Irish Stew Recipe

Conan O'Brien

This recipe originally appeared in Good Housekeeping Magazine two years ago depicted as Conan O’Brien’s Irish Stew recipe; however, O’Brien shared with television viewing audience that he doesn’t cook.  He said that he was not mad about the article.  He comedically and tastefully set the record straight.     Good Housekeeping’s editor-in-chief  appeared on Conan O’Brien’s show to bring him some of the infamous stew and to apologize.   Everything ended on a fun note and the recipe is still on the Good Housekeeping website but referenced as ingredients for Conan O’Brien’s (alleged) Irish Stew. 

2 c. diagonally sliced carrots
2 c. diagonally sliced parsnips
2 c. sliced onions
1 1/2 lbs. small white potatoes, each cut into quarters
Salt and freshly ground black pepper
1 1/2 tsp. dried thyme
2 lbs. boneless lamb stew meat
1 1/2 c. beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour

Directions

  1. Preheat oven to 350° F.
  2. In heavy 6-quart Dutch oven, spread half of vegetables; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat, then remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme.
  3. Add broth and 4 cups water.
  4. Cover and cook in oven 2 1/2 hours or until meat and vegetables are tender.
  5. Transfer meat and vegetables to bowl; cover and keep warm.
  6. In cup, blend flour with remaining water; stir into hot liquid in Dutch oven.
  7. Heat to boiling on top of range; boil 1 minute.
  8. Skim off fat. Return meat and vegetables to Dutch oven.

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Mexican: Tripas Recipe

Tripas, also known as Machitos, in Mexican cuisine are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with Pico De Gallo and Guacamole. -(Wikepedia)

There are two types of beef tripe, flat tripe from the first stomach (strictly called the rumen) and honeycomb tripe from the second stomach, the reticulum. Both need the same preparation.

Instructions:

  • Clean the tripe well by rubbing it with rock salt and rinsing it.
  • You can then parboil it salted water 2 tablespoons of salt per litre of water, for 15 minutes.
  •  Discard this water, and rinse the tripe again.
  • You may then like to cook the tripe slowly in a court bouillon made with an onion, a carrot, a celery stalk, a few parsley sprigs, a bay leaf and some cloves and peppercorns.Cook it until the tripe is tender, 1 to 3 hours. The stock can be used for soups in another recipe.

*Recipe from http://www.squidoo.com/tripe-recipes

The Cupcake: History & Recipe

Origins:  It believed what has come to be  known as the cupcake orignated in the United States in the late 19th century; however, similar constructs of this theme date back centuries before.

The cupcake (the common US, Canadian, South African and Australian term) or fairy cake (the common British and Irish term), is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

Chocolate Butterfly Cake

History:

In the early 19th century, there were two different uses for the name “cup cake” or “cupcake”. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of “cupcake” is now given to any small cake that is about the size of a teacup. The name “fairy cake” is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share. hi guys lol

The other kind of “cup cake” referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves.

Recipe:

In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.  They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; “cup cake” uses a volume measurement, and “pound cake” uses a weight measurement.

Mediterranean Fish Recipe

Mediterranean Medley Cooking with Michelle Karam

*Recipe by Michelle Karam

Ingredients

  • 1-2 Lbs of Fish (Chilean Sea Bass, Branzino) Any flaky white fish will
  • 1 Red Bell Pepper Sliced A Handful of Small Cherry Tomatoes Halved
  •  1 Leek Quartered and Sliced
  • 2 Tbs. Capers
  • (Optionsl) Juice from 1 Lemon
  •  ¼ Cup Dry White Wine
  • 1 ½ Tsp of Old Bay Seasoning A Sprinkle of Fresh Herbs Can Use Either Fresh Dill, Cilantro, Basil

 COOKING DIRECTIONS:

