I want to bring to your attention the food artistry of Chef Paulo Soares. He has broken out of the mainstream food restaurants and has created his own shop called Queee Sushi Station located at 643 North Spring Street, LA, CA 90012.  On scheduled Friday nights, he runs under the flag Special Dinner at Fado (A.K.A) Queee Sushi Station, which is a by invite/reservation private guest list, where we the guests get to enjoy food from all points on the compass.  Last Friday Night (7/23/10) was his take on Americana BBQ.  He brought in help from Chef Alex Webber from London, and let me tell you, it was a meal beyond anything you’ve experienced before.

I like to remind you, that our great nation was founded with the ideal of freedom of many different avenues, speech, thought, and of will.  People came from all points around the globe to share and treasure this experience that has shaped our great nation.  The traditional “Americana” term is really a fusion of food, cooked outdoors on a BBQ Grill (or a Kitchen Grill for that matter), and something that was more of a family & friend event.  What transpired that evening was nothing short of this great concept that we all treasure.  The part that was stunning was the cost, $35.00 per person, for a family style feast.  Here’s the menu from that evening:

MENU

Appetizers

BBQ Jalapeno Shrimp Sushi Rolls,

Cucumber, Cilantro and Avocado Rolls

Chilled Cucumber Soup

Mixed Baby Greens Salad with Ranch

Entrees served Family Style per table

BBQ Chicken, Pulled Pork, Wagyu Sirloin Cap (Kobe Style Beef), Apple Ginger Slaw

Mac & Cheese, Collard Greens,

Dessert

Mini Apple Pies a la Mode

Sweet Tea, Water and Coffee

Queee Sushi Station is open for lunches Monday – Friday and select hours on the weekend.  His website is currently under construction, however I’ll be posting a special announcement on that when the site launches.  Chef Paulo Soares has graced the kitchens of restaurants like Nobu, Miyagi’s on Sunset, Geisha House Hollywood.  His website will have his full bio of where he’s from, what he’s done, and where he’s going.

If you are ever in the China Town area, he’s a place you’ll want to try.  He has a parking lot to the left of his restaurant and there’s plenty of street parking incase the lot is full.

This article came by way of Linda Miller in Texas. You can check out her website at: Diabetic Cookbook for other fine cooking tips, to help people with Diabetes.

College of Montreal analysts propose us 1 great way cashew extract may treat diabetes

A new study published in the journal Molecular Nutrition and Food Research indicates cashew seed extract may play an important role in preventing and treating diabetes.

The cashew is a tree in the flowering plant family Anacardiaceae. The plant is indigenous to northeastern Brazil.

Scientists at the School of Montreal and the University of Yaoundé in Cameroon researched how cashew products affected the responses of rat liver cells to insulin.

In Canada, more than 3 million Canadians have diabetes and this number is expected to reach 3.7 million by 2020, according to the Canadian Diabetes Association.

In U.S.A, according to the American Diabetes Association, from the 2007 National Diabetes Fact Sheet, there are total 23.6 million children and adults in the United States – 7.8% of the population – have diabetes. 1.6 million new cases of diabetes are diagnosed in people aged 20 years and older each year.

Scientists researched cashew tree leaves, bark, seeds and apples. They found that precisely the cashew seed extract increased the absorption of blood sugar by the cells.

Extracts of other plant parts had no such effect, indicating that cashew seed extract likely contains active compounds, which can have potential anti-diabetic properties.

In most people who have diabetes, a condition called insulin resistance prevents the body from processing the hormone, which regulates energy and also the processing of sugars in the body.

Deficiency of insulin can cause heart or kidney diseases over time.

The cashew nut is a popular snack, and its rich flavor means that it is often eaten without treatment, lightly salted or sugared.

Cashews are a staple in vegan diets. They are utilised as a base in sauces and gravies, and can take on sweet properties for frostings and cookies.

They’re rich in protein and a raw, natural supply of energy.

The fats and oils in cashew nuts are 54per cent monounsaturated fat, 18per cent polyunsaturated fat, and 16per cent saturated fats (9% palmitic acid and 7% stearic acid).

Without any cholesterol cashew nuts are a healthy fat food for heart patients too. And because of their high levels of monounsaturated fatty acids, additionally they help support healthy numbers of good (HDL) cholesterol.

Here below a 4 servings recipe “The Cashew Curry” cooked in 45 mins with a wok or frying pan, a wooden spoon an these ingredients:

* ½ pound whole cashews

* 2 T extra virgin olive oil

* 5 shallots, thinly sliced

* 5 curry leaves

* 2-in little bit of lemongrass or zest of one lemon

* 1 T coriander

* ½ t turmeric

* ½ t salt

* 2 chiles, thinly sliced

* 2 cloves garlic, minced

* 2 slices ginger

* 15 oz unsweetened coconut milk

* 2 T cilantro, chopped

Directions

Sauté the shallots in the oil, stirring occasionally, until golden, about 10 minutes.

Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 min’s.

Add remaining ingredients and simmer until thickened, another 5-10 minutes. Remove curry leaves and serve, with diabetic rice or brown rice.

Who am i ? – Linda Miller writes for type two diabetes cookbooks , her personal hobby site focused on cooking ideas to help individuals eat healthy to prevent or manage type 2 diabetes.

Scientifically references:

http://www.diabetes.co.uk/news/2010/Jul/cashew-seeds-can-help-fight-against-diabetes-94654599.html

http://www3.interscience.wiley.com/journal/117935711/grouphome/home.html

So I hosted my Sunday BBQ and cooked up some Kosher Chicken Kufta’s.  I seasoned the ground chicken breast with confetti black pepper, freshly milled, garlic powder and kosher sea-salt finely ground.  I had also grilled some baby Italian eggplants that were coated with a triple filtered virgin olive oil, fresh crushed garlic, Welsh marsh salt and confetti black pepper.  The meal was perfect and the company was choice.  My closest and dearest (19+ years) friend came over and brought with him a bottle of St. Urbans-Hof Riesling 2009.  It complemented the chicken perfectly.

I rarely write about wines, as I only know what I enjoy to my taste, which may or may not agree with some wine coinsures, however this was amazing, and it shocked everyone at the party, who actually some of which are wine collectors.

www.wine.com truly described this wine the best by saying “winemaker’s notes: The wines of 2009 have elegance, expression and power. The minerality is almost sparkling. The acidity is ripe but still crisp. The flavors are complex, ripe and well developed. These wines promise to be the most age-worthy of the decade.”

One of the biggest surprise of the night was to find out how much the bottle actually costs.  My friend picked the bottle up for $18.95 from Froma on Melrose and if you’re not familiar with Froma, you might know their founders by the name of La Fromageric, Inc.

I have to say, if you’re a fan of Riesling, you need to grab a bottle, or a case before they’re all gone.  I have read on line that this series came in a limited number of bottles; consider it more a micro-brew batch.  Also the sulfates are very low, as I have an allergy to sulfates, and I have to say, I didn’t get any headaches, or the usual twitches that a sulfate attack would cause!  I would highly recommend this with fish too, one might consider this a dessert wine, but its not… but nobody would complain if you served it as one.

Do you like Middle Eastern food?  Are you a fan of Egypt and all of its delights?  I have the best of both worlds fro you. Almaza will take care of your food & hookah needs.  Last Sunday, I was taken there, and delighted with the following plates that I shared with my Egyptian friend of 16+ years, they were:

• Hummus (a blend of garbanzo beans, tahina and lemon juice)
• Falafel (a crispy mix of garbanzo and fava beans, parsley, onions, garlic, cilantro and spices, all fried to perfection)
• Beef Kabob (very tender pieces of filet marinated and broiled with vegetables)
• Kofta Kabob (a tasty blend of ground lamb & beef, onions, parsley and spices – broiled so well, it melts in your mouth!)
• Lamb Kabob (very tender & juicy pieces of lamb marinated and broiled with vegetables)

We also ordered a hookah, and they allowed us to use our own hose from Egypt (the Egyptian Lai’s or hookah hoses are a all-leather, higher quality hose for your smoking enjoyment).  The prices are very reasonable and to my shock and surprise, everything there is made fresh, from the Hummus to the Falafel (it’s a true green color on the inside, not the usual yellow or brown), the lamb was so succulent, I couldn’t believe my taste buds!  The Kofta, flawless, only thing to make it taste better, is to do it yourself at home, on a proper Kofta BBQ (which I have) but the meat quality, as good as I would buy in a Egyptian/Middle Eastern market!

You owe it to yourself, for an amazing meal, a wonderful hookah experience, take yourself down to Almaza today!

So I decided on a post 4^th of July 2010 bash-out in Big Bear, I’d make the Monday Stoup….

What you’ll need:

Crock-Pot

Sharp Knife

Cutting Board

Colander

Ingredients:

1 can Blue Ribbon Pabst Beer

1 qt. Manischewitz Kosher Beef Broth

S&W Premium 50% Less Sodium cans of:

• Frijoles Pinto beans
• White beans
• Chili beans

S&W Premium Kidney beans

8 oz. Sliced white mushrooms

Pavilions – 1 lbs. Ground Sirloin 90/10

5 Plump roma tomatoes

2 Green onions,

25 Mini carrots

1 Tablespoon crushed garlic

Celery Salt

Directions:

I took 1 lb. ground sirloin 90/10 from Pavilions, washed it first, and then placed it at the bottom of the crock-pot, making sure all the edges were covered, I gently pressed the 90/10 ground meat down covering the entire bottom.  I then opened my cans of S&W Premium beans, washing each can in my trusty colander; I placed them in the crock-pot too.  Once the beans are in place, I added 8 oz. slicked white mushrooms to the crock-pot.

