EnnaEel Cooks

August 10th, 2009

You date a girl and find out later she smells just like a percolater.

Posted by LA in Barista Stories, Mexican, Recipes, Rice


Tilapia and sweet corn tamales with Mexican rice. I don’t know why I decide to begin all of my most time-consuming food projects after 10:00 pm. Because this generally means not eating until 1:00 am.

Masa
1 c. maseca
1 c. lukewarm chicken stock
1 t. baking powder
1 t. paprika
1 t. garlic powder
2 t. chipotle chili powder
1/2 t. salt
1/3 c. vegetable shortening

  • Blend maseca, baking powder, paprika, garlic, chili, and salt in a small bowl.
  • With your hands, slowly work the broth into the dry mixture.
  • Beat shortening into mixture until dough has a spongey texture.

    Tamales
    Prepared masa
    1 large fresh ear of corn
    1 T. maseca
    1 t. kosher salt
    2 (8 ounce) tilapia fillets
    1 T. unsweetened cocoa powder
    1 t. ancho chili powder
    1/2 t. ground cinnamon
    6 corn husks

  • Soak corn husks in room temperature water for 30 minutes before preparing tamales.
  • Lay corn on work surface and cut off kernels. Coarsely chop kernels and mix with maseca and salt. Set aside.
  • Cut tilapia fillets into strips. In a small, flat dish, mix cocoa, ancho chili, and cinnamon. Coat tilapia in dry mixture and set aside.
  • Shake the water off of the corn husks and set on a towel while you roll your tamales.
  • Lay the shuck across your hand, with the small end toward your fingers. Spread about a half-cup of masa on the shuck with a spatula. Leave the right and bottom third of the shuck uncovered so that you can roll it later.
  • Place a strip of tilapia in the center of the masa, and cover with about a T. of the corn mixture.
  • Starting on the part of the shuck where the masa goes all the way to the edge, roll all the way to the opposite edge. Now fold the empty end of the shuck up, and set aside. Repeat until you run out of shucks.
  • Steam the tamales in a large pot on low for an hour, with the tamales closely packed and upright so that they don’t unfold.
  • Remove one tamale and let cool for 5 minutes. Unwrap and check to see that the masa is cooked through.
  • Serve with rice, beans and a few warm corn tortillas.

    Mexican rice
    1 c. long grain white rice
    1 T. vegetable oil
    1 1/2 c. chicken broth
    1/2 onion, finely chopped
    1/2 green bell pepper, finely chopped
    1 fresh jalapeno pepper, chopped
    1 T. ketchup
    1 tomato, seeded and chopped
    salt and pepper to taste
    1/2 t. ground cumin
    1/2 c. chopped fresh cilantro
    1 clove garlic, halved

  • In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil.
  • Stir in onion, green pepper, jalapeno, ketchup, and diced tomato. Season with salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

    This turned out surprisingly well. I usually don’t have such high hopes for something that requires so much assembly – there are so many steps where something can go wrong. But this recipe came off without a hitch, and was extremely tasty to boot. True story. (I have witnesses.)
    Score one for surprise cooking instincts attributed to my Mexican ancestry.
    I actually didn’t have a pot large enough to steam the tamales upright, so instead I used my wok and bamboo steamers. It actually worked out really well. Here’s hoping that my next batch of dim sum doesn’t taste like corn.

    It’s been so incredibly busy at work these past couple of weeks. And this has exponentially increased the likelihood of the sort of interactions with customers that can only be responded to with a “Bwuh?”
    And for your reading pleasure, my two most recent favorites:

    Dear Customer: Do you make your mocha with chocolate syrup or chocolate milk?
    Friendly Neighborhood Barista: *raises eyebrow* I, well… what?
    DC: Do you make your mocha with chocolate syrup or chocolate milk?
    FNB: *considering whether both could be true* Well, we make a mocha with chocolate syrup, milk, and shots of espresso.
    DC: *looking disappointed* Then I’ll have a latte.
    FNB: Would you like us to make that hot or iced?
    DC: Iced.
    FNB: *picks up plastic cup*
    DC: You’re going to put it in that? Can I have it in a paper cup?
    FNB: You’d like your iced drink in a hot cup?
    DC: Yea, I’d like it hot.

