Búsqueda de los Cerdos

A few years back, my beautiful Angel, Clare, and I bought a framed picture at the Bethesda Arts Festival.  We go to the festival every year and, inevitably, we purchase a picture or two of art.  That year, Clare stopped at the stall of Josh Axelrod.  Josh is a great photographer, who believes that "magic is everywhere" and whose goal is to seek out "the poetry of the landscape."

Clare focused on one of Josh's photographs.  The picture, which was shown to the left, is entitled "In Pursuit of Trouble."  The picture depicted three little pigs walking outside of what looks like an old building.  Clare immediately thought of me and my love of cooking with pork (and eating bacon).  Thinking that this would be a picture that I would be interested in buying, Clare went looking for me and brought me to Josh's stall.  

Josh explained that he took the picture during a trip to Peru.  He was walking through a small town when he came across those three little pigs.  The pigs were strutting around like they owned the place, conspiring to stir up some trouble.  Josh stopped, pulled out his camera, and took the picture.  And, we bought that picture.  It currently hangs in our kitchen, where I can look at it whenever I cook.

Recently, I was looking at the picture and its story motivated me motivated me to make a dish inspired by Peru.  I purchased a couple of Duroc pork chops and went to work thinking of a rub that draws from Peruvian flavors.  I decided to use a couple Aji Limo Rojo peppers, which are very hot chiles from Peru, along with adobo, onion, and other spices.  I made a simple rub and then placed the pork chops under the broiler.  Alternatively, the pork chops could be grilled under medium high heat (about 375 to 400 degrees).

BUSQUEDA DE LOS CERDOS

A Chef Bolek Original

Serves 2

Ingredients:

2 boneless pork chops

2 Aji Limo Rojo peppers

1 tablespoon of onion powder

1/2 tablespoon of garlic powder

1 teaspoon of black peppercorns

1 teaspoon of adobo powder

1 teaspoon of sea salt

1 tablespoon of paprika

Directions:

1.  Make the rub. Grind the Aji Limo peppers and the peppercorns.  In a small bowl, add the pepper with the onion powder, garlic powder, sea salt, adobo and paprika.  Mix well.  Apply the rub on all sides of the pork chops. 

2.  Cook the pork chops.  Preheat the broiler.  Place the pork chops under the broiler and cook for about fifteen minutes.  Flip and cook for fifteen minutes more or until done.  Remove and let the pork chops sit for about ten minutes.  

3.  Plate the dish.  Slice the pork chops and serve with rice.

PAIRING THIS DISH

The Aji Limo Rojo peppers are very spicy.  The peppers have Scoville Heat Units that range from 50,000 to 60,000.  This is as much as one hundred times hotter than a poblano pepper,  six to seven times hotter than a jalapeno pepper and up to five times hotter than a serrano pepper.  This heat is most likely too much for any wine.  The best pairing for this dish is a beer.  The best beer is perhaps one that is somewhat fruity (like a white wine) and a little heavier in alcohol (to help one forget about the burn of the chiles).  I think the following beer would pair well with this dish:

Sierra Nevada Brewing Company -- Ovila Quadrupel
Belgian Trappist-Style Quadrupel 
California, USA.
Flavors of banana, malt, Belgian yeast.

ENJOY!

Campos de Risca Monastrell (2009)

Some say Mourvèdre, some say Monastrell.  Still, others say Mataró.  They are all talking about the same thing, a red grape varietal that produces dark, strong red wines.  I previously blogged about a Monastrell wine, which I discovered as part of a wine pairing with Spanish cuisine.  I have also encountered Mourvèdre as part of a red blend produced by Bogle known as Phantom.  And, when I recently bought  a bottle of Campos de Risca Monastrell, I decided to take a further look into this varietal. 
 
Whether it is Mourvèdre (in France), Monastrell (in Spain) or Mataró (in Catalunia), the grape was introduced to the Western Mediterranean around 500 BCE by the Phoenicians.  The Phoencian settlers first planted the grape in Catalunia; however, others began to plant the vines in other areas of present-day Spain, such as Alicante and Murcia.  By the 16th century AD, the vines made their way to France.  The grape has made its way to other parts of the world, such as California.  In most places, the grape is used in blends, like the Phantom, to provide deeper flavors.  In Spain, winemakers use the grapes to produce Monastrell wines, like the Campos de Risca.

