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- Sense feat. James Teej (Tale Of Us Remix); DJ T; Get Physical
- 8000 Feet Up (Shaun Reeves & Tale of Us Edit); Rainer; Voltaire Music
- Buffer Twofold; Colorful Language; Unreleased
- California Gold; Adam Beyer & Agaric; Mad Eye
- Panorama; John Tejada; Palette Recordings
- Long Goodbye; Colorful Language; Unreleased
- Belvedere; Sasse & Kiki; Moodmusic
- Que Pena; Agnes; Perspectiv Records
- Ricardo Villalobos; Easy Lee; Sei Es Drum
- KamaKama; Sascha Dive; Tsuba
- Grand Central, Part I (Deep Into The Bowel Of House) — MCDE Bassline Dub; DJ Sprinkles; Mule Musiq
- Retrieve Me feat. Eamon Kelly (7am Mix); Colorful Language; Unreleased
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- 3 pounds of boneless leg of lamb, trimmed and cut into 1½” cubes
- 3 Tbsp vegetable oil
- 2 chopped onions
- 4 garlic cloves, minced
- 1½ teaspoons whole coriander seed (or ground)
- 1 teaspoon cumin seed (or ground)
- ½ teaspoon ground cinnamon
- 3 Tbsp flour
- 2 cups chicken broth (low sodium)
- 14.5 oz (1 can) diced tomatoes
- 1 cup dried apricots cut in half
- 15.5 oz (1 can) cooked chickpeas, rinsed
- ¼ cup minced fresh cilantro
- Salt and pepper
- Preheat the oven to 300° with the rack in the middle
- Toast cumin and coriander seeds in a pan and then grind and mix with cinnamon
- Dry the lamb with paper towels and season generously with salt and pepper
- Brown the meat on each side in two batches in a heavy dutch oven on high-heat with 1 Tbs of oil per batch; reserve the meat and any juices in a bowl
- Add last Tbsp of oil to pot with medium-high heat and cook the onions until softened
- Stir in aromatics (garlic and ground spices) and let bloom for 30–60 seconds; add flour and stir until mixed
- Deglaze the pot with chicken broth scraping up the fond
- Add tomatoes with their juice, apricots, and browned lamb with any released juices and bring to a simmer
- Add pot to the oven and cook for about 90 minutes until the lamb is tender
- Remove pot from oven and place on stove top on low heat; add chickpeas; taste and adjust final seasoning
- Stir in cilantro before serving
Adapted from The America’s Test Kitchen Family Cookbook
The secret to perfect sausages on the grill is to poach them in beer first. When you cook them all the way on a grill you loose all the good juicy fat by the time they are safe to eat. You’ll need an instant-read digital thermometer and some extra prep time in the kitchen but the results are worth it and it will make the grill time much faster.
- Put the raw sausages in a large sauce pan or small pot and cover with at least a half inch of flavorful beer.
- Bring to a gentle simmer and let cook until the internal temperature of the sausages reaches a safe point to eat: 145°F for pork, 165°F for chicken
- Take the sausages out of the beer and refrigerate if you’re not using them immediately
- Finish by browning them on the grill until warm and caramelized
Good places to buy hand-made gourmet sausage:
- 1 pound of dried beans such as pinto or kidney
- 2 large spanish onions diced
- 2 large sweet peppers diced (yellow and red preferred)
- 1 poblano chili fire roasted and diced
- 1 large or 2 medium carrots finely diced
- 28 oz can of crushed tomatoes
- ⅓ cup of pepita (mexican pumpkin) seeds toated
- 3 cloves garlic (1 diced, 2 whole)
- 2 dried guajillo chilis
- 2 Tbsp cumin
- 1 Tbsp sweet paprika
- 1 tsp hot paprika (or less cayenne chili powder to taste)
- 2 bay leaves
- 4 stems of fresh thyme
- 2 Tbsp olive oil
- ¼ tsp of baking soda
- Salt and pepper to taste
- Rinse beans and remove any rocks, soak overnight with 4–6 cups of water in a deep sauce pan or pot
- Bring beans and soaking liquid to a boil with baking soda, bay leaves, thyme, guajillo chilis, 2 cloves of garlic whole, both paprikas, ½ the cumin
- Reduce to simmer and cook until beans are starting to get tender
- Meanwhile sauté onions in olive oil on medium-low heat until wilted and starting to get translucent (about 10 mins)
- Add sweet pepper, poblano, and carrot and cook until tender (about 10 more mins)
- Add 1 clove of diced garlic last and cook another minute or two
- Add tomatoes and simmer at least 35–45 min
- Season vegetables and beans separately to taste
- When beans are just tender remove bay leaves, thyme, and dried chilis
- Remove beans from broth with a spider leaving garlic behind and add them to the veggie mixture
- Add toasted pepitas to the bean broth purée well, and strain mixture into the veggie mix
- Warm through and serve with rice or bread and mexican crema on the side
Kasha varnishkes (bow-tie pasta with kasha) is traditional comfort food for Ashkenazi Jewish immigrants.
