Father’s Day Grilling and Brew; Cooking Curry; Alaskan Catch
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Host Evan Kleiman gives producer Bob Carlson his fifth cooking lesson, while chef Jet Tila cooks up Thai curries. Fisherman Crosby Leveen risks his life to catch Alaskan king crabs, the Hot Knives celebrate Father’s Day with beer and vegetarian grilling and Akasha Richmond creates tasty summer vegetables dishes. Plus, Rick Browne fires up the grill with barbecue from around the world, Eileen Leverentz makes bubble gum at home and Laura Avery has a fresh Market Report.
The Market Report ()
Laura Avery chats with chef Jean Francois Meteigner of La Cachette restaurant in Century City, which uses the freshest apricots, cherries and peaches in its cooking. He makes a chocolate cake that rests on a cherry jam. To make the jam, David Lebovitz has a recipe for no-pectin cherry jam.
Harry's Berries brings in yellow wax beans that taste great roasted at 450 degrees for 15 minutes or so. Also, their baby zucchini can be sliced lengthwise, sprinkled with olive oil and Parmesan cheese and broiled until soft and brown.
Music break: Jesus Cristo by Milton Banana Trio
Cooking Lessons with Bob ()
Good Food producer Bob Carlson tries to learn how to cook with Evan's help. In the video above, they revisit his experiment with frittata and Evan gives him his fifth assignment, how to make curry.
- 1 onion, peeled and diced
- 2 garlic cloves, minced
- 2-inch piece of ginger, peeled and minced or grated
- 1 package bone in chicken thighs (usually 6-8)
- Drizzle of Oil for cooking
- 2-3 Tablespoons curry powder
- 1-3 tsps garam masala
- ½ - 1 cup prepared tomato sauce or 1 small can tomatoes in juice
- 1 can coconut milk, do not shake! Just use the “head of the milk,” the thick part that has risen to the top (optional)
Cut the onion, garlic and ginger (or put them in a food processor with the steel blade and pulse until minced)
Sautee the chicken thighs in oil over high heat until browned. Remove from pan.
Add the onion, garlic and ginger. Cook in the remaining oil over medium heat. Stir the onion mixture around to deglaze the pan.
When the onion is soft and golden brown, add the curry powder and garam masala to the pan. Cook with the onion over low heat stirring until you smell the spices bloom.
Add your tomato booster of choice. If using peeled tomatoes in juice, crush the tomatoes with your fingers or the back of a spoon once you've added them to the pan. Bring the sauce to a lively simmer and mix well.
Return chicken to the pan with the sauce, and add water or chicken broth barely to cover. Bring to a simmer. Add spinach, potatoes and carrots, and salt to taste. Partially cover pan and simmer for about 30-40 minutes or until chicken is very tender and vegetables are done. Stir occasionally, adding additional liquid if the pan juices reduce too quickly. Once chicken and vegetables are cooked, remove the lid. If the juices are very thin, raise heat to high and reduce the pan liquid until it has some body. Once juices are reduced you can add some coconut milk if you wish. Be sure the heat is off or very low so the coconut milk doesn’t curdle the sauce. (Don't worry if it curdles. It won’t look pretty but will still taste good.)
Music break: Jungle Dolls by Chris Joss
Thai Curries ()
- 4 Tablespoons green curry paste
- 6 - 8 Kaffir lime leaves, sliced very thin
- 4 cups coconut milk
- 1½ - 2 lbs chicken breast, thin sliced.
- ½ cup Thai sweet basil (whole with stems)
- 2 tsps fish sauce
- 1 tsp sugar
- 1 Tablespoon tamarind paste
- 1 15-oz can baby corn
- 1 medium Japanese eggplant, cut into slices.
- ½ small brown onion (thin sliced)
- ½ red bell pepper to garnish
Heat a wide deep skillet to medium-high, and allow to heat for about 1 minute. Stir in 3-5 tablespoons of the thick coconut cream from the top of the cans, curry paste and lime leaves. Stir-fry for about 3 minutes until paste starts to brown and is very fragrant.
Stir remaining coconut milk into curry paste. Increase heat to high until boiling, and add basil leaves. Allow to boil for about 5 to 10 minutes or until the liquid reduces about one-fourth.
Reduce to simmer. Add chicken, eggplant, corn, onion, fish sauce, tamarind and sugar. Simmer for about 20 minutes or until chicken and vegetables are cooked through.
Garnish with bell peppers.
Music break: Killer Joe a Go-Go by 101 Strings
Alaskan King Crab Catch ()
Commercial fisherman Crosby Leveen risks his life for a huge payoff, to catch Alaskan king crabs in the Bering Sea. He is part of the crew of one of the fishing boats featured in The Deadliest Catch on the Discovery Channel.
Music break: The Knack by Alan Haven
Father's Day Brew and Vegan Grilling ()
Hot Knives bloggers Evan George and Alex Brown celebrate Father's Day by reminiscing about their first beer with their dads. They also grill up a vegan "chile" dog, their take on the bacon-wrapped hot dog, and pair it with beer. The Hot Knives videocast their cooking adventures as well.
