Mexican Rouladen, Recipe and Photos
I had my menu all set, and then, when I went to the butcher, he said “No madam, we never do this. You will not find this in all of Doha.
If I had the time, I would go to “all of Doha” and prove him wrong. And oh-by-the-way, what is wrong with saying “we can do this for you and have it ready for you tomorrow morning at 0900?” something like that?? No, just “you will never see this in Doha.”
So I can spend my time grinding my teeth in anger, or running all over Doha to see if I can find what I need (flank steak) or . . . I can see what is available and do what I can with what is available. Fortunately, I see a familiar cut of meat, and I can work with it.
When I get around a group of people, I can’t concentrate. I am so focused on the conversation and the people, that if I have houseguests, for example, which I did this weekend, I can’t talk and get dinner on the table at the same time (even with help!)
My solution is to do everything possible ahead of time, and make lists, including what dishes I plan to use for serving, what times this needs to happen, and then that, and sequences. That way, the fact that my thinking process goes on hold means I am not facing total disaster.
I needed to have a lot of variety, so that if someone didn’t like something, there would be something else they might like.
I took an old faithful recipe, Rouladen, and reworked it for a Mexican theme dinner. The secret to successful rouladen is long, slow pre-cooking. It can be entirely cooked the day before and then re-warmed to serve when you need it. It takes what might be a tough cut of beef and renders it fork-friendly. You don’t even need a knife; it cuts easily with a fork and melts in your mouth.
You pound the meat, especially on the edges, to flatten it and to tenderize it.
You have the filler ingredients ready to go:
Actually, I forgot to put the jalepenos inside, so I chopped up a few very finely and added them to the sauce – it turned out to be just the right thing. I like to start with just a teaspoon of Pesto, just to give it a little pop, and some already-cooked and crumbled bacon (this is turkey bacon, but any bacon will do.)
You sprinkle the other ingredients lightly over the length of the roll, leaving about an inch all around for rolling and folding:
When they are rolled, you put them closely together in a pot:
This is key – you make up an acidic sauce – tomatoes, for example, are acidic. I use tomato paste, and tomatoes, and then you can add broth, or wine, or lemon juice – something to make it more liquid. You also add spices, in this case, chili and cumin for the Mexican flavor, plus, as I mentioned above, some very finely chopped jalepenos.
Then, you pop it into a slow oven – 350°F/180°C – and slow cook it three or four hours. That’s why you want it very liquid-y, so that the sauce won’t disappear during the long cooking, it will concentrate. Yummm!
No, I don’t have any photos of the finished dish. I was pretty busy. 🙂 The roulades shrink, and brown over the top, but remain fork-tender for eating when you heat them up (30 minutes at 350°F/180°C, until hot!)
This is what one roulade on a plate looks like. They are much prettier when a bunch are all cooked up in the pan together, and I serve them right out of one of my Damascus copper cooking pots:
Suq al Waqif Coffee Shops closed
You gotta read the small items in the newspapers – that’s where a lot of the real news is. Today, in the Gulf Times is this tiny little article about shops being closed in the Souq al Waqif for serving shisha to underage people. Who knew? There is a legal age for smoking shisha?
Coffee shops closed
A number of coffee shops at the Souq Waqif were closed by the Doha Municipality for not complying with the health regulations, according to a report in a local Arabic newspaper.
The report said closure notices were put up by the municipality inspectors on the doors of the non-complying coffee shops.
Among the recently detected violations was the offering of Shish to teens under 18, which the report said, was in breach of the contracts signed by the Old Souq department and tenants of the coffee shops.
However, coffee shop managers at the Souq pointed out that asking customers their age could cause anger, particularly with female customers, who just opt to move to another outlet.
Jaidah Flyover roadworks finish in five days
From today’s Gulf Times comes news that one of the worst current traffic snarls in town will be history in five days.
Do you believe it?
And now – how is the work on D-ring going? Any news on how soon it will be completed?
By Sarmad Qazi
The road works under the Jaidah flyover are expected to be completed in five days, an official said yesterday.
