African Brunch Recipe: Scotch Eggs

Honestly speaking…there’s no way that Scotch Eggs could go wrong.  Seasoned sausage surrounding a hard-boiled egg, then breaded and deep-fried?   This British recipe found its way to Nigerian cuisine and has remained a favorite for special celebrations.  Here’s the recipe, it may be a good way to use any extra Easter eggs!!!

1 lb turkey or pork sausage (casing removed)

1/2 tsp garlic powder

1/2 tsp salt

2 tsp hot sauce

1/2 tsp Creole/Cajun seasoning

4 hard-cooked eggs, cooled and peeled

1 tbsp flour

1 egg

1 cup fine panko bread crumbs

Peanut oil for deep frying

-Season sausage with garlic powder, salt and hot sauce.  Mix until evenly combined.  Take a handful of sausage meat, flatten it between your hands and mold it around an egg so egg is fully covered by sausage.  Add the Cajun seasoning to the bread crumbs. Dip each egg in  flour then dip each floured egg in the beaten egg batter and  lastly dredge evenly in bread crumbs.  Deep fry in oil 4-5 minutes or until dark golden brown and sausage is cooked through.  Cool slightly, slice and serve plain, as a side or with a dip of choice.  Enjoy!

Spring Fix: Salmon- Three Ways!!

EAT MORE SALMON!!!

Why?  Ok, I have no choice but to appeal to your vanity-Salmon promotes muscle health, brain function, eyesight, great hair, skin and nails and even a great mood!

Needless to say, everyone needs more salmon in their lives.  Well…if you don’t mind I would like to include the color into this conversation.  Salmon is sooo haute this season!!

But since I’m wearing my chef hat at the moment, I’ll show you how eating healthy does not have to be boring!  Check out how I turned 3 salmon fillets into 3 totally different, tasty meals!

Salmon Burger

Remove the skin and chop 1 salmon filet into small chunks (almost like a salmon tartar).  Add 2tsp lemon juice, 1/2 tsp sea salt, 1 chopped scallion, 1 tbsp serrano chile and 2 tbsp chopped red sweet peppers.  Mix well and shape into a patty.  Spray canola (or vegetable oil spray in a skillet and add the salmon patty.  Cook 2-3 minutes on each side until cooked.   This burger is dressed with lettuce, tomato, red onion, pickles and a light herb mayo.

Tip:  No need to discard the skin.  As a fan of salmon skin sushi, I decided to bake off the skin in a little soy sauce.  In about 12 minutes it became nice and crispy with a yummy slightly smoky salty flavor- I made salmon bacon y’all!  It was supposed to go on my burger…but I ate em all.  Well at least you know they we’re good .

Coconut Curry Salmon with Bulgur & Asparagus

This recipe is so easy yet so filling.  Definitely no hunger games being played here!  Sprinkle the salmon filet with some salt and pepper.  Heat 1 tbsp olive oil in a skillet and pan sear the salmon skin-side down, remove from heat.   Mince 1 clove of garlic,  1/4 tsp of ginger and half of a red onion.  Add one tbsp olive oil to skillet and sweat the garlic, ginger and onion mixture under medium heat.  Add a pinch of thyme, 1/2 tsp of salt and 1 tsp curry powder. Saute until the liquid released dries up slightly and mixture thickens.  Add 3/4-1  cup coconut milk and chopped sweet peppers.  Simmer for 5-7 minutes, adding a little water if sauce becomes too thick.  Season to taste with salt and pepper.  Place salmon fillet back in skillet skin side up and simmer in sauce 5-6 minutes or until gently cooked through.

Mediterranean Salmon Garden Salad

The beauty of making a salad is the freedom of what you can put in it.  Everyone becomes a chef when it comes to making their “specialty salad”…why do you think there are so many make-your-own-salad bars littering midtown Manhattan?  People love the self importance of it, haha!   Ok so anywayyyy, here I use a precooked salmon fillet and flaked it in large chunks.  I decided to make a Mediterranean style of salad which included mixed greens tossed with kalamata olives, capers, plum tomatoes, scallions, persian cucumbers, corn, red onion and carrots.  I placed my salmon on top and sprinkled the salad with a simple dressing of extra virgin olive oil, lemon juice and black pepper.  This dressing hardly needs extra salt due to the saltiness of the olives and capers.   Hmm, this would be good with feta cheese, Yummy!

