Sunday, August 7, 2011

Tsukimi Soba- Authentic Asian dishes at the Homestead

When you think of Urban Homestead cooking... Asian Delicacies usually don't come to mind. But if you take a closer look you will find out that true Authentic Asian cooking is synomounus with Traditional Homestead cooking. As with Homestead Cooking your not going to have every ingredient and therefore you need to supplement certain items. The main goal with Urban Homestead cooking is to use a few items in every dish that has been grown or raised on your city Urban sprawl. Pictured here is one of my favorite Comfort Foods--- Tsukimi Soba aka Buckwheat noodle soup with egg. The combination is to die for. This soup is a perfect detox food for when you want to clear your mind and reset yourself... Here is how I prepared it.......


-Dried Buckwheat Noodle
- Bunch of Green Onions finely chopped
- Dried Seawood (Wakame)
-French Fried Onions
-2 Cups of water
-1 Teaspoon Hon-dashi
-half Teaspoon of seasalt
-1 Teaspoon of sugar
-2 Tablespoons of Soy Sauce (Kikkoman Soy Sauce, my wife says it has to be Kikkoman)

Cooking Directions:

Noodles: boil buckwheat noodles as per instruction in boiling water. drain and set aside.

Soup: Boil 2 cups of water in a sauce pan. Once its boiled, turn down the heat and put Hon-dashi, salt. sugar and soy sauce. Right before you serve the noodles, put dried seaweed and crack an egg in hot soup and let it cook just enought the egg white gets cooked.

Serve noodles in a big bowl, garnish with sliced green onion, french fried onion. Pour hot soup over the noodle. The last ingredient is to SLURP!!  Make sure you slurp your noodles. Slurping is a Custom in Japan..Its welcomed... To not Slurp shows displeasure with the food. Enjoy!!


Saturday, August 6, 2011

Pepperoni Cheese Buns

My wife wanted a bread maker for the longest time and after making several loafs of the most delicious bread a human can possibly eat we decided to use one of the many functions on the bread maker to make White Bread Dough. The instructions were pretty easy to follow. The idea came back to me when I was growing up in Jersey City... I could remember many of the mom and pop pizza shops selling amazing italian food and for some reason the thought of a pepperoni cheese roll sprung into my mind.... I told the wife about it and asked for a dough and this began the conquest to use the Bread Maker to Make the Actual Dough... Here is what we did......

After settling the Dough we seperated them into fist size balls.
The first step is to flatten out the ball just enough so that you
can line it with the best mozzarella you can afford.

Then its time to add some of the best Pepperoni you can afford

When you finally have the right amount of filling in the dough
the next step is to fold it over itself and press the edges together
so that it forms a nice round bun

When the buns are complete set in the oven at 400 degrees
For approx 20 mins
When they start to turn slightly brown and still soft to touch
add mozzeralla slices to the top and let melt. Do not burn!!

This is food fit for a fat boys paradise. So delicious, so moist
and soft with the dough and the cheese is just the perfect
combination with the Pepperoni. In one word... AMAZING!!

Urban Critter Stew

This has been the most anticipated meal of the winter season. My Urban Critter Stew it is a mix of critters that I took hunting last season. My hawk Koto and I killed several squirrels, took a few rabbits and even some quail. I saved all these critters and today I made my stew. Um Um Ummmmm Goodness!!! If you taste this stew I will guarantee you will be heading out the next day to shoot some squirrels, rabbits and quail when hunting season starts.
This is how I make my Urban Critter Stew:

  • Crock pot
  • 2-3 squirrel carcasses quartered
  • 1 rabbit carcass quartered
  • 3-6 quail breast
  • 2 cups of water
  • 1 glog of Better than Bouillon chicken base
  • 1 sweet onion
  • Few cloves of Garlic crushed and minced
  • 1 stick of butter
  • half packet of 15 bean dry bean mix bag
  • your favorite hot peppers ( I picked some Cayenne's from the garden and Thai peppers)
  • Crushed Black Pepper
  • If you have a small crock pot like I unfortunately do you have to use half of the dry beans in the 15 bean soup package. (Throw away the seasoning)
  • Pour half the packet into the crockpot and fill halfway with water.
  • Let set for 24 hours to soften beans.
  • After 24 hours pour water out and and rinse beans.
  • Add squirrels, rabbit, and quail to crock pot
  • Throw in garlic, onions, and sliced peppers
  • Take a glog of Better than Boullion chicken base and add it to the 2 cups of warm water and stir until dissolved
  • pour into crockpot
  • soften 1 stick of butter in microwave and pour into crock pot
  • add freshly crushed black pepper
  • Cook until Meat is falling off the bones.
This recipe is an exclusive and will make you want to smack your momma. Umm Ummm UMMm Goodness. Enjoy