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Fish Curry

Alex Pacheco
Grad Student (200? - current) Micha

Very hot dish.

Ingredients:

• 1 kg. Fish
• 16 Red chilies
• 2 tea spoon Coriander
• 1 tea spoon Cumin seeds
• 6 Peppercorns
• 4 Cloves
• ½" piece Cinnamon
• 1/2 tea spoon Turmeric powder
• 12 flakes Garlic
• 4 Kokum
• 1 tea spoon Tamarind concentrate or paste
• 1 large Onion, finely chopped
• 1 medium Tomato, finely chopped
• Oil to fry
• Salt To taste

Cooking instructions:

1. Grind chilies, coriander, cumin, peppercorns, cloves, cinnamon, turmeric and garlic.
2. Salt fish and set aside.
3. Fry onion and then add tomato.
4. Cook for a few minutes before adding ground spices and 1 cup water.
5. When this comes to a boil, add fish. Let it cook for 10 minutes, then add tamarind juice and kokum.
6. Cook until fish is done.
7. Serve hot with steamed rice.

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Fried Pork (Cha-Syu) and Noodle

Motoi Tobita, Japan
Grad Student (199?-2002) Ph.D. 2002, Bartlett

Note: The name is "Fried", but actually it is more like "Boiled"

Ingredients:

• 2-3 pounds Pork chunk, without bone (Beef can be ok, too. Choose one with considerable amount of fat with it rather than totally red meat)
• 2-3 cans Beer
• 2 pieces Dried aniseed (available at a chinese food market (chon-chin) located on NW 6th St. between 22 and 23rd.)
• 1 leeks
• 3 table spoons sesame oil
• 1/2 cup Soy source
• 1/4 cup sugar
• Water

*Note: This is a recipe for the "pork" part only, thus use of pre-processed noodled is assumed

Cooking instructions:

1. Fasten the meat with thick thread tightly to avoid the meat fall into pieces while being boiled.
2. Heat a large frying pan with high heat.
3. Add a table spoon of sesame oil.
4. Fry surface of the meat throughly so that all the surface color look cooked.
5. A little burn on the surface is preferred.
6. Move the meat into deep skillet, add beer, aniseeds and green part of the leeks (keep the white part for later use). Simmer the meat for about 2 hours.
7. Add water so that whole meat is always under the water.
   Rotate the meat occasionally. Mince the white part of leeks.
8. Heat a large frying pan with 2 table spoons of sesame oil with medium heat.
9. Add the minced leaks and fry them lightly.
10. Move the meat on the pan and add soy source and sugar.
11. Turn the heat to high.
12. Rotate the meat frequently so that all the surface has contact with the soy source.
13. Keep rotating until the remaining soy source become very very thick.
14. Take the meat on a cutting board. Remove all the threads and slice it.
    Pour the remaining very thick soy source on the slice.
15. Cook noodle (with soup) as instructed and top with the sliced meats.
    Or you can just eat only the meat. It's a great matching with beer !

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Japanese Style Curry And Rice

Motoi Tobita, Japan
Graduate Student of Rod Bartlett
Ph.D. 2002

Serves: 4 people

Ingredients:

• 2 medium Onion
• 2 Carrot
• 2 Potato
• 2 pounds Beef chunk
• 1 large box Curry roux (Golden curry)
• 800 cc Water
• 1 Solid bouillon
• 2 Bay leaves
• 4 cups Short grain Japanese rice
• Optional ingredients
  • 8 ounzes Mushroom
  • half eggplant
  • 8~12 asparagus
  • crushed (minced) apple -- 1 * small
  • 2 boiled egg
  • 1/4 cup (as you want) honey

Cooking Instructions:

1. Lightly rinse the rice, and measure proper amount of water with the rinsed rice. Wait for 30 minutes.
2. Cut the beef chunk into about 2cm cubes. Fly the cut cubes until surface look cooked.
3. Move the cooked meat in deep skillet, heat with medium-high. Add water just enough to cover all the meat.
4. Thin slice the onions, and fly them with butter with medium heat until golden brown. Add them into the skillet.
5. Also add bouillon and bay leaves into skillet and simmer for 45 minutes. Add water if needed.
6. Start cooking the rice.
7. Peel carrots and potatoes and cut into the similar size as meat.
8. If mushroom, eggplant are favored, do the same as 7
9. 9. Put 7 and 8 into skillet, add water so that all the ingredients are just covered.
10. Simmer for 30 minutes.

