The Art Of Hot Dog Eating by Panchito

Today we have a very special guest sharing one of his favorite dishes. It's the Scrappy Scruffy Terrier aka Panchito. Panchito is an expert when it comes to the best ways, or as he says the only way, of eating a hot dog and he asked me if he could make the world a better place by spreading his knowledge. Look at that face how can you say no? (If I said no he and his killer attack squirrel, behind him, would show me the ugly consequences.)

So please help me (humor me) welcome Señor Panchito with his enlightening culinary lesson.

*For best results please imagine or hear the following spoken in a scruffy raspy voice. But no need for a Mexican accent, he is trilingual and has practiced his non-regional diction.*Warning this dog has a potty mouth.*

Hola everybody, today I'm going to school- I mean teach you about the art of hot dog eating. Wait, wait a minute...who the hell was in charge of naming these delicious delicacies hot DOGS?? I mean WTF what were they thinking, these are made specially for dogs and you expect my people to eat something named after them? That's really sick and twisted! It sounds like cannibalism and do I look like a dog version of Hanibal Hector to you? It must have been a cat person who came up with the name! But no worries I'm on top of it, my people (yes I have people - I'm a VIP/VeryImportantPuppie I'll have you know), are now talking to Oxford Dictionaries and Webster Dictionaries to have this mess cleared up. From now on they will simply be known as H.D.s for Hot Damn these are good!

You better start paying attention because I don't like repeating myself! For the most enjoyable H.D. experience you will need the following, one fresh H.D. flavor of your choice. I'm in a chicken kinda mood today and since those people that call themselves my "parents" won't go and buy me a bucket of KFC today I'll satisfy the craving with a chicken H.D.- yeah hardly!

Next, since Mother Nature really screwed us Dogs over by not giving us the opposable thumb, you'll need help from one of those two legged, furless freaks of nature called humans. Silly blinding fuschia socks not necessary.

Inspect the H.D. for freshness

All good, now hand it over to the Mommy.

Have the opposable thumb showoff, I mean your Mommy unwrap the H.D. for you. Keep an eye on her cause she'll try to steal it. Now demand they hand it over straight away!

Okay if you are a big small dog- that is a small dog on the big end of small, you may not be able to shove the whole H.D. in your mouth- Damm it! Ask your Mommy to slice it or cut it into strips for you.

Since I am a VIP, I like to be treated like one and that includes being hand fed. I've asked the Mommy to get close to my face on different angles so you can see the eating process better. Ready? Here is comes...

Getting closer and closer and chomp!

Sweet Colonel who are thou in heaven, these are f*^%#$@ delicious! Don't get me wrong nothing beats a bucket but damn these are f'n good! We are going to do it again, this time in slow motion for you slow ones out there.

Lick it,

Taste it,

Savor it!

Gone!

Repeat the process until the whole pack of H.D.s are gone, or until the cruel Mommy says you can't have anymore.

But just to make sure inspect the plate again, sometimes they miss things- humans are inferior in intelligence to Dogs. Dr. Woofinowski said so- it's science!

Now you'll have to give the Mommy some attention to make her feel better for giving you a miniscule snack. Go on let her give you a little face scratching.

Ay chiguagua! Now she's going to want to wipe your face! WTH is up with those Mommies always wanting to clean you, Mother-Smother!

Fight her every step of the cleaning process! Doesn't she realize she's embarrassing me and ruining my coiff!

That was hard work but it had to be done, now you'll need a nap. Lay down, ignore the Mommy and it's time to go catch Cats in your quiet place. Oh gees where are my manners, Brrrrppppppp! and if you feel the need to fart go on let it rip!

What! What do you want, why are you still here?? Go away I need to catch up on my sleep! I didn't get this beautiful by staying up all day.

Oh I almost forgot to say, No superior intellect beings, aka Dogs, were harmed in the making of this public service announcement for the betterment of Canis lupus familiaris. Screw that, this one was! I only got 2 H.D.s and that is just abusive!

Read more...

