Hanoi-Style Fried Fish With Turmeric and Dill (Cha Ca Thang Long)
For the fish
Korean Spicy Fish Stew (Mae Un Tang)
Were you intrigued by today’s story about the resurgence of rabbit at the dinner table? Here’s a recipe provided by the LENS department:
• 2 tablespoons grated fresh ginger
• 1/4 cup sugar
• 3/4 cup dry white wine
• 1 cup unsalted chicken broth
• 3 large Bosc pears (about 11/2 pounds)
• 3 tablespoons fresh lemon juice, divided
Heat the oven to 375 degrees. In a medium saucepan, combine the ginger, sugar and wine. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer until the syrup is reduced to 3 tablespoons. Add the broth and bring to a boil, stirring.
Meanwhile, peel, halve and core the pears. Arrange, cut sides down, in a single layer in a large buttered baking dish. Sprinkle with half of the lemon juice. Pour the syrup over the pears.
Bake, uncovered, until golden brown and glazed, about 45 minutes. Baste often with the syrupy juices. Sprinkle with the remaining lemon juice. If not used at once, set aside at room temperature for up to 8 hours and reheat gently before serving; do not refrigerate.
4 hours, plus marinating time for the rabbit. Serves 4 to 8.
• 3 large shallots, halved
• 2 cloves garlic, halved
• 1/4 cup olive oil
• 3 cups dry white wine, divided
• 2 rabbits, cut into serving pieces (about 4 pounds dressed weight)
• 1/3 cup rendered duck or goose fat
• 5 ounces lean salt pork, blanched in water for 5 minutes and cut into 1-inch cubes
• 1/2 teaspoon herbes de Provence
• Kosher salt and freshly ground pepper
• 3 onions (about 3/4 pound), thinly sliced
• Scant 1/2 cup Dijon mustard, divided
• 2 egg yolks
• Pinch freshly grated nutmeg
• 1 cup heavy cream
• Juice of 1/2 lemon
• 3 tablespoons minced fresh chives
• Preserved pears with ginger
In a large glass or non-reactive bowl, combine the shallots, garlic, olive oil and half of the wine. Add the rabbit pieces and turn them over until well coated. Cover with plastic wrap and refrigerate for 2 to 3 days, turning the rabbit pieces once or twice a day. If the rabbit is frozen, defrost it directly in the marinade.
About 3 hours before serving, remove the rabbit pieces and pat dry with paper towels. Strain the marinade, reserving the garlic and shallots separately from the liquid.
Heat the oven to 300 degrees. In a large skillet, heat the fat. Saute the salt pork, transferring the pieces to a 4-quart casserole as they are browned. In the same skillet, brown the rabbit pieces a few at a time, on both sides, transferring them to the casserole as they are browned. Sprinkle the rabbit and the pork cubes with the herbs, salt and pepper to taste.
Pour off all but 2 tablespoons of the fat from the skillet. Add the onions to the skillet along with the reserved garlic and shallots. Saute over moderately high heat, stirring to avoid burning, until soft and golden brown, 6 to 8 minutes. Stir in one-third cup of the mustard with the juices in the bottom of the casserole until well blended.
Using a slotted spoon, transfer the onions, shallots and garlic to the casserole. Deglaze the skillet with the strained marinade liquid and bring to a boil, skimming off any scum that rises to the surface. Add the remaining 11/2 cups wine and return to a boil. Skim again and pour the boiling liquid over the rabbit and onions. Cover with crumpled wet parchment or waxed paper and a tight-fighting lid.
Set the casserole in the oven and cook until the rabbit is meltingly tender, about 2 hours. (To avoid stringy rabbit, do not rush the cooking; if the rabbit is not tender, let it slowly finish cooking in the oven.) Remove the rabbit pieces to a warm bowl; cover and keep moist. (The recipe can be done up to this point in advance. Leave the rabbit pieces in the sauce. Gently reheat, then remove the pieces to a warm bowl and continue with the recipe.)
