Norman Van Aken

Coco Frio

Oct 14, 2017

Lobster Reubens

Oct 7, 2017

Durian

Sep 30, 2017

The Beard House

Sep 23, 2017

Turtle

Sep 9, 2017

Vanilla

Sep 2, 2017

TOMATO AND VANILLA ‘JAM’

© 2017 All rights reserved by Norman Van Aken
 

Yield: 2 Cups

1 Tablespoon of pure olive oil

1 Tablespoon of unsalted butter

1 Cup sweet onion, peeled and chopped medium

¼ Cup sugar

1/3 Cup balsamic vinegar

6 medium tomatoes, peeled, seeded and chopped

1 fresh vanilla bean, split

½ teaspoon kosher salt

Pinch of black pepper

Sopa de Res

Aug 26, 2017

Blood Sausage

Aug 19, 2017

Beer Nuts

Aug 12, 2017

ITALIAN BEEF SANDWICHES

© 2016 All Rights Reserved by Norman & Janet Van Aken

I rarely make this at home. Our memories of them growing up near Chicago were all about going to places that make excellent versions and unlike most homes they have the electric meat slicer that make the nearly paper thin meat part of their pleasure. If you have not had them note that they are served almost soaking wet with au jus. That is the proper way.

Serves 8

1 5-lb beef brisket roast
1 medium onion, sliced    
4 Cups beef stock

Truck Stops

Jul 29, 2017

FORTUNE COOKIES

© 2017 All Rights Reserved by Norman & Janet Van Aken

Yield: about 3 dozen cookies

1 3/4 cups flour

1 1/4 cup superfine sugar

1 cup egg whites (about 6)

1/4 cup hot melted butter

1 teaspoon pure vanilla extract

1 1/2 Tablespoons ground ginger

Corn

Jul 15, 2017

CHIPOTLE CORN SKILLET BREAD

Norman Van Aken, © Copyright 2001

Yields: 1) 9” cast iron or non-stick skillet

1 chipotle, stem removed seeded and toasted

2 Tablespoons butter

1 ½ Cups raw corn kernels (2 ears of corn, kernels removed)

1 clove garlic

½ Cup yellow cornmeal

½ Cup all purpose flour

½ teaspoon baking soda

1-teaspoon salt

2 eggs

1/3 Cup melted shortening

1 Cup plus 2 Tablespoons buttermilk

1 Cup grated Manchego cheese

Bollos

Jul 8, 2017

BOLLOS or “Black Eye’d Pea Fritters”                                          

© 2012 All rights reserved by Norman Van Aken, Excerpted from “My Key West Kitchen”, Kyle Books

Yield: Approximately 60 Fritters

Norman Van Aken, © All Rights Reserved

 

12 ounces dried black eye’d peas

1 1/2 teaspoons kosher salt

3 large cloves garlic, peeled and minced

1 Scotch bonnet or habanero chile stemmed, seeded and minced

1/2 sweet onion, peeled and dices small

Tortillas

Jul 1, 2017

TORTILLA SOUP WITH SUGARCANE CHICKEN

Norman Van Aken, © 2001

This soup takes a hard left as you head south out of North America and presents a Caribbean flavored chicken with one of the classic soups of Mexico.

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