Norman Van Aken

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.

Knife Skills

Dec 5, 2015

Fish Head Soup

Nov 11, 2015

FISH STOCK

Norman Van Aken, © 2011

To make this into Fish Head Soup. Strain this and then cook fresh vegetables, chilies, herbs and potatoes as desired and top it with this stock. Garnish with one cooked well fish head if feeling sportyN.

Yield: 1 Gallon

5 pounds fish frames from non-oily fish (such as Snapper or Grouper)

1/2 Cup Extra Virgin Olive Oil

2 ounces whole Butter

1 head of roughly chopped fennel, all parts included

3 washed and roughly chopped leeks

Buttermilk

Oct 31, 2015

BUTTERMILK BLUE CHEESE DRESSING

Janet & Norman Van Aken, © 2013

Yield: 3 + Cups

1 Cup buttermilk

1 3/4 Cups Sour cream

2 Tablespoons mayonnaise

2 Tablespoons fresh lemon juice

2 Tablespoons Champagne wine vinegar

1 teaspoon Dijon mustard

1 large garlic clove minced

1/4 teaspoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 ounces good blue cheese, well crumbled

Whisk all the ingredients together in a bowl or blend briefly.

Pupusas

Oct 19, 2015

PUPUSAS

Norman Van Aken. Adapted from The New York Times 

Yield: 9 Pupusas

1 teaspoon kosher salt

2 Cups masa harina

1 ½ Cups warm water

12 ounces mozzarella, grated (or a mix of mozzarella and queso blanco) 

canola oil, as needed

In a large bowl, mix the salt into the masa harina. Stir the water into the masa harina with your hands. Lay a foot-long square of plastic wrap on a work surface. 

Divide the cheese into 9 balls. 

Indonesian Food

Oct 5, 2015

Volcanic Flavor Land!

INDONESIAN PORK “WRAP” WITH A COCONUT-LIME DIPPING SAUCE

Copyright © by Norman Van Aken, 1999

Yield: (About 40) 1-ounce balls)

For the meatballs:

3 eggs

1 ¼ lbs. ground pork

1 teaspoon sugar

2 Cups grated coconut

Zest of lime

1 Scotch bonnet chile, stem and seeds discarded, minced

6 scallions, trimmed, white and most of the green, minced

6 cloves garlic, seeded and minced

2 Tablespoons soy sauce

1 Tablespoon grated ginger

Vuelve A La Vida

Sep 30, 2015

“Lazarus! Come quickly! I need you!”

SALSA OF LIFE
©2007, All Rights Reserved by Norman Van Aken

Pan con Bistec

Sep 19, 2015

PAN CON BISTEC

Norman & Janet Van Aken © 2015

Normally this is a non marinated thinly cut piece of beef. I wanted to make ours a bit… zestier.  You might know that is a pun if you listen to the “A Word On Food” show this goes with… Either way… it is a great flavor profile and I think you will make Mojo Rojo for many other reasons going forward.

Serves 1 Sandwich

“Mojo Rojo” (recipe below) as desired. Extra can be saved for another use.

5-6 ounces of Beef Tenderloin (Filet Mignon)

Arepas

Sep 12, 2015

   AREPAS

Copyright © by Norman Van Aken, 2013

Yield: 15-16 (3 inch) arepas

 

Arepas are rich, cheese-topped cornmeal cakes and wonderful in a rather hedonistic way, though you might not know it if your only prior experience of them comes from Latin American street fairs and carnivals. I adore these cakes and look for all manner of ways in which to use them. Try them with a lean bowl of chicken soup or Sopa de Pavo (page 71), or a bowl of chili.

Fried Shrimp

Sep 5, 2015

    

Gyoza Dumplings

Jul 27, 2015

A Sleight of Hand so Tasty. Steamed, Crunchy and Sticky

Nacatamales

Feb 28, 2015

Listen to the aired episode by clicking play below.

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