Category: Travel

Homemade Curry Ketchup

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Ketchup gets a bad rap. People abuse it to mask sub par food, or load it onto junk food. I mean can you imagine a burger without it? And lets not even mention the sugar content or high fructose corn syrup in most commercial brands. I have always liked ketchup, but wasn’t the type to quickly reach for it to drown everything on plate.However , when Certain Someone first took me to his house in Germany, I fell in love with Curry Ketchup. It’s a German thing and when you go, you must have a Currywurst. Your taste buds will thank you. Needless to say every time we go, or Certain Someone goes, I bring back huge bottles of the stuff.

The other day I catered an event and still had a few leftover very ripe  tomatoes that needed to be used quick. In addition, my organic delivery service gave me a large bag of tomatillos, those small green tomatillos that are covered in a protective leaf covering, and used in Mexican food. I wanted to use them all together and immediately ketchup came to mind. Now if you cant get tomatoes, don’t worry, just use the tomatoes you have on hand, or add some regular green tomatoes for a kick.  Enjoy the freshest, natural taste you can imagine making your own ketchup. Your body will be grateful and your loved ones will appreciate the taste and effort.


Homemade Curry Ketchup
 
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A ketchup with a spicy curry kick.
Author:
Recipe type: condiment
Ingredients
  • 2-2½ pounds ripe tomatoes ( can mix red, green, tomatillos) cut into quarters. Do not peel.
  • 2 tablespoons apple cider vinegar
  • ¼ cup light brown sugar
  • 1 inch fresh ginger peeled and chopped
  • 2 tablespoons curry powder
  • 2 Black Cardamon pods
  • 3 Star Anise
  • 3-4 cloves
  • 2 dried Thai Chilies
  • 1 teaspoon onion powder
  • Salt to taste
Instructions
  1. In a heavy bottomed sauce pan, add quartered tomatoes, and all the spices, vinegar.
  2. Turn heat to medium high to get a simmer.
  3. Reduce heat to lowest setting and slowly cook for approx 1 hour . The ingredients should break down and start to liquefy. Be sure to stir often to prevent sticking and burning.
  4. Take a fine wire mesh strainer or a food mill and strain the mixture into a bowl. Be sure to press and extract all the liquid and pulp, while leaving the skins, and spices the strainer.
  5. You should have a thick like sauce. If not thick enough add the strained sauce to a sauce pan and continue to reduce until thickened to the right consistency. Be sure to stir often.
  6. Pour into a clean glass jar and allow to cool.
  7. Refrigerate and use within 2 weeks.
  8. Make approx 2 cups.
Notes
Keeps 2 weeks refrigerated. You can adjust the spices to make more or less heat and spice according to your tastes.
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Check Out My Vienna Videos On Black Atlas

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I  made three videos on my recent trip to Vienna for American Airlines  Black Atlas. They offer some unique and different perspectives in what you normally think of with Vienna.

A Chat with Eddie Cole and Kristin Lewis…Two Performing Artists on a Different Beat in Vienna.

A look at Modern Trendy Vienna …Vienna Awakening

And finally a look at the historic Cafe Sperl and the whole Coffee House Culture of Vienna. Cafe Sperl…The Quintessential Viennese Coffee House.

Soy, Star Anise, Chili Braised Turkey Legs…A Centering Dish

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I returned home last Saturday after a fun, enlightening , and a bit hectic week in one of my favorite cities in the world, Vienna Austria. Some of my readers may know of my decade long connection to this city. The purpose of this trip was twofold, to produce content for American Airlines Black Atlas and for familial reasons. My late uncle, Bob Curtis, friends were having an exhibition for his works. I have to so much to share, so stay tuned for videos and articles from the trip. Besides food , my other passion is travel and I hope to record more of what I see as I explore the world.

So after  along flight with connections a delays, there really is nothing like a home cooked meal. Chicago was cold , raining and bleak. My freezer was bare and Certain Someone was prepping to fly out later that evening.With turkey  legs in the freezer , I decided to make us something satisfying and comforting  as I decompressed and shaked off the jet lag  and CS launched into his work week. My inspiration for this came from  a New York Times article. I changed up my techniques and ingredients. In Vienna this past week I noticed a huge Asian influence  from the diverse population. I have had some dubious Asian style style cuisines in my European travels, but everything I ate in Vienna was top rate. Malaysian, Thai, Vietnamese, etc. Fresh chilies added liberally to my dishes gave a great sinus clearing and metabolism inducing  kick. The Viennese embrace the exotic.

