Pastizz-ish

Today, I decided to wing it.

I knew that my other recipe for this week's destination would be pastizzi, a very popular dish in Malta that comes in a few varieties, but I couldn't decide which kind to make. Really, I wanted to prepare them all, but my wife is traveling this week and I didn't want a lot of leftovers not knowing if they'd freeze well.

One kind, pastizzi tal-irkotta, fills these little pockets with seasoned ricotta cheese. Another, pastizzi tal-pizelli, uses spiced peas and onions. There's a third kind, apparently, with anchovies but I found only one mention of those and no recipe. (That's OK, I'm not a big fan of anchovies, anyway.)

So, here's where I improvised. I had some ricotta left over from last week's cooking that needed to be used, but only about 8 oz. and the recipe I pulled from called for 14 oz. Plus, we have some other Mediterranean ingredients open and being shuffled around the fridge, like olives and sundried tomatoes. I grabbed everything we had that sounded like it would taste good together and made my filling from that.

Moreover, I cheated on the dough and used a store-bought crust. You really should check out how the recipe says to make the pastry, however. I bet the steps to incorporate the shortening and margarine produce an incredibly flaky and rich crust. Honestly, though, you can see by the crumbs in the picture that the texture of my cheat was wonderful, but admittedly the dough could've use a little extra flavor.

Anyhoo, the final result was tasty indeed! So much so that I'm going to bring the extras to my girls' night out tonight and share them! I bet the filling would be great with a little roasted garlic, and maybe baked in little mini quiche shells or this way but in bite-sized portions for a tasty appetizer...

Here's how I made them:

8 oz. ricotta
1 small onion, finely diced
1 Tbsp sundried tomatoes, minced
1 Tbsp olives, minced
1/2 tsp dried oregano
1 tsp dried basil
Salt and freshly cracked black papper, to taste
1 egg, beaten or Olive oil

Preheat the oven to 350. Mix all the ingredients in a bowl and let the flavors blend at room temperature while you roll out the dough. Form a large rectangle with the dough, roughly 12"x18" and cut it into 6 squares.

Place about 2 Tbsp of the ricotta mixture into the center of each square. Dab a little milk or water around the edge of each square and fold the dough into triangle-shaped pouches. Press the edges together and use a fork to crimp them shut. 

Brush each pastizzi evenly with the beaten egg or oil, poke a vent in each so steam can escape and bake for 35 minutes till golden brown.

Hobz Biz-Zejt

Put simply, Malta's favorite (perhaps national?) snack is a perfect, light, no-cook supper for the dog days of summer like these. Basically just bread with tomato and other fresh, Mediterranean toppings, you can make it as hearty as you like if you're in the mood for something more substantial. Even if you decide to make it bruschetta-style, you can just fire up the grill and it's ready in a flash! No oven required.

This meal is so easy it's barely a recipe. We got a crusty Tuscan sourdough boule from the grocery and a couple juicy beefsteak tomatoes. I toasted thick slices on the grill, brushed with a little olive oil, until it was golden and crunchy on the outside and warm and chewy on the inside.

Then, cut a tomato in half, take out the seeds, and rub the flesh and juice into the bread. You'll end up with nothing much more than the skin in your hand when you're done. At this point, you can add as few or many toppings as you like! Typically, the Maltese top theirs with things like tuna, capers, olives, bell peppers, cheese and pickled onions. I had all those, except for the onions, so I grilled up some fresh ones while I toasted the bread and used those instead.

There are loads of recipes out there for hobz biz-zejt, each with slight variations, and they all sounds just as tasty as the one I picked. So, raid your pantry and let your imagination go wild!

The Temples of Malta

Ġgantija Temples (visitmalta.com)

What are older than the Great Pyramids, Stonehenge and every other ancient stone structure that survives today? The prehistoric Temples of Malta.

Around 7,000 years ago, Malta's earliest inhabitants most likely migrated from Sicily and belonged to an agrarian society that worshipped a goddess of fertility through animal sacrifice and other rituals. From around 4,000 to 2,500 B.C.E., they constructed megalithic temples with trefoil floorplans, apses extending from a central path, small inner chambers where priests and priestesses likely performed ceremonies, incomplete domes with curved walls and pole-and-hide roofing. Many have been declared UNESCO World Heritage sites.

Oddly, in about 2,400 B.C.E., the inhabitants of Malta simply disappeared. There is no sign of pestilence or epidemic, war or catastrophe. One theory: Several drought years may have sent the agrarian society, who raised livestock and grew crops, in search of a better climate and more fertile land.

I'll be preparing my first Maltese dish on Wednesday, so check back then!

Week #25: Malta

We're going to bask in the Mediterranean sun this week as we visit the island nation of Malta.

