International Delights

Running a bit late today, but Sally and I just got back from a three-day getaway to Orlando.  We found some great cut-rate Disney tickets specifically for Florida locals; and stayed with her friend Melinda who visited us over the MLK holiday weekend.  

I'm happy to say I'm no longer a Disney Virgin. We spent Saturday at Animal Kingdom and Sunday at Magic Kingdom.  I was more than impressed with environmental engineering that WED Enterprises has put into Animal Kingdom in particular.

I know the Middle East isn't a popular subject these days, but at least some of the foods from that part of the world are always worth considering... and consuming.

The Imam Fainted

First off, this week, I made a dish called The Imam Fainted With Delight When First He Tasted Of This. I learned the dish ages ago from science fiction authors Poul and Karen Anderson. Karen edited a cookbook in the dim ages of the past called Cooking Out Of This World, with recipes from a lot of science fiction writers that a knew. If you can find a copy, it's priceless.

If you love eggplant, onion and tomato, you're gonna love this.

1 large Eggplant cut into 1" cubes (leave the skin on)

1 large White Onion, chopped (I prefer sweet white onion like Vidalia, Maui or Walla Walla)

4-6 Roma Tomatoes, chopped

2-3 tsp each, ground Cinnamon, Allspice and Cloves

Yes that much of those spices. Trust me. Put the eggplant in a pot on Med-High, with a couple good glugs of EVOO, and saute. Add the onion and the tomato. Then add the spices. Add maybe a cup of water. Cover, reduce the heat a bit, and simmer for 30-45 minutes, stirring occasionally to meld all the flavors together. Serve over jasmine rice, or with crusty garlic bread, or both.  Can also be a side dish to chicken or fish

Cashew Chicken Masala

That's 'masala', not 'marsala', and not 'chicken tikka masala'. This is my own invention. Garam Masala is a classic Indian spice blend found on every megamart spice shelf as well as much less expensive in your local Indian specialty market.

2 Whole Chicken Breasts (or 4 bone-in, skin-on thighs)

1/2 cup Cashews

1 cup Green Beans, trimmed and chopped

1-2 Roma Tomatoes

1/2 cup Baby Carrots

1 Tbsp Garam Masala

1 tsp Cumin

1/2 tsp Sriracha sauce (for a bit of heat)

Dust the chicken with cumin and cook until nearly done. If using breasts, cut into bite sized pieces. If using thighs, remove the skin and cut the meat from the bones. While you're prepping the cooked meat, start cooking the other ingredients and spices, with a cup or so of water, then add the meat back into the mix. Simmer until the vegetables are done. Serve with rice and or your favorite sort of spiced dal (lentils). I like Masoor Dal, the orange split lentils, spiced with an Indian lentil spice blend from my local Indian shop.

Mutabal Shwandar

This is an interestingly different cracker/chip/veggie dip from Lebanon and Syria. It's simple and easy and colorful -- everything you want for a potluck take-along -- with pita chips, lavash crackers or something similar to dip.

1/2 Beets, canned (unless you want to spend a LOT of time roasting beets)

2 cups Greek Yogurt

1/8 cup julienned fresh Mint for garnish

Drain the beets well and pat dry. Place in a blender/food processor with the yogurt (don't use any of the liquid that comes to the surface). Take things for a spin until you get a beautiful pink beldn without lumps. Place in a bowl and garnish with the mint. Serve with cut vegetables, crackers, chips, etc.

Photo from: http://www.thekitchn.com/recipe-creamy-beet-and-tahini-dip-recipes-from-the-kitchn-188995

Ahi Tuna Steaks

Sally got a really good deal on a half pound slab of fresh Ahi tuna the other day at Costco of all places.

This is how I decided to serve it. A way I learned a few years back when I spent two years on Kwajalein Atoll in the far Pacific.  Sally doesn't like barely seared tuna, so I broiled it 3 minutes on one side and 4 minutes on the other, leaving the center barely pink.

But before that, I divided the 1" steak in two, and marinated it in a mixture of low-sodium soy sauce, juice of a lemon, toasted sesame oil and minced fresh ginger. I used a zip top bag as the marinade vessel -- put the meat in the bag, add the marinade and squeeze as much air out as you can before sealing tightly. Never marinate a fish like this for more than 15 minutes; otherwise you'll be half way to ceviche. I served this with Aroz Amarillo and fresh broccoli.