You’ll now want to grab those pre-washed plump roam tomatoes, and after cutting them into thin wedges, you’ll add those atop, around the outer edge of the circle.  You’ll want to cut the blubs of the green onions and bury them in the center of the crock-pot whole; they’ll add a unique flavor and fall apart properly in the middle.  Take the copped green part of the onion, and sprinkle it evenly across the entire of the crock-pot.

Now you’ll want to halve those mini-carrots, giving you 50 pieces.  You’ll want to sprinkle those around the top as well.  Take that tablespoon of freshly crushed garlic, and add right on top of everything.  Lightly dust with Celery Salt and prepare for the liquid portion.

Grab your room temp can of Blue Ribbon Pabst beer, and evenly pour that over everything.  Now grab your 1qt. Manischewitz Kosher Beef Broth and pour that evenly as well over all the ingredients.  Now cover, set to low, and allow cooking a minimum for 8 hours.  Since the meat is pre-ground already, the time on the crock-pot can be this low.

This is the tandem Vegetable stoup that you just read about in the 18-Hour Kosher Angus Stew posting.  This stew/soup stands on its own, but also completes the other dish by brining a hearty vegetable balance to its 90% meat/10% vegetable base.  After 14 hours have passed on the crock-pot, you’ll want to start this 4-hour Stew/Soup.

What you’ll need:

Cookware

Stockpot

Chef Knife

Epicurean Cutting Surfaces®

Ingredients – Stew/Soup

• Olive Oil
• 6 Carrots (peeled & cut on an angle)
• Broccoli – 2 Large Heads (no stems)
• ½ Maui Sweet Onions – chopped
• Shallots (2 medium)
• 4 Green Onions (chopped)
• 13 White Mushrooms – sliced thick
• Confetti Potatoes
• Black Pepper – Multi-Corn Cracked
• 3 pinches Kosher Salt
• 6 Cups Water
• 4 pieces of garlic – halved
• White Corn (cut into ½ slices)

Directions

1. In a large stockpot, add the four cups of water, and bring to a boil.
2. Add the 3 pinches of Kosher Salt
3. Add 3 turns of the cracked pepper
4. Add the halved & quartered confetti potatoes
5. Add the shallots (chopped)
6. Allow to boil on a medium flame covered for 1 hour.
7. Uncover, add two cups water and stir, now add the remaining ingredients and allow to simmer covered for the remaining 3 hours on a low flame.

When you uncover, stir the stew/soup once.  You’ll notice the Broccoli has completely disengaged into the stew/soup base, and the potatoes have naturally thickened the batch.  This is an amazing Vegetable soup on its own; however when you’re ready to serve the 18-hour stew, remember its 25% stew & 75% vegatable.

Enjoy.

So it was time to break out my Grandfather’s Cast Iron No. 8 Skillet and the crock-pot, as I had a TravelingTaste.com Food & Hookah Night event at my house last Saturday Night.  It was a potluck, but I wanted to bring something to the event that only time could create.  I feel that this batch of Stew, with its tandem Vegetable stoup (stew/soup) that you combine into a bowl from two pots, by far is the best batch ever created.  Please check out the other article 4-Hour Vegetable (Stew/Soup) for the other ½ of this delicious recipe.

What you’ll need:

Cookware

Crock-pot low/high settings

Cast Iron No. 8 Skillet (the link provided is to the modern version of what I own)

Chef Knife

Mortar & Pestle

Ingredients – Stew

• Celery Salt
• Danté’s Nightmare 1/8 teaspoon
• Olive Oil
• Carrots (peeled & cut on an angle)
• Maui Sweet Onions – chopped
• White Mushrooms – sliced thick
• Confetti Potatoes
• Black Pepper – Multi-Corn Cracked
• Trader Joe’s Himalayan Pink Salt – Cracked
• 4 pieces garlic – peeled whole
• All Purpose Baking Flour (unbleached)
• McCormick’s Grill Mates^® Montreal Steak Seasoning (ground fine)
• Pabst Blue Ribbon Beer (1 ½ cans)
• 2 Cups Water

