Chile Rellenos
Works well with enchilada Sauce, salsa verde or chirmol. These are served with chirmol and sprinkled with chopped cilantro. Crumbled cotija cheese would’ve been a nice touch, DOH!
Recipe: Chile rellenos
Summary: Mom’s favorite; Lori’s, too
Ingredients
- 4 poblano peppers
- 1 cup shredded colby jack cheese
- 1 plum tomato diced
- half a white onion diced
- 1 12 oz. Lone Star Beer
- 1 1/2 cups flour plus a 1/4 cup for dredging
- 1 teaspoon paprika
- 1 teaspoon chile powder
- Pinch salt
- Enough oil to fill cast-iron pan 2 inches.
- 1 pot ice water
Instructions
- Mix flour, paprika, salt, chile.
- Add beer to make a thick batter. Let rest 1/2 hour.
- Combine cheese, tomato and onions
- Light grill and roast chiles over open flame until the skins blister on all sides.
- Plunge immediately in ice water.
- Peel away chile skins with a sharp knife.
- Cut a slit down the side, clean out the seeds and membrane.
- Stuff with cheese mixture.
- Heat oil to 375 degree.
- Stir batter and add more beer if too thick. Should be like a pancake batter texture.
- Dredge chiles in remaining flour so batter will stick.
- Plunge and roll in batter.
- Lower into hot oil holding until batter firms then let it float & fry until crisp and brown on all sides.
- Drain on paper towel and serve immediately.
Culinary tradition: Mexican
Recipe by on.
Microformatting by hRecipe.
Source: Dave Cathey with many thanks to master chef John Bennett for the wisdom on this latest batter incarnation.
Tokyo Pot
Tokyo Pot in Stillwater serves shabu-shabu style.
Dean Chen and David Tjie, owners of Tokyo Pot in Stillwater, might not have great location or serve expertly cooked food, but there’s practically nowhere in the state that I’d rather eat. You could go the Melting Pot in Bricktown for a similar experience but you’ll pay three times the price, have half the fun and pay for parking. That’s no knock on the Melting Pot, it’s just an example of what a terrific time I had at Tokyo Pot.
Dean Chen, left, and David Tjie are co-owners of Tokyo Pot in Stillwater. The two Indonesian friends met in California.
The state’s only shabu-shabu restaurant is in Stillwater, and not even in the fashionable part. South of State Highway 51 in an area with potential but little current street traffic, they serve food that isn’t even cooked. Some say it’s a smart restaurateur who charges you to cook you own food, but David and Dean do plenty to earn your business.
They’re serving culture, history, and a little piece of themselves — dunked and swished in choice of two broths, 1. sweet like sukiyaki, the other with a little more heat. As dedicated as they are to what they do, it would be no surprise to find a pound of their own flesh among the wafer-thin meat slices that eventually arrive at the table. This is the food of their youth, and they not only serve it with pride but share it with a panache that I haven’t seen in the Oklahoma foodscape.
Shabu-shabu isn’t about precision, it’s about fun. This style has been around for 1,000 years because it’s easy and does what food does best — it brings people together. It’s impossible to sit through a meal at Tokyo Pot in silence. If you’re looking for a quiet meal in a dark corner, by all means go elsewhere. If you want to learn something about a different culture, share laughs with friends and loved ones and make at least two new friends, this is your place.
Rib-eye fresh out of the pot, dunked in ponzu sauce, what Dean calls quality control, and into the rice pot. More please.
Chef Kurt Fleischfresser, the Big Kahuna of fine dining in Oklahoma, knows a thing or two about eating out. He told me this is one of a handful of places that he doesn’t even open the menu.
“I just say, ‘Dean, take care of me.”
Take care of you he will. Dean has charisma, energy and enthusiasm for sharing a taste of his culture. Meanwhile, David directs traffic in the kitchen. He makes sure the broths come out as advertised, the meats sufficiently thin and the vegetables and mushrooms good and fresh.
Rib-eye, pork, chicken and lamb are all available, wafer thin, for some shabu-shabu treatment.
Prices range from $9.95 for vegetarian platter to $18.95 for the seafood combo, including shrimp and scallops. The rib-eye is $15.95.
David told me he almost opened Tokyo Pot in Edmond two years ago, but decided to play it safe and stay in Stillwater, where he’d been working for a number of years. The good news is, he is looking to expand. He’d like to open in both Oklahoma City and Tulsa. While that is potentially good news, I can’t imagine any new locations capturing the magic that Dean and David conjure together. Dean is fire, David is ice and shabu-shabu is the stage. But beware, this show demands audience participation whether it be donning a Samurai outfit or cooking your own food. But after a couple sake bombs, you’ll not be competing with Dean for the lead in this six-nights-a-week act. After you eat, you’ll be checking your calendar to figure out when you can get an encore.
