Watermelon Salsa

We had a lot of watermelon, which we had bought for our daughter's birthday party. I sliced the watermelon into kid-sized wedges. But, we had a lot of watermelon. And, when the party was over, we still had a lot of watermelon. 

Clare had been talking about making some watermelon salsa. I went onto the Internet and began looking at various recipes. Needless to say, there is a lot of commonality amongst those recipes. Besides the watermelon, most recipes called for red onion, jalapenos, lime juice, cilantro and salt.

I wanted to do something a little different. There were a few recipes that provided some ideas. Recipes that called for additional ingredients, such as cucumber and lime zest. I even thought about adding some mango, but I decided to leave that for another day and another recipe.

In the end, I took a recipe that I found on Master Class and made a couple of changes based on other recipes. I added that cucumber (1/2 of a cucumber, diced) and lime zest (about 1 tablespoon). I also made the salt optional, because I did not think it was required. Given all of the fresh ingredients, along with watermelon's natural tendency to leech water, I thought that it was good to go without the salt (which would have only drawn out more water from the ingredients).  

The end result is a colorful, fresh salsa that is actually very good. If I had a summer menu, this salsa would be part of it, along with a good gazpacho. 

WATERMELON SALSA

Recipe adapted from Master Class

Serves several

Ingredients:

• 3 cups of seedless watermelon, diced
• 1 small red onion, diced
• 1/2 cucumber, seeded and diced
• 1 jalapeno, seeds removed and diced
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 1/3 cup cilantro leaves, chopped finely
• Kosher salt, to taste (optional)

Directions:

Combine all of the ingredients together and mix well. Season with salt, if desired, just prior to serving. 

Gazpacho con Bogavante (Gazpacho with Lobster)

Recently, a certain extremist Republican member of the United States House of Representatives uttered the following words on television: 

"Not only do we have the DC jail which is the DC gulag, but now we have Nancy Pelosi's gazpacho police spying on members of Congress, spying on the legislative work we do, spying on our staff and spying on the American citizens."

This particular elected official, who represents the 14th district of the State of Georgia, tried to evoke many things with that statement. There is the reference to the gulag, which was the prison system of the Soviet Union from 1918 to 1955. This not a particularly apt comparison. While the D.C. jail definitely has its issues (by way of example, overflowing sewage, lack of adequate medical care, and a history of violence), an estimated 1.2 million to 1.7 million died in the Soviet gulags.

And then there is the Representative's reference to the Nazi gestapo, the Geheime Staatspolizei, or German Secret Police, which enforced the brutal and inhumane policies of Adolf Hitler's Nazi regime. Except, this particularly uninformed Republican Representative called referred to that organization as the gazpacho. Gazpacho is a cold soup from Andalusia, Spain. It is the furthest thing from Herman Goring's conception of a secret police force, or Reinhard Heydrich's utilization of that force to facilitate the Holocaust, murdering millions of Jews, Poles, and Soviets, along with hundreds of thousands of Roma (or Romany) and disabled people. (The estimates exceed 17 million being killed during the Holocaust). 

How does one respond to a statement of such stunningly stupid propaganda? To be sure, responses came flowing throughout social media. One such response caught my eye. It came from a true expert on the subject of gazpacho: Jose Ramon Andres Puerta. Most of us know this expert as Chef Jose Andres.  The Spanish born, now American citizen, chef is known for his cookbooks, such as Made in Spain, and his restaurants, such as Jaleo. More recently, he is known for his leadership with the World Central Kitchen (WCK), which has done outstanding work to help coordinate the food responses in response to catastrophes around the world, including in the United States. (If I ever looked up to someone I did not personally know, Chef Andres makes the very short list).)

Chef Jose Andres got wind of what the Representative said and responded by noting on Twitter, "the Gazpacho police was created by me in 1993 to make sure that no one will add Tabasco or jalapeno or strange things to my beloved soup!" Andres also invited the representative to "stop by for a glass," but to not forget her mask and vaccination card.

Chef Andres' offer got me to thinking about gazpacho. His beloved soup has graced this blog in the past. I then decided to look for a gazpacho recipe to make. More specifically, I was looking for a recipe that included lobster. I had a few lobster tails in the fridge that I needed to use. I searched the Internet and, quickly found a recipe for Gazpacho con Bogavante, or Gazpacho with Lobster. The recipe comes from none other than Chef Jose Andres.

I decided to make that recipe, but I had to improvise a little. Chef Andres' recipe calls for the use of whole lobster; however, I had only lobster tails. Without the entire lobster, I did not have to go through the process of straining and reserving the coral. That improvisation impacted the dressing the most, because the coral contributes additional flavoring to what otherwise be just oil and sherry vinegar. It also affected the presentation, as I did not have the claws to present with the final dish.

Despite these improvisations, the Gazpacho con Bogavante was an amazing dish. The smoothness of the bright, cold soup stood in contrast with the crunchy vegetable garnish and the croutons. The slight acidity of the tomatoes, warmed by the use of sherry vinegar, was a great complement to the sweetness of the lobster medallions. 

This little culinary experience proved two things: ignorance is definitely not bliss, but its maliciousness can lead to a counter-challenge that promotes learning, opens minds, and expands horizons. 

GAZPACHO CON BOGAVANTE

Recipe from Jose Andres, available at Food Network

Serves 6

Ingredients (for the gazpacho)

• 2 pounds of tomatoes, diced
• 1/2 cucumber, peeled, seeded and diced
• 1/2 green pepper, seeded and diced
• 1 cup of water
• 6 tablespoons of Spanish extra virgin olive oil
• 2 tablespoons of sherry vinegar
• 3 ounces of bread, torn into small pieces
• Kosher salt

Ingredients (for the lobster and dressing):

• 2 (1 1/4 pound lobsters)
• Kosher salt
• 2 tablespoons sherry vinegar
• 10 tablespoons Spanish extra virgin olive oil

Ingredients (for the garnish):

• 4 plum tomatoes
• 1 cucumber peeled
• Kosher salt, as needed
• 1 red pepper, seeded, cut into tiny dice
• 1 green pepper, seeded and cut into tiny dice
• 2 shallots, cut into tiny dice
• Olive oil, for frying
• 4 (1/2 thick) slices of bread, cut into 1/2 inch cubes
• Spanish extra virgin olive oil to garnish
• Minced chives
• Fleur de sel, to garnish

Directions:

1. Make the gazpacho. In small batches, mix all of the ingredients in a blender until very smooth. Pay attention to the consistency. You my have to add more water, as the water content in the ingredients may vary. Strain and chill.

