JCC Tomo-spiced karkana ribenes - the foodies' thread

@Chyntuck:

Oops. Not sure if there's much difference in quality here, but I actually use McCormick's Grill Mates spices. I just looked at the bottle and my initial post was incorrect. It's the Steakhouse Onion Burger.

 

I'm also learning how to make delicious shrimp pasta.

 

What kind of Shrimp Pasta? My wife does a fantastic spicy pasta with shrimp (her spin on jambalaya that I mentioned earlier, though hers obviously includes other proteins).

 

Now this is becoming complicated. I just googled "McCormick Greece" and it comes up with tractors and other farming vehicles I'm sure I'll figure out an equivalent though. Worst case scenario, I'll just put fresh ground onion. I think the variety of red onion we have here is stronger than onions in North America anyway (at least those I tasted.) Thanks!

 

If you have easy access to fresh ground onion, I'd just go with that. I'm sure it's superior to the seasoning I use.

The seasonings in the recipe don't necessarily have to be written in stone, after all. Just as long as you can attain a similar flavor profile, the recipe will remain true.

 

Lemon shrimp

 

So you're sauteing the shrimp with lemon juice, or making a lemon butter sauce for the pasta?

 

hey have you guys ever been to olive garden? soooo good.

 

Okay, so this is the recipe to a Basque pintxo (basically like a tapa but with a toothpick to grab it) that I discovered on San Sebastian and that I make every time I can. It's an excellent party food.

Paprika Chicken Bites

First, we ready the marinade. We put in a bowl the following ingredients: 3 tbsp extra virgen olive oil, 1 tbsp lemon juice, 2 tsp sweet paprika (I usually go with some delicious Spanish paprika my mom sent over), 1/2 tsp spicy paprika (my wife likes them better without this and I sometimes like to add some Sriracha for an extra kick, so your call), 1 tsp ground cumin, 1 tsp powder garlic and 1 tsp dry thyme.

Then we cut two chicken breasts into small dices, enough for one single bite, and we add them to the marinade. You let the whole thing sit in the fridge for one hour minimum, and then you cook the chicken pieces in a pan with just a couple of olive oil drops. Medium-high to high and stirring often, until they get well cooked all around.

Finally, we make the pintxos themselves, piercing a couple of chicken bites with toothpicks like this:



Serve on a tray or plate with some extra paprika on top for looks.

Delicious and exotic!

 

Can you give us a clue as to the continent?

 

Ignore it. Olive Garden is a horrible chain here.

 

Here

 

We are now discussing the suckitude of Olive Garden in two different threads. In other words, I love this forum.

 

Have to try this one one night. Thanks.

 

I hope you like it. Basque micro-cuisine is extremely rich and rewarding.

 

Daveed, am I also to understand from one of the people I chatted up in my laundry room in the building that one of (if not the best) restaurant in Basque country is owned by one of the primary high-ranking ETA members -- but the restaurant was always off-limits because so many foodie tourists went there?

Is something akin to that story true?

 

One of the best in the world, actually, if s/he was talking about Arzak.

There's some truth to that story. ETA did always get most of their money from extorting local businesses (a "revolutionary tax") in exchange for not touching their businesses. The hospitality and restaurant sector has always been accused of cheerfully collaborating with said tax, and many of the most important restaurants over there have always had the shadow of suspicion on them. It's not that surprising: there's a long tradition of high taverns being used as social clubs among the independentist youth.

EDIT: Apparently you don't have the "high tavern" term. It's basically traditional, popular food but made with the best possible ingredients and with modern recipes. Think fancy hamburger places.

 

That may have been it, actually, now that you're talking about it -- whomever I was speaking to said it was a once in a lifetime meal kind of thing.

And we soooooooooooort of have place like the "high tavern" thing, but it's primarily chef-driven rather than anything else. For example, Bill Telepan does a lot of that. Daniel Boulud also does some similar things in addition to his ridiculously good classical items.

 

I love that kind of place.

 

Like the 'gastropub' concept?

 

You should visit! And tell me what kind of food you and siha want to eat and we shall go there!

 

I was thinking the same thing.

 

Yeah, it might be a similar thing.

 

Too much of their food tastes the same. Blaahhh.