Reuben Dumplings

Good Evening - It has been some time since I last posted.  We have a lot of catching up to do that's for sure.  I have been posting pictures on Instagram @akegofcurry.  You can see food, travel and beer making pics there.  Check it out when you get a min.

Onto the Reuben Dumplings - I love dumplings, everything about them.  My wife loves sandwiches, everything about them.  Mash these together and you have Reuben Dumplings.  This is a quick and delicious  recipe that can be used as an appetizer or an exotic snack.

What will one need for this trip?
For the dough:
2 cups all purpose flour (more for dusting while rolling)
3/4 cup just boiled water

For the filling:
1/2 lb corned beef  (sliced and cubed)
1/2 lb swiss cheese (sliced and cubed)
spicy mustard
sauerkraut - buy a bag
1000 island dressing - for dipping

Combine flour and water, mix and place in a plastic sandwich bag for an hour or so.  While you are waiting for the dough, combine the corned beef, cheese, mustard and some kraut in a bowl and mix. Set aside.

    
Onto the dough.  Dust your rolling surface with flour and get your roll on.  I work the dough adding flour along the way until we get to about 1/8 inch thick.  I use a wide mouth mason jar (they are not just for drinking beer) to cut my wrappers.

Spoon your mixture into the wrappers and seal with a fold.

With homemade dough, you will not have to wet the edges like you would if using store bought wrappers.  The dough ball rolled out to make about 25 dumplings and cost pennies.  These can also be made ahead of time which works well when serving as an appetizer.

When you have folded all your dumplings get your pan ready by heating some oil over med high heat.  Depending on pan size, place several dumplings in, give a shake, add 1/4 cup of water, cover and cook for about 10 mins.  At the ten min mark, flip them over for a couple mins to brown the top.  Place cooked dumplings in an oven preheated to 200 and continue on with the remaining dumplings.  I serve these guys with kraut on the side with a drizzle of dressing and more for dunking.

Stay hungry my friends.

Lost Food Pictures

I hope this finds you fancy!  It is a wonderful Independence day here at the homestead and I find myself with some free time as both the wifey and daughter are down for a nap.  I was perusing some old food pictures and decided (after a short phone meeting with my development team) to post some of my favorite lost food pictures!  Without further ado:

What the hell was I thinking here??  Two Brats no buns...  Lets take a shot glass to some bread, slice up the brats, add some mustard and BAM little slider type brat sandwiches.  Silly just plain silly.

It's been around 100 degrees for what seems like a month.  I am really missing soup weather!  Notice how I Spackle butter on my crusty bread :)  Also, notice my money clip and keys in the background - no wonder I am not a professional photographer.

One of my lovely wife's favorites - everything bagel egg sandwich.

One of the first pics I took with the new DSLR camera.  What you see is a pretzel mobile stuck in a clump of french onion dip with a grilled brat looking on.  Just the other day I was wondering what I did with all the free time I had before we had a kid...

Nothing screams romantic night more than red beans and rice, PBR and candles.  I was lucky that I didn't find myself on the couch that night!

While the wife is away the man eats meat off the bone and forgets about vegetables!  I would be willing to bet the farm that there are numerous empty beer bottles just out of view.

OK this is not really a food pic but that is an oven in someones trunk.  Who needs a pick-up truck?  Not this guy.

Pizza Sauce Your Way

I'm gonna ask you four questions and if you answer "yes" to at least three of them, you must read on, my friend.
Do you like pizza?
Are you a bit picky about your sauce?
Ever think of making homemade pizza?
Would you agree that Kobe the Black Mamba is the G.O.A.T?

So this is gonna be real quick, which is why making your own sauce can be a regular house hold tradition.  What will one need to make a pizza sauce?
- Tomatoes - we use plum or roma as they tend to be a touch sweeter
- Garlic
- Olive oil
- Basil
- Oregano
- Sugar

What I really enjoy about making homemade sauce is we can make it how we like it!  We do not take pizza sauce lightly round these parts.  We like it a touch sweet with some overtones of garlic and a fresh finish of basil.  But you, you can have whatever you like.  Start by slicing the tomatoes in half and stuffing them with garlic cloves.  Drizzle with the oil and sprinkle with basil and oregano or whatever you think is cool.

