I just realized that my two posts so far mention ingredients you may not be familiar with. Aside from the normal staples, like flour, sugar and canola oil, I keep a few things on hand that are a little more exotic in nature. I'll group them according to cuisine.
Chinese (and other Asian cooking):
soy sauce - try something other than La Choy or Kikkoman If you're lucky enough to live near a Chinese supermarket, like I do, they have a vast selection of light and dark soy sauces.
hoisin sauce - kind of a Chinese barbeque sauce. Sweet, yet tangy, with a consistency similar to BBQ sauce.
chili paste with garlic - very hot, use sparingly until you get a handle on how much you like in your dishes.
black bean sauce - adds a wonderful, earthy flavor to stir fries and chow funs.
rice wine vinegar - more delicate than the usual red wine vinegar.
ginger - fresh is best, and keeps well in the freezer. I also keep ground ginger on hand.
Mexican:
chile powder - try ancho or chipotle chile powder as an alternative to the regular kind.
cumin - becoming much more common here in the USA. It has a smoky flavor and distinctive fragrance. My boyfriend used to object to the smell, but loves it now for its great taste.
coriander - also used in other cuisines, like Morrocan. Another big flavor spice.
cilantro - best if fresh. Dried can be substituted. There are some people who do not enjoy its flavor or odor, claiming it reminds them of soap.
chipotle peppers in adobo - these are dried jalapenos preserved in adobo sauce, which is a vinegar and tomato concoction.
dried chile peppers - all kinds, including ancho, guajillo, chipotle, etc. Be sure to open them up and clean out the seeds if you like your heat subdued. They reconstitute in liquid, so soak them in water or just throw them into a braised dish.
All of the above ingredients can be found at most large supermarkets these days. Not so when I started cooking years ago. I used to have to visit Chinatown or a Latin bodega to stock up.
Well, that's enough for today. We'll get into other cultures and their foods as we go. Just one other thing, though. I like to keep tomato paste in a tube on hand. It's great when you need just a tablespoon or two for a recipe and keeps well in the fridge.
Happy shopping and cooking!
Friday, July 31, 2009
Thursday, July 30, 2009
Carnitas Pronto
Another hot, muggy day and two more thin sliced pork chops in the fridge. Let's go south of the border today. I want pork tacos but don't have all day to braise pork carnitas in the traditional way.
Start the same way as yesterday's pork chow fun. Trim any fat and slice the chops into thin strips. Dice some red onion (about one-half cup) and green pepper (half of a large one). In a skillet heat one tablespoon of canola oil and saute the onion and green pepper for a few minutes, until the onion becomes translucent. Add the pork strips and saute until just cooked through (you don't want to dry out the pork). Add chili powder and cumin to taste and one finely chopped chipotle pepper in adobo. Throw in about two-thirds of a cup of frozen corn. Stir in two tablespoons of tomato paste and stir to cook it a bit, then add a little chicken broth or water just to moisten the mixture. Let simmer for a few minutes to marry the flavors and then you are done.
I like to fill tacos with this mixture and top them with shredded cheddar cheese, shredded lettuce, purchased salsa and sour cream. You could also add some chopped tomatoes if you like. Alternatively, you could serve this mixture over rice, white or yellow. Either way, it's delicious and puts supper on the table pronto. Ole!
Start the same way as yesterday's pork chow fun. Trim any fat and slice the chops into thin strips. Dice some red onion (about one-half cup) and green pepper (half of a large one). In a skillet heat one tablespoon of canola oil and saute the onion and green pepper for a few minutes, until the onion becomes translucent. Add the pork strips and saute until just cooked through (you don't want to dry out the pork). Add chili powder and cumin to taste and one finely chopped chipotle pepper in adobo. Throw in about two-thirds of a cup of frozen corn. Stir in two tablespoons of tomato paste and stir to cook it a bit, then add a little chicken broth or water just to moisten the mixture. Let simmer for a few minutes to marry the flavors and then you are done.
I like to fill tacos with this mixture and top them with shredded cheddar cheese, shredded lettuce, purchased salsa and sour cream. You could also add some chopped tomatoes if you like. Alternatively, you could serve this mixture over rice, white or yellow. Either way, it's delicious and puts supper on the table pronto. Ole!
Wednesday, July 29, 2009
Hot chow fun in the summertime
Wow, its hot today. I want something fast and super easy for supper. Let's see, I have two thin cut pork loin chops and some coleslaw mix in a bag. I can run across the street for some chow fun noodles at the Chinese supermarket. If you'd like a quick Chinese meal, here's what to do:
Cut away any fat from the pork chops and slice into thin strips. Marinate the pork in a little soy sauce and cornstarch. Eyeball the amounts, you just want to coat the strips lightly. This will keep the pork juicy and create a slight crust when they're cooked.
Slice half an onion very thinly. Heat some canola oil and a dash of sesame oil in a large frying pan, preferably non-stick. Saute the pork until just cooked through, only a couple of minutes, and remove from the pan. Add the sliced onion and coleslaw mix to the pan and stir fry until just crisp/tender.
While cooking the meat and vegetables, prepare the chow fun noodles as directed on the package and drain. (You can also sustitute regular, flat egg noodles) Also combine about one-eighth of a cup of soy sauce with two tablespoon of hoisin sauce, one teaspoon of chili paste with garlic and one tablespoon of cornstarch. Add enough water to the mixture to make one cup.
When the veggies are done add the meat and the soy mixture and let come to a boil until the liquid thickens slightly. Turn off the heat and toss in the noodles. If you have some peanuts on hand, chop a few and throw them on top before serving. Chow fun, baby!
Cut away any fat from the pork chops and slice into thin strips. Marinate the pork in a little soy sauce and cornstarch. Eyeball the amounts, you just want to coat the strips lightly. This will keep the pork juicy and create a slight crust when they're cooked.
Slice half an onion very thinly. Heat some canola oil and a dash of sesame oil in a large frying pan, preferably non-stick. Saute the pork until just cooked through, only a couple of minutes, and remove from the pan. Add the sliced onion and coleslaw mix to the pan and stir fry until just crisp/tender.
While cooking the meat and vegetables, prepare the chow fun noodles as directed on the package and drain. (You can also sustitute regular, flat egg noodles) Also combine about one-eighth of a cup of soy sauce with two tablespoon of hoisin sauce, one teaspoon of chili paste with garlic and one tablespoon of cornstarch. Add enough water to the mixture to make one cup.
When the veggies are done add the meat and the soy mixture and let come to a boil until the liquid thickens slightly. Turn off the heat and toss in the noodles. If you have some peanuts on hand, chop a few and throw them on top before serving. Chow fun, baby!
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