OT- Cooked some things...

caliking

West African peanut stew. Seems like a variation of chicken curry. Cumin, coriander, onions, cinnamon, turmeric,  fenugreek, peanut butter, ginger , tomatoes, eggplant, etc. in the mix. Recipe from Saveur. I’ve had my eye on this one for a couple of years, don’t know why it took so long to getting around to make it. 

For some reason, I’ve had Azerbaijani food on my mind for YEARS (especially khachapudi, which is like Turkish pide, but I didn’t try my hand at those yesterday). 

Khan Plov - pilaf with apricots, cashews, pistachios, dill, saffron and baked in a lavash shell of sorts. It’s supposed to have chicken (or other animal) in it,  but I already had the peanut chix stew going. It ate well with the chicken stew… the rice was flavorful with the dry fruits and saffron, and the crunchy lavash was nice to dip in the stew. 

Lastly, another Azerbaijani item -dolmasi (stuffed peppers, basically) with Impossible Burger (because MIL doesn’t eat pork or beef), parsley, mint, dill, garlic, etc.  Turned out like stuffed peppers do,  but the Impossible stuff tasted nothing like beef. Still tasty, but I’ll use lamb or goat next time. 

That’s all, folks. A few cooks I’ve wanted to bang out for a while, and now they’re out of my system

GrateEggspectations

A tour de force. Knew this was going to be good by the title in association with your handle. I also make an African peanut stew that I adore. Rich and filling. Well done. 

dmchicago

Beautiful meals. 

Botch

Stunning!  

lousubcap

Wow just wow.  What exceptional cooks right there.  That is beyond eating well.  
Edit:  He!! of a skill-set on display.  

caliking

GrateEggspectations said:

A tour de force. Knew this was going to be good by the title in association with your handle. I also make an African peanut stew that I adore. Rich and filling. Well done. 

I knew I’d seen someone post about it before. Could you share your recipe? This is the one l used : 

https://www.saveur.com/article/Recipes/Classic-West-African-Peanut-Stew/?amp

We all enjoyed it, so will be making this again. Any tips?

loco_engr

Very nice looking cooks!  

lkapigian

 Bombdiggity @caliking

GrateEggspectations

caliking said:

GrateEggspectations said:

A tour de force. Knew this was going to be good by the title in association with your handle. I also make an African peanut stew that I adore. Rich and filling. Well done. 

I knew I’d seen someone post about it before. Could you share your recipe? This is the one l used : 

https://www.saveur.com/article/Recipes/Classic-West-African-Peanut-Stew/?amp

We all enjoyed it, so will be making this again. Any tips?

Although I didn’t bookmark the recipe, I just did a quick search and I anticipate it was this top hit. I’d previously done a very big batch and still have some frozen in vac sealed bags. 

https://themodernproper.com/african-peanut-soup

No real wisdom to share on execution (or anywhere else), but any recipe that calls for nuts is worthy of toasted nuts, IMO, FWIW. Also, sliced scallions or cilantro plays nicely, as you would expect. I don’t quite recall, but I may have employed some 14% sour cream at some point. 

Canugghead

Damn, I can’t even pronounce most words, let alone cook them. Pity no peanuts in our cook due to food allergy. 

saluki2007

Yes sir!  Great looking spread. Only question I have is what’s up with changing the “lids” on the peppers?

The Cen-Tex Smoker

Damn dude. That is all. 

caliking

GrateEggspectations said:

caliking said:

GrateEggspectations said:

A tour de force. Knew this was going to be good by the title in association with your handle. I also make an African peanut stew that I adore. Rich and filling. Well done. 

I knew I’d seen someone post about it before. Could you share your recipe? This is the one l used : 

https://www.saveur.com/article/Recipes/Classic-West-African-Peanut-Stew/?amp

We all enjoyed it, so will be making this again. Any tips?

Although I didn’t bookmark the recipe, I just did a quick search and I anticipate it was this top hit. I’d previously done a very big batch and still have some frozen in vac sealed bags. 

https://themodernproper.com/african-peanut-soup

No real wisdom to share on execution (or anywhere else), but any recipe that calls for nuts is worthy of toasted nuts, IMO, FWIW. Also, sliced scallions or cilantro plays nicely, as you would expect. I don’t quite recall, but I may have employed some 14% sour cream at some point. 

Thanks! Toasted nuts (spices, too) are always mo bettah. I held back from adding cilantro, but should have just added it. I like your recipe more, so will try it next time. 

caliking

Canugghead said:

Damn, I can’t even pronounce most words, let alone cook them. Pity no peanuts in our cook due to food allergy. 

Bummer. If sesame is okay, I actually thought about subbing tahini for the peanut butter, until I confirmed that I had enough peanut butter. I think it would be pretty good. 

caliking

saluki2007 said:

Yes sir!  Great looking spread. Only question I have is what’s up with changing the “lids” on the peppers?

Artistic license   The red peppers were really cool stripey ones. Should have just bought enough of those, and used all striped peppers. 

johnmitchell

Fantastic post and unbelievable cook!!!

Canugghead

caliking said:

Canugghead said:

Damn, I can’t even pronounce most words, let alone cook them. Pity no peanuts in our cook due to food allergy. 

Bummer. If sesame is okay, I actually thought about subbing tahini for the peanut butter, until I confirmed that I had enough peanut butter. I think it would be pretty good. 

Sesame is fine, will keep that in mind, thanks.

caliking

Canugghead said:

caliking said:

Canugghead said:

Damn, I can’t even pronounce most words, let alone cook them. Pity no peanuts in our cook due to food allergy. 

Bummer. If sesame is okay, I actually thought about subbing tahini for the peanut butter, until I confirmed that I had enough peanut butter. I think it would be pretty good. 

Sesame is fine, will keep that in mind, thanks.

Tahini should add a similar nuttiness, and creamy texture. Please report back if you try it. 

fishlessman

Looks great, but I don't comprehend what you said starting with peanut stew.....whaaaàt

caliking

fishlessman said:

Looks great, but I don't comprehend what you said starting with peanut stew.....whaaaàt

That's why God made Google!

fishlessman

caliking said:

fishlessman said:

Looks great, but I don't comprehend what you said starting with peanut stew.....whaaaàt

That's why God made Google!

Tried using those words on  Google voice. That got me no where......would love to try this

caliking

fishlessman said:

caliking said:

fishlessman said:

Looks great, but I don't comprehend what you said starting with peanut stew.....whaaaàt

That's why God made Google!

Tried using those words on  Google voice. That got me no where......would love to try this

I had only come across this in a Saveur article earlier, but it seems like a somewhat popular dish when I googled it. There are many versions, in different countries. 

I'm going to kick up the heat next time, though. Toned it down a bit for caliprince this time, but it will likely be even better with more zing to it. 

Photo Egg

Mighty fine variety. Looks fantastic!

Ozzie_Isaac

So many words and ingredients I do not know!  I just scanned the beautiful photos.  When I am emotionally and mentally ready, I will sit down a decipher the text.

caliking

Photo Egg said:

Mighty fine variety. Looks fantastic!

Thanks!

@Ozzie_Isaac we've been working on the leftovers, and caliprince essentially killed the peanut stew. Has asked for it to be made again. 

The plov/pilaf/pulao was an unexpected hit. Different from the Indian pulao we usually make at home, with lighter flavors. I've been eating it with everything.