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Subdeacon Joe

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    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    Quote

    Stone cooking supports used to grill skewers of meat by Minoans on Santorini, circa 3600 years old. The line of holes in the base supplied coals with oxygen. Many consider modern "souvlaki" street kebabs a direct descendant of this portable food system. Museum of Prehistoric Thera, Greece.

    May be an image of childrens toy

     

     

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted · Edited by Subdeacon Joe
    Typo

    SOB  for dinner. 

     

    I  thawed some shrimp for dinner tonight.   About 3/4 pound of 31-40 EZ-peel (deveined, shell on). 

     

    I started cutting it into bite-sized pieces and wondering just what to do with it.   "Ah! I'll just cook up some spaghetti,  make a lemon-garlic sauce."  Went to the stove to start some water and saw the plate of leftover biscuits from breakfast.  Hmmmm......biscuits....."I'll make SOB!" That's Shrimp On a Buscuit.

     

    Finished cutting the Shrimp, sprinkled a bit of Smoked Hot Paprika,  a pinch of Salt,  a smaller pinch of Aleppo Pepper, and a few grinds of Black Pepper on it.  Grated in 2 cloves of Garlic,  the Zest of one Lemon, and squeezed the juice of half the Lemon onto it.  Stirred it some to coat the Shrimp. 

     

    In my nonstick skillet over medium heat, I put about 1 TBS of Garlic Infused Oil*, 1 TBS Margarine**.  When the Margarine had melted I added the Shrimp.   Sautéed it until about half done, added about 2 TBS of flour.  Stirred until the Flour was coated with the fat, then slowly added about a cup and a half of Unsweetened Coconut Milk**.  Cooked, stirring constantly until thickened,  and added the juice of the other half of the Lemon. 

    Served over a Biscuit I had broken into a bowl. Pretty tasty. 

     

     

    20240415_172309.thumb.jpg.1ac329ea988fa8b5b9e7bb60f55d4f71.jpg

     

    *I buy small containers of peeled garlic and put most of it in a small har of oil in the refrigerator,  it's often less expensive than buying whole bulbs, but with just the 2 of us a lot would go bad if I didn't cover it with oil.

     

    **If not a fast day,  these would be Butter and regular Milk.

    • Like 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    We got LOTS of vegetables from the Food Bank this morning, as well as another 2 pound block of a Velveeta-type cheese (which gave us something like 10 pounds of it).  What to do?

     

    Moroccan Inspired Sweet Potato Cauliflower Soup (optional cheese)

    1 Medium Onion, chopped

    4 Large Carrots, diced

    1 ½ bunches of Celery, chopped

    2 pounds Sweet Potatoes (some orange, some white), diced

    1 Medium Cauliflower, cored and chopped

    4 or 5 Cloves of Garlic, minced

    2 TBS each Butter and Oil

    ¼ tsp Black Pepper, ground

    1/3 cup Chicken or Vegetable soup base

    ¼ tsp Aleppo Pepper flakes

    1 TBS Savory Spice Shop Mt. Baker Chai Seasoning  *

    Water to Cover

    (optional, about ½ pound of Velveeta or American Cheese, grated)

     

    Prepare all your vegetables.  Heat large soup pot over medium heat, melt butter and oil, add onions, sauté until translucent, add carrots and celery, sauté a few minutes.  Add remaining vegetables and cook a few minutes to sweat them.  Add soup base, pepper, and Aleppo Pepper, stir.  Add water.  Bring to boil, reduce to simmer.   Let simmer until all vegetables are soft.  Blend to desired consistency with an immersion blender.  Adjust seasonings to taste. If desired, add grated cheese and stir until melted.  Serve hot or cold.  Play with seasonings to suit your own tastes. 

     

    *From the website: Saigon and Indonesian cinnamon, ginger, cardamom, black pepper, star anise, allspice, bay leaves

    • Like 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    Instant Pot Pinto Beans (No Soaking)

    Ingredients

     

    3 slices bacon (optional) If not using bacon add 2 tsp Vegetable Oil

    4 cups chicken broth

    1 pound dried pinto beans, rinsed

    1 ½ cups water

    ½ cup chopped onions, or to taste (Optional)

    2 green chili peppers

    1 ¼ teaspoons garlic powder

    1 ¼ teaspoons kosher salt

    1 teaspoon chili powder

    ½ teaspoon ground cumin

    ½ teaspoon paprika

     

    Directions

    Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add bacon and cook, turning once, 4 to 6 minutes. Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.

    Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

    Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

    Remove bacon and chile peppers; chop to desired consistency and return to the pot. Mash beans with a potato masher until they reach desired consistency.

    (Lenten version – omit bacon.  2 pounds Pinto Beans, rinsed; 1 cup chopped Onions; 2 large Garlic cloves, grated; 1 TBS Chili Powder; 1 TBS Taco Seasoning, ½ tsp each Cumin & Paprika; 2 Guajillo Peppers, stemmed and seeded; ½ cup Vegetable or Vegan Chicken Bouillon Powder, 2 tsp Kosher Salt; 10 cups Water.  Sauté Onions, Garlic, and peppers.  Add rest of ingredients, Stir, Close and cook as above.) Remove Peppers before serving.  

    As usual, play seasonings to suit your own tastes. I think after Pascha I'll make this with a ham hock instead of bacon.

    • Like 1

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    56 minutes ago, Marshal Mo Hare, SASS #45984 said:

    Did you ever peel a pomegranate?

     

    this method looks easier…

     

     

     

    I first saw that about 2 years ago and tried it, it works well.  You can lift out each section with no trouble.

     

    I wish I had known about it 55 years ago when we were juicing shopping bags full of pomegranates to make jelly.

    • Thanks 1
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