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Zeke Kooyer's Amazing Cookbook

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Zeke Kooyer's Amazing Cookbook - Page Text Content

FC: Zeke's Amazing Cookbook | ***Disclaimer*** All recipes assume you have a few cutting boards and a decent knife set handy.

1: Part 1: Spanish Cuisine

2: Tortilla Espanola (Dad) Yield: 6 -1 cup olive oil -1 yellow onion, chopped -4 boiling potatoes, about 2 lbs total weight, cut crosswise into 1/2 inch-thick slices -salt as needed -4 eggs | Equipment: Medium skillet and large bowl Instructions: Heat pan in olive oil on high and sauté onions until golden brown. Then in medium fry potatoes for 5 minutes. Season with salt. Drain onion and potatoes on paper towels. In a bowl beat eggs and then add the onion and potatoes. Put mixture in pan and heat at medium for 3 minutes. Use pan lid to flip tortilla and add a tablespoon for of olive oil. Cook for 3-5 minutes on medium or until olive oil is almost smoking. Put on plate to cook and serve at room temp.

3: Gambas Al Ajillo (Sizzling garlic shrimp) (Dad) Yield: 4 -3/4 cup olive oil -2 cloves garlic, minced -2 tps hot red pepper flakes -1 lb medium shrimp -1 tsp salt -chopped fresh parsley | Equipment: Clay glazed casserole dish (cazuelas) Instructions: Place 4 small cazuelas dishes and add 3 tbsp to each while turning the heat to high. When hot add garlic and pepper flakes evenly among each dish and stir for 30 seconds. Then evenly divide the shrimp across all four dishes. Cook for one minute and season salt. Cook another minute or until nearly opaque throughout and remove from heat. Shrimp should be slightly undercooked and will continue to cook in the pan for about 1 minute. Sprinkle parsley on the shrimp and serve sizzling.

4: Pulpitos Fritos (Octupus) (Dad) Yield: 6 -1 lb baby octopus -salt -1/2 cup olive oil -3 tbsp lemon juice -1 small clove of finely chopped garlic -1 tsp chopped parsley | Equipment: Stock pot and skillet Instructions: Rinse octopus under running cold water and pat dry. Sprinkle with salt. Combine olive oil, lemon juice, garlic and parsley in a bowl. Slip in the octopus and let it sit for 30 minutes. Heat a skillet on high. When hot add octopus searing it constantly for 1 minute. Decrease to medium and turn for for 5 minutes or until brown on all sides. Serve immediately.

5: Gazpacho Andaluz (Tomato Gazpacho) (Dad) Yield: 4 -6 tomatoes, chopped -1/2 cucumber peeled, cut in chunks -2 cloves garlic -1/2 cup water -1/2 cup olive oil -3 tbsp sherry vinegar -1 tbsp salt | Equipment: 2 large bowls and blender Instructions: In a large bowl combine tomatoes, cucumber, garlic, bell pepper, water, olive oil,vinegar, and salt well. Add mixture to blender and blend until smooth. Transfer to bowl, cover, and refrigerate 4 hours or until well chilled. Before serving, taste soup and season with salt. Ladle into bowls and serve.

6: Papas Arrugadas (Wrinkled Potatoes) (Dad) Yield: 6 -2 lbs baby red potatoes -1/2 lb coarse salt -1 cup green mojo (next page) | Equipment: Stockpot, medium round stones and paper towels Instructions: In a stockpot add stones to cover the bottom. Lay potatoes on top of the stones and add water until it just touches the bottoms of the potatoes. Sprinkle salt on the tops of the potatoes. Boil the water for 30 minutes while have the lid slightly off to allow steam to escape. Lay towels over the potatoes. Then decrease heat to lowest setting for 20 minutes or until water completely evaporates. Take pot from stove and allow potatoes 30 minutes to wrinkle. Serve with Mojo.