Chicken Tagine with Dried Figs and Honey

Do you ever cook a dish that as soon as you put that first taste in your mouth leaves you in a state of elation? You even do a little dance or wiggle (when no one is looking) of shear happiness, and pride. (Yep I do a happy wiggle!) You say to your self "Oh my god this is so good, why didn't I think of this before". You hold your head up high and think about all of the compliments you'll receive on this almost orgasmic dish, how they are all going to rave to everyone they meet about your amazing culinary talent, how everyone is going to ask what's your secret? And how they'll beg you to please give them the recipe. Oh yeah folks, that's a great floating in the clouds kinda feeling... Then you look down on the counter, and SMACK! There it is, the piece of paper you printed out with the recipe. Do you hear that? That's the loud sound of your bubble bursting and bringing you back to reality. Oh dam you reality! OK, so now that you are back in the real world you remember that you were not the mastermind behind this delectable dish. You were just lucky enough to have found the recipe on a great site. Man, why couldn't I have been the one to have masterminded this recipe? Perhaps we can blame the wine we drank for allowing such illusions of grandeur. And maybe next time you'll only have a very small glass of wine (on an empty stomach) instead of gulping down a normal sized glass. Neah! There's that reality bubble again.

Today's exotic recipe, Chicken Tagine with Dried Figs and Honey, is a delectable feast that you can prepare in a relatively low amount of time and it won't brake the bank. Since reality hit me hard this will be another installment of my "Recipe Review", and I think you all know what I think of this recipe. I found this recipe last Autumn, as we were looking for ways to use up or enormous bag of dried figs before they became too hard. This site belongs to Valley Fig Growers (I am not being paid for this), they have so many fantastic recipes and information about many of their products. Well as soon as I read their recipe for Chicken Tagine with Dried Figs and Honey I knew immediately that it was the perfect recipe. Before the dish was done my husband came into the kitchen asking what the smell was. We both really fell in love with this recipe, it is a little sweet, spicy, hearty, healthy, exotic and oh so delicious. I prepared it so many times, I lost count, until I couldn't buy anymore dried figs at my local markets. We both have been anxiously awaiting for Autumn and fig season to arrive because that means dried figs will also be available. Yay! Insert happy dance here. I've bought the first bag and quickly prepared their recipe. I don't own the recipe so I will just provide you with a link to it and you can go to Valley Fig Growers and read the 5 star worthy recipe. I follow the recipe as is but the only change I made is that sometimes I like to serve it with spiced Millet instead of Couscous and it still taste amazing.

And now for a few interesting fact about figs as found on Wikipedia: "The Common Fig is widely grown for its edible fruit throughout its natural range in the Mediterranean region, Iran, Pakistan and northern India, and also in other areas of the world with a similar climate, including Louisiana, California, Georgia, Oregon, Texas, South Carolina, and Washington in the United States, south-western British Columbia in Canada, Nuevo León and Coahuila in northeastern Mexico, as well as Australia, Chile, and South Africa. Figs can also be found in continental climate with hot summer, as far north as Hungary, and can be picked twice or thrice per year.
-It has been an important food crop for thousands of years, and was also thought to be highly beneficial in the diet.
The edible fig is one of the first plants that was cultivated by humans. Nine subfossil figs of a parthenocarpic type dating to about 9400–9200 BC were found in the early Neolithic village Gilgal I (in the Jordan Valley, 13 km north of Jericho). The find predates the domestication of wheat, barley, and legumes, and may thus be the first known instance of agriculture. It is proposed that they may have been planted and cultivated intentionally, one thousand years before the next crops were domesticated (wheat and rye).
-Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well.
- Fig are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs.Figs have a laxative effect and contain many antioxidants. They are good source of flavonoids and polyphenols."

A very healthy,nutritious,fruit with a very interesting history. So what are you waiting for eat some figs. You may want to start with this recipe, Chicken Tagine with Dried Figs and Honey .

Read more...

Tostadas de Tinga made with Chicken

Let me first start of by saying.... GOOOOOOOOOOOOOOOOOOLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL!!!! MEXICO , MEXICO,MEXICO,MEXICO!!!! LOL In case you are wondering what this is all about, Mexico schooled ( 2- 0 baby) France last night in their World Cup match, it was a great and very exciting game. Both goals had me jumping up and cheering - loudly! Sorry my "Frenchie" friends that you lost so bad, But I will root for you next game - as long as it isn't against Mexico of course.

