The Devil Eats Out
Brought you to by our good friend and Acolyte, Allan McPherson, The Devil Eats Out is a delightful food segment on KTG. Allan is the chef at the Picnic at Dart restaurant located in Nova Scotia at 127 Portland St., Dartmouth. If you’re ever in the area, please visit and tell him Kiss the Goat sent you!
- 2 pc Cod fillet (4-5 oz)
- 2 Tablespoons Tamarind Pulp
- 1 Pc Star Anise
- 1 Tablespoon Brown Miso Paste
Dissolve tamarind in about a cup of water (in saucepan over low heat, or in a mug with heat vision, if you prefer). Add the miso and star anise and simmer for “a good amount” of time. Add more water if it thickens too much. When you are happy with this infusion, strain into another pot and cook down over low heat (you may add honey at this point, to taste) until you have a thick paste. When cooled, rub the paste into the cod allow to set in, about ten minutes or up to an hour. In a hot, like 400 degree or so, oven, roast the cod on an oiled (or parchment, and that is a word, no matter what spellcheck thinks) baking sheet. This won’t take long, by the time the glaze starts to caramelize, your fish will likely be done.
Marinated Bitter Gourds (Kerala)
- 2 Bitter Gourds (sliced into ¼ inch rounds, with the seeds scraped out)
- Coarse Salt
- Lemon, quartered
- Buttermilk Flour (your choice of grain)
In a sterile container, cover the gourds and lemon pieces in the pickling salt. Make sure they have a good covering. Keep refrigerated for at least 2 days (shaking occasionally to give yourself the illusion that you are somehow involved in the process). In theory you could store these like this for ages, but I have never gone more than a week. Grain and rinse the gourds, then squeeze the bejeezus out of them. Soak in a bit of buttermilk for an hour or so (if you are super sensitive to bitterness, change the milk for fresh stuff at the halfway point). Pour off milk and dredge the gourds in flour (you likely won’t need any seasoning but add chilies or herbs or whatever rocks your casbah). Fry the gourds in hot oil (I like between 300-325 for this sort of thing) until golden brown and crisp.
“No, not That Frank’s” Hot/Cool Sauce
- 4 Chilies (I use fragrant yellow finger peppers)
- Rice Wine Vinegar (2 Cups)
- Approx 12 Mint Leaves
- ¼ Cup Calamansi Juice
- Pinch Crysthanamum Leaves
- Sugar (approx ½ cup, or to taste)
- Pinch Salt
Combine all ingredients in a pot and bring to a boil. Drop heat, simmer for about ten minutes. Pour into a jar and allow to steep for a couple of days. Zip up in a blender and pour through a sieve to remove solids. This is your chance to adjust, heat, sweet, whatever might be missing. If it is too thin, boil down until you hit a consistency you like.
Sick of turkey yet?
1 Chicken, breasts and legs removed
Spice Blend (salt, smoked sweet paprika or pimentone, cayenne, cumin, hint of sugar)
¼ cup capers (drained)
2 sprigs Rosemary
4 cloves of Garlic
1 cup white wine
1 cup Chicken Stock
Full Fat Cream (to finish)
Real simple here. Take your chicken parts (which have been patted dry, because you’re not a jobber) and roll them in a mixture of your spice blend and flour. Amounts? That’s all on you, buddy. You know your tastes better that I do! The ratio is up to you but make sure to not be stingy with the overall amount. Better to have too much than too little.
Mix the eggs with a splash of water to loosen them up. Dip the floured chicken in the egg mix, and then into the bread crumbs. Cover every little inch, repeat the process if you are really into crunch. Put these aside (on a rack for bonus points) in the fridge to let them firm up.
Get your frying station together. I like a table top deep fryer but if a cast iron skillet and lard is your jam, do it up. Be careful, use a thermostat, and play safe. I like 325 F oil but if you are comfortable with higher or lower temps, that’ll work to.
Fry the chicken (I start with the legs, they take longer) in batches, depending on the space you have in your fryer. Don’t crowd. Your cooking time will vary, you want an internal temp of 165 F so it can take a few minutes. If your coat is getting too dark too fast don’t be afraid to pull the chicken out out of the oil and finish them in an oven. You can do all all of this ahead and simply rewarm when you are ready to serve.
For the sauce:
Thinly slice the lemons and garlic. Coat with olive oil and these out in a thin layer on a baking sheet, Place rosemary on top and broil on high heat for just a minute or so, start to char the lemons but don’t burn.
Transfer the lemon mix to a small pot and add the wine. Cook down until the wine is also completely evaporated. Add stock and capers and simmer for about ten minutes. You can strain this if you like. When ready to serve, bring to a boil and add cream at the very end. This can be as little as a splash, or as much as you like, depending on your tolerance for bitterness. Also, the more cream, the more fat. The more fat the less the sauce will soften the chicken coating.
Approx 1 lbs popped corn
1-1 ½ cups chicken broth
Pancake Mix of your choice
Grated parm, ¼ cup or more to your taste.
Pour hot chicken stock over the popcorn and allow it to hydrate. Press the corn mush through a mesh strainer to remove the unpopped kernels.
Gradually add small amounts of pancake mix to this “corn milk” until you have a thick, barely pourable batter. Add cheese. Cook batter in batches in your waffle iron. But what if you don’t have a waffle iron? Well, that’s it for you then. Enjoy your raw batter, suckers. Or cook it like pancakes.
This is a pretty straight-up dish, mostly! I wanted the bulk of it, a beef and red wine stew essentially to be approachable (like satanic hippies!) to make the one “special” ingredient a little less frightening.
2 lbs Stewing Beef (use your favourite cut, I used sirloin tip)
1/2 cup finely diced onion
1/2 cup finely diced carrot
2 tbs minced garlic
1 cup (ahem) red wine
1 cup or more beef stock
1/2 cup beef or pork blood (check your butcher, or Asian Grocery)
Salt/pepper/whatever herbs float your boat
Brown the beef in an even, well spaced layer pan or skillet. Start with high heat, then drop your burner down. Move and turn the beef as little as possible, you want all sides to get dark and crispy. Don’t be a chicken, push it to limit of burning!
When dark, remove the beef, add all veg, and saute for a couple of minutes, until the carrots start to get soft and the onions start to go clear. Return the meat to the pan. Add the wine (bit of salt too) , raise the heat and let the wine cook down until it is like a thin syrup. Add the stock. Let this simmer until the meat is tender, could be 20 min, could be an hour, hey, do I look like your frick’n butcher?
When ready to serve, make sure the pot temp is just short of bubbling. Drizzle in the blood a bit at a time, stirring it in well between additions. Don’t let it boil or you will be on a one way train to Clumpseville. Your sauce should thicken and get an intense shine to it very quickly. Serve at once. Yeah at once I said, get the hell off your phone and set the damn table!
Cheater’s Puff Pastry
This is a quick way to get a crunchy/airy tart topping when you are in a pinch.
6 flour Tortillas
Butter (as much as you need)
With a cheese grater, spread a layer of butter on one side of each tortilla. Layer the tortillas in a stack and wrap in plastic. Whack the hell out of the stack with a rolling pin until it is flat. Chill until ready to bake.
Bake on a sheet at about 350 for roughly 15 minutes, or until it rises, puffs and turns a brown colour you can live with.