These simple recipes are meant to inspire you to feel freedom in creating your own healthy creations so have fun with it!

Restaurant Review: Patisserie des Ambassades- A Senegalese Gem in Harlem

Restaurant Review:  Patisserie des Ambassades

Walking into this unassuming cafe you are not quite sure what to expect.   You figure some good pastries and relish in how intelligent you must be for knowing that patisserie is “pastry shop” in French.  Momma will be proud of her multilingual offspring.   As you ponder the relevance of “des Ambassades” you take in the tempting variety of breads, croissants and tarts that fill the display window.  Joisting you out of your sugar daze, you are greeted by a friendly waiter and showed to your seat.

There is a live yet mellow buzz.   Looking around you witness leisurely conversation among friends drizzled with perhaps a few dates and a handful of solos-everyone fitting quite naturally in the scene.  How does this place bring everyone together so effortlessly?  The warm orange and red hues, the African textured paintings lining the walls, the music soft and slow and the dimmed lights all work together in creating a cozy vibe.  Feeling like you are in a close friend’s home, you find it natural to exhale and relax.

Creating an atmosphere of leisure, Patisserie des Ambassades gives an obvious nod towards the European “cafe” experience. Take it easy, enjoy a nice winding conversation with friends, no rush, BYOB, “so what else is going on?”-it’s officially time to catch up.  You may even begin to think the servers don’t want to interrupt but you are so glad when they do.  Then the food comes and it comes BIG, I suggest you momentarily pause the conversation.  It’s officially time to hop on the Yum ride.

The fataya, large fish patties, are simply perfect and definitely craveable.  Similar to the Columbian fried empanada, it features a crispy yet chewy exterior with a mildly spicy and tender fish filling (likely herring).  I heard some moans escape is all I’m saying.  The mussels were large and broth-less, served on the half shell and topped with a zesty, sweet tomato- onion sauce with a subtle spicy kick (think mussels topped with a marinara sauce).   Different from any mussels I’ve had but definitely a lovely spin on a cafe mainstream.

Ok, umm…can we take a brief moment of silence?_______________ Oh, behold the lamb!

The grilled lamb chops are…(is “amazing” an overrated word? Who cares.) AMAZING!  It’s thinly sliced, marinated and charcoal-grilled, giving it a smoky and perfectly seasoned flavor with hints of cumin and garlic.  I usually mentally dissect flavors but my brain stops working when I taste the lamb.  I just want to eat it.  Does charcoal-grilled meat ignite a primal instinct?? Perhaps.

The entrée comes with your choice of sides: rice, vermicelli, plantain or attieke (ground cassava with a pleasantly bitter note-due to fermentation- with the look of couscous).  Interested in upping the ante?  Ask for their spicy pepper sauce.  Mix that with a little of the seasoned mayo and smear it on your lamb chop.  You can thank me now or later.   The chops are served with sauce made of caramelized onion, lemon and grain mustard which highly compliments the flavor of the dish.  I prefer their alternate onion sauce that is more like an onion salsa (salad) which is great with the vermicelli.

The menu is highly complemented by the bissap and ginger juices-  perfectly sweetened, bright and refreshing.  The bread, soft (albeit “Wonder-ish”) and served with the velvety seasoned mayo dip, has surprisingly created many a fan, my nephew included.  As a matter of fact, I brought my whole family for a Sunday dinner.  My family, while at first skeptical (Why are we going to Harlem???  An African restaurant??? Let me just cook at home!), became quick converts.  The tilapia was cleaned properly and grilled perfectly to my Mom’s liking.  The lamb is still on my Dad’s mind and not only has he mandated Mom to recreate this phenomenon he has also designated the restaurant as a sure-fire date spot for he and Mom, which is always good!