SPRAY THE BOTTOM OF YOUR PYREX DISH WITH PAM OR SOME SORT OF COOKING SPRAY- PLACE FISH IN THE PYREX- PUT ALL OF THE INGREDIENTS ON TOP OF THE FISH- SEASONINGS, VEGETABLES, HERBS, WINE, LEMON JUICE, CAPERS, ETC…. COVER WITH ALUMINUM FOIL AND COOK IN THE OVEN ON 400 FOR 18 TO 30 MIN- DEPENDING ON HOW THICK YOUR PIECE OF FISH IS- THERE SHOULD BE A LOT OF JUICES ON THE BOTTOM- THEN PUT THE OVEN ON BROIL- REMOVE THE FOIL AND PLACE THE FISH UNDER THE BROILER FOR 5 MINUTES- UNTIL THE FISH GETS A LITTLE GOLDEN BROWN ON TOP- SERVE WITH RICE OR MASHED POTATOES.

See Video of Michelle preparing hummus: https://multiculturalcookingnetwork.wordpress.com/2009/12/05/mediterranean-medley-how-to-make-hummus/

Sylvia of Harlem’s Sassy Catfish- Low fat Cooking

Makes 4 servings

Preparation time: 10 min.

Cooking time: 12 min.

Ingredients:

  •  ½ cup Splenda No Calorie Sweetener, granular
  • 1 cup tomato puree
  •  1 cup Sylvia’s Hot Sauce*
  • ½ cup water
  • 2 stalks celery, cut julienne style
  •  ½ cup diced onion
  •  ½ cup diced green bell pepper
  • 2 lemons sliced
  • 4 (4-oz.) catfish fillets
  •  ½ teaspoon salt
  •  ½ teaspoon pepper
  •  ½ teaspoon Sylvia’s Secret Seasoning*
  •  2 tablespoons olive oil

Instructions:

Combine Splenda granular, tomato puree, Sylvia’s Hot Sauce, water, celery, onion, green bell pepper and lemons in a large saucepan. Bring to a boil over medium heat, stirring constantly; reduce heat and simmer five to 10 minutes, stirring occasionally. Sprinkle fillets evenly with salt, pepper and Sylvia’s Secret Seasoning. Saute fillets in hot olive oil, in a large skillet, over medium heat for two minutes on each side. Pour sauce over fish; simmer two additional minutes or until fish flakes with a fork. Serve immediately. *Hot sauce or salt-free herb seasoning may be substituted for Sylvia’s Hot Sauce and Sylvia’s Secret Seasoning. For that special flavor, look for Sylvia’s Hot Sauce and Sylvia’s Secret Seasoning at your local market or order online.

Sylvia's Sassy Catfish

Nutrition information per serving:  Serving Size: 1/4 recipe Calories 300 Calories from Fat 140 Total Fat 16g Saturated Fat 3g Cholesterol 55mg Sodium 900mg Total Carbohydrate 20g Dietary Fiber 2g Sugars 8g Protein 19g Dietary exchanges: 1 Starch, 2 Med fat meat, I reg, 1 fat This recipe, when compared to a traditional recipe, has a 22 percent reduction in calories, a 53 percent reduction in carbohydrates and a 76 percent reduction in sugars.

Sylvia Woods is a compensated spokeswoman for Splenda Corp

Haitian Joumou Soup Recipe

Joumou is traditionally consumed every New Years’ on January 1 as a historical tribute to Haiti’s independence in 1804 where newly freed slaves consumed pumpkin soup, a meal forbidden them by their French masters.  READ MORE.

Note that Squash or pumpkin is used in this recipe.  

Ingredients:

  • lb cubed, Beef Stew meat
  •  1 lb Chicken
  • 1 frozen Squash
  • 1 Boniata
  • 1 spinach
  •  1 malanga
  •  2 Onions-sliced
  • 3 large carrots
  • 6 medium potatoes
  • ¼ lb spaghetti or Noodles
  • 3 T seasoned salt
  •  2 limes, cut in half
  • 2 t thyme
  • 2 t parsley
  • ½ c Scallions salt,
  • black pepper, and hot pepper to taste

Joumou Soup Photo credit: Haitixchange.com

Directions

Clean the meat with hot water and lemon and set aside in a bowl. Add seasoning salt and set aside for 2 hrs. Boil meat in stockpot with 3 quarts of water until tender (about 1 ½- 2 hrs). Add more additional water if necessary and remaining ingredients except noodles. Cook for 20 minutes and add noodles.

