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Wednesday, April 29, 2009

Wild Bill's Beignets

This was an amazing find while I was in Nashville. My wife happened to be walking by and first saw them...she got me one and I had to go back and buy a few more.

Beignets are apparently French Donuts. I've heard they're popular in New Orleans. Funny thing is we found them in some kind of Harley store called Wild Bill's.

I'm not sure what the connection is between Harleys and Beignets, but I really don't care. They were good.

If you're in Nashville, stop by Broadway and 5th and look for Wild Bill's- Beignets and Harley parts. It's a show stopper.

Tuesday, April 28, 2009

Crisped Chicken on Moroccan-Style Lemon and Onion

I've said it before- I love Moroccan food. I love the intersection of sweet and savory, and Moroccan cuisine excels at it. If you're scared to experiment, this is an entry level dish. The chicken is pretty basic and mildly flavored. It's the Lemon and Onion that gives it the kick.

Crisped Chicken:

4 chicken tenders, lightly salted and peppered
Ample corn starch, turn the chicken in it to coat

Fry the morsels until browned and cooked throughout- maybe 4 minutes. Set aside under tented foil, or cook these at the same time you make your Lemon and Onions.

Moroccan-Style Lemon and Onions:

Cut off large and lengthy chunks of 1 lemon peel
slice 1 onion

Add 2 glugs olive oil to pan and heat. Add onions and fry for 2 minutes. Add lemon peel and fry additional 2 minutes. Add 1/2 white wine. Boil, then lower heat to moderate. Add a few whole coriander seeds. Add 3-4 Tbsp of honey. Lower heat and cook until syrupy.

Add this to chicken and enjoy it!

~ Brock

Morocan Chick Pea and Shallot Soup

I'm a sucker for Moroccan food. It's brilliant, flavorful and downright interesting. Of course, this is an experiment in taste and texture, and I'm not sure that this soup really exists in Morocco. Nevertheless, it should. It's earthy and natural.

Moroccan Chick Pea & Shallot Soup:

1 large shallot, course chopped
1 Can chick peas (garbanzo beans); drained and washed
1 organic tomato, chopped
Handful of baby carrots, chopped large
1 Tbsp ground coriander
1 Tbsp ground toasted cumin (toast your own)
1 tsp cinnamon
2 whole cloves garlic, minced
Chicken Broth
Olive Oil

Heat a glug or two of olive oil in a pot. Add shallots and fry for 2 minutes. Add tomato and stir for 1 minute. Add chick peas and carrots. Add chicken broth to cover (about 4-6 cups). Add spices, bring to a boil, then reduce to simmer for 30 minutes.

Nice with some meat.

~ Brock

Monday, April 27, 2009

Herb Salmon Cakes With Horseradish Tartar Sauce

These bad boys are tasty! I got the idea after seeing a picture of crab cakes on the cover of some magazine. You'll love the moist interior balanced against the crispy exterior.

Herb Salmon Cakes:

Prepare Herb Mixture; set aside.

In a processor, turn about 3-4 slices of thick country/french bread into crumbs. Save 1 cup, and pour the rest into a baking dish or other rimmed dish.

Chop 2 salmon filets (no skin) into large chunks about 2x2. Drop those into a processor and pulse a couple of times. Need to have small chunks- NOT paste!!

Drop the fish and 1 cup bread crumbs into a mixing bowl. Add 1-2 Tbsp Herb Mixture. Scramble 1 egg and pour it into your mixing bowl. Wash your hands, then mix it all by hand. Form a few cakes of about 2-3" in diameter. Set those into the crumbs in your baking dish and coat all sides. Set aside.

Heat 3 Tbsp olive oil to medium heat. Fry each salmon cake about 4-6 minutes, caring not to burn and turning frequently. Top with lemon and parsley. Eat with Horseradish Tartar Sauce (below).

Horseradish Tartar Sauce:

1/2 Cup Miracle Whip
Juice of 1/4 lemon
1-2 Tbsp horseradish
1/2 finely chopped pickle. Mix well and chill.


~ Brock

Herb Seasoning

This worked with my Salmon Cakes, but would also go well on corn, in mashed potatoes or a bunch of other things.

Herb Seasoning:

3 part dried Oregano
2 part thyme
2 part Tarragon
1 part ginger
1 part garlic
1 part black pepper
pinch of sea salt

Now I used everything dried, but you can just as easily use fresh on the herbs, ginger and garlic. Experiment with proportion, but you'll love it.

~ Brock

Monday, April 6, 2009