BLACK DOG FOR DINNER FACT OR FICTION?

Have you ever had a black dog for dinner? Is this true that some Asian countries eat black dogs? Hmm, let's try and see if this writer can convince you with a story, a story that I want you to make that decision if it is fact or fiction. 

Back when I was a little lad, of about 10 years of age, I found a black Labrador roaming around the neighborhood, he was rather thirsty, a juvie for sure, not a puppy, he took to me immediately because I had some beef jerky on my person. I took him by the collar, to see if there was a home he belonged to, but to my utter surprise, I did not find any address or phone number, keep in mind this was many years ago, there were no cell phones, or emails, no info for little buddy the black dog.

I walked him home, my father Joe was not much of a pet keeper, in fact he didn't like dogs, or cats, because of the poop they left behind. Nonetheless I took this dog home, when my mother and father saw me, they were not too happy.

"Where you think you going with that dog?" said mom.

"I'm going to take care of him until we can find a home for him."

"Bullshit," said dad.
But I pleaded, like a wrongly convicted murderer to the judge, "Please father, just for a few days until someone takes him, honestly father please."

"Okay, you clean his shit up understand boy?"

"Yes father, I shall."
For over a week, my doggy buddy stayed in the back yard, leashed and fed well, he ate sausage and eggs for breakfast, and for lunch he had salmon with fresh herbs, or tuna salad with toast, for dinners he ate prime rib, ham hocks, and pizzas. Well, a week is what I pleaded for, unfortunately there were no takers for this poor dog.

One day I came home, I saw that the rope was not attached to the dog, I was worried. And then my dad came by and told me, "Son, a friend of mine took your doggy friend."

"Really?"

"Yes, in fact, he's inviting us for dinner."

"Really doggy has a home?"

"Yes, now get your ass in the shower, get cleaned up we are leaving soon for his house for dinner."

"I get to see doggy?"

"Ah... yeah, in fact, never mind get cleaned up."
So I did, I got cleaned up and went to this man's house for dinner, when I got there I asked him where the dog was, he said... "Boy don't worry, he's in a better place."

"Oh in your back yard?"

"Oh don't worry, let's eat first, then, we'll discuss your doggy friend, I want to thank you for the dog, it's just what I was looking for, tender meat, his eyes were bright telling me he was a fresh dog, a good piece of meat."

"Oh yeah anytime, so sir, after we eat I get to see the doggy?"

"Ah, yeah what ever you want boy, eat."
So he went to the stove and brought over a huge pot of soup, he said it was just fresh meat, it had a nice rich broth, the meat was tender, and it was spiced and herbed, he had a side of rice too. I scooped a huge bowl of that meat soup, and ate it all. And then, my mom and dad and that man was laughing at me.

"Why are you laughing at me?"

"Because you stupid kid, you just ate your doggy friend!"

"NOOOOOOOOOOOOOOOOO!"

So you be the judge was this fact or fiction?

The answer is: FICTION.

CORNBREAD MUFFINS & A SURPRISE TWIST

You love Cornbread Muffins? I do, or just Cornbread in general, yup I do. Cornbread Muffins are very tasty, the basic kinds you find in bake shops, or supermarkets are great for breakfast, and great for dipping into stews, or in Hawaii we love cornbread with Portuguese Beans Soup, it's a perfect pairing with the savory flavors coming from the stewed ham hocks, potatoes, tomatoes, herbs and spices, the richness, and oh the Portuguese Sausage chunks that is in there, and that fresh cornbread goes together with it like Simon and Garfunkel, Batman and Robin, Obama and what's his name, Bush and Quayle. You get the picture. So in this bloggy post, I'll give you a different twist on Cornbread Muffins, we'll make a basic recipe and add in some awesome stuff, it'll be a savory muffin for sure, it'll be so Yay Yay that you'll eat this non stop, you'll not eat only one my cornbread junky friends, for certain, I'm telling you, you won't eat just one. Okay here we go, the basic cornbread muffin recipe.

