Weekly Update #writemotivation

I forget if this is week two or week three for the #writemotivation checks.  Which ever it may be, I am finally making.  Better late than never.  Right?

This has been one of those weeks that seemed busier than what it really was.  I had an interview Monday and got this moving to start selling insurance.  I don’t plan on sticking with insurance sales.  It’s something to bring money in while I look for something more stable and less stressful on my car.  There will be a lot of driving with this company.  No sitting behind a desk and making phone calls.  At least this company, American Income and Life, is legit and no pyramid scheme from what I can tell.  It also isn’t like trying sell a Hyla (a vacuum system thingy) either which is a life saver.

Most I’ll have to do is get a new laptop because the one I have now is getting old and I don’t think anyone was to run my power cord to an outlet.  Not to mention, I’ll have to clean it up and get rid of my pretty stickers and shinies on the lid.  Also, there are a few keys missing thanks to my tom cat.  Silly thing that he is.

Well, on to the checks:

1) Get a job or at the very least attend five interviews for a job.

Well, this one is coming along.  Two interviews down.  Technically, I have a job now, I’m studying for my health and life insurance license.  Not very fun.  :P

2) Edit/revise five chapters of Society of Night and Lies.

I’ve paused at chapter 11 to send out the willing vic... err beta readers.  Their input will help continue on with the rest and, of course, I those first pages need to be good enough to start querying.  I have done two chapters before sending out this part, so three more to go.

3) Write two chapters of Black Friday 2.

Haven’t touched this one, yet.  Don’t worry, I will.

4) Exercise twice a week.

Um… I have exercised once this week.  In all honesty, it was walking around three different grocery stores in one day.  It was something!

Reflections #atozchallenge

April turned out to be an interesting month as far as the challenge went.  Thanks to the nifty pre-scheduling tool in WordPress, I was better able to keep up with the posts while job searching and taking care of my family with our different appointments.  Finding time to visit blogs wasn’t an easy task to do, but I managed to see a few.

What ever possessed me to write about food and cooking must have been crazy to begin with.  Researching the different things to cook with was difficult.  Breaking them down into layman’s terms was more difficult than anticipated.  But, the fact that I learned a lot and found so many wonderful recipes to go with each post made it all worth the time I put into it.

The most difficult posts were V, U, and X because there were no mainstream dishes I had heard of to fit these two letters.  I sifted through foodnetwork.com, allrecipes.com, cooking.com, and even a few diabetic sites to find something and each came up with diddly, jack, and squat.  Finally, I decided to do a search on Google to find recipes that began with the those letters and found Ugba Soup, Xacuti,  and Vinthaleaux.  Strange food with hard to find ingredients, but they sounded good and the pictures looked appetizing.  That’s what mattered most, how good they looked.  As they say, we eat with our eyes before we taste them.

The best posts came early in the challenge when my inbox was flooded with people liking the posts about Bechamel, Aioli, and Cannoli.  What can I say?  I loved those posts, too.  Not because they were easy, but because they were things I had seen made on various cooking shows on Foodnetwork.  There are so many different ways to do those recipes that I was drooling during each show.  Since I had written those posts, I have tried many of them.  A few I had already made and that was why I chose them for the post.

Mmmm… looks good to me!

Now, asking me to name the blogs I liked the most during the month of April is not easy.  I barely remember what I had written then.  (Thank all that is holy for the archives)  But, I did enjoy all of them equally.  The one I kept going back to the most belonged to one of the co-hosts of the challenge.  I loved how random his posts were even though they did meet a certain pattern.

There is one thing I will say about the whole challenge.  It is the best advise anyone can give to anyone on the net or for life in general.

Google and Wikipedia are your friends.  Use them wisely and you will be able to research anything.

See all of you at next year’s challenge!

(Not So) Quiet Weekend Trip

Among the people in my Nano group, there were several of us who had plans for this weekend.  Some went to OWFI and came back with accolades worthy of a party.  Others had things to do; such as writing or doing things around the house.  Then, there are those like me who were going to take a little trip out of state for reasons in the realm of visiting with friends, family, and/or relaxation.

