Freddy J's BBQ

Freddy J's BBQ is operating out of a tiny spot on Grant Street near the corner of Grant and Lafayette  in the heart of the Westside of Buffalo.

The building was recently revamped from the inside out by owner and architect, Kathleen Kinan, and now includes extensive landscaping and a wrap-around patio.

The new space now allows for indoor seating as well as to go from the shuttered window. The place is  whimsical and colorful and the smell of jerk floats through the air, drawing you in.

The tight but very well run kitchen, churns out dish after dish in record time. I enjoyed a quick lunch of jerked fish with steamed vegetables over a fluffy layer of Spanish rice and steaming hot cornbread.

I was shocked by the jerk!

Most restaurant created jerk I've had hits you in the face with it's heat, never with it's flavor. This was the best I have ever eaten. The heat still made my upper lip sweat but was not so powerful that I couldn't enjoy all of the subtle layering of flavors. The veggies were firm and earthy and the rice was excellent. I highly recommend taking the time to visit the little spot with a friend. It was a truly wonderful meal.

Fish in Korma and Dal

Fish in Korma

1 tbs cumin seeds
1/4 cup tomato puree
1/4 cup chopped fresh coriander
2 garlic cloves, crushed
2 tbs dried coconut
1 tbs garam masala
3 tsp finely grated fresh ginger
2 tsp ground coriander
2 tsp sweet paprika
2 tsp ground turmeric
1/4 cup oil
1 can light coconut milk

5 filets of fish

Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes.

Blend the cumin seeds, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.

Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

Add to the coconut milk and blend until smooth. Layer Korma and fish in a baking dish and cover. Bake at 400* for 30 minutes.

Dal

1 tbls sesame oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 tbls finely chopped fresh ginger
4 cups vegetable broth
1 cup dried red lentils, rinsed and picked over
1 tsp cumin
1 tsp coriander
1 t. tumeric

1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp salt
2 tbls tomato paste

In a medium-sized soup pot, heat the oil over a medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

Stir constantly, add the broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let it simmer for about 20 minutes, or until the lentils are very tender.

Stir in the tomato paste until well combined. Cook several minutes more. Serve hot.

We ate this with potato and pea samosas with mint chutney, basmati rice, and strained plain yogurt.

Halibut Cream Curry

2 tbls coconut oil                                          1 cup heavy cream

1 onion, minced                                           1 tbls garam masala

2 tbls finely chopped fresh ginger        Salt

4 garlic cloves, minced                        1 lb. halibut fillets, cut into 4-inch pieces

1 tsp cayenne pepper                           Small red potatoes, quartered

1 tsp turmeric                                           A pinch of saffron threads, crumbled

1 tsp ground coriander                         Peas

1 cup plain whole-milk yogurt            Basmati rice

In large wok, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.

Add the halibut to the sauce and turn to coat. Cook over moderate heat, turning once, until the fish is cooked through, about 10 minutes. 

Pot boil quartered potatoes. Add rice, potatoes, and frozen peas to the wok, turning over gently. Cover for 5 minutes. Serve with a large salad and fruit.

Tilapia with roasted sweet pepper sauce crust

                 

                    4 fillets of tilapia             Panko crumbs  
                    1/2 cup roasted red pepper sauce  
                    1 cup rice                             4 tbls butter

Prepare rice. Preheat oven to 425*. Line a cookie sheet with tin foil shiny side up, folding the edges over to prevent any juice from escaping. Spoon the sauce on each filet. Spoon the panko crumbs over the sauce evenly. Bake for 18 minutes. Fluff butter into the rice. Dish and serve. This went very well with a large Greek salad with olives and freshly grated parmesan cheese.

Stuffed Peppers

Cut off the tops and dispose of the core, seeds, and stem. Chop and sprinkle with salt.