7: Green Mojo (Dad) Yield: 1 cup for recipies -6 dried Canarian sweet peppers -6 cloves garlic, peeled -1 1/2 tsp paprika -1/2 tsp ground cumin -1/2 tsp salt -3/4 cup Sherry Vinagrette | Equipment: Heatproof bowl and blender Instructions: Combine boiling water and sweet peppers until soft. Drain peppers. slit open and remove flesh. In a blender combine peppers, garlic, cumin, paprika and salt. Blend for 2 minutes while adding the vinaigrette. Transfer sauce to a jar and is sealed tightly. You may store it in the refrigeration for up to several weeks before having to through out.

8: Arroz Blanco (White Rice) (Mom) Yield: 4 1/4 cup olive oil -1 clove garlic, thinly sliced -1 cup Spanish rice -1/2 tsp salt -1 tsp chopped parsley | Equipment: Saucepan Instructions: Heat the olive oil in the saucepan on medium. Add the garlic and sauté for 2 to 3 minutes. Add the rice and stir for 1 minute. Add water and bring to a boil for 30 seconds. Add the salt, cover, decrease to low heat and cook for 15 minutes. Remove from heat, uncover, and let rest for 5 minutes. Before serving sprinkle parsley as needed over the dish.

9: Arroz De Enfermo (Get-Well Rice) (Dad) Yield: 4 -6 cups water -1/4 cup olive oil -2 cloves garlic -1 in piece of fresh ginger, peeled & halved -1 cup Spanish rice -1/2 tsp salt -chopped parsley for garnish | Equipment: Large and medium saucepans Instructions: In a large saucepan bring the water to a boil. In a medium saucepan heat the olive oil at medium and add garlic and ginger. When golden brown add the and stir and coat with oil. Cook for 1 minute and add in boiling water. Decrease to medium-low heat and cook for 30 minutes. Remove from heat, add salt and let it rest for 5 minutes. Remove both the ginger and garlic from dish. Rice should have absorbed half of the water but dish will be soupy. Serve in bowls with parsley sprinkled on top.

10: Trucha A La Navarra (Baked Trout w/ Jamon Serrano) (Dad) Yield: 4 -4 trout, cleaned with heads intact and sliced sideways -juice of 1/2 lemon -1/4 cup olive oil -5 slices jamon serrano -2 cloves garlic -2 tbs chopped parsley | Equipment: Wide Skillet and roasting pan Instructions: Preheat the oven to 500 F. Season trout with salt and lemon juice and put it in a skillet of olive oil at high heat. Sear ham slices in the skillet for 1 minute and then put inside the trout. Turn trout twice and cook 2 to 3 minutes on each side. Transfer trout to roasting pan and bake in the oven for 10 minutes. While doing this mince the remaining ham slice and sauté for 1 minute. Once trout is done add parsley and ham on top of trout and serve on warm plates.

11: Conejo Con Castanas (Rabbit w/ Chestnuts) (Dad) Yield: 4 -1 pound chestnuts -1 (3 lbs) rabbit, cut into small pieces -salt -1/4 cup olive oil -1 yellow onion, chopped finely -3 cloves garlic chopped -1tsp chopped parsley -2 cups water | Equipment: Saucepan, pairing knife, skillet Instructions: Cut an X into the head of each chestnut and put them in a saucepan with water. Place on high and bring to boil for 5-8 minutes. Drain and peel nuts. Season rabbit with salt and put in large skillet on high (with olive oil). Fry rabbit 5 to 10 minute or until golden brown. Turn skillet to medium and add onion, garlic and parsley. Cook for 2o minutes or until rabbit is tender. Add chestnuts and continue to cook another 10 minutes. Serve hot directly from large skillet.

