Februari 2017 ~ Super Food Notes

Classic Rice Pudding – Word on the Street Is

By JOKO Februari 28, 2017

It’s not every day you find yourself walking next to someone on the street, who’s eating from a ridiculously large tub of rice pudding. Well, that’s exactly what happened to me the other day, and it served as a reminder for what a great, and comforting dessert rice pudding really is. For whatever reason, it’s usually not near the top when people list their favorite desserts,...

Prawn Provencale – Eating the 80’s

By JOKO Februari 24, 2017

I’m not sure these are actually prawns, and I’ve never been to Provence, but this great appetizer was called Prawn Provencale when I learned it working for a caterer, back in the 80’s. It was a crazy time, or so I’m told, and this delicious garlic and herb shrimp pop is one of the more vivid memories I have. It does take some time to butterfly the prawns, but as I mentioned...

Picadillo – Close, But No Cigar

By JOKO Februari 21, 2017

I’m not sure if you’ve had picadillo before, but I’m very sure you’ve almost had it before. This Cuban creation is one of the world’s great ground meat dishes, and fairly similar to sloppy Joes, as well as bean-less chili, or as a chili connoisseur would call it, “chili." I went with beef here, but pork can be added, as well as chorizo. Often fillers like diced potato...

“One-Step” Chicken Noodle Soup – For When You’re Sick of Following Recipes

By JOKO Februari 17, 2017

Or, just plain sick. Yes, I’m a little under the weather, but as they say, the show must go on, and that “show” ended up being me just throwing all my chicken noodle soup ingredients into a pot, crossing my fingers, and hoping for the best. And while I know this method didn’t produce “the best” chicken noodle soup, I was amazed at how really good it was, and how remarkably...

Norwegian Butter Sauce – Better Know as Sandefjordsmør

By JOKO Februari 14, 2017

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this amazingly simple butter sauce is not very challenging to make. People get nervous about butter sauce, since many types can easily “break,” which means the butter separates, but because of the cream, this is extremely stable, and very user-friendly....

Chocolate Soufflé – Perfect for Your Valentine (Unless I’m Your Valentine)

By JOKO Februari 10, 2017

With everybody’s favorite made-up holiday right around the corner, I thought I would finally post a chocolate soufflé. I’m not sure what took so long, other than the fact that soufflés have never been my favorite delivery system for chocolate. Sure, they’re visually impressive, which is key for a special occasion dessert, but the chocolate does get a bit diluted by all those...

Chocolate Soufflé – Perfect for Your Valentine (Unless I’m Your Valentine)

By JOKO Februari 10, 2017

Brazilian Fish Stew – Almost Moqueca

By JOKO Februari 06, 2017

In case I wasn’t completely clear the multiple times I mentioned it in the video – this is just my take, my twist, my interpretation of a Brazilian fish stew. Or, as people who will ignore the previous sentence call it, “moqueca.” The most glaring omission from the classic ingredient list would be red palm oil, which apparently gives this dish it signature flavor. Since I...

Refried Beans – Cooked Well, Not Twice

By JOKO Februari 03, 2017

Contrary to popular belief, refried beans are not called refried beans because they’re refried. As it turns out the name actually translates to well fried, as in so well fried, beans are reduced to a molten mash. And what a delicious mash it is. I don’t think I would ever sit down to eat just a bowl of refried beans, but they make everything they’re served with,...

Buffalo Chicken Nuggets - Made from Parts, Not Pieces

By JOKO Februari 01, 2017

I’ve always wanted to show my method for making chicken nuggets. Not because I’m proud of how well they came out, which I am, but more so to plead my case for what I think qualifies as an actual chicken “nugget.” Somehow people got the idea that a chicken nugget was supposed to be a solid piece of chicken. That’s not a nugget. That’s just a too small piece of fried chicken....

Harissa Paste

By JOKO Februari 01, 2017

How to make HARISSA PASTEHarissa is a hot Tunisian chilli pepper paste used in dips, marinades, soups etc just like any other hot chilli sauce. It is a spicy red hot roasted pepper paste which brings depth of flavour to the dish. It has many variations and it can be made to suit your own taste. It is mostly made with a blend of 2 or more different types of hot peppers (like serrano peppers, Baklouti peppers, hot chilli peppers) garlic and your own...