Most, I am sure, enjoyed their weekend no matter what they did or what happened.  I know mine was great and I have the pictures posted on Facebook as proof.  Both of my boys together, meeting for the first time, and getting along as well as a teenager and little kid can.  Amazingly, no grudges or shouting matches were heard.  But, then again, we were there only for the weekend.

But, that great weekend came with a price.  Before the worry warts jump up and go crazy or the sadists start to smile, let me say this: No one was hurt and my mom and I are glad that God gave us mud.

Don’t laugh!  If it weren’t for mud, this blog would either be done from a hospital or a Memorium post written by my boyfriend before passing it all into the archives.  Honestly, I should have written this Friday night after we arrived at the hotel and unpacked.  I should have, but I somehow forgot to bring the power supply for my laptop and the battery just doesn’t hold a charge for very long.

To start things off, neither mom or I had a lot of sleep.  She only had two hours after getting all her stuff washed and together.  Me?  I had only four hours or so thanks to Caffeine, my neutered tom cat, wanting to get frisky with Hylie while I was sleeping.  His meowing woke me up and he, naturally, got punted onto the floor with a sleep aimed kick in the tail and a few swipes from Hylie.  Not a good start to any long drive.

The first hour or so of the trip was fine, but, when we were coming up on Fort Smith near Van Buren, things went scary.  I was dozing since I didn’t need to count the change for the toll booths again until our return trip.  Mom, bless her soul, was driving and didn’t want to wake me up because I was snoring.  Colin was secure in the back seat playing his Nabi (kid’s tablet).  She fell asleep as we were coming to a curve in the interstate.

We safely crossed over then went into the median.  The rumble strips woke the both of us up very quickly.  While she fought to control the car, I was clamping down tightly and envisioning the car (a HHR for the curious) rolling over as we went down the steeper part of the ground through mud.  The mud slowed us down safely and brought us to a complete stop some six to eight feet before the ground level took a serious dip into a stand of trees that could have done serious harm to us and the car.

Pardon the language, but it scared the crap back into me.  I could not go until we were in the hotel later that night.  Both mom and I were about to have a coronary.  Because she was in shock, I took control and assessed the situation by making sure she was okay then checking on Colin.  The poor little guy literally had the pee scared out of him and he was upset we were going to be mad at him for it.

While I was trying to calm him down, a car that was behind us stopped to make sure we were okay.  The woman even stayed until we knew, for sure, there was help on the way and that none of us were seriously hurt.  She did give us her cell number and the number to the Highway Patrol station she worked at for in case we needed her for insurance purposes.  As of this post, I have no idea where that piece of paper went.  *flails*

Thank all that is holy that mom has AAA.  We had to wait about 30 to 45 minutes for the tow truck to get to us.  We really didn’t need it according to the driver, but we did need his help getting the car out of the mud.  The only real damage the car got was a chunk of sidewall taken out of the front driver’s tire, and the (already) worn shocks and struts leaking to go along with a couple of scratches in the paint.

We got off lucky.  God was definitely watching over us that day.

After getting those few things taken care of (a two and a half hour wait mind you) we took off for Searcy, AR.  After another hour, mom passed the keys to me and I took us in to see my eldest son before we settled in for the night at the hotel.  He got big over the years and quite handsome.

The rest of the weekend went by nice and slow with me finding a lot of familiar faces at the first Wal-Mart I worked in, and got the low down on what all had changed since I moved six years ago.  Other than my son, the one person I wanted to connect with the most had to work so we couldn’t get together for a few laughs.  Still, it was fun.

Adam W. Cooper Class of 2013

The big event, Adam’s Graduation, was the highlight, of course.  He studied his tail off so he wouldn’t have to take the final exams.  Considering he took college preparatory classes, he did very well, carrying an A average.  He may not have made top honors, but he did very well in my book.  But, then again, he did inherit my intelligence and artistic ability.

I’m happy that I was able to be there.  That’s one son graduated and one more to go.  Colin might make it if he settles down and controls his impulsiveness.

