Around the World in 80 Dishes: Colombia

"In Colombian cuisine, every dish tells a story."

-- Harry Sasson (Colombian chef)

This part of my journey around the world in eighty (80) dishes takes me to the South American country of Colombia. The above quote from one of the most famous Colombian chefs, Harry Sasson, represents my starting point. It is an acknowledgement that, in Colombia, cuisine represents more than just food on a plate. Instead, to borrow someone else's words, it is "a narrative of tradition, culture and love passed down the generations." I can't believe a better way to start a culinary adventure.

This personal culinary challenge presents an opportunity to learn about some of those stories. The thing is, there are a lot of them to tell. Colombia is in many ways a "melting pot," in which many cultures -- both indigenous and non-indigenous -- have flourished in a range of environments, from the coastlines of the Caribbean Sea and the Pacific Ocean to the heights of the Andes Mountains and back down into the marshlands of the Orinoquia region or the forests of the Amazon. This wide range of people and places gives rise to an equally diverse set of cuisines.

For some background, Colombia is generally divided into six regions. Those regions are Caribe, Pacifico, Andres, Orinoquia, Amazonia, and Insular. The map to the right shows each of those regions. 

At first, I wanted to tell the stories of the indigenous people of Colombia, such as the Guambiano and Muisca peoples. That would take me to the Andes region of Colombia. Thoughts of stories about corn, potatoes, quinoa and beans started running through my mind. I have to admit that I encountered some difficulty in finding indigenous recipes that I could use to prepare the dishes. 

Given this difficulty, I decided to shift my focus from inland to the coastal regions. I decided to research and learn about both of Colombia's coastal regions: Caribe and Pacifico. (Perhaps also the Insular region, which happens to consist of islands in both the Caribbean Sea and the Pacific Ocean.) So, basically, this post will try to tell Colombian stories around seafood. 

APPETIZER

I decided to start with perhaps one of the lesser told stories of Colombia. It's neighbors, Ecuador and Peru, are well known for their tuna fisheries. Indeed, one city in Ecuador -- Manta -- boasts of the name, Tuna Capital of the World, because it has some of the highest tuna landings of any port on the Pacific Ocean. Much of the catch is yellowfin or skipjack tuna, with some bluefin tuna. Yet, Ecuador shares the Pacific coastline with Colombia. The thing is that Colombia's fishery is far less developed than its neighbors. For one thing, there are far less ports, and even less ports of substantial size, along the Pacific Coastline in Colombia. 

Yet, the waters boast of one of the more notable fish migrations: millions of sardines make a journey down the Pacific coastline from Panama south along Colombia.  As one would expect, that sizeable migration would attract the attention of others, namely predators. One of those predators happens to be the yellowfin tuna. The yellowfin provide a sustainable fishery for Colombians. As Matt Harris described the experience, being on the waters off of Colombia looking to fish yellowfin tuna: 

We scanned the water expectantly, rods at the ready and line stripped on the deck. Just as Jose predicted, we didn't have to wait long. Suddenly they were all around. Yellowfin. Everywhere. The feeding activity was astonishing. Everywhere we looked there were myriad busts as if dozens of hand-grenades were being thrown around the boat. The water was literally churning with activity, as hundreds of tuna fizzed through the waves like supercharged torpedoes, slicing through the bait-ball in a frenetic blizzard of mayhem and slaughter.

I strongly recommend reading the entire article, which was published in the magazine In the Loop, and which was very interesting. 

This story provides the opening to my first dish, an appetizer that features yellowfin tuna. The method of preparation is not so much Colombian, but it definitely draws its inspiration from the cuisine. The dish is Tomates Rellenos de Atun, or Stuffed Tomatoes with Tuna. 

TOMATES RELLENOS DE ATUN

Recipe from My Colombian Recipes

Serves 4

Ingredients:

• 1-2 cans (6 ounces of tuna)
• 1/8 cup chopped onion (red or yellow)
• 1/8 cup chopped red bell pepper
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 tablespoon lime juice
• 1/4 cup mayonnaise
• 1/2 cup mixed corn, diced carrots, peas
• 1 tablespoon chopped parsley, plus more for garnish
• 4 medium sized tomatoes, cored and seeded
• Lettuce leaves, for serving (optional)

Directions:

1. Prepare the filling. In a medium bowl, combine all of the ingredients, except the tomatoes and lettuce. Cover and chill for 1 hour.