2. Make the lobster and dressing. Fill a large pot with water and add plenty of salt. Bring to a boil and add lobsters.  Cook for 1 minute. Remove from water, drain and chill. Once the lobsters are cool, take off the head and remove the coral and liquid.  Pass the coral through a chinois or fine-mesh sieve. Set aside the resulting liquid for use in the dressing. Peel lobster tails and cut each tail into 6 medallions.  Carefully crack the claws and remove the meat. The idea here is to keep the claw meat whole. Split the claw meat in half lengthwise. Refrigerate the lobster until needed. 

3. Prepare the dressing. In a bowl, whisk together the reserved coral, vinegar and oil until smooth and blended. Season with salt to taste. Set aside. 

4. Make the garnish. Cut the ends off the tomatoes, cut the tomatoes in half lengthwise. Peel back the skin and flesh to expose the seeds. Remove the seeds, taking care to keep the mass whole. The point here is to remove the tomato seeds and their surrounding gel intact. Set aside. (Reserve the tomato flesh for another use.)

5.  Continue to make the garnish. Cut the cucumber in half lengthwise and remove seeds. Sprinkler the cucumber generously with salt and let sit for an hour in a colander in the sink. (The salt will cause the cucumber to release water.) Rinse the cucumber and pat dry with paper towels. Cut the cucumber into a tiny dice. In a bowl, combine the cucumber, peppers and shallot. set aside. 

6. Fry the bread. Pour the oil for frying into a large saucepan to a depth of 2 inches. Heat over medium heat until a deep fry thermometer inserted into the oil reads 375 degrees Fahrenheit. Fry the bread cubes until golden brown. Using a slotted spoon, transfer the croutons to a paper towel-lined plate to drain. 

7. Finish the dish. Pour the chilled gazpacho in a pitcher. In the center of each bowl, place 2 lobster medallions, 1 claw half and 1 tomato seed "fillet." Arrange some of the cucumber mixture around the edge of the blow, sprinkle with chives and top with 4 croutons. Drizzle the dressing around the lobster and drizzle the lobster with some of the extra-virgin olive oil. Finally sprinkle everything lightly with the fleur de sel. At the table, set the bowls in front of your guests and pour some of the gazpacho into each.

ENJOY!

Around the World in 80 Dishes (Special): Palestine

As part of my Around the World in 80 Dishes culinary adventure, I decided that I would prepare four special challenges. Each challenge would focus on a cuisine of a culture that does not have its own, fully recognized country. These challenges will also appear as part of my Beyond Borders project.

"If the olive trees knew the hands that planted them, their oil would become tears." 

Mahmoud Darwish.

I think it is fair to say that olive trees have a special place in Palestine and in the heart of Palestinians. Olive trees have been cultivated there for millennia. More recently, it has been estimated that olive groves constituted approximately 48% of the cultivated land in the Palestinian territories (mostly in the West Bank).  Those trees, and more specifically the olives and oil produced from those trees, accounts for fourteen percent (14%) of Palestine's agricultural income; and, that income supports more than 80,000 Palestinian families. To put that in perspective, consider the fact that  potatoes constitute fifteen percent (15%) of the agricultural income of the United States. Just as French fries or mashed potatoes may be important to Americans, olives and olive oil are important to Palestinians. 

But these trees are more than economic data. An olive tree is a symbol of the intangible qualities within the Palestinian people. Olive trees have shallow root systems, remaining just below the surface, enabling them to collect water before the surrounding soil dries out. These root systems enable the olive tree to thrive under harsh and difficult conditions. Perhaps it is that resilience explains the special place of these trees within Palestinian society. After all, resilience is a trait that is needed if one is a Palestinian living in the West Bank. 

Take, for example, a Palestinian farmer who cultivates olive trees. If his or her grove is near an Israeli settlement, the farmer needs to get a permit in order to cultivate the trees, even though those trees are situated on the farmer's property. Israeli authorities deny forty-two percent (42%) of those applications.  A denied application means that the farmer cannot access his or her olive trees. No access means no income or ability to support oneself or a family. Even if the farmer is able to get a permit, he or she must still access his or her property through a checkpoint. Those checkpoints are open seasonally and only during certain timeframes. Even if the farmer gets the permit and gets through the checkpoint, he or she will be able to work his or her property, but under the supervision of the Israeli military.  The entire picture - having to get a permit to farm one's own land, having to go through a checkpoint to get to one's property, and having to be supervised while working on one's land - is a series of indignations that rob many Palestinians of their dignity and respect as human beings. 

It is this deprivation of dignity and respect for Palestinians as people that defines their daily life. It is not just the farmer who has to endure an oppressive system - characterized by dark hues that shift from the Kafkaesque to the Apartheid-esque - each and every day of their lives. The New York Times recently chronicled the lives of several Palestinians in an article entitled Life Under Occupation: The Misery at the Heart of the Conflict. I think the article is a must-read, not only because it is a well written article, but also because it provides a window to the multitude of indignities suffered by and insecurities felt by a wide range of Palestinians on a daily basis.

The Life Under Occupation article represents an exception when it comes to reporting on the conflict in Palestine and Israel. Most news articles focus on rockets being fired into Israeli territory or Israeli airstrikes on targets in the West Bank or Gaza. To make matters worse, we accept the headline, maybe read the byline, and possibly the article itself. We almost never take the additional step to learn more than what is in that article. It is a tragedy, because we can never fully understand a situation. People can at least make an effort to go beyond what is provided to them - whether in a newspaper delivered to their door or found on their newsfeed on their phone. They can affirmatively try to learn more about the experiences of those who are caught up in a dispute, that is, learn more about the people rather than the politics. In this case, it is an effort to learn about the plight of everyday Palestinian people. Individuals who are just trying to get by, make a living, and support their families. 

So, for this special Around the World in 80 Dishes post, I am dedicating it to the everyday Palestinian, whether it is the farmer tending to his or her olive groves, or the workers in shops, factories and other workplaces.  I want to learn more about them and, given this is a food blog, what they eat. Fortunately, my beautiful Angel's parents bought me a cookbook by Reem Kassis entitled The Palestinian Table. I decided to make a meal using recipes from that cookbook. 

SPICE MIX

When one talks about Middle Eastern cuisine, there is inevitably a spice mix. Some spice mixes are uniquely attributed to a specific country or people, such Ras el-Hanout is to Morocco. Other spice mixes, such as Baharat or Za'atar cross borders and ethic groups. For example, there is Turkish Baharat and Tunisian Baharat, and, the mixes are completely different. 