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Mexican Manicoitti

Rich & Judy Parker
Judy is Office Manager from 1990 – current

This is a recipe of Rich’s

Ingredients:

• ½ ground beef
• 1 cup refried beans
• 1 tea spoon oregano
• ½ tea spoon cumin
• 8 manicotti shells
• 1¼ cup water
• 8 ounces picante
• 8 ounces sour cream
• ¼ cup chopped green onion
• ¼ cup sliced black olives
• ½ cup shredded jalapeño jack

Cooking instructions:

1. Mix the beef, beans, oregano, and cumin in a medium bowl.
2. Stuff shells with mixture (we use a pastry bag filled with the stuffing but a spoon works too).
3. Arrange the stuffed shells in a 10x6x2 microwaveable baking dish.
4. Combine water and picante and pour over shells. Cover with plastic wrap, vented.
5. Cook on high for 10 minutes.
6. Remove from oven, turn shells over and cook on medium 17 – 19 minutes.
7. Combine sour cream and green onions and spoon over shells.
8. Sprinkle black olives over sour cream.
9. Sprinkle shredded cheese on top.
10. Microwave on high for 2 –3 minute or until cheese melts.

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Old Jewish Standby

Sarah Levien
Former student assistant (1990’s) & now going to Georgetown Law School

Ingredients:

• 1 sheet of Matza
• 1 egg - scrambled
• warm running water

Cooking Instructions

1. Break the Matza into 3 equal pieces.
2. "Sandwich" them together, run them under the running water.
3. Dip the wet sandwich into the egg.
4. Then fry the sandwich as you would for french toast.
5. Put sugar or jelly on it and it will be gone almost before the plate hits the table.

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Orzo

Arlene Rodriguez
Publication Secretary and QTP Receptionist
(2000-current)

Prep Time: 25 minutes

Ingredients:

• 1 cup uncooked orzo or rosamarina (rice-shaped pasta)
• 1 tablespoon butter or margarine
• 1/2 cup chopped green onions
• 1/4 cup chopped green bell pepper
• 6 ounces Canadian bacon, diced
• 1 (9 ounces) package Green Giant® Frozen Sugar Snap Peas
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 to 1/2 teaspoon salt
• 1/2 cup half-and-half
• 2 tablespoons shredded fresh Parmesan cheese
• 2 tablespoons chopped fresh parsley

Cooking instructions:

1. In Dutch oven or large saucepan, cook orzo in lightly salted boiling water for 6 to 8 minutes or just until tender.
2. Drain; cover to keep warm.
3. In same Dutch oven, melt butter over medium-high heat.
4. Add onions, bell pepper and bacon; cook and stir 1 to 2 minutes or until onions are tender.
5. Reduce heat to medium. Add sugar snap peas; cook 2 minutes.
6. Reduce heat to low.
7. Stir in lemon-pepper seasoning, salt and half-and-half.
8. Simmer 2 minutes or until warm.
9. Stir in cheese, parsley and cooked orzo.

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Parker’s Pot Roast

Rich & Judy Parker
Judy is Office Manager, 1990 - current

Rich cooks this and Judy thinks it’s the best she’s ever tasted!

Ingredients:

• Flour
• Garlic
• Pepper
• 1 package Dried Onion Soup Mix
• 1 bottle Kitchen Bouquet
• 4 Onions
• Carrots
• Potatoes, peeled and quartered

Cooking instructions:

1. Dredge roast in flour.
2. Sprinkle with garlic and pepper.
3. On high, sear both sides in a large cast iron skillet in hot oil.
4. Put an aluminum trivet in the bottom of the pan; replace roast.
5. Turn heat to medium.
6. Add water to half way up roast.
7. Add onion soup mix and kitchen bouquet.
8. Stir to mix.
9. Add onions.
10. Cover and cook 3 hours.
11. Add carrots, cover and cook for 30 minutes.
12. Add potatoes, cover and cook for 1 hour.
13. Serve and enjoy!

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Pasties - Sharon MacKrain's Recipe (1983 or 1984)

Sam Trickey
(Professor, Physics and Chemistry, QTP faculty
member since January, 1969)

For many years I rented a summer cabin on the shore of Portage Lake, near Houghton Michigan, in the Upper Peninsula, from Sharon MacKrain. Pasties came to the UP with miners from Cornwall but were quickly taken over by the Finnish miners. Sharon's family is Finnish and they are proud to be authentic "Yoopers" (natives of the UP). Makes 9-10 moderate-sized pasties

Dough

Ingredients

• 1 cup water
• 1 t salt
• 1 cup Crisco
• 3 cups flour

Cooking Directions

1. Bring water and salt to a boil.
2. Add the Crisco to the boiling water.
3. Stir in the flour and make a reasonable smooth dough.
4. Set aside to cool while cutting the vegetables.