2. Finish the dish. To serve, line a large plate with lettuce leaves, spoon tuna salad into tomatoes and garnish with chopped parsley. Arrange the tomatoes on top of the lettuce leaves and serve. 

MAIN COURSE

While I could have stayed along the Pacifico region of Colombia for my culinary challenge, I decided to "travel" to the other coastline, along the Caribbean Sea. This coastline is dotted with port cities like Cartagena, Barranquilla, and Santa Marta. The challenge requires me to prepare Cazuela de Mariscos, a dish with perhaps a few stories. One of them would take me across the ocean to Spain, where seafood stews abound in a country with 3,084 miles (4,964 kilometers) or coastline. By contrast, Colombia has only 1,800 miles (2,900 kilometers). 

However, I want to stay in Colombia, so I look for stories in places like Cartagena or Santa Marta. In the latter city, there is a place where people talk about some of the best seafood stews or casseroles around.  It is Plaza San Francisco. Vendors sell the stews in pots. But, the story actually begins early in the morning, when they gather the ingredients together at their homes, prepare the dish, and cook it over a wood fire. When the stew or casserole is ready, then they head to the plaza to sell their food to locals and tourists alike. 

A cazuela de mariscos is prepared with seafood that is local to the area, although that typically includes clams, shrimp and white fish. The recipe typically calls for the use of coconut milk and, in some cases, heavy cream. I decided to skip on the heavy cream for health reasons, but I saw that other recipes incorporated seafood stock and/or water. So, I used some of the stock from steaming the clams, along with some water. 

CAZUELA DE MARISCOS

Recipe adapated from My Colombian Recipes and Travel Food Atlas

Serves 4

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup chopped green pepper
• 1/2 cup chopped red bell pepper
• 1 cup chopped onion
• 2 fresh garlic cloves minced
• 1 cup grated carrot
• 1/2 teaspoon paprika
• 1 can (13.5 ounces) coconut milk
• 1/2 cup white wine
• 4 cups heavy cream (I substituted clam stock and water)
• 2 pounds of jumbo shrimp, peeled and deveined
• 12 littleneck clams, scrubbed
• 2 pounds white fish, cut into 1 inch pieces
• 1 tablespoon fresh parsley or cilantro
• 1 tablespoon tomato paste

Directions:

1. Sauté the vegetables. In a large saucepan over medium heat, warm the olive oil and butter. Add the garlic, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper

2. Continue to prepare the stew. Add the cream and coconut milk. Bring to a boil. Add the seafood and cover, reduce the heat and cook about 2 minutes until the clams open. Remove from the heat, discard any open shells. 

3. Finish the dish. Add the wine and tomato paste, simmer for about 20 minutes. Garnish with fresh cilantro or parsley. 

*    *    *

It has definitely been a while since I did my last personal culinary challenge (which was The Gambia). This particular challenge went well; but more importantly, as much as I enjoyed preparing this meal, I also enjoyed researching the cuisine of Colombia. I think that I will be paying future "visits" to this country, so that I can try to prepare foods from other regions, like the Andes and the Amazon. Until then ...

PEACE.

Around the World in 80 Dishes: Panama

I continue my personal culinary challenge, Around the World in 80 Dishes.  The next challenge takes me to the República de Panamá.   The name, "Panama," is supposedly derived from an Amerindian word that means "an abundance of fish."  One can understand why the land may have been known for its fish and other seafood because its shorelines grace both the Pacific Ocean and the Caribbean Sea.  This geography is reflected in Panamanian cuisine.  During my research, I came across a lot of recipes for ceviche.  The Panamanian version of ceviche usually involves marinating the fish in lime juice, celery and sometimes peppers.

While ceviche has its place on the Panamanian table, I wanted to know what else may be served during a typical Panamanian meal.  After all, Panama's agricultural sector involves the cultivation of many different tropical fruits, vegetables, and herbs, along with raising cattle, pigs and chicken.  This abundance is reflected in a variety of dishes.  Many of the dishes sound familiar, like tamales, ropa vieja and empanadas.  However, there are uniquely Panamanian dishes, such as carimañolas (ground yucca stuffed with ground meat) almojábana (corn-flour bread) and patacones (crispy chips of fried green plantains).