12: Part 2: Greek Cuisine

14: Cannellini Bean Soup (Dad) Yield: 4 - 1 1/2 cups cannellini -1 large onion and 1 large celery both thinly sliced -3 carrots, sliced -14 oz tomato can -2/3 cup olive oil -2 tsp chopped parsley -1 tsp dried oregano -salt and pepper | Equipment: Large pan Instructions: Rinse beans in cold water and put them in a large pan. Pour enough water to cover beans and bring to boil at medium heat for 3 minutes. Turn heat to low. Add onion, celery, carrots and tomatoes and stir them together. Add or stir olive oil and dried oregano and season to taste with black pepper. Bring the heat up to a boil and then lower heat again to let dish sit and cook an hour. Once the beans are tender add salt and parsley and serve.

15: Greek Salad Dressing (Dad) Yield: 20-30 -1 tsp salt, 1/4 t. pepper -1/2 cup red vinegar -1/2 tsp sugar -1 1/2 tsp dry mustard -1 1/2 tsp oregano -1/2 tsp minced garlic -1/2 tsp lemon juice -1 1/2 cups olive oil | Equipment: Dressing container Instructions: Combine all ingredients except olive oil and let it stand for 15 minutes. Gradually add in the olive oil and mix ingredients. Store in refrigerator. Make large salad and leafy lettuce, crumbled feta, cheese, chopped tomatoes, sweet onion, black olives and sliced cucumber. Add salad dressing to taste.

16: Greek Green Bean (Dad) Yield: 5-7 -1 clove minced garlic -1 onion, chopped -1 lb green bean chopped -1 tsp chopped mint -2 beef bouillon cubes -1 large tomato -2 tsp tomato paste - 2 tsp olive oil | Equipment: Large skillet Instructions: In a skillet brown the garlic and onion in 2 tsp of olive oil. When vegetable are transparent add the rest of the ingredients and stir gently and add enough water to allow beans to simmer. Cover and let food continue to simmer for 30 minutes. Check periodically and add water as needed to keep beans from sticking. Add salt and pepper to taste after done.

17: Spinach Pie (Dad) Yield: 4-6 -6 c. fresh chopped spinach -1 c. feta -1 c. cottage cheese -3 eggs, beaten -1 onion. minced -2 tbsp fresh parsley -1 tsp dried dill -1/2 tsp dried oregano -1 tsp salt -12 phyllo sheets, thawed | Equipment: Skillet, clay pan Instructions: Cook in a little water spinach in water for about 3 minutes on medium. Drain this and mix it with the rest of the ingredients minus the phyllo sheets. Make sure you melt the butter in the bottom of a large skillet and add 6 phyloo sheets. Spread spinach mixture on top of this and cover it with the last 6 sheets. Bake covered for 25 minutes at 350 F and uncover and bake for another 10 minutes until golden brown. Let it stand 10 minutes. Cut into squares and serve.

18: Part 3: Italian Cuisine

20: Orecchiette with Rosemary Carrots (Mom) Yield: 4 -1 lbs carrot cut to 1 in. -1 tbsp chopped rosemary -4 tbsp unsalted butter -salt and pepper -3/4 lbs orecchiette -1 tbsp lemon juice -grated Parmesan | Equipment: Large skillet Instructions: Cook carrots and rosemary in half of the butter in a large skillet on medium heat. Stir often for about 12 to 15 minutes. Season with salt and pepper. Cook the orecchiette Toss the pasta with the carrots and add the rest of the butter along with the lemon juice. Serve topped with Parmesan.

21: Classic Margherita Pizza (Mom) Yield: 4 -1 lb pizza dough -1 tbsp olive oil -1 cup marinara sauce -8 oz fresh mozzarella -1/4 cup grated Parmesan -salt, pepper, olive oil and basil leaves to season and garnish | Equipment: 2 baking sheets Instructions: Shape pizza dough into 4 rounds and place on two oiled baking sheets. Dividing evenly top with marinara sauce, fresh morrarella and Parmesan. Season with salt and black pepper. Bake at 450 F until golden, or 16 to 18 minutes. Drizzle with olive oil and top with basil leaves.

