Riverside BBQ in Seaside, OR
AdventureMan and I love eating out in Kuwait, and the only thing we really yearn for are: genuine Mexican food, Vietnamese food, and southern (USA) Barbecue. When we come to the US we make sure to sample those three main food groups. And we laugh at ourselves, because when we are in the US, we are always looking for a good Middle Eastern restaurant. π
We all had a yearning for barbecue today, so we stopped by a little pink restaurant by the side of Highway 101 in Seaside that had two smokers outside. The smell was divine.
They had an extensive menu – beef, chicken and pork, and loads of sides – cornbread, baked beans, macaroni and cheese, potato salad, cole slaw – just to name a few. Here were some of the platters:
This was the smoked chicken salad
The Meat Lover's Platter
The Rib dinner
The Rib platter for two with a side of potato salad
The counter where you order
The food was delicious. We ordered way too much – we had no idea how much food would come with each order. We boxed up the rest and brought it home to warm up later when we get hungry again, if ever.
Teriyaki Flank Steak
I keep meaning to post some food photos for Puratory but the problem is we get everything on the table and we start eating. Mariner Man has been the best at documenting our meals; I only think to take a photo too late, and the camera is far away.
Finally, I remembered, just in time for Teriyaki Flank Steak, my Mother’s speciality that everyone loves. She bought three huge flank steaks, put them into plastic bags with the marinade and froze them. They thawed as we drove to the beach, and were ready for the grill when we got there:
Here is my Mother’s marinade recipe for Flank Steak:
Teriyaki Flank Steak Marinade
Most recipes will tell you to marinate a flank steak for an hour – we thing overnight is even better. Sometimes two or three nights, or marinate it in a plastic bag and freeze until needed:
(per 1 – 2 lbs flank steak)
1 cup soy sauce
1 cup sake or sherry (optional)
1 cup pineapple juice (use two if you donβt use wine or sake)
1/4 cup olive oil
1 Tbs sugar
1 large chopped onion
2 cloves finely chopped garlic
1 t. shredded fresh ginger
Grill flank steak until there is no red in the middle; some people like no pink in the middle. Slice thinly against the grain and serve.
Here is a platter of the finished flank steak:
5 Star Pho
My favorite little restaurant, 5 Star Pho, is totally packed at noon, every table but one is taken, and that one has a reserved sign on it. Fortunately for me, a booth opens up just moments after I arrive. The waitress brings me a hot cup of tea – a welcome treat for a woman who has just escaped the heat of Kuwait to shiver in Seattle – and a menu, but I already know what I want.
This is what I crave while I am living in Kuwait. My friend, Coeurcountry, has improved my life so much by making me a gift of the rice-paper wrappers, and a great recipe, so I CAN make them myself, but oh, 5 Star Pho does it so much better! Even though I am in and out of town, not a daily or even a weekly regular customer, they always remember me. I don’t even have to ask; they bring me extra peanut sauce!
I am sorry, I couldn’t wait. I had to take a bite even before I shot the photo!
Down the Drain
As I was wandering through the Co-op (Jamiya) the other day, picking up a few basics, I came across something not-so-basic – a bottle of alcohol-free Merlot.
I was making spaghetti sauce – and here is the truth as I see it – almost any sauce is improved by the addition of a little wine. And this is alcohol-free! I can serve it to my Islamic dinner guests.
The sauce was superb, even if it is me saying it about myself. Just a basic meat sauce, but with the fresh basil from our friend’s prolific garden, and the cup of Merlot – sublime.
That was a week ago. Today, I went to use the Merlot in another sauce and HORRORS! Look at that!
Can you see that? That great big spot of MOLD growing on the Merlot-drink-that-does-not-contain-alcohol???
I had to throw it all out. I don’t take chances on making people sick from food bourn illnesses, not even myself. And while AdventureMan and I are generous in our nature, we are frugal in our private lives, and throwing nearly $16 literally down the drain horrifies me! Maybe it was the humidity – my bread also went green very quickly – or maybe it is the non-alcohol that allowed it to mold so quickly. I don’t know. I don’t think I will be buying another bottle of Merlot here in Kuwait any time soon.
One Step Beyond: Baan Sabaidee
We all have our limits. When it comes to food, my limits are farther out there than most – I like taste. I like most cuisines, or at least most of most cuisines. I do have my limits.
One limit is okra / ladyfingers/ bamyi:
One time, at a buffet in Jordan, I told my husband I was going back for something I found totally delicious, and he laughed and said “You know it is okra?” No, I didn’t know. I did go back and get a little more anyway, but it no longer tasted the same – I knew it was okra. It’s the texture; okra is, to me, slimy, gooey, in my mouth it gives me shudders. It’s like raw oysters. Shudder.
