It has come to my attention that I have been numbering these posts wrong. I haven’t been able to bring myself to sit down and figure out how long this has been going on, but somewhere along the line, I think months ago, I jumped the track and slipped back into the 200’s, when I should actually be halfway through the 300’s. I think. I don’t know, I don’t know! I just keep cooking food and they just keep eating it, and then I keep taking pictures of it, and they keep making fun of me, and I keep saying, “But people like it! Well, some people, anyway.”
Hot dogs grilled outside
Don’t remember much about Saturday, ‘deed I don’t.
Turkey bacon wraps
Sunday I was planning tacos al pastor, but by the time I got it going, I didn’t think the meat would have sufficient time to marinate, so I decided that would be tomorrow’s meal, and for now we would have wraps. Nothing spectacular, but tasty enough: Turkey, salami, bacon, and provolone with horseradish sauce.
And I had a nice little time working on the marinade. This is the recipe I use, and it’s rather time-consuming, but fantastically delicious. First you blister up the guajillo peppers
then you scrape the seeds out
and then you soften them up
and then you blend them up with a bunch of other ingredients,
including achiote paste, which I can never find, so I also make that out of a bunch of other ingredients
which you make into a paste
and then chuck it all into the food processor. Actually, I ran out of ground cumin, so I had to grind some up in my mortar and pestle. At this point I was starting to feel like it was possible this recipe was Too Much Work, but I was in too deep, so I went ahead and pestled it. And that was the last ingredient.
And then you can marinate the meat overnight, which I did. Whew. It felt a lot like finally getting a beloved but rather dramatic child to bed. (If you are planning to eat the child later, with sour cream.)
Tacos al pastor; pico de gallo and tortilla chips
Monday I made a big bowl of pico de gallo out of very sweet little grape tomatoes, onion, fresh lime juice, kosher salt, and cilantro.Jump to Recipe
And when it was almost dinner time, I heated up a bunch of tortillas, and then set up two greased pans to broil: One with the marinated meat
and one with chunks of pineapple; and I switched them and stirred them up a bit, so they both got a little charred. (The pineapple takes several minutes longer than the meat to cook, which I always forget.)
And that’s it. I had mine with just a little sour cream on the tortilla, just the meat and the grilled pineapple, and a little cilantro, with pico and chips on the side.
Stupendous. The marinade has so much flavor, it’s ridiculous, and you will not want to add any hot sauce or salsa or anything. It’s got a tangy, nutty, smoky kind of sweetness that’s incredibly pleasing, and the meat is of course so tender from all that marinating. The pineapple turns almost candy-sweet on the outside when you grill it, and I am completely in love with the combination of the savory meat and the juicy pineapple with a little sour cream. It was not Too Much Work. It was Totally Worth It. I have made this recipe many times and it never even occurs to me to look for another one.
Korean beef bowl with rice; cucumbers
Haven’t had Korean beef bowl for a while.Jump to Recipe
It came out so nice. I used plenty of fresh garlic and fresh ginger, and what I’ve been doing is cooking the meat about 80% of the way through, draining the fat, and then adding the minced ginger and garlic and cooking it. The ginger and garlic bits stay really bright and pungent that way.
I served it over white rice, and just served plain cucumbers on the side. I briefly considered one of those cute little piquant cucumber salads with the rice vinegar and the hot pepper flakes, but sometimes I like to have mercy on the kids and just serve regular old cucumbers.
Moussakhan and taboon
Always a popular meal. This time I had some especially good sumac from the International Market, and woof, it made my nose quiver. Lovely dark plum color, in glossy little flakes.
This is quite an easy recipe with a massive return on your effort, and you can serve it over rice or just eat it plain, or with pita, or whatever you want. I do like the dramatic presentation of the enormous platter of piping hot taboon bread, with all the chicken and its juice served on top of it, so everyone can help themselves to whatever pieces they want, and tear off some taboon to go with it.