Malta's rich history spans 7,000 years, from the Neolithic Maltese Islanders through, among other conquerers and patrons, the Carthaginians, Normans, Knights of St. John, French and English until finally gaining independence in 1964.

A three-island archipelago situated about 60 miles south of Sicily and 180 miles north of Africa, Malta - like many countries - boasts cuisine that's heavily based on seasonal ingredients and an eclectic blend of indigenous and colonial influences. Malta is the largest island, followed in size by Gozo and Comino. About 400,000 people call this tiny country home.

There are so many fresh flavors in the recipes I've been researching, perfect for light summer meals. Hopefully, I can narrow down my options to two or three awesome dinners. Stay tuned, folks!

Kuy Tew Cha

Just look at those noodles!

If you went to college in the '80s or '90s like me, you're probably flashing back to hot-pot ramen dinners in your dorm room.

Am I right?!

I know this recipe is somewhat similar to my stir-fry earlier in the week, but when I read in my Extending the Table cookbook that I'd get to use Chinese noodles, I couldn't resist it. But, at least it doesn't contain chicken!

This recipe is so simple and easy to make. Even the name is straight-forward and translates to Noodles with Broccoli and Meat. The noodles take all of 3 minutes to cook, the broccoli about 5 minutes to steam, and the pork and shrimp about the same to saute and simmer. Then, you just throw it all together! Easy peasy, folks!

It's not quite a one-pot (or hot-pot) meal, but it's definitely worth a little extra washing up. Here's how I made it:

1 pkg (8 oz) Chinese noodles
1 head fresh broccoli, cut apart
3 boneless pork chops, cut into 1" pieces
12 raw shrimp, peeled and deveined, tails removed
2 cloves garlic, minced
1 Tbsp low-sodium soy sauce
1 tsp brown sugar
Oil

Cook the noodles as directed, drizzle with a little oil to prevent sticking, and set aside.

Steam the broccoli until al dente and also set aside.

Heat a little oil over medium-high heat in a large skillet. Add the pork and brown on all sides. Add the garlic, shrimp, soy sauce and sugar and stir to combine. Toss in the broccoli and continue to saute for about 5 minutes till the protein is cooked. Mix this with the noodles, and dig in!

Saik Chrouk Ch'ranouitk

Technically, this says I made Khmer Coconut Pork Skewers, but I actually made them with chicken. (I said I had a lot in the freezer!)

The marinade for the meat has some of my absolute favorite flavor obsessions: coconut, garlic, lime... YUM!!! So, how could I resist?! The fire even adds a slightly toasted flavor to the coconut.

So. Good.

Interestingly, the recipe says to baste frequently with the leftover marinade while grilling, but it wasn't liquidy. The way I prepared it below, the marinade was a sort of grainy paste. I wonder whether another liquid ingredient was missing. Some coconut milk would be a logical addition but it's definitely not necessary. It's delicious just the way it is!

If you're looking for an alternative to your usual summer barbecue, look no further. Make extra, because I bet the leftovers would make a great snack served chilled.

Here's how I made it:

2 Tbsp lemongrass (you can find it prepared in the herb section)
1 onion, chopped
5 cloves garlic, chopped
Zest of 1 lime
1 tsp ground turmeric
1/4 to 1/3 cup water (depends upon desired consistency)
1 Tbsp brown sugar
1 tsp sea salt
1/2 cup unsweetened dessicated coconut
3 chicken breasts, cut into large cubes

In a blender or food processor, blend the lemongrass, onion, garlic, lime zest, turmeric and water into a paste. Transfer the mixture to a large bowl and stir in the sugar, salt and coconut. Add the chicken and toss to coat the pieces. Cover with cling wrap and marinate for an hour at room temperature. (Keep the bowl out of direct sunlight and away from heat sources.)

When you're ready to cook, thread the meat onto skewers and grill for 15-20 minutes. Turn the skewers frequently to cook the meat evenly.

Sach Moan Char Swai

Why make the same old boring stir-fry when you can have chicken stir fry with mango?!

This dish is simply succulent! The crisp beans, lush mango, sticky sweet sauce, it's got it all. And, simple, too! With all the chopping, dredging, mixing, etc., the prep work takes longer than it cooks! But, the effort is absolutely worth it. (By the way, the site where I found this recipe has loads more, so see what else sounds good!)

This dinner is not a heavy lift, by any means. And, it's easy on the wallet. I only used two chicken breasts, instead of wings (hence, the name change) and had plenty of leftovers. Give it a try! You won't be sorry.

