Wednesday, October 28, 2015
Bermuda Recipes
BERMUDA FISH CHOWDER
When WABC-TV visited gourmet's test kitchens several months ago, the cameraman, Fred Mason of Teaneck, New Jersey, said we had to try his Bermuda fish chowder. He usually makes it for a crowd—you should double the recipe if you want to serve this robust fish stew at a party. Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island.
In Bermuda, fish chowder is spiked with local rum—usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment.
Active time: 40 min Start to finish: 2 1/2 hr
YIELD
Makes 6 to 8 servings (about 12 cups)
ACTIVE TIME
40 min
TOTAL TIME
2 1/2 hr
INGREDIENTS
1.
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 leek (white and pale green parts only), chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 1 medium tomato, peeled, seeded, and chopped
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 3 cups fish stock or bottled clam juice
• 5 cups water
• 2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon whole allspice, tied in a cheesecloth bag
• 1/2 teaspoon dried thyme, crumbled
• 1 teaspoon hot pepper sauce, or to taste
• 3 tablespoons cornstarch stirred together with 3 tablespoons water
• 12 small hard-shell clams such as littlenecks, scrubbed
• 1 lb medium shrimp, shelled and deveined
• 2 to 3 tablespoons Worcestershire sauce
• 1/4 cup dark rum, or to taste
• 2 tablespoons Sherry pepper sauce
PREPARATION
1.
1. Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
2. Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
3. Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.
Hoppin' JohnSERVINGS 6UNITS US
• 2cups long grain rice, uncooked
• 1lb dried black-eyed peas (some people use other beans like lentils)
• 2teaspoons fresh thyme
• 1⁄2lb smoky bacon (not everyone uses this, but it adds flavor)
• 2bermuda onions, chopped
• 1garlic clove, chopped
• 3⁄4lb chorizo sausage, chopped (same as bacon)
• salt, to taste
• fresh ground black pepper, to taste
• Tabasco sauce, to taste
DIRECTIONS
1. Boil the peas and thyme until the peas have split.
2. Drain, reserving about a quarter cup of water with the peas.
3. In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.
4. In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.
5. While this is going on, boil the rice in plenty of well-salted water until tender.
6. Drain and keep ready.
7. Drain off most of the fat. Add the peas and water, stir and cover a few minutes.
8. Add the cooked rice and reserved bacon and mix well.
9. Cook over lowest heat until nearly dry.
10. Take care not to scorch the mixture.
11. Adjust the seasoning with salt, pepper and the tabasco.
When WABC-TV visited gourmet's test kitchens several months ago, the cameraman, Fred Mason of Teaneck, New Jersey, said we had to try his Bermuda fish chowder. He usually makes it for a crowd—you should double the recipe if you want to serve this robust fish stew at a party. Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island.
In Bermuda, fish chowder is spiked with local rum—usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment.
Active time: 40 min Start to finish: 2 1/2 hr
YIELD
Makes 6 to 8 servings (about 12 cups)
ACTIVE TIME
40 min
TOTAL TIME
2 1/2 hr
INGREDIENTS
1.
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 leek (white and pale green parts only), chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 1 medium tomato, peeled, seeded, and chopped
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 3 cups fish stock or bottled clam juice
• 5 cups water
• 2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon whole allspice, tied in a cheesecloth bag
• 1/2 teaspoon dried thyme, crumbled
• 1 teaspoon hot pepper sauce, or to taste
• 3 tablespoons cornstarch stirred together with 3 tablespoons water
• 12 small hard-shell clams such as littlenecks, scrubbed
• 1 lb medium shrimp, shelled and deveined
• 2 to 3 tablespoons Worcestershire sauce
• 1/4 cup dark rum, or to taste
• 2 tablespoons Sherry pepper sauce
PREPARATION
1.
1. Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
2. Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
3. Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.
Hoppin' JohnSERVINGS 6UNITS US
• 2cups long grain rice, uncooked
• 1lb dried black-eyed peas (some people use other beans like lentils)
• 2teaspoons fresh thyme
• 1⁄2lb smoky bacon (not everyone uses this, but it adds flavor)
• 2bermuda onions, chopped
• 1garlic clove, chopped
• 3⁄4lb chorizo sausage, chopped (same as bacon)
• salt, to taste
• fresh ground black pepper, to taste
• Tabasco sauce, to taste
DIRECTIONS
1. Boil the peas and thyme until the peas have split.
2. Drain, reserving about a quarter cup of water with the peas.
3. In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.
4. In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.
5. While this is going on, boil the rice in plenty of well-salted water until tender.
6. Drain and keep ready.
7. Drain off most of the fat. Add the peas and water, stir and cover a few minutes.
8. Add the cooked rice and reserved bacon and mix well.
9. Cook over lowest heat until nearly dry.
10. Take care not to scorch the mixture.
11. Adjust the seasoning with salt, pepper and the tabasco.
Monday, September 7, 2015
Benin Film - [UNWATCHED] Alevbe (2016)
I really wanted to try and watch, Africa paradis (2006) or Abeni (2006) but could not find any DVD's or online streaming versions of them anywhere. Ended up just looking around on Youtube for a Benin film with English subtitles and this;
is the best I could find. It may not be the greatest Benin film of all time, but it's what I could find. When we watch it I'll tell you what we think.