 

Soy, Star Anise, Chili Braised Turkey Legs...A Centering Dish
 
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Soy and Star Anise Braised Turkey Legs ( influenced by Roasted Drumsticks with Star Anise and Soy Sauce New York Times May 6, 2011) Slow braised Asian style Turkey legs. Sweet and Spicy.
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
  • 2- 4  Turkey legs
  • 8 Star Anise
  • 1 tablespoon Ginger minced ( I actually didn't have ginger and substituted candied ginger minced)
  • ⅓ cup Soy Sauce
  • 1 tablespoon dried onion flakes or ⅛ cup fresh chopped onion
  • ⅓ cup honey
  • 2 tablespoons fish sauce
  • 3 tablespoons vegetable oil
  • 1 cup of water
  • 3-4 dried chilies
Instructions
  1. Preheat your oven to 375 F
  2. In a deep roasting pan add your turkey legs.
  3. Combine all your ingredients.
  4. Slow cook for 2½ hours until tender turning/ basting at half hour intervals.
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Pork Belly Chipotle Tacos While I Dream of Mexico

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What a perfect post while in the middle of a Blizzard…

Back before Christmas, The Mexican Board of Tourism invited me along with several bloggers to experience the fine and complex cuisine of Mexico at Mexique ,a French influenced Mexican restaurant. French influenced Mexican you ask? Yes as the French occupied briefly during the whole Maximilian Affair , masterminded by Napoleon III to bring an Austrian archduke there to rule. I sat with fellow Chicago blogger Joelen with our men  as we learned about the rich history and culinary traditions of Mexico.The Mexican Board of Tourism wanted to refute the perception that Mexican food was just tacos,  burritos and tamales. Mexican food is elegant and rich with complex flavors that reflect the indigenous peoples and those that settled there. The region of Veracruz on the Gulf of Mexico , is where you will find blacks, former slaves. Its no surprise their cooking resembles what we think of as Caribbean food with the African roots. Oaxaca, home of the longest surviving indigenous people the Zapotecs and Mixtecs, is know as the land of the Seven Moles.Moles are labor intensive red or brown chili based sauces that are a staple of Mexican cuisine. Oaxaca is also known for Chocolate.

What I loved about our informative dinner was that the Executive  Chef Carlos Gaytan broke all my stereotypes of the food. The Ceviche was smooth and velvety without excessive use of citrus acid and rounded out by lush avocado emulsion. Pork belly  was served with butternut squash foam and mole Teloloapan, Carne Asada .Each course was a marvel followed by a decadent chocolate tamales wrapped in corn husks. Rich, bittersweet and dense. Sensational.

In the end we  were each gifted with the culinary tome Oaxaca. I haven’t made anything from the book yet , but have enjoyed reading it. Fortunately living in Chicago with a large Mexican community, I have many of these ingredients at my fingertips.

So being the improvisational cook I am , I whipped this up one weekend and realized how I have been influenced by the flavors of Mexico. While its not authentic it incorporates many elements I have been reading about and exposed to by our Mexican community in Chicago. My cooking Mojo is off this month but Certain Someone and I enjoyed these flavors immensely. It tastes even better the next day.If you like spice and are trapped in the snow , like I am you will be warmed up by this dish. I wont give a formal recipe, as this is what I call is instinctive cooking.

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Pork Belly Chipotle Tacos

You will need:

Pork Belly with skin, Can of Chipolte Peppers in Adobe, onion, chicken stock, corn tortillas,sour cream, lime, cheese( Queso or cojita optional)

  • Braise a inexpensive pork belly with the skin for 3 hours in a covered Dutch Oven at around 350F.Season it with salt and pepper.
  • Crisp it for 30 minutes .
  • Let stand.
  • In a sauce pan saute some onions in oil.
  • Add a can of Chipotle peppers in Adobo ( found in Latin sections of supermarket).
  • Slice your pork belly with skin and add to peppers and onions.
  • Add chicken stock.
  • Season to taste.
  • Simmer until all flavors are blended.
  • Serve on grilled corn tortillas.

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The winner of last weeks giveaway is… Irene E! Congratulations. I know you will enjoy Food and Friends …Recipes  and Memories from Simca’s Cuisine.

My First Print Article in Ebony Magazine…When In Rome Life is Abbondanza

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I have crossed a milestone. My work is in print! Be sure to check out my article entitled When in Rome…Life is Abbondanza . I had the pleasure of interviewing several African American expats, including NYC Caribbean Ragazza, and paying tribute to late uncle who called the Eternal City home for many years. Support Coco Cooks and traditional print and be sure to pick up a copy of the February issue of Ebony Magazine. There are three covers to chose from celebrating the Hottest couples of 2011.