Mussels with Tomatoes, Jalapeño and Tequila

Friday, June 21, 2019

Mussels with Tomatoes, Jalapeño and Tequila

BON APPÉTIT JULY 2000 MONET'S TABLE, SARNIA, ONTARIo
"While in Sarnia, Ontario, on business, I stayed at the Village Inn and had dinner at its restaurant, Monet's Table," says Melanie Cooke of Calgary, Alberta. "I thought I was being adventurous when I ordered the mussel appetizer my first night there. Obviously I'd lost my sense of adventure when I went back the second night and ordered it again."
YIELD
Makes 4 appetizer servings

INGREDIENTS

    • 8 tablespoons butter
    • 5 garlic cloves, minced
    • 3/4 cup diced tomatoes
    • 1/2 cup sliced green onions
    • 1/2 cup thinly sliced celery
    • 6 1/4-inch-thick slices jalapeño chili with seeds
    • 1/4 cup tequila
    • 2 tablespoons fresh lime juice
    • 1 1/4 pounds mussels (about 40), scrubbed, debearded

PREPARATION

    1. Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.

“Pitika” – Eggplant Chutney from Assam

Wednesday, June 19, 2019


written by Puravee Bordoloi Pari

This one is for the chutney lovers. Today we learn how to make an interesting roasted eggplant chutney called “Pitika”, contributed by Puravee Bordoloi from Assam –  a passionate home chef, and an advocate by profession. 
Pitika is an eggplant chutney – a side dish that is almost always present in any authentic Assamese thali/platter. It’s a simple chutney that needs only a handful of ingredients, but has a mouthful of flavors. So let’s find out how to make this interesting chutney from Assam!

Find out how to make the famous “Pitika” – an Assamese chutney prepared with egg plant, tomatoes, chilli and Coriander

rootsandleisure_recipe_
Recipe of “Pitika” – a Assamese chutney

Ingredients :

  • 1 Eggplant (Bigger eggplants are preferable)
  • 1 medium Tomato
  • 1 Onion  (finely chopped)
  • 3-4 chillies (finely chopped)
  • 1 tsp of mustard oil
  • Fresh coriander leaves chopped
  • Roasted sesame powder (optional)
  • Salt to taste

Ingredients for Assamese chutney “Pitika”  (L to R, clockwise): chopped coriander leaves, roasted eggplant, tomato, onion, chillies and ginger.

rootsandleisure_recipe_pitika
Ingredients for Assamese chutney “Pitika”  (L to R, clockwise): chopped coriander leaves, roasted eggplant, tomato, onion, chillies and ginger.

Directions to Cook:

  • Prick the eggplant with a fork and smear some oil all over it
  • Now roast the eggplant and tomatoes over an open flame. Turn once every minute, and continue until it’s cooked properly.
  • Remove from heat and gently peel the skin from both the eggplant and the tomato, and now mash them together.
  • Add the chopped onion, chilli and coriander leaves.
  • Season with mustard oil and salt. You can also add some roasted sesame powder (optional)
  • Mix the seasonings well with the rest of the chutney ingredients.
  • Garnish with a raw chilli on top and serve.

And the yummy side dish “Pitika” is ready to serve!!

Naga Dish|Fresh Pond Fish in Bamboo Shoot and Mint


RootsandLeisure_Fish

Naga Dish|Fresh Pond Fish in Bamboo Shoot and Mint

Published by Sungdi
Do you like fish? Most would agree that it is one of the most versatile food ingredients we know – from non fussy finger food to a healthy meal to a gourmet dish, get some fresh fish and you are set. Sharing one of our favourite recipe that is quick and simple to make, plus easy on the wallet. Ingredients Fresh local Pond Fish 5 cloves of garlic Small Size local ginger 10 ml Bamboo Shoot Juice Cherry Tomato 1 King Chilly 250 ml water 6 Mint leaves Salt to taste Direction: Put all the ingredients together in a medium size pot, put half cup water and cover it with a lid. Let it cook for 20-25 mins or until it’s fully cooked and tender. Open the lid and let it cool. Serve it with steamed rice.

