Havenite Food Creations

pustelniakr

Silver Miner at Large
Staff member
I have had a theory that music aficionados also revel in food and drink. I get great joy in making people happy with food and drink and music.

This is the thread where you can share your own food creations. What you share does not have to be from scratch, or very fancy. It just has to be what you made for family and friends at home.

If you just want to share a pic or two, that is fine, but please at least tell us what we are looking at. I can taste something when I know what is in it. It is just something I can do, as long as I am familiar with the ingredients. If you are willing to share the ingredients for your contribution, that would be good for at least me. If you wish to share a complete recipe, that would be great too.

I am frequently inspired by threads like this, so whatcha got?

Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Persian-Japanese Fusion Night

Last night, I tried my hand at harmonizing diverse flavors and styles. I think the culinary music turned out to be quite enjoyable.

First, Chelow with Tahdig (Persian-Style Rice with a Crispy Crust): leftover basmati rice, sea salt, vegetable oil, full-fat Greek yogurt, cumin seeds, butter and a chiffonade of fresh parsley (from the back garden).

Next, steamed asparagus segments with a Japanese dressing (extra virgin olive oil, mayonnaise, sushi vinegar, sea salt, and fresh-ground black pepper.

Next Hiyayakko: small blocks of extra firm tofu, sliced scallion greens, grated ginger, katsuobushi (bonito flakes), and bottled ponzu sauce (Miyako brand).

Finally, Miso-Glazed Salmon: wild Scottish salmon, brown sugar, Japanese soy sauce, water, shiro (white) miso paste, and sliced scallion greens.

This was washed down with a nice drink I made up on the spot: coconut rum, Sabra (Israeli orange-chocolate liqueur), and half-and-half.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Anniversary Night, Japanese Style

Tonight, at sundown, began my 25th wedding anniversary. I wanted to treat my basherta (beloved) to one of her favorite meals. This is what I came up with...

First, I enjoyed the Chelow with Tahdig (Persian-Style Rice with a Crispy Crust) so much the other night that I wanted to use up the last of our leftover basmati rice accordingly: leftover basmati rice, sea salt, vegetable oil, full-fat Greek yogurt, cumin seeds, butter and a chiffonade of fresh parsley (from the back garden).

Next, a nice bowl of miso soup: homemade dashi stock (kombu Japanese kelp), katsuobushi (bonito flakes) and water), shiro (white) miso paste, cubes of extra firm tofu and slices of scallion greens.

Next, salted and steamed edamame (young soy bean pods)

Next, pickled pink ginger.

Next, vegetable gyoza (Japanese dumplings, Ajinomoto brand) with ponzu sauce (Miyako brand)

Next, tempura dipping sauce: homemade dashi stock (see above), mirin (sweet Japanese rice wine), mushroom-infused soy sauce (Healthy boy brand), and sugar

Finally, mixed tempura: artificial crab (surimi), asparagus, sweet potato slices, white onion slices, zuchinni slices, sweet red mini-pepper sections, and shiitake mushrooms, dipped in tempura batter (cake flour, cornstarch, baking powder, sea salt, fresh-ground white pepper, an egg (from the girls out back), and sparkling mineral water (San Pelegrino brand)), and deep fried.

This was all washed down with some chilled Bohae (Korean black raspberry wine).

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Enjoy,
Rich P
 
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I once met a girl on the beach within sight and earshot of the Tijuana bullring. She looked awfully nice in her bikini. Ole!

41 years later she keeps me fat, happy and heart attack prone with eats like this:

Google Docs - create and edit documents online, for free.

Twice a year is enough for that one, you need a nap afterward, but worth it. Our foodie family has taken to sharing recipes on Google Drive. It's been a lot of fun and a nice help for the young ones.
 

pustelniakr

Silver Miner at Large
Staff member
I once met a girl on the beach within sight and earshot of the Tijuana bullring. She looked awfully nice in her bikini. Ole!

41 years later she keeps me fat, happy and heart attack prone with eats like this:

Google Docs - create and edit documents online, for free.

