Spam Musubi

As always, my take on the original.

Click on image for larger view.  Sandwich style musubi.

Those of you who know me best understand my life-long love affair with Spam, and especially since my one and only trip to Hawaii the obsession I've had with this product.  Musubi is a variant on sushi, with crispy fried Spam in Teriyaki style sauce and sushi rice all bundled up in toasted nori.  It is best served with the Spam right out of the pan and the rice still warm; however it is the ultimate picnic food and travels well.

I have just taken delivery of my new press (purchased online from Amazon)

Click on image for larger view.  $9.95 on Amazon.

and had to experiment right away.  The rice patties can be formed by hand OR within the Spam can if you cut the bottom away with a can opener - and watch out for the edges (thank you Biggie for this tip).

THE RECIPE

SUSHI RICE

2 cups sushi or Calrose rice (short grain, sticky rice)
2 1/2 cups water
4 T seasoned rice vinegar
1/2 t granulated sugar

Rinse the rice in a fine mesh sieve until the water runs clear.  Add water and bring to boil; simmer over low heat for 20 minutes.  Remove from heat and let stand for 15 minutes.  Transfer to a glass bowl and add vinegar and sugar.  Stir thoroughly and fan with rice paddle.  Stir every few minutes until cooled.

FRIED SPAM

One can Spam, sliced into 8 pieces

2 T kecap manis (Indonesian sweet / spicy soy sauce)
2 T mirin (sweetened cooking sake)
1/2 t ground ginger
1/4 t ground white pepper

Heat a large skillet over medium high flame; spray quickly with pan release.

Mix seasonings in a small bowl and pour over the spam slices after 3 minutes cook time.

Turn the slices and cook another 3 minutes.

Turn to coat evenly with the sauce mixture.

Remove and reserve on a plate.

4 sheets roasted sushi nori, cut to fit the mold (works out to two pieces per sheet)

Furikake (rice seasoning), to taste


small bowl of water for prep

SANDWICH STYLE MUSUBI

Lay out a piece of nori on a flat surface; center the press perpendicular to the wrapper.

Wet your fingers and fill the mold halfway with sushi rice.  Moisten the bottom of the press lid and press onto the nori.  Sprinkle with a bit of furikake.

Add a slice of Spam; sprinkle with more furikake

Click on image for larger view; almost ready.

and fill the press with rice.  Wet the lid and press well.

 

Remove frame and slide lid off the rice;

bring up the nori ends, wet the trailing edge of the wrapper and press to seal.  Invert onto a serving platter.  Serve warm or cool, or wrap and refrigerate for tomorrow's lunch.

CLASSIC STYLE MUSUBI

Follow all previous steps up to the formation.  Fill the press 3/4 with rice, press with lid.  Sprinkle with furikake; add Spam, bring up nori ends, wet the trailing edge of the wrapper and press to seal.

Click on image for larger view -- traditional preparation.

Serve warm or cool, wrap and refrigerate for tomorrow's lunch.

Aloha!

Barbeque Pork Kreplach Soup

I live for irony; I love the irreverent blending of the sacred and the profane.  I'm just wired that way.

Click on image for larger view.

This dish is dedicated to my friend, Robin Drubin.  I've been wanting to make something like this for some time, and after last night's batch of puerco adovado failed to be as spicy as I'd hoped, I decided to finish it off with some Phil's BBQ sauce and go in this direction.

Kreplach soup is a traditional Jewish dumpling, very simply prepared with a minimum of ingredients served in a clear chicken stock, with or without vegetables.  Usually the filling is chicken, beef or lamb, onion and salt.  But I can't leave well enough alone.

I have several quarts of my clarified chicken stock, and am finishing it with some carrots, onion and the hearts of the Napa cabbage from my previous post.

L'chaim!

Perhaps I will work on an Indian beef dish next week!

THE RECIPE

KREPLACHS

1 pkg. prepared dumpling skins

I am employing a cheat here, and using gyoza wrappers and a dumpling press for the kreplachs.

Press-to!  And infamy is mine!  Click on image for larger view.

Newly formed; click on image for larger view.

The traditional wrapper is simply flour, egg, water and a pinch of salt, kneaded into a stiff dough and rolled out to paper thin squares.  Cook the kreplachs in boiling water, and warm in the stock.

