Alhaji's Recipe And Pix Thread

[alhajibabasheri]

Originally Posted by ~Zeta~

alhaji, which type of fish is best for pepper soup and which is best for frying and stew...the tastiest...not them mahi mahi bitter ish

Cat fish is the best fish for pepper soup. I know some folks don't like cat fish/non scaly fish so feel free to substitute with tilapia.

Tilapia, and Red snapper are great for frying and stewing, try to stay away from heavy fleshy fish as they tend to break apart easily and takes for ever to fry through....






alhaji

[alhajibabasheri]

Abula::Amala With Beef Stew, Ewedu And Gbegiri....





alhaji

[nflow]

Originally Posted by alhajibabasheri

Abula::Amala With Beef Stew, Ewedu And Gbegiri....















alhaji

alhaji were did you get ewedu in America, what is the english name?

[Lanju]

Originally Posted by alhajibabasheri

Cat fish is the best fish for pepper soup. I know some folks don't like cat fish/non scaly fish so feel free to substitute with tilapia.

Tilapia, and Red snapper are great for frying and stewing, try to stay away from heavy fleshy fish as they tend to break apart easily and takes for ever to fry through....






alhaji

bruv dat aint peppersoup, that is fish in water with dry pepper.

you need to ask an urhobo or itsekiri to show u how to cook peppersoup. Na the spices wey dey unique

[Lanju]

you have a thing for New world wines

vintage nko?

French, italian?

[alhajibabasheri]

Originally Posted by nflow

alhaji were did you get ewedu in America, what is the english name?

I think it's called saluyot, try your local Vietnamese or Philipino store....



alhaji

[alhajibabasheri]

Originally Posted by Lanju

bruv dat aint peppersoup, that is fish in water with dry pepper.

you need to ask an urhobo or itsekiri to show u how to cook peppersoup. Na the spices wey dey unique

lol. You're right, I fix those all the time, they just don't look too good picture wise.

I try as much as possible to make my spices less visible, I go for strong, bold flavors and cool aesthetics by blending the spices with other fine ingridients.
About vintage wines..

I don't care for them, I hardly mess with anything 5+yrs..especially whites. Red is cool for aging but they tend to get too alchie and less vibrant.

I enjoy fresh 1-3yr red and white Californian, you just have to excuse my bias, French and Italian are so so not jelling and happening...



alhaji

[alhajibabasheri]

Blackened And Crusted Salmon With Roasted Peppers And Veggie Basmanti...













alhaji

[manilah]

Originally Posted by alhajibabasheri

I think it's called saluyot, try your local Vietnamese or Philipino store....



alhaji

Alhaji...please share the recipe for the beef stew and the gbegiri.

nflow:Ewedu is also called JUTE LEAVES...you can get this at the African Store

[alhajibabasheri]

Originally Posted by manilah

Alhaji...please share the recipe for the beef stew and the gbegiri.

nflow:Ewedu is also called JUTE LEAVES...you can get this at the African Store

Right about that........

Saluyot (Jute Leaves)



Gbegiri>>>Serves 3-4

Reg' naija beans or black eye peas
Salt
Black pepper
1 habanero
1 Fresh Tomato
1 Onion
1 tatashe or Red Bell pepper
Maggi (optional)
Palm Oil
Beef stock of water

.......

Soak beans overnight and remove skin.

Boil beans in salted water or beef stock.

Add palm oil (feel free to pre-heat your palm oil) and blended mixture of habanero, onions, red bell pepper and fresh tomato.

Adjust seasoning or add maggi.

Cook till very tender/completely broken down (mushy). Proceed from here by mashing with hand held fine potato smasher till smoot, or blend in a blender to get a smoother texture or finish.

(add water or stock according to desired consistency)


PS: Cook with neckbones to add extra flavor and dimension.







Beef Stew>>>>>>Serves 2-4

This is a narrowed down 1-2 steps party stew...

1 1/2 lb Beef (I used Tri-tip) (cut)
1 can Tomato sauce
2 fresh tomato (cut)
I onion (cut)
2 cloves garlic (chopped)
1 habanero (chopped)
1 red bell pepper (cut)
Salt and or maggi
Italian seasoning
Black pepper
1/2 cup beef stock


Boil and lightly fry beef and set aside.

Cook cut onion, tomato, red bell pepper in palm or vegetable oil.

Add tomato sauce (or blended stuff if you must) and cook @ med heat for 4-5 mins.

Add Beef and beef stock (don't add too much liquid, you don't want to cook and reduce forever)

Add salt, maggi and Italian seasoning.

Cover and let simmer @ low heat till cooked down and thickened.

Be very patient and keep an eye on it as much as possible, do not use high heat, just cover and let cool @ low heat.



Enjoy........





alhaji

[Kofoworola]

in philippines we call it slimy leaves...
alhaji.. fried catfish is also good for stew or smoked one.. my dad na catfish farmer and na wetin we dey use make stew be that...deep fried and it shuld be the last ingridient u add so it doesnt break...

yeah the peppersoup looks too red like lanju said... alhaji try adding ya to peppersoup.. its heaven i swear

[Nerdstress]

Originally Posted by alhajibabasheri

Coq au Vin is a very technical and classic french dish, your reward is a pot full of vibrant flavors, just be patient......




Ingredients


4 - 6 chicken thighs and legs (stewing chicken)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tbs unsalted butter
1 cup red wine, preferably shiraz or pinot noir
1 tbs tomato paste
1 onion, diced
1 stalks celery, diced
2 large carrots, diced
4 cloves garlic, crushed
1tbs Italian seasoning
1 bay leaf
1 cup chicken stock
1tbs butter
1/2 cup of olive oil
mushrooms



season chicken with salt and black pepper and let rest for 15 mins
place seasoned chicken in a bowl and add 1 cup of red wine
let marinate for 1-2 hrs
after marinating, dust chicken with flour and quick shallow fry in olive oil till lightly brown.
remove chicken and set aside
in the same pan, add diced onion, carrot, celery, Italian seasoning and chopped garlic
let fry for 1 min @ mid' heat
add left over wine from marinade and let cook for 4-5mins
now, grab an oven proof dutch oven and transfer everything.
add chicken and adjust seasoning
place in oven and cook for 2hrs @ 325 degrees F
Once the chicken is done, remove it to a heatproof container
cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf
Return the sauce to the pot, place over medium heat, and reduce for about 30-40mins till lightly thickened (Depending on how much liquid you began with.
Add mushrooms and carrots and let set for 10 mins

Serve and enjoy with chardonnay or rose blush wine.


Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.




alhaji

Thanks! I'll try this soon and let you know how it turns out

[Ardeur]

alhaji..you know if you ever needed someone to eat the food after you've taken the pictures..i can volunteer my services

[Lummie]

Originally Posted by alhajibabasheri

Spring Shrimp Festive..................


Fiesta Shrimp Spaghetti...............







Shrimp Fajita.......







Shrimp Paella With Fried Plantain.........









alhaji

recipes for all three, pretty please?

loving this thread allover again

[Lanju]

visit his blog all the info is there