Filling

Ingredients:

• 1/4 rutabaga
• 1 small onion
• 2 medium carrots
• 1 lb ground or chopped beef
  (can also put some potato chunks in if you want; I don't)

Cooking Directions:

Chop the rutabaga, carrots, and onion fairly fine, mix thoroughly with the meat.

Making and Baking

1. Roll out a chunk of dough about 8-9" diameter and thin.
2. Put filling (a heaping T or more) on one half, leaving room to crimp the edges.
3. Put a dab of butter on top of the filling, fold over the dough, crimp the edges.
4. Put on non-stick (or greased) cookie sheet, bake at 325º F for 35-40 minutes.

Cooked pasties freeze well and can be prepared swiftly by microwaving as needed.

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Schweinebraten (Roasted Pork Loin)

Manfred Kotzian
Visitor with the Zerner Group, 1992

A typical Bavariavn Dish is Schweinebraten with Semmelknoedel and Sauerkraut.

Ingredients:

• 3 pounds pork loin, whole
• 2 Table spoon salt
• 1 tea spoon pepper
• 1 Table spoon chopped garlic
• 1 tea spoon coriander seed, chopped
• 2 tea spoon juniper berry, chopped
• 1 tea spoon caraway seed
• ¼ cup olive oil
• 2 carrots, diced
• 2 ribs celery, diced
• 1 yellow onion, diced
• 2 cup water
• 1 bay leaf

Cooking instructions:

1. Place the pork in a roasting pan and season with spices and herbs.
2. Pour the oil on the roast and rub it into the meat.
3. Surround the roast with the vegetables.
4. Sear the roast for 20 minutes at 400 degrees.
5. Turn the oven to 275 degrees.
6. Add water and bay leaf and roast for 1-1/2 to 2 hours or until internal temperature reaches 165 degrees.

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Speidie Marinade

Rich & Judy Parker
Judy is Office Manager, 1990 – current

This comes from Rich’s family – it seems to be well-known only around Binghamton, NY, where it is very popular.

Ingredients:

• 3 – 4 pounds Cubed beef, pork, veal, venison, chicken breast
• 1/3 cup Olive Oil
• 1 cup Wine or Apple Cider Vinegar
• 1 teaspoon Salt
• 1 teaspoon Mint Leaves
• 2 teaspoons Oregano
• 4 Bay Leaves
• 4 Garlic Cloves, chopped
• ½ teaspoon Thyme
• ½ teaspoon Pepper
• ½ teaspoon Sugar
• 1 teaspoon Lemon Juice

Cooking instructions:

1. Marinate meat for 2 – 5 days, turning container daily for maximum flavor.
2. Put on skewers and grill over open or charcoal fire.
3. Serve on Italian bread.

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Stuffed Cabbage

Piotr Rozyczko
Grad Student (1993) and Post Doc (2001-2) of Rod Bartlett's

The Polish (The Best) Way

Ingredients:

• 1 large or 2 medium heads of cabbage
• 2 slices of stale bread or breadcrumbs
• 1/2 pounds of ground beef
• 1 cup of rice (cooked)
• 1 egg
• salt, pepper to taste
• 1 cup of beef bullion
• 1 onion

Cooking instructions:

1. Parboil cabbage long enough so that the leaves separate without tearing.
   Select 10 or 12 of the largest leaves, trim off the mid ribs so leaves become easy to roll.
2. Reserver remaining cabbage for other use.
3. Soak bread in water and squeeze out (or moisten breadcrumbs)
4. Combine with meat, rice and egg and onion.
5. Add salt, pepper and mix well.
6. Divide into as many portions as there are cabbage leaves.
7. Put a scoop of mixture on the leaf and roll firmly tucking edges inside so that stuffing will not escape and secure with cotton string.
8. Arrange cabbage birds tightly in a saucepan, add a small quantity of bullion and simmer over low heat until tender. Remove string.
9. For sauce make a roux with flour and butter.
10. Add tomato paste and bullion from stuffed cabbage, stir until smooth and bubbly.
11. Season to taste and let the sauce simmer for a few more minutes.
12. Arrange cabbage on the hot platter and pour sauce over.

