Two Toed Giraffe's Pantry

hand minced lamb
garlic
cumin
chopped parsley
paprika
black pepper
minced onions
oregano
touch of sumak

mix meat and ingredients well and knead until it's a smooth consistency

cut a large italian eggplant in half. make an incision from the just under the stem top to just before the very bottom without cutting through the skin. pour in some olive oil. bake until soft in oven for about 30 minutes at med-high heat. push the sides apart and stuff it with the meat. Bake in the oven til everything is done, serve with yoghurt dill & garlic sauce. 

Season skirt steak with touch of oregano, balsamic vinegar, coarse black pepper, salt for one serving
chop about 4-5 shallots
heat pan and fry shallots in olive oil and butter til softened, toss in white wine and flame it then remove from the heat
let pan heat til it smokes then sear the skirt steak for less than 30-60 seconds preferably for rare to medium rareness
cover with the shallots and serve

minced fresh parsley
toasted cumin, paprika, cayenne should be dominating flavor of cumin
salt & pepper
1 egg
bread crumb or fine grind bulghur as needed if overmoistened
touch of sumak
dill
minced lamb, best to mince by hand to have some inconsistency, use fatty to med fat lamb or add fat to lean
minced garlic

Toss everything together and pound mixture rapidly for about 20 minutes until the meat achieves a paste like subsistency. this will ensure that it doesn't fall apart and creates a more springlike texture. For cheap thrills add in a bit of baking powder and it'll get even more springlike though takes on a bit of taste from the baking powder to taste somewhat alkalinic. Throw in a bit of yoghurt for kicks instead of the baking powder as that will marinate the meat a bit as well. Refrigerate for at least a day, but preferably 2-3 days. Roll into sticks and stab with flattened blades for grilling.

yoghurt, cucumber julienned, dill, salt & garlic, pepper as condiment with side of toasted almond saffron and sour cherry coarse bulghur (melt butter, toss in the saffron, toss in a bit of rice to absorb, then toss that mixture into the big batch and mix again to get yellow peppered with white colored rice, top with sprinkled sumak and serve kebabs on top), side of lime squeeze

Drink dugh (mint, yoghurt, salt in soda)

-----Preparation--------
2-3 cans of diced, smashed or sauced tomatoes/lots of fresh tomatoes cooked down with chicken broth to soup consistency or combination of both
chicken broth
cumin, pepper, salt
finely chopped cilantro
bit of garlic
onions
white corn
couple of tomatillos for kicks

-----When Serving----
corn tortillas cut into strips and fried, drained with paper towels (tossed on top as being served)
fresh lime (served at table)
whole avocado cut into thin strips (toss on top as being served)
queso fresco (Mexican cheese) or substitute with any soft gooey cheese that's mild and non intrusive (chunk on bottom while serving)
chicarrones (fried pork rind)/optional (cooked at the last few minutes of the soup til softened)
crema mexicano (Mexican creme, substitute with sour cream or heavy cream), dab on top as being served)
Grilled chicken or roasted, pulled into thin strips
Grilled shrimp in lime, salt & pepper, can use the shells & head when preparing broth then puree, filter and discard
Chopped green onions

pan fry onions and garlic with butter maybe flame a bit of tequila or some white liquor/wine that's not too grapey. Add water but soup shouldn't be watery. Toss everything else in preparation section, cook for about 30-60 minutes, puree to chunky but somewhat smooth consistency.

Serve with all the stuff above. Most important is having ripened avocadoes on top but not cooking it or the flavor disappears.

Submerge in water and boil rack of baby back ribs for approximately 1.5 hours or until meat is softened to desirability.
Sprinkle coarse sea salt, pepper, oregano, touch of cumin, lemon juice, sprinkle of dried crushed chili pepper,

Set oven on broil or toss on a grill. Method is more important, not the recipe as the stench of pork is reduced and the meat retains the moisture after being boiled and is softened from the water. Also causes a nice crispy texture.

spoon of miso
dash sesame oil
dash balsamic vinegar
bit of passionfruit juice
bit of mango puree
small squeeze of lemon
bit of grated lemonpeel
some olive oil, avocado oil, tea oil

great on chilled beets, field organic baby greens, endives, etc

Steam or boiled whole potatoes, then sliced
Parsley, oregano, paprika, sea salt, pepper, diced garlic, olive oil (optional fresh chili peppers chopped)

Pan fry potatoes or oven roast until they poof up if there's time. Toss everything together into a large mixing bowl and serve.

