Tag Archives: jalapeños

Wake up, Wake up, Wake up! Breakfast of Jordanian Champions

3 Apr

Breakfast has always been my toughest meal. Cereal is king for the classic American kid, but all that carb and no protein always left me  cranky and slightly woozy by 10 a.m. Granted, this was before I discovered the eighth wonder of the world (coffee, as anyone who has ever come into contact with me before noon can attest), but even still the sugar-laden on-the-go pastries that fill the adult void left by Cap’n Crunch have never done it for me. That leaves basically one option: eggs and taters. While anyone who knows me is also aware that if asked to choose between picking up my next paycheck and plowing into a pile of potatoes I would genuinely struggle before reaching for the salt, variety is the spice of life.

Fresh tomato, cucumber and jalapeño salad and Greek yogurt.

So, when my wonderful boyfriend delivered a traditional Jordanian breakfast that turned out to be the answer to a lifetime of pre-noon struggles to my doorstep one morning, I knew I was hooked. (On the breakfast. The boy I’d long since fallen for.)

Come on and don't CHOP ME UP. That WAS a Justin Timberlake reference, I'm so glad you asked.

Fatteh is a blend of homemade hummus and Greek yogurt served over chunks of soft bread topped with jalapeño, garlic, sauteed almond slivers or pinenuts, olive oil, lemon juice, fresh parsley and chickpeas. It is also quite possibly the ninth wonder of the world. Spicy, fresh, and full of distinct flavors that bring out one another’s piquancy, it’s filling enough to stick with you for hours but never weighs you down. It’s one of the most decadent meals I’ve ever had that’s simple and healthy enough to make regularly at home, and it’s completely vegetarian.

Moh never cooks from a recipe, but I’ve watched him make it twice now and interrupted him several times this afternoon for reminders. Just for you, friends, I’m proud to divulge his divine breakfast secret. (Or as he’ll tell you, his mom’s divine breakfast secret.)

Hummus

First, start with fresh hummus. This you can do days ahead, but wait to add the lemon until you’re ready to serve.

  • Dried chickpeas (1 big bag)
  • Tahini (he uses about a third of a jar to make one batch)
  • Cumin
  • Fresh lemon juice
  1. Soak chickpeas in water overnight.
  2. Boil chickpeas in water with a couple spoonfuls of cumin and a little salt.
  3. Drain and puree chickpeas in batches in a food processer or blender.
  4. Mix with tahini.
  5. Season with more salt and cumin to taste. If you’re serving that day, add lemon juice. If not, wait and add when you do.

If, like Moh, you have far more patience and finesse than I do, make it look lovely and top with olive oil and fresh parsley.

Fatteh

  • The hummus you just made
  • Greek yogurt
  • A few soft sandwich rolls or buns, like potato bread
  • 1/2 can chickpeas (or you can use a scoop from the dried bag you used for hummus; just separate some after you’ve soaked them overnight).
  • More olive oil than seems possibly reasonable, but is
  • Juice from a few fresh lemons
  • 2 or 3 jalapeños
  • A clove of garlic
  • Pine nuts and/or slivered almonds
  • Optional: tomatoes, only if they’re really good – could be baby or big ones
  1. Bring chickpeas to a boil in water with some cumin and salt. When they’re soft, drain and reserve the cooking water.
  2. Meanwhile, make a spicy olive oil dressing. Dice jalapeños, garlic, and parsley into very small pieces and toss with olive oil, lemon juice and crushed red pepper.
  3. Heat some olive oil in a small pan and when it’s hot, fry the pine nuts and/or almonds, shaking often so they don’t burn. Remove from heat when they smell delicious and just before they’re perfectly toastily browned because they’ll keep cooking in the oil for a few minutes on their own.
  4. Tear the bread (or slice, I suppose, but ripping things is a good job when you’re a mostly helpless sous chef whose primary role is to harass the chef by obsessively snapping camera-phone shots of his every movement – is anything more annoying than a food blogger?) into bite-sized chunks and spread along the bottom of a big dish, like a glass baking dish. Pour a bit of the chickpea cooking water with cumin over the top and mix it up – not enough to be soupy, just slightly spongy.
  5. Mix the hummus with yogurt, about 7 parts hummus to 4 parts yogurt. Pour 2/3 of it over the bread, add the spicy olive oil dressing, and mix quickly and well.
  6. Pour the remaining hummus/yogurt blend over the top. Finish with more olive oil, the fried nuts, the whole chickpeas, fresh parsley, chunks of tomato if you have good ones, and salt, cumin and lemon juice to taste.

The spoils. That's the fatteh at the front.

Moh serves with toasted pita to scoop it up (if you want to go truly traditional, no forks allowed) and his favorite tea – Lipton’s steeped with heaps of sugar and fresh mint – in glasses. Sweet and delicious.

I’ve been planning to write this up for months but kept putting it off because I wanted to do it justice. An article in this weekend’s New York Times Magazine (“Does the Mediterranean Diet Even Exist?“), which I found an entitled, pot-boiling (har, har) brush-off of every culture (including ours) it examines through a superficial lens disguised as culinary, gave me the push I needed. So, Style Section, thank you for the excuse to answer your question – it sure does exist, and I’m just sorry (though not surprised) you never bothered to make any “local” friends who doubtless would have invited you into their homes to taste it. A “Mediterranean diet” is alive and well in the kitchens of those who prepare the food they’ve grown up eating with patience, love and, yes, an entire bottle of olive oil.

