Havenite Food Creations

Lao-Thai Night

One of my best friends in this world comes from Laos, by way of Thailand. He has introduced me to alot of seriously good eats, most of which was enjoyed in his home. He has given me countless tips on how to create such things in my own kitchen. Once in a while I get an irresistible hankering for some of that good stuff. Tonight was one of those times. Being the way that I am, I frequently tweak recipes according to what I have had, or found in various places. Sometimes, I don't dare tweak. My friend will definitely tell me if dishes don't measure up. It took a couple of years before my Pad Thai reached acceptable status. The same goes for my Pho.

My friend, who's name is Ek, used to make these delicious egg rolls, and sell them by the dozen, all over the place. I was always in line, and frequently complained about the lead time for them. We came to call them Ek Rolls. I was blessed, in that, he shared his recipe with me. Because I have no permission, I won't share what is in them, but, believe me, they are superb. Mine are darker than his because I make smaller batches than he, so I use less oil, and the oil darkens as you go. It is pretty much impossible to make small batches, so even my batches are rather large.

Anyway, on with the dinner.

First, the Ek rolls.

Next, some truly tasty Lao Sticky Rice, soaked and steamed to perfection in a bamboo steamer basket, and served in a covered bowl, as I do not have the traditional bamboo sticky rice basket.

Finally, a fusion of various ground beef larb/laab recipes (Lao, Thai, and north-eastern Thai): ground Kobe-style beef, sliced shallot, chopped scallion, finely minced kha (galangal), finely minced lemongrass, finely minced kaffir lime leaf, coarsely chopped peanuts, finely minced ginger, minced garlic, chopped coriander leaves and tender stems, Vietnamese fish sauce (Red Boat brand), sweet chili sauce (Mae Ploy brand), and fresh-squeezed lime juice. This was dusted with toasted and pounded dry Lao sticky rice and dried red chili flakes, and served with fresh mint leaves. For sides, raw long beans, Thai dragon chilis, and leaves of baby Napa cabbage.

This was all washed down with an ice cold Thai Singha beer.

DSCF0023.JPG

DSCF0018.JPG

DSCF0020.JPG

DSCF0017.JPG

Enjoy,
Rich P
 
Last edited:
Indian Night

Indian food is some of my favorite. There are just so many regions and so many dishes. Here are a couple:

First, Garlic and Mushroom Shorba (soup): a pureed combination of Crimini mushrooms, water, garlic, olive oil, flour, butter, hot Indian chili powder, and garam masala (a ubiquitous spice combination). This was dressed with heavy cream and crumbled fenugreek leaves at serving time.

Next, an invention I discovered, the Samosadilla. This saves the effort that goes into making samosas, while retaining the crispy filled texture. Whatever filling you want is smeared onto a flour tortilla, then the tortilla is folded in half, like a quesadilla, and fried in butter, and cut into wedges. Here is the filling for the evening: cubed red and purple potatoes, black mustard seeds, cumin seeds, dried red peppers, diced onion, sea salt, turmeric, asafetida, ginger-garlic paste, curry leaves, chopped jalapeno chilis, chopped cilantro.

Finally, Murgh Makhani: cubed chicken marinaded in a combination of plain yogurt, lemon juice, garam masala, hot red chili powder, ground coriander, turmeric, and sea salt. The chicken was caramelized in clarified butter, and added to a pureed special sauce consisting of cumin seeds, chopped onion, hot chili powder, coriander powder, heavy cream, garam masala, sugar, dried fenugreek leaves, chopped tomatoes, minced garlic, minced ginger, and chopped cashews. This was dressed with heavy cream and coarsely chopped coriander leaves.

This was all washed down with a glass of ice cold mint lassi (a drink made from plain yogurt, milk, mint, sugar and sea salt).

DSCF0003.JPG

DSCF0009.JPG

DSCF0007.JPG

DSCF0004.JPG

Enjoy,
Rich P
 
Last edited:
Mmmmmm. Pizza!

Let;s just say that I was driven today...

Pizza: Trader Joe's dough and sauce (both are quite good), shredded mozzarella cheese, pine nuts, sliced black olives, sliced Crimini mushrooms, sections of duck bacon, sliced red onion, sea salt, black pepper, and sliced jalapeno pepper, all done in a cast iron skillet.

This was washed down with an ice cold Shiner Bock.

DSCF0002.JPG

DSCF0004.JPG

Enjoy,
Rich P
 
Last edited:
Red Borscht

This, in my house, is a very simple dish to prepare. There are those who complicate this quite a bit, but this is the way I have always had it...nice and simple. This is a go-to dish around my house. It really hits the spot.