The Monastrell grape is a thick skinned grape that thrives in hot weather and drought like conditions.  Those conditions are found in the Jumilla DO, which is found within the region of Murcia.  Temperatures can reach 104 degrees Fahrenheit, and rain totals are rather low.  Yet, the soil in the region retains the moisture and the elevation provides some relief from the temperatures.  Still, the conditions have a profound impact on the wine ... producing big and bold wines that can rival, not only other Spanish wines like the Toro, but other bold reds, such as Californian Zinfandels. 

The Campos de Risca Monastrell pours a deep purple in color, with garnet or ruby hues around the edges. This wine needs  to breathe a little, but once it does, it exhales scents of blackberries and even a little dark cherry.  As for the flavor, the Monastrell is full of dark cherries, blackberries and plums.  Those flavors are rather tight and rigid, held in place by a fair amount of astringency produced by the tannins.  Those tannins really make their presence felt in the finish of the wine.  

A wine such as the Campos de Risca is best paired with grilled or roasted meats, including beef, bison and lamb. This wine could also be paired with grilled pork if the marinade or rub used on the pork has earthy flavors to it. 

I found this wine at a local grocery store.  If I recall correctly, it sold for about $10.00 a bottle. 

For more about the Jumilla DO, check out Winesearcher.

Stuffed Rainbow Trout

I have made several whole fish dishes where the recipe calls for stuffing the cavity of the fish with various aromatics like lemons, limes, fresh thyme, basil and other herbs.  This is especially good with larger whole fish like snapper, branzino, and rockfish.  However, it makes less sense with trout.  Generally, "whole trout" have less in the way of bones, which means that they can be eaten as served without taking the time to debone or fillet the fish table-side.  

So, when Clare bought some whole trout, I decided to some up with an edible stuffing that could be cooked inside of the fish.  There were several recipes, but, I decided to do a fairly basic recipe of mushrooms, garlic, onions and breadcrumbs.  The stuffing is sauteed before being added to the trout.  Once the trout is stuffed, there are two options: baked or pan-sauteed.  If you choose the latter, you need some sturdy toothpicks to keep the cavity closed.  I did not have any such toothpicks, so I decided to bake the trout.  I have included both ways -- baking and sauteing -- to prepare the dish.

STUFFED RAINBOW TROUT

Recipe adapted from BBC Food and Cooks.com

Serves 2

Ingredients:

2 butterflied rainbow trout

1/2 sweet onion, finely diced

8 mushrooms, thinly sliced

1 clove of garlic, finely diced

2 cups of bread crumbs

1 tablespoon of fresh thyme, chopped

1 tablespoon of fresh sage, chopped finely

2 tablespoons of unsalted butter

1 to 2 tablespoons of olive oil

Toothpicks

Salt, to taste

Black pepper, to taste

Instructions:

1.  Prepare the stuffing mixture.  Heat the two tablespoons of butter over medium-high heat.  Once the butter has melted, add the onions, mushrooms, thyme and sage.  Season with salt and ground pepper.  Saute the onions, mushrooms and garlic until the onions are translucent and the mushrooms have been cooked, about four to give minutes.  Remove from the heat and strain to remove any remaining liquid.

2.  Prepare the trout.  Season the inside of the trout with salt and pepper.  Stuff half of the mixture into each trout.  Wrap the trout flesh around to seal the stuffing in the cavity.  Use three to four small toothpicks (which have been soaking in water for about five minutes) to hold the flesh together.

3.  Cook the trout.  Preheat oven to 400 degrees.  Place trout in buttered baking dish and brush some butter on the sides of the trout.  Cook for twenty-five to thirty five minutes, or until cooked through.  Alternatively, heat the oil in a saute pan on medium high.  Add the trout and fry for about five to six minutes on each side, or until completely cooked through.