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Stuffed Chicken Breasts

Cindy Leprell Carrion
Publication Secretary and QTP Receptionst
(1999-2000)

Ingredients:

• 6 boneless, skinless split chicken breast
• salt and pepper to taste
• 1 package frozen, chopped spinach, thawed
• 1 package (8 ounces) feta cheese, crumbled
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1/4 cup all purpose flour
• 1/2 tea spoon paprika
• 8 strips of bacon

Cooking instructions:

1. Preheat oven to 325
2. Cut a pocket into each chicken breast.
3. Salt and pepper. (sometimes, I'll just pound them out and roll them, what ever works best for you).
4. Drain and squeeze liquid from thawed spinach. DO NOT COOK.
5. Combine spinach, feta cheese, mayonnaise and garlic; stuff into chicken breast pockets.
6. Combine flour and paprika and lightly coat stuffed chicken breasts.
7. Wrap strips of bacon around each and place on baking rack in baking dish.
8. Bake uncovered for 1 hour or until chicken is done.
9. Prep time is not very long at all, and they taste wonderful.

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Vatapa

Monique Chacon-Taylor
Grad Student (1987-1993) Zerner

(Brazil: Bahia region in the Northeast)

Ingredients:

• 1 pound uncooked shrimp
• 1 pound fish fillet
• wheat flour
• 1 medium chopped onion
• 2 cups of coconut milk
• 2 cups water
• 1 loaf of sandwich bread
• 1 pound ground roated cashew nuts
• 1 teaspoon ground ginger
• Condiments:
  • olive oil
  • red palm oil
  • 1/4 cup tomato paste
  • garlic
  • pepper
  • salt
• Mirepoix:
  • finely chopped green onion
  • finely chopped tomato
  • finely chopped green bell pepper
  • finely chopped cilantro and/or parsley
  • finely chopped yellow onion
  • finely chopped habanero pepper (no seeds)

Cooking instructions:

1. Mix coconut milk and water.
2. Coat fish fillet in flour.
3. Fry in olive oil until golden.
4. Place in paper towel to drain.
5. Cut in 1 inch pieces.
6. Coconut sauce:
   1. In 2 Tbs Olive oil sautee chopped onion and 2 teaspoons of garlic.
   2. Add 1tablespoon tomato paste.
   3. 1/2 cup mirepoix.
   4. Cook in low heat for about 10 minutes until onion are transparent.
   5. Add half coconut milk mixture.
   6. Salt and pepper to taste.
   7. Add cooked fish and shrimp.
   8. Cook until shrimp is opaque.
   9. Set aside (This can be served on its own with white rice)
7. Soak the bread in the rest of coconut milk mixture.
8. Add all ingredients except the fish\shrimp dish in a big pot.
9. Add 1c olive oil 1c mirepoix.
10. Add the condiments to taste (about 1c olive oil, 1/2 cup red palm oil the rest of the tomato paste).
11. Cook in low heat until boiling stirring always.
12. Add the fish/shrimp mixture.
13. Cook until again boiling.
14. Serve with white rice and fresh salsa.
15. Fresh Salsa
    1. 1 cup mirepoix
    2. 1cup white vinegar
    3. salt and pepper.
    4. Mix all and keep in the refrigerator. The longer the better ( I leave for 3 to 6 months).

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Zuercher (city in Switzerland) Geschnetzeltes

Thomas and Uschi Herz
Post Doc (2000-2002) Zerner

Ingredients:

• 2 table spoon oil
• 3 onions, chopped
• 200 - 250 g mushrooms, sliced
• 500 grams cutlets of a calf, cut in small slices (you can also use turkey)
• 2 table spoon flour
• 2 table spoonp oil
• salt, pepper
• 1/2 cup of white wine (approximately 1/2 cup)
• 1 cup of sour cream (approximately 1 cup)
• salt, sugar
• 2 table spoon parsley

Cooking instructions:

1. Heat oil in a frying pan, steam onions and mushrooms.
2. Roll the meat in the flour.
3. Take the veggies out of the pan and keep it warm.
4. Heat oil and fry the meat until it is done and season it with salt and pepper.
5. Stir in the veggies, wine and sour cream.
6. Add salt and sugar to taste and the parsley.
7. Serve with wide egg noodles and salad.

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