Audrey and Jon

Trinidadian Macaroni Pie

Posted Sun, 01/22/2012 - 21:28 by Audrey

Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

14 oz "macaroni" (we used bucattini pasta - round like spaghetti but wider with a hole in the middle)
1/2 medium onion diced very small
1 habanero or scotch bonnet diced fine (optional)
2 large eggs
1 can evaporated milk (~12.5 oz)

Citrus-glazed Ribs

Posted Tue, 01/17/2012 - 19:49 by Jon

A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.

3 1/2 lbs baby back pork ribs, cut between bones into individual ribs
1 cup soy sauce, divided
9 garlic cloves, minced, divided
5 teaspoons cumin seeds, divided
3 teaspoons crushed red pepper flakes, divided
3 tablespoons vegetable oil
6 scallions (white and light-green parts separated from dark-green parts), finely chopped
1 1/2 cups fresh orange juice plus zest from 1 orange
3 tablespoons honey
Zest from 1 lemon and 1 lime

Shakshuka - tomato/chickpea with egg

Posted Thu, 01/12/2012 - 20:33 by Jon

From Bon Appetit, halved and with some modifications:

Ingredients
3 T olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 jalapeños, finely chopped
1 1/2 cups chickpeas, soaked overnight and drained
1 teaspoon paprika
1/2 teaspoon ground cumin
1 14-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
3/4 cup coarsely crumbled feta
4 large eggs
1 tablespoon chopped flat-leaf parsley

Wheat Berry, Fennel, and Pomegranate Salad

Posted Mon, 01/09/2012 - 21:34 by Audrey

I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

Serves 2 as a main course or 4 as a side

Posole

Posted Mon, 01/02/2012 - 19:51 by Jon

We modified a recipe from Bon Appetit to spice it up and re-balance this posole. Next time, we may add a hot pepper to the posole as it cooks to add some heat.

INGREDIENTS

Pork
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
Dash smoked salt
1 pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced

Posole
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced

Cranberry Sauces

Posted Fri, 12/30/2011 - 18:32 by Jon

Basic Cranberry Sauce

1 bag (12 oz, 3 cups) fresh cranberries
1/2 cup sugar
3/4 cup water

Horseradish Cranberry Sauce

Modified from http://www.epicurious.com/recipes/food/views/Cranberry-Horseradish-Sauce...

1 (12-oz) bag fresh or frozen cranberries
1/4 cup firmly packed finely grated peeled fresh horseradish (perhaps more?)
1/3 heaping cup sugar
1/3 cup water

Simmer all ingredients together, stirring often to break down the berries, 10 minutes.

Jalapeno Cranberry Sauce

Martini Olives

Posted Thu, 12/22/2011 - 19:31 by Jon

I took this recipe from Bon Apetit: http://www.bonappetit.com/recipes/2011/12/boozy-olives and merged it with a guideline from a bartending book - dropping the lime juice, adding some fresh rosemary twigs, slightly muddled, and some herbs de provence and some red pepper flakes for color.

A dash of olive brine, and 2 parts gin to 1 part vermouth to cover the olives.

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Food Hacking Link roundup

Posted Wed, 12/21/2011 - 11:31 by Jon

Making flavored (smoked, sweetened) salts: http://www.americastestkitchenfeed.com/holiday-handbook/2011/12/3-delici...

Dry-age your steak at home: http://lifehacker.com/5865849/dry+age-steak-at-home-for-steakhouse+quali...

Ice cube trays and nigiri: http://lifehacker.com/5859069/make-nigiri-sushi-quickly-in-an-ice-cube-tray

Shuck Local - the business behind a good Rappahannock Oyster: http://www.welovedc.com/2011/12/15/we-love-food-rappahannock-river-oyste...

Thailand Theasers

Posted Mon, 12/05/2011 - 21:51 by Jon

Some photos from our Thailand trip!

Jose's Basque Tuna Stew

Posted Sun, 11/06/2011 - 21:05 by Audrey

WoW...

One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

Ingredients
1 pounds fresh bonito or yellowfin tuna
2 medium green bell peppers, roasted, skinned and roughly chopped
1/2 cup Spanish extra-virgin olive oil, plus more for drizzling
2 slices day-old bread, preferably country-style
1 pound plum tomatoes (5 to 6) or 2-3 medium tomatoes
3 cups thinly sliced onions (about 2 large onions)
2 tbs minced garlic

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