4.  Plate the dish.  Plate one trout on each dish.  Add a side dish like a salad. 

PAIRING THIS DISH

This dish is best paired with a white wine. I would focus more on a wine like a Vouvray or an unoaked Chardonnay.    

ENJOY!

Wine Club ... Yon Lannwit Pase Nan Yon Tablo Fanmi Ayisyen

Nou kontan anonse ke dine nan klib diven pou mas pral yon aswè nan yon tablo fanmi ayisyen ... or, as we would say, we are pleased to announce that the wine club dinner for March will be an evening at a Haitian family table.

Haitian cuisine has been strongly influenced by the Spanish and the French, as well as by Africans and Taíno Amerindians.  The Arawak and Taíno first left their print on Haitian food, cultivating fruits and vegetables including guavas, papayas, sweet potatoes, pineapples and corn.  The Europeans then left their mark on the cuisine, introducing oranges, lemons, mangoes, rice and sugarcane.  The last ingredient also left a further mark upon Haiti, as Europeans brought slaves from Africa to work on the sugarcane plantations.  Those Africans also contributed to Haitian cuisine, including the introduction of ingredients like taro root, pigeon peas and okra.  The Africans also introduced beans and rice, which has become one of the staples of cuisine for the everyday Haitian.

We are hoping to draw upon these influences to present a four course Haitian dinner for the wine club.  Our challenge is to try to make some of the dishes that might appear on the tables of an average Haitian family. 

The First Course: Accra.
This is a very simple start to the meal, with grated malanga (or taro root) made into fritters.  This dish exhibits the African influences on Haitian cuisine, because Accra is the Haitian version of Akkra, a Senegalese dish in which the fritters are made with black eye peas. 

The Second Course:  Soupe aux Pois Rouges.

The name translates to "red peas soup," although the dish is actually made with red beans rather than red peas.  Other ingredients, such as scallions, shallots and garlic, help to provide additional levels of flavor to this soup.  

The Third Course: Griots with Diri Kole ak Pwa. 
The main course will actually be two dishes.  The first dish is Griots, a pork dish.  A pork shoulder is marinated for a few hours before being boiled until it becomes very tender.  Before the pork is served, it is fried in a skillet until browned on all sides.  The Griots will be served with the national dish of Haiti ... Diri Kole ak Pwa, also known as Ris et Pois or Rice and Beans.  This dish is made with very cheap ingredients, which makes it available to most Haitians, and is full of carbohydrates.  While Diri Kole ak Pwa may be the national dish of Haiti, it is sometimes the only dish served at a dinner.

The Fourth Course: Bonbon Sirop.

For dessert, we will be making Bonbon Sirop.  This dish is something akin to a Haitian brownie, made with ginger, cinnamon, nutmeg, molasses and vanilla extract.  The dish completes the Haitian (and, more generally, the Caribbean) experience with a little rum being added to the sugar, water and butter used to make the glaze.  

The irony of presenting a four course meal exhibiting the cuisine from the poorest country in the Western Hemisphere is not lost upon us.  For that reason, we will be donating the cost of the food to a charity.  We know well and have previously donated to Just Haiti, a non-profit dedicated to peace and sustainable development in Haiti.  Just Haiti works with subsistence coffee growers and their families to bring Cafe Lespwa (a type of arabica coffee) to consumers here in the United States.  Just Haiti works to ensure that the farmers receive a fair, sustainable price for their crops and is also working to help the farmers manage the coffee-processing themselves, rather than have middlemen do that.  Just Haiti's work is helping these Haitian farmers to overcome the economic injustice that has kept them in poverty.

As always, the menu is subject to change depending upon the availability of the ingredients.  (I am tracking down malanga or taro root as I write this post.)  We hope you can make it!

AMIZE!

("Haiti" image is from Design for Haiti.  "Just Haiti" banner is from Just Haiti.)

Sierra Nevada's Ovila Quadrupel

Nearly a year ago, I posted a review about Sierra Nevada's Ovila Dubbel.  The beer caught my attention because I had never seen a Dubbel from Sierra Nevada, let alone one that was made in collaboration with the Abbey of New Clairvaux.  