22: Sicilian Capresse with Raisins (Mom) Yield: 4 -3/4 cup parsley -1/2 cup golden raisins -1/4 cup olive oil -2 tbsp capers -1 tbsp red wine vinegar -salt and black pepper -1 lb sliced heirloom tomatoes -1/2 cup toasted pine nut -8 oz sliced mozzarella | Equipment: Medium bowl. Instructions: This is an easy one! Combine parsley, raisins, olive oil, caper, red wine vinegar and toasted pine nuts. Season with salt and pepper. Serve spooned over heirloom tomatoes and fresh mozzarella.

23: Pasta with Sausage and Mozzarella (Mom) Yield: 4 -3/4 lb fettuccine -3/4 lb Italian sausage -1 bunch chopped broccolini -1 tsp rosemary leaves -1/4 tsp red pepper flakes -8 oz bocconcini -16 halved grape tomatoes | Equipment: Large skillet and large pot Instructions: Cook the fettuccine in a pasta pot. Next cook Italian sausage in a large skillet in olive oil. On medium-high do this for 7 to 8 minutes or until tender. Remove and add broccolini until tender for 5 to 7 minutes. For the last two minutes add the tomatoes. Mix in rosemary and red pepper flakes. Toss the pasta with the sausage, broccolini, and bocconcini. Serve immediately.

24: Lemony Chicken and Olive Pasta (Mom) Yield:4 -3/4 lb penne -4 chicken cutlets -1/4 sliced lemon -2 cups of salted and peppered water -1/3 cup parsley -1/4 cup slivered olives -3 tbsp olive oil -1 tsp lemon zest -1/2 chopped garlic clove -salt and pepper | Equipment: Pot to cook pasta, large skillet Instructions: Cook the penne in a pot of water. Simmer the chicken, lemon and black pepper in a large skillet of salted water for about 4 to 5 minutes or until cooked through. Shred the chicken. Toss together the parsley, black olives and lemon vest, garlic clove, pasta and shredded chicken. Season with salt and black pepper.

25: Prosciutto Chicken with Broccolini (Mom) Yield: 4 -8 chicken cutlets -salt and black pepper to season -8 prosciutto slices -2 broccolini bunches -2 tbsp olive oil -4 lemon wedges | Equipment: 2 baking sheets, medium pan Instructions: Place 8 chicken cutlets on a baking sheet; season with salt and black pepper. Post of prosciutto eight slices on a second baking sheet. Roast at 450 F until the chicken is cooked through and the prosciutto is darkened. This should take between 6 to 8 minutes. Steam the broccolini until tender in a medium pan for 3 to 5 minutes. Toss in the olive oil and season with salt and pepper. Top the chicken with prosciutto and serve broccolini with a lemon wedge on the side.

26: Part 4: Mexican Cuisine

28: Chicken and Chorizo Tacos with Slaw (Mom) Yield: 4 -4 oz cured chorizo -2 tsp olive oil -4 sliced chicken cutlets -2 sliced radishes -1/4 sliced jicama -1 tbsp lime juice -8 corn tortillas -salt and guacamole to use per taco | Equipment: Clay pot to warm tortillas, skillet Instructions: Brown cured chorizo in olive oil on a skillet over medium heat. After 3 to 4 minutes add chicken cutlets and cook, tossing, until cooked through, 3 to 4 minutes.Toss together jicama, lime juice and olive oil. Divide chicken and slaw between 8 tortillas and allow each person to add the needed salt and guacamole.

29: Bass Tacos with Grapefruit Salsa (Mom) Yield: 3-5 -4 boneless, skinless bass fillets -3/4 tsp ground coriander -salt and pepper to cover -2 tbsp olive oil -1 chopped grapefruit -1 chopped avocado -chopped chives -2 tortillas per person | Equipment: Large non-stick skillet Instructions: Season the bass with coriander, salt and pepper. Cook with olive oil in a large skillet over medium heat until opaque (1 to 2 minutes per side). Combine grapefruit, avocado, olive oil and chives to make a salsa. You also may add tomato to the salsa. Season it with salt and pepper. Divide the fish and salsa evenly among each tortilla.

