Later On

A blog written for those whose interests more or less match mine.

Busy morning

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A long phone call, cleaning kitchen, making a new grub (very intriguing one, described below), discussing the appropriate response to the apparent racism at the Maker’s Mark restaurant in Kentucky (in comments), and so on: no time to blog. But let me repeat the link to this tasty bourbon-using sweet-potato recipe. It’s quite wonderful.

My grub benefitted from my stop yesterday at the Asian and produce markets. In the 6-qt pot:

3 Tbsp olive oil
the two super-scallions chopped, including the green
1/2 medium Spanish onion, chopped
two good pinches of salt
good grinding of black pepper

Sauté while chopping—and I chopped as I went, trying to keep ahead.

2 large jalapeños (very fresh and nice)
2 habaneros (ditto)

Chopped and added those as the onions got limp. Then after that sautéed a while:

1/4 c garlic cloves, minced
1 of those fat stubby carrots, diced
1 large zucchini, diced
1 medium jewel yam, diced
two handful chopped celery
that Chinese eggplant, diced
1 small jar organic tomato paste
1 c red wine
1 c water
1 Meyer lemon diced (including the skin)
about 1 cup fresh okra, sliced (no time to cut off caps: just chopped them some)
that bitter melon, diced. Interior was hollow, very tender
1 small package dried black-cloud ear mushrooms
good handful dried sliced shiitakes
package of fresh enoki mushrooms, chopped
1/4 c ponzu sauce
2 Tbsp shoyu sauce
2 Tbsp sherry vinegar

I stirred and cooked that. I added some more water and wine as needed as the dried mushroom absorbed water. Then the greens:

1 bunch red dandelion greens, chopped
1 smallish bunch red bor kale, chopped (stems minced)
1 package salted (but wet) seaweed, rinsed, soaked, and chopped—it expanded greatly (good source of iodine)

I let that simmer for 30 minutes, then added

1/2 c fregola sarda pasta
probably about 1 c frozen corn kernels

Simmer 17 minutes, then add:

2 10-oz jars of small oysters (fresh, already shucked—small is the best size for stews, stuffings, etc.)
12 oz frozen sockeye salmon fillets, thawed and cut into chunks, skin on
2 mackerel fillets, boned (have to remove ribs, fins, and cut away central line of small bones), cut into chunks, skin on

Let simmer for 12 minutes, and the grub melange is done. And the pot is very full indeed.

Written by LeisureGuy

21 December 2012 at 1:49 pm

Posted in Daily life, Food, Recipes

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