Food thread

[AiA in Atlanta]

Ingredients:

1 pound okra pods, stem ends cut off, sliced 1/4-inch thick
salt
cold water
yellow cornmeal
salt and pepper
Preparation:

Put sliced okra in a bowl, sprinkle generously with sal; cover with very cold water. Refrigerate the okra for at least 1 hour. Drain; roll okra slices in cornmeal seasoned with salt and pepper until well-coated. Fry in a deep skillet in about 1/2-inch of hot oil until browned and crisp. Drain on paper towels and serve hot.
2 to 4 servings.

[JW Frogen]

That is the recipe that lost the South the Civil War AIA!

Here is the winning recipe, healthy lashings of whiskey, kill the enemy with a reckless abandon.

Add a dash of superior industrial capacity and numbers.

[Jovial Monk]

Tonight having fish & chips! Bought some nice garfish fillets yesterday at the Market and a couple nice big, long yellowfleshed spuds! Will grill the fish after coating it with lemon myrtle seasoned flour. Hmmmmm Might need to get some lard on the way home, plus some ghee.

Lard? Aaarrrgghhhhhh No! Yes. Lard is actually less harmful to you than butter! Less trans fats or something. Gives me a chance to try out my new thermostatically controlled deep fryer.

Tomorrow is curry night.

Will make Persian Pillau, a rice dish with orange, orange blossom water, cinnamon, cardamom and pistachio nuts. beats the old flied lice hollow!

A North Indian style beef curry and a bean and eggplant curry. Might even try making galub jamuns!

[Hebe]

Rigatoni with broccoli , chorizo and chilli
The soft broccoli is a must in this hearty pasta dish, as it breaks down and becomes part of the sauce.

2 small heads broccoli , cut into florets
80g good-quality spicy chorizo , chopped
120ml extra virgin olive oil
4 large cloves garlic, finely sliced
3 small red chillies, seeds left in and sliced
8 sprigs thyme
4 tbsp crispy-fried Asian shallots (available from Asian food stores)
250ml white wine
375g wide rigatoni
sea salt and freshly cracked black pepper
150g ricotta
freshly grated parmesan, to serve

Serves 4

Cook broccoli in a small saucepan of lightly salted boiling water for 7 minutes or until very soft. Drain and keep warm.

Cook chorizo in a large, deep-sided frying pan over high heat for 5 minutes or until crispy. Add olive oil, garlic, chilli , thyme and shallots and cook for 2 minutes. Add wine, reduce heat and simmer for 5 minutes. Add warm broccoli and crush gently with the back of a wooden spoon.

Meanwhile, cook pasta in a large saucepan of lightly salted boiling water until al dente. Drain rigatoni, reserving ¼ cup pasta water. Add pasta and water to frying pan. Season with salt and pepper. Stir through ricotta and serve sprinkled with parmesan. Accompany with sangiovese.

I'm making this right now. It was in the paper a few weeks ago and is shaping up very well indeed.

[Jovial Monk]

Hmmm pasta and wine for breakfast! I am impressed and jealous!

[Hebe]

And the chillies.

ouch

[Jovial Monk]

Chillies are good for you, lots of antioxidants.

Eating some Nostrano with chilies in it for lunch.

[Jovial Monk]

Persian Pillau
dissolve 1/2 tsp saffron threads in 2tbsp boiling water, pounding them in pestle & mortar. Grate the rind of an orange and shell 60g pistachios

Heat 2oz ghee add 500g Basmati rice and fry the rice with 3 cardamon pods, 2 cinnamon sticks and 2 cloves, stirring to coat the rice with the ghee
Pour on the saffron water, tsp salt, stir then half-cover pan and let simmer on moderate heat for 10-15 minutes, add orange rind, 1/4tsp orange blossom water and pistachios, toss rice with a couple of forks, cover tightly & leave on hotplate another 5 minutes--rice should be nice and fluffy-dry.

serve with a North Indian curry

[Jovial Monk]

Hmmmmmmmmm the smells from the batch of Beef Vindaloo slowly simmering on the stove are making me huuuuuuuuunnnnnnnnnnnggggggggggggrrrrrrrrrrrrryyyyyyyyyyyy!

fifteen cloves of garlick in it, hope my customers appreciate my garlick breath tomorrow About half an hour to go still till it is ready. Pappadum, chili relish etc ready, rice just started

[Jovial Monk]

beef vindaloo. . .good!