Have you been to Tokyo Pot? Let me know what you thought.
Tanner Vs. Taco in a Bag
Videographer Tanner “Trans Am” Herriott took on the Taco in Bag during our trip to the Oklahoma State Fair. See the video here.
Indian Tacos
Just like they make at the State Fair.
If the high price of Dan’s Original Indian Taco stand has you down, never fear the Food Dude is here. The fry bread is surprisingly simple to make and doesn’t take a lot of time. Typical Indian tacos are topped with ground beef, pinto beans, lettuce, tomato and cheese. I like onions on mine. Perhaps some diced fresh jalapenos or serranos. Maybe some sliced black olives, if you like. Ultimately, it’s your call.
These are good and significantly cheaper than the State Fair and much easier to contain in the privacy of your own home.
Recipe: Indian Tacos
Summary: This Fair Favorite can be made easily at home.
Ingredients
TOPPING
2 lbs. ground beef
2 tomatoes
1/2 white onion diced
1/2 tablespoon vegetable oil
1-2 fresh serrano chiles
2-3 cloves garlic
1 tablespoon salt
1 teaspoon black pepper
juice of 1/2 a lime
1/2 cup chicken broth
1 Can Ranch Style Beans
Grated cheese
Shredded lettuce
Chopped tomatoes
Chopped onions
FRY BREAD
4 cups all-purpose flour
2 tablespoons powdered milk
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups warm water
Vegetable oil
Instructions
- In a heated skillet, brown meat.
- While meat is browning, put tomatoes, garlic, serranos, salt and lime juice in a food processor and pulse 4 to five times.
- Drain meat in a colander.
- Heat skillet on medium and add oil.
- Saute onions for 2-3 minutes then add meat, broth, tomato mixture, salt and pepper. Simmer 15-20 until moisture is mostly cooked out.
- For the bread, mix all ingredients.
- Pinch into small balls of dough. Pat back and forth in hands into small, flat (about 1/4-inch thick) rounds.
- In skillet, heat about 2 inches of oil to 350 degrees.
- Fry dough to golden brown, turn and fry other side.
- Drain on absorbent paper.
- In center of each taco, put 2 tablespoons cooked pinto beans, top with meat sauce, shredded lettuce, onions and chopped tomatoes. Sprinkle with grated cheese. Serve hot with salsa. Guacamole and sour cream are optional.
Source: Dave Cathey
Microformatting by hRecipe.
105degrees: Cool food, hot spot
Entrees at 105degrees Cafe show refinement, artistry and creativity.
Fresh-squeezed grapefruit juice and the Curious George.
Spicy Vegetable Sushi with avocado, cucumber and sesame.
Honestly, she was so happy with this expertly crafted combination of avocado, cucumber and sesame with a dollop of homemade ancho aioli, that we could’ve walked away happy. I had only one bite as I didn’t want to slow down what was clearly a love affair in progress.
Spicy Bahian-style soup.
Heirloom Tomato lasagna.
Blood orange cheesecake.
Feeling the full force of our misconception of the gullet-filling potential of veganism, we fought through like champions and took down a slice of blood-orange cheesecake. The primary agent at work in this seamless interpretation was young coconut meat. What a triumph of creativity and flavor.
Where: 5820 N Classen Blvd.Hours: 7 a.m. to 10 p.m. Mondays through Thursdays, 7 a.m. to 11 p.m. Fridays, 9 a.m. to 11 p.m. Saturdays, and 9 a.m. to 9 p.m. Sundays.
Do-It-Yourself Torta
The bolillo roll is the most important step in making your own torta.
If you want to make you own tortas, the first and most crucial step is finding the right bread.
The bolillo roll is the most commonly used torta shell. Once impossible to find, these small, stuffable rolls can be found in either white or wheat versions at most Homeland and Buy 4 Less stores. The Buy 4 Less Super Mercados have a variety of Mexican rolls like teleras as do the many panaderias around town.
Once you’ve got the right bread, it becomes a lot easier.
If you can make this at home, CALL ME!
You’re never going to make puerco al carbon like they have in Mexico, pork steaks marinated in red chile and pineapple juice stacked in layers with fresh pineapple slices on a vertical roaster.
Great as that would be, you can make a tasty torta with available product. Simple stuff like ham and cheese works.
But if you want some thing with a little more kick, this simple beef fajita recipe that works like a champ.
Char-grilled skirt steak is difficult to beat for tortas.
Recipe: Torta con Carne Asada
Summary: Street food at home
Ingredients
- 2 pounds skirt steak
- 1/3 cup soy sauce
- 1/3 cup tawny port wine
- 1/3 cup vinegar from bottled guero chile peppers or jalapenos.