Right now, I’m happy to be home and back in my own bed.  While I didn’t have a serious injury from the accident, I know I hurt a muscle or two in my back.  Dr. Cole will be able to take care of that when I go in to see him.  I’ll also be taking Colin along, too.  Best to be sure nothing was damaged than to have something crop up later from it.

Now, for those wondering about my #writemotivation…

Header image and thumbnail photograph by Hugh Lee and licensed under CC BY-SA 2.0. http://www.flickr.com/photos/sahlgoode/

1) Get a job or at the very least attend five interviews for a job.

I had an assessment today with AT&T.  I should know more very soon

2) Edit/revise five chapters of Society of Night and Lies.

I got started, but lack of power cord prevented much from being done.

3) Write two chapters of Black Friday 2.

Need to get started on this one.

4) Exercise twice a week.

Working on this one.  Grocery shopping doesn’t count, but I did do a lot of walking Thursday to start this one.

Interesting News

I was just perusing my blog stats out of boredom while I wait for the Neverwinter Client to download and I noticed something.  I have reached the 300 post mark as of today.  I didn’t realize I was that close when I started the ABC Challenge or made the one book review.

I do everyone has enjoyed the cruise through the food world and at least tried one recipe that was posted.  Some of them were difficult to find and research, but it was all fun to me.  I’ll do the rehash post later on so you can laugh and point fingers.

Those who are following me on Facebook may have seen my status update about my job interview today.  The rest of you… you now know.

As far as first interviews go, it went well.  Instead of the usual one on one, they brought in a group of us and told us all about the company (American Life Income), and their own goals before telling us what they were wanting from us.  Not a whole lot is expected of us, really, and it was a pyramid scheme like my first gut feeling said when I first saw the conference room.

It went well, and they want their people to take some initiative in getting the company out there but they provide the leads, not us writing down lists of people we may or may not know.  There’ll be training, of course, and a license to get, but nothing unexpected as far as fees.  What they do need their people to have is a laptop.  Thankfully, I have that ready and waiting even if it is four years old.

Once I have the spare cash, I’ll be getting a newer laptop and/or a tablet or netbook for work.  That is, of course, I get a second interview and they like me well enough to take the risk.  I know I can do the job and become a good leader.  It’s are they willing to take the chance.

I’m ready to take the chance, so I‘m 50% there already.  Cross your fingers.  I need all the prayers, hope, and luck I can get.

Z is for Zucchini #atozchallenge

Zucchini

At long last we have reached the end of the alphabet and the month.  I hope your foray into the cooking world was as enjoyable and informative as it was for me.  I know all these recipes are being added to my cookbook and favorites list.  Some of these I have been searching for on and off for a while and others are just as new to me as they are to you.

Of all the foods out there I searched that begin with the letter Z, only zucchini seemed to be a good fit to end this blog hop.  I have looked up zeppelis (google insisted I was meaning zeppelins), zin (still no idea what that is), and zatar, an Armenian spice blend popular around the Middle East.  As you will find out, only this nice summer squash could fit the bill to end your tour.  At least it is a tasty ending when cooked right.

I’ll quote the article on Wikipedia on zucchini since I would muddle it on my own.

The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.

In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower.

If that doesn’t sum up what a zucchini is, nothing will.  Funny how everyone has called this squash a vegetable when it actually a fruit.  I never would have guessed it on my own.  But, as the article says, it’s used in many savory dishes (such as stir fries, sauces, and soups).  In my house, we use it in stir fry and the flavor it adds is wonderful and the fruit itself nice and tender without a bitter taste.

In the culinary world, zucchini flowers are a delicacy and are difficult to get hold of due to their delicate natures.  They have such a sweet, light, flavor, they take seasonings well and are generally found stuffed and fried, or added to soups or other dishes.  I haven’t tried eating a zucchini flower, but they do look delicious on Chopped and Iron Chef America where I have seen them cooked.  Naturally, those chefs can make anything look good to eat.

On to the recipe!