As the foregoing dishes suggests, Panamanian cuisine is influenced not only by the available ingredients (as are all cuisines), but also by an interesting mix of cultures and influences.  According to Every Culture, the largest demographic group in Panama are the interioranos, whose heritage is a mixture of Spanish and indigenous cultures.  There are also sizeable African and native communities, as well as populations of Italians, Greeks, Jews and Chinese.  All of these groups exert varying degrees of influence upon the dishes that are served in the restaurants and homes throughout Panama.

MAIN COURSE

For my challenge, I decided to make Sancocho, a type of chicken soup or stew.  The name comes from the Spanish word Sancochar, which means to parboil.  The dish itself is derived from cocido, a meat stew that is popular in central and northern Spain.  For example, in Madrid, you can find cocido madrileño, a stew consisting of, among other things, pork belly, chorizo, beef flank, bola (meatballs), chickpeas, potatoes, carrots and turnips.  As the Spanish explored and colonized the New World, they brought dishes like cocido, which took root amongst the local populace and evolved over time into dishes like sancocho.

As one could expect, many Latin American countries have some version of sancocho.  There are sancocho recipes from cooks in Ecuador, Colombia, Peru, El Salvador and the Dominican Republic. However, in Panama, sancocho or Sancocho de Gallina is the national dish.  It first originated in the peninsular region of Azuero in Southern Panama.  The dish spread throughout Panama, with regional variations emerging.  For example, in the town of La Chorrera (which is located east of the Azuero region), cooks make sancocho with free range chicken, onions, garlic, chili peppers, oregano and ñame (yams).  There is also Sancocho chiricano, which is a specialty from the Chiriqui Province in Eastern Panama.  This version is the heartiest.  It includes all of the ingredients for the basic sancocho and squash, which provides a yellowish color to the stew. 

The ingredients for the traditional Panamanian sancocho are simple and straightforward.  A free range chicken, along with ñame (yams) for flavor and texture, and culantro for flavor and color.  There is a list of other ingredients -- such as yuca, corn, onions, garlic, oregano, ñampí (taro) and otoe (a root vegetable) -- may also be used to make the stew.  Once prepared, sancocho is served with white rice on the side, which could be mixed into the stew or simply eaten alongside it. 

This is the version that will serve as my challenge.  I used most of the basic ingredients -- a free range chicken, ñame, and culantro (although I substituted the closely related cilantro), along with onions, garlic, corn and oregano.

SANCOCHO DE GALLINA

Recipe adapted from What's Cooking Panama

Serves 4 to 6

Ingredients:

1 stewing hen (2-1/2 lb), cut in serving pieces
1 medium onion, chopped
4 tablespoons culantro, chopped (cilantro can be substituted)
1 teaspoon dried oregano leaves
2 tablespoons green pepper, chopped
2 lbs. ñame, peeled and chunked (potatoes or yams can be substituted)
2 inch section of corn on the cob for each serving (optional)
2 quarts (8 cups) of water or chicken stock
salt to taste

Directions:

1.  Stew the chicken.  Put chicken pieces into a stock pot with 2 quarts of water or chicken stock. Add onion, cilantro, oregano and green pepper. Cook for 1 hour. 

2.  Add the ñame (potatoes or yams).  Add salt to taste. Add ñame (yams) and cook until the ñame is tender. Add corn last 15 minutes of cooking. 

3.  Finish the dish.  Spoon the chicken and stew into bowls.  Serve with steamed rice on the side.

*     *     *

This culinary challenge represents the first one for Central America, which, until now, was the only region where I have not made a main course based upon a country's cuisine.  This challenge was relatively easy.  There were no complicated steps.  The most difficult part of this challenge is trying to culantro or ñame.  But, if you cannot find those ingredients, the substitutes of cilantro and potatoes or yams still help to make a very delicious soup.   Now, it is time to turn to the next challenge, and, only time will tell where it will take me.  Until then ...

ENJOY!

Chicken Maryland

Little did I know, but Chicken Maryland is quite the recipe.  The recipe was born as the Old Line State's answer to traditional southern fried chicken.  Where cooks throughout the American south fried chicken in pots full of oil, lard or shortening, cooks in Maryland pan-fried the chicken. They then finished the dish by adding cream to the pan to create a white sauce that would be poured over the crispy chicken.  This recipe is much like Maryland, something that draws from tradition, but is still unique in its own right. 

