April 22, 2012 at 2:57 am (Uncategorized)
Tags: arrakis, Beverages, brew, cake, cinnamon, coffee, Coffee filter, cooking, Drink, dune, food, geek, Home, spice, strong, Vanilla
I am a Dune nut. I will willingly admit that I am a Dune geek. So thus I have been looking for a Dune Cookbook. Alas, there is none to be found so far. However, there are a few good recipes on the internet regarding Dune and the universe therein.
So thus, this is my recipe for Arrakeen Spice Coffee. I will make some spice cakes to go with it.
1 tsp cinnamon or more
Creamer (optional) Vanilla is good
Set up your coffee pot. Make the coffee as strong as you can stand. Before you brew the coffee, place cinnamon into the grounds. Brew coffee as usual. Sweeten or add cream to taste. Sip coffee. Do not chug. This coffee will have a good strong cinnamon flavor, however, take care not to add too much cinnamon because it can clog your coffee filter resulting in hot water and grounds everywhere. Cinnamon is not water soluable so keep it to 1-2 teaspoons.
March 20, 2012 at 7:09 pm (Uncategorized)
Tags: cabbage, cook, Eggroll, Home, oyster, Oyster sauce, Race and ethnicity in the United States Census, Soy sauce, Teaspoon, Wine tasting descriptors
yield: Makes about 24
active time: 1 3/4 hr
total time: 2 1/4 hr
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons Asian sesame oil
- 2 teaspoons sugar
- 1/2 teaspoon salt
- About 4 cups peanut or vegetable oil
- 2 teaspoons finely chopped peeled fresh ginger
- 2 teaspoons finely chopped garlic
- 1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
- 2 celery ribs, cut into very thin matchsticks (2 cups)
- 2 medium carrots, cut into very thin matchsticks (1 cup)
- 8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
- 1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
- 1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
- 1 (1-lb) package Asian egg roll or spring roll wrappers
- 1 large egg, lightly beaten
- Special equipment: a deep-fat thermometer
- Accompaniments: Asian sweet chile sauce; Chinese mustard
Make filling: Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
Make egg rolls: Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don’t crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
Note: I added some cabbage to this recipe because I like the taste of cabbage. It turned out superb.
July 14, 2011 at 2:57 am (Uncategorized)
Tags: cayenne pepper, cook, Cornmeal, Flour, Fruit and Vegetable, Home, Okra, Teaspoon
If you have ever seen okra, it looks like an angry pea pod or even a fuzzy bean. When cut open it is sticky and kinda weird. However this vegetable is unique because in my opinion it can be prepared only one real way. *mind you this is the only way I have ever had it*…Fry it. Fried foods are my weakness. However since we have once lonely okra plant in the garden, it begs to be fried. Here is a recipe that I made tonight and I eat as I type this….amazing…
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, salt, garlic, pepper, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
Paula Deen, thank you so much.