Twice a year is enough for that one, you need a nap afterward, but worth it. Our foodie family has taken to sharing recipes on Google Drive. It's been a lot of fun and a nice help for the young ones.
No image. Just a sign-in page

Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Udon

There are a myriad ways to prepare this tasty celebration in a bowl. I sort of put this one together on the fly, from what I had in the fridge.

Broth: dashi, made from kombu (Japanese kelp) and katsuobushi (bonito flakes), mirin (Japanese sweet rice wine), soy sauce, sugar and sea salt.

Goodies: udon noodles, fried tofu slices, sliced fresh shiitake mushrooms, sliced scallions, kamaboko (Japanese fish cake), sprinkled with shichimi (Japanese seven-spice mix).

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Pad Gra Tiem Gai and Larb Neua

This was a tasty Lao/Thai fusion.

The Larb was served with a savoy-like type of Nappa cabbage, and consisted of ground beef, garlic, finely minced ginger, finely minced lemon grass, chopped red onion, a chiffonade of mint and cilantro, chopped peanuts, Vietnamese fish sauce, sweet chili sauce, and lime juice.

The Pad Gra Tiem was served in a bed of glass noodles, and consisted of sauteed chicken thigh meat, lots of minced garlic, fresh ground green pepper, scallions, Vietnamese palm sugar, Vietnamese fish sauce, and chopped cilantro.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Mozuku Soup and Sake-Shiitake Rice Bowl

I had sushi today, for lunch. I wanted their superb mozuku soup, but got stuffed, since it is not generally the season for it. I don't like to be disappointed, so I went on a quest. We have a fish-monger here in town, that gets fresh fish in twice per day. So I decided that I wanted sake (salmon) sashimi to go with my mozuku. As usual, I put my own spin on all things.

The mozuku soup is a light, clear broth with a mozuku (a special sea weed that has been specially prepared in a sweet vinegar sauce). First, I made a nice shiitake, kombu, katsuobushi dashi (broth). The kombu (kelp) and shiitake mushrooms were dehydrated so I re-hydrated them, adding katsuobushi (bonito flakes) to the resulting liquid. Once the dashi broth was ready, I added the mozuku (specifically shikuwasa ajitsuke mozukuu), mirin (sweet Japanese cooking wine), and mushroom-infused soy sauce. The results were served with fresh, sliced scallion.

In the rice bowl was fresh, wild sake (salmon), the re-hydrated shiitake mushrooms (from the dashi), mominori (roasted shredded seaweed), wasabi, and pickled ginger.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Kosher Crab Tacos

Today, my normal duties were interrupted by an inspiration, followed by an irresistible craving. I then set out to get it put together, hoping my inspiration would result in something tasty. Thank goodness, it did.

First, some re-fried black beans (black beans, butter, chopped onions), dressed with queso fresco.

Next, wedges of avocado.

Finally, the imitation crab tacos: imitation crab (surimi), sauteed in butter, sea salt and fresh-ground black pepper, in crispy fried corn tortillas.

Condiments for the tacos: Tomatillo Salsa (simmered puree of tomatillos, chopped onion, minced garlic, chopped jalapeno, sea salt, fresh-ground black pepper, and chopped cilantro). Celery Salad (thin-sliced celery, lime juice, sea salt, fresh-ground black pepper). Shredded cabbage, sliced radishes, & parsley leaves (from out back).

This was all washed down with Jose Cuervo ready to drink Margarita (not bad at all).

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Enjoy,
Rich P
 
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pustelniakr

Silver Miner at Large
Staff member
Lebanese/Greek Fusion

I woke up yesterday with a powerful hankering for Lebanese kibbeh. As y'all know, I can't resist such hankerings, so...

First, a nice Greek Salad: baby arugula, baby spinach, slivered red onion, minced garlic, coarsely chopped kalamata olives, kalamata olive oil, red wine vinegar, sea salt, fresh-ground black pepper, chopped fresh dill, and crumbled Greek feta cheese.