Strain the cooking liquid, pushing down on the vegetables to extract all their juices. Quickly cool the liquid and remove any fat that surfaces. Place the juices in a heavy saucepan over moderately high heat and bring to a boil. Shift the pan so that only half of it is over the heat. Slowly boil down to 1 cup, skimming often.
About 5 minutes before serving, whisk together the egg yolks, nutmeg, remaining mustard and cream in a small bowl until well-blended. Whisk a few tablespoons of the hot reduced cooking juices into the egg yolk mixture, then whisk the mixture back into the saucepan. Heat gently, whisking until the sauce thickens. Do not allow the sauce to boil. Add the lemon juice, and season with salt and pepper to taste. Stir in the chives. Spoon the sauce over the rabbit and serve hot with the preserved pears with ginger.
NOTE: Adapted from “The Cooking of Southwest France” by Paula Wolfert, who writes, “This combination of mustard-flavored rabbit stew and gingered pears is most unusual and exciting to the palate. Though wild rabbits are particularly flavorful, this recipe will work very well with the farm-bred variety.”
The LENS department passed along a baklava recipe just in case today’s story inspires you.
In a bowl, add sugar, walnuts and spices. Butter an 11-by-17-inch pan and layer six sheets of phyllo dough in the pan, brushing the top of each with melted butter as you lay them in the pan. Sprinkle 1/3 of the walnut mixture over the dough. Add 6 more sheets of phyllo, again buttering between the layers. Sprinkle with another 1/3 of the nut mixture, followed by a layer of 6 more sheets of buttered phyllo. Spread the final 1/3 of the nut mixture over, and top with the remaining phyllo sheets, buttering between the layers and buttering the top of the final sheet.
Refrigerate for 15 minutes, then use a sharp knife tip to score the score the top of the pastry into diamond shapes.
Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven. Cut baklava along score marks. Pour cooled syrup onto hot baklava. Let set for several hours or overnight to allow pastry to absorb the syrup.
Makes about 4 dozen pieces, depending on size.
Combine sugar and water in a saucepan. Bring to a boil; boil for 15 minutes. Add remaining ingredients and simmer for 5 minutes more. Set aside to cool. Strain to remove cinnamon stick and cloves before using.
Makes enough for 1 tray of pastry.
— Adapted from Treasures from Our Hope Chest, Elpis/Hope Society, Akron, Ohio
The African-American Chamber of Commerce is hosting an April “Physical Fitness”
mixer at In-Shape Health City Health Club on Fri. April 25th from
5 to 7 p.m. at 4555 N. Pershing Ave.
Contact the AAC at (209) 320-5564
A Beer Festival is coming to the Stanislaus County Fairgrounds
Mark your calendars for an experience in taste, art, and award-winning beers. The Central Valley Brewfest is celebrating the finest local breweries in California. Guests will be able to enjoy unlimited sampling, a souvenir tasting mug, admission to a charity art gallery, free parking, and great music.
“Our community is so rich with talent and I wanted to create a venue that recognized it. Focusing on the finest hops and artists in the area is a natural fit the community can enjoy supporting.” said Veronica Camp, founder of Central Valley Brewfest.
Central Valley Brewfest will be from 1 p.m. to 5 p.m. May 10 at Stanislaus County Fairgrounds, 900 N. Broadway in Turlock. Tickets in advance are $30 and $35 at the door. They can be purchased online at cvbrewfest.com or at the fairgrounds the day of the event. To encourage safe driving, there is a discounted ticket for designated drivers to purchase for $20. All guests must be 21 years old to attend.
New to the 2014 event is Dust Bowl Brewing Co. specialty brew with Rock 96.7. Attendees of the Central Valley Brewfest will be the first to sample the collaborative Rock 96.7 Shame and Desperation Brew. Dust Bowl Brewing will focus on using local handcrafted flavors for the beer such as custom coffee blend from Turlock Coffee (owned by Yates McCallum).
