EnnaEel Cooks

August 22nd, 2009

We’d be so grand at the game.

Posted by LA in Crab, Pasta, Recipes, Seafood


Crab fettuccine with peas, pepper, and tomato. Further proof that even when I make something I’ve never quite made before, the chances of it containing green onion are about 2:1.

Fettuccini
Fresh pasta
1/2 c. thinly sliced green onion
2 cloves fresh garlic, crushed
2 T. extra-virgin olive oil, divided
2 T. unsalted butter, divided
1/4 pound lump crabmeat, picked over
1/3 c. fresh peas
2 t. fresh lemon juice
4 T. grated Parmigiano-Reggiano
1 fresh serrano chile, thinly sliced
1 small tomato, seeded and diced
1/3 c. chopped flat-leaf parsley, divided

  • Cook pasta in well-salted boiling water, about 3 minutes. Reserve 1 c. cooking water, then drain pasta.
  • While pasta water comes to a boil, cook green onion and garlic in 1 T. oil and 1 T. butter in a wok over medium heat, stirring occasionally, until softened, about 2 minutes.
  • Add 1/2 c. pasta-cooking water, peas, salt and pepper to taste, and cook 1 minute.
  • Add crab and cook until heated through, about 2 minutes.
  • Add pasta, lemon juice, cheese, chile, tomato, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary.
  • Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.

    How not to write a food blog:
    1. Cook dinner more often than you get a chance to write up the recipe.
    2. Let recipes back up until you’ve got a week’s worth saved up.
    3. Try to post a recipe after you’ve just finished cooking and eating something that is completely different from the recipe you’re just about to post.

    For serious. Now, I am a. sleepy after eating, b. having a hard time remembering the fettuccine, and c. too lazy to do dishes from what I just cooked, so I’m blogging instead.

    Luckily, this particular recipe was very good for providing tasty leftovers. (Which have jogged my memory.) Everything I didn’t eat that night went into some pyrex refrigerator dishes. And when I made my bento the next morning, the pyrex went straight into the oven and heated up perfectly. There was just enough moisture in the pasta to keep it from turning into soggy soup, or drying up into a crusty clump.

    Next week, when I’m not suffering from food coma, there will be recipes and coherent thoughts. Promise.

  • 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.

  • August 9th, 2009

    Same as it ever was.

    Posted by LA in Comic Books, Mahi Mahi, Recipes, Seafood


    Greek mahi mahi with green beans. Nothing starchy because I get allllllll the starches I need at work. “Why yes, I think I’ll have a giant peanut butter brownie for breakfast, thanks.”

    Mahi Mahi
    1 medium tomato, cut into wedges
    1 T. plus 1 t. extra-virgin olive oil, divided
    1 t. red-wine vinegar
    2 (6-ounce) pieces mahi mahi fillet
    1 T. sour cream
    1/2 cup crumbled feta
    1 t. chopped mint
    1 t. chopped dill
    1 t. fresh lemon juice
    4 very thin lemon slices

  • Preheat broiler.
  • Toss tomatoes with oil, vinegar, and salt.
  • Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish on pan and season with salt and pepper.
  • Whisk together sour cream, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices on center of each fillet. Drizzle lemon slices with remaining oil.
  • Broil fish until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.

    The green beans were blanched, and served with a little bit of tomato, garlic, and black olives. Nothing too fancy, just a lil somethin’ because I wanted some green.

    I picked up some mahi mahi today because I decided I deserved it. I was lucky enough to have a week off to see family and friends and attend Comic-Con, but to be able to do so, I needed to work my totoros off the weeks before and after to make up for my absence. Needless to say, I’ve been exhausted. Though it was well worth it.

    The first Comic-Con International: San Diego that I ever attended was in 1999. A high school friend invited me after getting several free passes from his mom.

    What do I remember about my first Comic-Con? Lots of Padme Amidalas. Episode I had just come out, and I think there were perhaps 5 separate Darth Mauls performing for the Masquerade. I remember the group of boys I was with making fun of the nerdy crowds we were aimlessly wandering through, and I remember leaving them at some point to press my nose up against the glass window above the exhibition floor. My very cursory knowledge of comic books was garnered from the DC Comics Timmverse, but just being around the vendors and artists and cosplayers and writers made me giddy. Afterwards, I rejoined my friends to learn they were bored with the Con, and instead wanted to go see Brokedown Palace at Horton Plaza. Thus, the end of my first Con was spent perusing through cds at Sam Goody, probably picking up dinner from a Panda Express, and trying to figure out whether or not Claire Danes was in fact smuggling heroin in Thailand.

    Fast forward 10 years, and I’m standing in top hat, tails, and fishnets in front of Bruce Timm and Andrea Romano before the Green Lantern: First Flight premiere and chatting about the Timmverse introducing the uninitiated to the wide world of comics. I made a serious attempt to avoid excessive giggling and voice-cracking, but I imagine that for a guy who had all 4,000 attendees at the premiere stand and recite the Lantern’s oath before the film, Bruce likely wouldn’t be too bothered by a giggly fan.

    Every year, I seem to overhear the same conversation between Con-goers about how it’s “so bad this year. It wasn’t this crowded last year.” And I smile to myself, and try to remember a time when I was able to completely cross the exhibition floor in under 15 minutes on a busy Saturday afternoon. But I don’t know that I would describe the growing crowds as bad. In fact, I’d have to say that the people at Comic-Con are my favorite part.

    For 5 glorious days I don’t have to explain to anyone that no, my totoro tattoos are not pokemon. I could strike up a lengthy and thoughtful conversation with a complete stranger about Booster Gold’s work in the timestream, and it’s implications across the DC Universe. And having worn a costume for the first time this year, I got to experience an entirely new aspect of my fellow attendees. I couldn’t walk 10 feet without someone asking for my photograph. I became accustomed to responding to “Hey Zatanna!” Though being the ridiculously fast walker that I am, I’d often hear “Hey it’s Zatann- and she’s gone,” as I darted from booth to booth.

    Because of the costume, I didn’t carry around a schwag bag after Preview Night. I’ve picked up all of the freebies before, and this year I wanted to spend more time exploring, less time line-standing. So, one night as I was taking the Trolley back to my friend’s apartment in Hillcrest, I was chased down by another Con-goer. As I was about to hop off at my stop, this man held out his hands full of random freebie buttons and keychains and a usb drive shaped like a Star Trek communicator badge. He insisted that I take them since I hadn’t collected any of my own. I didn’t have time to explain, so I gushed my thanks before hopping off the Trolley with my heart feeling like it was going to burst.
    Nerds are so great.

    But there are some things I need to remind myself for next year:
    1. No one is ok with a Zatanna that wears Chuck Taylors. Next year she will wear heels.
    2. She also needs an extra pair of white gloves. Flip through the program book enough, and they will quickly become grey gloves.
    3. Bring my own camera.
    4. Meeting up with friends from Twitter requires more coordination. After 4 days of being just short of having “Yakety Sax” playing in the background while trying to end up in the same place, I finally got to meet my friend Daniel. Next year, I vote we pick a panel, any panel (except one in Hall H) and call it a date. (The more cheese-tastic the panel, the better.)
    5. Have my story completed before the 41st Comic-Con. Not particularly for the Con, but it’s sort of an appropriate deadline to set for myself, I think.