How to throw a party for $10 a person.

Our annual Fall Equinox party has been an off and off affair for the last ten years.  This year we nailed it in spectacular fashion.  I'll go ahead and tell you I doubled the recipe below to feed 15 people and 24 hours of marination is required.

The  official Equinox happens to occur this Friday on my birthday so, maybe, it would have made more sense to throw the shebang next week, but come on, it's a party.  Drinks were served, sage was burned, mysterious scratches were had-- memories were fogged.
 The summer is gasping people. . . if you listen you can hear it, softly crying, "I'm not dead yet."     

What you need:
 Marinade:
1 t. whole all spice
1 t. black peppercorn
4 whole cloves
1/4 cup brown sugar, lime juice
and soy sauce.
2 Tbsp. Worcestershire sauce
2 t. paprika
8 garlic cloves
3 large shallots, cut in half
3" piece of ginger, thinly sliced
1 jalapeno pepper, seeded

* process this and add to--


2 lbs boneless Chicken, cut into 1" chunks.

Veggies:
1 pineapple, cubed in 1" chunks
3 peppers, cut into 1" chunks
Mushrooms
Onions
Artichoke hearts

* If you haven't figured it out yet--we're making skewers.




Grilled Spicy Jerk Chicken Kabobs

Heat first 3 ingredients in a pan over meduim heat, cook 1 minute.
Add cooked spices to rest of marinade and process until smooth.  Add to chicken in bag and refrigerate overnight.
Cut up veggies. 

Then . . .
Assemble skewers.
*Importante!  Save marinade.
Grill skewers and baste with remaining marinade.

There you have it.  This fed enough people that we had left overs.  We've cooked this meal 2 years running and I have to say it is quite delicious.

Total Time: 45 minutes plus marination
Drink: Sangrias
Music: M. Ward

Feeling Hot Hot HOt?

This one has some of my favorites in it--ginger; garlic and jalapeno.  It's Contributors week, mothers!  I like to see in the different abbreviations for things, and the counter tops and dishes of fellow cooks.
I would visit a site like that a few times a week.  Maybe even click on an ad.  This recipe comes from my golden and sun-kissed home, Kansas.  It comes from Crystal Fritz of mixedplatemama
 

What you Need:

4 T canola oil

1 small onion

1 t fresh ginger

4 cloves garlic

2 potatoes cubed

4 carrots cut

1 fresh jalapeno

3 T ground cashews

1 15 oz tomato sauce

2 t salt

2 t curry powder

1 cup frozen peas

half red pepper chopped julienne style

1 cup heavy cream

2 servings of white rice

Vegetable Korma


First get your rice started so it's ready! (thanks, ed.)
On medium heat combine canola oil chopped onion, ginger, garlic and let cook for 1 min.
Next cut your potato and carrots in small pieces so that they cook evenly.
Throw potatoes and carrots in with the onions and cover for 10 min.



*Its important you have your pot covered or the potatoes will take forever to cook.

Next with a food processor grind up your cashews. Once the potatoes start to soften throw in the cashews, jalapeno, and tomato sauce. Add salt and curry powder.

I love curry so I add way more than 2t  adjust to your liking. Cook for another10 min stirring once and awhile so that the mixture doesn't burn.  Next is when the magic happens, once you see your potatoes are beginning to soften add your heavy cream and stir. Stir in peas, and red pepper. Reduce heat to low and cover cook for however long it takes the potatoes to cook. 

When all is cooked scoop onto a plate of rice and enjoy!

Tome? No man, Tofu!

First, I would like to say, "Hallo," to my reader from the Netherlands.  "Was het de Tiger Penis?"

Back to attack ya'll.  This one requires even more tofu.  And yes, there were sighs and shuttered eyes of disgust. But I can say it is some good business. It also requires overnight marination.  Why would I put myself through this madness?  Because it looked so nice in the picture.  I have never been one for presentation, but It doesn't hurt to make an effort.

