Scavenger Shakshouka

Shakshouka, a tomato based stew topped with eggs, has been trendy for awhile as breakfast,a brunch or a light supper. I’ve made and posted traditional shakshouka, green shakshouka and even a leftover corn bread version my daughter named Corn Shouka and enjoyed them all. I was surprised this month when one of my food magazines had multiple shakshouka recipes including one in an advertisement for a diet program’s new marketing plan. There were multiple spelling including the magazine’s Shakshuka version. All that got me shukaed up, so you might find different spellings scattered through here.  Yes, it is a terrible pun; just deal with it!
I decided to make shakshuka for breakfast, regardless of the spelling. The challenge was that most published recipes make a lot, come calling for a dozen eggs!  These days, I’m cooking for one. Reading some of the recipes, I got a feel for ingredients and decided to check out the fridge and pantry to see what I might scavenge for an impromptu shakshouka. You know how I enjoy playing with my food!

Shakshouka just out of the often. Drat!!! one egg yolk broke. Not bad, though, for scavenged ingredients!

Scavenger Shashouka

Ingredients found on hand:
Diced canned tomatoes left over from another project
Onion
Garlic
Bell pepper
One foil packet (two tablespoons) tomato paste What a great convenience discovery they are! Six packets in a box so you don’t have to throw away most of a can of tomato paste.
Jarred red chile salsa (Chimayo brand is amazing!)
Greens (I happend to have some red Swiss chard)
Eggs
Feta cheese
Olive oil
My stove top blend of 60% kosher salt and 40% ground black pepper

Method
NOTE: Measurements included in the methods are eye-balled estimates. Trust your experience and instincts and play with that food! Makes two servings.

Heat up the broiler in your oven.
Add a splash (1 or 2 Tbsp) olive oil to an 8-inch non-stick sauté pan and heat until it begins to shimmer. Use a second-press inexpensive olive oil for this, save your EVOO for salad dressing or for drizzling over the shakshouka at serving.
Add chopped onions and bell pepper, about a Tbsp or two of each, and cook until tinder.  Lower heat if needed to keep from burning the onion.
Add a minced garlic clove or two and let them soften, but not turn golden, stir in the packet of tomato paste, but don’t include the foil. When paste is soften and blended in, add a cup of so of drained diced tomatoes. My pan was filled to about half an inch short of the top. Stir in the salsa (as much for Chile heat as you think you can take) onion, bell pepper and garlic and let it all simmer until reduced and not soggy wet. Add chopped greens to the pan, stir into the mix as the greens wilt and be come tender.
Make two wells in the tomato mix and crack an egg into each. When eggs begin to set, transfer pan to the oven under the broiler. Check it frequently and remove the pan when the egg whites are just set. The yolks should be just set.
Remove pan from the oven and sprinkle crumbled feta cheese on the tomato mix an eggs. Let it set up a couple of minutes and the cheese soften a little, salt and pepper mix to taste, then plate and enjoy.

Half an 8-inch plan and a side of toast was just right for breakfast. The good news is I get to have the second half today!

Bulletin: Left overs were more flavorful than the first time around!  I may have to experiment making it a day ahead.

Welcome 2018!

The Gringo Gourmet has a new look with an easier to read color scheme.  Please feel free to comment on it.

The end of the year us always hectic and 2017 was no exceptions.  A number of things got me way behind in posting here. One of my New Year’s Resolutions is better organization of time and tasks and more posting here.  Wish me well on that one!

I’ll start off with a recipe for an amazing and colorful slaw that looks and tastes as bright as fireworks welcoming in the new year, even if I’m doing it a couple of days early!  In the next day or so I’ll post an interesting vegan dish we made for Christmas.  It was a recipe from Jamie Oliver and all the measurements were metric.  Fortunately, my daughter had a scale that could to metric weights as well as the weights we are used to in the U.S.! Keep an eye our for that one.