Deep fried okra in a spicy tomato sauce was OK – until I knew it was okra.
I was visiting with a friend, working on some projects and we decided to order out from a nearby newly opened Thai restaurant for lunch. She’s a crazy woman, like me. We are not alike – she says “tomahto” and I say “tomato” and somehow we get along just fine. We decided to order things we have never ordered before.
We ordered two safe things – the first was Gai Sate (chicken sate). It was gorgeous and delicious. The sauce is one of the best sauces I have had with Thai food, hot, sweet, and sesame. Delightful.
The second safe thing was Pad Thai, which was also beautiful and tasty:
We ordered Pad Ka Phrao, because we had never heard of it, and because it has basil leaves in it:
It was delicious.
We loved the way the food was packaged. The green curry and the soup was packed in sealed plastic sacks, inside the normal plastic containers. Not a single drop was spilled in the bag. I’m impressed. I love soups, and I hate the mess when soups spill in the bags:
This is the green curry (Gaeng Khew Wan). It is totally delicious.
You know me. I love fish. We had never tried the Tom Kling (smoked herb soup) so we ordered that, with grilled smoked fish. It came beautifully packaged, like the above curry. When we went to eat the soup, however, although it was delicious, I had to fish out the fish. I am not normally squeamish, but their little fishy eyes were too much for me:
AdventureMan and I later made a trip to find the restaurant. It wasn’t easy, but it was worth the trouble. Tucked back behind some of the behomoth apartments on the Southern Gulf Road, it only has maybe six tables, but it is tiny and exquisite. Someone went to a lot of trouble to make this little place beautiful and serene. Although it is a new restaurant, it was already packed when we got there, but a table opened up just as we arrived.
We asked for recommendations, and tried the Tod Mun (shrimp cakes) and a dish I loved. Pad See Ew, which was vermicelli noodles stir fried in soy sauce with shrimp. We also had the chicken sate again – delicious. We were busy watching other people with big pots of something in front of them, shared by groups. We have to go back and try that, whatever it was.
Their take out menu has a nice feel to it – heavy paper with good photos so you can guess what you are ordering:
And- the bonus – it has a map of how to get there on the back, so I don’t have to confuse you trying to figure out the directions:
If they are full, I noticed across the street is another branch of China Queen, one of the best kept secrets in Kuwait for Chinese food with authenticity.
Fresh Orange Souffle
This recipe is a little more complicated than most, because of the collar, but once you’ve done it – and it isn’t that hard – it is a piece of cake. You can leave out the Grand Marnier and it still tastes just fine. Delicious and cooling, light on a hot hot hot summer’s eve in Kuwait – or anywhere else. π
Fresh Orange Souffle
This is another recipe from our time in Tunis, where oranges are so good and so sweet!
2 small naval oranges
2 envelopes unflavored gelatine
6 eggs
1 cup sugar
1 can frozen concentrate for orange juice, thawed
2 Tablespoons lemon juice
1 pint heavy cream
1/4 cup Grand Marnier or other orange flavored liquer
1. Prepare six cup clear souffle dish, or other clear straight sided glass dish with a collar – hereβs how. Fold a 24β length of waxed paper in half lengthwise, wrap around dish to make a 3 β extension of dish. Tape or use string to hold in place. (You use a clear glass dish so that the sliced oranges show around the sides)
2. Cut one orange into thin slices, arrange slices against side of souffle dish, chill.
3. Grate rind from remaining orange, measure 4 teaspoons.
Squeeze the juice of the oranges; measure into 1 cup measure adding water, if necessary, to equal 1/2 cup. Sprinkle gelatin over the orange juice, let stand 5 minutes to soften.
Set cup in a saucepan of simmering water, stirring until gelatin is completely dissolved. Remove from heat.
4. Beat eggs and sugar in a large bowl with electric mixer at high speed until thick and light. (10 – 20 minutes)
5. While eggs are beating, whip 1 1/2 cups of the cream in a small bowl until soft peaks form, refrigerate.
6. Combine orange rind, orange juice concentrate, lemon juice, orange liquer and dissolved gelatin; pour into egg mixture. Continue beating the mixture until it is well blended. Remove bowl from mixer, chill about 5 minutes by placing in larger bowl lined with ice cubes. Stir often, just until mixture mounds slightly when spooned.
Fold whipped cream into chilled mixture until no streaks of white remain. Pour into prepared dish, taking care not to disturb the orange slices. Refrigerate until firm, about 4 hours.
9. To serve, gently remove collar. Beat remaining cream in a small bowl until stiff. Garnish with chopped pistachio nuts.
