Belize Garnache of Whole Wheat Tortilla, Refritos Negros, Yellow Carrot and Queso Cotija ~ The Mosaic Canyon, Death Valley!

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     The traditional Belize Garnache recipe, that I posted nearly two years ago, is still getting plenty of views.  Belize Garnache is a popular appetizer or light lunch that is very refreshing!       The basic rules for the ingredients of a Belize Garnache are a crisp grilled tortilla, refried beans, cabbage, carrots, vinegar and sea salt.  Lime juice is usually squeezed over the Belize Garnache by the customer.  Belize Garnaches are meant to be light and refreshing, so no meats are part of the recipe.       The combination of sea salt and vinegar sprinkled over a Belize Garnache creates a refreshing pickled flavor that is perfect for a relaxing patio snack during a hot afternoon.  I did not want to stray from the basic Belize Garnache concept when creating this fancy recipe version.  Refried black beans replaced the refried pinto beans for a little bit richer flavor.  Savoy cabbage was the featured cabbage for this recipe.  Sweet yellow carrots, instead of regular carrots, were added and they gave this garnache an interesting sweet carrot flavor.  Red jalapeno pepper was added instead of green jalapeno.  Red jalapeno has a nice mature jalapeno flavor that is mildly spicy.  A sprinkle of slightly salty cotija cheese adds to the refreshing salty effect, so less sea salt is needed when seasoning this Belize Garnache.     Today's Belize Garnache recipe is within the bounds of tradition.  The ingredients that were chosen were selected for their gourmet qualities.  This fancy Belize Garnache version has a very nice flavor!
     Mosaic Canyon - Death Valley:     The Mosaic Canyon is located on the mountain crest by Stovepipe Wells in Death Valley.  Mosaic Canyon is worth taking the short side trip on the rough dirt access road.  The canyon is a mass of multi colored rock shades that run for short length patches in all directions, like mosaic art.       The dirt road is designated for only 4 wheel drive high ground clearance vehicles.  Any vehicle with standard pickup truck ground clearance is good for this road.  Most times the road is smooth, but after a rain, the road becomes cluttered with large rocks that can damage small vehicles.     Mosaic Canyon is not a safe place to be at, if rain is in the forecast.  The dirt access road runs parallel to a major mountain dry wash that can quickly turn into white water rapids during a rain storm.  If it looks like rain, then save the trip to Mosaic Canyon for another day.     The view from the crest of the mountain where Mosaic Canyon begins overlooks Stovepipe Wells, Mesquite Dunes and the Devil's Cornfield.  A view of the western part of Death Valley can also be seen.       Temperatures get extremely hot in Death Valley, so bring a few extra gallons of water and non perishable food, in case car problems arise.  Gas and groceries are available at Stovepipe Wells.  The day that I visited Mosaic Canyon, the temperature was about 120 degrees.  I had already hiked two other scenic destinations in Death Valley that day, so hiking the Mozaic Canyon was something I decided to save for another day.  A half mile hike from the end of the dirt road is all it takes to get to the mouth of the short Mosaic Canyon.  The views from the end of the dirt road are pretty too.     The day after I visited Mosaic Canyon, a big rain storm hit and a massive flood rolled down the mountain dry wash.  Stovepipe Wells had to be evacuated, because of the flooding.  I do seem to bring rain wherever I go!  We had three big rain storms at Furnace Creek while I was there last summer and one resulted in major flood damage.  Three big rain storms at the hottest place on earth is kind of rare.       By the way, the world record temperature of 136 degrees at El Azizia, Libya was finally officially denied by the Geneva Convention, because of known faulty temperature recording equipment.  The current world record for the hottest place on earth is now officially Furnace Creek in Death Valley with a temperature of 134 degrees!  I worked at the hottest place on earth during the two hottest months of this year.  You might say that I cooked in the real Hell's Kitchen!  They do not call it Death Valley for no reason at all!
     Belize Garnache of Whole Wheat Tortilla, Refritos Negros, Yellow Carrot and Queso Cotija:     Place 4 to 5 ounces of refried black beans in a small sauce pot.  (Canned refried black beans are fine for this recipe.)     Add 1 small splash of water.     Place the pot over low heat.     Gently heat and stir the refritos negros, till they become warm.     Keep the refritos negros warm over very low heat.     Heat a large saute pan or a griddle over medium/medium low heat.     Brush the pan with melted lard or vegetable oil.     Place a 10" whole wheat flour tortilla on the griddle.     Toast both sides of the tortilla, till it becomes almost crisp.     Spread a thin layer of the warm refritos negros over the tortilla.     Sprinkle a layer of very thin sliced savoy cabbage over the refritos negros.     Sprinkle som crumbled cotija cheese over the cabbage.     Sprinkle some thin julienne sliced sweet yellow carrot over the garnache.     Sprinkle small diced seeded red jalapeno pepper over the garnache.     Sprinkle some sliced green onion over the garnache.     Sprinkle a little bit of rice vinegar over the garnache.     Sprinkle some coarsely ground sea salt over the garnache.  (Do not add too much salt, because the cotija cheese is already salty!)     Serve with lime wedges on the side.
     A Belize Garnache is usually folded by the customer after a sprinkle of lime juice is added.  This fancy Belize Garnache certainly is refreshing and light!  Yum!  ...  Shawna 

