Havenite Food Creations

pustelniakr

Silver Miner at Large
Staff member
The Rabbi's Hellish Relish

This stuff I make for myself. It is great with egg dishes, soups, steak, on crackers, and all kinds of things. It is very easy to make, and worth doing so.

The relish: cubes of Crimini mushrooms, sweet onion, and a hand full of habanero peppers, all caramelized and lightly charred under the broiler, then minced. To this is added a quality Thai fish sauce (I use Red Boat brand), enough to make the results into a nice paste.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Hellish Relish and Eggs

I have been having a craving for this stuff for a couple weeks, so today was the day. This morning, while my beloved bride was outside, watering the garden, I did the deed. I had to make the Hellish Relish while she is not present, because she cannot breathe when the habaneros are under the broiler
:)
.

First the Hellish Relish: see above

Next, scrambled hellish relish and eggs: a couple of eggs (from the girls out back), scrambled with my Hellish Relish.

Next, some nice beef bacon (Brother and Sister brand), sliced off of the block and broiled nicely.

Finally, a toasted English muffin, with cream cheese and country-style tomato preserves (sweet, like strawberry).

This was all washed down with some ice-cold whole milk.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Grouper Dinner

I don't eat alot of fish, but when I do, it just has to be very nice and tasty. We have quite a fish-monger here locally. He gets 3 shipments of fresh fish each day. Now and then, he even gets grouper.
:banana:


First, some nice crusty bread (from a local, low volume specialty bread bakery), dipped in a nice oil oil from the Golan Heights in Israel.

Next, some leftover Caprese salad, from the other night.

Next, a nice veggie side-dish: diced onion, zucchini and carrots, sauteed in butter, covered with Parmesan cheese and baked.

Next, some medium grain and wild rice (Rice-A-Roni brand).

Finally, the grouper: fresh grouper, sauteed in butter and olive oil, then dusted with a bit of sea salt and drizzled with some tarragon butter (butter, fresh-chopped tarragon leaves, fresh-squeezed lemon juice, and sea salt).

This was all washed down with some nice Superior Junmai Ginjo sake.

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Enjoy,
Rich P
 

Audionut

Next Round Is On Me
Hellish Relish and Eggs

I have been having a craving for this stuff for a couple weeks, so today was the day. This morning, while my beloved bride was outside, watering the garden, I did the deed. I had to make the Hellish Relish while she is not present, because she cannot breathe when the habaneros are under the broiler
:)
.

First the Hellish Relish: see above

Next, scrambled hellish relish and eggs: a couple of eggs (from the girls out back), scrambled with my Hellish Relish.

Next, some nice beef bacon (Brother and Sister brand), sliced off of the block and broiled nicely.

Finally, a toasted English muffin, with cream cheese and country-style tomato preserves (sweet, like strawberry).

This was all washed down with some ice-cold whole milk.

View attachment 15897

View attachment 15896

Enjoy,
Rich P
I am suddenly very hungry and would definitely pay the price of admission to enjoy this plate!
 

pustelniakr

Silver Miner at Large
Staff member
I am suddenly very hungry and would definitely pay the price of admission to enjoy this plate!
Very easy: 1 large onion, 8 oz of mushrooms and a half-dozen habaneros. The bacon might be a bit harder to get, as Brother and Sister brand is pretty much only sold at halal, middle-eastern grocers.

Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Southeast Asian Rolls n' Wings

It was Lao/Thai night tonight. This was simple fixin's, but seriously intense in flavor and enjoyment. I did the wings, and my beloved made her spring rolls. I love a tasty collaboration.

First, some nice medium grain rice.

Next, some Lao-Style Spring Rolls: glass noodles, shredded Nappa cabbage and carrots, chopped cilantro, sliced scallions, rice spring roll wrappers (Three Ladies brand), served with a sweet chili sauce (Mae Ploy brand).

