Land and Sea Somethng for everyone
For some reason, cumin has been in the back of my cooking mind these days. To a Medieterrean kind of guy, cumin feels like one of the more exotic types of spices. It's not that you can not find it in your local store, but for those of us that come with a lot of gàrlic-oregano-olive oil baggage, a few teapsoons of cumin have the power to transport us to distant lands of mystery, fragrant flavors and brilliant colors. I wonder at times, if imaginations such as this revived in our distant European ancestors the urge to retrace footsteps and sea routes back to the lands of spices. Well, we might never know that. For now, one thing is for sure: cumin makes for some great cooking. Here are two dishes that make the point.where I used cumin to bring out some distinct flavor and aromas.
Sunday Brunch Menu
Korean Radishes and Black Olives in Tangerine Vinaigrette
Peruvian Seafood Stew over Tuscan Beans
Dry Rub Pork Loin Ribs
Peruvian Seafood Stew over Tuscan Beans
Korean Radishes and Black Olives in Tangerine Vinaigrette
A slightly tangy vinaigrette helps match the bold flavors of the pork and seafood dish. The olives provide a surprising soft punch of saltiness.
Vinaigrette Ingredients
White Balsamic Vinegar
3 tablespoons of English tangerine marmalade
S/P, EVOO
Preparation Notes
To make the vinaigrette , whisk all the ingredients together , until an emulsion forms. Adjust ingredients and seasoning for desired tasted. Then toss the sliced radishes and black olives, that have been washed.
Peruvian Seafood Stew over Tuscan Beans - Take Two
The beans in this recipe were made from scratch .Dry northern white beans, slow cooked, and left barely al dente. Seasoning included thyme, bay leaf and some salt.. Pre-soak your beans for at least 12 hours, I do that in the refrigerator . and I keep them covered.
The seafood included : chunks of octopus, squid, scallop and shrimp, a few vegetables and some seasoning.
Stew Ingredients
Seafood cut into bite sized chunks (octopus, squid , scallops and shrimp)
3-4 tablespoons ground cumin
black pepper
4-5 gloves garlic
1 medium shallot
2 Poblano peppers, large cut
1 small Serrano pepper (optional)
1/4 cup Italian parsley
2 tablespoons fresh oregano
Dry Rub Pork Loin Ribs - Take 1
Dry Rub Ingredients
ground coriander
ground cumin
roasted garlic powder
fresh marjoram
ground black pepper
cayenne pepper
brown sugar
2 cloves of fresh garlic , cut into quarters and tossed in the tray during stage 1
Salt
The portions here are intentionally left out . Feel free to play and experiment with different quantities
Mix all of these ingredients in a large mixing bowl , and then use them to coat the ribs which should have been washed, and patted down with some paper towel.
Dry Rub Pork Loin Ribs - Take 2
Preparation Notes
Cook the ribs in two stages. During the first stage , cover the ribs with tin foil so that meat tenderizes. Run your oven low, around 300 F. Cook patiently until you get a sense the the meat is starting to fall of the bone. . This will take a few hours, certainly more than 2 1/2 . Then remove the foil, and raise the heat to around 400 F. Add a small coating of honey to the ribs. Continue baking until only a small amount of the juices remain in the baking tray and until the honey coating over the ribs caramelizes with a nice , intense color.
What to drink ? You pick, this time. I went for a Chardonnay which seemed to handle both the seafood and the pork's intense flavors without being fully overpowered.
So there you have it. My take on a surf and turf, something for both land lovers and the seafaring folk alike.
Salute!
Sunday Brunch Menu
Korean Radishes and Black Olives in Tangerine Vinaigrette
Peruvian Seafood Stew over Tuscan Beans
Dry Rub Pork Loin Ribs
Peruvian Seafood Stew over Tuscan Beans
 |
| Seafood Lover's Sunday Brunch - |
Korean Radishes and Black Olives in Tangerine Vinaigrette
 |
| Korean Radishes and Black Olives in Tangerine Vinaigrette |
Vinaigrette Ingredients
White Balsamic Vinegar
3 tablespoons of English tangerine marmalade
S/P, EVOO
Preparation Notes
To make the vinaigrette , whisk all the ingredients together , until an emulsion forms. Adjust ingredients and seasoning for desired tasted. Then toss the sliced radishes and black olives, that have been washed.
Peruvian Seafood Stew over Tuscan Beans - Take Two
 |
| Peruvian Seafood Stew over Tuscan Beans |
The beans in this recipe were made from scratch .Dry northern white beans, slow cooked, and left barely al dente. Seasoning included thyme, bay leaf and some salt.. Pre-soak your beans for at least 12 hours, I do that in the refrigerator . and I keep them covered.
The seafood included : chunks of octopus, squid, scallop and shrimp, a few vegetables and some seasoning.
Stew Ingredients
Seafood cut into bite sized chunks (octopus, squid , scallops and shrimp)
3-4 tablespoons ground cumin
black pepper
4-5 gloves garlic
1 medium shallot
2 Poblano peppers, large cut
1 small Serrano pepper (optional)
1/4 cup Italian parsley
2 tablespoons fresh oregano
Dry Rub Pork Loin Ribs - Take 1
 |
| Dry Rub Pork Ribs in Natural Juices - End of Stage 1 |
Dry Rub Ingredients
ground coriander
ground cumin
roasted garlic powder
fresh marjoram
ground black pepper
cayenne pepper
brown sugar
2 cloves of fresh garlic , cut into quarters and tossed in the tray during stage 1
Salt
The portions here are intentionally left out . Feel free to play and experiment with different quantities
Mix all of these ingredients in a large mixing bowl , and then use them to coat the ribs which should have been washed, and patted down with some paper towel.
Dry Rub Pork Loin Ribs - Take 2
 |
| Dry Rub Ribs , Fallin' off bone - Final Product |
Cook the ribs in two stages. During the first stage , cover the ribs with tin foil so that meat tenderizes. Run your oven low, around 300 F. Cook patiently until you get a sense the the meat is starting to fall of the bone. . This will take a few hours, certainly more than 2 1/2 . Then remove the foil, and raise the heat to around 400 F. Add a small coating of honey to the ribs. Continue baking until only a small amount of the juices remain in the baking tray and until the honey coating over the ribs caramelizes with a nice , intense color.
What to drink ? You pick, this time. I went for a Chardonnay which seemed to handle both the seafood and the pork's intense flavors without being fully overpowered.
So there you have it. My take on a surf and turf, something for both land lovers and the seafaring folk alike.
Salute!
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