Day 119! Namibia - Fillet of Alligator Skewers with Peanut Satay and Couscous - Up Next, Nauru

Well...when a girl comes across a Namibian recipe that calls for alligator and ostrich, it's simply impossible to walk away.  And, as anyone who knows me can testify to, the challenge of locating hard to find ingredients simply ups the excitement factor exponentially.

So, after doing a little foodie sleuthing, I found ostrich, which although available, was waaaaayyyyy out of my price range...like $39.99 per pound too rich for my blood. Alligator, on the other hand, was right in the ballpark. To get the stuff, I headed over to Savanor's in Cambridge after work, where they totally hooked me up. Although I had to pass up the ostrich (hey, I needed gas!), I left with 2 pounds of alligator fillet that had just come in earlier that morning. Seriously, I had a bag of freakin' alligator in hand cruising down the street...and I'll bet I was the only ex-Cambridge townie who did - now that's boss.

Located in southern Africa, south of the equator, Namibia sits on the Atlantic Ocean and borders Angola, Zambia, Botswana, and South Africa. The country gained independence from South Africa in 1990 following the Namibian War of Independence. Prior to South Africa's colonization, Namibia had been colonized by the Germans. The country's name comes from the Namib Desert, thought to be the oldest in the world.

Bushmeat, along with fish is an important part of the Namibian diet.

Food in Namibia is varied according to region, but overall, the cuisine is based on fresh seafood, chicken and bushmeats, crocodile and ostrich. Rice, beans, millet, corn, tomatoes and couscous along with a thick porridge are all commonly eaten. Fresh oranges, bananas, pineapples, kiwi, avocados and peanuts round out the diverse culinary choices. For the most part, food is cooked outside on a fire pit or using a three legged pot, so that's what I did, stoking up the fire pit I dug last year for the first time this spring.

Bushmeat Skewers with Peanut Satay (Adapted from Celtnet)

2 lbs alligator fillet
(or 1 pound of ostrich and 1pound of alligator)
juice of 1/2 lemon
2 Tbsp. olive oil
1 garlic clove, crushed
2 Tbsp. soy sauce
1 red chili pepper, seeded and finely chopped
2 Tbsp. crunchy peanut butter
1/2 cup cashew nuts, roasted and crushed
juice of 1 lime
7/8 cup coconut milk
4 fresh chilis chopped
1/2 tsp. soy sauce
light brown sugar to taste
salt and freshly ground pepper

You will need 15 bamboo skewers soaked in water for 15 minutes, or metal skewers.
Meanwhile, cut the meat into strips and season liberally with salt and freshly-ground pepper. Mix together the lemon juice, olive oil, garlic, finely-chopped chili and soy sauce. our this over the meat marinate for at least 30 minutes, preferably longer.

While the meat is marinating, prepare the satay sauce by incorporating the remaining ingredients together in a small sauce pan. Bring to a simmer, add sugar to taste and cook gently for 5 minutes. Prepare the meat by threading two or three strips onto the skewers. Brush with any remaining marinade and place on grill (or under broiler).

Grill for a few minutes on each side until the meat is just done. Do not over cook as the meat does not have a lot of fat.

Serve on a bed of couscous accompanied by hot satay sauce.

Final Assessment: Awesomeness! Alligator tastes kind of like chicken (really), but with a much gamier, somewhat swampy flavor. The marinate tenderized it, and the grilling brought out the flavor and gave it such a wonderful crispy texture. I served with couscous and spinach, which we all loved. I'd love to experiment more with this wonderful meat.

Bees on Nob Hill & Honey at Macy's Union Square

What's the buzz on Nob Hill? It's probably honey bees! Restaurants and hotels with kitchen gardens are nothing new, but a hotel with beehives is something quite out of the ordinary, especially in the middle of a city like San Francisco. Executive Chef jW Foster at the San Francisco Fairmont arrived a year ago from Dallas, where he established a 3,000 square foot herb and vegetable garden. His desire to save the bee colonies and promote awareness about colony collapse and the importance of bees inspired him to collaborate with Marshall's Farm to bring bee hives to the rarefied air of Nob Hill, in particular the roof garden.