30: Black Bean Salsa (Mom) Yield: 5-8 -1 poblano chile -2 cups of cooked black beans -2 tbsp pomegranate juice -1/4 cup dried red and yellow peppers -2 cloves garlic -1 thick onion slice -1 tablespoon dried canned chipolte chilis -1/4 tsp ground cumin seed | Equipment: Skillet and medium bowl Instructions: Chop garlic and onion. Pan roast both garlic and onion until brown and soft. Put poblano chile in a small bowl and let cool. Peel,seed, devein and dice chile. Put in a bowl and mix chiles and remaining ingredients. Salt to taste.

31: Guacamole (Mom) Yield: 2 -2 medium ripe avocados -1 small ripe tomato -1 jalapeño chile -1 tbsp minced white onion -2 tsp minced fresh cilantro -1/4 tsp salt | Equipment: Skillet and medium bowl Instructions: Roast tomatoe until blistered, black and soft. Allow tomato to cool. Dice jalapeño chile and remove seeds. In a bowl mash together avocado, chile and tomato with the back of a fork until chunky smooth. Stir in remaining ingredients and serve just under room temperature.

32: Part 5: African Cuisine

34: Red Root Soup (Dad) Yield: 4 -4 cup red root leaves -2 tbsp margarine -2 tomatoes, chopped -1 onion, chopped -1/2 tsp salt -1 tbsp flour -1/2 cup water -2 cup milk | Equipment: Saucepan Instructions: Remove stems from red root leaves and chop finely. In a saucepan add the butter and sauté the tomatoes, onion and red root leaves. Stir and fry until red root is wilted. Stir in salt and flour while slowly adding water. Cover and simmer for 10 minutes until all vegetables are tender. Add milk. Heat but do not boil. Serve as needed.

35: Chicken with peanut sauce (Dad) Yield: 6 -2 tbsp oil (you chose) -3 lb chicken, cut up -large onion sliced -1 cup fresh tomatoes -1/4 cup tomato paste -1/2 cup of peanuts, ground -1 cup water -1 bay leaf -2 tbsp celery, chopped -tsp salt | Equipment: Large saucepan and plate Instructions: Heat the oil in a large saucepan and fry chicken completely cooked through. This will take a varying amount of time. Set chicken aside. Fry onion and garlic until brown and add tomatoes, tomato paste and peanuts while adding water. After 3 minutes add the bay leaf, celery and salt. Cook a 2-3 minutes more while stirring constantly. Return chicken to sauce and cook in medium heat for 15 minutes. If too thick add water. Serve over rice preferably.

36: Fish with Mango (Dad) Yield: 6 -2 lbs white fish steak, cut into pieces -1 onion, sliced -3/4 cup water -2 tomatoes, peeled chopped -2 mangoes peeled chopped -2 chilli peppers seeded and chopped -1 tsp salt | Equipment: Frypan Instructions: This is a very easy recipe is ingredients are prepared well. All you do is add all ingredients into a frypan. Then cover it, and allow it to simmer for 20 minutes or until everything is throughly cooked through. This can also be done in the microwave but is highly discouraged because it causes the dish to lose flavor and is easy enough already. Serve over or with rice.

37: Stewed Beef (Mom) Yield: 4-6 -1 lb round steak -2 tbsp flour -1 medium onion, chopped -1 clove garlic, chopped -2 medium tomatoes, peeled and sliced -2 cups of water -1 tsp salt -1/2 tsp of pepper | Equipment: Heavy saucepan Instructions: Cut round steak into 1 inch cubes and sprinkle with flour. In a heavy saucepan but the beef in and brown it. Then add the onion and garlic and lightly stir-fry for 3 minutes. Add tomatoes and lightly stir-fry another 2 minutes before adding water, salt and pepper. Bring dish to a boil. Reduce heat, cover and simmer 30-45 minutes or until meat is tender. Things to serve it with include rice and tomato or cabbage soup.

