2017 has been fairly a yr, eh? We noticed all the pieces from a photo voltaic eclipse (estimated to have brought about almost $700 million in misplaced productiveness), to the reveal of Chipotle queso (too grainy for my tastes) and the popularization of “unicorn” meals gadgets (yikes).
On a private observe, my household transfer from Florida to Virginia, and I’ve spent almost each spare second engaged on my new cookbook. I began a brand new project within the Navy, which can have me touring fairly a bit over the subsequent couple of years; an thrilling alternative to eat my means across the globe.
Right here on Weblog, I launched about 50 new recipes, bringing the location’s complete recipe rely to almost 500. Among the dishes have been model new innovations or favorites from my earlier cookbooks, however most got here from recipes I’m testing for the subsequent ebook – a small preview of what’s to return. I’m actually pleased with this yr’s crop of dishes, however I wished to take a second and spotlight a number of of my favorites. So with none additional ado, let’s dig in.
Hen Korma Nadroo – “Korma” comes from the Urdu phrase ḳormā, which suggests to braise. This dish, as with different braised dishes like Rogan Josh, is attribute of Moghul delicacies, which was first launched to Northern India by the Mughal Empire within the sixteenth Century; the Mughal have been a predominantly Muslim individuals of Turko-Mongol descent (some claimed to be direct descendants of Genghis Khan).
Inihaw na Liempo (Filipino Grilled Pork Stomach) – This dish is a extra trendy preparation of pork stomach, utilizing elements with each quick and lengthy histories within the Philippines. Many recipes at the moment name for banana ketchup, which was a substitute for tomato ketchup invented throughout tomato shortages in World Struggle II. For this recipe, I made a decision to mash a pair bananas into my marinade, and was pleasantly stunned by the fruity notes that complemented the crispy pork stomach.
Potjiekos (South African Hodgepodge Stew) – Potjiekos has the entire issues I like in stew: tender and wealthy meat, sauce that’s bursting with deep flavors, subtly-seasoned greens, and backstory. Potjiekos is a communal dish, cooked outdoor amongst associates (and a bottle of wine); it’s distinct from conventional stews in that the elements are usually not stirred collectively till proper earlier than serving. As a substitute, the greens are layered over the meat and steamed, giving every ingredient its personal distinct taste.
Beef Tinaktak – Hailing from the Pacific island of Guam, this pairing of floor beef, tomatoes, inexperienced beans, and coconut milk sounds somewhat unusual on paper, however the ensuing taste is something however; it’s instantly comforting, whereas wholly distinctive.
Gluten-Free Hen Karaage – Hen Karaage has solely been just lately fashionable in Japan, largely over the previous 50 years, nevertheless it was possible first developed through the Edo interval (1603-1868). The important thing to a crispy gluten-free Karaage is to toss the hen in potato starch to kind a light-weight coating proper earlier than you drop it in scorching oil. I like to make use of lard when frying hen, however I’ve heard some superb issues about Hen Karaage fried in duck fats, so in case you have any available, possibly attempt that as a substitute.
Salad Shirazi (Persian Cucumber and Tomato Salad) – Salad Shirazi is a herb and vegetable salad from the southern Iranian metropolis of Shiraz. It’s loved year-round as a facet dish, however is usually served as a full meal through the scorching summer season months. Whereas the greens are sometimes diced – giving them an look not not like Pico de Gallo – I’ve discovered that utilizing bigger chunks give every ingredient a bit extra distinction, and leads to a livelier consuming expertise.
Hen Marengo – In June of 1800, Napoleon Bonaparte led the French military to a decisive victory in opposition to the Austrian military in Marengo (present-day Italy), an essential battle through the French Revolutionary Wars. Legend has it that the French provide carts didn’t catch as much as their troopers, and so Napoleon’s chef needed to forage for elements within the native village. Returning with a hen, olives, and a few crawfish, the chef threw them collectively into the dish now often called Hen Marengo, and served it with grilled bread topped with a fried egg. Napoleon, who was recognized to have unhealthy digestion attributable to gobbling down his meals, loved the dish a lot that he requested it after each subsequent battle.
Fårikål (Norwegian Lamb and Cabbage Stew) – Initially from Western Norway (Vestlandet), Fårikål has develop into a widely-loved autumn staple, to the purpose the place it was named Norway’s nationwide dish in 1972. The normal preparation of this dish couldn’t be easier: layer some lamb, salt, and cabbage in a pot, then add water, potatoes, and peppercorns and simmer till all the pieces is tender.
Gluten-Free Southern Skillet Cornbread – I don’t cook dinner with corn that always, however after I do, I be sure it’s unforgettable. I like the heartiness, and slight grittiness, of this Southern-style cornbread – a far cry from the muffin-like cornbread you’ll discover within the North. However my favourite facet of this skillet cornbread is its fleeting nature; proper out of the oven, this cornbread is divine, however after an hour or so, its magnificence wanes. That is the proper dish to get pleasure from amongst associates, with massive knobs of butter, and beneficiant drizzles of honey.
Cheers to a New Yr, and extra adventures to return. Thanks in your continued readership, and I’m excited to see what 2018 brings. See you subsequent week!