    Bwuh?

    Friendly Neighborhood Barista: Evenin’ miss, what can we ge–
    Dear Customer: *really quickly and barely discernible* I need something sweet, and hazelnut, and South American, with cream, and mixed with ice. With coffee. You know? Like, a coffee thing. And just, mixed up with ice.

    I’m still tripping on the ‘South American’ bit.

    • Listening to:: Frank Sinatra - The Coffee Song
    • Reading:: Blackest Night
    February 8th, 2009

    In honesty, it’s been a while.

    Posted by LA in Recipes, Rice, Shrimp


    Garlic shrimp, and spinach and rice with lime.

    Shrimp
    1 T. butter
    1/2 medium bell pepper, diced
    6 stalks asparagus, trimmed
    3 cloves garlic, minced
    6 medium shrimp, peeled and deveined
    kosher salt
    ancho chili pepper

  • In heavy skillet, heat butter on high until foaming stops, but doesn’t brown. Saute bell pepper and asparagus until soft.
  • Reduce heat to medium, add garlic. Bring to a simmer. Add shrimp and salt to taste. Stir well. Cook at medium until shrimp turn pink.
  • Sprinkle with chili pepper to taste.

    Rice
    1/2 T. unsalted butter
    1 shallot, finely chopped
    1/3 c. long-grain white rice
    1 c. vegetable broth
    1/2 T. extra-virgin olive oil
    3 cloves garlic, chopped
    8 oz. spinach, tough stems discarded
    kosher salt
    fresh ground black pepper
    chili flakes
    1 t. fresh lime juice

  • Heat butter in heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes.
  • Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes.
  • Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
  • While rice is cooking, heat oil in a heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute.
  • Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes.
  • Stir in lime juice, then add rice and stir until just combined. Season with salt and pepper.

    I’ve not gotten near enough sleep the past few days. And this is good.

    • Listening to:: Super Furry Animals - Hello Sunshine
    • Watching:: How I Met Your Mother
    • Status:: Nerdy for a tv character
    June 19th, 2008

    But you don’t really care much for bike rides or autumn. Or me.

    Posted by LA in Recipes, Rice

    Crab maki-zushi and spinach salad with miso dressing. So, I haven’t been cooking much lately. My expendable income has largely been spent on a new Canon 30D (with new 17-85 mm lens, and 430EX) after the previous dslr went kaput, and a graphics tablet. (My first Woot!) Both items are necessary for me to perpetuate my image as a starving artist, therefore neither of them are any good at grocery-providing.

    But I made sushi for lunch today, so I can’t be hurting for groceries that much, can I? The roll would likely have been +50 tasty if I had some fresh asparagus, but as it was it was pretty much really delicious. The miso dressing on the spinach is from a recipe I already posted.

    Sushi rice
    1/2 c. sushi rice
    1/2 c. water
    1 T. rice vinegar
    1 t. sugar
    1/2 t. kosher salt
    1 T. mirin

  • Rinse rice 4 or 5 times, until water runs mostly clear. Drain well each time.
  • Quickly bring rice to a boil, and then cover and let simmer. Cook about 15 minutes. Leave rice covered and remove from heat. Let sit for about 10 minutes.
  • Combine vinegar, sugar, salt, and mirin in a small bowl, and mix well.
  • Uncover rice, and move to large bowl. Lightly fan while combining with vinegar mixture. Mix gently. Fan until rice comes to room temperature.
  • If not going to use rice immediately, cover bowl with a cloth. Do not refrigerate.

    A recent promotion and raise will perhaps aid in the grocery-buying, so that I can continue my kitchen-based experiments. As well as purchase some much-needed art supplies to continue work on my comic book. It has 3 completed pages, and a nearly finished script.