I did a little research and discovered the interesting background behind Sierra Nevada and the Abbey.  The brewer and the monks have worked to produce beers that have historically been brewed by monasteries for centuries.  A portion of proceeds from the sale of the Ovila Dubbel goes toward the restoration of the historic Santa Maria de Ovila chapter house on the grounds of the Abbey of New Clairvaux.  This medieval style building stood for eight centuries in Spain.  William Randolph Hearst purchased the building in 1931 and planned to use the stones for a castle at San Simeon.  Although Hearst never built his castle, the stones will be used to build a house at the New Clairvaux Abbey.

A "Quadrupel" is the name of the is the brand name of the beer produced by De Koningshoeven Brewery, a trappist brewery in the Netherlands.  It is also the name of a Belgian strong beer that is brewed to be stronger than a Tripel or Dubbel. 

The Ovila Quad pours a color that resembles Coca-Cola or decaffeinated coffee.  A light tan foam was formed, which quickly receded to the edges of the glass.  The aromatic elements of this beer are classic Belgian aromas ... yeast, a little fruit (think bananas), and Belgian candy. The flavors of Quad feature that banana, with cloves.  Other flavors include malts, caramel or molasses and a sense of alcohol that comes with high-alcohol beers.  (The Ovila has an ABV of 10.4%.) 

The fruit and malt flavors of this beer make it a good pairing with foods that have a little spice.  Those flavors, along with the warmth of the alcohol, help to tame the heat of the chiles.  I think that this beer pairs well with the Busca de Cuerdo.  This beer is also paired well with sweet desserts.  Of course, the Ovila Quad is also enjoyable on its own.

I found this beer at a local grocery store.  A 22-ounce bottle sells for about $11.99.  

ENJOY!

Poisson Rouge

Recently, I was reading an article called The Light of Morning: The Cuisine of Haiti in Saveur.  It was an interesting perspective of Joceyln Zuckerman.  She traveled to Haiti after the earthquake in 2010 and discussed her experience with Haitian food during her trip.  In particular, the author went to the town of Gros-Morne, in northwestern Haiti.  Zuckerman's discussion of the food and cuisine is fascinating because it provides an insight into how people make the most out of the little that they have.

One of the dishes that Zuckerman had during her stay was Poisson Rouge or "Red Fish."   The name does not come from the use of red fish.  Instead, it comes from the deep red, spicy broth in which the fish is cooked and served.

As Zuckerman described the dish, "[m]y poisson rouge, a whole red snapper from the nearby seaside town of Gonaives, swims in a brick-colored sauce rich with garlic and the heat of Scotch bonnets; it comes with hunger-busting mounds of rice and cornmeal mush and dense cylinders of boiled plantain and cassava."  The recipe provided by Saveur produced that brick-red sauce, but it did not call for rice, cornmeal mush or boiled plantain and cassava.  Instead, it called for boiled beets and carrots. I am not a big fan of either boiled beets or carrots.  I tried to substitute a boiled yam, but that did not work well either. 

This is a great dish.  I will make rice with this dish the next time.  I think that the rice could absorb the "brick-colored sauce" and be just as tasty as the fish.

POISSON ROUGE

Adapted from Saveur Magazine

Serves 2-4

Ingredients:

2 1-pound red snappers, scaled and cleaned

1 cup of thinly sliced shallots

1/2 cup fresh lime juice

1 tablespoon finely chopped scallion

1/2 teaspoon of mustard powder
1/2 teaspoon of fresh thyme

1 Scotch Bonnet chile, split

1/4 cup canola oil 

6 cloves of garlic, chopped finely

1 tablespoon tomato paste

1 tablespoon sugar

Boiled carrots, beets, or other root vegetables

Sliced tomatoes

Directions:

1.  Marinate the fish.  Score sides of fish, and place in shallow dish.    Whisk together half the shallots, lime juice, scallions, mustard, thyme, chile, salt and pepper  in a bowl and pour over fish.  Marinate for 30 minutes.