- 1 teaspoon smoked paprika
- 1 teaspoon salt 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon granulated sugar
- ½ teaspoon toasted ground cumin seeds
- ½ teaspoon toasted ground coriander seeds
- ½ teaspoon ground chile de arbol or cayenne
- 6-8 bolillo rolls
Instructions
- Trim excess fat from bottom of steak.
- In a one-gallon resealable bag or shallow container, combine skirt steak, soy sauce, port wine, vinegar and any chiles that happen to tumble in.
- Marinate overnight, at least 8 hours.
- Combine remaining ingredients and mix well. Set aside. Remove steaks from marinade and pat dry.
- Apply rub, reserving a little for last-minute dusting.
- Heat barbecue to 400 degrees.
- Cook steak 5-6 minutes per side, flipping just once.
- Remove from heat and let stand 10 minutes, the meat will continue to cook.
- While the meat is resting, toast the bollilos in the broiler or on a very hot griddle. A little char won’t hurt them. The idea is to attain a crusty outside and a doughy inside.
- Carve meat against the grain, and chow down.
- Serve with any or all of the following: refried beans, sliced avocado or guacamole, sour cream, salsa, grated cheese, shredded lettuce, sliced radishes and tomatoes, sauteed onions and bell peppers.
Cook’s Notes: If one end of the steak is inordinately thicker than the other, it might serve you well to pound it down. Skirt steak is one of a few cuts that works fine cooked to a medium-well. It actually becomes easier to carve. Source: Adapted from “The Whole Chile Pepper Cookbook.”
Meal type: lunch
Culinary tradition: Mexican
Recipe by on.
Microformatting by hRecipe.
Raw Foods Flagship opens Saturday
105degrees Cafe, 5820 Classen Blvd., opens at 5 p.m. Saturday.
Raw foodists and fine dining enthusiasts unite for the most unique upscale concept in the state.
105degrees Cafe opens for dinner only on Saturday and Sunday before opening its doors for breakfast and lunch, too, on Monday.
105degrees Café, 5820 N. Classen Blvd. opens at 5 p.m. The café will be open 7-days-a-week: Monday – Thursday, 7 a.m. – 10 p.m.; Friday, 7 a.m. – 11 p.m.; Saturday, 9 a.m. – 11 p.m.; and Sunday 9 a.m. – 9 p.m.
Chef Matthew Kenney, who is a renowned raw foods innovators, said Oklahoma was the ideal place to introduce the 105degrees concept because of its central location in the U.S. and the strength of the growing community interested in sustainable living.
Tamales anyone?
“When Dara Prentice [105degrees director of business and external affairs] approached me with the concept of opening a progressive raw foods establishment in Oklahoma City, I was immediately drawn to the idea and knew it could be very successful,” Kenney said. “The community has been extremely supportive and we’re pleased to have the opportunity to offer Oklahomans the very best in living cuisine.”
The raw foods diet consists primarily of raw, minimally processed fruits, vegetables, nuts, seeds, sprouted grains and legumes. Menus are custom designed each season based on the availability of fresh produce purchased from local growers.
The fall dinner menu features items including: shitake dumplings, red sweet pepper wrappers, golden beat ravioli, Portobello mushroom piccata, heirloom tomato lasagna, and a variety of fresh soups, sides and a dessert menu that includes house-made non-dairy ice creams, cannoli, baklava and a malted chocolate tart.
A variety of smoothies and juices are available at the bar, as well as an assortment of fresh sake-based cocktails and biodynamic wines.
Raw foods contain live enzymes that aid in digestion, which activate as they are consumed. Heating foods to temperatures beyond 118°F causes those enzymes to begin to die, destroys nutrients and vitamins, and alters the natural metabolic structure of the food. The optimal temperature for preparing raw foods is 105°F.
“People who adhere to a raw foods diet report feeling happier, sexier, more vibrant and energetic,” Prentice said.
The 105degrees Academy welcomed its first class of students on Sept. 8. The academy offers state-licensed chef certification courses for those who currently work or aspire to work in an upscale restaurant or culinary environment as well as community classes for those interested in learning culinary techniques that allow them to enjoy the flavor and health benefits of raw foods in their own kitchen.
And, as always, let me know what you think about it. I’ll post a review on Monday.
It’s Oktoberfest!
If you've dreampt of taking on Das Boot ever since seeing "Beerfest," your chance has arrived at the 19th Annual Choctaw Oktoberfest at Choctaw Creek Park.
Question 1: Why is Oktoberfest in September? A: According to Mike Turek, Burgomeister of the annual Choctaw Oktoberfest, owner of Old Germany restaurant and bonafide German, it’s because when King Ludwig chose a bride many moons ago, he threw a party that he proclaimed would not end until the last fraulein had fallen.
