"It IS all about the TASTE"
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  • Red Onion and Cucumber Salad

    cuke_salad
    Another food from my youth, Sweet and tangy red onions, cool crisp cucumbers, in a creamy dill sour cream dressing. Now serve this with a plate of BBQ, some raw onion rings, and white bread, this is what I grew up eating.

    Background

    The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit.

    The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour.

    Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as fruits. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables. Still, “vegetable” is a purely culinary term, and there is no conflict in classifying cucumber as both a fruit and a vegetable.

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  • Spicey Stick

    satay
    As said prior:

    Over at the jazz club, the chef is working on a Cinco De Mayo fiesta. I’ve offered to kick in a few recipes and maybe, do a dish or two. (I’d much rather do the recipe and a tasting, then let the professional do the heavy lifting of the full course preparation.)

    How about a true finger food, or maybe a stick food, like a satay, but with a more fiery, bold taste and a creamy chill out dipping sauce. Again a “fusion food” some south-east Asia, some south-east L.A. Just a case of One bite calls for another, and another, and another.

    Background

    Satay or sate is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork or fish; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

    Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Thailand, and Vietnam as well as in The Netherlands which was influenced through its former colonies.

    Satay is a very popular delicacy in Indonesia and Malaysia; Indonesia’s diverse ethnic groups’ culinary art have produced a wide variety of satays. In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts.

    In Malaysia, satay is a popular dish – especially during celebrations – and can be found throughout the country. A close analogue in Japan is yakitori, shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.

    Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, and chicken. More exotic meats, such as turtle, crocodile, and snake meat, have also been used

    It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, or a Sweet chili dipping sauce, or a creamy chipolte sauce, or a cucumber chill out sauce.
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  • Cinco De Mayo Spring Rolls

    fusion-roll

    As said prior:

    Over at the jazz club, the chef is working on a Cinco De Mayo fiesta. I’ve offered to kick in a few recipes and maybe, do a dish or two. (I’d much rather do the recipe and a tasting, then let the professional do the heavy lifting of the full course preparation.)

    Hmm, the chef there likes “spring rolls”, or at least deep fried pastries. How about we take the theme, “Cinco De Mayo”, and add it to the preferences of the chef, and toss around the general likes of the crowd, (Semi Vegetarian) and create a Mex-Asian fusion dish.

    Background
    Spring rolls are a specific type of fried pastries. Spring rolls can be found in many Asian countries and are generally small and crisp, and typically filled with pre-cooked ingredients. They can be sweet or savory; the latter are typically prepared with meat or vegetables. This version is fully wrapped before being pan fried or deep fried.

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  • Chili Con Queso

    chiliconqueso

    In my prior post, I mentioned Chili Con Queso, but did not provide a link to a recipe. Some of the followers, (I’ll remember you as I sharpen my chef’s knives.) have decided to break my chop about this. Find below a recipe for said item.

    Background

    Chile con queso, “chile with cheese”, is a part of Tex Mex and Southwestern cuisine, originated in Texas. Chile con queso is predominantly found on the menus in Tex-Mex restaurants across Texas. However, authentic Texas style chile con queso has been found as far east as Washington, DC and as far west as Phoenix, Arizona and as far north as Alaska.

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  • Smoked BBQ Meat Fajitas

    fajitas
    As said prior :

    I’ve just thrown my own “Smoke and Fire” event to celebrate the end of cold, rainy, nasty weather, and the blah’s such weather brings. One of my offerings there caught the eye of the chef over at the jazz club, and he asked me for the recipe for said. As that specific offering is a multi-part product, I’ll need to lay this out in a series of posts.

    This would be the final post in this series covering this dish / offering. One should note, the meat here is already cooked, and only needs a warming to be prepared. The vegetables on the other hand need to to be seasoned / stir fried to a tender but succulent state ..

    Assembly is some what simple, consisting of placing the Fajita meat on a tortilla, adding the vegetables, and topping with the finishing sauce, maybe a touch of spicy beans, or chili con queso as well.

    Background

    A fajita is a term used in Tex-Mex food, referring to grilled meat served on a flour or corn tortilla. Though originally, specifically only skirt steak, popular meats today also include chicken, pork, shrimp and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.

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  • Rogue Chef Taco Seasoning / Rub

    spices

    As said prior :

    I’ve just thrown my own “Smoke and Fire” event to celebrate the end of cold, rainy, nasty weather, and the blah’s such weather brings. One of my offerings there caught the eye of the chef over at the jazz club, and he asked me for the recipe for said. As that specific offering is a multi-part product, I’ll need to lay this out in a series of posts.

    Background
    A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a spiced filling including beef, pork, poultry, mutton, vegetables, and cheeses. A taco is generally eaten out of hand, without the aid of utensils, and is often accompanied by a garnish such as salsa and vegetables such as cilantro, tomatoes, onions and lettuce.

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