Well moving on to the food, again to cheer on and celebrate another World Cup match FDG came over for dinner and I cooked foods to represent both countries. For Mexico I made Chicken Tinga Tostadas as the main course and to represent France and for dessert I made Tartelletes aux fruit. To drink I made Agua de Sandia or Watermelon water, which is an agua fresca or "fresh water" which are drinks made from fresh juicy fruits. But I will first give you the recipe for the Chicken Tinga Tostadas and the others to follow soon , ( I haven't forgotten about the previous match foods, recipes are coming for those too. )

What is a Tostada you ask? Tostada is Spanish for toasted , which depending on the Latin American country or Spain it can mean a slice of toasted bread, a fried plantain or a toasted corn tortilla. I'm talking about the Mexican Tostada, which is a corn tortilla that has been toasted or fried and topped with all sorts of ingredients. It can be as simple as spreading beans or maybe just crema and salsa to ones I like to call "loaded" topped with beans, meats , vegetables, salsas and chiles - we are talking a big satisfying meal. Today I am showing you Tostadas de Tinga made with Chicken. Tinga means ..... hmm mm.... well I'm a little embarrassed because I don't actually know exactly what the word means. But what is it?, that I can tell you. It is a very spicy stewed meat (either pork or chicken) that is made using the taste bud awakening smoky "ay mama, que picoso" Chipotle peppers. Chipotle peppers are Jalapenos that have been smoked to dry them. The ones for the Tinga are canned chipotle peppers that are in an adobo sauce or a red sauce that is tomato, vinegar and spices. I am warning you now this is a very spicy recipe so be careful or adjust to a level of spiciness you can tolerate.

First let me tell you how to make the tostada, there are two methods 1. frying the tortilla or 2. Baking it , my preferred way because it's healthier and lower in calories. Since I make my own tortillas I made sure they were thinner than usual so they would be crunchy and not to hard. If you are buying commercial tortillas you make have to adjust the baking time a bit.

Your Ingredients:

12 corn tortillas or tostadas
7 ounces or 200 grams canned Chipotle peppers en Adobo(or 5 )
5 ounces or 140 grams stewed tomatoes
10.5 ounces or 300 grams shredded chicken
14 ounces or 400 grams shredded cabbage
About 2 cups of refried beans
1 large yellow onion, finely chopped
2 garlic cloves, minced
salt to taste
1 tbs. Corn oil or Sunflower oil

Optional Garnishes:
Crumbled cheese
Mexican sour cream
Avocado slices

1. Preheat oven to 225C or 435F . Place the Chipotle peppers and the stewed tomatoes in a blender with a pinch of salt and blend until it is a smooth sauce, set aside. Next shred the cabbage and chop the onion and mince the garlic. Heat the oil in a large pan, then add onion frying until it is translucent then add the garlic and fry for another 4 minutes. Next add the shredded cabbage to the pan , stir well to coat with the bit of oil. Cover and let the cabbage cook until it is slightly browned and translucent . This may take 15- 20 minutes, check on it so as not to let it burn.

2. Place a few tortillas at a time either directly on the oven rack or on a baking sheet ( I used the oven rack.) Close the oven door and allow each tortilla to bake for 3-5 minutes on each side, depending on the thickness of the tortilla. It should be crisp all the way through and not soft in the center. Once baked stack on a cooling rack or a plate. Continue repeating step 2 until all of the tortillas are baked or made into tostadas.

3. Once the tostadas are made and the cabbage has cooked through, add the chicken to the cabbage mixture and combine well. Next pour the Chipotle tomato mixture and stir the Tinga until it is well combined. If it looks a bit dry you can add a bit of stock or water. Cover and simmer for 10 minutes or until you are ready to serve.

To assemble the Tostadas:
Grab one tostada and spread some refried beans until it is well covered. Then spread the Tinga on top of the beans. It can be enjoyed liked this or at this time you may add any of the suggested garnishes/toppings. (* The amount or height of the tostadas depends on how much you of the ingredients would like to use. *)
Serve right away so the tostada doesn't become soggy.

How to eat:
Wash those hands well and get ready.... Pick up the tostada and take a big bite, delicioso! Be careful as they can be a bit messy until you get practice eating them. If you absolutely oppose to using your hands go ahead and grab a fork and spoon, we won't judge.