 

Stuffed Young Zucchini

Ingredients

4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
2 tablespoons extra-virgin olive oil
12 crimini mushrooms, chopped
1 small to medium yellow onion, chopped
3 to 4 cloves garlic, grated or chopped
Salt and freshly ground black pepper
2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
2 slices white toasting bread
Softened butter
A small handful flat-leaf parsley
A few sprigs fresh tarragon or a small handful basil leaves
3/4 cup shredded Parmigiano-Reggiano
1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.

While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/stuffed-young-zucchini-recipe/index.html?oc=linkback

Don’t forget to visit others on the blog hop!  http://www.a-to-zchallenge.com/p/2012-to-z-challenge-sign-up-list.html

Book Review – “The Vu”

Normally, when I review anything, it’s about a restaurant I found that brings new taste sensations worthy of letting the world know.  Reviews on movies, and new shows, no one knows what I think, and books… people are even more lost on my opinions unless they ask me directly for my thoughts on something from one of my favorite authors.  But, I am known for throwing a surprise out there for everyone to see.  My A to Z Challenge is proof enough of that and the response was more than I expected for it.

But, this isn’t about a challenge or a movie, or a new place to enjoy good food.

This is about a book that blew me away.  The thing here is, the book isn’t from one of the old authors who have been around for 30 years or so.  This author is new on the scene and the book, in my opinion, is a great debut for her.

Book Name: The Vu

Length: 264 pages 18 chapters with prologue and epilogue

Author: Hanna Gordon

Amazon blurb:

Suffering from post traumatic amnesia, Sabella Hall begins to remember her abusive father and discovers an amazing ability. She is sought out by the leader of The Vu, a clan of those with gifts such as hers. As she journeys through using her gift, finding new love, experiencing betrayal, and remembering her past, she faces off against a shocking adversary.

Click on the picture to go to the Amazon page.

When asked to describe the plot of any book, I tend to fumble, even when they are crisp and clear as the paper they are written on.  But, in this one, the plot sings.  It’s about a girl, freshly graduated from college that discovers she’s not a normal person.  She has a special gift and she is destined to do something big.  Her only problem is, she doesn’t remember her early childhood.  All she knows is that she was adopted and raised in a loving family along with an adopted brother.  Things become clear, but problems also arise as her memories return and a shadowy figure starts to follow her.

The heroine, Sabella, is a well rounded character who has lived the life of luxury but has been taught that not everything comes easily.  She’s tough, brave, emotional, with a sweet nature that knows when not to be so sweet and when to turn the Oklahoma charm on.  If she were a real person, I would probably get along with her and cheer her on at any event she decided to compete in.

Did I mention this story takes place in and around Tulsa, OK?  Specifically downtown Tulsa?  No?  Well, believe it or not, it does, and Hanna has captured the essence of the city, though not the full character that has become a part of my own history.  She gives you just enough that you can pinpoint where Sabella is during her escapes when you’re given the description of the area.  Only another Tulsan could spot it and smile.  But, you can feel the tall buildings and almost smell the different delis and restaurants, coffee houses and bars.

The Vu, the people like Sabella who each have a special gift like speed, healing, shield, fire, or others, are a mystery from the very start.  You’re never sure if Sabella even understands as the story progresses.  All we are sure of is that they are guardians that watch over regular people, and yet, every bit as much like we are with their own fears, foibles, and aspirations.

Among the Vu, she finds a love interest, Jonathan.  He is the clichéd drop dead handsome guy with blonde hair and blue eyes.  He’s protective of Sabella, and yet, he isn’t quite the typical hunk.  He’s got some smarts about him, but we don’t get to see him shine enough.  He’s skilled and has his own past with the former leader to contend with.  Things start to heat up once he discovers who the Shadowy figure is that has been following Sabella.

Just to give a little twist, another love interest, Chad, is introduced.  More could have been played on the relationships between Jonathan, Chad, and Sabella, or even the animosity that Michelle has toward Sabella.  I don’t think it could have made the story more interesting, but it could have added to the spice mix that was already there and heating up.