My pre-happy new year treat was part of a birthday party for one of my great grandnieces who turns 3 on New Year’s Eve.  (Note: I have 10 great grand nieces and two great grand nephews.  The consensus is I am a great, great uncle!) There was a luncheon featuring brisket, beans, fruit, guacamole, chips and salsa. Good TexMex eating on the border.  I made a standard Cole slaw with a. creamy dressing and then, go fiesta with a Red Slaw with Spiralized Beets.

Red Slaw with Spiralized Beets.
Even when they heard the word “beets”, they seemed to like the salad!

Red Slaw with Spiralized Beets

Ingredients
1 tsp lime zest, grated
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 clove(s), medium garlic clove(s), crushed through a garlic press
1 tsp cumin seeds, crushed
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
3 medium uncooked beets, peeled (about 3/4 lb)
2 cup(s) uncooked red cabbage, thinly sliced
2 medium uncooked scallion(s), thinly sliced
3 or 4 sliced shishito peppers
3 Tbsp fresh oregano, chopped
6 Tbsp queso cotija, or Parmesan cheese, coarsely shredded
3 Tbsp roasted salted pepitas, (pumpkin seeds)

Method
In a large bowl, whisk together lime zest and juice, oil, garlic, cumin, salt and pepper.
Spiralize beets; add to dressing.
Add cabbage, scallions, shishito peppers and oregano to beets; toss to coat. Sprinkle with cheese and pepitas.
Garnish with a few additional spirals.
 

 

 

 

Who’d a Thunk It… Cauliflower = Seafood?

Vegetarian ceviche that’s really good!

It’s always fun to run across a recipe that my vegetarian daughter might like. I think this one qualifies.  It is a vegetarian ceviche made with cauliflower instead of sea food.  I took it to a Thanksgiving dinner as an appetizer. A couple of people asked me what kind of seafood was in it. I had to convince them that it was all vegetables!

Cauliflower Ceviche

Thanks to Beatriz Barranco, El Paso, TX and Taste of Home Magazine, November 2017

Ingredients
1 medium head cauliflower, finely chopped
1 cup catsup
1 cup orange juice
3 medium tomatoes chopped
1 medium onion, chopped
½ cup minced fresh cilantro
½ Tsp each salt and pepper
3 medium avocados, peeled and cubed
Lemon wedges, tortilla chips, hot pepper sauce, optional

Method
In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook uncovered until crisp-tender – 5 to 8 minutes.  Drain, spread out and blot pat dry.  While cauliflower is cooking, mix together catsup and orange juice.

In a bowl, combine cauliflower with tomatoes and onion.  Add catsup and orange juice mixture, cilantro, salt and pepper, toss to mix well.  Refrigerate at least one hour or overnight.

Before serving, gently stir in avocado cubes. Serve with tortilla chips, lemon wedges and optional hot pepper sauce.

Note:  I had to mess with it a little, of course. I prefer lime juice and lime wedges over lemon for this dish.  I found it to be a little too sweet for my taste, so I added the juice of a lime when I added the avocado cubes. It might be good to compare the sugar in various brands of catsup and use the one with the lowest sugar to start out with.

I had leftovers, and I had to experiment a little more.  I picked up a handful of shrimp, boiled, peeled and chopped them and added them to the “ceviche.”  I honestly couldn’t tell they added anything to the recipe.  It stands alone with the cauliflower and I’ll be making it again soon.

Even in the Desert, You Can Get a Craving for Seafood

When you live about 1,000 miles from the coast, seafood is something exotic.  We know about shrimp and sometimes see live lobsters can be found in a tank at the grocery store.  We get salt cod and a few varieties of frozen “fresh” fish are good, but pretty mundane.  Now that we have a Whole Foods market, we see different varieties of seafood that I hope to learn how to cook someday. In the meantime, I fall back on the tried and true.  I do grill the occasional swordfish steak and I love to sear ahi tuna with a crust of crushed wasabi peas when I’m feeling exotic. I’m more likely to do a soup or stew or to try a version of baked cod.  I found a new baked cod recipe in an article on sheet pan suppers and, of course I had to try it and am happy to share it.  It was a recipe for four servings that I was able to reduce to one serving successfully in keeping with my new search for how to make one or two serving meals.  I’m including the full recipe below, but have added a couple of notes about my experience

Sheet pan Provençal Cod, Potatoes and String Beans fulfill a desert craving for seafood!