Red Borscht: chicken bone broth, turkey kielbasa, turkey ham, sliced beets (with broth), quartered Crimini mushrooms, chunks of hard-boiled egg, copious quantities of sour cream, horseradish, fresh dill, ground black pepper, and sea salt.

This was washed down with an ice cold Żywiec.

DSCF0002.JPG

DSCF0005.JPG

Enjoy,
Rich P
 
Sudžuka Sandwich

Have you ever had a taste for something and did not know how to satisfy it? That is what happened to me today. I had a nice bolillo roll, and some sliced roast beef, but no taste for what I could make with it. This left me with the roll, which needed to be eaten soon. Then this idea developed...

First, some crispy crinkle-cut fries (Lamb-Weston brand), baked in the oven.

Sudžuka Sandwich: a section of Bosnian Sudžuka sausage (Brother and Sister brand), sliced thin (lengthwise), sauteed with thin-sliced shallot. This was laid in the grilled bolillo roll, with shredded lettuce, sliced pepperoncini, Japanese mayo (Kewpie brand), red pepper sauce (Hellman's brand), sliced Eclipse tomatoes, and shredded iceberg lettuce.

This was washed down with an ice cold Gulden Draak.

DSCF0003.JPG

DSCF0005.JPG

DSCF0007.JPG

Enjoy,
Rich P
 
Last edited:
Indian Dinner

So...a little of this, and a little of that, adds up to a nice, tasty dinner.

First, Garlic and Mushroom Shorba (soup): a pureed combination of Crimini mushrooms, water, garlic, olive oil, flour, butter, hot Indian chili powder, and garam masala (a ubiquitous spice combination).

Next, Chana Masala: chickpeas (with cooking juice), lemon juice, olive oil, brown sugar, ground cumin, ground coriander, ground cinnamon, garam masala, ground black pepper, hot Indian chili powder, and sea salt.

Next, Jeera Pulao: Basmati rice, butter, cumin seeds, bay leaf, star anise, cloves, cinnamon stick, and sea salt.

Next Classic Masala Dosa: dosa batter (Shastha brand), cooked like a crepe. It usually takes 3 or 4 to make a pretty one (technique and heat setting), but I only made the one, so it looks kind of like an enchilada. It was still crispy outside and tender inside. The filling: cubed red and purple potatoes, black mustard seeds, cumin seeds, dried red peppers, diced onion, sea salt, turmeric, asafetida, ginger-garlic paste, curry leaves, chopped jalapeno chilis, chopped cilantro.

Finally, Chicken 65: chunks of chicken thigh meat, Greek yogurt, ginger-garlic paste, garam masala powder,
ground coriander, turmeric, Kashmiri chili powder, corn starch, beaten egg, and sea salt. This was dressed with fried jalapeno slivers and fried curry leaves.

This was all washed down with an ice cold Voodoo Ranger Imperial IPA.

DSCF0003.JPG

DSCF0007.JPG

DSCF0005.JPG

Enjoy,
Rich P
 
Meat and Potatoes

For some strange reason, I was moved to have a steak and baked potato. However, there is always a back story. I wanted a peppercorn and mustard steak. So...

First, a nice corn, on the cob, with butter, sea salt, black pepper, and Alleppo chili flakes.

Next, a nice baked Russet potato, baked according to "best practices." This was slathered with a sauce consisting of sour cream, butter, minced garlic, chopped chives, grated Parmesan cheese, sea salt, coarse-ground black pepper, and lemon zest.

Next, a zucchini boat, filled with chopped zucchini, red onion, minced garlic, tomato paste, sea salt, coarse-ground black pepper, and shredded cheddar cheese. The results were baked with the potato.

Finally, the Pepper-Mustard Steak: a well-marbled rib-eye, with a nice coating of coarse-ground black pepper. This was pan-seared, in a cast iron skillet. This was covered with a nice sauce, consisting of the drippings and fond from the steak, a beef broth-Zinfandel reduction, chopped and sauteed garlic, olive oil, and full-seed mustard.

This was all washed down with the real reason I bought the wine: an Oak Ridge Ancient Vine Zinfandel (freaking superb).

DSCF0005.JPG

DSCF0009.JPG

Enjoy,
Rich P
 
Last edited:
Beef Continued...

I don't generally eat much beef, but sometimes, I have to have it. The other night I had to have a nice rib-eye, treated with peppercorns, garlic and mustard. Today, I found that I was still craving beef, so...

First, some nice, raw Chinese long beans. These are nice for something green as you go.

