ACHIOTE PASTE – YUCATAN STYLE SAUCE

Yesterday while I was volunteering at my local Christian ministry my friend tossed me a brand new box of this Achiote Paste and said “here, you’re the cook – figure out what to do with this”.  I was intrigued and set out to do just that.  Now that I know what it is, I’ll search out some recipes to go with it.

Annatto Seeds
Commonly known as annatto seed in the States, the correct term for the seeds of an annatto tree is achiote seeds. Native to South America, they have been used to color food and cosmetics. These seeds have a peppermint scent and a slightly peppery taste with just a hint of bitterness. This seed grows on the annato tree. It is used primarily in Mexican and Caribbean cooking to impart a rich yellow/orange color. Annato seed makes a good substitute for saffron’s golden coloring, at a fraction of the cost. It does NOT, however, duplicate saffron’s unique flavor!
The seeds can be ground and added to soups and stews or made into a paste to be spread on fish or pork before grilling. It’s a tough process to work with annatto, as the dried seeds are very hard and quite difficult to grind.
Another popular use for annato seeds is to make achiote oil. Cook the seeds in hot oil until their skin dissolves. When the oil turns bright yellow, discard the seeds and use the oil for cooking.
To make paste:
Cover seeds with water and bring to a boil. Simmer over moderate heat for 3 minuts. Remove from heat and let stand for a couple of hours. Drain and pat dry using a paper towel so as to not stain a clothe one. Transfer to a mortar and pestle or spice grinder and grind to a paste.
The seeds can also be ground with garlic and any variety of chili peppers for adobo paste.
Annatto seeds have been used as a dye for fabrics and body paint since pre-Columbian times.
 Annatto Paste Recipe

In a small to medium saucepan, heat the olice oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool

Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, oregano, garlic, salt and cumin. Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use.

I found this great recipe from In the Kitchen with Mary Sue and Susan:

Achiote Sauce

This sauce is a key ingredient in our Guatemalan Tamales, but it is also a flavorful liquid to use when poaching scallops, fish, or eggs.

Makes 2 1/2 cups

1 tablespoon unsalted butter
1 onion, roughly chopped
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 1/2 tablespoons achiote paste*, crumbled
2 cups chicken stock
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 tablespoons white vinegar

Melt the butter in a medium saucepan over medium-low heat. Cook the onions until soft and translucent, 12 to 15 minutes.
Stir in the garlic and tomato and achiote pastes and cook an additional 3 to 5 minutes, stirring frequently. Add the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 minutes.
Add the vinegar and cook for a final 2 to 3 minutes. Puree in a blender or food processor. Store in the refrigerator 2 to 3 days.
* Achiote paste is a bright orange seasoning paste from the Yucatan made of ground annatto seeds, oregano, cumin, cinnamon, pepper and cloves. It is often thinned with vinegar or citrus juices for marinades and sauces and should always be cooked first to remove any chalkiness. This is what produces the bright orange color often found in Mexican food, so be sure to wash off any utensils that touch it or they just might remain orange. The paste is sold in bricks and can be kept well wrapped in the refrigerator for a long time.

Fire Day Friday: Fight Night Ribs

There truly was no way of knowing that I would become as big of a boxing fan as I have become.  You see, Chris is a huge fan of boxing.  Did I say huge?  I mean HUGE!!!  If there is a fight on, you can pretty much guarantee he’s watching it.  When we first started dating, I thought, “crap, how will I ever truly enjoy this?  Ugh..I could easily become a boxing widow”.  But alas, that did not happen.  A strange phenomenon occurred, actually, I found myself looking forward to certain fights.  I found myself being able to hold actual conversations with people who knew the sport.  I found that at times, I actually enjoyed boxing.  It was a strange feeling to say the least.  Now, I’m one to think that boxing is a pretty brutal sport and there are times where I have to leave and go watch Shaun of the Dead in another room (lol), but for the most part, I have not become a boxing widow, but more like a boxing mistress 🙂

So why am I telling you all of this? Well, Saturday nights are usually fight night and I usually try to make something that goes well with boxing.  And let me tell you, ribs and boxing (and beer) are a match made in heaven!!  And these ribs…well, I hate to sound cliche but… they’ll knock your socks off!
The rub is one of my creations, but the BBQ sauce for the ribs…that delicious finger-licking good sauce is a slight adaptation of the notorious Pioneer Woman.  The two combined are magic!