It’s a go people.  Go, when you have time to wait…err I mean…relax.  :-)

Signing off,

Chef Grace

Patisserie des Ambassades

Location: 2200 Fredrick Douglass Blvd New York, NY 10026 (Harlem)  212-686-0078

Cuisine Type: Senegalese (West African)/ French/Bistro/Pastry Shoppe 

Recommended: (Lunch or Dinner)  Grilled Lamb Chops (dibi) with Vermicelli & Fried Plantains, Grilled Tilapia, Fataya (Fish Patties) Mussels, Spicy Pepper Sauce, Seasoned Mayo, Chopped Onion Sauce, Bissap Beverage, and Ginger Juice.

Rating (out of 5): 

Food- Simple preparation but excellent taste and worthy portions, BYOB: 5

Service- Some are friendlier than others, generally slow in my experiences 2.5

Value- Reasonable prices especially for Entrée portions: 5

Ambience- Relaxing, Open Late 4

Overall: 4/5

Favorite Thanksgiving Recipes…With a Twist! Part III- Yellow Rice with Raisins

South African Yellow Rice with Golden Raisins

This isn’t just any Yellow Rice and you can’t find this out of a Goya box!  I first tasted South African Yellow Rice from Madiba restaurant (read their review also in this newsletter!) and I loved the flavor!  I’m not typically of fan of sweets in my savory but the golden raisins are imperative to this recipe!  Try it, you’ll love it.

 

South African Yellow Rice w/ Raisins

 

4 tbsp butter

 

2 ½ cups long grain white rice or basmati rice

 

2 sticks cinnamon

 

1 tsp salt

 

1 tbsp sugar

 

1 ½  tsp turmeric

 

1 cup golden raisins (sultanas)

 

2 cups water

 

 

 

Melt butter over moderate heat in a heavy medium sized pot.  Add rice and stir until each grain is coated.  Add cinnamon sticks, salt, sugar and turmeric plus 2 cups of water.  Bring to boil, cover then reduce to simmer.  Cook for about 15-20 minutes or until the water is absorbed and rice is tender.  Stir in the golden raisins and heat for an additional few minutes before serving.

 

 

 

 

 

Favorite Thanksgiving Recipes…With A Twist: Part II- Ethiopian Spiced Potatoes

Nitter Kibbeh-Spiced Potatoes (Ethiopian Spiced Buttery Potatoes)

Niter Kebbeh is a spiced butter made in Ethiopia-the spice capital of the world!  It makes a great pairing with roasted, pan-fried or baked potatoes.  Here I used Yukon gold potatoes, which has an already buttery flavor that will complement the warm flavors in this recipe.

3 tbsp clarified butter or ghee

3 tbsp olive oil

6 yukon gold potatoes, peeled and diced

3 tbsp chopped yellow onion

2 tsp finely chopped garlic

½ tsp freshly grated ginger

1 tsp cardamom

½ tsp cumin

1  tsp tumeric

3/4 tsp salt (to taste)

pinch nutmeg

pinch of chili flakes

3 scallions thinly sliced

This recipe typically calls for the process of clarifying the butter which can take some time.  To shorten cooking time you can purchase clarified butter (also called “ghee) or you can use a blend of butter and olive oil.

In a large heavy based frying pan melt 3 tbsp of clarified butter and add to 3 tbsp of olive oil.

On medium heat add the dry spices (tumeric, cardamom, cumin and nutmeg and salt) and let it bloom in the oil (this releases the spices’  natural oils and develops a toasty flavor).  Add the diced potatoes to the oil and stir to coat well until potatoes gain some color.  Add the chiles, garlic, ginger and onions and some salt to taste.   Stir gently for about 5 minutes and until deeply colored  and if necessary add a little stock or water (about 1-2 tbsp) to help cook through potatoes.    Serve hot , sprinkled with thinly sliced scallions and a pinch of  red chili flakes.  Enjoy!

Favorite Thanksgiving Recipes…With a Twist- Part I-Piri Piri Turkey

Part I of the series featuring my favorite classic Thanksgiving recipes with a special African-inspired Dining With Grace twist!!