Next, corn on the cob. I have discovered that, if you bring a certain quantity of water (no salt) to a full, rolling boil, drop the corn in and remove it from the heat, while keeping it covered, it brings the corn up to the optimal temperature (~ 172 degF) for a tender sweet result.

Next, a sweet white yam, baked just so and dressed with butter, sea salt and black pepper.

Next, thin-sliced shallot, sliced Crimini mushrooms and sliced baby king mushrooms, sauteed in butter with sea salt and coarse-ground black pepper.

Finally, a New York Strip, massaged with Fleur du Sel and coarse-ground black pepper, and cooked in a cast iron grill pan. Now this one hit the spot.

This was washed down with some nice Oak Ridge, Ancient Vine Zinfandel. I cannot say this too emphatically...this is some truly excellent stuff.

DSCF0003.JPG

DSCF0006.JPG

Enjoy,
Rich P
 
Arby's, One Up, at Home

I have always enjoyed Arby's, and still get a taste for such, even though I don't eat out during these times. The good part about making this at home, is you get to use upgraded ingredients. This hit the spot, I must say.

First, I needed to make my own red Arby's sauce: ketchup, apple cider vinegar, water, Worcestershire sauce, Tabasco sauce, cayenne pepper, garlic powder, onion powder, brown sugar, sea salt, and coarse-ground black pepper.

Next, an ear of buttered and salted corn (not pictured, as I forgot about it until after these pics were taken).

Next, a substitute for the Arby's potato cakes: a hash-brown patty, pan fried in vegetable oil, and served with some home-made Arby sauce to dip in.

Finally, my version of an Arby's Deluxe: shaved roast beef (Primo brand, a little over 1/4 lb), sliced Campari tomato, torn iceberg lettuce, sliced sweet onion, home-made Arby sauce, all on a large croissant.

This was washed down with an ice cold, German sized, bottle of Weihenstephaner Heffeweissbier Dunkel.

DSCF0008.JPG

DSCF0010.JPG

Enjoy,
Rich P
 
Last edited:
Gyro Platter

This hankering hit me in the late afternoon, yesterday. Overpowering, it was. So...

First, a variety of salad-ish goodies: strips of iceberg lettuce, sliced Campari tomato, sliced red onion, kalamata olives, dices of Israeli feta cheese, and a couple of pepperoncino.

Next, some crispy fries (Lamb Weston brand). I was gonna do these in duck fat, but I did not know how that would go with the lamb.

Next, a nice dipping sauce: Lebanese yogurt, sour cream, olive oil, chopped fresh dill, lemon juice, fresh garlic (pounded to a paste), sugar. sea salt, and coarse-ground black pepper.

Finally, some nice strips of beef-lamb gyro meat, sauteed in olive oil.

This was all washed down with an ice cold Alien Amber Ale.

DSCF0001.JPG

DSCF0007.JPG

Enjoy,
Rich P
 
Last edited:
More Meat and Potatoes...

Well, I guess I haven't gotten the beef jones out of my system...

First, the last cob of corn in the package, with butter and sea salt.

Next, smashed and roasted potatoes: baby goldens, boiled to tenderness, then smashed, dusted with garlic salt, coarse-ground black pepper and olive oil. At the end, a bit of Parmesan cheese went on until lightly caramelized, then a bit of chopped parsley.

Finally, my world famous meat loaf: ground beef, chopped white and red onions, fresh thyme, sea salt, coarse-ground black pepper, Worcestershire sauce, beef broth, tomato paste, plain bread crumbs (Progresso brand), and beaten egg, baked with a layer of ketchup on top. My Spider Sense is telling that there are a couple of good sandwiches coming in a day or two.

This was washed down with an ice cold Samuel Smith, Nut Brown Ale.

DSCF0002.JPG

DSCF0004.JPG

Enjoy,
Rich P
 
Playing it by Ear...

I woke up with a hankering for baked spaghetti and a nice turkey sandwich. Going into a brief trance, I came out with this...

First, some nice, super crispy crinkle-cut fries (Lamb-Weston brand).

Finally, a baked, open-face sandwich: a Kaiser-ish roll (grilled in butter), a quarter-pound of shaved Taglio pepper turkey (Primo brand), some nice marinara sauce (Rau's brand), thin-sliced shallot and Crimini mushrooms (sauteed in butter), and shredded mozzarella and Parmigiano Reggiano cheese, dusted with chopped parsley.

This was washed down with an ice cold Peroni.

DSCF0003.JPG

DSCF0004.JPG

Enjoy,
Rich P
 
Back
Top