If that were the end of the story, a Chicken Maryland recipe might not be that interesting.  However, Chicken Maryland made its way into the news, with the first reference to the recipe or dish appearing in a newspaper in 1886.  Several years later, the recipe began to appear in cookbooks.  And, not just any cookbooks.  The recipe appeared in Fannie Farmer's The Boston Cooking School Cook Book in 1896.  Decades later, a recipe for Chicken a la Maryland in the iconic French cookbook, Ma Cuisine written by August Escoffier.  The dish became so popular that it even appeared on the dinner menu of the Titanic, although I don't know if any of the passengers enjoyed the dish because that menu was for the day the ship sank.  Despite the tragic end of the Titanic, the recipe for Chicken Maryland continued to live.  The dish appeared on the menu for guests  who traveled on the Baltimore & Ohio's Capitol Limited from Washington, D.C. to Chicago. 

Chicken Maryland's travel through time has given rise to many different variations to Maryland's take on southern Fried Chicken.  For example, Auguste Escoffier's version of Chicken a la Maryland featured a side of fried bananas.  The bananas were perhaps a nod to the fact that the largest city in Maryland, Baltimore, was once a key port for the import of bananas from Latin America.  By contrast, the chefs and cooks on the B&O left the bananas off the plate and served the Chicken Maryland with its version of a corn fritter.

For this recipe, I blended the B&O's recipe for Chicken Maryland and Escoffier's version of Chicken a la Maryland.  The former recipe uses whole chickens, spatchcocked, with each serving being half a chicken, while the latter recipe allows for the use of chicken breasts.   I decided to use boneless, skinless breasts because I felt that they would be easier to work with on a frying pan.  I then decided to '86 the frying pan and to just bake the chicken.  This made the recipe healthier.  After getting the chicken ready, I turned to Escoffier's recipe for a bechamel sauce that could be poured over the chicken.  Finally, I decided to serve the dish in the style of the B&O cooks, with a corn fritter as a side.  The two recipes helped to produce a dish that is perhaps one of the best ones that I have made in a long time.    

CHICKEN MARYLAND

Recipe adapted from Dining on the B&O, pp. 71-72
and the Spruce

Serves 4

Ingredients (for the chicken):

2 chickens, spatchcocked and split
     (or use boneless, skinless chicken breasts)

1 egg beaten

Salt and pepper, to taste

Bread crumbs, as needed

Butter, melted as needed

Bacon, 2 slices per servings

Bechamel or cream sauce, 2-3 serving,
Corn Fritters, 1 per serving

Ingredients (for the bechamel or cream sauce):
2 1/2 tablespoons of butter
2 tablespoons of all purpose flour
2 cups milk
1 teaspoon salt
1/8 teaspoon of freshly grated nutmeg

Ingredients (for the corn fritters):

15 ounces of corn, frozen, canned or fresh
1 1/2 tablespoons of butter
2 eggs, beaten
3 tablespoons milk
3/8 cup flour

Directions:
1.  Prepare the chicken. If you are using whole chickens, cut the chickens into portions.  Season with salt and pepper.  Dip the chicken in the beaten eggs and then the breadcrumbs.  Arrange in baking pans with 2 slices of bacon.  Brush the chicken with butter.

2.  Bake the chicken.  Preheat the oven to 400 degrees.  Bake the chicken until the internal temperature reaches 180 degrees.

3.  Prepare the bechamel sauce. In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.

4.  Prepare the fritters.  Pound the corn, mix with the flour, butter, eggs, salt and pepper.  Heat butter or oil on medium high in a pan.  Ladle the mixture into the pan and do not overcrowd.  Fry for about 5 minutes and flip.  Fry until the fritter is brown.

5.  Finish the dish.  Plate one of the chicken breasts to one side of the dish, ensuring that the bacon remains crossed over the chicken.  Plate the corn fritter next to the chicken.  Pour the bechamel sauce over the chicken breast and the bacon.    

Batali-Style Turkey Thighs with Snap Peas and Agliata

One of my favorite Mario Batali recipes is his Chicken Thighs with Snap Peas and Agliata.  I have made this recipe a couple of times, and, each time it produces very tasty chicken thighs that are a hit with guests.  Recently, I decided to make this dish using turkey thighs rather than chicken thighs.