Piri Piri Turkey

Piri-piri is a seasoning blend found in the Southeastern part of Africa used as a spicy marinade or sauce condiment for broiled or grilled poultry and seafood dishes.  This spicy blend originated in Mozambique and Angola after Portuguese settlers arrived in these countries with the chili pepper.  (Piri-piri is Swahili for chili.)  The typical marinade for this dish combines a mix of red chili peppers, garlic, lemon juice, and fresh herbs and gives the turkey a wonderful smoky and zesty flavor.  It is similar to the Cajun style of seasoning (which also has both African and Portugese influence) in its major use of chilies/cayenne, garlic, vinegar and zesty herbs.

Piri Piri Marinade-Rub

12 red chili peppers (remove seeds) OR 3 tbsp cayenne pepper

2 tsp black pepper

2 tsp sea salt

½ cup lemon juice

¼ cup red wine vinegar

6 garlic cloves (crushed)

2 tsp fresh or dried thyme

2 tbsp cilantro

2 tbsp parsley

1 cup olive oil

Combine the spices, lemon juice, vinegar, garlic cloves, thyme, cilantro and parsley in a blender and puree until smooth adding the olive oil slowly until smooth.   Add additional salt to taste if necessary.

Put cleaned turkey in a marinating or roasting bag.  Lift skin gently from turkey by sliding your hand under and pour the marinade under the skin making sure the marinade has reached every part of the turkey.  Cover and refrigerate overnight or for 3-4 hours.

Take turkey out of refrigerator approximately 60 minutes prior to roasting and  pre-heat the oven to 420  degrees.  Truss the turkey which basically helps to hold the turkey together to encourage perfect shape,  even cooking and moisture retention.   For tips on how to truss, click here.

http://www.youtube.com/watch?v=auQB7D_xB0I

Add a cup of water, stock or apple cider to the pan and roast turkey for about 40 minutes.  reduce heat to 350 degrees .   Add chicken stock and desired aromatics (chopped onions, celery, apples, carrots, herbs, etc) to the roasting pan.  When deep color is reached, you may want to cover top of turkey with a loose foil tent to avoid further darkening.

Bake until meat between leg and thigh is at 165 degrees!  Let rest for at least 20 minutes and carve away!

Traditional PepperSoup (get ready to fight the chill!!)

I have been looking for eons for the perfect peppersoup recipe.   I must admit that when my Mom used to make it when I was younger, I had no interest whatsoever in following her lead.  I didn’t want to be around that hot pot of torture!  Ok ok, I’m being a little dramatic but lets just say that if pepper soup was being made it was up to the adults to take care of it including its consumption! 

 However, ever since I have delved more in the authentic cuisine of my culture I have found the supreme satisfaction that can be found in a hot savory bowl of pepper soup.  I reunited with pepper soup while working in a Nigerian restaurant in Brooklyn during my years of learning.  Every day swarms of people came by just for a fix of that soup and I never understood it…but then one day I took my first sip and it was like allll the memories I had of home came flooding back.  Nothing can replicate that taste…it was truly Nigeria’s own.  So I began on my hunt for a good recipe…and along the way I’ve learned many trick and secrets from using peppermint to bring out the flavor to using smoked meat to give it a more intriguing taste.

I will share with you a recipe I found for the spice mixture that gives the peppersoup its unique taste.    I found this recipe in “The Africa Cookbook” by Jessica B. Harris (1998) who had compiled quite an array of authentic recipes from around the continent through her travels and  personal connections.  From the research I have done, I confirm that her lists of spices are as authentic as it gets.  It contains equal amounts the following ground ingredients: atariko, uda, gbafilo, ground ginger, uyayak and rigije.  To further the authentic flavor when making the soup it is best to add dried crayfish and fresh mint leaves. 

Here is my recipe for PepperSoup below!  Try it and let me know what you think!

3.5 lbs of cut up goat meat or fowl

1 tbsp ground red pepper

1 large onion chopped

1/3 cup of chopped mint leaves

1/3 cup of ground dry crayfish or shrimp

2 tbsp of Peppersoup Mixture

4pts of water

1 garlic clove crushed

1 Scotch Bonnett pepper thinly sliced or blended with water.

Clean and cut meat into small bite size pieces.  Add onion, red pepper, salt, and peppersoup spices.  Boil in a large covered pot with plenty water for about 1 hour.  Reduce heat and cook for another hour unitl meat becomes tender to desired texture.  Add more water, the mint leaves, the sliced pepper and the crayfish or shrimp powder.   Cook and simmer for an additonal 20 minutes.  Serve warm and enjoy!