BASIC CORNBREAD MUFFIN MIX

1 1/2 c. of fat free buttermilk
1/4 c. safflower oil
1 egg large organic beaten
1 c. A.P. flour
3/4 c. yellow cornmeal
1 tbsp. raw brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
1/8 tsp. chili powder
4 oz. chopped Portuguese Sausage
3 tbsp. minced sweet Maui onion
Pam cooking spray

PREP

1. Preheat oven to 400 deg.
2. Combine the first 3 ingredients well
3. Mix the A.P. flour really well with the yellow cornmeal, raw brown sugar, baking powder, baking soda, sea salt, chili powder, making a well in the center of the mixture. Stir in the milk mixture until moist.
4. Stir in 1/2 cup of the Portuguese sausage, and 2 tablespoons of minced onions. Spoon into 12 muffin cups, and then sprinkle the remaining Portuguese sausage, and remaining minced onions over every muffin.

Bake for about 12 to 14 minutes or until a toothpick comes out clean when you stick it in the center of each muffin. Remove, let cool on a wire rack, enjoy it for breakfast or lunch or whenever.

EBI CEVICHE

Japanese for shrimp is ebi. In this post I'll give you a recipe for Ebi Ceviche. It's very east to make. Ceviche is usually raw seafood that is cooked by the acids of citrus fruits such as limes mostly, or vinegars, and seasoned with herbs and spices. There's all kinds of ceviche influenced by chefs from all over the world. There's Mexican Ceviche, Italian Ceviche, all kinds.

So for this recipe I will be doing a Japanese style ceviche. You'll need some of these ingredients.


1 lb. of shrimp (ebi) medium size is good, remove the shells, and devein them, rinse under cold water. Set aside

1 cup of tomato sauce
1/2 cup of diced fresh tomatoes
1 tbsp. minced ginger
1/4 cup mirin
1/2 cup soy sauce
1/2 cup rice vinegar
1/2 cup of lime juice fresh
1 cup of sliced green onions
1/4 cup chopped cilantro

In a nonreactive bowl, place the shrimp (ebi) on the bottom, add in the tomato sauce, diced fresh tomatoes, ginger, miring, soy sauce, rice vinegar, lime juice, and mix by tossing with clean hands. Refrigerate overnight.

Add in the green onions and cilantro, slice a few limes into wedges for garnish and to use to squeeze more juice on to the ebi.

MATTAR PANEER

In 2003 I was introduced to Vegetarian and Vegan cooking at a natural foods store in Lahaina, Maui. I got a part-time gig as a kitchen hand and learned that vegetarian and vegan foods can be filling and delicious, and above all definitely exceeds better health than eating animal meats over all. I've noticed that a lot of vegetarian and vegan cooking that was done at that time was influenced in the Indian style, as well as different regions of Asia. In this recipe called Mattar Paneer, I'll go over the simple things in life. Paneer is a cheese made from curdling milk with an acidic such as lemon juice or vinegar. I won't get into the making of paneer, but it is a very popular vegetarian cheese. Now if you are a vegan, this won't work, because vegans are not into any saturated animal fats, and milk that is, milk from cows is totally omitted from a vegan's diet. Vegetarians that intake dairy are Lacto Ovo, and eggs are also part of their diets.

Here is the recipe for Mattar Paneer.

20 oz. of cubed paneer
2 1/2 tbsp. of ghee (clarified butter)
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 round sweet Maui onion (or any onion) chopped.
1/2 tsp. minced fine ginger root
4 garlic cloves
2 organic Roma tomatoes
1/2 tsp. brown sugar
Sea salt to taste
3/4 tsp. garam masala
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1 tsp. cumin grounded
A cup of filtered water to use as needed first 1/4 cup
1 1/4 cup green peas, fresh or frozen (stay away from canned ones)
1/4 cup heavy organic cream
2 tbsp. chopped organic cilantro

1. In a hot skillet with some ghee, fry the cubed paneer until browned and set aside.

2. In another pot large enough, heat more ghee over medium high heat, and cook mustard and cumin seeds until they sizzle.