“The Central Valley Brewfest is a one of a kind event in our region. Keeping our locals on the cutting edge of a growing trend” says Camp.
According to a recent report by the Brewers Association, a not-for-profit organization representing much of the U.S. beer industry, beer sales are up 15 percent from 2009. Nearly 1 million more barrels than last year were sold by small and independent craft brewers, from 6.4 million to 7.3 million barrels.
This year’s participating breweries are Dust Bowl Brewing, Lagunitas Brewing, Drakes Brewing Co, 21st Amendment Brewery, Tioga Sequoia Brewing and many more. Visit cvbrewfest.com for a complete list.
The Modesto charity, Peer Recovery Art Project will feature innovative, creative, and fresh art pieces for purchase. Proceeds will help fund the promotion of community-based awareness, mutual aid, and support to the Central Valley.
For more information on Central Valley Brewfest or to purchase your tickets, visit cvbrewfest.com
The “summer of love” returns in 2014 during the annual series of concerts at Lodi’s Jessie’s Grove Winery.
Summer of Love, a six-member band from the Bay Area, covers tunes from 1967, when attention was focused on the world-changing rock music emanating from San Francisco.
The group performs July 26 as part of the five-concert series under the Jessie’s Grove oak trees.
Shane Dwight, the San Jose-born blues, rock and country singer-songwriter based part-time in Nashville, Tenn., returns to conclude the 12th Groovin’ in the Grove season on Aug. 9.
Sacramento’s Whiskey Dawn, which also temporarily re-located to Nashville, plays its country-rock music on July 12.
Department of Rock performs versions of classic-rock tunes on June 28 after Stockton’s Ms. Lizzie & Her Cadillac Kings open the series June 7 with their Latin-tinged blues-rock.
Individual-show tickets are priced at $22 (wine-club members) and $27. Season tickets are available. Information: (209) 368-0880.
Auditions for summer productions of “Twelfth Night” begin today at 6 p.m. while tryouts for “The Wizard of Oz” start at 10 a.m. Saturday.
The Changing Faces Theatre Co. auditions are being held at St. Paul’s Church, 701 S. Pleasant St., in Lodi.
Today’s tryouts for William Shakespeare’s comedy are for those 16 and older.
Those ages 7 to 12 can audition for “The Wizard of Oz” at 10 a.m. Saturday. Tryouts for those 13 and older are at 2 p.m.
The productions are being staged at Jessie’s Grove Winery in Lodi: “Twelfth Night” on June 18-21 and “The Wizard of Oz” from July 16-19.
Information: (209) 747-8043; changingfacestheater.org.
Mick Foley, a former professional wrestler who also writes books for children, stages “Tales From Wrestling Past,” his one-man show, Aug. 10 at Stockton’s Bob Hope Theatre.
Tickets — priced at $22.50 — went on sale today.
Foley. also a comedian, actor and sports commentator, will spend time that day at StocktonCon, a comic-book convention at Stockton Arena, where he’ll pose for photographs and sign autographs.
Also known as “Dude Love,” “Jack Foley,” “Cactus Jack” and “Mankind” during his 20-year pro wrestling career, he’s published four memoirs, four volumes of children’s fiction and two books of contemporary fiction.
He’s also appeared in 30 films and TV programs and was a member of World Wrestling Entertainment — he won three heavyweight championships and is a member of its hall of fame — World Championship Wrestling, Extreme Championship Wrestling and Total Nonstop Action Wrestling.
A native of Bloomington, Ind., Foley’s “billed” career height and weight were 6-foot-2 and 287 pounds. He wrestled and played lacrosse during high school in East Setauket, N.Y.
As a pro wrestler, he was identified as being from Truth Or Consequences, N.M., and now lives in Head of the Harbor, Long Island, N.Y.
He has referred to his theatrical production as “like being in the ring without getting hurt.”
Here’s another recipe from today’s story on making your own milk from nuts.
ALMOND SHORTBREADCOOKIES WITH CACAO NIBS