Finally, Chiang Mai Wings: chicken wings, marinaded in a special sauce (chopped cilantro, Vietnamese fish sauce (Red Boat brand), mushroom-infused soy sauce (Healthy Boy brand), brown sugar, minced lemon grass, minced garlic, crushed coriander seeds, cracked black peppercorns, and cracked white peppercorns.

This was washed down with some ice-cold Hakutsuru Plum Wine.

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Enjoy,
Rich P
 
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pustelniakr

Silver Miner at Large
Staff member
Soup and Sandwich

Some days are just sandwich days. But, that does not mean that they have to be just ANY sandwiches. For these, we opted for something really special.

First, some nice apple wedges.

Next Homemade Mushroom Soup (my beloved's creation): onions and mushrooms (sautéed in butter), water, half and half, sea salt, pepper and small amount of nutmeg. This was supplemented with my Rabbi's Hellish Relish (broiled and minced onion, mushrooms, and habanero peppers held together with Thai fish sauce).

Finally, Special Turkey Sandwiches: shaved Maple Glazed Honey Turkey (Boar's Head brand), Bellavitano Chipotle cheese (Sartori brand), sliced beefsteak tomatoes, iceberg lettuce, sliced sweet onion, pub-style horseradish sauce (Boar's Head brand), all on some really special multi-seed coated bread from a local, low volume bread bakery.

This was all washed down with some ice-cold Shiner Bock.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Persia-India Night

There is much in the way of shared spice palate, that makes foods from these two regions fuse well. I do enjoy fusion, in music as well as food.

First, some nice brined olives.

Next, Fried Eggplant: cubed eggplant dusted in sea salt, fresh-ground black pepper, flour, and ground cumin, and deep fried.

Next, Indian-Spiced Chickpeas: chickpeas with cooking juice, lemon juice, olive oil, brown sugar, ground cumin, ground coriander, ground cinnamon, garam masala (a ubiquitous Indian spic mix), fresh-ground black pepper, cayenne pepper, and sea salt.

Finally, Persian Tamarind Fish with Black Lime Butter and Chives: Cubes of Chilean sea bass, marinated in tamarind paste, turmeric, kalamata olive oil, and grated sweet onion. The fish is placed on soaked wood skewers, alternating with fresh bay leaves (they smoke on the grill, imparting a special facet of flavor), and basted with the marinade, and grilled. The skewers are served with a special dipping sauce, consisting of a simmer of Persian black limes, verjuice (the juice of sour green grapes), fresh lime juice, fresh thyme, European butter and fresh chopped chives.

For dessert, something nice from the MIddle-Eastern grocer down the street.

This was all washed down with some ice-cold Peroni.

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Enjoy,
Rich P
 
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pustelniakr

Silver Miner at Large
Staff member
Mostly Japanese:

This meal was almost completely driven by what we call in Texas, a "hankering." It certainly did "hit the spot."

First, a very simple miso soup: white miso paste, water, diced tofu, and chopped scallion greens.

Here is the glaze for the yakitori: mushroom-infused soy sauce (Healthy Boy brand), mirin (Japanese cooking wine), sake (Japanese rice wine), water, and brown sugar.

Next, an ad hoc fried rice: leftover medium grain and wild rice (Rice-a-Roni brand), chopped scallion greens, roasted peanuts, quartered Crimini mushrooms, gochugaru (Korean red pepper flakes), toasted and crushed sesame seeds, scrambled egg (from the girls out back), and a drizzle of the yakitori glaze.

Next, Shoyu Tamago: hard boiled eggs, simmered in the yakitori glaze (while the glaze was reducing), sliced and dusted with aonori (prepared seaweed).

Next, Hiyayakko: small blocks of firm tofu, topped with a pinch of grated ginger, a pinch of chopped scallion greens, and a pinch of katsuobushi (bonito flakes). This was drizzled with ponzu (a citrus soy sauce).

Next, Edamame: young green soy beans, steamed and salted.