KREPLACH FILLING

 2# pork shoulder, cubed into 1 in. pieces
1 large onion, chopped
3 cloves garlic, minced
2 jalapeno peppers, chopped
3 T smoked paprika
3 t New Mexico chile powder
1 T cumin powder
1/2 cup water

1 t crushed red pepper
Sea salt and cracked black pepper, to taste

2-3 T barbeque sauce

1/2 cup water to seal the wrappers

Boiling water, reduced to simmer
1 T oil

Place all the ingredients up to the water in a crock pot; cook on high for 5.5 hours.  Add the crushed pepper and season with salt and black pepper.  Cook for another 1/2 hour.  Cool, drain off all fat and stir to shred the pork.  Stir in the barbeque sauce and reserve until needed.

Add approximately 1 t filling to each dumpling skin; wet one half of the wrapper and press.  Seal corners together if desired.  Drop into simmering water and simmer until cooked, 5-6 minutes.

THE STOCK

8 cups chicken stock
3 carrots, 1/8 inch coin cut
1/2 large onion, thinly sliced
2 cups sliced cabbage
1 bunch sliced scallion bulbs

Simmer the carrots in stock for 15 minutes; add onion and cabbage.  Simmer for another 10 minutes.  Ladle vegetables and stock into individual bowls.  Gently transfer the dumplings to serving bowls and garnish with the scallions.

Stir-fried beef with yam noodles in soju coconut cream sauce

This is another East meets West, Amer-Asian experiment.

Click on image for larger view

I've apparently sat on the wheat noodles I picked up at the Vietnamese store too long and they are unusable, SO I went to the Korean store for a replacement - yam noodles.  I've cut up thinly sliced eye of round steak into matchsticks and worked up a spicy sauce based on my favorite Asian liquor - soju.  If you are not familiar with this product, it is very distinctive - it has been described to me as similar to gin; that analogy holds for a bit.  Soju is distilled from grain (often rice), sweet potato and tapioca.  I've infused this with lemongrass, ginger, garlic and scallions and mellowed it out with coconut milk then swirled in the yam noodles over the beef and shredded vegetables.

THE RECIPE

SOJU SAUCE
One small bottle (200ml) soju, preferably Jinro brand
One inch ginger, matchstick cut
1 T dried lemongrass
4 cloves garlic, sliced
One bunch scallion ends, cut 1/4in. up from the root

7 oz. (1/2 can) coconut milk

2 t corn starch
2 t cold water, more of both as needed

Infuse the soju with the first four ingredients;

Dried lemongrass, ginger and onion steeping in the soju.

keep on low flame until reduced just under half its volume, approximately 20 minutes.  Strain through a fine mesh sieve and reserve.  Warm the coconut milk over low flame, add the seasoned soju and as much of the corn starch mixture as needed to achieve a thickened sauce.  Set aside.

STIR FRY
2-3 T corn or peanut oil for frying
1# thinly sliced beef
2 carrots, grated
2 ribs celery, matchstick cut
1/2 onion, thinly sliced
1 cup Napa cabbage leaves, shredded
2 cloves garlic, grated
1 jalapeno pepper, thinly sliced
1 bunch scallion leaves, slivered
1T kecap manis (Indonesian sweet / spicy soy sauce)

1# yam noodles, drained and cut into 1/3rd pieces
1/2 t furikake, for garnish

Heat a wok over high flame; add oil and sear beef.  Remove and reserve; bring pan back to heat and quickly cook vegetables.  Return beef to pan; flip to heat, add noodles, kecap manis and heat through.

Swirl in sauce and heat until ingredients are coated.  Serve immediately garnished with the furikake.

Mesquite-grilled rib eye steak with brie sauce

(Click on image for larger view) Finished product, vegetables just off the grill.

Here am I with a rare summer day off, and grilling season is open.  I am not as practiced on the grill as I should be, so I approach these projects with enthusiasm - and some trepidation.

I blame today's overindulgence on the supermarkets with their 50% off meat sale, and their 3-inch thick cut steaks in the meat case.  I locked onto one, and suddenly I was Mike Myers in Wayne's World..."oh, yes...it will be mine..."

How to make it more decadent? you may ask  (OK, maybe that was me.) - the answer is simple - MORE FAT.  Oh, and tons of freshly ground black pepper.  A splash of Cognac can't hurt, either.

I paired this steak up with grilled vegetables and skin-on white rose potatoes; bonus round -- after searing the steak, I finished it up on indirect heat and seared my sides directly over the mesquite coals in a cast-iron grilling basket.

THE RECIPE

Rib Eye (or your favorite) steak, brought to room temperature

Worcestershire sauce, sea salt, Tabasco and freshly cracked ground black pepper to taste.

Season the steak on both sides, turning every 20 minutes until grilling time.  Sear over hot coals then set on the opposite side of the grill until you reach your preferred temperature, then let rest for 10 minutes.  While the steak rests, start the sauce.