That took 16 days.
Thus, Oktoberfest begins 16 days before the first Sunday of October.
The Choctaw festival is this weekend to avoid conflicting with the State Fair of Oklahoma.
During Wednesday’s opening night, the ceremonial tapping of the first keg was attended by a long line of folks prepared to sample the celebrations first beer.
COOP's special Oktoberfest lager led off opening activities in Choctaw.
This year it was COOP Aleworks’ special Oktoberfest lager.
Turek said he loves the beer and all the good work J.D. Merryweather and friends is doing over at COOP.
“I wanted to honor what those guys are doing,” he said about choosing them for the first keg.
I brought the wife and kiddos out to sample the German fare. Look had a sausage dog and shared a smoked ham hock with me. Kate, ever the finicky eater, opted for a simple burger. Lori, ever the vegetarian, stuck with German potato salad and red cabbage mixed with the horseradish-heavy German mustard.
Mmmm, smoked ham hock.
Success on all counts. That ham hock was picked clean. Daubed in the German mustard with a thin slice of bread it was as good as festival food gets.
The beer was cold and the music oompah-ping. The polkafied cover of “Folsom Prison Blues” was inspired.
The festival continues through Saturday. Hours are noon to midnight. There’s no charge before 5. Afterward is two bucks, half of which is donated to Choctaw Creek Park, 1900 Harper St., the hosting venue.
Beer+Chicken Dance=
More Hatch green chile recipes
Green chile tacos with guacamole, sour cream and a ribbon of honey.
- 2 pounds 80-20 ground chuck
- 2 cups Hatch green chile sauce.
- 1 cup guacamole
- 1 cup sour cream
- 4 slices bacon
- honey
- 12 taco shells
Instructions
- Heat up skillet on medium high and add ground chuck. Brown and drain.
- In a seperate skillet, fry bacon and reserve drippings.
- Dice bacon, add to beef and return to skillet on medium heat.
- Add green chile sauce, bring to a boil. Lower heat to a simmer until liquid is reduced, 20-40 minutes.
- Toast taco shells
- Fill shells with a few spoonfuls of the meat. Add a thin line of honey over the meat.
- Top with guacamole and sour cream.
Culinary tradition: New Mexican
Green chile rice and mushroom casserole.
Ingredients
- 2 cups cooked rice
- 1 cup green chile sauce
- 5 green sliced green onions, greens and whites
- 1/2 cup sour cream
- 1/2 cup half and half
- 1 8 oz. pkg. baby bella mushrooms, sliced
- salt and pepper to taste
- 5 corn tortillas
- Drippings of 4 slices of bacon
- 1 cup colby-jack cheese.
Instructions
- Preheat oven to 350 degrees.
- Slice tortillas into thin strips.
- Fry bacon and set aside.
- Fry tortilla strips in bacon drippings until crisp and set aside.
- In a large mixing bowl, mix first seven ingredients.
- Pour ingredients into a 9X11 casserole dish, cover with cheese and tortilla strips.
- Bake 15-20 minutes, until cheese is bubbly.
Meal type: Side dish
Culinary tradition: New Mexican
Looking for more uses? Don’t miss green chile cheeseburgers.
Gyros Etc. doesn’t abbrieviate quality
The gyros supreme for Gyros Etc.
Gyros Etc., 7006 Northwest Expressway, might be the worst location in the city, but it also might be the best Mediterranean/Middle Eastern food in the city.
Their gyros are amazing. They come in regular and supreme. I can’t resist the supreme, which head cook Sam Mahmoud is happy to turn up the heat on if you give him the word. Take your normal gyros sandwich and add grilled onions and peppers, black olives and a massive amount of tzatziki sauce.
Falafel sandwich from Gyros Etc.
But the real find is the falafel. Faddee Mondalek grew up in Lebanon. He only eats falafel from Sam Mahmoud, no exceptions. And it’s no wonder, no matter how far in advance you call, Sam refuses to make it in advance. When you pull up to the old fotomat-esque building, the batter goes into the oil. Usually, Sam will toss you a sample while you wait. He also will turn up the heat if you ask.
The hummus is phenomenal. It’s incredibly thick, almost like cream cheese. It’s dotted with sambal, and you’ll find yourself eating it until you’re uncomfortable. Sam also makes homemade cabbage rolls and a variety of kebabs.
On the downside, skip the fries. No matter how good they sound, skip them. On the upside, there’s a Chik-Fil-A next door, typically I show up to pay so Sam can start the falafel, then hustle over for a couple orders of waffle fries, which gives him time to finish Lori’s falafel sandwich. She really won’t eat them anywhere else. At least, not with the same anticipation.
To order call, 720-1667.
Have you been to Gyros Etc.? Let me know what you thought.