Retrieved from http://recipes.wikia.com/wiki/Squash_Soup_(Soup_Joumou)

There are more great recipes at Wikia.com

Please let us know if there something you think adds to this recipe.  If there is a running theme among the comments then we will make changes so it feels culturally authentic.

Guatemalan Tamales

¿Desea usted la receta en español? Visita: http://www.deguate.com/recetas/article_13218.shtml

Recipe in English (Receta en Inglés):

RECADO: (the sauce)

Ingredients:
1-1/2 pounds of tomatos
2 large pimiento chiles
3 dried chiles (include if you want it more spicy)
2 ounces of pepitoria (ground pumpkin seeds)
2 ounces de ajonjolí
1 small stick of cinnamon
1 ounce of lard
Achiote (Annatto)
Salt

Preparation:
Boil the tomatos with the pimiento chiles and dried chiles with a small amount of water. Liquify and colander while adding the achiote. Brown the ground pumpkin seeds, ajonjolí, and cinammon, and grind it dry in a blender. Mix the resulting powder with to cooked tomatos and colander. Boil for 20 minutes, adding the ounce of lard, pieces of meat and additional seasoning. This recado sauce needs to be rather thick and a bit salty since the tamales lose salt when they are cooked.

MASA: (tamale dough)

Ingredients:
1 pound of corn masa (the same as used to make Guatemalan tortillas)
6 ounces of rice
8 ounces of lard
Salt

Preparation:
Cook the rice, liquify and set aside. Break up the masa in a half-liter of water and liquify. In an appropriate pot, boil 4 cups of water, add the liquifies masa and stir constantly. When it thickens, add the liquified rice. Continue stirring, add salt bearing in mind that the tamales will lose salt during cooking. If it becomes extremely thick, add a little water. When the mixture is cooked and is smooth, remove from heat, add the lard and mix until it disappears and the mixture looks shiny.

HOJAS Y ADORNOS: (leaves for wrapping the tamales and decorations)

Ingredients:
1/2 bundle of plantain leaves (8 leaves should be plenty)
2 bundles of maxán (moján) leaves
1 bunch of cibaque
3 pimiento chiles (roasted)
4 ounces olives
4 ounces capers
4 ounces raisins
1-1/2 pounds of pork
1/2 pound of bacon, chopped in small pieces

Preparation:
Cut the maxán leaves at their thickest point, clean them and place in the sun to dry out. Cut the plantain leaves into squares about 25 cm per side, wash, and boil for 10 minutes. Chop the bacon and cut the meat into appropriate sized pieces and add to the boiling recado sauce – cook for 20 minutes. Roast the chiles, peel them, and then cut into thin strips. Place a plantain leave diagonally on top of a maxán. With a large spoon, dish out a portion of the masa in the center of the leaf and add a generous amount of the recado, making sure it includes a piece of meat. Add some bacon pieces, olives, and strips of pimiento chile. Wrap this up in the leaf and tie with the cibaque fiber (previously cut and saoked in water). Line a large stew pot with the leftover leaves, add 3 cups of water and bring to a boil. Load the pot with the tamales and cover with plastic. Steam slowly for about an hour and a half to ensure that the meat is cooked.


 

Ginger Beer Recipe from Trinidad and Tobago

by Jeneba Ghatt

Ginger beer is a delicious alternative to egg nog during the holiday.