Roast in the oven preheated to 400 degrees or you could even toss them on the grill for a sting of smoke flavor.  After about 45 mins get them outta there.  After they chill out for a few, you should be able to slide them right out of their skins.  Into a sauce pan the roasted goodness goes and with the help of the trusty emersion blender we have our sauce ready to spread!

You do not need a crazy recipe or any special ingredients to make kick ass pizza sauce.  All you need is some fresh tomatoes, garlic cloves, and whatever else you may look for in a pizza sauce!
Keep-on Eattin-on.

Morels oh my oh my...

Good Evening - I hope this finds you well.  Happy Mothers day to all the moms in da world!  I would like to thank my mom and my wife for being awesome mothers and I appreciate all that they have done and continue to do!  This is gonna be quick almost as quick as these treats go from being cooked to belly.  Morels oh Morels how amazing you are.  It's not often that we get the opportunity to enjoy such lovely treats but this year we did and I want to share.  Not share as in give you any but share as in show you ours...

My mom delivered the stash, take a peek:

Here's what has always amazed me about Morels!  They grow out the woods but only grow when its a certain temperature and when there is a certain level of humidity and under dead elm trees its almost like trying to find big foot...  I have never been successful hunting Morels but I would seriously think about hunting whomever is successful hunting them :)  Here is what you need for this exotic trip to the woods of central Ohio.

Skillet - cast iron if you have it, if not think about getting one they are wonderful.
butter
flour
salt
pepper

Heat your skillet over med high heat and melt your butter.  The mushrooms were delivered soaking in salt water (good looking out Mom!) which pulls out all the hidden soil.  After a quick rinse and pat down they are tossed in a flour, salt and pepper mixture.

Hot Butter + Morels = I will fight you for them...

At this point I'm totally considering telling my wife that they have been burnt or stolen so I can eat them all!

You can use any dipping sauce that you like but that would be like having a 40 dollar strip steak cooked well done!  Straight to the face with these lovely morsels we call morels!  Stay hungry my friends.  

Lasagna cupcakes

Quick look at a upcoming recipe.  Lasagna cupcakes using dumpling wraps as a substitute for traditional lasagna pasta.  Good things can come in small packages.  Stay hungry my friends

Chicken Enchiladas de Erico

We love us some enchiladas around here!  I have made these numerous times and they always turn out delicious! The best thing is it's flexibility. I can always change something up whether it's a different part of the chicken, homemade sauce or store bought or an added veggie.  Bottom line is they are always a crowd pleaser and are wonderful on the reheat.  Another great thing about this dish is you can make ahead of time, freeing up valuable time for appetizers and the necessary margarita.  Ladies and gentleman, hang on tight as we make yet another trip to the exotic land of Erico. 

What you should pack for this trip:
Chicken - breasts or thighs
little can of verde salsa
green pepper
red pepper
onion
flour tortillas
enchilada sauce - big can
green onion
cheeses - i use jack and cheddar
flour
salt
pepper
paprika
cumin
garlic
cilantro - for garnish

The day before (or at least a couple hours) before cook time, season your chicken with paprika, cumin, salt and pepper and let it bathe in the salsa verde. When you're ready to cook, get your pan hot and cook the chicken until it easily pulls apart for shredding.

While it's cooking, chop your onion, green pepper, red pepper and garlic.  When the bird is fully cooked, pull it out and set aside to cool. This will make the shredding much easier.  Add the chopped onion and garlic to the pan and sweat for a few.  Toss in the remaining veggies (red and green peppers) and saute for 10 mins or so.  Shred the chicken and add to the pan along with 1/4 cup of the enchilada sauce and simmer allowing all the flavors to come together as one.  If seems runny, add a tsp of flour to reach your desired thickness. I typically test ours by picking some of the mixture up with a slotted spoon to see if anything falls through the slots. 

Heat the enchilada sauce in a soup pan and get your 9x11 or other baking dish ready.  Nuke the tortillas to soften and get ready to roll.  Dredge the tortillas in the sauce, spoon the mixture in and roll them up like a doobie.  It's a good idea to put some of the sauce in the bottom of the baking dish to prevent stickage.  Place the rolled tortilla in the dish and continue till full.  Pour remaining sauce over the tortillas sprinkle with chopped green onion and cover with cheese.

