Cous Cous (North Africa)

     In cooking as in life we should always acknowledge the value of a second chance.  I can honestly say that every time I have made something new there has been something that has gone wrong.  I think this is why I have the crash test rule, where I make the same dish the week before intended to make sure that I can do it right. 
     A great example of the second chance recipe is my experience with Couscous.  When I first tried the dish it was something between the Shanghai Lianhuanan Road building collapse and Chernobyl.  It was this soggy mess of shellfish and vegetables which I swore off from the first bite.
     Later on a friend of mine who works at a restaurant served me a breakfast Couscous which I could not stop thinking about after just looking at it.  It had apricots and yogurt and just blew my mind to where I had to give Couscous a second chance.
      Now I know that if you have seen Couscous you probably though it was some type of rice.  What is actually is is little pieces of semolina flour rolled into pasta pellets.  The pasta pieces are then cooked either by steaming or pouring boiled water/broth over them. Traditionally shellfish and vegetables are added to the mixture before serving. 
      My recipe for Couscous takes this North African dish and flavors it with the fruits of the Caribbean.  Mango juice is heated with grated ginger and orange peel and then mixed with fruits which is all combined with the Couscous. 

Tropical Breakfast Couscous

4 cups mango juice

1 tablespoon grated ginger

1 tablespoon grated orange peel

2 cups couscous

4 cups assorted berries (strawberries, raspberries, blueberries, etc), plus extra for serving

2 tablespoons golden syrup

 

In a medium sized saucepan bring the mango juice, ginger and orange peel.  Bring the mixture to a boil.  Place the couscous into a large bowl and pour the juice mixture over it.  Cover the bowl with plastic wrap and set aside for 5-10 minutes. 

 

Once the couscous has cooked through break up the chunks with a fork.  While mixing add the berries and gently fold in.  Divide into each individual bowl and top with the remaining berries.  Drizzle with the syrup before serving.

 

Serves 6

 

 

 



Spätzle ( Eastern Europe)

      Known by many names this side dish is a mix between a dumpling and a noodle.  Typically there is three ingredients; flour, salt and flour.  The sticky dough is then separated into penny sized drops which are then boiled until the Spätzle rises to the surface. 
    When I originally learned how to make a Spätzle it was from my grandmother who made them in the traditional way.  Now when I say the traditional way, I mean the method of using two spoons over a pot to separate the dough.  If you are doing this by yourself it can become rather maddening. But if you have a few good cooks around the pot it gives you a good time to catch up.   But do not fret, many different makers of culinary devices usually create Spätzle presses or graters which make quick work of the process.
     Spätzles go with so many dishes from chicken paprikash to vegetable soup, but what I really love is a batch of Spätzles with beer gravy.  The recipe goes great with pork or beef complementing the heartiness of the meal. 
     

Spätzles with Beer Gravy

2 cups flour

4 eggs, lightly beaten

1/3 cup milk

1 tablespoon minced garlic.

2 tablespoons butter

2 shallots minced

2 tablespoons flour

1 bottle dark beer (lager)

1/2 cup beef stock

Salt and Pepper to taste.

 

In a large bowl mix together the flour, eggs, milk and garlic.  Continue to mix until the dough is sticky.  

 

Bring a 2 quart saucepan of salted water to a boil.  Either use the traditional method which was listed above, or use a well greased spätzle maker.  Drop the spätzles into the boiling water making sure not to overcrowd the pan.  When the spätzles rise to the top of the pan then skim them off of the top of the water.  Place in a large bowl until ready to serve.

 

In another sauce pan melt the butter and use to saute with the shallots.  Place the flour into the pan and stir together to create a rue.  Cook the rue in the pan just until browned. Pour the beer and stock into the the pan stirring constantly to avoid any lumps in the gravy.  Bring to a boil and reduce the heat allowing to simmer for 5-10 minutes.  Add the salt and pepper at this time.  Serve immediately.


Serves 6
 

 

Chili (United States)

      Very little is known about where this stew came from.  But what we do know about chili is that it didn't come from Mexico.  As many in the Culinary world have stated "If Chili came from Mexico, then why can I only order it off a room service menu?". 
      Although the spice is Mexican in origin, the dish is a product of the culinary movement called 'Tex Mex'.  Chili peppers mix with ground meat, onions, and water which is then boiled over a low flame until the flavors meld till spicy meaty goodness is achieved.  If you are living on a budget then this is a great staple for your kitchen as a 2 gallon pot of chili usually only will cost you about $10.00.
      I think this is why I love the idea of a "Chili Dump".  Now for those of you who took a second glance at the word in quotations and said to yourself "What did he do to that chili?" allow me to explain. A Chili Dump is a fun dinner party for the fall where every guest brings their own version of chili.  Upon arrival the different batches of chili are thrown into a large stock pot and cooked over a low flame allowing the flavors to meld why everyone exchanges in conversation.  The end result is a pot of chili that is a mesh of all of the flavors which usually better than what you started with.  It's also a really good excuse to get together with people before the holiday season turns you into a crazy person. 
      Now I tend to favor a bit of spice when I eat chili, which is why I use chipotle peppers.  My Chipotle Chili is made to feed a crowd and freezes well so one batch is going to last you for a while.  That said make a batch and get ready for a long battle with a brisk fall and chilly winter.

Chipotle Chili

 

5 tablespoons extra virgin olive oil

2 pounds ground beef

3 pounds ground turkey

2 large red onions finely diced.

2 cans (7 ounces each)chipotle peppers in adobo

1 can (7 ounces) tomato paste

1/4 cup minced garlic

2 tablespoons cider vinegar

3 cups frozen corn

2 bunches cilantro minced (about 1 cup)

2 cans (13 ounces each) pink beans

7 cups chicken broth

4 cups water

2 cans (12 ounces each)  crushed tomatoes

salt and pepper to taste.

 

In a dutch oven heat the oil.  Brown the beef and turkey in the dutch oven until both are cooked through.  Drain the meat and place in a 2 gallon stock pot. 

 

In the dutch oven saute the onions and garlic until they both become translucent and fragrant.  Add in the peppers and tomato paste and saute for two minutes.  Pour in the vinegar and allow to cook for an additional minute.

 

Pour the pepper mixture and the remaining ingredients into the stock pot with the mean and cook over low heat for 90 minutes.  Serve immediately or allow to cool and place in separate containers to freeze.

 

 

Serves 10-15