I had a long tray of drumsticks and a half dozen thighs, and you slash the meat to the bone to get the marinade really deep in there, and then just marinate it for half a day or so.
I only had two regrets: One was that I ran out of lemons to juice, and decided to use lime juice, which wasn’t disastrous, but it’s not ideal; and the other was that I was working outside on moving my raised garden beds around and whatnot, and was so afraid I would get garden madness and lose track of time, so I checked the clock frequently and had it all worked out exactly when I had to put everything in the oven so it would be done on time, and I did work it out, down to the minute, but then I . . . . forgot to do it. And you know, it really just doesn’t cook well that way, I find, when you don’t actually put the food in the oven. Awfully slow.
But EVENTUALLY we did have supper, and it was delicious.
I made my Giant Pan o’ Taboon, which is quite fast to make, and only takes one rise, so you can start it about an hour and a half before you want to get dinner on the table, and that’s enough time.Jump to Recipe
and I used the last of the big pouch of pine nuts I splurged on a while back. You toast them up in olive oil just before serving the meat,
and you put the chicken and onions on the bread, and sprinkle that with sizzling pine nuts and chopped parsley, and BOY is it good.
Just so good.
I decided that the taboon recipe as written had a silly amount of salt in it, so I decreased it, and you know, I just didn’t like it as much. I honestly don’t know if the amount of salt I wrote is a typo or not, but I like it that way, so I’m going back to a truckload of salt next time I made this. Salty taboon for all!
The kids were on vacation all week, so most days this week, I have been rushing around doing a lot of pent-up yard work and gardening and whatnot. The ducks have been spending more and more time outside, and overall I like the looks of things around here, and I’m making slow but steady progress toward my patio area. Thursday Benny and I made a little trip into Massachusetts to get some used bricks,
and then she had a couple of pals over. Corrie had a friend over earlier in the week. Why is it so hard to have friends over! I guess it’s because we live far away from everything, and so does everybody. But having ducks helps. People do want to come see ducks, even if they have their own ducks.
Friday Elijah and I climbed Mt. Cesar.
This is not a very big mountain, but it was steep enough to make me wheeze like a, like I don’t know what, a big wheezer. I’m not even in bad shape, it’s just my dumb lungs. Whatcha gonna do. Go to the doctor, I guess. But Friday was also the most important day all year in our little town: Rummage sale day!!! It’s not even a very good rummage sale, but there are people crowded outside the door waiting to get in. So we went and got our weird mugs and our dubious John Le Carré paperbacks and our little glass hummingbirds and our rusty scooter and then came home and,,, had some Aldi pizza.
And this is the kind of paragraph that makes me think it doesn’t really matter much which volume of What’s For Supper? it really is. It’s eleven. It goes up to eleven.
Pico De Gallo
quick and easy fresh dip or topping for tacos, etc.
- 2 large tomatoes, diced
- 1 jalapeño pepper, seeded and diced OR 1/2 serrano pepper
- 1/2 onion, diced
- 1/2 cup fresh cilantro, chopped
- 1/8 cup lime juice
- dash kosher salt
Mix ingredients together and serve with your favorite Mexican food
Korean Beef Bowl
A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.
- 1 cup brown sugar (or less if you're not crazy about sweetness)
- 1 cup soy sauce
- 1 Tbsp red pepper flakes
- 3-4 inches fresh ginger, minced
- 6-8 cloves garlic, minced
- 3-4 lb2 ground beef
- scallions, chopped, for garnish
- sesame seeds for garnish
In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.
Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.
Serve over rice and garnish with scallions and sesame seeds.
You can make separate pieces, like pita bread, or you can make one giant slab of taboon. This makes enough to easily stretch over a 15x21" sheet pan.
- 6 cups bread flour
- 4 packets yeast
- 3 cups water
- 2 Tbsp salt
- 1/3 cup olive oil
Mix the flour, salt, and yeast in the bowl of a standing mixer.
While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.
Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.
Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.
If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.
Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.
Bake for 10-12 minutes until it's just slightly browned.