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13 Coconut Fajitas, 25 piña coladas, 1 million pots of coffee

16 Jan

I could live a long and happy life eating nothing but rice, beans and plantains (mo’ mofongo, please!). Throw in fresh seafood and coconuts and I’m doggy-paddling along the lukewarm ocean coast of my personal food heaven.

All hands on deck: The motley-est of crews

While it could have been a bummer that the six days my college friends and I spent in San Juan, Puerto Rico, were invariably cloudy, the afternoon thunderstorms were secretly the best thing that ever happened to New Year’s Day 2011. We’ve always had an endless ability to entertain one another (why else would we have devoted our better years to Tufts theater?) and a proclivity for doing so whether or not we we’re in public, where we tend to isolate in the same manner while spending more money. So, we joked that the penthouse apartment we rented for the week (yup, two bedrooms, 13 people, that’s math even I can do – ahhhh, to be broke) became our ship.

The mess hall (photo snatched from Molly O's FB ~ Muchas gracias, chica!)

Securely boarded against the rocky seas of light rain and heavy hangover, we sent particularly cabin-feverish or past-due for chore crewmembers out to procure only the most essential of booty – coffee, cigarettes, and queso. Back at the homefront, we had the perfect excuse to do nothing but read (The Alchemist – thanks, love!), cook and lazily maintain a light buzz.

Kitchen crew on a voyage to dry land. Not on New Year's Day, I'm cheating.

My first mates Molly and Erica and I took command of the galley (yes I did google the pirate term for kitchen, thank you) bright and early (i.e., 3:30 p.m.) this New Year’s morn, kicking off 2011 with a breakfast of Bacon Cheddar Pancakes bathed in maple syrup. Hint: Thanks to Armando’s genius, Molly caramelized the bacon in brown sugar first. Hoh. My. God.

Not the prettiest of pancakes, what they lacked in finesse they sure made up for. In sugar.

Fresh off this resounding success (slash surely still sugar-high), we again took the reigns for dinner.

I adore how elegantly fajitas feed a group, easily accommodating vegetarians/meat lovers and spice freaks/those who can’t handle the heartburn alike. I don’t think the thrill of “build-your-own” anything ever really wears off, either. Humans are simple creatures. I mean really, Coldstone Creamery is not a success because of the lame singing.

Plus, fajitas are cheap and delicious. Of course I adhere to a strict policy of abstinence when it comes to math on weekends, but there’s no way this works out to more than $3 a person.

COCONUT FAJITAS TO FEED THE WHOLE CREW

***Except LA CHUUUPACAAAABRA!! He is both real and not welcome.***

For the chicken:

  • 1 can coconut milk
  • 4 lbs chicken breast (we had leftovers, which naturally went in the January 2 breakfast scramble)
  • a couple jalapeño peppers
  • a couple cloves of garlic
  • fresh lime
  • S/P
  • Brian T. Smith to brilliantly oversee chicken marinating

For the fixings (use your imagination, but these were ours:)

  • 2 or 3 big onions
  • 6 bell peppers (green were cheapest, so we used 3 of these + 1 each red, yellow and orange because I like pretty things)
  • the ubiquitous Goya arroz amarillo (or any kind of rice, but when in Rome, and Rome is Puerto Rico, use this)
  • salsa (buy or make – we would have made made but tomatoes were all imported desde Los Estados Unidos, entonces muy caro)
  • beans (we had frijoles negros and refried)
  • avocado or guacamole (see step 1 of earlier post of Mint.com fame – hells yeah!)
  • cheeses (we had queso and cheddar)
  • sour cream
  • tortillas, enough for everyone to have 2
  • hot sauces
  1. Put the Lime in the Coconut. First, make your marinade. Dump your can of coconut milk into a big bowl. Cut up the jalapeños – since they’re just going in the marinade, no need to de-vein or de-seed them, but for the love of all that’s holy wash your hands well after touching. There are far too many related horror stories inappropriate for the level of family-friendliness this blog attempts to maintain, so fill in your own blanks but please, please scrub those digits. Mince garlic. Add both to the milk, squeeze fresh lime over everything, salt and pepper as you like. Leave the chicken breasts whole but remove any nasties and plunk them right in.  Let marinate for at least a half hour.
  2. How many pecks of red bell peppers did all your preppers pick? Cut peppers and onions in half width-wise and slice into into thin strips. Add as they’re ready to a giant saucepan or stockpot (likely the singular such instrument you have in your shabby rental kitchen, doubling as pancake griddle and short order egg station) over low heat. Let them caramelize, stirring when someone wants to do something, until the boys are back from their booze run. Don’t worry, this will somehow take hours, but the longer the better for these babies – you want at least 60 minutes. If you like, and you don’t have any strict vegetarians, splash some of the extra marinade over the peppers and onions – just make sure you cook it down for a good long time.
  3. Make ghetto tin foil baking trays or I suppose real ones if you’re fancy and bake the chicken at 375 until it’s done (these took at least 45 minutes), basting every so often. The coconut milk will infuse it with flavor and moisture, and you want these to be pretty well done so they shred easily. When they’re done, let them cool enough to touch, then get right in there and rip it up with the hands you cleaned so well, right??
  4. Fix yer fixins. Meanwhile, slice the avocado (drizzle with fresh lime juice for flavor and so they don’t brown), put beans in a dish, shred cheeses, etc. See Erica Finkel with queries, she is a condiment/fixings genius.
  5. Warm the tortillas. Wrap the whole stack in tin foil and pop in the oven for a few minutes.
  6. Go assembly line style and let every damn sailor build their dinner to their little hearts’ desires. Also, make them pour you a big old glass of wine, or if you’re lucky, Baba-Yan’s signature champagne punch. You deserve it.

This girl is coco-nuts!