leh we bubble
Showing posts with label one pot. Show all posts
Showing posts with label one pot. Show all posts
Sunday, April 3, 2011
skip to my loo
callaloo was one of those things that i never tried to make, mainly because my pops has a mean callaloo that he bubbles almost every sunday. why make it when it's always available, yuh know? but since he isn't cooking these days, the opportunity to try something has presented itself. so we've been bubbling callaloo a lot lately. it's not a hard pot at all. it almost cooks itself. check out dawi's version of an easy, tasty loo:
Sunday, February 27, 2011
ALL YUH NEED NOW IS SOME WINE TO DE SIDE
carnival is here once again. that can mean one of two things:
1. you can't wait to take a wine in town while prancing around in yuh costume.
2. you can't wait to enjoy some wine with a nice plate of something when you get home from liming about in town.
my breddrins and i fall into category number 2. our usual spot is on the corner of ana street in woodbrook by anchor cafe. that's our friend charlie's bar. level drinks, level lime, level fun. but after a day in the sun, it's always nice to whip up something not too hard to make but tasty none the less. that's where easy pots like this fettuccine with seared chicken breast by baidawi comes in. check it out...
according to my NatDecants app, chardonnay, sauvignon blanc and champagne are among the beverages that pair well with pastas in cream-based sauces. so is no scene if yuh want some wine to de side of this one.
leh we bubble.
Thursday, November 19, 2009
QUICK FIX
sooooooo... after a long while of not blogging, i ummmm... not blogged some more. but i did send some email to a few friends, just to show them the strange quick fixes i was making during this busy time. (yeah, that's a smart way of saying i've been too busy to blog.) check out the email dem:
tried something. just a lil snack. you will have to eat about 300 to get full. but you might get fed up of crunching before you reach 100.
minced beef done up with the usuals:
lime juice, onion, all purpose, black pepper, paprika, garlic powder, ginger powder, italian seasoning. i also used some of the crusting mixes that ms mar-fan kindly supplied to me. i use it like a seasoning sometimes because it has a nice french onion kinda flavour.
i left it to marinate, then cooked it in a deep frying pan.
after it browned up and sprung all its juices, i added some olives and a mixture of ketchup and some left over salsa i had (a regular saucy salsa with chunks of tomatoes, peppers, onions etc.) cooked it down with a little touch of cooking butter. just a tip.
i had some wanton skins, so i cut them in half and fried them up to make some triangular chips. tortilla inspired.
this was the end result. it was nice. a little too salty i think because of the all purpose. i added some more after putting the sauce in because it looked a bit watery. but i misjudged. however, i thought you all might have been interested in the concept.
happy to report that i tried something that turned out kinda nice. don't know what to call it, but let me tell you what i did:
started out by putting some minced beef into the trusty slow cooker. tossed in some roughly chopped onions and sprinkled black pepper, garlic powder, paprika and just a little salt into it. i also crushed and sprinkled 1 beef and 1 vegetable maggie cube into it. i let that cook for about half hour. it basically seasoned right in there.
next i added the chipotle marinade. (you will notice by now, i didn't use any of the seasonings the way they were intended to be used. that's no fun anyway.) i followed the directions, but not the measurements. the pack of powder, some water and some olive oil. mixed it up and poured that into the beef. i let that cook for about 15 more minutes.
by this time of course the place is fragrant and i am sitting still so that the neighbors don't figure out that i'm cooking and come beggin for a plate.
next i added some white rice. mixed it up so everything was evenly distributed.
force of habit, i put a little piece of cooking butter in. can't help myself. but i don't think this dish really needed any more oil. no probs. is not health food.
after letting that cook for just a bit, i poured in about 2 cups of water (which was just enuff to cover the ingredients)
added some coconut milk powder to the mix, then a tin of green peas.
covered and let it cook until the rice was cooked and the water boiled out. took about another 30 to 40 minutes.
the end result was a cross between a pelau and a jambalaya rice. the heat from the chipotle gave it a spicy kick, while the coconut milk made it nice and rich. knock yourself out with it just so, or treat it like a pelau with a lil cole slaw on the side.
and thus were my activities in the off times. things should clear up soon and i'll be blogging again.
until such times, leh we bubble.
