Norman Van Aken

A Word On Food: Lobster Rolls

Jun 18, 2016

    

Queso Fundido

Jun 4, 2016

QUESO FUNDIDO

Norman & Janet Van Aken, © 2016

This dish is sometimes known as Queso Flameado also. But by any name it is a simple, satifying snack enjoyed by many ages. This recipe provides a fair amount of meat in it. If you like you can omit the meat or use less.

Yields: 3 Cups

Pre-Heat an oven to 350 degrees.

6 ounces raw crumbled chorizo (or other somewhat spicy sausage), casings discarded

1/2 cup sweet onion, diced small

1 1/2 Tablespoon jalapeño, stemmed, seeded and minced

1/2 teaspoon ground cumin

HUSH PUPPIES

Norman & Janet Van Aken

Yield: Approximately  20

2 Cups plus 2 Tablespoons stone ground yellow cornmeal

2 Tablespoons sugar

1/2 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 Cups buttermilk

1 egg

1 teaspoon Escabeche Rub

Oil for Frying

Combine the cornmeal, sugar, salt, baking powder, baking soda in a medium bowl.

Whisk the buttermilk and egg in another bowl.

STEAK TARTARE

©1997 All Rights Reserved by Norman Van Aken

1 pound completely trimmed filet mignon, finely minced with a knife, chilled well

4 egg yolks, stirred

1 Tablespoon cracked black pepper

2 Tablepoons tiny capers, drained, rinsed well and chopped up

1/2 of a small red onion, finely diced

1/4 Cup Italian parsley leaves, washed and chopped up

1 Tablespoon Tabasco

12-16 anchovy fillets, rinsed well and patted dry, minced

Mix the meat with the remaining ingredients and stir well.

GINGER SCALLION Pancakes

©2002 All rights reserved by Norman Van Aken
 

Yield: 3 ¼ Cups of batter

2 whole eggs

2 egg yolks

2 Cups milk

2 teaspoons salt

Large pinch cracked black pepper

1 1/2 Cups all purpose flour

¼ pound butter

1 bunch of scallions, white part only, chopped fine

1 inch ginger root, peeled and minced

½ Scotch bonnet chile, stem and seeds discarded, minced

Combine the eggs, egg yolks, milk, salt and pepper in a large bowl. Beat.

Eating Tea

May 7, 2016

TEA CURED FISH

©1999 All Rights Reserved by Norman Van Aken

1 fresh fillet of fish, skinned and boned (weight will vary)

1 Cup Lapsang Souchong black tea leaves, loose

1 Cup sugar

1/2 Cup kosher salt

1/2 Cup freshly toasted and ground black pepper

Lay the fish in a flat non-reactive dish. (glass or ceramic)

Mix the cure spice all together in a bowl.

Spread the mix all over the rounded side of the fish, allowing a very generous covering of the mix. Any leftovers can be saved for another time or use.

Fish & Chips

Apr 30, 2016

Yuzu

Apr 23, 2016

Yuzu-Sesame Vinaigrette

©2002 All rights reserved by Norman Van Aken

Yield: ¾ Cup + 2 Tbsp

1 clove garlic, finely chopped

2 Tablespoons fresh basil, chopped

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1/3 Cup Yuzu Juice

1/3 Cup tamari

1/3 Cup sesame oil

1 Tablespoon Rayu, (hot chile infused Sesame Oil)

Mix all together and reserve until needed.

1.3.03

Peruvian Cuisine

Apr 9, 2016

PERUVIAN CAUSA WITH POTATO, CRABMEAT AND AVOCADO

Norman Van Aken, © 2001

Ajiaco

Apr 2, 2016

 

AJIACO DE POLLO

 

Norman Van Aken, © 2001

Serves: 4 quarts

4 boneless, chicken breasts

3 Tablespoons pure olive oil

5 garlic cloves, minced

1 Spanish onion, diced

1 tomato, peeled, seeded and roughly chopped

10 Cups chicken stock

1 ½ pounds yellow Finnish or Yukon gold potatoes, peeled and sliced very thin

1 ½ pounds white skinned potatoes, peeled and sliced very thin

3 Cups roughly chopped spinach leaves, stems removed

3 ears of corn cut off the cob

2 Tablespoons minced oregano

Enchiladas

Mar 26, 2016

    ENCHILADAS

Norman & Janet Van Aken © 2016

Rather than give out a specfic Enchilada or Taco Filling for this recipe we encourage you to be adapative as to what is in the farmer’s markets etc. You can go with a basic cheese and vegetable mix or a braise of heritage pork with roasted peppers and everywhere in between. 

Yield: 8 Enchiladas

1/3 cup vegetable oil

8 (8-inch) corn tortillas

2 Cups (more or less as you like) Enchilada Sauce, (Recipe Below)

Watermelons

Mar 19, 2016

conch salad with pickled onions, sweet peppers, and watermelon

Norman Van Aken © 2016

 Yield: serves 4

 Many have never had the treat of fresh conch. I often tell people to substitute fresh clams (and, in fact, you can substitute almost any kind of fresh fish—this recipe is really very adaptable). But with the wonders of overnight delivery, you can now easily have fresh conch. Other seafoods may be substituted of course.

8 ounces conch, cleaned and cut into very thin julienne

Hash Browns

Jan 23, 2016

HASHED BROWNS

© 2016 All Rights Reserved by Norman Van Aken

2 russet potatoes, scrubbed well, peeled if desired

1/4 Cup bacon fat or pure olive oil or Clarified Butter (or any combination of them)

1 teaspoon cayenne

1 teaspoon Spanish pimentón

1 Tablespoon of whole butter

salt and pepper to taste

Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy. Now drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch.

Buss Up Shut

Jan 16, 2016

Churros

Jan 9, 2016

CHURROS

Norman Van Aken, © 2001 Excerpted from “New World Kitchen”, HarperCollins Books

These deliciously addicting fried dough strings dusted with sugar and cinnamon, are traditional street desserts sold in many Latin American countries. They are originally from Spain, but the Spanish explorers of the 16th century brought them to the New World and the Mexicans adopted them as their popular street snack. Today, Churros are served as a dessert and they make a great pair with Cajeta or a hot cup of frothy Mexican Chocolate.

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