Finally, Chicken Yakitori: cubes of chicken thigh meat, alternated with sections of scallions, and broiled, then glazed with the above glaze, and broiled some more, to caramelization, then drizzed with fresh glaze and served.

This was all washed down with some ice-cold Japanese plum wine (Hakutsuru brand).

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Lao-Thai Night

This meal is really nice, and a favorite around here. One of my best friends in this world came to this country from Laos, via a refugee camp in Thailand. He is the inspiration for my love for this kind of wonderful food. Let's just say that if he likes your version of a food of this kind, you have it down. This was practice, and worthwhile at that...

First, a nice bowl of medium grain rice. I like it a bit more al-dente than my friend does, but that is just my style.

Next, some Lao-Style Spring Rolls: glass noodles, shredded Nappa cabbage and carrots, chopped cilantro, sliced scallions, rice spring roll wrappers (Three Ladies brand), served with a sweet chili sauce (Mae Ploy brand).

Finally, Thai Tom Kha Gai: chunks of chicken thigh meat, coconut milk, chicken broth, kha (galangal, similar to ginger but a totally different flavor), lemongrass, wedges of onion, wedges of fresh Kumato tomatoes, crushed kaffir lime leaves (from our tree out back), quartered Crimini mushrooms, Thai dragon chiles, sea salt, lime juice, cilantro leaves and tender stems, chunks of green bell pepper, and Vietnamese fish sauce (Red Boat brand).

This was all washed down with a nice, ice-cold Singha beer, from Thailand.

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Enjoy,
Rich P
 

Pat McGinty

Senior Member
Nice,
I grew up on a small dairy farm with 7 other siblings.
All some the girls and my mother canned vegetables and fruit while my dad and us boys worked in the fields
It's nice, isn't it? We have thirty tomatoe plants that are about to cause an avalanche of red berries. Work now, but awfully good around February.
 

mred

Senior Member
It's nice, isn't it? We have thirty tomatoe plants that are about to cause an avalanche of red berries. Work now, but awfully good around February.
I do have fond memories of that life.
8 kids raised by poor hard working parents.
We always lusted for store bought foods and such not knowing what we really had.
Later in life I found out that mom was thought to be one of best cooks around...
 

Pat McGinty

Senior Member
I do have fond memories of that life.
8 kids raised by poor hard working parents.
We always lusted for store bought foods and such not knowing what we really had.
Later in life I found out that mom was thought to be one of best cooks around...
Remember the taste of garden grown brocolli? Ours came all at once last week, it always does. Nothing like the supermarket stuff. My daughter cut a stalk, stood there and ate it like an ice cream cone. I made a few different soups and froze 'em.

Salad days!
 

pustelniakr

Silver Miner at Large
Staff member
Emergent Breakfast

I woke up this morning with a taste for Shoyu Tamago (see below). I don't like tossing out perfectly good fixings, so I thought up ways to use up the soy sauce used to make the tamago. I came up with this, and it was nice how it fit together.

First, Shoyu Tamago: hard boiled eggs, peeled and steeped in simmered mushroom infused soy sauce (Healthy Boy brand), and sliced uniformly.

Next, a bit of fried rice (made with leftovers at hand): medium grain rice, diced Crimini mushrooms, diced yellow onion, diced green bell pepper, all sauteed in butter and drizzled with some of the soy sauce from the tamago.

Next, fancy English muffins, toasted, buttered, smeared with cream cheese, then smeared with a smoked salmon spread (made by the deli department of our local high end grocer), and drizzled with some of the soy sauce from the tamago.

This was washed down with some cold pink grapefruit juice.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Adventures in Asian Cooking

Now and then I wake up feeling adventurous, with a taste for something new. Over the last couple of months I have accumulated recipes for these dishes, but lacked the proper context to try them out. Feeling adventurous, I decided that making all three for one meal provided the necessary context. I will say that I seriously underestimated the amount of time, prep and effort would be required. There is significant risk to attempting more than a single fast stir-fry in a single meal. The only way to do an Asian stir-fry properly is to do ALL of the prep BEFORE you fire up the cooking instrument(s). Timing is everything. It surely was touch and go there at the end, but the results were amazing, and went very well all together. So...here we go...