2.  Begin making the cooking liquid.  Heat oil in a skillet over medium high heat.  Add garlic and cook, stirring, until fragrant, about 1 minute.  Add tomato paste and cook until it begins to caramelize, about two minutes.  Add 1 cup of water and bring to a boil.  Cook, stirring, until almost evaporated, about eight to ten minutes.  Remove fish from marinade and set aside.  Add the marinade and sugar to the skillet.  Cook, stirring, until the shallots are soft, about four to five minutes.  

3.  Cook the fish.  Add the fish and 3/4 cup of water and cover skillet.  Cook, turning the fish once, until the fish is cooked through, about eight to twelve minutes.

4.  Plate the dish.  Transfer fish to a large serving platter.  Season cooking liquid with salt and pepper.  Pour through a fine mesh strainer over the fish.  Garnish with remaining shallots.  Serve with carrots, beets, yams or other boiled vegetables.  Also serve with tomato slices.

PAIRING THIS DISH

This dish is best paired with a white wine.  I think a lighter, fruitier wine could work well with this dish, such as a Pinot Grigio.  In this case, I paired a Chenin Blanc from South Africa with the Poisson Rouge.

ENJOY!

Fairvalley Chenin Blanc (2008)

There is nothing better than buying a wine and knowing that a part of the proceeds will go to help others.  That is what happens with the purchase of a Fairvalley wine from South Africa.  

Fairvalley wines are produced by the Fairvalley Workers Association, near the town of Paarl.  The association dedicates the proceeds from its wine sales to fund two initiatives.  The first is the establishment of the Fairvalley Ecovillage housing development on the association's land.  The second is a community development project which includes a community center, the employment of a health worker and a full-time social worker, along with funding various community, youth and educational initiatives.  

This Chenin Blanc is produced from grapes grown at three vineyards.  The first is a bushvine vineyard outside of Darling on hills that face to the west.   The vineyard was planted in 2001 on Richter 99 rootstock and is dryland farmed. The second vineyard is located on the lower slopes of Paarl mountain. This is a older, low-yielding vineyard planted on duplex soils. The third vineyard is another dryland bushvine yard located  in the Piekenierskloof.

The Fairvalley Chenin Blanc pours a light golden color.  The winemaker describes the aromatic elements of this wine as having melon notes.  I think that is a fairly accurate description of the aroma, Others describe the aroma as having tropical fruit and even mandarin oranges in later vintages.  The taste of this Chenin Blanc also has elements of melon fruit.  There is also a little of pear in the front of the wine and a little pineapple in the background.  

The winemaker suggests that the Chenin Blanc is best paired with appetizers and salads, along with spicy dishes. I paired it with Poisson Rouge, a spicy Haitian dish of red snapper cooked and served with a spicy red broth.  This wine worked well to tame the kick of the broth, which was made with a Scotch Bonnet pepper and a lot of garlic.

I bought this wine at one of my favorite wine stores, which has unfortunately closed.  I have seen Fairvalley wines at other wine stores.  A bottle of the Chenin Blanc sells for about $9.99.

ENJOY!

For more information, check out Fairvalley's specification sheet. 

Carne con Rosmarino e Risotto del Midollo Osseo (Rosemary Beef with Bone Marrow Risotto)

I have not been cooking a lot lately, primarily because I have not had the time or energy.  But, recently, I motivated myself to make a dish that I have never made before.  I drew upon my creativity to create a Chef Bolek dish that draws upon foods that I love to cook with or to eat ... beef, bone marrow, risotto, rosemary and mushrooms.  

I decided that I would use the bone marrow as a substitute for extra virgin olive oil.  When you heat bone marrow, it reduces to an oil, which is good for sauteing.  Bone marrow also adds a lot of flavor to the dish.  The flavor is further underscored by the use of veal stock.  If you cannot find veal stock, then you can substitute beef stock.  Also, any kind of mushrooms can be used.

As with any Chef Bolek original, this is a first run at this recipe.  Overall, it worked out well, although I probably used a little too much bone marrow when I sauteed the onions and mushrooms.  I have modified the recipe to call for less than I used.  However, if you love bone marrow as much as I do, then feel free to use as much as you want (within reason, of course).

