isabel
Saturday, 19. April 2008, 02:31:42
i had a plan to post a dinner and i will... but i am somewhat embarrassed after reading isabel's latest post... go see, and you'll see what i mean.
http://my.opera.com/wickedlizard/blog/
now, i will just go on with my original intention.
this is a cool way to use a $2.00 leg of lamb for a delicious curry.
this is the 'stock' from the bone. when reduced, it becomes the basis for the final curry sauce.
i use onions shallots and mushrooms.
here we go. the lamb on the left has been marinated for a few hours in white balsamic vinegar and fresh mint. i also added a few shakes of rice vinegar and sesame oil. don't throw this into the pot. just throw it out. you can see here that there are fresh tomatoes and raisins.
close-up of marinade. you can even marinade this in grape juice which is cool. very ancient recipe.
simmer the lamb with two bay leaves. i added these noodles to extend the meal. along with potatoes, carrots etc.
after saute'ing the vegetables... onions and shallots first, then add the mushrooms. cover, when everything is translucent add the tomato and whatever else. fresh herbs etc. then cook them like a stew for a while on a low heat. stir now and then.
now we threw it all in the big pot with just the meat from the lamb. i use coriander, cumin, cayenne, cardamon, turmeric and ginger. alittle salt and black pepper always helps. but watch the salt... if you carmelize the onions in lightly salted butter, don't add salt. go easy on the cayenne... especially if you are having company.
rice is almost ready.
that's mango chutney on the side.
http://my.opera.com/wickedlizard/blog/
now, i will just go on with my original intention.
this is a cool way to use a $2.00 leg of lamb for a delicious curry.
this is the 'stock' from the bone. when reduced, it becomes the basis for the final curry sauce. i use onions shallots and mushrooms.here we go. the lamb on the left has been marinated for a few hours in white balsamic vinegar and fresh mint. i also added a few shakes of rice vinegar and sesame oil. don't throw this into the pot. just throw it out. you can see here that there are fresh tomatoes and raisins.
close-up of marinade. you can even marinade this in grape juice which is cool. very ancient recipe. simmer the lamb with two bay leaves. i added these noodles to extend the meal. along with potatoes, carrots etc.after saute'ing the vegetables... onions and shallots first, then add the mushrooms. cover, when everything is translucent add the tomato and whatever else. fresh herbs etc. then cook them like a stew for a while on a low heat. stir now and then. now we threw it all in the big pot with just the meat from the lamb. i use coriander, cumin, cayenne, cardamon, turmeric and ginger. alittle salt and black pepper always helps. but watch the salt... if you carmelize the onions in lightly salted butter, don't add salt. go easy on the cayenne... especially if you are having company. rice is almost ready.that's mango chutney on the side.
(15%)
By sanshan, # 19. April 2008, 02:39:49
By nopanic, # 19. April 2008, 06:14:54
Looks absolutely yummi
Very inspirering
By RuneSB, # 19. April 2008, 07:13:24
By decaspecht, # 19. April 2008, 08:55:33
By wickedlizard, # 19. April 2008, 10:27:15
glad you could stop by and have virtual dinner.
By I_ArtMan, # 19. April 2008, 18:15:49
Hey! Sorry for this annoying blog comment... ...I didn't forget about you, I think Aidan sent you my email address in a PM.
Boycott My.Opera and Opera Software!
I was a member at the My.Opera community and was being spammed and harassed. When I located the IP address of the spammer I saw that the spammer was writing me from Opera Software in Oslo. When I confronted the spammer with this information I was immediately banned after two years of blogging and making friends.
Also, an IP address at Opera Software in Oslo has been caught googling for brutal child pornography. A company that allows it's workers to spend their time at work searching for child porn and harassing the members of their own community? I don't think so. Spread this to everybody!
Thank you.
(i was harassed and aidan found them searching for porn.)
By anonymous user, # 19. April 2008, 19:14:45
A simple CELL PHONE can show up on Hitslink as Opera Software in Oslo. This is a little misleading to those that do not understand how the Hitslink works!! Don't be misled!!!!
The dinner looks amazing, healthy and fresh.
Sarah
By angel292005, # 19. April 2008, 20:10:30
i am really sorry you are having problems with your blog. i used to drop in and read your posts pretty often. i never saw anything offensive to my sensibilities.
what i would do is write a nice 'snail mail' letter to the main staff at opera and plead my case. but i would not be in any way angry, just hurt and wishing to have the decision over-turned by a higher authority.
yes, sarah, it is a healthy dinner. it takes a lot of time but it's worth it. i can't believe i used to throw a can of dinty moore beef stew in the pot and call it dinner. it's not bad for camping though, when you've really worked up an appetite. plate licking good. but all the material in the stew has been dead for a long time... didn't mean to get gross here... but that's the way with canned food. it's missing a lot of life, even if it can keep you alive.
By I_ArtMan, # 19. April 2008, 22:39:41
I want to adopt more of the Mediterranean diet.
By angel292005, # 20. April 2008, 00:53:43
i just want to add my personal opinion about food. it is useful to know what is in what, but to listen to the body is also important. if i am craving sushi, i try to get it. if my body is screaming for a cheeseburger, i go ahead. but when others are depending on your cooking, just follow the rules of food groups. and fresh is best.
i know, i sound so grandfatherly.