Also, this recipe uses Bok Choy--one of the more expensive vegetables I could get a hold of.  And I wish I could take a picture of the smell from the carrot-ginger sauce--you'll find out.

What You Need:

20-24 oz. firm Tofu
1/2 C Orange Juice
1 Tbsp. brown Sugar
1 Tbsp. Soy sauce
2 Tbsp. cilantro, chopped
2 cloves Garlic, crush
1 tsp. grated ginger
2-3 Tbsp. Olive Oil
2 lb. baby bok choy

Carrot and Ginger Sauce:
10 oz. carrot
2 tsp. grated ginger
2/3 C orange juice
1/2 C vegetable stock


Tofu with Carrot and Ginger Sauce

Drain Tofu, then slice block into 1 by 3 rectangles.

Place in glass dish.

Mix juice, soy sauce, cilantro, garlic and ginger in a container and pour over Tofu.  Cover and refrigerate overnite.

The next day . . .

Remove Tofu.

*Keep marinade.

Heat oil in large frying pan and fry 2-4 minutes, every side.

Meanwhile . . .

Heat a wok.  Add bok choy and 1 Tbsp. water.  Cook, covered 2-4 minutes.


And . . .

Place all ingredients for sauce in pan and bring to a boil.  Then reduce and simmer, covered for 5-7 minutes until carrots are tender.  Transfer to a food processor and blend into a lovely sauce.

*  You can see the lovely presentation.  This meal works when all three elements (sauce, choy and tofu) are eaten in the same bite.  Bok choy is a little tough, so use a fork to cut it.  ---Out.

Total Time:  30 minutes plus marination
Music:  Yo la Tengo
Drink:  Pinot

Oh What the Hell? Tofu!

Why did the inaugural recipe have to be tofu? On top of the innocuous bean, ginger is added as well.  What a double kisser.  Ginger is quite a spice with a sharp flavor. It works really well with beef in Chinese meals.  In this meal it comes off a bit dry and soy sauce was needed to cut it.

I am not a vegetarian and this is not a vegetarian site. You've heard the question before: "Chicken, beef, seafood or vegetarian?"  I always choose vegetarian because you can eat a different meal every day for 365 days.  Now, I don't have fussy kids or a red-neck spouse to harp on me for trying tofu every now and then, but my wife is not a fan of the curd so I've found I have to go out of my way to really cook it so its texture is more firm.  This recipe sears the tofu in a pan and gives it a nice outer shell and flavor. 

photos by DMG

What you need:

Rice
1 pound extra firm tofu
1 Tbsp. bottled minced garlic
1 large Red Pepper, thinly sliced
1 Tbsp. sesame seeds
1 cup sliced green onions

Spices
Salt and Pepper
1 Tbsp. bottled ground ginger

Oils
1 Tbsp. sesame oil
2 Tbsp. rice vinegar
1 Tbsp. soy sauce
Cooking spray

Seared Tofu with Gingered Garlic
Important!!!   Cook the damn rice first.  Seriously, start it right now.

Place tofu on a clean towel for 10 minutes
to drain the liquid from it.  Then cut into
1" squares.

Heat 2 teaspoon sesame oil in medium
pan over medium heat. Add garlic, ginger
and red peppers. Saute 3 minutes.

Stir in 3/4 of green onions, vinegar and
soy sauce; cook 30 seconds.  Remove from
from pan.

Clean pan, spray with cooking spray.
Sprinkle salt and pepper over tofu and
add to pan.  Cook on all sides until nice and
golden.  Flip them like an omelet and don't
worry about searing every side.

Once brown, add bell pepper mixture and heat through, drizzle 1 teaspoon sesame oil over top.  Serve over rice, then sprinkle with sesame seed and green onions. 

* We added a touch of soy sauce to the final product for a shot of moisture.  Don't over do it with the sauce and don't let your guest do it either.  You should probably just do it for them or they'll just screw up the meal you just cooked for them.  In fact, tell them: "You just got served."

Total Time
Less than 30 minutes not counting damned rice

Music
The EELS

Drink
Rivertowne Babbling Blonde