CARNE CON ROSAMARINO E RISOTTO DEL MIDOLLO OSSEO
(Rosemary Beef with Bone Marrow Risotto)

A Chef Bolek Original

Serves 1-2

Ingredients:

3 meat bones with marrow

1 pound ribeye

2 tablespoons of fresh rosemary

2 tablespoons of sage

1/2 teaspoon of crushed red pepper

2 garlic cloves

1/4 cup of olive oil

Salt, to taste

Ground pepper, to taste

1 cup of risotto

1/2 sweet onion, diced finely

4 cups of veal stock
1 cup of water

8 small portabello mushrooms, sliced

Directions:

1.  Roast the marrow bones.  Preheat the oven at 375 degrees Fahrenheit.  Roast the marrow bones for about thirty minutes.  Remove the marrow from the bones into a bowl.  Once the marrow is ready, heat the veal stock and water in a pot.

2.  Marinate the steak.  Add the fresh rosemary, 1 tablespoon of sage, garlic, 1/4 teaspoon of crushed red pepper, salt and black pepper in a food processor.  Process the ingredients, adding the oil in a slow drizzle.  Use the liquid as a marinade for the meat.  Make sure all sides of the meat are covered by the marinade.

3.  Broil the steak.  Turn on the broiler.  Place the steak under the broiler and cook until the steak reaches the desired doneness.  For medium rare, I would do about six to eight minutes on each side.  Add a couple of minutes if necessary. 

3.  Saute the onions.  Spoon about two or three tablespoons of the bone marrow into a deep pot or risotto pot.  Heat over medium heat.  Once the marrow is hot and melted, add the onions and saute until translucent, stirring occasionally, for about eight minutes.  Add the mushrooms, continue to stir occasionally until the mushrooms are coated with the marrow and cooked, about five minutes.  Add another teaspoon or tablespoon of bone marrow if needed to coat the onions and mushrooms.

4.  Add the rice and broth.  Add the rice and stir to coat the rice with the marrow, about one to two minutes.  Add 1 cup of stock.  Stir continuously until the rice absorbs the stock.  When most of the broth is absorbed, add another cup of stock.  Stir continuously until the rice absorbs the stock.  Add another cup and repeat until the risotto is al dente.  Toward the end, add 1 tablespoon of fresh sage.   

5.  Plate the dish.  Once the risotto is al dente, remove from the heat.  Spoon the risotto into the center of the bowl.  Slice the steak and place the slices over the risotto.  The heat of the risotto will cook the steak, so it is better to have the steak at medium rare rather than medium.

PAIRING THIS RECIPE

This recipe is inspired by Italian cuisine, with the use of risotto and a marinade that draws from the ingredients used to make Bistecca Fiorentina.  Any substantial Italian red wine will work, from a Barolo to a Chianti.  A couple of wines that I have reviewed, which I think will pair well with this dish, include the following: 

Marchesi Antinori -- Villa Antinori (2007)

55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot and 5% Syrah

Tuscany, Italy

Flavors of dark cherry and a little blueberry

Marchesi di Frescobaldi -- Nipozzano Riserva (2006)

100% Sangiovese

Tuscany, Italy

Flavors of cherries, raspberries and plums

ENJOY!

The Phantom

There is a story that begins, "in the dark recesses of your cellar you sense a presence, hear footsteps."  You stand still, asking, "why is it these things happen to me when I am alone?" You slowly turn, looking over your shoulder only to catch, "in the shadows, a glimpse of muddy boots and old blue jeans."  Sights of "the lurking legacies of hard work and determination left by those who have come before you."

This story is on the label of Bogle Vineyards' Phantom (2008), a blend of old vine Zinfandel, Petite Sirah, and old vine Mourvèdre.  The exact blend is 51% Zinfandel, 47% Petite Sirah, 2% Mourvèdre.  The grapes were cultivated at Bogle's principal vineyard in the Clarksburg American Viticultural Area (AVA), along with its vineyards in the  Lodi and Amador AVAs. The wine is aged for two years in 1 year old, 2 year old and 3 year old American oak barrels.
 