Benin Recipes
Benin Recipes:
Akkra Funfun
Country: Benin
Course: Sides
Makes: 6 to 8 servings
Ingredients
1 1/2 cup dried white beans
1/4 cup water
2 tsp salt
2 tbsp finely chopped onions
cayenne pepper, to taste
oil for frying (two parts peanut oil, one part red palm oil)
Directions:
Soak the beans overnight. Then rinse and drain well.
Now put the beans, water and salt into a blender. Pulse until smooth.
Fold in the onion and cayenne pepper.
Heat the oil over a hot flame. Drop the mixture by teaspoonfuls and let fry until they turn golden brown, then drain on a paper towel. Serve hot.
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-akkra-funfun.asp#sthash.qE3yLm8x.dpuf
Peanut Sauce over Rice
Country: Benin
Course: Sides
Makes: 6 servings
Ingredients
3 tbsp red palm oil
2 tbsp tomato paste
1/2 to 1 tsp habanero pepper, minced
1/2 tsp salt
1 beef bouillon cube or 1 tsp beef bouillon powder
1 cup water, more if needed
1/2 cup unsweetened peanut butter
1/2 cup diced onion
Directions:
Heat the palm oil in a pan, then add the tomato paste, habanero, salt, onion and bouillon.
Cook for two or three minutes, then add the peanut butter and the water.
Bring to a boil, reduce heat and simmer for 10 or 15 minutes. Serve over boiled rice.
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-peanut-sauce-over-rice.asp#sthash.ytZajxTx.dpuf
Boulets de Poulet avec Sauce Rouge (Chicken Meatballs with Red Sauce)
Country: Benin
Course: Main
Makes: 6 servings
Ingredients
1 chicken, cut up, deboned and diced
3/4 cup unsweetened peanut butter
1 habanero pepper, minced
1 bunch of green onions, washed and chopped
4 onions, peeled and chopped
6 tomatoes, blanched, peeled, de-seeded and chopped
1 cup red palm oil
salt and freshly-ground black pepper to taste
Directions:
Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
Shape the mixture into meatballs.
Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-boulets-de-poulet-avec-sauce-rouge-chicken-meatballs-with-red-sauce.asp#sthash.1MbXrK7L.dpuf
Akkra Funfun
Country: Benin
Course: Sides
Makes: 6 to 8 servings
Ingredients
1 1/2 cup dried white beans
1/4 cup water
2 tsp salt
2 tbsp finely chopped onions
cayenne pepper, to taste
oil for frying (two parts peanut oil, one part red palm oil)
Directions:
Soak the beans overnight. Then rinse and drain well.
Now put the beans, water and salt into a blender. Pulse until smooth.
Fold in the onion and cayenne pepper.
Heat the oil over a hot flame. Drop the mixture by teaspoonfuls and let fry until they turn golden brown, then drain on a paper towel. Serve hot.
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-akkra-funfun.asp#sthash.qE3yLm8x.dpuf
Peanut Sauce over Rice
Country: Benin
Course: Sides
Makes: 6 servings
Ingredients
3 tbsp red palm oil
2 tbsp tomato paste
1/2 to 1 tsp habanero pepper, minced
1/2 tsp salt
1 beef bouillon cube or 1 tsp beef bouillon powder
1 cup water, more if needed
1/2 cup unsweetened peanut butter
1/2 cup diced onion
Directions:
Heat the palm oil in a pan, then add the tomato paste, habanero, salt, onion and bouillon.
Cook for two or three minutes, then add the peanut butter and the water.
Bring to a boil, reduce heat and simmer for 10 or 15 minutes. Serve over boiled rice.
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-peanut-sauce-over-rice.asp#sthash.ytZajxTx.dpuf
Boulets de Poulet avec Sauce Rouge (Chicken Meatballs with Red Sauce)
Country: Benin
Course: Main
Makes: 6 servings
Ingredients
1 chicken, cut up, deboned and diced
3/4 cup unsweetened peanut butter
1 habanero pepper, minced
1 bunch of green onions, washed and chopped
4 onions, peeled and chopped
6 tomatoes, blanched, peeled, de-seeded and chopped
1 cup red palm oil
salt and freshly-ground black pepper to taste
Directions:
Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
Shape the mixture into meatballs.
Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).
- See more at: http://travelbystove.palfreymedia.com/benin-recipes-boulets-de-poulet-avec-sauce-rouge-chicken-meatballs-with-red-sauce.asp#sthash.1MbXrK7L.dpuf
Saturday, August 29, 2015
Belize Film - The Mosquito Coast (1986)
Shot in Belize and set in Belize (which is as good as we can get for some country's films) this is a great character piece about a Allie Fox, and if you've spent any amount of time on the internet, you've probably dealt with an "Allie Fox" before, a man utterly utterly convinced that his hobby-house cause isn't just right but is the most important thing in the history of the human race.
Refrigeration is civilization, you see.
No, I'm not kidding. The film is mainly seen through the son's eyes as he slowly realizes the flaws in his father, a man who has complete tunnel vision and is lacking any sense of true devotion to his family (and in the end, even himself) instead being utterly devoted to bringing science and enlightenment to a tribal village in Belize through the wonders of refrigeration. It ends badly of course but in an interesting way.
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