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!

The Pantry Puzzle. . .

We've all been there before--Just home from work, no intention of going anywhere else, favorite show on the tube, and what the heck do you make for dinner?  I don't know about you, but for me it usually involves a couple of trips back and forth between fridge, freezer, and pantry in an attempt to piece together a meal that somewhat makes sense.  Though it is a good cheat, I try not to play the "heap a bunch of stuff in a pan and throw in some cream of mushroom soup" card very often, because casseroles, though convenient, can get rather tiresome after a while.  One particular night, I had some chicken in the freezer, some pasta shells in the pantry, and a great idea before Doctor Who came on.

From the pages of Cooking for Adventurers:

FIRECRACKER CHICKEN

2 Boneless, skinless chicken breasts
1 Sixteen oz. can of tomato sauce
1 Ten oz. can of diced tomatoes and chilies, drained*
4 oz. chopped mushrooms
1 Medium onion, chopped
1 Cup small shells
1/3 cup white wine
2 Tbsp. olive oil

*It should be noted, that canned, diced tomatoes and chilies are also available in mild, should members of your group like things a bit more tame.

To taste:

• Salt
• Seasoned pepper
• Rosemary
• Oregano
• Cilantro

In a 5 quart saute pan, heat 1 Tbsp of olive oil and cook onions for one minute, stirring constantly.  Add mushrooms, 1/3 cup white wine, and tomatoes & chilies.  Reduce heat and simmer until wine has almost evaporated.  Remove from pan and set aside.

Start pasta boiling.

In the saute pan, heat remaining olive oil over medium heat and saute chicken breasts, seasoning with Seasoned pepper and rosemary.  When chicken is cooked through, add tomato sauce, salt, oregano, cilantro, and reserved mushroom/onion/tomato mix.  Stir thoroughly and simmer, covered, over low heat for about six to seven minutes.  Serve with pasta.

And there you go.  A quick fix after a hard day at work.  This recipe obviously serves two, but can be increased rather easily if you have a larger group to fend for.  Tuck into a plateful with your favorite beverage and a friend or two, and stay warm this winter!

Surviving Interplanetary Maladies. . .

Good evening, everyone!

My conspicuous absence from all things interwebby has, unfortunately, been spurred by my latest brush with the Martian Death Flu, or something just as horrific with a clinically unpronounceable name.

• Do I feel horrible?  Yes.
• Have I been to see a doctor?  No, as I am pretty certain I have a good chance of surviving this on my own
• Am I using Medical Science?  Yes.  OTC phlegm-fighting goodness
• Why are we discussing this?  See below. . .

As we have discussed before, I am a firm believer in the fact that science is the only thing that will save us from ourselves.  I could go on a rant about homeopathic "cures", people who are "pro-disease" (read:  anti-vaxxers), and a host of other "thoughts and prayers" feel-good stories I've heard about this thing or that thing working, but I'm not.  I don't give credence to detoxifying and cleansing foods/smoothies/elixirs, because they tend to do nothing of the sort (unless you consider screaming diarrhea "cleansing")  I have a liver and kidneys for that, and they work just fine.  I just want to make it perfectly clear that my stance on medicine is, usually, bring on the science.

Now, that being said, there is still something to be gained in what I like to call "grandma's kitchen" remedies.  You all know the ones--your grandmother or some other learned relative or friend knew how to make this poultice or that salve which just worked wonders for whatever the heck was wrong with you at the time.  Before medical science had advanced to the point of realizing microscopic organisms were responsible for disease, people had developed an understanding of using foods and herbs to help ward off diseases.  Some foods, such as garlic, cabbage, and honey have antibiotic properties.  This doesn't mean you should rely solely on any of these when illnesses occur (let's face it, strep will kill you pretty efficiently), but they can sometimes help add some comfort when you're on the mend.

As an aficionado of hot foods, my grandmother would always have something in her kitchen that would open my head up even when I had the worst cold or attack of allergies.  As such, when I get into the situation I'm in now, I will tend towards excessively spicy foods for relief and a better breathing experience.  Most of the time, I will snatch a spoonful or three of a homemade barbecue/salsa sauce that probably has enough capsaisin to classify it as a lethal weapon in some parts of the world.  Other times, I will mix up a little concoction composed of water, cider vinegar, ginger (because I like the flavor), and copious amounts of cayenne pepper.  Wives' tales abound about cayenne's curative properties, but the one fact is that cayenne will get the juices flowing.  Ergo, when things get a little stopped up in the head region, I take a shot or two and get back to what I was doing.

6 oz. water, 2 Tbsp. ACV, 2 Tbsp. honey, 1 tsp. cayenne pepper, and a little ginger.

The main thing to remember, though, is that everything you eat or drink causes a change in your body.  Adding a food allergy to your symptoms would not be a fun ride, nor would eating the enamel off of your teeth because you didn't dilute your Apple Cider Vinegar well enough.  How medicines work can be affected by food, drink, or herbal supplements, also.  Before you try an herbal this or an old-fashioned that, you should discuss its effect with your doctor.  Most family practitioners have heard it all, and they are pretty good at determining whether or not Aunt Saidie's Chicken Soup cure will be comforting or detrimental to your treatment.