- Mushroom-meat Risotto
- 2 Tablespoons olive oil
- 1 white onion
- 1/2 cup crimini mushrooms
- 1 cup Arborio rice
- 1 Tablespoon cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 cup beer (pale ale)
- 2-1/2 cups vegetable stock
- 2 canned tomatoes, diced
- 2 cloves garlic, peeled
- 1/2 lbs oyster mushrooms
- 1 tsp black pepper
- 1/2 Tablespoons smoked salt
- 1/2 red onion
- 1 tsp soy sauce
- 1 tsp balsamic vinegar
- 4 chiles, Anaheim or Fresno
- 4 large hot dog buns
1. In a sauce pan, add olive oil and set heat to medium. Finely chop onion and slice mushrooms, and add to the sauce pan. Sauté, stirring, until translucent, about 5 minutes. Add the Arborio rice and stir for a few minutes to toast.
2. Pre-heat your oven to 400°F.
3. While toasting rice, add spices starting with the cumin seeds and fennel seeds so they toast as well. Stir well and continue adding coriander, paprika and cayenne. Add the beer and continue stirring every 30 seconds. Once the beer has completely been absorbed, add vegetable stock in 1/4-cup increments as it absorbs, while stirring. Near the end, add diced canned tomatoes. This should take about 10 minutes.
4. While waiting for risotto to fully cook, roast the oyster mushrooms. Tear large ones into bite-sized pieces and set them on a pan sprayed lightly with oil. Season with smoked salt and black pepper, and roast in oven until deflated and slightly crispy on edges, about 15 minutes.
5. Once risotto rice is sticky and nearly overcooked, remove from heat. In a large bowl, combine roasted mushrooms, chopped red onion, soy sauce and vinegar. Test consistency by making burger-shaped patties. They should hold together well when you toss in the air (careful).
6. Fire-roast the chiles to remove the skin: Prepare an ice bath with 3 cups of water and some ice. Cut off pepper top, gently remove seeds and place pepper on a stove-top burner on high flame. Turn with tongs every minute to evenly blacken each side, then dunk the charred pepper in the ice bath. Wait one minute and scrape off skin with your fingers. Repeat. Your pepper casings are done!
7. Stuff chiles with mushroom-meat risotto: To ensure they won't be too big for the bun, slice off part of the chile by making a lengthwise cut on one side. Stop short of the point so the pepper is one long rectangle with a tip. Put your knife down about 1/2 inch inside the pepper and slice again, removing a half-inch section, making the pepper smaller. Take a full handful of risotto stuffing, and then put half back. With the remaining portion, form a long cylinder, place it into the pepper, and curl it back into its original shape. Pat gently until the mixture sticks to the pepper skin to form an enclosed package.
8. Spray generously with oil before putting on the grill. Keep sliced fold from opening by gently positioning with tongs. Grill about 5-7 minutes or until grill marks are satisfactory. Place in a warm bun, garnish with desired fixings (we liked grain mustard and vegan mayo).
Beverage: Dale's Pale Ale
Soundtrack: Stereolab's Emperor Tomato Ketchup
Music break: Kon-Tiki by The Shadows
Summer Vegetable Dishes ()
Chef-caterer Akasha Richmond has creative ideas for cooking summer vegetables. She's the owner of Akasha, which features vegetarian dishes, in Culver City and author of Hollywood Dish: More Than 150 Delicious, Healthy Recipes from Hollywood's Chef to the Stars.
9543 Culver Blvd
Culver City, CA 90232
Mung Beans and Rice
Makes 4-6 servings
1/2 cup green mung beans, available at natural food markets or Indian grocery stores
1 tsp turmeric
6 cups water or unsalted vegetable broth
1/2 tsp celery seeds
1 bay leaf, fresh or dried
2 Tablespoons clarified butter or canola oil
1 large onion, sliced into 1/2 moons
1/4 cup minced fresh ginger
2 cloves garlic or 2 shallots, minced
2 ribs celery, diced
1/2 cup basmati rice, rinsed
1 large carrot, peeled and chopped
1 large parsnip, peeled and chopped
1 tsp garam masala
¼ cup tamari
Freshly ground black pepper
In a large stockpot, combine mung beans, turmeric, celery seeds and bay leaf,. Bring to a boil, and then lower heat to a simmer. Simmer, half covered, until the beans are split and soft, about 40 minutes. The beans should be completely split open and soft.
Place the clarified butter or canola oil in a large saute pan over medium heat and saute the onions and ginger, cooking until onions are clear and soft, about 10 minutes. Add the garlic and celery and cook another 3-4 minutes, stirring often.
Meanwhile add the rice, carrots and parsnips to the mung beans and continue to simmer, stirring often until the vegetables are cooked and the rice softens and begins to blend with the rest of the ingredients, about 30 minutes. Add the onion mixture, garam masala and tamari and continue to stir until zucchini are cooked, and the mixture is quite thick and stew-like. You will need to stir frequently at this point and if needed, add more water to prevent scorching. Remove the bay leaf before serving.
Music break: La Califas Perdido by Tommy Guerrero
The Best Barbecue on Earth ()
Rick Browne traveled around the world in search the best grilled foods in his book, The Best Barbecue on Earth: Grilling Across 6 Continents and 26 Countries, With 170 Recipes. He is the host and producer of public television's Barbecue America.