Provençal Cod, Potatoes and String Beans
Ingredients:
1 lb. Yukon Gold potatoes, thinly sliced
¼ cup plus 1 Tbsp extra-virgin olive oil
1 tsp herbes de Provence, Kosher salt and freshly ground pepper
8 oz yellow wax beans and/or green beans, trimmed
2 small tomatoes, diced
1/3 cup Kalamata olives, roughly chopped
2Tbsp fresh lemon juice
4 6-oz cod fillets (1 to ½ inch thick)
Chopped fresh parsley for topping
Method:
Put a rimmed baking sheet in the upper third of an oven and preheat to 475°. Combine potatoes, 2 Tbsp olive oil and ½ tsp herbes de Provence in a large bowl; season generously with salt and pepper.  In a separate bowl, combine the beans, 1 Tbsp oilive oil and the remaining ½ tsp herbes de Provence; season generously with salt and pepper.

Remove the hot baking sheet from the oven; add the potatoes in a single layer on one side of the pan and the beans on the other side.  Roast until the potatoes and browned and the beans are tender – about 20 minutes.

Meanwhile, combine the tomatoes, olives, remaining 2 Tbsp olive oil, the lemon juice. ½ tsp salt and pinch of pepper in a small bowl; set aside. Season the cod all over with salt.

Remove the baking sheet from the oven. If potatoes and beans are done, remove and keep warm. If not done, push to their sides leaving a space in the middle.  Place the cod in the middle of the pan and top with half of the tomato mixture. Roast until the cod is opaque – 10-12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture.

Notes: In my oven, the beans and potatoes were done at 20 minutes.  I left them on the the cod and the beans were a bit overdone by the time the cods was done. Check them while the cod is cooking, to be safe.

I could only find a long filet of cod with a narrow end. I folded the narrow end under the thick end sandwiching some of the olive and tomato mix in between.  It worked fine and was colorful and tasty.

This recipe reduced easily to one serving with a single cod filet and smaller portions of beans and potatoes.  I did the full recipe of the olive, tomato lemon mix and enjoyed what didn’t fit on the cod right out of the bowl with a spoon!

 

 

Adventures of a Salad Barfly

Have you ever scored a pickup at a salad bar?  It can happen.  Flattering lighting, arrays of exotic beauties calling for a closer look. Taking them all in with your eyes and finally choosing one to take home.  Once you score, you’ll find yourself hanging out at the salad bar more and more often… and maybe venturing to the hot foods bar, the olive bar, the ceviche bar and on and on.

With a focus on cooking for one or two, it is easy to get hooked on the salad bar scene.  No need to worry about planning for leftovers, pick up something fresh in a useable amount and enjoy.  It is a nice way to get variety in your side dishes and concentrate on a great main dish. It makes mealtime a pleasure instead of a chore and sure beats take out fast food or yet another sandwich supper.

For example…

A craving for cruciforms, but not for whole heads of cauliflower, romanesco or broccoli is satisfied by a few florets of each from the salad bar. Take them home, roast them on a sheet pan and your side dish delimma is solved.

Florets of cauliflower, romanesco (a green cauliflower) and broccoli pan roasted in the oven provided a healthy fiber-rich side dish without a ton of leftovers in the crisper.  Since the oven was hot, a small oven-roasted sirloin steak was a wonderful main dish treat. A bonus was the discovery of a watermelon, feta, mint and jalapeño salad that could not be passed up!  What more could a salad barfly ask?

And on another night at the salad bar…

Sometimes, it is hard to decide between two toothsome beauties, so take them both home and enjoy!  Rainbow carrots with a mix of kale and radicchio were terrific with a light vinaigrette.   And the house rule of three tiny roasted potatoes provided the starch for the meal.

Rainbow carrots atop kale and radicchio brighten up a steak and potatoes supper. By the way, steak is not an every night protein here.