Warning: Ummm, I just remembered, this is an old fashioned recipe that uses raw eggs. People with immune system difficulties, pregnant women, anyone worried about raw egg issues should not eat this souffle.
First Dates
There are some advantages to being in Kuwait in the dead heat of summer. One is that even in peak driving time, the roads are far less crowded. Restaurants are less crowded. Shops are full of all the things that go missing when the entire population is in town.
And – if you are here in July, and if you have good Kuwaiti friends with date trees – you get a big bowl of fresh, sweet DATES!
These are unbelievably yummy. I always liked dates, but until we moved to Tunisia, I didn’t know the pure joy of fresh dates. Living in Kuwait when the first dates of the season start ripening – pure bliss.
No, my Kuwaiti friends are very generous, they gave me a great big plate of dates, it’s just I’ve already eaten most of them! I had to take a photo quickly, before I ate the few remaining!
I went to Wikipedia on Date Palms to discover there are countless varieties of dates. They give this lengthy list of dates, and then say that in Iraq there are more than 100 different dates cultivated:
Aabel – common in Libya
Ajwah – from the town of βAjwah in Saudi Arabia, it is the subject of a famous hadith of the prophet Muhammad.
Al-Barakah – from Saudi Arabia
Amir Hajj or ‘Amer Hajj’ – from Iraq, these are soft with a thin skin and thick flesh, sometimes called “the visitor’s date” because it is a delicacy served to guests.
‘Abid Rahim (Arabic: ΨΉΨ¨Ψ― Ψ±ΨΩΩ
β), from Sudan
Barakawi (Arabic: Ψ¨Ψ±ΩΨ§ΩΩβ), from Sudan
Barhee or (barhi) (from Arabic barh, a hot wind) – these are nearly cylindrical, light amber to dark brown when ripe; soft, with thick flesh and rich flavour. One of the few varieties which are good in the khalal stage when they are yellow (like a fresh grape as opposed to dry, like a raisin).
Bireir (Arabic: Ψ¨Ψ±ΩΨ±β) – from Sudan
Deglet Noor (Arabic: ‘translucent’ or ‘date of light’) – so named because the centre appears light or golden when held up to the sun. This is a leading date in Algeria, the USA, and Tunisia, and in the latter country it is grown in inland oases and is the chief export cultivar. It is semi-dry and not very sweet.
Derrie or ‘Dayri’ (the ‘Monastery’ date) – from southern Iraq – these are long, slender, nearly black, and soft.
Empress – developed by the Deval Family in Indio California USA from a seedling of ‘Deglet Noor’. It is larger than ‘Deglet Noor’, somewhat softer and sweeter. It generally has a light tan top half and brown bottom half.
Ftimi or ‘Alligue’ – these are grown in inland oases of Tunisia.
Holwah (Halawi) (Arabic: ‘sweet’) – these are soft, and extremely sweet, small to medium in size.
Haleema – in Hoon, Libya (Haleema is a woman’s name)
Hayany – from Egypt (Hayani) (Hayany is a man’s name) – these dates are dark-red to nearly black and soft.
Iteema – common in Algeria
Kajur – common in Pakistan / India
Kenta – common in Tunisia
Khadrawi date / Khadrawy (Arabic: ‘green’) – a cultivar favoured by many Arabs, it is a soft, very dark date.
Khalasah (Arabic: ‘quintessence’) – one of the most famous palm cultivars in Saudi Arabia, famous for its sweetness level that is not high nor low, thus, suits most people. Its fruit is called ‘Khlas’. Its famous place is ‘Huffuf’ (Al-Ahsa) in the Eastern Province of Saudi Arabia (Al-Sharqheyah).
Khastawi (Khusatawi, Kustawy) – this is the leading soft date in Iraq; it is syrupy and small in size, prized for dessert.
Maktoom (Arabic: ‘hidden’) – this is a large, red-brown, thick-skinned, soft, medium-sweet date.
Manakbir – a large fruit which ripens early.
Medjool date
Medjool or (Mujhoolah) (Arabic: ‘unknown’) – from Morocco, also grown in the USA, Saudi Arabia, Jordan and Israel; a large, sweet and succulent date. It is named unknown because who owned it at first didn’t know its specie and thus called it unknown.
Migraf (Mejraf) – very popular in Southern Yemen, these are large, golden-amber dates.
Mgmaget Ayuob – from Hoon, Libya
Mishriq (Arabic: ‘East’ – Ω
Ψ΄Ψ±Ω)β – from Sudan and Saudi Arabia
Nabtat-seyf – in Saudi Arabia.
Rodab – from Iran, they are dark and soft.
Sagβai – from Saudi Arabia.
Saidy (Saidi) – soft, very sweet, these are popular in Libya.