Overall, my opinion on The Vu is good.  I loved it and the play between the characters.  The pacing got up to speed after the first chapter where you got to meet Sabella.  From then on, the pacing is quick, but not so fast you lose track of everything.  All the characters are engaging and you really want to see the bad guy get it in the end one way or another.  It kept wanting more.  It took effort to put the book down to do anything though it didn’t nag at the back of mind until I picked it back up.  It did keep me wondering enough to want to come back as soon as I could.

On a scale of 1 to 5, I give this book a 4.  The only reason for that is because it could have had more going on between the characters.  It’ll grab you by the ears and suck you in.

Y is for Yogurt #atozchallenge

Yogurt

I love this subject.  Not saying I didn’t like the others, but this post is one that I enjoy the most.  It’s perfect for all meals, even desserts, and can make some creamy sauces.  (e.g. Tzatziki)  We have all heard many things about Yogurt through the media, neighbors and friends.  Even those commercials for Activia give it a positive spin that, yes, it is good for you and your gut.

Unless, of course, you are lactose intolerant to the extreme.  Then it isn’t so good.

You don’t have to get the special kind that has extra bacteria to help your body.  Regular does fine on its own.  There are scientific findings that say eating yogurt regularly cuts down on yeast infections in women, helps prevent bacterial infections overall, and boosts your immune system in general.  Your digestion improves with a little lactobacillus each day.

No, I wasn’t showing off what I know.  I have read about the different cultures used to make yogurt and one of the most common is a form of lactobacillus.

There are different kinds of yogurt, not just in flavor.  Greek yogurt is strained two or more times which makes it richer and more thick than normal yogurt.  Labneh is a strained yogurt used for sandwiches popular in Arab countries.   Other countries boil it in vats which give a new and different texture.

Yogurt, is also used in drinks, such as Borhani in Bangladesh.  It’s a spicy drink that is served at weddings and special feasts.  Sounds interesting to me.  Lassi from India tends to be sweet or salty and is flavored with chilies or cumin which can give it a nice kick.  There are so many different kinds of drinks from all over, I wouldn’t be able to name them all.

I can’t forget about what we Americans have fallen in love with.  Regular yogurt sweetened with sugar or honey is always good then you can add in fruit for that added zing of flavor.  I prefer strawberries, freshly sliced into mine, or even some banana.  Better yet, a bit of chocolate drizzled over the fruit in the yogurt.  It has been taken a step further and is also frozen into a delectable treat we can find almost everywhere.  Who hasn’t enjoyed a frozen yogurt cone?

You’re missing something good if you haven’t.

On to the recipe!

 

What You’ll Need

Despite the proliferation of yogurt makers on the market, everything you need to make homemade yogurt is probably already in your kitchen, with the possible exception of the thermometer. Specifically, you will need:

• 1 Half gallon of milk
• 2-3 Tbs of plain yogurt (as a starter or you can buy freeze-dried yogurt culture)
• 1 8-10 Qt stock pot
• 1 4-5 Qt pot with lid
• 1 Metal or plastic spoon
• 1 Dial thermometer with clip
• 1 Heating pad

Make a double boiler (water jacket) out of the two pots.  Fill the larger pot to half way up the side of the smaller pot.  Use your hand to hold the smaller pot down for an accurate measure.  Leave the milk and plain yogurt out at room temperature.  With thermometer clipped to the side of the larger pot, bring water to boil.  Using tongs, sterilize the smaller pot lid in the boiling water.  Dry pot and lid with towels.  Place smaller pot back into the larger pot and clip the thermometer to the inside of the small pot.  Carefully pour milk into the small pot, making sure that the milk doesn’t go above the level of the water outside the pot. (You can heat milk directly but it must be constantly stirred)  Heat milk to 185 degrees.  (If there is no thermometer, milk froths at 185)  While waiting for milk to heat, fill sink a quarter of the way with cold water and add ice.  Carefully move milk pot to the ice bath and let cool to 110 degrees, stirring occasionally.  Pour in the plain yogurt and stir gently. Place heating pad set to medium on cutting board and set pot on the heating pad.  Cover lid with towel.  Wait seven hours.  Remove pot from the heating pad.  Stir the yogurt to mix any curds into the liquid.  It’s okay if there’s a cheesy odor and a green liquid on top.  Pour into containers with tight fitting lids.  Chill overnight in the coldest part of your refrigerator.  Serve and enjoy!