Quiche of Fontal, Florence Fennel and Chinese Garlic Chives

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A quiche with nice Italian flavors!
     The theme of an entree is always is always good to keep in mind when creating an entree.  For this quiche, three nice Italian flavors are married together to create a well balanced classic Italian flavor.       Even though Chinese garlic chives are not really part of Italian cuisine, they do fit nicely in this quiche recipe.  Chinese garlic chives are garlic top shoots and they are not true chives.  The garlic flavor is very mellow and gentle.  Chinese garlic chives do not overpower the other delicate flavors of this quiche.  The garlic chives actually accent the flavors of the florence fennel and fontal cheese.     Florence fennel is often sold as anise bulb.  Both the bulb and shoots can be used for this recipe.  Florence fennel is a traditional Italian vegetable that has a very nice delicate anise flavor.  Florence fennel is often used in Italian tortas.  Some types of Italian tortas are similar to quiche.  Italian tortas with spinach and fennel are traditionally served during Easter and Christmas holidays.     Fontal cheese is one of the great classic cheeses of the world.  Fontal is usually called fontina in most countries.  In Italy, the finer quality fontina cheese is usually referred to by its traditional name, fontal.  A very nice quality imported Italian fontal cheese was used to make this quiche.  Fontal melts easily and the flavor is perfect for a quiche.          Free Standing Quiche Technique:     Free standing quiche is not difficult to make.  A small pop-ring pan is all that is needed.  One important thing to keep in mind when shaping the pie crust in a pop-ring mold, is that when the ring is popped, it expands an becomes wider, so the ring can be removed.  The crust of the quiche cannot lay over the edge of the pop-ring, or it will be damaged when the ring is popped!  The crust has to be above the ring or contained within the ring, so it is not damaged by the expanding pop-ring when the ring it removed.       If the crust is over the ring, then the pop-ring must be removed by sliding the ring down past the base of the pop-ring pan, instead of raising the ring.  The quiche will have to be allowed to cool for a couple minutes and oven mitts must be worn when handling the pop ring and quiche.  A fancy roped crust like the one in the photographs is easily damaged, so care must be taken when handling the hot quiche.     An easy method for dropping the ring down is to set the pop-ring molded quiche on top of a can that is smaller than the base of the pop-ring mold.  Gently pop the ring and drop it down, then the base of the pan and quiche can be moved together to the plate.  Use a spatula to slide the quiche off of the pop-ring mold base onto the plate.