Add to a pan along with 2 cans of diced tomatoes, 1 lb ground beef or bison, as featured here, 1 chopped onion, 5 chopped cloves of garlic, 2 tsps olive oil, 6 oz tomato paste, 7 cups water, 3 tbls oregano, 2 tbls basil, 1 cup red wine, 1 tsp cracked pepper. Parboil 1 1/2 cup of rice. Blend with meat sauce. Stuff into peppers and place them in a casserole dish, along with one cup of water. Cover with foil and bake at 350* for at least an hour, longer if the pepper or rice are still firm.

Vindaloo

This is an English-Indian curry dish, popular throughout eastern parts of India, that originated from Portuguese sailors who would cook one pot meals using remnants of meats and vegetables flavored heavily to mask their age or gaminess. I used leftover turkey for this dish.

I prepared wild rice and chickpeas with fennel seed, paprika, minced sweet green peppers, and a masala blend I created that includes: black cardamom pods, black pepper, ground cassia leaf, chili, clove, salt, ground coriander, ground cumin, ground ginger, ground mango, ground nutmeg, turmeric.

The turkey marinated in one cup of water, chopped onion, slivered garlic and ginger, tamarind, sunflower oil, vinegar, coconut powder, one can diced tomatoes, chopped coriander, red chilies, salt, butter, masala blend, and strained yogurt. Cook over low heat, stir frequently while the rice finishes. Served with minced parsley and a sprinkle of paprika. This is a spicy dish!

Pineapple Teriyaki Turkey

This recipe is excellent for all of your leftover turkey, though any poultry will do.

Start rice in a pot on the back of the stove. In a fry pan, use whole butter or ghee to fry mustard seed, sesame seeds, cumin seeds, coriander seeds, and coconut powder. Once the butter just starts to brown, slide all of the seasonings into the rice pot, stir once, then cover.

In the same pan add the poultry that has been marinating in pineapple juice, soy sauce, brown sugar, malt vinegar, and flake salt. At this point you can also add your vegetables. I used baby carrots. Cook on medium low for 20 minutes, stirring frequently.




Add frozen peas to the rice, fluff with a fork, re-cover, letting sit for the last five minutes that the turkey is cooking..

In a large bowl, pour in the rice then add the glazed turkey. Dish and enjoy!

Nasi Goreng: Indonesian One Pot Supper

Nasi Goreng is an Indonesian fried rice. Cooked in one pot, the vegetables and meat (usually some kind of fowl) are added to prepared rice and wok fried all together.

We had a ridiculously large turkey this year that I had done in butter and Old Bay Seasonings and it sat staring at me every time I opened the fridge. What a perfect way to use up the leftovers.

I used Jasmine rice, green beans, slivered red sweet peppers, slivered carrots, and yellow and green zucchini. The whole of it was seasoned with minced tomatoes and onions, sesame oil, minced coriander, slivered garlic, turmeric, salt, cumin seeds and powder, slivered ginger, clove powder, 1 tsp of chili paste and a lemon juiced.

Italian One Pot Supper

Dinners over the last few weeks have been repeats or takeout and I got tired of the same old same old. Here is a take on a one pot supper I had years ago at a little Italian dive in Sligerlands, NY. This recipe uses thick slices of garlic, minced chives, cannellini beans, olive oil, hearty brown rice, slivered brussels sprouts, and organic flank steak massaged with white pepper.

The garlic is sliced thick and then the flat of blade is pressed to release the oils.

The meat is sliced 1/4" thin and then sprinkled with a bit of white pepper and olive oil and massaged for a moment, forcing the oil and seasoning into the meat's fibers. Sprinkle liberally with flake salt.

Make three cups of rice.

In a large wok, fry the garlic, well drained beans, and minced chives in 1/4 cup of olive oil. Stir gently, so the skins do not break, until they begin to crisp and thicken. Add the meat and fold until well cooked.

              

 

 


Then add the brussels sprouts, folding until cooked. Serve over rice and a glass of Australian Hunter Valley Sémillon.

Hummus and Pakistani Lamb (Mutton) Stew

Peeled and de-seeded cucumbers, tahini, lime juice, strained yogurt, olive oil and chickpeas blended until smooth. Cool and refreshing, this hummus was a perfect accompaniment to the spicy Pakistani stew.

