Edward Goodwin: Cooking

Mon, 18 Aug 2003 19:32:02 GMT

New York, NY (Restaurants)

Wed, 16 Jul 2003 03:28:39 GMT

New York, NY (Restaurants/Chinese)

Fried Dumpling
99 Allen St. (Lower East Side)
Between Delancey and Broome Sts.
212-941-9975

May May Gourmet Bakery
35 Pell Street, New York, NY 10013
Telephone 212-267-0733
Fax 212-406-9809
TOLL FREE 888-788-0481

Mon, 14 Jul 2003 18:30:49 GMT

Taj Emporium Indian Grocery in Houston (281)440-4444

Allah Akbar Hallal Meat & Deli
4309 Airline Drive,
Houston, TX, 77022
Ph:(713)697-1757

Sun, 20 Apr 2003 02:42:48 GMT

Sauteed Tilapia with Lime

Sun, 13 Apr 2003 19:26:12 GMT

test...hopefully this updates the nav links. Success!

Ok, it appears that Radio will look for any file with a #navigatorLinks prefix...whether it be .txt, .xml, .opml, or .bak (which Windows editors love putting all over the place...which is what was screwing me up).

Sat, 12 Apr 2003 23:33:13 GMT

updated the menu list since a lot of my web reading was getting stale...

Sat, 12 Apr 2003 23:16:19 GMT

A great sushi-enthusiast website.

Thu, 03 Apr 2003 00:32:13 GMT

How To Make Sushi. Like a lot of people I know, I love sushi. Like other people who love sushi, I go out to my favorite Japanese restaurants to get good sushi. After all, it's really hard to make, right? Well, as it turns out, it's extremely easy to make and actually quite fun. via [kuro5hin.org]

Thu, 27 Mar 2003 00:11:24 GMT

Honey Sweetened Salmon

2 pounds Salmon fillet or steaks
½ cup frozen orange juice concentrate, thawed
¼ cup honey
½ cup olive oil
2 tbsp soy sauce
½ tsp ground white pepper

Blend all ingredients well in a blender or whip together by hand. Marinate meat for 30 to 60 minutes before grilling.

Tue, 28 Jan 2003 23:06:06 GMT

Grilled Mahi Mahi with Pineapple

Sun, 12 Jan 2003 21:38:04 GMT

Pork Vindaloo (first try). This is my first attempt at a Pork Vindaloo. It turned out quite well and pretty close to what I wanted it to be like, but I may give it a second try later.

And yes, the Vindaloo was apparently originally a pork dish, but if you don't like pork, it should work just as well with chicken meat, even though the sour, vinegary taste goes better with pork than with chicken.

Please beware: as is the case with Vindaloo dishes, this is VERY VERY hot, so try it only if you didn't have any problems with the Green Chicken Jalfrezi from a few days ago - this one is hotter. As usual, this serves two (or three, if you're not very hungry).

500-600 grams tender pork, cut into smallish cubes
6 smallish potatoes, peeled and quartered
2 medium-sized onions, chopped
5 cloves garlic
10 fresh red chilies (avoid dried chilies - they're hotter and have less aroma)
1 small (1/2 inch) piece of fresh ginger, chopped
300ml sieved tomatoes or passata
4 tablespoons vinegar
1 tablespoon lemon juice
2 teaspoons ground coriander
1 teaspoon ground tumeric
1/2 teaspoon ground cumin
2 teaspoons very hot red chili powder
2 smallish pieces from a cinnamon bark
3 cloves
a few whole black pepper seeds
4 whole cardamom seeds
1 teaspoon tandoori powder
salt
ground black pepper
4 tablespoons oil or ghee

In a wok or big pan, fry the onions in 2 tablespoons oil until transparent, then add 2 chopped cloves garlic and the chopped ginger; fry some more until the onion becomes yellowish. Add the tumeric, cumin and 1 teaspoon coriander and fry some more for about 2 minutes.

Put the fried onions/garlic/ginger in a blender. Add the remaining cloves garlic, the red chilies, vinegar, lemon juice, some of the sieved tomatoes and some water. Whizz until you have a very smooth brownish-golden sauce.

Put the meat into the pan and fry until it has become white and the pores have closed. Add the mixture from the blender, the remaining tomatoes, the potatoes and enough water so that everything is covered. Add the chili powder, 1 teaspoon coriander powder, cinnamon, cloves, black pepper seeds, cardamom seeds, salt, ground black pepper; stir, then let cook over low heat with the lid on for about 20 minutes.

Add the tandoori powder; then add some more sieved tomatoes, coriander powder, salt, chili powder or black pepper if necessary. Let cook some more until the potatoes are well done.

