Christy and Kai Cook http://christy-kai-cook.posterous.com (well mostly Christy) posterous.com Wed, 14 Dec 2011 15:30:00 -0800 Spaghetti Squash with Moroccan Spices http://christy-kai-cook.posterous.com/spaghetti-squash-with-moroccan-spices http://christy-kai-cook.posterous.com/spaghetti-squash-with-moroccan-spices

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From Gourmet

yield: Makes 4 servings
active time: 10 min 
total time: 25 min 
This is one of the few recipes that works better in a microwave than a conventional oven. The mild-flavored squash gets its name from the fact that the interior, when cooked, separates into a glorious golden tangle of long spaghetti-like strands. That intriguing texture goes well with a Moroccan-inspired combination of supermarket spices. The larger the spaghetti squash, the thicker and more flavorful the strands.

ingredients

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro

preparation

Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.
Cook's note:•Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.

I added kale which worked really well and were I trying to make this more filling or into an entree I would try adding garbanzo beans!


Read More http://www.epicurious.com/recipes/food/views/Spaghetti-Squash-with-Moroccan-Spices-106168#ixzz1gYRkSzRT

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Wed, 14 Dec 2011 15:22:00 -0800 Vietnamese-Style Spicy Dungeness Crab with Garlic Noodles http://christy-kai-cook.posterous.com/vietnamese-style-spicy-dungeness-crab-with-ga http://christy-kai-cook.posterous.com/vietnamese-style-spicy-dungeness-crab-with-ga

Ingredients

  • 1 1/2 teaspoons plus 1 tbsp. salt
  • 1 1/2 teaspoons freshly ground black pepper 
  • 1/2 teaspoon cayenne 
  • Dungeness crabs, cooked, cleaned, quartered, and cracked 
  •  Vegetable oil for frying, plus 3 tbsp. 
  • 10 cloves garlic, chopped 
  • 1/2 pound spaghettini (thin spaghetti)-- I used udon noodles 
  • 3 tablespoons butter, at room temperature 
  • small dried red chiles 
  • 2 tablespoons grated fresh ginger 
  • green onions, chopped 
  • serrano chiles, stemmed, seeded, and chopped 
  • 1/3 cup sake or other rice wine 
  • 1 cup basil leaves, chopped 
  • 1/2 cup mint leaves, chopped 
  • 1/2 cup cilantro leaves
Preparation
  1. Heat 1/2 C of vegetable oil, fry garlic until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Set garlic aside; cool and discard oil. 
  2. Remove dungeness meat from shells.
  3. Bring a large pot of water to a boil. Add 1 tbsp. of the salt and the spaghettini. Cook until tender to the bite, 5 to 10 minutes. Drain, transfer to a serving bowl, and toss with butter and half of the fried garlic. Cover and put in a warm place.
  4. Heat a wok or pot large enough to hold all the crab over high heat (If you've removed crab from shells, pot need not be very large). Add remaining 3 tbsp. oil, dried chiles, and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Add green onions, serrano chiles, and remaining 1/2 tsp. salt. Cook, stirring, until onions wilt, about 1 minute. Add sake and cook, stirring, until sake is reduced by about half. Stir in crab and cover. Cook until crab is heated through, about 3 minutes.
  5. Remove lid and cook, stirring, until any liquid evaporates. Stir in basil, mint, cilantro, and remaining 1/2 tsp. pepper. Cook, stirring, until herbs have wilted. Stir in remaining fried garlic. Transfer crab to a warm platter and serve hot, with garlic noodles.
Note:

Frying the crab first is optional and the recipe claims it adds superb flavor and makes the crabmeat more tender. If you choose to fry these are your first two steps.

  1. Combine flour, 1 tsp. salt, 1 tsp. pepper, and the cayenne in a large bowl. Pat crab pieces dry with paper towels and toss (in batches) with flour mixture. Remove crab and shake off excess flour. Set aside.
  2. In a wok or large pot, heat 3 in. oil to 375°. Lay out paper towels for draining crab and garlic. Fry crab in batches (do not crowd wok) until golden, about 5 minutes per batch. Drain on paper towels.
  3. The results will be even more transcendent if you start with raw crab (get it from a fishmonger, and fry it a minute or two longer than cooked crab).

Sunset 

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Fri, 02 Dec 2011 13:05:00 -0800 Wild Boar Sausage and Wild Hedgehog Mushroom Pizza http://christy-kai-cook.posterous.com/wild-boar-hedgehog-mushroom-pizza http://christy-kai-cook.posterous.com/wild-boar-hedgehog-mushroom-pizza

Brown the wild boar sasauge

Carmelize diced onion (red or yellow)

Cook the hedgehog mushrooms

Spread olive oil and redpepper flakes on the dough

Spread onions and mushrooms and boar sasauge on dough and sprinkle with grated mozzerella cheese

Cook at 500 degrees for 8-10minutes

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Tue, 22 Nov 2011 23:14:18 -0800 Juan's brisket http://christy-kai-cook.posterous.com/juans-brisket http://christy-kai-cook.posterous.com/juans-brisket
Do not change a thing, make it this way: http://zambranoworld.wordpress.com/2010/10/25/briske/.  Juan's recipe, but our photo on his blog ;)

Yoakim Bridge Cabernet Sauvignon pairs nicely, by the way.

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