The Taste & Sounds of the Tropics Anytime

THE RE-OCCURRING Z DAY-DREAM:

Lying on a tropical beach with a fruity cocktail in hand - no phone, no email, no worries.  I have at times stared at the Windows 97 "tropical" themed wallpaper and closed my eyes and wished I was basking in the sun on that computer-generated beach...  Alas back to reality - No Hawaii, Jamaica, or Kokomo trips for Z this year... but I did enjoy me some good tropical eating & listening - & just for a minute - that little day dream felt a bit less far away...    

On this lovely Labor Day weekend and as the Summer of 2011 begins to fade (although soak it up while it lasts - the Fall Equinox is a good 20 days away kids), the good news is that you can bring a little of the Islands right to your home with easy recipes containing ingredients found in your local super market all year long.

 Below are Z's picks for a healthy, cool, yet spicy, tropical dinner with many thanks to AG for conceptualizing and preparing this mini-vacation meal.

On the Menu:
Starter: Pineapple Gazpacho
Main Attraction: Curried Sweet Potato Roti wraps 
Dessert: Pineapple Buttermilk Sherbet
Beverages: Fruity Cocktails

Let's begin!

Tropical Pineapple Gazpacho (adapted from Moosewood Lowfat Restaurant Favorites) Serves 4-6




Here is what you need:

-4 garlic cloves, minced or pressed
-1 English cucumber, peeled and seeded (with extra slices for garnish)
-1 medium red pepper, diced
-1 small red onion, diced
-2 medium tomatoes, diced
-1 cup canned unsweetened pineapple chunks in juice (or use fresh if in season)
-2 tbsp. red wine vinegar (optional)
-generous pinch cayenne or chili powder, or more to taste
-1 tsp. ground cumin
-1 1/2 cups crusty bread, crusts removed, torn into chunks (can be old)
-3 cups tomato juice
-salt and pepper to taste

Here is what you do:

In a blender or food processor, combine the garlic, 1/2 the cucumbers, 1/2 the bell peppers, the red onion, 1/2 the tomatoes, the pineapple and its juice, vinegar (if using), cayenne or chili powder, cumin, bread chunks, and tomato juice and puree until smooth. If using the blender, it will be quite full so be sure to hang on to the top when you turn it on.

Transfer to a bowl, then stir in the remaining vegetables. Add salt and black pepper to taste. Garnish with cucumbers, lemon slices, or cilantro. Refrigerate for at least 2 hours and up to 1 day.

Onto the main course - Curried Sweet Potato Roti (adapted from Moosewood Lowfat Restaurant Favorites) Serves 6-8

"Roti" is the name used in the Caribbean for rolled or folded dough turnovers that have a variety of fillings. Here we wrap flour tortillas around a smooth, curried sweet potato filling made more substantial and chewy by the addition of either chicken, beef, seitan, or soy meat products - chef's choice!

Here is what you need:

For the potato mixture:

-4 cups peeled and cubed sweet potatoes

-1 tablespoon canola oil or 1 tablespoon other vegetable oil

-2 teaspoons black mustard seeds

-1 cup chopped onion

-1/2 cup chopped bell peppers

For the spice mixture:
-1 tablespoon grated fresh ginger root
-1 teaspoon ground cumin
-1/4 teaspoon ground turmeric

-1/4 teaspoon cayenne, or to taste

-1/4 teaspoon ground cloves
-1/4 teaspoon ground cardamom
-1/4 teaspoon ground cinnamon

Filling
-2 tablespoons fresh lime juice
-1 tablespoon chopped fresh cilantro
-8 ounces chopped beef or chicken, soy -meat, or seitan
-6-8 eight inch flour tortillas (depending on your filling amount preference)

Here is what you do:

Preheat oven to 350 degrees.

In a covered saucepan, bring the sweet potatoes and enough water to cover them to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until soft.