 

 

Cooking for one? Play with the salad bar.

It is fun to reduce the servings in a given recipe and succeed.  We’ll be doing a lot of that in the new category “A New Season.” Still, there are those days when you just don’t want the bother of reducing, prepping and cooking. There are alternatives. A visit to Whole Foods turned up a chilled bar featuring different takes on ceviche, a cold salad in which seafood is “cooked” in acid such as a vinegar or citrus juice.  A ceviche of shrimp and scallops called my name and resulted in the creation of a cold salad supper just right for a triple digit temperature day.  A small container of the ceviche – enough for topping two tostadas,  a few large cooked shrimp for garnish, a mango for color and sweet balance to the ceviche,  and an avocado for a third tostada featuring guacamole tostada completed shopping for dinner. Since the ceviche is sold by the pound, getting just enough for two tostadas didn’t require a bank loan for shopping at Whole Foods.  There were enough other ingredients in the fridge at home to complete the meal.

Shrimp and scallops ceviche, guacamole and mango – a cool treat to beat the heat.

 

Ingredients (made without an actual recipe)

Three corn tortillas (or more if you want tortilla chips)

About four or five tablespoons of deli bar ceviche

One medium to large avocado

Five or six grape tomatoes

One or two scallions

One or two lettuce leaves

One ripe mango

Garlic powder, to taste, or one small finely minced garlic clove mushed into a paste with a sprinkle of salt and the side of a chef’s knife.

One lime, halved

Salt to taste

Olive oil or neutral oil cooking spray

Method

Tostadas, flat, crisp tortillas.  These may be bought in a package, fried in a quantity usually too big for one or two servings.  You can fry them at home or bake them in the oven for a “healthyish” version.  I’m stealing this term from Bon Appètit because they have been publish lighter recipes in the magazine and online. Sprinkle your chips lightly with salt to taste.

Preheat oven to 350°.  Line a rimmed baking sheet with foil.  Place three tortillas on sheet, and spritz lightly with cooking spray.  If you want to make chips, cut a couple of tortillas into wedges and place on sheet with whole tortillas and spritz the, with cooking spray. Place in heated oven.  Check after 10 minutes, turn tortillas and chips over and spritz again.  After 10 minutes, check again and turn.  Return to oven.  Check every five minutes or so to make sure tortillas and chips are toasting crisp – no soft spots in middle or edges when done and not burned edges.  Rotate the sheet pan in the oven to help with even cooking. Remove from oven and let cool.

Guacamole, an avocado dip or spread that every cook swears that his/hers is best.  I assure you, mine is the absolute best!  This version is for a single guacamole tostada and slices of avocado for garnish.  If you want to use the whole avocado and sue some for dip on your tortilla chips, go right ahead.

Chop grape tomatoes into small pieces; slice scallion very thinly at an angle. Slice all the white and an inch or inch and a half of the gree.  Mince and mash garlic clove into a paste.  A pinch of salt helps to break up the garlic as you mash it.  If you wish, you may use a light sprinkle of garlic powder (not garlic salt) instead of the garlic clove paste.

One avocado, halved.  Lay one half cut side down to prevent oxidation (turning brown). Spoon the flesh from the other have into a small bowl. Cut it up with the side of a fork, then mash it.  I like to leave a little texture when I mash it with the fork.  When I’m by myself, I squish it between my fingers and then get to lick my fingers clean – chef’s bonus!  I don’t do that when making guacamole for guests – at least not where they can see me. Stir tomato, some of the scallion, garlic paste or powder and some of the juice of lime.  The lime will delay oxidation, but you don’t want to overdo the lime juice when making this small quality of guacamole. Scoop flesh from remaining half of avocado, cut into six slices for garnish and sprinkle lightly with lime juice.

Sliced mango, sweet, but not too sweet taste to balance the acidity of the ceviche.  Remove pit from mango, slice flesh and plate on a bed of lettuce leaf.  You might enjoy a couple of drops of lime juice on the mango. (The OXO mango slicer actually works and is well with a little drawer space in your kitchen.)

