The event is organized by Khmer Legacies, an organization founded by our friend Socheata Poeuv. If you mention that the coupon code “foodblog” will get your readers 15% off the event. See event details below.

Khmer Legacies is creating a video history archive about the Cambodian genocide from the perspective of survivors. The organization has the goal of videotaping thousands of testimonies of Cambodian survivors in which the younger generation interview the older generation. The archive will then be used as an educational tool to deepen understanding about the Khmer Rouge genocide for researchers, students, and the world.

Click here to purchase tickets.

]]> http://southhollow.wordpress.com/2009/04/06/taste-of-southeast-asia-invite/feed/ 0 southhollow http://southhollow.wordpress.com/2008/10/29/fist-jab-milk-stout/ http://southhollow.wordpress.com/2008/10/29/fist-jab-milk-stout/#comments Wed, 29 Oct 2008 14:21:50 +0000 chefstress http://southhollow.wordpress.com/?p=126 ]]> Chris and I have been busy learning to brew beer since June, that definitely explains the lack of posts for Summer 08 from me.  This Friday, Halloween, we’re going to serve our first kegged beer, The Terrorist Fist Jab Milk Stout.  This beer was the fifth batch we brewed.  I really wanted to make a milk stout, in honor of my favorite Keegan Ales brew, Mother’s Milk.  We brewed this on 8/16/08.  On 8/23/08 we moved it to secondary.  The Milk Stout was kegged it on 8/30/08.

The bag of specialty grains used prior to steeping.

The OG reading – 1.060

Vigorous fermentation brought to us by Six Point Craft Ales!

Gravity reading on 8/21 – 1.022

Transferring to secondary on 8/23

Here’s the recipe:

8.5 lb Pale Liquid Extract

Specialty grains:
1.00 lb Chocolate Malt
0.75 lb Caramel/Crystal Malt
0.50 lb Roasted Barley
0.50 lb Cara-Pils/Dextrine

2.5 oz Goldings, NZ [4.1% aau] (60 min)
0.5 oz Goldings, NZ [4.1% aau] (40 min)
1.0 oz Fuggle, UK [4.3% aau] (40 min)
1.0 oz Fuggle, UK [4.3% aau] (20 min)

1.00 lb Milk Sugar (Lactose)  was added at end of boil

started with 2 gallons of water, and we steeped the specialty grains at 150F for 30 minutes before we started the boil.

I know black cookies sound a little gross but I promise they taste just as good. They are just chocolate sugar cookies with 2 tbs black food coloring that you can get at any baking specialty store. I got my food coloring at New York Cake & baking Distributors at 56 W. 22nd St., just east of Sixth Avenue.

Chocolate Sugar Cookies:

2 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon backing powder

1 cup unsalted butter, room temperature

1 3/4 cups  granulated white sugar

2 eggs

2 teaspoons pure vanilla extract

2 tbsp black food coloring

Royal Icing:

2 large egg whites

2 tsp water

3 cups confectioners sugar

For Chocolate Sugar Cookies:

In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
In the bowl of your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and food coloring and beat until combined. Add the flour mixture one cup at a time and beat after each addition until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch.  Cut out desired spooky shapes.

Bake cookies for about 10  – 12 minutes or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing when cookies are completely cool.

]]> http://southhollow.wordpress.com/2008/10/27/spooky-halloween-cookies/feed/ 0 southhollow http://southhollow.wordpress.com/2008/06/19/linguini-alla-cecca/ http://southhollow.wordpress.com/2008/06/19/linguini-alla-cecca/#comments Thu, 19 Jun 2008 20:41:27 +0000 southhollow http://southhollow.wordpress.com/2008/06/19/linguini-alla-cecca/ ]]> We first tried Linguine alla Cecca at the home of our dear friends Bruce and Diane in Buffalo, New York. Diane prepared the dish which is a variation of Nora Ephron’s recipe from Heartburn. It is a delicious raw tomato sauce and is perfect for a summer meal. It also makes for great leftovers!

Ingredients:

• 5 large tomatoes
• 1/2 cup olive oil
• 5 garlic clove sliced in half
• 1 cup chopped fresh basil leaves
• 2 tsp hot red pepper flakes
• Parmigiana Reggiano
• 1 pound linguine (or your favorite pasta)
• Salt

Recipe:

1. Drop the tomatoes in boiling water for one minute. Let cool then peel, core, seed, and chop.
2. Combine the tomatoes with the oil, pepper flakes, basil, garlic and salt. Cover and let the mixture stand at room temperature for a few hours. Remove garlic.
3. Boil pasta until al dente, drain and toss with tomato mixture
4. Serve immediately with grated Parmigiana Reggiano.

