DIO! Ep 3.03, “Two Hot Chicks!”

The Vivacious Vixen of Verve Carolyn Hennesy takes a bite out of Dish It Out! imageWhole roast chicken & Schmaltz croutons are made then devoured while Carolyn charms with tails of her acting, authoring, animal advocacy & aerial accomplishments. Grab the trapeze, Spats is serving up “Two Hot Chicks!”

 

 

 

Dish It Out!’s Blackening Seasoning Recipe.

This recipe is an improved version of the DCS we have used in past recipes. Cajun and Creole Cooking calls for this time and thyme again. We love it on scallops, chicken, fingertips etc. You can vary the amount of salt to taste. We make it in a large amount and keep in a jar next to the stove. The recipe is similar to Chef Sunil’s at the Temple Of The Unusual (Creative Cooking

Sorry, Charlie

Ahi Tuna Sammich

, Westbrook, CT) but not exact as he won’t part with it. Rightfully so.

  • Dish’s Blacken Thyme Affair:

  • 2 T onion powder

  • 2 T garlic powder

  • 2 T dried oregano

  • 2 T dried basil

  • 1 T dried thyme

  • 1 T black pepper

  • 1 T white pepper

  • 1 T cayenne pepper

  • 1/2 T chili powder

  • 1 T fennel seeds

  • 4 T paprika

  • 4 T kosher salt 

Tasty & Refreshing; It’s Dish It Out!!!

And Now, A Word From Our Host Being…..

The link to our campaign

Our First Indiegogo Campaign!!

Greetings & Salutations to all our friends & family & fans!

We are embarking on our first crowd funding campaign to create the Third Season of Dish It Out!! Your support for the past two seasons has nurtured our incredible cooking series that’s –

“….one part talk, two parts cooking, three parts garlic.”

Funk It Up With Dish!M

Funk It Up With Dish!

please share wide & far! No amounts too small, unless it’s garlic and every bit helps, unless it’s cayenne.

 

(click image to go see our Indiegogo )

Naan, Naan, Na, Naan, Naan Naan. (more than a Journey lyric)

my naan sense

my naan sense

From our fantastic “Down & Delhi w/ Debby Holiday” episode comes this naan recipe

Now I’m no baker but I am willing to learn. Baking involves mixing, precision and knowing when to not beat something too badly. I’m in. You can totally do this, and you will be stoked.

Mix together the flour, salt & baking powder. Add the oil & greek yogurt and put aside.

Combine sugar, warm water & yeast and mixy mix. This has to be in time out for a few to get nice & frothy. (holy cats, I’m baking)

Marry liquid to flour mix and incorporate well. Look out for clumps to smooth over. Dough will be soft & a little moist.

Flour is now your best friend, and your board’s. Give the surface a good covering and scoop out dough to board. Add a little more on top of dough, it can be so ………………………….. wait for it………….kneady.

Knead for a few minutes getting dough ball smooth with flour. Add bf ap flour as kneaded. (Stop me) Object here is a smooth finish for dough. Don’t over work.

Lyrical lunch.

Lyrical lunch.

Flour bottom of bowl and place dough in.

All rise. Cover bowl with plastic wrap or a towel and find a nice warm spot to let dough rise. You’ll want it to double, it could be an hour, it could be less.

Return dough to floured board and roll out to a log like shape. Keeping pin floured helps.

Cut dough into desired individual pieces, six works well. (dough will keep in fridge for 4-5 days if you want to space it out)

Roll individual naan to about 1/2 inch thickness, thinner if preferred. At this time you can add garlic, herbs, sesame seeds etc. Just press into one side of naan.

Place griddle over medium-high heat, treat with cooking spray. We love our Lodge Cast Iron for this.  Rub one side of naan with water and cook 1-2 minutes. Bubbles will start to form. Rub other side (herbed or treated if so) with water & flip. Cook to desired color, maybe two more minutes.

Boom. You’re a baker. Serve your home made naan with oil, butter, ghee or whatever tickles your fancy.

Baking. Who knew?

Ep. 2.05, “Does A Bear Dish In The Woods?”

Camping Edition! Thanks to Melissa’s Produce.

 

 

 

 

 

 

Something Prince Would Wear…

“Consider the eggplant, shiny purple, tight skin. Like something Prince would wear.”

Eggplant is purple. Purple is good.

Eggplant is purple. Purple is good.

Aaaah, it seems like yesterday we uttered those words. They ring with the poignancy of Edison’s “Mr. Watson, come here. I want you.” It may just as well as been yesterday as it was three years, and four kitchens ago that we shot our first episode of DIO! Where does the thyme go, I tell you. It goes in the pantry, you know that.

Sista Sal and I lived together in a tiny little cottage on the sleepy CT Shoreline. Yes, Yankee Key West as I liked to call it. And I maintained the outdoors for she and I. We had hanging baskets, decorative barrels, pots, cans and window sills. There was a festive Perennial Love Garden chock filled with hasta, Allium and black-eyed susan’s. I grew giant-sized sunflowers that stopped traffic. There was bamboo. Side note, the bamboo grows spreads like, well you know, it spreads crazy like. It spread under the neighbors fence who thought he might harvest it.  He was sure it was asparagus. Oh, Yankee Key West. My point was around here and I know it will resurface. Like bamboo.

The size of our vegetable garden grew each year. It was lined with brick (we’re Italian) and subject to many trips by Ma (The Tomato Thief). Eventually a fence was put around it to prevent rabbits, deer and

plant a kiss on that fruit

plant a kiss on that fruit

yes, Ma. Every fall I buried fish breakdowns in the native american traditions to fertilize the soil. Our bounty was always  amazing. The tomatillo plants and the eggplant plants were the most amazing. Their leaves and branches had a jaunty raconteur nature to them. These plants were the “Zoot Suit Riot” of my 90’s garden life. Take a moment and smell the Seattle Coffee. Such a fun time.

Sista Sal asked recently if there was a great recipe for her bounty of eggplant and if it could be kid friendly. Sista Sal speaks, Li’l Bro listens.

Patties Eggplant:

  • 2 medium eggplants, peeled and cubed
  • 1 cup shredded Italian cheese blend (I like Tillamook)
  • 1 cup Italian seasoned bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons dried parsley
  • 2 tablespoons chopped onion
  • 3 clove garlic, minced
  • 1 cup oil for frying
  • Salt and Pepper to taste. 
  1. Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. Eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
  2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
  3. Shape the eggplant mixture into Patties. Heat oil in a large skillet. Drop eggplant Patties one at a time into skillet. Fry each side of the Patties until golden brown, approximately 5 minutes on each side. Freezing Patties for half hour prior to frying help with keeping their shape.