Meanwhile, heat the oil in a saucepan and add the mustard seeds. Cook, stirring for 1-2 minutes, until they begin to pop. Stir in the bell peppers and the spice mixture ingredients and cook for about 5 minutes, until the peppers are tender, adding about 3 tablespoons of the sweet potato water to prevent sticking.


When the sweet potatoes are soft, drain them and mash them with the lime juice. Stir in the cilantro and meat or non-meat, then add the cooked onions and peppers and mix well. Sprinkle in salt to taste.

Prepare a baking dish with a light coating of oil or cooking spray. Place about 1/2 cup of filling on each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with aluminum foil and bake for 15 to 20 minutes, until heated through.

And finally, serve hot, topped with a dollop of nonfat sour cream or yogurt, if desired, and some chopped parsley or cilantro.  AG and I added side of TJ's mango ginger chutney which was a perfect sweet spicy compliment!  Yum!

No tropical daydream is complete without a summery beverage.  AG and I made our take on a Tequila Sunrise, but summer cocktail varieties are endless, and for other options check out this blog posting from Summer 2010 serving up the 7 cocktails shown below.  

Lastly, time to indulge the sweet tooth with a cool (fairly figure friendly) easy tropical dessert:

Pineapple Buttermilk Sherbet (Serves 8; makes 5 - 6 cups) (adapted from Moosewood Lowfat Restaurant Favorites)

Here is what you need:

-2 cups nonfat or regular buttermilk

-2 cups undrained canned crushed pineapple (20-ounce can) or fresh pineapple
-2/3 cup sugar
-A couple ounces finely sliced and chopped ginger root (optional for an extra refreshing blast)

Here is what you do:

In a bowl, stir together the buttermilk, pineapple, sugar, and ginger (if using) until the sugar has dissolved.

Cover the bowl with plastic wrap and place it in the freezer. After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy. Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid. Stir it again with a fork and serve. If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well blended and smooth.  And that's it - No fancy gadgetry required!  Our sherbet came out a hair on the runny side, albeit tasty and smiling, so best to freeze this for about 5 or 6 hours for solid consistency. 

Onto the music selections for our dreamy tropical mini-getaway evening.  Since AG gets the credit for this dinner, we mutually selected music for your listening pleasure... From Mr. AG - The Bomboras - An all-instrumental LA surf band formed in the summer of 1994, sharing a love of 60’s Surf/Garage such as The Ventures, Booker T, and The Sonics.  Check out this live rendition of "Garage Grinder" and feel free to bob your head up and down quickly and repeatedly. 

And from Z: To go with our Caribbean inspired main-course - Jamaican reggae from Mr. Bob Marley, and to end with a relaxing finish - the beautiful serene voice of Hawaii's great - Israel Kamakawiwo'ole. 

Sigh... I can practically feel the gentle breezes and warm sun on my face...

Hugs and kisses friends.

Top 10 Thanksgiving Tips + Song Perfection

Thanksgiving is my favorite holiday because it combines cooking, eating, and, loved ones.  I love the simplicity of one meal dedicated to giving thanks for the good things in life.  I have much to be thankful for - but I will spare you my speech and get down to it.

I have been cooking Thanksgiving dinner with my mama bear since I was a wee tot and have collected some thoughts along the way courtesy of the Hamzeh kitchen.  I hope one of the below items will be useful for you come Thursday.

1. TURKEY - Hamzehs don't baste. We cheat the process and the Turkey always comes out moist and perfect without need for constant baster babysitting.  Here is what you do: after cleaning the turkey, shove large pats of butter under the skin all over and throw a couple pats into the cavity. Stuff the bird, wrap him up in foil and cook in the oven per the directions that accompany your turkey, and during the last 30 minutes of cooking, open the foil to brown the top of the turkey.

2. GRAVY - Of course, homemade gravy made from the delicious turkey drippings is delish, BUT in case yours just doesn't get as smooth as you like... Buy a jar of gravy or a mix as a backup, and then add to it the drippings from your turkey. Heat up the gravy plus the drippings, and whisk it all together and pour into your gravy boat (our gravy boat is in the shape of a turkey). You will get accolades for your non-lumpy gravy.