]]> http://southhollow.wordpress.com/2008/06/19/linguini-alla-cecca/feed/ 0 southhollow http://southhollow.wordpress.com/2008/05/24/bbq-rub-for-chicken-and-ribs/ http://southhollow.wordpress.com/2008/05/24/bbq-rub-for-chicken-and-ribs/#comments Sat, 24 May 2008 20:46:38 +0000 chefstress http://southhollow.wordpress.com/?p=97 ]]> BBQ Rub

4 Tablespoon Paprika
2 Tablespoon Kosher Salt
2 Tablespoon Chili Powder
2 Tablespoon Dried Cumin Powder
2 Tablespoon Dark Brown Sugar
1 Tablespoon Dried Oregano
1 Tablespoon Fresh Ground Black Pepper
2 Teaspoon Crushed Red Pepper
1 Teaspoon Cayenne Pepper

mix ingredients in a container with a lid, shake to blend thoroughly.

This is a variation of the Rub for BBQ from the Cook’s Illustrated Ribs and Chops book.

My cut of meat, a boneless shoulder, arrived via Fed Ex on Thursday night.

The first step was to make the rub

Completely cover all surface area of the meat with your spice rub.

The wrap tightly in plastic wrap and refrigerate over night.

You’re gonna need about 2 hours per pound to cook this pig, so wake up EARLY… Start a chimney full of charcoal (this is was in the rain at 3PM, the rain wasn’t a problem, but starting a 7 pound shoulder at 3PM certainly was.) Remove your meat fromm the refrigerator, unwrap and allow to come to room temperature, about an hour usually. The temperature in the cooking chamber can be reduced significantly by a large cut of meat fresh out of the fridge.

Once the coals are all burning hot in the chimney, bank them against one wall of the kettle/grill.

Put the brisket on a sheet of alum. foil fat side up, on the cool side of the grill, with a flap of foil folding over the meat, to act as a shield. This is also when I added some applewood. It was about 3:40 pm.

The initial temperature inside the grill was 400 degrees, much higher than the 200 to 250 degrees most recipes call for. I was worried. It was also almost 4 o’clock, so I had no idea what time we were going to eat, but by then I was planning for about 6 hours cooking, so I figured that we’d eat at 10 pm.

The internal temperature I was shooting for was 180. By 9 PM I’d hit 160, unfortunately by 10 PM it was still 160. At that point I removed the shoulder from the grill, wrapped it in alum. foil and put it in a pre-heated 350 oven. By 11 or so, the internal temp had reached 180, finally. I immediately began to pull the shoulder, without waiting for the desired 1 hour resting time. First I tore it into big chunks.

Then tore those down into smaller bits.

As it cooled I was able to get it shredded, and then tossed it with a vinegar based BBQ sauce.

Here’s what it looked on the plate with Emily’s homemade coleslaw,

homemade pickles, a toasted bun and a glass of Mother’s Milk.

Dinner was at midnight. Everyone was happy, but it was late. Given such a late starting time, in the future I would cut the meat in half. Obviously starting much earlier will be my goal next time. I’m planning on making pulled pork two more times in June, so I’ll have more news soon.

Chef Stress

Smother the lamb in Dijon mustard

Cook the lamb, dijon side up, over HOT coals for 20-30 minutes, flipping once when well charred on one side.

This recipe is particularly special because it was made with the delicious tomato sauce we canned over Labor Day weekend. The tomato sauce recipe can be found here.

Ingredients:

• 2 medium sized eggplants, cut into 1/3 inch wheels
• 2 cups unseasoned bread-crumbs
• 2 eggs
• 1/4 whole milk
• 1 tsp dried oregano
• 1 tsp triad basil
• 1 tsp died parsley
• 1/2 tsp salt
• 1/3 black pepper
• 1 pound fresh mozzarella cheese, cut into 1/4 inch wheels
• 1/2 cup grated parmesan cheese
• 1 bunch fresh basil
• 1 1/2 quarts homemade tomato sauce (see recipe)
• Vegetable oil
• 1 pound of dried pasta of your choosing

Equipment:

• Large frying pan
• rimmed baking sheet
• paper towels

Instructions:

1. Preheat over to 400 degrees.
2. Beat eggs together with milk in a shallow bowl.
3. In a separate bowl toss bread-crumbs, dried herbs, and salt and pepper.
4. Heat 1/4 inch oil over medium heat in a large frying pan, until hot but not smoking. Dip the eggplant wheels first in the egg mixture and then in the flour and fry in batches until brown on both sides, careful not to overload the pan. Place fried eggplant on paper towel lined plate to drain off excess oil.
   
5. After all egg plant is fried place a tsp of tomato sauce on the baking sheet, followed by a piece of eggplant. On top of the eggplant place a tbsp tomato sauce, followed by one leaf of the fresh basil, one slice of mozzarella cheese and a sprinkle of parmesan cheese. Stack another piecer of eggplant on top followed by a tbsp of sauce, a piece of mozzarella cheese and a sprinkle of parmesan. Repeat with the remaining pairs of eggplant until all of the eggplant has been used.
6. Bake for 30 minutes in the oven.
7. While the eggplant is in the oven boil the past and heat the remaining tomato sauce.
8. Serve eggplant over pasta with tomato sauce.