A Word On Food

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

Pan De Bono

Apr 16, 2016

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

Pancakes

Mar 12, 2016

BUTTERMILK PANCAKES

Norman Van Aken, COPYRIGHT © 2004

1⅓ cups buttermilk

1 egg, beaten

1½ cups flour

2 Tablespoons sugar

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 tablespoon vanilla extract

¼ cup butter, melted

Combine buttermilk and egg. Add dry ingredients and mix until blended. Add butter. Pour onto hot griddle. Flip when bubbles start to break and edges appear dry.

Soft Shell Crabs

Mar 5, 2016

A WORD ON FOOD RECIPES © NORMAN VAN AKEN

PLANTAIN CRUSTED SOFT SHELL CRABS WITH SAUCE CREOLE

Norman Van Aken, © 2016

Soft shell crabs have become increasingly popular and so have plantains. Here we combine them to provide a somewhat sweet, nutty, banana-scented sweetness that is fully met with the deep spicy flavors of a classic “Sauce Creole”.

Yield: Serves 4

For the plantain crust and soft shell crab:

8 soft shell crabs, cleaned

Moules of France

Feb 27, 2016

MUSSELS “CALLAO”

Norman Van Aken, © 2001

Callao refers to foods from Peru’s port area in the coastal city of Lima. This is simply freshly steamed and chilled plump mussels topped with a gorgeous “salsita”.

Yield: Serves 6

3 dozen mussels, cleaned and de-bearded

1 Cup of “Simple Court Bouillon” or water

½ Cup of corn kernels, cooked

2 tomatoes, concassé

1/3 Cup of peeled and seeded cucumber, minced

½ red onion, minced

1 scotch bonnet, stemmed, seeded, minced

Coffee

Feb 20, 2016

COFFEE AND SPICES RUB, (FOR STEAKS ETC)

© 2014 All rights reserved by Norman & Janet Van Aken

Coffee as a spice is not as odd as it may seems. Try this on a big Rib Steak and grill away!

Yield: 1/2 Cup

2 Tablespoons finely ground coffee (de-cafe is fine too)

1 ½ Tablespoons kosher salt

1 Tablespoon granulated (white or raw) sugar

1 Tablespoon brown sugar

1 ½ tablespoons granulated garlic

1 heaping teaspoon black pepper

¼ teaspoon cayenne pepper

¼ teaspoon ground cumin

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