Here's how I made it:

1 cup warm water
1-1/2 tsp cornstarch
1 Tbsp brown sugar
1 Tbsp low-sodium soy sauce
1 Tbsp oyster sauce
2 boneless, skinless chicken breasts, cut into 1" chunks
1/2 cup whole wheat flour
1/2 cup rice flour
2 cloves garlic, minced
Salt and freshly cracked black pepper, to taste
1 onion, sliced
2 jalapenos, minced
1/2 lb green beans, trimmed
1 mango, peeled and sliced
Canola oil

Mix together the water, cornstarch, sugar, and soy and oyster sauces and set aside. In a separate bowl, dredge the chicken with the flours, garlic, salt and pepper.

Heat a large skillet over high heat. Add some oil and brown the chicken till golden brown on all sides, in batches if needed. Remove the chicken to a plate and keep warm. In the same pan, saute the onion, jalapenos and green beans for a couple minutes till they begin to soften. Add the chicken back to the pan and pour in the sauce. Just before you're ready to serve, gently stir in the mango and allow to heat through.

Serve over your favorite rice, and enjoy!

Week #24: Cambodia

Angkor Wat

We're headed to the Kingdom of Cambodia in southeast Asia this week!

Now, fair warning: I seem to have an excess of chicken in the freezer, so I'm going to be using that in the recipes I prepare. Most likely, I'll find recipes that use other proteins which I can easily replace with chicken, but one I've already found doesn't lend itself to that swap.

Amok, which is purportedly the country's national dish, preferably is made with catfish. Given the other flavorings in the dish, I don't think chicken would work. So, I've linked to it here so perhaps you can try it yourself!

I hope to squeeze in three dinners this week, as is always my goal, but I've got a packed schedule yet again. (Will this crazy busy summer ever slow down?!)

So, fingers crossed... I'll do my best!

BBQ Spareribs

Happy Independence Day, everybody!

Be safe as you celebrate America's 236th birthday and, as George Washington said, "Observe good faith and justice toward all nations. Cultivate peace and harmony with all."

It's also National Barbecued Spareribs Day, so I fired up the grill and cooked some, low and slow. I'm not sure I achieved all the milestones described throughout that site - like the "highly prized smoke ring" - but they were finger-licking good!

I removed the membrane from the back side of the ribs. You don't have to, since it won't interfere too much with eating them, but it's easy enough to do and worth the few seconds it takes. Then, I coated the ribs with some chipotle oil and a liberal shake of BBQ spice rub.

Since I have a gas grill, I put a foil pouch with damp (not soaked) hickory chips on the bottom below the flames, set a disposable foil lasagna pan filled about two-thirds full with water on top of the grates, and perched the ribs on a cooling rack above the water. Then, I carefully monitored the heat for the first half hour to make sure it stayed around 225F.

Over the next three hours, I only eyed the thermometer to make sure the temp was steady, not once opening that grill. At that point, I turned up the heat and slathered on some of my favorite sauce to get the ribs good and sticky. In the end, I was rewarded with tender, juicy, perfectly cooked ribs.

Unfortunately, that's all the cooking I can do this week. We've got a bunch of leftovers to get through, and we're heading out for a family wedding celebration over the weekend, so I don't want to cook food we won't be able to eat.

If you feel like taking over from here, Thursday is National Apple Turnover Day, Friday is National Fried Chicken Day and Saturday is National Strawberry Sundae Day.

Cheers!

Spicy Black Bean Burgers

It's National Eat Beans Day, folks! For me, that meant one thing on a gorgeous summer day: homemade black bean burgers.

There are several recipes out there, so I reviewed a bunch and then came up with my own. Yes, that's right, this recipe is a Ticket to Bite original. I gave them some smoke and spice and they turned out awesome, if I say so myself! It's quite hot, so I cooked them indoors on a grill pan, which worked perfectly - got those nice grill marks and everything! We loaded on our favorite toppings and condiments, toasted some buns and chowed down. (If you're curious, my wife had roasted red pepper, provolone, ketchup and yellow mustard on hers, while I opted for spicy pickle relish, grilled onions, provolone and honey mustard on mine.)

Trust me, these burgers couldn't be simpler and they are delish! Hearty, low fat, packed with protein, this is a quick, meatless weeknight dinner you won't want to skip.

Here's how I made them:

1 can (15 oz) black beans, drained and rinsed
1 shallot, minced
1 egg
3/4 cup bread crumbs
1 Tbsp Worcestershire sauce
1 tsp ground cumin
1/2 tsp ground chipotle
1/4 tsp coriander seed
1 tsp smoked salt
1 tsp freshly cracked black pepper

Mash the beans in a bowl to the desired consistency. Add the remaining ingredients and form into 4 patties about 3/4" thick. Saute in a grill pan with a little oil (or throw them on the grill) till heated through.