Out of the Scrap Bowl part 6 “Hook, Line & Sinker” By Kevin Bryan

 Fish head&Bones

 Using Fish Heads and Bones

 My brothers love to fish and they try not to waste any of the fish, so they also use the heads and bones.  We have stuffed the heads with rice and spice and baked it, and pressure cooked the bones with the flesh to make them tender but here are less exotic ways to use them.

Fish Head and Bone stock

 Ingredients

2 pounds fish bones and heads, rinsed
6 cups water
1 cup dry white wine
1 medium leek, sliced
1 medium onion, thinly sliced
1 celery rib, thinly sliced
1 garlic clove, coarsely chopped
3 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon sea salt

Directions

In a large pot, combine the fish bones and heads with the water, white wine, sliced leek, onion and celery and the chopped garlic, bay leaves, peppercorns and sea salt and bring the fish stock to a simmer over moderately low heat. Simmer the stock for 30 minutes. Strain the fish stock.  Use right away or it can be refrigerated overnight or frozen for up to 1 months. The stock can be used as a flavoring, drank as broth or become the liquid for a fish soup.

 

Deep Fried Fish Bones

 Ingredients

Filleted bones form 8 small fish

4 cups vegetable oil

Directions

Heat 4 cups of vegetable oil in a wok or deep saucepan until it reaches 375°F. Add a few bones at a time and fry until crispy and lightly golden brown, about 2 to 3 minutes. Remove and drain on paper towels, sprinkle with salt. Serve immediately or at room temperature.

Out of the Scrap Bowl part 5 “Here’s Looking at you Kid” by Kevin Bryan

Cows eye

During the depression in the 1920s and 30s here, and in many areas around the world today, the eyes of the animals they butcher are also consumed for the protein, and vitamins.  My grandfather talked about eating cow’s eyes, but I wasn’t really impressed with the idea.  The following recipe changed my mind.   If the eyeball itself doesn’t work for you then the eye muscle can be prepared separately.

Cow’s Eyes Soup

Preparing the eyes

Ingredients:
12 or more cow’s eyes
1 onion
2 tsp dried Oregano
2 cloves garlic, smashed
1 tsp cumin
1 tsp Cayenne or to desired heat level
Black pepper to taste

Directions:

Rinse the fresh cow’s eyes in water.  Then, place them in a pressure cooker with lightly salted water.  Add the chopped onion, oregano, garlic, cumin, black pepper, and cayenne.  Pressure cook for about 30 minutes or until the eyes are well softened.  Take out eyes and set aside.  Leave liquid eye stock in pot.

Making the Soup Stock
 
Ingredients:

2-3 yellow potatoes
2  White potatoes
1 carrot, chopped
2 parsnips, minced
 

Directions:

Add yellow potatoes, white potatoes, carrot and parsnips to the cow’s eye liquid stock
Simmer the stock for about twenty more minutes or until vegetables are cooked and soft.

Bringing it all together

Ingredients:

1 small onion, chopped
1 scallion, whole
2 cloves garlic, crushed
1 large tomato chopped

Directions:
In a separate pan, sautee onion, scallion, garlic and tomato in a little oil until softened.  Dice the cooked cow’s eyes and add these to the sautéed mixture.  Sautee for an additional few minutes until flavors are melded together.  Add the sautéed mixture into liquid stock and serve.

My granddad would eat this as a soup, but flour dumplings could be added or it can be served over noodles, rice or even sliced bread.

King Richard’s Chicken Hearts Sauce ~Husham Sattar, AIS Fall 2014

King Richard's Chicken Hearts Sauce by Hasham Sattar AIS Fall 2014
King Richard’s Chicken Hearts Sauce

Ingredients:
• 2 little diced onions
• 1.5 chicken hearts
• 2 diced garlic cloves
• 1 cup of tomato paste
• Chopped basil
• Chopped parsley
• Chopped cilantro
• Salt
• Turmeric
• Cumin
• Nutmeg
• Olive oil
I was sitting home and suddenly I got a good idea to cook chicken hearts, and make them taste good. To start, fry the diced onions and diced garlic cloves with olive oil till they become golden, then after 1 minute add boiled chicken hearts that have been seasoned with nutmeg, cumin, and turmeric. After 5 minutes add tomato paste and salt, then let them cook slowly for 7 minutes on low heat, then add the chopped basil, parsley, and cilantro. Then let it cook for 1 more minute. Then after you finish, you can serve it with little tomatoes and parsley.

You can feel the power of the chickens within!

Filipino Adobo ~Annika Sneathern, AIS Fall 2014

Filipino Adobo by Annika Sneathern AIS Fall 2014
Adobo (Filipino Dish)

Ingredients:
• Chicken
• Meat Tenderizer Powder
• Mama Sita’s Adobo Mix
• 2 Chicken Cubes
• Garlic (1/2 – ¾)
• 1/3 cup soy sauce
• Vinegar
• Potatoes (optional)
• Eggs (optional)
Directions:
1. Cut chicken and add meat tenderizer
2. In a bowl, add the adobo mix and 1 cup of water
3. Pour the mix into the chicken and marinate for at least 30 minutes
4. Cut the garlic and add some to the marinade and leave in the refrigerator for another 30 minutes
5. Heat up the pan (medium heat) and add canola oil
6. In a measuring cup, add soy sauce and fill up to the top with vinegar (up to ¾ cup)
7. Add garlic to the pan and then add the chicken.
8. Cook until brown
9. Add soy sauce and vinegar mix
10. Add 2 chicken cubes
11. Cover the pan and let it boil
12. Add pepper
13. Add potatoes and eggs (optional)
14. Eat with jasmine rice.

Out of the Scrap Bowl part 4 “Take a Breath” – by Kevin Bryan

lung soup2 

A friend of mine took me to meet some of her family while I was in San Vito dei Normanni, Italy.  We went to her grandfather’s farm and her grandmother decided to treat us to an old traditional meal.  My friend knew what it was and purposely didn’t eat the soup.  I tried it and although the flavors and texture were somewhat unfamiliar it tasted very good.  Lung, although not commonly used, is nevertheless edible and can be prepared several ways, stewed, fried, stuffed or dried for Jerky (Lung Jerky has never caught on here, go figure).

Calf’s Lungs and Beans.

Ingredients:

1 Onion, sliced
4 oz salt pork, diced
2 clove garlic, crushed
4-6 ribs of celery, chopped
8-10 springs of parsley, chopped
4 oz of lard and olive oil mix (you could use another shortening but I don’t recommend oil)
1 pair calves lungs, cubed to about 1” pieces
4 oz white wine
2 tomatoes, peeled
Salt and pepper to taste
12 oz kidney beans, cooked
6 leaves fresh basil, chopped

Directions:
In a pot, brown a sliced onion, some diced salt pork, some crushed garlic, chopped parsley, and chopped celery in a mixture of olive oil and lard. Add cubed calf’s lungs and brown them thoroughly. Add white wine, peeled tomatoes, salt and pepper, and cook about a half hour. Add a generous quantity of previously cooked kidney beans and a little water, cover, and simmer for about an hour. Add some chopped sweet basil the last few minutes of cooking.