sure to rinse and drain the beans, if you are using canned beans.
Ingredients: 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans) 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled) 1/2 cup chopped green onions or shallots 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded) 3 fresh plum tomatoes, seeded and chopped 1 avocado, peeled, seeded, and cut into chunks 1/2 cup fresh chopped cilantro 1/4 cup fresh chopped basil 2 Tbsp lime juice (about the amount of juice from one lime) 1 Tbsp olive oil 1/2 to 1 teaspoon of sugar (to taste) Salt and pepper to taste
Directions: 1 In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. 2 Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
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