Home stretch my friends.  Bake in preheated oven at 350* F for 30-45 mins.

 

We like to serve our enchiladas with some homestyle Mexican pinto beans and rice!

And that there is Chicken enchiladas De Erico.  Stay hungry, my friends!

EAT - DRINK - LOVE

The Meatballs of Mexicans

My beautiful wife loves Mexican food so much that I have created, in our kitchen, a world we call Erico.  For those of you who don't understand, it's my spin on food from south of the border.

When she sent me a recipe for Mexican meatball soup, I was a little hesitant. I'd never had Mexican soup--it's always chips and salsa to lead any Mexican meal!

After looking at several recipes on the enternet, my nerves settled and a journey began.  Some of my favorite journeys are those short ones that go by so quickly so you don't even remember it - you are just there!  After going back and looking at the recipes, I couldn't find where it said to start with 3 shots of tequila, but it was a great start to the evening... 

Recipe, adapted from Real Simple magazine

What one will need to gather:

Ground turkey 1 lb. - or any other ground meat

Tortilla chips

Cilantro

Salsa

Avocado

Green onions

Bread crumbs

Vegetable stock

Egg - not pictured

Cumin

Paprika

Salt and pepper

Ok, I really didn't have 3 shots of tequila but this soup is so easy that you could!  We start by making some mini meatballs.  Get a large bowl and toss in the meat, chopped cilantro, sliced green onions, egg, bread crumbs and season with salt, pepper, cumin and paprika.  Mix it all up and make little meatballs.

Get your large soup pan and pour in the salsa along with two to three cups of the broth.  I blend this up a bit with my handheld blender because I can.  I really like that blender!  Get it going over med-high heat and add some cilantro.  While that is cooking, heat some oil in a skillet and brown the mini balls.  Might have to do a couple batches, but just don't overcrowd the pan. 

After browning, add the meatballs and pan drippings.  I really think that the drippings from the skillet add some depth to this soup.  Continue to cook until heated, garnish and dive in.  We like to top with sour cream, green onions, avocado and a couple chips.

My wife loved this soup, but then again she loves anything with cilantro in it!  Really, it is a very simple soup that you can make yours.  Personally, that's the reason I like to cook - you can make whatever you like however you like it! Real Simple is real nice, Clark, real nice.

Eat - Drink - Love

Meatless Monday Presents: Eggplant Parmesan

This is my first attempt at eggplant parmesan.  I had one word for my lovely Wifey when she presented the idea of "Meatless Monday," WHY?  I quickly understood as she explained to me the benefits of this idea.  The health benefits of doing this is easy for me to wrap my head around, but the environmental benefits were a little more confusing...  Think about it for a minute and it makes sense. By eating less meat, we are eating lower on the food chain, ultimately reducing the amount of energy consumed in the process of manufacturing food. I would explain it in more detail, but I don't have all day here people!  Back to the kitchen and eggplant environment-saving parm.  What one will need for this adventure:

eggplant - one big fella
mushrooms
mozzarella - fresh
Parmesan
onion
diced tomatoes - 2 cans
tomato sauce - 1 can
garlic
flour
bread crumbs
eggs - 2
salt
pepper
basil
oregano
butter
sugar
olive oil
pasta

First, we have to get the sauce going because the longer it cooks the better!  Melt about a half a stick of butter and some chopped garlic and mushrooms.  I let it saute for about 10 mins then added some chopped onion, basil and oregano.

I gave the onions about 7 to 10 mins to cook, then added the diced tomatoes, tomato sauce and sugar.  If you had some red wine layin' around you could toss some of that in too.   Let everything get nice and hot then reduce heat and simmer for as long as you can.  I continue to stir, tasting as I go.  I think tasting the sauce is one of the most important parts of this journey.  Now on to the eggplant.

    

You can see above that the eggplant has been sliced and is awaiting its pilgrimage to the hot oil in that skillet.  First, it gets dredged in flour then a nice dip in the battered egg on to the breadcrumbs and finally the pan!  The pan should be hot, allowing the eggplant to get nice and crispy.