The busy junction leading to the Corniche and the densely-populated Musheireb area in one direction and to Ramada junction and the Salwa highway on the other was dug up towards the end of September for expansion work.
Read the whole article HERE
Doha Museum of Islamic Art Wins Coveted Award
What I love the most about this award is that it takes into account the usage of local materials. It’s also something I love about The Pearl development; all those buildings and villas built on the rubble carted away from earlier demolition projects and turned into reclaimed land. 🙂 Re-cycling to the max!
Museum of Islamic Art bags architecture award
Web posted at: 10/6/2009 1:19:1
Source ::: The PENINSULA
Dubai: Museum of Islamic Art in Doha was awarded “Overall Project of the Year” at the 2nd Annual Middle East Architect Awards.
Qatar Museums Authority (QMA) was presented with the award, for the Museum of Islamic Art – Doha, at a ceremony hosted by the Middle East Architect magazine.
The annual ceremony is the most prestigious event dedicated to recognise outstanding architectural projects in the region.
The Museum of Islamic Art was chosen for its traditional design principles that use indigenous materials and processes and integrates them with contemporary technology to create familiar, functional and environmentally sustainable architecture.
Accepting the award on behalf of QMA, Omar Chaikhouni, Manager of Public Relations and Information said: “We are delighted and honoured to be recognised as the top overall project in 2009 among all the nominees from the region. The Middle East Architect awards ceremony is a great initiative and we wish it all the success in years to come.”
Organised by ITP Business Publishing, the lavish awards ceremony took place at the Westin Dubai with the presence of more than 200 leading professionals from the region’s architecture industry, including architects, developers, service providers, contractors and building owners.
The 2nd Annual Middle East Architect Awards set out to raise the profile of the industry and reward and recognise those that have made significant contributions to its development.
Ten awards were presented at the ceremony in categories that covered a number of fields, from infrastructure project of the year to mixed-use development of the year, and from engineering firm of the year to architect of the year.
The winners were judged by a panel of experts, which consisted of industry-leading academics, architects and engineers from around the Middle East.
Doha Gallery 5 October
There are still pockets of serenity; one of the older fishing boats moored in Doha:
This isn’t a great shot, shooting through the windshield while at a stop-light, but this is the Barzan Towers. It used to be one of my very favorite buildings in town; I loved the way it incorporated some of the old Gulf themes into it’s modern day structure. Now, it is dwarfed by taller buildings, some of which also incorporate traditional details, most of which don’t. You really have to look for it to see it now.
Role Reversal?
“Oh AdventureMan, I was SO embarrased!”
I had just finished telling him how while doing a major grocery shopping, I got to the front of the check-out line and realized – I had the wrong basket! How could that be? Where had I picked up this basket?
I headed quickly back to the dairy area where I had desperately been looking for sour cream; the shelves empty and looking like Florida-when-a-hurricane-is-on-the-way. A very nice gentleman said “I think you have my basket” and I apologized profusely. He was very kind. He said “Your basket is over there,” and pointed, and he was exactly right, there it was.
AdventureMan laughed and said “You have really gone to extreme lengths to meet new men! Maybe I need to keep a better eye on you!”
I agreed.
“In fact,” I said, “We could go the whole route, and I could just stay secluded in our home, and at the end of your very long working day, after driving through the grid-locked-going-home-traffic in Doha, you could stop by the aisle-packed grocery store and do a major shopping for me!”
We both laughed. Isn’t going to happen.
How Does Your ‘Garden’ Grow?
We have shown you the site of the former Garden, now a huge pile of rubble, indistinguishable from the surrounding rubble of many small businesses. We mourned the passing of The Garden, only to learn in this morning’s Peninsula that a new All-Veg Garden will open closer to our own neighborhood. 🙂 I hope the prices are comparable to the former Garden on Karabaa (Old Electricity Street).
The Garden to open restaurant in Najma next month
Web posted at: 10/4/2009 0:56:49
Source ::: The Peninsula
Doha: The vegetarian division of “The Garden” restaurants has been awarded ‘The Best Vegetarian Restaurant” Award for the year 2008-2009. This is the fourth consecutive year that the restaurant wins this award. The award is based on voting by diners.