So, for those of you that have asked, this is the reason I haven't been around much the last couple of days.  The illness is on its way out, and we will get back to our regularly-scheduled programming very soon.  For now, I'm going to go grab some tea and watch some sci-fi reruns.  

Stay warm and cozy, adventurers!

Using it All. . .

Let's face it, if you mention "giblets", most people within earshot are going to get a very uncomfortable look on their face.  Most everyone who hears the term first thinks "liver", and all the childhood trauma that went along with it.  I have to say, I was never one of those children.  Growing up, we had chicken livers quite often; they were a cheap source of dietary protein and, when flour coated and fried, were excellent for dipping in mashed potatoes.

Whatever caliber of adventurer you fancy yourself, you are going to run into giblets during your cooking life.  Butchered chickens usually have them in a baggie in the body cavity, the same as turkeys.  Hunters find them while cleaning game.  Pheasant, grouse, doves, and even squirrel and rabbit (though, technically, "giblets" is used exclusively for items from birds) are sources for visceral organ meat.  With four kids, we go through an inordinate amount of birds and game.  Sometimes we use the giblets and sometimes they just get frozen, waiting to be used en masse.  Commonly, people will use them for gravy, but they can make a very savory stew, with which your slow-cooker is only to happy to assist.

Now, I'm not going to sugar-coat this--if you don't like liver-ey things, then this stew is not for you.  No matter how you season it, it is still going to taste like organ meat.  Just the name made it hard for me to try as a child, and I liked liver.  This stew makes a hearty gravy, which makes it perfect to serve up over egg noodles, rice, or Texas toast.  My grandmother used noodles, so I've stuck with that over the years.

GIBLET STEW

2 lbs. giblets

3 cloves garlic, chopped

1 Green bell pepper, chopped

1 onion, chopped

6-8 oz. chopped, fresh mushrooms

One or two carrots, peeled and chopped

1 Tbsp. olive oil

½ Cup flour

1 cup beer or ½ cup red wine (can substitute one cup of broth)

2 tsp. Worcestershire sauce

1 ½ cups chicken broth

Salt, Pepper, Cayenne to taste.

8-12 oz. Egg noodles

Mix flour and seasonings to taste together in a bowl.  Place giblets in slow cooker and coat with flour mixture, stirring until evenly coated. 

Heat oil in a sauté pan and cook vegetables and mushrooms until onions become tender.  Add one cup of broth or beer (or ½ cup wine) and stir well.  Reduce heat and simmer until liquid is almost totally evaporated.  Add to slow cooker with 1 ½ cup broth.

Cook on high for 4-6 hours, or low for 8-10 hours.

Serve over a bed of egg noodles.

One of the things I like the most about this stew is that it is a taste of southern comfort.  A drawback to living in the northern tier of the country is that gravy doesn't usually exist in a palatable form.  You can find restaurants that serve liver and onions, but they serve it without gravy, which makes for a dreadfully dry experience.  If made properly, liver will make its own gravy, though you have to season it well.  A little time, some careful seasoning, and instantly you're transported back to Grandma's kitchen.

Mugging for the Camera. . .

Say it's eight o'clock.  You feel like a snack and a movie, but there's nothing in the house and the snow is piling up outside to the point that the Empire coming to storm your base would only be a marginally good excuse for going out.  The answer?  Bake a cake!

No, not a cake, cake.  A mug cake.

Mug cakes are simple and easy to make in a short time with few ingredients.  The first mug cakes I learned to make were protein cakes when I first started Personal Training.  Some of those were rather dreadful, as protein powders don't always taste like they are supposed to.  If you stick to traditional ingredients, though, you can actually come up with a very palatable dessert without making a mess or missing the opening credits.  Here are a couple I've made when supplies were limited and the disk was already spooling up in the DVR-->

PEANUT BUTTER CHOCOLATE CAKE

You will need:

One mug, slightly greased

 One Tbsp. each of flour, cocoa powder, and brown sugar

 One egg

 Two Tbsp. Peanut Butter














1/4 Tsp. Baking Powder










Chocolate chips, cut up chocolate bar, or nuts.  Here, I'm actually
using vanilla chips.

Mix everything together until you get a consistent batter, then place it in the microwave.  Cooking times will vary, because of microwave power levels, so this is something you'll have to play with.  For me, 50 seconds seems to suffice.

During cooking, the cake will extend over the top of the mug.  Don't panic!  It will actually settle after the mic stops.  The cake will be exceptionally hot at this point, so it will take a bit to cool.  You can speed the cooling process by dumping the cake out onto a plate, but you can also eat it straight from the mug.  This recipe isn't the sweetest (think European chocolate), thanks to the peanut butter and cocoa powder, but you can add some confectioner's sugar if you'd like it a bit sweeter.

Another you can try is only a three-ingredient cake:

In a slightly greased mug, mix:

1/4 cup powdered sugar

1 or 2 Tbsp cocoa powder

1 egg

Optional--Chocolate chips or candy bar fragments, etc

Beat everything until you have a smooth batter, then nuke it for approximately one minute. Don't forget to let it cool!  

And now, you're ready to tuck into some gooey cakey goodness and the movie of your choice!