Palestinians use a Nine Spice Mix. Some of the ingredients - cardamom, cumin, clove and nutmeg - can be found in other spice mixes such as Baharat. However, I think the use of mace, which is the protective coating over the nutmeg seed, sets this mixture apart.  (Mace also happens to be the one spice that I did not have on hand, sending me to local Middle Eastern markets and Indian markets in search of it.)  

The key to this mixture -- and, in reality, any mixture -- is to use whole seeds rather than ground seeds.  There is something about toasting whole seeds and grinding them just before using the spice mixture that really does make a dish better.  Ground spices are great for cooking on the fly, but, when you are taking the time to make a nice meal, whole spices are an important part of the process of making a nice meal.

NINE SPICE MIX

Recipe from Reem Kassis, The Palestinian Table, pg. 24

Ingredients:

• 6 tablespoons allspice berries
• 6 cassia bark or cinnamon sticks
• 3 tablespoons coriander seeds
• 3 tablespoons black peppercorns
• 1 teaspoon cardamom seeds
• 1/2 teaspoon cumin seeds
• 10 cloves
• 2 blades of mace
• 1/2 nutmeg, crushed

Directions:

1. Toast the spices. Place all of the ingredients in a large skillet (frying pan) over medium low heat. Stir with a wooden spoon periodically to ensure that the spices do not burn, until you begin to smell the aroma of the spices, about 10 minutes.

2. Allow the spices to cool. Remove the pan from the heat and set aside to cool completely, about 1 hour.  This step is crucial because if the spices are not cooled properly, they will form a paste when ground rather a powder.

3. Grind the spices. Place all of the spices into a heavy duty spice grinder and grind until you achieve a fine powder consistency. Store the spice mix in an airtight container.  It will keep for several months, although the aroma will fade over time. 

SALAD

For this challenge, I really wanted to prepare something in addition to the main course.  I spent a lot of time paging through the recipes in The Palestinian Table trying to find a side or an appetizer that would complement the main course. In the end, I chose a Farmer Salad.

The author of The Palestinian Table, Reem Kassis, notes that, to Palestinians, it is known as Farmer's Salad.  To everyone else, it is known as Palestinian salad.  The core of this salad consists of finely diced tomatoes, onions, and dried mint, combined together with a dressing of olive oil, lemon and salt.  Other ingredients can be added to the salad, such as cucumbers, bell peppers, chiles, lemons and parsley.  Kassis notes a trick that she learned from her mother-in-law, which is to add a finely diced lemon to the salad. The lemon is supposed to give the salad a "kick."  I can say that is an accurate statement, because I could tell a difference between a bite of the salad with the lemon and a bite of the salad without the lemon. 

FARMER'S SALAD (PALESTINIAN SALAD)

Recipe from Reem Kassis, The Palestinian Table, pg. 104

Ingredients:

• 4 large beefsteak or 8 small tomatoes
• 2 small cucumbers
• 2 green chilies
• 1 whole unwaxed lemon
• 1 onion or 4-6 scallions
• 4 tablespoons finely chopped fresh mint leaves or 1 tablespoon crushed dried mint leaves
• 4 tablespoons olive oil
• 4 tablespoons lemon juice
• 1 teaspoon salt

Directions:

1. Prepare the tomatoes and cucumbers. Chop the tomatoes into very small cubes and put into a large bowl. Dice the cucumbers into similar sized small cubes and add to the tomatoes.  If you are using a traditional large cucumber, make sure to peel and seed it first. 

2. Prepare the rest of the ingredients. Seed the chiles (if you prefer even less heat, remove all the white membranes as well). Slice the lemon into thin rounds, discarding the top and bottom rounds and any seeds as well, then chop each round into small cubes. Add to the salad. Dice the onion very finely and add to the salad to the salad.  Finally throw in the chopped fresh mint leaves or dried mint.

3. Finish the dish. Drizzle with olive oil and lemon juice and sprinkle with salt. Toss very lightly with a large spoon and serve immediately.

MAIN COURSE

Farmer's Salad is typically a side to a kafta dish.  I am a very big fan of kafta, whether prepared as skewers, meatballs or meatloaf.  However, I really wanted to try something different for this challenge.  I wanted to find something that is quintessentially Palestinian, but requires me to do something other than grill or skewer meat. That is when I came across a recipe for Chicken, Onion and Sumac Casserole.

It was Reem Kassis' description of this dish that caught my eye and never let go.  As she writes, "[t]the combination of onions and sumac cooked in olive oil is one of the most traditional and uniquely Palestinian flavors you will ever come across."  She goes on to describe how this recipe is more common in the northern part of Palestine, where the onions and sumac are cooked with chicken and, on occasion, potatoes. The red hues of the final dish, which come from the use of the paprika and sumac, lend the dish its name of mhammar, also known as mussakhan. If I only had thought about purchasing taboon bread for this dish. 

Not only was this recipe very delicious, as described by Kassis, but it was very easy to make. If only someone other than me ate meat in the family, this dish could easily be inserted into the rotation of weekly meetings.

CHICKEN, ONION AND SUMAC CASSEROLE

Recipe from Reem Kassis, The Palestinian Table, pg. 114

Ingredients:

• 2.5 pounds of chicken pieces
• 6-7 onions diced
• 3-5 potatoes, cut into rounds
• 3 tablespoons sweet paprika
• 2 tablespoons sumac
• 1 tablespoon ground cumin
• 1 teaspoon Nine Spice Mix
• 1 tablespoon salt
• 3-4 tablespoon olive oil
• 2 tablespoons toasted pine nuts

Directions:

1. Prepare the casserole. Preheat the oven to 350 degrees Fahrenheit. Put the chicken, onions, and potatoes, if using into a greased or non-stick, deep roasting dish. 

2. Continue with the casserole. In a small bowl, mix together all of the spices, salt and olive oil until evenly combined.  Pour the mixture into the roasting dish and use your hands to work the spice rub evenly into the onions, chicken and potatoes.  Make sure the chicken pieces are not crowding each other and that they are skin side up.

3. Cook the dish. Add 1/2 cup of water to the tray, cover with aluminum foil and bake in the oven for 1-1 1/4 hours until the chicken is fully cooked.  Check once or twice during cooking to make sure liquid has not entirely evaporated and top up with more water if necessary.  You don't want the dish to be completely dry but you also do not want a soup, more of a gravy sauce coating the onions.