BOREDOM & HUNGER
tried something. just a lil snack. you will have to eat about 300 to get full. but you might get fed up of crunching before you reach 100.
minced beef done up with the usuals:
lime juice, onion, all purpose, black pepper, paprika, garlic powder, ginger powder, italian seasoning. i also used some of the crusting mixes that ms mar-fan kindly supplied to me. i use it like a seasoning sometimes because it has a nice french onion kinda flavour.
i left it to marinate, then cooked it in a deep frying pan.
after it browned up and sprung all its juices, i added some olives and a mixture of ketchup and some left over salsa i had (a regular saucy salsa with chunks of tomatoes, peppers, onions etc.) cooked it down with a little touch of cooking butter. just a tip.
i had some wanton skins, so i cut them in half and fried them up to make some triangular chips. tortilla inspired.
this was the end result. it was nice. a little too salty i think because of the all purpose. i added some more after putting the sauce in because it looked a bit watery. but i misjudged. however, i thought you all might have been interested in the concept.
ABOUT THAT CHIPOTLE MARINADE
happy to report that i tried something that turned out kinda nice. don't know what to call it, but let me tell you what i did:
started out by putting some minced beef into the trusty slow cooker. tossed in some roughly chopped onions and sprinkled black pepper, garlic powder, paprika and just a little salt into it. i also crushed and sprinkled 1 beef and 1 vegetable maggie cube into it. i let that cook for about half hour. it basically seasoned right in there.
next i added the chipotle marinade. (you will notice by now, i didn't use any of the seasonings the way they were intended to be used. that's no fun anyway.) i followed the directions, but not the measurements. the pack of powder, some water and some olive oil. mixed it up and poured that into the beef. i let that cook for about 15 more minutes.
by this time of course the place is fragrant and i am sitting still so that the neighbors don't figure out that i'm cooking and come beggin for a plate.
next i added some white rice. mixed it up so everything was evenly distributed.
force of habit, i put a little piece of cooking butter in. can't help myself. but i don't think this dish really needed any more oil. no probs. is not health food.
after letting that cook for just a bit, i poured in about 2 cups of water (which was just enuff to cover the ingredients)
added some coconut milk powder to the mix, then a tin of green peas.
covered and let it cook until the rice was cooked and the water boiled out. took about another 30 to 40 minutes.
the end result was a cross between a pelau and a jambalaya rice. the heat from the chipotle gave it a spicy kick, while the coconut milk made it nice and rich. knock yourself out with it just so, or treat it like a pelau with a lil cole slaw on the side.
and thus were my activities in the off times. things should clear up soon and i'll be blogging again.
until such times, leh we bubble.
Sunday, July 12, 2009
de fish's tagliatelle positano with mushrooms and chicken
de fish all the way in england decided to let us here at home know he was handling his stories proper. so he took a little time to send us a quick entry. no detailing of the process in the pics, but the dish is simple enough that we get it with the description and a shot of the final product. check it out.
Ingredients
500g Tagliatelle
1 Chicken breast thinly sliced,ideally as close to shredded as possible
2 Medium firm tomatoes, cubed very small
6 Mushrooms sliced thinly
a handfull of chives
sprig of parsley
grated cheese preferably parmesan
in pan 1
bring a pot of water to boil and add a teaspoon of oil and salt.
put in the pasta and boil till al dente
in pan 2
lightly fry the chicken to your desired colour.
in pan 3
heat 4 tablespoons of virgin olive oil and add add the rest of ingredients to it.
once the tomatoes have become soft, use a potato masher to make it into a smooth paste.
add the chicken and pasta and mix it all together.
sprinkle the grated cheese liberally while mixing.
eat
keep it bubblin in england horse.
