Quick and Easy Apricot Pepper Glaze

Here’s is a quick recipe that you can use for pork loin or chicken. Sure you can buy this in the store but, as always, it’s better and cheaper if you make it yourself. But a jar of apricot jam (you can substitute any jam you want if you don’t like apricot…weirdo…jk). While you’re there buy a red jalapeño and a green jalapeño. And if you don’t stock vodka make an appointment with your psychiatrist and then buy a bottle.

1 jar apricot jam (any jam will do)
1 red jalapeño
1 green jalapeño
10 whole peppercorns
½ shot of vodka

Dice the jalapeños and place in bowl with the peppercorns and vodka. Stir in the jam and return to jar and refrigerate if not using immediately. You should be able to fit almost all the jam back in the original jar. Eat the rest if you want but spit out the peppercorns. Make sure you label the jar so your 6-year-old doesn’t make a peanut butter and jelly sandwich with it. If he does…milk or yogurt, stat!

This makes a great glaze for a pork loin or roast chicken. Apply liberally a few times during cooking.

Music to listen to while preparing this:

Pilau...and how

From my favorite Kenyan chef comes this Pilau recipe.  First, let me say that unless you're East African or Indian you may not be familiar with this unique flavor.  Do the "keeper" or "non-keeper" test with your family after making this; thumbs up or down...no hurt feelings!

The great thing about pilau (or pulau) is that you can make it with almost any meat. Chicken, beef, shrimp, or even mushrooms will do just fine.  I even made it with hot dogs once to prove a point to the kids that there WAS food in the house.  I like to cut the meat into bite sized pieces and brown first.  However, you can just add the raw meat to the rice while cooking for a more stewed effect.  Do this recipe once and you'll probably not have to follow the recipe again.  Don't hesitate to experiment with raisins, dried cranberries, peppers, cilantro, etc.

Spice:
1 1/2 T ground cumin*
1T ground cardamom*
1/2 t ground cinnamon*
1/2 t ground cloves*
1/2 t ground pepper*
* This will always be better when you grind the spices yourself but ground spice can be found on the shelves.

I have a "secret ingredient" I use in mine.  And in fact a couple of you will be receiving my fresh ground pilau seasoning as a gift for following me.  In the long run I may sell the pilau spice on this site for $8.99 + shipping. If you want to buy right now click this link and send me $14.00 Don't forget to include your address in the notes.

Rice Mix:
1 1/2 C rice
3 C water
2 carrots (medium dice)
2 tomatoes (cut into bit sized pieces)
1 onion (chopped)
1 celery stalk (sliced 1/4")
Liberal amount of olive oil
salt & pepper to taste

Heat oil in pan and add meat and brown for about 5 minutes.  Add onions then carrots then celery and cook for about 3 minutes.  Tomatoes next and also for about 3 minutes.  Then add rice until coated with oil and fry for about 2 minutes.  Add the spice mix and cook for an additional 1 minute stirring constantly.  Add water all at once and bring to a rolling boil. Then turn the pot down to a simmer, cover and leave covered for about 20 minutes.  If you're doing this with shrimp or mushrooms, add these after the rice has been simmering about 15 minutes so they only cook for 5 minutes.  When the water is absorbed, the pilau should be ready.  If it is still too boil it off stirring constantly.  Don't forget to taste and salt/pepper accordingly.  You will taste the spice but a little salt will really bring it out. 

The chef constantly reminds me to use a lot of oil.  I start with 5 or 6 tablespoons but do what you are comfortable with.

Enjoy this and if you get the thumbs up, you have another recipe for your repertoire.

Did Your Stock Market Crash?

Someone once told me that the difference between really good restaurant food and the stuff you cook at home is all about the stock.  And, by the way, stock is not that hard to make.  It is a long process but one like a crock pot.  Once you’ve started it, it’s pretty hands off for several hours…even overnight.  I won’t get into recipes with you here but here is a link from epicurious.com with a stock recipe for you.  There are a few tips I will give you:

• Stock is a long process but mostly hands off.
• Always start with cold water…bones in…cold water on top.
• Always break or chop the bones you make your stock with (for marrow).
• Bring it to a very slight simmer…you will be leaving it for several hours so no need to boil.
• Never stir the stock.
• Skim the top of “stock scum” with a spoon.
• When the level gets low, just add more water.
• When finished, strain it once with a colander and once through cheese cloth.  The stock should not be cloudy at all.
• When it’s done, it should have a mild flavor of chicken or beef…it won’t taste like soup to you (no salt…not thick), nor should it.
• It freezes well so make a ton and buy a couple of freezer proof containers to store it in.

There are variations to stock and you really can’t go wrong with your ingredients.  Stock can be made from chicken, beef, vegetables, veal, fish, shrimp, etc.  It really depends on what your taste buds dictate.  Try the traditional recipes and then do something exotic like using lemon grass, star anise and cinnamon for a good Vietnamese pho noodle stock.

Try making stock once and you’ll be sold.  I still occasionally use the store bought organic broth but there is not comparison with the home made stock.  It is far superior.