The stew was cubed lamb, diced de-seeded tomatoes, diced onions, yogurt, garlic powder, ginger, cracked peppercorns, whole cloves, black cardamon pods, cinnamon, cumin seeds, crushed coriander seeds, red chilies, salt, oil, and fresh cilantro. Served over basmati rice seasoned with cinnamon sticks, whole cloves, and green cardamon pods along with creamy garlic potatoes and spinach salad with onion cream dressing and naan.

Jerk Ribs and Jamaican Coat of Arms

At the last IN event, Chef Krista won the evening's competition with her Jamaican Hot Sauce. She gave me a bottle of her new Jamaican Hot Sauce. She warned me that this was an error bottle, twice the chillies had been added when it was made. New bottles were being produced but she handed a few of these out. I love hot sauce and figured a batch of coat of arms would be perfect to try this "error" sauce on.

I totally underestimated how hot this hot sauce would get!

My eyes, nose, and upper lip were on fire. It so delicious!



I used some of her jerk sauce to marinate a rack of organic ribs and grilled them. They were served up with lightly steamed broccoli and a pile of coats of arms and a tall glass of Flying Bison's Buffalo Lager.

2 (16 ounce) cans coconut milk
2 cups white rice
1 onion, finely chopped
1 garlic clove, minced
32 ounces canned black-eyed peas
1/4 teaspoon allspice

In a medium saucepan, combine the black eyed peas with the allspice and simmer on low heat. In another medium saucepan, combine the coconut milk, rice, onion and garlic. Bring to a boil over high heat and stir. Reduce heat to low, cover and cook for 30 minutes, or until all of the liquid has absorbed. When the rice is done, remove the black-eyed peas from the heat. Rinse and drain them very well and mix in with the rice. Serve hot.

Mexican Soup and a Story - Inspired by 'Mexicali Soup' by Kathryn Hitte and William D. Hayes

Mexicali Soup

by Kathryn Hitte and William D. Hayes
(New York: Parents' Magazine Press, 1970--currently out of print)

---

All the way across town Mama sang to herself--to herself and the little one, little Juanita. Here on the streets of he great fine city, she sang an old tune from the old home in the mountains. And she thought of what she would buy in the markets.

Only the best of everything. Potatoes and peppers--the best! Tomatoes and onions--the best! The best garlic. The best celery. And then, cooked all together, ah! The best soup in the world! Mama's Special Mexicali Soup. The soup that always made everyone say, "Mama makes the best soup in the world."

"Ah, si!" Mama thought with a smile. "Yes! Our supper tonight will be a very special supper for my Rosie and Antonio and Juan and Manuel and Maria, and for the little one--and for Papa, too. A very special supper of my Mexicali Soup."

"Mama! Yoo-hoo, Mama!"

There was the fine new school building where Juan and Manuel and maria went to school, and there was Maria with her new city friend, waving and calling.

"Wait a minute, Mama!" Maria came running to put her schoolbooks in the stroller with Juanita. "Mama, may I play a while at Marjorie's house? Please?"

"Very well," Mama said. "A while. But do not be late for supper, Maria. I am making my special soup tonight."

"Mmmm-mmm, Mexicali Soup!" Maria said. Then she looked thoughtful. then she frowned. "But--Mama?"

"Yes, Maria?"

"Mama, there is such a lot of potatoes in your Mexicali Soup."

"Of course," Mama said, smiling.

"Marjorie doesn't eat potatoes. Her mother doesn't eat them. Her sister doesn't eat them. Potatoes are too fattening, Mama. They are too fattening for many people in the city. I think we should do what others do here. We are no longer in the mountains of the West, Mama, where everyone eats potatoes. We are in the city now. So would you--Mama, would you please leave out the potatoes?"

"No potatoes," Mama said thoughtfully. She looked at Maria's anxious face. She shrugged. "Well, there are plenty of good things in the Mexicali Soup without potatoes. I will add more of everything else. It will still make good soup."