Moroccan Preserved Lemons
Makes 1 quart
- 12 lemons with unblemished skin
- Kosher salt
Scrub the lemons under running water and pat them dry. Cut a thin slice from both ends of each lemon. Set a lemon on end and make a lengthwise cut three-quarters of the way through, leaving the halves attached. Turn the lemon upside down and rotate it 90 degrees, and make a second lengthwise cut, again three-quarters of the way through the fruit. Pack as much salt inside the lemon as it will hold. Place the lemon in a sterilized wide-mouth 1-quart canning jar. Repeat the process with the remaining lemons. Press as many lemons into the jar as possible, leaving some air space (1/4 to ½ inch).
Seal the jar and let it stand in a warm place for 30 days, shaking it each dry to distribute the salt and juice. As the lemons pickle they shrink, so if you like you can start adding additional lemons as the rinds of the first lemons soften and the juices in the jar rise to cover them. If the juice released from the fruit does not cover any added lemons, cover with freshly squeezed lemon juice, not water or processed lemon juice. This will prevent the top lemons from darkening.
To use, remove the lemons from the jar as needed and rinse them under running water to rid them of excess salt. Remove and discard the pulp, if desired. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of the year to start new batches of lemon.
Salmon with Scotch Whisky Sauce
Serves 4 to 6
- 4 8-oz salmon fillets, preferably Sockeye or King salmon
- 2 Tablespoons salt
- 4 Tablespoons brown sugar
- 2 Tablespoons grated orange zest
- 1 tsp freshly ground black pepper
- 3 egg yolks
- 1 Tablespoon freshly squeezed lemon juice
- ½ cup (1 stick) butter, cut into pieces
- 3 Tablespoons Scotch whisky
- 3 Tablespoons very hot tap water
- Olive oil
Wash the salmon well and pat dry. Combine the salt, sugar, zest and pepper. Rub all over the salmon and refrigerate for about 2 hours.
Preheat a gas or charcoal grill to 350°F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
For the sauce, combine egg yolks and lemon juice, whisking to blend. Transfer to a heat-proof bowl set over a saucepan of hot (but not boiling) water over low heat. Whisk until the mixture begins to thicken. Gradually stir in the butter, a little at a time. If any lumps appear, remove the bowl from the heat, add a teaspoon of cold water and return to the heat. Continue cooking until the sauce is smooth and thick enough to coat the back of a spoon, about 8-10 minutes. Remove from heat, add the whisky and water and whisk until just smooth. Keep this sauce warm while the salmon is cooking.
Brush the salmon with olive oil and transfer it to the prepared grill rack over direct heat. Grill until just cooked through, about 2-3 minutes per side. Transfer the fillets to serving plates and serve with the whisky sauce on the side
Grilled Lamb with Apricots
Serves 6 to 8 as an appetizer
- 1 Tablespoon minced garlic
- 1 Tablespoon minced fresh ginger
- 1 Tablespoon vegetable oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 bay leaves
- 1 cinnamon stick
- 2 white cloves
- 3 Tablespoons curry powder
- 1 tsp ground allspice
- 2 tsps turmeric
- 2 Tablespoons sugar
- 1 cup white wine
- ½ cup apple cider vinegar
- ½ cup chicken stock
- 2 Tablespoons apricot jam
- 1 cup tamarind juice (or substitute 1/4 cup orange juice mixed with 2 tablespoons lime juice)
- 2 lbs boneless lamb
- 1 cup dried apricots or dried prunes, softened in boiling water
- 2 large onions, cut into quarters
- Red or green bell peppers cut into 2-inch pieces (optional)
Two days before cooking, in a large skillet over high heat, sauté the garlic and ginger in the oil until softened, about 1 minute. Add the coriander, cumin, bay leaves, cinnamon, cloves, curry, allspice, turmeric and sugar, and stir for about 30 seconds. Add the wine, vinegar, stock, jam and tamarind juice, and bring to a boil. Decrease the heat and simmer for 5 minuets. Remove from the heat and let cool.
Skewer the meat, alternating with apricots, quartered onions, and bell peppers on steel or wooden skewers. (If you are using wooden skewers, soak them for an hour in warm water before using.) Transfer the skewers to a large roasting pan. Add the marinade, cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days.
Preheat a charcoal or gas grill or braai to 400°F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
Just before cooking, drain the marinade and pour into a saucepan. Boil for 12 minutes to use as a basting liquid.
Transfer the skewers to the prepared grill rack over direct heat and cook, brushing with the basting liquid and turning frequently, for 4 to 5 minutes, until the meat is browned all over and just pink inside. If using wood skewers, put a piece of aluminum foil on one side of the grill to protect the handle part of the wood from burning.
Music break: La Rosita by The Guitars Unlimited Plus 7
Bubble Gum ()
Eileen Leverentz show us how to make bubble gum at home. She and her husband own Leeners, a company specializing in food and beverage homecraft supplies, located in Ohio.
9293 Olde Eight Rd
Northfield, OH 44067
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