    Me = Nerd

    • Hair:: Fondled by strangers
    • Listening to:: Caroline Keating - Ghost
    May 28th, 2008

    Science must be served!

    Posted by LA in Recipes, Rice, Seafood


    Baked ocean perch with a mustard-basil glaze, and a spinach, tomato, and whole grain rice salad. This was sort of an experiment. I bought the perch not really knowing what I was going to end up doing with it. I love when cooking makes me feel like a mad scientist.

    Mustard-basil perch:
    ocean perch filet
    1 green onion, sliced
    1 T. unsalted butter
    1 t. brown sugar
    1 t. maple mustard
    1 T. fresh basil, chopped

  • Preheat oven to 450 degrees. Melt butter in a ramekin in preheating stove. Add sugar, mustard, and basil.
  • Remove skin and place filet on very lightly buttered baking dish. Glaze with mustard mixture and sprinkle with green onion. Bake for 10 minutes.

    Spinach, tomato, and rice salad:
    1/2 c. whole grain rice (brown rice, red rice, pearled barley, rye berries)
    1 T. white wine vinegar
    1/2 t. kosher salt
    spinach
    sweet cherry tomatoes
    cracked black pepper

  • Bring 1 c. water to boil in medium saucepan. Mix in rice and kosher salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to small bowl; fluff with fork and let cool.
  • Pour vinegar over rice. Add tomatoes and spinach and toss to combine. Season with salt and pepper.

    Okay. I know I put way too much green onion in this recipe. And if I were cooking for anyone but myself, I would likely not be so heavy-handed with them.
    Green onion : Me :: Sun-dried tomato : Late 90s housewives
    It’s my own personal trend. Maybe I’ll grow out of it someday, but until someday happens, expect me to add green onion to pretty much anything I feel like.
    At least, if I ever end up in an Iron Chef-type competition where the main ingredient is green onion, I will be well-prepared.

    After seeing Crystal Skull a second time (and from the same seat in the same theatre, no less) I have realized what was wrong the first time around.
    I was watching the movie in 2008.
    Indiana Jones fits in the late 80s/early 90s. If Temple, my (previously established) all-time favorite Jones movie, were released today, I would likely feel the same about it. Too much goofiness, nice action sequences, hot Harrison Ford, and “really, I don’t think I can buy this guy surviving (add your favorite ridiculously un-survivable Indy shenanigans here).”
    So, maybe there was some improvement in a second viewing.
    Regardless, I’m going to end up buying the dvd box set so that I can avoid buying a later one that will include Shia LaBoeuf playing an even bigger part in the franchise.

    • Listening to:: The Go-Betweens - Finding You
    • Hair:: Lengthy
    May 16th, 2008

    You know the score, I wouldn’t want you sleeping on the floor.

    Posted by LA in Recipes, Rice, Seafood


    Shrimp risotto. Quick and tasty. I mean, who knows when I’ll be home next to eat another meal. I’ll take it when I can get it.

    3 c. low-salt vegetable broth
    1/2 c. dry white wine
    3 T. butter
    2 t. minced garlic
    1/4 t. ancho chili pepper
    1/4 t. white pepper
    6 uncooked large shrimp, peeled, deveined, brined
    1/3 c. finely chopped onion
    1 c. arborio rice
    chopped green onion

  • Bring broth and 1/4 c. wine to simmer in medium saucepan. Reduce heat, keep hot.
  • Melt 1 T. butter in medium skillet over medium heat. Add 1 t. garlic and chili pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/4 c. wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
  • Melt remaining 2 T. butter in heavy large saucepan over medium heat. Add onion and remaining 1 t. garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1 c. broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 c. at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
  • Stir shrimp and green onion into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with fresh grated parmesan.

    Ok, so I know that parmesan on a seafood risotto is a no-no. But I love cheese too much not to put it on everything ever.
    And as I have done with many a risotto before, I have made waaaaay too much. Good news for tomorrow’s bento.

    • Listening to:: Field Music - A House is Not a Home