Maria kissed Mama's cheek. "Of course it will, Mama. You make the best soup in the world."

Mama went on with Juanita to the markets, to the street of little markets, thinking aloud as she went, "Tomatoes, onions, celery. Red peppers, chili peppers, good and hot. And garlic. But no potatoes."

Mama went to Mr. Santini's little market for the best tomatoes and celery. She went to Mr. Vierra's little market for the best onions and garlic. "And the peppers," she said to Juanita. "We will buy the peppers from Antonio. Our own Antonio, at the market of Mr. Fernandez. Here is the place. Ah! What beautiful peppers!"

Antonio came hurrying out of the store to the little stand on the sidewalk.

"Let me help you, Mama!" I hope you want something very good for our supper tonight. I get very hungry working here," Antonio said.

"Ah, si!" Mama said. "Yes, Antonio. For tonight--something special!" She reached for the hot red peppers strung above her head. "Mexicali Soup."

"Hey! That's great," Antonio exclaimed. Then he looked thoughtful. Then he frowned. "But--Mama--"

"Yes?" Mama said, putting some peppers in the scale.

"Well--Mama, you use a lot of hot peppers in your soup."

"Of course," Mama said, smiling.

"A lot," Antonio repeated. "Too many, Mama. People here don't do that. They don't cook that way. They don't eat the way we did in the mountains of the West. I know, Mama. I have worked here for weeks now, after school and Saturdays. And in all that time, Mama, I have not sold as many hot peppers to other ladies as you use in a week. "Mamacita," Antonio said. "Please don't put hot peppers in the soup."

"No peppers," Mama said thoughtfully. She looked at Antonio's anxious face. "Well--" Mama shrugged. "There are plenty of good things in the soup without peppers. I will add more of something else. It will still make good soup."

Antonio took the peppers out of the scale and put them back on the stand. "Of course it will, Mama." He kissed her cheek. "Everyone knows you make the best soup in the world."

Mama went on with Juanita toward home. "Tomatoes, onions, garlic, celery," she said to herself. "Yes, I can still make a good soup with those." She hummed softly to herself as she crossed a street blocked off from traffic, and street that was only for play.

"Hey, Mama! Mamacita!"

Juan and Manuel left the game of stickball in the play street. They raced each other to the spot where Mama stood.

"Oh, boy! food!" said Juan when he saw the bags in the stroller. He opened one of the bags. "Tomatoes and celery--I know what that means."

"Me, too, said Manuel. he peeked into the other bag. "Onions and garlic. Mexicali Soup! Right, Mama?" Manuel rubbed his stomach and grinned. Then he looked thoughtful. Then he frowned. "But, Mama--listen, Mama."

"I am listening," Mama said.

"Well, I think we use an awful lot of onions," Manuel said. "They don't use so many onions in the lunchroom at school, or at the Boys' Club picnics. You know, Mama, they have different ways of doing things here, different from the ways of our town on the side of the mountain. I think we should try new ways. I think we shouldn't use so many onions. Mamacita, please make the Mexicali Soup without onions."

"Manuel is right!" Juan said. "My teacher said only today that there is nothing that cannot be changed, and there is nothing so good that it cannot be made better, if we will only try. I think there may be better ways of making soup than our old way. Make the soup tonight without tomatoes, Mama!"

"No tomatoes?" Mama said. "And no onions? In Mexicali soup?" Mama looked at the anxious faces of Juan and Manuel. Then she shrugged. She closed the two bags of groceries carefully. She pushed the stroller away from the play street. She shrugged again.

Voices came after her. Juan's voice said, "We will be hungry for your soup tonight, Mama!"

Manuel's voice called, "Mamacita! You make the best soup in the world."

In the big kitchen at home, Mama put the groceries on the table by the stove. She hummed a little soft tune that only Mama could hear. She stood looking at the groceries. No potatoes. No peppers. Tomatoes--Mama pushed the tomatoes aside. Onions--she pushed the onions aside.