Serving, spread guacamole on one crips tostada, garnish with slices of avocado and a couple of large shrimp.  Place on plate.  Spoon ceviche on tostadas, place on either side of guacamole tostada and garnish with large shrimp and avocado slices.  Add lettuce leaf and mango carefully to the plate and enjoy your cool meal at the end of a hot day.

Update on what’s going on…

My old e-mail, jimhastings@elp.rr.com, is no longer working.  I had to close the Time Warner account that was in my partner’s name and also carried my e-mail.  I opened a new account with Spectrum (they had purchased Time Warner) with the assurance that my e-mail would migrate to my new account.  I have not had e-mail at that address since June 30.  The Spectrum engineers are “working” on it, but do not reply to queries to a named person about my account status.  I’m asking that if you have comments, you post them.  I trust WordPress will send me notices at eprjh1@gmail.com. You are welcome to contact me at that e-mail address.

Just an additional stress in serving as an estate executor; please be patient with me as I get posts going again.  And feel sorry for the account people at Spectrum when I appear in the office Monday with my inch-thick file of what are you doing for me since I’ve opened my account?   I will post a notice if I need help with posting bail.

Thank you,

Jim

A Detour on Memory Lane

Remember the wedge salad from the late 50′ and early 70’s? A wedge of iceberg lettuce, that must have been a quarter of a head, drenched in creamy chunky bleu cheese dressing, and if you were lucky enough to be in the right restaurant, heavily sprinkled with crumbled crispy bacon. It still appears on the occasional menu.  When it does, I look for beef carpaccio to be there, too.  Creamy bleu cheese and delicately thin sliced raw lean beef! Forget the rest of the menu, these two appetizers become my meal, and no, you cannot have a taste!

I am addicted to food magazines and websites.  When I saw a new take on a wedge salad in one, I was up and off the the grocery store.  Actually it turned out to be two stores were needed to find all the ingredients.

My excitement was a grilled bok choi wedge salad.  One small to medium bok choi, split in half and spritzed with olive oil, then grilled over low heat until the leaves wilt and get a little char and the stem is warmed through, but still retains it crunch. I topped the bok choi with halved yellow grape tomatoes, thinly sliced raw ripe shishito peppers and marinated Peruvian peppers.  Then I drenched the salad with creamy bleu cheese dressing and lots of extra crumbles.  The salad was served with a small sirloin steak, grilled to 145 and tented to rest for five minutes. It was a perfect medium rare.  I wish I had sliced and photographed it, but I couldn’t wait do dig into the plate.

My standard three baby potatoes halved and grilled provided a bit of starch for the meal.  Because I am still working on my bag of shishito peppers, I grilled a few of the ripe ones.  Their caramelized sweetness was a great foil for the slight saltiness of the bleu cheese!

I cooked this on the grill last night after the temperature dropped to 100.

Grilled bok choi wedge salad with “sides” of beef sirloin, baby potatoes and grilled ripe shishito peppers.

Something New on the Plate!

Last fall, the Master Gardeners were looking at some new ideas to enhance the varieties of produce at their market garden. They were looking at eliminating some that were not the best for us such as okra which does’t respect our work and market day schedules.  It  grows too fast and gets woody before we can harvest and market it. For something different, I suggested shishito peppers (enunciate the name carefully). They are a  mild wrinkled green Asian snacking pepper that is usually sautéed. I found them at a local grocery store last year, tried them and really enjoyed them as something good and different! About one in ten has a kick which adds to the excitement of eating them. I have been tossing a few on the grill until they are tender and pick up a hint of char.

Last weekend, one of the garden co-chairs brought me a bag if shishitos to try.  It had both green peppers and some that had ripened to a bright red.  On the drive home, I had to taste one of each – a green one, with the expected not quite raw bitter flavor, rather than pepper heat, and a red one which was surprisingly sweet!

I grilled a couple of chicken thighs and a few green peppers. I also made a salad of mache greens, yellow cherry tomato slices and slices of red shishitos with a light vinaigrette.  It was a wonderful salad!