http://www.makeyourownyogurt.com/

X is for Xacuti #atozchallenge

Xacuti

Like a few others, it took a lot of searching to find something to match with the letter X.  It took going through blogs dedicated to the uncommon foods to help broaden a foodies’ tastes.  Xacuti is definitely something to broaden anyone’s horizons.  It’s an adventure in spices and technique to make anyone wonder if the effort would be worth it in the end. If you like spicy food, then this would be a dish to try.  Just make sure the cast iron coating on your stomach is strong.

There isn’t much of anything about this dish anywhere on the net.  At most, there is only a blurb stating that it comes from the Goan state in India with roots in Portuguese cuisine.  It is listed as a dish with a complex spice mix that includes white poppy seeds, coconut, and red chilies.  The meats involved are beef, chicken, or lamb, so there’s a way to keep it inexpensive for us poor folk.

Red chilies?  I may want to pass on this unless I know I won’t be going anywhere for the next day or two.  It does sound good and the pictures I’ve found look good.  Curious?  Yes.  I just may have to try this one myself.

On to the recipe!

 

Goan Beef Xacuti

Ingredients: 

For the stew:
3/4 kg beef/mutton pieces – medium size with some bones
1 medium onion – chopped
2 dry red chillies
3 cardamoms
One 1 inch stick of cinnamon
1 bay leaf
1 tsp garlic ginger paste
2 ripe tomatoes, chopped
1/2 tsp turmeric powder
cooking oil
salt to taste

For the masala:
1 medium onion – chopped
4 tbsp grated coconut
One 1 inch stick of cinnamon
3 cardamoms
4 cloves
3 dry red chillies
1 tsp cumin
1/2 tsp of peppercorns
2 tbsp coriander seeds
4-6 cloves of garlic
Optional spices: 2 tbsp poppy seeds (khus khus), 1/2 tsp ajwain, 1tsp fennel/saunf seeds, 2 black star-spice

For the gravy: 
1 medium onion, chopped
1 large potato, cut into medium size cubes, forked on each side
1/4 cup tomato paste
1 tbsp of tamarind pulp or vinegar
1/4 tsp grated nutmeg – optional
cooking oil
Salt to taste

Method

For the stew:

1. Heat 2 tbsp oil in a pressure cooker or thick-bottomed pan and fry the onions till brown.
2. Add the whole spices & fry well.
3. Add the turmeric, salt & tomatoes, fry well.
4. Add the washed meat & fry well till it evenly changes the color from pink to brown.
5. Add water enough to just cover the meat layer & cook till the meat is tender (1 whistle on high & 40 mins simmer if in a pressure cooker).

For the masala:

1. Heat a pan & dry-roast the chopped onion to light brown.
2. Add the coconut & fry till evenly brown, stirring well. Transfer this to the mixer/grinder.
3. Then, dry roast all the other ‘masala’ spices on medium heat, mixing well, till a nice aroma is given out. You can add a few drops of oil if needed.
4. Add this to the grinder & grind well, with some water to a smooth paste.

For the gravy:

1. Heat 2 tbsp oil in a thick-bottom non-stick vessel & fry onion till brown.
2. Add the masala, 2 tbsp at a time and fry well each time.
3. Add the tomato paste & fry well for 2 minutes.
4. Add the potato cubes & some of the stew liquid. Cook covered, till potatoes are done.
5. Add the meat & remaining stew, along with some nutmeg, salt to taste & 2 tbsp vinegar or tamarind pulp. Add water if you need more fluid.
6. Simmer for a few minutes & serve hot with boiled rice or pav.

http://food.sify.com/nonvegrecipes/Goan_Beef_Xacuti-257519

 

W is for Wasabi #atozchallenge

Wasabi

What makes Louisinana Hot sauce seem like a mild picante and is as green as a hot chili?