Mama sat down and looked at what was left.

The front door clicked open and shut. Rosie came into the kitchen. Rosita, the young lady of the family.

"Hi, Mama. Oh, Mama--I hope I'm in time! I heard you were making--" Rosie stopped to catch her breath. She frowned at the groceries on the table. "All the way home I heard it. The boys and Maria--they all told me--and Mama! I want to ask you--please! No garlic."

Mama stopped humming.

Rosie turned up her nose and spread out her hands. "No garlic. Please. Listen, Mama. Last night when my friend took me to dinner, I had such a fine soup. Delicious! the place was so elegant, mama--so refined. So expensive. And no garlic at all in the soup!"

Rosie bent over and kissed Mama's cheek. "Just leave out the garlic, Mamacita. You make the best soup in the world.

A deep voice and many other voices called all at once, and the front door shut with a bang. "Mama! We are home, Mama!"

Then all of them, Juan and Manuel and Antonio, with Maria pulling Papa by the hand--all of them came to stand in the kitchen doorway. Papa reached for the baby, the little Juanita, and swung her onto his shoulders.

"I have heard of something special," Papa said. "I have heard we are having Mexicali Soup tonight."

Mama said nothing. But Mama's eyes flashed fire. She waited.

"Your soup, Mama--" Papa said. "It is simply the best soup in the world!"

"Ah, si! But you want me to leave out something?" Mama's voice rose high. "the celery, perhaps? You want me to make my Mexicali Soup without the celery?"

Papa raised his eyebrows. "Celery?" Papa opened his hands wide and shrugged. "What is celery? It is a little nothing! Put it in or leave it out, Mamacita--it does not matter. The soup will be just as--"

"Enough!" Mama said. "Out of my kitchen--all of you!" mama waved her arms wide in the air. The fire in Mama's eyes flashed again. "I am busy! I am busy getting your supper. I will call you. Go."

"But, Mama," said Rosie, "we always help you with--"

"No!" Mama said. "Out!"

Rosie and Juan and Manuel, Antonio and Maria, and Papa with the baby, tiptoed away to the living room.

There was only silence coming from the kitchen. Then the sound of a quiet humming. Soon the humming mixed with the clatter of plates and spoons, the good sounds of the table being set for supper.

The humming turned into singing. Mama was singing a happy song from the old home in the mountains. Juan and manuel, Antonio and maria, Rosie and Papa, looked at one another and smiled and nodded. Mama was singing.

Then from the kitchen Mama's voice called to them. "The soup is finished. Your supper is ready. come and eat now."

"ah! that is what I like to hear," said Papa, jumping up with Juanita. The soup is ready before I have even begun to smell it cooking."

"Mmm-mmm!" said Juan and Manuel, racing for the big kitchen table.

"Mmm-mmm!" said Maria and Antonio and Rosie, when they saw the steaming bowls on the table. "Mama makes the best soup in the world."

But what was the matter?

"This doesn't look like Mexicali Soup," said Maria, staring at the bowl before her.

"It doesn't smell like Mexicali Soup," said Antonio, sniffing the steam that rose from his bowl.

"It doesn't taste like Mexicali Soup," said Juan and Manuel, sipping a sip from their spoons.

"This is not Mexicali Soup," said Rosie, setting her spoon down hard with a clang. "this is nothing but hot water."

Everyone looked at Mama.

Mama smiled and hummed the old tune from the mountains.

"You have forgotten to bring the soup, Mamacita?" suggested Papa.

"No," Mama said, still smiling. "The soup is in your bowls. And it is just what you wanted. I made the soup the way my family asked me to make it.
"I left out the potatoes that Maria does not want.
"I left out the peppers Antonio does not want.
"I left out the tomatoes that Juan does not want.
"I left out the onions that Manuel does not want.
"For Rosita, I left out the garlic.
"And for Papa, I left out the celery, the little nothing that does not matter.
"The new Mexicali Soup!
"It is so simple! So quick! So easy to make," Mama said. "You just leave everything out of it."