In theory, turkey thighs should work in the same fashion in chicken thighs.  However, there is one difference, 3 pounds of chicken thighs might be a dozen thighs, while 3 pounds of turkey thighs may be just 2 thighs.  In order to make this recipe work for a group of guests, it is necessary to trim the thighs and cut them into "chicken-thigh" sizes.  Cutting the turkey thighs into smaller pieces also allows for more of the thighs to be covered with the garlicky bread crumb mixture, which is definitely a good thing.  The one thing to remember is that, as you cut the thighs, make sure that the thighs are roughly the same size and shape.  This will help ensure that the thighs cook evenly and together.

In addition to the thighs and the snap peas, I decided to serve some grilled corn to complete the dish.  The corn is optional.  I used a basic recipe ... butter, salt and pepper applied liberally to the corn, which is wrapped and then placed on the grill.  It is important to rotate the corn about every five minutes, so as to prevent the corn from being burned.  

BATALI-STYLE TURKEY THIGHS WITH SNAP PEAS AND AGLIATA

Adapted from recipe by Mario Batali and available in Italian Grill, pg. 141

Serves 6

Ingredients:

12 garlic cloves, crushed

1/2 cup, plus 3 tablespoons extra virgin olive oil

1/2 cup flat leaf parsley, chopped

2 cups of fresh bread crumbs

3 pounds of turkey thighs, deboned, cut into chicken thigh-sized pieces

3 shallots, sliced 1/4 inch thick

1/2 teaspoon of anchovy paste

1 pound snap peas, blanched in boiling water until

     bright green, chilled in an ice bath and drained

Olio Piccante for drizzling
4 ears of corn, shucked
1 stick of butter, melted

Directions:

1.  Prepare the bread crumb mixture.  Combine the garlic, 1/2 cup of the oil, the anchovies, parsley and bread crumbs in a food processor and zap until smooth. 

2.  Prepare the chicken thighs and the corn.  Put the turkey thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well.  Arrange in a single layer on a platter and put in the refrigerator for 15 minutes. Prepare the corn by basting the corn on all sides with the melted butter.  Liberally salt and pepper the corn and wrap in foil.

3.  Grill the chicken.   Prepare a gas or charcoal grill for indirect grilling.  Place the turkey thighs skinned side up on the cooler part of the grill, cover the grill, and grill, turning once until the turkey is cooked through, about fifteen minutes per side.  After the turkey is flipped, add the corn to the grill and rotate the corn by ninety degrees every four to five minutes.

4.  Finish the dish.  Meanwhile, heat the remaining 3 tablespoons oil in a 10 to 12 inch saute pan over medium heat.  Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes.  Add the snap peas and cook, stirring, just until heated through.  Transfer the snap peas to a platter and set aside.  

5.  Plate the dish.  Arrange the thighs on top of the snap peas, add an ear of corn, and serve with a drizzle of olio piccante.

ENJOY!

Blackened Catfish with Maque Choux

An important aspect of my cooking hobby is education, an effort on my part to learn from others.  I strive to achieve that goal in many different ways.  I  have taken cooking classes, I read cookbooks, and I follow websites of people who share a love of cooking.  One of the websites that I follow is Hunter, Angler, Gardener, Cook.  It is the website of Hank Straw; and, in some ways, his story is one that I quite admire.  

As you can tell from his website address, Hank Straw and HAGC is all about "honest food."  But, it is his efforts to walk the "less-traveled path" that have me checking the website on a regular basis. Hank does not purchase packaged and processed foods; he hunts for his meat or buys it from people who raise animals in a humane way; and he focuses his attention on, in his words, "those meats and veggies that people don't eat much any more."  It's that less traveled path.

Recently, I made one of Hank's recipes ... Blackened Catfish with Maque Choux.  You can read his post about the history of blackened fish, which is a very interesting one, especially considering the sustainability issues.  What got my attention was the Maque Choux, a dish that incorporates the cooking of the Acadians (i.e., the Cajuns) and Native Americans in southern Louisiana.   The recipe incorporates corn, green peppers, onions and tomatoes.  Due to the time of the year, I had to use frozen corn, but I think that the dish would be infinitely better with fresh corn.  I will definitely be making Maque Choux in the summer.

Finally, one note about the blackened catfish.  Hank suggests that you use a cast-iron skillet to cook the fish.  When I worked in a seafood restaurant, we used a large cast iron skillet to cook blackened catfish and blackened tuna.  While I do have a cast iron skillet, I decided to try using a regular, non-stick pan.  While a certain aspect of the "blackened" character of the fish is lost with a non-stick pan, it is easier to clean up and I don't have to worry about cracking any pans. 