3. Add in the chopped onion, ginger and garlic, cook until the onions soften and caramelize.

4. Add the Roma tomatoes, brown sugar, and sea salt, cook until the tomatoes soften.

5. Add in the garam masala, chili powder, turmeric, cumin.
* Garam (Hot) Masala (Mixture), You can purchase Garam Masala at any natural foods store, a typical Indian Mixture consists of these spices, black & white pepper corns, cinnamon, black & white cumin seeds, black, brown & green cardamom pods. 

6. Add some water and cook for a few minutes, don't worry if the tomato is really soft, that's what you want, the water is to keep the dish from becoming too dry.

7. Add the peas.

8. Keep an eye on this part, you just want to cook the peas until it is slightly softened.

9. Pour in the heavy cream and mix, then add in the fried paneer, lower heat to simmer, the trick is to cook this until all of the flavors are settled into the paneer cubes.

10. Remove from heat, divide into serving bowls, garnish with cilantro or any plant herb or spice, serve with jasmine rice or your favorite bread toasted and buttered.

SALMON WITH CHIPOTLE CORN SALSA RECIPE

*First prepare the Chipotle Corn Salsa, if you don't have a grill or gas stove to char the corn, use a pan without oil.

The Salmon

2 Salmon Filets 5 oz. each patted dry

2 tbsp. of unsalted butter divide in half

1 tbsp. fresh chopped rosemary divided in half

Fresh ground salt to your specs 

Fresh ground pepper corns to your specs

1. Preheat your oven to 400 degrees

2. Place the salmon on a baking sheet with some Pam sprayed

3. Bake the salmon for 10 minutes, remove let it rest covered lightly with foil

Chipotle Corn Salsa Recipe

6 Ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2  Jalapenos
1/2 Cup Chopped Cilantro
2 Tablespoon Lime Juice

1 tsp. garlic powder
Salt and Pepper to taste

Roast the corn and Poblano chilies on a grill or BBQ (or pan heat it) let cool. Cut off the corn from the cob, and then dice the Poblano chilies, onion,  jalapenos. Combine all the ingredients and season to taste.

Now bake your salmon, when salmon filets are done, get out two plates, scoop some Chipotle Corn Salsa on each plate divided, and place a salmon filet on top, garnish with lime wedges, serve with a Corona or a nice white wine.

FLAVORING MAYONNAISE

Let's face it, we sandwich lovers and mayonnaise lovers understand that a sandwich with mayonnaise adds richness to each and every bite. With the whole world fusing their culinary influences, we got flavors marrying each other all of the time, go to any gourmet market, and you'll find a myriad of flavored oils and vinegars, go to any fine liquor store, you'll find flavored vodkas and even beer infused with lime, who would have thought that? Even SPAM, the canned meat has different flavors. So in this blog post, I'll do some simple flavorings of my favorite condiment for anything that is stuck in between two pieces of bread, and I'm talking about that egg and oil infused invention MAYONNAISE!

Here's the first spread I'll call simply Korean Mayo

2 1/2 cups real mayonnaise
1 1/2 tsp. sesame oil
3 tsp. soy sauce
1/2 tsp. minced ginger
1/2 tsp . minced garlic
1/2 tsp. kochujang (Korean hot chili paste)
2 tsp. honey
1 tsp. lime juice

Using a whisk or fork, hand blend it all together.

This next mayonnaise is a Curry Mayo

2 1/2 cups real mayonnaise
1/4 tsp. ground coriander
1/4 tsp. ground ginger
1/2 tsp. curry powder
1/2 tsp. chili powder
1 tsp. lime juice

Using a whisk or fork, hand blend it all together

This is my simple and favorite for a teriyaki beef or pork sandwich Teri Mayo

2 1/2 cups real mayonnaise
3 tsp. soy sauce
3 tsp. brown sugar
1 tsp. honey
1/4 tsp. finely minced scallions
1/4 tsp. ground ginger
1/4 tsp. garlic powder