4. Finish the dish. Once the chicken is cooked, remove the foil and increase the oven temperature (or preheat the broiler/grill).  Continue to cook for another 5-10 minutes to allow the chicken skin to crisp up.  Remove from the oven and allow to sit for 5 minutes before siting.  Sprinkler with toasted pine nuts. 

*    *    *

The challenge to cook a Palestinian main course went extremely well. The combination of chicken, onions, and sumac -- with the Palestinian Nine Spice Mix -- was one of the best dishes that I have made in recent weeks. It has also been an extremely long time since I roasted (as opposed to grilled or smoked) chicken.  Another successful challenge in the books.

However, there is still an issue. It is one that I cannot resolve myself.  However, I can do my part by trying to be open-minded and willing to learn. I can try the best to put myself "in the shoes" of others, figuratively, of course, by trying to learn more from the perspective of the people.  The whole point of my Around the World in 80 Dishes personal culinary challenge, as well as my side project Beyond Borders, is to learn more about people through their food. That is what I sought to do with this post. I wanted to go beyond the headlines, as well as the generalizations and characterizations, to take a moment to learn about the Palestinians as a people, and, what they share with everyone else around the world, namely, a love of food. And, based on this challenge, some really, really good food.  

Now, it is time to return to the regular challenges.  I have started to include upcoming challenges on my Around the World in 80 Dishes page.  Upcoming challenges include preparing main courses  from Dominica, Sri Lanka and Gabon.  Until next time ...

ENJOY!

Around the World in 80 Dishes: Spain

As I continue with my Around the World in 80 Dishes personal culinary challenge, I have found that there often is a challenge within a challenge. Take, for example, a country like India. It is a country with thirty-six (36) states and union territories, such as Bihar in the north and Kerala in the south.  There are seemingly as many different cuisines within India as there are states and territories. The question becomes, how to choose a main course when there are so many cuisines to choose from. Admittedly, this challenge within a challenge did not present any troubles in the past. I would simply choose a dish, such as Rogan Josh in the case of India, and make it. 

With my most recent challenge, which involves the country of Spain, I decided to take a different approach.  Spain has seventeen (17) different regions, from the Azores to the Balearic Islands with many regions in between, like Galicia, Castille, Catalonia and Andalucia. Each of those regions has its own cuisine, based upon local ingredients, local cooking techniques and time-honored dishes. So exactly how do I choose a main dish?

After much thought, I decided to do something truly random.  I chose a random address in Spain.  That address would put me in a region from which I would make the main course. I turned to the Internet, which has plenty of various random address generators.  I selected one and out popped an address.  That address was located in Seville, a city in the region of Andalusia.

The random address put me in a small alley just a block or so away from the Maestranza. The best description is a picture: 

That's right, a bull fighting arena. The Real Maestranza de Caballeria de Sevilla is a 350 year old bullfighting ring that seats 12,000 people. Although construction began in 1749, the Maestranza was not fully completed until 1881. It is still in use today, with bullfighting matches taking place from March through September. However, it is the matches that take place during the Feria Abril de Sevilla or the Seville Fair that attract the most attention.

Yet, this post is not about bullfighting, it is about cooking and food. And, perhaps Andalusia is perhaps the perfect place for this culinary challenge.  The history of the region's cuisine can be traced back to at least 1100 B.C., when the Phoenicians established Cadiz. The Phoenicians brought grape vines and olive trees.  The Phoenicians were followed by the Carthaginians, the Romans, the Visigoths, and, then, the Moors. 

The Moorish rule brought many things to Andalucia, such as irrigation systems, which provided the foundation for large farms and the production of cash crops.  The Moors also brought with them a variety of foods such as oranges, lemons, eggplants, almonds, dates, peaches, apricots, rice, and coffee.  They also brought sugar and spices, such as black pepper, cumin and saffron.

By 1492, the Moors had been pushed out of the Iberian peninsula. That was also the year that Christopher Columbus set sail to the west. The "age of discovery" or the "age of exploration" (both phrases I find to be completely misleading, as the areas that were "discovered" or "explored" had already been found by their original inhabitants) led to even more foods being introduced to the cuisine of Andalucia and other Spanish regions. These include peppers, yams, tomatoes, potatoes, sweet potatoes, and avocados. These ingredients worked their way into the cuisine of the region, creating the foundation for the wide array of dishes that may find their way to the Andalusian table.

SOUP/SALAD

There is an Andalusian saying, "Del gazpacho no hey empachno." It translates as, "you do not get an upset stomach from gazpacho." There is some truth to that saying.  I have made gazpacho many times, and, I have always enjoyed this dish. But, I wanted to learn a little more about its history. 

The central ingredient in modern day gazpacho is the tomato. Yet, tomatoes did not make their way into Spanish cuisine until at least the 16th century. So, does that mean that gazpacho only goes back to the 1500s? The answer to that question is in the negative. The soup - or is it a salad (that's another debate) - actually dates back to at least the time of the Romans. It originated as a soup made with bread, olive oil, vinegar, water, garlic, and salt. It is believed that the dish traveled with Romans as they made their way to the Iberian peninsula. The dish became a staple of the region in Andalucia, especially among the poor. It was not until the 1800s that tomatoes were incorporated into the dish, creating the base of the soup - or salad - that we know today.

The key to a great gazpacho is the tomatoes. They should be fresh, ripe and off the vine. In fact, all of the vegetables that go into the dish - including the cucumber, green pepper, and garlic - should be as fresh and ripe as possible.  By contrast, it is okay if the bread has gone a little stale. While some recipes call for the use of bread, others will suggest that the bread be left out overnight. Personally, I am not sure that it matters much for the soup (or salad), given it is blended and then strained. But, cutting the stale bread into small croutons (or toasting fresh bread), does a lot when it comes to serving the dish.  

Speaking of service, gazpacho should be served with accompaniments, like those croutons.  While croutons are a traditional accompaniment, so are tropezones or chopped vegetables. These include tomatoes, bell peppers, onions and cucumbers. There may be others, such as ham and egg.  Each one of the accompaniments should be served in separate bowls.  The guest is provided with the bowl of gazpacho and then he or she can decide which accompaniments - and how much - to add to the soup (or salad). 

Finally, as to that debate about soup or salad, I have always thought of gazpacho as a soup.  It is after all a liquid with additional ingredients added to it. However, most Spanish cookbooks refer to gazpacho as a salad or liquid salad. This fact, which I did not know before undertaking this challenge, may require me to reassess my thoughts about what exactly is gazpacho.