BLACKENED CATFISH WITH MAQUE CHOUX

Recipe from Hunter, Angler, Gardener Cook

Serves 4

Ingredients (for the catfish):

4 catfish fillets

1/2 cup melted butter

Ingredients (for the blackening rub):

1 teaspoon black pepper

1/2 to 1 teaspoon cayenne pepper

1 teaspoon celery seed

2 tablespoons sweet paprika

1 tablespoon garlic powder

1 tablespoon dried thyme

1 tablespoon of dried oregano

Ingredients (for the Maque Choux):

2 tablespoons of butter

1 small onion, chopped (about 1 cup)

1 green pepper, chopped

4 cups corn kernels

1 cup cherry tomatoes, sliced in half

Salt, to taste

Tabasco sauce, to taste

Directions: 

1.  Make the maque choux.  Heat the butter in a saute pan over medium-high heat, then add the onion. Saute the onion for 1 minute, then add the green pepper. Sprinkle salt over everything and saute for about 4-5 minutes, stirring often. Add the corn kernels and cook for another 10 minutes. Turn off the heat and cover while you make the fish.

2.  Prepare the pan.  Get a cast-iron frying pan hot over your hottest burner.  Turn the stove fan on high, and open the windows nearby, as this creates smoke. Let the frying pan get hot for a good 3-4 minutes. (Alternatively, you can heat a non-stick pan on high for a couple of minutes).  

3.  Prepare the catfish fillets. While the pan is heating up, melt the butter and pour the Cajun spices into a shallow dish.  Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Shake off any excess spices. Do this for as many fillets as will fit in the frying pan, which is usually about four fillets. 

4.  Cook the fillets.  Lay the fish down on the hot pan. It will sizzle up fiercely and smoke. This is normal. Let the fish cook this way for 2-3 minutes. Using a wide metal spatula, carefully flip the catfish fillets and cook on the other side for another 2-3 minutes.  

5. Finish the maque choux.  When you flip the catfish, add the tomatoes and the Tabasco to the maque choux.

6.  Plate the dish.   Plate one fillet on a dish, add the maque choux, and serve with rice and a good beer.  (I suggest anything from Abita Brewing.)

ENJOY!

Southwestern Bean Burgers with Jalapeno Guacamole and Chipotle Fries

Recently, I wanted to make black bean burgers for my beautiful Angel.  I soon learned that there are a seemingly endless number of black bean burger recipes on the Internet.  I reviewed several of those recipes, but none of them really stood out to me.  As I began to wonder what to do, I came across a recipe for Southwestern Black Bean Burgers for Chipotle Sweet Potato Fries, which was provided by Katherine Martinelli on her website.  The recipe incorporated chipotle peppers and adobo into the burgers.  I have previously professed my love for chipotle peppers in connection with The Inferno Steak recipe.  So, with the opportunity to use chipotle chiles, I chose Martinelli's black bean burger recipe.  

As I got ready to make the dish, I made a couple of changes to the recipe.  The biggest change was the substitution of sweet potatoes with regular potatoes.  I am not a big fan of sweet potatoes and so I decided that I would use Russet potatoes in their place.  The other major change is that I decided that I would make a guacamole to serve with the bean burgers.  I found a fairly basic recipe for guacamole on the Internet, which was posted by Bargain Briana, and I was ready to make the meal.

There was one curveball.  I bought all of the ingredients that I needed for the black bean burgers, fries and guacamole, except one ... the buns.   Unwilling to head back out to the grocery store, I decided to improvise and used slices of a beefsteak tomato for the "buns."  The tomato slices actually were much better than a bun, the substitution reduced the amount of carbohydrates and lightened the dish. 

SOUTHWESTERN BLACK BEAN BURGERS WITH 

JALAPENO GUACAMOLE AND CHIPOTLE FRIES 

Recipe for the burgers and fries adapted from Katherine Martelli

Recipe for the guacamole adapted from Bargain Briana

Serves 2 to 4

Ingredients (for the burgers):

1 (14 ounce) can of black beans, drained and rinsed

1/2 cup of corn kernels (defrosted, if frozen)

1 chipotle in adobo (from can, reserve the rest for later)

1/2 teaspoon adobo liquid

1/4 cup of cilantro, chopped

1 egg

1 cup of bread crumbs

1/2 teaspoon garlic powder

1 very large beefs steak tomato

Salt

Ground pepper

Ingredients (for the Chipotle Fries):

2 Russet potatoes, cut into thick matchsticks

1/4 cup olive oil

1/2 teaspoon of chipotle powder

Ingredients (for the Jalapeno Guacamole):

2 avocados, ripe

1 red onion, diced

1 lime

1/2 bunch of cilantro

Salt

Pepper

Directions:

1.  Prepare the chipotle fries. Preheat the oven to 400 degrees Fahrenheit.  Toss the fries with the olive oil, chipotle powder and salt.  Lay the fries on a baking sheet and bake for 30 to 45 minutes, until tender and starting to get crispy.   Shake the fries halfway through the baking.  