Stuffing: cooked couscous mixed with bits of dried cranberries, sour cherries, raisins or other dried fruits, toasted almonds slivers, sprinkle of dill, paprika, cumin, parsley, salt & pepper.

Chicken/Fowls: Clean chicken by rubbing with salt then rinsing off. Make incision from the rear cavity of the chicken and work in to separate meat from the bones without damaging the skin. Should end up with a chicken completely intact minus bones.

Stuff the couscous into the chicken and sew up with threat and kitchen needle. Rub mixture of honey, tumeric, paprika. Roast for about 30 minutes marinating every 5-10 minutes. Cut the chicken in medallion slices. Remove drippings and glace pan with dry white wine. Pan fry shallots in butter and oil, add the dripping & wine, burn off the alcohol. Add in the blueberries and cook for about 1-2 minutes before removing and pouring on medallions. Serve with julienned cucumber in yoghurt garlic and dill.

whole cloves of garlic
tons of tomatoes
olive oil
zucchini in thin medallions
eggplants salt water soaked, sliced thin round
red, green & yellow peppers (better to use roasted red peppers)
basil oregano seasonings
olives
feta cheese
white wine

-cook tomatoes down with the garlic until most of the water is gone
-in a separate pan, fry in light oil all the vegetables then layer a casserole with softest on bottom (eggplants).
-pour tomato mixture over the vegetables and cover completely. Chill on table, then in the fridge. Serve with pita, sprinkled feta & marinated olives on top (marinated in olive oil, cumin, paprika, tumeric, oregano, rosemary)

-lamb shank: 4 pieces for four people, asked to be sliced into three per piece
-cumin, paprika, parsley, salt & pepper, dill
-quinoa
-cubed potatoes, large diced green peppers & onions
-butter
-bottle of white wine of at least half, have used dry riesling, chardonnay, sauvignon blanc, grigio
-cognac/brandy
-vodka

Pan sear shank with butter and olive oil on high heat

Mix in garlic, green peppers & onions

mix in alcohol and allow to evaporate

put in the potatoes and whatever else wanted then the spices

After initial mixing, do not go near or touch the pot until the stew is done or potatoes will be destroyed, allow to boil on low heat

When stew is cooked, put in quinoa and allow to cook for an additional 30 minutes - 45 minutes and the quinoa should be transparent.

Grapefruit, orange, tangerine, citrus oriented rinds – dried or cooked until oil. Used in tea, marmalade

1 head purple cabbage, boiled til soft, drained
water
chicken or duck lard
sprinkled flour
less than a teaspoon caraway seed
butter
paprika
salt
pepper

Boil a little water, caraway seeds, and boiled purple cabbage. Cook for 20 minutes. Sautee the shallots/onion in the fat until light brown, add the flour and cook five minutes or until slightly thickened. Add the rest of the stuff together. Remove from stove, add to sauerkraut and cook for five minutes.

1 Portion

150g pomelo

100g pomelo salad sauce

20g shredded chicken breast meat

38g boiled shrimp

4g crispy fried shallots

2g crispy fried garlic

8g fried peanuts

1g toasted sliced coconut meat

5g chili oil

Sauce

100g chopped shrimp meat

50g chopped chicken breast

400g cooked coconut cream

15g chilli oil

5g chilli jam/paste

28g white sugar

17g palm sugar

Stir minced shrimp & chicken with some coconut cream in wok til cooked. Add rest of cream, bring to boil. Add chilli oil, jam, salt, sugar. Boil until well mixed then add lime juice. Mix all ingredients including sauce. Sprinkle toasted coconut meat before serving.

¼ cup slice onions

2 tomatoes wedged

¼ cup sliced cucumber

¼ cup thinly sliced Thai chillie peppers

Sauce:

¼ cup fish sauce

¼ cup lime juice

1 tbsp sweet dark soy sauce

3 tbsp minced garlic

3 tbsp minced ginger

3 tbsp chopped coriander

¼ cup chopped green onions

¼ cup chopped shallots

1 tbsp sesame oil

1 tbsp chilli oil

Grill the beef (marinate in satay, soy, sugar, wine and lime) and sliced into bitsized pieces. Combine and toss.