The winemaker describes the Phantom has having "notes of boysenberry and black fruit are deepened with pipe tobacco and black pepper, with subtle clove and vanilla softly envelop the palate."  He added that the taste of the wine is "intense and luscious, the rich character opens to reveal red fruit of spirited cranberries and raspberries."

For me, the wine pours a dark crimson, with ruby hues around the edge and a center that appears nearly impenetrable to light.  The aromatic elements of the wine hint at black cherries, drawing one into the darkness.  With each sip, apparitions of dark plums, black cherries, and tobacco flavors cross the tongue.  And, just when it seems that the wine is gone, the tongue is gripped by some fairly strong tannins.

The grapes used in this wine -- Mourvèdre, Petite Sirah, and Zinfandel -- suggest that this hearty wine is best paired with roasted or grilled meats.  One could also pair this wine with earthy dishes, such as a stew or chili.

This wine is available at most wine stores and grocery stores.  The wine sells for about $23.99 a bottle.

ENJOY!

Shrimp Masala

When I recently made Masaledar Cholay, I also made a Shrimp Masala dish.  I found this dish by Aniamma Philip, which was on the Food & Wine website.  The recipe is based upon or inspired by the cuisine of Kerala. 

Kerala is a state on the Malabar Coast in southwestern India. Its cuisine has a long history, which has been affected by influences, dating back even to ancient Greece and Rome.  More recently, the Arabs and Europeans have influenced cooking in Kerala.   These influences are seen in some Keralan dishes, but, apart from this little tidbit of culinary history, what fascinates me the most about Keralan cuisine is the use of spices in the dishes, especially in its curries.  Keralan dishes feature a wide range of spices, including cinnamon, cardamom, ginger, cloves and chiles. 

According to the recipe, Keralites use tiger prawns with a complex paste of ginger, garlic and eight different spices.  Although the paste may be "complex," the dish is actually easy to make.  It is also very delicious too. 

SHRIMP MASALA

Recipe adapted from Food & Wine

Serves 4 to 6

Ingredients (for the Masala):

1 1/2 teaspoons of coriander seeds

Seeds from 1 cardamom pod

1 whole clove

1/2 teaspoon crushed red pepper

1/2 inch cinnamon stick

1/4 teaspoon black peppercorns

1 tablespoon vegetable oil

1 tablespoon of cider vinegar

2 teaspoons finely grated fresh ginger

1 garlic clove minced

1/2 teaspoon turmeric

Salt

Ingredients (for the Shrimp):

3 tablespoons vegetable oil

10 fresh curry leaves

2 garlic cloves, minced

1 large onion, thinly sliced

1/2 piece of ginger, peeled and thinly sliced

1/2 cup canned whole tomatoes with juice

1 pound large shrimp, shelled and deveined

Salt.

Directions:

1.  Prepare the masala paste.  Combine the coriander, cardamom and anise seeds with the clove, crushed red pepper, cinnamon and peppercorns in a spice grinder.  Grind the ingredients to a fine powder.  Transfer to a small bowl and stir in the oil, vinegar, ginger, garlic and turmeric.  Season with salt.

2.  Prepare the masala.  Heat the oil in a large skillet.  Add the curry leaves and cook over moderately high heat until they sizzle, which should take about ten seconds.  Add the garlic, onion, and ginger. Cook for about ten minutes over moderate heat, stirring occasionally, until they are softened and starting to brown.  Add the masala pasta and cook, stirring frequently, for about five minutes until it is fragrant.  Add the tomatoes and their juice, scraping any brown bits from the bottom of the skillet. 

3.  Cook the shrimp.  Add the shrimp to the skillet in an even layer and season with salt.  Simmer, turning once until just cooked through, about 3 minutes.  .Serve immediately.

PAIRING THIS DISH

Food & Wine recommends a Sémillon as a pairing for this dish.  Apart from a French Sémillon, there are vineyards in California and Washington who produce some great wines.  I have reviewed a Sémillon from Washington State, which would pair well with this dish:

L'Ecole No. 41 -- Columbia Valley Sémillon

100% Sémillon
Walla Walla, Washington, USA
Flavors of pear and apple.

ENJOY!