Just Wok on By. . .

Second only to my freakish love for Indian food is my love for the other Asian cuisines.  I considered it no small feat when I learned to properly fry rice and noodles, and when I figured out General's Chicken, it was a cause for celebration.

Asian cuisine isn't difficult, though it requires practice and patience.  The first time you fry noodles, half of them will probably stick to the wok, for one reason or another, or you will get too excited stirring your veg and kick a good portion out onto the stovetop.  For me, I would get ahead of myself and realize I forgot to whip the eggs only after I had dropped them in the pan, turned to get my flipper, then turned back to see two perfect sunnyside up eggs looking back at me from the bottom of the pan.

My wok is one of the invaluable tools of the kitchen, but they're not for everyone; you either love them or hate them.  I will actually cross lines of nationality with mine, using it in place of a saute pan whenever the situation allows.  Tonight, for example, I made a version of my quick curry using Tandoori Masala, and did the whole thing up in the wok.

The only difference between this recipe and my "Curry in a Hurry" from the January 14th post is the fact that I substituted the Tandoori Masala for the vindaloo curry powder, and I also simmered the sauce long enough for it to reduce a bit, making for a thicker consistency.  The rice in the picture at right was cross-contamination, as I failed to get a picture before my kids (read:  locusts) started to mow into it.

For more traditional-style stir fries, you have to be a bit more alert when cooking.  Stir frying requires constant attention (obviously since it's not called "watch it frying").  The first thing to do is to heat the pan or wok with oil, then start to cook your protein.  When the protein is cooked through, add whatever sauce you prefer, be it soy, teriyaki, hoisin, or something more involved (see below).  Set the meat aside, wipe out the wok, and reheat it again.  Begin adding your vegetables, with those that take the longest to cook going in first.  Once the veg has cooked, you can add the noodles, stirring the whole mess constantly until it is heated throughout.  Regardless of the flavor of the protein, I will generally use a homemade hoisin sauce at this point, simply because I enjoy the flavor.  As far as noodles go, anything will work, as long as they are prepared properly.  A noodle that is mushy when it goes in the pan will stick terribly--you want to shoot for al dente.  Serve up the stir-fry noodles and veg on a plate and top with the protein.

Now, here's something to play with:

GENERAL'S CHICKEN SAUCE

3 Tbsp. soy sauce
2 Tbsp. rice wine
2 Tbsp. rice vinegar (can substitute white vinegar)
2 Tbsp. prepared chicken bouillon or broth
3 Tbsp. sugar
1 Tbsp. cornstarch
1 Tsp. sesame oil
2 Tsp. peanut oil
3 Cloves garlic, minced
1 Tsp. finely grated ginger
1 Small onion, chopped
Dried, red chilies, to taste.

Mix the first seven ingredients in a small bowl and set aside.  Heat peanut oil in pan and cook the last four ingredients until they begin to soften.  Back off the heat if they are cooking too quickly, as the idea is not to let anything scorch.  Add the sauce and bring the mixture to a boil, stirring constantly, until the sauce thickens.

General's chicken is a two-stage process, as the chicken is usually cut into chunks, batter-dipped, and fried before it even gets to see the sauce.  The batter-dipped part can be skipped, in lieu of just pan-frying, as long as the chicken gets thoroughly cooked.  The easiest way to finish it off is to just mix the cooked chicken with the General's sauce in an oven-safe pan and bake it for 10-15 minutes at about 350°.  This gives you the opportunity to concentrate on your fried rice or noodles, without having to worry about stirring another pan on the stovetop.

And there you go; the mystery of Asian cuisine without having to order takeout.  Other recipes are much easier, while some are more difficult, but the fact remains, if you have an adventurous mind, a lot of patience, and plenty of friends to test things out on, you're in for a rewarding experience.

Does it Have to be Chilly When You Eat Chili?

Another American staple with questionable origins is Chili.  Mutterings about stews resembling chili date back as far as the 17th century, but its origin point seems to be somewhere between Texas and the California gold fields.  Called the "pemmican of the southwest" by chili aficionado Everrette DeGolyer (1886-1956), his records seemed to indicate the birth of the traditional stew happening around 1850, when trail cooks made dried bricks of meat, fat, salt, pepper, and chilies to carry on long journeys that could be easily rehydrated in boiling water.

Whichever story you believe (and there are a whopping lot of them), the simple fact is that there are as many ways to make chili as there are people who like it.  Many like it hot, while some like it mild; likewise, you have the whole noodle/no noodle argument.  There is even a "Cincinnati style", which isn't a chili at all, but rather a Mediterranean meat sauce that is used as a spaghetti or hot dog topping.  A very good friend of mine makes a version called "Fireball Chili" every year around Winter Carnival time at Michigan Tech.  It is a relatively evil concoction which, if not treated with respect, will actually dissolve nose hairs just for being too close to the pot.  It is cooked to the point that the meat nearly dissolves into the mixture--you could feed it to someone with no teeth, provided you didn't care that they burst into flames in the process.

Given that I enjoy spicy foods, I am cooking for others as well, so I tend to back it down a bit.  My standby chili tends to be rather thick, and can be adjusted for heat and group size with ease.  I usually make it with ground beef, but it is excellent with cubed steak or roast, and several different types of meat, such as pork, chicken, or venison.  Cooking is chemistry, so don't be afraid to experiment.