Directions

• Lightly sprinkle Celery Salt into the bottom of the crock-pot.
• Lightly drizzle a few drops of Olive Oil into the crock-pot.
• Peel & Chop 4 medium/large carrots into diagonally shaped pieces and add into the crock-pot.
• In your Cast Iron No. 8 Skillet, pre-heat and lightly coat with olive oil.
• In a mixing bowl, add 2-3 cups all purpose baking flour, mix together:
  • 8 turns cracked pepper
  • 4 turns Himalayan pink salt
  • McCormick’s Grill Mates^® Montreal Steak Seasoning (ground fine)
  • Wash (but do not pat dry) Angus Kosher Stew Meat and add pieces to the flour mix.  Make sure the meat is fully covered by the flour/spice blend and set aside.
  • Add flour/spiced meat to the Cast Iron No. 8 Skillet – brown on all sides.  Occasionally add a few drizzles of Olive Oil, if the meat & spiced flour mix has soaked it up.  Once browned, transfer directly into the crock-pot.
  • Scrape the Cast Iron No. 8 Skillet, but keep the scrapings off to one side, while browning the meat – this will be part of your Roux you’ll make when you’re done.
  • Scrape the pan, add a few more drizzles of Olive Oil and add ½ can Pabst Blue Ribbon beer, directly into the Cast Iron No.8 Skillet
  • Add 2 cups of water to the crock-pot, low setting.
  • Mix the scrapings from the Cast Iron No. 8 Skillet, beer together (keep adding the Pabst Blue Ribbon beer until you’ve used one full can, and a half a can); add some of the water/fat/meat from the crock-pot back into the Cast Iron No. 8 Skillet.  Add the remainder spiced/flour mix to the roux.  Keep boiling down, and mixing until the flour paste is a dark brown with a consistency of pancake mix.
  • Add the finished Roux to the crock-pot.
  • Add the 1/8 Danté’s Nightmare.
  • Add the 4 pieces of whole garlic
  • Add the thick sliced mushrooms
  • Add 1/2 chopped Maui Sweet Onion
  • Cover and time for 18 hours.
  • Uncover and stir every 4-6 hours.

This concludes the first ½ of the tandem recipe.  Again please check out the other article 4-Hour Vegetable (Stew/Soup) for the other ½ of this delicious recipe.

Shared a wonderful meal with my Cousin, her Husband, my Mother and little Sister in the heart of Edison Park, Il. Enjoyed fine creations by Chef/Owner Joseph Calabrese. If you are ever out in the Edison Park area, its worth checking out, and don’t forget to make your reservation. You can check them out online at: http://ziaschicago.com

While visiting my great Uncle E. & Aunt V., we had the pleasure of eating at this joint next to their hose, and I have to say, it was amazing. Home made Greek food, that you would only expect to eat if you were in Greece!  If you happen to be in Chicago for any reason, it would be a crime if you did not make the drive up to Lincolnwood, to pass by, and for the finest service,with the most attentive desire to truly give you the very best meal you’ll ever eat, ask for George Jacobs to be your server!

In an attempt to stretch the dollar a bit longer in today’s economy, and also trying to keep a healthy diet, I’ve reached back in time, when the dessert tribes were whole, and have started to eat a more traditional supplement I wanted to share with you.

There are different spellings of this very tasty concoction and slight differences that make each region that creates it, their own.  I’m speaking about Füll (fül, foolj, fuul, Fool, Foul).  I asked a friend why it’s called that, and he rather jokingly replied if you eat enough of it, you’re full!

I am going to share the way I’ve been making it, I have been told that some do not use the ingredients that I do, but the general concept is the same.  Again, different regions make it differently, here’s my take on it. And keep in mind. Thou it might sound simple overall, its quite filling, and lasts 4-5 days (many lunches) in the fridge.

What you’ll need:

1 Can Trader Joe’s Red Kidney Beans (drained & washed)

2 Jars Trader Joe’s Large White Beans (in a tomato sauce)

1 Package Fava Beans (Broad Beans) (get the triple peeled – ready to use)

1 Can Trader Joe’s Garbanzo Beans (drained & washed)

2 Can Trader Joe’s Crushed Tomatoes (drained & washed)

½ Onion – chopped

1 Shallot – chopped

5 Coves large garlic – sliced or minced – your choice (not crushed)

½ Teaspoon Cumin

6 Turns Rock Salt Grinder

8 Turns Peppermill (I use multi-colored peppercorns)

1 Teaspoon Olive Oil (not Grapeseed, Canola or any other oil)

1 “Tap” Lawry’s Seasoning Salt (no MSG)

½ Cup Hot Water (filtered if available)

Directions:

In a large wok or pot, add the olive oil, onion, shallot, on a medium flame, stir occasionally until onions are clear.

Now add the garlic, crushed tomatoes and cumin, stir slowly for about a minute, and add the salt, pepper and one “tap” of seasoning salt.

Stir for about 30 seconds and add the beans – all of them and stir occasionally on a high flame, until everything starts to boil.

Once boiling, turn the flame down to low, add the hot water, cover and allow to simmer for about 15-20 minutes.

Check on it every 5 minutes and stir once (to prevent burning).

Serve and enjoy.