Visit Ardovino’s Farmers Market on Saturdays and give the shishitos a try. You’ll enjoy them green or red.

Grilled chicken thighs with grilled green shishito peppers and a salad mache rosettes yellow grape tomatoes and sliced raw ripe shishito peppers in a light vinaigrette. Dinner cooked on an outdoor gas grill after the temperature dropped below 100.

A New Season Means New Experiments and New Favorites

Still making many adjustments to all the facets of a new season, but things are moving along…

It is fun to pare down a recipe, even when you know it might have been a little better at six or eight servings. Sometimes, it is great to whip up something from what you have on hand and enjoy the creativity.  And, at other times it is good to visit something from the past and reimagine it.

Being only slightly removed from generations of Texas and Arkansas farmers, I’m very fond of okra in many variations.

Back in May of 2014, I started grilling okra on skewers. I like that it retains some texture and that it loses the sticky secretion of boiled okra and doesn’t make the mess of fried okra.  I’ll love fried okra wherever I find it on a menu and am thrilled when I don’t have to clean up the mess of frying.

Grilling red okra in 2014. Heat changes the red chemical color and it turn out green. Threading on two skewers makes it easier to turn. Elevating the skewers on clean bricks get’s it off the grate and helps it cook more evenly.

I found okra at the grocery store the other night and, since I was grilling chicken thighs, thought it would be a good side.  I have a stainless steel thingy I put over my old grill grates and decided to try grilling okra on that  instead of on skewers. It occurred to me I should  grill some tomatoes and onion at the same time because I know that works!

I cut the stem ends off the okra, sliced some onion and washed some grape tomatoes.  If you feel you need a recipe here’s how I did it! I used a dozen pods of okra, two sliced of onion separated into ring and 10 grape tomatoes. I tossed it all with olive oil and a little salt and pepper. and put in on the grilling thingy over medium heat.  I kept an eye on it, tossed be veggies as the cooked and tested the okra’s doneness with a fork.  I wound up with a light char on tender vegetables. The tomatoes softened and wilted. When pierced with a fork, they yielded a hot delicious tomato juice to mix over the other vegetables. My chicken thighs cooked on another part of the grilling thingy at a higher temperature.

I like to have two or three very small potatoes as a side ( inch to inch and a half diameter). That satisfies my potato craving without a serving the size of a football.  I cheat with them. I microwave them for a few minutes (remember to pierce the skins or they will explode in your oven) then split them and finish them on the grill for a little color and extra flavor

Grilled chicken thighs, okra, onion and tomatoes with grill-finished potatoes. The okra was tender but with a little texture and now sticky secretion. Delicious with the onion and tomatoes and reminiscent of boiled tomatoes and okra without the slick texture.

The okra was so good, I decided to make it again the next evening.  The store where I bought my first batch, was out.  I went a sister store in the chain and found some.  It looked a little long and I was concerned about it being stringy and tough.  It was, but at least it photographed well.

I was a very hot evening. Still over 100 at 6:30 p.m.  Too hot to stand over a grill, so I decided to cook on a sheet pan in the oven.  That gave me a chance to try making a roasted onion flower I had been wanting to try.

Oven roasted onion flower, tomatoes and okra. Delicious and not sticky.

Pan roasting the vetables at 425 until tender worked.  I cut a thin slice off the stem end of a smallish onion, then carefully removed the roots.  I sliced the onion almost to its base six times to make reasonably narrow petals. I drizzled the vegetables with olive oil before cooking and a couple of times while they cooked. The okra was done before the tomatoes and onion, so I removed it and set it aside until time to plate.  I want to find small red onions next time I have guests and make little onion flowers to put on top of something. My white flower was tender and delicious with the okra and tomatoes and a pork chop. Left from the other night. Part of this New Season is cooking enough of a protein to have a second serving a couple of days later. I warmed the cooked pork chop for a few minutes while, the vegetables finished cooking.  In the upper right corner, you see the tip of a roasted ear of corn.  At eight ears for $1, I had to buy one for this meal.

I will be doing more grilled okra this summer but only using smaller tender pods.