By I_ArtMan, # 20. April 2008, 01:50:52
You always have virtual food for me, and I like it very much. Thanks my dear friend.
By greenwitch3, # 20. April 2008, 03:46:50
By I_ArtMan, # 20. April 2008, 03:55:21
By greenwitch3, # 20. April 2008, 04:09:44
By I_ArtMan, # 20. April 2008, 04:17:17
By greenwitch3, # 20. April 2008, 04:17:58
By I_ArtMan, # 20. April 2008, 04:21:10
Mole Poblano.
Ingredients
10 dried ancho chiles
6 dried pasilla negro (or negro) chiles
4 dried guajillo or mulato chiles
6 T black raisins
1/2 cup almonds
6 T raw sesame seeds
1/4 cup raw pumpkin seeds
1 slice French bread
1 corn tortilla
One 3-inch piece of Mexican Canela (soft-bark cinnamon)
OR 1 1/2 t ground cinnamon
6 whole cloves
1 t black peppercorns
1 1/2 t dried oregano
3.1 oz. of chocolate
Instructions:
Wash the dried chiles under cold running water (hot water will increase the chile fumes). Shake out the chile seeds and break off the stems.
Heat a comal or griddle or even a nonstick skillet and toast the chiles in batches. The chiles should soften and slightly brown. Do not blacken them, or they will become bitter..
When they are all toasted, place them in a large bowl and cover with boiling water. Leave them to steep for 30 minutes. Add the raisins to the hot water so they will plump up.
While the chiles are soaking, place the almonds, the sesame seeds and the pumpkin seeds all in separate pie tins. Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown.
At the same time, place the French bread and the corn tortilla to toast in the oven.
The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.
Break up the cinnamon, cloves and peppercorns in a mortar or pound with a heavy skillet (a spice grinder will work too).
Grind the chiles almonds, sesame seeds and pumpkin seeds in a blender in at least three separate batches (too much fluid at once will BURN UP YOUR BLENDER!). Add some soaking water for the desired consistency of thick gravy (if soaking water tastes bitter, use plain water instead), so that the mole paste will puree smoothly.
When grinding the last batch, add the raisins, crushed spices, tortilla, bread, oregano and chocolate, broken into small pieces. Makes about 1 quart of mole paste .
If you dont understand something, please, tell me....GOOD LUCK and BUEN PROVECHO MI QUERIDO AMIGO...
Remember that you need corn tortillas to eat this mole. They are very important. And it is recomended to drink a little bit of tequila after you eat this mole....please, if you have your mole,dont forget to take pics and show them to me, please.
Hugs, hugs and more hugs to you.
By greenwitch3, # 20. April 2008, 04:28:31
By I_ArtMan, # 20. April 2008, 04:33:46
You teach me how to be a polite and a kind person, you always are a very nice person with me....anything you want, just ask for it....hugs.
By greenwitch3, # 20. April 2008, 04:40:23
i think i understand all the instructions.
incidentally, i feel it is so precious, i cut and pasted and printed it already. just in case the computer goes belly up.
By I_ArtMan, # 20. April 2008, 04:49:21
By wickedlizard, # 20. April 2008, 11:59:50
Hi Scott!
I will not say I am starving. I just had a tofu burger for bkfst!! haha! yes I did and I am not sorry for a moment!I had very little to eat last night and I was dreaming of freshly baked bread all night!
so, lets see here,
you put on your chefs' hat, you cook and take pictures, you make a post and you think,
because of all that,
if we ever come to LAX we will not knock at your door?? ha, I have news for you!!
You do create a major saliva increase among all the members here!!
If you plan to open a restaurant your advertisement was extremely effective.
I will personally go on a 50% partnership!!
every thing looks delicious, and I am also sure sharing your dinner with friends it always makes it taste better!! Thanks for sharing your recipes!
XX
Angeliki
P.S. knock ..knock
By ellinidata, # 20. April 2008, 13:40:18
My friend, dont forget the pics, ok ?
One more time, thanks Angelik...Hope you like it.
BUEN PROVECHO !!! Bone apetite....
By greenwitch3, # 20. April 2008, 17:24:15
By ellinidata, # 20. April 2008, 18:57:56
By greenwitch3, # 20. April 2008, 19:00:48
By ellinidata, # 20. April 2008, 19:01:57
Greetings from Mexico....
By greenwitch3, # 20. April 2008, 19:06:05
Greetings from New York City to you and to your spiders!!!
..bug bug bug bug
By ellinidata, # 20. April 2008, 19:29:53
Lucky my spiderwebs are few quality...hehehehe...nice to meet you ellinidata...flying hugs from Mexico to New York...
By greenwitch3, # 20. April 2008, 19:47:22
By ellinidata, # 20. April 2008, 21:20:37
who is the hunk ??
By ellinidata, # 20. April 2008, 21:21:13
c'est moi. of course it was a few years ago. like 44 years.
no chance of a restaurant anymore... too much work. i'd rather paint for a living... be it ever so sparse.
greenwich3, don't worry i will document to mole.
By I_ArtMan, # 21. April 2008, 01:19:49
By greenwitch3, # 21. April 2008, 01:24:22
Painting is rewarding in many more levels than cooking
By ellinidata, # 21. April 2008, 01:27:41
By BabyJay99, # 21. April 2008, 08:48:22