Wash it down with Agua de Sandia (recipe coming soon)

Finish with a Tartellete aux fruit (recipe can be found here)

An enthusiastic sports commentator from Czech TV who showed up ready to support Mexico wearing a Sombrero and poncho, ¡Ajúa!

Read more...

Malaysian Chicken Curry Puffs, and a new cookbook

Malaysian chicken curry puffs a first in my kitchen, and a dish that has become a favorite and one that I will cook frequently . Malaysian cuisine is one that has been on my checklist to learn and cook. I am not really sure why I didn't try it sooner, but thanks to our friend (aka frequent dinner guest :) ) it moved up on my foods to cook very quickly. While on a trip to Malaysia he picked me up a wonderful cook book. It is called "The Food Of Malaysia" and I love it! There are so many dishes to try and I've already made a few.

Normally when I cook I cook by feeling and don't follow specific instructions. When it's something completely new to me I usually research the dish to get a general idea of what ingredients go into it. Then I cook it my way, adjusting to my likes and wants to make it my own. But since I'm making these for the very first time I will follow the instructions in the cookbook. Below is the recipe as found in the cook book.

Your ingredients: makes 40 pieces

For the filling~

5 tbsp. (75 ml) S oil

1 medium onion

1 tbsp. (10 ml) grated ginger

3 1/2 tsp (17 ml ) meat curry powder

1/2 tsp (2 ml) chili powder

1/2 tsp (2 ml) turmeric powder

2 large potatoes ( 500 grams / 1lb ) peeled,boiled and diced

2 tsp (10 ml )sugar

1/2 tsp (2 ml) black pepper

1 tsp salt

2 cups chicken meat (400 grams / 14 oz) or 2 large chicken breast, cooked and diced

1/4 cup (60 ml) water

Pastry ingredients:

3 1/2 cups (500 grams ) flour

150 grams (5 oz) butter or shortening

3/4 cup + 4 tsp (200 ml) water

1/2 tsp (2 ml) salt

1. In a skillet gently fry the onion and ginger until onion is golden brown. Next add the curry,chili and turmeric and fry for 3 minutes or until fragrant. Next add the potatoes,sugar,peeper and salt and cook for 10 minutes. Then add the chicken and water and cook until mixture is almost dry. Remove from heat and set aside to cool.

2. Knead the pastry into a smooth dough, cover and set aside in a warm place for 30 minutes. Dividing the dough into 2 halves, roll each half on a floured surface to a 3 mm (1/8 in) thick. With a cookie cutter cut into the dough, 10 cm ( 4 in) circles in diameter. Fill center of each circular dough with 1 tbsp (15 ml) of chicken filling, fold in half and crimp and roll edges to form a simple wave pattern. Make sure the pouch is well sealed. Repeat until all the dough has been used.

3. Deep fry each puff until it is lightly golden brown on both sides, or you can bake them at 180 c (350f) for 30 minutes or until lightly golden. Serve hot or at room temperature, with a spicy chili sauce.

**Notes,I used commercially prepared pastry dough and baked the pastries instead of frying, this worked just fine. The pastries were flaky and absolutely delicious! I also made only half a recipe and cut the pastry into a bit bigger circles to serve as a main dish for dinner.

Next is the recipe for the chili sauce that was served to top the puffs. It was so good and added another unique taste.

Ginger Chili Sauce:

4 red chillies, sliced

3 cm (1 1/4 in) ginger,sliced

3 cloves of garlic

5 tbsp (75 ml) water

1 1/2 tbsp (22 ml) sugar

1 1/2 tbsp ( 22 ml)lime juice

1 tsp salt

1/2 tsp sesame oil (vegetable oil)

1. Grind all ingredients together in a mortar or in a blender. This sauce will keep in the refrigerator for 1 week. Enjoy!

These delicious puff pastries are so good and so easy to make. I did a little research and learned that they are a favorite Malaysian in-between meals snacks that were originally created by Indian cooks. They are apparently so popular that they are found everywhere and enjoyed at all hours of the day.

Read more...

Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine

Thai cuisine is one that has been greatly influenced by all it's surrounding neighbors. To me the most obvious influence has been from Indian cuisine because of the spices and though very different but still similar, the curries. Thai food is unique in that it has created this perfectly well balanced harmony of 5 flavors that are present in every dish or in every meal. The flavors are salty,sweet,sour,bitter/aromatic and heat/spicy, not particular to that order. Some samples of how the flavors are brought into a dish can be from salty -from shrimp paste or fish sauce,sweet- from sugar or sweet fruits, sour from lemon or lime juice,bitter/aromatic-can come from bitter melons or aromatic herbs and green vegetables, heat- of course from chilies or the curry paste. Though not included in the 5 main flavors but common in many dishes is the sweet and creaminess of coconut milk.
Most people when they think Thai food think Hot!, but it's not all about the chili, it's about bringing out all those flavors that then compliment each other. I love spicy food but spicy to where it doesn't over power the rest of the dish. What's the point then, might as well grab whole chilies and start munching away, (ouch better grab the antacids). I do believe that in any type of cuisine the heat or spiciness is not the flavor that should overpower everything else, it should be a touch of what the rest of the dish is about. When I've heard people or friends say they have never tried or don't like Thai or other "spicy" cuisines because they are not able to handle the spiciness, it makes me feel a bit sad. To me it's a pity for people to miss out on such scrumptious meals when they really shouldn't have to. (By the way my recipes can all be adjusted to fit your personal "heat" level.)

Today I have a big favorite of not only mine but my husband and one of our frequent dinner guest's , Thai Chicken Pineapple curry with cherry tomatoes and bamboo shoots. Just writing this makes my mouth water. It so easy and fast to make, I guarantee they'll want seconds. The curry paste I used is my own from the previous recipe found here.

Your ingredients:
2 chicken breast
1 cup fresh pineapple, bite-size pieces
1/2 cup bamboo shoots
12 red cherry tomatoes
2 Tbs red curry paste
1 Tbs grated ginger
2 garlic cloves,minced
1 1/2 Tbs fish sauce
1 tsp sugar ( if using canned pineapple omit)
1/2 cup chicken broth (vegetarians can use vegetable)
1 cup coconut milk
1 Tbs vegetable oil
1/2 tsp. ground turmeric

1 red chile pepper, sliced , extra spicy optional
Fresh Cilantro or Basil leaves to garnish, optional

1. In separate cutting boards dice the pineapple and chicken into thick bite size pieces. In a large pan or wok warm up oil, then add the chicken and cook all the way through. Next add the ginger and garlic , cook for a few minutes then add the curry paste stir to combine with chicken. Then add the chicken broth, sugar,turmeric ,bamboo shoots and fish sauce. Add this point you can also add the extra chili pepper if your using it. Under medium heat cover and simmer for about 10 minutes. Add the coconut milk and stir, next add the cherry tomatoes and cook for another 5-8 minutes when the tomatoes should be soft.
*the coconut milk is added toward the end to prevent curdling*
2. Done.When serving you can add a couple of Fresh Basil or Cilantro leaves for decoration. Serve with steamed white rice.

Covering the essentials of Thai cuisine we have a deliciously fruity,spicy and sweet, creamy curry with aromas that will have them all running to the dinner table.

* Tip~ you can use drained canned pineapple if fresh isn't available but it taste so much better with fresh. Makes great leftovers, that's if you have any left. *

Update:9/9/09 ~My Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine is #1 on the Foodbuzz top 9 today, buzz worthy wouldn't you agree?!

My Luscious Thai Chicken Pineapple Curry recipe was chosen to be included in this beautiful cookbook. There are many talented bloggers in this book and it is a great honor to be among them. You can find me recipe on pages 90 and 91.


Order your copy now!

Read more...

Indian Curry - an epiphany of the senses

One of my favorite things in the world is curry, both making it and of course eating it. I love different types from many different countries like India, Pakistan, Sri Lanka, Burma, Thailand and Japan. Which did I miss?, well these are just the one's I've tasted so far. My favorite curries are Indian curries. Why?, because of the complexity and mélange of all the different tastes, textures, sounds, smells, and colors.

Often times you will hear a Chef or passionate foodie describe food or eating a truly delicious meal as an awakening of the senses. For me the awakening came with this curry.