     Pate Brisee Recipe:     Place about 1 cup of flour into a mixing bowl.     Add 1/2 teaspoon of sea salt.     Add 3/4 tablespoon of sugar.     Rice the flour by adding a few drops of ice water at a time while stirring with a whisk.  (The flour should look like grains of rice.)     Cut 1 1/2 ounces of unsalted butter into pea size pieces and drop them in a bowl of ice water.     Gently add a few pieces of the chilled hard butter at a time to the riced flour.     Work the dough lightly with your fingers and for a minimal period of time leaving exposed small pieces of butter.     Chill the dough, till it becomes very firm.     Roll the pate brisee into a thin sheet on a floured counter top.  (The sheet of pate brisee should show streaks of butter!  This is what will give the pate brisee a flakey crusty texture.)     Refrigerate the sheet of pate brisee, till it becomes firm again.
     Quiche Pie Shell:     Lightly brush a 5" pop-ring cake mold with melted unsalted butter.     Cut 1 round shaped sheet of the pate brisee that is 10" wide.     Drape the round sheet of pate brisee over the pop-ring pan and press it into place.     Roll a rolling pin over the rim of the pop-ring pan to trim off the excess dough.     Refrigerate dough lined pop-ring mold, till the roped crust is shaped.     Optional Roped Crust:       Roll a 3"x14" strip of pate brisee.  Roll the dough, so it is a little bit thinner than the dough for the pie shell.     Cut 3 thin strips that are 3/16"x14".     Pinch the 3 strips together on one end.     Twist the strips, so the look like a rope.     Brush the top edge of the pate brisee in the pop-ring mold with egg wash.     Set the roped pate brisee in place and trim it to length.     Fill the pie shell with dried beans.     Place the molded pie shell on a baking pan.     Bake in a 350 degree oven, till the crust just starts to turn a very light golden color.     Set the pie shell aside to cool.     Carefully remove the beans from the pie shell.
     Quiche of Fontal, Florence Fennel and Chinese Garlic Chives:     Heat a saute pan over medium/medium low heat.     Add 2 pats of unsalted butter.     Add 1/3 cup of thin sliced florence fennel that is coarsely chopped.     Add sea salt and white pepper.     Saute till the florence fennel starts to become tender.     Set the florence fennel aside to cool.     Place 2 eggs in a mixing bowl.     Add 3 ounces of milk.     Add 3 ounces of cream.     Add 1 small pinch of nutmeg.     Add 1 pinch of sea salt and white pepper.     Whisk the ingredients till they are blended.     Place the sauteed florence in a mixing bowl.     Add 1 1/2 tablespoons of Chinese garlic chives that are cut into 3/8" lengths.     Add 1/3 cup of grated fontal cheese.     Toss the ingredients together.     Place the quiche filling in the par baked pie shell.  (Do not pack the filling in the shell!  Just leave it loose and fluffy.)     Place the pop-ring mold and quiche on a baking pan.     Pour the quiche batter into the pie shell, so is becomes full.     Bake in a 375 degree oven, till the quiche rises and becomes fully cooked.  The top of the quiche should be lightly browned when it is finished baking.  A toothpick stuck in the quiche should pull out clean, when the quiche is fully cooked.     Set the quiche aside to cool for 2 minutes.     Note:  Follow the instructions at the top of this page for removing the pop-ring cake mold and placing the quiche on a plate.     Garnish the quiche with 2 or 3 trimmed long Chinese garlic chive shoots.
     This quiche has a nice flavor combination that is quite appealing!  The roped crust adds a pretty touch.  Yum!  ...  Shawna