Using a whisk or fork, hand blend it all together

This is one for your burrito or soft taco, an old buddy from Mexico made this one day in the kitchen where I worked, he buttered some tortillas, and filled it with sautéed Mahi Mahi, I'll rip him off, "Sorry Alex." Taco Mayo

2 1/2 cups of real mayonnaise
2 tsp. ketchup
1 tsp. finely minced jalapeño peppers
1/4 tsp. black pepper
1 tsp. lime juice
1 1/2 tsp. honey
1/2 tsp. chili powder
1/2 tsp. finely chopped cilantro
1 tsp. olive oil

Using a whisk or fork, hand blend it all together

This next one I ripped off from one of my Chinese Chef friends from the mainland, I'll call thisChina Girl Mayo

2 1/2 cups of real mayonnaise
2 tsp. soy sauce
1 tsp. lime juice
1 tsp. Chinese Five Spice
1/2 tsp. finely chopped fermented black beans (first soaked in warm water drained, and then finely chopped)
1 tsp. oyster sauce
1/4 tsp. pepper flakes
Pinch of minced ginger
Pinch of minced garlic
Pinch of sesame seeds
Pinch of minced scallions

Using a whisk or fork, hand blend it all together

Tips: For the Korean Mayo, use it by grilling some Kalbi Ribs, remove the bone, toast whatever bread that you love. Butter the both sides of the bread with the Korean Mayo, and put whatever else you want, lettuce, tomatoes, onions etc. even some cheese.

Tips: For the Curry Mayo, what I like to use this sauce with, is when I got left over beef curry from the diner, I'll take some hoagie buns, slice them in half, and toast them on a pan with some butter, stick the left over curry in the microwave, and then butter both sides of the toasted hoagies with the Curry Mayo, and put the hot leftover beef curry with veggies and all in between the bread, and it's all YAY YAY.

Tips: For the Teri Mayo, I think you know where I'm heading with this, when you got your back yard cookout going on, take a few slabs of that grilled Teri Beef, and stick in in between your favorite bread, toasted or not, spread that Teri Mayo on both sides of the bread, and that sandwich will be totally awesome!

Tips: For the Taco Mayo, when you and your family are making tacos, mix up a batch of this blended mayonnaise, and butter some tortillas before you add in your fillings, man this is totally numero uno!

Tips: For the China Girl Mayo, I used to like putting some roasted Peking Duck in between some toasted buns, buttered with this concoction, man a Peking Duck sandwich to die for, no veggies with this, the richness of both duck and mayonnaise makes this a juicy marriage.

I like to use Best Foods Real Mayonnaise for this, or you can use a vegan one like Vegenaise, or make your own mayonnaise. Most people will fuse mustard with mayonnaise, or wasabe with mayonnaise, that's a no brainer, most of us did that already, so this is just a few more ideas for you guys on Foodie Isle.

Keep on experimenting and keep it Ono.

VEGANISM

I'm starting to think of becoming a 100% Vegetarian and Vegan Chef. It's so much cleaner, the chances of cross contamination is zero, I mean I remember cooking at Down To Earth Natural Foods, and I could just use one cutting board and not even wash my knife the whole shift, where as, working with meats, man you gotta sterilize it all the time under hot soapy water, that's what I'm talking about.

So today, as I also watch my diet, but I do partake in chicken because I can't eat soy based foods like tofu which is one of my Yay Yay Faves!, but now I'm just gonna eat some lean chicken, or some fish, but most of my stuff, well, it's all gonna be natural plant based foods, as I get older I can't hold down a huge ass plate lunch, but if it's all natural stuff all the better.

I must read, and learn what's going on in vegetarian and vegan cooking, I mean there's so many great creative chefs out there doing this kind of thing it's insane. The creations with eggplant, I mean you could make a roasted eggplant pizza, an eggplant soup, dips like Baba Ganoush, or a Chinese or Japanese influenced braised eggplant. Yeah, gotta love just working with veggies and fruits.

With that said, it's time for me to hit the road in a few minutes, and trek it on out of town for a few hours, get some shit done. Okay I'm on my way. Aloha