BRIE SAUCE

3-4 slices thick pepper bacon, fat reserved (cook and cool this ahead of time)

1 medium shallot, minced
1 large clove garlic, grated
1/2 t dried basil
1/2 t capers, minced
2 T Cognac

+/- 2 T butter
+/- 2 T flour (adjust the roux as needed)


1 wedge brie (I found a nice double creme brie with mushrooms), rind peeled
 3-4 T cream
Coarsely cracked black pepper, to taste

Chop the bacon for garnish; set aside.

Sautee shallot, garlic, basil and capers briefly in one teaspoon of the rendered bacon fat.  Add and cook off the cognac, 3-4 minutes.  Transfer to another pan.  Combine the butter and flour to create a roux, whisking continuously for 4-5 minutes to cook the flour well.  In the second pan, melt the cheese over medium heat with the first ingredients.  Stir to prevent scorching.  Add the cream, roux, and season.  Stir over medium heat until proper consistency is reached.  Pour over the steak and garnish with bacon.

**keep the cream at hand, and add more if needed to smooth out the sauce.  This batch took nicely to a little fresh beef stock as well.**



THE SIDES

I took corn, carrots, white rose potatoes and parboiled them.  To these, I added onion, celery, jalapeno pepper slices and broccoli, drizzled in olive oil and sprinkled with garlic salt and lots of black pepper.

First turn; I ended up with a nice char for the plateup.

This will either make three great meals, or two plus incredible hash tomorrow for breakfast!  Let me know if you try this one.

Roast turkey with hickory Bourbon glaze

(Click on image for larger view)

Hey, times are tough, and with my car on the rack for a new head gasket, I'm cleaning out the freezer - everything must go!

For the next month, I'm only buying produce and re-working leftovers.  Well, something like that.

I've been sitting on last November's gift turkey (thanks, Boss) and now's the time.

Everyone has their traditional recipe / technique for roast turkey; this is one dish where my tastes run to the simple and less complicated (yes, unusual for me).  I don't typically make a stuffing when I cook this for myself but rather fill the cavity with herbs and mirepoix vegetables and simply baste the turkey with butter.  However, this time I am using a glaze which is near and dear to my heart - good Kentucky Bourbon.  I've been wanting to try this for a while.

Today the bird is accompanied by green beans sauteed in grape seed oil and balsamic vinegar finished with Hawaiian Alaea salt and a side of okra rice.  I have a chilled white Grenache to wash it down.

NOW -- onto the tryptophan-induced postprandial nap while lovely, golden herb infused stock simmers on into the evening!

THE RECIPE

1 defrosted turkey, rinsed well, neck and giblets reserved

1 cup Kosher or sea salt - more may be necessary

freshly ground pepper and more salt, to taste
3-4 carrots, split lengthwise into quarters
3-4 stalks celery, split lengthwise into quarters
1 medium onion, 1/4 in. slices
3-4 cloves garlic, roughly sliced
1/2 bunch flat leaf Italian parsley, torn into segments
2-3 sprigs thyme
2-3 sprigs sage
2-3 sprigs oregano

Rub the turkey inside and out with the salt and allow to rest upright for 1 1/2 hours.  Rinse and pat dry.

Preheat oven to 325 degrees Fahrenheit.

Season the turkey inside and out with salt and pepper.  Fill the cavity with herbs and vegetables, stuff the neck skin into the front of the cavity.  Press the tail section up to the back of the cavity and tie the legs together with twine.


THE GLAZE:
1/2 cup loosely packed brown sugar
4T softened butter
1/4 cup Dijon mustard
1/4 cup whole grain spicy brown mustard
1/2 cup Bourbon
4-6 drops liquid hickory smoke -- a word of caution here -- add the liquid smoke in 1-2 drop increments and taste the mixture after each addition.  You should have the fragrance of the smoke but not a strong flavor.  This is a POTENT ingredient and can overpower the dish if too much is added.  It should be evident, not prominent.

Blend these ingredients; if the butter does not mix in, set the glaze over low flame for just a bit.  Gently lift the skin away from the turkey breasts and rub about half the glaze over the meat.

Pull the skin back into place and set the bird into a roasting rack.

Place a few more split carrots and celery stalks, onion slices and crushed garlic cloves and some flat leaf Italian parsley sprigs in the bottom of a roasting pan.  Add a cup of water.  Set the prepped turkey on a rack in the roasting pan.  Spray some aluminum foil with pan release, cover the turkey loosely and place on the lower rack of the oven..