Shime Saba Naengmyeon

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     Chilled spicy sweet Korean Pear and Red Chile Sauce with Japanese Pickled Mackerel!  
     The red color of the sauce does not come from tomatoes.  It comes from mild red chile peppers!  Chile peppers and fruit are a classic Native American flavor combination.  After the colombian exchange, chile peppers became a big part of Korean cuisine.  It did not take Korean chefs much time to figure out that Korean pears taste great with mild chile peppers.  The chilled Korean Pear and red chile pepper buckwheat noodle entree called naengmyeon became an instant classic!     Shime Saba is made with a few varieties of mackerel.  For those who have never caught wild mackerel and eaten the mackerel in the same day, it is hard to describe how good fresh mackerel tastes.  After mackerel sits for 12 hours or more on ice, the color of the meat becomes opaque and the meat becomes oily.  Mackerel spoil quickly.  Mackerel also travel through tropical waters, so parasitic pathogens render mackerel unsafe to be served raw.       Shime Saba is the name for lightly pickled mackerel for sushi.  Fresh mackerel are heavily salted for a while, then the salt is rinsed off with sweet rice vinegar.  This process produces a nice clean fresh pickled mackerel flavor and it makes mackerel safe to be served as sushi.       Korean chefs do make great sushi and sushi is well liked in Korea.  Seafood has always been a big part of Korean cuisine.  Naengmyeon is sometimes offered with raw fish or dried seafood.  It seemed like a good idea to garnish this naengmyeon entree with shime saba, because the flavors go well together!     
     Spicy Sweet Korean Pear Red Chile Pepper Sauce For Naengmyeon:     This recipe makes enough sauce for 2 to 3 servings!      Place 1 chopped peeled and seeded Korean pear (asian pear) in a container.     Add 1 tablespoon of rice vinegar.     Add 1/2 tablespoon of ginger paste.     Add 1/2 tablespoon of Korean mustard or dijon mustard.     Add 6 to 8 chopped garlic cloves.     Add 3 tablespoons of small chopped onion.     Puree the ingredients with an electric pureeing wand or with a food processor.     Set the light colored puree aside.     Heat 3 cups of water over high heat.     Cut the stem end off of 12 to 14 red jalapeno peppers.     Blanch the trimmed pepper in the boiling water for 1 minute.     Drain the hot water off of the peppers and cool the peppers under cold running water.     Split the peppers in half.     Note:  Scrape most of the seeds and pulp out of the peppers, if you prefer a mildly spicy sauce.  Leave the seeds and pulp attached if you want a spicy flavored sauce!     Coarsely chop the blanched peppers and place them in a container.     Add 1 tablespoon of rice vinegar.     Add 2 tablespoons of brown sugar.     Add 2 to 3 tablespoons of honey.  (The amount of sweetness is a personal choice!)     Add 1 1/2 tablespoons of thin soy sauce.     Puree the ingredients with an electric pureeing wand or a food processor.     Combine the light colored puree with the red colored puree.     Add 1 tablespoon of sesame oil.     Add 1 teaspoon of toasted sesame seeds.     Add sea salt and white pepper.     Add 1 tablespoon of Korean red chile powder.  (Chinese chile powder can be substituted.)     Add 1 1/2 to 2 tablespoons of Spanish paprika.     Mix the ingredients together.     Place the sauce in a refrigerator, till it becomes chilled.
     Korean Buckwheat Noodles:     Boil a pot of water over high heat.     Add 1 portion of fresh Korean buckwheat noodles.     Stir the noodles occasionally, till they become fully cooked.     Drain the hot water off of the noodles.     Add cold water and a few handfuls of ice cubes to the hot noodles in the pot.     Stir the noodles by hand, till they feel like they have a firm chewy texture.     Drain the ice water off of the noodles.
     Shime Saba Naengmyeon:       I only suggest preparing home made shime saba with fresh caught mackerel.  Pre-prepared shime saba is available as a frozen product at asian markets.  It is a nice quality sushi product!     Place the cold noodles in a mixing bowl.     Add enough of the chilled spicy sweet Korean pear red chile pepper sauce to coat the noodles.     Toss the ingredients together.     Use a long tine carving fork or chop sticks to twist the noodles so they look nice and place them on a plate.     Sprinkle some thin julienne sliced carrot over the naengmyeon.     Bias slice a 4 to 5 ounce piece of shime saba, so the slices are large bite size.     Place the shime saba slices on top of the naengmyeon, so they look nice.     Garnish the plate with a savoy cabbage leaf, a couple of thin slices of jalapeno and a green onion that is flower cut.
     The flavor combination of light sweet pickled mackerel and spicy sweet naengmyeon is incredibly delicious!  Yum!  ...  Shawna

Muy Ooey-Gooey Cinnamon Buns

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Photo by Allrecipes user foodelicious

Someone asked recently, what's the most requested recipe that I've still not done on the blog? That's an easy one...cinnamon rolls or buns! 

I'm not exactly sure why these sweet, sticky treats haven't made an appearance yet, and I'm sure they will eventually, in one form or another, but in the meantime I'd like to present this very sexy version from my friends at Allrecipes. 

Check out the video, and then follow this link to see the official written recipe for Dakota Kelly's Ooey-Gooey Cinnamon Buns. Enjoy!