Serve immediately with a lot of rice and a dry white wine (or, if you prefer, a hoppy beer). [The Aardvark Speaks]

Sat, 11 Jan 2003 14:17:11 GMT

Light and Easy Eggplant Parmesan

Sat, 11 Jan 2003 14:15:45 GMT

Another lazy weekend at home...I'm searching the web for recipes for large gatherings since we have to go to a "potluck" dinner tonight with some friends. I find potluck recipes incredibly hard to do since you need large quantities and you're kind of appealing to the lowest common denominator of taste in most cases. Oh yeah, and you don't want to try something too experimental. So you end up sticking to the basics and dumbing down whatever you cooked. Still, it should be fun. I do find it kind of weird that now that I'm married and "settled" that my Saturday nights are potluck dinners and poker as opposed to the old bar scene and concert Saturdays I used to have.

Sun, 05 Jan 2003 20:13:46 GMT

Grilled Salmon with Pineapple Marinade and Mango Salsa

Fri, 29 Nov 2002 19:08:58 GMT

Pineapple Stuffing

Ingredients
1/2 cup butter
3/4 cup sugar
4 eggs (I use an egg substitute to cut down on the fat)
1 20 oz. can crushed pineapple, drained ( here again I use chunk pineapple,
drained
5 slices bread cubed

Directions

Preheat oven to 350*F. Grease or spray with non stick coating spray a 1 and
1/2 quart casserole. Cream butter and sugar til light and fluffy. Add eggs
or egg substitute and beat well. Stir in pineapple and bread cubes. Pour
into casserole dish and bake for 40 minutes. Great with ham and pork!

Tue, 26 Nov 2002 15:04:15 GMT

How to season a cast iron pot. This is what's on my schedule for tonight.

Tue, 26 Nov 2002 15:03:17 GMT

How to make various Rouxs. Rouxs are the basis for most cajun recipes.

Sun, 27 Oct 2002 02:21:24 GMT

Updated theme on the weblog to Moveable Radio: Blue. I think I'm done with theme updates for a little while so I can focus more on content

Sun, 27 Oct 2002 00:22:36 GMT

all the categories should have the same theme now

Thu, 17 Oct 2002 03:28:35 GMT

Tequila Lime Chicken

Sat, 07 Sep 2002 02:05:31 GMT

Tuna Steak Recipe on Channel3000.com

Donna's Grilled Tuna Steak

With Lemon Lime Marinade

Combine tuna steak and colorful grilled vegetables for a beautiful healthy summer meal.

1 1/2 pounds tuna steaks

2 tablespoons lemon juice

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons olive or canola oil

2 tablespoons chopped fresh basil

1/2 teaspoon salt

dash hot pepper sauce

Cut tuna into 4 pieces. Place in resealable plastic bag. In a small jar, combine all remaining ingredients. Mix well and pour into bag with swordfish. Reseal and refrigerate several hours. When ready to serve, heat grill to medium-hot. Remove fish from bag. Grill for 5 10 minutes per side or until lightly brown and fish flakes easily.

Serve with grilled vegetables.

Combine vegetables of your choice such as zucchini, yellow summer squash, red onions, red peppers, mushrooms, and asparagus. (If you use carrots or beans they will have to be precooked.) Marinate vegetables in a resealable plastic bag in equal amounts of olive oil and balsamic vinegar and add fresh herbs of your choice. Refrigerate until ready to grill. Lightly spray a grilling basket. Add vegetables and grill vegetables until tender and lightly browned.

Serves 4

Nutritional Information per serving for the tuna:

Calories 220
Fat, gm. 7
Protein, gm. 34
Carb. gm. 2
Cholesterol, mg. 65
Fiber, gm. 0.1

Sun, 01 Sep 2002 21:01:26 GMT

Delicious Stir Fry Sauce

Ingredients:

2 Tablespoons soy sauce
1 teaspoon cornstarch
pinch of ginger
1 or 2 cloves of garlic, chopped
1 teaspoon tabasco or other hot pepper sauce
1 Tablespoon sherry

Directions:

Mix everything together, and after stir-frying veggies or tofu reduce heat and add sauce.
Stir for about 2 more minutes.

Very easy, and delicious! A great way to add flavor to the simplest stirfry.

Serves: enough for a pan of stir fried veggies

Preparation time: 5 minutes

I don't know why I'm cooking so much asian stuff lately but it sure is fun and easy!

Wed, 28 Aug 2002 23:21:10 GMT

ok...will this change the navigator links? nope.

how about now?

ok...I'm really not understanding this at all.

Update: It seems the navigator links are working, through no work of my own. Don't ask me to explain it, I can't.

Tue, 27 Aug 2002 00:25:10 GMT

how to season a Chinese wok

Tue, 27 Aug 2002 00:21:44 GMT

Chinese Shrimp Fried Rice

Got this recipe on the web somewhere...can't remember where.

Ingredients

2 eggs
2 tblsp canola oil
3 green onions (chopped)
3 cups cold, cooked, long-grain white rice
1/4 lbs. cooked shrimp (medium)
soy sauce

Directions

Blend eggs with 2 tbsp. water; set aside
Heat oil in wok on high until oil is smoking.
Add green onions. Stir fry for 30 seconds.
Add eggs; cook, stirring gently, until firm.
Stir in rice and cook until heated, gently separating grains.
Add shrimp and soy sauce; cook, stirring, until mixture is well blended and heated through.
Serve. Makes 4 to 6 servings.