Updates from January, 2011 Toggle Comment Threads | Keyboard Shortcuts

  • Alejandro 5:56 pm on January 25, 2011 Permalink | Reply  

    Once upon a time, this was a project.

    In the past 2 (ish) weeks I’ve made:

    • carrot-sweet potato soup
    • empanadas
    • lemon-spinach salad
    • pulled pork
    • and five minutes ago: cream biscuits.

    Yum. 🙂

     
  • tristanloker 4:05 pm on January 20, 2010 Permalink | Reply  

    Do you know what a Donair is?  Well you’re about to know because you’re about to make one.

    The Donair is kind of like (and I will get a lot of flack for this) the East Coast version of the Fallafel or Shawarma.  It is compressed meat in a pita with onions, tomatoes (sometimes lettuce, but none for me thanks). The Key to the Donair is the Donair Sauce. So lets start with that.

    The sauce looks a lot like icing and it tastes a lot like something you’ve never tasted before. It’s not a sweet mayo or a sweet salad dressing that some would describe. Quit trying to match it to things, get over it, and then eat the thing.

    2/3 cup canned evaporated milk
    2/3 cup sugar
    1/2 tsp garlic powder

    Last step: 1/4 cup white vinegar
    You’re going to stir the first three ingredients together until they’re nicely mixed up. Don’t wisk. Mix. This is supposed to be a thick sauce so keep the air out. (my preference)

    Next you’re going to add the vinegar. Throw it in there all in one go and then stir the bowl about 3 or 4 times. DON’T STIR IT ANYMORE. There is some absurb chemical reason for this but if you decide you want to improvise and just stir away you will ruin the thickness of the sauce and it will be runny.
    Now pop it in the fridge for AT LEAST an hour and a half. This will give it time to get thick and to get cold (a nice compliment to the hot meat.)

    The sauce will be good for about a week so don’t worry if it looks like it seperates. Just skim it off the liquidy bits on the bottom.

    The meat is a whole different story. I don’t prepare it the way you’re supposed to because well…it takes 5 hours or so. And if I am going to invest more than an hour in cooking meat it is going to be jerky, steak, chicken, or a whole turkey.  If you’re really that interested…go to Halifax.

    This sauce is best with thin, lean red meat. The tougher the meat, the smaller you should cut the peices. (it’s a messy meal)
    For a pound of meat.

    1/3 to 1/2 a cup bread crumbs or cornmeal

    1 tsp pepper
    1/2 tsp cayenne red pepper (if you want it to be a little spicy)
    3/4 tsp tsp oregano

    1/2 TBSP of garlic powder
    1 tsp paprika
    2 tsp onion powder (optional, but tasty)

    1/2 tsp salt

    bread the meat with the mix of spices and then fry it up in small peices.

    Throw the sauce (lots of it) on a pita. Then the onions. Then the tomatos. Then the meat. Then lots more sauce. Wrap it up and you’ve got a Donair.

    *have lots of napkins around. It’s a mess. what it is not: a first date food.

     
    • Raoul 8:14 pm on February 13, 2010 Permalink | Reply

      Donairs are huge in NS… People love em here… They even make Pizza with them!

      I don’t get it..

  • Alejandro 11:31 pm on October 26, 2009 Permalink | Reply
    Tags: Soup   

    Today I learned that 1 TBS of hot paprika means 1 TBS of HOT paprika.

    Also, squash and carrots make a meh soup. Thank goodness for the overwhelming amount of paprika. Next time I’ll add some tomato paste and some earthy herbs.

     
  • Alejandro 5:38 pm on September 14, 2009 Permalink | Reply  

    whitebeandip1

    I came across this recipe one day, and bookmarked it for a rainy day.  Of course, who the hell ever has a can of Cannelini beans hanging around?

    Then again, who ever has white navy beans around (I though I’d used them in a chili one day, and never got around to it.)

    Ingredients:

    • Can of White Navy Beans, drained and rinsed
    • 6 cloves of garlic, roasted for a few minutes. (If you aren’t in a rush, let the garlic cool down for at least 10 minutes so that you don’t burn your fingers like I did)
    • 1/3+ cup of extra virgin olive oil
    • 1/4 of fresh parsley (actually fresh.  I can’t imagine it working the same with the crunchy dried version of parsley, but if you try it, let me know!)
    • Salt and his good friend Pepper

    Instructions:

    1. Put everything except the olive oil, salt and pepper in a food processor or blender.  Activate.
    2. Slowly add the olive oil until it’s a nice smooth but not liquidy texture.
    3. Salt and Pepper to taste (an important step.  Do not omit this from this recipe you crazy flavour nazis)
    4. Eat right away, or refrigerate for 12-24 hours.  The fridge time allows the flavours to combine and get yummier.

    whitebeandip2

    Equally important to this dish is the bread you eat with it.  Also taken from the recipe, I didn’t really modify anything.

    Ingredients:

    • Greek Flat Bread, cut into pieces
    • Olive oil
    • dried oregano
    • Salt and Pepper

    Instructions:

    1. Toss the bread with some olive oil
    2. Sprinkle oregano, salt and pepper on both sides of all bread pieces.
    3. Bake in a toaster oven or oven oven for about 5 minutes at 400F
    4. Dip into your dip.
    5. Consume

    🙂

     
    • Nat 9:01 pm on September 15, 2009 Permalink | Reply

      Made this tonight. Went a bit crazy w the salt on the bread, which i blame on really big salt shaker holes, but the dip was delicious. I agree, fresh parsley is key.

  • canbui 1:41 am on September 7, 2009 Permalink | Reply  

    I found the recipe, followed it, but i found it too liquidy. Did you add more flour than asked for?

     
    • A-town 11:23 pm on September 12, 2009 Permalink | Reply

      I followed the recipe to the letter. next time i make it, i’m thinking i’ll add veggies so that i’m not just eating chicken and sauce.

      are you sure you found the right recipe?

c
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