2.  Prepare the bean burgers.  Put the black beans, corn, chipotle, adobo liquid and cilantro in a food processor.  Transfer to a bowl, add the egg, bread crumbs and garlic powder.  Mix all of the ingredients together.  Season with salt and pepper.  Form into two large or four small even patties.  Place the patties on a baking sheet and refrigerate for at least 15 minutes.  

3.  Prepare the jalapeno guacamole.  Add the avocados, red onion, lime juice, jalapeno pepper, cilantro, salt and pepper in a bowl.  Mash the avocados and all of the other ingredients until the desired consistency is reached.  

4.  Cook the burgers.  Heat the vegetable oil in a skillet over medium heat.  Add the black bean burgers and cook until browned on both sides, flipping once, about 8 minutes total. 

Overall, this dish impressed me.  I am not a big fan of black bean burgers, but the use of chipotle peppers in the mix really provided the burger with a spicy, smoky kick.  Clare really liked this dish as well, which means that I'll be making it again. 

ENJOY!

Iron Chef Night: CORN!

Every once in a while, I like to do an "Iron Chef" night, when I pick an ingredient and try to make two or three dishes featuring that ingredient.  For the latest Iron Chef Night, the secret ingredient was ... CORN.  I skimmed the Internet for recipes, which I use for ideas as to what dishes I could make.  After a quick review, I decided on three dishes: Chilled Corn Soup with Tarragon and Sun-Dried Tomatoes; Blue Crab and Corn Salad; and Grilled Black Sea Bass with a Roasted Corn Salsa.  Each of these dishes was made on the spot, from ideas in my head.  I tried to keep it as simple as possible.  I used recipes only as guides, not really following them.  The measurements are sketchy and even if I made these again, they would probably come out different.  Still, it is an exercise in creativity.

CHILLED CORN SOUP WITH TARRAGON AND SUN DRIED TOMATOES
Serves 4

This is a great chilled soup for the summer.  The key is the colder the soup, the better.  So let it rest in the refrigerator for a couple of hours before serving it.

Ingredients: 
3 cups of corn (about four ears of corn)
4 green onions (white part only), diced
1 small red chile, seeded and diced
Juice from half a lemon
2-3 teaspoons of tarragon, chopped finely
3 cups of milk
1 cup of yogurt
Sun-dried tomatoes for garnish
A few tarragon leaves for garnish

Directions:
1.  Using a serrated knife, carefully cut the kernels off of the cobs and put into a bowl.  In the food processor, add about 1/2 of the corn, the chopped tarragon and the onions.  Blend until smooth.  Add lemon juice and continue blending.

2.  In a separate bowl, add the milk and yogurt, and whisk until smooth.  Add one cup of the blended milk and yogurt to the corn mixture in the food processor, while the processor is running.  Pour the mixture into a clean bowl.  Whisk in the remaining milk and yogurt mixture.  Add the red peppers.  Chill the soup for a couple of hours.  Garnish with sun-dried tomatoes and a few tarragon leaves.

BLUE CRAB AND CORN SALAD
Serves 4

Ingredients:
16 ounces of jumbo lump crab (pasteurized only)
4 ears of corn
Juice from 1 lemon
4 leaves of basil, chopped finely
A handful of sun-dried tomatoes
Salt, to taste
Pepper, to taste

Directions:
1.  Rub the corn with butter, salt and pepper.  You may also add some red pepper flake.  Wrap the corn in foil with two pads of butter.  Heat grill on high.  Placed the wrapped corn on the grill for 5 minutes and turn.  Cook for another two to three minutes.  Remove and let cool.  Using a serrated knife, remove the kernels from the cobs.