OW! Hot stuff!

If you answer with Scottish Bonnets or Ghost Peppers, then you are wrong.  Close, but not what I mean in this post.  Different genus, but within the same family if you want to get scientific.

From my own research, I found out that the heat we get from eating this herb root, or the leaves, is from oils like we find in chili peppers, but so it doesn’t last long if you drink or eat more.  Water has the desired effect of quenching the fire than it does against my cold cure chili.  But, I also found out that there are vapors coming off the grated root entering the nose than what it does to our tongues.  Further proof that the nose plays a part in how we taste things.

What I find fascinating is the Wasabi plant is related to horseradish, cabbage, and mustard.  There’s a lot of heat coming out of each of those one way or another.  >.<  But, they are good eating.  With some exceptions in my honest opinion.  Out of these, wasabi is the hottest and that ain’t no lie!

If you’re looking for a few plants of your own to grow here in the States, don’t be surprised if what you get is not the actual plant.  It doesn’t grow well outside of Japan and China and even in those locations, it’s difficult enough to keep the prices high.  It needs some very specific conditions in order to grow.  Now, there are a few farms here in the States that do grow Wasabi and are doing well, but not enough to make it available all over and for reasonable prices.

On to the recipe!

Ingredients

Original recipe makes 6 ServingsChange Servings

2 tablespoons white wine vinegar

10 fluid ounces white wine

1/4 cup minced shallots

1 tablespoon wasabi paste, or to taste

1 tablespoon soy sauce

1 cup unsalted butter, cubed

salt and black pepper to taste

1 tablespoon olive oil, or as needed

1 cup chopped cilantro leaves

6 (6 ounce) fresh tuna steaks, 1 inch thick

 Directions

1. Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
2. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
3. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

http://allrecipes.com/recipe/seared-tuna-with-wasabi-butter-sauce/detail.aspx

V is for Vinthaleaux #atozchallenge

Vinthaleaux

So close to the end of the month!  My how the time has flown while researching recipes to match each letter.  I have to say, there have been some interesting ones so far and it is becoming increasingly difficult to find something for each.  This one has been a stretch but well worth it.

Today’s recipe is one I have known about for a while.  A co-worker told me about it several years ago and how there are two main variations.  The one known as Vindaloo is the Anglicized version of the ancient dish.  This one is the closest to the original.  Only the name has been changed to make it sound more ‘posh’ back into the 1800s when the British were in control of India.

For the most part, the dish is named after the spices used to season it.  Or so I thought.  It is actually an Indian curry dish popular in the Goa region.  The name comes from Portuguese (strangely enough).  It tends to be very spicy but it isn’t the spiciest coming from India.  I’m almost afraid to ask what could be spicier. /shudder

I have tried this dish.  The version my co-worker let me sample which was enough to sear my taste buds but very good and at a local place where the cooks were happy to tone down the fire a little for me.  Still got the chili pepper kick, but it didn’t knock me onto the floor with it.  I do prefer mutton to the pork variation.  It carries the spices better.

On to the recipe!

Ingredients:

500 g mutton, cut into small pieces

1 tbsp ghee, butter or mustard oil

1 large onion, sliced

4 garlic cloves, chopped

2 tsp ground cumin seeds

1 tsp ground mustard seeds

1/2 tsp hot chili powder

200 ml meat stock

1/2 tsp salt

1 tsp brown sugar

2 dessert spoons vinegar

3/4 tsp ground turmeric

Directions

Heat the ghee, butter or mustard oil in a pan. Add the onion and fry for about 5 minutes, or until golden brown. Add spices, garlic and fry for 2 minutes then add the mutton and fry until browned all over. Pour in the stock then stir in the salt and sugar. Bring to a boil, cover the pan and cook for 25 minutes, or until the mutton is tender. Just before serving add the vinegar. Serve hot, accompanied by rice.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-vinthaleaux
Copyright © celtnet

Check out others in the A to Z Challenge at http://www.a-to-zchallenge.com/p/2012-to-z-challenge-sign-up-list.html.