3. STUFFING - I fake seemingly "100% from scratch" stuffing and it works. Last year I was shocked & flattered to receive an email asking for my stuffing recipe because this sweet gal told me her mother-in-law raved about my "homemade stuffing."  Here is what you do: Cook Mrs. Cubbinson's Seasoned Corn Bread Stuffin' mix per the directions & then add cranberries, apples, & pecans.  I use half the butter called for in the recipe, & if you think it needs more liquid, add a bit more chicken broth or 1/3 cup OJ. One day I will make my own stuffing from scratch, but until then, this is a winner.

4. CRANBERRY SAUCE - I don't do canned cranberries. Real cranberry sauce is the easiest thing to make in the world and tastes far superior in my eyes. Buy a bag of cranberries and, per the directions, dissolve a cup of sugar into a cup of water.  Bring to boil and throw in the cranberries.  Easy and worth it.

5. CORNBREAD - I have made cornbread from scratch once from the Joy of Cooking, and it was not my finest culinary hour. I am yet to redeem myself because I have stuck with Marie Callender's Cornbread Stuffing mix ever since with Z modifications. I add melted butter to the mix because the mix, according to the directions, comes out dry. You can also add dry rosemary or dill which is great if you like savory cornbread.

6. SALAD - Although an overlooked dish in the traditional Thanksgiving meal,  I think salad is necessary because all of the other dishes are warm and have a soft texture.  I still like a bite of raw crunch with my meal. My pick is an endive salad with each spear containing cranberries, candied pecans, and Gorgonzola cheese all drizzled with Newman's Own Balsamic Vinaigrette. Although they can be purchased, I candy the pecans myself by melting butter and brown sugar in a sauce pan and then toss in the pecans to coat. Then spread them out on a glass plate until they are cool.  They are so good, try not to eat them all before the meal!

7. YAMS - I follow my mom's recipe for yams and it's awesome. Buy 1 can (or more if you are making a lot) of cut sweet potatoes (but use fresh if you like) and spread them out in a shallow pie dish. Then add a half a stick of butter in pats all around. Sprinkle about a half cup of brown sugar, a handful of pecans, a pinch of nutmeg and cinnamon over the yams. Cook in 375 degree oven for about 45 minutes to an hour.  Remove from oven and top with mini marshmallows, & pop back into the oven for an extra 5 minutes or until marshmallows turn golden brown.  

8. GREEN BEANS - I know green bean casserole with the canned mushroom soup is a classic, but making this without the cans is easy and fun courtesy of  Alton Brown.  Check it out below. I found making Alton's onions a little tricky so I use the French's canister onions instead.

9. MASHED POTATOES - Make them from scratch and make them your own style! I have asked around the office and my co-workers are adding everything from bacon to celery root - or just keep it simple with butter, milk, and salt.

10. DESSERT - It's all about the pies and in the Hamzeh house, my bro, Rabih, makes the best pies!  He makes pumpkin, apple, pecan, & a cheese cake - so yummy and perfect as breakfast the next morning with a glass of milk or coffee.  If you are looking to make something a little different than a regular apple pie, try this 20 Ingredient Apple Pie from NPR's Splendid table.  It sounds really great, and if anyone makes it, please report back as to how it went.  I am passing the recipe along to Rabih.

I want to share one last unique recipe  that my fellow foodie co-worker shared with me - Stuffed Pumpkin. It looks like a spectacular addition to the Thanksgiving table.  I haven't tried it yet, but plan on it.  Stuff it with any number of items - rice, stuffing, or cheese, as indicated in the recipe. 

And now for the matching music selection -  I am keeping it simple this week with one perfect song (one of my dad's favorites) that symbolizes how Thanksgiving makes me feel.

Wishing you all a happy, tasty, and lyrical Thanksgiving.

Hugs and Kisses.