- 1 pound of bow-tie pasta (varnishkes)
- 1 cup kasha
- 1 large onion diced
- 12 oz. fresh mushrooms sliced (optional)
- 1 large egg
- 2 cups chicken stock
- 4 Tbsp. of schmaltz (chicken fat) or butter
- 2 Tbsp. of chopped flat parsley
- Salt and pepper
- Saute the onions in 2 Tbsp. of the fat until golden and set aside.
- Pan roast the mushrooms with the remaining 2 Tbsp. of fat a little at a time so they become caramelized and brown and set aside with the onion. Overcrowded mushrooms will steam not roast.
- Beat the egg and then mix in the kasha until all grains are coated (some clumping is inevitable)
- Heat the chicken stock to a simmer in a small sauce pan
- Heat a large pot of water to boil for the pasta
- Put the kasha in the same saute pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
- Add the onions and mushrooms to the kasha and turn the heat to low
- Immediately pour the hot stock over the kasha egg mixture, turn down from heat, and cover at a low simmer for about 10 minutes until the kasha absorbs the stock and becomes tender.
- Meanwhile cook the pasta al dente in the large pot.
- Drain the pasta and combine with the kasha and vegetables
- Add more fat if desired and adjust seasoning
- Sprinkle parsley and serve
- 2 tablespoons olive oil
- 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces
- 8 ounces parsnips (about 2 medium), peeled and cut into large dice
- 1 medium garlic clove, smashed
- 2 teaspoons kosher salt, plus more as needed
- White pepper
- 1½ cups low-sodium chicken (or vegetable) stock
- Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
- Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
- Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.
Galbi is Korean barbecued beef short ribs. Marinate the meat overnight to allow the acid from the pear and sugar to tenderize the meat. The meat will be so tender you can put on a good char and cook it medium.
Serves 4, enough for 2 lbs meat, flanken short ribs are preferable.
- 4 scallions, finely sliced
- ½ onion, finely chopped
- 1 asian pear, finely chopped
- ¼ cup dark soy sauce
- ¼ cup sugar
- 2 tbsp sesame oil
- 1 tbsp sake or mirin (rice wine)
- 2 tsp fresh ground black pepper
- 1 tsp sesame seeds
- 1 tsp freshly grated ginger
A pasta dish from Sicily that celebrates fresh fish and mint. Serves 4
- 1 pound swordfish steak, about 1 inch thick
- ¾ pound penne
- ½ cup chopped fresh mint
- ¼ cup plus ½ tablespoon olive oil
- ¼ cup pine nuts
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
- In a large nonstick frying pan, heat the ½ tablespoon oil over moderate heat.
- Sprinkle the swordfish with ¼ teaspoon of the salt and the pepper. Add the fish to the pan and cook 4 minutes.
- Turn and cook until the fish is just done, 2 to 3 minutes longer. Remove.
- When the fish is cool enough to handle, cut it into 1-inch cubes.
- Wipe out the pan. Add the remaining ¼ cup oil to the pan and heat over moderately low heat.
- Add the garlic and cook, stirring, for 1 minute. Stir in ¼ cup of the mint and remove the pan from the heat.
- In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
- Drain and toss with the swordfish, the garlic-and-mint oil, the pine nuts, the remaining ¼ cup mint, and ½ teaspoon salt.