Sayer (Sayir) (Arabic: ‘common’) – these dates are dark orange-brown, of medium size, soft and syrupy.
Sekkeri – (lit. sugary) Dark brown skin; distinctly sweet and soft flesh, from Saudi Arabia.
Sellaj – in Saudi Arabia.
Tagyat – common in Libya.
Tamej – in Libya.
Thoory (Thuri) – popular in Algeria, this dry date is brown-red when cured with a bluish bloom and very wrinkled skin. Its flesh is sometimes hard and brittle but the flavour described as sweet and nutty.
Umeljwary – in Libya.
Umelkhashab – Brilliant red skin; bittersweet, hard white flesh (Saudi Arabia).
Zahidi (Arabic: ‘[Of the] ascetic’) – these medium size, cylindrical, light golden-brown semi-dry dates are very sugary, and sold as soft, medium-hard and hard.
If You Have the Eyes to See
I have a dinner party coming up, and I always have to keep my menus flexible – I am never entirely sure what I will find in the stores. The most unlikely things will show up, and then, just when you really need them, disappear.
I usually keep a little corn syrup on hand, but I also use it a lot – remember that Pecan-Date Pie?
First step, check the cupboards. Nope, no corn syrup. I can make something else, but one of my guests has a real sweet tooth, and this pie disappears in a heartbeat where people love sweets.
Second step – scour the stores. Nope, no corn syrup. They sometimes have it. Not today when I need it.
Third step – pray. Actually, I started this step while I was still in the store. I didn’t used to believe in prayers for selfish things, but I discovered that sometimes God delights in answering small prayers. I was in a bible study, where they told us to keep a prayer journal, and when we prayed for a person or something, to write it down, that a lot of times when prayers are answered, we don’t even say thank-you, we just move on.
I was astonished. They were right. When you write down what you’ve prayed for, especially for long, complicated situations, and then you go back and see the prayers that have been answered, prayers you forgot you even prayed, it is astonishing. God is so Good! And imagine answering prayers and the person praying doesn’t even say “thank you!”
When I got home, I put the cold things in the refrigerator or freezer, washed off all the vegetables, put away the other groceries, and then got the stepping stool, still praying that somewhere in my kitchen was a bottle of corn syrup that was misplaced.
I checked the baking cupboard – again. Moved everything so I could see even in the darkest corners. No corn syrup. Checked my “spares” cupboard. Nope, not there. Checked my back-up spares cupboard, sigh, no not there. Checked the breakfast / snack cupboard, can’t see anything, but I’ll check Little Diamond’s shelf, where the breakfast cereal and Canderelle are kept – and oh my! It’s a genuine miracle! When did I put the corn syrup on that shelf?
This is what a miracle looks like in my life this morning:
Thanks be to God! He takes care of our smallest needs!
Maitland and The Company of Liars: A novel of the plague
I had just finished The Swallows of Kabul and still had a long flight to go. Fortunately, I was in the Johannisburg airport, with it’s truly wonderful bookstore, and came across The Company of Liars: a novel of the plague. Well, it isn’t exactly a novel of the plague. The story opens in 1348, a year in which le morte bleu hit the British Isles, only later to be called the plague. The author captures the times, the filth, the lack of bathing, the superstitions, the ways of life.
The plot centers around a group who wanders through the island, just trying to stay alive. The spreading plague impacts on their wandering, but to call this a novel of the plague is just not accurate. The plague is the reason for the journey, but the journey is the center of the novel, not the plague.
Before I started reading the book, I read the Historical Notes in the back, and that is where I came across the most interesting information in the entire book:
The 1348 plague was only the latest in a series of disasters to hit Britain. The period between 1290 and 1348 had seen a rapid and drastic climate change which was so noticeable that the Pope ordered special prayers to be said daily in every church. Eyewitness accounts claimed that 1348 was a particularly bad year, for it rained every day from Midsummer’s Day to Christmas Day. Climate change brought about crop failure, liver fluke in sheep and murrain in cattle, as well as causing widespread flooding which virtually wiped out the salt industry on the east coast. This, combined with a population explosion, meant that as many people died from starvation as from the plague itself.
Interestingly, the book will not be released in the US until September 2008. The cover shown is nothing like the cover of the book I bought.
American issue cover:
Cover on book bought in Johannisburg:
Β
I like the cover of mine better.
Some reviewers call this book “enthralling” or “gripping.” I wans’t all that enthralled or gripped, but it did make good airplane reading. I learned a lot about the grim brutality of life in 1348, but as I told AdventureMan, this is more a book about a slice of time than a book with a great plot. The plot isn’t that great, it is the historical detail that is interesting, and fiction just makes it more easily absorbed. (my opinion)
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