2.  Mix the corn, crab, chile, basil, sun dried tomatoes, and lemon juice.  Salt and pepper to taste.

GRILLED CORN-TOMATO SALSA
Serves 4


Ingredients:
4 ears of corn
1 red chile, seeded and diced finely
Juice from 1 lemon
Juice from 1 lime
1 small red onion, diced
2 tomatoes, seeded and diced
1 avocado, pitted and diced
1 small bunch of cilantro, diced
Salt, to taste
Pepper, to taste

Directions: 
1.  Rub the corn with butter, salt and pepper.  You may also add some red pepper flake.  Wrap the corn in foil with two pads of butter.  Heat grill on high.  Placed the wrapped corn on the grill for 5 minutes and turn.  Cook for another two to three minutes.  Remove and let cool.  Using a serrated knife, remove the kernels from the cobs.


2.  Mix the corn, chile, tomato, onion, cilantro, avocado, lemon juice and lime juice.  Salt and pepper to taste.

I served this with grilled black sea bass.

ENJOY!

New Mexican Green Salmon with Dirty Devil Corn

I've been to Santa Fe, New Mexico several times for work, and each time I go, I try to visit The Chile Shop on my free time.  The Chile Shop, as its name suggest, sells all things chile.  Apart from my desire to buy a bunch of ristras to hang around the house, which would be difficult to carry onto a plane, I always purchase a pound or two of different chile powders.  The spiciness of the chile powder can range from a very mild chile to a very hot chile.  Personally, I usually stock three powders: a medium red Hatch chile, a medium-to-hot green Hatch chile, and a very hot Native Nambe chile. 

These chile powders often serve as inspiration for dishes, such as my New Mexican Green Salmon and Dirty Devil Corn. The inspiration for each is based upon a chile powder.  The Green Salmon is based upon the use of the green Hatch chile in the rub.  The Dirty Devil chile is based on the use of either red hatch chile or Native Nambe chile.  (I used red Hatch chiles in this recipe).  No recipes were used in making these dishes; I came up with these dishes on my own.  For that reason, the measurements are approximate.  But that is a good thing, because you can add or subtract to accommodate your tastes and preferences.

NEW MEXICAN GREEN SALMON STEAKS 

A Chef Bolek Original

Serves 4

Ingredients:
2 tablespoons of green Hatch chile powder
1/2 teaspoon of cumin
1/2 teaspoon of adobo

1/2 teaspoon of garlic powder
1 teaspoon thyme
1 teaspoon of rosemary
salt
pepper
olive oil
4 salmon steaks (see tip below)

Directions:

1.  Combine the green Hatch chili powder, cumin, adobo, garlic powder, thyme and rosemary.  Rub the salmon steaks with olive oil.  Salt and pepper the steaks.  Sprinkle the rub over the all of the steaks, including the sides.  Place the steaks in the fridge for about 15 minutes.

2.  Heat the grill to high.  Remove the steaks a couple minutes before placing them on the grill.  Place the steaks on the grill for three minutes.  Turn the steaks 90 degrees and let them cook for a couple minutes more.  Flip the steaks and let them cook for a couple of minutes and then turn 90 degrees.  Cook for a couple of minutes and then remove.

TIP:  Always know what type of salmon you are buying in the store.  Most salmon sold in stores is farm-raised.   This salmon is not the healthiest to consume, because of use of pesticides and antibiotics by farmers.  It is okay to consume in limited amounts, but you should always look for wild-caught salmon.  Sockeye, Coho and King Salmon from Alaska, Washington and Oregon is the best choice.

DIRTY DEVIL CORN

A Chef Bolek Original

Serves 4

Ingredients:
4 ears of corn,cleaned
2 tablespoons of medium Hatch chile powder (or Native Nambe if you like it really hot)
1/2 teaspoon of cumin
1/2 teaspoon of adobo
1/2 teaspoon of thyme
1/2 teaspoon of rosemary
salt and pepper
2 cloves of garlic, diced
1 stick of butter
1 tablespoon of chopped cilantro

Directions: 

1.  Combine the chili powder, cumin, adobo, thyme, rosemary, salt and pepper.  Take the stick of butter and rub all sides of the corn liberally.  Sprinkle the diced garlic over the corn.  Then sprinkle the combined rub all over the corn.  Wrap each ear of corn in foil.

2.  Heat the grill to high.  Cook for five minutes over the grill and turn.  Cook for about five minutes more.

3,  Remove the corn from the foil.  Sprinkle the chopped cilantro over the corn and serve.

ENJOY.