Ingredients
500g Tagliatelle
1 Chicken breast thinly sliced,ideally as close to shredded as possible
2 Medium firm tomatoes, cubed very small
6 Mushrooms sliced thinly
a handfull of chives
sprig of parsley
grated cheese preferably parmesan
in pan 1
bring a pot of water to boil and add a teaspoon of oil and salt.
put in the pasta and boil till al dente
in pan 2
lightly fry the chicken to your desired colour.
in pan 3
heat 4 tablespoons of virgin olive oil and add add the rest of ingredients to it.
once the tomatoes have become soft, use a potato masher to make it into a smooth paste.
add the chicken and pasta and mix it all together.
sprinkle the grated cheese liberally while mixing.
eat
keep it bubblin in england horse.
Tuesday, June 16, 2009
Pig Tail Oil Dong
There are few classic dishes which are more filling, more convenient and easier to make than Oil Down - aka the food of the gods. Its the perfect meal to plan, when you intend to be in the middle of the Caroni swamp with just one pot and a campfire, and not sure if the fish will be biting.
The way this version is made may be slightly different from the norm, but the first rule in bachelor type cooking is to bend the rules, so lets go.
Cut up your yellow variety breadfruit into two inch cubes. Cover in water until you're ready for it, since it oxidizes real fast.
Roughly chop up your seasonings of choice, I used the old basics, chadon beni, chives, onion, garlic, and a few hot peppers (1/4 of one would work for non pepper eaters). I forgot to bring the thyme, which is excellent in oil down.
Boil your pig tail for about 1/2 hour or so and drain.
Into your cast iron pot add some oil and a little onion, garlic and hot pepper and fry till it just begins to brown.
Add the pigtail and stir fry for a few minutes.
Once the pig tail is hot and happy, add the remaining seasoning and the breadfruit and stir to distribute the seasonings.
Pour the coconut milk into your pot, add water until it almost covers the breadfruit. Use the milk of one coconut per breadfruit. One thing I always add to oil down is dasheen bush leaves -not the stalks though. Put them in whole at the top, and cover the pot. At this juncture you can add stuff like carrots, plantains cassava etc if you like, however I don't do that.
Cook until breadfruit is done, stirring occasionally.
About 10 minutes before its finished, add your trusty golden ray, and check the salt. Stir and cover till done.
Since we neglected to bring dishes, the oil down had to be enjoyed from a basin, which turned out to be quite practical.
There you go, the food of the gods... well, most of the gods.
The way this version is made may be slightly different from the norm, but the first rule in bachelor type cooking is to bend the rules, so lets go.
Cut up your yellow variety breadfruit into two inch cubes. Cover in water until you're ready for it, since it oxidizes real fast.
Roughly chop up your seasonings of choice, I used the old basics, chadon beni, chives, onion, garlic, and a few hot peppers (1/4 of one would work for non pepper eaters). I forgot to bring the thyme, which is excellent in oil down.
Boil your pig tail for about 1/2 hour or so and drain.
Into your cast iron pot add some oil and a little onion, garlic and hot pepper and fry till it just begins to brown.Add the pigtail and stir fry for a few minutes.
Once the pig tail is hot and happy, add the remaining seasoning and the breadfruit and stir to distribute the seasonings.
Pour the coconut milk into your pot, add water until it almost covers the breadfruit. Use the milk of one coconut per breadfruit. One thing I always add to oil down is dasheen bush leaves -not the stalks though. Put them in whole at the top, and cover the pot. At this juncture you can add stuff like carrots, plantains cassava etc if you like, however I don't do that.Cook until breadfruit is done, stirring occasionally.
About 10 minutes before its finished, add your trusty golden ray, and check the salt. Stir and cover till done.
Since we neglected to bring dishes, the oil down had to be enjoyed from a basin, which turned out to be quite practical.There you go, the food of the gods... well, most of the gods.
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