38: Part 6: Asian Cuisine

40: Broccoli Beef Recipe (Mom) Yield: 4 -8 oz beef, cut to pieces -6 oz broccoli -2 tbsp oil -2 tbsp soy sauce -1 tsp rice wine -1 tsp sesame oil -1 tbsp soy sauce -1 tbsp oyster sauce -tsp sesame oil -4 tbsp water | Equipment: Wok, skillet, bowl Instructions: Marinate the beef with all the ingredients for the Marinade, about 15 minutes. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside. Heat the oil in a wok or skillet over high heat. Stir-fry the beef until almost cooked. Dish out and set aside. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli last and serve.

41: Crunchy Caramelized Cashews (Mom) Yield: 6 to 8 -1/2 cup sugar -2 tbsp margarine or butter -1/2 tsp vanilla -8 oz whole raw cashews | Equipment: Baking sheet and wok Instructions: Line a baking sheet with foil. Butter it and lay it aside. In a large wok combine sugar, margarine and vanilla. Cook over medium and shake occasionally until sugar begins to melt. Add the cashews. Reduce heat to low until the sugar is golden brown, stirring occasionally. Then pour the cashew mixture into the baking sheet, spreading the nuts apart. Cool completely and break into clusters. Store into a tightly covered container or serve immediately.

42: Curried Shrimp and Broccoli Bites (Mom) Yield: 4 -18 large fresh shrimp -14 ounces broccoli -1/2 tsp lemon-pepper seasoning -2 tbsp margarine -1 tsp curry powder -1/2 tsp garlic salt -1/4 tsp paprika | Equipment: Small saucepan and wok Instructions: Peel and devein shrimp before setting aside. Cut the broccoli into 18 flowerets, leaving 1 inch stem on each floweret (Save left over broccoli for another use). Sprinkle with lemon-pepper seasoning. Set aside. In a small saucepan Melt butter on low and add the curry powder, garlic salt, paprike and ground red pepper. Cook and stir for 1 minute. Wrap 1 shrimp around each broccoli stem and stick with a toothpick. Boil water in a wok and allow shrimp to simmer 8 to 10 minutes. Remove and serve.

43: Lemon Dill Green Beans (Mom) Yield: 4 -12 ounces green beans -1 tbsp margarine -1/2 tsp shredded lemon peel -1 tbsp lemon juice -1 tbsp cooking oil -1/4 tsp dried dillweed -1/4 cup slivered almonds | Equipment: Saucepan and wok Instructions: In a saucepan precook green beans in a small amount of boiling, salted water for 4 minutes; drain. Stir together lemon peel, margarine, lemon juice and dillweed. Set aside. Pour oil into wok and heat on medium-high. Put into almonds and cook for 30-45 seconds or until roasted. Add green beans to wok and stir-fry 3 minutes or until tender. Spoon mixture over green benas and add almonds. Toss until beans are well coated. Serve immediately.

44: Part 7: French Cuisine

46: Tomatoes with Vinegar Dressing (Mom) Yield: 6 -30 tomato slices -1/2 cup chopped parsley -2-3 minced garlic cloves -3 tbsp olive oil -3 tbsp vinegar -salt and pepper to taste | Equipment: 1 large plate and 1 small bowl Instructions: Lay tomatoes slices on a plate overlaying each other. Inn a small bowl combine the rest of the ingredients to create a dressing. Spoon dressing over tomatoes. Let dish stand for 1/2 hour to a full hour, spooning dressing over several times to blend flavors. Serve and enjoy as an appetizer.

47: Veal Roast (Mom) Yield: 6 -1 tbsp unsalted butter -1/2 tsp salt -1 tsp ground black pepper -1 3-pound should veal roast - onion peeled and quartered -1 large sprig fresh thyme | Equipment: Pressure cooker Instructions: Heat butter in a pressure cooker. Meanwhile, salt and pepper roast and place it in pressure cooker with onion. Brown meat for 10 minutes or until all sides are browned. Add herb sprig and tightly seal pressure cooker lid. Heat on high under pressure is on high and turn to low. After 30 minutes decompress pressure cooker and let roast sit a few minutes before carving. Serve with the juices drizzled on top and onions on the side.