 
Next, you will want to get a baking pan ready.  Also, slice some mozzarella and grate some parm.  Take some sauce and cover the bottom of the pan.  Add the crispy eggplant, top with the mozz, add some more sauce and top with the parm!

Preheat the oven to 350 and slide that pan in.   Set the timer for 30 mins or so and get movin' on the pasta.  We enjoy angle hair pasta but any will work. Also, I believe that one should celebrate the close of a Monday.  A good bottle of Chianti is a wonderful match. 

When everything is done, put it on a plate and eat it!  Meatless Mondays - saving the environment one meal at a time...  

Jambalaya Curry Style, but without the Curry...

The seasons are changing and the evidence is everywhere.  Jackets--not "The Mt.Vernon High Jackets" but the ones that shelter you from the wind--have resurfaced.  The days are getting shorter and flip flops are migrating to the closet. 

The end of summer also marks the beginning of flu season, and it's likely common cold will visit you or someone close within the next few months. But being sick does have benefits. Look at it this way, the summer is going, so you might as well let it take that beach body with it.  Let's feed the cold, drown it in comfort food.  Sometimes that pesky cold can dull the taste buds so we are upping the flavor battle.  Jambalaya to the rescue my friends.  Yum yum yum.

What will y'all need?
Chicken - thighs on this day cut into 1 inch cubes
Andouille sausage- 2 links precooked works great
Shrimp - 10 or so
rice - 1 to 2 cups
Celery - 2 stalks
Onion - chopped
Green Pepper - chopped
chicken broth
Crushed red pepper
cumin
smoked paprika
olive oil
salt and pepper
Green onion - garnish
Bread - rolls work well

Put chopped chicken in a large zip lock type bag and add the spice mixture (salt, pepper, cumin, red pepper and paprika).  Place in the fridge for an hour or more.  Heat oil in large pan (med high) and cook the chicken cubes.

Remove the chicken and place on paper towels.  Add onion, celery, green pepper and garlic sweat for 7 -10 mins.   Add chicken, andouille, broth and rice.  I usually precook the rice to reduce the cooking time.   Increase the heat and bring to a boil for a few mins.  Reduce heat to low cover and cook for 20 - 30 mins. Occasionally stir and add additional broth as needed.  Add shrimp for the final 5 mins by now your house should be smelling real nice.

 And that there is jambalaya Curry style!  Scoop in a bowl top with sliced green onion and eat that cold away. 

BTW also really nice if you don't have a cold.  Eat - Drink - Love.

Roasted Poblano and "Sweetness" Corn Soup

It is football season, which in our world means it's getting colder.  You can do one of two things...  Bitch about how winter is right around the corner or you can embrace the positives!  This includes but is not limited to: sweatshirts, football, basketball, good TV and FOOD. 

Where does one begin with all the winter fare options?  We will start with SOUP. In particular, the roasted poblano and "sweetness" corn soup.  The "sweetness" (shout out here to Walter Payton) corn only comes around once a year and how amazing it is.  My wonderful wifey sent me a message the other day about this soup she had for lunch.  It was a poblano and corn soup and, Mr. Downtown Chitown Soup Dude, she said my version was mucho bettero!  Yeah, it takes a little time, but overall it's SO EASY.  

What will one need:
poblano peppers - 8 or so
sweet corn - 6 ears or so
one big onion - white was used
milk - 1 cup
chicken broth - 1 cup
butter
cumin
salt and pepper
blender - immersion (hand held type)-- you really should have one!!!!
sour cream - for garnish

First, you need to roast the peppers and corn.  I use the grill for this and do it the night before.  Wash the peppers and dry.  Strip the corn and place both on a hot grill.  Keep an eye on them and turn when you have a nice char.  For those who like pictures, here is what we want:

After they are cool, trim off the corn and peel the skin off the peppers.  This should be fairly easy--don't forget to discard the stems and seeds.  If you can get to this stage, you are almost done!  Melt some butter in a large soup pan and sweat some chopped onion and garlic over medium heat.  Toss the peppers and half the corn in and continue to cook for a few (maybe 5) minutes.  I usually add salt, pepper and cumin at this point.  Pour in your milk and chicken broth, stirring until heated.  If all you have is a traditional blender, move the hot soup from the pan to the blender.  That's a pain in the butt and very time consuming.  The handheld allows you to blend while hot right there in the pan to your exact liking.  We got one for Xmas last year and I don't know what I would do without it.  Once you get it to the texture you like, add remaining corn, taste and season accordingly. 