The rooftop beehives yield about 60 pounds of honey, harvested 2-3 times a year and is used in the hotel restaurant. He says the lavender honey has a particularly pungent flavor as does the eucalyptus batch. The health benefits are part of the appeal of using honey, and it fits in to the Fairmont's "Lifestyle cuisine. " Fairmont Lifestyle Cuisine is centered around health and wellness without sacrificing flavor, think of it as the next generation of spa cuisine. The hotel restaurant uses honey in ice creams, vinaigrettes, desserts, in the afternoon tea service, and in marinades.

Chef Foster also makes gravlax with pacific cod, using honey instead of sugar. He'll be demonstrating how to make this dish at Macy's during the Macy's Flower Show on April 9th at 1 pm (tickets to the cooking class with the chef and beekeeper Helene Marshall are $10). Gravlax is a raw, cured dish and the chef shared some tips with me about cooking with honey including not using too high heat which changes the flavor. He suggested "letting it shine" and using it as primary flavor, emphasizing it when cooking. Another tip? Use it as a finishing touch, the way you might use olive oil as a drizzle on fruit, ricotta or prosciutto. Supporting the bees is also a teaching tool at the hotel, where the chef offers tours of the roof garden and a view of the bees at work to culinary students and to guests. While Macy's may not invite bees into the store, flowers and honey are more than welcome.

Day 118.5 - Homemade Cheez-It Crackers (USA)

I'm quite certain that Andy Rooney (60 Minutes) has never done a satirical commentary on Cheez-It Baked Snacks, but if he did, this is how I imagine it would go:

"Have you ever wondered what's really in a Cheez-It? I mean, sure, the box says they're baked cheese snacks, and the quote on the back of the box under this giant wheel of bright orange cheddar says "wholly" cheese",  but what's really in them? And what do they mean by "wholly"?  

Then he'd continue for another 3 minutes, holding the box for the camera, maybe eating one or two crackers, talking all about truth in advertising, junk food, or the cost of food when he was a kid. He'd make you laugh, and he'd make you think. For the record, I think Andy Rooney is the man -- one of the few remaining old school newsmen of his time and a colleague of my wonderful grandfather, John Gude, with whom he worked in radio and television, long before Fox "news" infiltrated the airwaves.

Like the venerable Mr. Rooney, a recent trip down the cracker and cookie isle of my local grocery store got me to wondering what really is in a Cheez-It? After all, the familiar red, yellow and orange box has been a staple in our pantry forever and makes regular appearances in lunch boxes. What would a long car trip be without a box of Cheez-Its? And besides, the seagulls on the Martha's Vineyard ferry seem to dig them too. Uhhhh....well, upon closer inspection, it turns out that Cheez-It crackers have 21+ ingredients, including MSG. Now, I'm not above eating or feeding my kids store bought anything, but at $3.50 per box, surely I could do better?

So, here's the straight-up, additive, preservative, MSG and food coloring free version, using a grand total of  only 6 ingredients - 5 if you want to omit the cayenne for a milder flavor - which I don't think you ever should, but that's just me.

Homemade Cheez-It Crackers (Adapted from a recipe I found on the cool thethinchef blog)

2 cups all-purpose flour
8 Tbsp. cold unsalted butter, cut into cubes
14 ounces grated cheddar cheese
1-1/2 tsp. kosher salt
1 tsp. cayenne powder
1/2 tsp. turmeric powder, for color
10 Tbsp. chilled ice water

In the work bowl of a food processor, combine the flour, butter, cheese, salt, cayenne and turmeric. Pulse until mixture becomes crumbly and gravely looking (about the size of peas).
One tablespoon at a time, add the water and continue pulsing until the dough comes together (you may not need to use all the water).

