A Word On Food

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

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

    

Croqueta Preparadas

Aug 29, 2015

  Gas up the 'Word On Food Mobile' Sherman!

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.

Tournedos of Beef

Sep 27, 2014
Norman Van Aken

TOURNEDOS FOR A MOTHER

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

Aroma Triggers

Sep 20, 2014


Miso

Sep 13, 2014
Norman Van Aken

MISO BBQ

©2014 All Rights Reserved by Norman Van Aken

Use on almost any preparation you would use a regular barbeque sauce on. Experiment!

Can also be used as a potent dipping sauce for fried and savory items.

Yield: 1 3/4 Cups 

·         2 Cups orange juice, reduced to a near syrup (about ¼ Cup, cooled somewhat)

·         ½ Cup Koshi Miso Paste (We use ‘Marukome Boy Koshi Smooth Paste’)

·         2 Tablespoons Dark Roasted Sesame Oil

·         1 Tablespoon soy sauce

Octopus Balls

Sep 6, 2014
Norman Van Aken

    

Yellowtail

Aug 30, 2014
Norman Van Aken

PAN-COOKED FILET OF KEY WEST YELLOWTAIL with a “Belly” of Garlicky Mashed Potatoes and a Citrus Butter Sauce

©1999 All Rights Reserved by Norman Van Aken

Yield: 4 entrees For the fish:

  • 1  egg
  • ¼ Cup half and half salt and pepper
  • ¼ Cup flour
  • 4) 8 ounces fillets of yellowtail snapper (or other thin, delicate fish)
  • ¼ Cup clarified butter, to cook the fish in

For the citrus butter: Yield: 1 ½ Cup

Passion Fruit

Aug 23, 2014
Norman Van Aken


Guilty Pleasures

Aug 16, 2014


Frito Pie

Aug 9, 2014
Frito Pie
Norman Van Aken

BICYCLE SAMMY’S FRITO PIE

©2014 All Rights Reserved by Norman Van Aken and Justin Van Aken. Excerpted from “My Key West Kitchen”, Kyle Books

The Midget was known foremost for its barbecued ribs. One day Sammy got the idea to cut the meat off the ribs leftover from the night before and toss it in a pot of chili. Because most home cooks are not faced with loads of leftover rib ends, we’ve replaced them here with braised pork shoulder to make a chili that’s just as flavorful but without the work of slow cooking on the grill and having to take the meat off the bones.

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