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Jen's Green Thai-ish Curry

Tue, 2012-09-11 19:35 — Pat Heyman

This little concoction is the product of Jen's experimentation with Thai curry paste. It's quite flavorful and with a light, fresh taste, and unusual vegetable composition.

Curry Sauce:

  • 1 can coconut milk (approx 1 1/2 cups)
  • 1 1/2 tsp curry paste (available from most Asian food stores; we have used yellow and panang paste with good results
  • 2 tbsp soy sauce
  • 3 tbsp sugar
  • 1 1/2 tsp garlic powder
  • 6 tbsp peanut butter (or 4 1/2 tbsp peanut butter powder plus 1 1/2 tbsp water)

Passion Fruit Frozen Yogurt

Wed, 2012-05-30 18:03 — Pat Heyman

This is an adaptation of Alton Brown's Lemon-Ginger Frozen Yogurt Recipe. You can use store bought yogurt, but that's expensive, so I make my own.

Step 1: Make Yogurt

  1. Pour 2 quarts of milk into a 3 quart container and add one packet of dry powdered milk (enough to make one quart).
  2. Turn oven on for two minutes
  3. Microwave milk until it is 120 degrees (about 6-8 minutes)

Mean Mean Pat Chili

Wed, 2012-05-30 17:44 — Pat Heyman

Everyone loves chili. Here's my original take on the stuff. I now make my own chili powder according to Alton Brown's Homemade Chili Powder recipe. This chili is mean mean not because it's hot, but because it's so good you can never go back. The recipe is very flexible and can give you anything from a non spicy stew all the way to inferno hot.

Puerco Pibil--Once Upon A Time in Mexico Style

Sun, 2011-02-13 10:43 — Pat Heyman

Here is yet another reason not to see movies at the theater. In Once Upon a Time in Mexico, Robert Rodriquez' sequel to Desperado, Johnny Depp's character is just crazy about Puerco Pibil. On the DVD extra "Ten Minue Cooking School," Robert Rodriguez shows how to make Puerco Pibil. (Of course, now with the magic of youtube, anyone can watch the extra.) Having made the dish several times, I'd like to present this dish along with some tips and modifications.

Making Biltong

Fri, 2010-07-16 00:09 — Pat Heyman

Biltong is a South African dried meat, similar to jerky, but it's dried at room temperature. It is phenomenally tasty. Here is my guide on making biltong (videos to follow).

  1. Obtain London broil. Cut broil into strips no more than an inch think ½ to ¾ is about just right.
  2. Spray or rub meat with a brown vinegar (apple cider is most often recommended)

Black sapote

Sun, 2010-03-14 20:05 — Pat Heyman

One of my hobbies/interests of late has been producing my own food. I'm starting small with fruit trees. One of my first scouting trips took me to Excalibur Fruit Trees where among other things I was exposed to the Black Sapote. The owner told us that when ripe, the fruit actually tastes like chocolate pudding. She gave us an unripe fruit to take home and try. This video records the reaction of my parents trying it for the first time.

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Mint Chocolate Chocolate Chip Cookies

Sat, 2006-02-11 04:00 — Pat Heyman

Part serendipitous accident, part designer cookie. I was cooking at a friends house and asked for vanilla extract. By accident, she gave me peppermint extract, and the rest is history.

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