Yoonus Salim Vappattu, Managing Director of the Garden Group, said yesterday at a press conference that the group will open a pure vegetarian restaurant in Najma next month. The outlet will be located near the American Airlines office.
“We have also identified and fantastic location in Doha Jadeed, to open a first class family non-vegetarian restaurant, which is expected to open by early first quarter of 2010. Till then our restaurant in the Le-Mirage Executive Residence, Musherib, as our non-vegetarian restaurant will remain open. We have planned to open one bigger vegetarian and two more non-vegetarian restaurants in Qatar, said Tomson Jeffery, Senior Operations Manager, The Garden Group.
“We have decided to expand our F&B business with diversified interest in restaurant concepts. Under the leadership our chairman, we have formed one more company called SAW, where we have already signed international brands from Spain, France and Kuwait (for Italian and French outlets, and Spanish coffee shops). As a first step our first outlet with unique concept of Biriyani & Kabab called Buriyani Hut (where Biriyani meets Kebab) will be opening by this year at Wakhra near KFC. Apart from we have identified location in Pearl Qatar, Ezdan Mall and Barwa Mall. We will be announcing shortly our plan to launch the garden outlets in other GCC countries very soon,” he added.
New Regulations Enforced for Drinking in Qatar Bars
New bar rules evoke complaints
By Peter Townson/Staff Reporter
From The Gulf Times
A number of residents in Doha have complained about recently introduced regulations requiring them to apply for membership to certain bars and clubs as well as providing ID upon entering such establishments in Qatar.
Due to new national regulations, hotels are enforcing membership rules, ensuring that all visitors have either a valid Qatari ID, their passport, or in many cases a membership card to enter the premises.
The bars now have a published set of rules outside the premises to indicate the necessary entry requirements, and although certain rules change from place to place, the general guidelines are the same throughout.
All applicants for membership must be over 21 years of age and possess a valid Qatari ID card, and the printing of membership cards usually costs a small fee, ranging from around QR30 to QR50 (and QR100 for replacements in some cases).
However, the new rules have meant that many places have substantial queues outside their establishments, and during special events guests can often have to wait for over half-an-hour to have their membership cards of ID scanned by hotel staff.
A representative of one hotel bar in Doha claimed that another major issue with the new membership rules had been the problem of informing their guests of the regulations.
“It seems it has been the hotels who have had to tell people about these new rules, not the people who have instigated them,” he said, arguing that it would have been beneficial to have some information regarding the reasons for the new rules and their specific details.
“I think they brought in the rules to prevent people who are living here illegally from drinking in the bars, and also to stop Qatari ladies from entering any drinking establishments,” he added.
Another hotel representative explained that the introduction of the new membership system had cost the hotel a significant amount.
“It was a big cost to the hotel to get all the necessary software and hardware to create the membership cards and register everyone’s details,” he said, adding: “However, we are trying to keep the cost of membership as low as possible for our guests.”
He pointed out that the new regulations do make it somewhat easier to “control the clientele,” and said that the rules have made life easier for the busier bars in Qatar.
However, a number of Western expatriates who have lived here for many years have become disgruntled at the new rules, claiming that it makes it more difficult for them to enter bars – especially if they have guests visiting from aboard.
Many have reported that visitors have travelled to hotels, only to be informed that they cannot enter without their passport – a document most travellers like to keep safe in their hotel room when abroad.
And other visitors to the bars – especially those who are quite obviously over 21 – resent the need to screen their ID before entering establishments they have been frequenting for years.
Government regulations defining what is appropriate dress and behaviour have also been highlighted by the hotels.
But these have also been bemoaned by customers who have in fact been turned away from places because of the clothes they are wearing.
Government officials were unable to comment, except to confirm that new rules had recently been introduced to all establishments serving alcohol in the country.
Karabaa in Rubble
It’s even worse. Rubble everywhere. It looks like a war zone.
Ripping out the Heart of Doha . . .
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