Divide the dough into two, and wrap in plastic wrap to form two disks.
Refrigerate for at least 30 minutes or overnight.

Preheat oven to 350F. Line 2 baking sheets with parchment paper. Set aside.

Place dough between two pieces of waxed paper - dough is sticky!
Roll to 1/8-inch thickness. This takes a little time, as the dough is thick, but try to get it as close to 1/8-thick as possible. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter (I used a fluted pie wheel), trim dough into rectangles, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. Using a toothpick, prick each square in the center (you can omit this step, but if you want them to look like the real deal...)

Bake for 22-25 minutes, until crackers are just slightly turning light brown, and are crisp. Quickly cool and taste for proper crispiness. If they aren't crisp enough, bake for another few minutes. The first batch I made were not quite crispy enough, so I'm inclined to opt for the slightly longer baking time.
Store in an airtight container for up to 5 days.
If crackers get soggy in storage, they can be re-crisped in a preheated 400F oven for 3-5 minutes.

Day 118 - Myanmar (Burma) Brown Rice with Sesame Stir Fried Vegetables and Spinach - Up Next, Nambia

So......after my Hostess Hoedown, I am atoning for my sugary sins by cooking a lovely vegetarian meal from Myanmar (formerly Burma). Anchored by brown rice, topped with a variety of unlikely (at least to me) stir fried vegetables and a side of stir fried spinach from Hopestill Farm, an organic farm in town that supplies me with a spectacular weekly cornucopia of leafy greens, this meal was satisfying and healthy. Forgive and bless me Green Goddess, I promise to change my pastry-lovin' ways...until the next time.

Located in southeast Asia, Myanmar (Burma) is bordered by the People's Republic of China, Laos, Thailand, Bangladesh, India and the Bay of Bengal with the Andaman Sea on the southern coast. The name Myanmar is promoted by the military which strictly governs the country. Although the name has not been approved by the legislature or the U.S., it is generally accepted by many countries and the U.N. Mainly Buddhist, the country was conquered by the British in the 19 century, finally gaining independence from the Indian Empire in 1948. Along with abundant natural resources, this beautiful country is notable for it's golden pagodas.

Myanmar Food Vendor
Original Photograph, Troy Whitaker

Owing to it's proximity to China, India and Thailand, Myanmar's food reflects these rich culinary traditions. Extensive use of fish sauce and fish paste, seafood (on the coast), meat, poultry, fresh water fish, salads (thoke), noodles, rice, potato, ginger and kaffir lime are just some of the staples and seasonings typical of Myanmar's cooking.

Hand-Milled Bowl by Andrew Cox

Brown Rice with Sesame Stir Fried Vegetables and Spinach

2 cups brown rice
1 tsp. sea salt
2 scallions, finely chopped
1 cup radishes, quartered
2 carrots, cut in sections, then strips
1/2 cucumber, peeled and cut into quarters
1 tsp. garlic, minced
1 Tbsp. Sesame tahini
Soy sauce
Lemon juice
Basil for garnish

Cook rice in 4 cups of water until tender.
While rice is cooking, prepare vegetables.
Heat oil in wok and stir fry the garlic for a about 30 seconds.
Add the prepared vegetables and stir-fry for 3 minutes.
Add the sesame seeds after 2 minutes.
When the rice is tender, stir in the sesame paste, and vegetables.
Sprinkle with a little soy sauce and lemon juice and serve hot with sesame tahini to taste.

Stir Fried Spinach and Garlic

1 pound fresh spinach, washed
1 Tbsp. garlic, chopped
2 Tbsp. Sesame seeds
2 Tbsp. oil

Heat oil in wok.
Add garlic and stir fry for 30 seconds.
Add spinach and saute until wilted (but not soggy).
Add sesame seeds and toss.
Serve with a little soy sauce (to taste)

Final Assessment: This was a wonderful, simple and satisfying dish. I've never stir-fried cucumbers or radishes, but they were excellent! The addition of tahini, lemon juice and basil added flavor and fragrance to the meal - a little dash of low sodium soy sauce, a pair of chop sticks, and we were all happy, happy, happy....and healthy!