Roast the turkey for 2 - 2 1/2 hours, basting with pan juices.  Remove the foil and roast for another 1 1/2 to 2 hours, basting with the remaining half of the glaze until the skin is a dark mahogany color, and the temperature at the thickest part of the thigh joint reaches 165 degrees Fahrenheit.  Rotate the pan each hour, inverting its placement in the oven (my oven seems to have a bias to the right side).

(Click on image for larger view)
Luscious; right out of the oven.

SURVIVAL TIP -- To avoid overcooking the white meat, if necessary carve it off and return the rest of the turkey to the oven and cover the remainder tightly with foil until the temperature has been reached.  I had to implement this trick today.  This 25 pound beast took almost 6 hours.

Allow the turkey to rest approximately 30 minutes, slice and serve with desired sides and gravy.

TURKEY GRAVY:

Neck and giblets from the turkey

(I pan fried the liver, and with a couple eggs and some cheese it made a great breakfast burrito.)

2 carrots, split into quarters lengthwise
2 stalks celery, split into quarters lengthwise
1/2 large onion, medium dice
3 cloves garlic, crushed
2 bay leaves
1t whole black peppercorns
1t salt
2 sprigs thyme
4 sprigs flat leaf Italian parsley
2 quarts water

2T cornstarch, dissolved in cold water

Place all ingredients except cornstarch in a sauce pan.  Simmer 45 minutes; do not boil.  Strain and return to low heat.  Strain pan drippings, cool and skim off the fat.  Add to the stock, warm through and slowly whisk in the cornstarch.  Stir until thickened.  Serve hot.

Sequoia has been close to the kitchen all day, and between the skin, giblets and trimmings he is one happy dog!

Poached pears with bleu cheese

(Click on image for larger view)

I am not a freak for sweets and desserts, but this is one I enjoy.  I think it's because this is not insipidly sweet; it picks up tart flavor from the balsamic vinegar and lemon juice.

This is a wonderful end to any meal; ripe, succulent pears poached in port and stuffed with bleu cheese, drizzled with a silky, syrupy port reduction.  Serve this with a snifter of Cognac or your favorite cordial -- even serve it alongside a little lavender ice cream!

I first tasted these lovelies in Palm Desert; they have been a staple of mine ever since - with the requisite additions to make them my own.

Cast of characters.

THE RECIPE

1 pear per person (these are red d'anjou)
1 bottle cooking quality port wine, 750ml / 1/5 Liter as needed
1-2 T granulated sugar
2 T balsamic vinegar
1 t lemon juice
1/2 t dried tarragon leaves
1/2 t dried basil leaves

In the poaching liquid; the port imparts a beautiful rose tint to the pears.

4 - 8 oz. blue veined cheese, crumbled (this is where you can splurge, since you saved money buying cheap port - look for Maytag bleu cheese or English Stilton)

Peel and core the pears; set into the smallest sauce pan which fits the pears without stacking.  Cover with port wine and add the remaining ingredients.  Bring the port to a simmer and poach the pears until very tender, 10 -15 minutes.  Remove the pears with a slotted spoon and chill them in the refrigerator.

Chill a dessert plate for each pear in the freezer.

Strain the port mixture to remove the herbs.

Pour port mixture into a deep skillet or larger sauce pan with wide surface area.  Simmer over medium heat; do not boil.  Reduce the port mixture to syrup.  Check the flavor and adjust the tart / sweet components to your taste.  Remove from heat.

Slice the base of each pear to ensure it will sit flat on its plate.  Plate each pear, fill the core with cheese, drizzle with port syrup and garnish with a little more of the cheese. 

Sit back and accept compliments.

Mache and mixed greens salad with Champagne vinaigrette

(Click on image for larger view)

Mache (lamb's lettuce), radicchio and arugula are, in my humble opinion, the best salad greens ever.  I needed a quick, light salad to go with my fish dinner, so I hit up my go-to guys.  Mache also gives the salad height, as the fronds buoy up the other greens, and the whole lot stand up to the dressing very well.

OK, now I don't have too many rules for food, and I love breaking with tradition, but I don't in general care to have fruit or nuts in my meals -- these are for dessert.  With that in mind, most people might add dried cranberries, raisins, apricots, roasted walnuts or candied pecans.  I recommend it; I welcome it - I just won't put it on my salads.

THE RECIPE
(per portion)
 a mix of mache and baby salad greens
Sliced heirloom tomatoes
Sliced scallions

Sliced roasted red bell pepper, for garnish

THE DRESSING
2 T grape seed oil
2 T Champagne vinegar
1 t whole grain Dijon mustard
1/2 t minced fresh thyme leaves
Salt and pepper, to taste (I used pink Himalayan finishing salt)

Compose the greens and other ingredients; blend dressing and drizzle over the salad.  Enjoy!