Next, Greek Tzatziki Sauce: whole-milk Greek yogurt, English cucumber (seeded, finely grated and drained), finely minced garlic, minced lemon zest, fresh lemon juice, chopped fresh dill, sea salt, and fresh-ground black pepper.

Next, Lebanese Tahini Sauce: minced garlic, sea salt, tahini (sesame seed butter), fresh lemon juice, water, chopped parsley, and chopped mint.

Next, fresh Iraqi Samoon Bread, from the Arabic market up the street.

Next, Lebanese Falafel: ground chick peas, chopped onion, chopped parsley, chopped cilantro, sea salt, red pepper flakes, minced garlic, cumin seeds, baking powder, and flour. This is formed into small patties, and deep-fried so that the outside is crunchy and the inside is tender and moist.

Finally, the Lebanese Kibbeh (flat style to make useful with other dishes, instead of little footballs): chopped onions, kalamata olive oil, fresh-ground lamb, ground allspice, sea salt, ground cinnamon, fresh-ground black pepper, toasted pine nuts, and bulgur wheat.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Homage to Chico's Tacos, of El Paso

This is something I reverse-engineered from an iconic eatery in my home town. I made these last night, but did not have the time to post.

These are the result of a single pot production, where everything goes into one pot. Different components get removed at various times, and treated. The results are reassembled at time of service, to provide what you see here. Once I made the original version (optimized for cost effectiveness), I dialed it up slightly, for an even better result.

This stuff starts with sauteed hamburger and chopped onions, to which is added whole versions of the following: Hatch green chiles, jalapenos, onion, tomatillos, heirloom tomatoes, water, chicken stock, dried chipotle chile, coriander, cumin, cilantro, fresh-ground black pepper, sea salt, garlic, and (I know, I know) Thai fish sauce. As each item comes to the right place in the simmer, it is removed and set aside. The hot elements are pureed into a green hot sauce, and the rest are pureed for the soupy sauce, or the taquito filling. At serving time, the hamburger and onion are used as taquito filling. The crispy taquitos are then covered with the soupy sauce and layered in my special 4-cheese Mexican cheese combo. The hot green sauce is used as a topping and...wow!

This was all washed down with an ice cold Fat Tire.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Indian Feast Night

I had not intended to get this elaborate tonight, but got carried away...

First, a nice bowl of South Indian Sambar: toor dal (pigeon peas), turmeric, salt, cumin seeds, black mustard seeds, fenugreek seeds, asafetida, curry leaves, ground Kashmiri chile powder, Eclipse tomatoes (diced), sliced baby summer squash, sliced red radishes, sliced mini sweet peppers, sunflower seeds and cilantro leaves.

Next, some fresh basmati rice.

Next, some plain paratha (a special, flaky, pan-grilled bread).

Next, Indian spiced chick peas: canned chick peas (with juice), lemon juice, olive oil, brown sugar, fresh-ground cumin seeds, fresh-ground coriander seeds, ground cinnamon, garam masala (a ubiquitous Indian spice blend), fresh-ground black pepper, cayenne pepper, and salt.

Next, Mushroom Mutter Makhani: quartered Crimini mushrooms, peas, peanut oil, cumin seeds, chopped onions, Kashmiri chili powder, fresh-ground coriander, turmeric, heavy cream, garam masala (a special spice mix), sugar, fenugreek leaves, sea salt, chopped tomatoes, minced garlic, minced ginger, chopped cashews, and cilantro.

Finally, Lamb Vindaloo: vegetable oil, cubes of fresh lamb, chopped yellow onions, ginger-garlic paste, whole garlic cloves, chopped jalapeno and Fresno chilies, sea salt, cumin seeds, fresh-ground black pepper, turmeric, garam masala powder, chopped Eclipse tomatoes, chopped cilantro leaves, apple cider vinegar, coconut rum (Sugar Island brand). gochugaru (Korean red chili flakes), Kashmiri chili powder, and water.

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Enjoy,
Rich P
 
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