A Taste of Home

Just the other evening, I had the strongest craving. I needed something comforting, something that would warm me up and make a smile radiate from the inside outward. These are not common cravings for me. Typically I crave…ummm….well for the most part I crave sushi lol. But I’m talking about the days where you want to feel at home again and being a Naija babe you can likely guess my Momma wasn’t at home making sushi rolls.

My mother’s most frequently made meals were beans and dodo (fried sweet plantains), fish or meat tomato stew to be eaten with rice, or a variety of soups- mostly egusi, ogbono or okra served with pounded yam, garri or eba. Once in a while she also made the FORMIDABLE peppa soup lol. Now as I child, I cannot say that drinking pepper soup was my favorite activity. To be honest it felt like punishment! Lol, I remember my Dad used to make my siblings and I go to the pot and ladle the broth-like pepper-laced soup in our bowls and if we dared to put any less than he intended he would threaten to serve us himself! Then we would all sit around the dinner table trying our best not to watch him watch us drink our soups lol. Sooo…is it crazy that as an adult, I develop a craving for this spicy, savory, complex soup?
I suppose not. After all it brings me back to the memory of my family together at the table. A running joke in our family when someone didn’t want to eat something that they didn’t like, one of us would assuage them but telling them “It’s good for your back”, while we calmingly rub their backs LOL, I suppose this makes it go down smoother or perhaps just feels good to know someone is thinking of your well-being lol. My Dad was the one who started it and he became a little more hilarious when we got a little wiser and started telling him the same when he showed aversion to eating something!

The thing with making this soup though is that it takes some special ingredients to get that authentic flavor. Of course there is more than one way to make it but to get the truly authentic flavor there are some spices and herbs that bring the true essence out…

Stay Tuned for the Authentic Peppa Soup Recipe!!

Wedding Cake Jitters

I love cakes…really I do.  I love weddings…really…I do!  But there is something about the wedding cake combo that makes me cringe.  As if my perfectionist tendencies weren’t dizzying enough, making wedding cakes takes it to a whole other level.  It’s perhaps because I’m not into the easy fondant cover-up technique and buttercream is more apt to show flaws.  

And in my humble opinion, absolutely nothing can be flawed on my bride’s wedding day!!!  Sounds like pressure?  It is.

(About the fondant thing…it really doesn’t taste good, so what’s the point?  I don’t want people eating my cake to peel the carpet off of it lol.  I’d rather just make a nice design using my delicious buttercream frosting.)

I recently had to opportunity to work on a wedding cake for a special client and although I had done wedding cakes in the past, it still had me feel a little…you know…jittery.

I hosted a tasting with the lovely and exuberant couple and much success was made!  They decided on a Golden Coconut Cake with a Pineapple Fruit Filling and a Coconut Italian Meringe Buttercream.  We discussed the design concept where the bride wanted vines and the wedding colors of blue and orange incorporated.   I soon got to work on creating a draft image of the cake.

Here’s what I ended up with:

Blue/Orange Vine Wedding Cake Sketch

Not bad right?  I used to looove sketching when I was younger!  I remember making this whole women’s clothing catalogue when I was in high school.  It was very haute couture…(lol yeah right! but it was pretty cool…someone stole it.  That’s Brooklyn for ya, ehh? lol)

Well after much gumpaste ado and stiff egg whites I had completed the wedding cake project, complete with all the pomp and flair.  This is how the actual cake came out. 

Blue/Orange Vine Motif Wedding CakeWedding Cake Photo 2Wedding Cake Photo 2

 

Well,  I’m happy to say the bride was happy, the guests were “wowwed” and the cake was completely and eagerly devoured!  My wedding cake dream come true.   Even the catering staff/chefs  at the venue were pratically begging me for the recipe…which of course was pointless but I digress…I had a “feel good” moment.

I’m quite sure that no matter what, doing a wedding cake will always give me some kind of jitters… but its a good thing.  It means that I care LIKE CRAZY to have my brides day perfect as far as I’m concerned!