First, Thai-Style Green Beans: Unlike most green bean dishes, this one very quickly stir-fries the beans, so they are still firm and crisp. This is likely because the green beans are supposed to be Asian long beans, which I have never seen cooked soft. I did tend to pick these up in my fingers to nibble on them. So: fresh, whole green beans, stir-fried with chopped shallot and minced ginger root. When the quick stir-fry is complete (quite brief but hot), the beans are tossed to coat in a special sauce (soy sauce, Hoisin sauce, smooth peanut butter, and gochugaru (Korean red pepper flakes). The results are plated and dusted with minced cilantro and chopped roasted peanuts.

Next, Glass Noodles with Mushrooms, Snow Peas and Sprouts: glass noodles (made from yams), halved snow peas, and mung bean sprouts, stir fried with thin-sliced Crimini mushrooms and minced garlic, and sauced with toasted sesame oil, soy sauce and sugar. The results are plated and dusted with toasted and crushed sesame seeds. Pssst...This one was my favorite of the 3 dishes.

Finally, Pan-Fried Salmon in Thai-Style Sauce: fillets of Scottish salmon, marinaded in a special simmered sauce (rice vinegar, honey, minced garlic, gochugaru, Vietnamese Fish sauce, soy sauce, Chinese Dark soy sauce, and minced lemongrass), and quickly pan-fried, both sides. The results are plated, drizzled with the remaining marinade, and dusted with toasted and crushed sesame seeds.

This was all washed down with pink grapefruit juice and vodka, on the rocks.

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Enjoy,
Rich P
 

pustelniakr

Silver Miner at Large
Staff member
Simple Japanese Street Food

It might have been because I was starving, but this was one of the most enjoyable meals I've had in a few days. Truth be told, I went back for more yakisoba...twice. It was the best batch I have made to date. I hope I can duplicate it later.

First, the ubiquitous rice. I was out of Japanese short grained rice, so we went for the default, generic long grain rice. This was dusted with aonori (Japanese prepared, fine seaweed) and sansyo (a special Japanese pepper).

Next, Yakisoba: steamed Chinese egg noodles, stir-fried with chopped onion, bean sprouts (instead of the more traditional shredded cabbage), and shredded carrot. At the end, this was tossed with a special sauce: mushroom-infused soy sauce, ginger-garlic paste, fresh-ground Chinese white pepper, and brown sugar. I almost could not get enough of this.

Finally, Yakitori: cubes of chicken thigh meat, marinaded in teriyaki sauce (Soy Vey brand), loaded on to bamboo skewers and broiled to a light caramelization, and glazed at the end with a bit more sauce and broiled a touch more.

This was washed down with some ice-cold Superior Junmai Ginjo sake.

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Enjoy,
Rich P
 
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pustelniakr

Silver Miner at Large
Staff member
Hey Grandpa! What's for Supper? Orange

Isn't it weird how you get a taste for things? Today it was things orange. So, I meditated on the idea for a good while,and this is what I came up with.

First, some dairy case crescent rolls, with butter.

Next, an Arugula-Orange Salad: baby arugula, fresh mandarin oranges (Cuties), and fried onions (French's brand). This was dressed with a special sauce: mandarin orange juice, white wine vinegar, sea salt, fresh-ground black pepper, vegetable oil, and a touch of sugar.

Next, medium grain rice, wild rice, with blanched and slivered almonds, cooked in a chicken-based sauce.

Finally, honey-orange duck breast (packed and pre-marinaded by Maple Leaf Farms), cooked in a cast iron skillet, to just right place.

This was all washed down with some ice-cold Smirnoff Orange Ice.

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Enjoy,
Rich P
 
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