Despite being born and raised in New Orleans, I had only few opportunities to enjoy Jambalaya since nearly all recipes require pork products. So I had to learn how to make it myself. Interestingly, Jambalaya may have roots in Muslim history, assuming Jambalya is related to the Spanish dish paella. Paella originates from the 10th century when rice was first cultivated by Muslim settlers in Spain. When Spanish settlers arrived in Louisiana/New Orleans, they modified the Paella recipe to what we now know as Jambalaya. Jambalaya likely originates as an attempt to make paella by these Spanish settlers in Louisiana, and because saffron – a key ingredient in paella – was not available, tomatoes were used as a substitute (you’ll note the below...
A month of prep time and several iterations of meat, fat and spice ratios led to this recipe. One of the distinguishing features of these kebabs is “umami,” a savory taste (often difficult to describe) traditionally emphasized in Japanese dishes. To get umami, I added MSG to the recipe. If you prefer, you can substitute other sources of umami like tomato paste and mushrooms for the MSG. Ingredients Ground Beef: 80/20 – 2 lbs Ground Beef: 90/10 – 1 lb Onions (finely chopped) – 2 Garlic (finely chopped) – 6 cloves Habaneros (finely chopped) – 3 Red Chilli powder – 1.5 teaspoons Paprika – 1.5 tablespoons Ground Coriander- 2 tablespoons 1/4 teaspoon – Powdered Cardamon seeds Pepper – 1 teaspoon Salt –...
Inspired by watching Mark Wien’s video on Tokyo Ramen Tour, I decided to recreate this “authentic” version of Japanese Ramen noodles myself. Getting halal authentic Ramen noodles is virtually impossible in the US, as pork broth is the most widely used broth at Ramen restaurants. This dish is far removed from the $0.59 Ramen noodles we get at grocery stores. After researching and switching some ingredients, here is the end result. I have to say it was delicious! Ingredients For Broth: Olive oil – 3 tablespoons Ginger/Garlic paste – 1 tablespoon Leek – 1 large Spring onions – 1 bunch Onions – 1 Chicken Wings – 2 lbs Powdered/Cubed Chicken Stock – 1 packet Kombu Seaweed – 2oz of dried seaweed Salt...
Commonly eaten as street food in India and Pakistan, this “masala bhutta” technique elevates the flavor of roasted corn by rubbing it with lemon/lime and south Asian spices.
