Boerewors (Farmer’s Sausage in Afrikaans) is the South African equivalent of bratwurst in Wisconsin, a ubiquitous comfort food usually barbequed. Like bratwurst, it is a fresh sausage, in this case flavored with vinegar and coriander. This recipe is for the relish to accompany the grilled boerewors and is adapted from Braai: The South African Barbecue Read More …
Peri Peri sauce is a hot sauce from Mozambique which is popular in South Africa and Portugal, and has been introduced to the world by the Nando’s restaurant chain. It can be made in varying degrees of hotness depending on how many chilies are added. In this case, I made two versions, each of which Read More …
I recently bought several pounds of pork bangers from www.southafricanfoodshop.com and decided to use some of them in the English classic comfort food, bangers and mash(ed potatoes) with onion gravy. Since pan-frying sausages and making mashed potatoes are quite standard, in this recipe I will focus on the onion gravy. This version is adapted from Read More …
I was at the New Grand Mart and decided to buy some Indian eggplants to accompany a dish of Butter Chicken. This is what I ultimately made, based on Sharda Gopal’s book Step-By-Step Indian Cooking. This will make 3-4 servings as part of a multi-course dinner. It was spicy, but not really hot. 1 lb. Read More …
Text to Follow I spotted a recipe for this Indian-Italian mash-up at Food & Wine, which reported on it as a popular dish at the Superkhana International restaurant in Chicago. As expected, it was quite good. Amounts shown below are per calzone, each of which is one serving. Amul cheese is an Indian processed cheese, Read More …
I made this originally as a filling for Butter Chicken Calzones but it does very well on its own. This is an adaptation of a recipe in Food & Wine, which is originally from the Superkhana International restaurant in Chicago. Butter Chicken is a bit of a misnomer since there is not a lot of Read More …
An aillade is a sauce from the Languedoc region in southern France made by pounding together nuts, garlic, wine, lemon zest and olive oil. This is a modernized food-processor version adapted from the Washington Post, which in turn adapted it from Rebekah Peppler’s À Table. It was a hit at a recent family party, where Read More …
This Cantonese dish is adapted from a recipe in Martin Yan’s Chinatown Cooking. He includes 1 tsp. of cracked Sichuan peppercorns which I have omitted since I do not like them. We have made this twice with asparagus, as he suggests, but I think it would be better with other, quicker cooking, vegetables, such as Read More …
I read somewhere on line that smoked bologna was a popular form of barbeque in Oklahoma, so I decided to try it. I bought a chub (~3 lb. chunk) of good quality bologna (Boar’s Head Garlic) and smoked it today. The process was very simple: Bologna chub ¼ cup yellow mustard 2 Tbs. brown sugar Read More …
This is an adaptation of a recipe in Serious Eats. The crust is thick but very light (due to a high hydration dough) and is crispy on the bottom because of oil in the pan. Serious Eats gives three ways to handle the dough, and I chose the first one since it was new to Read More …