Day 117.5 Down and Decadent - Homemade Devil Dogs

The story you're about to read is true. The names have been changed to protect the innocent. Except mine, since I'm way too old to worry about anyone finding out about my adolescent exploits...other than my kids, of course, because then I'd have zero good-mom credibility. Then again, they don't read this blog because they think I'm nuts. But, if they ever did, I'd just plead insanity, they'd totally buy it and I'd be off the hook.

Dori and I were 17 and best friends. As I was apt to do, I spent many weekends at her house because her mother was cool and her curfew standards were way more relaxed than my Mom's. Growing up as we did in Cambridge before the days of  GPS implants and cell phones, we had a lot of freedom to roam, and we did. Oh yes indeed, we surely did.

One Friday night, we made our way back to Dori's apartment at around 2 a.m., (late, even for us), when she realized she'd forgotten her key. Fumbling our way up the dark, rickety stairs to the 3rd floor porch of her tripple decker, we found an unlocked window, giggling and laughing hysterically the whole way up because, well, let's just say it was the 70's and herbal supplements and fake ID's were as common as polyester leisure suits. But, with a little effort,  we managed to squeeze in through the tiny pantry window, landing with ungraceful thuds on the floor. 

Now inside and starving, we spotted a full box of Devil Dogs right there on the pantry shelf -- Score:
2 a.m + Munchies + Devil Dogs = A perfect night.  We ripped that box open and dug into the best tasting Devil Dogs we'd ever had. In her haze haste,  Dori ate hers a little too fast and began choking on the dangerously dry devil cakes. Sadly, I was little help as I was rolling on the floor laughing while trying to shush her. Needless to say, all the commotion woke her mother, who calmly got Dori a glass of water, let us off with a sleepy reprimand and went back to bed.

To this day, Devil Dogs remind me of that night and how young, reckless and fearless we were - not to mention that we thought nothing of knocking off a whole box at one sitting.  It's amazing how little it takes to make me regress.

These Devil Dogs, then, pay homage to my formative years. Of course they're not exactly like the ones Dori and I scoffed down that night, but they are chocolaty and moist, and the decadent filling is so much better than the lardy commercial stuff that passes for frosting. Should the kid in you decide to go for it and make these...just quote Flip Wilson while reassuring yourself that, "the devil made me do it."

Melamine Bowl from Kamala Boutique

Devil Dogs (Adapted from cooks.com)

1 cup butter
2 cups sugar
2 eggs
4 cups flour
1 cup Dutch Process cocoa
3 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 cups milk

Preheat oven to 350F.
Grease a canoe pan.*
Cream butter and sugar, add eggs.
Combine dry ingredients and add to creamed butter mixture.
Fill canoe pan 1/2 full.
Bake for 12-14 minutes.
Let cool for 5 minutes in pan, then carefully remove to rack to cool completely.

*If you don't have a canoe pan, you can use an ungreased cookie sheet and drop batter by heaping teaspoon onto the sheet, baking for 7-8 minutes in a 450F oven. 

Filling


4 Tbsp. flour
1 cup milk
1 tsp. vanilla
1 cup butter
1 cup sugar

Heat flour and milk over a medium low flame, stirring constantly until mixture becomes a paste (about 5 minutes)
Remove from heat, add vanilla, then lay plastic wrap directly on mixture to prevent a film from forming, then let cool.
Cream together butter and sugar.
Add cooled milk and flour mixture to creamed butter and sugar, and mix on medium speed for 5 minutes until frosting becomes light and fluffy.

Cut Devil Dogs in half with a serrated knife and fill with frosting.