GAZPACHO ANALUZ

Recipe from Culinaria Spain, pg. 422-23

Serves 4

Ingredients (for the Gazpacho):

• 2-3 slices of white bread
• 1 pound of ripe tomatoes, skinned, seeded and diced
• 1 cucumber, peeled seeded and diced
• 1 green bell pepper, seeded and diced
• 3-4 cloves of garlic, peeled and diced
• 1/2 cup of olive oil
• Salt
• 2-3 tablespoons of wine vinegar or sherry vinegar 

Ingredients (for the Garnish):

• Cubes of white bread
• Small cubes of tomato
• Bell pepper, diced up small
• Diced onion
• Cubes of ham
• Hard-boiled egg, diced up small

Directions:

1. Prepare the soup. Roughly break up the white bread, and pour some water over, then leave to soak for at least 30 minutes.  Put the tomatoes, cucumber, bell pepper and garlic in a blender, then add the bread and finally the oil.  Puree the entire mixture.  Add enough water as necessary to give the soup the required consistency. 

2. Continue preparing the soup. If necessary, pass the soup through a fine sieve.  Season with salt and vinegar.  Place the gazpacho in the refrigerator for a minimum of 1 hour. 

3. Finish the dish. Serve it very cold with separate bowls of white bread cubes, small pieces of bell pepper, diced onion, cubes of ham and diced had cooked eggs, which each person mixes into their soup themselves.

MAIN COURSE

For the main challenge, I was perusing Andalusian recipes when I came across a recipe for Pato a la Jerezana or Jerez-style duck.  This recipe is quintessentially Andalusian based on the "Jerez," or use of sherry in the dish.  The region is known for its production of sherry, which is a fortified wine made from Palomino grapes. The wine is aged using the solera method, which is also use for port or balsamic vinegar.  The method requires the use of as little as three or as many as nine barrels.  One barrel is filled with the sherry, and, over time, some of that sherry is moved to the next barrel, a process known as running the scales. Only the sherry in the last barrel is bottled and sold.  

This recipe presented an actual challenge for me.  I had to break down a whole duck into its constituent parts (wings, legs, breast and thighs).  I have broken down whole chickens, and, I assumed that the process would be the same.  The process was very similar, except in one respect.  As I was removing the legs, I was looking for the thighs. I separated the leg at the joint, but I could not see much of any thigh. (By the way, ducks are harder to disjoint than chickens.) I went back over what I did and proceeded to the next leg.  I removed it at the joint, but, once again, not much in the way of any thigh meat.  I thought I did something wrong, until I realized something.  Duck legs are shorter than chicken legs, and, as a result, ducks have smaller thighs. This is the reason for duck confit, which is basically the leg and the thigh.  

Once I butchered the duck, pretty much in every sense of the word, I proceeded to making the dish. The recipe is fairly straightforward for a braise: brown the meat, remove, add the vegetables, then some liquid and return the meat back for a period of time.  The time period for the braise - 45 minutes - seemed rather short; but, with the duck broken down into pieces, I assumed that would account for that timeframe. 

Once it was done, the dish was very good and rich. The combination of the rendered duck fat and the bacon made the resulting sauce very fatty (which was probably intended by the recipe's authors and Andalucian cooks).  As I look back on the dish, I probably could have used a separator to remove much of the fattiness, and then returned the liquid to a pot to cook and and become more concentrated. These ideas went beyond the recipe and are good notes for the next time when I try to make this dish.  However, for now, I think that I have completed the challenge!

PATO A LA JEREZANA (JEREZ STYLE DUCK)

Recipe from Culinaria Spain, pg. 422-23

Serves 4

Ingredients:

• 1 duck, weighing about 4.5 pounds
• Salt
• 4 tablespoons of olive oil
• 5.5 ounces of streaky bacon cut into strips
• 2 onions diced
• 2 cloves of garlic diced
• 2 carrots, sliced
• 2 ripe tomatoes, skinned and cubed
• 7 ounces of pitted green olives
• 1 cup of stock
• 1 bouquet garni (parsley, thyme, oregano, bay leaf)
• Pepper
• 1/2 cup sherry
• 2 cloves
  

Directions:

1.    Prepare the duck. Wash the duck and pat dry.  Cut into equal sized portions.  Rub thoroughly all over with salt and pepper.  Heat the olive oil in a braising pan and brown the duck portions on all sides until nicely golden brown.  Remove the portions and set them aside.

2.  Continue preparing the dish. Fry the bacon, onions and garlic in the oil until translucent. Add the carrots and fry briefly.  Stir in the tomatoes and the olives, and then pour in the stock. Add the bouquet garni and cloves.  Bring to a boil and at that point, return the duck to the pan.  Braise, covered for approximately, 45 minutes.  About 5 minutes before the end of the cooking time, stir in the sherry and season the sauce with salt and pepper to taste. 

*    *    *

In the end, I think I can say that I have successfully completed another personal culinary challenge.  The Jerez-style duck was very good. The dish combined culinary elements of Andalucia - from the olives to the sherry - to prepare a dish that utilizes a not so common protein (namely, duck).  While I think that I did a good job with respect to the main course, the true star of this challenge was the gazpacho. The soup - or salad - had the brightness of vegetables, the tartness of the sherry vinegar, and even the garlic. The accompaniments, which went beyond the typical tropezones, also helped contribute to the dish.  

More importantly, I have now completed 40 challenges, which means I am half way through my personal culinary challenge to cook dishes from around the world.  It took over 10 years to reach this point; and, I am hoping that it won't take another ten to finish the journey. I have several challenges in the works, which you can see on my Around the World in 80 Dishes page. Having reached this milestone, I am going to use that momentum to complete more challenges in a timely fashion.  Until next time,

ENJOY!

Iron Chef: Octopus

If memory serves me right, it has been a long time since I have stepped foot in Savage Bolek Kitchen Stadium.  My last challenger -- Radish Sprouts -- got the better of me.  While the three dishes each highlighted a certain creativity (for who would have ever thought of a radish sprout broth), the execution fell short of the expectations that I had set for myself. 

After that challenge, I decided to take a sabbatical from the Iron Chef battles. I needed to work on my creativity, my skills and my dishes.  As the days, weeks and months passed, I spent my time trying new foods, cooking with new ingredients, and honing my skills. 