 
A dollop of sour cream never hurts!  It's a good idea to have some bread on hand for dipping.  Look, this really is easy. Make this soup, you will thank me.

Tacos with Fish in Them and "Picodaguyo" Topping

I remember when Taco Bell first moved to our town...  Pre intown TB it was nearly impossible to score some real deal Mexican food in our neck of the woods (Amish country). The first time I tasted that hot greasy, cheesy mess, it was love at first crunchy taco! Then they opened a spot in my town and we had a wonderful relationship for the next decade or so.  This day finds me almost completely weened off the Bell, I rarely make a run for the border. 

Now I enjoy making my own Mexican fare.  Around my house, we call it taking a trip to Erico!  On this trip we will be enjoy fish tacos topped with fresh picodaguyo (or pico de gallo for those of you who don't understand the language here in Erico).

Here is what we use:
Onion (red or white) - chopped
some tomatoes - deseeded and chopped
jalapeno - deseeded and chopped
lime - squeezed
cilantro - chopped
green onion - sliced
touch of salt and pepper

After your knife work is done, toss everything in a bowl and cover for a bit.  Let everything come together like hippie folk at a phish show.

Now onto what fueled this post.  Da fish tacos.  I have to sprinkle some sort of Chicago Bear reference in here as tomorrow is their first game of the season.  What one will need for these:

fish - we like cod - cut into one inch cubes
flour seasoned with crushed red pepper, salt and pepper
canola oil
tortillas

I like to set up an assembly line so once we get started we can keep on rolling. 

Get the oil hot, dredge the fish in the flour mix and give them a nice light fry.

When the fish is done I let them rest on some paper towels.  They will soak up some of the oil keeping the fish nice and crispy.  Next, heat your tortillas.  You can place them in the microwave which works or you could heat them over a flame (grill or gas range) which I suggest you try! 

Now it's time to put these tacos together. 

That there is an authentic fish taco one could find in the country of Erico.

Crispy Bacon Meatloaf cupcakes over Blue Cheese Smashed Yukons

What a beautiful day it has been.  I have made something this evening that is kind of a big deal...  Not really but it was damn good.  Started messing around with cupcake pans a few years ago.  They are wonderful vessels as Alton Brown would say.  The cupcake pan allows you to have a high crunch to bite ratio.  What will one need for this journey?

For the meatloaf!  I used ground turkey thigh, carrot, celery, onion, parsley, chopped crispy bacon, egg, pepper, salt, mustard, Worcester, smoked paprika, basil and cayenne.  Side note: use whatever you like.  Think buffalo chicken meatballs with a ranch dressing placed on a pretzel bun. Options are numerous.  BTW left out of the pic, breadcrumbs, ketchup and hot sauce.

Put some oil in a pan and chop the veges.  In this case carrot, celery and onion.  I believe they call this the trinity...  Sweat them out in the pan.  Throw in some salt, pepper or any seasoning you like.  Cool and place in large bowl.  Add turkey, bacon, egg, breadcrumbs, Worcester, mustard, cayenne and smoked paprika.  Mix up and place in a cupcake pan. 

350 oven for 25-30 mins.  Da Bears!

Mid-cook look!

Looks good right?  How did them potatoes get there?  Here's what you need.

Yukon potatoes, blue cheese, garlic, salt and pepper.  Chop potatoes and garlic and add to boiling salted water, cook till they are almost done.  Remove from heat and drain.  Add a few chunks of blue cheese to potatoes along with some milk and butter.  Smash them!  Next steps are optional.  One could just place potatoes on a plate and top with the cupcakes.  I like to take a few extra steps.  I slop some potatoes in a small ceramic dish (picked up @ target) then layer with blue cheese.  Place the cupcake in the middle and layer more potatoes around to cover the blue cheese.  Take some ketchup and hot sauce mix and paint on the top the the cupcake.  Broil on top rack till it looks good to you.

Eat, Drink and be Merry!