Coconut milk

Chicken broth

Large pieces of chicken

Lemongrass

Small amount of curry powder

Onions

Mussels/clams

Shrimps

Dried cayenne whole

Dried cayenne powder

Fish sauce

Garlic

Sugar to taste

No salt necessary

2-4

1 cup grated fresh green papaya

5 cherry tomatoes, cut lengthwise

10 2” string beans

bird eye chillies

2 tbsp unsalted roasted peanuts

2 tbsp dried shrimp

2 small fresh garlic cloves, peeled

1 tbsp fresh lime juice

2 tsp fish sauce

1 tsp palm sugar

garlic, chillies in mortar and pound lightly. Add papaya, tomatoes, string beans, shrimp and peanuts. Pound until lightly bruised. Add lime juice, fish sauce and sugar. Pound and mix til sugar dissolves. Serve with fresh cabbage, string beans water spinach

July 20, 2004

2 cans coconut milk
2 cans of water for broth
Dried chili pepper powder fried in light olive oil or other light tasting oils
Dried whole cayenne chili peppers
Fresh sliced lemongrass
3-4 Cloves of garlic
Ginger/galangal sliced thick
Key lime/lime juice
Whole lime leaves/Kaffir
Fish sauce
Salt & pepper
Assorted mushrooms - straw mushrooms, elephant mushrooms, and button mushrooms
Shrimp with heads
Thai chili pepper
Baby corn
½ - 1 Sliced Green pepper, Red pepper, or Yellow pepper or a combination of all
6-12 Mussels
6-12 Clams
0.5-1 pound of Squid
1-2 Chicken breasts

Broth:

Boil sliced lemongrass, sliced ginger/galangal, shrimp heads only, garlic, lime leaves, and chicken bones together on low heat for about 1-2 hours. Set aside and let cool overnight if time allows. Strain and discard.

Pan fry squid and remove excess water before putting it in the broth.

Pan fry peppers, chicken breasts sliced, clams and mussels, mushrooms, shrimp, baby corn, and any other vegetables but do not remove excess water as it will add to the taste of the broth.

Heat up oil and fry chili pepper and cayenne and put into broth and bring to boil. Add the coconut milk and bring to boil, then add the fish sauce, salt and pepper to taste.

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup almonds (slivered, sliced, or whole), pistachios, walnuts, or other nuts.
2 large eggs at room temperature
4 tablespoons melted butter
2 teaspoons anise extract or pure anise flavoring, 2 teaspoon pure vanilla/almond extract

1. Adjust a rack to the center position and heat the oven to 350 degrees. Line a cookie sheet with wax or parchment paper.

2. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine.

3. In a small bowl, combine the eggs, butter and anise or vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.

4. Dump the dough onto a work surface and knead a couple of times or until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into one big, fat cigar shape and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with your fingers to slightly flatten the cigars. Make sure to leave about 4-5 inches between the two loafs.

5. Bake for 25 minutes reversing the pan halfway through. The bars (cigars) will be firm to the touch and just slightly browned. Remove from the oven and lower the oven temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.

6. Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet place back in the oven for 15 minutes. Turn each cookie to expose the other cut side and place back in the oven for another 15 minutes. Bake until they are completely hardened which will take about another half hour. The cookies will take on the slightest bit of color and feel firm and dry. Let cool on a rack to room temperature. Store in an airtight container.

-pan-fry slices of green plantains (2), mushrooms (handful), garlic (1-2 cloves)& onions (white, medium 1) in butter (quarter stick)& olive oil (drizzle) until soft (mooshie)

-meanwhile heat up a big batch of water and dump in large round slices of red beets, cook til just tender and remove. Retain water. Set aside and have it with chevre goat cheese in a basil, raspberry/blueberry, balsamic, olive oil vinaigrette. for non-vegetarian, add in a femur or clavicle from whatever animal you've stashed in the icebox.

-place the pan fried ingredients into the stock and set on low heat until the plantains are soft. Puree everything with a blender.

-With the base created, suggestions for the final touches: 1) pan fry some very ripe plantains until they're soft and caramelized 2) maybe blackened shrimp/chicken (paprika, black pepper, cayenne dusted and seared) 3)fresh avocado diced or white wine, garlic & butter seared asparagus thinly sliced

-Whatever you choose, the best part is...rounding up a big spoon of sour cream and dropping it into the middle and maybe some dill or parsley sprinkled on top