But, as helpful as this time away from Savage Bolek Kitchen Stadium has been, the Iron Chef must return to face another challenger.  A challenger who could be as creative and crafty as the Iron Chef.  Coming from far away, this challenger will present the Iron Chef with many more opportunities to express not only his creativity, but his love for cuisines around the world.

Allow me to introduce the challenger ... OCTOPUS. 

FIRST COURSE

The first course is a nod to Japanese cuisine, with Taku Su, a cold salad that combines octopus with cucumbers and seaweed.  All of the ingredients are tied together with a vinaigrette of soy sauce and rice wine vinegar with sugar and salt to round out the taste .

TAKO SU (OCTOPUS SALAD)

Recipe from Just One Cookbook

Serves 2

Ingredients (for the octopus):

1/4 pound octopus cooked, sliced thinly

1/2 English Cucumber

1/2 tablespoon dried wakame seaweed

1/2 tablespoon toasted white sesame seeds

Ingredients (for the vinaigrette):

3 tablespoons rice vinegar

1 1/2 tablespoon granulated sugar

1 teaspoon soy sauce

1/8 teaspoon kosher salt

1 teaspoon toasted white sesame seeds

Directions:

1.  Prepare the octopus. Slice the octopus very thinly.  

2. Prepare the cucumber.  Alternatively peel a 1/2 inch side strip lengthwise, leaving a strip intact.  With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness.  Cut the cucumber into small pieces using the cutting technique Rangiri.

3.  Prepare the seaweed.  In a small bowl, soak the dried seaweed in warm water.  Let it soak for 15 minutes.  Drain and squeeze the liquid out.  Set aside.

4.  Prepare the vinaigrette.  In a medium bowl, combine all the ingredients for the vinaigrette.

5.  Finish the dish.  Add the cucumber, octopus, seaweed and sesame seeds and toss all together.  Chill in the refrigerator for 15 to 30 minutes.  Serve immediately.  

SECOND COURSE

The second course takes its inspiration from Mexican cuisine, with the octopus being served with a sauce featuring the smoky heat of ancho chiles and the sweetness of honey.  Much like the Tako Su, the mild flavors of the octopus work as a tableau upon which the flavors of the sauce can show themselves.  The hardest part is making sure that the octopus itself, as the secret ingredient, is not eclipsed by that sauce. 

GRILLED OCTOPUS WITH ANCHO HONEY SAUCE

Recipe adapted from Tom Colicchio

Serves 2

Ingredients (for the octopus):

1/2 pound octopus tentacle, cooked

Ingredients (for the sauce):

2 dried ancho chiles
1/2 cup apple cider vinegar
1 garlic clove, minced
3 tablespoons of honey
1/8 cup of grapeseed oil or vegetable oil

Directions:

1.  Prepare the sauce.  Toast the chiles over moderate heat, turning, until fragrant and pliable, 2 to 3 minutes.  Add the vinegar, honey and garlic and bring just to a simmer.  Remove from the heat and let stand until the chiles are softened, about 20 minutes.  transfer to a blender and puree until smooth.  With the machine on, add the grapeseed or vegetable oil until incorporated.  Season the sauce with salt.

2.  Prepare the grill or broiler.  Heart the grill or broiler.  Grill the cooked tentacle until the suckers start to crisp and brown around all of the edges, about 4 minutes.

THIRD COURSE

For the final dish, I draw upon Hawaiian cuisine.  This is a play on the popular dish of Ahi Poke; however, instead of the rare tuna being the star of the poke, it is octopus.  The avocado, tomato and onions in this dish, combined with the lemon juice, provide a very bright background that allows the octopus to take the center stage.  The fish sauce provides that salty, umami flavor that rounds out the dish . 

HAWAIIAN OCTOPUS POKE

Recipe adapted from Cookpad

Serves 2

Ingredients:

1/2 pound octopus tentacle, cooked

1 avocado
1/2 tomato
1/4 onion
1 bunch green onions
1 tablespoon white sesame seeds
1 tablespoon lemon juice
1/2 teaspoon fish sauce
1/2 clove grated garlic
1/2 tablespoon sesame oil

Directions:
1. Prepare the avocado. Pit the avocado, peel and dice.  Put the diced avocado into a bowl and mix with 1 tablespoon of lemon juice to prevent discoloring.

2.  Prepare the onion.  Cut the onion in half and slice thinly along the grain.

3.  Prepare the octopus.  Slice the octopus.  Put it in a bowl and mix with the fish sauce and garlic.

4.  Prepare the rest of the ingredients.  Cut the tomato roughly and chop a generous amount of green onions.

5.  Combine ingredients: Put the avocado, onion, tomato, green onions, sesame oil and white sesame seeds in a bowl and mix.  Chill in the refrigerator.

6.  Plate the dish.  Just before plating, add the octopus and mix well.  

Around the World in 80 Dishes: China

Although it may not seem like it, I have been working on my personal culinary challenge, Around the World in 80 Dishes.  There are at least 3 challenges in the works, at various stages of research, planning and execution.  However, there was one that came out of nowhere and has reached completion before any other challenge.  It is China.  

Theoretically, the preparation of a main dish from China would be an extremely difficult challenge for me.  The reason lies in the research and planning.  Chinese cuisine varies greatly from region to region.  From Sichuan to Hebei or Gansu to Hunnan, China could present a complete challenge on its own.  The mere thought of choosing one main dish from a country that has multiple cuisines would bog down the planning for days, weeks and even months.  Yet, that did not happen in this case.  And the reason is simple: my beautiful Angel bought me a whole halal duck from Costco.  With that duck, I had my challenge ... to make Peking Duck, which is considered by many to be a national dish of China. 

MAIN COURSE

The history of the Peking Duck begins, not in Peking (or Beijing), but in Nanjiang, the capital of the Jiangsu province.  The dish was first recorded as an imperial dish of the Yuan Dynasty, which ruled China from Nanjiang from 1206 A.D. to 1368 A.D.  The reference was made in 1330 by an inspector of the imperial kitchen, Hu Shihui, who noted the dish as an imperial dish in Yinshang Zehngyao (The Proper and Essential Things for the Emperor's Food and Drink).  According to the Oxford Companion to Food (page 594), the dish "originally meant a Nanjiang duck, of small size and black feathers, not artificially fattened."

