If Christopher Walkens had his own cooking show I'd watch every episode... This looks like a really good recipe - I might try and recreate it using my best Walkens voice...
Bon Appetit...
~Nikko
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Saturday, August 1, 2009
Friday, July 31, 2009
Pizza Sauce - Version 002
My second venture into making my own pizza sauce... Not exactly what I want but it's getting closer...
3 Tbs Olive oil
2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes
1 Tsp Thyme
1 Tsp Italian seasoning mix
1 Tsp Basil
1 Tbs Oregano
1 Tbs Brown sugar
In the same fashion as version 001 - In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...
Bon Appetit...
~Nikko
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3 Tbs Olive oil
2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes
1 Tsp Thyme
1 Tsp Italian seasoning mix
1 Tsp Basil
1 Tbs Oregano
1 Tbs Brown sugar
In the same fashion as version 001 - In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...
Bon Appetit...
~Nikko
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Thursday, July 30, 2009
Moussaka
I have to admit that Pastichio is my favorite Greek food but I also love moussaka...
4 Large eggplants
Meat mixture
2 Lb Lamb ground
1 Lb Beef ground
1 Large onion diced
4 Tbs Penzeys Greek seasoning
1/4 Tsp nutmeg
1/4 Tsp cinnamon
Sauce
4 Tbs Butter
4 Tbs Flour
4 Cups Milk
3 Egg Yokes
1 Cup Kefalotiri cheese grated
Add meat and onion to a heated pan - add the Penzeys Greek seasoning, nutmeg, and cinnamon - mix in well. Once cooked drain off all the fat - set aside. Slice the eggplant into rounds and place on a sheet pan. Lightly salt the eggplant and cook at 400 degrees for 10 min or so just to soften them up a bit. Melt the butter in a large pan then add the flour to form a roux. Slowly add the milk and bring back to temperature so it thickens. Temper the egg yokes, then add to the bashamel. Stir in the cheese and mix well. Coat the bottom of a large pan with a bit of the sauce. Put down a layer of eggplant, lay on all the meat. Layer on the rest of the eggplant. Cover with the remaining sauce. Bake in the oven for 45 minutes or until it is nice and brown on top. Eat and enjoy - drink ouzo - dance - throw dishes and yell Opa!
Bon Appetit...
~Nikko
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4 Large eggplants
Meat mixture
2 Lb Lamb ground
1 Lb Beef ground
1 Large onion diced
4 Tbs Penzeys Greek seasoning
1/4 Tsp nutmeg
1/4 Tsp cinnamon
Sauce
4 Tbs Butter
4 Tbs Flour
4 Cups Milk
3 Egg Yokes
1 Cup Kefalotiri cheese grated
Add meat and onion to a heated pan - add the Penzeys Greek seasoning, nutmeg, and cinnamon - mix in well. Once cooked drain off all the fat - set aside. Slice the eggplant into rounds and place on a sheet pan. Lightly salt the eggplant and cook at 400 degrees for 10 min or so just to soften them up a bit. Melt the butter in a large pan then add the flour to form a roux. Slowly add the milk and bring back to temperature so it thickens. Temper the egg yokes, then add to the bashamel. Stir in the cheese and mix well. Coat the bottom of a large pan with a bit of the sauce. Put down a layer of eggplant, lay on all the meat. Layer on the rest of the eggplant. Cover with the remaining sauce. Bake in the oven for 45 minutes or until it is nice and brown on top. Eat and enjoy - drink ouzo - dance - throw dishes and yell Opa!
Bon Appetit...
~Nikko
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Biscuits & Gravy!
My all time favorite breakfast food is biscuits & gravy - or B & G's are they're known in my house... I don't remember how old I was the first time I had biscuits & gravy but I'm pretty sure they put it in my baby bottle... Anyway, making this wonderful dish is very simple.
1 lb sausage - country or breakfast works well (not the spicy)
3-4 Tbs flour
2-3 Cups milk
salt
pepper
love
1 Package of biscuits
Start by preheating the oven and making the biscuits according to the package. Then brown the sausage off. Once cooked remove all but 2 tablespoons of the fat that was rendered. Sprinkle 3 to 4 tablespoons of flour over the sausage and mix it in well. Once all the flour is incorporated slowly add the milk a little at a time. Doing the milk in batches will help keep your gravy lump free. Turn up the heat to a medium high and the milk will thicken. Once it's to your desired thickness add salt and pepper to taste and serve.
Bon Appetit...
~Nikko
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Version 1
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Version 2
1 lb sausage - country or breakfast works well (not the spicy)
3-4 Tbs flour
2-3 Cups milk
salt
pepper
love
1 Package of biscuits
Start by preheating the oven and making the biscuits according to the package. Then brown the sausage off. Once cooked remove all but 2 tablespoons of the fat that was rendered. Sprinkle 3 to 4 tablespoons of flour over the sausage and mix it in well. Once all the flour is incorporated slowly add the milk a little at a time. Doing the milk in batches will help keep your gravy lump free. Turn up the heat to a medium high and the milk will thicken. Once it's to your desired thickness add salt and pepper to taste and serve.
Bon Appetit...
~Nikko
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Version 1
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Version 2
Panko Taliapa with Sweet Chilli Sauce
I love fish of all shapes and sizes. Taliapa is one of my favorite fish to prepare. It's flexibility is what makes it so fun to work with. I've been thinking of a pan fried panko crusted taliapa and this is the result.2 Taliapa fillets
2 Cups Panko bread crumbs
2 Eggs
2 Tsp water
CurrySimple Gourmet Sweet Chilli Sauce
Olive oil for frying
Crack the eggs into a dish and lightly beat with the water. Put the panko bread crumbs in another dish. Now you should flour the fish then run them through the egg then into the panko. I didn't take the time to flour the fish before I started - It's ok - you don't have to but it will help the crust stay on the fish. Anyhow - Fish - Egg - Panco - rest for at least a few minutes before pan frying. In a good sized pan heat some light olive oil to a medium heat. Fry the fish in the oil for about 3-5 minutes on each side. Once plated pour on the CurrySimple Gourmet Sweet chilli Sauce and enjoy!
Bon Appetit...
~Nikko
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