Touch~ the roughness of the cloves,cumin,cardamom,pepper corns and fennel,the ridges of the bay leaves, the silky velvety touch of cinnamon,turmeric and nutmeg.

Sound~the pestle pounding and grinding the spices against the mortar, the oil gently popping as the ingredients cook.

Smell~the individual aromas of the freshly ground spices as they gently meld together.

Sight~the intriguing color palette, the simmering brilliant red sauce as it turns a creamy red when adding the creamy coconut milk.

Taste~ you take the first bite; a burst of flavors. You can taste coconut,a bit of sweetness, you feel like your are tasting all the ingredients individually and at the same time all together. Then; the spiciness it's the last tingling sensation at the back of your tongue.

Today I would like to share a delicious Indian chicken curry recipe that is not difficult to make. (In a previous post I gave you my recipe for freshly ground Garam Masala, or you use what you have.) The recipe makes a big portion for 3 to 4 people.

Your ingredients:
1 lb. (500 grams) chicken breast,bite sizes

1 red onion,chopped

4 garlic cloves (1 tbsp. minced)
2 tbsp. fresh ginger finely chopped(1/2tsp ground)
1 chicken bouillon cube

1/2 cup warm water Or chicken stock

2 tbsp. Garam Masala*

2 tsp. whole coriander seed (1 tsp ground)

2 tsp. cumin seed(1 1/2 tbs. ground)

1 tsp. Turmeric powder (aka curcuma)

1 tsp. salt

1 tsp. hot chili/cayenne powder *
1 can stewed tomatoes (14 oz. or 400grams)

Coconut milk 1 2/3 cups ( 13.5 oz. or 400 ml)

* to start with and you can adjust to your liking as you go*

1. In a large pan add a couple of spoonfuls of vegetable oil, once it's warm add the chicken and saute until it's cooked. Next add red onions and cook for about 5 minutes or until it has become soft, then add minced garlic and ginger cook for 2 minutes. Add all of the spices to the pan, and stir continuously for about 3 minutes, the spices will release their aroma.

2. Make sure the stewed tomatoes are in small pieces, then add them to the pan,combine thoroughly. If using bouillon cube dilute it in the water and add it to the chicken and spices, or just add the chicken stock. Stir the mixture and cook for another 5 minutes, then reduce heat, and add the coconut milk. Under low heat cover and let it cook for another 10 minutes.

3. Almost finished, taste your curry, does it need a bit more salt or more spices? I always double the spices and triple the chili given above, because I like my curry very fragrant and spicy. But this is up to you, every one's taste is different. The more you cook with spices you'll learn to use them by feel, you won't pre-measure anything. I did, and I had to stop to measure these just so I could do this post:)

Once you've tasted and if you added anything else you should cover and let it simmer a little longer.

That's it, super simple and ready in about 30 minutes. Serve with steamed white rice or vegetable spiced rice and or some naan bread, (recipes for the rice and eggplant in photo will follow) Now the best part.....

Read more...

Japanese curry

Curry ( karē ) was introduced to Japan sometime during 1869-1913. At a time when Japan was modernizing and western culture was being taken in by it's people. Japanese curry is thicker than Indian and Thai, though spice levels can range from mild to hot it can have a bit of a sweeter taste. There are several variations curry with rice, curry on Udon(buckwheat) noodles or with a breaded pork cutlet, all of which are very good. I've only used the instant curry blocks, and have never seen Japanese curry powder, ( and since it calls for some sort of roux and sweetener I have never experimented with making it from scratch. ) From what I have found online these instant blocks seem to be the most popular way of preparing curry in Japan. If you ever come across the packages that have apple added to them, you have to try it. It's such a unique taste, still a little bit spicy with a touch of sweetness.
Today we'll be making curry rice. The packages all have simple instructions, which consists of using chopped onion,diced carrots and potatoes,meat, water and the block of curry. Basically with a little oil fry the chicken/meat then add the veggies and fry until they begin to soften. Add the curry block and water, stir until the block has dissolved, simmer a bit an serve with rice. Super easy and fast, you'll spend more time chopping the veggies :)

Japanese curry was the first curry I ever tried, believe me it's something you'll craved all the time. It's also a good curry for the first -timer to try , not too spicy but still fragrant and complex.

Read more...