I hear nothing but ,"I don't like tomatoes."or "It's too spicy!" I can't please everyone in this house, so I cook for myself. If they eat it, great, otherwise....

So here is my take on a Mexican Soup with no corn nibblets, no chunky tomatoes, not too spicy, but just right. Though to be honest, my youngest one snubbed her nose just a little.

Boil and then shred two large chicken breasts.

Drain and wash clear 1 large can of black beans.

Start a pot with 6 cups of water, set to boil then add 1 quart of vegetable broth.

You can make your own using pureed carrots, tomatoes, celery, onions, garlic, and leeks and seasoned with sea salt, parsley, thyme and bay leaves.

Wash and de-seed one pepper, mince and add to the boiling pot along with the beans and 1 1/2 cups of dry rice.

Mince garlic scapes, crush 3 tbls of coriander seed with the flat of your blade and add these to the pot along with 2 tbls of dehydrated sweet peppers, 2 tbls of dehydrated onions, 2 tsp of salt and pepper and then shredded chicken.

Serve with rough chopped parsley or cilantro, depending on taste.

Crumbled tortilla chips are a tasty garnish, as are bite sized pieces of avocado and spoonfuls of salsa verde.

Six Nations International Dinner

June 23rd was our last International Dinner for the 2011/2012 year. Folks had been asking for a Native dinner and I thought it would be a great way to end the year.

This dinner celebrated the Six Nations: Mohawk, Oneida, Onondaga, Cayuga, Seneca & Tuscarora.  The evening's contributions came to 170 pounds, with the total from the four dinners equalling 428 pounds, exceeding last year's total of 412 pounds from six dinners!

My friends Stephanie and Sam helped me prepare for this dinner by connecting me with all sorts of extraordinary people, information, resources, music and concepts. Things I had never thought of before because of ignorance, because of the lack of true information.

As it was to be an especially busy weekend I had difficulty securing someone to share. I was fortunate though to connect with Allan Jamieson Sr. and his son of Neto Hatinakwe Onkwehowe.

I explained to them how important it was to have a representative, saying,

"I've had bands come who showed off their unique instruments and then played a few round and I'd like to keep doing that since those moments were and are so well loved."

They were eager to help! Allan Jamieson Jr. came with wampum, a headdress, maps, a water drum and so many other things. He sang, told stories and shared the rich history of the peoples of the Six Nations.

Over 48 people gathered for this final dinner. The food and company was amazing and I was astounded by the questions and comments.

The menu included:


Three Sisters Soup (vegan) - white Indian corn, green beans, butternut squash, veggie stock, light roux







Corn Soup - (4) pork hock, salt pork, kidney beans, Indian corn, water

Wild rice with maple syrup, blueberries and strawberries (vegan)











Scon (vegan) - fry bread - With homemade strawberry preserves

Corn Bread (vegan) - Polenta style with kidney beans, poached in maple syrup

Strawberry drink (vegan) - Hulled, sliced, mashed with water and organic raw sugar

Roasted Venison - With blueberries sauce salt and pepper

We also featured the strawberry. A medicine plant. We had it in drink form, hulled and cut fresh, in rice and as homemade preserves. The strawberries were donated by friends Dave and Michael, Kate and Kevin, and the Lexington Co-op!

I had Stephanie, her aunt Cindy and another good friend Kate, help me in the kitchen and I was thankful for the many hands and happy voices!










Here is Allan sharing the story of Mary Jemison.

Here he shares a New Women's Shuffle song and a story of how the Bear Clan became keepers of the knowledge of medicinal plants.

I want to extend my special heartfelt gratitude to Allan and his father, Stephanie and her Aunt Cindy, Sam Hill and his mother Lois for contributing to the success of this dinner. Without their willingness to speak on their heritage, personal experiences and to share their unique perspectives, this would not have been possible.

I also want to thank all of you who continue to come to these with an open mind and a ready hand and heart!

I will be continuing these dinners next year. The line up will be: Austria, Japan, India, France, Greece and Mexico.