CHILI, V1.0:

1 Tbsp olive oil

Cook on Low for 6-8 hours, if you use a slow cooker!

1.5 Lbs. ground beef (or any other meat you want to try)
1 Large onion, roughly chopped
1 Green bell pepper, chopped
2 Jalapeno peppers, seeded and chopped
1 Can diced tomatoes and chilies
1 Can tomato sauce
1 Can light red chili beans (black beans are excellent, too)
1 Tbsp. chili powder
1 Tsp. crushed red pepper
Shredded cheese (sharp cheddar or Monterrey Jack)

In a three-quart saucepan or stock pot, heat oil and saute onions and jalapenos until the onions become slightly translucent and the peppers become fragrant.  Remove from pot and set aside.  In the same pan, brown beef and drain off any grease.  Combine all ingredients except the cheese, stirring well to break up tomatoes.  Simmer over medium-low heat for about thirty minutes, stirring occasionally.  Keep in mind, the longer you simmer, the better the flavors will blend.  Sprinkle generously with cheese when serving.
**If desired, the addition of 7-10 ounces of prepared elbow macaroni can be added, or just serve over spaghetti noodles, too**

This recipe isn't rocket science, but how you treat it determines the outcome.  This makes a thick stew with a pronounced warmth.  If you really want to bring out the heat of the jalapenos, rather than sauteing them with the whole onion, liquefy them in a food processor with half of the chopped onion (just remember to keep your eyes and nose away from the finished product).  I do, of course, incorporate other spices and herbs, such as cinnamon, thyme, and Mexican epazote, to name a few (in one version, I even use black coffee).

The point is, however you decide you like it best, Chili is a dish with no season.  Serve it when the snow is piling up, or when the troops come back to camp from  the day's adventures.  Just remember to keep experimenting, and don't be afraid to embrace the spice!

The Many Faces of Brunswick Stew. . .

The origins are hotly debated and recipes differ greatly from place to place, but one thing is certain--however you do it, Brunswick Stew is an American staple.  Brunswick County, Virginia holds the oldest claim to the stew's origin, dating back to 1828 when a man by the name of Jimmy Matthews simmered squirrels "with butter, onions, stale bread, and seasoning".  From those simplistic origins came a host of recipes that, over time, added vegetables and changed proteins, sometimes using pork, or chicken, or even rabbit.  The further south you go in these United States, pork and beef become more prevalent, and the stew becomes more tomato-based.

However you sling it, though, Brunswick Stew is a favorable meal for both cold, winter nights and summer evenings around the campfire.  Some recipes leave it as a soup, while others cook it down to a stew-like thickness.  Still others very nearly resemble a Kentucky Burgoo, in that the stew is reduced to the point that stirring implements will stand up, unassisted.  Most of these recipes also use some form of barbecue sauce to flavor the broth.

I've made mine several different ways.  In "Cooking for Adventurers", I laid out the recipe just as my mother used to make it, with a couple of small changes (my kids hate lima beans, and I added more cayenne).  I've also made the stew more traditionally, incorporating wild game and pork into the mix and reducing the consistency to something you can scoop with a biscuit.  Let's take a look at both:

MAMA'S WAY:

One whole chicken
One ham hock or shank
32 oz. diced tomatoes
8 oz. frozen lima beans (OR substitute green beans if the kids find limas revolting)
8 oz frozen corn
2 large onions, chopped
1 Tbsp. butter
4-5 slices of bread, torn apart
Salt, pepper, thyme, and cayenne to taste
8-12 oz. egg noodles

Cover chicken with water in a large stock pot and boil slowly until completely cooked.  When done, remove from pot to cool and add all other ingredients.  Bring to a simmer over low heat and begin to debone the chicken, tearing it into manageable chunks.  Add chicken to the pot and return to a gentle simmer, cooking slowly for about 2-3 hours.

In the last half-hour of cooking, boil egg noodles until done, drain, then stir into the stew.

As I said, this method tends to make more of a soup than a stew, but it does tend to be a lot easier than most.  If you want a thicker consistency, a little extra time and a little less juice will help things along.  For a more traditional stew, take a list to the grocery store and maybe a trip to the woods for this one:

SUNRUNNER BRUNSWICK STEW

• 1/2 stick unsalted butter
• 2 Lbs. of EITHER:  Chicken, pork, beef, rabbit, squirrel, deer, or any combination you'd like to try
• 8 oz. frozen corn
• 8 oz. frozen lima beans
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2-3 cloves minced garlic
• 2 large onions, chopped
• 15 oz canned tomatoes (do not drain)
• 1 quart chicken stock
• 1-2 cups barbecue sauce
• 1 Tbsp. brown sugar
• 1 Tbsp. Worcestershire Sauce
• Salt, Pepper, and Cayenne to taste

Melt butter in a large stock pot or dutch oven and saute onions and garlic until tender.  Stir in everything else, bring it to a boil, then reduce it to a slow simmer.  1 ½-2 hours will reduce things down to a stew-like consistency, while tenderizing the meats very well.  Serve with cathead biscuits and maybe some hot sauce.

Whatever you cook in your kitchen, you can cook outdoors.  We first experimented with cooking soup over a campfire eleven years ago and have been doing it ever since.  This is an excellent recipe for a large gathering of family and friends, as it can be increased with just a few adjustments.  It is also a recipe the kids can help out with, regardless of your location, and usually inspires the sharing of stories and, most importantly, a little family togetherness.

Good night, everyone!