Naga Style Mackerel Tin Fish in Bamboo Shoot


RootsandLeisure_TinFish

Recipe | Mackerel Tin Fish in Bamboo Shoot

Published by Vilme
Hello! This recipe is for all the busy ones who need to fix a simple yet delicious meal in 15 minutes. So make sure you try this tin fish recipe for your dinner, next time. 
INGREDIENTS 
  • 1 tin / can of fish (we have used mackerel for this dish) 
  • 5 cloves of garlic 
  • 5 dried red chilly 
  • 1 medium sized onion 
  • 3 tablespoons of bamboo shoot 
  • 1 tablespoon of vegetable oil 1 cup of water 
DIRECTION TO COOK Heat the oil in a pan. Saute the onions and chillies Mash the garlic and toss them into the pan and fry until light golden brown Pour the canned fish (along with the brine), into the pan. Add bamboo shoot and water Cook on low flame till the water dries up Garnish with fresh coriander and serve with rice.  


Porchetta-Style Roast Pork

Tuesday, June 4, 2019




PHOTO BY PATRICIA HEAL
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day ahead, as the pork has to marinate overnight.


INGREDIENTS

    • 2 tablespoons fennel seeds
    • 1 tablespoon coarse kosher salt
    • 2 teaspoons black peppercorns
    • 1 teaspoon dried crushed red pepper
    • 1 (5 1/2- to 6-pound) boneless pork shoulder (Boston butt), excess fat trimmed with thin layer left intact
    • 6 large garlic cloves, minced
    • 2 tablespoons extra-virgin olive oil plus additional for brushing
    • 1 cup dry white wine
    • 1/2 cup low-salt chicken broth

  3. PREPARATION

      1. Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder).
      2. Place pork in 13 x 9 x 2-inch glass baking dish. Rub garlic all over pork, then coat with spice mixture. Loosely cover pork with waxed paper. Refrigerate overnight.
      3. Preheat oven to 450°F. Brush large rimmed baking sheet with oil. Place roast, fat side up and coating intact, in center of sheet. Drizzle evenly with 2 tablespoons oil. Roast pork 30 minutes. Reduce oven temperature to 300°F. Roast pork until very tender and thermometer inserted into center of pork registers 190°F, about 3 hours 15 minutes longer. Transfer pork to cutting board; reserve baking sheet. Let pork rest 15 to 30 minutes.
      4. Meanwhile, pour all pan juices into 2-cup measuring cup. Spoon off fat that rises to top. Place reserved baking sheet across 2 burners. Pour wine and broth onto baking sheet and bring to boil over medium-high heat, scraping up any browned bits. Boil until wine mixture is reduced to 3/4 cup, about 4 minutes. Add degreased pan juices and whisk to blend. Pour pan sauce into small bowl (sauce will be thin).
      5. Thinly slice roast. Serve with sauce.
    Test-Kitchen Tip
    The leftover roast pork would make great pulled-pork sandwiches. Shred the meat and pile it on soft rolls with your favorite barbecue sauce and creamy coleslaw. You could also use the shredded meat as a delicious filling for burritos or enchiladas.

  5. Tips:

  7. This was absolutely delicious! I hesitantly followed the advice of a reviewer below and let the internal temp rise to 195, though I was very nervous the roast would come out of the oven dry, especially at 450 degrees. I am so glad I did! The meat was fall-off-the-bone tender, and so juicy and flavorful. The spices formed a crispy, delicious crust over the outside, and the fennel seed was nowhere near as overwhelming as I feared it would be. Perfect! I did not make the sauce last time, and the roast was outstanding on it's own. I am in the process of making this recipe for a second time now, and this time I do plan on making the sauce. I will update my review accordingly.

  9. I'm making this today... For those asking/wondering about the 190 degree recommendation, that is not a typo. 190 degrees is the magic temp at which the collagen in the meat begins to break up and melt into a god-like, oily, saucy, moist liquid that gives properly cooked pulled pork its awesomeness. It's fine if you cook it to 145 or so and enjoy it that way - it just ends up being different, more like a cut of meat that stays together. Between 150 and 190 or so is a strange period where the pork actually dries out... But if you let it go to the magic 190, even 195 or so, that's when the magic happens and it goes from dry to incredible. It can take some time - it's like the temp may go on pause for a while - but then when it begins to rise and you reach that 19 and you begin to wonder if it will ever increase again - but once you hit the 190 mark, you will have the best pork you can imagine. Keep this in mind for ALL pork shoulder recipes, really, depending on what you're going for.
    U2VOX FROM PORTLAND, OR 
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