Chef Gracie

Step Your Grilling Game Up With a Nigerian BBQ Favorite: The SUYA Spice Rub

Yes, you can get the McCormick & Schmicks Montreal Spice Rub and rub a dub dub the heck out of that steak.

You can even tell everyone that you’re a purist and believe that all a good steak needs is some aging, some kosher salt and some fresh coarsely ground black pepper, bringing out your engraved peppermill for extra effect. 

 Of course, you can do what many do and empty half your spice cupboard on your steaks in a motivated attempt to “create your own blend”. 

Well…lets ditch all of that, I am going to share a wonderful dry-rub recipe that you and your guests will crave for BBQs to come!  Many Naijas know SUYA as that craveable spicy, smoky, savory kebab that offers a mouthful of meaty goodness generously rubbed with a unique blend of spices.   It is typically made with beef, but for my catering business I have made it successfully with lamb, chicken, shrimp and even fish!   I guess I stopped short of sprinkling it on top of a cupcake lol

 While it is possible to buy this spice rub already jarred from African specialty markets, it is sooo easy to make your own!  Here, here, stop fussing…I will show you how.  You owe me.

First a brief primer on grilling:

  (You know I’m all for recipes…but if you don’t know technique…ingredients ain’t gonna help you boo boo -inside joke….anywayyyy…lol)

1) Use well marbled meat!  For grilling you don’t want lean meat.  Fat=flavor so look for cuts that have fat weaved throughout the meat.  The fat melts from the heat and bastes the meat from the inside.

2) Let the meat come to room temperature before grilling or at least remove the chill to ensure even cooking.

3) Prep the grill: Make sure its clean, oiled and hot.  However know where the hot spots and the not-so-hot spots are.  I have also successfully used a cast-iron grill pan to excellent results.

4) Keep basting oil, sauce or marinade nearby with brush.  I recommend having 2 sets, one for raw meat and one for cooked.

5) Do not pierce meat while grilling.  The juices will escape and dry out the meat.  Only exemption, see #6.

6) Use a meat thermometer!  It’s not a must but it def takes the “fun” out of the guessing game.   However, with experience you will be able to gauge when your meat is done to your liking.

***For a beef grilling guide: Rare-125/ Medium-Rare-130/ Medium- 140/Medium-Well- 150/Well Done-160***

7) Post grilling:  Do not touch.  No, this is not to torture you.  The meat must rest…you know get used to its savoury situation :-).  This enables the juices to redistribute throughout the meat instead of pouring out once cut.  

So here’s the recipe:

Spicy Peanut Dry Rub (SUYA RUB)

1 cup dry roasted peanuts

1 tbsp ginger powder

2 tbsp cayenne powder

1 tbsp paprika powder

2 tsp onion powder

Kosher Salt to taste

(for best flavor make sure spices are fresh/potent)

 

(1) Using a mortar and pestle, grind the roasted peanuts until finely ground but not a paste.  Put in a paper towel and press/blot out released oil until dry.

(2) Combine the ground peanuts with the rest of the spices- ginger, paprika, cayenne, onion powder and salt.  Adjust to taste with salt.

(3)  Have peanut, vegetable, or canola oil nearby with basting brush.  Avoid using olive oil as it has a low smoke point (burns quickly)  and also may impart unfavorable flavors.

(4) Generously season your steaks with spice rub all over.  Pat it in.

(5) Preheat and oil the grill.  IF NICE GRILL MARKS ARE IMPORTANT TO YOU: Place the steak on grill with bottom end of steak at 5 oclock. (ahhhh, the technicalities!!! )  Baste the upside with oil.  After 2-3 minutes move the steak so bottom end is at 8 o’clock, leave for 1-2 minutes.  Flip steak over, and baste.  It should have nice cross-hatch grill marks.  Cook until done to preference.  Perfect to me is medium.  For more traditional Nigerians, try it at medium-well.  For well done…I’ll provide you with a better beef jerky recipe! lol

(6) Serve with  grilled vegetables, roasted corn. sliced tomatoes and onions, or sweet plantains.  Enjoy!

 

(Please excuse the font color change, WordPress is not allowing me to fix this!  Anywho, the recipe remains the same!) 

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