When the Ming Dynasty Yongle emperor moved the Chinese capital from Nanjiang to Peking (and later Beijing), the roasted duck dish followed.  It continued to appear on the menu of the Imperial Court, and, eventually made its way out of the palace and onto the streets during the Jiajing reign, which was from 1522 A.D. to 1566 A.D., when the first roasted duck restaurant -- known as the Old Bianyifang Restaurant -- opened in Peking.  The restaurant changed the method of preparing the duck.  Previously, the duck was hung from the ceiling and roasted over coals.  The Old Bianyifang restaurant heated the walls of its ovens burning sorghum stalks and then cooked the ducks using the radiant heat from the walls.  The result was a roasted duck with whose skin was "crisp to the touch and golden brown" while its flesh was "tender and tasty."

Peking Duck (picture from East County Zoo)

The Old Bianyifang method of preparing the duck is not the only one.  While there are many ways to prepare Peking Duck (or Beijing Kaoya as it is known in China), the Oxford Companion to Food notes (at page 594) there are several common features to the roasting of the duck.  The first feature is the duck itself.  It must be a Peking duck (which is a species of Mallard Duck), two months old and fed a special diet until it weighs about five to six pounds.  The second feature involves the preparation of the duck.  After the bird has been dispatched, air is pumped between the skin and the body so that the bird is inflated.  The  internal organs are removed, the bird is blanched in boiling water, and coated with maltrose, which helps to give the skin a darker color.  The third feature of the process involves plugging the lower orifice of the bird and filling the cavity with boiling water to about 80%.  After that, the bird is ready for roasting in a special, wood-burning oven.  The wood used to roast the duck would often be date, peach or pear wood.  

Roasting Duck (picture from Robb Report)

All of these "common" features illustrate the rather laborious process of preparing the duck for roasting.  Fortunately, I found a recipe that included a few shortcuts.  Rather than blanching the bird or filling its cavity with boiling water, the recipe calls for pouring the boiling water all over the bird, including its cavity.  Once the duck is rinsed with the boiling water, a glaze is prepared and brushed over the duck.  I likened it to painting the duck, applying the glaze to both the exterior and interior of the bird.   After the glaze dried, I continued to apply coats of the glaze until there was just a few tablespoons left.  The bird marinated overnight and, prior to roasting, a final coat of the glaze was applied and the rest was saved for basting during the roasting process.  The final result was a beautiful bird, pictured above.   

As for service, Peking Duck is usually accompanied by thin, crepe-like pancakes known as heye bing or Mandarin-style pancakes.  I searched for those pancakes at a local Asian store, but was unable to find them.  While I could have perhaps made the thin pancakes myself, I decided to use shallot pancakes.  The shallot pancakes are definitely thicker than the Mandarin-style pancakes.  This thickness actually worked better for me because it helped to hold the duck with the sauce, scallions and cucumbers.

PEKING DUCK

Recipe from Ching-He Huang

Available at the Cooking Channel

Serves 4

Ingredients (for the duck):

1 whole duck (5 to 6 pounds)

Sea Salt

Freshly ground black pepper

6 tablespoons honey

4 tablespoons Chinese five-spice powder

2 tablespoons dark soy sauce

2 tablespoons brown sugar

Ingredients (for the sauce):

1 tablespoon corn starch

6 tablespoons hoisin sauce

6 tablespoons super fine sugar

2 tablespoons sesame oil

1 tablespoon dark soy sauce

1 package Chinese/Mandarin-style pancakes

3 scallions, sliced into long strips for garnish

1 cucumber, cored and sliced into long thin strips, for garnish

Directions:

1.  Prepare the duck.   Prick the duck all over with a small knife or fork.  Carefully pour hot water over the duck to rinse.  Discard the hot water.  Place the duck on a rack in a roasting pan and dry all over with salt and pepper and leave it in the roasting pan until ready to cook.  

2.  Continue preparing the duck.  In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar.  Brush the duck all over, inside and out.  Let dry for about 10 minutes and then brush again.  Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve the remainder).  Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge. 

3.  Roast the duck.  Preheat the oven to 350 degrees Fahrenheit.  Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden dark.  If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven.  When the duck is cooked,  remove from the oven and let rest while you make your sauce.  

4.  Prepare the sauce.  In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside.  Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce.  When the sauce starts to bubble slightly, add the cornstarch mixture and stir will to thicken.  Set aside and let it cool.  

5.  Finish the dish.  Carve and slice some duck.  Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with scallions and cucumbers.  Serve immediately.

*     *     * 

In the end, I think that the preparation of the Peking Duck was a success.  I was actually surprised at how much fat I was able to render off of the bird during the cooking process.  The finished duck had a nice color and the meat was tender.   Now that I have cooked the bird, I can turn my attention to making the Mandarin-style pancakes.  That will have to await another post.  Until then ...

ENJOY!

Around the World in 80 Dishes: Lebanon

It has been a few months since the last chapter of my personal culinary challenge, Around the World in 80 Dishes.  That last challenge was to make a main course from Pakistan.  I chose to make Karahi Gosht, which is a spicy lamb curry dish that could often be found in markets and street stalls.   While my challenge is to make main courses, I have always been intrigued by street food, which, for many, serves as a main course, whether for lunch or dinner.

So, my next challenge takes me to the country of Lebanon, where I will make a main course that could easily be served on the street and markets.  The main course is Shish Taouk (or Shish Tawook) This dish is common throughout the Middle East, although it is more because the preparation is common: marinating chicken cubes in yogurt and spices, followed by cooking the chicken over a fire.  While this dish can be found in many countries, including Turkey and Syria, I thought it would be a good way to introduce myself to Lebanese food.

The history of Lebanese culinary traditions is an ancient one, with many of the dishes being traced back to the Roman era and even the Phoenician civilization.  While they have their own unique origins, those culinary traditions also incorporate spices and cooking methods from the Turks, whose Ottoman Empire ruled over the lands that would eventually become Lebanon from 1516 to 1918, as well as the French who controlled the area until 1946. 

As with any country, dishes vary by region.  Lebanon has the coastal regions along the Mediterranean Sea, along with the fertile Bekaa Valley.  The fertile areas, which could support crop production, comprise only about 30% of Lebanon.  Yet, farmers are able to produce a wide range of fruits and vegetables, which serve as the basis of dishes served across the country, including its capital, Beirut, which was once known as the "Paris of the Middle East."  The capital was, and continues to be, a sort-of crossroads, one that has for centuries brought spices and dishes to a very small and very complex country.  

