Last year I finally discovered dukkah and it found its honorable place in my kitchen. I served many vegetable spreads, salads, casseroles, appetizers turning basic recipes into flavorful Middle Eastern delicacies with one simple step — sprinkling dukkah on top. Besides Ottolenghi’s recipe, I created a few my variations. The one with dry powdered Hatch is one of them.
Harissa is the basic flavoring agent in Tunisian cuisine. This recipe is based on Yotam Ottolenghi’s harissa recipe, which uses red hot chiles, tomato paste, red onion, and lemon juice. We are replacing all red with all green — green tomatoes, local green chiles, and key lime juice. This recipe is used for making Shakshuka with Hatch and Dukkah.
If you follow the recipe step-by-step never skipping a single instruction, it’ll work for you like magic! You will get perfectly steamed eggs with runny egg yolk and easy to peel shell every time.
Braising is one of the most favorite ways to cook red cabbage. Tart braised red cabbage is a traditional side dish in German and German-influenced (e.g., Alsatian) cuisines to be served with fatty meats.
This recipe is an adaptation of southern Turkish style kebab, prepared in the oven. Eggplants are cooked twice — either grilled or fried first, and then baked with meat in a tomato and pepper sauce — to concentrate flavor. My version of Patlican Kebabi doesn’t look the same as Turkish, but the idea of vertical rolls allows to use large Italian eggplants we mostly have available in Central Texas.
Smoking grains with Camerons stovetop smoker is a no-brainer. Cook them to 80-90% of doneness, season, add some fat, and finish by smoking with wood chips of your choice. But if the introduction to smoked grains made you curious, you might want to try this recipe with Middle Eastern flavors. You can start without the Mandi spice mix or replace it with another Arabian mix you like and have handy.
During my visits, I prefer eating food that is unique to the islands. Typically, I concentrate on seafood and tropical fruit. Four years ago, I saw Huli-Huli chicken on Maku’u Farmers Market and decided I have to try it next time. Since it is a signature dish for Hawaii, I assumed it should be served on every corner on the Big Island. I was wrong. During my recent hunt for Huli-Huli chicken, I found only two highly recommended businesses and both of them were open for a few hours one or two days a week. Unfortunately, I didn’t have a chance being at the right place at the right time to taste their food. Oh well, I had to make my Huli-style chicken at home in Texas then!
When on the island, at least one of my dinners is a grilled abalone. It’s a Big Island treat I must to have! I visit the farm with a cooler and ice to buy them. Once abalones get cold, they fell asleep and travel well for a few hours on ice. They are easy to cook if you have a grill or an oven where you stay. Just follow my instructions!
In Hangzhou, I visited Qinghefang Ancient Street food market a few times. I saw Beggar’s chicken during the first visit and decided it’s a must to try! The next day, four of us brave enough to eat street food came there for lunch. We enjoyed every bite! The funniest part of that experience was that the same day, after a few hours of walking around the West Lake when it was time to join the rest of the group for dinner, all four of us unanimously decided to come back and eat Beggar’s chicken instead!
I suppose only people who tasted Beggar’s chicken at least once and crave for it since then, would cook it at home. This recipe is for those who would like to recreate their experience without traveling to China.