While Americans usually feature Egg Nog as a holiday drink, in Trinidad and Tobago there are several beverages that are consumed during the Christmas season. Among them is sorrel, puncha cream and ginger beer. My favorite is ginger beer because I love ginger — it aids in digestion. It also reminds me of the variation of the drink that I grew up with in Sierra Leone, West Africa. The ginger would steep for at least one day so the output was quite a pungent drink that had quite a punch!

Recipe from the book, Sweet Hands: Island Cooking from Trinidad & Tobago (Hippocrene Books, NY), by Ramin Ganeshram. Available at Amazon.com.

Ingredients

1/2 lb. of fresh ginger, peeled and grated on the large holes of a box grater

2 tablespoons fresh lime juice

1/4 teaspoon ground mace

1 ½ cups of light brown sugar

1/2 vanilla bean, split lengthwise

6 sprigs mint

Instructions

Put ginger, lime juice, mace and 3/4 cup of the sugar into a wide mouthed gallon glass or ceramic jar. Scrape seeds from vanilla bean into jar and add the pod. Add 12 cups boiling water to jar and stir until sugar dissolves. Set ginger mixture side to steep and cool to room temperature. Cover jar tightly and refrigerate for 1 week.

Line a large sieve with a double layer of cheesecloth. Strain ginger mixture through sieve into another wide mouthed gallon glass or ceramic jar, firmly pressing on solids with the back of a spoon to extract as much flavor as possible. Discard solids. Add the remaining sugar to ginger beer and stir until it dissolves. Serve in glasses over crushed ice, garnished with mint sprigs.

Phyllo Wrapped Asparagus With Wine Herb Sauce

Ingredients

  • -1 cup heavy cream
    -One bunch asparagus
    -One package Phyllo dough
    -2 tbsp thyme
    -2 tbsp savory
    -2 cups white wine
    -4 tbsp butter
    -Quick release spray
    -Olive oil

Equipment

Salt and Pepper
-One large sheet pan
-One medium saucepan
-One balloon whisk
-Serving bowl

Preheating 375°

Preparation
Brush asparagus with olive oil
Heat medium saucepan
Add wine, savory, thyme, and butter
Add asparagus and poach for 5 minutes
Remove asparagus and set aside
Reduce wine by half
Season asparagus with salt and pepper
Wrap three stalks of asparagus with Phyllo
Spray in large sheet pan with release spray
Lay wrapped asparagus on sheet pan
Bake until Phyllo is golden brown

For service
Arrange wrapped asparagus on plate
And sauce to a bowl

For More Recipes visit Chef Jay Jones at : http://www.facebook.com/#/chefjaync?ref=ts

Quick, Easy & Festive Eggnog Custard Pie Recipe

After much deliberation, I have chosen to give in to naming this recipe “Love at First Pie”.  One day I was walking by with this golden pie in hand and noticed someone was following me.  I turned around.  He was sort of cute and he asked, “What do you have there?” Perplexed by this moment I simply answered, “Eggnog custard pie”.  With hearts in our eyes, it would become the start a lopsided romance from that moment on.  I would love the guy and he would love the pie.  Obviously, this could only end with egg on my face.   No, it ends with an appropriately named pie.  If Food Network’s Gina Neely can name her fried chicken” Get Yo Man” then why not?  Ladies, I am not promising that you will win the heart of  a man but you will win the stomachs over of your guests.  The eggnog custard will truly be “Love at First Pie”.  – Crystal Johnson, MCCN Editor

Ingredients:

  • 1/2 (15-ounce) package refrigerated pie crust
  • 1 cup sugar
  • 3 large eggs
  • 1 3/4 cup of eggnog
  •  2 Tablespoons of rum  or brandy
  • 1/8 teaspooon salt
  • 1/2 teaspoon ground nutmeg
  • 1 Tablespoon of flour
  • 1 Over flowing cup of love
Instructions:

Stir all the ingredients together.  Pour into deep dish pie shell.  If contents seems a bit shallow then add more egg and a bit more flour.  Bake for 45 minutes to an hour.  Recipe by Crystal Johnson