Recent Posts
Batata Bel Kamoun
Batata Bel Kamoun
Batata bel kamoun is a Tunisian meat and potato stew cooked in a tagine. Large chunks of chuck roast are browned and simmered with garlic, cumin, harissa, and potatoes until the meat is fall apart tender. This dish can be cooked in a pot on the stove top if you don’t own a tagine. Serve the meat and potato stew with crusty Italian bread to sop up the sauce.
Equipment
- tagine
Ingredients
- 4 tbsp olive oil
- 2 lbs chuck roast cut into cubes
- 6 garlic cloves minced
- 1/2 cup water
- 2 lbs potatoes peeled and cubed
- 1 tbsp ground cumin
- 1 tbsp harissa
- 2 tbsp tomato paste
- salt and pepper to taste
Instructions
- Heat up the olive oil in the tagine over medium heat. Brown the beef on all sides for 10 minutes.
- Add in the garlic. Pour in a 1/2 cup of water.
- Place the cover on the tagine and simmer over medium low heat for 45 minutes.
- Stir in the cumin, harissa, salt and pepper. Add in the potatoes, making sure they’re covered in the sauce.
- Place the cover back on and simmer for another 30 minutes.
Hmong Poached Chicken with Mint Cilantro Pepper Dip
Hmong Poached Chicken with Mint Cilantro Pepper Dip
I’ve seen many recipes for poached chicken as well as being on numerous menus at Chinese, Vietnamese, and Hmong restaurants. Honestly, it has always sounded underwhelming to me. Boiled chicken. So what. How wrong have I been. While this Hmong recipe is simply that; boiled in lightly salted water with a couple stalks of lemongrass, the mint cilantro dip is what accents the chicken. The chicken turns out unbelievably tender and flavorful. The bones pull completely out. I like to save the bones from the carcass and return them into the pot of stock you just created. The chicken gets arranged on a platter with the dip served on the side. The other way the chicken is served is to completely shred the chicken and mix it with the dip.
Equipment
- food processor
Ingredients
- 4 lb whole chicken
- 1 gallon water
- 3 tbsp salt
- 2 stalks lemongrass
Mint Cilantro Pepper Dip
- 2 cups mint
- 1 cup cilantro
- 1/2 cup green onions chopped
- 6 Thai chilies
- 1/2 tsp salt
- 2 garlic cloves minced
- 1/4 tsp mushroom seasoning
- 2 tbsp fish sauce
Instructions
- Bring a gallon of water to boil. Add the salt and lemongrass.
- Add the whole chicken to the pot. Cover. Simmer over medium heat for 45 minutes.
- Allow the chicken to rest for 15 minutes before assembling.
Mint Cilantro Pepper Dip
- Add all of the ingredients to a food processor.
- Process into a paste.
- Refrigerate until ready for use.
Poached Chicken Assembly
Nasaump, 2 Ways
Nasaump, 2 ways
Nasaump was introduced to the pilgrims over 400 years ago by the Wampanoag indigenous tribes in what is now Plymouth, MA. Flint corn was milled and turned into something similar to grits. The cornmeal was boiled with berries, nuts, seeds, and syrup, becoming similar to a porridge.In addition to this porridge, you can pour any leftovers into a greased baking dish and allow it to cool. Once the mixture solidifies, pieces are cut out and fried in butter until crispy on the sides. Then syrup is drizzled over.
Ingredients
- 1 cup cornmeal
- 2/3 cup mixed berries blueberries, strawberries, raspberries, black berries
- 2 tbsp walnuts crushed
- 2 tbsp pecans crushed
- 2 tbsp pumpkin seeds
- 3 cups water
- 1/4 cup maple syrup
Instructions
Nasaump, First Way
- Add all of the ingredients into a pot. Bring to a boil. Simmer for 5 minutes, consistently stirring.
- Reduce the heat to medium. Continue stirring and cook for 10 more minutes until a porridge is formed.
- Serve in a bowl with more maple syrup.
Nasaump, Second Way
- Take any remaining nasaump and place in a greased pie plate. Let cool. Place in the refrigerator to solidify.
- Cut out a few triangular pieces.
- Melt a couple tbsps of butter in a nonstick pan over medium high heat. Add the nasaump into the pan.
- Brown for 4-5 minutes a side until the edges are nice and crispy.