Fight Night Ribs
Rub created by Jenn’s Food Journey, sauce adapted from The Pioneer Woman
Printable Recipe 
Ingredients:
1 teaspoon cocoa powder (I used black onyx but any will really do)
1 Tablespoon paprika (I used Hungarian Sweet)
1 teaspoon ancho chili powder
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1 rack baby back ribs
1/2 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon white vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon molasses
2 Tablespoons adobo sauce (the sauce that chipotles are packed in)

Directions:

In a small bowl, mix together the cocoa, paprika, ancho chili powder, garlic salt, and cayenne pepper.  Rub the mixture over both sides of the ribs.  Wrap ribs in plastic wrap and let sit in the refrigerator for 8 hours. (OK, you can do it 4 but I recommend more)
In a sauce pan over medium heat, mix the ketchup, brown sugar, vinegar, Worcestershire, molasses and adobo sauce together and bring to a boil.  Reduce heat and simmer for 15 minutes.  Remove from heat and allow to cool.
Preheat oven to 225 degrees F.  Line a rimmed baking sheet with foil and place a wire rack over top of it.  Spray the rack with non-stick spray.  Place in oven and bake for 45 minutes.  Carefully remove the pan from the oven, brush the ribs with a little of the bbq sauce, and cover with foil – be careful, remember that pan is hot!!  Place back in the oven, turn down the heat to 200 degrees and continue to cook for 1 hour and 15 minutes.
Remove from oven and allow to sit covered while you preheat your grill to 350 degrees F.  Brush the ribs with some sauce and place directly over the fire.  Grill for 5-8 minutes per side.  Remove from grill and allow to rest for 5 minutes before cutting into them.  Enjoy!

OPPORTUNITY vs. ENTITLEMENT

Every morning Dear Abby lands in my email box.  I’m not sure why and can’t even remember signing up for it, but somewhere along the way I must have.  Most mornings I skim it and delete, but awhile back I read one that really ticked me off and then today there was a response to it.  One of my biggest pet peeves is the youth of today and the “virtual” silver spoon they believe to be hanging from their mouths.  So many (definitely not all) of them lack a decent work ethic or back bone and spend so much of heir time selfishly calculating “what’s in it for me” that they miss the big picture. about life.  I thought I’d share today’s Dear Abby because I was impressed that so many others agreed with me and that gives me hope!  Before today, I thought I was the last one clinging to civility, propriety and manners as society’s redeemers.  Okay so based on that statement this obviously goes deeper with me, but that is a story for another time.

 

READERS ADVISE ANGRY STUDENT TO MAKE THE MOST OF COLLEGE

DEAR ABBY: May I respond to “Bound for College” (April 9), the high school senior who is distressed because she may have to go to a state university?

This is America, the land of opportunity, not the land of entitlement. A college education is a luxury, not a right. How fortunate she is to have parents who can send her to college. It is my hope that her father does get that job at the university. What an excellent benefit he will have to get reduced tuition for his offspring.
If, however, that is not good enough for her, it is her right to refuse that gift. Then she may go to the school of her choice and pay for it herself. With the cost of tuition today, that will be quite an undertaking. There are a number of options: student loans, grants, scholarships, a job or an enlistment in the military.
As you mentioned, Abby, in your response, education is what you make of it. My suggestion to “Bound for College” is, lose the attitude of entitlement, look at how blessed you are, rethink your priorities and make the most of your opportunities. — MIKE M. IN BLOOMSBURG, PA.

DEAR MIKE: Thank you for your letter. Readers unanimously agreed that “Bound” needs to make the most of the opportunities that come her way and start thinking and acting like an adult.

Read on:

DEAR ABBY: I could have written the same letter years ago. The similarities are uncanny. I was accepted to my dream school, but due to my family’s financial difficulties, I ended up attending my backup school, one of the largest public institutions in the country.
During the first semester, I was bitter and angry. Slowly but surely, I began to appreciate the benefits unique to a large state university. I enrolled in an honors academic program, which allowed me to receive a rigorous education from an amazing faculty. I became exposed to people from different cultures with differing perspectives. There were numerous student organizations and clubs. I found new hobbies and became active in causes that were important to me. Although I was worried about the school’s party reputation, I quickly found other students who felt the same way I did.
“Bound,” the college experience will be what you make of it. For me, it was instrumental in shaping my future. I took advantage of the many resources available on campus. It opened up avenues for me and, most important, helped me to discover myself. I will be starting graduate school as a financially independent adult, and I can finally do it on my own terms. — SOPHIA K., ARLINGTON, TEXAS
DEAR ABBY: You can party at any school, and you can get an education at any school. To a large extent, you get out what you put in. Yes, there may be distractions on some campuses, but there will always be academically inclined students and opportunities if one looks for them. The “fit” of a school can’t really be determined until one gets there. So “Bound” should go where it is affordable and keep an open mind. She may find opportunities she has not yet considered. — L.C. IN CHARLESTON, ILL.
DEAR ABBY: Like “Bound,” my parents promised I could go to any school I wanted. I applied to one school and got in, but my parents told me I’d have to take out a loan if I wanted to go there instead of a state school (something that was never mentioned). I took the news hard and resented that I was being forced to make my first adult decision and would have debt when I graduated.
I chose to stay in-state. The school was a party school, and I spent most of my freshman year angry that I was there. A year later, my anger was gone. Abby, please advise “Bound” that it’s what you make of the college experience that counts. — BEEN THERE IN RICHMOND, VA.
Dear Abby is written by Abigail Van Buren, also known as Jeanne Phillips, and was founded by her mother, Pauline Phillips. Write Dear Abby at www.DearAbby.com or P.O. Box 69440, Los Angeles, CA 90069.

SHREDDED CHICKEN VEGETABLE EGG ROLLS

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.



BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.

THOUGHT FOR THE DAY

Cancer is a strange cell.
You can go along for years in remission.
Then one day it pops its head up again.
If you ever have it you will never be free of it.
Pray for the day there will be a permanent cure.

QUESDAILLAS

Yum!  It may not look extra-pretty, but these quesadillas were delicious and healthy.
All you need is flour tortillas, shredded chicken breast, 2 % shredded cheese, mushrooms, and some salsa to dip them in.
Using a flat grill or skillet on medium heat on your stove top, brown each tortilla on one side.  When you flip the tortilla over, add your ingredients.  Place another tortilla on top and continue to grill until browned on the other side.  Carefully turn the entire tortilla over to brown on the last side.  Serve warm!  Use a tomato-based salsa for dipping, and you’re good to go!  You can add any type of vegetables you like instead of or in addition to the mushrooms. Some good choices include grilled onions, bell peppers, and tomatoes.
Each tortilla has approximately 110 calories and 3 grams of fat.
1//2 cup of chicken breast  has 116 calories and 3 grams of fat.
1/8 cup (about 2 tablespoons) of 2% shredded cheddar has 79 calories and 6 grams of fat.
The calories and fat in fresh mushrooms, tomatoes, bell peppers, and onions is negligible, so add plenty of those!  Same with the salsa!

Comfort Food – California Roll my way!

Every now and then only comfort food will work to get you smiling again.

 

CALIFORNIA ROLL
Fresh baked croisant
Fresh sliced turkey
Fresh sliced avocado
Fresh sliced tomato
Are you seeing a pattern here yet?
Sliced Provolone
A little mayonnaise
salt and pepper to taste
and a smile

We’re all going Krazy… to OUR KrAzY kitchen that is…

If you like to try new recipes (and who doesn’t?!), we have the gig for you! Our Krazy Kitchen is looking for hosts for the 1st Wednesday of each month. Haven’t been to Our Krazy Kitchen lately? Then it’s time for a visit!  You know you want to.  We’d love to have you join our staff!
Martha and I started Our Krazy Kitchen almost two years ago. It’s turned into a great foodie blog with some seventeen awesome rotating hosts – some post weekly, some bi-weekly, some once a month, and some for fill ins and guest posts.

I currently host the Classic Good Eats theme on Thursdays. In the past I have hosted Simply Delicious Sunday and various fill in posts. As you can see we are always open to new themes and ideas.

We’d love to have you join us!

If you are interested in being part of Our Krazy Kitchen just leave me a comment and I’ll get back with you as soon as possible. Come on and get KrAzY with us!

A SAVORY PAPAYA DISH? – BELIEVE IT! – TRY A NEW RECIPE

When you think Papaya, you think fruit, sweet, desert, right? Well think again it can also be a savory dish. I was quite exited to find this recipe and couldn’t wait to try it…..
Papayas both green and ripe are used in a variety of ways in Caribbean cuisine. Green papayas is frequently used in soups and stews and as a side dish as well.
SAVORY PAPAYA
2 medium sized green Papayas
1 large green onion, chopped
1 tablespoon parsley, chopped
1 tablespoon Chives, finely chopped
5 cloves of garlic, minced
Dash Worcestershire sauce
1 teaspoon black pepper
1 egg beaten
1/4 cup flour
1 cup Gouda cheese, grated
1/2 plain bread crumbs
1 tablespoon butter

I needed to get my hands on a green papaya, all the supermarkets had ripe ones, the market… ripe ones. I bought one that seemed green but when I cut into it, it was 70% ripe.
Then when I’d just about given up and put the cookbook back on my shelf, I found green papayas at the supermarket!!!!
This is what the inside of a green papaya looks like

This is it next to the one I’d bought the week before that was now fully ripe, and no good for this recipe.
I got to work, peeling, slicing and grating. Discarding the seeds of course. The ripe fruit for snacking and smoothies. The grated green papaya for salads (wonderful with a simple french vinaigrette).

All of a sudden there were tons of papaya in the house!
I got the rest of my ingredients together and it was time to get to work.

Preparation
I boiled the green papaya in enough water to cover them for 15-20 mn until tender.
Drained well.
And mashed with a fork, the fruit retains quite a bit of water, do not drain again at this stage.
I added all the seasonings.
Let cool a bit before adding the egg and flour.
Here it is mixed and in a greased baking dish.
Top with Cheese.
Then bread crumbs.
Dot with butter.
Bake in a preheated 375F degree over for 20 minutes until golden brown.

This was my first time trying this recipe, it’s pretty easy, once you get your hands on the green papaya that is.
I have to admit I was a bit concerned about the fact that the recipe didn’t call for any salt at all, I thought it would have turned out bland, but it wasn’t at all. It was absolutely delicious.
I had mine with baked chicken but this dish would go well as side to a variety of dishes. I do hope you try it and let me know what you think.
Bon Appetit!

A to Z Blogging Challenge

I recently did the the A to Z Blogging Challenge and had a lot of fun.  Elizabeth created this cute little badge for us and I have to share it with you – I just love zebras – especially laughing zebras!