MAIN COURSE

For this challenge, I am drawing from the Turkish influence over Lebanese cuisine.  Skewers of chicken, marinated in yogurt and spices and grilled over spices draws inspiration from the Turks.  Indeed, the name Shish Taouk comes from Şiş,which is Old Turkic for "skewer" and Takagu, which is Old Turkic for "chicken."  Yet, these tasty skewers of grilled chicken are served in restaurants and food stalls not only in Beirut, but in cities throughout the country. 

SHISH TAOUK

Recipe adapted from The Spice Kit

Serves 4

Ingredients (for the chicken):

2 pounds of boneless, skinless chicken

4 wooden skewers, soaked in water

Ingredients (for the marinade):

1 cup plain Greek yogurt

2 tablespoons of olive oil

2 tablespoons of lemon juice

2 tablespoons of garlic, minced

1 tablespoon of tomato paste

1 1/2 teaspoons salt

1/2 teaspoon baharat

1/2 teaspoon black pepper

1/2 teaspoon oregano

Ingredients (for the sauce):

1 cup plain Greek yogurt

1/4 cup cucumber, peeled, seeded, diced

1/4 teaspoon garlic, minced

1 teaspoon lemon juice

1/4 teaspoon cayenne pepper

1/4 teaspoon fresh mint

1/4 teaspoon salt

Directions:

1.  Marinate the chicken.  In a large bowl, combine marinade ingredients and mix smooth.  Add chicken and evenly coat the pieces.  Cover and refrigerate 4-8 hours

2.  Prepare the grill.  Preheat the oven to 425 degrees Fahrenheit or an outdoor grill to medium high heat and lightly oil the grate. 

3.  Grill the chicken. Thread chicken on skewers and grill 4 to 5 minutes each side or bake 7 minutes each side until chicken is done. 

SIDE DISH

And, if you have Shish Taouk in one of those Lebanese restaurants or from one of those street stalls, that tasty chicken will most likely be served with a garlic paste sauce known as toum, hummus and tabouleh.  For this challenge, I decided to make a side of Lebanese tabbouleh. This side is a salad made from tomatoes, parsley, garlic, mint and onions   The dish originated in the mountains of Syria and Lebanon, and it spread from there.  As the story goes, the dish was mocked by some as simply a means to "scrimp" on meat. This critique was easily solved by serving the salad with some meat, like Shish Taouk.  

LEBANESE TABBOULEH

Recipe from NYT Cooking

Serves 4-6

Ingredients:

1/4 cup fine bulgur wheat

1 small garlic clove, minced (optional)

Juice of 2 large lemons, to taste

3 cups chopped fresh flat leaf parsley

1/4 cup chopped fresh mint

1/2 pound ripe tomatoes, very finely chopped

1 bunch scallions, finely chopped

Salt, preferably Kosher salt, to taste

1/4 cup extra virgin olive oil

Directions:

1.  Prepare the dish.  Place the bulgur in a bowl, and cover with water, by 1/2 inch.  Soak for 20 minutes, until slightly softened.  Drain through a cheesecloth-lined strainer, and press the bulghur against the strainer to squeeze out excess water.  Transfer to a large bowl and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt.  Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.

2.  Finish the dish.  Add the olive oil, toss together, taste and adjust seasonings.

*     *     *

In the end, both the Shish Taouk and Tabbouleh recipes are very good and, apart from the time taken to marinate the chicken, very easy to make.  This also represents a slight change in how I will approach future challenges.  In the past, I tried to make complex dishes, with many sides.  That was easy to do when it was just my Angel and me, but with our two little cherubs, finding the time to do such cooking is hard.   This dish represents my 24th challenge, leaving me with 56 to go.  If I am going to finish the overall challenge anytime soon, I will need to do these more than once every few months.  So, until next time (which hopefully will be soon)...

ENJOY!

Crispy Salt and Pepper Squid with a Cucumber Salad

In a land where the food airwaves are dominated by Food Network, one can understandably look elsewhere for inspiration.  Rather than watching shows like Diners Dives and Drive-Ins, Semi-Homemade Meals and What is Brian Boitano Cooking, I find myself watching shows like Hell's Kitchen and MasterChef.  Both of those shows feature Gordon Ramsay, but they reveal very little about his cooking.  I found myself channel surfing again, only to stop at a show called the F-Word. 

When it comes to Gordon Ramsay, who built his reputation on being a brash, straightforward chef, the "F Word" could have a couple of meanings.  In this case, the "F Word" means food.  What sets the F-Word apart from other Ramsay shows is that the F-Word shows Gordon Ramsay cooking dishes and providing the recipes for the viewers.  One such recipe is Gordon Ramsay's Crispy Salt and Pepper Squid with a Cucumber Salad.

Of course, the recipe comes with that thought of Gordon Ramsay critiquing you from a distance.  As I made this recipe, I thought "what would the Chef say?"  Those thoughts became more and more frequent as it became clear as I struggled with the breading of the calamari.  In the end, I do not think that Chef Ramsey would have approved of the dish because the breading did not adhere to the calamari as much as I think he would expect.  There was still enough breading left that you could taste the peppercorns and Chinese five spice with every bite of the squid.  In any event,  I am not cooking on any of his shows and I have the opportunity to practice the dish before the rather unforeseeable event that I should find myself on one of those programs.

CRISPY SALT AND PEPPER SQUID WITH A CUCUMBER SALAD

Recipe by Gordon Ramsay

Available at BBC America

and BBC Good Food

Ingredients (for the squid):

3/4 pound squid, both bodies and tentacles
1 tablespoon of Szechuan peppercorns
     (or substitute black peppercorns, with 1/2 teaspoon of red chile flakes)
1 teaspoon Chinese five spice powder
1 tablespoon sea salt
8 tablespoons of corn flour
Vegetable oil for frying

Ingredients (for the salad):
1 cucumber, peeled and shaved into thin ribbons
1 carrot, peeled and shaved into thin ribbons
1 chile, diced finely
1 to 2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 pinch of sugar
Salt, to taste
1/4 cup of cilantro leaves
Lime slices, for serving

Directions: 
1.  Prepare the squid. Crush together the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix with the flours. Slit the squid hoods down one side, open out then score the inside lightly in a criss-cross pattern. Cut into bite-size pieces.  Add the squid to the flour and toss to coat the squid as much as possible.

2.  Prepare the salad.  Combine all of the ingredients, mix thoroughly.

3.  Fry the squid.  Fill a large pan or wok 1/3 full with oil. Heat until a cube of bread browns in 30 seconds. Coat the squid pieces in the flour, shaking off the excess, and fry for 1-2 minutes or until golden. Serve with lemon wedges.

ENJOY!