48: Chicken tonnato sandwich (Mom) Yield: 1 -2 slices large French bread -3 tbsp leftover tuna sauce (assuming you have it) -4 thin slices chicken -1/2 cup arugula -4 thin slices tomato | Equipment: Plate to serve on Instructions: Toast the bread, then spread tuna on each side. Arrange the chicken on 1 of the slices, top with arugula, and finish with the tomato slices. Top with the other side of bread, sauce side down. Trim off the crusts, if you like, cut the sandwich in half, and serve.

49: Skillet endives (Mom) Yield: 4 -1 tbsp unsalted butter -1 tbsp good olive oil -4 large endives -1/2 tsp salt -1/2 tsp sugar -1 tbsp chopped flat-leaf parsley | Equipment: Skillet Instructions: Melt the butter in a nonstick skillet and add the oil. Wash the endives and add them whole and still wet to the skillet. Sprinkle with salt and sugar, cover, and cook over low heat while turning occasionally. After about 30 minutes, or until endives are very and caramelized you may remove lid. Cook on high to allow all liquid to evaporate. Serve with juices and a sprinkling of parsley.

50: Part 8: Fusion Cuisine

52: Jamaican Curry Goat (Dad) Yield: 6 -2 lbs boneless goat meat -2 tbsp curry powder -2 chile peppers, minced -2 garlic cloves, minced -1 tsp of salt and pepper -1 medium onion chopped -2 1/2 cups vegetable stock -3 to 4 potatoes, cut 1 in | Equipment: Bowl, dutch oven Instructions: In a large bowl combine goat (cut into 1-inch squarish pieces), curry powder, chile peppers, garlic cloves, salt and pepper. Let this sit in the fridge for 1 to 12 hours. Then brown meat in oven over medium heat for 5 to 6 minutes. Remove the meat and add onion to cook for 5 minutes or until brown. Add the goat, vegetable stock and bring to a boil. Allow to simmer over low for an hour. Then add potatoes, cover, and cook for 40 minutes. Remove and serve alone or with rice. (Which I prefer)

53: Kimchi and Avocado Quesadillas (Mom) Yield: 4 -8 flour tortillas -1 jar kimchi, chopped -2 cups shredded jack cheese -2 avocados, thinly sliced -1 tbsp toasted sesame oil -2 tbsp seasoned rice vinegar -1 tsp toasted sesame seeds | Equipment: Frying pan Instructions: Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas. Mix oil, vinegar, and sesame seeds in a small bowl; set aside. Heat a frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.

54: Nutella Hot Chocolate (Not really fusion just really really good. Could say it is American-Italian) (Both parents) Yield: 1 -1 cup milk (I use skim) -2 Tbsp Nutella -1 Tbsp Cocoa -tiny pinch of salt | Equipment: Small Saucepan Instructions: In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot. Pour in a cup and top with homemade whipped cream and shaved chocolate.

55: Japanese Fish Tacos (Mom) Yield: 6-7 -1/2 cup ponzu sauce -1 1/2 lbs boned, skinned albacore tuna fillets -1 tbsp vegetable oil -12 to 14 corn tortillas | Equipment: Plastic bag and grill Instructions: Pour ponzu into a large, resealable plastic bag. Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once. Drain ponzu from bag. Add oil and turn bag to coat fish. Heat grill to very high (550 to 650). Oil cooking grate, using tongs and a wad of oiled paper towels. Grill fish, covered, turning once, until grill marks appear and fish is rare, around 3 minutes. Slice albacore crosswise. Fill tortillas with slaw and fish, then top with a drizzle of mayo (personally I do not do this!).

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  • By: Zeke K.
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  • Title: Zeke Kooyer's Amazing Cookbook
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  • Published: over 5 years ago