A Word On Food

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

Johnny Bread

Feb 13, 2016

JOURNEY BREAD (ALSO KNOWN AS JOHNNY  BREAD AND JOHNNY CAKE)

2016 © All Rights Reserved by Norman & Janet Van Aken, “My Key West Kitchen”

Yield: One 9-inch square pan.

Key Lime Pie

Feb 6, 2016

KEY LIME PIES

by Justin & Norman Van Aken © 2012, “My Key West Kitchen”, Kyle Books

Discos Voladores

Jan 30, 2016

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.

Catfish

Dec 26, 2015

FRIED CATFISH

Copyright © by Norman Van Aken, 2015

Although I’m more known for Latin and Asian flavors I still have been fortunate enough to spend many years in a state that is also quite “southern” in its pedigree. One of the most serious complements I have received have been from a number of true born and bred children of the South who have murmured their appreciation for my way with catfish and collards.

Yield: Serves 4

Breaking Bread

Dec 19, 2015

The Sauce Boss

Dec 12, 2015

IRV’S BBQ SAUCE

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